Not only will I give you a yummy jam recipe, but also a friendly reminder to support your small local businesses!! They need us now more than ever during these pressing times. These beautifully vibrant sweet strawberries are from Samascott’s Orchards in Kinderhook, NY. Such a fun (and social-distance friendly) outdoor activity to do with your family and friends.
Who doesn’t love having fresh strawberries laying around? I use them for cocktails/mocktails, pies, galettes, topping for my yogurt! I also blitz them up the food processor with some honey and lemon juice and them put them in popsicle molds! So good!! Or just eat ‘em straight out of the bowl. The possibilities are endless, but for now, give this jam recipe a try! It’s a lazy girls jam recipe, or lazy manly jam recipe, whichever floats your boat. Essentially, no pectin required!
– Lemon Juice (to taste, but I add about 1-2 tbsp.)
– Approx. 4 tablespoons honey (again, to taste!)
-Pinch of salt
-1 tsp corn starch mixed with a little cold water (slurry)
-For the corn starch slurry: mix corn starch in a bowl with enough cold water to help it dissolve
-In a medium sauce pan add all ingredients and cook for 45 minutes over medium heat.
– Stir throughout cooking process and use fork to mash up big chunks of strawberries
– You can can these… Do you even understand that sentence? Haha. In other words, if you want to proceed with the canning process, go for it! I made mine freezer style jam! So I just put it in mason jars and store in fridge or freezer until ready to use.
Chipotle Crema Ingredients : 1/2 cup sour cream, 1/2 lime- juiced, 1.5 tbsp sauce from chipotle in adobo sauce, blend together with emulsion blender or regular blender
– Season your haddock: sprinkle both sides of fish with the roasted garlic powder, smoked paprika, salt, pepper, oregano, and cumin
– I cooked my fish in a cast iron on my stove top in olive oil for about 5 minutes per side then broke it up into fairly large bite size chunks. Use your fork for this- you want it looking like big flakes not perfect cubes
-Lets talk tortilla chips, this is the star of the show here so pick your favorite! I used fresh corn tortillas. Fill up your pan (I used a cookie baking sheet pan, but use whatever oven safe pan want!) in an even layer. This is important so each bite gets all the goodness – Top your layer of tortilla chips with all the cheese and evenly place green chilis, beans, corn, and blackened fish
– Bake @ 425 degrees for like 5 minutes (keep a close eye so chips so they don’t burn and cheese doesn’t get too “sizzled”. Everything on the nachos are cooked so we really are just looking to melt the cheese
-Add diced tomatoes and shredded romain
-Top with remaining half of lime juice squeezed over the top and drizzle over your crema
**Side note-Go crazy with your toppings! I just used what I had on hand, but feel free to substitute a preferred cheese, or bean, or even a different meat! Nachos are meant to be easy, fun, and flavorful so make them to your liking! You could add scallions, cilantro and avocado too for a real pop of flavor !
This creamy dreamy cheesecake is the most perfect way to show your loved ones how much they mean to you! What better time of year for that than Valentines Day?? This recipe is a no-nonsense/not breaking the bank kind of recipe! I don’t know about you, but that sounds like a pretty good gig to me! This cheesecake isn’t even for my honey though… he, dare I say it, doesn’t like cheesecake!!! I know, I still married the guy… He has other great qualities to make up for this flaw. So this cheesecake is all for my ladies for GALentines Day! I’ve mentioned before that we have girls night each week, so this week we are celebrating Galentines Day, and this recipe totally screams “I love my ladies!” It is also gluten free (no crust on it… because we like to make things easy on ourselves around here…) but hey, by all means whip up your favorite graham cracker or shortbread crust to lay this beautiful cake on!
-24 ounces cream cheese, room temp
-1/2 cup granulated sugar
-10 ounces white chocolate, melted in 1/4 cup milk
-4 large eggs
-5 ounces sour cream
-Good glug of vanilla, like 1.5 tsp
-zest of an entire lemon
-Preheat oven to 450 degrees
-Grease entire springform pan with neutral oil, and line bottom of spring form pan with parchment
-Wrap the entire outside of springform pan with foil (to sit in waterbath without water sinking into the cake)
-In stand mixer on medium high speed with paddle attachment, whip up cream cheese until smooth
-Add in sugar and whip together, scraping down sides with spatula
-Add in eggs, one at a time
-Add in melted white chocolate and whip to combine
-Add in sour cream, lemon zest and vanilla, whip to combine and scrape sides and bottom with spatula
-Pour into lines springform pan and place in waterbath on middle rack
-Bake 10 minutes, then reduce oven temperature to 225 degrees and bake an additional 75 minutes
-Turn off oven and keep oven door cracked and let the cheese sit in oven for another hour (this transition in temp with help the top not crack
-Place the cheesecake on a cooling rack to come to room temperature and then store in refrigerator until ready to serve (covered in plastic wrap)
Ingredients: Raspberry Sauce
-10 ounce bag frozen organic raspberries
-juice from one entire lemon
-1 tbsp salted butter
-1 heaping tbsp raspberry jam
-1/4 tsp salt
-2 tbsp corn starch
-sprinkle of cardamom (about 1/8 tsp)
Raspberry Sauce Directions:
-In saucepan on medium low heat, pour in bag of frozen organic raspberries
-Squeeze in the juice of entire lemon (use the lemon you zested! also, catch those lemon seeds with your hands) -Add in your cornstarch and stir into the raspberry/lemon mixture until you don’t see any white or clumps anymore
-Add in raspberry jam, butter, salt and cardamom
-Whisk mixture together over medium low heat for about 10 minutes until thickened and whole pieces of raspberries are broken down to a sauce
-At this point, I put the mixture into a measuring cup and top with plastic wrap directly on raspberry sauce as to not form any film on top. Then place into the refrigerator (I just use a measuring cup because it makes it easier to control your pour on top of the cheesecake)
** If you don’t like the seedy texture from the raspberries, pass it through a sieve at this point and refrigerate until ready to use.
-Run a knife dipped in hot water around the cheesecake before unhooking your springform pan
-Remove the outside of spring form pan, but keep the cheesecake on the bottom of pan and put onto cake platter
-Pour raspberry sauce overtop the cooled cheesecake and let it drizzle down the sides!
Not only is this a quick & easy dish that took me no more than 30 minutes to whip up, but it’s also made in ONE POT! You. Are. Welcome! If you can’t stand a pile of dishes in the sink as much as I do then I know this touches your soul. This recipe is perfect for a casual week night dinner, a weekend date night, or for me, my husband went out of town and I wanted to treat myself to something yummy I could cozy up with in bed while watching a movie. I love asian inspired ingredients and I just happened to have all these ingredients laying around and piece of salmon in the fridge that needed to be eaten! This really was a bowl of flavor-town…sweet, salty, spicy, crunchy, buttery, mmmmm… so satisfying. I hope you enjoy it as much as I do!! This recipe serves two, so adjust accordingly for the number of people you’re feeding.
-1/2 lb. salmon, with any bones and skin removed
-asian rice noodles (linguine style)
– about 1/2 tsp. freshly cracked black pepper
-about 1 tsp. roasted garlic powder
-3/4 cup orange juice
-1 tbsp rice wine vinegar
-1/2 cup low sodium soy sauce (I use gluten free Tamari)
-5 dashes sesame oil
-a good glug of olive oil
-3 dashes fish sauce
-about 1 cup water
-2 heaping tablespoons cornstarch
-1/4 cup frozen peas
-1/4 cup chopped unsalted peanuts
-orange segments (with pairing knife segment the orange flesh by cutting between segment membranes- or feel free to use canned mandarin oranges)
-juice of 1 whole lime
-1 tbsp chili garlic sauce
-In fairly large pot (I use a large deep sauté pan) add in a good glug of olive oil over medium heat
-Once hot, season salmon with roasted garlic powder and black pepper on both sides and place into pan. Don’t move it around or the salmon with flake apart. It will be ready to flip once it releases from pan easily (about 5-7 minutes or so.
-After you flip your salmon, add in your saucey ingredients: sesame oil, orange juice, soy sauce, rice wine vinegar, fish sauce
-Mix cornstarch in with your cup of water to make slurry, then add in to your pan and combine with saucey ingredients
-Add in frozen peas and stir the sauce until slightly thickened (about 8-10 minutes or so)
-Add in your noodles into the saucey mixture with salmon and move them around until submerged into the sauce and so they don’t stick together (add in more water as needed if you need to thin out mixture). Noodles should take about 5 minutes to be al dente.
-Squeeze the lime juice over top
-Add in your orange segments
-Put dabs of your chili garlic sauce over top (this is spicy so use as much or little as you’d like!)
-Then top with peanuts and sesame seeds
-Serve family style in pot and enjoy! Feel free to add scallions on top, I just didn’t have any!
This cocktail is a such a flavorful, smokey, comforting, warming drink to enjoy any season! To me, this cocktail screams fall time or cooler weather though with all the warming flavors and ingredients added with a splash of freshness! It’s super light and refreshing and looks absolutely beautiful. It is definitely a crowd pleaser, but for me personally, I like to treat myself and this is definitely a wonderful treat after a long week… or Monday… If you are making this cocktail for a party, it is so easy to mix up ahead of time so all you need to do is pour over ice & garnish, then down the hatch. I hope you all enjoy! Cheers!
I don’t know about you guys, but I have a heavy hand and I never measure when making cocktails…like ever. What fun would that be, anyways? So instead of ounces, cups, shots, etc… I’m just going to give you guys a general ratio and you can play around with the recipe if you like more or less of any of the ingredients!
-White Wine (use your favorite, but something too sweet might not taste right…I like a dry Sauvignon Blanc for this)
-Club Soda/Plain Seltzer
-Freshly squeezed lime juice
-Fresh Rosemary sprigs
-Lets talk about apple butter… I’m sure they sell this at the store, but I make my own and it’s so easy! Cook down a mixture of apples (Wash, de-seed and quarter) I use the skins in my recipe, so no need to peel! Also, use what you like, but try to get a balance of sweet and tart. Cook down in large pot with a little bit of water on the bottom, until the flesh is cooked all the way down and the skins are super soft (45 minutes or so?). Keep an eye on them and mix every so often. I then use my immersion blender (or use a regular blender) to blend it all together until completely smooth and thick, then cook another 20 minutes until reduced and it has deepened in color. Let it cool in the fridge and it’s ready!
-Now, on to the cocktail. Start by preparing your charred rosemary and cinnamon. SO easy. Simply take your lighter and hold it at the end of your cinnamon stick until it starts to smoke (like 20 seconds or so?). With your rosemary you’ll want to move the lighter all around your rosemary until you can start to smell the rosemary and it gets slightly browned in some spots. I like to keep some of the green color.
Now to assemble!
-In your glass, fill up all the way with ice
-Fill 1/3 of the way up with Bourbon
-Put in another 1/3 portion of your white wine
-Top off (almost) your remaining 1/3 portion with your glass with club soda/seltzer (save room for a few more little ingredients, leave like 1/2″ at the top)
-In a shaker, add in a heaping spoonful of your apple butter, a sprig of your charred rosemary, 1/4 – 1/2 of a fresh lime, juiced, and your icey cocktail mixture
-Shake what your momma gave you, and pour it back into your glass
-Top with your cinnamon stick with the charred side facing up out of the glass. *The fresh cinnamon will infuse your cocktail adding a wonderful spiced flavor, while the smokey cinnamon-y smell you get with each sip compliments the taste of the bourbon really well!*
This recipe was inspired by my two little nieces who are girly girly girly with the mentality that the “more sprinkles the better”! I can’t blame them there! I found these super adorable “unicorn” sprinkles at my local grocery store, and well, the rest is history…herstory… You’ll also notice there isn’t a TON of sugar in these in comparison to the amount of flour. We were trying to keep it a little bit lighter on the sugar especially with the amount of sprinkles and white chocolate chips that were going in! Trust me, they are plenty sweet! This is a super simple baked good recipe that is so fun to make with kids, and a lot of room for error and wiggle room to play around with sprinkles, chocolate chips, nuts, etc. to be added to your/their liking! And they bake fairly quickly which is also nice because let’s face it, they are definitely eager to taste the results of their hard work! So fun and delicious…Happy baking!
-3/4 cup unsalted butter, melted & cooled
-1/2 cup brown sugar
-1/2 cup granulated sugar
-2 large eggs
-1 tsp vanilla extract
-2 cups all purpose flour
-1 tsp baking powder
-1/2 tsp salt
-1 cup white chocolate chips
-1.5 tbsp “unicorn sprinkles” plus more for topping
-1/2 tbsp “valentines sprinkles” (red, pink & white sprinkles) plus more for topping
-Preheat oven to 350 degrees and prepare 9×13 baking dish by greasing and lining with parchment paper.
In a large bowl:
– Start by combining wet ingredients. Whisk together 3/4 cup melted unsalted butter, 1/2 cup brown sugar, 1/2 cup granulated sugar.
– Add two large eggs and whisk to combine (add one at a time) . Whisk in 2 tsp. vanilla extract.
– Add in flour mixture: 2 cups all purpose flour, 1 tsp baking powder, 1/2 tsp salt. Whisk to combine. This is a pretty thick batter by the way!
– Use a spatula to fold in 1 cup white chocolate chips, 1.5 tbsp unicorn sprinkles and 1/2 tbsp Valentine’s Day sprinkles(I got both of these at my local grocery store).
– Grease and line 9×13 baking dish with parchment. Spread evenly in dish and top with more unicorn & Valentine’s sprinkles! Bake 25-28 mins. Mine took 25 minutes in ceramic pan.
I was so happy with how this recipe turned out! So rich and creamy and absolutely addicting! I made this recipe for our weekly Tuesday Girls Night over at my mom’s house last week and it was a big hit! I almost wish I made two because the leftovers are JUST as good! Originally, I was going to make a coconut cream pie, but I didn’t have any coconut flakes, so I combined the best of both worlds- banana cream and coconut cream pie. How could that not be amazing?? So I bet you’re thinking, if there aren’t any coconut flakes, why are you calling this Banana COCONUT cream pie. Well, instead of making a classic vanilla pudding, I make the vanilla pudding with unsweetened coconut milk rather than whole milk. GAME. CHANGER. Here’s how I make it!
First, I make the pudding because this will need time to chill in the refrigerator.
Coconut Pudding Ingredients:
-2.5 cups coconut milk (I buy the Thai Kitchen 2 Simple Ingredients Unsweetened Coconut Milk)
-1/3 cup granulated sugar
-3.5 tbsp corn starch
-1.5 tbsp vanilla extract
-3 egg yolks
-very little pinch of salt
-1 tbsp salted butter
Coconut Cream Directions:
-Scald, don’t boil, coconut milk in saucepan
-In a large mixing bowl, whisk together egg yolks (separated from the whites- but hang on to those whites and add them to an omelet or something!)
-Add sugar, salt, corn starch and vanilla extract to eggs and whisk whisk whisk until it thickens up and turns to a pale yellow
-Once your coconut milk is scalding, using a ladle, pour in about 1 cup of the hot milk to the egg yolk mixture, whisking it as you pour in the milk until its a smooth mixture
-Add the yolk and milk mixture back into the rest of the hot milk, whisking it as you pour in
-Continuously whisk mixture over medium-low heat until the mixture really thickens up (about 8-10 minutes)
-Turn off the heat and whisk in your 1 tbsp of butter
-To ensure you don’t have any lumps in your pudding, pour it through a sieve into a medium-large size bowl and use your spatular to stir the pudding to help it pass through the sieve. Scrap the bottom of the sieve to make sure you get all the pudding you just worked so hard to make! (Well, not that hard… but you still just made pudding from SCRATCH) -Cover the pudding with plastic wrap, ensuring the plastic wrap is pressed against the pudding (This will prevent a skin from forming on top of the pudding)
-Refrigerate the pudding for about 3 hours to chill
Next, I make my crust! I am very proud of this crust because it is GLUTEN FREE AND YOU WOULD HAVE NO FREAKING IDEA! I have finally mastered it and I can’t wait for you guys to try and be just as pleased as I was!
Pie Crust Ingredients:
*Now keep in mind this recipe is for only the bottom of the pie dish. If you are making pie with a bottom and top crust, just double the recipe! I’ll be doing that this week when I make a blueberry pie for Girls Night!
-1 cup brown rice flour
-1/4 cup (a little bit over) tapioca flour (starch)
1/4 cup (a little bit less) buckwheat flour
1/2 tsp baking powder
1/4 tsp salt
11 tbsp COLD salted butter (cubed)
4-6 tbsp ice water
Pie Crust Directions:
– Preheat oven to 375 degrees
-Grease 9×9 pie dish with butter
-In food processor: Add in all your flour, salt and baking powder, pulse a few times to mix different flours together
-Add in cold cubed butter and pulse it to combine into flour until a course mealy texture
-One tablespoon at a time, add in ice water in the top of the food processor. Pulse dough until it comes together to form a somewhat ball-form. You want the dough to be formed together and not crumbling apart, but also not wet… I used about 5 tablespoons of ice water but you may use anywhere from 4-6 tbsp.
-On large sheet of wax paper, sprinkle with brown rice flour and place dough on top using your hands to lightly form into a disk shape. * Try not to manipulate too much… the warmth of your hands will start to warm the dough and we want it cold!
-Dust top of dough disk with more brown rice flour and place second piece of wax paper on top
-Roll out dough, rotating direction you are rolling to keep the disk round. Roll out to be around 1/8-1/4 ” thick
-Carefully peel off top layer of wax paper * Do this slowly as to not tear the dough
-Get your hands under the second piece of wax paper that your rolled out dough is on and carefully turn it out onto your pie dish and again, slowly peel off that second piece of wax paper.
-Now, at this point you can trim off the extra dough hanging off the sides of the pie dish. *Use those scraps to carefully press in to any short edges or cracks in your dough
-Crimp the crust to make the boarder look pretty
-Using a knife, make little slits throughout entire dough (bottom and sides of pie) so the dough doesn’t puff up in the oven
-Bake for about 25-30 minutes until golden brown
-Let the crust cool and come to room temperature before adding your pudding filling
Whipped Cream Ingredients/Directions:
-When you’re about to assemble your pie, make your whipped cream!
-In a stand mixer, or a chilled large bowl, whisk or beat 1/2 pint heavy cream
-When the cream just starts to leave some tracks and is slightly thickened, add in 1 tbsp vanilla extract and 1 tbsp powdered sugar
-Continue to whisk/beat until the whipped cream has relatively stiff peaks. Set aside.
To Assemble your Banana Coconut Cream Pie:
-In the bottom of your baked pie crust place a single (tightly packed with no empty spaces) layer of thinly sliced banana (1/4″ thick). I use about 2 medium size bananas
-Using a spatula, smear all that delicious pudding over the bananas *You might need to re-whisk the pudding to make it super smooth again once it comes out of the refrigerator
-Dollop your whipped cream onto the center of the pudding layer. Slowly and carefully start pushing the whipped cream to the crease of the crust. I like to leave like an inch boarder so you can still see some of the pretty yellow pudding
-Let the pie sit in the refrigerator for a minimum of 2 hours
-Artfully place thinly sliced bananas over the whipped cream, slice and serve!
I’m curious… What are your thoughts on tacos? Like ’em? Love ’em? Want some more of ’em? Yeah, me too!! So glad we’re on the same page. These are definitely a go to in my house. Whenever I’m feeling uninspired (doesn’t happen a ton, but on occasion!), I ask my husband, Tom, “what should we have for dinner?” and it’s usually always Shrimp Tacos or Spicy Chicken Rigatoni… I can play around with Shrimp Tacos a little bit more because they are so versatile and fresh and hard to mess up! Shrimp is a great protein to add to your tacos because they have a pretty mild flavor on their own which makes it easy for you to add whatever flavors you want to infuse them with. Mexican & Asian inspired tacos are definitely my favorite when it comes to a good shrimp taco! So guess what I did? I blended the two together, because why not! Trust me, it works! Here are my Mexicasian fusion: Spicy Shrimp Tacos.
There are a few steps to this recipe, so I thought it might be easier to break up the ingredients and directions for each component. We are going to be marinading the shrimp, dredging and frying the shrimp, making some coleslaw, making a quick sauce, and assembling our tacos. So here we go!
1.5 lbs. fresh shrimp (you can get de-veined and peeled shrimp or do it yourself)
2 glugs (approx. 2 tbsp) tequila (I like Hornitos, but anything will do- leave out if making for kids)
1 garlic clove, finely minced
1/2 jalapeño, finely minced (leave out seeds if you want it to be less spicy)
1/2 lime, juiced
1/4 cup olive oil
1/2 tsp salt
1/2 tsp fresh cracked pepper
Directions To Marinade Shrimp:
Peel and de-vein shrimp if not already done
Now we are going to butterfly the shrimp for maximum marinade absorption and crispiness when frying!
To butterfly the shrimp: Hold the shrimp carefully in your hand or put flat on a surface. With a small pairing knife, run your knife down the center of the back of the shrimp where the vein was, being careful not to cut all the way through the shrimp. That’s it! easy peasy.
Combine all ingredients into a big zip lock bag or bowl
Mix so all ingredients are incorporated and shrimp are all covered with marinade
Let the shrimp sit in refrigerator for about 30 minutes
Fried Shrimp Dredging Ingredients:
1/4 cup corn starch
1/3 cup Milk
1 cup plain panko bread crumbs (for gluten free, use plain gluten free panko)
1/2 tsp salt
1/2 tsp pepper
1/2 tsp garlic powder
Directions to Dredge:
Set up Dredging Station:
In one shallow plate or bowl, put in corn starch
In a bowl, crack both eggs in. Pick out any shells! Add in Milk and whisk together egg and milk
In another shallow plate or bowl, put in your panko, salt & pepper and garlic powder
Get the shrimp out of the refrigerator and take the shrimp out of marinade and place on paper towel and pat dry
First, place the shrimp the in the corn starch one at a time, coating completely, and patting off excess corn starch. This is what is going to make the egg adhere nicely to the shrimp
Second, dunk the shrimp in the egg mixture so completely wet. This is what will make our panko mixture stick! I find it easiest to hold the tail of the shrimp for this part
Thirdly, place shrimp into panko mixture, coating completely and patting panko gently into all nooks and crannies of the shrimp.
Then onto a parchment lined sheet pan while you finish coating the rest of your shrimp!
To Fry up the Shrimp:
Place oil in a pan (with high sides). Add in enough neutral oil (canola is good for this as a neutral oil with high burn temp.) to come about 3/4″ up the sides.
Turn the stove top on medium high heat and let it get hot enough. Wait to add shrimp until your sure oil is hot enough…To test, put a sprinkle of panko in and if it sizzles up, you’re ready to start frying!
Place coated shrimp into the pan carefully using tongs (or if you’re like me, your hands). Make sure not to overcrowd pan, you may need to work in batches. I like my shrimp to have at least an inch between one another to ensure I’m not overcrowding
The shrimp will fry for a couple minutes (about 2 minutes) on the first side until golden brown, then flip over and give it another minute or so, just until golden brown. The shrimp will be cooked through by the time they get golden on each side
Take out of pan with slotted spoon or tongs and place on cooling wrack so they stay crispy
1/2 head cabbage- thinly sliced
2 carrots-shredded with box grater
1 bunch (about 3 tbsp. chopped) cilantro
1/2 jalapeño, finely minced, seeds removed to make less spicy
1 tsp celery seed
1/2 tsp salt
1/4 tsp garlic powder
1/2 tsp fresh cracked pepper
1/2 cup mayo
1/4 cup sour cream
1/2 of a lime, juiced
4 dashes sesame oil
1 tbsp sesame seeds
In a large bowl, whisk together your: mayo, sour cream, sesame oil, lime, celery seed, garlic powder, salt, pepper, sesame seeds
Next, add in your: shredded cabbage, carrots, cilantro, and jalapeño Using tongs, mix together until all your cabbage, carrots, cilantro and jalapeño are evenly mixed together and it is all coated with your yummy slaw dressing!
Set your slaw a side for a bit to let those coleslaw flavors marry together
Chipotle Crema Ingredients:
2 chipotles in adobo, with about 1 tbsp of the adobo sauce
1 cup sour cream
1 garlic clove, roughly chopped
1 tsp salt
Chipotle Crema Directions:
Place all ingredients in blender (I use my ninja) until all ingredients blended together and smooth!
Taste it, if it’s too spicy for you, add in extra sour cream until it’s to your liking.
Now that we have prepped all our Taco Components, lets assemble:
I used flour tortillas in this recipe, but corn is great to make it gluten free! I first like to wrap my tortillas in a damp paper towel and heat in microwave for 1 minute to warm them up and make them easier to manipulate
Lay the tortilla down
Place 2-3 fried shrimp onto your tortilla
Put a heaping spoonful of slaw onto your shrimp
Drizzle a little chipotle crema onto your taco
Crumble some queso fresco over your shrimp, as much or little as you’d like!
Then, top with a few whole cilantro leaves and a few more sesame seeds if desired!
Let’s talk Latke! Can I just say these crispy potato pancakes might be on the menu at My Last Supper. They are AMAZING. I have to give credit where credit is due. My sister, Emily, is a Latke goddess. She sent me her recipe for these and I just added in a few more fun ingredients to spice up my life a little more (literally… you’ll see!).
My family loves to make a good brunch now and again, especially around the holidays when we have family coming to visit. Brunch is usually always hosted over at my moms house, and we all pitch in and bring something. Well, when we are lucky enough, Emily will bring her mouth watering Latke’s, and it is such a game changer for brunch time! Let’s be honest though, I would devour these babies up breakfast, lunch, dinner, pre-dinner, post-breakfast, leftover midnight snack… you know, the main meals of the day! What I love so much about Latke’s is how versatile they can be. You can use other root veggies to your potato blend to really add an interesting and visually beautiful twist to your brunch menu! Some of my favorites are beets, carrots, parsnips, and sweet potatoes, but feel free to get creative with what you add in! Just remember to take moisture into consideration, you really want to make sure you get a lot of that moisture out to achieve that beautiful crispy brown hash brown vibe. I’ll get into that more below. What better way to compliment our golden latke than with an oozy poached egg and some herbs? That was rhetorical… there is no better way. This recipe is seriously a must try!
This Latke recipe will serve about 8 people or so. Play it safe though and make more than you think you’d need, these are seriously addicting and I love having some leftover… just pop them under the broiler to crisp back up and heat through!
2 lbs russet potatoes
2 medium spanish onions
3 farm fresh eggs (free ranged is best)
1/3 cup cornstarch
1 tbsp country dijon mustard
1 tsp kosher salt
1 tsp fresh cracked pepper
1/2 tsp garlic powder
1/4 tsp smoked paprika
Approximately 1/4- 1/2 cup neutral oil (to fry up out latkes in!)
Let’s start by cranking up the oven and preheating to 400 degrees! Then get a big oven safe sheet pan ready (you can line with foil if you want to save yourself some clean up), and place a cookie rack to fit into the pan. This helps them get extra crispy when baking in the oven. Also, lightly oil the rack to prevent the risk of your latkes sticking to it. Put that pan to the side- we’ll visit it later!
Then get out a large bowl and line with a cheese cloth or a large towel (durable enough cloth to withstand squeezing and twisting to get out all the liquid and moisture in our potatoes and onions).
Use your food processor with grater attachment or grate using box grater to shred up all your potatoes. No need to peel the potatoes, yay!!! I just wash mine thoroughly and grate with the peel on. I like how it crisps up and adds some nice golden brown color and texture.
Then process or grate your onions. Place potatoes or onions in cloth lined bowl and the two ingredients together to get them incorporated.
I then take each corner of my cloth or towel and bring them together, then I twist up the towel corners and ring out the potatoes and onions over the sink to get out as much moisture as possible! ***It helps if you add a little bit of salt (1/2 tsp or so) to the potatoes and onions and let them sit for about 5 minutes prior to ringing out. The salt helps to draw out the moisture even more, maximizing the amount of liquid you’re able to ring out– therefore EXTRA CRISPY RESULT… ya’ll know I’m all about that!
Once you’re potato/onion mixture is pretty dry, dump it out of your cloth into the bowl (make sure there is no leftover liquid in there!).
Now it’s time to add in all your other ingredients (EXCEPT the oil)! Eggs, spices, cornstarch, mustard all get added in. Leave out the oil, thats to fry out latkes in. Mix ingredients together well so you know each bite you take will have a little bit of every flavor.
Next, get a large cast iron, griddle, or non stick pan ready. Place it over medium-high heat. Once the pan is hot, add in your oil. I like to use coconut oil, sunflower oil, canola oil, etc. Something that can withstand prolonged high heat without burning/browning up.
If you’re doing multiple batches you may need to add more oil between batches. Just keep enough oil in your pan at all times- add more in between batches- so your latkes are crispy! They need lots of oil to get golden brown (as pictured above).
Use a 1/4 measuring cup or eye ball about the side of a hockey puck. Press the latke down a bit to make it flat (about 1/4″ thick) The latkes will crisp up after a couple minutes on each side (about 4 minutes per side, just keep an eye on them and flip when golden brown- it may take more or less time. Just remember they don’t need to be cooked through at this point). Once crisped up place on cookie rack/pan. When all your batches are finished, place in oven for about 8-10 minutes until cooked through.
Meanwhile, lets start working on our perfect poached eggs!
Poached Egg Ingredients:
1-2 farm fresh/free ranged eggs/per person
2 splashes white vinegar (it won’t taste like it, I promise!)
Enough water to fill large flat pan about 1/2 – 3/4 way full
Over Easy Poached Egg
Bring water to a boil, then reduce to low simmer.
Crack your eggs into a large measuring cup or ramekin. It’s good to do this so you can check for shells, and it is also easier to get into your pot without breaking the yolk.
Add a couple splashes of white vinegar to your water. Using a wooden spoon stir water to create whirlpool. Carefully lower measuring cup or ramekin to the water and add egg to whirlpool. Drop one egg at a time, leaving space between them, and carefully whirl up the water as needed to tighten those whites to the yolk.
Once all your eggs are in, turn off the heat and pop the lid on the pot to let them cook for about 3-4 minutes. If you like the yolk more done (less runny), keep them in longer. To remove eggs, use a slotted spoon to ensure you aren’t taking any extra water with you. I blot each of them on a paper towel to remove excess water as well.
Now the best part! Assembling your Everything Eggs & Latkes!
Extra Ingredients for the Topping:
A dollop of sour cream loosened with a splash of milk
A sprinkle of everything seasoning blend (any grocery store pretty much has this- or make your own!)
Thinly sliced scallions or chives
A handful of chopped cilantro (if you don’t like cilantro, feel free to use parsley… The freshness of the herbs are great to balance the fried latkes!)
First lay down two crispy latkes, over lapping a bit, one poached egg (I like a 2:1 ratio, but you do whatever feels right!), dollop a spoonful of your sour cream mixture over the egg. Then sprinkle on your everything seasoning, scallions, and cilantro! Cut into that egg and let that yolk pool all over your potato pancake. I’m drooling right now… Enjoy, friends!
I am SO super excited to share this recipe with you guys! My inner Italian had a major shining star moment with this recipe. It tastes so authentic and fresh, not saying it is authentic, but it tastes like it! There is something so incredibly comforting about this recipe, it will leave you wanting more and more and more. This dish is all homemade, from the pasta to the pesto to the bolognese sauce… made with local farm fresh organic ingredients, you can literally taste the quality and love in every single bite. I honestly can’t imagine buying or enjoying store bought pasta ever again after this. There is nothing like homemade!
Let’s get started! I like to first get my pasta water going so I know it’s there for me when I need it. I use a medium to large pot and crank it to high to get a boil going. My pasta recipe is sooo easy, no pasta maker needed! Although if you have one, and wish to use it, have at it! On a clean surface, counter tops work best, put your all purpose flour down, top with semolina flour and salt. Mix it together with your fingers to combine. In the center of the flour mixture, create a deep well, mosh pit, whatever you can relate to, and crack those 2 eggs in there. Mix eggs with fingers, don’t be afraid to get dirty, we’ve got our aprons on! 😉 then slowly start bringing in flour to meet up with the egg, until combined fully. Add in 2 tbsp water (one at a time, mixing into flour before adding second tbsp of water). This will be a little wet and sticky to your fingers. Dust some flour onto counter or work surface, kneed dough for 5 full minutes, you really want to make sure to combine your ingredients well and get a nice smooth consistency. Side thought… why go to the gym when you can kneed pasta dough? I’m on to something here guys… Once you’ve completed your arm workout, and the dough is all combined into a smooth ball, let it rest off to the side in a lightly oiled bowl while you start your bolognese.
For the bolognese, I bought a sweet Italian chicken sausage from our local farm, The Chatham Berry Farm. They have really good quality meats there, so I try to get the bulk of my ingredients from them when possible! It’s good stuff, so try and find yourself a good quality chicken sausage if possible! Chicken is also leaner than pork, which is why I like using chicken sausage over your typical pork sausage. Add your sausage to 2 tbsp good quality olive oil. Cook over med-high heat until you no longer see pink, about 7 minutes.
Add in your sliced sun dried tomatoes and halved grape tomatoes. Again, all the produce you see in my recipe is organic, no pesticides… all from the wonderful Berry Farm! It just makes me so happy! Sauté until fragrant and slightly softened and tomato burst a bit, 2-3 minutes.
Add in 1 finely minced garlic clove and 1 tbsp Bulleit Bourbon to deglaze (if you have a heavy hand like I do, add a little extra for good measure, it’s good for the soul). Cook for a minute. Add in sliced swiss chard, cook until wilted. Then add in can of whole tomatoes. I use a knife and break them up a bit… I like to see big chunks still, but breaking them up with help them cook down faster and create more of a sauce.
Once tomatoes cook down a bit, 10 minutes, add in white beans. Mix to combine and turn heat down to medium-low and let sauce simmer for another 10 minutes.
While sauce is cooking, roll our your dough. THIN THIN THIN. I use a rolling pin and flour my surface with semolina flour. Now listen, this is your second set of arm exercises, so push through and crank ’em out, folks! Sorry, this is my inner therapist coming out. I don’t even know how thin to tell you guys to make your dough because it shouldn’t even be measurable. Basically you want to be able to see your hand through the dough.
Once your dough is rolled out, I sprinkle the top with more semolina, fold the dough in half, sprinkle with more semolina and fold in half again. The semolina will prevent the dough from sticking together. Folding it just makes it easier to slice. Get creative here, I sliced my dough to be able the size of linguini, but you can do thick pappardelle too which would be good! Don’t worry if your slices aren’t all the same width, this is home made and rustic, imperfections are beautiful and let your guests know its home made! Super impressive 😉
Once sliced up, lightly run your fingers through the dough, fluffing it apart to separate the noodles. Then sprinkle a little more semolina on the dough and create little “nests” of noodles and let it rest while you make your pesto.
This ramp pesto is so easy and so freaking yummy. I am just realizing now that my last recipe also had pesto in it… what can I say. I love pesto, and there is no shame in my game about it what so ever! Take out your food processor, put in all your ingredients (except oil). I like to chop up the ramps a bit to help out my food processor. Pulse until your ingredients are combined but still have texture. Slowly drizzle in oil to allow it to emulsify and blend in with your herbs. This pesto is a little extra flavorful since we are using ramps and roasted pepitas. The ramps give it a mild onion and garlic flavor and the roasted pepitas give it a toasted earthy flavor. So yummy.
Almost time to assemble! Just need to finish up the pasta. Salt your boiling water (we’re not talking 1 tsp, I mean make it snow all up in that pot! Like 1/4 cup snow storm worth… we want to make that pot taste like the ocean!) Drop in your gorgeousss nests of pasta, gently stirring it around. Cook for only a couple minutes, 3 minutes max! It’s fresh, so it doesn’t need long at all. How do you know its finished? It will float up on to the top of the boiling water. With tongs, carefully lift out of pot and place directly into bowls.
Now, we assemble. Top the pasta with a generous amount of your bolognese. Then, dollop some ramp pesto all around the pasta and bolognese (we are layering all this, not mixing it together, because we eat with our eyes first in my house). Now… here comes the grand finale… the most magical and wonderful thing since sliced bread people. BURRATA. Yes, you guys, its a foodgasm in a bite. This fresh, soft ball of mozzarella filled with creamy and silky ricotta inside. This is what dreams, it can’t be just me, are made of! Find smaller ones if you can and top each bowl with a little burrata and insert a small incision in the side so it slowly starts to ooze out and create an avalanche down your pasta. If you can’t find small burratas just do one big platter of the pasta and serve family style, layer the same exact way as you would individually, and top with a few burratas. Then top all this magical-ness with fresh basil. Voila! Enjoy you guys!! Such a show stopper!
Pasta – 1 cup all purpose flour – 2 tbsp semolina, plus more for dusting – 2 eggs – 3 tbsp water – 1/4 tsp salt
Bolognese – 1 pound sweet chicken sausage – 15 oz can white navy beans – 28 oz can whole tomatoes (low sodium) – 6 sun-dried tomatoes – 7 grape tomatoes, halved – Extra virgin olive oil – 1 garlic clove – salt – 1 tbsp bulleit bourbon – 3 stalks swiss chard
Pesto – 2 cups basil – 3 ramps – salt – 1/2 cup parm – 1 tbsp lemon – 1 tbsp roasted pepitas – drizzle olive oil until smooth, approx 1/4 cup
*** Top with burrata and fresh basil!
This recipes serves two, double, triple, etc. as needed for a bigger crowd!