Ultimate Club Sandwich

What makes this the ULTIMATE club sandwich? Oven-roasted turkey, crispy bacon, fresh vegetables, and a garlic aioli created from scratch! This club sandwich takes some time to make, but it's well worth the effort.

Ingredients :

For the sandwich fillings

• 1 to 2 to 3 pounds of bone-in, skin-on turkey breast

• 2 tablespoons olive oil

• 1 teaspoon kosher salt

• 1 teaspoon freshly ground black pepper

• 12 slices bacon

• 1 loaf (18 slices) white sandwich bread

• 6 slices sharp cheddar cheese

• 3 avocados, pitted and sliced

• 2 tomatoes

• 1 head romaine lettuce

For the garlic aioli

• 1 head garlic

• 1 cup mayonnaise

• Juice from 1/2 lemon

• Pinch salt

STEPS :

     1. Prepare the bacon :

Line a baking sheet with foil and place a wire baking rack (cookie cooling rack) on top. Lay the bacon strips perpendicular to the wire rack, making sure the bacon pieces do not overlap.

     2. Bake the bacon :

Preheat the oven to 375°F and place the bacon in it. Cook for 15–20 minutes. Around the 18-minute point, check the bacon. Some bacon cooks more quickly than others. Take out of the oven and set on a plate covered with paper towels.

Allow the bacon grease to cool. Remove the foil and replace it over the baking sheet. On the same baking sheet, roast the turkey breast.

     3. Roast the turkey breast :

Reduce the temperature of the oven to 350°F. Place the turkey breast, skin side up, on a baking sheet lined with foil. Drizzle the turkey breast with olive oil and season generously with salt and pepper. Roast the turkey breast for 60 to 70 minutes, or until the thickest section of the breast registers 165°F.

     4. Roast the garlic for aioli :

While the turkey breast is roasting, remove the top of a garlic bulb to reveal the garlic cloves. Place the garlic bulb, cut side up, on a rectangle of foil large enough to completely encase it. Drizzle a spoonful of olive oil and a pinch of salt over the head of garlic. Wrap in aluminum foil.

When the turkey breast has been cooking for 40 minutes, place the foil-wrapped head of garlic on the sheet pan alongside the turkey.

     5. Remove the turkey and garlic :

Remove the turkey breast and roasted garlic from the oven and place on a chopping board to cool.

     6. Slice the turkey :

When the turkey breast is cool enough to handle, cut it into thin slices with a carving knife. (Any leftover turkey breast can be refrigerated in a closed container for 5-7 days.)

     7. Make the aioli :

Once the garlic has cooled, squeeze the garlic cloves into a small bowl with your fingertips. They should be easy to remove. With a fork, mash them, then toss in the mayo, lemon juice, and salt. Refrigerate for up to one week.

     8. Assemble the club sandwiches :

Toast three slices of white sandwich bread when you're ready to prepare a club sandwich. Spread some garlic aioli on one side of each slice of bread (approximately 2 tablespoons total).

One bread slice should be topped with lettuce, 4-6oz sliced turkey, and 2 slices of cheese. Then top with another slice of bread (the middle slice). 2 strips bacon, 1/2 avocado, and 2 slices tomato on top. The last piece of bread should be consumed.

     9. Serve :

Slice the sandwich in half or quarters. Using a long toothpick, secure each sandwich section.

 Easy Weeknight Chicken Ramen

As this weeknight chicken ramen demonstrates, a warm bowl of ramen does not have to be a time or effort-consuming endeavor. Add some flavor enhancers to store-bought chicken broth and create your bowls in under 30 minutes.

Ingredients :

For the broth

• 2 tablespoons toasted sesame oil

• 4 medium onions, finely cut, some of the green part included

• 1 clove garlic, minced

• 1 small carrot, thinly sliced

• 4 ounces of shiitake mushrooms, sliced thinly, or button, cremini, or shiitake mushrooms.

• 1 1/2 cups of thinly shredded Napa cabbage, spinach, kale, or other greens

• 1 1-inch piece fresh ginger, minced

• 6 cups low-sodium chicken stock

• 1 tablespoon brown sugar, optional

• Lime wedges, optional

For the soup

• 4 large eggs

• 12 ounces of dried noodles or 20 ounces of fresh ramen noodles

• 2 medium cooked chicken breast halves, sliced

For the garnish

• Soy sauce

• Sriracha or other hot sauce

• Handful fresh cilantro, leaves removed from stems

• Lime wedges

STEPS :

     1. Make the broth :

On a medium heat, place the oil in a big pot. Combine the scallions, garlic, carrot, mushrooms, and cabbage in a mixing bowl. Cook the vegetables for 3 minutes, regularly tossing, or until they soften.

Cook for 30 seconds after adding the ginger and brown sugar (if using). Finally, bring the chicken broth to a simmer. Cook for 10 minutes.

     2. Cook the eggs :

Bring a kettle of water to a boil while the broth is cooking. Put an ice-filled dish nearby.

Gently lower the eggs, still in their shells, into the water using a slotted spoon. Simmer for 7 minutes for soft-boiled eggs with a runny center, or 9 minutes for hard-boiled eggs.

Set the eggs aside in a dish of cold water until ready to serve.

     3. Cook the noodles :

Bring the water back to a boil. Cook for 3 minutes, or until the noodles are cooked, according to package guidelines. In a colander, drain

     4. Assemble the soup :

Distribute the noodles among four large dishes. Pour the broth and vegetables over the noodles and serve.

Take the eggs out of the ice water. Tap the shells with a spoon to crack them, then peel them off. After drying the eggs, cut them in half.

Top each bowl with half an egg and sliced chicken. With soy sauce, spicy sauce, cilantro leaves, and lime wedges, serve.

 Rainbow Rice Krispie Treats

Irvin Lin grew up in the Midwest throughout the 1980s and 1990s, a time when being diagnosed with HIV meant instant death. This year for Pride, he's honoring his survival and identity with these vibrant Rice Krispie Treats.

Ingredients :

• Nonstick cooking spray

• 15 ounces regular-sized marshmallows, divided

• 6 tablespoons salted butter, divided

• 1 1/2 teaspoons clear imitation vanilla, divided

• Red food coloring

• Blue food coloring

• Green food coloring

• Yellow food coloring

• Divided into 7 1/2 cups (about 6 ounces) of Rice Krispies cereal

• A half-teaspoon of sea salt, such as Maldon Sea Salt Flakes, is recommended.

STEPS :

     1. Prepare the pan : 

Cooking spray should be used sparingly to coat an 8 × 8-inch square baking pan. With a 1-inch overhang on the sides, parchment paper that has been cut to fit within the pan should be used to line it. You may then lift the rice krispie treats out of the pan with this assistance. Lightly spray the parchment paper.

     2. Melt the marshmallows : 

Spray some cooking spray on a silicon spatula and a sizable microwave-safe bowl. In the bowl, add 2 1/2 ounces (about 12 marshmallows) and 1 tablespoon butter. For one minute on high in the microwave, or until the marshmallows are swollen and large. When the majority of the marshmallows are melted, add 1/4 teaspoon vanilla and whisk it with the oiled spatula right away.

     3. Add food coloring : 

10 drops of blue food coloring and 12 drops of red food coloring should be properly combined for a uniform hue.

     4. Add the cereal : 

Stir in 1 1/4 cups of cereal after adding it. Scrape the prepared pan with the mixture.

     5. Spread it into the prepared pan : 

Spread the colored rice krispies evenly throughout the entire pan by lightly misting your hands with cooking spray. As you do this, the parchment paper will shift. Just make an effort to secure it or correct it if necessary. Respray your hands if they get sticky. Prior to the mixture setting, try to move swiftly.

     6. Wash and repeat : 

Bowl and spatula should be cleaned and dried. Repeat the previous steps, beginning with step #2. Using the next method, you'll have 5 additional colored layers : 

12 drops blue food coloring

12 drops green food coloring

12 drops yellow food coloring

To make orange, mix 10 drops of yellow and 4 drops of red food coloring.

12 drops red food coloring

     7. Cool and slice : 

If using, add some sea salt to the top once the last layer, which will be red, has been completed. Use the parchment paper that is hanging over the edge of the pan to remove the rice krispies out after letting them cool for at least an hour. Peel the parchment paper off of it and set it on a chopping board. 

Slice it into 12 pieces with a sharp chef's knife, then take a huge chunk of fabulousness to congratulate your accomplishment.

 Spicy Thai Soup with Shrimp

Allow Thailand's spicy spices to entice your taste buds! Tom Yum Soup is a quick, easy, and nutritious midweek meal. This brothy version includes shrimp!

Ingredients :

For the soup

• 1/2 pound shrimp, peeled and deveined

• 2 stalks lemongrass 

• 6 cups water or shrimp stock

• 4 cloves garlic, minced

• 2 thinly sliced Thai (bird's eye) chilies, or more to taste

• 1 lime, zested and juiced

• 1 cup sliced button mushrooms

• 1 teaspoon grated ginger

• 1 teaspoon sugar

• 2 teaspoons of soy sauce or fish sauce, plus additional to taste

To serve

• Cilantro leaves

• Lime wedges

STEPS :

     1. Prepare the shrimp and lemongrass :

Peel and devein shrimp if they haven't already been cleaned. (Shrimp shells can be used to make shrimp stock, which can be used in place of water in this recipe.)

To prepare the lemongrass, trim about 1 inch off the bottoms and around 5 inches from the sharp tops. After you trim it, it should be around a foot long. Remove the tough outer layers until you reach the sensitive yellowish core.

Squish the lemongrass gently with the back of a knife, then tie each stalk into a knot to reveal the many layers.

     2. Make the soup :

Fill a medium pot halfway with water or shrimp stock. Cover the saucepan with the lemongrass.

Over high heat in a big pot, bring the water to a boil. Add the garlic, chiles, lime zest, mushrooms, ginger, sugar, and soy sauce (or fish sauce) and bring to a simmer. 3 minutes in the oven.

     3. Cook the shrimp and adjust the seasoning :

The shrimp should be cooked for 3 minutes or until pink and opaque. Pour in the lime juice.

To adjust the heat, acidity, and saltiness, taste the soup and add more chiles, lime juice, and/or soy sauce as desired.

     4. Serve the soup :

Serve the soup in dishes with cilantro leaves, more sliced chilies, and lime wedges.

 How to Make a Grilled Cheese Sandwich

Everything you need to know about making the ideal grilled cheese sandwich! Which is better, mayonnaise or butter? Is the lid on or off? A excellent grilled cheese recipe is more complicated than you might believe!

Ingredients :

• 3 ounces of shredded cheddar, Swiss, Jack, or fontina cheese (between 2/3 and 1 cup)

• 2 slices sandwich bread, preferably 1/2-inch thick

• 2 teaspoons mayonnaise or butter

STEPS :

     1. Preheat the pan and grate the cheese :

Heat a heavy-bottomed medium skillet over medium-low to medium heat (every stove differs). Grate the cheese while the skillet heated. If you're using more than one type of cheese, blend them in a mixing bowl until well incorporated.

     2. Mayo or butter the bread :

On one side of each slice of bread, evenly spread butter or mayonnaise. Place the slices in the hot skillet, butter side down.

     3. Melt the cheese after adding it :

Spread the cheese evenly across both slices of bread. Put the lid on your skillet if you have one; this will help the cheese melt more evenly.

Now, hold your ground! The second you step away, your sandwich starts to burn. Wait for the cheese to start melting. The time it takes will vary depending on your stove, skillet, and cheese. Cheeses with a lower moisture content, such as aged cheddar, will take longer to melt. It could take as little as 2 minutes or as much as 5 minutes. You want the cheese to be halfway melted, not completely melted.

     4. Close the sandwich and finish grilling :

(If you want to include a filling, such as chopped tomato, do it now.) Once both sides are golden brown, close the sandwich and cook it for a further 2-3 minutes per side, turning it with a turner as necessary.

Usually, the second side goes faster than the first. With your turner, gently but firmly press down on the sandwich to compact it somewhat but not smoosh it. To prevent the bread from charring, reduce the heat to medium-low.

Check the sandwich to see if the cheese is completely melted. Reduce the heat and continue to cook the cheese for a few minutes if the bread is ready to your liking but needs additional time.

     5. Serve the sandwich :

Cut the sandwich anyway you choose (I like cutting on the diagonal, making four pointed corners to dip in tomato soup) and set it aside to cool for a minute or two before eating, unless you enjoy burning your teeth on molten cheese. Serve right away.

 Spiced Mulled Wine

Mulled wine is a must-have holiday drink: spicy, warm, wonderful for parties, and really simple to make, especially if you use a slow cooker! For a little more kick, this one is cooked with ginger and brandy.

Ingredients :

• 1 orange

• 15 whole cloves

• 1 750 mL bottle of red wine (cheap Cabernet or Malbec)

• 1/4 cup sugar (turbinado is nice)

• 3 cinnamon sticks

• 2 teaspoons ground ginger

• 1/4 cup brandy

STEPS :

     1. Stud the cloves into the orange, then cut the orange :

Insert the cloves into the orange (see image), then cut the orange into half circles. (Because you inserted the cloves into the orange, you won't have to worry about floating cloves in your drink.)

Alternately, cut the orange into half-circles and add the cloves and orange juice to the wine individually.

     2.Add the ingredients to the pot :

In a pot or slow cooker, mix all of the ingredients together.

     3.Heat the wine :

Simmer the wine for 20-25 minutes on medium-low heat, swirling regularly to blend the ingredients and dissolve the sugar. If using a slow cooker, heat the wine for 1 1/2 hours on low or 45 minutes on high, until warm.

It's done when the mulled wine smells fantastic, tastes spicy, and is heated (but not boiling). Serve and have fun!

 Banoffee Cheesecake

A shortbread crust filled with banana cheesecake and topped with a hefty pour of toffee sauce—a wonderful take on banoffee pie! It has all of the classic components but with a decadent twist.

Ingredients :

For the toffee sauce

• 3/4 cup heavy cream

• 1/2 cup (1 stick) unsalted butter, sliced

• 1 cup (197g) packed light brown sugar

• 3 tablespoons dark corn syrup

• 1/2 teaspoon kosher salt

• 1/2 teaspoon vanilla extract

For the banoffee cheesecake

• 2 (5-ounce) packages Walker’s shortbread cookies

• 1 cup (200g) granulated sugar, divided

• 3 tbsp melted unsalted butter, or more if desired

• 4 (8-ounce) packets room temperature cream cheese

• 1/2 teaspoon kosher salt

• 4 large eggs

• 3 ripe bananas, peeled and mashed

• 1 teaspoon vanilla extract

• 1 teaspoon banana extract

• 1/3 cup cornstarch

For garnish

• Toffee sauce

• Whipped cream

• Dried banana chips

STEPS :

     1. Make the toffee sauce :

Warm the heavy cream for 1 minute in the microwave or on the stovetop over medium heat. Don't let it come to a boil. Set it aside for now.

In a 4-quart pot set over medium heat, melt the butter. Combine the brown sugar, corn syrup, and salt in a mixing bowl. Heat, whisking constantly, until the sugar has dissolved and the syrup is gently bubbling. It should take 3 to 5 minutes to complete this.

Turn off the heat and carefully whisk in the warmed cream—be careful, as the sugar may boil and steam as the cream is added. Return the pan to medium heat and stir in the vanilla essence.

Cook for 5 minutes more, or until the syrup is thick. Place the sauce in a glass jar and set aside.

     2. Prep the oven and the pan :

Preheat the oven to 350 degrees Fahrenheit. Wrap a 10-inch springform pan in heavy-duty aluminum foil and lay aside, being careful not to rip or puncture it.

     3. Make the shortbread crust :

Pulse the shortbread cookies into fine crumbs in a food processor. In the food processor bowl, combine 1/4 cup granulated sugar and the melted butter and pulse until the crumbs hold together.

Squeeze a handful of crumbs into your palm. If the mixture isn't sticking together, add another tablespoon of melted butter and re-mix.

     4. Pre-bake the crust and heat water :

Press the shortbread mixture into the bottom of the springform pan and up the sides about an inch. For 10 minutes, bake the crust. Allow the pan to cool completely while you prepare the cheesecake filling.

While the crust is baking, bring 4 to 5 cups of water to a boil for the water bath.

     5. Prepare the banana cheesecake :

Mix the cream cheese, remaining 3/4 cup sugar, and salt until smooth in the bowl of a stand mixer fitted with a paddle attachment (or in a big mixing dish using a hand mixer).

One at a time, add the eggs to the cream cheese mixture, pausing after each addition to scrape along the sides. One further minute of low-speed blending is required.

Add the banana purée and both extracts. Blend on low for another minute. Scrape down the mixing bowl and add the cornstarch. Avoid over-mixing while you blend on the lowest speed for 30 seconds, or until there are no more cornstarch lumps to be seen.

     6. Bake the cheesecake :

Pour the batter into the prepared springform pan and place it in a bigger pan. Pour enough hot water into the springform pan to come halfway up the sides, then carefully place the pan in the oven.

Bake for 55 to 1 hour, or until the cheesecake jiggles slightly when shaken and the top is softly golden brown. Turn off the oven and leave the door open for 30 minutes to allow the cheesecake to cool in the oven.

     7. Cool the cheesecake completely :

After the cheesecake has cooled in the oven, carefully remove it from the oven and peel away the foil. Cool the cheesecake for an hour on the counter before transferring it to the refrigerator to cool entirely, at least 12 hours or up to 24 hours.

     8. Decorate the cheesecake :

Remove the collar from the springform pan once the cheesecake has cooled. Warm the toffee sauce just enough to make it pourable but not runny (I set it in a bowl of warm water), then drizzle one cup over the top of the cheesecake. Pipe rosettes of whipped cream around the cheesecake with a piping bag, and top each with a banana chip.

Refrigerate the cheesecake until ready to serve, and keep any leftovers cool as well.

 Soft Caramel Candy

Making traditional, soft and chewy caramel treats to stuff into stockings, send to loved ones far and wide, or just indulge in for yourself is simpler than you may think. These delectable candy delights take about 30 minutes to make. Then all you have to do is let them cool before wrapping!

Ingredients :

• 3 cups (600 grams) granulated sugar

• 1/2 cup (170 grams) light corn syrup

• 1/4 cup (59 milliliters) water

• 1 1/2 cups (360 milliliters) heavy cream

• 3/4 cup (170 g) unsalted butter, cut and at room temperature (plus extra for preparation)

• 1 teaspoon vanilla extract

• 1/2 teaspoon kosher salt

Special Equipment

• Candy thermometer

• Pastry brush

STEPS :

     1. Prepare a baking dish :

Butter an 8-inch square baking dish. Cut two 7 1/2-inch-by-6-inch-long strips of parchment paper and lay them over one another in the dish. This will make it easier to remove the set caramel from the dish.

     2. Cook the sugar :

Place a 4 1/2- or 5-quart Dutch oven (or another heavy-bottomed pot) on top of a large burner on your stove but do not turn it on. Pour in the sugar, corn syrup, and water. Stir with a wooden spoon until the mixture resembles mushy snow. Remove any sugar crystals from the wooden spoon and set it away to use later.

     3. The pot's sides using a brush :

Use a pastry brush dipped in water to remove any sugar crystals that may be stuck to the pot's sides above the mushy sugar.

Place the candy thermometer in the pot, making sure the bottom is covered with sugar.

     4. Using medium heat, bring the ingredients to a boil :

Set the pot's heat on medium and bring the sugar mixture to a boil without stirring. The sugar will transition from a quick, transparent boil to a sludgy, slow-moving boil. The sugar will start to turn golden yellow.

     5. While the sugar cooks heat the cream :

Add the cream to a small saucepan placed over medium heat. The cream should not be allowed to simmer or boil. Add the sliced butter, vanilla essence, and salt after steam begins to rise from the surface of the cream. It's fine if the butter doesn't melt entirely into the cream.

     6. Watch the sugar and add the cream :

As the water in the combination is boiled off, the sugar will go from a fast, rattling boil to a sluggish, languid one. Don't walk away or turn your back on the sweetness.

Add the cream mixture in four portions, 1/4 cup at a time, once the sugar has reached 320°F and a deep amber color. Avoid putting your arms or face over the pot as the mixture may violently boil and steam.

When all of the cream has been added, use a wooden spoon to whisk until no large chunks of butter remain. The caramel should be boiled without stirring until it reaches 240°F.

     7. Pour the caramel into the dish :

Pour the caramel into the center of the prepared dish once it has reached 240°F. Tap the dish gently on the counter to release any large air bubbles, then set the caramel aside to cool for three hours on a baking rack.

     8. Slice the caramel :

1 tablespoon of butter should be melted. Next, butter the cutting board or other surface where you'll be slicing the caramels with your pastry brush. This will keep the caramels from sticking together.

When the caramel has hardened. Lift the caramel from the dish with the sides of the parchment and place it on a buttered cutting surface. Remove the parchment paper from the caramel and cut it into pieces the size of your candy wrappers. You will cut them by pressing the knife down rather than dragging it through.

     9. Wrap and store the caramels :

Place a caramel in the center of a wax paper square and roll and twist the ends of the paper to seal the caramel entirely. Wrapped candies can be kept in an airtight container or storage bag at room temperature for three weeks, or in a freezer bag for three months.

 Cucumber Noodles with a Lot of Chili Crisp

Have 15 minutes and a yearning for something hot, crunchy, and carbohydrate-laden? These spicy cucumber noodles with as much chili crisp as you like fit the bill.

Ingredients :

• 4 Persian cucumbers, each weighing around 12 ounces, sliced into rounds of 1/4 inch

• 1 teaspoon kosher salt

• 6 oz. ramen, rice, or soba noodles

• 3 tbsp chili crunchy, plus more as desired

• 2 tablespoons toasted sesame oil

• 1 tablespoon toasted sesame seeds

• 2 teaspoons sugar

• 1 large clove garlic, minced

STEPS :

     1.Salt the cucumbers :

In a colander placed over a big bowl or in the sink, salt the cucumbers. Combine all of the ingredients, then leave aside for at least 15 minutes. The cucumbers will lose moisture as a result of the salt.

     2.Meanwhile, cook the noodles :

Heat a medium saucepan of water on high. When the water begins to boil, add the noodles and cook until al dente according to package directions. Drain them into a sink colander and rinse with cold running water until cool to the touch. Allow them to drain well in the sink.

     3.Dress the cucumbers :

To get rid of as much moisture as possible, tap the colander with the cucumbers inside the sink. If you used a bowl, discard the drained water and rinse it off. Place the cucumbers in the basin. 

Combine the chili crisp, sesame oil, sesame seeds, sugar, and garlic in a mixing bowl. To uniformly coat the cucumbers with the dressing, toss well.

     4.Add the noodles :

Toss in the drained noodles to blend. If desired, season with extra chili crisp, sesame oil, or sugar. Enjoy! These noodles are great eaten cold or at room temperature. 

Refrigerate any leftovers for up to 2 days. It's normal for the cucumbers to leak more water as they sit. Before serving, toss the noodles to incorporate the sauce.

 Homemade Chili Crisp

A must-have condiment is homemade chili crisp. With different chili flakes, fried shallots, and garlic, this recipe provides a punch of color, flavor, and crunch. It's simple to make and you can adjust the level of spice.

Ingredients :

• 1/3 cup gochugaru (Korean chili powder)

• 1/2 cup red pepper chili flakes

• Japanese chilis, often known as chiles Japones or Japanese chilis, 3 ounces, seeds, finely ground

• 1 tablespoon ground Sichuan peppercorn, optional

• 1 tablespoon sugar

• 1 tablespoon mushroom bouillon powder

• 1 teaspoon salt

• Peeled and thinly sliced lengthwise 1 ounce of fresh ginger

• 2 cups peanut oil

• 6 ounces of shallots, thinly sliced into rings after being peeled

• 1 small head of garlic, finely sliced lengthwise after being peeled

STEPS :

     1. Combine the spices :

Combine the gochugaru, red pepper flakes, Japones chili flakes, crushed Sichuan peppercorns, sugar, mushroom bouillon powder, and salt in a medium heatproof bowl. Mix until well blended. Set aside after adding the ginger.

     2. Fry the shallots :

Set aside a strainer over a dish or a cooling rack on a baking sheet.

Combine the peanut oil and shallots in a medium saucepan. Cook for around 15 minutes over medium heat, stirring regularly, to separate the shallots into individual rings. The shallots will be purplish pink and bright at first. The shallots will turn pale, nearly translucent, and light yellow around halfway through. After about 15 minutes, the shallots begin to turn a light brown color.

     3. Fry the garlic :

Stir in the garlic with the shallots. Fry for about 10 minutes, or until the shallots are light golden brown and the garlic pieces begin to color around the edges. The shallots and garlic may still appear "soft" at this point, but they are fully cooked—if you fried them until pleasantly browned in the oil, they will burn. When you remove them from the oil, they will crisp up and take on more color.

     4. Drain and cool :

Using a slotted spoon or a skimmer, remove the garlic and shallots. Allow to drain and cool in a strainer or cooling rack.

     5. Heat the oil :

Return the oil to the saucepan. Preheat the oven to 375°F on medium-high. After adding the hot oil, mix the spices together. The mixture will begin to sizzle.

     6. Let the spice oil cool before mixing :

Allow 30 minutes for the spice oil to cool to room temperature. Take out the ginger slices. Combine the fried shallot rings and garlic chips in a mixing bowl.

     7. Store and enjoy :

The homemade chili crisp should be placed in a mason jar and kept chilled for up to a month or longer in the refrigerator. 

Before each usage, I give my chili oil a good toss to get all the tasty crisps that have settled at the bottom. If you run out of chili oil, add a few tablespoons to make the chili crisp last longer.

 Turkish Delight (Lokum)

Turkish pleasure is a wonderfully chewy, rose-flavored candy that goes well with Turkish coffee or afternoon tea. It's a great personal gift for someone special and is surprisingly simple to make.

Ingredients :

Sugar syrup

• 4 cups (800g) sugar

• 1 tablespoon lemon juice

• 1 teaspoon finely grated lemon zest

• 1 1/2 cups water

Cornstarch paste

• 1 cup (125g) cornstarch

• 1 teaspoon cream of tartar

• 2 cups water

Flavoring and color

• 1 1/2 tablespoons rose water

• 1 teaspoon vanilla extract

• 2 drops pink or red food coloring

Finishing

• 1/4 cup cornstarch

• 1/2 cup powdered sugar

Special Equipment

• 8x8-inch pan

• Candy thermometer

• Parchment paper

STEPS :

     1. Prepare the pan :

Grease a metal 8x8-inch baking pan with neutral oil or cooking spray and line it with baking parchment. Set the pan aside after lightly oiling or spraying the lining.

     2. Make the sugar syrup :

In a medium saucepan (at least 2-quart size), combine the sugar, lemon juice, zest, and 1 1/2 cups water and stir over low heat until the sugar dissolves. Bring the mixture to a boil over high heat, covered. Boil, covered, for 5 minutes to help dissolve any crystals that have formed on the pot's sides. Then, remove the lid, insert the candy thermometer, and continue to cook until the mixture reaches a temperature of 240°F to 250°F (this could take 7-10 minutes). The finished sugar syrup will be yellow in color.

     3. Make the cornstarch paste :

In a big, wide pot or saucepan (at least a 4-quart capacity), whisk together the cornstarch, cream of tartar, and 2 cups of water over medium heat until a thick paste forms, about 3-5 minutes. This is done while the sugar syrup is heating up. After removing from the heat, put aside.

     4. Combine the sugar syrup and cornstarch paste :

Remove the saucepan from the heat when the sugar syrup reaches a temperature of 240°F to 250°F.

Return the pan with the cornstarch paste to a low heat and slowly pour in the sugar syrup in small batches, stirring until well combined and there are no lumps.

     5. Cook the mixture gently for 1 hour :

Increase the heat to high until the combined liquid begins to bubble, then decrease to low and allow the mixture to slowly bubble for 1 hour, stirring every few minutes with a wooden spoon. The color of the mixture will progress from pale straw to golden. The mixture is ready when it leaves the sides of the pan, can be dragged into the center, and is thick enough to see a clear line when a spoon is drawn through it.

     6. Add flavor and color :

When the mixture has thickened sufficiently, add the vanilla extract, rose water, and food coloring. Stir until completely combined. Remove from the heat.

     7. Mold and set the Turkish delight :

Pour the mixture into the prepared dish as quickly as possible. Spread the mixture into all corners of the dish using the back of a spoon. If the mixture sticks to the spoon, oil it. 

At this stage, the mixture is still very hot—do not touch it!

Allow to set overnight in a dry location.

     8. Cut, finish, and store the Turkish delight :

Sift 1/2 cup powdered sugar and 1/4 cup cornstarch into a large mixing basin. Sprinkle a small amount of the powder mixture over your work surface. Peel the parchment off the Turkish delight and place it on the powdered work area. More of the powder combination should be sprinkled on top of the Turkish delight slab.

Cut the Turkish delight into 6 equal strips using a pizza cutter oiled with a little neutral oil. Then, cut the strips into squares (6 per strip, for a total of 36 squares) and toss in the powder mixture. 

Once each square has been cut and dusted, you can either serve them right away or keep them in an airtight container in a cool, dry location. The Turkish pleasure should be consumed within a week.

 Cranberry Apple Sangria

For the holidays, make this Cranberry Apple Sangria! It has orange liqueur, cloves, vanilla, and cinnamon in it. You may also warm it up and make mulled wine out of it.

Ingredients :

• 2 Fuji or Gala apples, cut into 1/2-inch chunks

• 1 cup cranberry juice (100% juice is preferred, or cranberry juice cocktail)

• 1/2 teaspoon ground cinnamon

• 1 vanilla bean, split lengthwise

• 12 whole cloves

• 1 bottle dry red wine

• 1/4 cup Triple Sec (or similar orange liqueur like as Cointreau or Grand Marnier)

• 1 orange

Special Equipment

• Cheesecloth

STEPS :

     1. Warm the apples, juice, and spices gently :

Place the cloves in a small cheesecloth sachet and secure with butcher's string. In a saucepan, combine the apples, cranberry juice, cinnamon, vanilla bean, and cloves sachet. Cook for about 7 minutes, stirring regularly, over low heat, until the apples soften.

After removing from the heat, allow to cool.

     2. Combine the wine, Triple Sec, and orange :

In a pitcher, combine the red wine and Triple Sec. Cut the orange into four quarters, then slice it and put it to the pitcher.

     3. Make the sangria :

Stir in the apple-cranberry-spice mixture in the pitcher. Refrigerate for at least four hours, ideally overnight, or up to two or three days ahead of time.

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 White Bean and Cherry Tomato Salad

White bean and cherry tomato salad is a quick and tasty side dish. Garlic, Parmesan, anchovies, lemon, and rosemary-infused olive oil are used to season it.

Ingredients :

For the dressing

• 1/4 cup extra virgin olive oil

• 3 cloves garlic, peeled and smashed

• 1 (3-inch) sprig fresh rosemary

• 3 roughly chopped anchovy fillets (omit for vegetarian option)

• 1/4 cup freshly grated Parmesan cheese

• 1/4 cup lemon juice

• 1 teaspoon lemon zest

• 3/4 teaspoon kosher salt

• 1/4 teaspoon freshly ground black pepper

For the salad

• 1 (15-ounce) can of washed and drained white beans, such as great northern or cannellini

• 1 pint cherry or plum tomatoes, halved

• 1/3 cup coarsely chopped parsley

Special Equipment

• Food processor or mini chopper

STEPS :

     1. Infuse rosemary in olive oil :

In a small saucepan, combine the garlic and rosemary sprig with the olive oil. Warm the oil over medium heat until the rosemary starts to crackle.

Allow the rosemary and garlic to infuse in the oil for 20 minutes after removing the pan from the heat.

     2. Make the dressing :

Remove and discard the rosemary sprig from the oil. Keep the oil aside.

In a small food processor or micro chopper, combine the drained garlic, anchovies (omit for vegetarian alternative), Parmesan cheese, lemon juice, lemon zest, salt, and pepper. Blend until smooth.

     3. Mix the dressing with the beans :

Gently stir the beans and the garlic, parmesan, and lemon mixture together in a medium bowl until the beans are thoroughly coated.

Give the beans some time to sit so they can soak up some of the dressing.

     4. Mix the olive oil, tomatoes, and parsley :

Gently toss the salad with the remaining olive oil, tomatoes, and parsley. Serve.

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 Vegan Marshmallows

These vegan marshmallows may be flavored or left plain, making them a wonderful present to prepare at any time (for others or oneself). Top your hot chocolate with them, make s'mores with them, or just eat them one by one for a sweet snack.

Ingredients :

• 1/2 cup organic powdered sugar

• 1/2 cup cornstarch (or arrowroot flour)

• 1/2 cup (120g) aquafaba, from 1 (15-ounce) can chickpeas

• 1 1/4 cups (248g) organic granulated sugar

• 3/4 cup (250g) light corn syrup

• 1 cup (240g) water, divided

• 2 teaspoons powdered agar-agar

• 2 tablespoons vanilla extract

STEPS :

     1. Combine the powder sugar and cornstarch :

Using a whisk, carefully combine powdered sugar and cornstarch in a large mixing dish.

     2. Prep the pan :

Grease an 8x8-inch square baking pan liberally with oil, then scatter about half of the powdered sugar and cornstarch mixture all over the bottom and sides of the pan. Place aside. Save the remaining powdered sugar-cornstarch mixture for later use in coating the cut marshmallows.

     3. Whip the aquafaba :

Pour the aquafaba into a large mixing bowl if using a hand mixer, or into the bowl of a stand mixer with the whisk attachment. Whip the aquafaba on low for about 20 seconds, or until it appears foamy or frothy. 

Then, increase the speed to medium-high for 10 to 12 minutes, or until stiff peaks are achieved (this may take longer depending on the temperature, age of the aquafaba, and other kitchen factors). Turn off the mixer once stiff peaks are achieved (your whipped aquafaba should stand straight up off the beater without flipping over).

     4. Cook the syrup : 

First, prepare the syrup components. Add 1/4 cup of the water, corn syrup, and granulated sugar to a medium saucepan. When combined, the mixture should resemble wet sand.

Gently sweep any sugar crystals back into the pan with a pastry brush dipped in water (this will help keep the syrup from crystalizing). Place a candy thermometer on the edge of the pan, not touching the bottom, and heat over medium-high heat. Allow the mixture to boil without stirring. The syrup mixture should achieve 285°F (soft crack), which should take around 10 minutes (this time might vary greatly—keep an eye on the thermometer).

When the syrup hits 285°F, reduce the heat as low as it will go and set aside until ready to use.

     5. Cook the agar-agar mixture :

Combine the agar-agar and the remaining 3/4 cup water in a small saucepan. Stir continually over medium-low heat until the mixture begins to boil. Cook until little bubbles appear around the rims. 

Allow the mixture to simmer for 3 to 5 minutes, or until it thickens slightly and coats the back of a spoon. Remove from the heat and whisk one more.

     6. Add the agar-agar into the whipped aquafaba :

Take the bowl out of the mixer. Fold the agar agar mixture into the whipped aquafaba with a rubber spatula until barely incorporated (a few small lumps are good). Because you're doing this by hand, the agar mixture won't splatter all the way up the edges of the bowl like it would if the mixer was going.

     7. Add the hot syrup into the aquafaba and agar-agar mixture :

Replace the bowl and whip attachment in the mixer. Slowly add the heated syrup into the bowl while mixing on low speed (watch your hands!). 

If it expands too much, you may have to switch it on and off several times. Turn the mixer on high once all of the syrup has been added to the bowl. At this point, it is typical for the mixture to deflate. 

Mix on high for 10 minutes, or until the bottom of the bowl is no longer hot to the touch and the mixture is glossy. Pour in the vanilla extract at the end of the 10 minutes and continue to whisk.

     8. Pour the marshmallows into the pan :

Fill the prepared pan halfway with the somewhat cooled marshmallow mixture, smoothing the top with a rubber spatula.

     9. Allow the marshmallows to sit :

Allow the marshmallows to sit for 4 to 6 hours, uncovered, depending on how thick your mixture is and how dry the atmosphere is. To check for doneness, use a spatula or butter knife to probe the area between the pan and the marshmallow. It's dry if it moves without adhering to the pan.

     10. Cut the marshmallows :

Sprinkle the saved powdered sugar and cornstarch mixture over the marshmallows (if it has clumped together, gently toss with a whisk to re-mix). Sift more powdered sugar-cornstarch mixture onto a cutting board, then turn the marshmallow out of the pan. Cut the marshmallows to the appropriate size using a sharp knife, then throw them in a bowl with additional of the powdered sugar mixture.

     11. Serve and store :

Place in an airtight jar and store at room temperature for up to 1 week. 

You can eat the marshmallows as a tasty snack, top your hot chocolate, or make s'mores with them.

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Brazo Gitano (Guava Jelly Roll Cake)

Try this teacake loaded with guava to go with your afternoon coffee or as a sweet treat to finish your dinner.

Ingredients :

• Baking spray

• 1 1/4 cups (150g) cake flour

• 1/4 cup (30g) cornstarch

• 1/2 teaspoon (2g) baking powder

• Whites and yolks of 4 large eggs, separated, at room temperature.

• 1 1/4 cups (250g) granulated sugar, divided

• 1/2 teaspoon (3g) kosher salt

• 1 teaspoon almond extract

• 1/2 cup (125ml) whole milk, room temperature

• 1/3 cup (32g) powdered sugar

• 3/4 teaspoon ground cinnamon

• 290 grams or 14 ounces of guava jelly or paste

STEPS :

     1. Preheat your oven and prepare sheet pan :

Set the oven's temperature to 400 °F (204 °C). Spray or brush the bottom (but not the edges) of a half-sheet pan with baking spray or melted butter. Line the sheet pan's bottom with parchment paper.

     2. Sift the dry ingredients :

Sift the cake flour, cornstarch, and baking powder together twice in a medium bowl; this aerates the flour and contributes to a delicate cake. Set aside the bowl.

     3. Whip egg whites :

Add the egg whites to a large mixing dish. Begin beating the egg whites on low speed with a hand mixer (or a stand mixer fitted with the whip attachment) for 30-45 seconds, or until they look frothy. Use your hand mixer's whip attachment if you have one. Otherwise, the beaters will suffice.

When the egg whites are frothy, continue beating on low speed while gradually adding 1/2 cup (100g) granulated sugar to the bowl.

Whip the whites at medium-high speed until they hold a firm peak when the beaters are removed. The egg whites should stand straight up when you pull the beaters from the bowl. Furthermore, the whites on the beaters will be visible. No more than 6-7 minutes should pass throughout this.

     4. Egg yolks and sugar should be combined, then beaten :

In a separate large mixing bowl, beat the egg yolks, remaining sugar, salt, and extract at low speed for 30-45 seconds, or until light and fluffy, using the same beaters (no need to clean them). Stop the mixer and scrape down the bowl after everything is mixed.

Increase the mixer speed to medium-high and beat the yolk-sugar combination for 3-4 minutes, or until the mixture is lemony-yellow and the sugar is virtually dissolved.

Dip your finger into the mixture and rub it between your finger and thumb to test this. You should only feel a few sugar crystals.

     5. Add the milk to the egg and sugar mixture :

Pour the milk into the bowl containing the yolk-sugar mixture, then blend on low speed until entirely mixed.

     6. Add the flour :

Sift the dry ingredients into the mixing bowl with the yolk, sugar, and milk.

Fold the flour into the mixture gradually using a big rubber spatula. Begin at the sides of the bowl, press down toward the bottom, and then draw up through the center. Repeat this process until the flour is completely mixed.

Gently fold in the flour until no streaks of flour remain, taking care not to deflate the eggs too much. Here's your batter.

     7. Gently fold in the egg whites in two parts :

Half of the whisked egg whites should be placed on top of the batter. Using the same movements as before, fold the beaten whites into the batter.

When the whites are almost completely integrated, with only a few streaks of yellow and white remaining, add the remaining egg whites. Fold these in until there are no more white streaks.

     8. Onto the prepared baking sheet, pour the batter :

Pour the batter onto the pre-heated baking sheet. Using an offset spatula, spread the batter in the pan. Tap the pan three or four times on the surface to eliminate any huge bubbles. Bake for 10-12 minutes, or until the cake has risen and turned golden brown.

     9. Make the cinnamon sugar mixture and dust tea towel :

While the cake bakes, whisk together the powdered sugar and ground cinnamon in a small bowl.

Sift 2 tablespoons of the sugar mixture over a clean tea towel to lightly dust it. Save the remaining cinnamon-sugar mixture for sprinkling on top of the completed roll.

     10. Remove cake from sheet pan, roll, and cool :

When you take the cake out of the oven, use a knife to detach it from the sides of the pan and immediately flip it onto the sugared towel. If you hold the pan too high, you'll make even more of a mess with the sugar. 

Roll the cake into a tube form quickly but carefully (it's hot! ), beginning with the long side. 45 minutes should pass as the cake cools in this configuration, seam side down.

     11. Prepare the guava paste (if using) :

Prepare the guava paste (if used) near the end of the chilling time. Place the block in a 3-cup microwave-safe basin and cut it into 1/2-inch cubes. Heat the guava paste for 45 seconds to 1 minute, or until the cubes appear glossy. Stir the guava paste with a whisk until smooth. 

If you're using guava jelly, simply whisk it until smooth. It doesn't need to be heated.

     12. Unroll the cake, fill, and re-roll it :

Carefully unroll the cake and remove the parchment paper once it has totally cooled and is no longer warm to the touch.

Leave a 1-inch space on one of the long ends of the cake and spread a 1/8- to 1/4-inch-thick guava layer there. 

Begin rolling the cake back into a tube from the guava-covered long end. Roll the tube tightly toward the other end using the towel.

     13. Wrap the cake in plastic wrap and refrigerate :

Wrap the cake tube tightly with plastic wrap. The wrapping ends should be twisted together to create a tight cylinder.

The Brazo Gitano should be chilled for at least two hours.

     14. Dust cake with cinnamon sugar and serve :

Unwrap the brazo gitano and generously dust with the leftover cinnamon-sugar mixture. Cut into slices and serve. Consume within 4 days.

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 Classic Chocolate Mousse

A classic chocolate mousse elevates any dinner to a higher level. It's ideal for a dinner party because it's visually appealing, everyone gets their own portion, and you can make it ahead of time.

Ingredients :

• 1 cup heavy cream, cold

• 4 1/2 ounces (128g) of finely chopped bittersweet chocolate

• 2 tablespoons (28g) unsalted butter, cubed

• 2 tablespoons (30mL) brewed espresso or very strong coffee 

• 3 large eggs, separated

• 1 tablespoon sugar

• Raspberries to serve, optional

• Whipped cream to serve, optional

STEPS :

     1. Whip the cream :

Chill the heavy whipping cream after beating it to soft peaks.

     2. Melt the chocolate :

In the top of a double boiler, melt the chocolate, cubed butter, and espresso over hot, steaming water (not simmering), stirring regularly until smooth.

Remove the chocolate mixture from the fire and set aside to cool until just warm to the touch. Allowing the chocolate to cool will cause the mixture to seize when the other ingredients are added.

     3. Whip the egg whites :

After you've removed the chocolate mixture from the heat and allowed it to cool, whisk the egg whites until they're frothy and starting to retain a shape. Whisk in the sugar until the egg whites form stiff peaks.

     4. Add egg yolks to chocolate :

Stir in the egg yolks when the chocolate has cooled until it is just warm to the touch.

     5. Add egg whites and whipped cream :

To thin and loosen the chocolate mixture, gently fold in about one-third of the whipped cream. Fold in half of the egg whites. Add the remaining egg whites by blending. Add the remaining whipped cream by blending.

     6. Spoon into serving dishes, chill :

Mousse should be spooned or piped into serving dishes. If desired, top with fresh raspberries and whipped cream. Refrigerate for 8 to 24 hours to chill.

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 Chicken Pot Pie

This homemade chicken pot pie is inspired by Marshall Field's iconic recipe. This pot pie is the ultimate comfort food, with slow-cooked chicken, a creamy vegetable filling, and a homemade pie crust.

Ingredients :

For the chicken and stock

• 1 (3 1/2 pound) whole chicken

• 1 carrot

• 1 stalk celery

• 1 small onion, halved

• 2 teaspoons salt

For the pie crust

• 1 1/2 cups all-purpose flour

• 1/2 teaspoon salt

• 1 cup (1 stick) chilled unsalted butter, chopped into 1/2-inch cubes (freeze cubes for at least 15 minutes before using)

• 1/4 cup vegetable shortening, chilled

• 3 to 4 tablespoons ice water

For the chicken pot pie filling

• 6 tablespoons unsalted butter

• 1 1/4 cup diced onion (about 1 1/4 cup)

• 3 carrots, thinly sliced on the diagonal

• 3 thinly sliced celery stalks, cut on the diagonal

• 1/2 cup all-purpose flour

• 2 1/2 cups of chicken broth that was saved after boiling the poultry

• 1 1/2 cups milk

• 1 teaspoon chopped fresh thyme leaves

• 1/4 cup dry sherry

• 3/4 cup green peas, frozen or fresh

• 2 tablespoons minced fresh parsley

• 2 teaspoons salt

• 1/2 teaspoon freshly ground black pepper

For the egg wash

• 1 egg whisked with 1 tablespoon water

Special Equipment

• Food processor

• 10 ounce ramekins (6 of them)

STEPS :

     1. Cook the chicken :

In a large stockpot, combine the chicken, carrot, celery, onion, and salt. Bring to a boil over high heat with cold water until just covered.

Cook for 45 minutes at a simmering temperature. Remove the chicken from the pot and set aside for 15 minutes to cool. While the chicken cools, keep the remaining water and vegetables in the pot boiling.

     2. Shred the chicken :

When the chicken is cold enough to touch, remove as much meat as you can. Place the meat on a platter.

     3. Finish the chicken stock :

Return the chicken bones to the stockpot and reduce the stock to a quart or quart and a half over high heat.

2 1/2 cups of the stock should be set aside for this recipe. The remaining stock can be refrigerated and saved for subsequent use.

     4. Prepare the pie crust dough :

Utilizing a food processor, combine the flour and salt. Pulse 5 times to incorporate the cooled butter cubes. Add the shortening and pulse several times more, until the dough resembles coarse cornmeal with pea-sized chunks of butter.

After each addition of ice water, add it gradually while pulsing, until the dough holds together when compressed between your fingers.

Empty the contents of the food processor onto a clean surface. Mold into a ball with your hands, then flatten into a disk. Before rolling, sprinkle with flour, wrap in plastic wrap, and place in the refrigerator for at least 30 minutes or up to 2 days.

     5. Preheat oven to 400°F.

    6. Prepare the filling :

Melt butter over medium heat in a big skillet. Cook, stirring occasionally, until the onions, carrots, and celery are transparent, about 10 minutes. Cook for another minute, stirring constantly, after adding the flour.

2 1/2 cups chicken stock, whisked in. Incorporate the milk. Reduce the heat to low and cook for 10 minutes, stirring frequently, until thickened and creamy.

Stir in the chicken flesh, thyme, sherry, peas, parsley, salt, and pepper. Season with salt and pepper to taste. Fill six 10-ounce ramekins halfway with the heated filling.

     7. Prepare the crust :

Roll out the dough to a quarter-inch thickness on a lightly floured board.

Make 6 circles that are slightly larger than the circumference of the ramekins. Place a round of dough on top of each pot pie filling.

Fold the excess dough under itself and press it against the ramekins' edges with the tines of a fork. Make a 1-inch vent in the center of each pie. Apply an egg wash to each pie with a pastry brush.

     8. Bake :

Line a baking sheet with foil and set the pies on it. At 400°F, bake the pastry for 25 minutes, or until it is golden brown and the filling is bubbling.

Allow at least 5 minutes before serving to cool.

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 Pear Bourbon Punch

Everything we love about fall is there in Pear Bourbon Punch, including cozy spices, in-season pears, traditional bourbon, and getting together with loved ones.

Ingredients :

• 12 ounces bourbon

• 12 ounces 100 percent pear juice, chilled

• 8 ounces St. George Spirits Spiced Pear Liqueur

• 16 ounces club soda, chilled

• Sliced pears for garnish

STEPS :

     1. Prepare the punch mix :

Pour the bourbon, pear juice, and pear liqueur into a 32-ounce jar or pitcher. Stir to blend, or if using a lidded jar, secure the lid and shake vigorously.

     2. Serve the cocktail :

Fill a glass with 4 ounces of punch mix. 2 ounces club soda on top. You can add more or less, according on your tastes.

Another option is to combine the bourbon, pear juice, pear liqueur, and club soda in a pitcher or drink dispenser that has a minimum capacity of 50 ounces.

     3. Garnish the punch :

Before serving, garnish each tumbler with thinly sliced pear.

I don't add ice to this drink because it's punch and it's excellent at room temperature, but if it's hot where you are or you prefer ice, lay out an ice bucket so your guests can add it to their cups if they prefer.

 Cheddar Cheese Puffs

Gougères, light and fluffy savory cheese puffs with cheddar cheese and thyme.

Ingredients :

• 1 stick (8 tablespoons or 4 ounces) of butter

• 1 cup water

• 1/2 teaspoon salt

• 1 cup all-purpose flour

• 4 large eggs

• Sharp cheddar cheese, shredded, in a cup (four ounces).

• 2 teaspoons chopped fresh thyme or rosemary

• Freshly ground pepper

STEPS :

     1. Boil the water, butter, salt :

A medium saucepan set over high heat should be used to bring the water, butter, and salt to a boil.

     2. Add the flour and stir :

Reduce the heat to medium and stir in all of the flour at once. Stir quickly. The dough ball will develop and pull away from the sides of the pan.

Because the dough will be somewhat thick, it is best to stir it using a wooden spoon. Cook for another couple of minutes.

     3. Allow it cool for a few minutes before adding eggs one at a time :

The pan should be taken off the heat and left to cool for a while. Stir to ensure that the dough cools evenly. You want the dough to be warm, but not so hot that the eggs cook as soon as they hit the dough.

Add the eggs one at a time, stirring after each addition, until the eggs are fully mixed. (You may do this in a mixer or by hand with a wooden spoon.) The dough should be quite creamy.

     4. Add some peppercorns, thyme, and cheese that has been grated.

     5. Scoop spoonfuls onto lined baking sheet :

Preheat the oven to 425°F. Spoon small balls of dough (approximately a heaping tablespoon) onto a silicone or parchment-lined baking sheet, leaving at least an inch between spoonfuls.

     6. Bake :

Cook for 10 minutes at 425°F in the oven. Reduce the heat to 350°F and continue to cook for another 15-20 minutes, or until puffed up and gently brown.

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 Socca

Socca is a quick and simple gluten-free flatbread that can be used for a variety of dishes, from a crisp cracker for dips and spreads to a delicious pizza crust.

Ingredients :

• 1 1/2 cups chickpea flour

• 3 tablespoons olive oil, divided

• 1 teaspoon salt

• 1 cup water

STEPS :

     1. Combine socca ingredients :

Combine the chickpea flour, 2 tablespoons olive oil, salt, and water in a medium mixing basin. Stir quickly until a nice batter comes together.

If it's thicker than pancake batter, add extra water one tablespoon at a time until it's the consistency of pancake batter. When you remove the whisk from the batter, a thick ribbon should form.

     2. Let the batter rest :

Before cooking, give the batter 30 minutes to rest.

     3. Heat nonstick skillet or cast iron :

Over medium-high heat, heat a large nonstick or well-seasoned cast iron pan. Drizzle 1/2 tablespoon olive oil over the pan.

     4. Cook the socca :

When the pan is hot, pour half of the socca batter into it with a measuring cup or ladle, while moving the pan in a circular motion to help the batter spread evenly.

Cook the socca for about 2 minutes, or until the top is nearly set. Any bubbles that emerged, similar to pancakes, should have settled. There will be noticeable firming at the edges of the top, but no char marks.

Cook for another minute after flipping with a broad metal spatula. Both sides should have some brown patches. Take out of the pan.

In the pan with the last 1/2 tablespoon of olive oil, cook the remaining socca batter.

     5. Serve :

As soon as it comes out of the pan, the socca is ready to serve. Slice it into triangles and serve with dip, or split it in half and fill with sandwich fillings.

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