Also called pan tres leches (literally “three milks bread”), tres leches is a classic Latin-style cake. Its exact origin is debated—some credit Nicaragua, others Mexico—but what matters is the irresistible combination of a light cake and a rich milk soak.

The cake is saturated with evaporated milk, sweetened condensed milk and heavy cream. Just before serving it’s finished with freshly whipped cream and lightly sweetened strawberries. It sounds decadent—and it is—but it’s absolutely worth the indulgence.

Ingredients for Tres Leches Cake with Berries

• Flour – Unbleached all-purpose flour.
• Baking powder – Provides lift for a light, tender cake.
• Kosher salt – Balances the sweetness.
• Eggs – Large eggs at room temperature.
• Granulated sugar – For the cake and to macerate the berries.
• Pure vanilla extract – Or vanilla seeds for deeper flavor.
• Whole milk – Adds richness to the batter.
• Heavy cream – Used in the three-milk soak and for whipping.
• Canned evaporated milk – Concentrated milk without added sugar.
• Canned sweetened condensed milk – Sweet and creamy.
• Pure almond extract – A little enhances the milk mixture.
• Vanilla bean seeds – Scraped from one pod, or substitute extract or paste.
• Fresh strawberries – Washed, trimmed and sliced.
• Whipping cream – For fresh whipped cream topping.
• Confectioners’ sugar – For the whipped cream and dusting.

• After the cake has absorbed the milk mixture and chilled, poke additional holes if needed and press gently so the cake is evenly saturated.
• Cover and refrigerate at least 6 hours; 8–24 hours will deepen the flavor.

This yields twelve generous servings. Stored covered in the refrigerator, the cake keeps well for up to five days—making it an excellent make-ahead dessert. If serving over multiple days, prepare fresh whipped cream and berries as needed.

Use a single berry variety or a mix of in-season berries.

The post Tres Leches Cake with Fresh Berries: Moist Latin Milk Cake Recipe first appeared on Eylek.

Forget the endless aisles of store-bought salad dressings. The secret to transforming a simple bowl of greens into a culinary masterpiece lies in a classic, homemade French Dijon Vinaigrette. This recipe is not just another dressing; it’s a foundational element of French cuisine, celebrated for its perfect balance of tangy, savory, and fresh flavors. In just a few minutes, you can whisk together a vinaigrette so vibrant and delicious, it will elevate everything from salads to roasted vegetables and grilled meats. Prepare to unlock a world of flavor with this easy-to-master recipe.

At its heart, a traditional French vinaigrette is a masterclass in simplicity. It’s an emulsified dressing created by combining an acid (like vinegar) with an oil. The classic ratio is typically one part acid to three parts oil, with Dijon mustard acting as the magical emulsifier that brings them together in creamy harmony. This recipe builds on that timeless foundation, incorporating finely minced shallots and a symphony of fresh herbs to create a dressing that is both sophisticated and incredibly versatile.

Why This Is the Best French Vinaigrette Recipe

There are countless variations of French dressing, but this one stands out for several key reasons. It achieves the perfect harmony of flavors, ensuring no single ingredient overpowers another. It’s wonderfully versatile, equally at home on a simple green salad as it is marinating chicken or drizzling over roasted potatoes. Most importantly, it’s incredibly easy to make. Once you experience the fresh, bright taste of this homemade vinaigrette, you’ll say goodbye to bottled dressings for good.

Key Ingredients for an Authentic French Dijon Vinaigrette

The quality of your vinaigrette depends entirely on the quality of your ingredients. Here’s a breakdown of what you’ll need and why each component is essential for achieving that perfect, authentic flavor.

• Shallot: Finely minced or grated, shallots are the unsung hero of this dressing. They offer a delicate, sweet flavor with a hint of garlic, providing a more refined taste than a standard onion would. Macerating them in the vinegar first softens their bite and infuses the entire dressing.
• Champagne Vinegar: This vinegar is light, crisp, and less acidic than many of its counterparts, with a subtle floral note. It provides the necessary tang without being overpowering. If you can’t find it, a good quality prosecco wine vinegar, white wine vinegar, or sherry vinegar are excellent substitutes.
• Dijon Mustard: This is the non-negotiable heart of the vinaigrette. Dijon mustard is more than just a flavor agent; its natural emulsifying properties help bind the oil and vinegar together, creating a smooth, stable dressing. Its complex, tangy profile is far superior to standard yellow mustard for this application. You can use either smooth or whole-grain (coarse) Dijon.
• Honey: A touch of honey balances the acidity of the vinegar and the sharpness of the mustard. It adds a subtle sweetness and contributes to a silky, luxurious texture that coats the salad greens perfectly.
• Piment d’Espelette: This special pepper powder from the Basque region of France offers a gentle, fruity heat with a hint of smokiness. It adds a unique complexity that elevates the dressing beyond the ordinary. If unavailable, Aleppo pepper or a tiny pinch of cayenne mixed with paprika can be used, but add it cautiously.
• Extra-Virgin Olive Oil: A high-quality EVOO is crucial. Its fruity, peppery notes form the rich backbone of the vinaigrette. Choose a single-source oil if possible, as its robust flavor will shine through.
• Avocado Oil: Blending olive oil with a neutral oil like avocado oil helps to mellow the flavor and prevent the olive oil from solidifying in the refrigerator. Avocado oil is prized for its clean taste and smooth texture.
• Fresh Herbs (Chives, Tarragon, Parsley): Fresh herbs are essential for a vibrant, aromatic dressing. Chives add a mild oniony note, flat-leaf parsley brings a clean, peppery freshness, and tarragon imparts its signature sweet, slightly anise-like flavor that is quintessentially French. Always opt for fresh over dried herbs for the best results.
• Salt & Freshly Ground Black Pepper: These are fundamental flavor enhancers. Seasoning to taste is the final step that ties all the other ingredients together.

How to Make Classic French Dijon Vinaigrette: Step-by-Step

Making this vinaigrette is incredibly simple. Using a glass mason jar is the easiest method, as it doubles as a mixing vessel and a storage container. A simple shake is all it takes to emulsify.

Step 1: Macerate the Shallots

Place the finely minced shallot into a clean glass jar or a small bowl. Pour the champagne vinegar over the shallots and let the mixture sit for about 5 to 10 minutes. This step, known as macerating, softens the shallots’ harshness and infuses their sweet flavor into the vinegar.

Step 2: Combine and Emulsify

To the jar with the shallots and vinegar, add the Dijon mustard, honey, and Piment d’Espelette. Secure the lid on the jar and shake vigorously for about 15 seconds. Alternatively, if using a bowl, whisk these ingredients together. Next, add the extra-virgin olive oil and avocado oil. Secure the lid again and shake vigorously until the dressing becomes creamy and emulsified. If using a bowl, slowly stream in the oils while whisking constantly. This gradual addition is key to a stable emulsion.

Step 3: Add Fresh Herbs and Season

Open the jar and add the finely chopped fresh chives, tarragon, and parsley. Give it another gentle shake or stir to combine. Now, it’s time to taste. Use a leaf of lettuce or a spoon to sample the dressing. Add salt and freshly ground black pepper to your preference, shaking one last time to incorporate.

Creative Ways to Use Your Vinaigrette

While this dressing is perfect for a simple green salad, its utility extends far beyond that. Here are some inspiring ways to use your delicious homemade vinaigrette:

• Elevate a Classic Salad: Use it to dress a classic Salade Niçoise or a simple bistro salad with goat cheese, walnuts, and roasted beets.
• Roasted Vegetable Glaze: Toss with warm roasted vegetables like cauliflower, broccoli, asparagus, or fingerling potatoes right after they come out of the oven. The vegetables will absorb the amazing flavor.
• Flavorful Marinade: It works beautifully as a marinade for chicken, pork, or firm fish like salmon or swordfish. Marinate for at least 30 minutes before grilling or roasting.
• Perfect Potato Salad: Create a sophisticated French-style potato salad by tossing warm, boiled new potatoes with this vinaigrette, fresh herbs, and capers.
• Grain Bowl Drizzle: Drizzle it over a quinoa or farro bowl to add a bright, zesty finish.

Storage and Tips for Success

• Storage: Store your vinaigrette in a sealed jar in the refrigerator. Due to the fresh herbs, it is best enjoyed within 5-7 days.
• Separation is Natural: The dressing may separate or solidify slightly in the fridge. This is completely normal. Simply let it sit at room temperature for 10-15 minutes and then shake vigorously to re-emulsify before serving.
• Adjust to Your Taste: The best part about homemade dressing is that you are in control. If you prefer it tangier, add a bit more vinegar. For more sweetness, add a little more honey. Feel free to adjust the proportions to match your personal preference.

Print

Classic French Dijon Vinaigrette

Far superior to store-bought versions, this versatile vinaigrette is perfect for dressing salads and roasted vegetables. It also serves as an exceptional marinade for chicken and seafood.

Prep Time 10 minutes

Total Time 10 minutes

Servings 16 servings

Author Rosemary Stelmach

Ingredients

• 1 medium shallot, finely minced
• 1/2
  cup
  champagne vinegar
  (or prosecco wine vinegar)
• 1
  tablespoon
  Dijon mustard
  (smooth or coarse)
• 2 1/2
  tablespoons
  honey
• 3/4
  teaspoon
  Piment d’Espelette pepper powder
  (more or less to taste)
• 1/2
  cup
  extra virgin olive oil
• 1/4
  cup
  avocado oil
• 1
  tablespoon
  fresh chives, finely chopped
• 1
  tablespoon
  fresh tarragon, finely chopped
• 1
  tablespoon
  fresh parsley, finely chopped
• salt & freshly ground black pepper
  (to taste)

Instructions

1. In a mason jar or small bowl, combine the finely minced shallot and the champagne vinegar. Let the mixture sit for 5-10 minutes to macerate.

2. Add the Dijon mustard, honey, and Piment d’Espelette to the jar. Then, add the olive oil and avocado oil. Secure the lid and shake vigorously until the dressing is creamy and fully emulsified. If using a bowl, whisk constantly while slowly drizzling in the oils.

3. Add the finely chopped chives, tarragon, and parsley. Shake or mix again to combine. Taste the vinaigrette and season with salt and pepper as needed.

4. Serve immediately over your favorite salad greens, or drizzle on grilled meats and roasted vegetables. Store any leftovers in a sealed jar in the refrigerator for up to 5-7 days. Shake well before each use.

Disclosure: Please note that some of the links above may be affiliate links, and at no additional cost to you, I will earn a small commission if you decide to make a purchase after clicking through the link. I have personally experienced all of these products, and I recommend them because I have found them to be of superior quality. We appreciate your support.

More Delicious Dressings to Try…

The post Timeless French Dijon Vinaigrette first appeared on Eylek.

Get ready for a flavor explosion that perfectly balances sweet, savory, and spicy notes. This recipe for Roasted Peppers with Long Hots is a true celebration of bold Italian-American flavors, creating an appetizer that’s both rustic and incredibly delicious. While it packs a significant spicy punch, the beauty of this dish lies in its customizability. You are in complete control of the heat, allowing you to create a version that’s perfectly suited to your palate, whether you prefer a mild warmth or a fiery kick.

There’s a beloved local Italian restaurant in my area, Filomena’s, famous for its incredible atmosphere and authentic cuisine. Before every meal, they present a generous basket of warm, crusty Italian bread alongside a bowl of their signature roasted peppers. It’s a simple, perfect starter that has become legendary among patrons. My family, in particular, is absolutely obsessed with them. This recipe is my dedicated attempt to recreate that magical dish at home, and I must say, the results have been spectacular. In fact, my family has unanimously declared my version even better than the original! Watching them devour every last bite, soaking up the flavorful oil with bread, I know they truly mean it.

This dish is more than just a recipe; it’s a versatile condiment, a vibrant appetizer, and a fantastic addition to any meal. It’s perfect for scooping onto toasted bread, layering into sandwiches, or tossing with your favorite pasta. Let’s dive into how you can bring this restaurant-quality classic into your own kitchen.

Why You’ll Love This Roasted Peppers Recipe

This isn’t just another pepper dish. It’s a carefully crafted recipe that hits all the right notes. Here’s why it will quickly become a staple in your home:

• Perfect Balance of Flavors: The natural sweetness of the bell peppers, intensified by roasting, provides a beautiful counterpoint to the sharp, fruity heat of the long hots. Combined with aromatic garlic, caramelized onions, and a touch of tomato, the flavor profile is complex and deeply satisfying.
• Fully Customizable Heat: You are the chef! Easily adjust the spiciness by increasing or decreasing the number of long hot peppers. For a milder dish, use just one or two. For a five-alarm fire, add more and even include some of the seeds and membranes.
• Incredibly Versatile: While it shines as an appetizer with bread, its uses are nearly endless. Add it to a sausage and pepper sandwich, spoon it over grilled chicken or fish, mix it into an omelet, or use it as a vibrant topping for polenta or pasta.
• Simple, Wholesome Ingredients: This recipe relies on fresh, readily available produce and pantry staples. There are no complicated or hard-to-find items, just pure, honest-to-goodness flavor.
• Restaurant-Quality Results at Home: Impress your family and friends with an appetizer that tastes like it came from a high-end Italian eatery. The process is straightforward, but the final product is elegant and full of gourmet flavor.

Key Ingredients for Perfect Roasted Peppers

The success of this dish lies in the quality of its simple ingredients. Here’s a closer look at what you’ll need and why each component is important.

• Long Hot Peppers: These are the star of the show, providing the signature heat. Long hots are slender, vibrant green peppers known for their variable spiciness, which can range from moderately warm to intensely hot. They also have a unique, slightly fruity flavor that sets them apart from other chiles. They are a cornerstone of Italian-American cooking.
• Sweet Bell Peppers: These form the sweet, fleshy base of the dish. I recommend using a mix of colors like red, yellow, and orange. These varieties are sweeter than green bell peppers and become wonderfully tender and caramelized when roasted, which helps to balance the spiciness of the long hots.
• Extra-Virgin Olive Oil: Do not skimp on this! A high-quality EVOO is essential, as its flavor will permeate the entire dish. I prefer a single-source Italian olive oil for its robust, fruity, and slightly peppery taste. You’ll use it for roasting the peppers and for sautéing the aromatics, creating a rich, luxurious base.
• Onion: Thinly sliced onions are sautéed until sweet and lightly caramelized, adding a deep, savory foundation of flavor. You can use yellow, white, or sweet Vidalia onions for this purpose.
• Garlic Cloves: Fresh garlic is a must. We’ll smash the cloves to release their essential oils, infusing the dish with a pungent, aromatic character without becoming overpowering.
• Canned Tomatoes: A small amount of tomato adds a touch of acidity and sweetness, rounding out the flavors. I highly recommend using canned whole San Marzano tomatoes, which are prized for their low acidity and superior flavor. Draining them and crushing them by hand creates a rustic, chunky texture that works perfectly in this dish.
• Kosher Salt & Freshly Ground Black Pepper: These are essential for enhancing all the other flavors. The coarse texture of kosher salt allows for better control when seasoning by hand.

Step-by-Step Guide to Making Spicy Roasted Peppers

Follow these detailed steps to create a flawless batch of roasted peppers every time. The process is divided into roasting the peppers and then combining them with the other ingredients to build layers of flavor.

Step 1: Roasting the Peppers

The first step is to roast the peppers to soften them, deepen their flavor, and make the skins easy to remove.

• Preheat your oven to 375°F (190°C). For an easier cleanup, line a large, rimmed baking sheet with parchment paper.
• Thoroughly wash and dry both the long hots and the bell peppers.
• In a large bowl, toss the peppers with about a quarter-cup of extra-virgin olive oil, ensuring each pepper is fully coated. This will help the skins to blister and prevent the peppers from drying out.



• Arrange the peppers in a single layer on the prepared baking sheet. Sprinkle them generously on all sides with kosher salt and freshly ground black pepper.



• Bake for 20 to 30 minutes. Use tongs to turn the peppers every 10 minutes so they cook evenly. You’re looking for the skins to be slightly charred and blistered and the flesh to be tender.

Step 2: Steaming and Peeling the Peppers

This is a crucial step for easy peeling. Trapping the steam from the hot peppers will loosen their skins, making them simple to slide off.

• Once roasted, immediately transfer the hot peppers from the baking sheet to a heatproof bowl.



• Cover the bowl tightly with plastic wrap to trap all the steam inside.



• Let the peppers steam in the covered bowl for about 15 minutes.
• Once cool enough to handle, remove the plastic wrap. The skins should now peel away easily. Peel all the peppers, then slice them in half lengthwise.



• Remove and discard the stems, seeds, and the white pithy membranes from all the peppers. Be extra careful with the long hots, as their seeds and membranes hold most of the capsaicin, which is the source of the heat. Removing them thoroughly will help control the final spice level.



• Cut the peeled and seeded peppers into generous, bite-sized strips and set them aside.

Step 3: Building the Flavor Base

Now we create the aromatic foundation that will bring all the elements together.

• Place a large skillet over medium heat. Add another quarter-cup of olive oil, ensuring the bottom of the pan is generously coated.



• When the oil is shimmering, add the sliced onions. Sauté for about 10 minutes, stirring occasionally, until they are soft, translucent, and just beginning to caramelize.



• Add the smashed garlic cloves to the pan and continue to sauté for another 2 to 3 minutes until fragrant. Be careful not to let the garlic burn, as it will become bitter.

Step 4: Combining and Simmering

This final step marries all the flavors together in the skillet.

• Add the prepared pepper strips to the skillet along with another quarter-cup of olive oil. Stir gently to combine. The mixture should be quite moist and almost “soupy” with olive oil. If it looks dry, don’t hesitate to add a little more.
• Reduce the heat to low-medium. Allow the mixture to gently sauté for 30 minutes, stirring occasionally. This slow cooking process allows the peppers to become incredibly tender and absorb all the flavors of the oil, garlic, and onions.



• Gently crush the drained San Marzano tomatoes with a spatula or your hands and add them to the skillet.



• Stir everything together and continue to sauté for a final 10 minutes to meld the tomato flavor into the dish.



• Remove from the heat and allow the mixture to cool slightly before serving. You can transfer it to a serving bowl or serve it family-style directly from the skillet. Be sure to have plenty of crusty bread on hand for dipping!

Tips for Success and Variations

To ensure your roasted peppers are perfect every time, keep these tips in mind.

• How to Control the Spice Level: The heat of this dish is entirely in your hands. As written, using 5-6 long hots creates a dish with a significant kick.
  • For Mild Heat: Use only one or two long hot peppers and be meticulous about removing all seeds and white membranes.
  • For Medium Heat: Follow the recipe as written.
  • For Intense Heat: Increase the number of long hots. For extreme spice enthusiasts, you can even leave some of the seeds and membranes intact. Proceed with caution!
• Variations to Try: Feel free to experiment with additional flavors. A handful of capers or sliced Kalamata olives can add a wonderful briny contrast. A splash of high-quality balsamic vinegar at the end of cooking can also add a delightful tang.
• Serving Suggestions: Beyond bread, these peppers are fantastic on an antipasto platter with cheeses and cured meats, layered in a panini, or served as a flavorful side dish for grilled steak or roasted pork.

Storage and Make-Ahead Instructions

These roasted peppers are an excellent make-ahead dish, as the flavors continue to develop and meld as they sit.

• Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days. Ensure the peppers are submerged in the olive oil, which helps to preserve them.
• Serving Leftovers: The peppers can be served cold, at room temperature, or gently reheated in a skillet or the microwave. I personally think they taste best at room temperature, which allows all the nuanced flavors to shine.

Print

Roasted Peppers with Long Hots

Top a slice of crusty artisan bread with this goodness. You decide how mild or spicy you make it. Either way will be delicious.

Author Rosemary Stelmach

Ingredients

• 5 to 6 long hot peppers, more or less to your taste
  (about 10 ounces)
• 4
  sweet bell peppers
  (about 28 ounces)
• 1
  cup
  extra-virgin olive oil, divided
• coarse kosher salt
• freshly ground black pepper
• 2
  small onions, peeled & cut vertically in strips
  (about 10 ounces)
• 6
  large garlic cloves, peeled & smashed
• one 14-ounce can San Marzano whole peeled tomatoes
  (drained)

Instructions

1. Preheat oven to 375℉. If desired, line a large rimmed baking sheet with parchment paper for easy cleanup.

2. Using about a quarter-cup of the olive oil, coat the entire surface of each pepper. Place them in a single layer on the prepared baking sheet. Season all around with your desired amount of kosher salt & freshly ground black pepper.

3. Bake the peppers for 20 to 30 minutes, turning often, until the skin is slightly blistered. Remove from the oven. Immediately transfer the peppers to a heatproof bowl and cover tightly with plastic wrap.

   Allow the peppers to rest in the bowl for about 15 minutes. At that time, the skin should be loosened making it easy to peel away.

4. Peel, halve and seed all of the peppers. Use extra caution in removing the seeds and any white membrane from the long hots. That will ensure that the final dish is not overly spicy. Cut the peppers into generous strips and set aside.

5. Place a large skillet over medium heat. Add about a quarter-cup olive oil to generously coat the pan. When heated, add the onion strips and sauté for 10 minutes until lightly caramelized.

   Add the smashed garlic and sauté for an additional 2 to 3 minutes.

   Add the pepper strips along with a quarter-cup olive oil. You may need more oil to maintain a “soupy” consistency.

6. Reduce the heat to a low-medium setting. Sauté for 30 minutes.

   Gently break up the drained tomatoes with the edge of a spatula and add them to the pan. Sauté for an additional 10 minutes.

7. Allow the mixture to cool slightly. Transfer to a small serving bowl and enjoy with lots of crusty bread.

Recipe Notes

As written, these peppers contain quite a bit of kick.

• If you prefer less heat, use just one or two long hots in the mix.
• For more heat, add more long hots.
• For the heat enthusiasts, you could even include some of the white pith membrane along with the long hot seeds.

Disclosure: Please note that some of the links above may be affiliate links, and at no additional cost to you, I will earn a small commission if you decide to make a purchase after clicking through the link. I have personally experienced all of these products, and I recommend them because I have found them to be of superior quality. We appreciate your support.

For the pepper lovers…

The post Flame Kissed Spicy Peppers first appeared on Eylek.

If you’re searching for a stick-to-your-ribs kind of satisfying meal, look no further! We have some incredible suggestions that are guaranteed to warm you from the inside out. Each of these delicious Warm & Hearty Winter Stews is perfect not only for a chilly winter evening but also anytime you need a comforting and nourishing hug in a bowl. These recipes will become your go-to solutions for cozy dinners and potlucks.

Soups vs. Stews: Understanding the Difference

While the terms “soup” and “stew” are often used interchangeably, there is a distinct difference between the two. Understanding these differences will allow you to appreciate each dish for its unique qualities. Stews are generally heartier and thicker, featuring larger chunks of meat and vegetables. They are often cooked slowly over low heat, allowing the ingredients to tenderize and the flavors to meld together beautifully. This slow cooking process enhances the depth and richness of the stew.

Soups, on the other hand, are characterized by a higher liquid-to-solid ratio, where the ingredients are typically submerged in broth. Soups often have a quicker cooking time, making them a convenient option for busy weeknights. They are known for being lighter, offering a comforting and nourishing experience without the heaviness of a stew. However, this doesn’t mean they are lacking in flavor. Soups can still be packed with delicious ingredients and spices.

In terms of serving, stews are usually served as hearty, one-pot meals, making them ideal for a complete and satisfying dinner. Their substantial nature means you often don’t need a lot of sides. Soups, in contrast, are often served as lighter meals or starters, preparing the palate for the main course or providing a comforting standalone meal. The variety and versatility of both soups and stews make them a staple in many cuisines around the world.

Delicious Chicken Stew Recipes

Let’s begin our culinary journey with some irresistible chicken stew recipes. These chicken-based stews offer a variety of flavors and textures, perfect for satisfying your cravings and impressing your family and friends.

1. Creamy Chicken Stew

This made-from-scratch, one-pot recipe is designed to let your stove do most of the work. Simply simmer all the ingredients together with white wine and fresh herbs for a wonderfully bold flavor. The stew is then thickened with rice flour, providing a velvety smooth, naturally gluten-free finish. This Creamy Chicken Stew is incredibly flavorful and satisfying, perfect for a cozy night in. (Stovetop – 1 hour)

Get the recipe >

2. Chicken, Sausage & Mushroom Stew

In true Jamie Oliver fashion, this stew offers a dynamic combination of flavors and textures that will elevate your dining experience. Unlike typical stews, this one is ready to enjoy in well under an hour, making it a great option for a quick yet delicious meal. The savory chicken, hearty sausage, and earthy mushrooms create a symphony of tastes that is hard to resist. (Stovetop – 30 minutes)

Get the recipe >

3. Crockpot Italian Chicken & Broccoli Rabe Chili

For those who love chili, this upgraded, flavorful bowl is loaded with lean chicken, cannellini beans, tomatoes, and broccoli rabe. The best part? It all comes together effortlessly in your slow cooker. This Crockpot Italian Chicken & Broccoli Rabe Chili is a comforting and satisfying meal that requires minimal effort. (6 hours 40 minutes)

Get the recipe >

4. Country Chicken Stew

This wholesome Country Chicken Stew features chicken, thick-cut bacon, navy beans, a variety of veggies, and fresh herbs, all simmering together in one big pot. The combination of ingredients creates a rich and hearty flavor that is sure to please. Allow extra time to presoak the beans for optimal texture and taste. (Stovetop – 1 hour 45 minutes)

Get the recipe >

Stews for Meat Lovers

For the true meat enthusiasts, these next few stew recipes are guaranteed to satisfy your cravings. Featuring lamb, pork, and beef, these stews offer a rich and savory experience that will leave you feeling completely content.

5. Irish Lamb Stew

Flavorful and easy to make, this Irish Lamb Stew uses frozen, peeled cipollini onions, baby carrots, and baby potatoes, requiring very little chopping and dicing. This makes it a convenient option for those who want a delicious, hearty stew without spending hours in the kitchen. The tender lamb and perfectly cooked vegetables create a comforting and satisfying meal. (Stovetop + oven – 1 hour 50 minutes)

Get the recipe >

6. White Bean Cassoulet with Pork & Lentils

Originating in the South of France, this rich, slow-cooked White Bean Cassoulet is a true culinary delight. It simmers along on its own for a good part of the day, with the lentils and beans added in the last hour of cooking. This allows the flavors to develop and meld together beautifully. The result is a hearty and satisfying casserole that is perfect for a cozy weekend dinner. (Slow cooker – 7 hours on high or 9 hours on low)

Get the recipe >

7. Mulligan Stew

An easy-to-make, protein-packed Mulligan Stew crammed with meat and vegetables in a delicious beef broth. This hearty stew is perfect for a cold day and can be easily customized to your liking. The combination of meat and vegetables provides a well-rounded meal that is both satisfying and nutritious. (Stovetop – 1 hour 30 minutes)

Get the recipe >

8. Slow Cooker Beef & Barley Stew

This hearty Slow Cooker Beef & Barley Stew features tender beef and just-right barley in a flavorful gravy. The slow cooking process allows the flavors to deepen and the beef to become incredibly tender. This stew is a perfect example of comfort food at its finest, ideal for a chilly evening or a family gathering. (Slow cooker + stovetop – 8 hours 25 minutes)

Get the recipe >

9. Sausage, Kale & White Bean Soup

Herby Italian sausage, kale, smoky paprika, creamy beans, and potatoes come together in this delicious Sausage, Kale & White Bean Soup. The splash of cream makes it feel more like a stew, adding an extra layer of richness and flavor. This soup is packed with nutrients and is a great way to get your daily dose of greens. (Stovetop – 50 minutes)

Get the recipe >

10. Slow Cooker Beef Stew

This classic Slow Cooker Beef Stew recipe is simmered in the slow cooker with tender meat, carrots, potatoes, and celery. The slow cooking process allows the flavors to meld together perfectly, creating a hearty and comforting meal. This stew is a perfect way to use up leftover vegetables and is sure to become a family favorite. (Stovetop + slow cooker – 8 hours 30 minutes)

Get the recipe >

11. Authentic Homemade Zuppa Toscana

This classic hearty potato soup is more like a stew with the delicious addition of sausage and bacon. Comes together quickly in just one pot, making it a convenient and satisfying meal option. The combination of potatoes, sausage, and bacon creates a rich and savory flavor that is hard to resist. (Stovetop – 1 hour 20 minutes)

Get the recipe >

Vegetarian Stews to Feed a Crowd

Whether you are vegetarian, vegan, or simply looking to add more plant-based meals to your diet, these vegetarian stews are perfect for feeding a crowd. Packed with wholesome ingredients and bold flavors, these stews are sure to satisfy even the most discerning palates.

12. Creamy Tomato White Bean Stew

This plant-based stew is quick and easy to make, packed with wholesome ingredients like high-in-protein white beans, cherry tomatoes, and nutrient-dense greens. The creamy tomato broth adds a layer of richness and flavor that is sure to please. (Stovetop – 30 minutes)

Get the recipe >

13. Slow Cooker Minestrone Soup

This slow cooker minestrone soup is vegan and can be made gluten-free. All ingredients are literally dumped in the bowl of your slow cooker, making it an incredibly convenient meal option. Get ready for an awesome bowl of deliciousness that is both nutritious and satisfying. (Slow cooker – 6 hours 15 minutes)

Get the recipe >

14. Gingery Coconut Sweet Potato and Rice Stew

For those who like things a bit spicy, try this delicious creamy stew of sweet potatoes, warming spices, and coconut milk served over a bowl of steamy rice. The combination of flavors is both comforting and exciting, making it a perfect meal for a cold day. (Stovetop – 45 minutes)

Get the recipe >

15. Bold & Cozy Ribollita

Rustic bread simmers in an aromatic tomato broth infused with fresh herbs, loads of garlic, and a parmesan rind for bold flavor. The addition of white beans and kale adds lots of heartiness, making it a truly satisfying meal. This Ribollita is a classic Italian soup that is perfect for using up leftover bread. (Stovetop – 60 minutes)

Get the recipe >

16. Greek-Inspired Cauliflower Stew

Olives, zingy lemon, fresh tomatoes, new potatoes, and peas are the crowning glory to a perfectly caramelized head of tender cauliflower. This Greek-Inspired Cauliflower Stew is a vibrant and flavorful dish that is perfect for a light yet satisfying meal. The combination of ingredients creates a unique and delicious flavor profile. (Oven – 1 hour 25 minutes)

Get the recipe >

17. North African Chickpea Soup (Leblebi)

Made from pantry staples like canned chickpeas and tomatoes, this stew comes together quickly and is incredibly flavorful thanks to an abundance of spices, herbs, and aromatics. This North African Chickpea Soup, also known as Leblebi, is a comforting and flavorful dish that is perfect for a cold day. (Stovetop – 1 hour 25 minutes)

Get the recipe >

18. One-Pot White Bean Mushroom Stew

This hearty dairy-free and plant-based stew is made with white beans, mushrooms, and nutrient-dense greens. The one-pot preparation makes it a convenient and easy meal option. (Stovetop – 25 minutes)

Get the recipe >

19. Roasted Root Vegetable Stew

A collection of your favorite root veggies, seasoned and perfectly caramelized, are blended in with a delicious homemade tomato sauce. This Roasted Root Vegetable Stew is a hearty and flavorful dish that is perfect for a cold day. The roasting process brings out the natural sweetness of the vegetables, creating a rich and satisfying meal. (Oven + stovetop – 60 minutes)

Get the recipe >

Winning Seafood Combinations

For seafood lovers, these stew recipes are a must-try. Featuring a variety of fresh fish and seafood, these stews offer a delightful blend of flavors and textures that is sure to impress.

20. Mediterranean-Inspired Seafood Stew

This delicious stew recipe highlights a light, flavorful tomato-fennel broth with fresh fish and seafood. The optional chorizo adds an extra layer of richness and flavor. This Mediterranean-Inspired Seafood Stew is a vibrant and flavorful dish that is perfect for a summer evening. (Stovetop – 35 minutes)

Get the recipe >

21. Blushing Seafood Chowder

A delicious medley of shrimp, scallops, and haddock come together in this flavorful Blushing Seafood Chowder. The rosy tint and flavor hit from Spanish chorizo is totally appetizing, making it a truly satisfying and delicious meal. (Stovetop – 50 minutes)

Get the recipe >

22. Spanish Seafood Stew with Saffron Rice

Hearty stew with chorizo, chickpeas, and saffron rice. The bold flavors and ease of preparation make this a sure crowd-pleaser. This Spanish Seafood Stew is a vibrant and flavorful dish that is perfect for a dinner party. (Stovetop + oven – 60 minutes)

Get the recipe >

23. Brazilian Fish Stew

This unique fish stew, also known as Moqueca, is packed with flavor thanks to the coconut milk, lime, and jalapeño. This Brazilian Fish Stew is a flavorful and exotic dish that is sure to impress your taste buds. (Stovetop – 35 minutes)

Get the recipe >

24. Seafood Stew with Fennel & Tomatoes

Delicious combination of shrimp, fennel, and tomatoes, all served up in a light, flavorful broth. This Seafood Stew with Fennel & Tomatoes is a simple yet elegant dish that is perfect for a light dinner. (Stovetop – 1 hour 15 minutes)

Get the recipe >

25. Simple Bouillabaisse

Luxurious French seafood stew, brimming with a variety of fresh seafood simmered in a rustic tomato stew with aromatic saffron, savory fennel, and herbs. This Simple Bouillabaisse is a classic French dish that is perfect for a special occasion. (Stovetop – 45 minutes)

Get the recipe >

The post Warm and Comforting Winter Stews first appeared on Eylek.

Classic Horseradish Dip & Spread: Elevate Your Meals with This Zesty Condiment

Once you try this Classic Horseradish Dip & Spread, you’ll want to ensure you always have a jar of this creamy, flavorful condiment tucked away in your refrigerator. It’s the perfect accompaniment to a wide variety of dishes, from roasted meats to grilled burgers. A dollop or two on your baked potato will transform a simple meal into something extraordinary.

A special thanks to Chef Billy Parisi for this incredible recipe. It’s so perfect that no adjustments were needed!

Gather Your Ingredients for This Classic Horseradish Dip & Spread

• Crème fraîche: Crème fraîche is a French cultured cream that’s thick, rich, and tangy, boasting a high butterfat content. Sour cream is a suitable alternative, provided it’s the full-fat version. The tanginess and richness are key to achieving the perfect flavor balance in this dip.
• Mayonnaise: Using the highest quality mayonnaise is essential for the best results. To avoid seed oils and bioengineered ingredients, Chosen Foods Classic Mayo made with avocado oil is highly recommended. It’s typically available at most grocery stores or online at Amazon. This mayonnaise adds creaminess and body to the dip.
• Prepared horseradish: Ensure the horseradish is drained to remove any excess moisture. Prepared horseradish is a spicy condiment made from grated horseradish root, vinegar, and salt. It provides the signature zing and heat to the dip. Avoid substituting with creamy horseradish sauce, which is a milder version often containing sour cream or mayonnaise.
• Dijon mustard: Dijon mustard is preferred over regular mustard due to its more intense and complex flavor profile. It adds acidity and brightness to the dip, enhancing the overall taste. The sharpness of Dijon complements the creaminess of the other ingredients perfectly.
• Worcestershire sauce: Worcestershire sauce is a fermented liquid condiment known for its complex, savory, and tangy flavor. It’s made with a base of vinegar and flavored with ingredients like anchovies, molasses, tamarind, onion, garlic, and various spices. This sauce adds depth and umami to the dip.
• Distilled white vinegar: Distilled white vinegar adds tartness to balance the richness of the sauce. It cuts through the creaminess and brightens the flavors, ensuring the dip isn’t too heavy.
• Salt & freshly ground black pepper: Season to taste with salt and freshly ground black pepper. These seasonings enhance all the other flavors and bring the dip together.
• Fresh chives: Finely chopped fresh chives are used as a garnish just before serving, adding color, flavor, and texture. Fresh chives are always preferred over the dried version for their vibrant taste and aroma.

Now that you’ve gathered all your ingredients, let’s dive into the simple steps to create this flavorful dip.

Easy Steps to Make Classic Horseradish Dip & Spread

• Combine Ingredients: Add the crème fraîche, mayonnaise, prepared horseradish, Dijon mustard, Worcestershire sauce, and distilled white vinegar to a medium-sized bowl.

Although I usually recommend fresh produce, I always use prepared horseradish here. My go-to is Kelchner’s Horse-Radish, found in the refrigerated case usually in or near the seafood area. It’s finely grated then bottled with a dash of vinegar and salt. So convenient and packed with flavor.

Before adding it to the mix, drain off any excess moisture to ensure that your sauce doesn’t lose its creaminess. If you prefer, feel free to grab some fresh horseradish root and grate it by hand.

• Mix Well: Stir the ingredients together with a whisk or spatula until thoroughly combined. Ensure there are no lumps and that all ingredients are evenly distributed for a smooth, creamy texture.
• Refrigerate: Store the dip covered in the refrigerator until you’re ready to use it. This allows the flavors to meld together, enhancing the overall taste.
• Storage: This Classic Horseradish Dip & Spread can be stored in the refrigerator for up to two weeks, making it a convenient make-ahead option for parties and gatherings.

Garnish: Just before serving, garnish the dip with finely chopped fresh chives for a pop of color and added flavor.

Creative Ways to Enjoy Your Classic Horseradish Dip & Spread

• With Roasted Meats: The traditional way to serve this delicious dip is alongside roasted beef, pork, or chicken. The creamy, tangy flavor perfectly complements the richness of the meats.
• On Grilled Burgers: Spread a generous amount on your grilled sandwich buns just before adding your cheeseburger and trimmings. The horseradish adds a zesty kick that elevates your burger to the next level.
• On Baked Potatoes: We love enjoying this dip on a baked potato, especially when paired with homemade bacon jam. The combination of flavors is simply irresistible.

At a recent family gathering, I included some special fixin’s on my cheese tray. A huge hit!

• Freshly baked ciabatta bread, cut into thin slices.
• Fresh baby arugula.
• Mounds of thin-cut deli roast beef.
• Bowl of this awesome horseradish sauce.
• Homemade bacon jam & chef-cut roasted peppers.

This Classic Horseradish Dip & Spread Comes Together in Just Five Minutes!

You’ll want to have this delicious condiment on hand at all times for its versatility and incredible flavor.

Print

Classic Horseradish Dip & Spread Recipe

Based on a recipe by Chef Billy Parisi

Creamy horseradish sauce – perfect with your grilled or roasted meat. Slather some on a grilled bun for your next burger. Sooo good as a topping on a fresh-from-the-oven baked potato.

Prep Time 5 minutes

Total Time 5 minutes

Author Rosemary Stelmach

Ingredients

• 1
  cup
  crème fraîche or full-fat sour cream
• 1/4
  cup
  mayonnaise
• 1/4
  cup
  prepared horseradish
  (drained to remove excess moisture)
• 1
  tablespoon
  dijon mustard
• 1
  teaspoon
  Worcestershire sauce
• 2
  teaspoons
  distilled white vinegar
• salt & freshly ground black pepper, to taste
• finely chopped fresh chives, to serve

Instructions

1. Add the crème fraîche, mayonnaise, horseradish, mustard, Worcestershire & vinegar to a medium-size bowl.

2. Stir with a whisk or spatula until well combined. Store covered in the refrigerator until ready to use.

3. Garnish with chives just before serving.

Recipe Notes

To store: Transfer to a lidded glass jar and store in the refrigerator for up to two weeks.

This Classic Horseradish Dip & Spread is perfect paired with your grilled or roasted meat. Slather some on a grilled bun for your next burger. Sooo good as a topping on a fresh-from-the-oven baked potato.

Disclosure: Please note that some of the links above may be affiliate links, and at no additional cost to you, I will earn a small commission if you decide to make a purchase after clicking through the link. I have personally experienced all of these products, and I recommend them because I have found them to be of superior quality. We appreciate your support.

More Creamy Dips to Try

Looking for more delicious dips to elevate your meals and gatherings? Here are a few of our favorites:

The post Creamy Horseradish Delight first appeared on Eylek.

This umami-rich dish provides a delicious vegetarian alternative to the traditional beef bourguignon. Everyone at the table will enjoy this Rich & Flavorful Mushroom Bourguignon, even the carnivores in the crowd.

Full credit for this deliciousness must go to the folks at Bon Appétit. Don’t be intimidated by the substantial list of ingredients and instructions. This mushroom bourguignon recipe is absolutely worth the effort. The depth of flavor achieved through the combination of various mushrooms, red wine, and aromatic herbs creates a truly unforgettable culinary experience.

What You’ll Need to Make Mushroom Bourguignon

Let’s take a look at the ingredients needed to create this masterpiece. Don’t let the lengthy list intimidate you; each ingredient plays a crucial role in building the complex and satisfying flavor profile of this vegetarian bourguignon.

• Dried Mushrooms: Use porcini or shiitake. The drying process concentrates the mushrooms’ natural flavors, resulting in a more potent umami taste. Soaking them in boiling water creates a flavor-packed broth to be added to the dish.
• Boiling Water: Essential for rehydrating the dried mushrooms and creating a flavorful broth. The hot water extracts the deep, earthy flavors from the dried mushrooms, which form the base of the sauce.
• Unsalted Butter: Using unsalted butter allows the natural butter flavor to shine through without the influence of added salt, offering greater control over the sodium level in the final dish.
• Mixed Fresh Mushrooms: Trimmed & cut into 1-inch pieces. Using a combination of crimini, button, portobello, oyster, and/or baby shiitake will lend flavor and texture to your bourguignon. Each type of mushroom brings its unique qualities to the table, contributing to the dish’s overall complexity.
• Flour: Unbleached all-purpose flour is ideal for thickening the sauce. Organic, non-GMO flour, free of glyphosate, is preferred for its purity and health benefits. Gluten-free flour can be used as an alternative for those with dietary restrictions.
• Fresh Carrots: Peeled & sliced ½-inch thick on a deep diagonal. Fresh carrots are preferred over frozen since they hold up well during the braising process, adding a touch of sweetness and texture to the dish.
• Fresh Garlic: Finely chopped, garlic infuses the bourguignon with its pungent and aromatic flavor, adding depth and complexity to the overall taste.
• Pearl Onions: Frozen pearl onions are convenient and readily available in most stores. Peeled fresh pearl onions would be an excellent alternative, offering a slightly sweeter and more delicate flavor.
• Tomato Paste: Tomato paste adds a burst of umami, with its concentrated sweetness and mild acidity. Double-concentrated tomato paste (found in a handy tube) is recommended, but regular paste is fine.
• Dry Red Wine: Dry red wine adds flavor, acidity, and complexity. The alcohol in wine helps release flavors in other ingredients and breaks down fats. Burgundy is the traditional choice when making bourguignon dishes, but you can also use Cabernet Sauvignon, Pinot Noir, Cabernet Franc, or Syrah. Choose a wine that you would enjoy on its own. Avoid anything labeled as “cooking wine.”
• Fresh Thyme Sprigs: Fresh thyme has a distinctive, earthy, and slightly peppery flavor with hints of sweetness and a subtle, floral aroma. The sprigs are added as they are, then removed before serving.
• Dried Bay Leaf: Bay leaf adds a subtle, herbal, and slightly floral flavor, with notes of thyme and oregano. It will be removed & discarded before serving.
• Soy Sauce: Using the low-sodium variety is highly recommended so that you can control the salt content in the final dish. For gluten-free needs, use low-sodium gluten-free tamari.
• Kosher Salt: If needed, table salt can be used with caution. Table salt is finer and more dense than kosher salt, so a teaspoon of table salt will contain more actual salt than a teaspoon of kosher salt. When substituting, use about two-thirds the amount of table salt specified in a recipe using kosher salt.
• Freshly Ground Black Pepper: Adds a pungent and aromatic kick, enhancing the savory flavors of the dish.
• Extra-Virgin Olive Oil: Single-source EVOO from Italy is preferred. Less processing equals healthier, more delicious olive oil.
• Fresh Maitake or Oyster Mushrooms: Or a combination of both. Torn into bite-size pieces, these mushrooms add a unique texture and flavor to the dish.
• Red Wine Vinegar: As an alternative, sherry vinegar can be used. The acidity of wine vinegar helps to balance and enhance the flavors.
• Fresh Flat-Leaf Parsley: Finely chopped. Totally optional but highly recommended. The tender fresh herb is always preferred over the dried variety. Fresh parsley has a clean peppery taste with a touch of earthiness, adding brightness to the final dish. Save some to sprinkle over each bowl when serving.

• In a heatproof bowl, add the dried porcini or shiitake mushrooms to the boiling water.
• Give it a quick stir and let them soak until ready to use.
• You’ll be using the soaking liquid as an ingredient in the dish.

• Melt 2 tablespoons unsalted butter in a large high-sided skillet over high heat.
• Your skillet or braiser should have a capacity of at least 3½ quarts.
• Also, you’ll need a tight-fitting lid later on for the braising process.

• Add half of the mixed fresh mushrooms.
• Cook, stirring occasionally, until the mushrooms release their liquid.
• The mixture should come to a simmer in about 5 minutes.
• Continue to cook for 6 to 8 minutes more, stirring occasionally, until liquid evaporates.
• The mushrooms should now be a golden brown.
• Using a slotted spoon, transfer the caramelized mushrooms to a medium bowl.

• Repeat the process with another 2 tablespoons unsalted butter and remaining mixed fresh mushrooms.

Caramelizing the mushrooms is very important, so don’t rush the process. Similar to when you heavily sear your meat for a stew or pot roast, you’re building a rich flavor base.

• Return the first batch of mushrooms to the skillet.
• Sprinkle the flour evenly over the caramelized mushrooms.
• Cook, stirring often, until well incorporated for about 2 minutes.
• The flour may clump but will smooth out later in the braising process.
• Transfer the mushrooms back to the medium bowl.
• Scrape the pan to include as much flour as possible.
• Set aside until needed.

• In the same skillet, melt 2 tablespoons of the unsalted butter over medium heat.
• Add the sliced carrots & finely chopped garlic along with the frozen pearl onions.
• Cook, stirring often, until the vegetables are softened around the edges, for about 6 to 8 minutes.

• Add the tomato paste and cook, stirring constantly, until deepened in color, about 3 minutes.
• Pour in the dry red wine, scraping up any brown bits.
• Cook, stirring occasionally, for about 5 minutes until reduced by about one-third.

• Add the sprigs of fresh thyme, bay leaf, soy sauce and salt to the mixture.
• Hold a fine-mesh sieve over the skillet & pour the reserved dried mushroom soaking liquid through.
• Discard the mushrooms that are remaining in the sieve.
• Season generously with freshly ground pepper.

• Bring to a boil and cover the skillet.
• Reduce the heat so the mixture maintains a gentle simmer.
• Cook, stirring occasionally, until the carrots and onions are tender for about 45 to 50 minutes.

• Uncover and return the reserved caramelized mushrooms to the skillet.
• Cook, uncovered over low-medium heat, stirring occasionally.
• The mixture will thicken slightly & mushrooms will be tender in about 20 minutes.

• Meanwhile, heat the olive oil in a large nonstick skillet over medium-high heat.
• Add 8 to 12-ounces of the maitake or oyster mushrooms in a single layer.
• Cook, undisturbed, until deeply browned and crisp underneath, about 5 minutes.
• Turn and cook until other side is golden, about 4 minutes.
• Set aside to be used just before serving.

• Stir the remaining 2 tablespoons unsalted butter into the mushroom bourguignon.
• Remove from heat and if needed, season with more salt and/or pepper.
• Remove the thyme and bay leaf; discard.
• If desired, add some finely chopped fresh parsley for color and texture.
• Spoon the crispy maitake or oyster mushrooms on top.
• Alternatively, the crispy mushrooms can be reserved to top off each individual serving.

• To serve, divide buttered cooked egg noodles, mashed potatoes or cooked polenta among plates for individual servings.
• Spoon mushroom bourguignon over top.
• Drizzle each serving with a little sherry wine vinegar or red wine vinegar.
• If desired, sprinkle some finely chopped parsley over the top.

Can You Make Mushroom Bourguignon Ahead of Time?

Absolutely! Make it a day ahead without the crispy mushrooms, transfer to an airtight container and chill. It actually may be better the next day with more time for the flavor to develop.

When ready to enjoy, bring to a simmer over medium heat, adding splashes of water or broth to loosen as needed. If trying to keep this meatless, vegetable broth or stock is recommended. Otherwise, beef broth or stock would be another option.

The Best Way to Enjoy Your Mushroom Bourguignon

• My family’s first choice is a generous mound of this goodness piled on top of buttered cooked egg noodles. A lightly dressed green salad and crusty bread complete the meal.
• Mashed potatoes or cooked polenta also provide a delicious base.
• Imagine some of this deliciousness served alongside your freshly roasted meat or chicken.
• Grill a few slices of ciabatta bread and top it off with a spoonful along with your favorite grated cheese.
• For a special finishing touch, a dollop of sour cream or crème fraîche adds a luxurious, creamy texture.

Print

Rich & Flavorful Mushroom Bourguignon

Adapted from Bon Appétit

This umami-rich dish provides a delicious vegetarian alternative to the traditional beef bourguignon.

Prep Time 20 minutes

Cook Time 2 hours

Total Time 2 hours 20 minutes

Servings 4 to 6 generous servings

The post Rich and Flavorful Mushroom Burgundy
Rich & Flavorful Mushroom Bourguignon – A Hearty Vegan Delight first appeared on Eylek.

Imagine baking authentic, rustic ciabatta bread in your own kitchen! This Quick & Easy Ciabatta Bread recipe requires no extensive kneading and is ready to enjoy in under four hours. The secret? A simple series of stretch and folds!

What You’ll Need for This Easy Ciabatta Bread

Let’s gather the ingredients for this delightful homemade bread. Using quality ingredients will make a difference in the final product, so let’s take a closer look:

• Flour: Unbleached all-purpose flour is perfect for this recipe. I highly recommend using organic, non-GMO flour that’s free of glyphosate. For example, Sunrise Flour Mill in Minnesota offers a fantastic option.
• Instant Yeast: Instant yeast is ideal here because it can be directly whisked into the flour. Always check the expiration date to ensure your yeast is active.
• Granulated Sugar: A touch of sugar adds sweetness and helps activate the yeast, ensuring a good rise.
• Warm Water: The ideal water temperature for activating yeast is around 100°F (38°C). Water that’s too hot (above 130°F or 54°C) can kill the yeast. Using an electric tea kettle with precise temperature control or a digital thermometer can help you get it just right.
• Olive Oil: Extra-virgin olive oil adds a wonderful peppery, fruity flavor to the bread.
• Kosher Salt: Kosher salt is preferred. If you only have table salt, use it sparingly, as it’s finer and more dense. Reduce the amount to about two-thirds of what the recipe calls for with kosher salt.

A Note About Flour Measurement

In baking, accuracy is essential. The best way to measure flour is by weighing it in grams. If you don’t have a kitchen scale, gently spoon the flour into a measuring cup and sweep off any excess. Remember, not all flours are created equal, so weighing is more accurate than measuring by volume.

Variables in measuring and brand differences mean that cup measurements can be inconsistent. When you find a brand and measuring method you like, stick with it, and note the gram equivalent for future bakes!

For your favorite recipes, it’s wise to record the exact weight of the flour you use, along with the specific brand. This will help you achieve consistent and delicious results every time.

• First, combine the flour, instant yeast, and sugar in a large mixing bowl.
• Use a whisk to thoroughly combine these dry ingredients, ensuring the yeast and sugar are evenly distributed throughout the flour. This step is important for even activation of the yeast.

• Next, add the warm water, olive oil, and kosher salt to the bowl.
• Stir the mixture with a wooden spoon or a Danish dough whisk. These tools help to bring the dough together without overworking it.

• If necessary, use your lightly oiled hands to gently knead the dough until it just comes together.
• Keep in mind that the dough will be very sticky at this stage.
• Don’t worry if the dough isn’t perfectly smooth – that’s completely normal for ciabatta.
• Cover the bowl and let the dough rest for 30 minutes. This initial rest allows the flour to hydrate and the gluten to begin developing.

• After the initial 30-minute rest, perform a round of stretch and folds. This involves gently stretching a portion of the dough upwards and folding it over onto itself. Repeat this process around the perimeter of the dough.
• Cover the bowl again and let the dough rest for another 30 minutes.
• Repeat the stretch and fold process, followed by another 30-minute rest.
• Perform one last round of stretch and folds, then cover the dough for the final rise.
• In total, you’ll be doing three rounds of stretch and folds before the dough undergoes its final rise.

Why Stretch and Fold?

The stretch and fold technique is crucial for developing the gluten in the dough without the need for aggressive kneading. It strengthens the dough structure, improves the rise, and creates the characteristic airy texture of ciabatta bread.

Stretch and fold is a gentle, intermittent kneading technique used during bread fermentation to strengthen the dough, develop gluten, and create a better rise (oven spring) without aggressive kneading. It involves lifting the dough, stretching it, and folding it over itself, usually repeated on all four sides of the dough during the first few hours of bulk fermentation.

This technique is often used in sourdough bread making. It’s sometimes used in yeast dough to strengthen the gluten and gently incorporate air into the dough without traditional kneading. Emilie Raffa at The Clever Carrot provides an excellent detailed explanation of the stretch and fold process.

• After the third round of stretch and folds, cover the bowl and let the dough rise until it has more than doubled in volume.
• This final rise typically takes about one and a half hours.
• The exact time will vary depending on the ambient temperature of your kitchen. A warmer environment will encourage faster rising.

• As the dough approaches the end of its rising time, preheat your oven to 425°F (220°C).
• Position one oven rack at the very bottom and another in the middle of the oven.
• Place a rimmed metal tray or pan on the bottom rack and allow it to preheat for at least 30 minutes. This will create steam during baking, contributing to a crisp crust.
• Line a large baking sheet with parchment paper. This prevents the bread from sticking.

Here’s how to shape the bread:

• Carefully remove the dough from the bowl onto a lightly floured surface.
• Try your best to handle the dough gently to avoid deflating it too much. Shape it into a roughly 12-inch square.
• Avoid using a rolling pin, as this will expel the air from the dough.
• Instead, gently pull on the edges of the dough until you achieve the desired square shape.

Continue the process by dividing and transferring the dough:

• Use a bench scraper or a large knife to divide the square of dough right down the center, creating two long loaves.
• Carefully move the loaves onto the prepared baking sheet, trying to maintain their shape as much as possible.
• Using flat-edged spatulas can be helpful when transferring each loaf to avoid tearing or deflating them.

Time to bake!

• Lightly sprinkle the surface of the loaves with a touch of flour.
• Place the baking sheet with the loaves in the oven on the middle rack.
• Carefully add 2 cups of water to the preheated tray on the bottom rack. The water will create steam, which is essential for a good crust.
• Immediately close the oven door to trap the steam inside.
• Bake the ciabatta for 30 minutes, or until it is golden brown and sounds hollow when tapped.

• If you prefer an extra crispy crust, remove the water tray from the oven after the first 20 minutes of baking. This will allow the crust to dry out slightly and become even crispier.
• Once the bread is baked, allow it to cool on a wire rack for at least 15 minutes before slicing and serving. This allows the internal structure to set properly.

I adapted this recipe from Laura in the Kitchen, where she uses this awesome process to make homemade ciabatta rolls. To make them, divide the dough into six small rectangles and bake following the same directions.

How to Enjoy Your Quick & Easy Ciabatta Bread

Ciabatta bread is incredibly versatile and can be enjoyed in numerous ways:

• Slice and serve warm with your favorite dipping oil.
• Grill slices in a pan lightly coated with butter or olive oil for a delicious, crispy texture.
• Enjoy with a variety of spreads and dips, such as our Grilled Brie with Plums & Shallots.
• Thinly slice on the diagonal to create larger slices for sandwiches.
• Make bruschetta by topping toasted slices with fresh tomatoes, basil, and garlic.

• Slice the entire loaf in half lengthwise to create a giant sandwich, perfect for sharing. Try it with our Chicken & Brie Ciabatta Loaf.

Print

Quick & Easy Ciabatta Bread

Dough is mixed by hand. No extensive kneading required.Just a series of stretch & folds. Bakery quality bread is ready to enjoy in less than four hours.

Prep Time 15 minutes

Cook Time 30 minutes

Rest Time 3 hours

Total Time 3 hours 45 minutes

Servings 2 loaves

Author Rosemary Stelmach

Ingredients

• 4
  cups
  unbleached all-purpose flour
• 1
  teaspoon
  instant yeast
• 2
  teaspoons
  granulated sugar
• 1 3/4
  cups
  warm water
• 1
  tablespoon
  olive oil
• 2 1/2
  teaspoons
  coarse kosher salt

Instructions

1. Combine the flour, yeast and sugar in a large bowl. Use a whisk to be sure the ingredients are well disbursed.

   Add the water, oil and salt. Stir the mixture with a wooden spoon or danish dough whisk. When necessary, use your lightly oiled hands to knead the dough just until it comes together. Don’t be concerned if the dough isn’t smooth. That’s normal. Cover and let it rest for 30 minutes.

2. After the initial rest, do a round of stretch and folds, let it rest 30 minutes, repeat, let it rest 30 minutes then repeat one last time.

   After the third round of stretch and folds, cover and let the dough rise until a little more than doubled in volume. It should take about one-and-half hours. It all depends on how warm your environment is.

3. When your dough is almost ready, preheat your oven to 425℉. Position one rack at the very bottom of the oven and the other in the middle of the oven. Place a rimmed metal tray or pan on the bottom rack and allow it to preheat for at least 30 minutes.

   Line a large baking sheet with parchment paper.

4. Carefully remove the dough from the bowl onto a lightly floured surface. Do your best not to deflate the dough as you shape it into a 12-inch square. Do not use a rolling pin. Gently pull on the edges until you achieve the desired shape.

   Divide the square right down the center to create two loaves. While trying tomaintain the shape of the loaves, carefully move them onto your prepared pan. It can be helpful to use several flat-edged spatulas for the transfer of each loaf.

5. Sprinkle the surface of the loaves with a touch of flour. Place the baking sheet in the oven on the middle rack. Add 2 cups of water to the tray on the bottom rack. Immediately close the oven door to trap in the steam. Bake for 30 minutes until golden brown.

   If you like your crust to be extra crispy, remove the water tray after the first 20 minutes. Allow to cool a bit before slicing.

Disclosure: Please note that some of the links above may be affiliate links, and at no additional cost to you, I will earn a small commission if you decide to make a purchase after clicking through the link. I have personally experienced all of these products, and I recommend them because I have found them to be of superior quality. We appreciate your support.

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The post Fast & Simple Ciabatta: Homemade in a Hurry first appeared on Eylek.

As you may know, I’ve been deeply exploring the advantages of milling your own flour. I’ve been experimenting with online recipes and adapting those that use store-bought flour. These Fresh Milled Flour Ricotta Cannoli Cookies are a true culinary triumph. I’ve prepared them using both freshly milled and store-bought flour, and while both versions are delightful, the fresh milled flour version offers a more substantial and pronounced flavor profile. The best part? They’re bursting with nutritional value. Let’s explore why using freshly milled flour is a superior choice for baking.

Why Choose Fresh Milled Flour Over Store-Bought Flour?

• Nutritional Powerhouse: When you mill your own high-quality, clean grain, you’re preserving the remarkable nutritional benefits of the entire wheat berry, encompassing the bran, germ, and endosperm.
• Store-Bought Flour Deficiencies: Commercial flour undergoes a process where the bran and germ are removed to extend shelf life, leaving behind mostly starch and protein with minimal nutritional value.
• Enhanced Texture and Nutrition: By using fresh milled flour, you gain improved texture in your baked goods, enriched with fiber, vitamins, healthy fats, and essential minerals.
• Unbeatable Flavor: The flavor of fresh milled flour is simply extraordinary. It imparts a nutty, sweet, and complex taste to your baked creations.
• Grain Variety Matters: The specific flavor profile and texture will vary depending on the type of grain you choose to mill.

Although I’m still relatively new to milling my own flour, I’m already convinced of its significant advantages. If you desire a more thorough understanding, here are some excellent resources to explore:

• Fresh Milled Mama
• Grains in Small Places
• Souly Rested
• I strongly suggest obtaining a copy of Sue Becker’s book, Essential Home-Ground Flour. It’s brimming with vital information, helpful advice, and delectable recipes. I consult it almost daily. Additionally, Sue has an incredible YouTube channel that you might find beneficial.
• Lastly, this testimonial from a nurse regarding the health benefits of homemade bread made with fresh milled flour completely astounded me!

Key Ingredients for Fresh Milled Flour Ricotta Cannoli Cookies

• Unsalted Butter: Ensure it’s at room temperature. Using unsalted butter allows the natural butter flavor to shine through.
• Granulated Sugar: Whenever possible, opt for organic granulated sugar. It undergoes less processing compared to conventional refined sugar, retaining some molasses, which contains beneficial vitamins, minerals, and antioxidants. Organic sugar is also produced without synthetic pesticides or herbicides. As an alternative, coconut sugar, known for its lower glycemic index, could be used.
• Whole Milk Ricotta Cheese: Ricotta is an excellent choice, offering a subtly sweet taste and a luxuriously creamy texture. If needed, drain off any excess moisture.
• Egg: A large egg (chilled or at room temperature) is suitable for this recipe.
• Pure Vanilla Extract: It’s best to use pure vanilla extract. Made exclusively from natural vanilla beans, water, and alcohol, pure vanilla extract delivers a richer, more complex flavor profile.
• Fresh Milled Flour: Soft white wheat berries are ideal here due to their mild, slightly sweet flavor, perfectly suited for delicate baked goods.
• Baking Soda: Contributes a subtle tanginess and enhances the chewiness of the cookies. It also aids in browning.
• Salt: Finely ground table salt is perfectly acceptable.
• Ground Cinnamon: Introduces a warm, spicy-sweet flavor.
• Orange Zest: The finer the zest, the better. I recommend using a microplane grater for optimal results.
• Mini Chocolate Chips: Choose semi-sweet or bittersweet. I prefer Ghirardelli brand chips, as they are widely available and don’t contain bio-engineered ingredients.
• Powdered Sugar: Also known as confectioners’ sugar. Most products contain cornstarch as an anti-caking agent. To avoid this, consider selecting an organic product that typically uses a healthier starch.
• Melted Chocolate: Opt for semi-sweet or bittersweet chocolate for drizzling. Look for a non-GMO brand that doesn’t contain bio-engineered ingredients. Ghirardelli’s baking bars are a great choice. Avoid using chocolate chips for melting, as they contain stabilizers that can alter the consistency.

• Whisk Dry Ingredients: In a separate bowl, whisk together the fresh milled flour, baking soda, salt, and cinnamon.

• Combine Wet and Dry: Gradually add the dry flour mixture to the wet ingredients.
• Mix Until Just Combined: Mix until the ingredients are just combined. Avoid overmixing.

• Fold in Zest and Chocolate Chips: Gently fold in the orange zest and mini chocolate chips.
• Rest the Dough: Cover the bowl and allow the dough to rest for 30 to 60 minutes.
• Hydrate the Flour: This resting period allows the fresh milled flour to fully hydrate and absorb the liquid, resulting in a better cookie texture.

• Prepare for Freezing: Line a small flat pan with parchment paper.
• Scoop and Arrange: Scoop the dough into tablespoon-sized mounds and place them in a single layer on the prepared pan, ensuring they don’t touch each other.
• Freeze: Cover with plastic wrap and place the pan in the freezer for several hours or overnight. Freezing the dough before baking helps the cookies maintain their shape.

• Arrange Frozen Dough: Place the frozen dough balls on the lined baking sheet, leaving about an inch (2.5 cm) of space between each cookie.
• Bake: Bake for 15 to 17 minutes, or until the edges are just turning golden brown.

• Cool: Transfer the baked cookies to a wire rack to cool completely.

• Dust and Drizzle: Lightly dust each cookie with powdered sugar. Drizzle with melted chocolate.

• Set and Store: Allow the chocolate to set for several hours before transferring the cookies to a storage container.

These Fresh Milled Flour Ricotta Cannoli Cookies are hearty and delicious!

If you’re not quite ready to venture into the world of milling your own flour at this time, you can still give these a try. Simply replace the fresh milled flour with one and three-quarters cup of your preferred unbleached all-purpose flour. Definitely worth a try.

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Fresh Milled Flour Ricotta Cannoli Cookies

Inspired by a recipe from Tasteful Bites

Author Rosemary Stelmach

Ingredients

• 1/2
  cup
  unsalted butter, at room temperature
• 1
  cup
  granulated sugar
  (250 grams)
• 1
  cup
  whole milk ricotta cheese, drained
  (256 grams)
• 1
  large egg
• 1
  teaspoon
  pure vanilla extract
• 279
  grams
  fresh milled flour – soft white wheat berries
  (about 2 1/4 cups)
• 1/2
  teaspoon
  baking soda
• 1/2
  teaspoon
  salt
• 1/2
  teaspoon
  ground cinnamon
• 1
  tablespoon
  freshly grated orange zest
• 3/4
  cup
  mini chocolate chips
  (150 grams / 5.3 ounces)
• powdered sugar, for dusting
• melted chocolate, for drizzling
  (about 2 to 3 ounces)

Instructions

1. In a large bowl, cream the butter and sugar until light and fluffy. Add the ricotta cheese, egg and vanilla extract. Mix until smooth.

2. In a separate bowl, whisk together the fresh milled flour, baking soda, salt and cinnamon. Gradually add the flour mixture to the wet mixture. Mix until just combined.

3. Fold in the orange zest and mini chocolate chips. Cover the bowl and let the dough rest for 30 to 60 minutes. This will allow the fresh milled flour to fully hydrate and absorb all of the liquid.

4. Line a small flat pan with parchment paper. Scoop the dough into tablespoon-sized mounds and place them in a single layer on the pan. Try to make sure they are not touching each other. Cover with plastic wrap and place in the freezer for several hours or overnight.

5. When ready to bake, line large baking sheet(s) with parchment paper. Place the wire rack in the center position and preheat the oven to 350℉.

6. Place the frozen dough balls on the lined baking sheet, leaving about an inch in between. Bake for 15 to 17 minutes, until the edges are just turning golden.

7. Transfer the baked cookies to a wire rack to cool completely. Lightly dust with powdered sugar and drizzle with the melted chocolate. Allow the chocolate to set for several hours before transferring cookies to a storage container.

Disclosure: Please note that some of the links above may be affiliate links, and at no additional cost to you, I will earn a small commission if you decide to make a purchase after clicking through the link. I have personally experienced all of these products, and I recommend them because I have found them to be of superior quality. We appreciate your support.

More Hearty Cookies to Enjoy

The post Fresh Ricotta Cannoli Cookies With Stone-Ground Flour first appeared on Eylek.

The Best Fresh Milled Flour Pumpkin Banana Muffins Recipe

Like many others, I’ve started milling my own flour, and I’m constantly researching and experimenting with new recipes. I’ve discovered that many of my trusted recipes can easily be adapted, and these Fresh Milled Flour Pumpkin Banana Muffins are an excellent example. They offer a more robust flavor and are packed with nutrients.

These muffins are perfect for breakfast, brunch, or a quick snack. The combination of pumpkin and banana creates a moist and flavorful base, while the fresh milled flour adds a hearty texture and nutritional boost. You’ll love the subtle sweetness and warmth of these muffins, and the best part is that they are incredibly easy to make.

Why Choose Fresh Milled Flour?

You might be wondering, “What’s the big deal about fresh milled flour?” Let’s delve into the advantages and why it’s becoming increasingly popular among home bakers.

• Nutritional Powerhouse: Milling your own high-quality grains allows you to retain the full nutritional benefits of the entire wheat berry – the bran, germ, and endosperm. This means you’re getting a complete package of vitamins, minerals, and fiber that are essential for a healthy diet.
• Store-Bought Flour vs. Fresh Milled: Commercial flour often has the bran and germ removed to extend shelf life. Unfortunately, this also strips away much of the nutritional value, leaving you with mostly starch and protein. With fresh milled flour, you’re getting the complete nutritional profile.
• Enhanced Texture and Flavor: Fresh milling results in baked goods with improved texture, coupled with more fiber, vitamins, healthy fats, and minerals. The difference is noticeable in every bite.
• Unmatched Flavor: Fresh milled flour boasts an awesome flavor profile. It is nutty, sweet, and complex, adding depth to your baked creations. The richness it brings elevates the taste of simple recipes to something extraordinary.
• Grain Variety Matters: Keep in mind that the specific flavor profile and texture of your baked goods will depend on the particular grain being used. Experimenting with different grains is part of the fun!

I’m relatively new to milling my own flour, but I’m already convinced of its benefits. If you want more in-depth information, here are some great resources:

• Fresh Milled Mama – A comprehensive guide to understanding fresh milled flour.
• Grains in Small Places – Learn how to make bread using fresh milled flour.
• Souly Rested – Discover why you should grind your own flour.
• Highly recommend getting a copy of Sue Becker’s book, Essential Home-Ground Flour. It’s packed with loads of important information, helpful hints and recipes. I refer to it on an almost daily basis. Also, Sue has an awesome YouTube channel you may find useful.
• Finally, this testimonial from a nurse on the health benefits of making your own bread with fresh milled flour is truly inspiring!

Fresh Milled Flour Pumpkin Banana Muffins: The Ingredients You’ll Need

To make these delightful muffins, gather the following ingredients. Each one plays a crucial role in achieving the perfect texture and flavor.

• Unsalted Butter: It is important to use unsalted butter so that the natural butter flavor shines through without the influence of added salt. Use at room temperature for optimal mixing.
• Granulated Sugar: When possible, I prefer to use organic granulated sugar. It’s less processed than conventional refined sugar, retaining some of the molasses, which contains vitamins, minerals, and antioxidants. Additionally, organic sugar is produced without synthetic pesticides or herbicides. Coconut sugar, with its lower glycemic index, could be used as an alternative here.
• Eggs: Large eggs (chilled or at room temperature) are used in this recipe to provide structure and richness to the muffins.
• Bananas: Mashed. Be sure that your bananas are very ripe, as they add both sweetness and moisture to the batter. I find that my potato masher works well in smashing up the pieces of banana. Or you could just use a fork.
• Sour Cream: Full-fat or reduced-fat sour cream is fine. Adds a rich tangy flavor to the muffins, enhancing the overall taste profile. If need be, you can substitute with regular or Greek yogurt.
• Pure Pumpkin Puree: Do not substitute with pumpkin pie filling. Pumpkin puree is simply pureed pumpkin with no additional ingredients. In contrast, pumpkin pie filling is a pre-made mixture containing pumpkin puree, along with added sugar, spices, and thickeners.
• Pure Vanilla Extract: Best to use pure vanilla extract. Made from only natural vanilla beans, water and alcohol, pure vanilla extract provides a richer, deeper flavor profile with additional aromatic notes that the artificial version lacks.
• Fresh Milled Flour: Soft white wheat berries work well here with their mild, slightly sweet flavor, perfect for tender baked goods. The quality of your flour will significantly impact the final result.
• Baking Powder: Baking powder contributes to a lighter, fluffier texture in baked goods. It’s a key ingredient for achieving that perfect rise.
• Baking Soda: Contributes to a slightly tangy flavor as well as creating a chewier texture. Baking soda also helps baked goods to brown beautifully.
• Ground Cinnamon: Adds a warm spicy-sweet flavor that complements the pumpkin and banana perfectly.
• Mini Chocolate Chips: Semi-sweet or bittersweet. I use Ghirardelli brand chips, which are readily available in most stores and, so far, don’t contain bio-engineered ingredients.
• Sparkling Sugar: Optional but highly recommend. Sparkling sugar is a coarse, large-crystal sugar specifically designed to stay intact, providing a crunchy texture and decorative sparkle on baked goods.

Before we get started, it’s a good idea to get your bananas mashed up. Set them aside until they’re added to the batter.

• In a separate bowl, combine the flour, baking powder, baking soda & cinnamon.
• Mix with a whisk until well combined.

• Add the dry ingredients to the batter.
• Mix with a large spoon until just combined.
• Do not over-mix.
• There may be a few lumps, which will resolve during the baking process.
• Gently fold in the mini chocolate chips.

• Cover the bowl and allow the batter to rest for 30 to 60 minutes.
• This will help the fresh milled flour to fully hydrate and absorb all of the liquid before baking.
• Preheat your oven to 350°F.
• Prepare a 12-cup muffin tin by filling each cup with a paper liner.
• If not using liners, grease each cup.

• Divide the batter among the 12 muffin cups filling each to the top.
• My vintage ice cream scoop works well in transferring the batter.
• If using, scatter a sprinkling of sparkling sugar over the surface of each muffin.

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Fresh Milled Flour Pumpkin Banana Muffins

Try these Fresh Milled Flour Pumpkin Banana Muffins for a hearty treat that’s actually good for you. Enjoy the nutritional benefits of the fresh milled flour along with the robust flavor of pumpkin and banana. The mini chocolate chips take these guys to the next level.

Prep Time 30 minutes

Cook Time 30 minutes

Resting Time 1 hour

Total Time 2 hours

Servings 12 large muffins

The post Pumpkin Banana Muffins with Freshly Milled Flour

Pumpkin Banana Muffins with a Wholesome Flour Boost first appeared on Eylek.

When the weather turns cool and there’s a distinct chill in the air, our thoughts often drift to classic comfort foods. We crave dishes that are hearty, rich in flavor, and loaded with satisfying textures. This Chicken Potpie Noodle Bake perfectly encapsulates that cozy feeling, delivering all the familiar, beloved flavors of a traditional chicken potpie, but with an exciting and convenient twist.

Imagine the creamy, savory filling of chicken potpie, brimming with tender chicken and vibrant vegetables, but instead of a pastry crust, it’s nestled among comforting egg noodles and topped with a golden, crunchy breadcrumb crust. This innovative bake offers all the deliciousness without the fuss of making or shaping pie dough. No more debating whether to make individual pies or one large one; this casserole simplifies it all. Even better, its make-ahead friendly nature means you can assemble it earlier in the day and simply pop it into the oven when you’re ready to enjoy a crowd-pleasing, wholesome meal.

Essential Ingredients for Your Delectable Chicken Potpie Noodle Bake

• Egg Noodles: These are the backbone of our noodle bake, providing a tender and toothsome texture that beautifully absorbs the creamy sauce. Made from flour and eggs (sometimes with milk), egg noodles boast a richer flavor and a softer, more yielding consistency compared to traditional pasta, making them ideal for this hearty casserole.
• Butter: Salted butter is highly recommended for sautéing the vegetables. Its rich flavor forms the foundation of our sauce and contributes to the overall decadence of the dish.
• Carrots: Peeled and small diced, fresh carrots are preferred for their firm texture, which holds up wonderfully during the baking process, adding a subtle sweetness and vibrant color. While frozen carrots can be used in a pinch, fresh offers superior texture.
• Celery: Diced into pieces that aren’t too small ensures the celery retains some of its characteristic crunch and fresh flavor, offering a pleasant textural contrast to the soft noodles and chicken.
• Green Beans: Trimmed and cut into bite-sized pieces. Fresh green beans are recommended for their crisp-tender texture and bright flavor. Like carrots, frozen green beans are an acceptable substitute if fresh are unavailable.
• Onion: Diced similar to the celery, larger pieces of onion will soften while still providing structure and a deeper, sweeter flavor base as it caramelizes slightly during cooking.
• Garlic: Finely minced or grated garlic is crucial for adding aromatic depth. To avoid unwanted chunks and ensure even distribution of flavor, consider using a garlic press or a fine cheese grater. You’ll be using minced garlic both in the main noodle bake and in the bread topping.
• Kosher Salt: Its coarse texture makes it easier to pinch and sprinkle, allowing for better control over seasoning. Keep a small bowl of it by your stove for quick and easy adjustments throughout the cooking process. Proper seasoning enhances all the other flavors.
• Freshly Ground Black Pepper: Essential for a subtle warmth and aromatic finish. Always opt for freshly ground for the best flavor.
• Fresh Herbs: Finely chopped and entirely optional, but highly recommended for an extraordinary depth of flavor. Traditional choices that pair beautifully with chicken potpie include thyme, sage, parsley, and chives. For a different profile, consider rosemary, marjoram, or tarragon. These herbs elevate the dish from simply delicious to truly unforgettable.
• Flour: Unbleached all-purpose flour acts as the thickening agent for our rich, creamy sauce, creating a perfect consistency that coats the noodles and other ingredients beautifully. For those who prioritize quality, using organic, non-GMO, and glyphosate-free flour, such as that from Sunrise Flour Mill, is a fantastic choice.
• Chicken Broth or Stock: The liquid base for our creamy sauce. Use your favorite high-quality store-bought broth or stock. If you happen to have some rich, flavorful homemade chicken stock on hand, this is definitely the time to use it for an extra layer of savory goodness.
• Heavy Cream: This is key to achieving the luxurious, velvety texture of the potpie sauce. While whipping cream can be used, heavy cream is preferred for its slightly higher fat content, which contributes to a richer and more satisfying mouthfeel.
• Cooked Shredded Chicken: For ultimate convenience, a store-bought rotisserie chicken breast is an excellent choice, offering perfectly cooked, flavorful chicken with minimal effort. Alternatively, you can boil or bake chicken breasts and shred them yourself. About 13 ounces of cooked chicken is ideal.
• Frozen Peas: A classic potpie ingredient, frozen peas are added directly to the mixture without precooking. They will bake to the perfect tender-crisp texture within the casserole, adding bursts of sweetness and color.

The Crispy, Flavorful Bread Topping Ingredients

• Extra-Virgin Olive Oil: Used to toast the breadcrumbs, imparting a lovely golden color and rich flavor. Opt for a high-quality, single-source extra virgin olive oil from Italy for its superior taste and health benefits.
• Fresh Bread Crumbs: These provide the irresistible crispy topping for our bake. Fresh breadcrumbs can be made by tearing, chopping, or processing fresh or slightly dried bread into small pieces. Using your own homemade bread, such as a peasant bread, will yield the best flavor and texture.
• Grated Parmesan: Freshly grated from a block of aged Parmigiano Reggiano offers a sharp, nutty, and salty flavor that complements the creamy filling beautifully and creates a golden-brown crust.
• Fresh Flat-Leaf Parsley: Finely chopped, this is primarily used as a garnish. Its clean, peppery taste with earthy undertones adds a burst of freshness and brightness to the finished dish, making it visually appealing and enhancing the overall flavor profile. Fresh is always preferred over dried for this purpose.

Before you begin cooking, it’s always a good idea to practice mise en place. There’s a fair amount of chopping involved in this recipe, so getting all your ingredients prepped and ready before you start cooking will make the entire process much smoother and more enjoyable.

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Chicken Potpie Noodle Bake Recipe

All of the comforting flavors and heartiness of classic chicken potpie, transformed into one easy-to-make, crowd-pleasing casserole, without the traditional crust.

Prep Time 25 minutes

Cook Time 50 minutes

Total Time 1 hour 15 minutes

Servings 8 to 10 servings

Author Rosemary Stelmach

Ingredients

For the Noodle Bake

• 8
  ounces
  egg noodles
• 3
  tablespoons
  butter
• 2 1/4
  cups
  peeled & small-diced carrots
  (about 13 ounces / 4 medium size carrots)
• 1 1/2
  cups
  diced celery
  (about 6 ounces / 3 celery stalks)
• 1
  cup
  trimmed green beans, cut into bite-size pieces
  (about 5 ounces)
• 1 3/4
  cups
  chopped onion
  (about 8 ounces / 1 large onion)
• 2
  garlic cloves, peeled & finely minced
• kosher salt
• freshly ground black pepper
• finely chopped fresh herbs, if desired
  (thyme, sage, parsley and/or chives)
• 3
  tablespoons
  unbleached all-purpose flour
• 2
  cups
  chicken broth or stock
• 2
  cups
  heavy cream
• 3
  cups
  cooked shredded chicken
  (about 13 ounces)
• 1
  cup
  frozen peas
  (about 5.5 ounces)

For the Bread Topping

• 2
  tablespoons
  extra virgin olive oil
• 1
  garlic clove, peeled & finely minced
• 2
  cups
  fresh bread crumbs
  (about 4 ounces)
• 2
  tablespoons
  freshly grated parmesan
• chopped fresh flat-leaf parsley, for garnish

Instructions

1. Preheat oven to 375°F (190°C). Lightly butter a 9 x 13-inch ovenproof baking dish.

   In a large pot of boiling salted water, cook the egg noodles until they are barely al dente. This means they should still have a slight firmness, as they will continue to cook in the oven. Do not overcook. Drain the noodles immediately and set them aside.

2. Meanwhile, in a large skillet over medium heat, melt the butter. Add the diced carrots, celery, green beans, onion, and minced garlic. Season the vegetables generously with kosher salt and freshly ground black pepper. Cook, stirring occasionally, until the vegetables are softened, which should take about 10 minutes.

   At this point, if you are using fresh herbs, stir them into the softened vegetables. Then, sprinkle the flour over the mixture and cook for about one minute, stirring constantly to create a roux and cook out the raw flour taste.

3. Gradually stir in the chicken broth and heavy cream, whisking continuously to prevent lumps. Bring the mixture to a boil, then reduce the heat to a simmer. Let it gently simmer, stirring occasionally, for about 3 to 5 minutes, or until the sauce has thickened to a rich and creamy consistency.

4. Remove the skillet from the heat. Fold in the cooked noodles, shredded chicken, and frozen peas until everything is well combined and coated in the savory sauce. Transfer this delicious mixture evenly into the prepared baking dish. Bake in the preheated oven for approximately 30 minutes, or until the casserole is heated throughout and bubbling invitingly around the edges.

5. Prepare the Breadcrumb Topping: In a medium-sized skillet over medium heat, add the extra virgin olive oil. Once hot, add the finely minced garlic and cook for about one minute until fragrant, being careful not to burn it. Stir in the fresh bread crumbs along with the freshly grated Parmesan cheese. Continue to stir for several minutes until the breadcrumbs are golden brown and well coated in the oil. Season with a pinch of salt and pepper if desired.

   Remove the skillet from the heat. For the final ten minutes of the casserole’s baking time, generously sprinkle this aromatic breadcrumb mixture evenly over the surface of the casserole.

6. Once the Chicken Potpie Noodle Bake is done, remove it from the oven. Allow it to rest at room temperature for 10 minutes before serving. This brief rest helps the sauce to set. If desired, finish with a scattering of freshly chopped flat-leaf parsley for a vibrant garnish and added freshness.

Disclosure: Please note that some of the links above may be affiliate links, and at no additional cost to you, I will earn a small commission if you decide to make a purchase after clicking through the link. I have personally experienced all of these products, and I recommend them because I have found them to be of superior quality. We appreciate your support.

More Hearty Chicken Dishes to Explore

The post Hearty Chicken Potpie Noodle Bake first appeared on Eylek.