Election Cake

Did you know that there was once a time in American history when Election Day was deemed more important than Christmas, Easter, and Halloween combined? It’s true! The only holiday more revered? Thanksgiving. And since there is no more American way to celebrate literally any occasion than with food, the Election Cake was born.

Based on the traditional English fruitcake, Muster Cake (known later as Election Cake) was originally prepared by colonial women for American farmers summoned, or “mustered,” for military training by British troops in colonies still controlled by King George III of Great Britain. The first Muster Cake of its kind to be documented was in 1771 - five years before the American Revolution - and combined the natural leavening agent yeast with brandy-soaked fruit, flour, and spices such as cinnamon, nutmeg, and allspice.

Post-Revolution, Muster Cake, now renamed Election Cake, was brought to early voting sites by women (not yet allowed to vote, but still making their voices heard loud and clear!) to help “muster” votes and celebrate the burgeoning democracy. But the big day didn’t stop there! Election Day was such a huge deal in New England that towns would get together to throw colonial-equivalent RAGERS, complete with huge bonfires, barbecues, tons of whiskey, and, of course, an abundance of (booze-filled) cake. But if you thought that the Election Cake of yesteryear was anything like what we make today - a springy dough that fits neatly into a well-buttered Bundt or loaf pan - you’d be wrong! In fact, the original recipe yielded something much, MUCH, bigger. Published in 1796 by Amelia Simmons in her book, American Cookery, the Election Cake recipe called for a whopping 30 quarts (roughly 120 cups) of flour, ten pounds of butter, fourteen pounds of sugar, twelve pounds of raisins, three dozen eggs, one pint of wine, one quart of brandy, four ounces of cinnamon, four ounces of ground colander seed (modern day coriander), and three ounces of ground allspice. As you can imagine, these were massive cakes (there’s a record of one weighing at least 12 pounds!) meant to feed the masses and keep voter enthusiasm at an all time high. Election Cakes were so vital to Election Day merrymaking in the 18th and 19th that they even led to an unofficial tradition: a cake off! Housewives all over New England would often compete with one another to see who could make the best cake as a means of solidifying the reputations and social standings of their households. In other words, if you wanted a seat at the table, you better bring that cake.

By the turn of the 20th century, an influx of non-English immigrants had ventured to America in the hopes of securing a new life and opportunities, and with them came fresh traditions and holiday customs. That, paired with an uptick in enthusiasm for Easter and Christmas, two holidays that had been shunned by the Puritan inhabitants of colonial America, Election Day began to lose a bit of its luster, and the tradition of Election Cake fell out of favor. But it’s 2020, ya’ll, I think it’s time we bring it back!

While we might be deviating just a tad from the original recipe (I like to share, but I’m not trying to make a cake for my entire neighborhood), this modern-day take on Election Cake has everything I love all rolled into one: yeast, warm spices, dried fruit reconstituted with bourbon, a moist texture, and a lovely, light glaze for just an extra hint of sweetness. Pair that with some red, white, and blue sprinkles, and you’ve got a right festive cake to ring in another Election Day!

You might stress-eat it, you might celebrate with it. Either way, this Election Cake is the only thing you’ll need on November 3rd. Oh, and if you haven’t done so already, don’t forget to VOTE!

Election Cake

What You’ll Need:

• Two 1/4 ounce packets of active dry yeast

• 1 cup warm water (105-110 degrees Fahrenheit)

• 3 cups all-purpose flour

• 3/4 cup raisins

• 1/4 cup dried cranberries

• 1/2 cup pecans, roughly chopped

• 1/3 cup bourbon

• 3/4 cup plus 2 tablespoons firmly packed dark brown sugar

• 1 1/2 teaspoons cinnamon

• 1/2 teaspoon cardamom

• 1/2 teaspoon fine table salt

• 1 1/2 sticks unsalted butter, at room temperature, plus more for greasing the pan

• 1/4 cup granulated sugar

• 3 large eggs, at room temperature

• 2 teaspoons vanilla extract

• 1 cup confectioners’ sugar

• 2 tablespoons whole milk

Directions

In a large bowl, pour in the water, then sprinkle in the yeast. Stir, then let sit for 1-2 minutes until the yeast has dissolved and bubbles have begun to form on the top. Next, sift in 1 1/2 cups flour, then stir to combine. Cover with plastic wrap and let sit in a warm place for 30 minutes. The mixture will expand, and large bubbles will appear on the surface.

While the flour-yeast mixture is rising, place the raisins, dried cranberries, pecans, bourbon, and 2 tablespoons of brown sugar into a medium-sized, microwave-safe bowl. Stir until the sugar has fully dissolved, then microwave in 30-second intervals until the mixture is hot and bubbling (this should take about 1-2 minutes). Stir, then set aside to cool.

In another medium-sized bowl, whisk together the remaining 1 1/2 cups flour, cinnamon, cardamom, and salt. Set aside.

Generously butter a 9-inch Bundt pan, then set aside. (At the end of this you want that cake to come out of the pan in one piece, so don’t hold back on how much butter you use to grease the pan. There really is no such thing as too much butter when buttering a pan.)

When the flour-yeast mixture has risen, beat the butter, granulated sugar, and 3/4 dark brown sugar on medium-high in the bowl of an electric mixer with the paddle attachment on, until light and fluffy. (I have also done this using a wooden spoon.) Next, beat in the eggs one at a time until fully combined, then add 1 1/2 teaspoons of vanilla. Beat in the flour-yeast mixture until fully combined, then turn the mixer down to low. Slowly add the flour-spice mixture, being mindful not to add too much at a time or you’ll end up with flour all over the counter. Once the flour-spice mixture is fully combined, bring the mixer speed back up to medium and add the fruit-nut mixture as well as any remaining liquid. Beat until the fruits and nuts are well incorporated. When finished, the dough should look soft and loose, and will be elastic to the touch.

Transfer the dough to the buttered Bundt pan and cover the top with plastic wrap. Set the pan in a warm place for the dough to rise for 1 hour. Place a rack in the middle of the oven, then preheat the oven to 375 degrees Fahrenheit.

Remove the plastic wrap from the cake, then place the Bundt pan on a cookie sheet (this will catch any overflow) before transferring to the oven. Bake the cake until it has taken on a golden brown hue and a cake tester or toothpick inserted inside has come out clean, about 40-45 minutes. Take the Bundt pan off the cookie sheet and set on a wire rack to cool for 30 minutes. Carefully run a small offset spatula or butter knife around the sides of the cake to loosen any stubborn bits, then slowly turn the Bundt cake out, flat-side down, onto the wire rack to cool completely.

Once the cake has cooled, stir the confectioners’ sugar, 1/2 teaspoon vanilla, and one tablespoon of whole milk in a small bowl until combined. If the mixture seems too thick to be poured or spooned over the top of the cake, gradually add in the remaining tablespoon of milk until the icing has reached your desired consistency. Pour or spoon the glaze over the top of the cake, letting it run down both the inside and outside of the cake. Add desired decorations, then let the glaze harden for a few minutes before serving.

TO STORE: Cake can be kept at room temperature for several days when wrapped well in plastic wrap.

SOURCE: Adapted from Food Network

Easy Homemade Croutons

The bakery department at my local independent grocery store has been killing it lately. Ancient grain baguettes, country loaves, rosemary-garlic ciabatta - you name it, they’ve got it. And since everything is made on-site, the prices are incredible. The only problem? I can’t stop buying multiple loaves with no clear game plan! I’m the world’s biggest fan of freezing everything I’m not going to use right away, but even my trusty icebox has its limits. So when the days pass and I can see my little loaves in the corner of the kitchen slowly packing their bags for the big trash bin in the sky, I know there’s only one thing left to do: make croutons.

Making homemade croutons is the easiest way to keep the party going with your favorite loaves long after you’ve left the bakery. Sure, you could also make a killer french toast, but what’s better over a salad, on top of soup, or, honestly, just as a pass-by snack than crispy, crunchy, salty, and olive-oily bread morsels? Nothing! Nothing’s better!

30 minutes, an oven, and a few items in your pantry are all you need to turn that day-old bread into magical bits of crunchiness. Got an extra loaf lying around? Let’s make croutons! Trust me, you’ll never want to use store-bought again.

Easy Homemade Croutons

What You’ll Need:

• 1 loaf of a day-old crusty bread (such as a baguette or ciabatta)

• Coarse kosher salt

• Freshly-ground black pepper

• Extra virgin olive oil

Directions

Place an oven rack in the center of the oven, then preheat to 400 degrees Fahrenheit. Line a baking sheet with aluminum foil. Set aside.

Using a serrated knife, cut the bread into small, bite-sized pieces that are roughly the same size and shape. Place the bread pieces on the baking sheet.

Liberally season the bread on the baking sheet with kosher salt and black pepper. Next, drizzle the bread all over with olive oil.

Using your hands (or a large spoon), toss the bread around on the baking sheet, making sure that every piece is fully coated with the oil, salt, and pepper. When finished, spread the bread pieces out into a single layer on the baking sheet.

Bake for 20 minutes, or until the pieces have taken on a golden brown hue and are crisp to the touch.

Let cool on the sheet for at least 10 minutes (the croutons will harden slightly as they cool), then serve.

TO STORE: Croutons can be stored in an airtight container on the counter for at least one week.

Grilled Chicken Noodle Soup

Something happens when the leaves change and I get to break out my thicker sweaters: I just want to surround myself in a cocoon of coziness. I start browsing for more blankets and socks to add to my growing collection. I squeal at finding new mugs for all the tea, hot chocolate, and coffee I never drink but always aspire to. I hoard DVDs and books that I find in the weekly deals sections of Target and Amazon. Fall to me signifies a need for comfort. And what is more comforting, I ask you, than chicken noodle soup?

Growing up, piping hot bowls of Campbell’s classic chicken noodle soup got me through many cold nights. If you’ve never been to Wisconsin in the winter months, it is frigid, bone-chilling, dark, and endlessly snowy. The vast sea of pure white snow on a still evening can be calming, but on a windy night, one gust of iciness hitting your cheeks will make you question for the millionth time why anyone would ever leave their home for 6-9 months out of the year Then the summer rolls around and you fall in love with the lake and the beach and the countless outdoor festivals all over again, and you forget, as you always do, what happens when the leaves start to change and frosty nights take hold. New England’s fall and winter months are a walk in the park compared to what I grew up with, but a moderately chilly night still brings back memories of needing to warm up with my favorite soup. And while Campbell’s chicken noodle will always hold a special place in my heart, these days, when I want a pick-me-up soup, I make my own.

I started making different versions of this soup a few years ago using a large rotisserie chicken from the local grocery store, but the recent realization that grilling chicken on my trusty cast iron grill pan would add a lovely depth of flavor, made me want to ditch the store-bought bird forever. It might seem like an unnecessary step to grill the chicken and shred it instead of buying meat that’s already been cooked, but I promise that going the extra mile will make a HUGE difference, especially in the following days when the flavors have had an opportunity to chill in the fridge and meld together even more. It is, in a word, utter bliss (that was two words).

Packed with fresh vegetables, soft egg noodles, and slightly smokey chicken from the grill pan, this hearty and nourishing grilled chicken noodle soup is perfect for all the fall and winter weeknights to come!

Grilled Chicken Noodle Soup

What You’ll Need:

• 2 tablespoons extra virgin olive oil, plus more for coating chicken

• 1 medium yellow onion, diced

• 6 medium carrots, peeled and with the ends removed, cut into circles

• 6 celery stalks, chopped

• 6 garlic cloves, minced

• 1 teaspoon fresh thyme, finely chopped

• Coarse kosher salt

• Fresh ground black pepper

• 1/2 teaspoon chili powder

• 1 bay leaf

• 10 cups low-sodium chicken broth

• 2 cups cooked egg noodles

• 1.5 lb chicken tenderloins

Directions

Make the soup

In a large pot such as a dutch oven, heat the olive oil over medium heat. Add the onion and cook, stirring often, until softened and translucent, about 6 minutes.

Add the carrots, celery, garlic, thyme, chili powder, 1 tablespoon coarse kosher salt, and 1 teaspoon ground black pepper and cook, stirring often, until the carrots have softened, about 5-7 minutes.

Add the chicken broth, then bay leaf, and let it come to a boil.

Reduce the heat to low and let simmer for 45 minutes.

Cook the noodles

While the soup is simmering, add the noodles to a heavily-salted pot of boiling water and cook according to package directions for al dente. Drain into a colander and rinse with a little bit of lukewarm water to ensure the pasta doesn’t stick together. Set aside.

Cook the chicken

Preheat a medium grill pan or skillet over medium-high heat for two minutes.

Using a pastry brush, brush olive oil on both sides of each chicken tenderloin. Season both sides of the chicken liberally with coarse kosher salt and freshly-ground black pepper.

Cook chicken pieces two at a time, flipping often, until cooked all the way through, about 5-8 minutes.

Set cooked chicken on a large plate or clean cutting board to rest for 2-3 minutes before shredding. Set aside.

Bring it all together

Bring the soup base back up to medium-low heat. Carefully add the cooked noodles and shredded chicken, and more kosher salt and black pepper to season. Stir to combine, making sure all the ingredients are evenly distributed around the pot. Let it simmer for about 10 minutes to bring everything up to the same temperature.

Fish out and discard the bay leaf.

Serve.

Optional: Add a few sprigs of thyme on top of each bowl as a garnish and serve soup with crusty bread, homemade croutons, or saltine crackers.

TO STORE: Cooled soup can be stored in an airtight storage container in the refrigerator for up to one week.

SOURCE: Adapted from Cravings

Green Goddess Dressing

I’m getting into the dressing game.

After years of relying on the grocery store shelves to determine what I could slather on leaves in an attempt to trick myself into eating vegetables, it’s about time I started taking matters into my own hands by seeing what a few minutes, a handful of common ingredients, and an impossibly large collection of empty jars can do.

One of my absolute favorite dressings is green goddess. It’s thick and creamy with a deep green hue and a medley of flavors ranging from slightly spicy to a little bit brine-y. Traditionally, green goddess dressing is made with egg yolks, mayonnaise, garlic, anchovies, salt, and pepper - not unlike its fellow dressing, Ceasar. But the addition of a handful of fresh herbs sets it apart (and gives it its lovely green color).

While I’m usually not one to shy away from traditional recipe ingredients, for my first foray into dressing-making, I decided to take a few creative liberties. More specifically, I ditched the anchovies and eggs. Don’t get me wrong, I love eggs and tolerate (at best) anchovies, but since there’s no real “cooking” or heat involved, I felt a tad iffy about using them. I also wanted a dressing that was on the lighter side, so I swapped out the mayonnaise for plain, full fat (or whole milk) Greek yogurt. It helps the dressing keep its wonderful viscosity, but doesn’t make it feel quite as heavy.

The beauty of this easy homemade dressing is that any herbs will do as long as you’ve got enough for at least one cup. I happened to have on hand tarragon, dill, and cilantro which created a nice mix. But if you’ve only got one bunch of herbs, it’ll still be grand. This is also the perfect way to use up all the herbs in the garden before the big frost of fall sweeps over them for good.

With just a 20-minute prep time this light, spicy, and deliciously herbaceous take on the traditional green goddess dressing is sure to become an instant favorite!

Green Goddess Dressing

What You’ll Need:

• 1 cup plain, whole milk Greek yogurt

• 1 cup fresh herbs (I used tarragon, dill, and cilantro), roughly chopped

• 2 garlic cloves

• 1/2 tsp fine salt like sea salt or kosher salt

• 2 tablespoons fresh chives, roughly chopped

• Juice and zest of 1 lemon

• Freshly ground black pepper

Directions

In the bowl of a food processor, place the Greek yogurt, herbs, garlic cloves, salt, chives, lemon zest, lemon juice, and black pepper. Pulse on low until the ingredients have fully combined, creating a light green sauce that is thick enough to coat the back of a spoon.

Adjust the seasonings with more salt and pepper to taste.

TO STORE: Dressing can be kept in an airtight container in the refrigerator for up to 1 week.

SOURCE: Adapted from Love and Lemons

Power Bowl: Red Qunioa with Tahini Sauce, Avocado, and Fried Egg

Quinoa came into style right around the time I started taking cooking and food more seriously, around 2013 or so I’d say. It was the big super-food of the moment and much like kale a few years later, everyone on the television shows I watched and food blogs I followed were crazy about it. And even though it seemed like a pretty interesting ingredient to try, it wouldn’t be until MUCH later in my life that I would eat it, and later still, that I would finally understand what all the fuss was about. Quinoa, with its slightly earthy taste and chewiness, is one of the most versatile and relatively inexpensive grains you could possibly find. But if you ask me, nothing is more fun to make with quinoa than the infinitely-customizable grain power bowl. No matter how you build it, there’s just no wrong way to go!

Here are a couple notes about this particular grain bowl combination:

1. While this recipe calls for red quinoa, any quinoa will work fine! I just happen to love the taupe color of the tahini sauce, bright yellow of the fried egg yolk, and luscious deep green of the avocado mixed together.

2. The tahini sauce might seem a little intimidating to make at first, but the hardest part about it is honestly just cleaning the food processor afterwards. Trust me though, a little extra cleanup is TOTALLY worth it. (Tahini, a ground sesame paste, can be found at most grocery stores, usually in the international section, though I’ve found it at my local market with the nut butters!)

3. Another thing about the sauce: my recipe calls for 1 teaspoon of za’atar, a Middle Eastern spice blend that contains sumac, salt, sesame, thyme, hyssop, and oregano, but if you don’t have it on hand and don’t plan on getting it, I’ve also used 1 teaspoon of cumin in the past with good results. Keep in mind, the flavor will differ ever so slightly. If you prefer a more nutty taste, go for the za’atar. For more bittersweet, go for the cumin.

4. One more thing about the sauce: When assembling your bowl, you may feel tempted to take it easy with the sauce so as not to drown out the taste of everything else, but don’t do it! “Less is more” may be a good approach to some things, but without enough sauce, your quinoa might become too dry. No one wants dry quinoa. No one.

If you’re looking for a new way to jazz up your lunch or dinner hour, this red quinoa power bowl with tahini sauce, avocado, and fried egg is sure to fit the bill!

Power Bowl: Red Quinoa with Tahini Sauce, Avocado and Fried Egg

What You’ll Need:

• 1 cup dried red quinoa, cooked according to package instructions

• 1 avocado half, cut into slices lengthwise

• 1 egg

• 1 cup tahini

• 2 lemons, juiced, plus 1 more lemon juiced as needed for flavor adjustments

• 4 cloves garlic

• 1 teaspoon za’atar

• 1/4 cup extra virgin olive oil, plus 1 tablespoon

• 1/2 cup water, plus more as needed

• Fine sea salt

Directions

Make the Tahini Sauce

Place the tahini, juice of 2 lemons, garlic, za’atar, and 1/4 cup olive oil in a food processor and pulse to fully combine.

With the motor running, add about 1/4 cup water to create a tahini mixture that’s just thick enough to spread and coat the back of a spoon. To adjust the thickness, slowly add more water in small increments with the motor running until it has reached your desired consistency. Be careful not to make it too thin or you’ll run the risk of a watery sauce that won’t hold up well when eaten with the rest of the bowl ingredients.

Adjust your sauce with more lemon juice, salt, or za’atar as needed.

Fry Your Egg

Preheat a small skillet on medium-low for two minutes, then add the remaining tablespoon of olive oil. When the olive oil has taken on a slight shimmer in the pan, it’s time to add your egg.

Carefully crack an egg into the skillet and immediately season well with salt and freshly cracked pepper. Some crackling noises from the egg as it cooks are normal but if the egg starts loudly popping and oil starts going everywhere, adjust your heat closer to low. Do not touch your egg while it’s frying.

You’ll know your egg is ready when the egg whites have fully cooked, the edges of the egg whites have crisped up and turned golden brown, and the egg yolk is still shiny and jiggles slightly when you shake the pan. The frying process should take about 5 minutes.

Assemble Your Bowl

While your egg is frying, place your preferred amounts of quinoa, tahini sauce, and avocado slices in a bowl. Once the egg is ready, carefully transfer it from the skillet to the top of your bowl. Season with a little more salt and serve.

TO STORE: Tahini sauce can be stored in an airtight container in the refrigerator for 4-7 days.

SOURCE: Adapted from The Haven’s Kitchen Cooking School

Pasta al limone e prosciutto

Weeknight dinners are always the most challenging, between work and school and everything else you’ve got going on in your life, there’s very little time to lay out a meal everyone will love. But just because you’re limited on time (has anyone noticed the days are just getting shorter and shorter!?), doesn’t mean that what you put together in the kitchen has to be dull. What if I told you that you could get a sophisticated pasta dish on the dinner table in less than an hour without sacrificing flavor OR flair?

Are you as excited as I am? Cool, keep reading!

Pasta al limone is an absolute classic, known for the zippiness of the citrus mixed with the slight saltiness of the parmesan cream sauce. But what if we could elevate that flavor even more?

A couple weeks ago, while conducting a routine raid of the refrigerator to make room for the upcoming bi-weekly grocery trip, I thought about what I could add to the near-perfect pasta dish I was about to make that wouldn’t take away from any of its unique flavor. There in front of me, a package of prosciutto presented itself, leftover from making a big batch of collard greens (more on those at Thanksgiving!) earlier in the week. About 1.5 ounces remained of the 3 oz package, so I cut it up into 1-inch pieces, and tossed them in at the end. I wanted an element of smokiness to round out the other flavors, but didn’t want to overwhelm the dish with too much saltiness (parmesan cheese is naturally salty, plus coarse kosher salt is added in for additional seasoning). What I ended up with in each bite was salty-meaty bits of prosciutto, savoriness from the creamy cheese sauce, and a big hit of brightness coming not only from the lemon zest and juice in the sauce, but the long strips of lemon zest added on top. It was, in a word, perfetto!

This recipe is quick, easy, and can feed a family of four with the possibility of leftovers for lunch the next day. A delicious win-win if you ask me!

Pasta al Limone e Prosciutto

What You’ll Need:

• 1 lemon

• 16 oz spaghetti

• Coarse kosher salt

• 3/4 cup heavy whipping cream

• 6 tablespoons unsalted butter

• 1 cup finely grated parmesan cheese

• 1.5 oz prosciutto, cut into 1-inch pieces

• Freshly ground black pepper

Directions

Using a vegetable peeler or very sharp knife, cut 4 2-inch long strips of lemon zest. Slice each strip lengthwise into thin strands, then set aside for later. Using a microplane, finely zest the rest of the lemon into a large pot that can withstand high temperatures (like a dutch oven). Into a small bowl, juice the lemon until you’ve got about 2 tablespoons. Set aside for later.

In a large pot of boiling, liberally-salted water (the pasta water should taste like the ocean) cook the pasta following the package directions for al dente.

While the pasta is cooking, add the heavy whipping cream to the pot with the grated lemon zest and cook over medium heat, whisking often. Do this until the cream has come to a simmer (this should take about 2-4 minutes). Reduce the heat to medium-low, then whisk in the butter 1 tablespoon at a time, making sure each addition of butter has completely melted before adding another. Once all the butter has been added and the sauce looks thicker and creamier, remove the pot from the heat.

Just before removing the pasta from the pot of boiling water, carefully ladle about 1 cup of pasta water into a clean measuring cup. Add about 3/4 of the pasta water to the cream sauce and return the cream sauce to medium heat. Use tongs to transfer the pasta from the pot with boiling water to the pot of the cream sauce. Cook the pasta in the cream sauce, making sure to toss often. At this point, begin adding the grated parmesan in small increments until the cheese is fully melted and the sauce is creamy. Next, add the prosciutto and continue to cook, tossing the pasta often, until the prosciutto has had a chance to warm up, about 2 minutes. Stir in the lemon juice and season with kosher salt to taste.

Transfer the pasta to bowls and season with freshly ground black pepper. Top with the lemon zest strips and sprinkle on a little more parmesan cheese if preferred.

Source: Adapted from Bon Appetit

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Quick(er) + Easy Skillet Pizza

I’ve reached the pizza-making part of quarantine.

It all started a few months ago when I came across this article from Food52 touting a quick and cost-effective way to make a pizza at home using a regular cast-iron skillet instead of a fancy pizza stone. I gave it a try and was absolutely amazed by the results: a crispy crust with delightfully-cheesy edges (with supreme caramelization), a pillowy soft center, and a (relatively) quick and uncomplicated preparation process.

I have been known in the past to try my hand at making pizza at home, but the process always seems so long - one of the biggest parts of making your own pizza is the waiting. Some recipes I’ve tried have called for two hours of active dough-making, and 24 hours of refrigeration for the dough to fully develop. Who has that kind of time? This recipe calls for an hour of dough-making, a less-strenuous kneading process, and only a 12-hour waiting period. Any homemade pizza worth eating will require some planning (a small inconvenience for a custom pie you’ve made yourself), but I love that the wait time is instantly cut in half! And because we’re using a skillet instead of a sheet pan (my old go-to), heat distribution is even, leading to a crispy, pan-style pizza crust.

My favorite part about this pizza dough is that once you’ve got the basics down (cheese first, then the tomato sauce to prevent a soggy crust), the pizza toppings are SUPER customizable! I even suspect that with the right cheese blend, you can even convert this pizza dough into the perfect vehicle for white pizza as well! (I smell a future recipe on the way…)

Sick of the soggy and disappointing store-bought pizzas stacked up in your freezer? I think it’s time you took pizza night into your own hands with this versatile, non-fussy skillet pizza recipe!

Quick(er) + Easy Skillet Pizza

What You’ll Need:

• 2 cups all-purpose unbleached flour

• 3/4 teaspoon fine sea salt

• 1/4 teaspoon sugar

• 1/2 teaspoon active dry yeast

• 3/4 cup lukewarm or room temperature water

• 1 tablespoon olive oil, plus 2 tablespoons olive oil for the pan

• 2 cups low-moisture mozzarella, grated

• 1/2 cup marinara sauce

Optional (My personal favorite toppings!):

• 1 cup thin pepperoni slices (or more, depending on your preference)

• 2 tablespoons red onion, finely diced

• Fresh basil, lightly chopped

Directions

In a large mixing bowl, place flour, salt, sugar, yeast, water, and 1 tablespoon of the olive oil. Mix together well to form a shaggy, slightly sticky mass of dough with no dry spots.

Scrape down the sides of the bowl to create a rough ball of dough, then cover the bowl for five minutes.

After five minutes, uncover the bowl and, with a slightly wet hand, reach between the side of the bowl and the dough and lift, stretching the bottom of the dough up and over itself in one motion. Repeat this process three more times, rotating the bowl 90 degrees each time.

Re-cover the bowl and let the dough rest for five minutes. After five minutes, wet your hand again and repeat the stretching and folding process, then re-cover the dough and let it rest again for five minutes. Repeat the folding and resting two more times. After the final fold, cover the bowl and let the dough rest for 45 minutes. (I have found the best results by placing the dough in a proofing bucket with an airtight lid, but covering with a kitchen towel or cling wrap works too.)

After 45 minutes, transfer the dough to a gallon-sized resealable storage bag lightly coated with olive oil. Once the dough is in the bag, be sure to drizzle a little more olive oil over the top to prevent the dough from drying out. Refrigerate the dough for as little as 12 hours, or as long as 72 hours. At this stage, the dough will slowly rise and begin to develop its flavor.

About 2.5 hours before you’re ready to make your pizza, place two tablespoons of olive oil in a large (preferably 10-inch) cast-iron skillet, making sure the bottom is fully coated. Using a pastry brush, a paper towel, or even your fingers, apply additional olive oil up the sides of the pan to prevent the pizza from sticking later.

Transfer the dough from the fridge to the pan, flipping in once on each side to make sure it’s evenly coated in olive oil. Slowly, using the tips of your fingers, begin spreading the dough to the edges of your pan. As you do it, you should see yourself lightly creating dimples in the dough. If you experience any resistance from the dough, such as shrinking back, wait a few minutes and try again.

Cover the dough with plastic wrap and let it rise for 2 hours at room temperature. The final result should be a pillowy-soft dough full of tiny air bubbles.

30 minutes before you’re going to start making the pizza, place oven racks in the bottom and upper third of the oven, then pre-heat to 450 degrees Fahrenheit.

Once you’re ready to bake your pizza, sprinkle the mozzarella evenly over the dough, making sure that the dough is entirely covered from edge to center, meaning no bare spots.

Next, dollop small spoonfuls of the marinara sauce all over the top, but do not spread. The sauce will spread as the dough bakes. At this point, add all other pizza toppings evenly (see my personal favorites above!).

Bake the pizza on the bottom rack for about 20 minutes, until the cheese is bubbling and the crust has taken on a golden brown hue. Quickly remove from the oven. Using a small spatula, check the bottom. If the bottom is golden brown, but the top is still pale, place the pizza back in the oven for another 2-4 minutes (i usually have to leave mine in for the full 4 minutes. This will depend on your oven). Use your own intuition to discern when the pizza has reached your definition of doneness.

Remove the pizza from the oven and carefully and quickly run a table knife or small spatula along the edge between the pizza and the pan to ensure that the pizza doesn’t stick to the pan via the cheese hardening as it cools. Wait for about 2 minutes, then carefully lift and transfer the pizza from the skillet to a cooling rack (I like to place something under the cooling rack to catch any runaway toppings or leaks) to finish cooling (this will prevent a soggy bottom).

Serve the pizza while it’s still warm, but not screaming hot. Enjoy!

TO STORE: Any leftovers can be stored in an airtight container for up to one week. To return it to its crispy glory, heat it in a 350 degree Fahrenheit oven for about 10 minutes.

SOURCE: Adapted from Food52 via King Arthur Baking Co.

Elote at Home

It’s September, can you believe that!? Where oh where has this year gone, and more importantly, where has SUMMER gone? Living in quarantine has led to all the months post-February smooshing together into one giant month at this point. It feels like only yesterday that we were wearing our winter coats and trudging through the snow, and now, we’re taking the first steps to pack our summer attire away in favor of cardigans, chunky sweaters, and cozy scarves. Don’t get me wrong, fall is without a doubt my favorite season of them all, but I feel like I’ve only just gotten used to celebrating summer! Nonetheless, Labor Day is fast approaching, giving us all one last hurrah before it’s time to lean into the PSL (pumpkin spice latte) life for good.

Corn is one of my favorite things about summer. It was a true staple in my diet growing up in the Midwest where you could find it everywhere. Pop it to make popcorn on the stovetop, bake it in breads, eat it fresh on the cob with a healthy slathering-on of local butter; there’s no wrong way to enjoy it. But no other way to prepare and eat corn brings me more joy than elote, a traditional Mexican grilled corn. It's smokey, tangy, salty, and slightly spicy all rolled into one.

What I think makes elote so popular, besides an incredibly short and easy preparation process, is how few ingredients it takes to completely maximize the corn’s flavor. In just 30-ish minutes you can take a plain ear of corn and transform it into a magical side dish smothered in cayenne pepper and lime-infused mayonnaise, with a heavy sprinkling of salty, crumbly, cheese on top. I’m telling you, it’s a crowd-pleaser every single time.

It must be noted that traditionally, elote would be topped with cotija, a special Mexican cow’s milk cheese, but since it can be fairly hard to come by in Southern New England, I’ve substituted it with feta cheese.

Looking for the perfect side dish for your end-of-summer, socially-distanced, Labor Day bash? This quick, easy, and insanely delicious elote recipe has you covered!

Elote

WHAT YOU’LL NEED

• 4 ears of corn in the husk

• 1/4 cup mayonnaise

• Cayenne pepper to taste

• 1/2 teaspoon fresh lime juice, plus lime wedges for serving

• 1 cup grated feta cheese

DIRECTIONS

Preheat the grill so that it reaches at least 450-500 degrees Fahrenheit.

Fill a large bowl with cold water and soak the ears of corn for at least 10 minutes. When the grill is ready, drain the soaking ears of corn and grill on a rack closest to the coals, leaving at least 5 inches of space between each ear. Grill until the husks are charred, at least 10 minutes.

Remove the ears of corn from the grill, wait a moment or two for them to be cool enough to handle, then shuck each ear. Do not remove the leaves entirely as they can be used as a handle later on when they’re ready to be served. Fold the leaves all the way down, like you’re peeling a banana. Place the corn back on the rack and grill until kernels are browned in spots throughout. This should take about 10-15 minutes depending on how hot the grill is.

While the corn is grilling, whisk together the mayonnaise, cayenne pepper, and 1/2 teaspoon lime juice in a bowl until thoroughly combined. Place the grated feta cheese in a separate small bowl.

Once the corn is ready, take it off the grill and immediately brush a generous amount of the mayonnaise mixture on each, then sprinkle liberally with cheese.

Serve corn on the cob with the additional lime wedges while it’s still warm.

SOURCE: Adapted from the Epicurious Cookbook

Homemade Everything Bagel Seasoning

Ah, Everything Bagel Seasoning: the splendid combination of salt, crunch, and umami mixed into one. Perfect for sprinkling on homemade bagels, fried eggs, avocado toast, and even by the occasional spoonful directly into your mouth - the possibilities are truly endless, and that’s a beautiful thing.

Throughout the years I’ve seen countless brands getting into the Everything Bagel Seasoning game, from Trader Joe’s to McCormick. While it’s been a fan favorite flavoring mix for decades, Everything Bagel Seasoning has grown in popularity recently thanks in part to food world superstars like Molly Yeh and Gaby Dalkin, who frequently incorporate it into their recipes. Dalkin even partnered with Williams-Sonoma to come out with her own line of Everything Bagel Seasoning.

So with so many pre-made options on the market located practically everywhere, you might be wondering: why make your own?

My answer? As with countless other things in life, homemade is always the best. Not only will you get to control the proportions (fancy a little more minced garlic or want an enhanced crunchiness with extra sesame seeds?), you’ll also get the sense of accomplishment that only comes from creating something from nothing using your own hands - and with this being an incredibly low-stakes DIY endeavor, the payoff I’d say is pretty high!

So go ahead, grab your favorite spice jar and the ingredients and get to work creating a magical combination that will take your favorite dishes to the next level. You’ll be glad you did!

EVERYTHING BAGEL SEASONING

What You’ll Need:

• 1 tablespoon poppy seeds, plus more

• 1 tablespoon black sesame seeds, plus more

• 1 tablespoon white sesame seeds, plus more

• 1 tablespoon dried minced garlic, plus more

• 1 tablespoon dried minced onion, plus more

• 1 teaspoon coarse kosher salt, plus more

DIRECTIONS

In a small mixing bowl, combine the poppy seeds, black sesame seeds, white sesame seeds, minced garlic, minced onion, and coarse kosher salt. Mix well.

Transfer the combined mixture to your preferred spice storage container such as a spice jar or another small, airtight container.

Repeat the process until the storage jar has reached capacity.

To store: Store in a dry place. Mixture should last for several months.

*Use this as a guide and don’t be afraid to add or subtract based on your preferences. The beauty of adding “everything” is you get to decide just what “everything” means to you!

Vanilla Chai Chocolate Truffles

On this episode of "Sydney Makes Easy Things That Impress Her Friends," we're talkin' 'bout chocolate truffles. But not just any regular chocolate truffles, oh no, we're throwing vanilla chai into the mix. Essentially, they're chocolate balls, but doesn't the word "truffle" just make it sound much fancier? Ya, I agree.

The bond that a woman of color has with her hairdresser is one that is sacred, and must be fostered and nurtured. I do this by surprising mine with edible treats at least once a month. And since the hot cross buns that I made a few weeks back were given to family and church members, I decided that my beloved beautician should get something specifically made JUST for her. And like many, many women that I know, she looooooooooves  chocolate. So, I thought, what better treat than just straight-up homemade truffles?

During the holiday season my television basically stays on Food Network and Cooking Channel, and I watched a special episode of Giada at Home in which she made chocolate truffles for some "guests" (more likely the production crew, but ya know, TV magic and all that) who were stopping by for a holiday party. She stepped it up by brewing a bunch of bags chai  in heavy cream, then taking it off the heat and pouring it over chocolate to melt it. Then she stirred it all together until it turned into chocolate ganache, refrigerated it for a few hours until it set, then scooped out the mixture by the tablespoon, rolled it into a ball, coated it in cocoa powder, and then wrapped a little gold leaf around each for a classy touch. They were so cute and elegant, so I logged the recipe away for an occasion when I would really, really want to make them. But when it came time to make these truffles, wouldn't you know it, I didn't have any gold leaf on hand (I'm not workin' with a Food Network budget here), and instead of brewing with classic chai, I decided to switch it up with my favorite bundling of vanilla chai tea bags. Was it a success? Oh yeah. She loved them!

These truffles are perfect for anyone who has a semi-sweet tooth. They've got a bit of an edge to them, with just the hint of sweetness to balance everything out. Basically, you get this intensely rich, deep chocolatey flavor, mixed with the warmth of spices that you find in classic chai, and finished off with the subtle hint of vanilla. The vanilla may just be a gentle whisper, but it definitely won't let you ever forget that it's there.

Best of all, they can be made wayyyy in advance, which works perfectly for me because I can enjoy leftover truffles that didn't fit in the gifted container for weeks to come.

Vanilla Chai Chocolate Truffles: Good for friendship, good for random chocolate cravings.

VANILLA CHAI CHOCOLATE TRUFFLES 

What You'll Need:

• 1 1/2 cups heavy cream
• 7 bags vanilla chai tea (I like Bigelow)
• 1/4 teaspoon salt
• 9 oz dark chocolate, finely chopped
• 2/3 cup cocoa powder

DIRECTIONS

Before you begin, tie all of your tea bag strings together in a knot. This makes it much easier to fish them out when you've finished with them.

Pour the heavy cream into a small saucepan, then add your tea bags. Place the pan over medium-low heat, warming the cream slowly; stir occasionally. You'll know when your mixture is heated through when you see little bubbles start to form around the edges of the cream, about 5-7 minutes. Simmer for 3 minutes more, then remove from heat.

Remove the tea bags from the sauce pan. Place the finely chopped chocolate and salt in a medium bowl, then strain the cream mixture over it using a fine-mesh strainer. Let sit for 3 minutes so that the chocolate begins to melt on its own. Slowly whisk the melted chocolate into the cream starting in the center of the bowl, then slowly making your way outwards. Remember to do this slowly and carefully so that the chocolate doesn't seize up! Continue whisking until the mixture is smooth and completely blended. Place a piece of plastic wrap DIRECTLY on top of the ganache, and press down gently to make sure the surface is completely covered.  Let set in the  refrigerator for AT LEAST 3 hours, but the best is overnight. The mixture should be firm by that time, but still easy to work it.

Measure your coca powder, then place in a small, shallow bowl. With a tablespoon cookie scoop (or just a tablespoon measuring spoon), scoop even rounds of ganache into your palm, then very quickly but gently roll into a ball.  Next. roll the ball in the coca powder to coat; gently shake off any excess.. Repeat this process until you've run out of ganache. Place your truffles in an airtight container and refrigerate until you are ready to serve.

Make Ahead: The truffles can be made several weeks ahead of time, kept refrigerated in an airtight container. On the day of serving, roll each in the cocoa powder.

SOURCE: Very, very slightly adapted from Giada De Laurentis