I Am... Banana Muffins
I am a banana addict. Not the actual fruit, just banana baked goods. Banana bread, banana cake, banana cookies, and especially banana muffins. There’s just something about bananas when they get baked that makes them incredibly irresistible to me. That sweet and sticky caramelized banana flavor – I just can’t get enough! These lil banana muffins are perfect because they’re individually sized and portioned. I love popping one into my pocket before heading out on an evening walk because there’s nothing better than watching the sunset on a bench with your favorite person in the world and a banana muffin.
This is the best banana muffin you’ll ever make
But first, what is a banana muffin? Maybe you think this is a silly question, but this is the kind of thing that goes on in my head. Just what the heck is a banana muffin? Is a banana muffin banana bread in a muffin shape? Is it banana cake in a muffin shape? Just what makes a muffin a muffin? Deep existential muffin thoughts aside, for the purpose of this post, a banana muffin is a little cake, made in the shape of a muffin with a muffin wrapper that is sweet, tender, moist, and full of banana flavor. These banana muffins have an even tight crumb with a nice bouncy springiness and just a touch of stickiness. It’s not too sweet and there are massive banana tones and subtle caramel notes.The best banana muffin recipe is based off of the best banana bread recipe in the world
To be honest, this is just my favorite banana bread recipe baked into muffins. Joanne Chang’s Flour Bakery banana bread is famous for a reason. That banana bread recipe is essentially too good to touch. I did make a couple of edits though: I added a bit of baking powder for some loft and doming and I also increased the baking temperature right at the beginning. According to the internet, if you want sky high muffins, the key is to bake at a high temp so your muffins explode from the heat, then turn the oven down so you the muffins continue to bake evenly. It worked! The muffins were rounded and domed and super cute.To make the best banana muffins you need the best ingredients
This is a truly moist banana muffin and it’s perfect because you don’t need anything special to make it. It’s the perfect back pocket recipe for those times when you have a bunch of bananas languishing on your countertop. Super ripe, extra spotty and brown bananas make the best banana muffins - the more ripe, the sweeter and more moist your banana muffins will be.Here’s what you need to make banana muffins
- all purpose flour - classic all purpose flour will give you the best crumb
- baking soda and baking powder - so they puff up tall and muffin-y
- cinnamon - for a hint of warmth
- salt - to highlight the sweetness of the bananas - extra ripe please!
- eggs - try to use room temp eggs, they will fluff better making your banana bread bake up light and fluffy
- sugar - regular granulated sugar will do
- oil - oil will always give you the moistest quick breads, more on that below
- extra ripe bananas - see above picture
- sour cream - a bit of tang to complement the caramelized bananas
- vanilla - for a creamy hint of vanilla flavor
Oil vs butter
I always prefer to make my banana bread and cakes with oil and you should too! Oil makes loaf cakes and quick breads like muffins more soft and moist. Oil gives you that classic banana bread flavor that you get when you buy a slice from a coffee shop. Of course, if you like the flavor of butter, melted butter will work too. Oil has the advantage of staying liquid when cold so it gives your baked good a more soft and tender texture.How to make the best banana muffins
- Mix. Mix together the dry ingredients - all purpose flour, baking soda and powder, cinnamon, and a bit of salt in a bowl and then set it aside.
- Whip. Whip eggs and sugar together until it’s light and fluffy and pale. The eggs and sugar will almost double in volume. Drizzle in the oil and whip until emulsified.
- Mash. Mash your banana - I like to make sure my bananas are super smooth because I don’t like banana chunks in my bread. After the bananas are mashed, stir them into the egg and sugar batter, along with sour cream and vanilla until smooth.
- Stir. Stir in the flour mix, making sure everything is throughly combined.
- Bake. Divide the batter evenly amongst paper lined muffin tins and bake until fluffy and golden, cool slightly, and enjoy!
Banana muffin mix ins
I like my banana muffins classic but feel free to stir in any mix (1/2-1 cup) of the below for an over the top fully loaded banana muffin:- nuts: toasted walnuts, pecans, hazelnuts, pistachios
- dried fruits: toasted coconut, dried cherries, dried banana chips, raisins, craisins, dried blueberries
- chocolate: dark chocolate chunks, milk chocolate chunks, white chocolate chunks, chocolate chips
Banana chocolate chip muffins
Are you wondering how many chocolate chips you should use for banana chocolate chip muffins? The answer is based on preference of course, but I find that 1 cup is the perfect chocolate to banana muffin ratio. Simply mix in 1 cup of chocolate chips after you mix in the flour. If you like a chunkier chocolate, a chopped up dark chocolate bar is a pro move.Banana nut muffins
Bananas and nuts go together like PB&J! Just like chocolate, the right ratio is 1 cup of toasted chopped nuts. Classic nuts to try are walnuts and pecans. If you want something a bit different, try chopped toasted macadamia nuts, pistachios, hazelnuts, almonds, or cashews. Stir in the nuts after you stir in the flour.How long to bake banana muffins
Banana muffins take about 20-25 minute in the oven. A good way to tell when they’re done: they will be set and golden and brown on top, spring back when you lightly press down on them, and a toothpick in the middle will come out pretty clean, with just a couple of crumbs clinging to it.Banana muffin FAQ
Why are my banana muffins browning unevenly?
Your oven might have hot spots! To prevent uneven browning, make sure you rotate your muffin pans when halfway when baking. If you want to ensure perfectly baked muffins every time, get an oven thermometer to make sure your oven is at the correct temperature.Why are my banana muffins flat?
For fluffy, high, bakery-style muffin tops, there are a couple of tips!- Check your baking soda and baking powder. Baking soda will fizz in hot water and baking powder will fizz with vinegar or lemon.
- Room temp ingredients. Room temp ingredients will bake up taller and fluffier than ingredients from the fridge so make sure your eggs and other ingredients are room temp.
- Resting. Resting banana muffin batter helps it thicken up because the flour has time to absorb the liquid in the batter. The starch molecules swell up and thicken making the batter thicker.
- Fill your muffin cups almost to the top. Leave just smidgen of space at the top of your muffin cup, about 1/8-1/4 of an inch. Filling the cups up high will ensure you get a tall muffin.
- High temps. Higher temps at the beginning of baking can cause oven-spring: a high blast of heat that will create steam that will lift the batter tall and fluffy. After the muffins spring, you turn down the heat so they can continue to bake through.
How do I make my banana muffins more banana-y?
For extra banana-y muffins you need incredibly ripe, spotty, bananas. The riper they are, the more banana-flavored your muffins will be.How do I ripen bananas quickly?
To quickly ripen bananas:- Separate all the bananas. Single bananas ripen faster because they release more ethylene gas, which is the gas that ripens fruit.
- Pop the separated bananas in a brown paper bag. Use a paper bag to trap the gas to encourage the bananas to ripen even more quickly.
- Store in warm spot. Just find a nice cozy warm spot for your bananas. Fruit ripens more quickly when it’s warm.
How to mash bananas
I like to peel my bananas, place them in a wide bowl and use a potato masher to mash until the bananas are very liquid-y without any visible lumps.Why is there sour cream in banana muffins?
Sour cream is perfect in loaves and muffins! It keeps them moist and flavorful, adding a bit of tang that compliments the sweetness of bananas. If you don’t have any sour cream, you can substitute with yogurt, regular or Greek.What to serve with banana bread
Give yourself those at home cafe feels with these cafe style drinks:- fluffy dalgona coffee
- coffee jelly coffee milk
- mint mojito pour over
- matcha latte
- whipped hot chocolate
Banana Muffins
Sky high extra banana-ey banana muffins based on one of the best banana bread recipes of all time.
- 1 2/3 cup all purpose flour (210g)
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp ground cinnamon
- 1/2 tsp kosher salt
- 1 cup sugar (plus 2 tablespoons - 230g)
- 2 large eggs (room temp)
- 1/2 cup neutral oil (such as canola oil - 100g)
- 3 1/2 bananas (very ripe, peeled and mashed, ~1.5 cups, 340g)
- 2 tbsp sour cream (or Greek yogurt)
- 1 tsp vanilla extract
With the rack in the center of the oven, preheat to 425°F. Line 16 muffin tins with papers. Sift together the flour, baking soda, cinnamon and salt in a bowl and set aside.
With a stand mixer fitted with the whip attachment, beat together the sugar and eggs on medium speed until light and fluffy, about 5 minutes. Switch to low speed and slowly drizzle in the oil, taking your time.
Add the bananas, sour cream, and vanilla, and continue to mix on low speed just until combined.
Use a rubber spatula to fold in the flour mixture until thoroughly combined. No flour streaks should be visible.
Pour the batter into the muffin tins and bake for 5 minutes at 425°F then turn the heat down to 325°F and continue to bake for 15-20 minutes.
The muffins should be golden brown on top, a toothpick will come out clean and the muffins will spring back when you gently press down. Let cool on a wire rack for 5 minutes, then remove the muffins from the pan and let cool completely on the wire rack. Enjoy!
I Am... Chicken Caesar Salad
There’s a salad place near my house that makes a killer chicken caesar salad. It’s my go-to, not-so-guilty pleasure. I love it so much. For some reason it tastes so much better than me making chicken caesar salad at home. Only thing is, it’s ridiculously expensive. Especially because I know that for the price I pay, I can probably make myself at least 4 salads. So, to save my wallet, I recreated it at home. It is glorious! Crunchy, crisp romaine lettuce, kale, grated Parmigiano Reggiano, garlicky croutons, roasted chicken breast, toasted cashews, a ramen egg, a lemon wedge for squeezing, and homemade caesar dressing. SO GOOD I’ve eaten it every day for twelve days and I’m still not sick of it.
Caesar salad
Caesar salad needs no introduction. There are fancy table side steak house caesar salads AND fast food caesar salads. For me, a caesar salad is only as good as it’s individual ingredients. The romaine lettuce should be crisp and crunchy. The dressing should be a garlicky creamy emulsified dressing with anchovies, Worcestershire, and lots of lemon. The croutons better be buttery and homemade – toasted on the outside and a little tender on the inside. A snow shower of freshly grated parm is the finishing touch.How to make chicken caesar salad
This is a labor of love. If you make every component at home it can take a long time, not going to lie - but it’s so worth it. Personally I like meal pepping individual size salads in containers with small containers of dressing on the side so I can pretend that I have my own extra fancy salad cafe. I often just make a huge one for dinner too. Here’s how you do it:- Make the ramen eggs: Medium boil some eggs, peel them, then pop them into a rich, umami filled marinade.
- Cook the chicken: While the ramen eggs are marinating, cook your chicken in the oven or air fryer.
- Make the croutons: While the chicken is doing it’s thing, toast some torn or cubed up bread in garlic butter on the stove over medium heat.
- Prep the romaine and kale: Wash and tear the romaine. Destem the kale, wash, and tear into small pieces.
- Make the dressing: Mix together lemon juice, dijon, Worcestershire, minced garlic, anchovy paste, parmesan cheese, and Kewpie mayo.
- Toast the cashews: This is an extra step that brings out the oils and nuttiness in cashews. Toast cashews in a dry pan over low heat, shaking occasionally.
- Assemble the salad: In a large bowl (the largest one you have) combine the romaine, kale, chicken, and croutons and toss with the dressing to taste. Top with the ramen egg, a fresh shaving of parm, the toasted cashews, and a lemon wedge for squeezing.
Shortcut chicken caesar salad
If you’re on a time crunch you can totally make this salad with already made ingredients and it’ll still be incredible. It’s the combination of romaine and kale plus the jammy egg and cashews that make it amazing. Here’s how to do it, shortcut style: In a big bowl toss together the romaine, kale, chicken, and croutons with dressing to taste. Top with salted cashews, and a jammy egg. Serve with a lemon wedge and plenty of extra parm shaved on top.Ingredients
- Roasted chicken breast - Chicken breast is best in salad. It’s pretty, it goes well, and it tastes good, especially when you cook it right. You can go with rotisserie chicken or your favorite cooking method. I favor air frying because chicken breasts come out juicy and perfectly cooked every time.
- Romaine lettuce - You’ve got to have romaine if you’re having caesar salad. It’s the crispest lettuce and it’s non-negotiable.
- Kale - The kale in this salad adds a bit more earthy, green flavor.
- Parmigiano Reggiano - Get the good stuff and you won’t need a lot of it. It’s full of umami cheesiness.
- Garlicky croutons - Little bites of garlic bread in salad, genius!
- Toasted cashews - Toast your own cashews if you have the time, they taste insanely good, even if you’re toasting already roasted cashews.
- Ramen egg - A ramen egg add saltiness, umami, and extra protein in a pretty little package.
- Caesar dressing - This dressing is what makes caesar salad caesar salad. Full of salty, umami forward ingredients, it’s garlicky, rich, and addictive. My secret ingredient is Kewpie mayo, which makes it richer and so much more delicious.
- Lemon wedge - The fresh squeeze of a lemon wedge right before you eat is *chefs kiss!*
Caesar dressing
I like this Caesar dressing because it uses mayonnaise instead of eggs which means I can meal prep a big batch and keep it around without worrying. The secret ingredient is Kewpie mayo which adds richness and so much flavor. It makes a about 1 and a half cups of dressing. In a bowl, whisk together 2 tbsp freshly squeezed lemon juice, 2 tsp Dijon mustard, 1 tsp Worcestershire, 2 cloves of minced garlic, and 1 tsp anchovy paste. Stir in a scant cup of Kewpie mayo and 1/2 cup finely grated Parmigiano Reggiano. Taste and season with salt and pepper.Easiest roast chicken
You can use your favorite method to cook chicken, or even use store bought rotisserie. I find that the easiest thing to do is air fry it. It’s juicy every time. Toss some chicken breasts in a bowl with a bit of oil, garlic powder, and salt and pepper. Air fry for 12-15 minutes at 400°F or until the juices run clear. Let rest then slice for the salad.Homemade garlicky croutons
My favorite way to make croutons is with fresh bread. They end up being little cubes of garlic bread, crunchy on the outside and soft on the inside.- Rip or cut up some bread into crouton size pieces. I like ripping so there are craggily bits of contrast.
- Heat a generous amount of oil and butter in a skillet over medium.
- Stir in 1 clove of garlic as well as the bread and toss everything to coat.
- Cook until the bread is crusty, golden, and crisp, stirring occasionally.
- Remove from the heat and snack but save some for the salad.
Ramen egg
You don't need it, but a jammy ramen egg with it’s salty umami coated outsides is the perfect extra bite of protein in this salad. It elevates it from just a caesar salad to a Fancy Salad, capitals needed. The best part is that ramen eggs are meal prep worthy and perfect for snacking on. Boil some eggs until jammy then peel and soak in 3/4 cup instant dashi (supermarket, high end, or just chicken stock), 1/4 cup soy sauce, 1/4 cup sake, 1/4 cup mirin, and 1 tbsp sugar for 1 hour or up to over night. After they’ve soaked, remove them from the marinade and store them in an air-tight container in the fridge for up to 4 days. You can save the marinade in an airtight container too.That’s it!
There are a lot of steps, but you’re worth it. No sad desk salad for you. Speaking of sad desk salads, my favorite way to eat caesar salad is undressed. I like to poke ever single component on my fork then dip it into the dressing so everything stays crisp and the right amount of dressing is on every bite. How about you? Please tell me you’ll try this salad. I know it’s an investment but it will definitely be the best caesar salad you’ll ever make!Chicken Caesar Salad
The best chicken caesar salad with a lot of moving parts but you're worth it!
- 2 boneless skinless chicken breasts
- 2 tbsp oil (divided)
- 1 tsp garlic powder
- 3 slices bread (brioche preferred)
- 2 tbsp butter
- 2 tbsp freshly squeezed lemon juice
- 2 tsp dijon mustard
- 1 tsp Worcestershire sauce
- 1 tsp anchovy paste
- 2 cloves garlic (minced)
- 1 cup kewpie mayo
- 1/2 cup Parmigiano Reggiano cheese (finely grated)
- 2 heads lettuce (washed and chopped, romaine preferred, )
- 1 bunch kale (trimmed, washed, and chopped)
Cook the chicken: Toss the chicken in a bit of oil and 1 tsp garlic powder. Season with salt and pepper and air fry for 12-15 minutes at 400°F or until the juices run clear. Remove from the air fryer and let rest.
Make the croutons: While the chicken is cooking, rip or cut the bread into cubes. Melt the butter in a pan over medium heat with a touch of oil and add 1 clove minced garlic and the bread and and toss everything to coat. Cook until the bread is crusty, golden, and crisp, stirring occasionally. Remove from the heat and set aside.
Make the dressing: Mix together the lemon juice, dijon, Worcestershire, minced garlic, anchovy paste, parmesan cheese, and Kewpie mayo. Taste and season with salt and pepper.
Assemble the salad: In a large bowl (the largest one you have) combine the romaine, kale, chicken, and croutons and toss with the dressing to taste. If desired, top with the ramen egg, a fresh shaving of parm, the toasted cashews, and a lemon wedge for squeezing.
Optional toppings but highly recommended:
Ramen Eggs
- 4 eggs
- 3/4 cup dashi
- 1/4 cup soy sauce
- 1/4 cup sake
- 1/4 cup mirin
- 1 tbsp sugar
Bring a pot of water to a rolling boil. Turn the heat down to medium high and lower in the eggs, straight from the fridge and cook for 7 minutes. Remove the eggs and immediately plunge into an ice bath to cool. Meanwhile, stir together the dashi, soy sauce, sake, mirin, and sugar in a container that can hold the eggs. When cool enough to handle, peel and place in the marinade. Cover and place in the fridge for 1 hour or up to overnight.
Cashews
- 1/2 cup roughly chopped roasted cashews
Toast the cashews in a dry pan over medium heat, shaking, until warmed through and smell nutty and toasted. Remove from the pan and let cool.
I Am... General Tso’s Chicken
I love orange chicken, sweet and sour pork, honey garlic anything and especially General Tso's chicken. It's tangy, sweet, crispy, and good.
What is General Tso’s Chicken
General Tso’s chicken is crispy, deep-fried chicken tossed in a sweet and tart sticky sauce that has just a bit of spice. Its origins are murky at best and no one is quite sure who created it, but everyone agrees that General Tso’s chicken is named after Zuo Zongtang, a military leader from the Qing dynasty who had most definitely not tasted the chicken that’s named after him. What we do know is that General Tso’s chicken is uniquely Chinese-American and incredibly delicious.How to make General Tso's Chicken
This is one of the easiest Chinese dishes you'll ever make:- Marinate: In a large bowl, whisk together the ingredients for the chicken coating until light and frothy. Toss in the chicken pieces and let sit at room temperature.
- Batter: Place 1 cup of cornstarch in a bowl. Spoon out 2 tablespoons of the chicken coating and whisk into the cornstarch to form small clumps. These will add extra crispy bits to your chicken. Working in batches: throughly coat several pieces of chicken in the cornstarch, and shake off the excess.
- Fry: Fry these however you like! See the sections below on air fryer vs oven baked vs deep fry. Deep fry will always produce the best results, but more often than not, we grab the air fryer for its ease and healthiness.
- Sauce: Once all of your chicken is done and resting in the oven, make the sauce. Add the sauce ingredients and cook, stirring, until the sauce comes to a boil and starts to thicken. Remove from heat, then add the chicken.
- Enjoy: Toss throughly to coat and enjoy immediately.
Ingredients for General Tso’s Chicken
Most of the ingredients for General Tso’s chicken are fairly pedestrian items you’ll find in your pantry/fridge: chicken thighs, egg whites, soy sauce, corn starch, sugar, white vinegar, garlic, and ginger. There are a couple of ingredients that you might not have on hand but will make your General Tso’s chicken taste just like take out:Shaoxing wine
Shaoxing wine is the secret ingredient that makes Chinese food taste like Chinese food. You might think it’s MSG that you’re tasting, but that can’t-quite-put-your-finger-on-it flavor is actually Shaoxing wine: it’s lightly sweet, nutty, earthy, and complex. It’s definitely worth it to get a bottle! Read more about Shaoxing wine here.White pepper
White pepper doesn’t taste like black pepper at all. It’s delicate and floral, with a hint of heat. White pepper is brighter and sharper, which is surprising because white pepper is exactly the same berry as black pepper. They’re both grown on the same pepper plant, but white pepper is black pepper with the outer layers soaked off. White pepper is essential in Chinese cooking, adding a earthy, floral heat. Unlike with black pepper, where you should always buy whole peppercorns, it's best to get ground white pepper because its higher moisture makes it a little harder to grind.Toasted sesame oil
Toasted sesame oil is pretty common these days and for good reason. It adds a huge amount of toasty nutty aromatic flavor. Toasted sesame oil is made from toasted sesame seeds and our favorite is Kadoya, which comes in that iconic yellow topped bottle.Chinese chili flakes
Chinese chili flakes might not be as common as the ubiquitous red pepper flakes that you see in shakers at Italian restaurants, but I feel like they are starting to become more and more popular. These flakes are bright red and have hardly any seeds, which are made from whole toasted, fried Sichuan peppers. They're nutty and toasty with a bright red color and just the right amount of heat. They are my absolute favorite chili flakes of all time.Deep Fried vs Air Fried vs Oven Baked
This recipe will work all three ways: deep fried, air fried, or oven baked. If you have the time, deep fried is going to be your best bet, but air frying and oven baking is less work and healthier too! If you’re air-frying or oven baking, you’ll need to spray the egg white-cornstarch coated chicken with some oil. We use a simple oil mister bottle that we fill with grapeseed oil; you can also use cooking spray. Make sure there’s a good coating of oil on the chicken so it browns evenly, otherwise the chicken won’t be as golden as deep frying.Air fryer General Tso's chicken
Lightly oil or use cooking spray on the air fryer basket. Place the coated pieces of chicken in the basket, with at least 1/4” of space in between pieces. Lightly spray the tops of the chicken with cooking spray. Cook at 400°F for 5 minutes, then flip and lightly spray with extra cooking spray. Cook for 5 more minutes at 400°F. If your pieces of chicken are large, you might need an extra minute or two. Let the chicken cool for 5 minutes, then air fry for an extra 5 minutes at 400°F to crisp it up. Add to the sauce and toss to coat. If you don't have cooking spray, you can toss the chicken with oil before the cornstarch, it'll be a little oilier but it will still work.Oven baked General Tso's chicken
Heat the oven to 450°F. Generously oil or use cooking spray to fully coat a wire rack in a foil lined baking sheet. Place the coated pieces of chicken on the rack, with at least 1/4” of space in between pieces. Lightly spray the tops of the chicken with oil or cooking spray if you have it. Bake for 20 minutes, then flip, lightly coat with extra oil/cooking spray and bake for an extra 5 minutes. The pieces of chicken should be golden brown, crispy, and cooked through. Add to the pan with the sauce and toss to coat.What should I do with the extra egg yolks?
This recipe uses a classic Chinese deep fry coating that only uses egg whites, which leaves you with a couple of extra egg yolks. You can:- Use them as a topping for mazemen
- Pop them into budae jjigae/Korean army stew
- Make fresh pasta
- Make a bowl of mushroom risotto extra cozy by stirring in an extra yolk
- Use them to make the BEST Japanese cheesecake
What to serve with General Tso’s Chicken
- Fluffy White Rice or Instant Pot Brown Rice
- Awesome Vegetable Lo Mein
- Fried Rice!
- Pork Potstickers
- Egg Drop Soup
General Tso’s Chicken Recipe
Better than takeout: crispy, tangy, sweet, and absolutely addictive.
Chicken Coating
- 2 egg whites (preferably from large eggs)
- 1 tbsp soy sauce
- 1 tbsp Shaoxing wine
- 1 tbsp cornstarch
- 1/4 tsp salt
- 1/4 tsp white pepper
Chicken
- 1 lb boneless skinless chicken thighs (cubed into 1" pieces)
- 1 cup cornstarch
General Tso's Sauce
- 1 tbsp Shaoxing wine
- 1 tbsp cornstarch
- 1/2 cup chicken stock (no sodium preferred)
- 2 tbsp soy sauce
- 2 tbsp sugar
- 1 tbsp vinegar (white preferred)
- 1 tsp toasted sesame oil
- 1 tbsp ginger (minced)
- 4 cloves garlic (minced)
- 1/4 tsp chili flakes (Chinese preferred, optional)
In a large bowl, whisk together the ingredients for the chicken coating until light and frothy. Toss in the chicken pieces and let sit at room temperature. Set up a cooling rack over a baking sheet lined with paper towels and heat up 1-2 inches of oil in a high-sided, heavy bottomed pot over medium high heat until oil reaches 350°F. Preheat your oven to its lowest setting.
While the oil is heating up, place 1 cup of cornstarch in a bowl. Spoon out 2 tablespoons of the chicken coating and whisk into the cornstarch to form small clumps. These will add extra crispy bits to your chicken. Working in batches: throughly coat several pieces of chicken in the cornstarch, shake off the excess, then gently add the chicken to the hot oil. Deep fry each batch until golden brown and crispy (about 5-6 minutes) flipping as needed. Drain the chicken on your prepared rack and keep warm in the oven.
Once all of your chicken is done and resting in the oven, make the sauce: whisk together 1 tablespoon of Shaoxing wine with 1 tablespoon of cornstarch until smooth, then whisk in the chicken stock, soy sauce, sugar, vinegar, and toasted sesame oil. In a large skillet, heat up a bit of oil over medium heat and stir fry the garlic, ginger, and chili (if using) until soft but not brown, 2-3 minutes. Add the sauce ingredients and cook, stirring, until the sauce comes to a boil and starts to thicken.
Remove from heat, then add the chicken and toss. Toss throughly to coat and enjoy immediately.
I Am... Best Meatball Sub Recipe
Do you know how they say that a way into a person’s heart is through their stomach? I whole-heartedly believe this because I’m pretty convinced that Mike married me because of this meatball sub. I mean, who doesn’t love tender, juicy homemade meatballs that have been braised in a tangy-sweet tomato gravy tucked into a butter toasted bun with lots of melty cheese?!
What makes a good meatball sub?
Good meatball subs have big, soft, tender, juicy meatballs. I feel like meatball subs shouldn’t have meatballs that have been crisped up or browned in any way. The meatballs should just about fall apart the instant they hit your lips. The sauce should permeate and cling to the surface of the balls and they should be good enough to eat on their own but even better when put into a saucy, cheesy sandwich.The absolute best way to make meatball subs
Here’s how I like to build my sandwiches:- Choose great bread. You can go with whatever bread you love. We used baguettes here because this is a love story about meatball subs and baguettes. Cut the bread in half lengthwise.
- Butter the bread. This is absolutely necessary because the buttery bread with the tomato sauce is heaven. Bonus points if you use garlic butter! You don’t need to toast the bread on it’s own because it’s going to get a little toasty in the oven while the cheese melts.
- Sauce your bread. After the butter, you need to sauce your bread. Some people don’t put sauce on the bottom of their subs, but I feel like you need that sauciness.
- Cheese and meatball and cheese. Top the sauce off with shaved parmesan because cheese then with some extra saucy meatballs. On top of that you need a cozy blanket of low moisture mozzarella cheese and a shower of more parmesan.
- Melt. The other side of your sandwich should get some extra sauce too. Everything is popped into the oven until the cheese gets gooey and delicious. Close it up and you’re in meatball sub heaven!
The magic comes in when you make the meatballs from scratch:
- Soak some bread in milk. Milk-soaked bread make for the tenderest most juicy meatballs out there.
- Mix everything up, but gently. Gently does it. Mix up the meat, bread, eggs, garlic, parmesan, flat leaf parsley, salt and pepper.
- Shape. Make you balls according to the size bread you’re planning on using. Don’t pack them too much.
- Braise. Add the meatballs directly to the tomato sauce and gently braise until they’re cooked through. Now they’re ready for their bread bed!
What toppings go on a meatball sub?
I keep it classic with melty mozzarella cheese and sauce but you can go for onions, peppers, mushrooms, provolone, pepperoncini, jalapeños, parsley, sky’s the limit!What kind of bread for a meatball sub?
You can use any long bread you like. We went with a baguette for these photos because of my love for baguettes but sometimes I like a soft and squishy roll like a submarine sandwich roll or hoagie roll. We’ve even made these with hot dog buns. Sliders and pull apart buns work too! -xoxo StephMeatball Sub
Super tender and tasty meatballs braised in a tomato-y sauce topped off with melty cheese in a toasty baguette.
Meatballs
- 3 cups bread (cut into small cubes)
- 1 cup milk
- 1 lb ground beef
- 3 eggs
- 3 cloves garlic
- 3/4 cups Parmigiano Reggiano cheese (grated)
- 2 tbsp fresh flat leaf parsley (finely chopped)
- 1/2 tsp kosher salt
- 1/2 tsp freshly ground pepper
- 4-5 cups basic tomato sauce (or your favorite tomato sauce)
For the subs
- 1 french demi baguette (or bread of choice)
- 4 meatballs (and sauce)
- 2-4 slices low moisture fresh mozzarella cheese
- Parmigiano Reggiano cheese (grated, to serve)
Heat the oven to 400°F. In a large skillet or saucepan with a lid, heat up your tomato sauce over medium low heat.
Place the bread cubes in a bowl and cover with milk, tossing so that all the cubes are saturated. After 1-2 minutes the bread should be soggy and wet. Using your hands, squeeze out as much milk as possible. Use your fingertips to break up the bread into very small breadcrumbs.
In a large bowl, mix together the bread, ground beef, eggs, garlic, parmesan, flat leaf parsley, salt, and freshly ground pepper. You want to mix everything so that it’s homogenous, but loose – don’t work the meatball mixture too much.
By this time your sauce should be simmering with several bubbles breaking the surface. Form large meatballs (I made 7 big ones) and drop them directly into the sauce. Simmer in the sauce, partially covered, over medium heat, flipping occasionally. Simmer gently until cooked through, about 25-30 minutes.
Cut the baguette in half so you’ll have two sandwiches, then cut lengthwise. Top both sides of the baguette with a generous amount of sauce and a bit of grated parmesan. Place the meatballs on the bottom baguette and top with slices of mozzarella and some more parmesan.
Bake until the cheese is gooey and melted. Place the top half of the sandwich on top of the meatballs and enjoy!
There will be extra meatballs leftover.
Meatballs inspired by Mario Batali.
I Am... Chinese Broccoli aka Gai Lan
One of my favorite vegetables is gai lan aka Chinese broccoli. As a Chinese person it’s essentially an everyday vegetable. Most home style Chinese meals consist of two or three dishes served with rice and almost always one of the vegetables dishes will inevitably be gai lan. It’s most often stir fried with garlic or quickly blanched and served with oyster sauce. Like broccoli it’s incredibly versatile and hearty – you can basically substitute it anywhere you have broccoli or kale.
What is Chinese broccoli
Gai lan, kai lan, Chinese broccoli, or Chinese kale, is a leafy green vegetable with thickish stems and small florets. It belongs to the cabbage group and tastes kind of like broccoli. If you’ve had broccolini, it’s very similar because broccolini is a hybrid between broccoli and gai lan. Gai lan is truly one of the most popular Chinese vegetable dishes.How to choose gai lan
There are two types of gai lan: regular and baby. Regular gai lan is larger, older, and a bit more tough. Baby gai lan is more tender and young. Sometimes you’ll see baby gai lan called mini gai lan or gai lan junior. I almost always choose to buy baby gai lan when I see it because it tends to be more tender and tasty than regular. Gai lan doesn’t have a season as it’s available all year round, which is probably why it’s so popular. Gai lan is available at all Asian grocery stores and sometimes even at regular ones. When picking out bunches of gai lan, look for stalks that are a deep green without an abundance of yellow leaves or flowers (gai lan starts to flower when it’s old). Old gai lan is super bitter and tough but the good news is it’s really easy to tell which stalks are old and which are young. Take a look at the bottom of the stalks. If they’re thick, dry and crusty, they’re too old. The stalk should go from green on the edges to creamy and translucent near the middle. If it’s solid white, it’s going to be tough and stringy. Open flowers are also a sign that the stalks are past their prime. A note on the flower buds: you can eat them! They’re perfectly edible, especially if they’re small and tight. If they haven’t flowered and opened yet the gai lan will still be tender and crisp.How to prepare gai lan
It’s super easy to prepare gai lan, all you need to do is wash and trim. Give it a good soak and wash, then trim the stems. That’s it!How to cook Chinese broccoli
There are two basic ways to cook gai lan: stir fried and blanched. Typically stir fried gai lan is made with a clear garlic sauce and blanched is served with oyster sauce.Chinese broccoli with garlic sauce
- Make the sauce: In a small bowl, whisk together some soy sauce, corn starch, chicken stock (or water), toasted sesame oil, and shaoxing wine.
- Stir fry the garlic and ginger: Heat a bit of oil in a wok or large pan over medium heat. Add garlic and ginger and cook, stirring, until soft but not brown.
- Cook the gai lan: Add the gai lan to the pan and cook for 2-4 minutes, stirring occasionally, until bright green and tender.
- Sauce it up: Add the prepared sauce to the pan and cook, until the sauce thickens a bit. Remove from the pan and enjoy!
Chinese broccoli with oyster sauce
- Make the sauce: In a small pan, add a bit of oil and cook the garlic and ginger until soft but not brown. Stir in oyster sauce, Shaoxing wine, and toasted sesame oil. Remove from the heat and set it aside.
- Cook the gai lan: Bring a large pot of water to a boil. Add a drizzle of oil and a pinch of salt to the pot. Add the gailan and cook for 2-4 minutes, until bright green and tender.
- Serve: Drain well and serve with the sauce drizzled on top.
What is oyster sauce?
Oyster sauce is a thick savory sauce with a hint of caramel sweetness and umami. It can be found in the Asian aisle of any grocery store. If you see the Lee Kum Kee bottle with the two people in boats, go for that one. It’s the premium oyster sauce which lists oysters as its first ingredient, unlike the one with the red panda label which has oysters listed further down the list.Chinese broccoli FAQ
Can you eat gai lan raw?
You can, but it’s commonly eaten cooked. Just like broccoli, raw gai lan is a personal preference. And just like broccoli, gai lan is best cooked lightly so it is tender crisp.Can you eat the leaves and flowers?
Yes, you can eat both! The leaves cook slightly faster than the stalks. If your gai lan stalks are super thick, you might want to trim the leaves from the stalks and cook the stalks first then add the leaves at the end.How do you store gai lan?
If it’s uncooked, keep it in the fridge in the crisper. Cooked gai lan can be keep, tightly covered for up to 3 days.What flavors taste best with gai lan?
Asian flavors work really well: oyster sauce, soy sauce, garlic, ginger, scallions, toasted sesame.What can I use Chinese broccoli in?
You can use it in stir fries, soups and stews, pastas, fried rice, and as a side. It’s a very versatile vegetable.What to serve with Chinese broccoli
Make a home style Chinese feast!Chinese Broccoli Recipe
How to make perfect Chinese broccoli aka gai lan two ways
- 1 lb gai lan (trimmed, aka Chinese broccoli)
- 1 tbsp neutral oil
- 2 cloves garlic (minced)
- 2 tsp ginger (grated)
Garlic sauce
- 1/3 cup chicken stock (low sodium preferred, or stock of choice)
- 2 tsp soy sauce
- 1 tsp cornstarch
- 1 tsp Shaoxing wine (optional but highly recommended)
- 1 tsp toasted sesame oil
Oyster sauce
- 2 tsp oyster sauce
- 1 tsp Shaoxing wine (optional but highly recommended)
- 1 tsp toasted sesame oil
Stir Fried Gai Lan with Garlic Sauce
In a small bowl, whisk together the chicken stock (or water or vegetable sauce), soy sauce, corn starch, Shaoxing wine, and toasted sesame oil. Set aside.
In a wok or large pan, heat up the oil over medium heat. Add the garlic and ginger and cook, stirring, until soft but not brown.
Turn the heat up to medium high and add the gai lan to the pan and cook, stirring occasionally, until the gai lan is bright green and tender-crisp, about 2-4 minutes depending on size.
Add the prepared sauce to the pan and let it come to a simmer and reduce slightly.
Blanched Gai Lan with Oyster Sauce
Bring a large pot of water to a boil. While the water is coming to a boil, make the sauce: In a small pot, heat up half of the oil over medium heat. Add the garlic and ginger and cook, stirring, until soft but not brown. Stir in oyster sauce, Shaoxing wine, and toasted sesame oil. Remove from the heat and set it aside.
Add the remaining oil to the boiling water as well as a pinch of salt. Add the gai lan and cook, until bright green and tender-crisp, about 2-4 minutes, depending on size. Drain well.
Serve the gai lan with the oyster sauce drizzled on top.
The oyster sauce version contains 100mg more sodium and 1g more carb(sugar) per serving than shown, otherwise estimated nutrition is the same for both versions.
I Am... Thai Basil Chicken
If you’re looking for a super flavorful quick and easy dinner, this Thai basil chicken stir fry is for you I LOVE Thai basil chicken. It gets my heart rate going not only because it’s perfectly spicy but also because it’s delicious. This is a super easy stir fry that is an incredible taste payoff for minimal prep. Goodbye delivery and hello home cooked meal!
What is Thai basil chicken?
Thai basil chicken is a super popular Thai stir-fry dish that’s eaten both at home, in restaurants, and from street food stalls. The main ingredients are chicken, Thai basil, garlic, Thai chilis, and sauce. Sometimes it’s served up with a crispy fried egg. It’s one of our go-tos when we’re craving Thai food.How to Make Thai Basil Chicken Stir Fry
1. Prep all of the ingredients: make the sauce by mixing together oyster sauce, soy sauce, dark soy sauce, and sugar in a small bowl. Mince the garlic (a garlic press is your friend!), chop the chilies, wash and dry the basil, and cut your chicken pieces up into even chunks. 2. Fry the aromatics: heat up some oil a wok or frying pan then very briefly lightly fry the garlic and chilis. 3. Fry the chicken: add the chicken and cook, stirring until golden and cooked. 4. Sauce: stir in the sauce and reduce. 5. Basil: take the pan off the heat and mix in the basil. Enjoy! Faster than getting your delivery order, am I right?!What You Need to Make Thai Basil Chicken
Sugar, oil, garlic, chicken thighs – you can sub chicken breast too but chicken thighs are juicier and more flavorful. Oyster Sauce Oyster sauce is a thick and flavorful brown sauce that can be found in the Asian aisle of any grocery store. If you see the Lee Kum Kee bottle with the two people in boats, go for that one. It’s the premium oyster sauce which lists oysters as its first ingredient, unlike the one with the red panda label which has oysters listed further down the list. Dark Soy Sauce You need both soy sauce and dark soy sauce for this dish - regular soy sauce adds salt and umami soy flavor; the dark adds a hint of caramel and color. If you don’t have dark soy sauce at home, you can skip out on it – your stir fry just won’t be as dark and glossy brown – but you should also give it a try. You can buy dark soy sauce easily online, and it will take your Asian/Chinese food to the next level. Once you buy a bottle, you can also use it for: Soy Sauce Chow Mein, Zha Jiang Mian, and Taiwanese 3 Cup Chicken. Thai Chilies Thai red chilies are very, very spicy. Frying them mellows out the spice a little, but if you’re not a spice fiend, seed your chillies (use gloves!) or decrease the amount. Thai Basil The correct kind of basil to use for pad krapow gai is Thai holy basil. It can be incredibly difficult to buy outside of Thailand so the best sub you can use is regular Thai basil. Thai basil has a very slight licorice/fennel flavor to it that is super distinct. They sell Thai basil at most Asian grocery stores but if you can’t find it, you can sub regular sweet basil instead.Ground chicken vs chicken thighs vs chicken breasts
You’ll see Thai basil chicken made with ground chicken or cut up pieces of chicken thighs or breasts. In Thailand, the meat is cut up quite small, which is why you see minced/ground chicken as the most used protein for Thai basil chicken in North America. I’ve made it with both and it’s really about what you prefer. If you don’t want to break out your knife to chop your chicken, using ground chicken is not just acceptable, pretty much standard everywhere including Thailand. And if you like your chopped chicken in larger or smaller pieces, that’s alright too! I tend to like my chicken pieces on the heartier side and Mike likes ground chicken so we make it both ways.What to eat it with
This recipe makes just enough sauce to coat the chicken plus a little extra for spooning on to your fluffy white rice. It’s a pretty flavorful (and by that I mean salty) so don’t be tempted to up the sauce amounts, it will be enough! Speaking of sauce, this is meant to be eaten with fluffy white rice! The sauce and chicken go perfectly with the blank canvas rice provides. Of course if you want you can have it over your grain of choice or even noodles. Add some cucumbers for a bit of freshness and crunch or a crispy fried egg for some extra savory goodness. Like all stir-fries, once you get going, it goes fast, so be sure to have all your ingredients prepped and sauces measured out before you even turn on the heat.Is it spicy?
Yes, traditionally it is, but it doesn’t have to be. If you aren’t a spice head, feel free to decrease the chili amount, de-seed the chilis, or leave them out entirely. chicken and rice forever, xoxo stephThai Basil Chicken Recipe
This quick and easy Thai classic is an incredible taste payoff for minimal work.
- 2 tsp oyster sauce
- 1 tsp soy sauce
- 1 tsp dark soy sauce
- 1 tsp sugar
- 1 tbsp oil
- 5 cloves garlic (minced)
- 3-4 Thai bird’s eye chili (deseeded and finely chopped, see note)
- 1/2 lb boneless skinless chicken thighs (cut into 1 inch chunks)
- 20-30 leaves Thai basil
- crispy fried egg (if desired)
- rice (to serve)
In a small bowl, mix together 2 tablespoons of water with the oyster sauce, soy sauce, dark soy sauce, and sugar.
Heat the oil in a wok or frying pan over medium high heat. When hot and shimmery, add the garlic and chili, stirring, for about 10-30 seconds – you don’t want them to burn or brown.
Add in the chicken and cook, tossing, until golden brown and cooked through.
Add the sauce and cook until the sauce reduces slightly and coats the chicken.
Remove the pan from the heat and stir in the basil.
Enjoy immediately with fluffy white rice and a crispy egg, if desired.
Estimated nutrition does not include rice or egg.
I Am... Dishoom’s Ruby Chicken Curry Recipe
Dishoom’s chicken ruby curry is everything: spicy, sweet, savory, and utterly addictive. A lot of people think the best Indian food in the world is in London, and it’s probably true. It’s also probably not at Dishoom, which is kind of like a local casual-fine chain. But because the bar is set so high in London, Dishoom manages to be both really good and very accessible. And man, is Dishoom ever good. Steph and I love it there: the fun atmosphere, creative cocktails, and of course the food, which is carefully tuned to be just a little less authentic: not too spicy, not too extreme. We’ve made many of their recipes and they've all been hits. Strangely however, we’ve never made what is arguably their signature dish, until now. This ruby chicken was awesome and so easy to make. It’s like the next step in Indian curry chicken. If you like butter chicken or chicken tikka masala, you'll love this: still sweet and a total crowdpleaser, but a little more complex and satisfying and adult. We had it with homemade cheddar naan, but it would go great with just about anything: basmati rice, garlic naan, or even more chicken via Dishoom’s chicken biryani (biryani is like a mixed rice). The chicken all by itself is amazing. We had a few pieces fresh off the grill and it was mind blowingly good. It's like an even easier chicken tandoori. If you’re feeling lazy, you can totally skip the whole curry part and just marinate and grill the chicken to eat with just about anything. It’s some of the best grilled chicken – from any cuisine – I’ve ever had. If you do go just chicken, you might want to pull back a bit on the spice. Indian chili powder can be pretty over the top spicy, depending on which one you use.
Cooking Notes
The original recipe contains sugar and honey. I omitted both because the cherry tomatoes I used were plenty sweet, but if you like sweetness, you might want to add a tablespoon of sugar back in. I also skipped the dill and kasoori methi (aka fenugreek) powder, and combined the two cardamoms into one, because I didn’t want to buy herbs & spices just for one dish. The deggi mirch chili powder specified in the OG recipe is just a mild variety of indian chili powder; I subbed the standard (spicier) one we have at home. Last but not least, the ginger garnish is really really good, don't skip it. This was an awesome and really delicious curry that was mostly hands off and totally foolproof. It looks like a long ingredients list, but it's mostly duplicates between the chicken and the curry, and it looks like a lot of time, but it's just an overnight marinade. The actual cooking was more like an hour. I highly recommend doubling or tripling this recipe. I’m definitely going to be adding this one to our dinner list, especially that awesome grilled chicken. Curry for life! MikeDishoom’s Ruby Chicken Curry Recipe
Chicken
- 1 lb boneless skinless chicken thighs (cut into 2” chunks)
- 1/4" fresh ginger (finely diced)
- 5 cloves garlic (crushed)
- 1 tsp Indian chili powder
- 1 tsp ground cumin
- 1/2 tsp garam masala
- juice of 1/4 lime
- 1 tbsp neutral oil (such as grapeseed)
- 1/4 cup kefir or greek yogurt
Curry
- 4 cloves garlic
- 1/2" fresh ginger (plus extra for garnish)
- 1/2 cup neutral oil (such as grapeseed)
- 1 bay leaf
- 4 pods green cardamom
- 1 stick cinnamon
- 14 ounces cherry tomatoes (blended)
- 1 tbsp butter
- 1 tsp Indian chili powder
- 1/2 tsp garam masala
- 1/2 tsp ground cumin
- 1/4 cup heavy cream (aka whipping cream)
In a medium bowl, mix the marinade ingredients together, then toss chicken until evenly coated. Wrap and store in the fridge to marinate 6 hours to overnight.
Making the curry takes about 45 minutes. Start by crushing or finely dicing the ginger and 2 cloves of the garlic. A mortar and pestle is ideal. Set aside.
Roughly chop the remaining 2 cloves of garlic. Add the 1/2 cup oil to a large pan and set over medium high heat, then add the garlic. Cook garlic until golden brown, about 2-3 minutes, watching carefully to ensure it doesn't burn.
Remove the garlic with a skimmer or slotted spoon and set aside. Add the bay leaf, cardamon, and cinnamon. Cook for about 1 minute, or until the cinnamon stick opens.
Reduce the heat to medium and add the reserved ginger-garlic paste from step 2. Cook until paste has browned a little, about 5 minutes, then add the blended tomatoes, being careful of splattering. Cook, stirring occasionally, until the sauce is reduced about 2/3 and darkened, roughly 15 minutes.
Add the butter, chili powder, garam masala, cumin, the reserved crispy garlic from step 4, and a pinch of salt. Cook for another 10-15 minutes, or until sauce has reduced by about 1/2, then stir in the cream. Cook for another 5 minutes, then remove from the heat and set aside while you make the chicken.
Preheat your grill on high. Oil the grates well, and then skewer and and cook the chicken until charred and just cooked through, 8-10 minutes. If you don't have a grill handy, fry the chicken in 1-2 tbsp oil until just cooked through.
Add the chicken to the curry and simmer for another 5 minutes, stirring evenly to coat.
Plate and garnish with ginger matchsticks and cilantro (optional).
Adapted from Dishoom's cookbook, via The Guardian
I Am... The Best Snickerdoodles
Snickerdoodles are the best cookie out there. Everyone always talks about warm chocolate chip cookies, but they have chocolate and that’s the equivalent of bringing a gun to knife fight. Real cookie connoisseurs know that snickerdoodles are the true winner.
The best snickerdoodle cookies
If you’re a snickerdoodle lover like me, you’ve probably searched google for “The Best Snickerdoodle Recipe.” For a long time, the top hit was Ms. Sigg’s Snickerdoodles. There are also a bunch of other recipes out there claiming they’re the best. I’ve made them all because I have loved snickerdoodles my whole life. After extensive research and experimentation, this recipe is hands down my favorite snickerdoodle recipe.What is a snickerdoodle?
A snickerdoodle is a cookie coated in cinnamon and sugar. What makes a snickerdoodle a snickerdoodle is cream of tartar. My ultimate snickerdoodle has ripple-y rings of different textures: crispy golden edges and a thick, soft, chewy middle. There’s a hint of toffee from the nuttiness of the brown butter and plenty of cinnamon. The cream of tartar adds a bit of tang in the background and there’s just enough salt to accentuate the sweet. Here’s how to make them!How to make snickerdoodles
- Measure: Scoop out and whisk the dry ingredients together.
- Brown the butter: Heat up the butter over very low heat until it start to foam and smell nutty, swirling occasionally. Remove from the heat and cool.
- Cream the browned butter and sugar: Add the white and brown sugar to the cooled brown butter and mix until lump free. Stir in the egg and vanilla.
- Add the dry ingredients: Mix until there are no streaks of flour.
- Shape the cookies: Use a cookie scoop to scoop out two balls of dough, then smush them one on top of each other to form a snowman. Tall balls of dough equal thick cookies.
- Cinnamon sugar: Coat the cookies in cinnamon and sugar and let rest in the fridge for 15-30 minutes.
- Bake: Bake until just done on the edges.
Snickerdoodle ingredients
Snickerdoodle cookies need all the usual cookie suspects: butter, sugar, eggs, flour, baking soda, vanilla, and salt. The two key ingredients that turn regular sugar cookies into snickerdoodles are cream of tartar and cinnamon.- Cream of tartar: This gives snickerdoodles their signature tang.
- Cinnamon: Cinnamon gives snickerdoodles a warm and cozy flavor profile.
What is cream of tartar
Cream of tartar is a powdery acid that’s the byproduct of winemaking. It’s mostly used to stabilize egg whites and sometimes used as a leavener. You can find it in the baking aisle, near the baking powder and baking soda. Many people think it's a pain to have around and are always looking for substitions or recipes without, but cream of tartar is usually under $5 on amazon so it's totally worth it.What does cream of tartar do
In the case of snickerdoodles, cream of tartar adds a bit of tang to the cookies. Some people say that it also makes them more chewy.Cream of tartar substitutes
A great substitute for cream of tartar is fresh lemon juice. If you want a bit of acidity in your cookie but don’t have cream of tartar, try adding in 1.5 teaspoons of fresh lemon juice. Or, you can leave it out and have a soft and chewy cinnamon sugar cookie!What else can you make with cream of tartar?
- Japanese Pancakes
- How to Make Extra Tall Extra Fluffy Japanese Soufflé Pancakes like Gram Cafe and Pancakes
- Mile High Mini Japanese Soufflé Pancakes Recipe
- How to Make Japanese Soufflé Creme Brûlée Pancakes
- Japanese Cheesecakes
- Small Batch Japanese Cotton Cheesecake
- Cloud Bread Recipe: How to make that viral TikTok bread
- Small Batch White Rabbit Snickerdoodle Cookies
- Snickerdoodle Lucky Charms Cookies
- Cake Toast: Angel Food Cake Loaf
Can you make snickerdoodles without cream of tartar?
Yes, but they won’t technically be snickerdoodles. They’ll still be awesome though, probably the best soft cinnamon-sugar cookie you’ll ever make.The key to making the best snickerdoodles
Browned butter
Browned butter brings so much flavor to baked goods for just a tiny bit of extra effort. It’ll add a nutty caramel roundness and highlight the cinnamon and sugar making your snickerdoodles deeper, richer, and more intense. And bonus, you don’t have to wait for your butter to come to room temp!Shaping
If you want cookies that are plush and thick, not thin and spread out, make cookie ball snowmen. Instead of scooping out single balls of cookie dough, scoop out two balls and stack them. As they bake, the cookie dough balls will melt down but not spread out, baking into distinct edges and middles. I hope you give these snickerdoodles a try. I’ve been making them over and over. There’s nothing quite like a still warm snickerdoodle!Best Snickerdoodle Recipe
Crisp rippled edges, nutty browned butter chewy middles, and a delightful cinnamon-sugar coat make these the ultimate snickerdoodles.
- 1.5 cups all purpose flour (200 grams)
- 3/4 tsp cream of tartar
- 1/2 tsp baking soda
- 1/8 tsp salt
- 1/2 cup unsalted butter (plus 1-2 tablespoons)
- 1/3 cup granulated sugar (70 grams)
- 1/3 cup brown sugar (65 grams)
- 1 large egg
- 1 tsp vanilla extract
- 1 tbsp sugar
- 1 tsp cinnamon
Whisk together the flour, salt, cream of tartar, and baking soda in a bowl and set aside.
Brown 1/2 cup butter in a saucepan, swirling, until butter foams and starts to turn brown and smells nutty. Immediately transfer butter to a liquid measuring cup and see how much water content you lost. You want to have 1/2 cup of butter, so stir in the remaining 1-2 tablespoons of butter if you need it – the butter should just melt, not foam.
When the butter is mostly cool, whisk in both 1/3 cup of brown and white sugar until incorporated with no lumps. Whisk in the egg until smooth and glossy. Stir in the vanilla and use a rubber spatula to fold in the dry ingredients until just combined and no dry spots remain. Do not over mix.
Mix the cinnamon and sugar in a small bowl. Use a 1.5 tablespoon cookie scoop and scoop out two balls of dough, so that each cookie is 3 tablespoons large. Smoosh the two balls on top of each other – they should kind of look like a 2 ball snowman (see photo) and you should get about 8-10 cookies. Roll the logs/tots generously in the cinnamon sugar, being sure to coat evenly. Place the cookies on a parchment paper lined cookie sheet, cover with plastic wrap and let chill in the fridge for 15-30 minutes
Heat the oven to 325°F and bake on a parchment paper lined baking sheet for 12-15 minutes or until the edges are just set, rotating and moving trays halfway if browning unevenly. Remove from the oven and bang the pan down against the counter top (this helps create a couple of ripples like you see on Instagram) Let cool on the baking sheets for 5 minutes, the move to a rack to cool completely. Enjoy!
adapted from chelseamessyapron.com
I Am... Mint Snowman Marshmallows
I think snowman marshmallows might be my favorite ever marshmallows. Especially if they’re mint flavored and homemade. These mint snowman marshmallows are so incredibly festive and cute; they never fail to get me into the holiday mood. If you’ve never had homemade marshmallows and you’re a fan of marshmallows in general, you need to make marshmallows from scratch. They’re like a whole other species: super soft, fluffy and plush. They just melt in your mouth. Honestly, I think clouds probably taste like super puffy marshmallows. Homemade marshmallows probably seem a bit intimidating, but they’re actually pretty simple. The only caveat is that you need a stand mixer because the marshmallow mixture is whipped for over 20 minutes and it gets super thick and fluffy which will basically make your arm fall off if you try to do it by hand.
How to make homemade marshmallows
- Prep your pan. Butter and use powdered sugar to lightly dust a pan or glass baking dish.
- Bloom the gelatin. Add the gelatin to some cold water in the bowl of your stand mixer and let sit/bloom.
- Heat up sugar, corn syrup, and water to 240°-245°F, the firm ball candy stage. If you have a candy thermometer, clip it into your pan, making sure the bulb isn’t touching the base, otherwise it’ll get a false reading.
- Slowly add the hot sugar to the gelatin in the bowl of the stand mixer. Then whip until fluffy and marshmallow-y.
- After you have marshmallow fluff, it’s time to spread it in the pan and let it cure until firm.
- After that, you can cut it out and decorate it. You did it, you made marshmallows!
Marshmallow ingredients
- Sugar - regular granulated white sugar is the bulk of this recipe
- Corn syrup - this helps prevent the sugar from crystallizing and keeps your marshmallows super soft
- Gelatin - gelatin is what’s going to set the marshmallows
- Mint extract - these guys are mint marshmallows and a little bit of mint extract is what gives them that coolminty flavor. These marshmallows are amazing in hot chocolate! If you’re not a fan of mint, feel free to use the extract of your choice
Do I need a stand mixer to make homemade marshmallows?
Unfortunately, yes. The hot sugar and gelatin mixture takes about 20 minutes to whip up on high and the fluffier it gets, the stickier and more difficult it is to whip. Our current mixer is the KitchenAid Artisan Mini and it's awesome, but sold out everywhere as of this writing. There are some available on amazon still, although refurbished.Why make snowman marshmallows
- You love projects and you’re tired of making sourdough
- You’ve never made candy before - this is a great first candy to make!
- You love marshmallows and these are pure melt in your mouth fluffiness
- You want to see little snowman faces melting away in your hot chocolate
What if i don’t have time to make homemade marshmallows?
You can make these snowmen with store bought marshmallows!- Cut jumbo marshmallows in half with a pair of scissors.
- Dip the sticky sides into icing sugar, then shake off the excess.
- Decorate with melted orange candy melts noses and melted dark chocolate eyes and mouths.
How to store homemade marshmallows
There’s no denying it, these guys have a lot of sugar in them. But, because they’re most all all sugar, they keep for a really long time. Make sure they’re in an air tight container and keep them at room temp - they’ll stay soft and squishy for up to 3 weeks. I hope you have a chance to make these little guys! They are so worth it as a pick-me up on a random winter afternoon. Their little faces melting will definitely make you squee with the cuteness.More fun holiday projects
- Super Simple Cut-Out Gingerbread Cookies
- Mini Gingerbread Houses
- Pull Apart Christmas Bread
- Peppermint Bark Crepe Cake Recipe
- Peppermint Bark Cookies
- Festive Caramel Corn and Rice Krispie Mix
- Small Batch Cookies – 1 Egg to 4 Cookies: Snickerdoodle, Chocolate Chip, Sugar, and Ginger
- Dark Chocolatey Drizzled Flaky Sea Salt Kettle Corn
- Gingerbread Corgi Cookies
Mint Snowman Marshmallows
- stand mixer
- 1 tbsp gelatin (1 envelope)
- 1 cup sugar
- 2 tbsp corn syrup
- 1 pinch salt
- 1/4 tsp mint extract
- 1/2 cup powdered sugar
- 1/4 cup candy melts (orange)
- 1/4 cup dark chocolate (chopped)
Prep
Bloom the gelatin: In the bowl of your stand mixer, pour in 1/4 cup of cold water. Sprinkle the gelatin on top and mix to moisten.
Pan: lightly butter an 8x8 inch pan, then dust with icing sugar. If desired, line with parchment paper.
Tools: Lightly butter a spatula and an offset spatula.
Marshmallows
In a pot, mix together the sugar, corn syrup and 1/4 cup water. Stir until the sugar is incorporated and wet, then bring to a gentle boil over medium high heat, swirling occasionally to distribute the heat. Heat until the mixture reaches 240°-245°F. When the sugar mix comes to temp, remove it from the heat and let the bubbles subside. Sprinkle in a bit of salt and add the mint extract to the gelatin. Carefully pour the sugar into the bowl of the stand mixer.
With the whisk attachment, turn the stand mixer to low and beat for 2 minutes. Increase the speed to high and whip until the marshmallows double to triple in size and are fluffy and white, about 10-15 minutes.
When the marshmallows are full and white and fluffy, use your buttered spatula to help pour them into the prepared 8x8 pan. Smooth out with the buttered offset spatula and lightly dust the tops with powdered sugar. Let cure in the pan for 3-6 hours.
Remove the marshmallows from the pan and place on an icing sugar dusting cutting board. Lightly butter a 1 inch round cutter and cut out snowmen heads.
Dust with powdered sugar and use melted orange candy melts and dark chocolate to pipe on eyes, mouths, and noses. Let set then enjoy as is or in hot chocolate!
Storage: Store in an air tight container at room temp for up to 3 weeks.
Estimated nutrition assumes you're not consuming all the candy melts and dark chocolate, only enough to make the snowman faces.
I Am... Gingerbread Loaf
Gingerbread loaf reminds me of snowy winter nights, oversized fluffy cardigans, and all that is right with the world. The smell of gingerbread baking is so warm and cozy that I get an instant hit of serotonin when those signature ginger-cinnamon spices waft through the air. If you asked me what I liked better: gingerbread loaf or gingerbread cookies, I would say gingerbread loaf for eating and gingerbread cookies for decorating. Cookies are cute and fun and delicious, but there’s just something about sinking a fork into a plush cake topped with thick snowy white glaze that gets me every time. I LOVE loaves and quick breads because they’re quick, easy, and essentially cake! Who doesn’t love a slice of cake in the morning with coffee? Or mid-morning, after lunch, as afternoon tea, dessert, or a late night snack? Give me all the loaves masquerading as cake, but especially deep, dark, mysterious gingerbread.
How to make gingerbread loaf
- Prep: Heat your oven, lightly butter a loaf pan, and whisk the dry ingredients in a bowl.
- Mix: Whisk together the molasses with a bit of warm water to loosen it.
- Cream: Cream together the butter and sugar until light and fluffy, then add the egg, applesauce, and molasses-mix.
- Fold: Add the dry ingredients to the wet and mix until well combined. Pour into your prepped pan.
- Bake: Let the gingerbread bake and enjoy the delicious smells that will drive you nuts with longing.
- Enjoy: Let cool completely in the pan, then glaze (if desired), slice and enjoy!
Gingerbread loaf ingredients
All the ingredients for gingerbread are pretty standard loaf ingredients, with a couple of special mentions. You’ll need: flour, baking soda, ginger, cinnamon, cloves, salt, butter, sugar, egg, molasses, and applesauce.- Ginger: Try to use fresh powdered ginger as ginger tends to loose its potency as it sits in your cabinet. I love my gingerbread extra gingery and sometimes I even add an extra teaspoon to the mix.
- Molasses: Make sure you get the right kind of molasses, because it’s important! You want unsulfured fancy or light molasses, more on that below!
- Applesauce: This adds an extra bit of moisture in your loaf.
What is gingerbread?
Gingerbread is an umbrella term for baked goods sweetened with molasses or honey and flavored with ginger, cinnamon and cloves. It can range from soft and cakey like this gingerbread loaf to crisp and crunchy like ginger snaps. Gingerbread is especially popular around the winter holiday season because of all the warming spices.What is the difference between gingerbread and ginger cake?
In most of the world, gingerbread can mean either cookies or cake, but sometimes it’s confusing, so people have started to refer to soft, cake-y gingerbread as ginger cake. This gingerbread loaf is ginger cake, baked in a loaf pan. Really, if you think about it, the name gingerbread is very fitting because it’s kinda sort of bread shaped? This recipe tastes very similar to Starbucks’ gingerbread loaf except there isn’t any crystallized ginger because I don’t really like things like fruit and nuts in my loaves. This is the best kind of gingerbread out there: heavily spiced with a large amount of ginger and cinnamon, scented with sticky molasses, and made extra soft and moist with a touch of applesauce. It’s a classic old-fashioned gingerbread, the kind you want to come home too after an afternoon of playing in the snow. I like it glazed, which reminds me of a layer of freshly fallen snow, or dusted with powdered sugar, or with a dollop of softly whipped cream. I like it all ways and always :)Which molasses should I use for gingerbread?
This gingerbread uses light/fancy molasses.But maybe you’re wondering: what is molasses?
Molasses is a dark and sticky smoky syrup that’s the byproduct of refining sugar from sugar cane or sugar beets.There are three types of molasses out there:
- Light Molasses is the sweetest and lightest of the three kinds of molasses. It’s also called first pass, mild, sweet, and light molasses. It’s the one most commonly used when baking ginger cookies, gingersnaps, gingerbread, and ginger cakes.
- Dark molasses, also called full, robust, cooking, or second pass, is thicker, darker, and stronger. This is used in baking gingerbreads with a stronger, more molasses-y flavor.
- Blackstrap Molasses is the darkest and thickest of the three types of molasses. It’s bitter and not really used for baking, more for savories like baked beans and barbecue.
What if I don’t have molasses?
No molasses gingerbread is super easy. If you don’t have any molasses on hand and there’s a big snowstorm outside, use this molasses substitute:- 1/2 cup brown sugar
- 1/2 cup honey or maple syrup
Which loaf pan?
I bake all my loaves in this 1 lb loaf pan.Can I make this as a gingerbread cake?
You can absolutely make this as a cake! It slices up beautifully and looks so pretty with a dollop of whipped cream on top. Bake it in an 8x8 or 9x9 inch pan. Happy gingerbread-ing! xoxo stephPS - If you’re a gingerbread lover, here are some other gingerbread recipes for you!
- Gingerbread Corgi Cookies
- Super Simple Cut-Out Gingerbread Cookies
- Mini Gingerbread Houses
- Sunday Brunch: Holiday Gingerbread Cardamom Waffles Recipe
Gingerbread Loaf
Give me all the loaves masquerading as cake, but especially deep, dark, mysterious gingerbread.
- standard loaf pan
- 2.5 cups all purpose flour
- 1.5 tsp baking soda
- 2 tsp ground ginger
- 2 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/2 tsp salt
- 1/2 cup unsalted butter (room temp)
- 1/2 cup sugar
- 1 large egg
- 1 cup fancy molasses (unsulfured light)
- 1/2 cup apple sauce
Heat the oven to 350°F and lightly butter a loaf pan. In a bowl, sift together the flour, baking soda, cinnamon, ginger, cloves, and salt. Set aside.
In a bowl or liquid measuring cup, whisk together 1 cup hot water and molasses. Set aside.
In a large bowl, cream the butter and sugar. Stir in the egg until glossy, then mix in the apple sauce and molasses mix.
Whisk the dry ingredients into the wet ingredients until well combined and pour into the pan.
Bake for 1 hour or until a tester comes out clean. If the top starts to brown too much, top loosely with a piece of foil. Cool completely in the pan on wire rack before optional glazing (see notes for glaze).
This is a medium-low sweet loaf, so the glaze will add a lot of sweetness if you're looking for that.
To glaze: mix 1.5 cups powdered sugar with 3 tbsp milk until smooth. Spoon over the top of the loaf.
Estimated nutrition doesn't include glaze.
I Am... Easy Pork Tenderloin Recipe
The juiciest, tastiest pork tenderloin. This porchetta inspired pork tenderloin will take you right to the sun drenched middle of Italy. It's based on the flavors of Umbria, the part of Italy where they make delicious melt-in-your-mouth pork tenderloin with lemon, rosemary, fennel, and good italian cheese and olive oil. It’s perfect for eating on its own or in a crusty ciabatta. This pork tenderloin is based on porchetta, simplified with weeknight ingredients, and you’ll be amazed at how flavorful, buttery, and melty it is. Best of all, it’s healthy, lean, and low fat, with only 7 ingredients.
What is pork tenderloin
Pork tenderloin, also called fillet, is a small slender muscle along the spine. When cooked right, they’re buttery delicious, juicy, and full of flavor, rivaling hundred dollar wagyu steaks. Pork tenderloin is the single, best cut of pork. Unlike beef tenderloin, which runs into the hundreds of dollars, you can often get pork tenderloin for under $10/lb, which is a bargain for how good it tastes. This is one of those things, like oxtail, that you should get into before they blow up and triple in price.Pork tenderloin vs loin
Although they share the same name, pork tenderloin and pork loin are not the same. Tenderloins are small and long like a zucchini or cucumber, whereas a loin is much, much larger. You could make this recipe with a loin if you can adjust the cooking times (or sous vide the whole thing), but in my opinion, the tenderloin is worth looking for. It’s not even in the same league.What is ‘in porchetta’
This recipe is inspired by a traditional Umbrian method called in porchetta, where they use the techniques and flavors of porchetta on other foods. Classically, these include chicken in porchetta, duck in porchetta, and rabbit in porchetta. The protein is different but the preparation - a dry rub of fennel, rosemary, and olive oil, is the same. A pork tenderloin happens to be one of the things you can stuff a traditional porchetta with, so this is like an easier, extra tender and not crunchy porchetta. You can also adapt this recipe to any protein you like and it’ll taste amazing.How to cook pork tenderloin
- Temper the tenderloin by letting it rest on the countertop while you prepare the porchetta rub, pour some wine, or make while-cooking cocktail.
- Make the dry rub by combining lemon zest, salt, pepper, fennel, and rosemary.
- Brush your tenderloin with some nice olive oil and rub the dry rub on evenly. Sear in a pan if desired.
- Bake the pork tenderloin at 400ºF for 20-25 minutes.
- Make the salsa verde while your tenderloin is baking to perfection.
- Rest. Then slice, and enjoy with crusty bread, risotto, or pasta.
Pork tenderloin temp
We all grew up with hyper overcooked pork, but today’s pork is safe and the USDA has reduced the safe pork temp down to 145ºF. For me personally, I prefer pork at 130ºF, with carryover heat bringing it up to 135ºF. It was perfect: tender, super juicy, and flavorful. If the thought of pink meat is off putting to you, cook your pork tenderloin to 145-155. It will still be tender and delicious.How long to cook pork tenderloin
Cooking times depend a lot on your oven, the size of the tenderloin, and the temperature of your pork before it goes into the oven. The most accurate thing you can do is get a meat thermometer with a probe. They can be really cheap. If you have a pretty accurate oven and prefer to wing it, some suggested cooking times are below.Pork tenderloin at 400ºF
With a 1lb tenderloin that’s been tempered for an hour, it takes about 25 min at 400ºF to get to 140ºF. The carryover heat will bring it up to 145ºF.Pork tenderloin at 350ºF
Although it's not as effective, there might be reasons to do it at 350ºF (ie, you need to have other things in the oven at 350ºF). If so, cook it for 30-35 minutes.What temp should I cook pork tenderloin?
It's best to cook it at 400ºF. The higher temperature will ensure that it doesn’t overcook by getting the middle up to temp faster.Do you need to sear?
I didn’t sear this one because I wanted to keep it as tender as possible. It will end up a little grey though. I don’t mind that too much, but if you want it to look its best, sear it all around over medium high heat before popping it in the oven.Green sauce, aka salsa verde
The salsa verde in this recipe goes wonderfully with the porchetta, bringing a little bit of acid and a lot of umami from Parmigiano-Reggiano. Definitely don’t skip out on it. It’s so good Steph and I often use it as a quick pasta sauce, no meat required. In America, salsa verde is known as a mainly Mexican or Spanish thing, but Italians have a green sauce called salsa verde too. This version is a super simplified one, using only the ingredients in the porchetta plus cheese, but usually Italian salsa verde also includes anchovies, capers, and vinegar.Saltiness
Porchetta was traditionally generously seasoned. In Umbria one of the main ways to eat porchetta is in a sandwich, and the bread in that part of Italy wasn’t salted, so it was a marriage made in heaven. I’ve reduced the salt here so you can eat the porchetta by itself, but I’ve also tested it with up to a tablespoon of salt to recreate that classic porchetta taste. It works if you eat it with something very bland, like bread or pasta.What to serve with pork tenderloin
- Pasta alla Norcina Recipe
- Garlicky Brown Butter Mushroom Risotto
- Roasted Potatoes: Crisp, Fluffy, and Potato-y
Pork Tenderloin Recipe
The best pork tenderloin with the flavors of Umbrian Porchetta in only 10 ingredients
Pork Tenderloin
- 2 lb pork tenderloin
- 1 tbsp olive oil (or more if needed)
- 1 tbsp fennel seeds
- 1 tbsp rosemary (chopped, ~10"-12" sprig )
- 1.5 tsp sea salt
- 1.5 tsp freshly ground pepper
- 1 tbsp lemon zest (1/2 a lemon)
Salsa Verde
- 1/2 cup olive oil
- 2 cup fresh flat leaf parsley (roughly torn, about 1 bunch)
- 1/4 cup Parmigiano Reggiano cheese (grated)
- 1 tbsp fresh rosemary (chopped)
- 1 tsp fennel seeds
- 2 cloves garlic
- juice of 1 lemon
- 1/2 tsp salt (or to taste)
- 1 tbsp lemon zest (1/2 a lemon)
Temper your pork by leaving it on the counter while you prepare your dry rub. At the same time, preheat your oven to 400ºF.
Make the porchetta dry rub by mixing the fennel, rosemary, sea salt, pepper, and lemon zest in a small bowl.
Rub your pork tenderloins down with olive oil, then evenly rub the porchetta spice mix on.
Arrange the tenderloins on a rack over a baking sheet, and bake for 20 min or until 130ºF in the middle (see notes). While the pork is baking, make your salsa verde by combining all salsa verde ingredients except lemon zest in a blender. Blend until smooth, then taste and season with extra salt and pepper if needed. Drizzle a splash of olive oil on top and top with the lemon zest.
When the pork is has reached your desired temp, remove and rest for 5 min. Slice, then serve with salsa verde.
I prefer my pork at 130ºF. If you think this looks undercooked based on my photos, bake your pork until it hits 140ºF. The carryover heat tends to add 5ºF, which will bring it up to a USDA approved 145ºF.
Estimated nutrition includes all the salsa verde
I Am... Baked Salmon
Making baked salmon by slow roasting in a low oven ensures that it never over cooks, flakes apart perfectly and is just the best. If you love juicy, tender, succulent salmon, this is the post for you! Slow roasted salmon in a sweet, savory, slightly spicy sauce, finished with caramelized limes, fresh scallions, and toasty sesame seeds. I feel like everyone loves salmon. When it’s cooked properly, it’s so flavorful and satisfying. The finicky part with salmon is that when it’s over cooked, it’s a dry, crumbly travesty. Salmon is kind of mysterious but it’s really one of the easiest, healthiest, and tastiest proteins you could ever learn to make.
How to bake salmon
- Mix: Mix together a flavorful sweet and spicy gochujang honey sauce.
- Slow roast: Coat the salmon in the sauce and bake in a low oven to ensure tender, juicy, perfectly cooked salmon.
- Flake: Use a spoon to gently flake the salmon into perfectly imperfect pieces to present on a plate or platter.
- Enjoy: Finish with some scallions and toasted sesame seeds and enjoy!
The best baked salmon recipe
This oven baked salmon is spicy, sweet, savory, and so addictive. The gochujang honey glaze is AMAZING. If you’ve ever had Korean fried chicken, the glaze is very similar to that sticky, bright red, deeply delicious sauce you get on the spicy wings.Best salmon for baked salmon
Go for a larger cut of salmon instead of individual fillets: a larger piece of fish means it won’t dry out as much in the oven; a large piece of fish is much more forgiving than smaller fillets. You can either go for skin on or skinless. I went with skin on because the skin provides an extra layer of protection against over baking. Since we’re going to flake the salmon in pieces and present it on another platter, I recommend skin on so the salmon stays a bit juicer. Either way, make sure you remove the pin bones, if there are any. Run your fingers lightly across the surface of the fillet, near the middle. If you feel any pin bones, use a pair of kitchen tweezers to pluck them out.What is gochujang ?
A savory, sweet, spicy fermented paste made from chili powder and sticky rice. It adds sweet and heat and a ton of flavor to your favorite Korean dishes. We use it for Korean fried chicken, oven roasted chicken, and Korean BBQ. Traditionally it comes in tubs, but these days you can find it in squeeze bottles in the Asian aisle of literally any grocery store (or online, as always).How long to bake salmon
Slow roasting salmon at a low temp ensures that your salmon is moist and tender and never dry. Instead of cooking at high heat, which has the tendency to dry out salmon, a low oven will gently surround your salmon and bring it up to temp. Plus it gives the salmon time to absorb the flavors of the marinade!The best baked salmon temp
Slow roasted salmon works best at 275°FHow to tell if salmon is cooked
The best and easiest way to tell if salmon is cooked is to gently press it with the back of a spoon, when it’s cooked properly it will flake. Perfectly done salmon will be tender, barely opaque, and juicy. Over cooked salmon will flake too but it will be dry, lighter in color, and tough.Wild salmon vs farmed salmon
Wild salmon is always going to be less fatty than farmed salmon because they have to work to find their food. Since wild salmon have less fat, it’s best to cook them to a lower finished temp so they remain silky, firm and juicy. If you want to be precise, use an instant read thermometer.What internal temperature should I cook salmon to?
For wild salmon, aim for 120°F internal temperature For farmed salmon, aim for 125°F internal temperature Note: the FDA recommends 145°F.How to serve salmon
Our favorite way of serving salmon is not in individually portioned filets. Instead, a whole side of salmon is oven baked, then gently flaked into large perfectly imperfect pieces onto a platter. We were inspired by a Bon Appétit recipe and the salmon looked so pretty on the platter that we have never gone back. Presenting salmon like this is nice because you (or guests, if we’re ever in a time when you can have guests again) can custom portion out how much salmon you want to eat. Another bonus of cooking a side of salmon and flaking it is that cooking a larger piece of salmon ensures that it doesn’t dry out while cooking because it has more mass. And, when you serve salmon not in the dish you’ve baked it in, you can go ahead and buy skin-on salmon (the skin protects the fish from over cooking) and easily serve it without the skin. Above: Harissa SalmonHere are some of my other favorite oven baked salmon flavors
Garlicky tomato with vine cherry tomatoes: toss 2 pints cherry tomatoes with 1/3 cup extra virgin olive oil and 4-6 cloves minced garlic. Bake as directed below. Harissa: mix together 1/3 cup extra virgin olive oil, 1/4 cup harissa paste, 1 clove minced garlic. Bake as directed below. Miso baked salmon: mix together 2 tbsp neutral oil, 2 tbsp miso paste, 1 tbsp sake, 1 tbsp mirin, and 1 tbsp soy sauce. Bake as directed below.What to serve with salmon:
- this salmon on top of rice for the ultimate salmon bowl!
- these fresh and crisp miso dijon green beans
- you can’t go wrong with noodles and salmon
- creamy mashed potatoes and salmon pair perfectly
- bright and fresh creamy cucumber avocado salad for balance
Baked Salmon Recipe
Perfectly soft and tender slow roasted baked salmon in a sweet, savory, slightly spicy honey gochujang sauce.
- 2 tbsp neutral oil
- 3 tbsp gochujang
- 3 tbsp honey
- 1 tbsp soy sauce
- 2 tsp toasted sesame oil
- 2 cloves garlic (minced)
- 1/2 tbsp ginger (grated)
- 1.5 lb boneless salmon fillet
- 1 lime (thinly sliced)
- 1 tsp toasted sesame seeds (to serve)
- 1 stalk green onion (sliced, to serve)
Temper the salmon. Let the salmon rest at room temp for 20-30 minutes while you heat up the oven and prep the marinade and garnish.
Heat the oven to 275°F. Whisk the oil, gochujang, honey, soy sauce, sesame oil, garlic, and ginger in a bowl.
Spread half of the gochujang mix to the bottom of a large baking dish. Lightly pat the salmon dry and season with salt and pepper on both sides then place in the baking dish (skin side down if your salmon has skin). Spread the remaining gochujang mix on top. Arrange the limes on top and place in the oven for 30 minutes (see notes).
When 30 minutes is up, remove the salmon from the oven and take a spoon and try to flake the salmon to see if it flakes and is cooked through, barely opaque and tender. If needed, return to the oven for another 5 minutes.
Flake the salmon into 2-3” irregular sized pieces. Arrange the salmon and lime on a platter, spoon on any remaining sauce on top. Finish with scallions and toasted sesame seeds and serve immediately.
Depending on the thickness of your salmon and how done you like it, it may take up to 45 mins in the oven. 30 mins should cook a 1" fillet to rare, 45 min should cook a 1.5" fillet to medium.
