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  • in Recipes

    Apple Turnovers

    Method

    1 Get ready: Put oven rack in lower third of oven and pre-heat oven to 400°F. Butter a large baking sheet (or use Silpat).
    2 Make filling: In a medium bowl, mix together apples, currants, and walnuts with the sugar, cinnamon, and corn starch, making sure the fruit and nuts are well coated. Mix in the apple sauce and vanilla.
    3a If using puff pastry: Unfold the thawed pastry sheet on a lightly floured surface. Depending on the size of your puff pastry sheet you are going to want to cut the sheet into either four 5-inch-by-5-inch or six 4-inch-by-4-inch squares.
    3b If using pie dough: Roll out your pie dough on a lightly floured surface to a 16×11 inch rectangle. Trim the edges to 15×10 inches and cut into six 5×5-inch squares.
    4 Add filling to pastry squares: Divide the apple mixture among the squares, leaving a 1-inch border. If you are using an already prepared puff pastry sheet, dot the mixture in each pastry with a little butter. (If you are using a butter pie dough, you can skip adding the extra butter.)

    5 Brush egg mixture on pastry edges: In a small bowl mix the beaten egg with a teaspoon of milk. Use a pastry brush to brush the egg mixture on the border of the pastry. This will help the pastry seal.
    6 Fold and crimp, add steam vents: Fold each pastry into a triangle, enclosing the filling, and crimp edges with a fork. Brush the tops of the pastries with more of the egg wash. Cut 2 or 3 small steam vents in the top of each turnover.

    7 Bake: Place the pastries in the oven and bake at 400°F for 20 minutes, or until puffed and golden.
    Cool turnovers to warm before serving.

    Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. Thank you! LEGGI TUTTO

  • in Drink

    Episode 165 – Breaking Bloody (Part 2: Brian Bartels)

    If there was an early 20th century analogue to Comedy Central or Saturday Night Live, it would be Vaudeville. This variety show genre mostly consisted of a series of unrelated comedy, burlesque, dancing, magic, and theater acts and drew huge audiences from the early 1900s all the way through the early 1930s.
    Among the actors who achieved fame in this genre was George Jessel, who set the standards for the types of over-the-top lifestyles that many current day Hollywood celebrities lead. In one of his three memoirs, Jessel recounts a story about staying up all night drinking at a bar in Florida in 1927, then rummaging around to see what was left to drink the next morning. As the story goes, he combined vodka, spices, and tomato juice and then promptly spilled the beverage on the dress of socialite Mary Brown Warburton, who allegedly reacted by saying, “now you can call me Bloody Mary, George!”
    There is widespread speculation as to why this claim to the origin of the Bloody Mary only emerged several decades after it was supposed to have occurred, which casts definite doubt upon Jessels story. But let’s face it: Jessel was an entertainer, and his story definitely has that going for it.
    Bloody Mary Variations
    In the middle of the 20th century, the Bloody Mary spawned a number of riffs or variations. Most of these either modified the alcohol source, the acid and spice profile, or both. The following represent probably the most popular Bloody Mary variations, most of which remain somewhat popular to this day.

    The Red Snapper – Until after World War II, vodka was often scarce in the United States. As such, many chose to use gin in its place. The Red Snapper cocktail is a gin-based Bloody Mary where nothing really changes besides the base spirit. This drink may have been a somewhat unsuccessful re-brand of Petiot’s Bloody Mary, since the owner of the St. Regis Hotel at the time had a wife named Mary and wasn’t fond of the cocktail’s name.

    The Caesar – The Caesar is a Bloody Mary variation that deploys clam juice, either as an ingredient in a house-prepared mix, or via a packaged tomato juice product like Clamato. The briny, umami character of the clam juice helps to thin the tomato-based mixer and add depth of flavor to the drink.

    The Michelada – The Michelada is a Mexican-style Bloody Mary variation where beer is substituted for vodka. Generally, the citrus component of this beverage is lime (instead of the traditional lemon), and Mexican-inspired spices are often used in the drink or on the rim of the glass.

    The Red Eye – The Red Eye can either be viewed as a pared down, beer-based Bloody Mary, or a lazy Michelada with no citrus. It contains beer, tomato juice, salt, pepper, and Worcestershire sauce (or a substitute). The idea of the Red Eye is to be able to assemble it without as much care or finesse as the Bloody Mary, and its generally accepted function is to act as a hangover remedy.

    Lightning Round
    We asked Brian Bartels a few Bloody Mary-related Lightning Round Questions. Here are his answers!
    Favorite Way to Garnish a Bloody Mary LEGGI TUTTO

  • in Recipes

    Angel Biscuits

    A cross between a buttermilk biscuit and a Parker House roll, these Angel Biscuits will impress any and all at the dinner table. With its pillowy softness and golden buttery top, take one bite and you’ll never question its name again.

    Angel Bisbuits

    ¼ cup (57 grams) all-vegetable shortening
    ¼ cup (57 grams) cold unsalted butter
    2 tablespoons (28 grams) warm water (105°F/40°C to 110°F/43°C)
    1 teaspoon (3 grams) active dry yeast
    2 tablespoons (24 grams) granulated sugar
    1½ cups (188 grams) all-purpose flour
    1¼ cups (156 grams) cake flour
    2 teaspoons (6 grams) kosher salt
    ½ teaspoon (2.5 grams) baking powder
    ¼ teaspoon (1.25 grams) baking soda
    1 cup (240 grams) whole buttermilk
    2 tablespoons (28 grams) salted butter, melted

    Line a baking sheet with parchment paper.
    Using a bench scraper, cut shortening and cold unsalted butter into cubes, and freeze until ready to use.
    In a small bowl, stir together 2 tablespoons (30 grams) warm water and yeast until yeast is dissolved. Stir in sugar, and let stand until mixture is foamy, about 5 minutes.
    In a medium bowl, whisk together flours, salt, baking powder, and baking soda. Place three-fourths of flour mixture in the work bowl of a food processor; add cold shortening and cold butter, and pulse until mixture is crumbly with some pea-size pieces of butter remaining. Return mixture to large bowl, and stir to combine with remaining flour mixture. (Alternatively, cut cold shortening and cold butter into flour mixture using a pastry blender.) Add yeast mixture and buttermilk, stirring just until dry ingredients are moistened. Cover and refrigerate for 1 hour.
    Turn out dough onto a lightly floured surface, and knead 4 or 5 times. Pat dough to ¾-inch thickness. Using a 2½-inch round cutter, cut dough, re-patting scraps only once. Place on prepared pan. Cover and let rise in a warm, draft-free place (75°F/24°C) until puffed, about 1 hour.
    Preheat oven to 375°F (190°C).
    Brush biscuits with melted, salted butter, and bake until golden brown, 12 to 15 minutes. Let cool on pan for 5 minutes. Serve warm.

    3.5.3251

     

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  • in Recipes

    Why I Love Weck Juice Jars

    Traditional water pitchers are fine, but Weck Juice Jars are the best—not just for water, but for iced tea, cold brew, or even as a wine decanter!

    Print

    Photography Credit: Sheela Prakash

    Welcome to One Simply Terrific Thing, our ongoing series highlighting the small tools and kitchen goods that make life better!

    Nothing against fancy carafes and pitchers, but Weck Juice Jars are what truly have my heart.
    I bought a set of three about five or six years ago and they’ve been one of the most reached-for items in my kitchen ever since.
    I initially purchased them because I was having trouble diligently drinking water throughout the day. While I wasn’t keeping track of how much I was sipping, I knew I wasn’t staying well-hydrated because I’d feel unnecessarily fatigued and end up with nasty headaches. Keeping a carafe full of water always within reach so that I’d have zero excuses, plus be able to roughly keep tabs on my consumption, seemed like an easy solution.
    I ended up settling on these Weck Juice Jars mostly because they’re incredibly affordable ($22 for a set of three 40-ounce jars) and also because they’re sturdy and I liked their cute, vintage look.

    Well, I’ve gotten more than my money’s worth over the years.
    I make it a goal for myself every day to drink two full juice jars-worth of water, which has been surprisingly easy, and I can vouch for feeling much better and hydrated.
    It’s not just the personal health goal that has made me love these juice jars, though; it’s the endless number of other great uses they have, too.
    I use them to make sun tea, store cold brew, as a substitute for a wine decanter, to make a small batch of pitcher cocktails, and even as a vase for flowers. Oh, and of course you can do as the name implies and use them for juice, too.
    I did end up buying plastic lids separately to be able to store them airtight without spilling in the fridge, and I’d recommend them. While you can use the canning lids the jars come with, the metal clips are fussy to unlatch if you’re opening and closing the juice jars frequently.
    I also love the look of these wood lids, but they’re unfortunately not intended for storing liquids. These cork lids are new since I bought my jars, though, and I definitely have my eye on them for the future!
    And I always get compliments when I keep a Weck Juice Jar filled with water or wine or whatever it may be out on the table when we have people over—an added perk!
    Cheers to good tools!

    This post may contain links to Amazon or other partners; your purchases via these links can benefit Simply Recipes. Read more about our affiliate linking policy.

    Sheela Prakash
    Sheela Prakash is a food and wine writer, recipe developer, and the author of Mediterranean Every Day. Her writing and recipes can be found in numerous online and print publications, including Kitchn, Epicurious, Food52, Serious Eats, Tasting Table, The Splendid Table, Culture Cheese Magazine, Clean Plates, and Slow Food USA.Sheela received her master’s degree from the University of Gastronomic Sciences in Italy, holds Level 2 and Level 3 Awards in Wines from the Wine & Spirit Education Trust (WSET), graduated from New York University’s Department of Nutrition and Food Studies, and is also a Registered Dietitian.
    More from Sheela LEGGI TUTTO

  • in Recipes

    Apple Crisp

    Crunchy, crispy apple crisp recipe! This is the easiest of the apple desserts. Just bake sliced tart apples topped with a streusel oat topping, with plenty of brown sugar, butter, and cinnamon. Serve with ice cream!

    Photography Credit: Alison Bickel

    Apples, cinnamon, brown sugar, butter, and oats?
    Welcome to the essential ingredients of an apple crisp, one of the most simple and easy of apple desserts!
    This apple crisp recipe comes from my friend Sue Jackson of Littleton, Massachusetts. She introduced it to me years ago and it has since become a favorite.

    Easy Apple Crisp Recipe
    One of the reasons I love this recipe is how easy it is to make. It’s as no-fuss as you can get.
    To make it, you just layer sliced peeled apples that have been tossed with lemon juice and vanilla in a baking pan.
    Then top the apples with a mixture of brown sugar, butter, cinnamon and oats
    Bake!
    For more information on which apple varieties are best for baking, check out our Guide to Apples.

    Crunchy Apple Crisp Topping
    It’s the crunchy topping that makes the apple crisp “crisp.” The brown sugar, oatmeal, and butter topping mixture caramelizes while it bakes, giving you a blanked of crispy, caramel-y wonderfulness over the baked apple slices.
    Leftover apple crisp for breakfast
    Just like a slice of apple pie makes the best breakfast, so does this apple crisp! Make extra for leftovers, and serve a spoonful on top of a bowl of yogurt.
    Do you have a favorite way of preparing apple crisp? If so, please let us know about it in the comments.

    Best Toppings for Apple Crisp
    More fall apple desserts
    Have apples? Check out more of our apple dessert recipes:
    Updated September 23, 2020 : We spiffed up this post to make it sparkle. No changes to the original recipe.

    Apple Crisp Recipe

    Ingredients
    7 tart apples, peeled, cored and sliced
    4 teaspoons fresh lemon juice
    1/2 teaspoon vanilla
    1 cup brown sugar
    1/2 teaspoon ground cinnamon
    1 cup rolled oats
    1/2 cup butter, room temperature

    Method

    1 Preheat oven to 375°F.
    2 In a mixing bowl, combine apples, lemon juice, and vanilla. Toss to combine.
    3 Layer apple slices in baking pan: Layer sliced apples in a 9 x 13-inch (or approximately the same size) baking pan.

    4 Make topping: Combine brown sugar, cinnamon, and oatmeal in a bowl. Cut in the butter. Sprinkle sugar mixture over apples.

    5 Bake: Bake at 375°F for 45 minutes or until topping looks crunchy and apples are tender.
    Serve with whipped cream or vanilla ice cream.

    Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. Thank you!

    Products We Love

    VKP Brands Johnny Apple Peeler

    $29.05 on Amazon
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    This post may contain links to Amazon or other partners; your purchases via these links can benefit Simply Recipes. Read more about our affiliate linking policy.

    Elise Bauer
    Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family’s recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.
    More from Elise LEGGI TUTTO

  • in Recipes

    11 Recipes for Cozy Dinners on Cool Nights

    The season is slowly transitioning from summer sun to cool fall days and I am ready for it.
    I always look forward to this time of year when the smell of chili simmering on the stove and cornbread in the oven draws the family together both in the kitchen and around the table.
    Family-friendly meals are simple during fall. Turning on the oven with delight, I reach for sheet pan meals, stovetop classics, and soups we haven’t eaten in a year. Fall offers the chance to dig in once again to apples, root vegetables and pantry staples that the whole family enjoys. Read on for simple, cozy, family-friendly meal ideas.

    Products We Love

    Rimmed Sheet Pan (2 pack)

    $21.99 on Amazon
    Buy

    6-quart Stainless Steel Crock Pot

    $21.87 (45% savings) on Amazon
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    This post may contain links to Amazon or other partners; your purchases via these links can benefit Simply Recipes. Read more about our affiliate linking policy. LEGGI TUTTO

  • in Recipes

    Microwave Poached Eggs

    EASIEST way ever to poach eggs—all you need is a mug and a microwave! Ready in about a minute. Use this poached egg method to top a quick lunch salad, toast for an easy breakfast or roasted vegetables for dinner.

    Were we to collect all the writings on poaching the perfect egg from every book, magazine, and website, it would be a multi-volume encyclopedia. It’s not that big of a deal, though—especially with this low-stakes microwave method. It uses way less water and it’s faster, allowing poached eggs to be a quick weekday breakfast or a topper for a midday salad.
    This may change your life! (To a small but pleasurable degree.) What are you waiting for? Let’s nuke and poach.

    HOW TO POACH EGGS IN THE MICROWAVE
    You need: A mug, water, an egg—and microwave, of course!
    There are a few caveats about the mug. You want it to be sturdy and dense. Have you ever microwaved a mug of water for tea and then mug itself came out nearly hotter than the water? Don’t use that mug, mainly for ease of handling.
    No, you shouldn’t have to buy a mug just to nuke an egg, but I will recommend those basic gift shop mugs with hearty handles because they work quite well.
    Also, eggs poached in large mugs take longer to poach, even if the volume of water is the same.

    ADD VINEGAR TO POACH AN EGG: YEA OR NAY?
    You can skip adding vinegar to the water for this poached egg, even though many stovetop poached egg recipes call for a little vinegar because it helps the egg whites to coagulate.
    Why skip it? Just to keep things simple, plus I’ve found with microwaved eggs, it doesn’t make enough of a difference to be worth it. But you can add it if you like: Use a half teaspoon per half cup water.
    WATTAGE AND COOK TIMES
    Not all microwaves have the same wattage. This is why your microwave at home might take only two minutes to warm leftovers, but the one in the break room at work takes nearly four minutes. (Is there an unwritten rule that break room microwaves have to be slooooow?)
    You’ll need to experiment a little to see how long it takes to poach an egg in your microwave. You can start by looking for the wattage, if you like. Usually it’s found on the information panel on the back, though sometimes you can find it inside the microwave, or on the side of the door.
    I poached eggs in a 700-watt microwave, and it took about 70 seconds to have one with a runny yolk and set whites. An 800-watt microwave took about the same time. No matter what the wattage, use high power when you’re poaching your egg.
    If you have a few imperfect eggs (overcooked, undercooked), don’t freak out. They’re only eggs, after all. When you get your egg the way you like, stick to that timing, but also keep using the same mug, if possible.
    When the difference between a perfect-to-you poached egg and a disappointing poached egg can be 10 tiny seconds, it’s best to keep your variables constant.

    BE SURE TO…
    Crack the egg. If you put an in-shell egg in the microwave, it can explode.
    Add water to the mug first. It’s not a poached egg without the water.
    HOW MANY EGGS CAN YOU POACH AT ONCE?
    You can poach two eggs in two mugs at the same time, but I found it at least doubles the microwaving time. What’s more, one egg might cook faster than the other, even though they’re cooking side-by-side.
    For the most control over doneness, just do one egg at a time. It only takes a minute and a half, tops.
    TIPS AND TRICKS FOR PERFECT POACHED EGGS
    Let the egg rest: With microwave eggs, letting the egg sit in the mug of hot water for a minute helps ensure properly cooked whites and ideal-to-you yolks. If the yolk is too runny, leaving it in the poaching water for one minute or longer also helps get it from being runny to being soft and creamy, yet not gooey.
    Say no to soggy eggs: Soggy poached eggs are not tasty. For the optimal poached egg experience, you need to drain that excess water off before they leak water all over anything else on your plate. Drain your egg on a piece of stale bread or on a paper towel.

    HOW TO SEASON POACHED EGGS
    After letting the eggs drain, sprinkle them with salt and pepper. (This is a fun time to bust out fancy salt, if you have any.) Or whatever you like! I’m fond of furikake.
    WHAT TO SERVE WITH POACHED EGGS
    Ooh, this is the best question ever. What can you not serve poached eggs with?
    The classic thing is to put them on toast. You probably don’t need me to explain that. Butter the toast, smear an avocado over it, etc.
    Like any egg lover, I put eggs on everything. Hearty salads! Heated leftover enchiladas! Shrimp Fried Rice. Simple pasta dishes! Or floating a microwave poached egg in soup (brothy or hearty) is the best.
    MORE GREAT EGG RECIPES!

    Products We Love

    BonNoces 10-inch Porcelain Dinner Plates, Set of 3

    $27.99 on Amazon
    Buy

    This post may contain links to Amazon or other partners; your purchases via these links can benefit Simply Recipes. Read more about our affiliate linking policy. LEGGI TUTTO

  • in Recipes

    Buffalo Wings

    Oven-Baked Buffalo Wings! Here’s an easier and less messy way to make Buffalo Wings. Marinate your wings in a spicy sauce, broil them briefly, then serve with a tangy blue cheese sauce.

    Photography Credit: Elise Bauer

    Featured in 11 Wing Recipes to Make Your Super Bowl Soar

    Football (American) championship season. Sports bars, beer, and spicy things that make you want to drink more beer. Darts, pool, loud conversation — either an ill-spent or well-spent youth, depending on your perspective.

    “Buffalo” Wings
    Once in my early twenties, I happened to be in Buffalo, New York for a wedding of a dear friend. On our site-seeing day, the gang of us revelers happened to drive right by the Anchor Bar, home of the “Original Buffalo Chicken Wings.”
    Did you know that Buffalo wings are so called because they were first invented in Buffalo, NY?
    I didn’t, and it had always been one of those oddities that gnawed at the back of my brain during these beer filled nights. In San Francisco, we had Tommy’s Buffalo Burgers made with real buffalo meat. But buffalo wings? Hah! Mystery solved.

    Buffalo Wing Sauce vs. Marinade
    Buffalo wings are traditionally deep fried and slathered with Buffalo wing sauce. But these baked Buffalo wings are what I prefer.
    The wings are broiled after they’ve been marinating in a spicy sauce. This recipe will show you how to make Buffalo wings that taste great, with less mess and easy clean-up.

    From the editors of Simply Recipes

    Broiled vs. Fried Buffalo Wings
    First off, both methods–broiling and frying–make delicious wings! Fried wings can have crispier, chewier skin and slightly richer flesh. But making broiled wings is easier and less messy, plus it’s better suited to making a large batch all at once.

    Photo by Irvin Lin

    How to Prepare Chicken Wings
    You can buy a handy, giant bag of fresh or frozen wings that are already separated into drumettes and flats—the party parts—with none of the wee tips.
    However, we’ve found the quality of intact, fresh chicken wings to be much better. They’re meatier and their skin is more supple. To prep them, use a sharp, sturdy knife to cut through two joints, separating each wing into the plump drumette and the smaller flat (also known as a plank). Save the tips for stock, or discard them.
    What to Serve with Buffalo Wings
    Abundant celery sticks and blue cheese dressing are the classic side. However, ranch dressing is also tried and true.
    Love Wings? Try These Recipes!

    Buffalo Wings Recipe

    Recipe adapted from the New Cook Book – Limited Edition “Pink Plaid”.

    Ingredients
    For the wings:
    2 pounds chicken wings (about 12 wings)
    3 tablespoons butter, melted
    4 tablespoons bottled hot pepper sauce (like Crystal or Frank’s Original)
    1 tablespoon paprika
    1/2 teaspoon salt
    1/2 teaspoon cayenne pepper
    1/4 teaspoon black pepper
    For the blue cheese dip:
    1/2 cup sour cream
    1/2 cup crumbled blue cheese
    1/2 cup mayonnaise
    1 tablespoon white wine vinegar or white vinegar
    1 clove garlic, minced
    To serve:
    Celery sticks (optional)

    Method

    1 Prepare wings: Cut off wing tips (discard or reserve for other use such as making stock). Cut wings at the joint. Put chicken wing pieces in a large bowl. Set aside.
    Food safety note: when cutting raw chicken it is best to use a cutting board reserved just for cutting raw chicken. Wash thoroughly when finished. Do not let raw chicken juices come in contact with other food.
    2 Prepare marinade: Create a marinade by stirring together the melted butter, hot pepper sauce, paprika, salt, cayenne pepper and black pepper in a large bowl. Remove 2 tablespoons of the marinade and set aside (you will use to coat the wings after they come out of the oven).
    3 Marinate the wings: Add the chicken wings to the bowl with the marinade and toss to coat all of the wings with the marinade. Let the chicken wings marinate at room temperature for half an hour.
    4 Broil the wings: Remove the wings from the marinade (discard the marinade) and place them on the rack of a broiler pan. Broil 4 to 5 inches from the heat for about 10 minutes on each side, until chicken is tender and no longer pink.
    5 Prepare the blue cheese dip: While the wings are cooking, place the sour cream, blue cheese, mayonnaise, vinegar, and garlic in a blender and pulse until smooth. Cover and chill. (Dip will last up to a week.)
    6 Baste the wings with reserved marinade: Remove the chicken wings from oven and baste with the 2 tablespoons of reserved marinade (not the marinade that was in contact with the raw chicken).
    Serve with Blue Cheese Dip and celery sticks.

    Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. Thank you!

    This post may contain links to Amazon or other partners; your purchases via these links can benefit Simply Recipes. Read more about our affiliate linking policy.

    Elise Bauer
    Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family’s recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.
    More from Elise LEGGI TUTTO