Oven-Charred Tomato-Stuffed Peppers

I have to admit when I saw this recipe, it brought back childhood memories of ground beef stuffed green peppers…of which, I was not a fan. 🤷‍♀️

I realized, after reading, that this is a sophisticated version of that childhood memory…stuffed with layers of interesting ingredients. It reminded my husband and I of the Tian we had made previously. Long roasted vegetables take on new flavors and are so delicious.

These consisted of three main layers:

  • Bottom: Filling made of bread crumbs, anchovies, lemon…both zest and juice, herbs and seasoning including a pinch of cayenne
  • Middle: Scattered basil and slice of lemon
  • Top: Halved cherry tomatoes topped with a drizzle of olive oil and more herbs

The peppers are then baked for about an hour at 425 degrees.

I have a funny story to share. I have never cooked with anchovies and was actually looking forward to making something that called for them. I went to Trader Joe’s, making sure I bought the ones in olive oil as called for in the recipe. This is what I opened as I was making this dish…

What the heck??? No idea what I was thinking at the store 🤦‍♀️…hopefully the anchovies were right there and I saw olive oil and went with this one. Ugh.

So, I have still not made anything with anchovies, or sardines for that matter haha. I was in the middle of making these when I had opened the can up, started chopping up the “anchovies” and realized my mistake so I went ahead and made them without. The sardines went in the trash…and I had a good chuckle.

My husband absolutely loved these!…even without the anchovies 😂. I tried them too, and they were good but not my favorite vegetable…but that is ok! I think as Dorie told us, these would be so easy to make for a large group and I think would be a huge hit. They look really good and aren’t really all that much trouble to make. I’d say these were a keeper!

…and you are welcome for the good laugh 😂

Sour Cream-Everything Seed Knots

I have to admit, I think I made a mistake on these.

I read the intro on this recipe…Dorie tells us these cookies give the everything bagel a run for it’s money. I was like ha…instead of making the seed mix, I would just use the “Everything but the Bagel” seasoning from Trader Joe’s. Sounds brilliant right?

I was thinking these would be a breeze to make…the dough is half of the mixture we made for the Sugar Pufflets but instead of embedding sugar with every roll, fold, and turn…we use the seasoning making this a savory cookie rather than a sweet one.

I made these the same day as the sweet version so it was a fun comparison to try them in a side by side tasting.

Here is where I had a problem…they were very salty. It wasn’t bad that I used the seasoning, I would probably do it again but much, much less. They smelled great baking and tasted good but for me too salty. My husband loved them but not sure how 😂😂.

That is what I get for going with a shortcut haha. Bummer.

Caramel-Sugar Pufflets

These were fun to make.

A twist on a traditional puff pastry, these cookies use a yeasted sour cream puff dough. I am not sure if it is the teacher in me or what, but does anyone else get pleasure from the “rolling the dough twice as long as wide, folding like a letter, and then turning like a book”?!! 😂. I love working with the dough and seeing it come together so nicely and compact by the end of the multiple turns.

The dough is simple….yeast, water, flour, butter, egg, and full fat sour cream. It comes together in a food processor and then goes in the fridge for a two hour chill.

The magic happens in the rolls, folds, and turns…as the sugar is embedded underneath and on top each time so the multiple layers are filled with sugar….later allowing it to caramelize as the dough bakes and puffs.

The dough is rolled out one last time and then cut into strips….baked for about 14 minutes until they are puffed and golden.

These smelled delicious while they were baking…reminding me of brioche! I figured we would love these and I was correct…I mean what is not to love right?! I think a little cinnamon sprinkled in with the sugar would be a great addition for next time! These are a keeper. 😄

Green Goddess Sipper, Soup, or Shots

First decision when making this recipe would be…will it be a cold soup, on the rocks as a sipper, or in shot glasses as a quick refresher?

We went with the cold soup. I can’t say I was too excited about cold soup BUT, I wasnt excited about the Green as Spring soup we made, and besides the shrimp tacos, it is probably my most used recipe from this cookbook…so we were all keeping an open mind.

This recipe actually has two recipes in one. We first need to made the Demi-Goddess Dressing which consists of buttermilk, Greek yogurt, white balsamic vinegar, lemon juice, avocado, Persian cucumber, garlic, basil, and green scallions. This is chilled for a minimum of an hour. I remember eating Green Goddess dressing growing up and liking it so I was intrigued.

The second part of the recipe is the soup. The base is the Green Goddess dressing we just made along with more buttermilk, yogurt, basil, lemon juice, and cucumber…then also a zucchini. The whole thing is blended together and then chilled for a minimum of four hours. At that point you pour it in bowls for soup…over ice with a straw for a sipper…or if you want something in-between, pour it into a shot glass.

I am not sure what to say about this soup other than it was super tangy…too tangy. We tried a couple of bites but it just wasn’t something you could keep eating straight out of the bowl. My husband ended up dipping bread into it and thought that was better. We liked the flavor, but it was too intense and thought it might be better as a dip or topping on chicken maybe.

So, while I wouldnt say it was a success, or a keeper, it was fun and interesting to try. It certainly won’t take the place of the Green as Spring soup haha. I will be curious to see what the other bakers thought.