sourdough goat cheese honey and pecan bites
This dough is a really wonderful way to mix up any sourdough routine. It is very adaptable and can be made savory or sweet. Here, I opted for sweet with these sourdough goat cheese honey and pecan bites which are a cross between a pastry, a bun, and flatbread. The dough is entirely naturally leavened with no commercial yeast. They are best served warm as the dough is softest and fluffiest when heated, and the savory cheese and sweet honey charmingly meld together.
ingredients
for the dough
- 70g butter, melted
- 150g water
- 100g sourdough starter
- 50g brown sugar
- 350g all-purpose flour
- 18g salt
for the topping
- 4 ounces goat cheese
- ½ cup honey
- ½ cup pecans
steps
Mix all the ingredients together in a large bowl and pinch and squeeze the dough to work the ingredients together until all is incorporated. Wet your hands and stretch the dough up and fold it in half over itself. Turn the bowl clockwise 90° and stretch and fold it once again. Turn the bowl twice more, each time 90° and stretch and fold each time, for a total of four stretches and folds. Then let the dough sit for 30 minutes. Repeat the stretch, fold, rotate, and rest sequence for a total of 6 times, over the course of 2 and a half hours. Then cover the bowl with plastic wrap and a dish towel and let the dough sit until it has doubled and nearly tripled, about 14-16 hours at room temperature.
Roll the dough out and divide it into 12 roughly even pieces. I used a cookie cutter to cut out shapes, but feel free to simply form them with your fingers. Cover and let rest for another 2 hours.
After this final rest, preheat the oven to 375°F. Lightly indent the centers of the dough pieces with your fingers and slather about 2 teaspoons of goat cheese over the top, followed by a streak of honey. Top with pecans. Bake for 25 minutes until golden.
sourdough kale pesto knots
I remember when, as a child growing up in Northern New Jersey, I first discovered garlic knots. I was introduced to them by my neighbors who ordered them at a local pizza place, and my young mind was truly blown. Fluffy dough tied in a knot, slathered in olive oil and tons of aromatic garlic, baked to golden perfection, and topped with parsley and parmesan was an ideal situation.
Years later, I now realize that the toppings for garlic knots are among the ingredients for pesto, so I set off to make these sourdough kale pesto knots, as a sort of homage to garlic knots.
Kale is a reliable base for pesto when you want to maximize your green intake and flavor it to your liking. This kale pesto is filled with classic toasted pine nuts, parmesan cheese, and plenty of olive oil. Sourdough kale pesto knots are rolled, twisted, and knotted into sweet little buns packed with a magnitude of savory, cheesy, nutty flavor.
ingredients
for the dough
- ¼ cup sourdough starter (100% hydration)
- 1 tablespoon sugar
- 3 tablespoons neutral oil
- 2 eggs
- 2 tablespoons milk, cream, or half & half
- 1 teaspoon salt
- 2 cups all-purpose flour
for the kale pesto
- 2 cups kale
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- ¼ pine nuts, toasted
- ¼ cup parmesan cheese, grated
- 3 tablespoons olive oil
dough steps
The night before you plan to bake your knots, place the sourdough starter, sugar, and oil in a large bowl or the bowl of a stand mixer with the paddle, and mix on medium speed to combine. Add in the eggs one at a time, then add in the milk and mix until all is incorporated. Switch to the dough hook and slowly add in the flour and salt. Mix for 3-5 minutes on medium-high speed until the dough is smooth. (You can of course do all of this by hand as well).
Coat a large bowl with neutral oil, swirl the dough around then flip it and cover in plastic wrap. Let sit 10-12 hours overnight until it is doubled. The longer the dough sits, the more developed the flavor will be.
kale pesto steps
Place the kale, salt, and pepper in a food processor, and blend for about 2 minutes until finely chopped. Add the pine nuts and pulse. Add the parmesan cheese and pulse more, then slowly add the olive oil, one tablespoon at a time until all the ingredients are combined and the pesto is smooth. Alternatively, you can do this by hand using a mortar and pestle.
assembly and baking steps
Roll the dough out into a large rectangle and spread the pesto in an even layer over the dough. Cut the dough into 12-16 pieces depending on the size you would like your knots to be. Working with one piece at a time, roll it up from the long end of the dough in the direction away from you then tie it into a knot and twist and tuck the ends underneath. Place each knot in a cookie sheet and sprinkle with parmesan cheese. Bake for 23-25 minutes until the cheese and crust are both golden.
chocolate peanut butter caramel tarts
Chocolate, peanut butter, and caramel are all synonymous with delicious. In these chocolate peanut butter caramel tarts, chocolate, peanut butter, and caramel unite for a treat that is part pastry, part hand-pie, and somewhat resembles a classic Reese’s peanut butter cup.
The chocolate shell is a cross between a cookie and pie crust and is a delectable companion to the chewy, creamy peanut butter caramel. Chocolate peanut butter caramel tarts are the perfect amount of decadence in a few small bites.
ingredients
for the chocolate tart shells
- 1 ¼ cup all-purpose flour
- ¼ cup granulated sugar
- ¼ cup unsweetened cocoa powder
- ¼ teaspoon salt
- ½ cup (1 stick) butter, cut into ½-inch pieces
- 4-5 tablespoons ice water
for the peanut butter caramel
- ½ cup granulated sugar
- ¼ cup water
- ½ cup smooth natural peanut butter
chocolate tart steps
In a food processor or medium-sized bowl, mix together the flour, sugar, cocoa powder, and salt until evenly combined. Add in the cubes of butter and pulse if using the food processor or press and pinch into the cocoa-flour mixture if making it by hand.
Slowly add in the ice water, one tablespoon at a time until the dough comes together. Be careful not to overmix or overhandle the dough so as not to soften the butter. Wrap in plastic wrap and refrigerate for 1-2 hours.
peanut butter caramel steps
Heat the sugar in a small saucepan over medium-high heat until the sugar begins to melt, about 7 minutes. Do not stir the sugar at all during this time and instead swirl it around in the pot. Once the sugar is halfway melted, slowly add in the water and the peanut butter. Cook for another 7-10 minutes stirring constantly until the caramel thickens. Set aside to cool.
assembly and baking steps
Preheat the oven to 350°F.
On a lightly floured surface, roll out the dough and cut into circles. I used a 2 ¾-inch round cutter, but you can use the top of a jar or can. Grease a muffin pan with butter or a non-stick spray and push the circles into each muffin hole and pierce the bottom with a fork. Bake for 4 minutes then remove from the oven and add 1 tablespoon of peanut butter caramel to each cup and bake for another 15 minutes. Let cool slightly and serve!
garlic lime cod with pickled red onions and celery salad
Garlic lime cod with pickled red onions and celery salad is full of spring vibes with a brief homage to lingering winter! The light, celery-based salad is a burst of crisp + crunch enlivened by the cumin and coriander. Cod typically takes on the flavor of however it is prepared, and here, the garlic and lime do wonders to flavor the flaky fish.
Garlic and lime are a tried-and-true flavor pairing, and work their magic in this garlic lime cod. Topped off with the salty sweetness of the pickled red onions, garlic lime cod with pickled onions and celery salad is a bright and easy dish for any night of the week.
If you don’t have a cast iron grill pan (which I highly recommend investing in !), the garlic lime cod can be cooking on a regular cast iron skillet or baked on a sheet pan, but you won’t get those beautiful grill marks !
ingredients
for the pickled red onions
- 2 medium red onions, sliced into rings
- ½ cup vinegar
- ½ cup water
- 1 tablespoons salt
- 1 tablespoon sugar
for the celery and peas
- 3 cups celery, sliced on the diagonal
- 3 cups green peas
- 2 teaspoons cumin seed, toasted and ground
- 2 teaspoons coriander seed, toasted and ground
- ¼ cup red wine vinegar
- 1 teaspoon salt
- 2 teaspoons dried parsley
- ¼ teaspoon freshly cracked black pepper
for the cod
- 2 5-6-ounce cod fillets
- 1 teaspoon lime zest
- 1 tablespoon lime juice
- 2 garlic cloves, grated
pickled red onion steps
In a small pot, combine the water, vinegar, salt, and sugar, and bring the mixture to a boil. Place the sliced red onions into a mason jar and pour the hot mixture over it. Cover and close with a lid to ensure it makes a seal.
celery and peas steps
Place the celery and green peas in a large bowl. In a small bowl, whisk together the ground cumin, ground coriander, red wine vinegar, salt, and parsley until evenly combined. Evenly distribute the dressing over the celery and peas and let sit for 30 minutes or up to 24 hours in the refrigerator to allow it to marinate.
cod steps
In a shallow bowl or dish, lay the cod fillets out flat. Cover with the lime zest, lime juice, and garlic. Let sit for 30 minutes or up to 2 hours. Heat a grill pan or cast iron skillet over medium high heat for 4 minutes. Place the cod, skin-side down on the pan (you should hear that nice sizzle) and cook for 6 minutes. Carefully flip and cook on the other side for 5-6 minutes. If the cod does not release easily from the pan, it is not ready to be flipped. In this case, cook it for another minute or 2 then try flipping it again. The telltale sign that cod is finished cooking is when it begins to flake apart. Serve with the pickled red onions and celery salad.
cherry, apricot, and hazelnut biscotti
Biscotti is one of those food staples that can be loaded up with tons of flavors, textures, and sensations. It is incredibly forgiving and fun to mix and match different varieties. This cherry, apricot, and hazelnut biscotti includes vanilla extract, almond extract, and lemon zest to compliment the cherries, apricots, and hazelnuts. It is an aromatic mélange to add a crunch to your day.
ingredients
- 2 ½ cups all purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup (1 stick) butter
- ¾ cup sugar
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1 teaspoon lemon zest
- 2 eggs
- ¾ cup dried cherries
- ¾ cup dried apricots, diced
- ¾ cup hazelnuts, toasted and chopped
steps
Preheat the oven to 325°F.
In a large bowl, mix together the flour, baking powder, baking soda, and salt and set aside. Cream together the butter and sugar until light and fluffy then add in the vanilla extract and lemon zest. Add in the eggs, one at a time, until evenly incorporated then add in the flour mixture. Slowly mix in the cherries, apricots, and hazelnuts. Take care not to overwork the dough.
Form into two 9×5-inch logs on a parchment-lined baking sheet and baking for 30-35 minutes. Let cool for 30 minutes. It is very important to allow the log to cool completely to make it easier to cut into individual cookies without them breaking or crumbling.
Once cool, cut ½-inch slices with a very sharp or serrated knife and return them, cut-side down, to the baking sheet. Bake for 15 more minutes until crisp and golden.
sweet and spicy snack mix
A few years ago when my friend Katy and I went to Mexico City, we found ourselves at a bar near the Museo Nacional de Antropologia, where we were served a sweet and spicy snack mix while getting a drink at a nearby bar before our reservation at Pujol. The snack mix was so memorable to me that when we arrived home, before any other recipes from our trip, I attempted to recreate my version of the snack mix from memory. I made it for months following our trip and ate it daily. Here is the result – sweet and spicy snack mix.
It is totally addicting – it is sweet and spicy and salty and crunchy with layers of nutty, chewy, crispy texture throughout. I absolutely love it. You could honestly eat it for breakfast like good old GORP or snack on it throughout the day for a burst of sweetness + spice.
ingredients
- 3 cups roasted, unsalted peanuts
- 3 cups raw pepitas (hulled pumpkin seeds)
- 2 tablespoons coconut oil, melted (or another neutral oil)
- 1 tablespoon chile flakes or crushed red pepper flakes
- 1 teaspoon cayenne pepper
- 2 teaspoons salt
- 1 cup dried mango, cut into ¼ inch squares
- 2 cups dried cranberries
- 2 cups corn nuts
steps
Preheat the oven to 350°F.
In a large bowl, combine the peanuts, pumpkin seeds, and coconut oil. Add the red pepper flakes, cayenne, and salt. Mix until thoroughly combined. Spread onto a parchment-lined baking sheet and bake for 20 minutes, then mix the nuts around the pan, bringing the nuts on the edges into the center and spreading out the less-cooked center ones. Bake for another 10 minutes. Remove from the oven and transfer to the large bowl from the initial steps, then mix in the dried cranberries and mango until evenly combined. Let cool. Store in a glass jar, plastic container, or plastic bag.
sourdough bites with prosciutto, peas, and grana padano
The dough for these sourdough bites is one of my favorites to make using a sourdough starter. It’s fairly simple to mix up, but the 14 hour bulk fermentation helps it develop a deep, complex flavor. Yes, that seems long, but trust me, it is worth the wait.
I cut these sourdough bites into squares, but feel free to make them round or different shapes, it is really a matter of preference. The prosciutto nicely mingles with the verdant peas, the salty grana padano, and a slight bite of cracked black pepper. Grana padano is super similar to parmesan cheese, but it is slightly sweeter and aged for a shorter period of time. Have these sourdough bites as an any-time-of-day snack or a meal with a side salad or greens!
ingredients
for the dough
- 50g butter
- 150g water
- 100g sourdough starter 100% hydration
- 50g sugar
- 350g flour
- 18g salt
for the toppings and assembly
- Extra virgin olive oil
- 4 ounces Prosciutto, cubed
- 1 cup peas
- 1 cup grana padano cheese, grated
dough steps
In a large bowl, mix together the butter and water then add the starter and mix until combined. Add in the sugar and mix, then add in the flour and salt and mix until the dough is evenly combined. It will be shaggy at first but become blended and somewhat sticky as you mix. With wet hands, pinch and press the dough until it is smooth then cover with plastic wrap and let it sit for 2 hours.
After the dough has rested for 2 hours, stretch the top of it up and fold it over itself. Turn the bowl 90° to the right and pull the top of the dough up and over. Repeat this 8 times total. Let the dough sit for another hour then repeat the folding process 8 more times. Let the dough sit for one more hour then repeat the series of folds one last time, for a total of three stretch and fold sequences.
Let the dough rest for ~14 hours overnight until it has doubled in size. After this bulk fermentation, turn the dough out onto a floured surface and cut it into squares. I used a 2 ¾ x 2 ¾-inch square cutter, but you can just as easily use a knife.
Let the squares rest for 1-2 hours until they puff up. After this final rest, preheat the oven to 375°F.
assembly steps
Drizzle about ½ teaspoon of olive oil on each square, then top with prosciutto, grana padano, and peas. I like to create a sort of border around the squares with the prosciutto and cheese, then spoon some peas directly in the center. Top with cracked black pepper.
With the oven at 375°F, bake for 20 minutes, then turn the oven up to 450°F and bake for 10 more minutes.
strawberry pasta with lemon and parmesan
The weather on the East Coast is currently doing the thing where it dangles spring right in front of you with the respite of a beautifully sunny day then quickly retracts it and throws some cold, rainy weather in your face. It was during one of those recent days when I had the idea for strawberry pasta with lemon and parmesan. Visions of summer seemed not far off, and I was craving the comfort of some delicious carbs and the vibrant colors of a summery vegetable spread. Thus, strawberry pasta with lemon and parmesan emerged.
I have included two different options for making the strawberry pasta dough – one using freeze-dried strawberries and one using fresh strawberries. The results differ slightly with the freeze-dried strawberry pasta being darker in color and more robust in flavor, but both are delicious. It’s a matter of what you have access to, and both versions of strawberry pasta dough are beautiful shades of pink!
You’ll notice that cooking the strawberry pasta in the lemon sauce magically enhances its color, like how lemon juice keeps apples or avocado from turning brown when exposed to the air (oxidation). It’s a fun little science experiment, and I hope you enjoy it as much as I did!
serves 4
ingredients
- dough using freeze-dried strawberries
- (makes 10-11 ounces of pasta)
- 3 tablespoons freeze dried strawberry powder OR ¾ cup freeze dried strawberries
- 1 cup + 2 tablespoons tipo “00” flour
- ½ teaspoon salt
- 2 eggs
- 1 tablespoon olive oil
- All-purpose flour for rolling out dough
- dough using fresh strawberries
- (makes 12-13 ounces of pasta)
- ½ cup fresh strawberries
- ½ teaspoon salt
- 1 ¼ cup + 1 tablespoon tipo “00” flour
- 1 egg
- All-purpose flour for rolling out dough
for the sauce + garnish
- 1 tablespoon + 1 teaspoon salt
- 1 teaspoon freshly grated black pepper
- 3 tablespoons olive oil
- 3 tablespoons butter
- 4 garlic cloves, sliced
- 1 cup lemon juice (from about 4 lemons)
- 1 cup basil
- Parmesan cheese, grated
dough with freeze-dried strawberries steps
Place the strawberries in a food processor and pulse until they become a powder. Add the flour ¼ cup at a time and pulse until it is fully incorporated. Then add the salt and pulse. Add the eggs, one at a time and pulse until combined, then add the olive oil. The dough should form into a ball and un-stick itself from the sides of the food processor.
dough with fresh strawberries steps
Place the strawberries in a food processor and add the salt. Pulse until the strawberries are totally pureed. Then add the flour, ¼ cup at a time, then the egg. Pulse until the dough forms a smooth ball, transfer to a bowl, cover with plastic wrap and let sit for 1 hour.
rolling + cutting steps
Divide the dough into four pieces and roll one piece at a time out as thinly as you can using a rolling pin on a floured surface or a pasta machine. Cut the dough into ¼ strips using a pizza cutter or a sharp knife. Let sit for 20-30 minutes to let the pasta dry slightly.
cooking, sauce, and assembly steps
Bring a large pot of water to a boil and add 1 tablespoon of salt.
In a large skillet, heat the olive oil and butter over medium heat. Add the garlic and cook until golden. Add the lemon juice, 1 teaspoon salt, and freshly ground black pepper.
Add the pasta to the salted boiling water and cook for 3 minutes then using tongs, transfer to the skillet. Using tongs will allow you to transfer some of the pasta water along with the noodles. Feel free to add additional pasta water, but the amount that comes from transferring it should suffice. Cook in the pan for another 4 minutes until the pasta brightens in color (the lemon interacts with the strawberry to do this) and the sauce cooks down a bit.
Transfer to a plate and top with basil and freshly grated parmesan cheese.
chocolate covered banana marzipan bites
Chocolate and banana is an ageless flavor pairing. I decided to add some homemade marzipan to that combination, and the result was a success! Chocolate covered banana marzipan bites have a smooth, chewy texture from the almond marzipan which perfectly complements the creaminess of the banana and slight bitterness of the chocolate. Add some crunch with chopped nuts (I used hazelnuts) or some fun sprinkles for a dash of color. Or mix it up by making them white chocolate covered banana marzipan bites!
Layers of flavor, crunch, and texture mingle to create this cheerful treat. Whip up these chocolate covered banana marzipan bites for any holiday, celebration, or a just-because gift.
ingredients
for the marzipan
- 1 cup almond flour or almond meal
- ½ cup powdered sugar
- 1 teaspoon almond extract
- Pinch of salt
- 3-4 tablespoons corn syrup
for assembly and coating
- 3 medium-large bananas
- 1 ½ cups dark or semi-sweet chocolate
- 1 tablespoon hazelnuts, toasted and chopped
- 2 tablespoons sprinkles or sanding sugar
makes 21-23 bites
steps
Place the almond flour, almond extract, salt, and corn syrup in a food processor and blend until the ingredients form a ball. Slice the bananas in 1-2 inch pieces and place on a baking sheet lined with parchment paper.
Break off ~1 tablespoon-sized portions of marzipan and shape to fit on the tops of the sliced bananas. Place the baking sheet in the freezer for 15-20 minutes.
In a small pot, melt the chocolate on low heat until smooth. Remove the baking sheet from the freezer and place each banana-marzipan bite, one by one, into the chocolate until each is evenly coated. Use two forks to transfer the bites from the pot to the baking sheet. Sprinkle with hazelnuts or sprinkles. Refrigerate for 30 minutes or overnight and serve cold or at room temperature!
farfalle with broccoli and toasted pine nuts
Farfalle with broccoli and toasted pine nuts is a classic dish in my family, we had it probably once a month growing up. Typically, my parents made it with cavatelli, and we called it “cavatelli and broccoli.” Today, I decided to use farfalle.
This pasta is so quick + easy to prepare, yet it tastes like it has been marinating for hours. Sometimes simple recipes really are the best, and this nostalgic recipe is one of my favorites. The recipe for farfalle with broccoli and toasted pine nuts begins with infusing garlic and olive oil which unite with the broccoli, toasted pine nuts and parmesan cheese for a full-fledged flavor explosion.
Serves 2-4
ingredients
- ¼ cup pine nuts
- ¼ cup extra virgin olive oil
- 4 garlic cloves, minced
- ½ pound farfalle pasta
- 2-3 cups broccoli, cut into ½-inch pieces
- ¼ cup grated parmesan cheese
steps
Bring a large pot of salted water to a boil.
Heat a large skillet over medium high heat. Add the pine nuts and toast until nutty and fragrant, shaking the pan to ensure even heat distribution. Remove the nuts from the pan and set aside to cool.
Pour the olive oil into the skillet and heat on medium. Add the garlic and cook for about 2 minutes until fragrant and golden.
Meanwhile, add the farfalle to the boiling salted water and let cook for ~7 minutes.
While the pasta cooks, add the broccoli to the pan with the garlic and cook for another 4 minutes.
When the pasta is al dente (6-7 minutes) immediately transfer it to the pan with the garlic and broccoli, bringing about 2 tablespoons of the pasta water with it. Cook for 2 minutes then add the toasted pine nuts and cook for another 2 minutes. Serve with a generous amount of grated parmesan cheese on top!
