Caramel Apple Tartlets
2011 © copyright Savory Simple, all rights reserved
I recommend using a tart apple such as Granny Smith. This recipe makes 6 tartlets, using 3 inch tart molds such as these.
Posts from the ‘Vegetarian’ Category
Oct 4
38 Comments
Oct 4
Thanksgiving Pie Petit Fours
2011 © copyright Savory Simple, all rights reserved
I remember last Thanksgiving quite clearly. I was eager to impress my family with my new culinary skills and brought both an appetizer (Pear and Blue Cheese Tart) and dessert (Chocolate Kahlua Roulade) to dinner. My uncle was hosting, and Thanksgiving at his house is always a treat. He and my aunt are amazing cooks and they always prepare an impressive array of dishes. Like most people, I usually eat too much at dinner and then struggle to make room for dessert. I believe last year there were three pies, a cheesecake, and two roulades. That’s when I got the idea for Thanksgiving pie petit fours. Individual bites of pie! No need to miss anything.
This recipe requires Petit Four Molds
Sep 25
Spiced Apple Cookies
2011 © copyright Savory Simple, all rights reserved
I finally had a chance to start baking with the apples I picked last weekend! I had so much fun at the farm and I’m determined to cook all of the apples and squash before the season ends so I can go get more. I think there may be some canning in my future.
These cookies are very delicate. I used empires, but any apple will do. I prefer to leave the skin on for a bit of texture. The “spice” is pumpkin pie spice, a mixture of cinnamon, allspice, ginger, nutmeg, and cloves. How perfect and easy is that? You can add it to baked goods, smoothies, oatmeal… definitely a worthy purchase! It is available at most grocery stores and online.
Sep 21
Rosemary Apricot Bars
2011 © copyright Savory Simple, all rights reserved
It has been awhile since I’ve gone nuts over a recipe. These bars are AMAZING. I had some dried apricots in the pantry and was trying to decide what to do with them when I came across a unique looking recipe for baked apricot bars, courtesy of David Lebowitz. I think I died and went to heaven when I first took a bite. These bars have a layer of rosemary shortbread on the bottom, brandy-infused apricot paste in the center, and a brown sugar pecan crumble on top. Put all your other recipes aside and make these right now!
I made a few modifications to the original recipe. I didn’t have California dried apricots, which are less sweet, so I added 1 1/2 tbsp of lemon juice to the apricot filling. I made a few other minor changes to the filling and crumb topping. The results were stunning.
Sep 13
Alcohol-Free Mojito Spritzer
2011 © copyright Savory Simple, all rights reserved
As I mentioned in my hot toddy post, I’m not much of a drinker these days. Maybe I’ve developed a mild allergy to alcohol over the years, because most of time it gives me a headache that ranges from mild to severe. It’s a shame, because I’ve always loved good wine and beer. And, you know, drinking is fun… but in the end I’ve found it’s not worth the pain. I usually stick with cocktails when I do hit the booze because I’ve had the best luck staying headache-free with hard liquor. The mojito is my absolute favorite cocktail, so why should I be limited to enjoying them on rare occasions?
I’ve adapted a healthy recipe from Canyon Ranch, which they refer to as an “Almosjito Limeade.” The recipe contains several juices that I prefer not to keep around, so I’ve swapped them all out for the fresh squeezed variety. I usually have red-seedless grapes on hand and since the original recipe calls for 1/4 cups white grape juice, I juiced grapes into a measuring cup with a garlic press over a fine mesh strainer. Voila, fresh grape juice!
The results are so delicious. I can drink this everyday without the least bit of guilt or pain! And if you want to turn it into a regular mojito, simply add a shot of rum.
Sep 10
Strawberry Mango Yogurt Pops
2011 © copyright Savory Simple, all rights reserved
I’ve been making homemade pops quite a bit recently. I go through phases where I get major sugar cravings in the evening (these phases seem directly related to carb and sugar intake during the day). Homemade popsicles have become my answer! They’re healthy, filling, and they satisfy my sweet tooth. I already keep Greek yogurt and frozen fruit handy to make smoothies. For pops, I typically make the same smoothie I would have for a daytime snack and then freeze the contents into my Tovolo Green Star Ice Pop Molds.
It helps to have a good sturdy blender for this. If your blender can’t puree frozen fruit, use fresh fruit. My pop molds use approximately 2 1/3 cups of smoothie to fill all of the molds. This recipe makes a bit extra in case you’re using a larger mold. Drink the excess, it’s delicious. And experiment with the ingredients! I often use strawberries and mangoes because I love the flavor combination, but you can use any fruits you prefer. Play around with the recipe and make a healthy, homemade pop that’s so much better than anything you’ll buy in the store.
Sep 8
Whole Wheat Apple Orange Muffins
2011 © copyright Savory Simple, all rights reserved
I’ve always been the type of person who thinks ‘what do I feel like cooking or baking this week?’ I brainstorm some ideas and then I’m off to the grocery store to pick up whatever I need. It occurred to me recently that such thinking, while gratifying, isn’t exactly economical. I have an entire pantry and fridge full of supplies. Why not simply search around for ingredients I have on hand and go from there? This is probably what the rest of the universe already does, but sometimes I look past the obvious. Since we’re on a bit of a restricted budget right now, it’s my new plan. And that is how this entry came to be.
I hesitate to call these Whole Wheat Apple Orange Muffins because the orange flavor didn’t come through as much as I expected it to. But it was there. I added 2 tablespoons of fresh orange juice and 1 tablespoon of orange zest. I contemplated adding 1 tsp of pure orange extract but went against my better judgement. Next time I’ll definitely add that and I recommend you do the same if you want an orange flavor that stands up to the apples. All that being said I think the orange ingredients definitely brightened up the recipe with a delicate aftertaste. The final product was ridiculously moist and the brown sugar topping added the perfect crunch.
I’ve adapted this recipe from King Arthur Flour. Aside from the oranges, I also added more apples.
Sep 6
Whoopie Pies
2011 © copyright Savory Simple, all rights reserved
I love fall! I am so happy that Labor Day has arrived and I decided whoopie pies were the perfect way to celebrate the holiday weekend. Having never made them before I hit up the experts at Gourmet for a recipe. I didn’t make any adjustments this time aside from adding a tablespoon of espresso powder to enhance the chocolate flavor. And did it ever deliver! The cake was moist and the filling was gooey and sweet. The espresso powder added a richness that was perfect.
This will definitely be my base recipe for whoopie pies in the future. It was so incredibly easy and there are endless possibilities for changing it up!
Aug 2
Roasted Gazpacho
2011 © copyright Savory Simple, all rights reserved
Over Memorial Day weekend last year, my boyfriend proposed to me on top of the Empire State Building. One year later, this past spring, we were married in Cabo San Lucas in a private beach ceremony. It was one of the most amazing experiences of my life.
Jul 29
Peach Sorbet
It is HOT on the East Coast. For weeks now we’ve seen temperatures in the 90s and in recent days they’ve reached 100 degrees with heat indexes reaching 115! I’ve found myself reaching repeatedly for the ice cream maker to cool off. I love ice cream more than anything, but sorbet is so easy. And this time of year there are so many wonderful options from the farmers market: cherries, raspberries, peaches… while ice cream can involve turning on the stove to make custard, sorbet is as simple as pureeing ingredients and then freezing them in your ice cream machine!
Here’s an easy recipe for peach sorbet. The liquor is optional; I just happened to have some and thought it might give the sorbet a little something extra, which it did. I used Poire Williams, which is a fantastic pear brandy, but you could also use an orange liquor such as Grand Marnier or anything that looks complementary.
For most ice cream makers this will make a double batch, so feel free to cut the recipe in half. I just believe that when it’s hot out there’s no reason to skimp on delicious dessert. So I make lots of it.
Jan 8
Vegan Granola Bars
2011 © copyright Savory Simple, all rights reserved
I’ve learned a lot over the past year. One of the most important lessons, in my opinion, was about respecting our food. At school my classmates and I cooked with an assortment of meat and dairy products each day, and I was always a bit disturbed by how the instructors were so dismissive of the animals we were eating. I remember one particular class where the instructor stated “Do not think of this as an animal. It’s factory raised meat, meant for our consumption.” I have no idea if this bothered any of my classmates. I know that the point of culinary school is to cook professionally and that the majority of consumers want meat and dairy, but that doesn’t mean we should ignore the fact that animals lose their lives in the process, often in cruel ways. I was told I’d eventually become desensitized by the experience and in some ways that was true. But ultimately I became a much more conscious consumer.
I don’t see myself ever giving up meat and dairy completely, but I believe in limiting my intake. I don’t need milk in my cereal and meat on my dinner plate every day. There are many other delicious options. I began making these breakfast bars recently as a healthy, inexpensive alternative to processed store-bought bars. Not only are they vegan but they’re very filling and keep me energized throughout the day. I make them on the weekends and then grab one on the go every morning. The nice thing about this recipe is that the ingredients are flexible so you can change it up a bit each time to prevent boredom. For example, you can substitute agave nectar or corn syrup in place of the maple syrup, use peanut instead of cashew butter… endless possibilities. My favorite combination so far is cashew butter, almonds, maple syrup and dried cranberries.
Dec 14
Savory Pear and Blue Cheese Tart
This tart is wonderful to serve as an appetizer at holiday parties. All of the components can be made separately in advance. Right before guests arrive you can build the tart and heat it briefly for a no hassle treat that is delicious and very impressive. It will also travel well.
2011 © copyright Savory Simple, all rights reserved
This recipe will make 6 4-inch round tarts. I recommend using shells such as these
Dec 10
Eggnog Ice Cream
2011 © copyright Savory Simple, all rights reserved
I know it’s cold outside. Ice cream isn’t necessarily the dessert you’re craving right now. Well put on a sweater and get over it! Eggnog is seasonal, easy and delicious (and also makes amazing cupcakes). Don’t put away the ice cream machine just yet.
If you want to get really simple you can buy pre-made eggnog, make sure it’s cold and add it straight to your ice cream maker. Does it get any easier?
Nov 24
Chocolate Kahlua Roulade
2011 © copyright Savory Simple, all rights reserved
Happy Holidays! Three weeks and counting until graduation!
Nov 16
Pumpkin Challah Bread
2011 © copyright Savory Simple, all rights reserved
I just can’t get enough pumpkin right now! I’m thinking about bringing this bread to Thanksgiving dinner with my family, what do you think? The leftovers will make delicious pumpkin challah french toast the next morning.
This recipe comes out slightly more dense than a typical challah. My bread making skills are still in the early stages and I’ve made this recipe several times now with slight adjustments each time. I’m open to suggestions on how to lighten it up. It’s an exact replica of our school recipe, which was as perfect as any challah you’d find in a bakery. The only differences here are the pumpkin puree, an additional cup of flour to compensate for the puree, and some spices. Perhaps I need more yeast to offset the additional flour? The dough certainly rises normally.
The first time I made this bread I was underwhelmed with the pumpkin flavor. I’m used to the flavor of my pumpkin pie, soup and ravioli. Once you add flour, the flavor intensity just isn’t the same. I decided to try adding Pumpkin Powder
Oct 28
Pumpkin Spice Bundt Cake
2011 © copyright Savory Simple, all rights reserved
It’s hard to believe, but I only have 2 months left in culinary school! What a remarkable year it has been, and what strange adventures await me. I have no idea what comes next, which direction I’ll choose. The possibilities seem endless and daunting. Thank you all for taking this journey with me.
I got a little help from Martha Stewart on this recipe. I can’t just pull baking measurements out of my head yet.
Oct 4
Applesauce
2011 © copyright Savory Simple, all rights reserved
Ahh…fall is here. One of my favorite times of year. Yesterday we took our annual trip to Larriland Farms to go apple picking and collect other goodies such as pumpkins, cider, an assortment of squash, fairytale eggplant, spinach and sweet potatoes. I have a lot of cooking to do over the next couple of weeks!
Last night was all about canning. Every year I tell myself not to go crazy in the orchard, and every year I bring home around 20 pounds of apples. No exaggeration. It’s just so much fun to pick fresh apples from the trees and I can’t help but go overboard. Canning is a great way to preserve the apples so I can enjoy them year round at their peak.
This recipe for applesauce yields 8 pint jars. If you’re not canning you might want to cut the recipe in half. It sounds like a lot but applesauce freezes very well. You can divide the leftovers into several single serving portions and freeze them for a quick addition to any dinner.
Sep 2
White Peach Ice Cream
Ingredients:
Ice Cream Base:
- 6 egg yolks
- 5 ounces sugar
- vanilla extract (just a splash)
- 1 cup whole milk
- 1 cup heavy cream
Additional Ingredients:
- 8 very ripe white peaches
- 1/2 teaspoon ground cinnamon
Method:
- Add cream, milk and a splash of vanilla to a saucepan on medium heat. Bring the liquid to a gentle simmer.
- While the cream is warming up, whisk egg yolks and sugar together in a bowl. Make sure they’re well combined.
- When the cream is just starting to simmer, slowly temper it into the yolks while whisking.
- Pour the mixture back into the saucepan and turn the heat down to medium low. Stir in a figure 8 motion with a wood spoon for several minutes until the mixture coats the back of the spoon. Remove from the heat. Continue to stir over an ice bath until cool.
- Move the mixture to the refrigerator.
- Next, you need to remove the skin from the peaches. You can either do this by blanching them or peeling them carefully with a paring knife (I prefer peeling them).
- After the skin is removed, halve and core the peaches. Remove any tough inner flesh from around the core with a spoon and then puree the peaches in a food processor until smooth.
- Combine the peach puree with the ice cream base and then make the ice cream according to the manufacturers instructions.
This recipe succeeds or fails depending on the quality and ripeness of the peaches. You want them to be very sweet and extremely ripe. Otherwise the flavor will be lost and the texture will be grainy. You’ll find the best quality peaches at your local farmer’s market. When everything comes together properly, this is a dessert that tastes like summer.
Aug 24
Phase III… And a Peach Crisp
Phase III has been quite a mixed bag. I know I haven’t been writing about culinary school or my externship. It’s easier to come up with a new recipe post than to attempt to articulate my experiences at the moment. At work I do a lot of prep and I work on cold side. There’s a lot of repetition and not much rest. There’s a lot of standing and a lot of opportunities to practice my knife skills. I’ve pretty much kissed my weekends goodbye but somehow still get to enjoy my evenings.
No matter how stressful work is, this blog is definitely an escape when I allow it to be. When I come home, I get to cook what I want. And I get to practice taking better photos. And when I type up my recipes and upload my photos, I get to sit on my butt the whole time, which is awesome. At the end of a long day, I really enjoy sitting.
Roasted Purple Potatoes with Sage and Chives
This is a simple side dish that’s beautiful to look at and easy to make. I love purple potatoes. What an easy way to elevate a dish to a whole new level!
When it comes to vegetables, roasting is my favorite way to go. It really brings out their natural flavors, while adding a nice caramelized crunch to the outside.
