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      Overnight Beignets

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      Celebrate Mardi Gras from home with this famous New Orleans pastry. The dough rests in the refrigerator overnight for shorter work the next morning. 

      One of the things I love most about food is how it can transport you to another place without having to travel there. Beignets, for example. They can be made at home, and although they won’t taste exactly like the famous ones at Café du Monde (the recipe is closely guarded), they are pretty incredible from your own fryer. Brew yourself some strong chicory coffee and cut it with hot milk for an accompaniment, and you’ll have a near authentic New Orleans beignet-eating experience. 

      This was my very first foray into beignet making, and although I am well-practiced with making yeast doughs, I was not prepared for the instructions from King Arthur Baking’s recipe. It simply said “Combine all the ingredients and mix them together.” Huh?  This seemed a little undisciplined to me, compared to say, a doughnut formula. But I went forward anyway and things went so well, it’s a new favorite recipe.

      This dough must be chilled, and the yeasty flavor develops best overnight, or you can refrigerate it up to two days which is the route I took. Once mixed, I plopped the dough in a big, greased, zip-top bag so it would have room to expand if it decided to. Another step that seemed unusual was rolling the dough straight from the refrigerator. There is no second rise. The chilled dough is rolled flat, cut, and fried from this cold state. 

      My first fried square of dough was cold and underdone in the center. I decided to let the dough squares stand at room temp for 10 minutes and this remedied the problem. 

      The beignets puffed and pillowed to golden brown perfection in 360°F oil. I recommend using an electric skillet to make these, if you have one. Most have an interior thermometer that keeps the oil at consistent temp the entire duration of frying. If you don’t have an electric skillet, you’ll need a cooking thermometer clipped to the side of a heavy-bottomed pan. 

      Ah, the beauty of fried dough! It’s difficult to convey how awesome a beignet is hot from the fryer, and doused with powdered sugar. They go down a little too easy!

      This recipe makes about 30. They are best on the day they are made, and if you’re not going to eat all 30 in one day, you can freeze half of the dough squares after you cut them. Place them between wax paper sheets in zip-top freezer bags. They can thaw overnight in the refrigerator when you’re ready for another batch. 

      Even though the usual parties and parades have been cancelled this year, Mardi Gras is still being celebrated in different ways. Some NOLA residents have taken to a new kind of festooning, called “Yardi Gras” where they deck the exteriors of their homes and lawns with green, gold, and purple decorations. (Check it out here.) It’s clear that the spirit of Mardi Gras is indomitable. 

      I say we fry up these beignets in solidarity. Enjoy!

      [click to print]
      Overnight Beignets
      Yields about 30 pieces
      Recipe from King Arthur Baking with Heather’s prep instructions.Plan ahead, because this recipe needs to chill in the refrigerator overnight, or kept chilled up to 2 days. If you want same-day beignets, they must chill for 4 hours at the very least.Beignets
      1/2 cup (113g) lukewarm water (105 °-115°F)
      1/2 cup (113g) lukewarm milk (105 °-115°F)
      2 tablespoons (30g) butter, melted
      1 large egg
      1 teaspoon vanilla extract
      1/4 cup (50g) granulated sugar
      2 teaspoons salt
      4 cups (480g) all purpose flour
      2 teaspoons instant yeastFry and garnish
      Peanut or corn oil for frying
      4 cups (450g) powdered sugarCombine all of the beignet ingredients in the bowl of an electric mixer fitted with the paddle attachment. Mix together until just combined and switch to the dough hook. Knead until smooth, about 2 minutes; do not over-mix. You may also knead together by hand or bread machine. The finished dough should be soft and smooth.Transfer the dough to a greased bowl and turn over once; cover with a sheet of greased plastic wrap. Allow the dough to rise, covered, for 1 hour, or until it’s well-puffed but not necessarily doubled in size. Gently deflate the dough, and place it in a greased bowl or greased plastic bag. Choose a bowl or bag that will allow the dough to expand. Cover and refrigerate overnight, or for up to 2 days.Lightly dust a work surface with flour. Remove the dough from the refrigerator and roll into a 14″ x 10″ rectangle; square off the corners using a bench scraper or sharp chef’s knife. Cut the dough into 2″ squares. Let the squares rest 10 minutes.Pour the oil to a depth of 1” a 10″ electric frying pan. You may also use a deep, heavy-bottomed 10″ frying pan with a thermometer clipped to the side and set over a burner. Heat the oil to 360°F. Fry 5 or 6 squares of dough at a time, about 1-2 minutes per side until golden and puffed. At first, they’ll sink to the bottom, then in a few seconds will bubble to the top.Line a plate with paper towels and transfer the beignets to the plate to drain and cool slightly. Sprinkle the beignets heavily with confectioners’ sugar and serve immediately.Note: These are best on the day they are made, and if you’re not going to eat all 30 in one day, you can freeze half of the dough squares after you cut them. Place them between wax paper sheets in zip-top freezer bags. They can thaw overnight in the refrigerator when you’re ready for another batch.
      link Overnight Beignets By Heather Baird Published: Wednesday, February 03, 2021Wednesday, February 03, 2021Overnight Beignets Recipe LEGGI TUTTO

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      Braised Beef Short Ribs

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      1 Brown the ribs: Preheat oven to 350°F. Season ribs to taste with the salt and pepper. Heat oil in a large, heavy bottomed ovenproof pan over high heat. Add ribs and brown on all sides. Work in batches if you need to so that the ribs don’t get crowded (this will help with browning).
      2 Sauté vegetables: Transfer ribs to a plate. Pour off the excess fat (do not put down the drain or you will clog your sink!). Add the onions, celery, and carrots to the pan and sauté, stirring often, until lightly browned, about 5 minutes. Remove the vegetables from the pan, set aside.
      3 Deglaze pan with wine, then reduce sauce: Add the wine to the pan, deglazing the pan, scraping off any browned bits from the bottom of the pan. Reduce the wine by three-quarters until thick and slightly syrupy, about 15 minutes on high heat.
      4 Braise ribs in oven: Return the ribs to the pan, add the veal stock and enough water to cover the ribs. Bring to a boil, cover with foil, and place in the oven. Braise, cooking in the oven, until the meat is fork-tender, 2 to 2 1/2 hours.
      During the last 1/2 hour of cooking, add back in the vegetables.
      5 Chill overnight: Allow the ribs to cool in the liquid, then cover and refrigerate overnight.
      6 Remove excess fat: The next day, remove the excess fat that has solidified at the top from the overnight chilling.
      7 Reduce sauce with ribs: Place the pan with the ribs and cooking liquid over medium heat, uncovered. Cook until the liquid has reduced by three-quarters, about 1 hour. Continue to cook, spooning the sauce over the ribs, until the sauce is thick and ribs are glazed. Take care not to burn the glaze; move the ribs around in the pan to keep them from burning.
      Serve over mashed potatoes, egg noodles, or rice. LEGGI TUTTO

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      Cozy Family Meals to Bookmark This Winter

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      It’s the season to settle in and enjoy a comforting meal, and we have a feeling these savory, satisfying recipes featuring Red Gold Tomatoes might just become winter staples for your family.

      This post is written in partnership with Red Gold Tomatoes. 
      Nothing against sledding and snowball fights, but there’s no better winter activity than sitting down with your family for a hearty, comforting meal. After all, winter doesn’t seem quite as long when you’re enjoying your favorite, cozy comfort food. 
      Whether your favorite winter meal comes in the form of a casserole, pasta or stir-fry, one common ingredient tends to tie the recipes together—tomatoes. And we love reaching for Red Gold Tomatoes for each of these cozy family meals, especially since they include nothing artificial and are steam-packed fresh to guarantee true tomato flavor. Let’s dig in! 
      1. Becca’s Jambalaya 

      Spice up winter with this mouthwatering spin on the Creole classic. It’s got fresh shrimp, andouille sausages, garlic, bell peppers and tomatoes (use both diced and whole-peeled for optimal consistency), all mixed together with long-grain rice. This recipe can feed 12, so no one needs to be shy about going for a second helping.
      2. Skillet Chicken Puttanesca

      Ready in 30 minutes, this spicy and savory chicken dish is all about the sauce. Start with a can of family-owned and grown whole-peeled tomatoes, liven it up with some olives, capers, anchovies and oregano, and you’ll have a sauce that turns seared chicken breasts into a seriously impressive entree.
      3. Cheesy Bruschetta Chicken Cutlets

      Sometimes the most simple dishes make the most satisfying winter dinners. That’s certainly the case with these Cheesy Bruschetta Chicken Cutlets, elevated by the classic combination of diced tomatoes, basil, mozzarella and parmesan. Basically, it has everything you love about Chicken Parmesan and will be ready in a fraction of the time.
      4. Hamburger and Macaroni

      Good things happen when ground beef, onions, diced tomatoes and macaroni get together. Some people might recognize this casserole as Goulash or American Chop Suey—we just call it a delicious and cozy dinner. 
      5. Instant Pot Beef Chili

      Chili on the table in under an hour? Thanks to this pressure cooker recipe, the rumor is true! Made with diced tomatoes, green peppers, onions, celery, ground beef, we love adding a handful of shredded cheese and sliced green onions, and serving this with a warm slice of cornbread on the side. LEGGI TUTTO

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      Chinese Hot and Sour Soup

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      Craving Hot and Sour Soup just like your favorite Chinese restaurant? This recipe will hit the spot! It’s made with Chinese mushrooms, bamboo shoots, tofu, and a beaten egg.

      Hot and sour soup is a lot like chili; every family has their own recipe, and each family thinks that theirs is the best.
      When I was in the local Chinese market perusing the mushrooms I asked one of the other shoppers, a tiny and ancient woman half my height whose etched wrinkles framed a friendly smile, where the wood ear mushrooms were.
      “What are you using them for?”
      “Hot and sour soup,” I replied.
      “What? You don’t want those. Here,” she grabbed a bag of dried shiitake, “use these.”
      “No! You don’t want those for hot and sour soup!” cried another, more stout lady behind me. She said something in Cantonese to the first lady before grabbing a fresh bunch of enoki mushrooms and throwing them in my basket. “This is better.”

      Soon, nine women were having an all out argument in the middle of the aisle. I was stuck in the middle, caught between volleys of angry insults and defenses of cherished family recipes for hot and sour soup, both in Cantonese and English.
      People insulted each other’s families, critiqued the various provinces of China (all were in agreement that the people in the North, apparently, can’t cook good soup), and altered the contents of my shopping basket at whim.
      Eventually, a decision was reached that you absolutely have to use black fungus—an apt, but unappetizing name for a delightful ingredient—and lily buds. The other mushroom is up to you. Whatever one you decide on be sure to be ready to defend your choice.

      What Is Hot and Sour Soup?
      Hot and Sour Soup is a favorite Chinese menu item, and it has a long history in traditional Chinese cuisine. As you can tell by the story above, there are many “right” ways to make it!
      The predominant flavors in the soup are a spicy and sour, with earthy flavors from the mushrooms. The textures are also a contrast between silkiness from the tofu and egg and the crunchy, chewiness of the mushrooms.
      What are the Ingredients for Hot and Sour Soup?
      The hardest part about making hot and sour soup is really just collecting all the ingredients. Once you have those, you can have a bowl of restaurant-worthy soup on the table in under an hour!
      Here are some of the specialty ingredients you’ll need:
      Dried Chinese black fungus
      Dried wood ear, black, cloud, straw or shiitake mushrooms (or one bunch fresh enoki mushrooms)
      Lily buds
      Can of bamboo shoots
      Rice vinegar
      White pepper (do not substitute black pepper)
      Tofu
      You can sometimes find these ingredients at a well-stocked gourmet grocery store, but your best bet is to head to your closest Asian supermarket.
      BONUS: The mushrooms and lily buds will keep for quite some time in the pantry. You can have hot and sour soup whenever the craving hits!
      Vegetarian Hot and Sour Soup
      My version of hot and sour soup is made with chicken broth, but you can easily substitute vegetable broth for a vegetarian version.
      Storing and Freezing
      This soup is really best eaten as soon as its made and does not freeze well. If you have leftovers, reheat them gently on the stovetop over low heat.
      More Classic Chinese Recipes!
      Updated January 31, 2021 : We spiffed up this post to make it sparkle. No changes to the original recipe. LEGGI TUTTO

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      Homemade Pizza

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      Classic homemade pizza recipe, including pizza dough and toppings, step-by-step instructions with photos. Make perfect pizza at home! Continue reading “Homemade Pizza” » LEGGI TUTTO

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      Chai

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      Traditional chai tea recipe, prepared with full-bodied black tea, star anise, cloves, allspice, cinnamon, white peppercorns, cardamom, whole milk and sugar.

      Photography Credit: Elise Bauer

      The first time I had chai, I was in a small rented room in the Chungking Mansion in Hong Kong (notoriously cheap accommodations). Our little cel block area probably had 4 bedrooms, and one little old Chinese lady who sat in the entryway and managed them.
      The morning after my arrival I was still reeling from the shock of my expectations when I booked the place (“Chungking Mansion, my that sounds quite nice”) compared to the reality of the place, when the little old lady asked me, “Chai?”, pointing to a pot on the stove.

      “Sure,” I replied, not knowing exactly what was coming, perhaps tea?
      Boy was I surprised, and in the best possible way. Chai is tea, black tea, but tea steeped in milk, flavored with spices such as cinnamon, cardamom, and star anise, and sweetened with sugar or honey.
      This wonderful chai was the best discovery in Hong Kong; I couldn’t wait to spend another night in the Mansion, just to have some more chai in the morning. That was over 30 years ago and since then chai has become much more popular here.

      The other day my friend Suzanne served up some delicious chai and told me more of her experiences with it while in the Peace Corp in Africa. According to Suzanne, families have chai recipes the way they have curry recipes, every one a little different and each particular to a family.
      It can conveniently be made all in one pot, and you can use sweetened condensed milk from a can – important in the tropics. If you really want the authentic experience, drink it from a tin cup. Here is the way that Suzanne makes her chai:

      Chai Recipe

      Ingredients
      Spice ingredients for one pot of tea:
      1/2 of a star anise star
      10-12 whole cloves
      6-7 whole allspice
      1 heaping teaspoon of cinnamon bark (or 2 short sticks)
      6-7 whole white peppercorns
      1 cardamon pod opened to the seeds

      Other ingredients:
      1 cup water
      4 cups whole milk
      2 heaping tablespoons of a high quality full-bodied broad-leaf black tea (Ceylon, or English Breakfast if a broad-leaf Ceylon is not available)
      Sugar

      Method

      1 In a 2-qt saucepan, add spices to 1 cup of water. Bring to a boil; remove from heat; let steep for 5-20 minutes, depending on how strong a spice flavor you want.
      2 Add 4-6 cups of whole milk to the water and spices. If you don’t have whole milk, you can also use non-fat or low-fat milk, just add some cream to it, a few tablespoons. Bring the milk and spice mixture just to a boil and remove from heat.
      3 Add the tea to the milk and let steep for 5 to 10 minutes to taste. (Option at this point – reheat to a simmer and remove from heat.) You can add sugar at this point, or serve without sugar and let people put the amount of sugar in they want. Traditionally, sugar is added before serving.
      4 Strain into a pot. Serve. Add sugar to taste.

      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

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      Chocolate Covered Strawberry Cheesecake

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      Strawberry puree gives this no-bake cheesecake its pink blush and ripe berry flavor. Fresh whole strawberries cover the top and a thick drizzle of chocolate makes this dessert worthy of its name. 

      I’ve gotten out of my morning smoothie habit, which has temporarily been replaced by the Baked Oatmeal I’m currently obsessed with. I can’t explain it, but those oats are helping me live my best life right now. So, the big bag of frozen strawberries I use for smoothies has been hanging out in my freezer with no purpose, other than getting in my way when I’m looking for something else.

      Then I remembered that there’s a romantic holiday coming up, and a strawberry dessert would be timely right now for those planning ahead. I decided to thaw and puree those berries for a special Valentine’s Day dessert (although you don’t need to a special occasion to make it!).

      Chocolate cookie crumbs mixed with melted butter forms the foundation on which the cheesecake is built. Press the mixture into a springform pan and 1-inch up the side, but don’t worry about getting it perfect. An irregular crust edge gives this cake rustic appeal and will save some prep time. The crust is the only portion of this recipe that is baked, and that’s just for 10 minutes to set it.

      The billowy filling consists of a holy trinity of creamy ingredients: cream cheese, sour cream, and whipped cream. Strawberry puree gives all of this cream bright berry flavor and a light pink hue.

      The cheesecake refrigerated overnight while I considered an appropriate topping. Since chocolate-covered strawberries are practically the Valentine’s Day mascot (sorry Cupid!) I had my answer and added fresh strawberries to my grocery list.

      The capped berries placed with their points skyward almost look like a strawberry mountain range from the right angle. Much like a French fruit tart, I brushed them with strawberry preserve which gave the berries some extra sweetness and shine.

      Chocolate is generously drizzled on top of the berries. Of course this is heavenly on the fresh strawberries, but it also ties well with  the crumbly cookie crust. 

      Chocolate-covered strawberry goodness, right here!

      I could not resist a dusting of powdered sugar on top. It’s totally unnecessary, but I love the snowy appearance.

      Light and fluffy, this cheesecake is the polar opposite of dense New York cheesecake. It’s almost mousse-like and when you plate a slice it has a slight wobble, almost like panna cotta. 

      It’s wonderfully soft and the sour cream gives it tangy flavor. It would be a special dessert for Valentine’s Day, but the flavors of chocolate and strawberry together are evergreen. This cake should be enjoyed year-round! 

      [click to print]
      Chocolate Covered Strawberry Cheesecake (No-Bake)
      Yields 8-10 servings1 1/4 cups (150g) chocolate cookie crumbs
      1/4 cup (57g) unsalted butter, melted
      16 oz. frozen strawberries, thawed
      16 oz. (2 packages) cream cheese, at room temperature
      1 cup (230g/8 oz.) sour cream
      1 cup (200g) granulated sugar
      2 envelopes (.25 oz. each) powdered unflavored gelatin
      1/2 cup cold water
      1 cup (240 ml) heavy cream, whipped to soft peaks
      24 fresh strawberries
      1/3 cup (113g) strawberry preserves
      4 oz. semisweet chocolate, finely chopped
      1 tablespoon vegetable oilPreheat oven to 350F. Coat a 9-inch springform pan with cooking spray.Combine the chocolate cookie crumbs and melted butter together in a medium bowl. Mix well to coat the crumbs with the butter. Pour into the springform pan and press into the bottom and 1/2” to 1” up the sides of the pan. Bake for 10 minutes to set the crust. Cool completely on a wire rack.Puree the thawed strawberries in a food processor, blender, or with an immersion blender until no lumps of fruit remain. Set aside.In the large bowl of an electric mixer fitted with the whip attachment, combine the cream cheese, sour cream and sugar. Beat well until creamy and consistent with no lumps. Pour in the strawberry puree and mix again. Let the mixer run on low speed while you prepare the gelatin mixture.In a small saucepan sprinkle the powdered gelatin over the cold water. Let stand until well absorbed, about 2 minutes. Place over medium-low heat and cook just until the gelatin liquifies. With the mixer still running, pour the gelatin in a thin stream into the cream cheese mixture. Fold in the whipped cream (this step may take some time, and if lumps remain, disperse them by lightly whipping the mixture with a whisk). Pour the batter into the crust and refrigerate until set, about 3 hours or overnight. To unmold, lightly run a knife’s point around the top edge of the cheesecake; loosen the springform collar and allow the cake to naturally pull away from the collar as you slowly loosen it from all sides of the cake.Wash, dry, and cap the fresh strawberries. Place the berries on top of the set cheese cake cut-side down. Place the preserves in a small microwave-safe bowl and heat in the microwave at 100% power until melted, about 30 seconds. Let cool slightly. The preserve should be runny and liquid. Brush the berries with the preserves using a pastry brush and pour any remaining preserve liquid over the center of the cake.Place the chopped chocolate in a small microwave-safe bowl and microwave at 100% power in 30 second intervals until the chocolate can be stirred smooth. Immediately add the vegetable oil (you can use any neutral-tasting oil) to the chocolate and mix until well combined. Transfer the melted mixture to a piping bag with the end snipped, or a zip-top bag with a corner snipped. Drizzle the chocolate in thick ribbons over the strawberries, allowing it to fall over the peaks and crevices of the fresh berry topping.Refrigerate until ready to serve. To slice, use a very sharp chef’s knife to cut through the berries and chocolate on top. Store leftovers covered in plastic wrap in the refrigerator.
      link Chocolate Covered Strawberry Cheesecake By Heather Baird Published: Thursday, January 28, 2021Thursday, January 28, 2021Chocolate Covered Strawberry Cheesecake Recipe LEGGI TUTTO