Baked Goat Cheese with Herbed Orange Olives is a recipe that is sure to impress, plus it looks way more fancy and complicated than it actually is. Tangy goat cheese gets baked in a bath of good-quality olive oil alongside salty olives and lots of fresh herbs and citrus zest. It’s delicious scooped onto crackers to slathered onto bread.
Ingredients needed to make Baked Goat Cheese with Herbed Orange Olives
This recipe requires just a few good-quality ingredients, most of which you likely have in your pantry and fridge already. Here’s the full list:
Tools used to make Baked Goat Cheese with Herbed Orange Olives
The tools required to make this dish are next to none. You’ll need an oven-safe baking dish, measuring cups and spoons, a sharp chef’s knife, a cutting board, and a microplane or citrus zester. That’s it!
How to make Baked Goat Cheese with Herbed Orange Olives
Start by preheating the oven to 350 degrees Fahrenheit. Before slicing your goat cheese, make sure it is very cold. It helps to stick the log into the freezer for 10-15 minutes before slicing it if you want precise rounds, however this step isn’t necessary if you don’t mind a more “broken” presentation (it still tastes delicious).
Slice the goat cheese into 7 or 8 even rounds and place them in the baking dish. Sprinkle evenly with the chopped fresh herbs, dried oregano, red pepper flakes, citrus zest, and a pinch of salt. Arrange the olives around the goat cheese, then cover the entire dish in the olive oil.
Bake for 10-15 minutes, until the oil begins to bubble just slightly around the edges and the entire dish is hot.
I love to serve this dish with crackers or fresh crusty bread for a delicious alternative to a cheese board!
Slice goat cheese into 7 or 8 rounds and add to the baking dish in an even layer.
Sprinkle the fresh chopped herbs, dried oregano, crushed red pepper flakes, citrus zest, and a pinch of sea salt over top of the goat cheese rounds. Arrange the olives evenly around the goat cheese.
Cover the entire dish with the olive oil. It’s okay if the oil doesn’t cover the olives entirely.
Bake the dish for 10-15 minutes until small bubbles begin to appear on the sides of the dish and the goat cheese is hot. Serve immediately alongside crackers or fresh bread. Enjoy!
There may be affiliate links in this post! By purchasing a product I recommend, I may receive a small compensation. However, I only recommend products I love and use myself. Thank you for your continued support of The Ardent Cook, it does not go unnoticed.
With the holidays looking different this year, I figured it would be an okay time to create a non-traditional Christmas Eve appetizer. Speaking from experience, not many holiday gatherings include a big vat of guac, so why not break the mold this year? When Erika of Esteem Wellness kindly offered to feature one of my recipes on her account, I knew I wanted it to be simple, made from clean, whole ingredients, festive, and delicious. This guacamole fits the bill. Did I mention that it’s made using only 5 ingredients? Jump on this, folks!
Ingredients needed to make Pomegranate Goat Cheese Guacamole
As I said above, this guac requires just FIVE ingredients. It’s absolutely delicious and so simple to pull together. All you need are a few ripe avocados, fresh lime juice, pomegranate arils, goat cheese, and salt. If you’d like to take this guac up a notch, it would also be delicious dusted with some fresh chopped cilantro, roasted pistachios, or crushed red pepper flakes for a touch of heat. Serve it with your favorite tortilla chips and you’re ready to go!
Tools used to make Pomegranate Goat Cheese Guacamole
Everyone has their preferred method of mashing guac, but the easiest way, in my opinion, is to use an old-fashioned potato masher. This one is very similar to what I have at home and it leaves me with perfect, lump-free guac every time. If you don’t have a masher, you could use a fork, a pastry cutter, or even your hands. You’ll also need the following tools to complete this recipe:
This guacamole couldn’t be simpler to make. You’ll start by halving your avocados and carefully removing the pits. Scoop the flesh of the avocado into your mixing bowl, then squeeze the juice of half a lime into the bowl. Add the salt and mash until thoroughly combined. Transfer to a serving bowl and top with the goat cheese and pomegranates. Serve with tortilla chips and enjoy!
Optional add-ins: fresh cilantro, chopped pistachios, crushed red pepper flakes
Recipe Instructions
Halve the avocados and carefully remove the pits. Scoop the flesh of each avocado into a mixing bowl.
Add the lime juice and salt, then mash to combine.
Transfer to a serving bowl and top with the pomegranate arils and goat cheese. Serve alongside your favorite tortilla chips and enjoy! Leftovers keep for 1-2 days in an airtight container in the fridge.
There may be affiliate links in this post! By purchasing a product I recommend, I may receive a small compensation. However, I only recommend products I love and use myself. Thank you for your continued support of The Ardent Cook, it does not go unnoticed.
The holidays always bring about strong feelings of comfort food, and this Creamy Sausage and Kale Rigatoni fills the void so incredibly well. If gluten and dairy aren’t for you, I’ve tested this recipe using a grain-free pasta alternative as well as dairy-free milk and cheese. Luckily, there are loads of swaps you can make to create the dish that works for you based upon your dietary needs, or just use the real stuff. I love this as an easy weeknight dinner or as a solution to your Christmas Eve dinner needs for gatherings large and small. I hope you enjoy it!
Ingredients needed to make Creamy Sausage and Kale Rigatoni
This dish uses all the traditional Italian pasta ingredients like rigatoni, ground sausage, herbs, and cheese. Here’s a full list of everything you’ll need, plus links to some swaps I used to make this compliant with my current gluten- and dairy-free eating habits:
Rigatoni or other cylindrical pasta shape (I like this brand if GF)
Tools used to make Creamy Sausage and Kale Rigatoni
I love pasta dishes because they take close to no equipment to pull off. This dish comes together with only a few tools, most of which you likely already have. Here’s the complete list:
This pasta recipe is very straightforward, making it a welcome addition to any weekly meal plan. It’s also the perfect recipe to throw together the night before a big holiday, such as, ahem, Christmas Eve… particularly if you haven’t finished wrapping gifts for the big day.
You’ll start by cooking your pasta in the pasta pot according to package directions. Be sure to reserve approximately 1/2 cup of the pasta cooking liquid before draining, as this helps us achieve a silky creamy sauce that adheres to each noodle.
While the pasta cooks, brown your sausage in a large skillet or deep pot. I prefer to use my Dutch oven for this step. Once browned, push the sausage into a ring at the outside of the pan to make space in the middle for the garlic. Add the olive oil, garlic, and crushed red pepper flakes, stirring it around until fragrant, then stir to combine with the sausage. Add the kale and stir again, allowing it to wilt slightly.
Once the pasta is drained, add it directly into the pot with the sausage and kale while still hot. Add the heavy cream, pasta cooking water, and cheese, folding everything together. If needed, you may turn the burner on low to encourage melting of the cheese and thickening of the sauce.
Once the pasta is creamy and all ingredients are incorporated, fold in the freshly grated lemon zest and season with salt and pepper to taste. Serve immediately! Leftovers keep well in the fridge or freezer.
1 tsp crushed red pepper flakes, more or less to taste
1 head kale, stems removed and roughly chopped
3/4 cup heavy cream, plus more if needed
1/2 cup pasta cooking liquid
1 cup mozzarella cheese
1 tbsp fresh lemon zest
Salt and freshly ground black pepper, to taste
Recipe Instructions
Cook pasta according to package instructions Before draining, reserve 1/2 cup of the cooking liquid and set aside.
While the pasta cooks, brown sausage in a large skillet or deep pot. Once browned, push sausage to the sides of the pan and make an open area in the center.
Add olive oil, garlic, and crushed red pepper flakes to the center of the pan and cook 1-2 minutes until fragrant. Mix to incorporate with the sausage. Add the kale and stir again, allowing it to wilt.
Add the pasta directly to the pan with the sausage and kale, turn the pan to low heat, then stir in the heavy cream, pasta cooking liquid, and mozzarella. Fold consistently until a creamy sauce forms. You may use additional cream to achieve your desired sauce consistency, if needed.
Stir in the freshly grated lemon zest, salt, and pepper, and serve hot! Enjoy!
There may be affiliate links in this post! By purchasing a product I recommend, I may receive a small compensation. However, I only recommend products I love and use myself. Thank you for your continued support of The Ardent Cook, it does not go unnoticed.
Curry of any kind is one of my favorite foods and I truly think I could eat a variety of curry every night for dinner. In an effort to change it up from the usual protein, vegetables, curry sauce, and rice, I thought I’d give a curried taco recipe a go and BOY am I glad I did. This easy green curry chicken comes together in under 15 minutes in the Instant Pot, then gets stuffed into a delicious soft tortilla and topped with a few effortless garnishes. So easy and SO flavorful- let’s make ’em!
Ingredients needed to make Green Curry Chicken Tacos
Here’s everything you’ll need to make Green Curry Chicken Tacos:
These chicken tacos come together fastest and easiest when you use a pressure cooker, such as the Instant Pot. If you don’t have one, you can also cook the chicken in the oven using a covered Dutch oven, but be prepared that this method takes significantly longer. In addition to the Instant Pot, you’ll need the following tools:
The entire process takes about 30 minutes start-to-finish when you factor in the time it takes the Instant Pot to pressurize and depressurize. You’ll start by mincing or grating your garlic and ginger and cutting each chicken breast in half crosswise. Place the chicken, garlic, ginger, curry paste, and coconut milk in the instant pot and stir until roughly combined. Set the Instant Pot to manual high pressure and set the timer to 11 minutes. Let the Instant Pot do its magic while you prepare the toppings.
Finely chop the cilantro and set aside. In a small, dry skillet, toast the cashews over medium-low heat until lightly browned and fragrant. Transfer to a cutting board and roughly chop them.
Once the chicken has finished cooking, allow the Instant Pot 5-7 minutes of natural release, then carefully open the valve to quickly release the rest of the pressure. Using tongs, place the chicken onto the cutting board (you could also do this in a large mixing bowl) and shred using two forks. Turn the Instant Pot to sauté and allow the sauce to simmer for about 10 minutes to reduce and thicken. Return the chicken to the pot to soak in the curry sauce.
Warm your tortillas over the flame of your gas stove, or in the same dry skillet that you toasted the cashews in. Place the chicken into each tortilla, then top with the cilantro, cashews, and a little sriracha if desired. Enjoy!
2-3lbs boneless, skinless chicken breast (3 medium breasts)
1-inch knob ginger, minced or grated
3 cloves garlic, minced or grated
3oz green curry paste, such as Mike’s Organic Curry Love
1 13.5oz can full-fat coconut milk, unsweetened
Small (taco-sized) tortillas, any variety, or jicama wraps
1/2 cup raw cashews
Sriracha, for serving
Cilantro, roughly chopped, for serving
Salt and pepper, to taste
Recipe Instructions
Cut each chicken breast in half crosswise. Place chicken, ginger, garlic, curry paste, and coconut milk into the bowl of the Instant Pot. Turn the Instant Pot to Manual, then High Pressure, and set the timer for 11 minutes. Let the Instant Pot do its work, then allow for 5-7 minutes of natural pressure release before carefully opening the valve to quick-release the remaining steam. **If using oven method, preheat the oven to 325 degrees Fahrenheit and add above ingredients to a large Dutch oven with a tight-fitting lid, then bake for 1-1.5 hours until the chicken easily shreds with a fork.**
Meanwhile, prepare the toppings for the tacos. In a small, dry skillet, toast the cashews over medium-low heat until golden in color and fragrant. Transfer to a cutting board and roughly chop, then set aside. Roughly chop the cilantro, then warm the tortillas in the same skillet that you toasted the cashews in. Alternatively, you may char the tortillas over the open flame if you have a gas stove.
Remove the chicken from the Instant Pot and shred using two forks. Turn the pot to the sauté feature and let the curry sauce simmer for 10 minutes or so, until reduced and slightly thicker. Season the sauce with salt and pepper to taste. Return the chicken to the sauce.
Assemble the tacos. Place a serving of chicken into each tortilla, then top with the cilantro, cashews, and sriracha, if desired. Serve immediately!
There may be affiliate links in this post! By purchasing a product I recommend, I may receive a small compensation. However, I only recommend products I love and use myself. Thank you for your continued support of The Ardent Cook, it does not go unnoticed.
Man oh man, this meal is an absolute stunner. A while back during pandemic grocery-scarcity scares, we ordered a grass-fed, pastured meat and poultry box from one of my favorite online retailers and got two free filet mignons in the package. I had been saving them for something special, until I realized that 2020 was a complete sh*t storm and I could make filet mignon on a weeknight and call it a special occasion. Paired with an earthy (not to mention low-carb) puree of white turnips and cauliflower, these steaks are filled with flavor and take just minutes to cook to a perfect medium rare. Go ahead and bookmark this recipe for your next date night in, or just a random Thursday- who really cares anymore!
Ingredients needed to make Filet Mignon with Turnip Cauliflower Purée
It goes without saying that you need a couple filets to make this recipe. If you wanted to use a different cut of steak, you certainly could, using the same cooking method described in this recipe and adjusting the time based on the weight of the meat. I will say that the tender, almost-buttery nature of the filet pairs so well with the turnip cauliflower purée that I’d highly recommend you splurge on the filet, but any steak will still taste great. Here’s the full list:
Tools used to make Filet Mignon with Turnip Cauliflower Purée
You don’t need a whole lot of equipment to make this dish, as most of the work is done in your cast iron skillet. The purée comes together best in a food processor or high-speed blender, but it can certainly be done using a hand-masher in a pinch (and with a little extra effort). Other than those two items, you’ll also need a large pot to steam the cauliflower, a sharp chef’s knife, a meat thermometer, a stirring utensil, paper towels, measuring cups and spoons, and a large cutting board. It’s a pretty straight-forward list, and hopefully you have most of the equipment stocked in your kitchen! If not, I’ve provided links to some of the items I use above.
How to make Filet Mignon with Turnip Cauliflower Purée
I absolutely love teaching people how to make steak, because more often then not they realize just how easy it is. I used to fret constantly about making any kind of meat besides chicken, and for no good reason. Once I got a meat thermometer, it totally changed the game for me. I stopped worrying about the time and learned to cook to the feel and temperature. Curious what I mean by that? I’ll give you a brief explanation here… if you want to go really in-depth, I’d recommend signing up for one of my private Zoom cooking courses where I can really take time to answer your individual questions and we can make this dish together in real time. Shoot me an email at ‘theardentcookblog@gmail.com’ if that sounds like something you’re interested in (hint: a Zoom cooking class makes a wonderful gift!).
Now back to the steak. When I say, “cook to the feel,” I mean literally TOUCH YOUR MEAT. I’m not asking you to give it a massage, but don’t be afraid to poke it with a clean finger. Getting a lot of resistance? It’s probably done, or overdone. Still tender? It could probably use more time. As you continue to do this, you’ll start to get a calibration for how the meat you enjoy feels. When I say, “cook to the temperature,” that means exactly what it says. Don’t just use your meat thermometer, but rely on it. I will check my meat numerous times throughout the process of cooking, and not just at the end of cooking! For example, taking the temperature of the meat when you know it’s NOT done serves as an excellent benchmark to help you guess how much longer it needs. I like to take the temperature of my steaks after they are seared but before they go into the oven as a way to gauge how long to leave them in the oven for. This probably sounds overwhelming, but think of it like a tire gauge! You probably check your tires halfway through filling them with air so you know how far you have left to go, right? Same concept here.
Now back to how we actually make this dish. It’s pretty simple. You’ll begin by steaming your cauliflower florets and turnips until fork tender. Drain them completely, then set them aside so you can pay full attention to your steaks, because they cook quickly. You’ll sear the steaks for a few minutes per side over medium-high heat in your oven-safe skillet, then transfer them immediately to the preheated oven. Set your timer, but don’t be afraid to air on the side of caution. You can always add time, but you can’t take it away, and nothing is worse than an overcooked steak.
Once the steaks are done, take them out of the oven and let them REST. Rest is so important to ensure that all of those flavorful juices you cultivated during the cooking process recirculate into the meat and keep it moist. If you cut into it too soon, those precious juices will grace your cutting board rather than your taste buds.
While the steaks rest, you’ll make your turnip cauliflower purée and red wine pan sauce. Add all of the ingredients for the purée to your food processor and blend until no lumps remain, then transfer to a serving bowl. Return the skillet you cooked the steaks in to the stove (leave the steaks to rest on the cutting board) and heat it over medium heat. Deglaze the pan with the red wine, scraping up all of the bits from the bottom of the skillet, and allow it to reduce by half. Once it’s reduced, add the final tablespoon of butter and whisk until combined.
To serve, scoop the purée onto each plate and top with the steak (sliced against the grain). Drizzle all over with the red wine pan sauce and enjoy immediately!
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Bring a large pot with 1-2 inches of water to a boil. Cut the cauliflower into florets and quarter or halve the turnips, depending on their size. Steam the vegetables until fork tender, approximately 5 minutes, then drain and set aside.
Preheat the oven to 400 degrees Fahrenheit, then heat olive oil in a cast-iron skillet (or other oven-safe pan) over medium-high heat on the stove.
Pat the filets dry with a paper towel and season liberally with salt and pepper on all sides. When the oil is hot, sear the steaks without disturbing for 2 minutes each side. Transfer to the oven and continue to cook for 2-4 minutes, or until internal temperature reaches 145 degrees (for medium rare). You may continue to cook the steak in the oven if a higher internal temperature is desired.
Remove the filets from the oven and allow them to rest for at least 10 minutes on a cutting board. While the steaks rest, make the puree. Combine the steamed cauliflower and turnips along with 2 tablespoons of the butter, sour cream, and pinch each of salt and pepper in the bowl of a food processor. Process until few lumps remain and the mixture is mostly smooth.
Return the skillet to the stove over medium heat. Use caution and remember that the handle will be hot, as it was just in the oven! Add the wine and stir, scraping up the caramelized bits from the bottom of the pan. Simmer for 5 minutes or so, until the sauce has reduced by half, then whisk in the remaining tablespoon of butter.
Spoon the turnip cauliflower puree onto a plate. Slice the steak, against the grain, and plate on top of the mash. Spoon over the red wine reduction and finish with a sprinkle of flaky sea salt. Enjoy immediately!
There may be affiliate links in this post! By purchasing a product I recommend, I may receive a small compensation. However, I only recommend products I love and use myself. Thank you for your continued support of The Ardent Cook, it does not go unnoticed.
I love a good pie as much as the next person, but sometimes all I want after the big Thanksgiving meal is a small piece of something sweet. That’s why I’ve been team cookies-on-Thanksgiving for years, and this is one of my favorite recipes! It’s a classic, chewy spice cookie recipe that gets smothered in delicious vanilla whiskey frosting (you can leave the whiskey out if that’s not your jam). It has all the warm spices you think of on Thanksgiving without the commitment of a full slice of pie.
Ingredients needed to make Classic Spice Cookies with Vanilla Whiskey Frosting
These cookies have a lot of spices, which in my opinion are good investments for holiday season cooking and baking. You can use them to flavor both savory and sweet dishes, so it’s worth it. Here’s a full list of what you need:
Tools used to make Classic Spice Cookies with Vanilla Whiskey Frosting
It’s easiest to make these cookies using a stand mixer, such as a KitchenAid, but it’s not necessary if you don’t have one. In addition, you’ll need two rimmed baking sheets, mixing bowls, measuring cups and spoons, parchment paper, and a butter knife or icing spatula. For ease, you can also use a cookie scoop, but that is completely optional.
How to make Classic Spice Cookies with Vanilla Whiskey Frosting
If you’ve ever made cookies before, this process should be no surprise to you. It’s really simple. Start by creaming together your butter and sweeteners, followed by the eggs. Add the dry ingredients. Chill the dough. Bake. See where I’m going with this? While they bake you can make your frosting either in a regular old mixing bowl or in the stand mixer, up to you. Let cookies cool, lacquer that icing on, then enjoy by a fire with an after dinner drink. Got it? Good.
Looking for other un-pie Thanksgiving or holiday desserts?
2 sticks unsalted butter, softened, divided (12 and 4)
1 cup sugar
¼ cup molasses
1 egg
1 ¾ cups all-purpose flour
1 tbsp baking soda
2 tsp ground cinnamon
1 tsp ground ginger
¾ tsp ground cloves
¼ tsp ground nutmeg
A few turns black pepper
½ tsp salt
3 ¾ cup powdered sugar
1 tsp vanilla extract
1-2 tbsp milk
3 tbsp Irish whiskey
Recipe Instructions
Preheat the oven to 375 degrees and line 2 rimmed baking sheets with parchment paper.
In a stand mixer fitted with the whisk attachment, cream together 12 tbsp of the butter, sugar, molasses, and egg until fluffy and lighter in color.
Switch the whisk attachment for the paddle, then slowly add the flour and spice mixture. Chill the dough in the fridge for 30 minutes.
While the dough chills, make the icing. Combine remaining butter, powdered sugar, vanilla, 1 tbsp milk, and whiskey in a mixing bowl. Whisk by hand, or use whisk attachment in the stand mixer, until the frosting is light and fluffy. If additional milk is needed, add accordingly. Store in the fridge until cookies have cooled completely.
Once chilled, shape dough into 1-inch balls, or scoop onto the baking sheets using a 1-inch cookie scoop, about 2 inches apart. Bake for 9-11 minutes, until cookies have spread slightly and have firmed up.
Cool on a wire rack, then ice. Enjoy!
There may be affiliate links in this post! By purchasing a product I recommend, I may receive a small compensation. However, I only recommend products I love and use myself. Thank you for your continued support of The Ardent Cook, it does not go unnoticed.
When I set out to create a dinner roll recipe, I had a few criterion I needed to hit: I wanted a firm, somewhat crusty outside, a soft interior, and extreme buttery flavor. My mind immediately went to a crescent roll flavor, although I knew that crescent rolls were too soft on the outside for my taste. After a few failed attempts at dough (and maybe some tears), I finally got them to a place that I loved. These rolls hold up extremely well to things like Thanksgiving gravy and soup. There’s nothing worse than dunking a piece of bread into a bowl of soup and having it disintegrate, and these do nothing of the sort. I hope you love them as much as I do!
Ingredients needed to make Buttery Dinner Rolls
These rolls incorporate a lot of basic bread ingredients like flour and yeast. Here’s the full list of what you’ll need:
You don’t need a ton of special equipment to make these rolls, but I do highly recommend using a stand mixer with a dough hook to knead your dough. This dough takes a good 10-12 minutes to knead properly, and that’s a lot of hard work if you’re only using your hands. It can be done without a mixer, just be prepared to work the dough a lot. I have a KitchenAid mixer that was passed down from my dad, but any brand of stand mixer will work.
In addition to the mixer, you’ll want a clean work surface, such as the counter or a large cutting board, to roll the dough on. You will also need a large mixing bowl, clean kitchen towel, small mixing bowl to melt the butter, kitchen brush to brush the butter (or use a spoon), sharp knife to divide the dough, parchment paper, and a large rimmed baking sheet.
How to make Buttery Dinner Rolls
These rolls require a little forethought to make sure you have enough time to let them rise, but otherwise they’re pretty easy to pull together. The dough begins like most yeasted doughs by mixing the yeast with warm milk. I warm my milk in the microwave in two 30 second runs. I stir it in between each run, then check it to make sure its between 110-115 degrees with my meat thermometer. If you don’t have a meat thermometer, you can test it by feel. It should be warm to the touch but not hot by any means. Think of what a hot tub feels like! If it’s too hot, you run the risk of killing your yeast.
Once the yeast and milk have relaxed together for a few minutes, you’ll add that and all of the other ingredients to the bowl of your stand mixer. I like to start by mixing it for 30 seconds or so, then stopping the mixer to scrape down the sides, then going again. Once the mixture is homogenous (roughly 1 minutes of mixing and scraping down the sides), you can turn the mixer up slightly and let the dough knead until smooth and elastic, about 10 minutes. The dough will be smooth with minimal puckering and will bounce back when you press your finger into it.
Roughly shape the dough into a ball and transfer to an oiled mixing bowl, then cover with a clean dish towel. Let rise until the dough has doubled in size, approximately 1 hour. I like to let my dough rise in a cold oven with the light turned on. The light creates the perfect, slightly warm atmosphere for the dough to do its magic.
Once the dough has risen, turn it out onto a lightly floured work surface and knead a few more times to shape it into an even ball. Using your knife, divide the dough into 16 equal parts and shape each one into a ball. Place equal distance apart on a parchment-lined baking sheet and cover with the towel, then let rise again for 30 minutes or until dough balls have puffed up slightly.
Now, you’re ready to bake! Well, almost. You’ll melt the remaining butter and brush that all over the tops of the rolls just before they go into the oven. That’s it! These little guys are so perfect in my opinion, and they really stand up to Thanksgiving gravy, making them the perfect vessel for sopping up every last bit on your plate.
Warm milk to 110-115 degrees Fahrenheit and whisk in the yeast. Let sit for 5 minutes.
In the bowl of a stand mixer fitted with a dough hook, combine flour, salt, milk-yeast mixture, and 2 tbsp of the melted butter. Knead with the mixer until a smooth dough forms, about 8-10 minutes. If the dough is too dry, you may add 1 tablespoon of water at a time. The dough should be smooth and not puckered, and should spring back when you poke your finger into it. If the dough does not spring back immediately, it needs more knead time.
Transfer the dough ball to an oiled mixing bowl and cover with a clean dish towel. Let rise at room temperature for an hour, or until doubled in size.
When the dough has risen, turn it out onto a floured work surface. Knead it once or twice to form an even ball, then cut the dough into 16 equal pieces. Shape each piece into a ball, and place equidistant apart on a parchment-lined baking sheet. Cover with the dish towel and let rise again for approximately 30 minutes.
Preheat the oven to 375 degrees Fahrenheit. Brush the rolls with the remaining melted butter, then bake for 27-32 minutes, or until golden brown. Brush with additional butter immediately out of the oven and sprinkle with chopped herbs (such as sage, rosemary, and thyme), if desired. Serve warm! Leftovers keep nicely on the counter in an airtight container for up to 5 days.
There may be affiliate links in this post! By purchasing a product I recommend, I may receive a small compensation. However, I only recommend products I love and use myself. Thank you for your continued support of The Ardent Cook, it does not go unnoticed.
Wild Mushroom Farro with Parmesan and Microgreens is a quicker, easier take on a creamy risotto. Ditch the constant stirring and broth-adding that is required of risotto and replace it with earthy wild mushrooms, nutty farro, and the perfect salty punch of parmesan in every bite. I love this recipe because it highlights one of my new-found favorite ingredients: wild mushrooms harvested by my boyfriend’s sister and brother-in-law. They are foraging extraordinaires and have taught me so much about mushrooms and their amazing properties. Did you know mushrooms form intricate communication networks that cover miles in order to signal other mushrooms of impending danger?
I wasn’t always a mushroom lover, but I’ve really been enjoying experimenting with them in my recipes. I hope you love this recipe as much as I do!
Ingredients needed to make Wild Mushroom Farro with Parmesan and Microgreens
This recipe calls for wild mushrooms. I was lucky enough to score some maitake, or “hen of the woods,” from my boyfriend’s sister and brother-in-law, which is what I used here. You could use any variety of mushroom you like or that is available locally in-season. Other great options would be oyster mushrooms, chanterelles, or morels. If you aren’t experienced at foraging, I would not recommend going out into your own backyard and pulling up whatever mushroom you see. Be sure to ask an expert to identify any mushrooms you find, or visit local farm stands for the freshest options available for purchase. In addition to the mushrooms, here’s what else you’ll need:
Many of the ingredients in this recipe are fresh, but I have linked a few of my staple pantry items that you’ll want to have on hand for this recipe. Also, as a quick note, if you are looking for a quick recipe, you’ll likely want to use pearled farro (linked above). “Pearling” is a process by which some of the bran is removed from the farro, which in turn removes some of the nutrients and fiber, but makes for a much faster cook time. If you don’t care about the time, I’d recommend this imported farro brand or this organic farro from Bob’s Red Mill.
This recipe uses wild maitake mushrooms, but any wild variety will work!
Tools used to make Wild Mushroom Farro with Parmesan and Microgreens
Because of the varying times required to cook farro (depending on what kind you buy), I call for pre-cooked farro in this recipe. Farro is a great grain to cook at the beginning of the week to use in loads of different meals just as you would rice or quinoa, so I’ll often do that on Sundays and have it ready in the fridge for easy dinners. I’d recommend cooking your farro ahead of time or give yourself extra time before starting on the mushrooms, which take very little time in comparison. You’ll need a medium-large pot to cook the farro, such as this one.
In addition, you’ll need a large skillet big enough to cook the mushrooms and then toss everything together at the end. I used my favorite Le Creuset cast-iron, but any non-stick skillet will work. You’ll also want a large cutting board, measuring cups and spoons, a well-sharpened chef’s knife, like this one, and a wooden spoon for stirring. That’s it!
How to make Wild Mushroom Farro with Parmesan and Microgreens
If you cook your farro ahead of time, this recipe takes all of 20 minutes. If not, don’t sweat it, just be prepared for a little extra time spent cooking! Begin by trimming any slimy areas from the mushrooms and brushing off excess dirt. If you can, try to avoid rinsing the mushroom as this prevents them from caramelizing (they’ll retain too much water and steam rather than caramelize). Next, chop the mushrooms into roughly 1-2 inch pieces while you melt your butter in a skillet.
Add the onions, salt, and pepper, and cook until the onions are translucent. Then, you’ll stir in the mushrooms and cook for another 5 minutes or so. You want the mushrooms to be softened, but not mushy. Add the garlic, rosemary, and thyme, and stir to coat the mushrooms and onions.
The best step? Adding the wine. This step is crucial in order to get all the caramelized bits from the mushrooms and onions up from the bottom of the pan. If you don’t care to cook with wine, you can easily substitute chicken or vegetable broth! Just make sure to use your wooden spoon to scrape up the goodness from the bottom of the pan as you add the liquid.
You’ll let this simmer on medium-low heat until all of the wine has evaporated and you’re left with delicious caramelized mushrooms. At this point, you’ll add your cooked farro and allow it to warm with the mushrooms for a minute or so. Then, add the parmesan, milk or cream, and a pinch more of salt and pepper. The goal is to have a light creamy coating, but this isn’t going to be a thick cream sauce by any means. If you want more of a thick cream sauce, you can certainly add more milk or cream and let it reduce slightly over low heat for a few minutes. I prefer just a touch of creaminess to really let the flavor of the mushrooms and farro shine.
That’s it! You’ll sprinkle on a handful of microgreens at the end for a little fresh bite, and serve immediately. It’s so delicious paired with a glass of wine and pair of cozy PJs, but elegant enough to serve for dinner- if we ever get to host dinner parties again!
Looking for other comforting vegetarian dishes from The Ardent Cook?
1-2 handfuls bitter microgreens, such as micro arugula, for serving
Recipe Instructions
Prepare the mushrooms by trimming any slimy areas and brushing off excess dirt. Roughly chop the mushrooms into 1-2 inch pieces while you melt the butter in a cast-iron skillet over medium heat.
Add the onions, along with a pinch of salt and pepper. Cook for 3-5 minutes, until onions turn translucent. Add the mushrooms and cook for 5, until they are just softened. Stir in the garlic, rosemary, and thyme, then season again with a pinch of salt and pepper.
Pour the wine into the pan, stirring constantly to scrape up any caramelized bits from the bottom of the pan. Reduce the heat to medium-low and allow the wine to evaporate entirely, stirring occasionally.
Once the mushrooms are finished cooking and the wine has evaporated, stir in the cooked farro (make sure the farro is warmed before adding). Add the parmesan, milk or cream, and a pinch more of salt and pepper. Fold to combine until the cheese has melted and everything is incorporated. The final dish should be creamy, but not overly wet. Top with microgreens and an additional sprinkling of parmesan, and serve warm. This dish stands up on its own as a vegetarian main alongside a salad, or pair it with roast chicken and vegetables for a comforting fall dish. Enjoy!
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Here’s the deal: I call this a spoon cake. In reality, it’s not a spoon cake. It’s more like a crumbly, shortbready, delicious, hard-to-name object that comes out of your oven and tastes amazing. So I settled with spoon cake, because you have to spoon it out of the pan to eat it.
Juicy apples get cooked down with bourbon, sugar, fresh lemon juice, and spices (wait until you smell your kitchen), then layered over a shortbread-style crust with more shortbread crumbled over the top. Bake the whole thing and spoon it into your bowl while still warm… with a scoop of vanilla ice cream of course.
Ingredients needed to make Apple Bourbon Spoon Cake
To make Apple Bourbon Spoon Cake, you need the basic ingredients like flour, sugar, baking powder, etc. There’s nothing super abstract in this recipe, so hopefully you have it all readily available to you! Here’s the shopping list:
Apples (I prefer honey crisp, granny smith, or pink lady)
Bourbon
Fresh-squeezed lemon juice
Butter
Granulated sugar
Tapioca flour (or cornstarch)
Ground cinnamon
Ground ginger
All-purpose flour
Baking powder
Tools used to make Apple Bourbon Spoon Cake
This is a great dessert to make when you don’t want to dirty a lot of dishes. I love my KitchenAid stand mixer, but boy is it annoying to clean. You don’t need to whip it out for this recipe, luckily! Here’s what you’ll need:
This cake is quick and simple to make. You’ll begin by cooking down your apples in a skillet with the bourbon, lemon juice, sugar, tapioca, and spices. Don’t worry if you don’t have tapioca, because cornstarch works wonderfully as well! While the apples cook, you’ll make your crust in a mixing bowl. The key here is to create small pea-sized pieces of butter that are all coated in flour. When the dough bakes, the butter melts and the crust becomes cohesive. It may seem crumbly at first, but should stick together more-or-less when you squeeze it into a ball with your hands. If it doesn’t hold together (it’s ok if some pieces crumble down, but not all of them), you can add some cold water tablespoon at a time. Be careful not to add too much, or your dough will be too wet and goopy.
You’ll press half of the crust into the bottom of the pan and par-bake while your apples cooks. Once the first half is baked, you’ll spoon over your apples, which are fully cooked by the time the bottom crust is baked, over the top. I love when the timing of things cooking just works out, as in this recipe! To finish, crumble the remaining dough over top of the apples and bake again until golden brown. Spoon it into a bowl and top with vanilla ice cream. Yum!
Looking for other delicious desserts from The Ardent Cook?
½ cup (1 stick) salted butter, chilled and cut into ½ inch cubes
1 egg
Recipe Instructions
Preheat the oven to 350 degrees Fahrenheit. Grease and parchment-line an 8×8 glass baking dish.
Make the crust. Combine flour, sugar, and baking powder. Add the butter and mix with the flour mixture using a pastry cutter or two forks until the butter is pea-sized and coated in flour. Stir in the egg. The dough will be very crumbly, but will hold together when pressed between your hands. If your dough is too dry and crumbly, you may add 1-2 tbsp of cool water to bring it together. Some flours are more absorbent than others, so go by feel- the dough should hold together more or less when squeezed into a ball, but should not be wet and goopy by any means. If it doesn’t hold together when some pressure is applied, then it’s too dry.
Divide the dough in half and press ½ of it into the bottom of the baking dish. Bake for 10 minutes.
Meanwhile, make the filling. Melt butter in a large skillet over medium heat. Add the apples, bourbon, lemon juice, and sugar, and stir to coat the apples. Sprinkle the cinnamon and tapioca evenly over the top, then mix to incorporate.
Bring the apples to a boil and let cook for 2-3 minutes at this heat. Once the sugar has dissolved, reduce the heat slightly and continue cooking for another 5-7 minutes, until the sauce has thickened and the apples are soft.
Once the first bake is complete, spoon the apple filling over top in an even layer. Crumble the remaining dough over the top of the apples, then return to the oven for another 15-20 minutes, or until the top is golden brown.
Let the cake cool slightly, about 5 minutes, to let everything set up. Then, spoon into bowls and serve with a scoop of vanilla ice cream. Enjoy!
There may be affiliate links in this post! By purchasing a product I recommend, I may receive a small compensation. However, I only recommend products I love and use myself. Thank you for your continued support of The Ardent Cook, it does not go unnoticed.
Warm Roasted Cauliflower Salad is a gourmet take on a traditional vegetable side. The days of steaming cauliflower are over and have been replaced by roasting. I know everyone is probably up to their ears in cauliflower recipes, from cauliflower rice to cauliflower mash to cauliflower Alfredo sauce. Lucky for you, I’m not trying to disguise cauliflower as anything but its own true self in this recipe, which is delicious!
Ingredients needed to make Warm Roasted Cauliflower Salad
It goes without saying that you’ll need a pretty large head of cauliflower, or two small ones, to make this recipe. In addition, you’ll need the following ingredients:
Jarred pesto (I prefer using store-bought here because we’re incorporating it into a dressing… if we we’re having pesto pasta, I’d obviously recommend homemade)
I always start this portion of the recipe by recommending you invest in a good set of knives. If you aren’t ready to take the plunge into a full knife block, at least get yourself a chef’s knife that has some weight to it. Here is the knife block set I’ve had for two years (and they still look and feel brand new), or an option for just the chef’s knife. In addition, you’ll need a cutting board, large rimmed sheet pan, and a mason jar with a tight-fitting lid (or a mixing bowl and whisk).
How to make Warm Roasted Cauliflower Salad
I love this recipe because you can “set it and forget it” for the most part. The only real cooking involved is roasting the cauliflower, which takes about 20-25 minutes. During that time you can easily gather all the other ingredients you need, quickly toast the almonds in a skillet, shake up the dressing, while still having time to prepare the rest of your meal. When the cauliflower is finished roasting, you’ll layer on the olives, cranberries, and toasted almonds, then drizzle the dressing over the top. Give it a final season with salt and freshly cracked black pepper and you’re ready to enjoy!
Looking for other delicious vegetable sides?
Try these other vegetarian sides from The Ardent Cook.
Preheat the oven to 400 degrees Fahrenheit. Place cauliflower on a large rimmed baking tray and drizzle with the olive oil, salt, and pepper. Bake for 20-25 minutes, until the cauliflower is soft and has browned slightly.
Combine the pesto, white wine vinegar, and honey in a large mixing bowl or mason jar with a tight-fitting lid. Whisk (or shake, if using a mason jar) vigorously until the dressing is combined.
Toast almonds in a dry skillet over medium heat. Stir them frequently and watch closely until browned and fragrant.
Transfer cauliflower to a serving dish. Top with the olives, cranberries, and almonds. Drizzle with dressing and serve immediately, while the cauliflower is still warm. If you don’t use all of the dressing, store in an airtight container in the fridge for up to two weeks.
There may be affiliate links in this post! By purchasing a product I recommend, I may receive a small compensation. However, I only recommend products I love and use myself. Thank you for your continued support of The Ardent Cook, it does not go unnoticed.
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