fluffy dinner rolls

Fluffy Dinner Rolls

Fluffy Dinner Rolls

(makes 20-22 small rolls or 12 full size rolls)
1 packet yeast
1/2 c. warm water
1/2 c. warm milk
1 large egg
2 tbsp. vegetable or olive oil or melted butter
2 tbsp. granulated sugar
2 tsp. salt
3 c. all purpose flour

2 tbsp. chopped rosemary (optional for rosemary rolls)
cooking spray
melted butter (~tsbp. to brush on rolls before and after baking)

Mix sugar, warm water and yeast in measuring cup and let sit ~5 minutes until yeast foams. Combine warm milk, salt, egg & oil and add this to the yeast mixture. Add all of the flour to form a shaggy dough. Knead on low or by hand for 8-10 minutes. Let the dough rise in a warm spot for about an hour (until approximately doubled).

Divide and shape the rolls. Dust your work surface with a little flour. Scrape the dough onto the flour. Using a bench scraper, divide the dough into 12 (or ~20 small) pieces. To shape into rolls, tuck the edges underneath to form a plump little package, then roll the dough against the counter or between your palms until round.

Heat the oven and let the rolls rise again. Line a 9x13-inch baking dish with parchment paper and spray with cooking spray. Arrange the rolls inside the baking dish so that they are spaced a little apart. Let the rolls rise until they look pillowy and fill the pan, 30 to 40 minutes. Meanwhile, arrange a rack in the middle of the oven and heat the oven to 375°F.

Brush the rolls with butter. Melt the butter and brush it over the risen dinner rolls. This helps the tops to brown and keeps the crust soft.

Bake the rolls 15 to 18 minutes. Bake the rolls until golden-brown, 15 to 18 minutes. Grasping the parchment paper, lift the rolls from the baking dish to a wire rack and let sit until cool enough to handle.

Portobello Parmesan

Ingredients

(from NY Times Cooking)

Yield: 4 servings
10 ounces cherry or grape tomatoes, halved (1 pint)
2 garlic cloves, finely chopped
Extra-virgin olive oil
Kosher salt and black pepper
8 portobello mushrooms, stems removed
3 cups store-bought or homemade marinara sauce
3 cups (12 ounces) shredded low-moisture mozzarella
1 cup panko bread crumbs (optional)
½ cup (½ ounce) basil leaves, finely chopped, plus more leaves for topping

Prep:

Step 1
Heat oven to 425 degrees. Arrange the cherry tomatoes on a sheet pan, along with half the garlic, and drizzle with 1 to 2 tablespoons of olive oil. Season with ½ teaspoon of salt and ½ teaspoon of black pepper, and toss to coat the tomatoes.

Step 2
To the sheet pan, add the mushroom caps in between the tomatoes, gill side up, and drizzle each generously with olive oil. (Don’t skimp here, as the olive oil will add lots of rich flavor.) Scatter the mushrooms with the remaining garlic, and season each mushroom with salt and black pepper. Fill each mushroom with marinara sauce, and top with cheese. Place in the oven and roast for 15 to 20 minutes, until the cheese is melted, bubbly and golden.

Step 3
Meanwhile, heat a medium skillet over medium-high. Add 1 tablespoon of olive oil and add the bread crumbs, basil and ½ teaspoon of salt. Stir constantly for 2 to 3 minutes, until golden. Remove from heat immediately and transfer to a bowl or jar.

puddin' family

olive likes to say, "we are a puddin' family." I agree. This is the most recent variation on pudding that I've made. it's very dense, more like a pot de crème. Ivy could only eat one spoonful at a time. Making with the Ghirardelli Bittersweet chocolate chips was a bit too rich, will try semisweet chips next time. You could also leave out the 2 tbsp flour and make it gluten free. the egg mixture was thick enough without the flour.

PUDDIN' FAMILY POT DE CRÈME

INGREDIENTS
(makes 8 chocolate pots)

3 large eggs, separated into yolks and whites
3/4 cup plain non-fat greek yogurt (I used Chobani)
1/4 cup light brown sugar
2 tablespoons flour
Pinch of fine sea salt
1 1/2 cups dark chocolate chips

INSTRUCTIONS

1. In a small saucepan, whisk together egg yolks, Greek yogurt, brown sugar, flour, and sea salt. Place over low heat and cook, stirring constantly, for 5 minutes or until the mixture has thickened slightly.
2. Remove saucepan from heat and allow to cool slightly, about 2 minutes. Add the chocolate chips and stir until they melt into the egg yolk mixture. Set aside to cool.
3. In a standing mixer, whip egg whites to stiff peaks. Slowly drizzle in melted chocolate mixture, folding carefully as to not deflate the egg whites. Fold until homogenous.
4. Pour mousse into 8 small ramekins, then refrigerate for at least 2 hours (up to 5 days) before serving! Optional toppings: whipped cream

harvest moon soup

come a little bit closer, here's a soup you'll want to try...on this harvest moon.

Kale, Cannellini Bean & Sausage Soup
(Adapted from Frances Mayes from Everyday in Tuscany: Zuppa di Cavolo Nero, Cannellini e Salsicce)

Ingredients

(Serves 8-10)

2 Italian sausages, skins removed and meat crumbled
4 tbsps olive oil
1 onion, chopped
12 garlic cloves, minced
1-2 cups dry white wine (or white cooking wine)
6 cups chicken stock
6 thyme sprigs
1 bunch of dinosaur kale or bagged, chopped kale
2 cups butternut squash, cubed (optional)
2 zucchini squash, cubed (optional)
4 cups cooked cannellini beans (dried beans or 2 cans of beans)
1 cup shredded parmigiano-reggiano

1. Saute the onions and garlic, add in crumbled sausage in the olive oil and cook until browned.
2. In the same pan, add in the thyme and the white wine to deglaze the pan.
3. Add the chicken stock to the pot. Bring to a boil and add the kale (and other veggies) and cover and simmer for 15 minutes.
4. Add the cooked sausage, parmesan and beans and simmer for another 15 minutes.

week knight: cheesy broccoli

this is one of my flavorite new week knight meals. a week knight is an easy dish that saves you if you didn't plan, and just have 30 minutes before bedtime and two ingredients in the fridge. in this case the two ingredients are broccoli and some leftover cheese (of any sort). parmesan, cheddar, Beecher's...you really can't go wrong. i originally made this broccoli as a side dish to lemon chicken pasta, although, in all honestly, the broccoli was so tasty that I snacked until I had eaten the whole broccoli batch before anything else was done cooking. so now, i cut out the middle man and go straight for the good stuff. think of this as a hot salad covered in crispy melted cheese and tangy lemon juice, with just enough substance to be the whole meal deal. if you've been on the hunt for a new, go-to week knight, this is it. adapted from this bon appetit contributor who says, "This Cheesy, Crispy Broccoli Skillet Might Be the Best Thing I’ve Ever Made." believe her. and believe me. who knew stovetop broccoli could turn into a dream come true??? don't delay, make it this week knight and don't ever look back.  plus because it's veg, you'll feel great about this choice being a meatless mainstay for Monday or any day of the week.  for short you can call this dish brocco cheese, broccoli deligh, broccoli d or broccoli deeze or BD or just b-deeze. you know b? you know b-deeze? 

if you're not convinced it can work as a standalone meal, some other thought starters to get you acquainted:
-add on top of any of your favorite pasta dishes for some green (mixed into TJ's pappardelle with roast chicken & parm)
-put atop your adult mac n cheese
-stir into your fave soup for some char and cheesiness (I added to plain matzo ball soup & it was fab)
-serve as a side dish to any favorite meal

the skillet in all of it's glory.

broccoli d in matzo ball soup

broccoli d with beecher's mac & chicken

broccoli d with pappardelle & bolognese

Broccoli Delight / Broccoli D / Broccoli Deeze / BDeeze

Recipe (adapted from Cheesy Broccoli Skillet)

1 lb broccoli (precut florets or floreted broccoli heads)

8 cloves garlic (chopped)

olive oil

a lemon

salt to taste (probably a handful)

crushed red pepper flakes

Add a generous coating of olive oil to a preheated cast-iron pan over medium-high heat, then add the broccoli (try to arrange the cut sides down), season with salt and chili flakes. Let cook, undisturbed, until the undersides are dark brown and the florets are bright green, 4 to 5 minutes. Add the garlic. Toss everything around and let the broccoli cook a few minutes longer, until the new undersides take on some color and the stems are crisp-tender, another 5 minutes or so (but taste one to find out). 

While that's happening, crumble about 4 ounces of cheddar (or your other favorite melting cheese) into ½” pieces, then sprinkle them over the broccoli. The cheese will immediately melt and some will start to drip down into the spots between the florets and onto the hot surface of the pan. Whatever lands there will bubble and brown into cheese sheets. The rest of the cheese will softly melt onto the florets without getting crispy, and that’s just what you want. One cheese, two textures.

Christmas Candies: Salted Whiskey Caramels, Seafoam & Salted Honey Chocolate Bark

bourbon caramels & seafoam candy

salted honey & chocolate bark

SALTED BOURBON CARAMELS (from Bon Appetit)

INGREDIENTS
Nonstick vegetable oil spray
2 cups sugar
½ cup light corn syrup
1 14-oz. can sweetened condensed milk
½ cup (1 stick) unsalted butter, cut into small pieces
2 tablespoons bourbon
½ teaspoon kosher salt
Flaky sea salt (such as Maldon)

INSTRUCTIONS
Lightly coat an 8x8” baking pan with nonstick spray and line with parchment paper, leaving a 2” overhang on 2 sides; spray parchment.

Bring sugar, corn syrup, and ¼ cup water to a boil in a medium saucepan over medium-high heat, stirring to dissolve sugar. Cook, swirling pan occasionally, until mixture turns a deep amber color, 8–10 minutes.

Remove pan from heat and whisk in sweetened condensed milk and butter (mixture will bubble vigorously) until smooth. Fit pan with thermometer and return to medium-low heat. Cook, whisking constantly, until thermometer registers 240°.
Remove from heat and whisk in bourbon and kosher salt. Pour into prepared pan; let cool. Sprinkle caramel with sea salt, cut into ¾” pieces, and wrap individually in parchment paper.

DO AHEAD: Caramels can be made 2 weeks ahead. Store wrapped tightly in plastic in airtight container at room temperature.


SEAFOAM

INGREDIENTS
1 Cup Sugar
1 Tablespoon Baking Soda
1 Tablespoon White Vinegar
1 Cup Dark Corn Syrup

INSTRUCTIONS
1. Combine sugar, corn syrup and vinegar over medium heat, stirring until sugar melts.
2. Cook without stirring until very brittle . Remove from heat.
3. Stir baking soda in completely and quickly.
4. Pour onto well greased large pan (cookie sheet) when hard, break into pieces and coat with chocolate or other coating.


SALTED HONEY & CHOCOLATE BARK (Recipe from Bon Appetit)

INGREDIENTS
12 oz. saltine or Ritz crackers
1 cup sugar
½ cup honey
½ cup (1 stick) unsalted butter, cut into pieces
1 teaspoon baking soda
6 oz. bittersweet or semisweet chocolate, melted
½ cup dried tart cherries or sweetened dried cranberries
2 tablespoons coffee beans, crushed
¼ cup roasted hazelnuts, chopped
2 tablespoons roasted cacao nibs
2 teaspoons flaky sea salt (such as Maldon)

INSTRUCTIONS
Preheat oven to 350°. Using your hands, coarsely crumble crackers onto a parchment-lined baking sheet. Toast in oven until golden brown, 8–10 minutes. Transfer baking sheet to a wire rack and let crackers cool.

Meanwhile, heat sugar, honey, and butter in a medium saucepan over medium-high heat, stirring occasionally, until butter is melted. Fit saucepan with thermometer and cook, whisking frequently, until thermometer registers 300°, 8–10 minutes. Remove from heat and stir in baking soda (mixture will bubble vigorously). Quickly pour mixture over crackers, spreading to coat evenly. Let cool completely.

Drizzle chocolate over cooled crackers; immediately top with cherries, coffee beans, hazelnuts, and cacao nibs and sprinkle with salt. Chill until chocolate is hardened, at least 10 minutes. Break bark into pieces.

DO AHEAD: Bark can be made 3 days ahead. Wrap tightly and keep chilled.

Superfood Salad

INGREDIENTS

2 carrots

2 beets

2 apples

(Shred all of the above in food processor with grating attachment, or you can slice all of the above thinly using a mandolin)

1 bunch broccoli (finely chop florets)

1-2 bunches kale (chopped finely)
1/4 cup roasted & salted sunflower seeds (shelled)
1 avocado, cut into cubes

Dressing:

Juice of 2 lemons

6 finely chopped garlic cloves

3 tbsp red wine vinegar

1 tbsp olive oil

1 tsp salt