CarnalDish

Peach Cobbler Cheese Danish

Chef Resha — Mon, 06 Oct 2025 00:36:28 +0000

You will fall in love with these peach cobbler cheese danishes, because you’ve got a bakery at home! We have a luscious, moist brown butter dough cradling lightly sweetened cream cheese and spiced chunks of tender peaches with a sweet and buttery crumble to bring it all together. Hands down one of my favorite pastries, made easily from home. How to make peach cobbler peach cheese danish I know you’re looking at this list of ingredients and panicking. Yes, there are a lot of steps. But listen! A lot of what you’re seeing are REPEAT ingredients. And almost everything can be made 1 to 2 days ahead and they all come together very quickly. The only part of this recipe that takes the most time is the dough. I made every other component WHILE my dough was proofing for two hours, and they didn’t even take two hours to complete — just under one. Bottom line, you can make this recipe in sections. So, calm down. You’ll do just fine! Recipe breakdown — The dough combines a mix of butter (browned, if possible) and a bit of a neutral oil to give us the perfect concoction of moisture and flavor. Water continues to evaporate from butter, which can lead to dried out pastries. The tiny bit of oil keeps things luscious and perfectly moist — even after the pastries cool. Browning the butter isn’t necessary, but recommended for a more complex flavor. — The diastatic malt powder tenderizes the dough and improves the crumb in a way I truly cannot explain. You just have to try it. This ingredient is a bakers secret to boosting the texture and flavor of various doughs and give us a beautiful browning. While you can make this recipe without it, you’ll get an A+ experience with it. — Brushing the finished pastries with a simple syrup also helps keep them moist and soft. You don’t need a heavy dousing, just a light brush will do the trick. It soaks into the pastries immediately and gives them a gorgeous bakery-style shine. It’s an optional step, but another highly recommended one. — Berries, apples, or any other fruit you like can be used in place of the peaches. You could also use a prepared jam or jelly. Watch this video to see how they’re made How to make the peach filling This peach danish recipe can be customized to your liking as far as the type of fruit used. If you’re not into peaches, try apples or berries. You can use whatever you’d like. I glazed these for aesthetics but to be honest, they don’t need it. It would solely depend on how sweet your fruit mixture is. I find that the simple syrup soaked into the edges of each pastry provides just enough of a sweetening finish. But it’s up to you, boo! Glaze them up or leave the glaze out completely. How to make the crumble topping and cheese filling I’m using a pastry cutter to initially disperse the butter, but a fork works great. Then use your hands to quickly combine everything. Freeze until ready to use! For the cream cheese filling, just mix all of the ingredients together. If you forgot to let your cream cheese come to room temp, just microwave it (without the packaging) on 50% power in 30 second bursts, until softened. This recipe makes ten large danishes. You are free to scale down if you want smaller danishes, just weigh the dough and divide accordingly into grams so they bake evenly. Bake time will vary by a few minutes if you choose to scale down. I would not go larger than 100 grams per danish. Brown butter? I used brown butter make to this dough, but you don’t have to. The aroma and flavor is just a little something extra. You can just use 90 grams of regular butter, which is a little over 6 tablespoons. After browning one US stick (8 tablespoons) of butter, I got exactly 90 grams, so that’s what I went with. Best place to proof your danish dough To proof the dough, my preferred warm spot is my oven (turned off) with just the oven light on. That provides the perfect ambient heat (around 75-80 degrees) and my dough proofs exactly how it should. I recommend this method, highly. Or if your house is just super warm, they should be fine on your kitchen counter. How to make the dough Making the dough is super easy. You are essentially combining the warm (100 to 110 degree F) mixture, the eggs, and the dry ingredients. Knead in your mixer until it pulls away from the sides of the bowl, and this step takes about 20 minutes in a KitchenAid on speed 6. Keep in mind that while the dough should “pull away”, it may not “clear” the sides of the bowl. Pulling away means just that — it pulls away. Clearing means you won’t see any dough on the sides or bottom of the bowl at all. This is a tacky dough, so you will see bits of the dough along the sides and bottom, but it should still pull away as it spins near the 20 minute mark. It’s a very supple and fatty dough, so the refrigeration time is much needed in order to handle it easier later. These are out of this world delicious! How to store/reheat peach cobbler danishes I refrigerated the leftovers after wrapping them individually. They warm up just as good as the day they were baked and the crumble stays crunchy, too! You could freeze them individually if you want to prevent a wide back. The mixture of the butter, oil, and diastatic malt in the dough allows the danishes to stay soft and moist even when cold. Yes, I did enjoy one straight from the fridge, and it was a good ass bite. To reheat, just pop them in the microwave on 60% power for about 25 seconds. Can the dough be made ahead? YES! You can make the dough up to 24 hours in advance. After you’ve kneaded the dough in your stand mixer, transfer the dough to a lightly greased bowl and spray the top of the dough with a light layer of oil, then wrap the bowl very tightly with plastic wrap and refrigerate for up to 24 hours. The next day, remove the dough from the fridge, and smoothly portion into preferred-size balls. Place them on your prepared baking sheet and proof for 2 1/2 to 3 hours in a warm spot until doubled in size, then proceed with the recipe. Enjoy this modified dough recipe in my Hawaiian Sweet Cinnamon Rolls!

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Detroit-style Pizza

Chef Resha — Tue, 16 Sep 2025 14:50:53 +0000

Detroit-style pizza is the love of my life. Well, one of them. I grew up eating pan pizza from Pizza Hut way back in the day, drinking soda out of those dimpled plastic red cups. The thick crust with the lacy edge of cheese was one of the top motivators to get me to read books. Book It! If you know, you know. This Detroit-style pizza recipe is the superior square version of the iconic round pan pizza, and is an absolute keeper. In this post, you’ll learn: What is Detroit-style pizza? How to make Detroit-style pizza WTF is diastatic malt powder? Watch me make this pizza! The best pan to use Substitutes for brick cheese Tea on the no-cook sauce What is Detroit-style pizza? Detroit pizza is a rectangular pie with a thick, sturdy fried bottom crust with a lacy cheese edge, just like pan pizza. Although the dough is thicker than a New York or even Chicago Thin-Crust style, it’s not dense. The crust is slightly chewy, and substantial if you like tons of heavier toppings. The dough has a very nostalgic, slightly boozy aroma from the yeast. The crust and thickness is very similar to focaccia. The only difference between pan pizza (like old school Pizza Hut) and Detroit-style pizza is that Detroit-style has corners and the sauce is on top of the cheese (like Chicago-style), whereas pan pizza is round and the sauce is under the cheese. They’re both thicker than a Snicker, crispy, and just goddamn delicious. How to make Detroit-style pizza This is an incredibly easy and fast Detroit pizza recipe. You can achieve Motor City perfection in just about or a little over three hours, depending on how fast you move and how warm your environment is. This Detroit pizza recipe uses all-purpose flour, but bread flour can be used instead. You may need to adjust the water content by a few tablespoons if using bread flour. This is a sticky dough with high-hydration. Be sure to flour your work surface as well as your hands when kneading it into a ball and transferring it to the greased baking dish. Diastatic malt powder is an incredible secret ingredient that enhances the texture and color of many different doughs — especially pizza dough. In this recipe, it further tenderizes the dough so we get a sturdy yet fluffy crumb with the perfect chew. It improves the crust, flavor, and crumb of so many different types of doughs. I highly recommend it! During the 2-hour proofing stage is when you can prep the other ingredients (shred cheese, prep toppings) and make your sauce. The sauce can also be made a day ahead, saving you even more time. When topping, prioritize the lacy cheese crust (frico) before you add everything else. Line the cheese along the edges, then proceed to cover the surface of the dough with the remaining cheese. Add the toppings you wish, along with the sauce. Traditionally, the sauce is arranged in stripe-like lines, but baby, do you! To get that signature crispy crust, olive oil is the most used and suggested. It’s flavorful and rich. Avocado oil is fantastic as well, and has an even higher smoke point than olive oil. You could blend the two oils for the best of both worlds. Watch me make a Detroit-style pizza What’s the best pan for Detroit-style pizza? A Detroit pizza just ain’t a Detroit pizza without the proper baking pan. Because the crust and the frico edge is so signature, it’s important you invest in the proper baking pan. Other suggestions: Avoid glass. Glass doesn’t conduct heat like the vessels aforementioned, and you will NOT get the crust needed or the frico around the edges like authentic Detroit-style pizza. Cheese options for Detroit pizza In Michigan they use brick cheese. Brick cheese is a high-fat semi-soft cheese that originated in America, but is extremely hard to find outside of Michigan – if you can find it at all. The younger version is considered mild, buttery, and slightly sweet. The mature version is considered pungent, strong, and tangy. Apparently, it melts beautifully, which makes it perfect for pizza and grilled cheese sandwiches. Whole-milk low-moisture mozzarella is a fantastic substitute, period. You can find it everywhere. I would highly recommend that you stay far away from PART SKIM mozzarella. It’s drier and more “plasticky” as it melts. It’s gross, in my opinion. So please make sure you buy WHOLE-MILK mozzarella. Another great substitute cheese for Detroit-style pizza is monterey-jack. Personally, I would blend it with the whole milk mozzarella. I’ve also made this pie a “Hawaiian Detroit Pizza” and used a combination of whole-milk mozzarella and oaxaca cheese. It was divine! Create any blend you want, just make sure you shredded it! The sauce is slightly sweeter Detroit-style pizza sauce is lined directly on top of the cheese (like racing stripes), and is a little sweeter than a traditional pizza sauce. Just about every other pizza sauce recipe is literally just hand-crushed tomatoes and a little salt. But with this sauce, there is a purposeful addition of sugar added to the sauce that works great to balance the savoriness of the other toppings. Crushed tomatoes make this sauce easy to whip up even a day ahead. I don’t usually use crushed tomatoes because I don’t want to open a 28-ounce can just for about 1 to 2 cups of sauce. If you can find a 14-ounce can of crushed tomatoes, use that! I also find that a 14-ounce can of diced tomatoes works well because it can be pulsed in a food processor to mimic crushed tomatoes. For this Detroit pizza recipe, we’re not cooking the sauce ahead of time. Because it’s laying on top of the pizza and not under the cheese, the intense heat from the oven will blast it and cook it very quickly. In a pinch you can always use your favorite jarred pizza sauce, nobody will judge you. The topping options are endless Listen, this is a thick mama so pile it on! This crust is built Ford-tough, so if you’re shy about toppings, stick to a daintier crust lol. But if you just wanna do a cheese pie, I’m not mad. It will be divine. Get creative! But whatever you do, trust me when I say that a few dollops of Toom Garlic Dip will send your pizza to the frickin moon.

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Hawaiian Slider Buns

Chef Resha — Sun, 14 Sep 2025 18:47:39 +0000

You can make the best Hawaiian Sweet Slider Buns right at home, I promise. Soft, squishy, buttery and pillowy dough scented with food grade lemon and orange essential oil to encapsulate your spicy chicken sandwiches, or burgers, or you could just eat them with butter! They’re so versatile and the best part, they freeze very well! I always have a slab ready to go in my freezer. In this post, you’ll learn: How to make Hawaiian buns for sliders and burgers How to store the buns How to reheat them This particular recipe is scaled to be a little larger than what you buy at the store, but smaller than an actual hamburger bun. It’s a happy medium. Because you are your own individual, you can scale the size of these buns however you want. I’ve made regular sized hamburger buns with this same exact dough, and small dinner rolls. The only thing that matters in the end is the baking time. These rolls/buns are extremely soft, buttery, and feathery. Literally melt in your mouth delicious! They’re sweetened just enough, so keep in mind when toasting that they can burn faster than most buns due to the higher sugar content. How to make Hawaiian Slider Buns The execution simple… Boom. All done. How to store them Because I have 12-buns, I was able to split them down the middle into two sets of six, and slide each slab of 6 into a large freezer bag. If planning to consume within a couple of days, you can just leave them in the freezer bag at room temperature. If planning to freeze, wrap them in plastic wrap securely then place into the freezer bag. They’ll stay fresh in the freezer for up to 4 months. To reheat from frozen If frozen, thaw in the fridge for a couple of hours or on your countertop, then warm in a low oven or air fryer until softened to your liking. From there, you can split and toast them if you prefer. Other uses for this dough Turn them into cinnamon rolls! Turn them into little spicy fried chicken sandwiches

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Salmon and Esquites Tostada with Chipotle Crema

Chef Resha — Sat, 06 Sep 2025 14:45:47 +0000

For my tostada lovers. For the salmon lovers…enjoy these salmon and esquites tostadas drizzled with a spicy chipotle crema. A crispy corn tortilla lays down it’s delicious life to hold up tender well-spiced nuggets of salmon and mashed avocado, then piled high with esquites. If you love elotes (aka Mexican corn), this is that — just off the cob. What if I don’t like salmon? This recipe is very adaptable. If you don’t like salmon, you can use shrimp, a crabcake, or any type of fish you prefer. Hell, if the economy hasn’t whooped your ass yet, try some juicy lobster (OMG, that would be fire). Not into seafood? Try chicken, or beef, or pork. If meat isn’t your thing, try some seasoned jackfruit, meaty mushrooms, or tofu. Bottom line: you cannot go wrong with a protein + Mexican corn + smashed avocado + a crispy corn tortilla. Like, please be foreal. This is an easy and delicious meal that hits the spot every time. How to make Salmon and Esquites Tostadas Once prepped, this meal happens pretty quickly. After prep, the sauce comes together in about 5 minutes. Give yourself about 20 minutes for the esquites. If you’re toasting the corn over your open flame, it’ll only take a couple minutes total to char all sides. If you don’t have an open flame, you can char it in a grill pan. You could also steam or boil the corn in a little water for about 10 minutes until it’s cooked through. Add another 10 minutes to turn it into esquites (prep included). I crisped my corn tortillas under the broiler. I burnt the first batch because I “forgot” about them (smh), but that second batch took about 4 to 5 minutes. I brushed each side with a very thin layer of avocado oil and had them laid up about 8 or 9 inches below the heating element. Didn’t need to flip them, they got crispy on both sides. Everyone’s broiler is different, so if you use this method, please keep an eye on it. It can burn fast. Smashing the avocado with a fork and adding lime and Tajin to it (and sea salt) took a good 3 minutes, start to finish. Because of the size the salmon was cut into, mine literally cooked in 5 minutes. However, everyones air fryer is different. It’s very important to cut your salmon chunks into even pieces so they all cook at the same rate. Uneven pieces will results in some undercooked and some overcooked. Give this recipe a try, switch it up and make it all yours. It’s delicious, easy and fun to eat. Enjoy! Try these other salmon recipes: Garlic & Ginger Soy Glazed Salmon Bowl Crunchy Shrimp & Salmon Tacos

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Tuna Niçoise Sandwich | Pan Bagnat

Chef Resha — Mon, 01 Sep 2025 14:14:40 +0000

If “doing the most for a sandwich” was a religion, I’d be the archbishop. Join my sammich church by allowing me to show you how to make this incredible tuna niçoise aka pan bagnat on focaccia. It’s a fatty, briny, acidic dream of a meal glued together with crispy kettle chips for extra crunch. Nothing makes me happier than taking my sweet ass time making every component for any given sammich, because I know it’s gonna be fire. Every. Damn. Time. What the heck is a Pan Bagnat?? The pan bagnat (pronounced “pahn bahn-yah”) is basically a salad niçoise turned into a sandwich. The bread used is usually something rustic and crusty (like a baguette), which is honestly perfect because there’s plenty of oil in this sandwich to soak into the bread and revive it. My focaccia recipe has a crusty bottom, and a quick zap in the air fryer will crisp it all around. I happen to love the squishiness of it, which helps me enjoy the textures of the other components. Bottom line, use whatever sturdy bread you prefer, even if it’s store-bought! This sandwich is typically pressed. Meaning once it’s built, it’s wrapped tightly in plastic-wrap and held under some kind of weight to keep it compressed and tight for 1-2 hours. This also makes it one of the most perfect sandwiches for picnics or on the go. A standard salad niçoise usually contains French green beans (hericot verts), potatoes, tomatoes, eggs, oil packed tuna (salmon is often used, too), olives, lots of olive oil, fresh herbs, lemon, and capers. Modern additions often include avocado, cucumbers, radishes, and honestly whatever you love to eat. You can use tuna, salmon, or any other protein that you prefer. Ingredients needed to make this Pan Bagnat This sandwich takes most of those components and intelligently bring them together for the perfect all-in-one bite. The tuna: I’m using oil-packed tuna. Please use whatever tuna you have access to. I like to drain about 70% of the juice/oil from the can and replace it with a fresher dose of oil. Mayo is not typical for a pan bagnat. However, I’m grown and I know ingredients. This is NOT a mayo-heavy tuna mixture at all, but there is a very tiny ratio of it in there juuuust to hold the tuna together a little better and mellow the flavor a bit. You can completely skip it. The eggs: I love love love a jammy egg on my salad niçoise. It provides a really nice creaminess. These eggs are placed in cold water, covered, and brought to a boil. Once they begin to boil, the heat is turned off and they are held in the hot water to steam for exactly 6 minutes. If you want your yolks to be firmer, keep them in there up to 4 minutes longer. The green bean component: I blanched chopped french green beans in salted water for exactly 3 minutes, then dunked them in super cold water to stop them from cooking any further. They get drained, patted dry, and tossed with thinly bias-sliced celery, and shaved red onion. All of that gets tossed in a very simple vinaigrette that provides acidity and a little sweetness. The celery and red onion are soaked in super cold water for about 10 minutes to mellow and crisp them up (then drained and patted dry) before everything gets combined. The olive situation: Niçoise olives are typically used for the salad, but I honestly don’t think it’s that serious. My favorite “beginner” olive to suggest for people who think they may not like them is the kalamata olive. It’s delicious! I’m using a mix of green Spanish olives and kalamatas, but you can use whatever olive (or blend) you like. Adding a touch of calabrian chilis bring some much-needed heat to this entire sandwich. The potatoes: you’ll normally find boiled or roasted potatoes in a salad niçoise. I’m not putting that on my sammich. We’re using sturdy kettle chips! They give us potato, crunch, and texture. The best layering method For the record you can build YOUR sandwich ANY way you want, but here’s my humble suggestion. Bottom slice of bread: olive tapenade paste > green bean salad > tuna > kettle chips. Top slice of bread: olive tapenade paste > jammy eggs > seasoned tomato slices > fresh basil > arugula. However you decide to make this sandwich, you just have to make it! Enjoy 🙂 Homemade 3-hour Focaccia

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Homemade 3-hour Focaccia

Chef Resha — Sun, 31 Aug 2025 15:23:08 +0000

If you thought it would take days to make soft, squishy delicious focaccia, you were wrong. Let me show you how to make this incredibly easy focaccia that takes about 3 hours start to finish. You get a big slab of soft squishy big-holed bread with a perfectly fried bottom and tender crumb perfect for sandwiches, dipping, or whatever your carby-heart desires. This same day focaccia recipe will be a keeper and a go-to! How to make 3-hour focaccia I cannot stress how easy this bread is to make. When you make it for the very first time, you’ll likely take your time to make sure everything comes out just right. But after that, you’ll realize how fast and easy it is, and the next time you make it, you’ll breeze through it. You don’t need a stand-mixer for this recipe. You don’t need to let the dough ferment overnight. Everything takes place in a large bowl, including the kneading. We let the dough rest and proof in a turned-off oven with just the light on. That little oven light creates the perfect proofing spot for just about any dough. I use it religiously because I don’t keep my house warm lol. It’s about 69-72 degrees F in my house at all tmes, period. I’ve tried no-knead recipes for focaccia and I just can’t stand the crumb. It’s not as soft and squishy and I want it, but that’s completely subjective. The Best Flour for Same-day Focaccia I use King Arthur Bread Flour. It contains 12.7% protein, and because it’s so widely-available, you should have no problem finding it. Any brand with the same protein content will work. If you have a bread flour with more protein, you’ll need to increase the amount of water used. For example, I also have a 14% high-gluten flour on hand, and with this recipe it will take anywhere from 485 to 515 grams of water to get the dough just right. If you use all-purpose or anything with less than 12.7% protein, you’ll need to decrease the amount of water. I would start with 355 grams and go from there. Technically, you can use all-purpose flour for this. You’ll need significantly less water, but the end result (to me) isn’t as great. It’s good, but not great. AP flour will give you “C-student” focaccia, whereas bread flour will give you “straight A student”. Equipment needed to make 3-hour focaccia The type of baking dish you use does matter. You’ll want to use something that conducts heat as evenly as possible. Preferably something with a slick, almost nonstick surface so the dough doesn’t stick as it bakes. Cast-iron, or a coated-aluminum dish work great. I’ve used a metal cake pan before, but there was some sticking. If you can, avoid glass. You’ll risk it sticking like hell. If your dish is known sticking, layer it with parchment paper before greasing. You may or may not get the ultimate fried bottom crust, but it will still be delicious. You have to work with what you have. A standard 9×13 high-sided (3-inches) baking dish work’s great for this amount of dough. Include parchment paper if your baking sheet is prone to sticking. I use a 10×14″ Lloyd pizza pan, but this 9×13 cake pan from USA Pans is also a dream to use. You can use any pan you have, as long as it’s properly prepared. This is a thicker focaccia, so you’ll need something with higher sides. If you want a flatter focaccia, you can absolutely use a rimmed half-sheet pan and just let the dough proof in a free-form kinda way. It won’t reach the full bottom of the pan, but if flatter is what you want, then that’s fine. If this is your first time, it may take about 20 minutes of prep-time. The more you do this, the faster you’ll become. The total rest time for the dough is 2 hours and 5 minutes. The bake time is about 20 minutes. That is how this can be categorized as a 3-hour focaccia. Kitchen scale for accuracy. I use a standard kitchen scale, plus a jewelry-scale for even further accuracy when measuring delicate ingredients such as yeast. Dough whisk or regular whisk to combine dry ingredients. The dough whisk is one of those tools that once you use, you can’t go back. But you do not absolutely need one to get this bread made. Rubber spatula, to help scrape down the sides of the bowl. This dough rises big time, and it’s wet, jiggly, and sticky. A rubber spatula is the best way to keep it all contained when it’s time to fold and flip. Large bowl at least 3 1/2 quarts. This is the minimum bowl size needed for this recipe. If you have anything larger, that’s also great. Flexible spatula to help remove the focaccia from the baking dish. Wire rack for cooling. The bottom of the focaccia “fries” as it bakes, and we need proper aeration as it cools so that the bottom doesn’t get soggy. How to store 3-hour focaccia I’d be shocked if this bread lasted more than 2 days in your household. Even if you live alone lol. To store it, just portion it and place it into a large freezer bag or airtight container. Make sure absolutely no air can get to it and dry it out. It’s a very moist bread, so it will last about 2-3 days at room temperature. You can also store it (securely wrapped) in the fridge for up to 5 days. For longer store, portion it however you like, then wrap it firmly in plastic wrap. Tuck each wrapped piece into a freezer bag. It will stay fresh and frozen for up to 2 months. I make this bread a LOT, and you’ll see different variations of it in my freezer already portioned for a quick fix.

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Creamy Chicken Marsala Pasta

Chef Resha — Wed, 27 Aug 2025 17:00:57 +0000

This creamy chicken marsala pasta is a perfect weeknight meal that comes together in about an hour – prep included! To the bite pasta draped in a creamy marsala sauce flavored with baby bella mushrooms, onions, garlic and held down with juicy bits of ground chicken. Ground chicken has always been one of my favorite ingredients to use for those super fast “shortcut” versions of some of our favorite classic chicken dishes. I wanted this recipe to use ingredients most of you already have on hand so that it’s a bit easier for you to pull off. Let’s proceed… How to make creamy chicken marsala pasta Try your best to look for ground chicken that has at least 8% fat. You’ll know it’s fattier because it’ll be a pinkier-pink, versus a more pale pink. However, you can grab the leaner ground if that’s what you prefer or if that’s all you can find. While there’s plenty of fat in this dish to possibly mask a far more lean ground chicken, I still prefer the tenderness of the fattier ground chicken. You can use any mushroom you want My inexpensive flavorful go-to is always a brown mushroom. Baby bellas (criminis) or even large diced portobellos are stellar here. You could use a blend of wild mushrooms, it really doesn’t matter because it will all be delicious. The best pasta to use I find this dish works best with any tubular shape of pasta where the sauce can seep into the holes and make each bite extra special. Shapes with grooves and crevices also work. A flatter pasta shape is fine in a pinch, but for the ultimate mouthfeel, go for something tubular. I’m using a mezzi rigatoni (short cut rigatoni), but cavatappi, penne, large macaroni, medium-sized shells, gemelli, etc. will get the job done. Texture and balance matters This is a semi-rich sauce. The chicken brings savoriness, but we also need some components to balance out the flavors. A last minute hit of lemon at the end really gives it a much-needed dose of freshness, and the balsamic glaze offers a sweet acidity that really amplifies the marsala. For texture, the breadcrumb gremolata sends it to the moon. Those crunchy toasted breadcrumbs seasoned with red pepper flakes, fresh parsley, garlic, and lemon zest will make you wanna kiss the chef. It’s such an amazing contrast to the creamy pasta. I wouldn’t skip it. Storage and reheating If you have leftover gremolata, store it in the refrigerator. Why? Because there’s garlic and fresh parsley in there, so you wanna keep it fresh. It can be revived and re-toasted quickly in a dry skillet on the stove for just a minute or two (or until you hear a soft sizzle). To store the balsamic drizzle, simply pour it into a very small air-tight container. It’s delicious on many things. Store leftover pasta in an airtight container. To reheat, add a tiny splash of water to revive the sauce, then zap in the microwave on 50% power, stirring every 45 seconds until heated through. Creamy Beef Short Rib Marsala Crispy Roasted Chicken with Creamy Marsala Sauce Creamy Roasted Mushroom Pasta

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Hawaiian Sweet Cinnamon Rolls

Chef Resha — Sun, 24 Aug 2025 14:17:59 +0000

You and I love King’s Hawaiian bread, so why not take that pillowy soft sweet dough and turn them into Hawaiian Sweet Cinnamon Rolls! The dough is perfumed with food-grade sweet orange and lemon essential oils to give us that signature scent, and we are able to achieve that deep, gorgeous browning due to the brown sugar and diastatic malt powder in the dough. This recipe is a keeper and a game-changer. How to make Hawaiian Sweet Cinnamon Rolls Before we begin, I have to STRESS that you NEED A KITCHEN SCALE! I’m not about to argue with yall. If you use “cups”, which I try to provide for those on the ancient late bus, I cannot guarantee your results. I just can’t. Using cups will ALWAYS vary and be inconsistent. Conversion charts also vary depending on the user, and aren’t always universal for every recipe. When using the ‘spoon in and level’ method, my 1-cup measuring cup got me 126 grams of bread flour per cup. When using the scoop and level method, I get 145 grams per cup. Insert headache! Toss the measuring cups and grab your scale. I don’t play about accuracy, which is why I also use a jewelry scale (better known as a weed scale), because it’s even more sensitive and weighs delicate ingredients such as yeast more accurately. The bread flour I’m using is from King Arthur, which is available everywhere. Their bread flour contains 12.7% protein. You can use any bread flour that contains that same amount of protein. Brands vary, so please pay attention. You’ll have to adjust the flour amounts accordingly if your bread flour protein percentage is higher or lower. If all you have is all-purpose and you absolutely cannot get a hold of bread flour, you will need to work the dough even longer to develop more gluten. That could be hell for your mixer, though. The process in a nutshell Make the warm milk mixture Add the flour mixture Knead the dough Proof the dough Roll out and add the filling Proof once more Bake and glaze Tired of dry ass cinnamon rolls? Me too, bih. So, stick with me. We all know cinnamon rolls are divine when they’re freshly baked. The issue develops as they age. Even a full 24 hours later, you’ll start to notice the dough is drying out, they’re crusty, and now we HAVE to reheat them just to get a smidge of the freshness we had 24 hours prior. If they’re 48 hours old, it’s even worse. The butter is to blame, and there’s a LOT of butter in any given cinnamon roll recipe. Butter, while delicious, poses a problem for most baked goods. The flavor is A-1, but the performance is giving C-student. Butter contains quite a bit of water, and when that water is baked it evaporates. So as time passes, our baked goods just get drier and stale out quickly. We want to keep the flavor of butter, but also the moisture that we lose over time. The solution? Add oil. Reduce the butter just a little bit, and replace that reduction with a neutral oil. I’m using avocado oil for this recipe, but you can use vegetable oil, canola, or any flavorless oil that you have on hand. The oil is going to help keep these rolls soft and supple even at room temperature, while the butter flavor stays strong. The end result? Gooey, buttery soft cinnamon rolls even at room temperature a full day later. That was my ultimate GOAL for this recipe. I have quite a few cinnamon roll recipes on my blog, and they’re all delicious, but they needed a textural improvement. This fat fix is the key. Along with diastatic malt powder. WTF is diastatic malt powder? Diastatic malt powder is literally life-changing when it comes to yeasted doughs. If you’ve ever wanted to replicate the texture of baked goods from a bakery, I promise it’s an ingredient you 1000% need in your pantry. Basically, diastatic malt powder breaks down starches into sugar, which helps with rise, crust, and crumb texture in doughs. You end up with a far more tender product with it than without it. It is a baker’s secret weapon! Where to buy? You can find diastatic malt powder at some grocery stores, even Walmart. It’s for sure easily available online. I grabbed it from Amazon and received it the very next day. Please don’t be intimidated by ingredients you’ve never heard. I promise it’s okay! These things will make you a better cook, so they’re always worth exploring. Heavy cream poured on the dough? Completely unnecessary for this recipe. While heavy cream is definitely a delicious fat that soaks up beautifully in cinnamon rolls, we don’t need to drench these in cream at all because we’re adding heavy cream to the filling. This way, the cream soaks into each layer, helping give us that cinnamon-sugary goo that we all love and hope to achieve. Also, the dough itself is already extremely pillowy and feathery, we don’t need to drown them in cream. To glaze or not to glaze This is up to you. As someone who doesn’t like cloyingly sweet desserts the older I get, I actually prefer these without a thick glaze. For me, it’s either no glaze at all, or just the smallest drizzle. But I know you guys love your glaze, so these are beautifully glazed up just for the pictures lol. I’m going to provide you with a standard glaze recipe, but I highly recommend you use the most restrained amount (like, a tablespoon per roll) for your batch, because you just may find them to be sweet enough without it. You can always add more later if you prefer. Everyone’s sugar tolerance is different, so you may want to pile it on. The recipe amounts for “piling it on” is listed below. For those of you who don’t like things too sweet, make the glaze but use very little of it, try it, then proceed. How to store Hawaiian Sweet Cinnamon Rolls Either cover the dish you baked them in really well with plastic wrap, ensuring no air can get in, or transfer the cooled cinnamon rolls to an airtight container with a sheet of plastic wrap under the lid to keep even more air out. Baked rolls can also be individually wrapped in several layers of plastic wrap and frozen for a sweet treat later. How to reheat Hawaiian Sweet cinnamon rolls Place each roll on a microwave-safe plate, then zap at 60% power for 15-20 seconds or until warmed through to your personal liking. Can these be made ahead? The dough can be made a day ahead. After you’ve kneaded it, brush the dough with a VERY thin layer of oil to prevent it from drying out. Cover the bowl tightly with plastic wrap for up to 24 hours in the refrigerator for a cold proof. It should double in size during this time. To proceed, bring the cold dough to room temperature for about one to two hours. The dough is easier to work with once it’s room temperature. From there you can roll it out, add the filling, roll it back up and portion it. Proof one final hour before baking. The reason I don’t recommend refrigeration AFTER you’ve portioned the filled rolls is because the sugars will eventually melt, especially with the addition of the cream, and you might have a big mess. You can always experiment and let me know if it actually works for you, though. With all of that said, watch the video and please enjoy the recipe! Other cinnamon roll recipes you’ll enjoy! Brown Butter Cinnamon Rolls Apple Pecan Cinnamon Rolls Blueberry Cinnamon Rolls

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How To Make Cultured Butter (Video and Recipe)

Chef Resha — Fri, 15 Aug 2025 00:09:02 +0000

It’s time for you to learn how to make cultured butter and cultured buttermilk in your own home. Cultured butter is not only deliciously rich and tangy, but it’s incredibly easy to make. All you need is a little time. Cultured butter is super expensive at the store, which is why making it at home will always be worth it. The best part about making cultured butter is the thick, rich and creamy cultured buttermilk you have leftover. Yes, the same kind of buttermilk you buy at the store. Plain heavy cream will give you sweet buttermilk, which thinner and less opaque, while still great for many uses. But if you want that rich, thick, good stuff? You gotta culture it! What is cultured butter? Cultured butter is fermented with live bacteria cultures which give it a slightly sour/tangy flavor. This tanginess actually compliments the fattiness of the butter — it’s all about balance. Because of the fermentation process, it’s also considered to be healthier for your gut, and easier to digest. Basically, it has probiotic benefits. Cultured butter also has a higher fat content than regular butter. Let’s just be real — butter, whether cultured or not, is delicious! But if we can make it a little better for us, why not? How long do I ferment the cream? After trial, and not much error, I’ve found that 3 days is better than 2. I tested this recipe at 2 days, and while it gave me amazing cultured butter, I wasn’t 100% pleased with the thickness of the buttermilk. It was FAR more opaque than using plain cream, but it gave me the consistency of just regular whole milk. Please believe it still got used because it’s still liquid gold! But I really wanted a thicker cultured buttermilk with body, like the kind I buy from the store. After 3 days you will see that the cream has gone from a fluid liquid to a stiff, thick creme fraiche. Yes, at this point, you’ve basically made creme fraiche. Now, if you want to keep it as creme fraiche, just stick it in the fridge in an appropriate container. But if you want to turn this into butter and buttermilk, you’ve gotta whip it up! I have not tried timing this recipe past 3 full days, but I know some people have gone a bit longer with their own recipes. Personally, 3 days is absolutely fine and the perfect sweet spot. How to make cultured butter and buttermilk If you can make regular butter (heavy cream only), you can make cultured butter. It’s EASY! Simply add an already-cultured dairy product to heavy cream, and let it ferment at room temperature (68-75 degrees F) over the course of 3 days. Which cultured products to use? Store-bought cultured buttermilk Cultured sour cream Cultured yogurt (unflavored/unsweetened) Cultured creme fraiche Kefir You’ll want to ferment the heavy cream and choice of cultured product in a glass container, with a breathable cloth covering the opening. I use basic cheesecloth secured with an elastic band. Pick a cloth that’s CLEAN that doesn’t have any odors, because those odors will end up in your final product and you don’t want that. How to wash cultured butter Once you have made the cultured butter, it’s very important that you wash it well under ice cold water until the water runs clear. Removing the excess buttermilk is going to prolong its shelf life. However, if it’s something you plan to use right away (and use all of it) you don’t have to be so vigorous in washing it. If you plan to keep this for longer than 2 days, and you don’t wash the buttermilk out of the butter, it will go rancid very quickly and all of your hard work will be wasted. How to season cultured butter You could leave the butter unseasoned, if you prefer. But it will seriously benefit with a good dose of sea salt to help bring out its naturally tangy flavor — which is delicious! After washing the butter, you just add a desired amount of salt and work it in as well as you can. My advice is to start with about 1/4 teaspoon of fine sea salt, and taste as you go. The beauty of making your own butter is you can control how much or how little salt you want to add. You could also add other things such as garlic puree, herbs, citrus zest, etc. Once you nail regular cultured butter, try making different batches that are flavored with other aromatics. Be creative! How to store cultured butter Cultured butter is best stored in the refrigerator inside of an airtight container for up to a month, and will last several months in the freezer if stored properly. You could also wrap it very well in multiple layers of wax or parchment paper, ensuring it’s not exposed to refrigerator air, because it will soak up refrigerator flavors/odors. I make this butter often, and have several logs of it in my freezer, wrapped in wax paper, parchment paper, and sealed in plastic wrap. How to use cultured butter I personally find cultured butter better for eating as a featured ingredient, such as spread on pancakes, toast, biscuits, etc. You could absolutely use it for baking/cooking as you would regular butter. However, the taste of it is so prominent that I just prefer eating it where I can literally taste it. The flavor may be less noticeable in a baked good, but again, that doesn’t mean you cannot use it for that. At the end of the day, it’s still butter, so use it however you’d like! It’s really good for cooking, too. Sear your meats in it, baste them really well — there’s so many uses. It’s not just for baking. What to do with the leftover cultured buttermilk Baby, what can’t you do?? The bonus to making cultured butter is having that lusciously thick and super tangy buttermilk leftover for all of your buttermilk needs. You simply store in the fridge in a glass jar with a tight fitting lid (I keep mason jars on deck for this), and use it up in your recipes the way you’d use buttermilk from the store. This cultured buttermilk is far more exceptional than the buttermilk you get from just churning sweet cream. Use it for biscuits, pancakes, cakes, cookies, frostings, ranch dressing, sauces, marinades, etc. How long does cultured buttermilk last? Buttermilk takes a while to “go bad”. It just gets thicker and more fermented over time because of the live cultures. But you’ll know when your buttermilk is bad when it literally stinks in a very bad way. Buttermilk will always smell sour, but it should be a fresh-sour. Your nose will know when the sour smells putrid, god-awful, and just “off”. And visibly, if you see mold on it that’s a clear indication that it’s a goner. At that point, toss it. But you’ve got time, maybe a month. You could also freeze your buttermilk. Divide it into either small freezer bags, in whatever quantity you want, and keep it there until you need to use it. Thaw it overnight in the fridge and go from there. Blueberry & Lemon Buttermilk Pancakes

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Green Curry Coconut Chicken Thighs

Chef Resha — Thu, 07 Aug 2025 21:30:58 +0000

These deliciously crispy green curry coconut chicken thighs are the perfect weeknight meal with very minimal effort. I cannot stress the importance of keeping several different curry pastes in your arsenal. Curry pastes in general do the heavy lifting for you as far as seasoning goes. The great thing about this dish, as well as any curry dish, is that you can use whatever you have on hand. All you need are a few basic additions in stock, and you can create a delicious, easy curry any time of the week. For this recipe, we’re using green curry paste. The prominent flavors in green curry paste are chili pepper, garlic, ginger, shallot, lemongrass, sweet basil, salt, kaffir lime, sugar, spices, and galangal. Galangal is very similar to ginger, but way more potent in flavor. It’s like ginger’s big brolic sister that’ll kick your ass if you look at her the wrong way. It’s extremely difficult to find in the states, although the dried powder form is easy to find on Amazon. I’m allowing this extremely flavorful paste to do most of the work for me. I’m going to sear my chicken thighs separately, then saute my other ingredients before adding the paste and letting the oven finish the dish for me. Boom. It’s that easy. I did not use the entire can of paste, but if you want to clear your sinuses, by all means use the entire can. This dish will be great as meal-prep. If you want to reheat it, I would place the chicken in the air-fryer for about 12-15 minutes, and microwave the sauce for about 2 to 3 minutes or until it’s piping hot. You can serve this with rice, cauliflower rice, naan or pita, or nothing at all. Vegetables and Aromatics That Can Be Used This green coconut curry sauce is completely customizable. Here’s a list of items you can use, and it’ll be fabulous. Spinach Kale Swiss/Rainbow chard Broccoli Green beans Collard, turnip, or mustard greens Sweet potatoes Gold, red, or russet potatoes (even the baby variety) Onions (red, yellow, white, or sweet) Shallots Scallions Garlic paste, instead of whole cloves Ginger paste, instead of whole/fresh Fresh sweet or Thai basil Lemon or lime Lemongrass What to serve with Green Coconut Curry Chicken Thighs Fluffy cauliflower rice White rice Brown rice Quinoa Couscous Potatoes (smashed, mashed, or roasted) Naan or pita bread Lavash Noodles Pasta Give this recipe a try and make it completely yours. Enjoy! Garlic Ginger and Soy Braised Chicken Thighs

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