Accompaniments · Baking · Do-ahead

Parmesan, rosemary shortbread

Recipe by Rachel Conners

Total time: 30 MINUTES
Yield: 30 ROUNDS 1X
These Parmesan Rosemary Shortbread Rounds are quick and simple slice-n-bake crackers. Tender, buttery, and flavored with Parmesan cheese and fresh rosemary.

1¾ cups all-purpose flour
¾ cup plus 2 tablespoons grated parmesan cheese (about 2½ ounces)
1 teaspoon coarse kosher salt
1 small garlic clove, minced
2 tablespoons fresh rosemary, minced
2 tablespoons milk
1 cup (2 sticks) unsalted butter, chilled (cut into ½-inch cubes)

Preheat oven to 350°F.
Line baking sheet with parchment paper. Mix flour, ¾ cup Parmesan cheese, salt, garlic, and rosemary in a food processor.
Add butter and pulse until dough begins to come together. Add milk and pulse until it forms a dough.
Remove from food processor and gather the dough into a ball. Divide dough in half. Roll each half into a 12-inch log, wrap with plastic wrap and chill for at least an hour.
Once chilled, slice each log into thin rounds and transfer to a baking sheet lined with parchment or a Silpat. Sprinkle the remaining 2 tablespoons of Parmesan cheese over the rounds.
Bake shortbread rounds until tops are dry and bottoms are golden brown, about 20 minutes. Transfer shortbread rounds to rack and cool completely.

Do-ahead · Gluten Free · Salad

Creamy cucumber salad

Not being American, I have no concept of the old fashioned version of this that was ultra sweet and thick with no fresh dill. I found this served with a piece of grilled sea bass very light and more-ish.
You need to make it about 2-3 hours before serving so the flavors have time to meld and they really do, it tastes completely different after several hours hanging out in the fridge. Check and tweak seasonings if necessary before serving.

3 cups thinly sliced peeled cucumbers
1 cup thinly sliced red onion
1/2 cup sour cream
1.5 tbsp white vinegar
1.5 tbsp minced fresh dill
1/2 tbsp granulated sugar
1/2 tsp salt or more to taste
1/4 tsp garlic powder or more to taste

In a medium mixing bowl stir together sour cream, vinegar, dill, sugar, salt, and garlic powder.
Add cucumbers and red onion; toss to coat.
Cover and refrigerate 2 or more hours.

Appetizers · Asian flavors · Dairy-free · Fish · Gluten Free · Rice

Killer crack salmon muffins


Makes 12

3 sheets nori paper
1½ cups cooked sushi rice, fully cooled

Killer crack salmon:
1 lb salmon, skin removed + cubed small
2 tbs olive oil
1 tbs sesame oil
1 tbs low sodium soy sauce
1 tbs unseasoned rice vinegar
1 tbs honey
1 tbs ginger
3 cloves garlic, minced
1 tbs sesame seeds
2 scallions, diced
Glaze:
1 tbs toasted sesame oil
2 tbs honey
2 tsp soy sauce
1 tsp Sriracha sauce
1 tsp ginger
1 tsp sesame seeds
Optional toppings:
sliced scallions, shredded carrots

Preheat your oven 400℉. Grab scissors and cut your nori sheets into 4 equal squares.
In a large bowl, whisk the olive, oil, sesame oil, soy sauce, vinegar, honey, ginger, garlic, sesame seeds and scallions. Add in the cubed salmon and marinate for an hour or up to overnight.
To each nori square, add about 1 heaping tablespoon of rice and spread out slightly. Transfer the square to your muffin slot, pushing down gently to center the rice in the middle with the edges coming up along the sides of the slot. Grab out 4-5 salmon cubes and fill each muffin slot. Transfer the pan to your oven and bake for 15 minutes. Broil, if needed, at the end, to get a little tan on the salmon .. 1-2 minutes.
Whisk together all the ingredients for the glaze. Taste and adjust if needed.

Special Note: I find my Silicone Muffin Tray to keep them from getting soggy the best (as compared to my metal muffin tray).
Make sure your rice is fully cooled prior to adding to the recipe.
And don’t over fill with salmon.

Asian flavors · Curry · Dairy-free · Soup

Slow-cooker chicken laksa noodle soup

Chicken noodle soup gets a laksa glow-up with this warming, spicy slow cooker recipe. With its tender shredded chicken, slurpy noodles and creamy curry broth, it’s a rich-tasting treat.

Serves 4
Cooking time 6 hours

2 tbsp vegetable oil
3 tbsp Thai red curry paste
2 tbsp curry powder
8 cups chicken stock
2 tbsp fish sauce
1 tsp sugar
1 whole chicken
1 x 400ml can (13.5 fl oz) coconut cream
400g (14 oz) egg noodles (or your choice of noodle)
6 hard-boiled eggs, to serve
roughly chopped coriander (cilantro), to serve
bean shoots, to serve
red chili, finely sliced, to serve

Heat the vegetable oil in a deep frying pan over medium heat. Add the curry paste and curry powder and cook, stirring, for a minute or until fragrant. Pour in 1 cup of the chicken stock and use your spoon to scrape up any bits from the bottom of the pan. Transfer to the bowl of a slow cooker

Stir in the remaining stock, fish sauce and sugar. Add the chicken and cook for 6 hours on low.

Transfer the cooked chicken to a tray and use forks to shred the meat. Set aside for later.

Pour the broth out of the slow cooker bowl and into a saucepan. Add the coconut cream and gently simmer for 10 minutes.

In the meantime, cook the noodles in boiling water and use tongs to transfer the noodles to serving bowls. Divide those among the serving bowls.

Add the shredded chicken to the bowls. Ladle over the soup. Top with eggs, coriander, bean shoots and fresh chili.

Asian flavors · Do-ahead · Icecream

Fresh ginger ice cream

Fresh ginger gives a subtle kiss of flavor to this smooth, creamy ginger ice cream.

Servings 8

1 cup milk
3/4 cups granulated sugar
1/3 cup sliced fresh ginger (sliced into thin rounds like coins)
1/4 teaspoon vanilla extract
Pinch cinnamon
2 cups heavy whipping cream

In a large mixing bowl, whisk together the milk and sugar until the sugar is dissolved.
Add the sliced ginger, vanilla, and cinnamon. Stir together until combined.
Add the heavy whipping cream and stir gently to combine.
Cover the bowl and let sit in the refrigerator for a few hours, or overnight for a stronger ginger flavor.
Strain the mixture and process in an ice cream maker. Serve while soft, or freeze until firm.

Dessert · Do-ahead · Fruit

A giant panna cotta

What really is the purpose of portioning panna cotta into precious individual servings, as it so often is? Instead, pour your panna cotta into a big bowl and bring it to the table in its full-size glory, quietly luxurious and begging to be dug into by the whole group at once. And while we’re at it, who said panna cotta has to be inverted before serving?
Free from the pressures of having to somersault onto a serving plate, panna cotta can be less firm and rigid, more jiggly and wibbly-wobbly, trembling on the spoon like an unshed tear stuck on an eyelash.

Gelatin is remarkably easy to use once you know a few ground rules. Always start by mixing it with a cold liquid. Let it hydrate and swell (or bloom, as it’s technically called) for at least 15 minutes before heating to dissolve. Underhydrated gelatin will be stubbornly gritty, never dissolving, and negatively impact the final set. As with all gelatin desserts, this will become firmer the longer it sits, so eat your panna cotta within 24 hours for the most delicate, elegant texture.

Serves 6-8
2 envelopes unflavored powdered gelatin (about 1 Tbsp. plus 2 tsp.)
1 cup (200 g) sugar
1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt
2½ cups chilled whole milk
4 cups chilled heavy cream
2 tsp. vanilla bean paste
BERRIES AND ASSEMBLY
12 oz. fresh raspberries
¼ cup (50 g) sugar
2 Tbsp. balsamic vinegar
1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, plus more
1 Tbsp. unsalted butter
½ cup sliced almonds

Whisk 2 envelopes unflavored powdered gelatin (about 1 Tbsp. plus 2 tsp.), 1 cup (200 g) sugar, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in medium saucepan to combine. Pour in 2½ cups chilled whole milk and stir, scraping down sides of bowl to incorporate any dry bits of gelatin or sugar, until combined. Let sit until gelatin swells and is softened, 15–20 minutes.

Set saucepan over medium heat and cook, stirring often with a heatproof rubber spatula, until mixture is hot but not simmering and sugar and gelatin are completely dissolved, about 5 minutes. Remove from heat and add 4 cups chilled heavy cream and 2 tsp. vanilla bean paste; stir until well combined.

Strain panna cotta base through a fine-mesh sieve into a 2-qt. dish. Chill, uncovered, until set, at least 12 hours (cover with plastic wrap after 8 hours).

Do Ahead: Panna cotta can be made 1 day ahead. Keep chilled.

BERRIES AND ASSEMBLY

Toss 12 oz. fresh raspberries, ¼ cup (50 g) sugar, 2 Tbsp. balsamic vinegar, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a medium bowl to combine. It’s okay if some berries are crushed. Cover with a plate or lid and let sit at least 20 minutes and up to 2 hours.

Meanwhile, melt 1 Tbsp. unsalted butter in a small saucepan over medium heat. Cook ½ cup sliced almonds, stirring constantly, until golden brown, 4–8 minutes. Transfer to a small bowl, season with a pinch of kosher salt, and toss to combine. Let cool.

To serve, spoon raspberry mixture and juices over panna cotta; top with almonds.

Dairy-free · Gluten Free · Vegan · Vegetable sides · Vegetable-related

Roast potatoes with green sauce and tahini

Recipe by Yotam Ottolenghi

Serves 4-6
1.5kg Yukon Gold potatoes (or other floury, golden potato), peeled and cut into 5 cm (1.5″) chunks
20g parsley, leaves picked
10g basil, leaves picked
10g mint, leaves picked
1 garlic clove, peeled and finely grated
180ml olive oil
1 tbsp capers
1 tsp dijon mustard
2 tbsp white wine vinegar
55g tahini
1 tsp cumin seeds, toasted, lightly crushed in a pestle and mortar
Fine sea salt

Preheat the oven to 220C (425F)
Bring a medium pot of well salted water to a boil. Add the potatoes and cook for 6 minutes, just until the outsides have softened but are not cooked through the centre.
Meanwhile, place 80 ml of oil in a large 40 x 30cm (11″ by 15″) shallow roasting tray and put in the oven to heat up.
Once the potatoes are ready, strain them through a colander in the sink. Transfer the potatoes into the saucepan and wait 30 seconds for the moisture to evaporate, then shake the saucepan to fluff up the potatoes.

Using a kitchen cloth carefully remove the roasting tray from the oven and place on a flat heat proof surface, then transfer the potatoes onto the tray with the hot oil. Spread the potatoes evenly on the tray, making sure they do not touch, then roast for 30-40 minutes. Using tongs, turn the potatoes every 10 minutes until they turn golden and crispy all over.
Meanwhile, place the herbs and garlic in a food processor and blend until finely chopped, then slowly pour in the remaining 100 ml of oil. Once combined, add the capers, mustard, vinegar and ¼ teaspoon salt and pulse to combine.
Next make the tahini sauce by whisking the tahini, 3 tablespoons of water and ¼ teaspoon of salt. The sauce will seize up at first, keep whisking until it relaxes and becomes light and fluffy. Add more water, 1 teaspoon at a time, if necessary; you want it smooth and pourable. You can add cumin or garlic to this if you want more flavor.

Once the potatoes are roasted, transfer them to a medium mixing bowl, leaving behind any roasting oil in the tray, and toss with 3 tablespoons of the green sauce.
To serve, transfer the potatoes onto a lipped serving platter. Drizzle the remaining green sauce over the top, and the tahini sauce, then sprinkle the cumin over the top.

Gluten Free · Grains · Rice

Baked rice with green olives, orange, feta and dill

Recipe by Diana Henry
A blueprint for baked rice. Just stick to the same quantities of rice and liquid, the same size of pan and the same oven temperature and you can produce endless variations. Change the herbs, use spices or add nuts and dried fruit.

Prep time: 5 minutes | Cooking time: 1 hour 15 minutes
Serve 8
300g basmati rice
3 tbsp extra virgin olive oil, plus more to serve
2 large onions, roughly chopped
4 garlic cloves, crushed
1 tbsp ground cumin
Finely grated zest and juice of 1 orange
850ml boiling chicken or vegetable stock
100g good-quality green olives, preferably pitted, roughly chopped or left whole
150g feta cheese, crumbled
Leaves from a small bunch of dill, roughly chopped, any coarse stalks removed

Preheat the oven to 200C(400F) or 190C(375F) fan/Gas 6.
Wash the rice in a sieve in cold water until the water running through it is clear, to remove the excess starch. Leave it in the sieve to drain.
In a 30cm ovenproof sauté pan or shallow casserole, heat the olive oil and sauté the onions over a medium-low heat until they’re soft and pale gold.
Add the garlic and cumin and cook for another two minutes, then add the rinsed and drained rice, orange juice and boiling stock. Season.
Bring to the boil on the hob, transfer immediately to the oven and bake, uncovered, for an hour.
When there are 10 minutes to go, break up the crust that has formed on the top and stir in the olives. By the end of cooking time, the rice should be tender and all the stock absorbed.
Scatter the orange zest, feta and dill over the top, drizzle with olive oil and serve. You will find that the rice has formed a delicious crust on the base of the pan.

Baking · Dessert

Persian-style Baklava

Recipe from Food Blogger “The Delicious Crescent”
This Baklava is heavenly! It features flaky layers of pastry with toasted nuts, soaked in juicy syrup and infused with fragrant aromas of rose water, cardamom, and ghee. It’s not overly sweet and has a unique flavor. I’ll be sharing two ways to make it (quick method in notes).

Pastry
16 oz phyllo dough thawed, follow package instructions
12 oz ghee or clarified butter, unsalted, see notes
Filling
10 oz walnuts finely chopped, 300g
10 oz almonds pistachios or combination, finely chopped, 300g
¼ cup sugar
2 teaspoons ground cardamom freshly ground from seeds
Syrup
1½ cups sugar
1 cup water
1 tablespoon lemon juice
2 tablespoons honey
2 tablespoons rosewater

Thaw and Prepare the Phyllo Dough
To thaw phyllo dough, follow the package instructions. I thaw it overnight in the fridge, then leave it on the counter for 2 hours to reach room temperature.
My phyllo dough had 28 sheets that measured 17 x 12, which can fit a 17 x 12-inch baking sheet or be trimmed to fit. If using 9 x 14 sheets, just make more layers in a 9 x 13-inch pan, and avoid using deep baking dishes.
Make Sugar Honey Syrup
Combine sugar, water, and lemon juice in a medium saucepan. Stir until the sugar dissolves and bring to a boil over medium-high heat. Lower the heat and simmer for 5 minutes. Add honey and continue to simmer for 5 to 7 minutes.
Remove from heat, add rose water, and allow to cool to room temperature. The consistency of cooled syrup should be between that of honey and maple syrup.
Prepare the Nut Mixture
Pulse walnuts a few times in a food processor until finely chopped. Repeat with almonds. Chop larger pieces by hand.
In a mixing bowl, combine finely chopped nuts with sugar and ground cardamom.
Pre-Assembly
Keep the ghee/butter melted at all times, and warm it up gently if it thickens.
Unroll the phyllo dough and place the stack of sheets between two kitchen towels.
We will layer baklava in the following order: 10 sheets at the bottom, ½ of the nut mixture, 6 sheets in the middle, ½ of the nut mixture, and 12 sheets on top.
Assemble the Baklava
Preheat oven at 350°F.
Brush the bottom and sides of the baking sheet with ghee. Place one phyllo sheet in the pan and brush with ghee evenly. Repeat this process with 9 more phyllo sheets, brushing each layer with ghee.
Spread half of the nut filling evenly over the phyllo sheets.
Add 6 more phyllo sheets, gently pressing down each sheet and then brushing with ghee.
Spread the remaining nut mixture evenly on the phyllo dough.
Place the remaining 12 phyllo sheets, gently pressing down each sheet and then brushing with ghee.
Using a sharp knife, cut the pastry into 2″ strips, and then cut across diagonally to create diamonds shapes. Drizzle any extra ghee on top.
Bake and Serve
Bake the baklava in center of the oven at 350°F for 20 minutes. Reduce the temperature to 325°F and bake for another 40 minutes or until golden brown on top.
Remove from the oven and cool to room temperature, about 2 hours. Pour syrup evenly over the baklava (both at room temp), and let it soak overnight for a pastry that stays crisp and flaky for weeks.

Tip: Alternatively, you can pour cooled syrup over warm baklava or warm syrup over cooled baklava, but the pastry may be softer.
Garnish the baklava with finely chopped or ground pistachios and cut through the layers once again before serving.

Make Ahead: Prepare the nut filling, ghee and syrup up to 4 days ahead. Keep phyllo dough in refrigerator up to a week in advance. Assemble the baklava and refrigerate or freeze before baking. Thaw the pastry to room temperature before baking.
Storage: Keep at room temperature for up to two weeks, lightly covered with a tea towel or a lid placed ajar. It can be refrigerated, but it will harden a bit. The baklava can also be frozen for up to two months.

Appetizer Vegetarian

Labneh dip with za’atar, pistachio, mint and olive topping

Sprinkled with fresh pomegranate seeds and served with pita chips – this easy labneh recipe is the perfect appetizer or can be served as part of a mezze platter.
Unless you’re buying the labneh, it is made overnight but keeps in your fridge for a month.

2 cups labneh (store-bought or home-made) replace that with 3 cups yogurt to make it from scratch
1/4 teaspoon salt
2 tbsp chopped fresh mint leaves
2 tbsp chopped pistachios (toasted preferably but optional)
1 tbsp chopped pitted Kalamata olives
pinch of red pepper flakes (optional)
1/4 cup Za’atar spice
2/3 cup Moroccan olive oil extra virgin
1/4 cup pomegranate seeds
For the Za’atar Pita Chips:
2 large Pita breads (not Greek style) cut up into wedges
2 tablespoons Za’atar spice
1/4 cup good Moroccan olive oil

Making labneh from scratch
Start with the Greek full-fat yogurt. Mix it with the salt
Pour the yogurt/salt mixture over a cheesecloth in a sieve placed over a large bowl. Squeeze it out as best as you can to remove any moisture from the yogurt.
Place the cheesecloth with squeezed yogurt over the sieve overnight in the fridge squeezing as often as you can. This should take between 8 – 24 hours
Now remove the sieve and discard the excess water.The labneh cheese should be well dried out and has turned into a dry thick creamy paste like tangy cheese.

Pita chips
The easiest thing to make when you’re out of crackers is pita chips. They take less than 8 minutes in the oven and come out super crisp super thin and packed with flavor.
You’ll need quality olive oil here to taste the flavor of the za’atar, pita chips and labneh.
Start by cutting off your pita chips into wedges.
The best way to do that is to cut each pita bread in half, and then cut each half into three wedges. Another thing is to separate the layers in your pita bread. That way you have paper thin chips.
Mix together together the olive oil, za’atar and salt
Take a brush and thoroughly brush the chips with the mixture
Bake the chips at 350 for 6-7 minutes until crisp

Labneh dip
In a small bowl, add in the chopped mint, pistachios, olives, pepper flakes, za’atar spice and olive oil. Mix well.
Spread your labneh on a flat plate mounding the labneh to about an inch high. Swirl so there are dips and mounds, so the topping looks attractive when spooned over.
Spoon the topping ingredients over the top of the labneh and allow it to drip from the sides.
Sprinkle with some pomegranate seeds