Layers of flavors and textures make this easy one pan meal a must! I tried it out last night and oh my!!
INGREDIENTS :
2 medium zucchinis
1/2 cup Panko Crumbs, plain or seasoned
1/3 cup grated parmesan cheese
3/4 tsp parsley, chopped
1/2 tsp of each garlic powder, onion powder + paprika
salt & pepper to taste
6 thin slices prosciutto
8 oz shredded mozzarella (I love the Creamy Melt)
1-2 tbs olive oil
chili pepper flakes, optional
INSTRUCTIONS:
Preheat your oven to 375 F. Line a metal 9×5 inch loaf pan with parchment paper. Lightly brush with olive oil.
Trim and slice your zucchini thinly lengthwise. Discard the outer skin slices. In a small plate, whisk together the breadcrumbs, grated parmesan, parsley, garlic powder, onion powder, paprika, salt & pepper to taste. Dredge the zucchini in the mixture pressing to adhere as best as possible.
Build: Sprinkle 1-2 tablespoons of the breadcrumb mixture on the bottom of the pan. Layer 3 slices of zucchini in your loaf pan, overlapping each other. Next, add three crinkled slices of prosciutto to cover and then the shredded mozzarella. Repeat once more. Finish with a layer of zucchini on top, more mozzarella and sprinkle on any remaining breadcrumb mixture, a pinch of grated parmesan, a drizzle of olive oil and the chili pepper flakes to taste.
Bake for 35 minutes and then remove from oven. Sprinkle fresh, chopped parsley over top. Let it set in the pan for 10-15 minutes prior to removing and slicing.
What makes this recipe so amazing is the sauce slow cooks for 5 hours the night before in a slow cooker. Light on the ricotta, but generous on the mozzarella and Parmesan. I have spent many hours perfecting this recipe … Continue reading →
One of my favorite cakes yet, this Earl Grey Cake was a test for a special order for someone who LOVES Earl Grey Tea. The cake layers are infused and finished with a silky Swiss Buttercream with Vanilla Bean Paste. Please be sure to fully read the recipe first before you begin to bake! Merci!
Note: Recipe adapted from Liv For Cake.
INGREDIENTS:
*Earl Grey Milk:
1 1/2 cup milk
1 tbsp Earl Grey Tea, heaping, loose leaf – I used French Bleu by Marriage Freres
1 1/2 cups unsalted butter, room temperature (3 sticks)
INSTRUCTIONS:
Earl Grey Milk: Bring milk and tea to boil in small saucepan. Turn off heat, cover and steep for 10 minutes. Strain and measure out 1 cup.
Cake: Preheat oven to 350F. Grease and flour 2-3 cake rounds and line with parchment. This recipe would make 3 layers of 5″ or 6″ cake rounds. Smaller and taller cakes are most popular today.
In medium mixing bowl, whisk together flour, baking powder, tea, and salt until combined. Set aside for later.
In stand mixer fitted with paddle attachment, cream the butter and sugar on medium until lighter in color and fluffy. reduce speed and add eggs one at a time. add vanilla bean paste.
To the butter/sugar mixture in stand mixer, alternate adding flour mixture and Earl Grey milk, starting and ending with the flour, fully incorporating after each addition.
Evenly distribute cake batter between prepared pans.
Bake for approximately 30-35 minutes until toothpick inserted into center of cake comes out mostly clean. Careful not to overtake this cake or it will be dry. Allow cakes to cool completely.
Make Earl Grey Syrup: Place sugar, water and tea in small saucepan. Bring to boil and simmer for 2 minutes. Remove from heat and steep for 5 minutes. Strain and cool completely.
Make Vanilla Swiss Buttercream: Place egg whites and sugar in bowl of stand mixer and whisk until combined. Place this bowl over a double boiler on the stove, whisking constantly until mixture is hot (160F) and no longer grainy to the touch, You need to use a candy thermometer to watch the tenperature! Too hot and the whites will cook and curdle, too low and the meringue won’t whip as well and the whites will not have cooked to a safe temperature. Place the bowl back on your stand mixer and whisk on medium high until meringue is stiff and cooled, about 5-10 minutes. Switch to paddle attachment and slowly add the cubed butter and mix until smooth. See notes below. Add vanilla bean paste and mix until incorporated.
Assembly: Place one layer of cake on cake dish or stand and brush generously with 3-4 tbsp of the Early Grey syrup. Top with a gerneous layer of the Vanilla Swiss Buttercream and spread evenly. Repeat with remaining layers. Frost and smooth the outside of the cake with a thin crumb coat. Chill to set. Decorate top, and sides if desired, by piping rosettes on the top, or using a small metal pastry tip (Wilton 1M or 2D) pie a bunch of messy small stars all over the cake to create the hydrangea blossom look. Feel free to color your frosting using gel paste colors.
Keep cake refrigerated if not serving right away. Serve cake at room temperature to allow the frosting to soften.
NOTES: Make sure there are no egg yolks in the egg whites or the meringue will not stiffen. The Buttercream make look like it is breaking apart or curdled at some point but just keep mixing and it will all come back together. Featured in this post is a single layer 5″ cake with mounds of Buttercream on the top. It was enough for 6! The Birthday cake that I made for the special order was 2 thick 6″ layers, with 8 large Buttercream Rosettes pipped on top and then topped with Chocolate Macarons. See photo below.
After all, this is the season for everything pumpkin! INGREDIENTS: 2 cups heavy or light cream, or half-and-half 1 vanilla bean, split lengthwise, or 1 teaspoon vanilla bean paste ⅛ teaspoon sea salt 5 egg yolks ½ cup sugar, more for topping 1 teaspoon Pumpkin Pie … Continue reading →
1 cup tomato sauce – I used @Barilla Tomato & Basil Sauce
Handful of cherry tomatoes
INSTRUCTIONS
Prepare the bell peppers: Wash and cut 1/4thof the side of each pepper to create “boats, leaving stem in tack on top. Dice the removed tops and reserve.
In oven-proof skillet heat 1 tbs. olive oil and sauté diced bell pepper and zucchini until just soft. Add a pinch of salt and remove from skillet to large mixing bowl. In same skillet, sauté diced mushrooms in oil, adding extra as needed, until softened and brown. Add minced garlic, salt and pepper cooking one more minute. Transfer to bowl with vegetables.
Still in the same skillet, cooked ground turkey quickly over med-high heat in 1 tbs. oil until brown. This will continue to cook in the oven so do not overcook. Season with salt & pepper and add the vegetable mixture and mix to combine. Toss in cooked quinoa, fresh herbs and shredded cheese, mix together. Let cool slightly.
In the same skillet, add 1 cup of tomato sauce as a base. Fill Bell peppers with turkey vegetable mixture, packing them full and rounded at the top. Arrange the stuffed peppers in the skillet. Top with a pinch of shredded cheese if desired. Fill any voids/spaces with a handful of cherry tomatoes. They will roast in the oven and add to the sauce.
Preheat oven to 400°. Bake stuffed peppers for 45-60 minutes, covering tops with foil if they start to brown too much. Remove from oven and let cool slightly before serving.
To serve: Place one whole stuffed pepper in a low soup plate or bowl, spoon skillet sauce over tops and garnish with fresh herbs.
I discovered this amazing dish a few years ago when I moved to Georgia and got into BBQ and smoking my own brisket. The origin is unclear but both Brunswick, GA and the county of Brunswick in VA lay claim … Continue reading →
Cooper ran out of her homemade dog biscuits while I was in Paris, so now that I am back in Georgia and tracking Irma today, I am rolling out a new batch! This recipe is so quick and easy to … Continue reading →
What could be better this Thanksgiving, and Christmas, than cranberries and pomegranates together on top of crusty slices of baguette? Make the salsa ahead and freeze for easy entertaining. Crostini can be made weeks in advance and stored in airtight … Continue reading →
Use day old Artisan Sourdough Boules to make this delicious, sweet treat to share! Makes 1 Boule Ingredients: 1 Artisan Sourdough Boule Honey Butter: ½ cup butter, softened ¼ cup confectioner’s sugar ¼ honey 1 tsp vanilla Cinnamon Sugar: 1 … Continue reading →
Lavender Madeleines
French For A While! 