Smashed Potatoes & Shallots

O.M.G. These are my new very favorite, number one potatoes! I could not shut up about how good these were all dinner long lol. These take a bit of time, but sooooo worth it, I assure you. It's like having the most deluxe mashed potatoes plus wonderful shallots. Mmmm mmmm mmm! The next time I make this, I will modify more by preparing the roasted garlic slightly differently (I have listed it below the way I plan to try it; will adjust back to what we did if needed).

Original recipe credit: https://www.foodandwine.com/recipes/smashed-potato-and-shallot-gratin

Recipe below contains my modifications.

Ingredients:

2 heads of garlic

2 T. olive oil, divided, plus more for drizzling

1 1/2 lbs. small/baby potatoes

2 tsp, kosher salt, divided

ground pepper, to taste

5 large or 8 small shallots, peeled and quartered lengthwise

15-20 leaves fresh sage, roughly chopped

1 c. heavy cream

3/4 c. finely grated Parmesan

Directions:

1. Heat oven to 425°F with racks in top third and lower third of oven.

2. Cut the garlic heads through middle lengthwise. Drizzle each half with olive oil, then put the two halves back together. Wrap each in aluminum foil and place on a small baking sheet. Transfer to the rack on the top third of the oven to begin roasting.

3. In a large cast iron skillet, toss the potatoes (leave them whole/with skins) with 1 T. of the oilve oil, 1 tsp. of the kosher salt, and pepper (to taste). Transfer to oven, next to the garlic heads. Roast for 15 min.

4. Meanwhile, in a medium bowl, toss shallots with sage, 1/2 tsp. of the kosher salt, and remaining 1 T. of olive oil.

5. After the initial 15 min. of roasting have passed, add the shallot mixture to the pan with the potatoes and stir to distribute evenly. Roast for an additional 15 min.

6. Remove the garlic heads from the oven, remove the foil, and let cool for 5 min. Squeeze the garlic cloves into a small bowl (discard all "paper"). Stir in the cream with a fork, along with the remaining 1/2 tsp. of kosher salt, and pepper (to taste).

7. Remove potatoes pan from oven (do NOT turn off oven). Use a potato masher and flatten each potato. Pour the cream mixture atop the potatoes/shallots. Top with the Parmesan, then transfer back to the oven--this time on the LOWER rack. Let bake for 15 min, or until top is turning golden brown. Serve immediately and enjoy (a lot)!

Veal Rollatini

Another amazing dish, made together with my mom! We only made half of the original recipe and it was a good amount for 4--due to making the most incredible potato dish ever to accompany it :D We will so be making this again sometime!

Original recipe credit: https://italianchef.com/veal-rollatini/

Recipe below contains our modifications.

Ingredients:

1/4 lb. mozzarella cheese, chopped/small cubed

2 oz. prosciutto, chopped

1/8 c. freshly grated Parmigiano-Reggiano

1 T. chopped fresh flat-leaf parsley

1/2 lb. veal scaloppini, pounded to even (thin) thickness

flour, for dredging/coating

2 T. olive oil

1 1/2 T. butter

8 oz. button mushrooms, thickly sliced 

1/4 c. dry white wine

1/4 c. chicken stock

salt and pepper, to taste

Directions:

1. Heat oven to 375°F.

2. In a medium bowl, combine mozzarella, prosciutto, parmesan, and parsley. Lay the veal out on a work surface. If long, cut into pieces around to just slightly larger than a cassette tape/playing card. Distribute the mozzarella mixture among all pieces as evenly as possible.

2. Roll up each veal piece with its filling and close with a toothpick to hold shut. Dust/dredge with flour all over.

3. Heat the olive oil in a medium oven-proof skillet (we used and recommend cast iron) over medium-high heat. Once heated, place the veal rolls in the oil and brown all over.

4. Once browned, immediately transfer to oven and bake for 5 min. Remove from oven, transfer veal rolls to a plate and cover to keep warm.

5. Blot excess oil from pan and return to stove over medium heat. Add butter to pan. Once melted, add the mushrooms. Salt and pepper (to taste), and cook, stirring occasionally, until mushrooms begin to give their liquid.

6. Add the white wine to the pan to deglaze, scraping bottom to release fond bits. Cook until wine has reduced by half.

7. Add the chicken stock, then return the veal rolls to the pan. Cook until sauce has reduced by half and thickened slightly. Serve rolls covered in the sauce and enjoy!

Pappardelle with Beef Tips & Portobello

Story behind this recipe: I selected a recipe for my mom and I to try out, sounded delicious...yet, when we were in the middle of it, noticed that some of the directions were vague and there was very little sauce for the amount of pasta present. Thus, we doctored it up and came up with this, which was awesome! However, we didn't measure every addition exactly, so some of these are just estimates. We also agreed that we'd have preferred more mushrooms than beef and to increase the basil, so that is the way I wrote it below (to try next time) :)

Ingredients:

8 oz. dry pappardelle pasta

1/3 c. reserved pasta cooking water

~3 T. olive oil, divided

12 oz. beef tips (we used top sirloin steak, cut in bite-size pieces)

salt and pepper, to taste

2 shallots, finely diced

3 portobello mushrooms, halved (like a diameter slice) and sliced (~1/4")

~1 tsp. dried oregano

1/4 tsp. red pepper flakes

2 T. tomato paste

1 tsp. balsamic vinegar

~1/3 c. dry red wine

1/2 c. crushed tomatoes

pinch of sugar

1/3 c. fresh basil (packed in measuring cup)

grated fresh Pecorino Romano, to garnish

Directions:

1. Cook pasta according to package directions. RESERVE 1/3 c. of the cooking water when draining.

2. Add around 1.5 T. of the olive oil to a large skillet over medium heat. Once oil has heated, add the beef tips to pan, salt and pepper (to taste), and cook until no pink remains on outside. Using a slotted spoon, transfer to a plate/bowl, then wipe the skillet mostly clean (doesn't have to be perfect).

3. Add the remaining 1.5 T. of olive oil to the skillet. Once it has heated, add the shallots and mushrooms. Season with salt (to taste). Cook until mushrooms and shallots have softened (around 3 min).

4. Stir in the reserved pasta water, oregano, red pepper flakes, tomato paste, balsamic vinegar, wine, crushed tomatoes, and sugar. Cook for around 2-3 minutes, stirring frequently.

5. Remove from heat and stir in the basil until wilted. Stir in the cooked pasta. Serve topped with grated fresh Pecorino Romano and enjoy!

Tilapia in Saffron Cream Sauce

Oh, how very yummy this is! Yes, saffron is a bit $$, but I bought a very small amount that was somehow on sale at the grocery store, totally worth it. The next time I make this, I plan to try doubling the spice mixture amount for the fish, as there was barely enough, even going lightly.

Link to my YouTube short of the recipe preparation: coming soon!

Original recipe credit: https://www.jenreviews.com/tilapia/

Recipe below contains my modifications.

Ingredients:

4 tilapia filets

1/4 tsp. paprika

1/4 tsp. kosher salt

1/4 tsp. ground black pepper

1/2 c. vegetable broth (or stock)

1/2 c. dry white wine (we used Colomé Estate Torrontés 2022 for this; a Sauvignon Blanc would work equally well)

pinch of saffron threads

~3 sprigs of fresh thyme

4 T. olive oil, divided (note: you can likely use less if you opt for a non-stick skillet)

1 small yellow onion, diced

3 cloves garlic, minced

1/2 c. heavy cream

~1/4 of a medium sized lemon

chopped fresh cilantro, to taste/garnish

Directions:

1. Pat tilapia filets dry and place on a work surface. In a small dish/bowl, combine the paprika, kosher salt, and black pepper. Sprinkle as evenly as possible over the tilapia, coating both sides.

2. Add the vegetable broth, wine, saffron, and thyme to a small saucepan. Mix together and bring to a boil over moderate heat. After reaching boiling, reduce heat to low and cover. Let simmer for 10 min.

3. Meanwhile, add 2 T. of the olive oil to a large skillet. Heat over medium to medium-high heat. Add the onion and garlic to the pan and cook, stirring occasionally, for 2 min.

4. Push the onion and garlic mixture to the side of the pan. Lower heat to medium. Add 1 T. of the olive oil to the empty area of the pan and add the tilapia there. Cook for 5 min.

5. Add the remaining 1 T. of olive oil and turn the tilapia. Cook for an additional 5 min.

6. Transfer tilapia to a plate and cover to keep warm. Blot out some of the excess oil (not all) from the pan with a paper towel. Pour in the broth/wine mixture to deglaze the pan, scraping up the fond as you stir it. Remove the thyme springs and discard.

7. Bring the sauce to a boil and keep it boiling until it until it has reduced by about half. Reduce heat to low and stir in the heavy cream. Let cook for 6 min, stirring occasionally. Squeeze the juice from the lemon piece over the sauce and stir to combine.

8. Return the tilapia to the pan and turn to coat in the sauce. Garnish with cilantro, serve, and enjoy!

Queen of Sheba Cake (Gâteau Reine de Saba)

Happy Valentine's day! (a day early :)) I wanted to share this recipe early so that you could have the chance to make it for the holiday if you want, or for whatever reason you might have...it's wonderfully delicious! It is, however, a bit of work--totally worth it, I assure you.

Link to my YouTube "making of the recipe" video: https://youtu.be/zz51_k4-9LM

Original recipe is from the book French: delicious cuisine made easy by Clements & Wolf-Cohen.

Recipe below contains my modifications.

Ingredients:

for the cake batter--

2/3 c. blanched almonds, lightly toasted (original recipe calls for whole; I used slivered and feel they worked fine)

2/3 c. superfine sugar, divided

30g (1/4 c.) all-purpose flour

1/2 c. unsalted butter, softened

5 oz. semisweet chocolate, melted

3 eggs, separated

optional: 2 T. Amaretto (or other almond liqueur)

for the chocolate glaze/topping--

3/4 c. heavy cream

8 oz. semisweet chocolate, chopped

2 T. unsalted butter, softened

optional: toasted chopped blanched almonds, to decorate sides

Directions:

1. Prep the baking pan: Lightly butter an 8-9" springform pan. Line the bottom only with parchment. Lightly butter the parchment circle, then lightly dust the buttered pan and parchment with flour.

2. Add the almonds to the bowl of a food processor. From the 2/3 c. of superfine sugar, take out 2 T. of it and add to the almonds in the processor. Process together until very fine (be sure not to go too long, as it may start to get paste-like).

3. Add the flour to a medium bowl. Sift the processed almond mixture into the bowl with the flour, then stir to combine. (Note: this takes a bit of time--be patient :))

4. Heat oven to 350°F.

5. In a medium bowl, beat the butter with an electric mixer until creamy/fluffy. Add half of the remaining superfine sugar (I measured by weight; it was 55g), then beat for 1-2 min.

6. Beat in the melted chocolate, followed by the egg yolks, one at a time. Beat in the Amaretto, if using.

7. In a separate medium bowl, beat the egg whites until soft peaks form. Add the remaining superfine sugar, then beat until stiff and glossy, but not dry.

8. Fold a quarter of the beaten egg whites into the chocolate mixture. Then, fold in a third of the almond mixture, followed by another quarter of the whites, and repeat this pattern until everything is used up.

9. Gently pour or spoon the batter into the prepared pan and spread evenly. Tap the pan gently to release any big air bubbles.

10. Bake for 30-35 min, until a toothpick inserted 2" from outer edge comes out clean (center will still be a bit soft and wobbly, do NOT test center!). Transfer cake to cooling rack and leave in pan for 15 min.

11. Release the springform to remove it and let the cake finish cooling completely.

12. Place a second cooling rack, face down, atop the cooled cake and invert onto a lined baking/cookie sheet. Remove the springform bottom and parchment.

13. Make the chocolate glaze/topping: Place the cream in a medium saucepan and bring to a boil. Once it reaches boiling, remove it from the heat. Stir in the chopped chocolate until completely combined, followed by the butter.

14. Let chocolate mixture cool 20-30 min (I had to go 30), until it has thickened slightly/starting to set a bit. Pour the chocolate over the top of the cake, then spread and let flow over the edges.

15. If using the toasted almonds for the edge: wait 5 min after pouring and spreading the chocolate, then carefully and gently press almonds all around edge/side of cake. Let set for a few minutes, then enjoy!!

Snickerdoodle Cake with Chocolate Chips

Happy Super Bowl day, everyone! If you need an idea for a great treat today (or any day, for that matter), look no further than this easy recipe that is sure to please. If you want to make it more-football themed, I suggest making a simple vanilla frosting (or using some pre-made), thinned to pipe-able consistency, and draw a football atop the delicious top crust after the cake has cooled. The cooked cinnamon top is already the color of a football, so it would be perfect, really :)

Link to my YouTube "making of the recipe" video: https://youtu.be/-gWYrx1u5pk

Original recipe credit: https://www.kingarthurbaking.com/recipes/chocolate-chip-snickerdoodle-cake-recipe

Recipe below contains my modifications.

Ingredients:

for the coating/topping--

2 T. sugar

1 tsp. cinnamon

for the cake batter--

3/4 c. sugar

2 large eggs

3/4 c. sour cream

1/2 c. canola oil

1/2 tsp. salt

1/2 T. baking powder

1/2 tsp. baking soda

225g (1 3/4 c. + 2T.) unbleached all-purpose flour

1/2 c. semisweet chocolate chips

Directions:

1. Prepare your pan: grease an 8" x 8" meta baking pan. Cut a piece parchment large enough to extend past the edges after it will be tucked in to line the pan. Cut out the corners to make it easy to line the pan with it and to make it to where you can easily lift the cake out at the end (see my video above for a visual of this). Press the parchment into the pan (the grease should help it stay in place). Spray the parchment with non-stick cooking spray (or grease it).

2. Prepare the coating/topping: stir together the sugar and cinnamon in a small bowl. Sprinkle about HALF of this on the bottom and sides of the prepared baking pan. Set remainder aside.

3. Heat oven to 350°F.

4. Prepare the cake batter: In a medium-large bowl, whisk together the sugar and eggs until pale and foamy (around 1 min).

5. Add the sour cream, canola oil, and salt. Whisk again until smooth and emulsified.

6. Whisk in the baking powder and baking soda.

7. Add the flour and chocolate chips. Use a flexible scraper/spatula to fold in these ingredients, until completely combined.

8. Pour mixture into the prepared baking pan and smooth top to even out. Sprinkle remaining cinnamon mixture atop, as evenly as possible all over.

9. Bake for 30-35 min, or until toothpick inserted at center comes out clean (hitting chocolate chip does not count).

10. Let rest on counter to cool in pan for 15 min, then use the parchment to lift out cake and transfer to cooling rack to cool completely. Enjoy!!

Pepperjack Chili Chicken Tostadas

These are so yummy and easy! 

Link to my YouTube short "making of the recipe" : https://youtube.com/shorts/WnbihMx6gJQ 

Link to original recipe: https://www.sargento.com/recipes/meals/lunch/tacos/chili-chicken-tostadas/

Ingredients:

1 T. chili powder

1 tsp. cumin

1/2 tsp. paprika

1/2 tsp. Kosher salt

1 T. fresh lime juice

1 tsp. canola oil

1 lb. boneless, skinless chicken breasts, cut in small chunks/bites

1 T. butter

corn tostadas

Fiesta pepperjack cheese, shredded (alternatively, you can use regular pepperjack--sliced or shredded)

1 small red onion, sliced in thin half-rounds

cilantro, chopped

Directions

1. In a small bowl, combine chili powder, cumin, paprika, Kosher salt, lime juice, and canola oil.

2. Add chicken and stir until well coated in spice mixture. Cover and refrigerate for at least 1 hr (can go up to 8 hrs).

3. Heat a large skillet over medium heat. Add butter to pan and swirl to melt. Once melted, add the chicken. Cook for 10-12 min, or until chicken is cooked through.

4. Heat oven to 250°F. Place tostadas on a baking sheet. Spoon some chicken onto each tostada. Top each with some of the cheese.

5. Bake for 10 min or until cheese has melted. After removing from oven, immediately top with red onion and cilantro. Enjoy!