Braised Short Ribs (Based on Alison Roman’s Recipe)

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Spring has sprung! (Yay, daffodils! Yay, tulips! Yay, every other form of emerging life!!) For some people, this means lamb or rabbit; for others, it means welcoming in the coming year’s harvest via sprouts, spring vegetables, kale, and the like. Whether you eat meat or not, spring is an undeniably exciting time of year–the world around you begins to stir and life resumes its cycle of defying death in beautiful and surprising ways.

Speaking of beautiful and death-defying, there is truly nothing like sinking your teeth into a skillfully-prepared piece of meat. Flavorful, tender, juicy and decadent, meat is a luxury consumed quite casually in modern American culture. If I were to wet my finger and stick it to the air, however, I might be inclined to say this attitude is changing…but I think there will always be something primal in us that is hardwired towards calorie-rich foods, meat being no exception to this rule. Wherever you choose to guide your diet, from vegan to carnivorous paleo, we must nod to our ancient brain development and growth as being linked, at first, to hunting and cooking. (Edit: This is still debated in the scientific community; here is an example of a counterpoint which posits that bone marrow and fatty brain tissue, not flesh, were the key players in brain development.)

Today, of course, there’s no strict need to kill for calories; if you look for it, you can find frozen cauliflower crust pizza at the grocery store. We’ve come a long way since crafting stone tools and crudely practicing butchery as early as 3.4 million years ago. But who knows, maybe there were those among us who opted instead to find essential amino acids in ways other than animal-based proteins…

For me, meat is an indulgence, so I tend to choose when and how I eat it deliberately. While shouldering the climate crisis responsibility (specifically as it relates to deforestation, water pollution, and methane gas emissions, all associated with overconsumption of meat) is a heavy cross to bear, chances are we could all afford to eat a little less, and a little more “cleanly.” Soap box aside, these short ribs are incredibly simple, elegant, and decadent–and very rich and filling. Do your part and support a local butcher, if you can; splurging here on high quality meat is really worth it. Make this a special occasion meal, and you will not be disappointed.

What Are Short Ribs?

Short ribs are a cut of meat typically taken from the chuck or brisket areas of a cow and are formed from the shortest portion of the rib cage where the bones are not quite long enough to be considered “ribs.”

Short ribs are typically cut into two ways: either in individual pieces with meat around the bone (English style) or in one long piece of meat holding three cross sections of rib together (“plate” style).

On the left is plate style short ribs, and on the right is English style. (from Google images)

What’s Great About Short Ribs?

Short ribs have a naturally high fat content and therefore, if cooked properly, they can be incredibly flavorful and tender. They are also very rich and filling, so less meat “goes further” when it comes time to eat.

Where Can I Purchase Short Ribs?

This is a great excuse to head to your local butcher and strike up a conversation! Supporting local always feels good. If this option is not accessible to you, I recommend checking out delivery services such as Moink Box or Porter Road.

Ok, I’m Hungry…Show Me The Recipe!

First, gather your ingredients.

For this recipe, I used Kettle & Fire brand bone broth–and no, they are not paying me to say this. I find it is readily available in most grocery stores and is a good quality for the price. Of course, you can always substitute regular stock or broth, but low-sodium is good here, unless you factor that in as you season the dish.

What I love about this recipe is how straightforward it is. Brown the seasoned meat, flavor the remaining oil with two heads of garlic, then add your chopped vegetables and tomato paste (also known as mirepoix).

Garlic flavored rendered fat and canola oil coats the vegetables as they removed all the crispy browned bits from the bottom of the pan. Add your liquids and thyme…

Then in go the browned short ribs so that the meat is submerged (bone up).

Then cover and bake at a low temperature for 3 1/2 to 4 hours.

Serve with rice or potatoes, and don’t forget to enjoy it with your sauce, fresh herbs, and Alison Roman’s recommended lemon zest!

…did I mention the knife is optional? And don’t miss out on all that flavorful fat–after all it is good for your brain 🙂

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Braised Short Ribs (Adapted from Alison Roman)

Deeply flavorful, these garlicky short ribs fall off the bone after 4 hours of braising.
Course dinner, Main Course, meat
Cuisine American, traditional
Keyword alison roman, braised short ribs, carnivore, crumbs, crumbsoncrumbs, feel good food, feel good food plan, garlic short ribs, intuitive chef, intuitive cooking, intuitive cuisine, intuitive eater, intuitive eating, intuitive eats, intuitive food plan, intuitive recipe, new york times, new york times cooking, nyt, nyt cooking, short ribs
Prep Time 30 minutes
Cook Time 4 hours
Total Time 4 hours 30 minutes
Servings 3 people

Equipment

  • 6.2 liter heavy bottomed dutch oven

Ingredients

  • 3-4 lbs short ribs, at least 2 per person but no more than 5 lbs
  • diamond kosher salt, for seasoning
  • finely ground pepper, for seasoning
  • 2 Tbs canola oil
  • 2 heads garlic, halved crosswise through the bulbs
  • 1 1/2 cups celery, chopped
  • 1 1/2 cups carrots, chopped
  • 1 medium onion, chopped
  • 1/4 cup tomato paste
  • 3/4 bottle dry red wine
  • 2 cups beef broth, preferably bone broth, or one package Kettle & Fire bone broth
  • 4 grams fresh thyme, tied in a small bundle if you have the baker's twine
  • chopped parsley, for serving
  • chopped chives, for serving
  • freshly grated lemon zest, for serving

Instructions

  • Generously season dry ribs on all sides with salt and freshly ground pepper. Set aside 15-30 minutes before browning to allow the meat to come to room temperature.
  • Preheat oven to 275°F.
  • Chop celery, carrots, and onion into large chunks and set aside. Uncork wine.
  • Heat canola oil over medium-high flame in a heavy bottomed dutch oven. Working in batches if necessary, brown the meat on all sides until golden, about 10 minutes. Place on a wide plate, then pour rendered fat into a liquid measuring cup. Add 2-3 tablespoons of the fat back into the dutch oven, then add the chopped vegetables. Cook about 5 minutes, stirring constantly, or until the browned bits from the bottom of the pan have been lifted from the moisture from the vegetables.
  • Add tomato paste and stir. Cook about 3 minutes, or until the paste has begun to caramelize, become fragrant, and turned a rusty color.
  • Add wine to the pot, slowly at first so you can scrape up any remaining brown bits. Add the remainder and simmer about 2 minutes. Add the broth and thyme and stir. Add browned ribs, meat side down, into the liquid and bring everything to a simmer. Cover with a lid and bake in the oven 3 1/2 to 4 hours. The short ribs should be falling off the bone and very tender.
  • Gingerly remove short ribs from the dutch oven using tongs. Place on a serving platter and cover with tin foil, allowing them to rest about 10-15 minutes.
  • Meanwhile, skim as much fat as possible from the liquid in the dutch oven. Drain over a bowl using a fine mesh seive and discard the vegetables and garlic. Return the liquid to the dutch oven and cook over medium heat, until the mixture has reduced noticeably, about 10 minutes.
  • As the sauce is reducing, chop parsley and chives and zest the lemon. Uncover short ribs and garnish with herbs and zest, and plenty of sauce. Enjoy with rice or potatoes, and the last 1/4 bottle of wine.

Everything But The Kitchen Sink Baked Mac & Cheese

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Some people say “I love you” with cards and flowers. Others do it with mac and cheese.

Here in the South, baked mac and cheese seems to be a dietary requirement; it’s on nearly every menu that in any way boasts a connection to “soul food” and can be found both as dressed up rotini with a fancy cheese sauce made from gruyere AND unfussy elbows tossed in a Velveeta solution. One thing all of these versions have in common is their unequivocal deliciousness…one doesn’t even mind that with each forkful their arteries are clogging and, with each second helping they are solidifying a pending commitment at the gym. Sometimes, the heart just wants cheesy carbs and, being a heart-leading individual, I find this echo of longing hard to stave off for more than a week or two.

If you are reading this, chances are you too enjoy a sinfully large heap of steaming, cheese-coated noodles from time to time. I won’t bother you with the nutrition facts of today’s recipe, as sometimes it truly is better not to know.

What I will say is, it is really hard to have a bad day when you’re eating bacon, cheese, hamburger meat, and spiced breadcrumbs all in one bite. Believe me. I tried. And I wasn’t even mad to eat this as dinner for several days in a row…or lunch, for that matter. Mac and cheese is just kind of magical that way.

If you have children or are trying to pinch pennies, this recipe is especially for you. Each serving is incredibly filling and offers a significant amount of protein, and definitely has enough, erm, caloric value to keep even your most athletic family member going from lunch until dinner. Add a vegetable and a salad to your plate and you’ve got a “balanced” meal! (If you’re feeling particularly virtuous, throw some chopped cauliflower into your pasta water in the last few minutes before al dente and mix in with the ground beef and cheese sauce…but let’s just say this dish has no intentions of claiming to be “healthy”…)

Mac and Cheese Facts

  • Thomas Jefferson’s black chef, James Hemmings, is the first known person to cook mac and cheese in America.
  • Cheese dates back around 10,000 years and was originally made as a way to preserve farm fresh milk.
  • The first cheese factory opened in the United States in 1851, which caused cheddar cheese to be one of the first foods affected by the Industrial Revolution.
  • Velveeta cheese has over 22 ingredients and is no longer regulated as a cheese.
  • Kraft mac and cheese was originally created in order to provide the cheapest protein to American families possible.
  • The recipe for macaroni and cheese likely originated from Northern Europe, though the first record of a recognizable recipe dates back to 1769.

For more on mac and cheese, check out this article from the Smithsonian.

Good lord, it looks like nearly equal parts cheese and pasta…oh well. Who’s complaining about this? I ask the reader! Bacon and lean hamburger meat make delightful additions to the bubbling, cheesy pasta, which, as you can see here, consisted of two different pasta shapes I was trying to get rid of. This is a comfort food, not a gastronomic masterpiece, after all.

I cooked the bacon slices then snipped into bits using kitchen shears, then browned the beef in the bacon fat, which I reserved when the meat was done. Featured next to these two plates is a bowl full of panko breadcrumbs, seasoned with oregano, garlic salt, onion salt, and paprika.

What we have here is cheesy, meaty noodles. 🙂 I made a simple roux using the reserved bacon/beef fat and butter, then added milk and grated cheese. In go the cooked noodles and ground beef, then bacon bits, breadcrumbs, and a sprinkling of grated parmesan for good measure. Bake at 375°F for 20 minutes or until the breadcrumbs are beginning to brown. Broil on hi for a few minutes if you want it extra crispy.

Add something green to your plate to pretend you are a grown up and enjoy the fruits of your labor; now pull out your colander and get ready to make mac and cheese! 🙂

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Everything But The Kitchen Sink Baked Mac & Cheese

Cheesy noodles nestled with bacon and ground beef are topped with crispy, spiced breadcrumbs for comfort food perfection!
Course Main Course, Side Dish
Cuisine American, Comfort Food, Southern Cooking
Keyword baked mac and cheese, comfort food, crumbs, crumbs on crumbs, everything but the kitchen sink baked mac and cheese, everything but the kitchen sink mac and cheese, hamburger helper, how to make mac and cheese, is mac and cheese healthy, James Hemmings, loaded mac and cheese, mac & cheese, mac and cheese, macaroni & cheese, macaroni and cheese, southern cooking, Thomas Jefferson, what's mac and cheese, what's mac and cheese good with, where was mac and cheese invented, which mac and cheese is best, who invented mac and cheese, will mac and cheese make you fat
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes

Equipment

  • Dutch oven

Ingredients

  • 3-4 pieces thick cut bacon, cooked, chopped, and with rendered fat reserved
  • 1 16 oz package of ground beef, lean is ok
  • 1 1/2 cups panko, unseasoned
  • 1 tsp paprika, smoked or unsmoked
  • 2 tsp Italian seasoning (or substitute equal parts dried oregano and parsley)
  • 3/4 tsp garlic salt
  • 3/4 tsp onion salt
  • freshly cracked pepper, to taste
  • sea salt, to taste
  • 16 oz pasta, shape of your choice--rotini is great for maximum sauciness
  • 4 Tbs butter, salted or unsalted
  • 1/4 cup flour
  • 1 1/2 cups whole milk
  • 2 cups grated cheese, tightly packed (cheddar is classic but feel free to sub gruyere or gouda)
  • 1 cup grated parmesan

Instructions

  • Preheat the oven to 375°F.
  • In a large pan over medium-high heat, cook bacon until cooked but not quite crispy. Snip into 1/4" strips or roughly chop and set aside.
  • In the same skillet used to cook the bacon, brown the ground beef over medium heat. Using a slotted spoon, remove beef and drain on a plate covered in paper towels. Pour any remaining fat from the pan into a dish to use later. You should have about 1 tablespoon.
  • Mix breadcrumbs and spices in a small bowl and set aside.
  • Bring a pot of heavily salted water to boil on the stove. Meanwhile, grate the cheese. Boil pasta until just cooked, 8-12 minutes depending on the shape. Drain in a colander over the sink. If you are worried about the pasta sticking into one mass while you make the roux, reserve enough cooking water to keep the pasta wet while you prepare the cheese sauce. Pasta cooking water contains starch which prevents the pasta from sticking together.
  • In a medium-sized dutch oven, heat butter and reserved bacon fat over medium heat. Once the butter has melted, turn heat down to low and add flour, whisking until incorporated. Cook the flour over low heat until it foams and turns a golden brown, about 2 minutes.
  • Slowly add milk, whisking continuously, until fully incorporated. It may seem liquidy at first; add the grated cheddar (or alternative) cheese and whisk until the cheese has fully melted.
  • Add cooked ground beef and drained pasta to the dutch oven and stir until fully incorporated.
  • Dress the top of the mixture with the cooked bacon bits. Sprinkle the spiced bread crumbs over the top of the pasta until fully covered. Add an even layer of parmesan over the top and bake until golden brown, about 20 minutes. If you desire crispier breadcrumbs, broil over high heat for several minutes. Serve immediately!

 

 

Sweet Baked Yam With Tahini, Cilantro, and Pepitas

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As the fall and winter months steal over the calendar, baked yams similarly creep into my meal plans as the year’s darkness and chill cause cravings for sugar and fat. This is not to say I don’t find an excuse to eat sweet potato fries all year…but since the trend to replace yams with russet potatoes in French fries hit the gastronomic scene in the 1980s, yams have come a long way from their once-a-year appearance at the Thanksgiving dinner table to transitioning into more of a culinary “regular.”

Why Choose Yams Over White Potatoes?

Yams are a great replacement for regular white potatoes if a diet requires complex carbs rather than starch, which is often hard to digest and more filling than it is nutritious. Generally, sweet potatoes have a lower glycemic index (GI) than russet potatoes. Additionally, yams are packed with vitamins, minerals, fiber, and antioxidants like beta carotene. This antioxidant is turned into vitamin A once it is digested, which is essential for immune system function, skin clarity, and eye health. It is also pivotal in maintaining healthy mucous membranes in the digestive system, increasing immune response and lowering inflammation. In fact, vitamin A is incredibly abundant in yams, clocking in at over 100% of the daily value (DV) recommended for optimal health. What’s more, it is a fat-soluble nutrient–so preparing your yams with a little fat helps to make this vitamin more readily absorbable.

 

The Colorful Food Diet

Studies suggest that loading your plate with a variety of colors is a great way to ensure consumption of an abundance of nutrients, and typically at a lower caloric cost. This is a fun way to skip out on taking daily supplements and to explore new foods and cooking methods at the same time. Additionally, brightly colored foods tend to be fruits and vegetables, which have added benefits aside from their vitamin and mineral content such as fiber, complex carbs, healthy fats, and more.

Health Benefits of Tahini

Aside from boasting a rich, complex flavor, tahini has several health benefits as well. Just one tablespoon of tahini contains minerals essential to bone health, like phosphorous and manganese. Tahini also contains thiamine (vitamin B1) and vitamin B6, which are both important for sustaining energy production. Like yams, tahini is contains anti-inflammatory compounds and may even be beneficial to people with arthritis.

Sesame seeds, the main ingredient in tahini, have even been shown to improve kidney and liver function, and may even help to prevent fatty liver disease by increasing fat burning and decreasing fat production due to naturally occurring compounds. Sesame oil is a heart-healthy oil with primarily unsaturated fats and omega-6.

The Bottom Line

This dish is rich, filling, and incidentally healthy. One yam can easily feed two people, especially if prepared as a side dish to a protein or salad. Get your knife and fork ready and eat to your health!

Tahini and lemon juice is a classic pairing. The acidity of the lemon helps to temper some of tahini’s more earthy, bitter notes while enlivening some of its more pleasant characteristics, like its nutty richness and tang. Throw some grated garlic into the mix and you’ve got the beginnings of a flavorful dressing!

This easy dinner comes together quickly and is a great way to stretch ingredients to fill more bellies!

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Sweet Baked Yam With Tahini, Cilantro, and Pepitas

Bake a yam and dress it with a sweet tahini sauce, fresh herbs, pepitas for crunch, and sour cream, creme fraiche, or yogurt for brightness! A simple, healthy, and fresh lunch or dinner.
Course Main Course, Side Dish
Cuisine Healthy, Intuitive, Vegetarian
Keyword are yams good for you, are yams potatoes, are yams sweet potatoes, baked yams, easy recipes, feel good food, feel good food plan, frugal recipes, healthy recipes, intuitive chef, intuitive cook, intuitive cooking, intuitive cuisine, intuitive eater, intuitive eating, intuitive eats, intuitive food plan, intuitive recipe, pepitas, tahini, tahini dressing, thrifty recipes, what yams are good for, why yams are good for you, why yams are healthy, yams
Prep Time 15 minutes
Cook Time 1 hour
Servings 2 people

Ingredients

  • 1 yam or sweet potato, medium
  • 1/4 cup tahini
  • 100 g fresh squeezed lemon juice
  • 1 Tbs olive oil
  • 1 Tbs honey
  • 3 cloves garlic, grated or pressed
  • 2 Tbs water
  • 2 Tbs sour cream, creme fraiche, or yogurt
  • 1 Tbs cilantro, chopped
  • 1 Tbs pumpkin seeds, toasted
  • sumac, to taste (optional)

Instructions

  • Preheat oven to 425°F.
  • Scrub yam free of dirt and particulates. Wrap in tin foil tightly and bake in the oven until fork-tender and releasing caramelized juices, 45 minutes to an hour and a half, depending on the size of the yam.
  • Meanwhile, create the tahini dressing. Mix tahini, lemon juice, honey, garlic, oil, and water in a small bowl or liquid measuring cup until silky and uniform. Remove cilantro leaves from the stems and chop.
  • In a small skillet over medium heat, toast pumpkin seeds until fragrant and golden, about five minutes. Set aside.
  • When the yam has finished baking, remove from the oven, discard the tinfoil, and set the yam on a large plate. Using a long knife, slice the yam into four even pieces, lengthwise. Immediately splatter tahini and sour cream in equal measure over the yam. Toss cilantro and pumpkin seeds over the top, and a dash of sumac, if desired. Serve immediately.

Thai-Inspired Kefir Water (Tibicos) Mocktail

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During the indulgence of the holidays, do yourself a favor and add a kefir water mocktail to the rotation of boozed up eggnog and spiked hot chocolate. Not only is this choice better for your liver, but it boosts your gut health (which is especially crucial when  eating hard to process foods) and may even boost immune system and cancer cell response, and be anti-inflammatory.

What Is Water Kefir?

Sometimes called “tibicos,” water kefir is fermented sugar water. Even simpler to make than kombucha or jun, water kefir has all the benefits of naturally occurring yeasts and probiotics without the caffeine of kombucha or jun, and without the dairy of milk kefir or yogurt. Instead of a “mother” culture or scoby, however, water kefir is brewed using kefir grains, which contain the sugar-consuming bacteria necessary to cause fermentation to occur.

Why Choose Water Kefir Over Other Cultured Beverages?

If you are vegan or sensitive to dairy, water kefir is a great alternative to milk kefir or yogurt. As it is caffeine-free, it can be consumed any time of day or night, and is a great choice for those who are sensitive to the effects of caffeine. It may even contain less sugar in an 8 ounce glass than the average kombucha or milk kefir. (In short, the longer you allow your water kefir to “culture,” the longer the bacteria has a chance to eat up the sugar in the sugar-water solution. This translates to less sugar in the final product.) Water kefir also takes less time to ferment than kombucha or jun, clocking in at 24-48 hours of fermentation time, as opposed to cultured tea’s fermentation period of 7-30 days.

Making Water Kefir At Home

Water kefir is simple to make and easy to maintain. To brew, all you need is:

  • sugar
  • water free of chlorine; hard, highly mineralized water is good
  • a 32 ounce mason jar
  • a coffee filter
  • a rubber band
  • a wooden spoon
  • a fine mesh strainer
  • activated water kefir grains
  1. Pour 1/4 cup of sugar into your jar.
  2. Add 1/2 cup of hot water and stir until the sugar is completely dissolved.
  3. Add 3 cups of cool water to the jar and test to make sure it is between 65°F-86°F.
  4. Add activated water kefir grains. Cover the jar with a coffee filter secured by a rubber band and let culture 24-48 hours.
  5. To flavor the kefir, separate the grains from the liquid using a strainer and reserve the kefir. Add fresh fruit, ginger root, fruit juice, coconut water, etc to a clean jar, add kefir water, cover with a lid, and let sit at room temperature for several days. Relieve the pressure building in the lid every day by cracking the lid open, otherwise your jar could become dangerously pressurized! The kefir water is ready to refrigerate and drink when it is lightly carbonated.
  6. Repeat the above steps to continue making water kefir. If you would like to take a water kefir “break, repeat steps 1-3, add water kefir grains and cover the jar with a lid, then immediately refrigerate. Kefir can survive in the fridge up to 3 weeks before it must be fed again.

Sugars Compatible with Water Kefir Culture

  • refined white sugar
  • cane juice crystals
  • turbinado, demerara, or raw sugar
  • brown sugar
  • rapadura or sucanat

It is important to check a source like this one from Cultures For Health to make sure your sweetener is aligned with the health of the water kefir’s culture. For example, agave and maple syrup are undigestible for water kefir. Ingredients like molasses and coconut sugar can be used in small doses, or combined with any of the sugars in the bullet list above. Honey has its own bacterial culture and is not recommended, as it may be very damaging to water kefir grains.

Stick to the list of approved sugars, however, and your culture should be very happy! The good news is, each sugar in the bullet list above has a unique flavor profile, which means water kefir can taste quite different depending on the sugar you choose to feed it.

Where Can I Buy Water Kefir?

Of course, you can find water kefir grains on Amazon or other third-party vending sites. Or, you can buy directly from companies like Cultures For Health and receive their water kefir starter kit. Happy Gut has kefir grains for sale and boasts a collection of flavor additives you can purchase at checkout. Alternatively, there may be someone near you who is cultivating water kefir. Kefir grains do multiply over time, and perhaps they would share a few with you.

Why Water Kefir Is A Mixologist’s Dream

Water kefir can be fed many kinds of sugar and therefore can take on different flavor characteristics. It can also be flavored after the ferment using fruit, chopped roots, herbs and aromatics, juices, coconut water, and more.

The Diageo Bar Academy has some thoughts on what makes a quality drink. They say:

A good cocktail has tension. Tension exists in the balance between the elements: alcoholic strength, sweetness, sourness, bitterness, saltiness, temperature and texture. Flavour alone is not enough to make a good drink great.

With that in mind, water kefir can be manipulated into many “textures” or levels of carbonation, many levels of sweetness, and even levels of sourness. As it is a fermented beverage, it adds a trace layer of alcohol to any mixed drink, though it alone would have to be consumed in massive quantities in order to feel the effects of alcohol. (Most folks recommend drinking 16 ounces of water kefir a day.)

Incorporating water kefir into a crafted drink (with or without alcohol) is a great way to add complexity and a touch of sweetness or sourness to your beverage. Simple or very lightly flavored water kefir also makes a great replacement for tonic or soda water in a mixed drink. In short, starting with a quantity of intentionally-brewed water kefir means most of the heavy lifting for creating a drink is done. Simply add fresh fruit juice, some herbs, and maybe some alcohol, and you have a refreshing (even healthful) drink on your hands!

Simple, Thai-Inspired Kefir Mocktail

With fresh, simple ingredients, it’s hard to go wrong.

With a simple kefir water flavored only with white sugar and coconut water, this drink was complex and delicious even before it was fully assembled!

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Thai-Inspired Water Kefir (Tibicos) Mocktail

This curated beverage contains trace amounts of alcohol, but not enough to feel its effects. Enjoy in lieu of a cocktail; or, add a splash of tequila, white rum, or vodka if desired.
Course Beverage, Cocktail, Happy Hour, mixed drink, Mocktail
Cuisine American, Healthy
Keyword are water kefir grains reusible, Cajun, can water kefir make you drunk, celebrate, cocktail, cocktail recipes, crumbs, crumbs on crumbs, crumbsoncrumbs, cultured beverage, cultures for health, easy recipes, feel good food plan, fermented beverage, festive, happy gut, holidays, how much water kefir to drink per day, how water kefir grains, intuitive chef, intuitive cook, intuitive cooking, intuitive cuisine, intuitive eater, intuitive eating, intuitive eats, intuitive food plan, intuitive recipe, kombucha, mocktail, mocktail recipes, scoby, simple recipes, tibicos, water kefir, water kefir recipes, what are water kefir grains made of, what does water kefir taste like, what is water kefir culture, what is water kefir good for, what's water kefir, when water kefir is ready, where do water kefir grains come from, where to buy water kefir, where to buy water kefir grains, which is better water kefir or kombucha, why water kefir is good for you, winter festivities
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 10 minutes
Servings 1 drink

Ingredients

  • 0.5 ounces fresh ginger root, peeled with the edge of a spoon
  • 1/2 cup turbinado or raw sugar
  • 1/2 cup water
  • 5 large basil leaves
  • 8 ounces coconut kefir water
  • 0.5 ounces fresh lime juice
  • lime wedges, for garnish
  • coarse mineral salt, for garnish

Instructions

  • Roughly chop peeled ginger and place in a small sauce pot along with raw sugar and water. Bring to a boil and stir to dissolve sugar. Remove from the heat and let mixture steep until it is cool to the touch, 20-30 minutes.
  • Strain ginger and reserve the simple syrup.
  • Cut a lime into wedges and rub the top of a large glass or jar with the cut lime. Turn the glass upside down on a plate with coarse mineral salt until the lip of the glass is heavily salted.
  • Muddle 4 of the basil leaves in the large glass or jar along with lime juice. Fill the vessel with ice and stir until ice is coated.
  • Remove bruised basil leaves from the jar and add kefir water, along with 0.5 ounces of the ginger simple syrup. Stir.
  • Add remaining basil leaf and lime slices to the glass as a garnish. Serve immediately.

 

No-Fuss Sourdough Cinnamon Rolls

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Let’s face it–some sourdough recipes are anything but no-fuss. On the coattails of sourdough’s great, quarantine-inspired resurgence, many bread lovers with lofty aspirations of achieving the perfect loaf have come to the same conclusion: working with sourdough can be kind of hard.

It’s not that caring for a starter poses an insurmountable challenge. If anything, neglecting–or simply forgetting–about your starter in the fridge can be the biggest hurdle, if you don’t bake every day, or even every week.

What Does It Mean To Care For Sourdough Starter

The fact is, sourdough is alive with wild yeasts and lactobacilli, an umbrella term for bacteria strains typically found in yogurt and dairy products. These strains of bacteria excel at converting sugar into lactic and acetic acid, which translates, happily for us, into flavor. (This is why we love our artisan bakers for intimately caring for their cultured loaves, from the beginning stages of liquid starter to a gorgeously shaped levain.)

Dreamy as the sourdough life may seem, not all of us can shape our lives around a schedule dictated by bacteria, temperature, and flour. The good news is, there are many uses for sourdough starter other than making bread, many of which take much less time to master.

Ways to De-Mystify Your Starter

If pulling out the scale once a week becomes a pain-point in the process of caring for your starter, ditch it.

The deeper one digs into the realm of sourdough culture (pun intended) the more involved (and superstitious) recipes for sourdough become. A baker may weigh every ounce to the proper decimal, consider every variable impacting culture activity, and plan their life around their starter–and still bake a crummy loaf.

Don’t view your starter as a complex adversary–it is a new friend you are getting to know.

Feed your sourdough culture 1 cup of water and 1 cup of flour when you pull it from the fridge. Clean the container, pour the fed starter back into its vessel, and use what doesn’t fit in a recipe like No-Fuss Cinnamon Rolls. (This is called sourdough discard.)

If you are unsure of how to use your sourdough discard, consider these ideas:

A simple rule of thumb for understanding sourdough starter behavior is, the warmer the environment, the more active the starter. This is why if you keep sourdough starter on your fridge, it requires daily feedings–versus the weekly feedings required when kept in the fridge.

Resources For Further Sourdough Recipes and Research

  • The New York Times produced a deep dive into making a sourdough loaf, with illustrative pictures and step-by-step instructions.
  • Breadtopia hosts a wealth of information about different kinds of flours, sourdough care, loaf-shaping methods, and also boasts a large collection of recipes.
  • King Arthur Flour is a trusted source for recipes with predictable levels of success for bakers of all experience levels.
  • Cultures For Health is an excellent resource for many “alive” products, including milk and water kefirs, sourdough, kombucha, and more.

But enough about starter care: let’s get to the good stuff.


hear that? that’s the sound of success. and also, my neighbors’ construction project 🙂

This recipe is for the casual sourdough fan,

who may have acquired a starter during quarantine but still would unabashedly consider themselves in the “training wheels” phase of Sourdough Understanding. Personally, I’ve had my starter for years, and I’m still getting to know it–I am still baking loaves that cause me frustration, and, occasionally, I bake beautiful ones.

These cinnamon rolls, however, have yet to disappoint. This was one of the first recipes I ever followed which yielded successful results from a starter and made me believe that maybe I was, in fact, developing the accompanying intuition for translating my starter’s behavior into an end result I wanted to eat.

vanilla cream cheese frosting makes everything better…and a flaky bun makes for a great bite

Assemble the ingredients for the dough and mix.

there’s our friend the sourdough starter, in the top left corner
she may look a little shaggy, but she cleans up real neat

It is very important not to overmix the dough at any point in this recipe!

When you first begin mixing the ingredients together, feel free to use your hands so you can experience the textural change the ingredients undergo as they combine. The dough should barely come together, feel shaggy, and also very tender. The more you “knead” the dough and mix it together, the tougher it gets (and nobody wants a tough bun!) due to gluten networks forming. Treat this dough as gently as possible and you will be rewarded with airy, delicious buns.

On paper, this shaggy mixture should hang out at room temperature overnight–but since it’s been a little colder at my place in these winter months, I let it sit on the counter, covered, for about 18 hours. Again, don’t go overboard adhering to a strict schedule on this one. I’ve made these before letting the dough rest about 10 hours with great success. This is not a recipe to stress about…promise.

Here’s what the dough looked like after resting for a glorious 18 hours:

the dough should be significantly more relaxed in the bottom of the bowl
l: filling ingredients; r: rising agents and salt for dough

Sprinkle baking soda, baking powder, and salt over the dough and mix gently until incorporated. Dough should be incredibly soft, tender, and supple at this point and will literally feel like (and resemble) a dimpled baby’s bottom. Roll dough out over a floured surface into a vaguely rectangular shape.

Filling ingredients are mashed together with a fork until a paste forms. Spread over the dough, roll into a log, and cut.

i am of the school of thought that more filling is better…
leave some space in your pan to account for growth
whipped up some vanilla cream cheese frosting, because that’s my business
good morning to me
if you like a bun with a little structural integrity, this is the recipe for you
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No-Fuss Sourdough Cinnamon Rolls

This simple dough relaxes at room temperature overnight before being rolled out, rolled up, and baked into sweety cinnamon-y goodness.
Course Breakfast, Dessert
Cuisine American, festive, holiday, Intuitive, sourdough, traditional
Keyword are cinnamon rolls breakfast, are cinnamon rolls breakfast or dessert, are cinnamon rolls healthy, autumn baking, autumn eats, autumn feel good, baking, cinnamon buns, cinnamon rolls, crumbs, crumbs on crumbs, crumbsoncrumbs, culture, discard recipes, diy cinnamon rolls, fall baking, fall eats, fall feel good, feel good food plan, how cinnamon rolls are made, how to make cinnamon rolls, intuitive chef, intuitive cooking, intuitive cuisine, intuitive eats, intuitive food plan, intuitive recipe, sourdough, sourdough baking, sourdough cinnamon rolls, sourdough culture, sourdough recipes, sourdough starter, what is cinnamon roll dough, what is cinnamon roll icing, will cinnamon rolls rise in the oven
Prep Time 45 minutes
Resting Time 12 hours
Total Time 13 hours 10 minutes

Ingredients

Dough

  • 1/2 cup cold butter, salted
  • 2 1/2 cups all-purpose flour
  • 1/2 cup active sourdough starter, or sourdough discard
  • 1 Tbs white sugar
  • 1 cup whole milk
  • 1 tsp fine salt
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda

Filling

  • 2 sticks salted butter, at room temperature
  • 1 Tbs ground cinnamon
  • 1/2 tsp ground ginger
  • 1 cup dark brown sugar

Icing

  • 4 oz full fat cream cheese, room temperature
  • 1/4 cup whole milk
  • 1/2 tsp vanilla or vanilla bean paste
  • 3/4 cup powdered sugar
  • 1 pinch of salt

Instructions

  • 12 hours or so before you wish to bake, prepare the dough.
  • Using a food processor or a pastry cutter, combine butter and flour until the mixture looks sandy and uniform. If using a food processor, empty contents into a large bowl. Add starter, sugar, and milk and very gently mix until dough only just comes together. It is important not to overmix at this stage. Cover the dough with plastic wrap or a clean, damp towel and let rest at room temperature 12-18 hours.
  • In a small bowl, mix salt, baking powder, and baking soda. Sprinkle over the rested dough and mix with your hands until the ingredients are incorporated. Dough should slacken considerably and feel very tender and light. Again, be careful not to overmix.
  • Preheat oven to 400°F.
  • Lightly flour a clean level surface and roll out the dough until it is roughly 1/4" thick, and in a rectangular shape.
  • In a medium bowl, mash warm butter, sugar, cinnamon, and ginger with a fork until a paste forms. Spread the paste evenly over the dough using the back of a spoon or a spatula.
  • Roll the dough up lengthwise as tightly as possible. Cut the ends off of the log, then cut the remaining dough into roughly 1" thick rounds.
  • Place buns in a buttered cast iron skillet, cookie sheet, or muffin tin and bake 20-25 minutes, or until buns are golden brown at the edges.
  • Meanwhile, prepare the icing in a medium bowl. Combine room temperature cream cheese, vanilla, salt, and milk with a whisk or spatula. Gradually add powdered sugar until incorporated, adding more sugar as desired.
  • Drizzle buns with icing and serve immediately. Keeps in the fridge up to 3 days. Reheat in small bursts in the microwave for delicious leftovers.

One Pot Creamy Coconut Collards

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Sometimes, you move across the country and have to coast on very limited funds until your first paycheck.

Sometimes, you have to shop at the grocery store with your brain instead of your heart (isn’t that a lucky thing, to be able to say “sometimes” about that?) and choose cheap and abundant over exoticism or quality.

Sometimes, this is a great challenge. Other times, it is a great challenge. Am I being clear?

So when I went to the grocery store wondering how I was going to pick up sustenance for the next month or so while my finances slowly regulate, I had to choose my purchases very carefully.

Already blessed with an abundance of spices, grains, flours, condiments, and dried beans, I chose several things very deliberately such as a can of full fat coconut milk, chicken thighs, and a laughably large bundle of fresh collard greens. (The leaves leapt out of the bag towards my elbow during the way to the car and would not fit in the vegetable drawer in the fridge when I got home, point blank.)

This recipe came together beautifully after a full day at work. Best of all, it all gets thrown into one pot.

I started by flavoring the broth I used to cook the rice.

big hunks of ginger, lemongrass, smashed garlic, salt, and red pepper flakes flavored this turkey broth, but any mild broth works great too

After this simmered gently for a few moments, in goes the rice, then chicken, coconut milk, soy sauce, sweet chili paste, and mirin.

if it bothers you to have large, inedible chunks of lemongrass in your rice, feel free to strain them out before adding rice and chicken to your hot broth. i find these chunks continue to season any leftovers you may have as they sit together in the fridge and make for an even better meal the next day.

In go chopped collards…

cover with a lid, stir, cover, and wait until chicken reads at least 155°F on a thermometer

One dirty pot later, is dinner!

just what i wanted after a long day
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Creamy Coconut Collard Greens (A One Pot Dinner)

Coconut milk, rice, chicken thighs, and collards come together for this delicious one pot meal.
Course Main Course
Cuisine Healthy, Intuitive
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 2 people

Ingredients

  • 2 1/4 cups chicken broth, or other mild broth
  • 1 inch ginger root, peeled and roughly chopped
  • 1/2 lemongrass stalk, roughly chopped
  • 1/2 lime, juiced
  • 1 Tbs low-sodium soy sauce or tamari
  • 1 Tbs sweet chili jelly
  • 1 tsp mirin
  • 1/2 tsp red pepper flakes
  • 1 cup jasmine white rice
  • 1 14 oz full-fat can of coconut milk
  • 2 bone-in chicken thighs, skinless
  • salt (to taste)
  • 1 small bunch collard greens (or 1/2 of a large bunch)

Instructions

  • Combine broth, ginger, lemongrass, lime juice, soy sauce, mirin, red pepper flakes, and sweet chili jelly in a large, heavy bottomed saucepot with a lid and stir. Bring to a simmer over medium heat and cook for 3-5 minutes, until the ginger and lemongrass release their odor and chili flakes begin to bleed color into the broth.
  • While the broth is developing flavor, salt both sides of the chicken thighs with a pinch or two of salt each. If desired, strain flavored broth using a collander into a large bowl to remove chunks of lemongrass and ginger, then pour broth back into the warm saucepot.
  • Add rice, chicken thighs, and coconut milk, taking care to scrape coconut fat in with the rest of the can. Stir to combine, then cover with a lid. Cook 10 minutes over medium heat.
  • Meanwhile, remove the stalks of the collard greens and roughly chop them into approximately 1" thick pieces. Add chopped collards and cover. Cook another 20 minutes or so, until rice is al dente and chicken thighs register at least 155°F on a thermometer. Serve immediately. Keeps well in the fridge for up to one week.

Cranberry Orange Sablés

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Any fellow cranberry junkies out there? (It’s okay to raise your hand, this is a safe space…!)

Consuming cranberries is my favorite way to maintain basic urinary health while boosting my immune system. Drinking a glass of unsweetened cranberry juice is like absorbing pure vitality; even the shocking taste is bracing, like taking a polar bear plunge or throwing back a shot of fresh ginger juice.

With every passing year, I place more and more cranberry sauce on my plate for Thanksgiving dinner. It becomes a welcome addition to turkey, bacon sprouts, creamy sweet potatoes…I pass it around my dish like a rumor, allowing it to shapeshift and add brightness to every decadent bite.

So this year, when I passed by the cranberries in the grocery store only to discover that they were on sale, I ended up celebrating this fact by buying a lot…as in, over five bags of fresh cranberries…

After making cranberry relish, I still had four bags of cranberries. These are destined to become a cranberry curd tart, cranberry simple syrup, cranberry apple handpies…anything left over will head straight to the freezer for mocktails.

Before the holiday was up, I’d made cranberry cookies. The recipe is fresh-tasting, delightfully simple, and can all be combined in one large mixing bowl. (I don’t know about you, but during the holiday season I try to minimize the amount of unnecessary dishes I have to do.)

sugar, flour, orange zest, pulverized dried cranberries and walnuts…what’s not to love?

Once combined, the dough is shaped into a log, rolled in sugar, and placed in the fridge for at least two hours.

cookies are cut about 1/2″ thick

With these flavorful, sightly cookies, erring on the side of underbaking, rather than overbaking, is key.

ever so slightly golden on the bottom with a moist crumb, these simple cookies may end up a seasonal staple!
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Cranberry Orange Sablés

Course Dessert
Cuisine Seasonal
Keyword autumn eats, autumn feel good, cranberry, cranberry cookies, cranberry orange, cranberry orange cookies, cranberry orange sables, cranberry orange shortbread, crumbs, crumbs on crumbs, crumbsoncrumbs, holiday desserts, holidays, intuitive cooking, intuitive cuisine, intuitive eater, intuitive recipe, sables, seasonal, seasonal desserts, seasonal eats, shortbread, thanksgiving, thanksgiving dessert, untraditional holiday, untuitive eats, vitamin c, walnuts
Prep Time 20 minutes
Cook Time 15 minutes
Chill Time 2 hours

Ingredients

  • 1/2 cup dried cranberries
  • 1/3 cup walnuts
  • 3/4 cup sugar, divided
  • 2 1/2 cups all-purpose flour
  • 1 cup cold butter, salted
  • 1 tsp almond extract
  • zest of one orange
  • 2-3 Tbs fresh squeezed orange juice
  • additional sugar to roll over cookie log

Instructions

  • In a food processor or blender, combine cranberries and 1/4 cup sugar and blend until the cranberries are fine and mostly uniform in size. Place in a large bowl.
  • Wipe out the blender or food processor, add walnuts, and cut until they resemble coarse meal. Add to the large bowl with the cranberries.
  • Wipe out the blender or food processor once more. Add the flour and remaining sugar, and pulse. Add the butter and pulse until you have very fine crumbs. Add to the bowl with walnuts and cranberries. Add orange zest, orange juice, and almond extract. Stir to combine.
  • Knead the dough until a ball comes together, adding orange juice as needed to moisten the dough. Form into a log about two inches in diameter, and roll in sugar if desired. Wrap in plastic wrap and place in the fridge between two hours and three days.
  • Preheat oven to 325°F. Line two baking sheets with parchment paper and set aside. Cut cookies using a large knife to about 1/2" thickness. Place cookies on a baking sheet with at least 1" of space between them. Bake 13-15 minutes, being careful not to overbake.
  • Let cookies cool for 10 minutes on the warm baking sheet before removing and placing on a wire rack to continue to cool.
  • Save in an airtight container up to 4 days, or freeze, well-wrapped, for up to 3 months.

Savory Bay Bread Pudding

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One of the best parts about buying a loaf of bread is knowing that whatever doesn’t make the cut for your sandwich or piece of toast has the potential to end up as bread pudding.

Bread pudding has never been the glamorous girl at the dance, but she’s got a heart of gold and can break it down with some funky moves. Perhaps criminally underrated, bread pudding really is an amazing vehicle for flavor.

This holiday season, I decided to make savory bread pudding in lieu of stuffing a bird. This decision was based on economical and food safety reasons; I happened to have stale bread which was moments from molding and, and am also a little wary of stuffing a bready sponge into the cavity of a bacteria-ridden carcass. (Edit: I have heard stuffing successfully crafted this way is unparalleled–maybe one day I’ll be brave enough to face it…)

Maybe you’ve heard of bay leaf ice cream, if you are an adventurous eater. If you have, bay flavored bread pudding might not be too far of a leap. Stick with me. Edison didn’t invent the lightbulb by sticking to tradition. Sometimes we must take bold leaps if we are to forge ahead. Right?

the custard base is flavored with salt, bay leaves, and whole peppercorns.

It’s delightfully simple: chop everything and put it in a bowl, make your custard, and let it soak for at least 15 minutes.

the leek is optional, but I added it for a boost of alum flavor

Throw it all in a pan and bake.

bay pairs great with potatoes, turkey, cranberry sauce…!
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Savory Bay Bread Pudding

Course Side Dish
Cuisine American, traditional
Keyword bay, bay leaf, bread pudding, leftovers, savory, savory bay bread pudding, savory bread pudding, stale bread, stuffing, thanksgiving, thanksgiving sides, use what you have
Prep Time 20 minutes
Cook Time 30 minutes

Ingredients

  • 2 cups whole milk
  • 1/2 tsp salt
  • 5 whole peppercorns
  • 2 bay leaves dried
  • 3 eggs, beaten
  • 5 cups bread, chopped into 1" chunks
  • 2 Tbs butter, plus more for pan
  • 1 leek, washed and cut into 1/4" chunks

Instructions

  • Butter a 9×5" bread pan and set aside. Place milk, salt, peppercorns, and bay leaves in a saucepan and heat over medium. When the mixture is just beginning to boil, turn off the heat and let it cool to room temperature.
  • While the milk mixture is cooling, cut or rip bread into one inch chunks and place in a large mixing bowl. Cut leeks and add to the bowl.
  • When the milk is at room temp, whisk in the beaten eggs. Pour this mixture over the bread chunks and let sit 15 minutes.
  • Meanwhile, preheat the oven to 350°F. Pour soaked bread chunks into the baking pan. Dot the surface of the bread mixture with small dabs of butter, and bake in the oven 20-30 minutes, until toasty and golden on top. Serve as a Thanksgiving side or with a dollop of creme fraiche.

Julia Child’s Poached Pear Tart

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This week, pie is all over the social media feeds.

“To bake, or not to bake” seems to be a pertinent question this year–and for those who are paring down on the festivities, this question comes into even more glaring focus. I’ve seen suggestions for hand pies, or lemon bars, as supplicant solutions to the pie dilemma. While these tasty baked treats would be a welcome addition to any day of the year, they don’t exactly scream “special occasion.”

Enter an alternative to the alternatives: tart.

And not just any tart, mind you–this is Julia Child’s pear tart we are talking about. With three distinct steps, a few hours of work, and a decorative topping as ornate as one has the patience to craft, this tart can be a real showstopper, and tastes amazing.

Musky, nutty, creamy, and sweet: one forkful and you might even forget it’s the weirdest holiday season ever.

This recipe is a good exercise in some traditional culinary skills, and presents a good challenge to continue ones quarantined gastronomic exploits. If you’ve never tried a Julia Child recipe before, this is a great one to start with! So make it, and impress your loved ones. Or better yet, rope them into the process too. There are plenty of opportunities to sneak sweet bites in between steps…

To begin with, I made the sugar crust and let it chill for an hour. As it firmed up in the fridge, I made the almond paste.

frangipane ingredients

Julia instructs us to beat the eggs and sugar until very pale yellow and forming ribbons, about to this stage:

as you can see i beat this by hand, but feel free to use and electric or stand mixer if that’s what makes you happy : )

(I did deviate slightly from her directions as I added a pinch of salt to the mix as well, but this is a matter of personal preference.)

As the frangipane cooled, I pealed, stemmed, and cored the pears, then simmered in wine, lemon juice, cinnamon, and sugar for 8 minutes.

before
after. i used quince jelly because i had it, but the original recipe calls for red currant.

By this stage, the dough is ready to be rolled out and baked, and the tart assembled. Traditionally, the pears are cut in thin slices widthwise and laid in a circular tart in concentric circles, maintaining the suggestion of their original pear shape. Since this year has been anything but traditional, I decided to mix things up a bit and change the shape from a circle to a rectangle, and lay the slices in a different pattern. My goal was to achieve a more even distribution of pear, so that every slice is guaranteed a generous portion of fruit.

are you enticed yet? : )
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Julia Child’s Poached Pear Tart

Course Dessert
Cuisine French, traditional
Keyword almond paste, autumn feel good, crumbs, crumbs on crumbs, crumbsoncrumbs, dessert ideas, fall feel good, feel good food plan, frangipane, fruit tart, holiday dessert, holiday tart, holidays, juila child’s pear tart, julia child, julia child’s poached pear tart, poached pear tart, poached pears, sugar crust, sweet treats, thanksgiving
Prep Time 2 hours 30 minutes
Cook Time 20 minutes
Total Time 2 hours 50 minutes

Ingredients

Sugar Crust

  • 1 1/3 cup all-purpose flour
  • 7 Tbs granulated sugar
  • 1/8 tsp baking powder
  • 7 Tbs chilled butter
  • 1 egg, beaten with 1 tsp water
  • 1/2 tsp vanilla extract

Frangipane

  • 1/2 cup almonds
  • 1 egg, large
  • 1 egg yolk
  • 3/4 cup granulated sugar
  • 1/3 cup all-purpose flour
  • 1 cup whole milk
  • 3 Tbs butter
  • 2 tsp vanilla extract
  • 1/4 tsp almond extract

Poached Pears

  • 6 pears, ripe but still firm
  • 2 cups red wine
  • 2 Tbs fresh squeezed lemon juice
  • 3/4 cup sugar
  • 1/2 tsp cinnamon
  • 1/4 cup red currant jelly (or other preserves with mild flavor)

Instructions

Sugar Crust

  • Whisk together dry ingredients. Cut in butter using a pastry cutter or food processor until it resembles small, uniform crumbs. Add egg and vanilla until combined, flatten into a disk, wrap in plastic wrap, and chill for 1 hour.
  • Preheat oven to 375°F.
  • On a floured surface, roll dough out to about 1/8th of an inch thick. Transfer dough to the tart pan, crimping or pressing the edges with a fork if desired.
  • Line tart with foil and fill with pie weights, or dried beans or rice. Bake 9-10 minutes, or until pastry is set and the top of the crust has begun to change from shiny in appearance to matte. Bake 7-10 minutes more, or until crust is lightly browned and cooked all the way through. Let cool completely on a wire rack.

Frangipane

  • Preheat oven to 350°F. Spread almonds in a single layer on a baking sheet and bake for 10 minutes, taking care not to burn them. Blend in a food processor or blender until they are pulverized into small, homogenous chunks.
  • Whisk egg and egg yolk in a large mixing bowl until combined, then gradually add sugar, whisking as you do so. Mixture should grow paler and paler yellow, and grow shiny after about 3 minutes. Thin ribbons should form from the end of your whisk or electric beater when held about a foot above the bowl, about five minutes. Add flour and combine.
  • Heat milk in a medium saucepan on the stove until simmering. Add a few tablespoons to the egg mixture, and whisk to temper the milk into the eggs. Gradually add the rest of the milk, whisking as you do so. (Do not rush this process or you might end up with scrambled eggs!)
  • Place milk and egg mixture back in the saucepan over medium heat, whisking continuously 3-5 minutes. Remove from heat and add pulverized almonds, vanilla and almond extracts, and butter. Let cool completely, covering custard with buttered parchment paper to prevent a skin from forming.

Poached Pears

  • Bring wine, lemon juice, sugar, and cinnamon to a boil in a medium saucepan on the stove.
  • Peel, stem, and core the pears. Drop pears into the boiling wine and cook 8-10 minutes, until stained and seasoned, but still firm enough to retain their shape. Turn off the heat and let the pears steep for 20 minutes in the liquid, then place pears on a wire rack to drain.
  • Place the wine solution over high heat until it is at 230°F, then add jelly. Once the preserves have dissolved and the mixture coats the back of a spoon, remove from heat and let cool.

Tart Assembly

  • Brush the bottom of the baked tart shell with the reduced wine/jelly mixture. Fill shell with frangipane, and smooth with a spatula. Cut pears into 1/4 inch thick slices and arrange atop the frangipane. If desired, brush pears with more jelly mixture. Chill before serving.
  • Keeps up to 5 days in the fridge.

Samin Nosrat’s Buttermilk Roast Chicken

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I’m sure we can all agree that the circumstances surrounding this holiday are less than ideal. It’s challenging for families to come together, connect, and share food due to travel limitations. It seems most folks are celebrating on a smaller scale than usual, reducing their menu for the day if they’re even observing the holiday at all–at least, this is what I’ve observed on my food-saturated social media feed.

If you, too, are cooking for two, or four, or even just yourself–you may consider a roast chicken as your centerpiece rather than larger fowl.

Of all the chickens I have ever roasted in my life (and I love roast chicken!) this buttermilk chicken from Samin Nosrat is the juiciest, most chicken-y roast chicken I have ever had the sublime pleasure of sinking my teeth into. It really is about quality of ingredients because there are so few: take care to use a fine grain salt, like a sea salt or kosher salt, good buttermilk with few additives (or make your own like I do!) and a chicken that you can wager, with reasonable certainty, lived a good life. I don’t know if it’s all in my head, but I feel pretty certain that one can taste the difference in quality meat.

If you treat this recipe with the respect it deserves by investing in quality ingredients, you will be rewarded with beautiful results. For me, this was a life-changing, eureka moment, holy-smokes-this-is-it recipe for roast chicken. (You should probably buy yourself a copy of Salt Fat Acid Heat if you haven’t already.)

I like to keep the ingredients fairly simple in accordance with the original recipe. The lemon, herbs, and half an onion featured are optional, but delicious, additions.

this chicken marinated for two days in the fridge, though samin recommends 24 hours. i have found that two days does not negatively impact the chicken at all by drying it out w salt exposure–in fact, two days is kind of my sweet spot for this recipe, taking care to rotate the chicken every 8-12 hours, or whenever it crosses my mind: whichever comes first.

After I drained the chicken of buttermilk, I tucked the thyme under the skin near the breast meat, and stuffed the cavity with half of a small onion, a small bundle of sage, and a squeezed lemon half. The legs get tied together with twine.

samin instructs us to remove excess buttermilk from the skin by “scraping it off”; i have never found this to be a necessary step. if you hold the chicken so the cavity is facing over the sink or garbage can and wait patiently for a few seconds, the extra moisture should wick away. any remaining milk solids contributed to that delicious, delicious browning on the skin–and tell me, why would one want to prevent this from happening??

The first time I tried this recipe, I was slightly daunted by the recipes–shall we say, specific–roasting instructions. However, I followed them to a T and, I have to say the results made a believer out of me. Just try it. It will work. Trust me. (If you can’t trust me, trust Samin.)

i removed the chicken as soon as the drumstick juices ran clear and the breast meat clocked in at 155°F–for best browning results, use a shallow cast iron to house your chicken.

After you pick clean the carcass with the most delicious chicken you’ve had, maybe ever, save the bones/carcass to make stock. It’s soup season, after all…

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Buttermilk Roast Chicken with Aromatics

Based on Samin Nosrat's recipe in NYT Cooking.
Course Main Course
Cuisine American, keto, paleo, traditional
Keyword autumn eats, autumn feel good, buttermilk, chicken, chicken roast, fall eats, fall feel good, feel good food plan, healthy delicious, healthy doesn’t mean boring, healthy recipes, intuitive cook, intuitive cuisine, intuitive eater, intuitive eating, intuitive recipe, organic, roast chicken, seasonal, seasonal recipe
Prep Time 45 minutes
Cook Time 1 hour
Resting Time 10 minutes
Cost $15

Equipment

  • cast iron skillet

Ingredients

  • 1 4 lb chicken, preferably organic
  • 2 cups buttermilk
  • fine grain salt
  • 1/2 onion, peeled, optional
  • 1/2 lemon, juiced into the cavity and shoved inside, optional
  • fresh sage, optional
  • fresh thyme, optional

Instructions

  • One to two days before you cook the chicken, generously season it with salt, and rub into the skin. Let sit at room temperature for 30 minutes. Do not be shocked if you go through 2-3 Tablespoons, bearing in mind what is not absorbed by the bird initially will dissolve into the buttermilk as it marinates.
  • If using any aromatics like fresh herbs, onion, lemon, garlic, etc, tuck under the skin or in the cavity of the chicken now.
  • Place chicken into a large zip top bag and seal the buttermilk inside. Place in the fridge for 24-48 hours, turning the bag whenever you remember; ideally this is every 8-12 hours.
  • An hour and 15 minutes before you plan to cook the chicken, remove it from the fridge to thaw. After an hour has passed, preheat the oven to 425°F and take care your rack is centered in your oven.
  • Drain the chicken of the buttermilk over a sink or garbage can. When the chicken is completely drained, place it in a shallow cast iron pan. Slide the cast iron to the very back of the stove and into one corner of the oven, so that legs are pointing in the corner. Bake this way for 20 minutes.
  • After 20 minutes has passed, reduced oven heat to 400°F, and continue roasting 10 more minutes. Then, rotate chicken so that it is in the other backmost corner, with legs facing in the opposite corner. Bake for another 30 minutes, or until the chicken is a beautiful brown on top, juices pricked from where the drumstick meets the carcass run clear, or until the breast meat clocks in at 155°F-165°F.
  • If chicken is getting too crispy as you wait for it to reach temperature, feel free to cover the top with foil.
  • Let bird rest for 10 minutes before carving. Enjoy.