ephemeral feast (Page 7)

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These flourless peanut butter chocolate chunk cookies are light and airy with a chewy consistency, similar to that of a macaron without the filling. This recipe is a great way to use up extra egg whites and satisfy a chocolate peanut butter craving. Flourless peanut butter chocolate chunk cookies are quick + simple to make and a nice way to end the week on a sweet note!

ingredients

  • 1 egg + 2 egg whites
  • 1 teaspoon water
  • ¼ teaspoons cream of tarter
  • Pinch of salt
  • ½ cup natural peanut butter
  • ½ cup confectioners sugar
  • ¼ cup dark or semi-sweet chocolate, chopped

steps

Preheat the oven to 350°F. Beat the egg whites and cream of tarter until stiff peaks form. Set aside. In a large bowl, beat together the whole egg with water, salt, and confectioners sugar. Add in the peanut butter and continue to beat until thoroughly combined. Fold in chocolate chips using a rubber spatula. Carefully fold in egg white mixture until all is combined. Spoon cookies onto a baking sheet lined with parchment paper and bake for 9 minutes.

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In: Central European, chicken
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Chicken paprikash is a warm and soothing dish, perfect during the long spell of winter cold. It is a classic Central European staple which has been made for generations in endless ways. Yet all of the recipes share a principal emphasis on paprika. This is how my grandma always made it.

When combined with the other ingredients, the paprika transforms into a creamy, wondrous base that you could really eat on anything, but since this is chicken paprikash, it is served on chicken over rice. The key when adding in the sour cream is to turn off the heat then mix it in smoothly and very slowly to prevent any curdling. Mixing slowly allows it to thoroughly emulsify into the beautifully silky texture.

ingredients

  • 2 pounds of chicken, a mix of breast, legs, and thighs on the bone
  • 2 tablespoons freshly ground black pepper, divided
  • 2 tablespoons salt, divided
  • 2 large yellow onions, sliced
  • 2 garlic cloves, minced
  • 3 tablespoons sweet paprika
  • 1 ½ tablespoons smoked or hot paprika
  • 1 ½ teaspoons cayenne pepper
  • 3 tablespoons all-purpose flour
  • 1 ½ cups chicken stock
  • ¾ cup sour cream
  • ¼ cup parsley, chopped

steps

Generously season the chicken with 1 tablespoon of the salt and 1 tablespoon of the pepper. Heat a dutch oven or large pot over medium-high heat and cook the chicken skin side down for 7-8 minutes. Wait for the chicken skin to release from the pan then flip and cook again for another 7-8 minutes on the other side. If the chicken sticks to the pan and does not release easily, it is not ready to be flipped. 

Remove the chicken from the pan and add the sliced onions. Cook until the onions begin to turn translucent, about 7 minutes. Add the garlic and continue to cook. Add the paprika, remaining 1 tablespoon of salt, and remaining 1 tablespoon of black pepper. Add the flour and cook until it has evenly combined, about 5 minutes. Add the broth and mix thoroughly. Return the chicken to the pan, cover, and simmer on medium-low heat for about 35 minutes. Chicken should be soft and cooked through.

Remove the chicken and slowly stir in the sour cream until the sauce has thickened and combined. Serve over rice, spaetzle, egg noodles, or potatoes and top with chopped parsley.

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As meals have become more vegetable-forward these days, with less of an emphasis on animal products, whole grains have really taken center stage. Whole grains, along with legumes, often comprise the bulk of many a veggie burger or veggie fritter, including these sorghum vegetable fritters. Sorghum is one on a long list of whole grains as a gluten-free, chewy, versatile option which contains many vitamins and minerals.

Sorghum hails from Africa and is popular in African and Indian cuisine. It is similar to Israeli couscous in size and texture and is hearty and comforting. Sorghum is the star of this recipe for baked sorghum vegetable fritters. They are chewy and earthy and a great way to incorporate a new whole grain into your day.

These baked sorghum vegetable fritters with yogurt sauce are a healthier alternative to fried fritters and taste just as delicious. The tangy yogurt sauce complements the bold, aromatic spices, making for a delicious and satisfying duo. These sorghum vegetable fritters also pair well with Chermoula.

Sorghum is a gluten-free + versatile whole grain
sorghum is a gluten-free + versatile whole grain

ingredients

for the fritters

  • 1 can chickpeas, drained, reserving the liquid (aquafaba) for another use
  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 1 tablespoon lemon zest
  • 4 garlic cloves, minced
  • 2 tablespoons parsley
  • 1 ½ tablespoons cumin
  • 1 tablespoon crushed coriander seeds
  • 1 teaspoon smoked paprika
  • 1 teaspoon aleppo pepper
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 2 tablespoons water
  • 1 egg 
  • 1 cup sorghum, cooked
  • 1 cup grated carrots

for the yogurt sauce

  • 1 cup full fat yogurt or labneh
  • 1 teaspoon lemon zest
  • 1 garlic clove
  • 2 teaspoons parsley
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground black pepper

fritter steps

Preheat the oven to 425°F. Place the drained chickpeas in the bowl of a food processor and add the olive oil, lemon juice, lemon zest, garlic, parsley, cumin, coriander seeds, smoked paprika, aleppo pepper, onion powder, salt, and pepper. Pulse until the mixture combines, slowly adding in the 2 tablespoons of water.

When the mixture has evenly combined, add in the egg and continue to pulse. The add in the cooked sorghum, ¼ cup at a time, pulsing after each addition. Once all of the sorghum has been fully incorporated, add in the carrots. 

Using a medium-sized ice cream or cookie scoop, portion out the fritters onto a baking sheet lined with parchment paper. Cook for 20 minutes on the first side then flip and cook for another 10 minutes on the other side.

yogurt sauce steps

While the fritters cook, combine the yogurt and lemon zest in a small bowl. Using a microplane or fine grater, grate the garlic clove into the yogurt. Add the parsley, salt, and freshly ground black pepper. Mix thoroughly and serve over the fritters.

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As we are now in the final month of winter, I once again find myself digging into my stash of provisions from the warmer months. This means finishing up the last of my wild raspberry supply. Here, the raspberries find their way into a raspberry lime and coriander loaf cake. 

Coriander is the seed of a cilantro plant. It is earthy, aromatic, and floral with a hint of citrus. It is even said to have medicinal properties. You might wonder, coriander in a cake? But give it a try. The coriander pairs so well with the tang of lime and the tart sweetness of raspberries. Top it all off with a dusting of powdered sugar, and this raspberry lime and coriander loaf cake has a distinct and unique flavor profile.

Try a slice of raspberry lime and coriander loaf cake for breakfast with coffee or as a snack with afternoon tea. I even recommend turning it into french toast, but that’s a whole other story. 

ingredients

  • 1 ½ cups flour
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • Pinch of salt
  • ¼ cup coriander seeds, toasted and ground
  • ¼ cup coconut oil
  • ¾ cup granulated sugar
  • ½ cup sour cream or yogurt (I like to do a mix of both, but if you don’t have both, either one works!)
  • 3 eggs
  • 1 tablespoon lime zest
  • ¼ cup freshly squeezed lime juice
  • 1 ½ cups frozen raspberries, thawed and drained

steps

Preheat the oven to 350°F. Grease and line a loaf pan with parchment paper.

Mix together the flour, baking powder, baking soda, salt, and ground coriander in a medium-sized bowl. Set aside.

Cream together the coconut oil, sugar, and sour cream/yogurt until fluffy. Add the lime zest and mix thoroughly. Add the eggs, one at a time, until evenly incorporated. Add the lime juice and mix. Slowly add in the flour, coriander mixture until all the ingredients are combined.

Add the raspberries and their juice and mix to combine. I use a stand mixer to do this on the lowest speed and some of the frozen raspberries release their juices and turn the batter pink.

Bake for 45 minutes until the sides of the loaf cake pull away from the pan. Let cool slightly, dust with powdered sugar, slice, and serve warm or cold!

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In: Croatian, pasta & noodles
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Fuži (fusi) is a type of Croatian pasta that is made by thinly rolling out egg pasta dough, cutting it into squares, and folding one side over the other, pinching it in place. It is typically rolled over the handle of a wooden spoon but can just as easily be wrapped around your finger. To me, the shape is similar to my family’s Austrian cream cheese cookies.

Fuži is typically served with fresh truffles which are abundant on the Istrian coast of Croatia. Now, because I don’t regularly keep truffles around, and I am not in Istria, I use truffle salt in this fresh fuži with creamy mushroom sauce to achieve a truffle flavor. The truffle salt wonderfully enhances the chewy cremini mushrooms and enriches the overall depth of the sauce.

Making fresh fuži a fun activity for those of all ages. You can make fuži at home without a pasta machine, by simply rolling the dough out by hand. It is delicious, entertaining, and rewarding. Fresh fuži with creamy mushroom sauce is a surprisingly light and creamy dish that is a sure crowd-pleaser.

for the fuži dough

  • 1 cup soft wheat (tipo “00”) flour
  • 1 egg
  • 1 tablespoon olive or neutral oil
  • 3 tablespoons warm water
  • Pinch of salt
  • All purpose flour for rolling out dough

for the sauce

  • 2 tablespoons olive oil
  • 1 shallot, sliced
  • ¼ teaspoon freshly ground black pepper
  • 1 garlic clove, minced
  • ½ teaspoon thyme
  • ½ teaspoon oregano
  • 12 ounces (about 1 ½ cups) cremini mushrooms
  • ½ cup dry white wine
  • ½ cup heavy cream
  • 2 teaspoons truffle salt
  • ¼ cup fresh parsley, chopped
  • 2 tablespoons parmesan cheese

Place flour in the bowl of a stand mixer with the dough hook or food processor and add the egg, oil, water, and salt. Mix and knead until evenly combined and the dough is not too sticky. 

Using a rolling pin, roll the dough out on a well-floured board as thinly as you can. Cut the dough into squares and fold one corner over the opposite corner, slightly wetting the underside to pinch and stick the dough together. Let the dough sit and dry out slightly while you cook the sauce. 

Heat a large pan over medium-high heat and add the shallot. Cook for 5 minutes or so then add the pepper, minced garlic, thyme, and oregano. Cook for 2 more minutes to toast the spices, also known as “blooming” the spices, then add in the mushrooms.

Cook the mushrooms until they are golden brown, about 7 minutes, then add the wine. Cook until it reduces, about 5 more minutes, then slowly add in the cream and truffle salt. Continue cooking the sauce until it thickens slightly. 

While the sauce cooks, bring a pot of salted water to a boil and cook the pasta for about 4 minutes. Drain and drizzle with olive oil.

Mix the parsley and parmesan into the sauce then add the pasta into the pan with the sauce. Lightly toss it until the pasta is evenly covered, and serve hot!

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Sometimes, a creamy dip with veggies or crackers is a perfectly satisfying snack. Smoked paprika gives this smoky salmon dip a deep flavor, similar to that of smoked salmon, even though it is made with salmon from a can! It is full of tang from the yogurt and lemon, herby flavor from the chives and dill, and the perfect amount of spice from the blend of black pepper, crushed red pepper, and aleppo pepper. You can whip up this smoky salmon dip in minutes and serve it with some crudités, crusty bread, or crispy crackers. Smear it on bread for a unique smoky salmon dip sandwich!

ingredients

  • 8 ounces Cream cheese
  • ½ cup full fat yogurt
  • ¼ cup lemon juice
  • 1 teaspoon lemon zest
  • 1 teaspoon freshly ground black pepper
  • 4 garlic cloves, grated
  • 1 onion, finely minced
  • 1 teaspoon salt
  • 1 teaspoon smoked paprika
  • 1 teaspoon aleppo pepper
  • ¼ teaspoon crushed red pepper
  • 2 tablespoons chives
  • ¼ cup fresh dill, chopped
  • 1 6-ounce can of wild salmon, drained 

steps

Cream together cream cheese and yogurt. Add the lemon juice, lemon zest, black pepper, garlic, onion, salt and continue to mix. Add in the smoked paprika, aleppo pepper, chives, and dill. Mix until all the ingredients are evenly incorporated. Add in the salmon and mix until evenly combined.

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I love anything sweet with a hint of spice, and these sweet and spicy cornmeal cookies certainly have a kick to them. These cornmeal cookies are a new take on the classic slice and bake cookie once you whip up the super simple dough, shape it into logs, brush the edges in egg wash, and roll them in a mix of cayenne + turbinado sugar.

This dough is very flexible and goes well with different add-ins and flavors. I have used it for holiday cornmeal cookies as well. Feel free to experiment!

Not only does the cayenne add a dose of spice, but its beautiful red color augments the cornmeal’s brilliant yellow. These cornmeal cookies are a melange of flavors. Give these sweet and spicy cornmeal cookies a try when you are looking to brighten and spice up your day. 

for the dough

  • ¾ cup butter
  • ¾ cup sugar
  • 1 egg
  • 1 tsp. vanilla
  • 1 cup flour
  • 1 cup cornmeal
  • Pinch of salt

For rolling the edges

Mix the flour, cornmeal, and salt in a medium-sized bowl and set aside. Cream together the butter and sugar until light and fluffy. Add the vanilla and 1 egg and mix until combined. Slowly add in the dry ingredients while continuing to mix. Divide the dough in two and wrap separately in plastic wrap. Refrigerate for 1-2 hours.

Preheat the oven to 350°F. Beat the remaining egg and water and set aside. Mix together the turbinado sugar and cayenne pepper in a rectangular dish or shallow dish that the logs of dough can fit into. Brush the edges of the dough logs with egg wash then roll them in the turbinado/cayenne mixture until the edges are evenly coated.

Slice the cookies ⅓ – ½ inch and place on a parchment-lined baking sheet. Bake for 11-12 minutes until the edges begin to brown.

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Stuffed shells are a favorite in my family. Growing up in New Jersey, not too far from the city, there was never a shortage of pasta. There was pasta in all varieties, fresh, dried, rolled, dressed with the most delicious sauces, and best of all, stuffed. 

Tortellini has always been my sister’s favorite food, but my mom would regularly make stuffed shells for us to enjoy as a family. They are chewy, saucy, and cheesy, all qualities I believe good pasta dishes have. Omit the meat, and stuffed shells are vegetarian, or dress them up with with browned sausage or pancetta filling. There is really so much flexibility here. 

Note: make a big batch of the base filling then divide it into four, keep two (half) as they are, add sausage and fried sage to another quarter, and add spinach to the other. You will then have 3 different varieties of stuffed shells! If you’re feeling feisty, go ahead and combine the spinach with the sausage to make a single, multi-dimensional, delicious filling. 

ingredients

  • 1 12-ounce box of jumbo shells (about 40 shells)

for the base filling (divide in 4 to make other filling)

  • 16 ounces of whole milk ricotta
  • 1 cup grated parmesan cheese
  • ¼ cup basil, chopped
  • ¼ cup parsley, chopped
  • 1 tablespoon dried oregano
  • 1 tablespoon lemon zest
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground black pepper

for the sausage filling (add to ¼ of the base filling from above)

  • 2 sausage links, removed from the casing and crumbled
  • ½ cup sage leaves

for the spinach filling (add to ¼ of the base filling from above)

  • 1 10-ounce package of frozen spinach, thawed
  • 1 teaspoon salt
  • 1 teaspoon crushed red pepper

for assembly

  • 3 cups marinara sauce
  • ½ cup grated low-moisture, whole milk mozzarella cheese
  • ½ cup grated parmesan cheese or grana padano cheese

In a large bowl, mix together the ricotta, eggs, and parmesan until combined. Add in the basil, parsley, oregano, lemon zest, salt, and pepper. Cover with plastic wrap and let sit in the refrigerator while you prepare the other ingredients.

Squeeze and press any excess water out of the spinach. Add the salt and crushed red pepper and mix thoroughly.

Place the sausage and sage leaves into a large skillet and cook on low heat until lightly browned, around 10 minutes. The sausage will continue cooking in the shells so no need to overcook it here.

At this point, bring a large pot of salted water to a boil. Add the shells to the water and cook for about 5-6 minutes. Strain and drizzle a thin layer of olive oil to prevent them from sticking together. Let them cool until they are cool enough to comfortably handle.

Meanwhile, preheat the oven to 350°F. Divide the filling into four parts, keep ½ of it as it is, add ¼ to the spinach, and add the remaining ¼ to the sausage and sage.

Coat the bottom of a large, deep, oven-safe pan with a layer of marinara sauce, about 1 cup. Fill each shell with about 2 tablespoons of filling and place directly on top of the layer of tomato sauce. (You can also freeze the shells at this point, without placing them in the pan). Once all of the shells have been filled, cover them with the remaining 2 cups of marinara sauce, grated mozzarella, and grated parmesan. Cover and bake for 10 minutes. Remove the cover and bake for another 10 minutes until the sauce begins to bubble and the cheese is thoroughly melted.

Serve with a salad for a crisp and light side!

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Chocolate with anything is usually delicious, and I find that cornflakes are a surprisingly reliable ingredient when cooking and baking. They add a crispy consistency to any recipe. Unite these two elements to get chocolate cornflake cookies!

To me, these chocolate cornflake cookies are reminiscent of the Ritter Sport chocolate cornflake bar which I think is so fun and special. Any chocolate with a bit of crunch is a winner to me, some of my favorites include Fascia’s chocolate covered potato chips, and Ferrero Rocher. Those are of course delicacies, typically reserved for special occasions, but chocolate cornflake cookies are something you can easily whip up at home. The combination of the crispy cornflakes and dark chocolate make for a buttery and delicious cookie with a bit of extra texture + crunch.

ingredients

  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ¼ cup cocoa powder
  • ½ cup (1 stick)  butter, softened
  • ¼ cup granulated sugar
  • ¼ cup brown sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • ½ cup (4 ounces) dark chocolate, chopped
  • ½ cup cornflakes

steps

In a medium sized bowl, mix together the flour, baking soda, salt, and cocoa powder. Set aside.

Cream together the butter, granulated sugar, brown sugar, egg, and vanilla. Slowly add in the flour mixture and blend until incorporated. Add the chopped chocolate and mix until combined. Slowly fold in the cornflakes, taking care to not crush them too much. Roll the dough into a log and cover in plastic wrap. Refrigerate for 1-2 hours.

Preheat the oven to 350°F. Slice the logs of dough into ¼-⅓ inch-thick pieces. Bake on a parchment-lined baking sheet for 11-12 minutes. The cookies will harden as they cool. 

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Polish beet soup, also known as barszcz, is similar to its more well-known relative, borscht. Whereas borscht might include meat, cabbage, or other vegetables, this recipe for barszcz is simpler, lighter, and has more of a clear broth. Yet both are sour with a hint of sweetness. Barszcz, with its lustrous burgundy color, is packed with nutrition and can provide necessary warmth and comfort amid the bitter winter cold.

makes 4-6 servings

ingredients

  • 3 beets, peeled and cut into 8 large pieces each (24 pieces total)
  • 6 garlic cloves, peeled
  • 2 large bay leaves
  • 2 carrots, peeled and quartered
  • 1 teaspoon dried marjoram or oregano
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon salt
  • 1 teaspoon granulated sugar
  • 6 cups vegetable stock
  • 2 cups water
  • ¼ cup fresh dill

steps

Place the beets, garlic, bay leaves, carrots, marjoram/oregano, black pepper, salt, sugar, vegetable stock, and water into a large pot and bring to a boil. Cover and reduce the temperature to a simmer. Cook for two hours until the beets are soft. 

Strain the liquid and remove the beets. Julienne the beets into strips and return to the liquid. Garnish with dill and serve hot. It pairs especially well with pierogies.