Apricot Roasted Chicken

Apricot Roasted Chicken

There are often extremely difficult moments in life—days during which you feel as though you will not be okay. In the end, time will heal almost everything, but waiting seems impossible.

In those moments, food plays an important role for many. Personally, I gravitate towards homecooked meals that warm and ease my soul.

Two weeks ago I made the difficult decision to let go of my dog and best friend of 13 years. Although I know it was the correct decision to ease her suffering, it was the most difficult decision I have ever had to make. My friends and family really stepped up to be there for my husband and I. The showering of food (and booze if I am being honest) kept my home full while my heart was empty.

I cannot think of a more soul warming meal than roasted meat and a couple of sides. A meat and two or three (or four) is a staple southern meal. Growing up, dinner most nights included meatloaf, country fried steak, pot roast, salmon patties, or pork chops.

So when you go through something difficult you often lean towards bits of nostalgia—the good moments. A full plate of love-filled food is a plate full of nostalgia for me. A lot of my childhood consisted of sitting in the kitchen with my mother as she cooked me dishes from the heart.

Although she never roasted chicken like this, I think this recipe is easily one that you can add to your repertoire of food to cook and share with others. The preparation calls for an arrangement of vegetables at the bottom of your roast pan and a slathering of sweet sticky apricot preserves. The result is a juicy home roasted chicken with a slight Asian flare.

I am going to leave this recipe here because it is my hope that you share a homecooked, heart-filling meal with friends or family. Even if you are not going through your own battle, and just want a good meal, this dish will serve you well. Now get in the kitchen and make memories.

Double Cookie Birthday Cake

Double Cookie Birthday Cake

I am positive after reading that title you are asking, “What the heck is a double cookie birthday cake?” It is a creation from my own head. A vanilla cake stuffed with eggless cookie dough then coated in a cookies and cream icing, i.e. double cookies.

The idea started with last years birthday celebration for my husband. His all-time favorite cookie is a snickerdoodle, so I made him a triple cookie birthday cake. It was literally three different layers of cookie smothered in a salted caramel buttercream icing.

My Triple Cookie Cake recipe can be found here.

For his birthday this year, I wanted to keep the theme going for my husband. So instead of three layers of cookie, I made three layers of classic vanilla cake; the cookie portion would come in with the icing and stuffing (making it only a double cookie cake).

To finish it off? An optional drizzle of creamy rich chocolate ganache and a big ball of cookie dough.

The finished result is a classic vanilla birthday cake that everyone knows and loves jammed with those nostalgic cookie flavors of your childhood.

The Ultimate BLT

The Ultimate BLT

A bacon, lettuce, and tomato sandwich is one of those dishes that instantly triggers nostalgia for me. A good BLT is one of my mom’s favorite foods, which means so often growing up she would throw together a BLT for our supper.

Her recipe did not require special ingredients or fancy techniques, just a bit more care. She would quickly pan fry some bacon, which she usually had on hand in the fridge, slice some tomatoes from the garden, and slather toasted white bread with mayo. After watching her prepare countless sandwiches I realized what made her homemade version my favorite version. Aside from the addition of love, my mom seasoned every layer of her sandwich with salt and pepper.

First the mayo is lacquered on the bread then hit with a sprinkling of seasoning, the next layer is added and seasoned, and so on. As you can imagine, building a sandwich with tomato that has a sprinkling of salt and pepper far exceeds a sandwich with plain tomato.

And although I feel that you can never go wrong with classic BLT, I wanted to push the limits on what a BLT can be. With that in mind, I did not want to change the backbones of the sandwich by adding or using a bunch of random things. In the south people love to throw a fried green tomato onto a BLT in an attempt to heighten the recipe–I was not about to do that.

My approach is to amplify the already existing ingredients of a BLT. Add some garlic to the mayo, use better tomatoes, etcetera.

I use this Balsamic Onion Jam recipe to make the jam I use on the sandwich.

A few notes:

  1. Garlic confit can make you very sick if you do not cook it and store it properly. I recommend using it immediately and if you want to save it, freeze it.
  2. I purchased a loaf of homemade bread from a local baker. I recommend opting for a better bread than normal sliced bread from the grocery store.
  3. The true secret to making any BLT so much better is to salt and pepper every layer, even your smear of mayo.
  4. Finally, bake your bacon. This is a trick I learned during my short time as a line cook. Most restaurants place bacon in a single layer on a sheet pan and bake it instead of pan frying it. It keeps the kitchen cleaner (bacon grease does not spatter everywhere) and you are able to tend to other things in the kitchen while the bacon bakes.

 

 

Chai Milk Cake

Chai Milk Cake

Being able to bake a cake is the cornerstone of becoming a good baker–especially an at-home baker. But if you are anything like me (I have been baking since my teenage years), you may feel as though you have baked every type of cake there is. After enough time you start pulling away from baking the same old cakes, and bake new and exiting things. At least until a new and exciting cake idea comes along.

A few weeks ago I read about the idea of a milk cake and was thrilled – I found a cake I have never made before.

The concept is simple. Much like a tres leches cake, you bake a dense cake then soak it in flavored milk. The result is half custard, half super moist cake. The milk mixture for the soak is similar to that of a tres leches, but you take the time to flavor the cream by heating it up and steeping it.

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Like many of my recipes, you can steep the milk with anything. Any tea, honey, cinnamon, vanilla–the list is endless.

Within the last year I have started to like chai tea. The spicy flavors of chai tea steeped in the milk soak would be the perfect balance to a sweet and sticky cake. I carried the flavor of the chai tea into the topping for the cake.

Again, this cake would pair well with many toppings, whipped cream, caramel, and most fruits. I chose to make a fig, apricot, golden raisin compote to keep with the theme of warm winter flavors.

After testing the recipe out, I served it at a quaint little dinner party last weekend. I normally find fault in my own baked goods but could not find much fault in this cake. The cake did not last through the weekend.

Finsihed soaked cake topped with compote

 

How to Make Fish Stock

How to Make Fish Stock

This past weekend my husband and I hosted a dinner party. On the menu we had an entire grilled grouper stuffed with lemons and herbs. The fish was so large we had to chop off the head so it would fit on the big green egg.

What in the world can you do with a leftover fish head? Luckily, for Christmas I was given the newest James Beard cookbook Waste Not. The idea behind the book is to use your kitchen scraps instead of throwing them out. The idea to make my very first fish stock was a no brainer.

This recipe is truly easy. Once you see how easy it is, you will not go back to using store bought stock.

The best part is that you can make the stock then freeze it. One fish head makes a very large batch of stock, and there is no way you will be able to use it all immediately. I let my stock cool, then placed it in sealed containers and into the freezer immediately. I hope to post a yummy recipe using the stock I made very soon.

Read more about the book Here.

A few tips about making your own stock:

  • A fish head or the bones from one fish is enough for one batch of stock.
  • Remove the gills from you head, if you do not it will make the stock taste awful.
  • This recipe is more of a guide. You can throw anything into the mix: shrimp shells, different herbs, carrots, celery, etc.
  • If your finished stock is milky or cloudy you need to throw it out.
  • I will warn you, making fish stock will stink up your house for a bit.
  • Fish stock freezes extremely well and tastes exactly the same after freezing.

Cooling jar of strained homemade fish stock

Lemon & Cream Cheese Babka

Lemon & Cream Cheese Babka

I will be the first to admit that I am not a professional baker. I have baked for many, many years, but am in no way at the level of professional. I have just as many bad days in the kitchen as good ones.

This is especially true when it comes to yeast. Yeast is my kryptonite.
Anytime I go into the kitchen with plans to bake yeast risen bread, I am fully prepared to have the bake come out wrong. The silver lining is that you can always learn by messing up.

This past weekend may have been my worst weekend in the kitchen to date. I decided to challenge myself by attempting a Babka. A Babka is a traditional Jewish sweet yeast risen bread that is swirled with chocolate or cinnamon. The bread dough itself is basically a brioche dough. Technically speaking, it is medium of the difficulty of yeast breads.

Three days and four attempts is what it took to get this recipe right. I threw out two doughs and one finished loaf before the fourth and final loaf came out soft and pillow-like. So you do not make the same mistakes, I wanted to share what I learned from my experience. What else is a blog good for?

As for the filling, (per usual) I did not want to take the traditional route. My husband’s grandmother gave me a some homegrown lemons. Her lemon tree yielded for the first time this winter. Lemon is the perfect pick-me-up during the cold months when we lack sun and fresh ingredients. I juiced and zested them, combined them with softened cream cheese, then rolled the mixture up into the dough. My poor husband had to go to the store to get me more cream cheese after I threw out my third attempt.

The finished loaf is delightfully sweet, with a hint of tang. I think a glob of raspberry jelly would adorn a slice of fresh baked lemon cream cheese babka perfectly.

Several slices of lemon cream cheese babka sitting on a wood tray

What I learned throwing out three batches of babka dough:

Batch one and two:

  • Always check your yeast. Yeast will last in the fridge, but of course not forever. Instead of wasting your time making an entire batch of dough to only realize that it will not rise, take the first 5 minutes and make sure the yeast you are using is alive. It is simple, always bloom your yeast in warm water or milk (depending on the recipe). If it sits for 5-10 minutes and it is not bubbly…your yeast is bad. If it is bubbly…it is living!
  • Make sure your ingredients are not cold. If you know you are baking with yeast, set out your eggs, flour (if you store it in the fridge), etc in advance to ensure it is they are room temperature. Cold items will slow down the growth of your yeast. Just like a warm environment will speed up the yeast’s growth.

Batch three:

  • Kneed your dough for longer that you think. Let me explain: Written recipes have various times for kneading dough with a stand mixer. Truly you can only tell when a dough is ready by touch or sight. Just because a recipe says knead for 5 minutes, does not mean that dough will be ready to rise after 5 minutes of kneading. It is easiest to tell when a dough is ready by kneading it by hand. If that is not you (me either), then you must look at your dough to see if it has been kneaded enough. If the recipe says the dough should “pull away from the bowl and form a soft smooth dough”, then make sure it does just that. Otherwise your finished bread will be more like cake than bread.
  • It often takes longer than the recipe says to let your dough double during a rise. Each home and each region is different. For example, I live in the deep south where it is humid. So during the summer it may take less time for my dough to rise. Right now it is dead of winter, and it took a bit longer for my dough to rise to double. My house was very cold. The moral of the story–watch your dough and only move on to the next step when the dough has actually doubled. Do not simply let it sit for the time designated in the recipe.
  • This is babka specific. Some methods call for slicing your rolled up dough down the middle then twisting it. Next, you stuff it into your bread pan to allow it to rise. The finished loaf has exposed filling on the top. The slicing method works great for certain fillings, but not all fillings. Cinnamon sugar or chocolate are ideal, cream cheese is not ideal to cook exposed to the heat of your oven. For my version I used a different method, I did not slice the dough. I rolled it up then twisted it together before placing it in the loaf pan. This way the filling stayed inside of the bread without being directly exposed to the heat of the oven. Consider the method of babka rolling you want to use based upon the type of filling you stick in your babka. Literally you can stuff anything inside a babka, sweet or savory.Upclose picture of the inside of the lemon swirrled babka

For more recipes click here.

Prosciutto & Manchego Cheese Crackers

Prosciutto & Manchego Cheese Crackers

Nutty, salty, crunchy, cheesy crackers—what could be better? I absolutely adore this recipe. It is easy yet a show stopper.

On top of that, this recipe is my take on a southern classic: cheese straws. As a southern girl, my go to cooking style is just that. When I get the opportunity I jump at the chance to revamp a classic southern recipe.

Every true southerner has been to a party or shower and sampled some homemade cheese straws. They are nutty, spicy (because of the use of red pepper), baked crunchy little cheese treats. Like sweet tea, cucumber sandwiches, or deviled eggs, you will can usually find cheese straw on the table of a party that is below the mason Dixon.

A stack of square baked manchego cheese crackers

Although I could not find any reliable sources on the true origins of this southern delicacy, I can tell you the idea behind them (at least in my not-so-expert opinion). The base recipe is a simple, half biscuit-like mixture and half shredded cheddar cheese. You pipe out the cheese mixture onto a sheet pan and bake them until nice and crispy.

Since you use shredded cheese, it is very easy to swap out cheddar with any comparable semi-hard cheese. To make my version a bit more fancy (cue my favorite Reba song), I swapped out the cheddar for Spanish Manchego cheese. Manchego is close to the top of my list of favorite cheeses.

A jar of manchego cheese crackers filled with cripsy proscuitto ham

I wanted to take the flavors a little further and balance the cheese flavor, so I crisped up some prosciutto and tossed it into the mix. You do not have to toss ham in, you can keep the prosciutto soft and serve it on the plate with the cheese crackers. I also thought a note of sweetness would be nice, so I plopped a jar of fig jam next to the platter.

The result, a slightly updated classic that everyone at the party I attended loved just as much (if not more) than the tried and true original version.

As with most of my recipes, this one is interchangeable. You can use any semi-hard cheese, toss in something extra, pair the finished crackers with any cured meat, and use any type of jam you would like. Challenge yourself and see if you can come up with your own winning flavor combination.

A slate tray of two types of manchego cheese crackers and proscuitto ham

Eggnog Overnight Oats

Eggnog Overnight Oats

In many of my posts I speak about using what you have in the fridge. Groceries are expensive and it is very easy to waste food when you have a small household. I cook for two, my husband and I, and cook a lot.

There always seems to be a baked good on the counter or leftovers in the fridge. Although my husband gives a valiant effort in eating everything I make, most days it is just impossible.

Bowl of mixing ingredients, oats, chai, yogurt

So where I can, I attempt to reuse or repurpose food. Even if you do not have a small household, limiting waste is never a bad idea.

Since the holidays, I have had a brand new jug of eggnog just sitting in my fridge bugging me. Although eggnog is a holiday flavor, I still wanted to use the jug even after the holidays passed.

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Everyone has started their New Year’s diet, so I figured provided a healthy (kind of) recipe would be ideal. This one is very simple as well, consider it a bonus. I say kind of healthy because I use eggnog in the place of milk, and eggnog has full fat.

This recipe is very versatile in that you can change out a lot of ingredients. For example, you can use a flavored yogurt instead of plain, pecans instead of almonds, and so on.

Sealed and stacked jars of overnight oats

Salted Caramel Filled Kouign Amann

Salted Caramel Filled Kouign Amann

My latest Connect Savannah food feature on The Topiary Cake Design (I will post the article this week) reminded me just how much I love to bake. So this week I told myself I would get back into the kitchen and practice what I love.

I am not going to sugar coat it–I have been slacking in the blog/baking/cooking department. The holidays drained me, especially considering how much of an introvert I tend to be. I truly have no excuse considering my Christmas decorations and house have been cleaned since the day after Christmas. Truly, I have just been lazy.

Going back into the kitchen needed to start with a bang. I have been baking since I was young, so an intermediate pastry recipe would be a great challenge.

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For those who do not know the difference in pastries verses regular baked goods let me explain. Unlike cakes, breads, or other common baked goods, making a pastry refers to a very specific type of dough or baked item that is created using a sweet dough. For example, when you make a pie crust for a pie, you are making a pastry. Other common pastries include croissants, eclairs, macarons, profiteroles, tart shells, and Kouign Amann. The dough for making a pastry is commonly made with flour, fat, sugar, and water, which you can see is very different than the dough for making a bread. The tricky part in making a proper pastry comes with the type of pastry for which you opt—for example croissants require a process called lamination. Lamination is the folding in of cold butter to create layers. It takes many hours and proper technique to succeed.

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You may be asking, what the heck is a Kougin Amann? By far it is one of the most delicious pastries put on this earth. Originating in France, the time consuming bite sized croissant and brioche cross is made with a ton of butter, which is to be expected with a French pastry. The end result of folding cold butter into your dough (laminating), then slicing it, coating it in coarse sugar, and smashing it into muffin tins creates a sweet crunchy flaky palm sized treat. The best part, the technique of using a muffin pan leaves a large hole in the center of the pastry, perfect for filling your Kougin Amann with anything you desire.

My selection was salted caramel. The butter used to create the layers of your Kougin Amann bring saltiness to the pastry, so why not complement the overall flavor of the baked good by amplifying its qualities with a salty-sweet filling.

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I will warn you, this recipe is not for a beginner. It takes patience and love to get through the process. I do not want to discourage anyone from trying the recipe, I truly hope you are inspired, even beginners, to try this recipe out. The only way to learn is to try. I could probably fill a dumpster with the amount of baked goods I have thrown out due to trying. You have to start somewhere.

 

 

Butternut Squash & Lentil Curry

Butternut Squash & Lentil Curry

Colder weather means throwing something in the crockpot before work, letting it cook all day, and coming home to a bubbly, home cooked meal. The preceding is especially true when your book club decides to host their monthly meeting at your house.

I can think of no better way to feed a bunch of hungry ladies than to prepare something that is quick and easy.

If you are like me, crockpot cooking can be difficult because there are so few dishes or variations of dishes that you can make in a crockpot—soup, roast, or chili seem to be the go tos.

I tested out this recipe a few weeks ago on my husband, so when my book club meeting was scheduled for my house I thought the recipe would be perfect. The most work this recipe requires is steaming some jasmine rice for the side.

A beautiful bowl of lentil and butternut squash curry

There is no added fat or meat, which results in a relatively healthy dinner. The base is made entirely of vegetables and a little bit of low sodium chicken stock. Low calorie cooking means more room for wine.

As the seasons change you can trade out the butternut squash for something more seasonal like mango or sweet potato. You literally throw everything into the crockpot the morning before your meal is planned, and let the lentils cook down with the vegetables until a thick creamy curry is created.

Just like you can switch out the vegetables that fill this curry, you can pick any of you favorite toppings to sprinkle over each finished bowl. I opted for cilantro and pickled onion, but the leftover seeds from the butter squash would have also been delicious roasted then peppered over the top.

Chopsticks sit besides this rice filled bowl of curry