Easy to make cobbler by Melissa Clark published in the New York Times is as good as they say!! Definitely making this again!!
1 vanilla bean, split lengthwise, or 1/2 teaspoon vanilla paste or 1 tablespoon vanilla extract
2 pounds rhubarb, trimmed and cut into 1/2 inch pieces, about 7 cups
3/4 cup granulated sugar
1 teaspoon orange zest, optional
Pinch of kosher salt
3/4 cup all purpose flour
2 tablespoons sugar
2 1/4 teaspoons baking powder
Pinch of kosher salt
3 tablespoons cold butter, cut into 1/2 inch cubes
1/3 cup heavy cream plus 1 tablespoon plus more for serving
Demerara sugar or turbinado sugar for sprinkling
Preheat oven to 425. Into a 1 1/2 – 2 quart gratin or baking dish add the rhubarb, sugar, salt and zest. Then scrape in the vanilla paste or add extract. Stir well. Let macerate while making biscuit dough.
To make the biscuit dough, in a medium bowl whisk together flour, sugar, baking powder and salt. Toss in and coat butter cubes. Cut in butter with a pastry blender, 2 knives or pinch and mix with your fingers until pea size morsels develop. Add 1/2 cup heavy cream and mix just until blended with a rubber spatula or spoon.
Pour dough onto a lightly floured surface. Pat gently into a ball. Divide into 6 pieces. Form each piece into a round disc. Place on a plate and cover with plastic wrap. Refrigerate 30 minutes to 6 hours
Place rhubarb in oven. Roast about 25-30 minutes or until tender and a syrup develops. Stir halfway through.
Place the dough rounds over cobbler evenly spaced. Brush rounds with remaining 1 tablespoon heavy cream and sprinkle with Demerara sugar.
Lower temperature to 375 and bake 20-30 minutes or until biscuits are lightly browned.
Serve warm or at room temperature. Drizzle each serving with heavy cream just before eating.
This recipe is from Half Baked Harvest, my favorite food blogger! It’s easy, simple and quick!
Make a marinade with pesto for the chicken. Skewer it with tomatoes. Grill. Serve on a platter with burrata, mini mozzarella balls and more pesto marinade. Tieghan serves it with grilled bread, but it’s also yummy on pasta!
2 pounds boneless chicken breasts, cut into 1-2 inch pieces
8 ounces burrata or more
1 cup mini mozzarella balls or more
To make marinade in a small jar combine pesto, balsamic vinegar, honey, lemon juice, salt, pepper and chili flakes. Cover and shake it up!
In a medium bowl combine half the marinade and the chicken. Add 1 tablespoon olive oil and mix well.
In another small bowl combine 1 tablespoon olive oil and tomatoes. Season with salt and pepper
Thread the chicken and tomatoes on skewers. Grill over medium high heat till chicken is just done and tomatoes slightly char. Don’t over cook! Grill just a few minutes to the internal temperature of 160 degrees F. No higher!!
Break open the burrata onto a platter. Add mozzarella balls and then the chicken and tomatoes on or off the skewers. Drizzle remaining marinade over it all. Drizzle with olive oil and balsamic if you want. Sprinkle with salt, pepper and chili flakes. Top with torn basil leaves.
Serve with thick slices of grilled bread. Spread and pile the toppings on the bread or pasta
The New York Times has given me so many inspirational recipes and this is one of them! Quick and easy. I doubled the recipe to make leftovers for my kids to take to their homes. Making easy recipes my family likes encourages them to try something new too!
2 pounds boneless skinless chicken thighs
1 cup whole milk yogurt
2 cloves minced garlic or more
1 teaspoon dried oregano or more
1/2 teaspoon or 1 1/2 teaspoons fresh thyme or more
1 tablespoon olive oil
1 teaspoon salt
1/4 teaspoon black pepper
1 large lemon, ZEST AND JUICE
1. In a large bowl whisk together all ingredients except lemon juice and chicken.
2. Add chicken and mix well. Cover and refrigerate 3-24 hours
3. Remove from frig 30 minutes before grilling
4. Clean grill grates and coat them with a bit of oil. Grill on high to medium high heat until done or reaches internal temperature of 165 degrees, about 6-8 minutes per side.
5. Place chicken on a serving platter. Sprinkle with more salt and pepper and pour lemon juice over all. Add chopped parsley and lemon wedges if you like
Joanne Chang & Food52 is the inspiration for this recipe. Theirs was a Breakfast Sandwich made with brioche buns and hot sauce and lettuce. I also like these custard eggs with Pickled Red Onions and a salad or some sautéed veggies like zucchini.
Here’s the recipe for their eggs
1 teaspoon salt
3/4 cup half & half
Butter for the pan
6 slices cheddar cheese optional
Preheat oven to 300 F
Butter an 8-9 inch square baking pan
In a medium bowl whisk eggs and salt
Add half & half and whisk again
Pour eggs into buttered pan
Place pan of eggs into a larger size pan and then pour hot water into the outer pan to reach halfway up the sides of egg pan
Place foil over eggs or cover with a baking sheet
Bake 20-35 minutes or until inserted knife comes out clean
Cool 10 minutes and slice into 6 squares with a sharp knife
If adding cheese, lift squares out of pan and place in another baking pan. Cover with cheese slices. Return to oven until melted.
Serve on buttered brioche buns with lettuce and hot sauce or serve with Pickled Red Onions and sautéed zucchini
Foolproofliving.com is the source of this recipe. I changed the seasonings a bit, but the lime juice marinade is hers. She grew up in Turkey and lives in the US now. I love the reminders of my travels to beautiful Turkey!
1 red onion, sliced thin
1 cup fresh lime juice
3 tablespoons apple cider vinegar
1-2 cloves garlic, peeled and sliced
1 small jalapeño, sliced
3 bay leaves
1 1/2 teaspoons salt
1/2 teaspoon black peppercorns
1/4-1/2 teaspoon mustard seeds
1/4 teaspoon while allspice
Place onions in a medium bowl
Cover onions with boiling water and let sit 1 minute
Drain well in a colander
Fill a quart jar glass jar with the onions
Pour over the lime juice and cider vinegar
Add the jalapeño and seasonings
Stir gently with a long knife or thin spatula
Cover jar and refrigerate over night
Serve as a colorful spicy addition to salads, eggs, sandwiches, soups etc
Also known as Gratin Dauphinois, this is the very popular style of potato served all over France! The recipe is from Julia Child’s The French Chef Cookbook. The recipes in this cookbook are all from her PBS cooking show.
2 pounds russet potatoes, peeled
1 cup milk
1 small clove garlic, peeled & smashed
1 tsp salt
1/8 tsp pepper
3-4 tablespoons butter
6 cup oven proof and flame proof baking dish, 2 inches deep
Preheat oven to 425 degrees
Slice potatoes 1/8 inch thick and place in a bowl of cold water. I like to use a mandoline to slice the potatoes
Bring milk to boil on the stovetop with salt, pepper and garlic
Drain potatoes and add to milk
Cut up butter into tiny pieces and distribute over potatoes
Bake for 25 minutes or until milk is absorbed and potatoes are tender and browned.
Use the broiler to brown if needed.
As Julia always said at the end of each episode Bon Appetit!
You may think this soup is not popular in the real France, I did. But I was wrong! It is a classic hearty meal served all over France with pride and love! It will always be popular and on the menu!
I have made many versions of French Onion Soup including recipes from Julià Child, Everyday Parisian, This French Life, La Cuisine Paris, and The Original Dish. This recipe is a combination of techniques with Julia Child’s being the main classic source.
Here are some differences between the recipes I’ve tried.
Some recipes don’t add flour as Julia does. I think the browned flour adds depth to the flavor and a tiny bit of thickening to the broth.
Others use more onion or a variety of onions. I prefer using only yellow onions in this soup. Sweet onions end up being condensed in a not good sweet flavor.
Bay leaf and sage are often omitted and sometimes thyme is added. I like the sage and bay flavors. They’re richer.
Red or white wine? I’ve seen both in recipes. I prefer the earthy flavor and fragrance of sherry.
Chicken or beef broth? Homemade or store bought? Many new chefs like the lighter flavor of chicken broth. Classic French onion soup is made with homemade beef broth. I don’t have time for that. The Better Than Bouillon Roasted Beef Base is what I use. It’s a great beef concentrate paste you mix with hot water. The professional kitchens use it and it can be found in most grocery stores in the soup section. Their Organic Chicken Base is also very good
After spending several weeks in France I’ve learned that torn croutons are easier to eat than a large slice of toasted bread floating on top of the soup. The croutons don’t need to be brushed with oil before roasting either. Just tear the baguette into 1-2 inch pieces and bake at 425F 5 minutes or less, until lightly toasted on 1 side. They crisp up further when cooling.
The grated cheese can be any hard strong flavor cheese like Swiss, Emmental, or Parmesan. Emmental is Swiss Alpine cheese and is the classic. Mozzarella is too stringy when melted.
3 tablespoons butter
2 pounds yellow onions, not sweet onions, peeled, halved and sliced thin
1/2 teaspoon salt
1/2 teaspoon sugar
3 tablespoons flour
8 cups hot beef broth, Better Than Bouillon Beef Base mixed with water
1 cup dry sherry
1 bay leaf
1/2 teaspoon rubbed sage
Salt and Pepper
1 French baguette
Grated Swiss cheese, Emmental, Comté or Parmesan. Not a real stringy cheese
In a heavy 4 quart saucepan or casserole melt butter. Add onion and mix well.
Cover saucepan and cook over medium low 15-20 minutes, stirring at times, until soft and translucent.
Raise heat to medium high and remove cover. Add salt and sugar. Stir on and off. You will caramelize the onions to a deep golden brown, about 30 minutes.
Lower heat to medium, stir in flour and cook about 2 minutes until flour is lightly browned. Remove from heat.
Whisk in 1 cup broth and blend well. Add remaining broth, sherry, bay and sage. Heat to simmering for 40 minutes. Season to taste.
This makes 8 big servings. It freezes well!
To make individual gratinéed style, tear some bread pieces from a baguette. Enough to cover the surface of each bowl. Place bread on a baking sheet in a 425 degree oven and bake 2-5 minutes. Watch closely. Crisp and very slightly brown the top side. They will crisp up further as they cool.
Place oven proof bowls on a baking sheet. Fill each with the soup. Cover the soup surface with croutons. Sprinkle with grated cheese.
Place under broiler 2 minutes or just until melted or slightly browned.