This chicken and noodle stir-fry dish, tallarín saltado, is a classic Peruvian dish. According to Milk Street, simple stir-fry dishes like this are a staple of the Chinese-influenced cuisine known as chifa. Chifa cuisine combines South American and East Asian flavors and ingredients.
This recipe was adapted from Milk Street, contributed by Malcolm Jackson. Jackson uses balsamic vinegar in place of the more traditional red wine vinegar and substitutes a jalapeño or Fresno chile for the ají amarillo chile that would be used in Peru. The dish was fresh, fast and fabulous. We loved it!
We ate the stir-fry with roasted broccoli- a strange combination- but it was ultimately a nice compliment. 🙂
Yield: Serves 6
12 ounces spaghetti (I used whole wheat)
kosher salt and freshly ground black pepper
4 1/2 T oyster sauce
3 T light soy sauce
3 T balsamic vinegar
4 T grapeseed oil or other neutral oil
1 1/2 pounds boneless, skinless chicken thighs (about 5), trimmed and cut into 3/4 strips
1 large red onion, halved and sliced into 1/2-inch wedges
6-7 garlic cloves, thinly sliced
1 large red, yellow, or orange bell pepper, stemmed, seeded, and thinly sliced
1 Fresno or jalapeño chile, stemmed, halved, and thinly sliced lengthwise
freshly squeezed juice of 1 lime, plus wedges to serve
1/4 cup plus 2 T lightly packed fresh cilantro leaves
In a large saucepan, bring 2 quarts water to a boil. Meanwhile, prep all remaining ingredients.
Add the pasta and 1 tablespoon salt to the boiling water; cook, stirring occasionally, until just shy of al dente. Reserve about 1 cup of the cooking water, then drain. (I cooked my pasta for 5 minutes.)
In a small bowl, stir together the oyster sauce, soy sauce and vinegar; set aside.
In a 14-inch skillet over medium-high, heat the oil until barely smoking. (I used a stainless steel skillet.)
Add the chicken, onion, and garlic, distributing the ingredients evenly, then sprinkle with salt and pepper. Cook, without stirring, until the chicken is well browned on the bottom and releases easily from the pan, about 4 to 5 minutes. (See Tip)
Add the oyster sauce mixture and cook, stirring and scraping up any browned bits, until the sauce is syrupy, 2 to 3 minutes.
Add the bell pepper and chile; cook, stirring occasionally, until the vegetables begin to soften, about 2 minutes.
Add the pasta and stir to combine. Add 1/2 cup of the reserved pasta water and cook, tossing constantly, until the noodles are al dente, 2 to 3 minutes.
Off heat, stir in the lime juice. Taste and season with salt and pepper.
Place half of the stir-fry in a serving bowl and sprinkle with half of the cilantro. Repeat with the remaining stir-fry and cilantro. Serve with lime wedges on the side, as desired.
Tip: Don’t stir the chicken too soon after adding it to the skillet. Left undisturbed, it forms a fond, or browned bits that stick to the skillet. The dish’s flavor develops when the oyster sauce mixture deglazes that fond. After adding the pasta water, stir vigorously; this helps the sauce come together.
One more apple treat to share. 🙂 We ate these rolls as a special snack and re-warmed them for breakfast the next day as well.
The recipe for these miniature “monkey breads” was adapted from King Arthur Flour.com, but I was inspired to top them with apple cider glaze from davebakes.com.
The apple cider glaze gave them an unexpected tanginess. Tasty and fun.
Yield: 16 rolls
For the Dough:
1 cup (113g) white whole wheat flour
2 cups (240g) unbleached all-purpose flour
1 1/4 teaspoons (8g) fine sea salt
3 tablespoons (32g) potato flour
3 tablespoons (50g) light brown sugar or dark brown sugar, packed
1/2 teaspoon baking soda
2 1/4 teaspoons instant yeast
4 tablespoons (57g) butter, room temperature
1/2 cup (113g) lukewarm milk (I used 2 percent milk)
1/2 cup (113g) lukewarm water
For the Topping:
1/4 cup (4 T) granulated sugar
2 tsp cinnamon
1 heaping cup (128g) cored, chopped apple, peeled or unpeeled (I used Pink Lady apples)
raisins, optional (I omitted them)
For the Glaze:
2 cups apple cider, reduced, optional
2/3 cup (74g) confectioners’ sugar
pinch of fine sea salt
1 T (14g) milk (I used 2 percent milk)
1 T unsalted butter, melted
To Make the Dough:
Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Combine all of the dough ingredients, mixing and kneading to make a smooth, soft dough. It may seem dry at first, but as you knead it’ll soften up.
Place the dough in a greased bowl or greased 8-cup measure, cover it, and let it rise for 60 to 90 minutes, until it’s noticeably puffy (though not necessarily doubled in bulk). (I used a proofing oven.)
Lightly grease paper muffin cups, and use them to line 16 cups (8 cups in each) of two standard muffin tins.
Gently deflate the dough, and divide it into 16 pieces; each will be about 1 1/2 ounces (44g). Round each piece into a flattened ball.
Working with one piece at a time, use a bench knife (or regular knife) to cut the dough into 8 wedges. Don’t worry about being precise; pieces can vary in size.
To Make the Topping and Form the Rolls:
Ration the chopped apple into 16 piles, each pile should be about a generous tablespoon.
In a small bowl, combine the granulated sugar and cinnamon with a whisk.
Roll or shake four dough pieces in cinnamon sugar, and place them into a muffin cup.
Sprinkle with raisins, if using, and chopped apple.
Roll the remaining four dough pieces in cinnamon sugar; top the filling with these remaining four pieces of dough.
Repeat with the remaining balls of dough, raisins, and apple.
Sprinkle the top of each roll with an additional 1/4 tsp cinnamon sugar.
Cover them lightly with lightly greased plastic wrap, and let them rise for about 2 hours, until they’re noticeably puffy. (I used a proofing oven.)
Toward the end of the rising time, preheat the oven to 350°F, preferably on convection.
Uncover the risen rolls, and bake them for 14 minutes, on convection, or up to 17 minutes, until they’re a light golden brown. Don’t let them darken too much; they’ll be dry.
Let the rolls cool in the pan for 5 minutes before removing and placing on a wire rack.
To Make the Glaze & to Finish:
Place the cider in a pot over medium heat. Cook for 20-25 minutes, or until reduced to about 1/4 cup. Set aside. (If the cider cools, it must be rewarmed in order to add it to the glaze mixture.)
Combine the confectioners’ sugar, salt, milk, and butter. Add 2 to 4 tablespoons of reduced cider, to taste.
Adjust the consistency of the glaze by adding more milk or more reduced cider.
This beautiful Dutch Baby was extra special for my pear-loving family. Including pears made it taste similar to a clafoutis. I served it dusted with powdered sugar but others drizzled it with maple syrup as well. 🙂
The recipe was adapted from The Vanilla Bean Baking Book: Recipes for Irresistible Everyday Favorites and Reinvented Classics by Sarah Kieffer. I used sea salt and whole wheat pastry flour instead of all-purpose. Easy and delicious.
Yield: Serves 3 to 4 (one 10-inch Dutch Baby)
1 cup (120g) whole wheat pastry flour (or 1 cup (142g) all-purpose flour)
2 T cornstarch
1 T granulated sugar
1/2 tsp fine sea salt
4 large or extra-large eggs
1 cup milk, preferably whole
1 tsp pure vanilla extract
4 T (57g) unsalted butter, cold
1 large pear, optional, peeled and cored, cut into 1/4-inch slices (I used an Anjou)
Confectioners’ sugar, for dusting
pure maple syrup, for serving, optional
Adjust an oven rack to the middle position. Preheat the oven to 450 degrees F, preferably on convection.
In a large bowl, whisk the flour, cornstarch, sugar, and salt.
In a medium bowl or liquid measuring cup, whisk the eggs, milk, and vanilla until incorporated.
Whisk one-third of the wet ingredients into the flour mixture until no lumps remain, then slowly add the remaining wet ingredients, whisking until smooth.
Place the butter into a 10-inch cast-iron skillet and put it in the oven to preheat for 3 to 4 minutes, until the butter melts and starts to sizzle in the pan.
Using an oven mitt, carefully remove the skillet from the oven. If using pear slices, sauté in the hot butter for 1 minute.
Pour the batter in and immediately return the skillet to the oven.
Bake for 16 to 20 minutes, until the edges are golden brown and crisp and the pancake has risen and puffed. (I baked mine for 18 minutes on convection.)
Transfer the skillet to a wire rack and sprinkle with confectioners’ sugar.
Cut into wedges and serve with maple syrup, if desired.
One more baked doughnut treat to share. This version can (dangerously) be made very easily with one overripe banana. 😉 More fun than banana bread!
The recipe was adapted from chiselandfork.com. I incorporated whole wheat pastry flour and modified the method. The fabulous brown butter glaze was essential.
Yield: 8 mini-doughnuts
For the Doughnuts:
1/2 cup all-purpose flour
1/2 cup whole wheat pastry flour
1/4 cup light brown sugar
1 tsp baking powder
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp coarse salt
1/2 cup mashed banana (1 large banana)
1 large egg, beaten
2 T unsalted butter, melted
1 T milk (I used 1%)
1 tsp pure vanilla extract
For the Brown Butter Glaze:
4 T (1/4 cup) unsalted butter
4 to 5 T confectioner’s sugar, sifted
1 tsp vanilla extract
pinch of coarse salt
To Make the Doughnuts:
Preheat oven to 375°F, preferably on convection. Spray 8 wells of a mini-doughnut pan with non-stick cooking spray.
In a large bowl, combine the flours, sugar, baking powder, cinnamon, nutmeg and salt.
Add mashed banana, egg, melted butter, milk and vanilla extract and stir until just combined.
Using a small cookie scoop, distribute the batter into the prepared 8 wells of the pan, about 3 scoops of batter per well. Using an offset spatula spread evenly. (Alternatively, place batter in ziploc bag and squeeze out air. Cut corner of bag. Pipe the batter evenly in the pan.)
Bake for 7 to 9 minutes or until a toothpick inserted into the center comes clean.
Remove from oven and let rest on a rack in the pan for 5 minutes. Then remove from pan and let cool completely on a wire rack.
To Make the Brown Butter Glaze:
Heat the butter in a small saucepan over medium heat, stirring often, until it foams and has a nutty aroma, about 5-7 minutes. Immediately remove from heat and transfer to a heat-proof, shallow bowl to stop the cooking process.
Add the sifted confectioner’s sugar one tablespoon at a time, whisking after each addition. Add enough sugar to reach desired consistency.
Whisk in a pinch of salt and vanilla extract.
Dip each doughnut in the glaze and place back on cooling rack.
My husband absolutely loves the overnight buttermilk oat pancakes served at Main Road Biscuit Company on the North Fork of Long Island. We have tried a couple of versions to try to replicate them at home. Now I love them too! 🙂
This first version was adapted from Molly Wizenberg@Orangette.net, via Food52.com, contributed by Catherine Lamb. We used sea salt, butter instead of oil, and added vanilla extract as well as fresh strawberries and bananas. We ate them for breakfast on Mother’s Day as well as my husband’s birthday. Great.
Yield: Serves 4 to 6
2 cups old-fashioned rolled oats
2 cups buttermilk, shaken
1/2 cup whole wheat flour (I used white whole wheat flour)
2 tablespoons light brown sugar, packed
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon fine sea salt
2 eggs, lightly beaten
1 tsp pure vanilla extract
1/2 cup butter (1 stick), melted and cooled (can substitute coconut oil or any oil of choice)
oil or non-stick spray for greasing the pan or griddle
fresh bananas and fresh or frozen strawberries, diced, optional
nuts or chocolate chips, optional
pure maple syrup, yogurt, berries, or bananas, for serving
The night before, mix the oats and buttermilk together in a large bowl. Cover tightly with plastic wrap and refrigerate overnight.
If you’re feeling especially efficient, mix the dry ingredients in a smaller bowl and set aside on the counter. (a great plan!)
The next morning, take the oat mixture out of the fridge. If you haven’t already, mix the dry ingredients together with a whisk until incorporated.
Add the eggs, vanilla, and butter (or oil) to the oat mixture, stir together, then add the dry ingredients. Mix until fully incorporated, but be careful not to overmix. Batter will be very thick.
Grease a griddle or large pan with and set it over medium-high heat. When you flick water at the skillet and it sizzles, it’s ready.
Ladle the batter onto the hot pan (I used a 1/3 cup measure, but feel free to adjust if you want larger or smaller pancakes). If desired, sprinkle on sliced bananas, berries (fresh or frozen), nuts, or chocolate chips. (I mixed both diced bananas and strawberries into the batter prior to placing on the griddle.)
When the top of the batter bubbles, the edges begin to set, and the bottom is bronzed, flip pancakes. They’re done when the underside is done and they don’t squish when pressed lightly with your finger.
Serve with maple syrup or a dollop of yogurt and additional berries and/or banana slices, as desired.
This second version was also wonderful. It is Swedish in origin. The original recipe suggests serving them with lingonberry jam instead of maple syrup.
The recipe was adapted from the former Tres Joli Bakery Café in Oakton, Virginia, via Bon Appétit and epicurious.com. I added frozen blueberries to the batter and served them drizzled with maple syrup.
Yield: Serves 4 to 6
2 cups old-fashioned oats or quick-cooking oats
1/2 cup all-purpose flour
3 tablespoons granulated sugar
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon coarse salt
2 1/2 cups buttermilk
2 large eggs
1/4 cup unsalted butter, melted and cooled
1 teaspoon vanilla extract
cooking oil spray or melted butter, for skillet or griddle
pure maple syrup or lingonberry preserves, for serving
fresh or frozen blueberries, optional
whipped cream, for serving, optional
Combine the oats, flour, sugar, baking soda, baking powder and salt in a large bowl.
Whisk buttermilk, eggs, 1/4 cup melted butter and vanilla in medium bowl.
Add to dry ingredients; whisk until blended but some small lumps still remain.
Cover with plastic wrap and let batter stand to thicken, about 2 hours at room temperature or overnight in the refrigerator.
Preheat oven to 250°F. (or set a warming drawer to medium)
Heat heavy large skillet or griddle over medium heat. Brush skillet with melted butter or coat with cooking oil spray.
Fold fresh or frozen blueberries into the prepared batter, if desired. (I added 1 cup of frozen blueberries.)
Working in batches, ladle batter by 1/4 to 1/3 cupfuls onto the pan. Cook pancakes until bottoms are golden brown and bubbles form on top, about 2 minutes. Turn pancakes over; cook until bottoms are golden brown, about 2 minutes.
Transfer cooked pancakes to a baking sheet or serving platter. Keep warm in oven or warming drawer.
Repeat with remaining batter, brushing skillet with more butter or cooking spray, as necessary.
Serve with lingonberry preserves or syrup, topped with fresh blueberries and/or whipped cream, as desired.
My kids ate this tender and delicious soda bread with their bowl of celebratory Lucky Charms for breakfast this morning. 😉 It was also wonderful on its own with and without a little butter and jam. It could be warmed and served with dinner as well.
The recipe was adapted from Kathleen’s Bake Shop Cookbook: The Best Recipes from Southampton’s Favorite Bakery for Homestyle Cookies, Cakes, Pies, Muffins and Breads by Kathleen King, the founder of Tate’s Bake Shop. I incorporated whole wheat pastry flour, unsalted butter, coarse salt and modified the baking time for a convection oven. My husband thought that it may be the best version I’ve ever made. Great.
Yield: two 7 to 8-inch round loaves
2 cups all-purpose flour
2 cups whole wheat pastry flour
2 T granulated sugar
1 T baking powder
1 tsp baking soda
1 1/4 tsp coarse salt
8 T (1/2 cup or 1 stick) cold unsalted butter, cut into 1/4-inch pieces
1 cup raisins
2 to 3 T caraway seeds, to taste
2 cups buttermilk (I used low-fat)
Preheat the oven to 375 degrees, preferably on convection. Line a rimmed baking sheet with parchment paper.
In a large bowl, whisk together the flours, sugar, baking powder, baking soda, and salt.
Using a pastry blender or fork, cut in the butter until the mixture resembles a coarse meal.
Add the raisins and caraway seeds and toss lightly.
Add buttermilk and mix with a fork until all dry ingredients are moistened. (The dough will be very soft and wet.)
Form the dough into a ball and turn it out onto a lightly floured board or counter. Knead for about 30 seconds or until the dough is smooth.
Divide the dough into two equal portions and shape into balls.
Place the dough on the prepared baking sheet. Using a sharp knife, cut and “X” on top of each loaf about 1/4-inch deep.
Bake for 35 to 40 minutes in a convection oven, or up to 50 minutes in a standard oven, or until crusty and golden. (I baked my loaves on convection for 37 minutes.)
These wonderful pancakes were a nice seasonal alternative to our usual blueberry buttermilk pancakes. They had a fabulous texture from the oats and were very light and fluffy.
The recipe was adapted from Gourmet via Epicurious.com. I used rolled oats instead of quick-cooking oats and Juici apples instead of Granny Smith. I also doubled the recipe.
We ate them topped with maple syrup and fresh apple chunks but they would also be delicious with sautéed apples. I may also use all whole wheat pastry flour next time and omit the all-purpose flour completely.
Yield: Serves 4 to 6
2 1/2 cups buttermilk, divided
1 1/3 cups rolled oats (not instant)
2 large eggs, beaten lightly
4 tablespoons firmly packed light brown sugar
1 1/3 cups firmly packed peeled and coarsely grated Granny Smith apple, excess juice squeezed out (I used a 1 3/4 Juici apples)
3/4 cup all-purpose flour (can substitute whole wheat pastry flour)
3/4 cup whole wheat or whole wheat pastry flour
2 teaspoons baking soda
1 teaspoon coarse salt
2 teaspoons ground cinnamon
4 tablespoons vegetable oil plus additional for brushing the griddle (I used cooking oil spray on the griddle)
maple syrup, for serving
apple chunks or sautéed apples, for serving, optional
In a bowl whisk together 2 cups of the buttermilk and the oats and let the mixture stand for 15 minutes.
While the oats are soaking, peel and grate the apples. (I squeezed out the juice according to the original recipe but may skip this step next time.)
In a large bowl, whisk together the eggs, brown sugar, and the grated apple.
Stir in the flours, baking soda, salt, cinnamon, 4 tablespoons of oil, the oats mixture, and the remaining 1/2 cup buttermilk; mix well.
Heat a griddle over moderate heat until it is hot enough to make drops of water scatter over its surface. Brush it with the additional oil, or spray with cooking oil spray, and drop the batter by half-filled 1/4-cup measures onto it.
Cook the pancakes for 1 to 2 minutes on each side, or until they are golden and cooked through. Serve the pancakes with syrup and apple garnishes, as desired.