Eggplant Parmigiana

layered with crispy sage and fresh mozzarella

Eggplant Parmigiana

Eggplant Parmigiana

Grilled Eggplant

with Moroccan gremolata

grilled eggplant with moroccan gremolata

Get spicy babe! 🌶️🔥 Put that chili crisp o

Get spicy babe! 🌶️🔥 Put that chili crisp on eeeeverything. Recipe for ya is below and full post is over on the site. You know where to find the link 😉⁠
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Ingredients⁠:
1 1/2 c neutral oil⁠
2 heads garlic - thinly sliced⁠
4 shallots - thinly sliced⁠
3 cinnamon sticks⁠
5 star anise⁠
2-3” knob of ginger - finely diced or grated⁠
1/2 c red pepper flakes⁠
2 tbsp soy sauce⁠
1 tbsp sugar⁠
1 tsp MSG⁠
1/4 c roasted sesame seeds⁠
3 cloves ground⁠
2 tbsp Sichuan peppercorns - ground⁠
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Add garlic, shallots, cinnamon sticks and star anise to cold oil. Turn on heat and slowly fry everything until deep golden brown. You know you’ve gotten close to cooking off all the water when you don’t have a rapid, foamy boil happening anymore. Should take about 20-30 minutes.⁠
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Add the remaining items to a heat proof bowl, or another pot, and set a strainer on top. When garlic and shallots have reached that deep golden brown, strain the oil into your heat proof bowl so it toasts and sizzles those remaining items and strains out the toasted garlic and onion mixture.⁠
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Set aside the garlic and shallots to cool to room temp. Gently stir the hot oil mixture, be careful not to burn yourself that oil is hot. Let the come to room temp as well.⁠
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Once everything is cooled, you can combine those crispy bits with the oil, give it a mix and stash in a jar or air tight container. And then it’s ready to use!⁠
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#chilicrisp #condiments #recipe #chilioil #friedeggs

Breakfast but dessert but for dinner. You get me?

Breakfast but dessert but for dinner. You get me? Caramelized banana dutch baby. Brown sugar caramelized bananas over a fluffy dutch baby pancake. I highly recommend. Recipe is below:⁠
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The Dutch Baby:⁠
1/2 C Milk⁠
2 Eggs⁠
1/2 C Flour⁠
1 pinch of salt⁠
1-2 tbsp Butter⁠
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The Banana Topping:⁠
2 Bananas⁠
1/4 c brown sugar⁠
1 tbsp butter⁠
pinch salt⁠
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The Extras:⁠
Powdered Sugar⁠
Pork roll on the side⁠
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Pre-heat oven and a large cast iron pan to 425°F.⁠
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Combine all batter ingredients and mix until smooth.⁠
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When oven reaches temp, add butter to pan, pour in your batter and return to oven to cook for 15 minutes. While your dutch baby gets puffed to perfection in the oven you can get your bananas cooking.⁠
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In a large skillet melt butter over medium-low heat. Slice bananas in half lengthways and lay sliced side down in pan with butter. Sprinkle over brown sugar and a small pinch of salt. Let bananas brown and caramelize for about 5 minutes. Flip to check for doneness. You want them golden brown and the sugar should be melted and gently bubbling. If you’re having any issues with your sugar melting and getting a nice saucy consistency, add in 1/2 tsp of water and swirl around pan. That should help loosen things up. Let bananas cook for another 3 minutes. Turn off the heat and let them sit while you get your dutch baby from the oven.⁠
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Once dutch baby is nice and inflated, and has a slight bit of color on top, remove from the oven and top it up with your caramelized bananas. Sift some powdered sugar on top, totally optional, but I love it, and serve with some pork roll.⁠
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#breakfastrecipes #dutchbaby #germanpancake #caramelizedbananas⁠

pizza bianca. Simple, perfect and goes great with

pizza bianca. Simple, perfect and goes great with mortadella 😏 Full recipe is below + more glitzy ✨ pics on the site. Check out bio for the link!⁠
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For the Pizza Dough:⁠
500 g 00 flour (~4 C)⁠
7 g salt (~1 1/2 tsp)⁠
1.5 g active dry yeast ( ~1/2 tsp)⁠
400 g water (1½ C + 3 tbsp)⁠
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For the Brine:⁠
3 g salt⁠
40 g water (~1/4 C)⁠
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1/4 C olive oil approximately⁠
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In a large bowl add flour and salt. Mix well.⁠
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In a separate container combine yeast and warm water. Mix until dissolved.⁠
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Add the yeast and water mixture to your flour. Stir to combine. You don’t need to excessively mix this, just make sure you don’t have any pockets of dry flour, you want everything hydrated.⁠
Cover bowl and let rise for 12-16 hours at room temp.⁠
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Coat baking tray with plenty of olive oil. Dump dough onto tray, and stretch to fit pan. Let rise for about an hour at room temp.⁠
Mix water and salt for your brine. Top dough with more olive oil, dimple the entire surface with your fingertip and then pour over the brine. Let sit for 45 mins while your oven preheats.⁠
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Preheat your oven to 500°F (260°C). Place rack in center of oven. And, if you have it, a pizza or baking stone is perfect for this. Get that preheated too.⁠
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Bake pizza for 20-25 minutes. You want the top to be golden and the bottom nice and crispy.⁠
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Remove pizza from oven and let sit for 5 minutes before removing from the tray.⁠
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#pizza #focaccia #recipe #baking⁠

She’s sweet. She’s sticky. She’s sour. Chick

She’s sweet. She’s sticky. She’s sour. Chicken agrodolce. Think of it as Italian sweet and sour chicken. It’s been dinner on repeat over here for the last few months. Recipe is below 👇🏻

2 chicken thighs - boneless, skinless and pounded thin
1 onion - thinly sliced
handful castelvetrano olives - pitted and torn in half
small handful pine nuts
1/4 C balsamic vinegar
2 tsp sugar
olive oil
salt
pepper
parsley

Pound chicken until it’s approximately 1/4” thick. You want it to be a uniform thickness to cook evenly. Sear over medium high heat with some olive oil until just cooked though. About 5-7 minutes per side. Remove from pan and set aside.

Add sliced onion to the pan, season with salt and pepper and add a touch more olive oil if needed. Cook for ~10 minutes, or until the onions are slightly golden and starting to caramelize.

Add in your pitted olives and pine nuts. Cook for another 3 minutes until the pine nuts are slightly toasted.

Add in balsamic vinegar and sugar. Scrape bottom of pan to remove all that good fond. Let it reduce for 3-5 minutes. Add chicken back into pan, along with any juices. Baste with sauce and cook for an additional few minutes. The sauce should reduce by about half. Check seasoning and adjust as needed. Might need more sugar, might need more salt.

To plate, top chicken with lots of onions, sauce and plenty of fresh parsley. An extra drizzle of olive oil is a plus.

#agrodolce #easychickenrecipes #italianfood #dinnerideas

Pavlova might just be my all time favorite dessert

Pavlova might just be my all time favorite dessert. This one’s topped up with persimmons, raspberries and blueberries. Full recipe is below👇🏻

4 egg whites
small pinch of salt
1 1/4c sugar
2 tsps cornstarch
1 tsp white vinegar
dash vanilla extract

To Top:
2 persimmons
handful of raspberries
handful of blueberries

Preheat oven to 350°F.

Whip egg whites with a small pinch of salt until they’re white and foamy. Slowly add in sugar. Whip until you have stiff peaks and all sugar is dissolved.

Add cornstarch, vanilla and vingar. Gently fold to combine.

Dump meringue onto a parchment lined baking sheet and form into a roughly 8” circle.

Place in oven and immediately lower heat to 300°F. Bake for 1 hour. Leave pavlova in the oven until oven is cool. I left mine in overnight, but around 4-5 hours should be fine.

Whip up some cream to soft peaks. Dollop on top and scatter over your fruit. Then dig in!

#pavlova #persimmon #baking #dessert #recipe

pistachio pesto pasta. It’s perfect and the reci

pistachio pesto pasta. It’s perfect and the recipe couldn’t be easier. How-to is down below and full post is up on the site. You know where to find the link 😉⁠
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1 C mint⁠
2 C basil⁠
1 C pistachios shelled and roasted⁠
1 /2 C parm⁠
1/4 C olive oil⁠
1 lemon juiced⁠
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To make pesto, add all ingredients to food processor. Blend until combined but still has texture. Check for seasoning. If you need to add salt, or more lemon, use your best judgement here.⁠
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#pasta #pesto #pistachiopesto #easyrecipe

It’s a pizza bianca with pistachio pesto, burrat

It’s a pizza bianca with pistachio pesto, burrata and mortadella. Recipe is👇🏻

Full post is on the site. You know where to find the link 😉

The Dough
* 500 g 00 flour ~4 C
* 7 g salt ~1 1/2 tsp
* 1.5 g active dry yeast ~1/2 tsp
* 400 g water 1½ C + 3 tbsp
* 1/4 C olive oil approximately  The Brine
* 3 g salt
* 40 g water ~1/4 C

The Pistachio Pesto
* 1 C mint
* 2 C basil
* 1 C pistachios shelled and roasted
* 1 /2 C parm
* 1/4 C olive oil
* 1 lemon juiced 
The Other Sandwich Stuff
* 3 slices mortadella
* 2 oz burrata

In a large bowl add flour and salt. Mix well. 
In a separate container combine yeast and warm water. Mix until dissolved.

Add the yeast and water mixture to your flour. Stir to combine.

Cover and let rise for 12-16 hours at room temp.

Coat baking tray with lots of olive oil. Dump dough onto tray, and stretch to fit pan. Let rise for about an hour at room temp.

Mix water and salt for brine. Top dough with more olive oil, dimple the entire surface and pour over brine. Let sit for 45 mins while your oven preheats.

Preheat your oven to 500°F (260°C). Place rack in center of oven. And, if you have it, a pizza or baking stone is perfect for this. Get that preheated too.

Bake pizza for 20-25 minutes. Top should be golden and the bottom nice and crispy.

Remove pizza from oven and let sit for 5 minutes before removing from the tray.

To make pesto, add all ingredients to food processor. Blend until combined but still has texture. Check for seasoning. If you need to add salt, or more lemon, use your best judgement here.

To assemble, slice pizza bianca into squares and split in half. Spread on plenty of pistachio pesto, add lots of burrata and a few slices of mortadella.

#pizzabianca #pizza #pesto #recipe

Soup season is here 🥣 and I’ve got a relative

Soup season is here 🥣 and I’ve got a relatively quick vegetarian green pozole recipe for ya!! Recipe is below👇🏻

The Pozole
* 1/4 C olive oil
* 3 shallots sliced
* 1/2 C cilantro stems chopped
* 1/2 tsp dried oregano
* 1 can chic peas drained and rinsed
* 50 oz hominy 1/2 a large can, drained and rinsed, freeze the rest
* 2 potatoes peeled and 1/2” dice
* 4 oz diced green chiles
* 20 oz pureed green chiles or large can of green enchilada sauce
* 2 tbsp chicken stock base adjust as needed
* 8 C water

The Toppings
* queso fresco crumbled
* sour cream
* cilantro leaves
* limes in wedges
* iceberg lettuce finely shredded
* tostadas or tortilla chips

In a large pot over medium heat add the olive oil and your shallots. Season with salt and sauté until translucent. About 5 - 7 minutes.

Add in chopped cilantro stems and dried oregano. Cook for an additional minute.

Next, add in chopped chiles, pureed chiles (or green enchilada sauce), hominy, potatoes, chic peas, water and stock base. Stir to combine. Bring to a simmer and cook for 20 minutes until potatoes and hominy are tender. Taste and adjust seasoning as needed. 
To serve, add soup to a large bowl and top with lots of shredded iceberg lettuce, fresh cilantro, a squeeze of lime, crumbled queso fresco and a generous bit of sour cream. A large handful of chips or a few tostadas added in right before eating is a must. 
Store any leftovers in a fridge for a day or two, or freeze the extras to have on hand later for a quick and easy meal.

#pozole #recipe #vegetarianrecipes #greenpozole #soupseason

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