Parisian Corn Sablés

These simple shortbread-style cookies were minimally sweet with a perfectly crumbly texture. We enjoyed them plain and sandwiched with jam.

This recipe is from Apollonia Poilâne via The New York Times, contributed by Dorie Greenspan. They are included in the book “Poilâne, The Secrets of the World-Famous Bread Bakery,” by Apollonia Poilâne, who heads the legendary Parisian boulangerie. According to the article, the desserts made in the shop are bread-bakers pastries, described as as “less sweet, less fussy and less fussed over.” I chilled the dough in logs rather than rolling and cutting as a shortcut.

Yield: about 60 cookies

  • 125 grams (1/2 cup plus 2 T) granulated sugar
  • 1 large egg plus 1 large egg yolk, at room temperature
  • 250 grams unsalted butter (2 1/4 sticks, 1 cup plus 2 tablespoons) cut into cubes, softened until creamy
  • 240 grams (2 cups) corn flour
  • 240 grams (1 3/4 cups plus 2 tablespoons) all-purpose flour
  • jam, for sandwiching the cookies, optional (I used Bonne Maman Four Fruits Preserves)
  1. In a large bowl, working with a mixer on medium speed, beat the sugar, egg and egg yolk until pale and creamy, about 2 minutes.
  2. Add the butter, and beat until well blended, about 2 minutes.
  3. Add the corn flour and all-purpose flour to a medium bowl, and whisk until combined.
  4. Reduce the mixer speed to low, add the flour mixture and mix until just incorporated.
  5. Turn the dough out onto a sheet of plastic wrap. Divide the dough in half, and using parchment paper, shape into 2 logs, about 1 1/4-inches in diameter.
  6. Wrap the logs tightly in plastic, and refrigerate for 30 minutes. I place the logs in wrapping paper cardboard to maintain the shape. (I refrigerated the dough overnight- and even longer for a second batch.)(The dough can be frozen for up to 3 months.)
  7. To bake, line two baking sheets with parchment paper. Position the racks in the upper and lower thirds of the oven and preheat to 350 degrees, preferably on convection.
  8. Working with 1 log of dough at a time, slice the dough into 1/4-inch thick rounds, rotating the log between slices to make more even slices.
  9. Place the rounds 1/2-inch apart on the baking sheets. (I placed 12 cookies per sheet.)
  10. Bake the cookies until the centers are set and the edges are very lightly browned, 12 minutes on convection. Rotate the pans from top to bottom and front to back halfway through the baking time.
  11. Immediately transfer the cookies to a wire rack, and let cool completely.
  12. Serve plain or sandwiched with jam. Store the cookies in an airtight container for up to 1 week.

I shared these cookies with a friend and she shared this beautiful photo of them with me. ❤

Italian Piadina with Ricotta, Prosciutto & Arugula Topping

According to the original recipe, in Romagna, in Northern Italy, piadine are often served with cured meats, greens and fresh cheeses that soften in the warmth of the freshly cooked bread. They are folded in half and eaten like a sandwich. This version is based on the classic presentation. Yum.

The recipe was adapted from MilkStreetTV.com, contributed by Erica Bruce. I bought lard for the first time in my life to make this flatbread! Christopher Kimball convinced me that lard was the secret to both the optimal texture and flavor in this wonderful bread. In the article, they found that when using lard “the piadine were tender with just the right chew and (had) a deeper, richer background flavor. (They) also tested vegetable shortening, which gave the same supple dough but lacked a bit of flavor. Lard was the clear winner.” The flatbread was perfect.

This special sandwich was a fabulous and fast summer dinner. We hope to try piadine with all sorts of other toppings in the near future. It was dangerously easy to make. 🙂

Yield: 4 flatbread sandwiches (4 servings)

For the Piadina:

  • 1/2 cup water, divided
  • 1/4 cup (4 T) plain whole-milk yogurt (I used Greek yogurt)
  • 311 grams (2 cups) bread flour
  • 1 tsp fine sea salt or table salt
  • 1 1/2 tsp baking powder
  • 63 grams (5 T or 1/3 cup) lard, at room temperature
  1. In a liquid measuring cup, whisk together 1/4 cup of the water and the yogurt.
  2. In a food processor, combine the flour, salt and baking powder. Process 5 seconds.
  3. Add the lard and process until combined, about 10 seconds.
  4. With the processor running, add the yogurt mixture.
  5. With the processor still running, add the remaining water 1 tablespoon at a time until the dough forms a smooth ball, about 1 minute. If the dough doesn’t ball up in the processor, gather it together and briefly knead it by hand.
  6. Divide the dough into 4 pieces. (I used a kitchen scale.)
  7. Roll each into a ball, then cover with plastic wrap. Let rest for 15 minutes. Meanwhile, prepare the topping.
  8. Using a rolling pin, form each dough ball into a 10-inch round. (The round will be approximately 1/16-inch thick.) Poke the surfaces all over with a fork.
  9. Heat a 12-inch cast-iron skillet over medium until a drop of water sizzles immediately, 4 to 6 minutes.
  10. One at a time, place a dough round in the skillet and cook until the bottom is charred in spots, 1 to 2 minutes. (I cooked mine for a little less than 1 minute.)
  11. Using tongs, flip and cook for about 30 to 40 seconds. Transfer to a plate and cover loosely with foil. Repeat.

For the Topping:

  • 3/4 to 1 cup whole-milk ricotta cheese
  • finely grated lemon zest from 1/2 a lemon (about 1/2 tsp), or more, to taste
  • 2 T freshly squeezed lemon juice (from 1/2 a lemon)
  • coarse salt and freshly ground black pepper
  • 8 slices prosciutto, at room temperature
  • baby arugula (about 1 cup per person) (we also used baby spinach)
  • extra-virgin olive oil, for drizzling, optional
  1. In a medium bowl, stir together the ricotta and lemon zest. Taste and season with salt and pepper. Add the lemon juice to the ricotta, or reserve to toss with the arugula (or spinach).
  2. Spread the ricotta mixture evenly over half of each piadina, then top with 2 slices of prosciutto.
  3. In a medium bowl, toss the arugula with the lemon juice (if not in the ricotta mixture) and a pinch of salt. Mound on top of the prosciutto.
  4. Drizzle with oil, if desired, and fold. (I omitted the oil.)

Weeknight Chicken Shawarma with Yogurt-Tahini Sauce

Even though I have a tried and true recipe for this family favorite, I couldn’t resist trying another version- especially a Milk Street version. 🙂 It did not disappoint! It was more flavor-packed and spicy than the recipe I’ve used in the past. This shortcut version uses the broiler to cook the chicken and does not require advance preparation or marinating time. Great.

This recipe was adapted from Christopher Kimball’s Milk Street Magazine, contributed by Rose Hattabaugh. I used the suggested amount of hot paprika but would only use half next time. (It was spicier than I had anticipated!) The delicious yogurt-tahini sauce offset the spiciness nicely. Serving the chicken with rice and warm naan also balanced the meal.

For the Spice Mix:

  • 1 T ground cumin
  • 1 T ground coriander
  • 2 tsp hot paprika (or 1 tsp hot paprika with 1 tsp sweet paprika)
  • 1 tsp ground cinnamon
  • 1 1/2 tsp Kosher salt
  • 2 tsp freshly ground black pepper

For the Chicken:

  • 5 T extra-virgin olive oil
  • 1 T tahini
  • 2 T freshly squeezed lemon juice
  • 2 pounds boneless, skinless chicken thighs (I used 5 large)
  • 1 medium-large red onion

For the Yogurt-Tahini Sauce:

  • 1 tsp Spice Mix (reserved from above)
  • 8 oz (1 cup) plain whole-milk yogurt (I used Greek whole milk yogurt)
  • 1 T olive oil
  • 2 T tahini
  • grated lemon zest from 1 lemon (about 1 tsp)
  • 1 T freshly squeezed lemon juice
  • 2 T chopped fresh mint
  • coarse salt and freshly ground black pepper

To Serve:

  • chopped mint, for garnish
  • warm flatbread such as naan or pita, optional
  • rice or rice pilaf (I served the chicken over brown Basmati rice)
  • chopped cucumbers (seeded, if desired)
  • chopped tomatoes
  • lemon wedges, optional

To Make the Spice Mix:

  1. In a large bowl, stir together the cumin, coriander, paprika, cinnamon, 1 1/2 teaspoons salt and 2 teaspoons black pepper.
  2. Measure 1 teaspoon of the mix into a medium bowl; set aside. This will be used in the Tahini-Yogurt Sauce.

To Prepare the Chicken:

  1. Trim the chicken thighs and pat dry with paper towels.
  2. Cut each thigh crosswise into thirds (or fourths if large).
  3. Cut the red onion in half. Slice 1/2-inch thick. (I cut the onion into 12 slices.)
  4. Into the remaining spice mix, whisk the olive oil, 1 T tahini, and 2 T lemon juice.
  5. Add the chicken and onion pieces to the spiced olive oil mixture. Mix until coated evenly. Set aside.
  6. Preheat the broiler with a rack about 6 inches from the heating element. (I set my oven to Broil+Max @500 degrees.)
  7. Line a rimmed baking sheet with foil. Lightly coat with cooking oil spray. While the broiler preheats, make the yogurt sauce.

To Make the Yogurt-Tahini Sauce:

  1. To the reserved teaspoon of spice mix, add the yogurt, 1 T olive oil, 2 T tahini, lemon zest, 1 T lemon juice, and 2 T fresh mint.
  2. Season with salt and pepper, to taste. Stir and set aside.

To Cook the Chicken & To Serve:

  1. Transfer the chicken-onion mixture, along with the marinade, to the prepared baking sheet. Distribute in an even layer.
  2. Broil until the chicken is lightly charred on both sides, 18 to 20 minutes, flipping the pieces once about halfway through. (I also rotated the pan halfway through.)
  3. While the chicken is cooking, cook the rice. (I served the chicken over brown Basmati rice.) Cut the cucumbers and tomatoes.
  4. Remove the chicken from the oven.
  5. Place the rice in an even layer in a shallow serving dish. Top with chicken and onions; drizzle with pan drippings. Sprinkle with chopped mint.
  6. Serve with lemon wedges, warm flatbread, chopped cucumbers and tomatoes, and yogurt-tahini sauce.

Chicken-Spinach Burgers with Feta & Tzatziki

These Greek-inspired chicken burgers were juicy and flavor-packed. They were relatively healthy too! We ate them on Memorial Day with corn and potato salad on the side. Delicious.

This recipe was loosely adapted from Bon Appétit, contributed by Sue Li. I used freshly ground chicken thighs, added feta, and modified the proportions and method. The original recipe notes that in order to keep the burgers moist, it is important that the meat isn’t packed too tightly. I think that the exorbitant amount of spinach also kept the burgers moist.

Yield: 7 to 8 burgers

For the Burgers:

  • 1 1/2 pounds ground chicken (can substitute ground turkey)
  • 4 cups baby spinach, long and/or thick stems removed, chiffonade
  • 4 large or 6 small scallions, thinly sliced
  • 3 large garlic cloves, finely chopped, finely grated, or pushed through a garlic press
  • 2 oz feta cheese, crumbled (about 5-6 tablespoons)
  • 1 1/2 teaspoons ground cumin
  • 1 tsp Kosher salt
  • freshly ground black pepper
  • 1 egg, lightly beaten
  • 3 T panko breadcrumbs
  • vegetable oil and/or cooking oil spray, for grill
  • 8 potato rolls, split, lightly toasted (if desired), for serving
  • sliced red onion, tomato, and/or avocado, for topping, as desired
  • tzatziki sauce, for topping (see below)

For the Tzatziki:

  • 1/2 cup whole milk Greek yogurt
  • coarse salt and freshly ground black pepper
  • dash cumin
  • 1 small garlic clove, finely grated or pushed through a garlic press
  • 1/4 cup grated English cucumber, squeezed dry (I used the small holes of a box grater)
  • 2 tsp freshly squeezed lemon juice (I used the juice of half of a Meyer lemon)
  • fresh dill or parsley, minced, to taste

To Make the Burger Patties:

  1. Using a meat grinder fitted with the medium disc, grind 1 1/2 pounds of boneless, skinless chicken thighs. (Alternatively use 1 1/2 pounds of pre-ground chicken or turkey.) Set aside.
  2. In a large bowl, combine cut spinach, scallions, garlic, crumbled feta, cumin, salt, pepper, egg and panko. Using a fork, mix to combine.
  3. Add the ground meat; mix gently with a fork until just combined.
  4. Form into 7 to 8 patties, about 1/2-inch thick. Cover with plastic wrap and refrigerate while you make the sauce.

To Make the Tzatziki:

  1. Combine all of the ingredients with a large pinch of salt and freshly ground black pepper.
  2. Refrigerate so that the flavors can develop while the burgers are cooked.
  3. Taste and adjust the seasoning, as desired. Additional lemon juice can also be added.

To Finish & Serve:

  1. Coat the grill grates with vegetable oil and preheat on medium to medium-high heat.
  2. Remove the meat from the refrigerator to bring the burger patties to room temperature. To prevent sticking, coat the burgers with vegetable oil or vegetable oil spray.
  3. Cook the burgers until lightly browned on both sides and until the internal temperature reaches 165 degrees, about 5 minutes per side.
  4. Serve the patties on rolls topped with tzatziki and sliced red onions, tomatoes, and/or avocado, as desired.

Note: Burger patties can be formed 1 day ahead. Cover and chill. Bring to room temperature before cooking.

Fried Chicken Biscuits with Cornmeal & Sage

My entire family looks forward to my husband’s birthday feast. It typically involves a lot of comfort food like fried chicken and macaroni and cheese. 🙂 We always have his favorite Vanilla Bean Cheesecake as our celebratory dessert.

When my food blog friend Jess@Cooking is My Sport posted Cornmeal Sage Chicken Biscuits, I knew that my husband would absolutely love them. My first thought was to serve them on Valentine’s Day but then I realized that they would be perfect for his birthday dinner. Jess is an amazing cook and baker but most of all I must say that she is a complete master of biscuits. I learned many new techniques from her post in order to make biscuits thick enough to create a sandwich. Flaky and amazing! I also loved that she incorporated cornmeal in both the biscuits and the seasoned flour that is used to coat the fried chicken. This recipe also made all of us fans of Trader Joe’s 21 Seasoning Salute.

I served these fried chicken biscuits with classic macaroni and cheese and green salad dressed with Icebox Buttermilk Dressing. The chicken biscuit recipe was adapted from CookingisMySport.com. I used boneless, skinless chicken thighs, modified the proportions, cut the biscuits into squares, and omitted the topping. My daughter declared it was the best birthday feast ever. 🙂

Yield: Serves 12 to 14

For the Cornmeal & Sage Biscuits:

Yield: approximately 14 2-inch biscuits

  • 5 cups all purpose flour
  • 1 cup yellow cornmeal
  • 2 tsp coarse salt
  • 2 T baking powder
  • 2 tsp ground sage
  • 1 T savory spice mix (I used Trader Joe’s 21 Seasoning Salute)
  • 1/2 cup granulated sugar
  • 12 T (1 1/2 sticks) unsalted butter, frozen
  • 1 cup sour cream
  • 1 1/2 to 2 cups buttermilk, plus more if necessary

For the Fried Chicken Thighs:

Yield: about 16 to 18 pieces

  • 2 cups all-purpose flour
  • 1 1/2 cups yellow cornmeal
  • 4 tsp baking powder
  • 4 tsp cayenne pepper
  • 4 heaping tsp savory spice mix (I used Trader Joe’s 21 Seasoning Salute)
  • 2 tsp coarse salt
  • 1 tsp freshly ground black pepper
  • 3 cups buttermilk
  • 8 to 9 boneless, skinless chicken thighs (about 2 1/2 to 3 pounds), trimmed, halved crosswise, patted dry
  • 8 cups vegetable oil
  • hot sauce, for serving, optional (we used Chipotle Cholula)
  • bread and butter pickles, for serving, optional

To Make the Cornmeal & Sage Biscuits:

  1. In a large bowl, whisk the flour, cornmeal, coarse salt, baking powder, sugar, ground sage and the seasoning mix.
  2. Using the large holes on a box grater, grate the butter directly into the dry ingredients; stir with a fork.
  3. Make a well in the center of the dry ingredients; add the sour cream. Using a fork, incorporated it into the dry ingredients until it forms thick clumps.
  4. Make another well in the center of the dry ingredients; add the buttermilk. Use a large fork and a large rubber spatula to stir the mixture together. If it seems a little dry you may add the additional buttermilk, just until it forms a shaggy dough. (I added 1 3/4 cups of buttermilk.)
  5. Sprinkle a pastry mat, wooden cutting board, or a clean, smooth countertop with flour. (I used a silpat baking mat.)
  6. Turn the dough out onto the floured surface and pat a few times with your hands until it loosely holds together. (Don’t knead it too much or the warmth in your palms will melt the butter and cause the biscuits to be tough.)
  7. Use a bench scraper (or a large sharp knife) to divide the dough in half. Roughly shape each half into a square.
  8. Stack one of the halves on top of the other and use a rolling pin to roll it together into one mass. Repeat this process 4-5 more times before patting it into one final rectangle. (This is a process of layering so that the biscuits will bake flaky.) (I formed a 9×7-inch rectangle, about 2-inches thick.)
  9. Tightly wrap the dough in plastic wrap and refrigerate for at least 2 hours and up to overnight.
  10. Preheat oven to 425°. (I set my oven to convection.) Line a rimmed baking sheet with parchment paper. Place a shallow pan of water on the bottom rack of the oven.
  11. Sprinkle your work surface with flour and unwrap the biscuit dough out onto it.
  12. Using a bench scraper (or very sharp knife), trim the edges of the rectangle. (I trimmed it to form a 6×8-inch rectangle.)
  13. Using a biscuit cutter or a knife, cut the dough into rounds or squares about 2″ each. You can recut the leftover dough into new biscuits, just try not to handle it too much. (I cut my dough into 12 2-inch squares and reformed the trimmed edges into 2 additional 2-inch squares.)
  14. Place the cut biscuits on the parchment paper-lined, rimmed baking sheet, placing them close to each other (it will help them rise higher).
  15. Place the tray into the freezer for about 15 minutes.
  16. Spray the top of the biscuits with cooking spray.
  17. Bake until golden brown, 15 to 22 minutes, covering them with foil if they brown too quickly. (I baked mine for 22 minutes total, covering them with foil after 20 minutes.)

To Make the Fried Chicken Thighs:

  1. Line a rimmed baking sheet with wax paper, foil, or plastic wrap on the bottom; place a wire rack on top.
  2. Line a second rimmed baking sheet with a double layer of paper towels; place a wire rack on top.
  3. Whisk together flour, cornmeal, baking powder, cayenne, spice mix, salt, and black pepper in a bowl.
  4. Pour buttermilk into a separate bowl.
  5. Working with one piece at a time, toss chicken in flour mixture, dip in buttermilk, then toss again in flour mixture. Transfer to the wire rack over the wax paper/foil/plastic wrap-lined baking sheet to allow batter to set, about 2-3 minutes.
  6. Repeat dipping process until all of the chicken is double-coated.
  7. Meanwhile, heat the vegetable oil to 350 degrees. (I used a large stainless steel Dutch oven fitted with a thermometer. I found it much easier to control the temperature of the oil in this pot versus using a cast iron skillet as I have in the past.)
  8. Working in batches of no more than 3 or 4 pieces at a time, use tongs to place the chicken in the hot oil. Using a slotted spoon, turn it occasionally and cook until each piece is golden brown on both sides, about 2-4 minutes per side. (I tried to cook pieces similar in size at the same time.)
  9. Using a slotted spoon or clean tongs, remove chicken to the wire rack over the paper towel-lined sheet pan. At this point, use an instant read thermometer to confirm that the chicken is cooked, having an internal temperature of 165 degrees.
  10. To assemble: Split a biscuit in half (it will have a natural breaking point) and assemble the sandwich with chicken topped with pickles, as desired. Serve with hot sauce to pass at the table, as desired.

Much to my husband’s displeasure, another birthday tradition is to document the many seasonal feathered visitors who arrive to celebrate with us. Like clockwork, the night heron arrived on his birthday morning while I was making pancakes. 🙂

Vanilla Bean Spritz Cookies

Classic butter cookies are my husband’s absolute favorite, so I had to try this vanilla bean version. He loved them! They are dangerously easy to make too.

This recipe was adapted from The New York Times, contributed by Melissa Clark. I used the ground cinnamon option, varied the shapes, and topped the cookies with festive colored sugars prior to baking.

Because the cookies are quite fragile, the original recipe suggests making them into sandwich cookies, filled with chocolate, Nutella, or thick jam, to increase their stability for shipping. We ate them as is!

Yield: about 4 dozen cookies
  • 1 cup/225 grams unsalted butter (2 sticks), preferably cultured, softened
  • 1/2 cup/100 grams granulated sugar
  • 1/4 cup/55 grams light brown sugar
  • 1 large egg, at room temperature
  • 2 teaspoons vanilla bean paste (or use 1 tablespoon vanilla extract)
  • 1 teaspoon grated lemon zest or orange zest, 1/4 teaspoon ground cinnamon or cardamom, OR 1/2 teaspoon almond extract, optional
  • 2 1/4 cups/290 grams all-purpose flour
  • 1/2 teaspoon fine sea salt
  • decorative sugar, for sprinkling, optional
  1. Heat oven to 350 degrees, preferably on convection.
  2. Using an electric mixer fitted with the paddle attachment or a handheld electric mixer, beat butter and sugars on medium speed until light and fluffy, 2 to 3 minutes.
  3. Add the egg, vanilla and the zest, spices or almond extract (if using), and mix until well combined and smooth.
  4. Reduce speed to low, and gradually add flour and salt until just incorporated.
  5. Load dough into a cookie press. Following the directions that came with your cookie press (models can vary), push the dough onto ungreased baking sheets, leaving about 1/2 to 1 inch between cookies.
  6. Sprinkle cookies with decorative sugar.
  7. Bake until firm to touch and golden brown at edges, about 8 to 9 minutes, or longer (up to 17 minutes) depending upon the size of your cookie press.
  8. Transfer cookies onto a wire rack to cool completely.

Our festive 2020 “Gingerbread Mansion” (photo above). 🙂

Crusty Sourdough Rolls

I have made these wonderful rolls on numerous occasions. I love that they can be prepared from start to finish in an hour or two. We have eaten them as dinner rolls and as sandwich rolls.

This recipe was adapted from HeartsContentFarmhouse.com. I weighed the ingredients, and used a stand mixer and warming drawer. Similar to Portuguese rolls, these have also become a family favorite.

Yield: 8 rolls

  • 7 oz of thick liquid pourable starter (1 1/4 cups)
  • 13 oz white bread flour (2 1/2 cups to 3 cups)
  • 6.5 oz of water (3/4 cup plus 1 tablespoon)
  • 1/2 teaspoon of granulated sugar
  • 1 1/2 teaspoons coarse salt
  • 1/2 teaspoon of yeast
  1. Combine the starter, flour, water, and sugar in a large bowl. Stir to combine. The mixture should be a slightly sticky dough.
  2. Cover and allow to rest for about 20-40 minutes. (I put the covered bowl in a warming drawer for 20 minutes.)
  3. Add the salt and yeast on top of the dough, and transfer it to whatever you are using to knead. For a stand mixer, use the dough hook and set it on low for about 5 to 7 minutes. If kneading by hand, knead for about 10 minutes (with a 5 minute rest halfway) without adding any additional flour. ( If using a bread machine, set it on the dough cycle.)
  4. Check the consistency of the dough after a few minutes of kneading.  It may seem sticky, but should clear the sides of the bowl.  If it seems very wet, add more flour a few tablespoons at a time.
  5. When the dough is kneaded, cover it and put in in a warm place to rise between 40-90 minutes. (If using the bread machine, let it complete the cycle and leave it in the machine a bit longer.)
  6. When the dough has completed its first rise, dump it onto the counter or a cutting board. Prepare a rimmed baking sheet with parchment paper dusted with cornmeal.
  7. Divide the dough into 8 equal pieces. I use a scale and aim for a tad over 3 ounces for each.
  8. Shape the pieces into rolls by pinching the bottoms. Place on the cornmeal dusted parchment.
  9. Cover with heavily greased plastic wrap and allow to rise again at room temperature for 30-45 minutes. (I placed the baking sheet in a warming drawer for 45 minutes.)
  10. Fifteen minutes prior to the end of the rising time, preheat your oven to 450 degrees. Place one rack in the center, and one in the lower middle area. Place an empty baking sheet on the lower rack to get hot while the over heats.
  11. Rub the top of each roll with flour. Slash, if desired, using kitchen shears, a lame, or sharp knife. Cover while the oven is preheating.
  12. When the oven has heated and the rolls have risen, pour 1 cup of water on the hot baking sheet to create steam. (It may buckle.)
  13. Place the rolls inside the oven and bake for 15-21 minutes, until browned outside and until the internal temperature reads 210 degrees on an instant thermometer. Cool on wire rack.

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