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  • in Recipes

    12 Apple Recipes to Satisfy Your Fall Baking Needs

    I look forward to apple season all year long and baking definitely tops my list of reasons why.
    Apples bake into so many lovely recipes that add a touch of comfort and coziness to the season. Spiced applesauce simmering on the stove is such a treat on a blustery fall day and Apple Turnovers ensure everyone in my house shows up for breakfast. Let’s not forget the joy of biting into a crisp, juicy apple, especially when coated in warm caramel.
    Let’s dive into fall with all the best apple recipes to make when the weather turns chilly but your house is warm and cozy.
    Wondering which apple variety is best for the baking project you have in mind? Check out our Fall Guide to the Best Baking Apples for information on the best apple varieties for baking. LEGGI TUTTO

  • in Drink

    Episode 164 – Kleos Mastiha with Effie Panagopoulos

    One last thing: we drop the word organoleptic in this episode, and I wanted to back up and make sure you know what we mean when we say that. Fittingly, this word has Greek origins: a fusion of the words Organon – meaning “organ” – and leptikos – meaning “disposed to take.” Put those two root words together and we get a word that refers to our sensory organs’ ability to perceive (in the case of Mastiha) flavor and aroma qualities. This word also refers to the potency of certain substances. So when Effie and I are talking about precisely the best way to extract flavor from mastic resin or the downstream effects of consuming the product, that’s where you’re going to hear that word “organoleptic” come into play.
    With that, please sit back and enjoy this fascinating conversation with everyone’s favorite Greek Spirits Muse, Effie Panagopoulos.
    SHOW NOTES
    Effie Panagopoulos initially perforated the spirits industry amidst her four-year stint at Boston College. Cocktailing at a dive bar “Mary Anne’s,” which Effie affectionately nicknamed “Scary Anne’s,” and a beer/cordial bar, she found her start. Graduating from bartender to supplier, Effie landed a gig with Bacardi in 2004 and moved to San Francisco. At the time, SF was forefront in cocktail culture. The city was full of cocktail snobbery and esoteric booze; the perfect city to get your feet wet. 
    In the summer of 2008, Effie was recruited by Rémy Cointreau to become a national brand ambassador for METAXA, the largest greek spirit brand in the world. METAXA brought her back to her roots in Greece, reigniting her love affair with the old country. Mykonos reintroduced Effie to the unique taste of Mastiha, a liquor derived from tree resin which can only be found in 24 villages across Greece. She recognized the flavor profile immediately from Ypovrichio, a greek dessert Effie ate as a child. Inspiration hit and she decided to bring Mastiha to the United States as the brand we know and love today, the “bartender’s olive oil,” KLEOS. 
    As a PDO, a protected designation of origin ingredient, Mastiha is required by law to be sourced and bottled in Greece. Through intense trial and error with issues from consistency to viscosity, Effie worked with Greek distilleries to perfect the KLEOS recipe. As the first greek female to create a liquor brand, Effie found it apropos to team up with the first greek female distiller to produce her spirit. KLEOS undergoes double distillation through two forms of Mastiha. The first round, raw resin, allows for the extraction of flavor and aroma compounds while the second round, essential oil, rectifies the spirit to ensure there is no variance. This laborious process is worth it, however, as KLEOS has been rated the highest Mastiha globally with 5+ stars from the English spirits industry writer and publisher Simon Difford, and 94 points in the Ultimate Spirits Challenge. 
    Effie recognized that America does not have enough of an aperitif and digestif drinking culture for KLEOS to survive on its own. The challenge, which she dominated with an incredible vigor, was to create a Mastiha good enough to drink on the rocks, but also simple enough to be used as a workhorse for the bar. KLEOS is perfectly that; everything a bartender, spirit fanatic, and cocktail enthusiast could want and more.
    Drinks to Make:
    Signature cocktail for KLEOS is the KLEO-PATRA JONES. The recipe is right on the bottle. Effie also riffed off this drink to make the BIG IN JAPAN – KLEOS, Shiso, and Lemon.
    How to get your hands on KLEOS Mastiha:
    United States – Greek Wines Delivered – Ships to Alaska, California, DC, Idaho, Louisiana, Massachusetts, Missouri, Nebraska, Nevada, New Hampshire, New Mexico, North Dakota, Oregon, Virginia, and Wyoming.
    International – The Whiskey Exchange, Master of Malt, Amazon.co.uk
    LIGHTNING ROUND
    Favorite Cocktail
    I’m going to go with a KLEOS Mezcal 50/50 with a pink grapefruit wedge. I’m not a loyalist when it comes to Mezcal, but I do love Del Maguey Chichicapa and my friends over at El Silencio.
    If You Were a Cocktail Ingredient, What Would You Be?
    Angostura bitters because it’s essential.
    Cocktail with Anyone, Past or Present
    Socrates in the Ancient Agora in Athens. It would be my KLEOS Mezcal 50/50, and I would want to hear him pontificate on philosophy. LEGGI TUTTO

  • in Recipes

    Classic Patty Melt

    Switch up your burger game and make a patty melt for dinner (or lunch) this week. Layer caramelized onions, Swiss cheese, and a perfectly thin burger patty between two slices of toasted bread for the BEST HOMEMADE patty melt ever! This recipe serves two, but you can easily scale it up or down.

    When I go to a diner, I almost always order a classic patty melt. There are a few variations on this sandwich, but the version I made here is what I consider the most authentic diner-worthy version.
    A good, classic patty melt has a crispy crunchy bread, melted cheese, a thin beef patty, and salty and slightly sweet onions. It’s a perfect flavor and texture combo!
    It’s a hearty sandwich, for sure, and is pure comfort food in my opinion.
    It’s one of those sandwiches that I don’t really consider making at home very often, but then when I do make it I ask myself why I don’t make it more often?! It’s just absolutely delicious and the perfect mix of a grilled cheese and a good burger.

    WHAT IS A PATTY MELT?
    In its most basic form, a patty melt is a thin beef patty cooked between two pieces of toasted bread with cheese and onions. I suppose the onions are optional, but I consider them pretty important to a true patty melt experience.

    WHAT MAKES A GOOD PATTY MELT?
    You might think it’s the beef patty that makes a good patty melt. It’s important, for sure—otherwise, you’d just have a grilled cheese. But it’s the caramelized onions that make a patty melt special.
    To make caramelized onions, you have to cook them slowly until the sugars breakdown causing the onions to brown and the sweetness to intensify. I like to add a splash of apple cider vinegar to my onions to help brighten the flavor.
    This deep onion sweetness gives a patty melt a crave-worthy complex flavor. Without them, you would basically have a cheeseburger on toast but the onions add a delicious sweet and tangy layer.
    If you make extra caramelized onions you can freeze the cooked onions in ice cube trays and save them for another day. This way the next time a patty melt craving strikes, you will already have the caramelized onions ready saving you valuable time.
    HOW TO MAKE A PATTY MELT
    For a simple sandwich, the cook time might seem like a long time, but it’s worth it! You cook a patty melt in three phases. First, the onions. As I said, they take some time—25 minutes on the low end, but it might take longer, and you could definitely cook them down more.
    After the onions are cooked, you make and cook the patties. This goes pretty quickly because the patties are very thin. If you wanted to speed up the cooking process (and dirty an extra skillet) you can absolutely cook the patties while the onions are caramelizing.
    Finally, you sandwich everything together and grill the sandwich in the skillet!

    WHAT IS THE BEST BREAD FOR A PATTY MELT?
    Personally, I like simple sandwich bread for my patty melts. Nothing fancy! I just use standard white or wheat sandwich bread and the results are wonderful. Don’t overthink it!
    SWAPS, SUBSTITUTIONS, AND SUGGESTIONS
    You can go crazy with substitutions here. Personally, I’d keep the onions no matter what, but you could add vegetables like mushrooms or peppers.
    You can also change up the cheese to your liking, although swiss or provolone is pretty standard, and it’s hard to go wrong with them.
    My only suggestion for this sandwich is to take your time. Don’t make it if you are rushed for a meal. It’s a relaxed sandwich for when you have the time to make a good comfort food meal.

    WHAT TO SERVE WITH A PATTY MELT?
    A beer.
    No, but seriously, it’s really good with a cold beer! Other than the beer, I like to serve it with bright, acidic or vinegar-based side dishes since it’s such a rich sandwich. Try pickles, pickled vegetables, Greek salad, green bean salad, or maybe an olive salad.
    MORE GREAT GROUND BEEF RECIPES! LEGGI TUTTO

  • in Recipes

    Tomato Irish Soda Bread Dinner Rolls with Fried Shallot Butter

    Recipe development by Kylie Mazon-Chambers
    Kylie Mazon-Chambers of the blog Cooking with Cocktail Rings came up with these delicious Irish soda bread dinner rolls after our trip to Ireland earlier this year. They’re studded with chopped sun-dried tomato pieces and just enough ground red pepper for a bit of a kick and, finally, topped with Irish Cheddar. Fine more Irish recipes in our July/August 2020 issue!
    Follow Kylie: cookingwithcocktailrings.com | @cookingwithcocktailrings

    Tomato Irish Soda Bread Dinner Rolls with Fried Shallot Butter

    3½ cups (438 grams) all-purpose flour
    1 teaspoon (5 grams) baking soda
    1 teaspoon (3 grams) kosher salt
    1 teaspoon (2 grams) paprika
    ½ teaspoon ground red pepper
    1½ cups (360 grams) whole buttermilk
    ¼ cup (40 grams) diced oil-packed sun-dried tomatoes
    ½ cup (52 grams) shredded sharp Irish Cheddar cheese
    Vegetable oil, for frying
    2 medium shallots (75 grams), thinly sliced
    10 tablespoons (140 grams) unsalted butter, softened
    1 teaspoon (3 grams) flaked sea salt

    Preheat oven to 400°F (200°C).
    In a large bowl, whisk together flour, baking soda, kosher salt, paprika, and red pepper until combined. Make a well in center.
    In a medium bowl, stir together buttermilk and tomatoes. Add buttermilk mixture to flour mixture. Using one hand like a claw, slowly fold flour mixture from sides of bowl into buttermilk mixture until dough is soft but not too wet.
    Line a baking sheet with parchment paper.
    Turn out dough onto a lightly floured surface, and shape into an 8-inch square (1-inch thickness). Sprinkle with cheese. Using a sharp knife, cut into 9 squares, and place 1 inch apart on prepared baking sheet.
    Bake until golden brown, about 18 minutes. Remove from pan, and let cool on a wire rack.
    In a 10-inch cast-iron skillet, pour oil to a depth of ½ inch, and heat over medium heat until an instant-read thermometer registers 350°F (180°C).
    Fry shallots, in batches if necessary, stirring frequently, until deep golden brown and crispy, 8 to 10 minutes, adjusting heat as needed. Remove shallots using tongs, and let drain on a paper towel-lined plate for 5 minutes.
    In the work bowl of a food processor, place shallots, butter, and sea salt; pulse just until combined, and transfer to a small bowl. Serve at room temperature with warm rolls.

    If you don’t have crème fraîche, the same amount of mascarpone cheese or sour cream can be substituted. Coffee liqueur, such as Kahlúa, can be substituted for whiskey.

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  • in Recipes

    Herb Scones with Chive Cream and Smoked Salmon

    These scones are a lovely accompaniment to a cheese board. “I love the scones with strawberry & Champagne jam, salami, Kerrygold Cashel Blue or Kerrygold Aged Cheddar Cheese with Irish Whiskey and a light drizzle of honey!” says blogger Alice Choi of Hip Foodie Mom, who created this recipe after visiting Ireland with us earlier this year. Find more Irish recipes in our July/August 2020 issue!
    Follow Alice: hipfoodiemom.com | @hipfoodiemom1

    Herb Scones with Chive Cream and Smoked Salmon

    3 cups (375 grams) all-purpose flour
    2 tablespoons (30 grams) baking powder
    2 teaspoons (6 grams) kosher salt
    ¾ cup (170 grams) cold unsalted butter, cubed
    6 large eggs (300 grams), divided
    ½ to 1 cup (120 to 240 grams) whole milk
    ½ cup (16 grams) plus 1 to 1½ tablespoons (2 to 3 grams) finely diced fresh chives (see Note), divided
    1 cup (240 grams) all-natural full-fat Greek yogurt
    1 cup (240 grams) sour cream
    2 teaspoons (10 grams) fresh lemon juice
    Smoked salmon, to serve
    Garnish: olive oil, fresh dill

    Preheat oven to 400°F (200°C). Line 2 baking sheets with parchment paper.
    In a large bowl, whisk together flour, baking powder, and salt. Using your fingers, rub cold butter into flour mixture until butter is pea-size. Make a well in center.
    In a small bowl, whisk together 4 eggs (200 grams), ½ cup (120 grams) milk, and ½ cup (16 grams) chives; add to flour mixture. Using one hand like a claw, mix together just until combined. Add up to remaining ½ cup (120 grams) milk, 1 tablespoon (15 grams) at a time, if needed. (Dough should be wet and sticky.)
    Turn out dough onto a lightly floured surface. Lightly flour top of dough, and pat to ½-inch thickness. Using a 2½-inch round cutter, cut 14 scones from dough, rerolling scraps as needed. Place 1½ inches apart on prepared pans. (For alternative shaping method, see PRO TIP.)
    In another small bowl, whisk remaining 2 eggs (100 grams). Brush tops of scones with egg wash.
    Bake until golden brown, 14 to 15 minutes. Remove from pan, and let cool completely on wire racks.
    In a medium bowl, whisk together yogurt, sour cream, lemon juice, and remaining 1 to 2 tablespoons (2 to 3 grams) chives. Serve scones with chive cream and salmon. Garnish with oil and dill, if desired. Scones are best served the same day.

    A blend of chives and rosemary work well, too.PRO TIP: For wedge scones, turn out dough onto a lightly floured surface, and divide in half. Lightly flour top of each dough half, and shape each into a 7½-inch disk. Cut each dough disk into 8 wedges. Brush tops of scones with egg wash, and place 1½ inches apart on prepared pans. Bake until golden brown, 14 to 15 minutes.

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    Previous articleAuthentic Irish Apple Tarts LEGGI TUTTO

  • in Recipes

    Oven Baked Sweet Potato Fries

    These oven baked sweet potato fries are so addictive! Wedges of sweet potatoes, tossed with oil, sprinkled with spices, and baked at high heat until browned and crispy at the edges.

    Photography Credit: Elise Bauer

    These. Are. So. Addictive.
    And once you know how to make them, you will never have an excuse to not cook sweet potatoes again.
    Those kids who won’t eat their veggies? Ha!
    They’ll eat so many of these fries, their skin will turn yellow from beta carotene.
    Munch. Yum. Munch. Yum. I’m still eating them in my mind. I brought these over for my father to try. I think he only got to eat one or two because he was also eating the rest of his dinner, the dinner I abandoned in favor of these.
    VIDEO! How to Make Sweet Potato Fries

    How to Make Sweet Potato Fries
    They’re really easy to make, too. Just peel a few sweet potatoes, cut them into wedges or rounds, toss with some olive oil, sprinkle with spices, and bake at a high temperature until lightly browned. So good!
    How to Season Sweet Potato Fries
    Sweet potato fries taste great with spices and seasonings such as:
    Chipotle powder
    Smoked paprika
    Chinese five-spice
    Pumpkin pie spice
    Garam masala
    Cajun seasoning.
    Feel free to use what you like.

    How to Tell When The Fries Are Done
    Sweet potatoes can take high heat, and you might see them and worry they’re burned. The browner they are, the crispier they will be, but there is a fine line between browned and burnt beyond edibility.
    Even if they get really dark, they should still be good because of the natural sugars of the sweet potatoes caramelizing. But watch carefully to ensure that they don’t go from browned to burned.
    Tips for the Best Sweet Potato Fries Ever
    Try to cut them evenly so they all cook at about the same rate.
    Preheat the oven with the baking sheet inside.
    For best browning results bake only one sheet at a time.
    For extra caramelization, sprinkle fries with a little sugar before putting in the oven.
    Swap out half of the oil with melted butter for some extra flavor
    LOVE SWEET POTATOES? CHECK OUT THESE RECIPES

    Updated September 14, 2020 : We added a new video to this post to help you make the best sweet potato fries ever. Enjoy!

    Oven Baked Sweet Potato Fries Recipe

    The baking times are approximate; it depends on how thick you cut the wedges or rounds of sweet potatoes. Try to cut them evenly so they all cook at about the same rate. For best browning results, bake only one sheet at a time.
    For extra caramelization, sprinkle fries with a little sugar before putting in the oven.
    For extra flavor, try swapping out half of the oil with melted butter.

    Ingredients
    2 pounds orange fleshed sweet potatoes (yams), about 3 large ones
    3 tablespoons extra virgin olive oil
    1 1/2 teaspoons kosher salt
    1 to 2 tablespoons spice or spice combination of your choice: chipotle powder, smoked paprika, Chinese five-spice, pumpkin pie spice, garam masala, Cajun seasoning, etc.

    Method

    1 Preheat oven and roasting pan: Preheat oven to 450°F. (For more crispiness, preheat your oven to 500°F.) Place a roasting pan or heavy duty baking sheet (one that can take high heat) in the oven to preheat.
    2 Peel and cut sweet potatoes into wedges: Peel the sweet potatoes and cut off the ends. Cut the potatoes in half lengthwise and then, if they are very long, in half crosswise. Cut each piece into 1/4 to 1/2-inch thick wedges. Alternately, you can slice the peeled sweet potato into disks either with a mandoline or a sharp knife.

    3 Toss with oil, salt, spices: Put the sweet potatoes into a large bowl and add the oil. Mix well to combine. Sprinkle with salt and spices of your choice. Use your hands to mix well, so all pieces are coated with oil and spices.
    4 Spread out onto preheated pan: Remove the preheated baking sheet from the oven. Carefully spread the sweet potatoes out in a single layer on the baking sheet. (Watch out, the pan is hot!)

    5 Bake: Bake for 15 to 25 minutes. After the first 10 minutes, remove the baking sheet from the oven and use tongs to turn over all of the sweet potato pieces.
    Return to the oven and bake for another 5 to 15 minutes, or until they are well browned.
    Cooking time depends on the temperature of the oven (500F will need less cooking time than 450F) and the size and thinness of the sweet potato wedges.
    The browner they are, the crispier they will be, but there is a fine line between browned and burnt beyond edibility. Even if they get really dark, they should still be good because of the natural sugars of the sweet potatoes caramelizing. So watch carefully.
    Let cool for 5 minutes before serving.

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

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    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

    Fall Guide to the Best Baking Apples

    Produce GuidesApple

    Baking with apples is easier than it seems! Follow our guide to fall apples to find out which apples are best for baking pies, making sauce or serving on a cheeseboard.

    Print

    Photography Credit: Alison Bickel

    I wait all year for apple season and know that buying the right type of apple can take fall baking recipes from good to “I can’t stop eating this” delicious!
    When the weather cools, I dream of tart, crisp apples baked into turnovers, layered into Dutch Apple Pie, coaxed into applesauce, and pressed into cider.
    If you’re not sure which apple is best for a pie and which is best for a mid-afternoon snack? Don’t worry! You’re not alone. There are more than one hundred apple varieties commercially grown in the United States and with so many options, is hard to know what apple is best for which fall baking recipe?
    According to Toni Lynn Adams at the Washington Apple Commission, an apple with high cell density is heavier and better for baking because it won’t break down as quickly as low density apples. But what does that mean when you’re at the orchard or staring down apples in the produce aisle?
    I wrote this easy-to-follow fall apple guide to help you pick the perfect apple for baking, snacks, and sauce. Read on to up your apple IQ.

    BEST APPLES FOR BAKING
    All apples taste great eaten out of hand, but a tasty snacking apple doesn’t always hold up in the heat of an oven. For a good pie apple, you want it to soften, but still hold its shape to maintain the structure of the pie.
    Whether you lean toward the sweeter side of things or you prefer your apples with a tart pucker you can find a variety that suits you and your baking needs.
    Don’t feel like you have to stick to one type of apple. Mix up tart and sweet varieties in the same pie, cake or cobbler if that’s what you have on hand.

    On the Sweet Side
    Honeycrisp: Honeycrisp apples are juicy, crisp and sweet. They have bright red skin speckled with green. Honeycrisp is a great pick for baking and pies because it has dense cell structure. These apples also tend to be large, making them great to slice and share. They can be pricey so keep that in mind if you’re making a lot of pies.
    Gala: One of the most popular apples in the U.S. as well as the first variety harvested in Washington state each season. Gala apples are very sweet and crisp. It’s a great pick for baking, snacking, sauce, and salads. Gala apples are not a great choice for freezing, however, as they break down faster than other varieties.
    Braeburn: Braeburn apples were discovered in New Zealand in 1952 and are one of the first bi-colored varieties. Braeburn apples are red with a yellow flesh and are incredibly crisp, making them a great choice for eating fresh. A balanced, aromatic flavor also works well for sauces, salads and pies.
    Jonagold: These sweet and juicy apples are a cross between Golden Delicious and Jonathon varieties. They were developed in New York in 1968. They also tend to be large in size. This apple releases a pleasing aroma when baked, which makes it a good pick for pies. It’s also delicious for snacking, salads, sauces and preserves.

    On the Tart Side
    Cripps Pink: Also known as Pink Lady, this variety has a blush skin and sweet-tart flavor. It’s a late season apple so it’s great for long term storage. It’s slow to oxidize or turn brown which, makes it a good pick for cheese plates. It’s also holds up well in baking recipes.
    Winesap: This tart, heirloom variety is more common on the east coast than in other parts of the U.S. and has been a favorite since the late 1800s. Winesap apples have a long shelf life and are prized for making pies, sauce and cider. Winesap apples have a deep flavor, reminiscent of wine and are medium to large in size.
    Granny Smith: The only green apple, as well as the tartest apple on the list, the Granny Smith is an excellent baking apple. Its tart, bright flavor balances out the sweetness in both pies and crisps. It holds its shape and has a firm, crunchy texture.

    BEST APPLES FOR SAUCES, SNACKING AND CIDER
    McIntosh: A dark red heirloom variety with a green background and white flesh. McIntosh apples were discovered in 1811. They are tart, juicy and tender. They breakdown easily, which makes them a favorite apple for snacking, sauces, juice and cider.
    Golden Delicious: This yellow apple is sweet and mellow. Its balanced flavor makes it a great pick for salads and sauces. Its flesh stays white after being cut, making it perfect for a cheese plate, as well.
    Fuji: A yellow and red striped apple that is firm and super sweet. These apples are great for snacking, making sauces and they freeze well. Its low cell density makes it the least desirable on this list for baking since it doesn’t keep its shape as well as other varieties.
    TRY THESE FALL APPLE RECIPES

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    Rachel Knecht
    Rachel tests recipes for Simply Recipes, teaches a kid’s cooking class, and develops the content for Baking with Rachel.
    More from Rachel LEGGI TUTTO

  • in Recipes

    5 Dinner Recipes to Savor Late Summer Produce

    This month welcome Sara Bir. Sara Bir is the author of two cookbooks, Tasting Ohio and the IACP award-winning The Fruit Forager’s Companion. She also moderates and replies to your comments here on Simply Recipes. Follow her @sausagetarian.
    Depending on where you live, the growing season may still be going strong. All the tomatoes! The squash! The sweet corn! I love summer, I love fresh produce, and I detest winter. So, in these last few moments of summer’s harvest, I double down and pack in as many seasonal crops as I can.
    All the farmers at my local farmers market still have tables stocked with eggplant, slightly tough but still lovely green beans, and bushels of tomatoes. I see them and feel like a pet lover at the animal shelter—I want to give all the vegetables a good home!
    If you’re in the same boat – or you just want to keep summer rolling as long as possible – here’s a week of recipes to pack in every last peck of gifts from the garden (or the grocery store…whatever works).
    One last thing: Looking for dinner ideas? You’re in the right spot! We have delicious meal plans to suit every taste and lifestyle—Healthy Eating, Family Favorites, and Vegetarian just to name a few. These one-month plans are $6.95 and, with them, you get a dessert and weekend prep recipe and a shopping list. They’re beautifully designed and perfect to print and save or simply load and cook right from your computer! LEGGI TUTTO