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    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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    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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    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.

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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

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    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.

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    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

  • in Recipes

    12 Recipes to Preserve Your Garden Bounty

    If you are lucky enough to have an overabundance of garden produce, you may be wondering what to do with it all. Please know you can always drop it off at my house!
    My childhood best friend had a huge garden and I have fond memories of picking tomatoes off the vine and eating them right then and there. I’m sure I ate more than my fair share on those long summer days. There was always more than enough and gardens have a way of giving, giving, and giving.
    If you’ve had your fill of salads, then I’m here to help. You can hold onto the flavors of summer all year long by following a couple of tips and making the most of these preservation recipes below.
    Give yourself as much time as possible to preserve your garden haul by keeping produce fresh for as long as possible.
    Allow the garden to shine in a variety of ways by canning, freezing and preserving each vegetable at the peak of freshness. LEGGI TUTTO

  • in Recipes

    Why I Love the Chef’n DishGarden Dish Rack

    A compact dish rack that fits inside the sink and holds a ton? This is it!

    Print

    I have a new dish rack, and it’s pretty great.
    For many years I used this heavy-duty steel frame dish rack from simplehuman, and if you have the counter space for it, it’s a solid choice – sturdy, good-looking, and able to hold a ton of dishes.
    But it’s a beast, and I eventually grew tired of giving up precious counter space for it.
    To replace it I went searching for an in-sink dish rack (I have a double sink) that would hold a lot of dishes and be able to live rust-free in my sink. And I found it!
    Chef’n’s DishGarden dish rack ($16 from Amazon) is a genius design, and I’m shocked I didn’t buy it earlier.

    The circular setup, with its array of plastic posts, holds so much more than traditional plates-go-in-these-slots dish racks. You can fit things in at any angle, which lends itself well to piling up. The rack fits neatly into my sink; it’s angled so it directs water out a silicone spout right into my sink drain; it’s easy to clean; and it only cost me $16.
    I’ve had it for a few months now and am completely satisfied.
    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.

    Cambria Bold
    Cambria Bold is the Product and Lifestyle Director for Simply Recipes. She has almost a decade’s worth of online editorial experience and know-how, first as the Managing Editor for Apartment Therapy’s green living site Re-Nest (RIP) and later as the Design and Lifestyle Editor for The Kitchn. She lives in the Twin Cities with her husband and their two little girls. And, yes, this is her real name.
    More from Cambria LEGGI TUTTO

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    Brioche French Toast

    This easy Brioche French Toast recipe is fluffy, sweet and decadent. Made with just 6 ingredients, this homemade French toast is the ultimate weekend breakfast!Use my recipe for Homemade Brioche Bread for the ultimate homemade experience!Brioche French Toast = Weekend Breakfast Recipe of Your Dreams!I’m a huge fan of everything related to breakfast or brunch. French toast is one of those classic comfort foods to start your day with. This recipe makes the fluffiest, most perfect French toast I’ve ever tasted!If you need a few extra hours of sleep in the morning but still want to enjoy a yummy breakfast, this French toast is the ticket. It’s made in just 10 minutes and it tastes like the breakfast of a fancy 5-star hotel! Your entire family will fall in love with it.Why Use Brioche for French Toast?Brioche is a slightly sweet and pillowy soft type of yeasted bread that can be turned into the most irresistible French toast. It’s very good at soaking up the right amount of moisture while staying nice and fluffy. It’s soft enough to give you that classic French toast feeling, but it won’t get soggy like other breads.Recipe IngredientsEggsMilkVanillaGround CinnamonBrioche Bread: If you really want to make the tastiest French toast ever, you have to use my Homemade Brioche Bread.ButterHow to Make Brioche French ToastMake Egg Mixture: In a pie plate or shallow dish, whisk together the eggs, milk, vanilla and cinnamon.Melt Butter: Melt 1 tablespoon of butter in a skillet over medium heat. You need 1 tablespoon of butter for every 2 pieces of bread. So if you can fit more pieces of bread in your skillet, add more butter accordingly.Cook: Dip the bread into the egg mixture, coating both sides, but not soaking it, and place on the heated skillet. Fry on each side for 2-3 minutes, or until golden brown. Repeat with remaining bread.Tips for Perfect French ToastDon’t Over-Soak the Bread: You want the bread to soak up a little bit of the egg mixture, but not become saturated. Simply coat it on both sides and fry!Work in Batches: Don’t try to overstuff your skillet with bread to save time. The process will go more smoothly if you work in manageable batches.Use Whole Milk: If you want your French toast to be super creamy, use whole milk.Set Stove to Medium Heat: Be sure to fry your French toast over medium heat so it doesn’t scorch or dry out.Topping IdeasFeel free to top your French toast with all your favorite fixings. Here’s what I like to put on mine:Maple Syrup: Who doesn’t love a helping of French toast that’s covered in pure maple syrup!?Whipped Cream: There’s something so comforting and decadent about French toast topped with whipped cream.Fresh Fruit: I love adding a handful of berries or banana slices on top of my French toast!Powdered Sugar: For a pretty finishing touch, top your toast with a dusting of powdered sugar.How to Store and Reheat Leftover French ToastStore leftover French toast in a resealable bag in the fridge and enjoy it within a couple of days. You can also store it in the freezer to make it last for up to 2 months. If you freeze it, layer a piece of parchment paper between each slice.It’s easy to reheat your French toast in the microwave, on the stove or in the toaster! If you freeze your French toast, make sure you let it thaw overnight in the fridge before reheating it.Looking For More Breakfast Ideas? Try These:PrintBrioche French Toast Description:This easy Brioche French Toast recipe is fluffy, sweet and decadent. Made with just 6 ingredients, this homemade French toast is the ultimate weekend breakfast!Ingredients:4 eggs1/4 cup milk1 teaspoon vanilla1 teaspoon ground cinnamon8 slices brioche bread4 tablespoons butterInstructionsIn a pie plate or shallow dish, whisk together the eggs, milk, vanilla and cinnamon.Melt 1 tablespoon of butter in a skillet over medium heat. Note: Use 1 tablespoon of butter per 2 pieces of bread. If you can fit more pieces in your skillet, increase the amount of butter.Dip the bread into the egg mixture, coating both sides, but not soaking it, and place on the heated skillet. Fry on each side for 2-3 minutes, or until golden brown.Repeat with remaining bread.Notes:Use my recipe for Brioche Bread in this recipe for the ultimate homemade experience!Keywords:: brioche french toast, best french toast recipe, homemade french toast, how to make french toast, cinnamon french toast recipe, easy french toast recipe Want To Save This Recipe?PIN for later: LEGGI TUTTO