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      Got Kitchen Gadgets? Make These 5 No-Stove, No-Oven Dinners

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      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.
      I love my gadgets and think they earn their keep. Or do they? I have a high-speed blender, a food processor, two Instant Pots, a portable induction burner, a waffle iron, a stand mixer, a sous vide circulator, a food dehydrator, an immersion blender, and…hmm. That’s a lot.
      When was the last time I pureed food in a blender? Or grilled a panini? Okay, so maybe I don’t fire these up daily, but I like having them. It’s always inspiring to spy a cool recipe that reminds me to play with my toys.
      This meal plan gives you a nudge to dust off a few of those nifty appliances you may be neglecting. And if you don’t have an Instant Pot, (or a slow cooker or sous vide machine, don’t worry—all the recipes below offer alternative cooking methods for your trusty old range.
      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

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      Why I Love the OXO Fat Separator

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      If you love making meals like short ribs, bone broth, and meat roasts in the pressure cooker or Instant Pot, then you need this fat separator. It’s the best one!

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

      Separating the fat out of cooking liquids is a kitchen task that I wouldn’t have thought could be streamlined in such a delightful way. But now that I have such a nice fat separator, I’m much more inclined to make dishes that require that step.
      WHAT IS A FAT SEPARATOR? 
      Growing up, and then in my own kitchens as a young adult, I always had a small, very simple fat separator. If you don’t know what I mean by fat separator, it’s basically a clear plastic measuring cup with a pour spout that, with the help of gravity, separates the fat from the rest of the cooking liquid when you’re making a soup, stew, or braise.
      When I was writing my Instant Pot cookbooks I found that I was using my fat separator a lot — so many pressure cooker recipes are for meats that release a lot of fat when cooked, and you need to separate the fat out of the cooking liquid to finish making the sauce.
      With my old-fashioned fat separator, it was very tedious to pour the liquid through a strainer into a bowl or pitcher and then run it through the separator, one cup or so at a time. It made a lot of extra dishes, too. The frustration of repeating that task so many times inspired me to search online for a better fat separator — surely the designs must have improved since I was a kid, right?
      Yep, they sure had.

      OXO MAKES THE BEST FAT SEPARATOR
      The OXO Good Grips Fat Separator is OXO’s most expensive fat separator model, but not outrageously so, priced at $25. It would make a great housewarming gift or holiday present for that friend who is really into making their own bone broth. (I’m sure you know someone in that category, right?)

      I like a lot of things about this fat separator. For one thing, it has a 4-cup capacity, which is very generous, plenty large for one pass when I’m separating out the drippings from a chicken or turkey.
      Another nice design feature is the strainer attachment on top, so there’s no need to strain everything separately into another container first.
      And finally, my favorite innovative feature is the release mechanism, wherein you squeeze the trigger handle to open a silicone valve, pouring the liquid out of the bottom of the fat separator. This method makes it much easier to tell when you’ve strained off all the fat down to that last drop of cooking liquid – way better than traditional fat separators that pour out of a spout.
      My favorites pressure cooker recipes are short ribs, oxtails, pork loin roasts, and beef bone broth. If you like to make these sorts of recipes, do yourself a favor and upgrade your fat separator! You won’t regret it. LEGGI TUTTO

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      Cosmopolitan

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      Nothing like a Cosmopolitan! Made with citrus vodka, cranberry juice, Cointreau, lime juice, and simple syrup, this easy-to-make cocktail is a favorite for every occasion.

      The Cosmopolitan is a bright, easy-to-make cocktail with a bouquet of lime, orange, lemon, and cranberry. Neon pink, the “Cosmo” revivifies, refreshes, and rightfully earns its place beside the Margarita and Sidecar on your table.

      THE HISTORY OF THE COSMOPOLITAN
      The Cosmopolitan is a vodka daisy, which is a sour made with fresh citrus and a liqueur like curacao. Where its siblings, the Margarita and the Sidecar, play it fairly straight, the Cosmopolitan’s nod to the cranberries of Cape Cod makes it an almost singular pleasure.
      For such a relatively new drink, the Cosmopolitan’s origins have become as often (and hotly) debated as the classics of the late 19th Century. What we can say for sure is that the drink—a standard sour customized with cranberry juice—first found real popularity and recognition in the mid-1980s, just before Absolut Citron would launch and become its signature vodka.
      Neal Murray, Cheryl Cook, Toby Cecchini, and others from South Beach to New York City to Minneapolis to San Francisco all have elaborate stories to support their claims of invention. But we can look back a little further to see the fingerprints of this drink in everything from Ocean Spray promotions from the 1950s through 1970s, to a handful of drinks from the 1930s bearing the same name (one of which featured gin in place of vodka, and raspberry syrup in place of cranberry juice).
      Given its similarity to the combination of vodka, cranberry juice, and lime in the “Cape Codder” or “Harpoon”—both creations of Ocean Spray’s promotions department—that company might have the best claim. But its refinement at the hands of Cheryl Cook, Dale DeGroff, et al, and its posterizing by Sex and the City, made it the standard it is today.

      WHAT IS THE BEST VODKA FOR A COSMO?
      While purists will insist on a lemon-accented citron vodka such as Absolut Citron (and I recommend as much), there are more than a few ways to approach the Cosmopolitan. The citrus accents to the vodka are somewhat key, however, unless you want to add lemon juice on your own.
      Stolichnaya Lemon is a common runner-up, while Absolut Lime would make for a complementary, semi-creative substitute. You’re only advised to avoid overly expensive “sipping” or prestige vodkas, whose more subtle qualities would likely be lost in the sour party that is a Cosmo.
      TRIPLE SEC OR COINTREAU
      While somewhat interchangeable in most recipes, Cointreau is better balanced between bitter and sweet. It’s also typically of higher quality than your average triple sec or other curaçaos, has a better palate, and usually has a better nose. At 40% alcohol (against Triple Sec’s 15% – 30%), Cointreau will also make for a stronger or less-diluted drink, accentuating the orange without sapping the vodka’s quiet strength.
      That said, Pierre Ferrand Dry Curaçao, an elegant, dry, bitter recipe crafted by Cognac Ferrand in consultation with cocktail historian David Wondrich and based on a 19th century recipe, would be a clever feather to stick in your Cosmopolitan’s cap.

      100% CRANBERRY JUICE OR CRANBERRY JUICE COCKTAIL?
      The best bet is 100% cranberry juice (unsweetened). Resist the urge to go with a cranberry juice cocktail. Different cranberry cocktails can have a variable amount of sugar, and this would make it far too difficult to balance the drink.
      Fresh, unsweetened cranberry juice is far too tart on its own—but with the perfect measure of simple syrup, it will come across as pleasant, if slightly cheeky, and add exactly the flavor, character, and sourness it was meant to. Also with cranberry juice, you can customize the sweetness and end up with far better color for your trouble.
      If you want to forgo the simple syrup in the recipe, you can substitute Ocean Spray Cranberry Juice Cocktail for the unsweetened cranberry juice: You’ll still get the necessary sweetness to balance the drink, and have one fewer ingredient to measure out. Not the worst outcome!
      VARIATIONS ON THE COSMOPOLITAN
      Watermelon Cosmo: 1.5 oz vodka, 1 oz triple sec, 0.5 oz fresh lime juice, 2 oz watermelon juice
      Cosmopolitan Strawberry: 2-4 fresh strawberries, 1 oz Cointreau, 0.25 oz fresh lime juice, 2 oz Absolut Citron (citrus vodka). Halve the strawberries (saving one half for garnish) and muddle the others with the Cointreau and lime juice. Add the vodka and ice, and shake well until cold to the touch. Strain into a martini glass and garnish with the reserved strawberry half.
      Rude Cosmopolitan: Substitute tequila for the vodka.
      Brazilian Cosmopolitan: Substitute cachaça for the vodka
      The 1934 Cosmopolitan: A dry gin in place of the vodka, a dash of Raspberry (framboise) sugar syrup in place of the cranberry juice

      MORE CLASSIC COCKTAILS LEGGI TUTTO

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      Get Excited: Introducing Walmart+

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      Free unlimited delivery and everyday low prices on groceries, gadgets, and more! Too good to be true? Thanks to Walmart+, it’s not: dinner is on the table fast this fall with less stress and more ease.

      Print

      Photography Credit: Walmart

      This post is written in partnership with Walmart. 
      The name Walmart is already synonymous with low prices, and today we’re excited to share how free unlimited delivery as soon as same day* can help you get dinner on the table tonight.
      Meet Walmart+, a different kind of membership service that will make your life easier this fall and holiday (and beyond).
      The Same Big Savings You Know and Love
      Because Walmart is the world’s largest retailer, they’re able to consistently offer everyday low prices. And of course that’s a huge draw, but with growing families at home quality is really important to our team, and thankfully that’s never sacrificed for price.

      Free Unlimited Delivery as Soon as Same Day

      Since there are thousands of Walmart stores across the country, chances are you’ve likely got one close to home. And free unlimited delivery for groceries and more can be a real lifesaver for busy parents … or busy anyone.
      Big bonus that you can’t find with other grocery delivery services: Walmart+ also delivers everything from household essentials, healthcare products, electronics and more! 

      Imagine being able to order your groceries and add an Instant Pot to your order. Or perhaps you forgot a birthday gift for your mother in law – it’s easy to tack that on, too. A new book for the kid’s remote learning this fall or some new hand weights for your at-home fitness situation? Done and done.

      No Delays, No Hassle
      You’ve probably been there: you order something from another online retailer and are promised your order will arrive by a certain date and then … it doesn’t. There are any number of reasons for these delays, but thankfully with Walmart+ that’s a thing of the past.
      Because they’re coming from your local store, your items don’t have to travel far to get to you. And with Walmart+ you have the option of selecting a one hour window for your delivery, so you don’t have to spend hours waiting for it to arrive.

      So, How Much Does it Cost?
      Good news! An annual Walmart+ membership is just $12.95/month or $98/year. In addition to the savings, quality and convenience there are other benefits, too: membership prices on fuel (save 5 cents per gallon at most Walmart and Murphy’s stores) and mobile scan & go, allowing you to check out with your phone to make in-store shopping fast, easy and contact-free!

      It’s easy to sign up today, and they’re offering a 15-day free trial, so now’s a great time to give it a spin!
      *See membership details. $35 minimum order. Restrictions apply. 

      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

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      12 Apple Recipes to Satisfy Your Fall Baking Needs

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      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

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      Classic Patty Melt

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      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

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      Tomato Irish Soda Bread Dinner Rolls with Fried Shallot Butter

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      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

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      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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