Savory Simple http://www.savorysimple.net A Recipe Blog Mon, 18 Aug 2014 23:31:40 +0000 en-US hourly 1 http://wordpress.org/?v=3.9.2 Summer Corn Soup http://www.savorysimple.net/summer-corn-soup/ http://www.savorysimple.net/summer-corn-soup/#comments Mon, 18 Aug 2014 23:31:40 +0000 http://www.savorysimple.net/?p=13641 I’m back, bitches! I’ve been home from our amazing Europe trip for over a week but I’ve been having a very difficult time getting back into the swing of things. I was sure I’d have a recipe post up before now but apparently my creativity is still on vacation. I’m still sorting through all of […]

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This healthy summer corn soup is incredibly rich without using any butter or cream! It's the best corn soup you'll ever make at home.

I’m back, bitches! I’ve been home from our amazing Europe trip for over a week but I’ve been having a very difficult time getting back into the swing of things. I was sure I’d have a recipe post up before now but apparently my creativity is still on vacation. I’m still sorting through all of our Germany and Prague photos and plan to share some of them in my next post so keep an eye out.

This healthy summer corn soup is incredibly rich without using any butter or cream! It's the best corn soup you'll ever make at home.

In the meantime, I have an amazing summer corn soup recipe to share with you. If it’s hot and humid where you are, soup might not be what you’re craving but this isn’t a recipe that can be enjoyed properly in the colder months. The secret is fresh, sweet, summer corn as well as the cobs themselves, which I use to make a stock.

This healthy summer corn soup is incredibly rich without using any butter or cream! It's the best corn soup you'll ever make at home.

Corn stock takes this soup to the next level. It’s rich and creamy without the use of butter or heavy cream. I used chicken stock for some added savoriness but for a vegetarian soup simply use vegetable stock. As always, I highly recommend using homemade stock. If that’s not possible, use a low sodium store-bought stock.

This healthy summer corn soup is incredibly rich without using any butter or cream! It's the best corn soup you'll ever make at home.

Summer Corn Soup
 
Prep time
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Author:
Serves: 8-10 servings
Ingredients
  • 8 ears fresh corn
  • 2 quarts water
  • 1 tablespoon extra virgin olive oil
  • 2 cups yellow onion, diced (approximately 1 medium onion)
  • 2 cloves garlic, minced
  • ½ teaspoon kosher salt
  • 2 cups chicken or vegetable stock, preferably homemade
  • optional garnish: creme fraiche and chives
Instructions
  1. Slice the kernels from each corn cob and place in a bowl. Set aside.
  2. Break each corn cob in half and place in a large dutch oven or stock pot. Cover the cobs with 2 quarts of cold water. Bring the water to a boil and turn the heat to low. Simmer, uncovered, for 40 minutes.
  3. While the corn cobs are simmering, heat the olive oil in a large pot over medium low heat. Add the onions and cook until translucent, approximately 2 minutes, then add the garlic, salt and reserved corn. Cook for several minutes until the corn is soft, stirring frequently, and then remove from the heat and cover.
  4. Once the corn cobs have finished simmering, strain the liquid and add 2 cups of it to the corn mixture along with 2 cups of stock. If the corn stock has reduced to less than 2 cups, simply add more stock or plain water. Simmer the ingredients together over medium heat for an additional 15 minutes, covered.
  5. Ladle the soup into a blender and puree in batches. Press the soup through a food mill or fine mesh strainer. Season with salt and pepper to taste. If a thinner consistency is desired, add additional stock (use the corn stock if there’s any leftover).
  6. If using, garnish with creme fraiche and chives before serving.

 

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Goat Cheese Mousse with Roasted Blueberries http://www.savorysimple.net/goat-cheese-mousse-roasted-blueberries/ http://www.savorysimple.net/goat-cheese-mousse-roasted-blueberries/#comments Tue, 29 Jul 2014 07:48:18 +0000 http://www.savorysimple.net/?p=13607 Hello from Germany! I prepared and photographed this easy summer dessert just before leaving the United States for our summer vacation. We’ve been having an amazing time abroad. Germany is absolutely gorgeous and I feel so lucky to be visiting (and staying with very generous friends).   I assumed I would use this post to share photos […]

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This Goat Cheese Mousse with Roasted Blueberries is a simple, light and elegant dessert that's perfect for summer. Only 4 ingredients!

Hello from Germany! I prepared and photographed this easy summer dessert just before leaving the United States for our summer vacation. We’ve been having an amazing time abroad. Germany is absolutely gorgeous and I feel so lucky to be visiting (and staying with very generous friends).  

This Goat Cheese Mousse with Roasted Blueberries is a simple, light and elegant dessert that's perfect for summer. Only 4 ingredients!

I assumed I would use this post to share photos and stories from abroad, but honestly I’m kind of exhausted. It has been non-stop adventure since we arrived and today is our first chance to rest. We’ve been leaving at 8am and often not returning to the flat until 10-11pm. But I wouldn’t have it any other way. I am enamored with the historic villages, cobblestone streets and old castles. More castles than I could have ever imagined. Each town is more beautiful than the next. Tomorrow we’re hopping on a train to Berlin. After that we’ll be headed to Prague.

This Goat Cheese Mousse with Roasted Blueberries is a simple, light and elegant dessert that's perfect for summer. Only 4 ingredients!

I will return home in a couple weeks but for now I leave you with a simple summer dessert. With only 4 ingredients, this goat cheese mousse is surprisingly light and delicate. Feel free to swap out the blueberries with your favorite summer fruit.

This Goat Cheese Mousse with Roasted Blueberries is a simple, light and elegant dessert that's perfect for summer. Only 4 ingredients!

Goat Cheese Mousse with Roasted Blueberries
 
Prep time
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Total time
 
Author:
Serves: 6-8 servings
Ingredients
  • 1½ cups heavy cream, cold
  • ¼ cup granulated sugar
  • 5 ounces goat cheese, room temperature
  • 2-3 cups blueberries
Instructions
  1. Preheat the oven to 400 degrees F and line a baking sheet with aluminum foil. Place the goat cheese in a large bowl and set aside.
  2. In a large stand mixer with the whisk attachment, beat the heavy cream and sugar to a stiff peak (this can also be done by hand.)
  3. Spoon half of the whipped cream into the bowl with the goat cheese and vigorously whisk until smooth. Add the remaining whipped cream and gently fold to combine. Cover and chill in the refrigerator.
  4. Place the blueberries on the prepared baking sheet and roast in 4 minute intervals, shaking the pan at each interval to ensure that the berries roast evenly. They should be nice and roasted after 12-16 minutes.
  5. Spoon the mousse into small bowls and top with the roasted blueberries.
Notes
For best results, serve the mousse within 2-3 hours.

 

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Peach Bourbon Cupcakes http://www.savorysimple.net/peach-bourbon-cupcakes/ http://www.savorysimple.net/peach-bourbon-cupcakes/#comments Mon, 21 Jul 2014 11:13:35 +0000 http://www.savorysimple.net/?p=13587 I have always had a very difficult time with jet lag. It was a struggle for Jeff and I early in our relationship. We both love to travel and took several international trips together before getting married. He’s the type of traveler I always wanted to be; he can hop off a red eye flight, force himself to stay […]

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Summer peaches, boozy buttercream... what more does one need in a cupcake? You NEED these Peach Bourbon Cupcakes from Savory Simple!

I have always had a very difficult time with jet lag. It was a struggle for Jeff and I early in our relationship. We both love to travel and took several international trips together before getting married. He’s the type of traveler I always wanted to be; he can hop off a red eye flight, force himself to stay awake after we land and then wake up the next day energized and ready see the sights. Me, not so much.

Summer peaches, boozy buttercream... what more does one need in a cupcake? You NEED these Peach Bourbon Cupcakes from Savory Simple!

My entire body seems to rebel during the first few days of an overseas trip. It can take me up to a week to completely recover and feel like myself. It’s difficult enough when I lose a night of sleep (I am terrible at sleeping on flights). But the combination of that plus turning the clock ahead 6 hours or more sets off a chain reaction in my body that involves exhaustion and sometimes even stomach issues (which I will not detail in a cupcake post). Japan was the worst. My body had no idea how to process an 11 hour time difference after a 17 hour flight.

Summer peaches, boozy buttercream... what more does one need in a cupcake? You NEED these Peach Bourbon Cupcakes from Savory Simple!

We’re headed to Germany and the Czech Republic on Wednesday and for the first time ever, I have a plan of attack against the jet lag. I think it’s brilliant but everyone else keeps telling me I’m crazy. They are wrong. I’m a freaking genius.

Summer peaches, boozy buttercream... what more does one need in a cupcake? You NEED these Peach Bourbon Cupcakes from Savory Simple!

I’ve been slowly adjusting my internal clock (EST) to align with Germany time (CET). Melatonin has been a huge help. I take it a bit earlier every evening. This morning I woke up at 4:45am. Tomorrow I’m waking up at 4:15am. The morning of our flight I’m aiming for some time between 3:30am and 4:00am. Brilliant, right? Or crazy.

Whether all of this effort will work or not remains to be seen. But I am very optimistic! I’ve been falling asleep very early. I think it will help me pass out on the plane and will hopefully make the transition easier than it has been on previous journeys. Fingers crossed.

Summer peaches, boozy buttercream... what more does one need in a cupcake? You NEED these Peach Bourbon Cupcakes from Savory Simple!

I have a few recipes lined up for while I’m away but not much. It’s time to try and unplug for a bit, at least slightly. I think these cupcakes will more than make up for any lag in new posts. They’re really amazing if you love summer peaches as much as I do. The bourbon is very complimentary and adds a real kick to the buttercream.

Summer peaches, boozy buttercream... what more does one need in a cupcake? You NEED these Peach Bourbon Cupcakes from Savory Simple!

Peach Bourbon Cupcakes
 
Prep time
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Author:
Serves: 12 cupcakes
Ingredients
for the cupcakes
  • 3½ ounces (3/4 cups) all purpose flour
  • ½ teaspoon ground cinnamon
  • 1 teaspoon baking powder
  • ½ teaspoon kosher salt
  • ¼ cup cornstarch
  • ⅓ cup heavy cream
  • 3 tablespoons bourbon
  • 3 ounces unsalted butter, room temperature
  • 4 ounces (1/2 cup) granulated sugar
  • 4 ounces (1/2 cup) brown sugar
  • 2 large eggs, room temperature
  • 1 cup chopped ripe peaches (approximately 1½ peaches)
for the buttercream:
  • 1 ripe peach, pitted
  • ⅓ cup (2½ ounces) granulated sugar
  • 3 tablespoons water
  • 3 egg whites
  • 8 ounces unsalted butter, room temperature
  • 2 tablespoons bourbon
  • optional: 1-2 drops orange food coloring
Instructions
prepare the cupcakes
  1. Preheat the oven to 350 degrees F. Place an oven rack in the middle position. Lightly spray a cupcake pan with cooking spray or fill it with cupcake liners first and then lightly spray them with cooking spray.
  2. In a medium bowl, whisk together the flour, cinnamon, baking powder, salt and cornstarch. In a separate bowl, whisk together the heavy cream and bourbon.
  3. In a stand mixer with the paddle attachment, cream the butter and sugars together on low speed for 5 minutes. Add the eggs, one at a time, allowing each egg to incorporate before adding the next one. Use a spatula to scrape down the side of the bowl. With the mixer still on low, quickly alternate between adding the flour mixture and liquid ingredients over approximately 30-60 seconds. Scrape down the sides of the bowl all the way to the bottom and then turn the mixer on medium speed for 30 seconds. Stir in the chopped peaches by hand.
  4. Evenly distribute the batter between the 12 cupcake tins. Bake for approximately 22 minutes, or until a toothpick comes out clean. Allow the cupcakes to cool for 5-10 minutes, then carefully remove them from the pan to a cooling rack. The cupcakes can stay in the refrigerator for up to 48 hours before frosting, if desired.
prepare the buttercream
  1. Place the pitted peach in a sturdy blender and puree until smooth. Peeling it first is optional but recommended if using an older blender.
  2. Add sugar and water to a medium sized sauce pot. Cover and turn the heat to high. Once the liquid begins to simmer and steam has developed, remove the cover (this helps prevent crystallization). Using a candy thermometer, cook the sugar to the soft boil stage, 235-240 degrees F.
  3. While the sugar is simmering, whisk the eggs on high speed in a stand mixer with the whisk attachment until they reach a soft peak.
  4. Turn the mixer speed down to medium low and very slowly pour the syrup down the side of the bowl into the egg whites. Don’t pour the hot syrup directly into the meringue or the eggs might scramble.
  5. Once the syrup is incorporated, turn the mixer to high speed and allow the mixture to continue forming a stiff peak while cooling down. Mix on high until the meringue has reached room temperature. Optionally, ice packs can be placed around the bowl to speed up this 15-20 minute process.
  6. Once the meringue is room temperature, very slowly begin incorporating the soft butter on medium speed. Once all of the butter has been incorporated, turn the mixer up to high high and very slowly add ¼ cup of the peach puree, bourbon and food coloring, if using. If the mixture starts to curdle at any point, microwave 2 tablespoons of it for 5-7 seconds and then incorporate it back into the buttercream on high speed. That should bring it back together.
  7. Pipe the buttercream frosting onto the cupcakes and serve.
Notes
Additional chopped peaches (up to 1 cup) may be added to the cupcake batter. Just note that this will likely create leftover batter.

All granulated sugar may be used in the cupcakes as opposed to 50% granulated sugar and 50% brown sugar. The cupcakes will be slightly paler in appearance but will still taste excellent.

 

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Individual Pizzas with Pomodoro, Burrata and Balsamic http://www.savorysimple.net/individual-pizzas-pomodoro-burrata-balsamic/ http://www.savorysimple.net/individual-pizzas-pomodoro-burrata-balsamic/#comments Thu, 17 Jul 2014 15:38:20 +0000 http://www.savorysimple.net/?p=13563 A few days ago someone posted on Facebook asking us to list our five favorite foods. After careful consideration, here’s what I came up with: Pizza Sushi Avocados Ice Cream Cool Ranch Doritos I’m so healthy, I know.  Out of all of my favorite foods, pizza is definitely at the top of the list for me. […]

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These individual pizzas with pomodoro sauce, burrata cheese and balsamic glaze are a perfectly portioned meal.

A few days ago someone posted on Facebook asking us to list our five favorite foods. After careful consideration, here’s what I came up with:

  1. Pizza
  2. Sushi
  3. Avocados
  4. Ice Cream
  5. Cool Ranch Doritos

I’m so healthy, I know.  Out of all of my favorite foods, pizza is definitely at the top of the list for me. I swear I could eat it every day.

These individual pizzas with pomodoro sauce, burrata cheese and balsamic glaze are a perfectly portioned meal.

Have you ever tried making pizza at home? It’s pretty easy even for beginners and in my opinion homemade tastes so much better. Most delivery pizza chains are way too greasy for me. I don’t think good pizza should be greasy. It should have quality ingredients that you can really taste.

These individual pizzas with pomodoro sauce, burrata cheese and balsamic glaze are a perfectly portioned meal.

Jeff and I like very different toppings so we both prefer personal pizzas instead of larger ones. He likes those meat lovers’ pizzas topped with sausage and pepperoni. I prefer sweet and spicy toppings (my favorite pizza is pineapple with lots of crushed red pepper). Balsamic glaze has been a recent favorite of mine. It compliments all of the other ingredients very well and also adds that sweetness I usually get from the pineapples.

These individual pizzas with pomodoro sauce, burrata cheese and balsamic glaze are a perfectly portioned meal.

Burrata cheese is an amazing alternative to regular mozzarella. It looks like mozzarella but when you cut into it the center is more like creamy ricotta. Because of this I prefer adding it to the pizza without actually heating it up. It basically melts on its own.

These individual pizzas with pomodoro sauce, burrata cheese and balsamic glaze are a perfectly portioned meal.

I use Delallo Pomodoro Fresco Marinara Sauce and it works wonderfully with the other ingredients. Balsamic glaze can be found in most grocery stores in the oil and vinegar section. I’ve included instructions for making it on your own, if you prefer.

These individual pizzas with pomodoro sauce, burrata cheese and balsamic glaze are a perfectly portioned meal.

Individual Pizzas with Pomodoro, Burrata and Balsamic
 
Prep time
Cook time
Total time
 
Author:
Serves: 9-10 individual pizzas
Ingredients
pizza dough
  • 2½ cups all purpose flour
  • 1 teaspoon active dry yeast
  • 1 teaspoon granulated sugar
  • optional: 1 teaspoon fresh rosemary or oregano
  • 1 cup warm water
  • 1 teaspoon extra virgin olive oil
  • 1 egg yolk
  • 1 teaspoon kosher salt
additional ingredients
  • extra virgin olive oil as needed
  • 1½ -2 cups pomodoro sauce (I used DeLallo Pomodoro Fresco Sauce)
  • 16 ounces burrata cheese
  • balsamic glaze
Instructions
  1. In a food processor, combine flour, yeast, sugar and herbs, if using. With the machine running, add the warm water and allow the dough to come together for around 20-30 seconds. Let the dough rest for 5 minutes, then add the olive oil, egg yolk and salt and run the machine for another 30 seconds. Place the dough in a large oiled bowl and cover. Allow it to double in size, approximately 30-45 minutes. Dough can be refrigerated for up to 24 hours before using.
  2. Roll dough into 2 ounce ball (you should get 9-10 of them total). The dough will be sticky. If it’s difficult to work with, rub some olive oil on your hands.
  3. Heat up a skillet over medium heat and brush it with a small amount of olive oil.
  4. Using your hands or a rolling pin, stretch one of the dough balls until it’s thin and approximately 6 inches in diameter. Place on the preheated skillet and cook for 2-3 minutes, until golden. Flip and cook for another 2-3 minutes, until the dough is cooked through. Repeat with the remaining dough. If the oil ever begins to smoke from the skillet becoming to hot, simply remove it from the heat for a minute before continuing. The flatbreads can be stored for up to 48 hours in the refrigerator before using.
  5. When you’re ready to prepare the pizzas, heat up the pomodoro sauce over medium heat in a small saucepan. Ladle 2-3 tablespoons of sauce onto each flatbread and top with torn pieces of burrata cheese. Drizzle with balsamic glaze and serve.
Notes
Balsamic glaze can usually be found near regular balsamic vinegar at the grocery store. To prepare your own, use a sturdy saucepan and bring balsamic vinegar to a simmer (you may want to open a window, the smell can be intense). Reduce the vinegar until it reaches a syrup consistency. A good indicator is when the liquid has reduced to ⅓ its original volume.

 

Disclaimer: I was paid to develop a recipe for Delallo. As always, all opinions are my own!

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Bread and Butter Pickles http://www.savorysimple.net/bread-butter-pickles/ http://www.savorysimple.net/bread-butter-pickles/#comments Sun, 13 Jul 2014 20:41:36 +0000 http://www.savorysimple.net/?p=13549 When I received a large quantity of kirby cucumbers in last week’s CSA basket, I immediately knew what I would be making with them. I’ve always liked pickles, but I LOVE bread and butter pickles. There’s something so satisfying about their sweet and acidic flavors. They’re a great way to add some crunch and sweetness to […]

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Lightly sweetened and fragrant from mustard seeds, celery seed and turmeric, these bread and butter pickles are a summer delight.

When I received a large quantity of kirby cucumbers in last week’s CSA basket, I immediately knew what I would be making with them. I’ve always liked pickles, but I LOVE bread and butter pickles. There’s something so satisfying about their sweet and acidic flavors. They’re a great way to add some crunch and sweetness to a sandwich (such as these pulled pork sliders) or served as a simple summer snack. 

Lightly sweetened and fragrant from mustard seeds, celery seed and turmeric, these bread and butter pickles are a summer delight.

I find that some bread and butter pickle recipes use way too much sugar. This version is sweet without being cloying. I use 3/4 cup granulated sugar for 1 1/2 quarts of pickles and I suspect that the sugar quantity could be cut down even further without sacrificing the flavor.

Lightly sweetened and fragrant from mustard seeds, celery seed and turmeric, these bread and butter pickles are a summer delight.

Mustard seed and celery salt provide a wonderful flavor and turmeric gives the onions a lovely yellow hue. I don’t bother canning these pickles since we go through them so quickly but you can certainly do so. Without canning these will stay good in the refrigerator for up to 2 weeks.

Lightly sweetened and fragrant from mustard seeds, celery seed and turmeric, these bread and butter pickles are a summer delight.

Bread and Butter Pickles
 
Prep time
Cook time
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Author:
Serves: 1½ quarts
Ingredients
  • 2 pounds kirby cucumbers
  • 1 medium yellow onion (12 ounces), sliced thin
  • ¼ cup coarse salt
  • 1½ cups apple cider vinegar
  • ¾ cup granulated sugar
  • 1¼ teaspoon whole mustard seed
  • ½ teaspoon ground turmeric
  • 1 teaspoon ground celery seed
Instructions
  1. Slice the cucumbers evenly, discarding the ends, and place in a large bowl along with the yellow onion and salt. Cover the ingredients with cold water. Cover the bowl with plastic wrap and allow to sit at room temperature for 2-3 hours. Drain the cucumbers and onions in a colander, rinsing thoroughly.
  2. In a dutch oven or large saucepan, combine the vinegar, sugar, mustard seed, turmeric and celery seed. Bring to a boil, add the cucumbers and onions, and cook for 2 minutes, stirring.
  3. Remove from the heat, place in airtight jars and store in the refrigerator for up to 2 weeks.

 

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Chocolate Cherry Pancakes http://www.savorysimple.net/chocolate-cherry-pancakes/ http://www.savorysimple.net/chocolate-cherry-pancakes/#comments Tue, 08 Jul 2014 22:53:11 +0000 http://www.savorysimple.net/?p=13533 My energy level has always fluctuated dramatically. It evens out slightly when I cut sugar and grains from my diet but never completely normalizes. I think in my case it’s more an issue of brain chemistry than blood sugar (though it can definitely be a combination of both). It’s a good thing I managed to get slightly […]

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These decadent Chocolate Cherry Pancakes are thick, fluffy, and perfect for summer brunch.

My energy level has always fluctuated dramatically. It evens out slightly when I cut sugar and grains from my diet but never completely normalizes. I think in my case it’s more an issue of brain chemistry than blood sugar (though it can definitely be a combination of both). It’s a good thing I managed to get slightly ahead before the holiday weekend because so far I am a complete zombie this week.

These decadent Chocolate Cherry Pancakes are thick, fluffy, and perfect for summer brunch.

Every day last week I was testing 3 recipes along with 2-3 photo shoots. It was nonstop from the moment I woke up to the time I collapsed in bed. I wish I could bottle that energy for days like today. We’re leaving for Germany and the Czech Republic in just over 2 week and I am in a slight panic over everything I still need to finish before then.

These decadent Chocolate Cherry Pancakes are thick, fluffy, and perfect for summer brunch.

These chocolate cherry pancakes were one of the many recipes I created and photographed during my energy rush. They’re thick, fluffy and not overly sweet which is just how I like my pancakes. The batter is slightly thicker than normal and thanks to some baking powder and baking soda, they fluff up nicely when they hit the skillet.  I like them with a light drizzle of maple syrup, but another great option would be to make a cherry compote topping. To do this, simply macerate some chopped up cherries in sugar for 30 minutes (approximately 1/2 – 1 tablespoon per cup of cherries) and then cook them down in a small saucepan over medium heat. Easy and perfect for Sunday brunch.

These decadent Chocolate Cherry Pancakes are thick, fluffy, and perfect for summer brunch.

Chocolate Cherry Pancakes
 
Prep time
Cook time
Total time
 
Author:
Serves: 4-6 servings
Ingredients
  • 10 ounces (2 cups) all purpose flour
  • 3 tablespoons granulated sugar
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 2 tablespoons unsweetened cocoa powder
  • ½ teaspoon kosher salt
  • 2 cups buttermilk
  • 1 large egg
  • 3 tablespoons unsalted butter, melted and cooled
  • 2 cups cherries, pitted and chopped (think blueberry size)
  • high heat oil (such as coconut or ghee) for cooking
Instructions
  1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cocoa powder, and salt. In a separate bowl, whisk together the buttermilk, egg and butter.
  2. Pour the liquid ingredients into the dry ingredients along with the chopped cherries. Stir until just combined. The less you stir, the lighter the pancakes will be.
  3. Heat a large skillet over medium heat for 3 minutes. Add approximately 1 teaspoon of cooking oil followed by some pancake batter (I like to use a cookie scoop or ladle to keep the pancakes even). Cook until bubbles begin appearing on the pancakes, 2-3 minutes, and then flip. Cook for another 1½-2 minutes until the pancakes are cooked through. Remove the pancakes to a plate and repeat this process with the remaining batter.
  4. Serve warm with maple syrup or your favorite pancake toppings.

 

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Grilled Zucchini Salad with Feta and Sweet Croutons http://www.savorysimple.net/grilled-zucchini-salad-feta-sweet-croutons/ http://www.savorysimple.net/grilled-zucchini-salad-feta-sweet-croutons/#comments Wed, 02 Jul 2014 11:12:30 +0000 http://www.savorysimple.net/?p=13518 A few years ago I wrote a post called Salads 101: Everything You Need To Know, which discussed how to create a perfectly balanced salad based around our four main tastes: sweet, salty, bitter and sour. This salad has every one of these taste components and it’s awesome. There aren’t a ton of ingredients here. To create that […]

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This Grilled Zucchini Salad with Feta and Sweet Croutons offers a perfect balance of flavors.

A few years ago I wrote a post called Salads 101: Everything You Need To Know, which discussed how to create a perfectly balanced salad based around our four main tastes: sweet, salty, bitter and sour. This salad has every one of these taste components and it’s awesome.

This Grilled Zucchini Salad with Feta and Sweet Croutons offers a perfect balance of flavors.

There aren’t a ton of ingredients here. To create that perfect balance I use baby arugula (bitter), Hawaiian sweet rolls (sweet), lemon juice (sour) and good quality feta cheese (salty). I recommend using the feta blocks that come packed in water as opposed to the pre-crumbled stuff. It costs a little bit more but it’s really worth it when you have a dish that relies on just a few basic ingredients. If you’ve never tried Hawaiian sweet rolls, take note that they’re not sugary sweet. They have a light honey-flavored sweetness.

This Grilled Zucchini Salad with Feta and Sweet Croutons offers a perfect balance of flavors.

Grilled Zucchini Salad with Feta and Sweet Croutons
 
Cook time
Total time
 
Author:
Serves: 2 salads
Ingredients
  • 2 Hawaiian sweet rolls, cubed (see notes)
  • 1 zucchini, sliced into quarters lengthwise
  • ¼ cup good quality feta, crumbled
  • 2 tablespoons extra virgin olive oil, plus more for croutons
  • 1 tablespoons fresh lemon juice
  • salt and fresh ground black pepper
  • baby arugula
Instructions
  1. Preheat the oven to 350 degrees F. Line a baking sheet with aluminum foil.
  2. Place the cubed sweet rolls in a bowl and toss with a small amount of olive oil. Place the rolls on the prepared baking sheet and sprinkle with salt. Toast in the oven, checking every 5 minutes and flipping when the bottoms turn golden so that they crisp evenly. This should take around 15 minutes total. Set aside.
  3. Preheat a grill until very hot. Brush a light coating of high heat oil or clarified butter on the zucchini. Place the zucchini slices on the grill and cook for 2 minutes, uncovered, then flip and cook the other sides for an additional 2 minutes.
  4. Place the 2 tablespoons olive oil, lemon juice, and a pinch of salt and pepper into a jar with a tight fitting lid. Shake vigorously to emulsify the ingredients.
  5. Place a large handful of baby arugula on 2 salad plates. Top each salad with 2 slices of zucchini, 2 tablespoons of feta and some of the croutons (there may be leftover croutons; save for later use).
  6. Drizzle lightly with vinaigrette.
Notes
It's best to used 1-2 day old sweet rolls because they will be much easier to cut into croutons. I used King's Hawaiian Sweet Rolls.

Disclaimer: I was paid to develop a recipe for King’s Hawaiian Sweet Rolls. As always, all opinions are my own. For more information about King’s Hawaiian products and to find more delicious recipes, visit the King’s Hawaiian website and like them on Facebook!

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Cantaloupe Gazpacho http://www.savorysimple.net/cantaloupe-gazpacho/ http://www.savorysimple.net/cantaloupe-gazpacho/#comments Sun, 29 Jun 2014 21:21:35 +0000 http://www.savorysimple.net/?p=13480 When I was in middle school I wanted to be a movie star. I thought I loved acting. Being on stage gave me a sense of control and purpose. In life I was painfully shy and socially awkward, but on stage I was the center of attention. I knew all my lines and people always applauded for […]

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This Cantaloupe Gazpacho is a seasonal, sweet and savory chilled soup. Try serving it in a pitcher at summer parties!

When I was in middle school I wanted to be a movie star. I thought I loved acting. Being on stage gave me a sense of control and purpose. In life I was painfully shy and socially awkward, but on stage I was the center of attention. I knew all my lines and people always applauded for me at the end. They would stare, but it was because they were watching me perform. I was addicted to their applause. It sounds so pathetic, but that’s how desperate I was at the time for people to like me. 

This Cantaloupe Gazpacho is a seasonal, sweet and savory chilled soup. Try serving it in a pitcher at summer parties!

In the summer of ’92 I attended a theater camp in upstate New York called Stagedoor Manor. The camp prided itself on A-list alumni including Robert Downey Jr and Natalie Portman. It was the summer before I entered high school. I was still trying to shake the very unpleasant experience of middle school, where I was a huge outcast even among other outcasts. I was petrified at the thought of high school. But summer camp was full of promise. It was a new environment with brand new people who wouldn’t know I was a loser. I was an actress and I was going to be with other serious actors.

This Cantaloupe Gazpacho is a seasonal, sweet and savory chilled soup. Try serving it in a pitcher at summer parties!

That’s not what happened. For the first two weeks I was my usual awkward self with no social skills, trying too hard to make people like me. My roommate was a beautiful, lanky blonde named Shae whose main purpose at camp seemed to be learning how to model and calling me fat. It was middle school all over again. It would take a few more years for this to completely sink in, but theater camp was where it first dawned on me that I didn’t love acting. It was simply a chance to be someone else for awhile. To be a confident and important person.

It seemed like camp was going to be a complete waste. And then I met Lisa.

This Cantaloupe Gazpacho is a seasonal, sweet and savory chilled soup. Try serving it in a pitcher at summer parties!

I remember keeping my distance from her at first because I could see she was another outcast and I was trying so very hard to belong. But I just wasn’t like everyone else and none of them seemed to like me. Even the director of my summer play, Godspell, seemed to dislike me. Lisa was also in the cast. Slowly but surely, we bonded over our mutual distaste for the theater girls and our shared love of bad heavy metal and being weird. I can remember her strumming ’18 and Life’ on the acoustic guitar as we both dramatically sang along with all of our teenage angst. One evening she took me for a walk into the woods near the main building. I was stunned to see many campers and even camp counselors hanging out and smoking. Lisa handed me a cigarette and I gladly took it, happy to finally belong. Even if it was with the outcasts, once again.

It would take me a few more years to move past my desire to be an actress. To realize that for me it was all about being in control of my life. Lisa and I remained long distance friends for a few years and then gradually lost touch. I wish I knew where she was today.

This Cantaloupe Gazpacho is a seasonal, sweet and savory chilled soup. Try serving it in a pitcher at summer parties!

If you enjoy this gazpacho recipe, you might enjoy these recipes as well:

Cherry Gazpacho
Peach Gazpacho
Roasted Tomato Gazpacho

Cantaloupe Gazpacho
 
Author:
Serves: 4-6 servings
Ingredients
  • 1 ripe cantaloupe (or 2 pounds peeled and seeded cantaloupe)
  • 1 medium cucumber, peeled and seeded (approximately 1½ cups)
  • ¼ cup shallots, chopped (approximately 1 small shallot)
  • ¼ cup fresh basil
  • ¼ teaspoon minced garlic
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoon white wine vinegar
  • 1 tablespoon fresh squeezed lemon juice
  • ¼ teaspoon kosher salt or to taste
  • fresh ground black pepper to taste
Instructions
  1. Cut the cantaloupe in half and scoop out the seeds, discarding them. Slice each cantaloupe half into quarters and use a large spoon to scoop the fruit into a blender, discarding the skin.
  2. Add the cucumber, shallots, basil, garlic, vinegar, lemon juice and salt to the blender. Add a few twists of fresh ground black pepper. Puree until smooth.
  3. Place soup in a large container with a tight lid and refrigerate overnight to allow the flavors to blend. Do not skip this step!

 

 

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Orange Grand Marnier Skillet Jam http://www.savorysimple.net/orange-grand-marnier-skillet-jam/ http://www.savorysimple.net/orange-grand-marnier-skillet-jam/#comments Thu, 26 Jun 2014 17:17:02 +0000 http://www.savorysimple.net/?p=13463 Can you spot me in the above photo? I didn’t realize I was photobombing my own shoot until much later when the images were being edited. I left this one in for fun.  With life feeling a bit more intense than usual right now, it seems like an excellent time to share a simple recipe. One with just […]

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Orange Grand Marnier Skillet Jam is sweet and chunky with just a hint of booze.

Can you spot me in the above photo? I didn’t realize I was photobombing my own shoot until much later when the images were being edited. I left this one in for fun. 

Orange Grand Marnier Skillet Jam is sweet and chunky with just a hint of booze.

With life feeling a bit more intense than usual right now, it seems like an excellent time to share a simple recipe. One with just a few ingredients that can be whipped up in a flash. One of the things I love about this jam (aside from the booze, obviously) is that it’s small batch. Three cups of oranges cooks down to approximately one cup, which is plenty of homemade jam for two people. There’s no need to freeze or can leftovers. Just make, chill, and spread of some buttery biscuits.

Orange Grand Marnier Skillet Jam is sweet and chunky with just a hint of booze.

Or eat it with a spoon, if you’re like me. If you like this recipe, you may also enjoy my spicy strawberry skillet jam!

Orange Grand Marnier Skillet Jam
 
Prep time
Cook time
Total time
 
Author:
Serves: 8 ounces
Ingredients
  • 3 oranges, peeled and segmented (approximately 3 cups)
  • 1 teaspoon grated orange zest
  • 1 cup granulated sugar
  • 2 tablespoons Grand Marnier
  • 1 tablespoon fresh squeezed lemon juice
Instructions
  1. Slice the orange segments in half. This step is optional but it will help the oranges breakdown faster while the jam is cooking.
  2. Add the orange segments, zest, and sugar to a large skillet and stir together. Allow to sit at room temperature for 15 minutes, stirring a few times. Add in the Grand Marnier and lemon juice.
  3. Place the skillet over medium heat. As the oranges heat up and begin to simmer they will release quite a bit of liquid. Continue cooking for 35-40 minutes, stirring periodically. As the liquid begins to reduce and thicken, stir more frequently to avoid burning the jam.
  4. Once the oranges are completely broken down and the remaining liquid is a thick syrup, remove from the heat. Allow to cool and then chill in the refrigerator.
Notes
If desired, the Grand Marnier can be omitted from the recipe for an alcohol-free jam.

 

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Creamy Avocado Pasta with Garlic Scape Pesto http://www.savorysimple.net/garlic-scape-pesto-avocado-pasta/ http://www.savorysimple.net/garlic-scape-pesto-avocado-pasta/#comments Sun, 22 Jun 2014 16:04:44 +0000 http://www.savorysimple.net/?p=13441 Have you ever tried cooking with garlic scapes? They’re the beautiful, tentacle-shaped flower stems of the garlic plant and they pack a strong flavor punch. I was a bit thrown off by them at first because they can be tough and fibrous. But a little experimentation was all I needed to become a fan. Garlic […]

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This garlic scape pesto avocado pasta is a healthy, vegetarian dinner the the entire family will love.

Have you ever tried cooking with garlic scapes? They’re the beautiful, tentacle-shaped flower stems of the garlic plant and they pack a strong flavor punch. I was a bit thrown off by them at first because they can be tough and fibrous. But a little experimentation was all I needed to become a fan. Garlic scapes are wonderful when sliced thin and sautéed with vegetables. They also make an excellent base for pesto.

This garlic scape pesto avocado pasta is a healthy, vegetarian dinner the the entire family will love.

This pesto is very strong by itself, which is why I like to combine a few tablespoons with an avocado to create a creamy pasta sauce. The avocado softens the intensity of the garlic flavor and creates a smooth coating for pasta. It’s a lovely, light vegetarian dinner option.

Creamy Avocado Pasta with Garlic Scape Pesto
 
Prep time
Cook time
Total time
 
Author:
Serves: 8 servings
Ingredients
garlic scape pesto
  • 1 cup chopped garlic scapes
  • ¼ cup fresh mint
  • 2 tablespoons fresh basil
  • ½ cup packed arugula
  • ⅛ teaspoon kosher salt
  • ¼ cup toasted pine nuts
  • ½ cup pecorino romano or parmesan cheese
  • ¼ cup extra virgin olive oil
for the pasta
  • 1 pound pasta of choice (I used thin spaghetti)
  • 1 ripe avocado
  • 3 tablespoons garlic scape pesto
  • ½ cup almond milk
  • 2 tablespoons lemon juice, or to taste
  • ⅛ teaspoon kosher salt, or to taste
  • fresh ground black pepper to taste
Instructions
  1. To prepare the pesto, combine the garlic scapes, mint, basil, arugula, salt and pine nuts in a food processor. Pulse until the ingredients are all chopped and then scrape down the sides of the bowl. With the machine running, add the olive oil until the ingredients are combined.
  2. Bring a large pot of salted water to a boil. Cook to pasta according to package instructions.
  3. While the pasta is cooking, add the avocado, 3 tablespoons pesto, almond milk, lemon juice, salt and pepper to a blender. Puree until smooth.
  4. Drain the pasta, reserving about ¼ cup of pasta water. Toss the cooked pasta together with the avocado pesto sauce. If the sauce is too thick, add the reserved pasta water, 1 tablespoon at a time, until the desired consistency is reached.
Notes
The garlic scape pesto recipe yields approximately 1 cup (enough to prepare this pasta dish 5 times). Pesto can be frozen in 3 tablespoon portions and then thawed for a quick and easy dinner.

 

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$500 CASH Instagram Giveaway

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