How To Shape Pretzels Alexandras Kitchen 2022-09-04 | A super-quick video showing how to shape pretzels.Full recipe for Buttery Soft Pretzels here: alexandracooks.com/2022/09/04/buttery-soft-pretzels-easy-no-boil
Buttery Soft (Incredibly Delicious) Pretzels Alexandras Kitchen 2022-09-04 | These buttery soft pretzels have been a massive hit with my family. I learned the recipe from my brother-in-law's girlfriend, who got the recipe by searching online years ago for a recipe for Auntie Anne's pretzels. Overall the process here is simple and while these do not require boiling, they do require a quick dunk in a hot-water bath. Here's the full recipe: alexandracooks.com/2022/09/04/buttery-soft-pretzels-easy-no-boil
Simple, Homemade (Delicious) Guacamole Alexandras Kitchen 2022-05-08 | This excellent guacamole recipe comes from Lukas Volger's latest cookbook, Snacks for Dinner. It is a simple recipe with only a few ingredients, but I think its method distinguishes it from other guacamole recipes. It's truly the best guacamole I've ever made. As I was making the guacamole,, I thought it would be a good opportunity to highlight some chopping techniques and best practices. In this video you'll find demos on:1. How to chop an onion (when you care about its appearance). 2. How to safely pit an avocado. 3. How to mince cilantro (stems and all). 4. How to cut a lime (the pretty way).Find the guacamole recipe here: alexandracooks.com/2022/05/08/simple-homemade-guacamoleIf you like this sort of tutorial, sign up for my newsletter: https://alexandra-stafford-llc.ck.page/18feb9214c
Torta Caprese: Flourless Chocolate-Almond Cake Alexandras Kitchen 2022-04-16 | This Torta Caprese, a flourless, chocolate-almond torte originating from the Isle of Capri, is a longtime favorite. Leavened by whipped egg whites alone, this cake is at once light, rich, and moist. Ground almonds give it a wonderful texture throughout, and a splash of Grand Marnier offers a lovely, complementary hint of orange. Made with bittersweet chocolate, it is perfectly sweet, and when it bakes, a brownie-like, most-delicious, paper-thin crust forms on the top-most layer. It doesn't need much more than a dusting of confectioners' sugar, but it is especially good with a dollop of billowy whipped cream and a few fresh raspberries. Find the full recipe here: alexandracooks.com/2013/02/05/torta-caprese-flourless-chocolate-almond-torte
How to Make Sicilian-Style Pizza Alexandras Kitchen 2022-03-20 | Ever since discovering Detroit-style pizza last summer, I've longed to make a really good Sicilian-style pizza. After many failed experiments, I've finally found a recipe and a method I really love. The tip that changed everything for me came from Peter Reinhart's Perfect Pan Pizza, in which Peter calls for parbaking his Sicilian-style pizzas before topping. This allows the base to stabilize and ensure the toppings do not overcook. In short, these are the three important elements to finding success with this style of pizza: • using a high-hydration focaccia-like dough • using a Sicilian-style black steel pan• parbaking for 10-12 minutes before toppingFind the full recipe here: alexandracooks.com/2022/03/20/homemade-sicilian-style-pizzaThis is my favorite, easy tomato sauce recipe: alexandracooks.com/2021/06/15/quick-homemade-tomato-sauce-canned-tomatoesThis is the pan I am using: restaurantsupply.com/winco-spp-1218-12-x-18-sicilian-pizza-pan
Brown Butter (+ Bourbon!) Snickerdoodles Alexandras Kitchen 2021-12-10 | The recipe comes from the recently release Cookies: The New Classics by Jesse Szewczyk. They are cinnamon-and-sugar crusted, soft and chewy, and brown butter and bourbon spiked — heaven!Find the full recipe here: alexandracooks.com/2021/12/10/brown-butter-bourbon-snickerdoodles
Milk or Dark Chocolate Toffee Alexandras Kitchen 2021-12-04 | This is my friend's family recipe for milk or dark chocolate toffee. It is definitely for the person in your life who has a serious sweet tooth! It melts in your mouth and is buttery, sandy-textured, and delicious, but definitely on the sweet side.There is one tricky part about making toffee: cooking the sugar-butter mixture to the right stage. For this recipe, I find 285ºF-290ºF to be about right. Find the full recipe here: alexandracooks.com/2007/12/01/daley-toffee
Flaky, Buttery Buttermilk Biscuits Alexandras Kitchen 2021-11-20 | These buttermilk biscuits, to me, are perfection. When broken apart from end to end, the biscuits open accordion-style, each pleat flaking into the next, an effect created by rolling out the dough, folding it envelope style, then repeating twice more. The exterior is crisp and burnished and a little bit sweet thanks to a sprinkling of turbinado sugar. Heavenly on their own, these biscuits are even better with a slick more of salted butter. What isn't?The recipe has been adapted from Melissa Weller's A Good Bake.Find the full recipe here: alexandracooks.com/2021/11/19/flaky-buttermilk-biscuits
How To Make Crispy Oven Fries At Home Alexandras Kitchen 2021-11-08 | These homemade french fries emerge from the oven with exceptionally crisp edges thanks to a simple trick: soaking the cut potatoes in hot water for 10 minutes before baking.The original recipe comes from America's Test Kitchen, but I've made a few tweaks over the years. Find the full recipe here: alexandracooks.com/2014/09/25/the-crispiest-oven-fries
Foolproof Flaky Pie Dough + How to Parbake Pie Dough Alexandras Kitchen 2021-11-07 | This is the pie dough recipe I use for every tart, pie, galette I make. In this recipe and video, I show how to make the pie dough as well as how to parbake and blind bake it. Parbaking is a step that ensures the bottom crust of your pie will not be soggy.Find the full recipe here: alexandracooks.com/2021/11/07/how-to-parbake-and-blind-bake-pie-crust-foolproof-flaky-pie-dough
The Cauliflower Recipe I Make on Repeat All Winter Alexandras Kitchen 2021-10-26 | I repeat: This is the cauliflower recipe I make on repeat all winter. It's very simple: chop up a head of cauliflower into florets; then transfer them to a sheet pan with a sliced onion, a few cloves of unpeeled garlic, a few sprigs of thyme, and salt and pepper to taste. Roast for 35-40 minutes; then add 1/2 cup of parmesan cheese and return to the oven for another 5-10 minutes or until the cauliflower is caramelized to your liking. The cauliflower emerges tender and golden, shrouded with near-burnt onions and salty crisp parmesan. The best part? The whole unpeeled cloves of roasted garlic, which can be spread across bread like butter — heaven.Find the full recipe here: alexandracooks.com/2017/09/26/parmesan-roasted-cauliflower-garlic-thyme
Roasted Butternut Squash Lasagna Alexandras Kitchen 2021-10-24 | This butternut squash lasagna stole the show one snowy Thanksgiving in Vermont many years ago, and it's become a fall staple ever since — loved by carnivores and vegetarians alike, it's great for entertaining. Recently, I've been having trouble with my no-boil noodles – they don't soften or expand as they should. As a result, I've been soaking them briefly in hot water. It's an extra step, but it ensures the noodles behave properly. Hope you love this one! It's one of my all-time favorites. alexandracooks.com/2014/12/03/butternut-squash-lasagna-thanksgiving-vt
Spaghetti Squash: The RIGHT Way to Cut & Roast It Alexandras Kitchen 2021-10-17 | Cutting and roasting spaghetti squash: I've been doing it wrong for years... maybe you have, too?1. Cutting: If you're after long, spaghetti-like strands in your roasted spaghetti squash, you should cut it crosswise as opposed to lengthwise — it's counterintuitive. 2. Roasting: If you want strands that don't turn to mush, you need to roast the squash for less time. When you remove the squash from the oven, it won't be knife tender or easily pricked with a fork. This will make it a little hard to tell if it's done, so you'll have to trust the method: 45 minutes at 350ºF is about right. Let it cool for 10 minutes; then gently pull with a fork.I like this method because if you want to dress the spaghetti squash with another warm dressing, the firmer textured strands will be able to stand up to the warmth and weight of whatever dressing you use. Here I've tossed it with the baked feta and tomatoes... so good. Interestingly, I like it even more after it cools to room temperature.Here's a recipe for baked spaghetti squash with garlicky chickpeas: alexandracooks.com/2019/02/27/cacio-e-pepe-spaghetti-squash-with-stewy-chickpeasAnd here's the recipe for the baked feta and tomatoes, which is what I dump over the cooked spaghetti squash: alexandracooks.com/2021/09/29/baked-feta-with-cherry-tomatoes#spaghetti #squash #cutting #roasting
Moist Applesauce Bundt Cake Alexandras Kitchen 2021-10-14 | Made with 1 1/4 cups yogurt and 1 3/4 cups applesauce, this bundt cake will be one of the moistest (awful word, I know, but how else to describe?) you will ever make. It's super simple, it bakes beautifully and evenly every time, and it's loved by children and adults alike. Find the full recipe here: alexandracooks.com/2013/11/22/applesauce-yogurt-cake-homemade-applesauce#applesauce #bundt #cake #moist #fall
Sweet Potato Taco Filling Used 2 Ways: Bean & Cheese Burritos & Sweet Potato Taco Bowls Alexandras Kitchen 2021-10-12 | The "taco" filling used in the two recipes featured in this video is a long-time favorite — it was passed along to me from a lifelong vegetarian friend of my aunt. About this time of year every year when the sweet potatoes start arriving, it's one of my favorite recipes to make. I think this is partly because it's the recipe that got me to like sweet potatoes — with lots of fresh lime, spices, herbs, sweet potatoes brighten right up and don't taste, well, too sweet!In the video, I use the filling to make burritos as well as "bowls". But you can use it in quesadillas or tacos of all kinds — it's delicious in breakfast tacos. Find the filling recipe here: alexandracooks.com/2015/12/30/sweet-potato-quesadillasFind the burrito recipe here: alexandracooks.com/2020/01/17/sweet-potato-and-black-bean-burritoThis is the slow-cooker black bean recipe I use, though in the video I've used pintos. You can use it for any beans. It makes the most delicious chickpeas: alexandracooks.com/2020/01/17/simplest-slow-cooker-black-beans#sweetpotato #tacos #burritos #bowls
Creamy (No-Cream) Buttermilk Mashed Potatoes Alexandras Kitchen 2021-10-09 | These are my favorite mashed potatoes. The base recipe comes from Sally Schneider's A New Way to Cook, and I've been making it for nearly 20 years at this point. Every time I make these potatoes I am astonished there is no cream and very little butter — they taste far richer than they actually are. Recently I've been garnishing them with a cilantro-scallion sizzle, and, well, the combination is pretty fantastic. I hope you love them as much as I do. Find the full recipe here: alexandracooks.com/2021/10/09/creamy-no-cream-buttermilk-mashed-potatoes-with-variations-herbs-roasted-garlic
Detroit Style Pizza, Sourdough Edition Alexandras Kitchen 2021-10-01 | I shared a video a few weeks ago for a yeast-leavened Detroit Style Pizza, and I've been meaning to share the sourdough version ever since. Here it is! As is traditional with Detroit-style pizza dough, this one is high hydration, and it's topped generously with cheese and pepperoni. That said, compared to many Detroit pizza recipes out there, this one is not quite so excessive. Make it once; then make it your own! Here are the volume equivalents for the weights given in the video: 2 cups bread flour1.5 teaspoons salt 3/4 cup water1/2 cup sourdough starterFind the full recipe and many more notes here: alexandracooks.com/2021/08/13/detroit-style-pizza-two-ways-yeast-and-sourdoughHere 's the recipe for the tomato sauce I've been making: alexandracooks.com/2021/06/15/quick-homemade-tomato-sauce-canned-tomatoesAnd here's the recipe for the pickled jalapeños: alexandracooks.com/2021/08/03/quick-pickled-jalapenos#sourdough #pizza #detroit
Baked Feta with Tomatoes (The Viral Recipe Im Only Just Discovering) Alexandras Kitchen 2021-09-30 | I don't know why I am only just getting around to making this viral recipe, but alas I am: baked feta with tomatoes totally lives up to the hype. I have yet to make the original baked feta pasta; instead I've been serving it more as an appetizer or a dip alongside whatever I'm serving for dinner. It's incredibly delicious. Have you made it? Find the full recipe here: alexandracooks.com/2021/09/29/baked-feta-with-cherry-tomatoesFind the original baked feta pasta here: https://liemessa.fi/2020/09/baked-feta-pasta-original-recipe/
Pasta with Butternut Squash Sauce (Fast 🎉 Kid Friendly 🎉🎉) Alexandras Kitchen 2021-09-29 | This recipe hails from Gourmet magazine November 2006. It's a simple recipe, but very tasty, one truly adored by children and adults alike. Butternut squash is known for making silky smooth soups, so it's no surprise it can also act like a silky smooth sauce. There's a subtle hint of sage here, always a nice match for squash, and a slight richness thanks to a little butter, but this can easily be made vegan or dairy-free if necessary. See notes in recipe: alexandracooks.com/2012/10/16/super-fast-pasta-dish-rotini-with-butternut-sage-sauce
Sourdough Pissaladière Alexandras Kitchen 2021-09-26 | Here's my take on the Provencal tart, pissaladière: focaccia dough topped with a generous amount of nearly caramelized onions, a coarse purée of garlic, anchovies, and olives, and roughly chopped summer tomatoes. Traditional pissaladière is characterized by an orderly arrangement of the anchovies and olives, but I've never been a fan of that look, so I pulse the two together (along with capers) in the food processor. Tomatoes, too, are not traditional, but this time of year, it's hard not to sneak them onto (and into) everything. In this video, I'm using sourdough focaccia (recipe linked below) but it turns out just as well with yeast-leavened focaccia (recipe below). Find the full yeasted pissaladiere recipe from my cookbook, Bread Toast Crumbs, here on Taste: tastecooking.com/recipes/pissaladiere-anchovies-tomatoes-onionsHere is the sourdough focaccia recipe: alexandracooks.com/2019/03/22/simple-sourdough-focaccia-a-beginners-guideHere is the yeasted focaccia recipe: alexandracooks.com/2018/03/02/overnight-refrigerator-focaccia-best-focacciaThe pan I am using in this video is the Lloyd gramma style pizza pan: tinyurl.com/kpbbwc72 (affiliate link) I used both butter and olive oil to encourage browning and prevent sticking, though I likely could have gotten away with olive oil alone. #sourdough #focaccia #pissaladiere #tomatoes #anchovies
Pasta Carbonara with Leeks & Lemon Alexandras Kitchen 2021-09-21 | This take on pasta carbonara is an old favorite. It's from Martha Stewart's Everyday Food magazine (Remember that little guy? It was such a good one.) and I have been making it for nearly a decade now. It is loaded with leeks and lemon, and though it may not be especially traditional, it is delicious and not at all heavy or rich tasting.If you want to make it vegetarian, use 3 tablespoons of olive oil in place of the bacon. Find the full recipe here: alexandracooks.com/2011/11/28/pasta-carbonara-easiest-weeknight-dinner
Spicy Chickpeas with Tomatoes and Kale Alexandras Kitchen 2021-09-19 | New Recipe 🎉🎉🎉🎉 I have been loving these spicy chickpeas with tomatoes and kale, from Jenny Rosenstrach's latest book, The Weekday Vegetarians.Find the full recipe with notes here: alexandracooks.com/2021/09/19/spicy-chickpeas-with-tomatoes-kale
How to Make Babka (Chocolate Swirled ✔️ Orange Glazed ✔️ Completely Delicious ✔️ ) Alexandras Kitchen 2021-09-07 | One of you has requested a how- to-make-babka video for months... here it is! Babka is super fun to make and though it is a bit more of a process than some breads, it's really not too complicated overall. Plus, know this: at any phase of the process, you can tuck the dough in the fridge and pick up where you left off the next day. The base of this babka recipe is the dough for a favorite challah recipe with the addition of orange zest and vanilla. The chocolate filling is from the Jerusalem cookbook's chocolate krantz cake recipe. Some babka recipes call for water in the sugar syrup that the babkas get soaked in upon emerging from the oven, but here, I've used fresh-squeezed orange juice.Find the full recipe here: alexandracooks.com/2015/03/06/hollys-babka#babka #simple #roshhashanah #chocolate #orange #bread #yeast
One-Bowl Buttermilk Birthday Cake Alexandras Kitchen 2021-09-05 | This one-bowl buttermilk birthday cake is truly the only birthday cake recipe I make anymore — it's so simple, and everyone loves it. Notes: This is a small cake. I bake the cake in two small cake pans: 6×2-inch round cake pans. You could also use one 9-inch cake pan. Or if you want to make a larger cake, you can double the recipe and use two 9-inch pans. See the notes below the recipe for the larger yield. That said, I can’t say enough good things about investing in those two small cake pans. This recipe makes the perfect size cake with very few leftovers. Here are some links:Cake pans: tinyurl.com/yrnxt7jwCandles: tinyurl.com/n8pp2bzdFind the full recipe here: alexandracooks.com/2019/02/06/one-bowl-buttermilk-birthday-cake-with-cream-cheese-frosting#birthday #cake #simple #onebowl #buttermik
4-Ingredient Balsamic-Roasted Peppers Alexandras Kitchen 2021-09-02 | Say hello to your new favorite party trick: 4-ingredient balsamic-roasted mini peppers. The beauty of this pepper recipe is that you don’t have to do any prep — no stemming, no seeding, no peeling. You simply dress, roast, and serve.Find the full recipe here: alexandracooks.com/2019/06/14/dinner-party-balsamic-roasted-mini-peppers
Watermelon Gazpacho Alexandras Kitchen 2021-08-23 | When it's too hot to turn on the oven, gazpacho to the rescue! This is an old favorite, one I love this time of year in particular — it's so refreshing. It does require a fair amount of chopping but it yields a ton, and because there's no cooking, it's essentially done when the chopping is done. Do plan ahead, however: it requires a minimum of one hour of chilling before serving.Get the recipe here: alexandracooks.com/2007/09/06/watermelon-gazpacho-watermelon-salad
Detroit-Style Pizza Alexandras Kitchen 2021-08-13 | In this video I make a yeast-leavened Detroit-style pizza topped two ways: one simply with cheese and pepperoni, and one with the addition of pickled jalapeños and a honey drizzle (which I forgot to add!). As is traditional with Detroit-style pizza dough, this one is high hydration, and it's topped generously with cheese and pepperoni. That said, compared to many Detroit pizza recipes out there, this one is not quite so excessive. Here are the volume equivalents for the weights given in the video: 2 heaping cups bread flour1.5 teaspoons salt 1 teaspoon instant yeast, SAF is my preference3/4 cup + 2 tablespoons waterFind the full recipe and many more notes here: alexandracooks.com/2021/08/13/detroit-style-pizza-two-ways-yeast-and-sourdoughHere 's the recipe for the tomato sauce I've been making: alexandracooks.com/2021/06/15/quick-homemade-tomato-sauce-canned-tomatoesAnd here's the recipe for the pickled jalapeños: alexandracooks.com/2021/08/03/quick-pickled-jalapenos
Roasted Eggplant Lasagna 🍆🍆 Alexandras Kitchen 2021-08-10 | Here's a favorite summer recipe: roasted eggplant lasagna. As far as lasagna recipes go, this one is on the unfussy side: there's no layer of bechamel, no layer of ricotta and egg, and it calls for no-boil noodles. In sum: it's layers of homemade tomato sauce, noodles, cooked vegetables, and a mix of parmesan and mozzarella. In this version, I add sautéed Swiss chard but know that it can be omitted. Truly you can use any cooked vegetables you like here — roasted red peppers, sautéed mushrooms, grilled zucchini, etc.Find the full recipe here: alexandracooks.com/2017/09/21/roasted-eggplant-sauteed-swiss-chard-lasagnaThis is the sauce recipe I've been using: alexandracooks.com/2021/06/15/quick-homemade-tomato-sauce-canned-tomatoes (In this video, I used the vodka variation of the sauce.)If you like these recipes, please sign up for my farm share newsletter — it comes out every Tuesday and is all about managing, storing, and cooking from a weekly CSA or farm share: https://alexandra-stafford-llc.ck.page/793935bfcb
Raw Corn Salad with Tomatoes, Feta, and Herbs Alexandras Kitchen 2021-08-05 | Inspired by an old Mark Bittman recipe, this raw corn salad is one of my favorites to make this time of year. It's fresh and bright thanks to lots of herbs and lime juice, and the salty, briny feta perfectly complements the sweetness of the vegetables.Find the full recipe here: alexandracooks.com/2017/09/14/mark-bittmans-raw-corn-salad-tomatoes-feta-basil-mint
Quick-Pickled Jalapeños Alexandras Kitchen 2021-08-04 | This is a super simple pickle recipe you can use for any vegetable you wish — carrots, radishes, cauliflower, peppers, fennel, onions, beets, kohlrabi ... you name it. I get a lot of jalapeños in my CSA, sometimes more than I know what to do with. Pickling is a great way to make them last. I love them on Detroit-style pizza ... more on this soon :) Scale the recipe up or down as needed. Often I make 6x the recipe, when I want to pickle a lot of carrots, radishes, and cauliflower for a crudité platter.Find the recipe here: alexandracooks.com/2021/08/03/quick-pickled-jalapenos
Zucchini Parmesan (What to do with an overload of summer squash?) Alexandras Kitchen 2021-07-25 | If you've found yourself overloaded with summer squash, here is a great recipe to turn to: zucchini parmesan. Here, the zucchini and summer squash are sliced into rounds and roasted first; then layered with sauce and parmesan. There's no breading or frying, rather a bread crumb-parmesan topping blankets the final layer. In the oven, it crisps and caramelizes, and it's absolutely irresistible. Find the recipe here: alexandracooks.com/2021/07/25/15-summer-squash-recipes-fritters-pickles-fries-parmesan-involtini-moreHere are two favorite tomato-basil sauce recipes: With fresh tomatoes: alexandracooks.com/2020/08/04/quick-fresh-tomato-basil-sauceWith canned tomatoes: alexandracooks.com/2021/06/15/quick-homemade-tomato-sauce-canned-tomatoesIf you like these recipes, please sign up for my farm share newsletter — it comes out every Tuesday and is all about managing, storing, and cooking from a weekly CSA or farm share: https://alexandra-stafford-llc.ck.page/793935bfcb
Grilled (or broiled) Chicken Souvlaki with Tzatziki Alexandras Kitchen 2021-07-17 | This is a long-time favorite summer recipe: chicken souvlaki with tzatziki. This is likely not how chicken souvlaki is made in Greece, but it is how my mother (100% Greek!) has always made it. Typically we grill the skewers but when the weather doesn't cooperate, we heat up the broiler — it works beautifully. In this video, I broil the skewers, but if you plan on grilling, know that the timing will be a little different: shoot for 3-4 minutes a side.Also: I typically use oregano as well in the marinade, so if you like oregano, add a few pinches. Here is the recipe: alexandracooks.com/2013/05/26/chicken-souvlakiHere is the tzatziki recipe: alexandracooks.com/2020/06/16/tzatziki-greek-cucumber-yogurt-sauceHere is my favorite pita recipe: alexandracooks.com/2020/06/25/easy-homemade-pita-bread-recipeIf you like these recipes, I'd love you to join my newsletter! (You get an 8-video chopping tutorial when you do 🎉): bit.ly/2Tgm9j3
Simple Zucchini Fritters Alexandras Kitchen 2021-07-13 | If you find yourself overloaded with zucchini or summer squash, here's a great recipe to turn to: zucchini fritters. Made with 5 ingredients, they come together super quickly, and with a squeeze of lemon and a pinch of sea salt, they make a great summer appetizer.Find the full recipe here: alexandracooks.com/2011/07/07/zucchini-fritters-with-tzatzikiIf you like these recipes, please sign up for my farm share newsletter — it comes out every Tuesday and is all about managing, storing, and cooking from a weekly CSA or farm share: https://alexandra-stafford-llc.ck.page/793935bfcb
Vegetarian Chili (Smoky, Meaty, Delicious) Alexandras Kitchen 2021-07-09 | To me, this is the BEST chili, vegetarian or otherwise. It's loaded with vegetables, and it has a nice body thanks to quinoa (or bulgur) as well as beans. Chipotles in adobo give it a nice smokiness and heat, and chili powder and cumin offer more spice and smoky notes. We're headed to the Adirondacks to camp for a few days, and I've packed away 3 quarts of this chili. The other 2 are in the freezer. With that in mind: this yields A LOT! But it freezes beautifully, and my feeling is that if you're going through the effort, you may as well make a big batch.Hope you love it.Find the full recipe here, which includes notes on how to cook the beans and if you want to use canned beans in place of from-scratch cooked beans: alexandracooks.com/2019/09/30/spicy-smoky-easy-vegetarian-chili
Roasted Beet Salad with Citrus-Shallot Vinaigrette, Goat Cheese, and Walnuts Alexandras Kitchen 2021-07-06 | This salad features a very classic lineup of ingredients: beets, goat cheese, and walnuts. A shallot vinaigrette, seasoned with fresh orange juice, always a nice match for beets, brings it all together. In this video, the beets are steam-roasted but in the corresponding recipe, I offer a method for salt-roasting beets, which is another method I love for cooking beets. Find the recipe here: alexandracooks.com/2010/04/29/salt-roasted-beets-with-goat-cheese-and-toasted-walnutsPS: I made this video anticipating the arrival of a bundle of beets in my CSA today. If you have a CSA or farm share and are looking for recipes and tips for managing your weekly haul of vegetables, I send out a newsletter every Tuesday dedicated to farm share cooking. Sign up here: https://alexandra-stafford-llc.ck.page/793935bfcb
Roasted Eggplant Salad Alexandras Kitchen 2021-07-03 | This is one of my favorite ways to prepare eggplant: roast it at high heat with a little bit of oil and salt; then layer it into a composed salad. There are three elements to this salad: 1. Cucumber-yogurt sauce, seasoned with cumin, garlic, and fresh lemon. It's like a cross between an Indian raita and a Greek tzatziki.2. Roasted eggplant, irresistible on its own, caramelized at the edges, creamy in the center.3. Tomato salad, dressed in a simple mix of equal parts olive oil and white balsamic vinegar, plus flaky sea salt to taste. A handful of greens, such as arugula or sprouts, gets folded into the dressed tomatoes just before serving.Find the full recipe here: alexandracooks.com/2019/07/31/roasted-eggplant-salad-cucumber-yogurt-sauce-tomatoes
How to Make Ciabatta Bread (Yeast-Leavened, Poolish Method) Alexandras Kitchen 2021-06-26 | This is an adaptation of my simple sourdough ciabatta bread recipe. In place of using 100 grams of sourdough starter, we use 100 grams of poolish, equal parts by weight flour and water plus a small amount of yeast. Like the sourdough recipe, this one is very high hydration dough (82%), which means the dough will be wet and sticky, which is a little tricky to work with but well worth the trouble as it will yield a ciabatta with a crisp crust and an open-crumbed, chewy interior. Let me know if you have questions! Hope you love it.Find the full recipe here: alexandracooks.com/2021/06/26/how-to-make-ciabatta-breadFind the sourdough variation here: alexandracooks.com/2021/04/25/simple-sourdough-ciabatta-bread
Fried Green Meatless Balls Alexandras Kitchen 2021-06-22 | This is a handy little recipe to know if you subscribe to a CSA or farm share — you can use any number of greens here from Swiss chard and kale to beet and mustard greens. I've even used the green tops of carrots and onions. In the video I pulse garlic scapes — another item from the farm share — but know that you can simply use minced garlic in its place. Finally, panko bread crumbs can be used in place of the fresh. Find the full recipe here: alexandracooks.com/2015/07/21/csa-week-56-fried-greens-meatlessballs-more
Veggie-Loaded Stuffed Bell Peppers Alexandras Kitchen 2021-06-20 | These veggie-loaded stuffed bell peppers are my go-to summer vegetarian entrée. Packed with sautéed vegetables and herbs as well as quinoa and Monterey Jack cheese, these are loved by meat-eaters and vegetarians alike. So summery and so delicious! Use the recipe as a template: any of the sautéed vegetables could be swapped for whatever you have on hand — eggplant, Swiss chard, mushrooms, etc. And scale it up or down as needed. The recipe on the blog is double what I make in this video. When I find myself with my extended family over the summer, I often make the double batch. When it's just my family, I make the half recipe (as shown in the video).Find the full recipe here: alexandracooks.com/2019/07/27/roasted-peppers-stuffed-with-corn-zucchini-quinoa-tomatoes
Bok Choy Salad With Sesame-Almond Crunch Alexandras Kitchen 2021-06-16 | This bok choy salad recipe, sent to me by a friend years ago, has become an early summer staple when the bok choy begins arriving in our CSA. The dressing has that salty-sweet dynamic, which the slightly bitter bok choy welcomes. The sesame-almond crunch is addictive. Find the full recipe here: alexandracooks.com/2015/06/24/bok-choy-salad-with-sesame-almond-crunchHere's the recipe for the Instant Pot brown rice, which is another staple — no rinsing/soaking required: alexandracooks.com/2018/01/19/perfect-instant-pot-brown-rice-sesame-soy-scallions
Welcome to Alexandras Kitchen Alexandras Kitchen 2021-06-10 | Friends, hello! I thought it was time to say a proper** hello. Hi, I'm Ali. I love to cook and I love to bake, and I love teaching people how to cook and bake. Talking is not really my thing, so I rarely speak here, and when I do, it's brief. I hope you love the videos. As always, don't hesitate to reach out if you have any questions or suggestions. Here are a few more ways to connect: Newsletter: bit.ly/2Tgm9j3 (Free 8-video Chopping Tutorial)My book: Bread Toast Crumbs: amzn.to/3zhoUBdWebsite: alexandracooks.comInstagram: instagram.com/alexandracooks**🎥🎥 If you've subscribed for a while, you might remember a "welcome" video I threw together last summer. For this latest one, I enlisted the lovely team at Katie Steckly: katiesteckly.com
Mixed Berry Galette with Foolproof Pastry Dough Alexandras Kitchen 2021-06-06 | If you have struggled with homemade pie dough in the past, please give this recipe and method a try. The pastry recipe comes from David Lebovitz, but I learned the method many years ago from a French woman, Caroline Cazaumayou. In short, Caroline makes her pastry in the food processor, pulsing the dough as minimally as possible, then uses a tea towel to shape the dough into a perfect round. This tea towel trick achieves two things:1. A tender crust, because the crumbly dough ensures it has not been overworked.2. A perfectly round shape, the ideal starting point for many a pie and/or tart.The method is truly foolproof and the pastry comes out buttery and flaky every time. (At the end of the video, I also make the dough by hand, so skip ahead if you don't have a food processor.)In this video, I use the dough to make a mixed berry galette, which is incredibly easy to make and couldn’t be more summery or delicious. You can use this recipe as a guide, substituting in whatever fruit you love for the berries. Find the full recipe here: alexandracooks.com/2021/06/06/mixed-berry-galette-with-foolproof-pastry
Roasted Asparagus with Balsamic & Parmesan Alexandras Kitchen 2021-05-15 | This is a very simple but delicious way to prepare asparagus. It comes from the Canal House Cooks Every Day cookbook.Notes: The critical ingredient here is aged balsamic, which generally is very pricey. In the video I use Testa's Pantry Balsamico di Modeno, which I can find locally but which is also available to purchase online.It's syrupy and delicious, and it's $16.99 for a 250 ml bottle. This is a great — more than great — value. (For some reference, an 8.5 oz bottle (roughly 250 ml) of Villa Manadori typically goes for $49.95. Here's where you can buy it if you are interested: testaspantry.com/product/balsamicodimodenaigporoFind the full recipe here: alexandracooks.com/2021/05/15/simple-roasted-asparagus-with-balsamic-and-parmesan
Addictive Raw Asparagus Salad Alexandras Kitchen 2021-05-02 | This raw asparagus salad is a favorite from the cookbook Six Seasons by Joshua McFadden.In the video, you'll see, I make way more toasted bread crumbs than needed because I find it easier to whiz a larger hunk of bread and to make a larger batch of crumbs than a small one. You can store the toasted bread crumbs at room temperature in an airtight vessel for several days. Sprinkle them over salads, soups, roasted vegetables, eggs — they're delicious. Find the full recipe here: alexandracooks.com/2021/05/02/raw-asparagus-salad-with-walnuts-parmesan
Simple Sourdough Ciabatta (& Baguettes) Alexandras Kitchen 2021-04-25 | As far as sourdough bread recipes go, this is about as simple as it gets. There's no autolyse or preferment, and you don't need any special equipment — if you have a rimmed sheet pan, you're good to go! I am so excited about this recipe for both its simplicity and flavor. AND: it makes a very good baguette 🥖🥖🥖 .Find the full recipe here: alexandracooks.com/2021/04/25/simple-sourdough-ciabatta-bread--⏱️Timestamps⏱️---0:00 Halving a sourdough ciabatta roll.0:17 Measuring the ingredients for the sourdough ciabatta dough. 1:00 Mixing the sourdough ciabatta dough.1:23 First set of stretches and folds.1:58 Second set of stretches and folds. 2:22 Coil fold. 2:42 Coil fold.2:59 Transferring dough to straight-sided vessel for bulk fermentation. 3:27 Dough nearly doubled in volume.3:33 Transferring dough to the fridge. 3:46 Transferring dough to a floured work surface. 4:02 Patting dough into a rectangle.4:18 Cutting the sourdough ciabatta dough. 5:22 Baking the sourdough ciabatta rolls. 5:36 Halving the sourdough ciabatta rolls. 6:30 Sourdough baguettes.7:17 Halving the sourdough baguettes.
