[{"totalItems":"7,477","totalPages":935,"currentPage":0,"items":[{"id":"phhg4e\/node\/1028610","site":"https:\/\/www.saveur.com\/","hash":"phhg4e","entity_id":1028610,"entity_type":"node","bundle":"basic_content","bundle_name":"Basic content","ss_language":"und","path":"node\/1028610","url":"https:\/\/www.saveur.com\/spanish-olive-oil-bread-recipe","path_alias":"spanish-olive-oil-bread-recipe","label":"Spanish Olive Oil Bread (Pan de Aceite)","content":" Spanish Olive Oil Bread (Pan de Aceite) Drew Lederman Pan de aceite, sometimes called torta de aranda, is no more difficult to make than focaccia\u2014in fact, this is basically focaccia\u2019s long-lost Spanish cousin. The trick with this bread comes from laying the dough on a sheet pan coated in good quality extra virgin olive oil, then dousing the bread with more oil right before it goes into the oven. At high temperatures, the dough basically begins to fry, creating a crunchy, golden bottom crust and steamy, pillow-soft bread. This bread is best served hot, with a side of a whipped cheese to slather on it. Ricotta works well, but if you can get your hands on some Miticrema, a spreadable sheeps\u2019 milk cheese from Murcia, that\u2019s the money move. What You Will Need Stand Mixer with Dough Hook Large Bowl Baking Sheets Bench Scraper Baking Rack Spanish Olive Oil Bread (Pan de Aceite) Chef Jeffrey Weiss's rustic olive oil bread with sourdough, right, and herbs makes 6 Loaves 8 hours, 30 minutes Ingredients 1 tbsp. Active dry yeast 1 \u2044 2 tsp. sugar 1 cup active sourdough starter (masa madre), fed 6\u20138 hours prior to mixing 2 1 \u2044 2 cups bread flour 3 \u2044 4 cup dark rye flour 1 tbsp. plus 1 tsp. Kosher salt 2 tbsp. extra virgin olive oil, plus more for drizzling 2 tbsp. fresh thyme or rosemary, minced 1 tbsp. coarse or flakey sea salt for topping Instructions In the bowl of a stand mixer fitted with a dough hook, combine the yeast, sugar, and \u00bc cup lukewarm (95\u00b0F) water. Set aside until the yeast has risen to the surface and formed a foam (5-7 minutes). Add an additional 1 cup plus 2 tablespoons of lukewarm water and the sourdough starter to the bowl followed by the bread flour and dark rye flour. Mix on the lowest speed until all of the flour is hydrated and a shaggy mass begins to form (2\u20133 minutes). Turn off the mixer, cover the bowl loosely with plastic wrap and set aside at room temperature for 30 minutes to allow the gluten to develop. Lightly oil a large bowl. Uncover the mixer bowl, add the salt, and then turn the mixer to medium-low speed. Slowly stream in the olive oil and continue mixing on medium-low until all the oil is absorbed and the dough forms a smooth, elastic ball around the hook, about 15 minutes. Remove the hook and the bowl from the mixer and transfer the dough to the oiled bowl. Cover tightly with plastic wrap and refrigerate at least 6 and up to 10 hours. The next day, set 2 racks spaced evenly apart in the oven and preheat 450\u00b0. Oil 2 rimmed baking sheets with \u00bc cup of olive oil per sheet. Lightly dust a clean work surface with bread flour and turn the dough out onto the surface. Use a knife or bench scraper to cut into 6 even pieces, about 6-ounces each. Roll each piece into a tight ball. Place 3 pieces of dough on each pan, turning it over once to coat it in oil, then spacing them out evenly on the pans. Set the loaves aside, uncovered, in a draft-free area to rise. They will puff slightly to about 1\u00bd times their original size, about 45\u201360 minutes, depending on the ambient temperature. When the loaves are fully risen, sprinkle them evenly with thyme or rosemary and sea salt. Dimple the dough all over with your fingers, flattening and spreading the balls slightly as you go. Drizzle each loaf with an additional 2 tablespoons of olive oil, then transfer to the oven and bake for 8 minutes. Without opening the oven, increase the temperature to 525\u00b0 and bake until the bread is lightly golden but still soft, 12\u201316 minutes. Remove the pans from the oven, taking care not to burn yourself on any hot oil not absorbed by the bread. Use a metal spatula or tongs to transfer the loaves to a rack and cool slightly before serving. ","teaser":" Spanish Olive Oil Bread (Pan de Aceite) Drew Lederman Pan de aceite, sometimes called torta de aranda, is no more difficult to make than focaccia\u2014in fact, this is basically focaccia\u2019s long-lost Spanish cousin. The trick with this bread comes from laying the dough on a sheet pan coated in good","ss_name":"awhite","tos_name":"awhite","ss_name_formatted":"awhite","tos_name_formatted":"awhite","is_uid":1169,"bs_status":true,"bs_sticky":false,"bs_promote":true,"is_tnid":0,"bs_translate":false,"ds_created":"2018-04-19T17:00:00Z","ds_changed":"2018-04-19T17:51:00Z","ds_last_comment_or_change":"2018-04-19T17:51:00Z","bs_field_sponsored":false,"bs_field_custom_page":false,"bs_field_display_social":true,"bs_field_feed_builder_exclusion":false,"bs_field_display_author_bio":true,"bs_field_display_bottom_recirc":true,"bs_use_sir_trevor_body":true,"bs_field_flag_gallery":false,"bs_field_flag_video":false,"bs_field_display_off_ramp":true,"bs_in_nps":false,"bs_use_sir_trevor_custom_page":false,"bs_field_x90_hide":false,"bs_field_last_updated":false,"bs_field_exclude_from_cl":false,"ts_field_credit":"Adapted from a recipe by Jeffrey Weiss\n","ts_bonnier_summary":"
Chef Jeffrey Weiss's rustic olive oil bread with sourdough, rye, and herbs…<\/div>","ts_bonnier_summary_long":"
Chef Jeffrey Weiss's rustic olive oil bread with sourdough, rye, and herbs…<\/div>","ts_bonnier_eyebrow":"
Recipes<\/a><\/div>","timestamp":"2018-04-19T17:51:01.484Z","bm_field_display_off_ramp":[true],"sm_field_image":["https:\/\/www.saveur.com\/sites\/saveur.com\/files\/styles\/325_4x3\/public\/images\/2018\/04\/pan-de-aceite-1500x1300.jpg?itok=yU_pmX93&fc=50,49"],"bm_field_sponsored":[false],"bm_use_sir_trevor_custom_page":[false],"bm_field_flag_gallery":[false],"bm_field_custom_page":[false],"bm_field_flag_video":[false],"sm_field_credit":["Adapted from a recipe by Jeffrey Weiss"],"bm_field_display_bottom_recirc":[true],"bm_use_sir_trevor_body":[true],"bm_field_x90_hide":[false],"tid":[1002396,1000479,1002448,1001019],"sm_field_primary_channel":["recipes"],"sm_field_layout_standard":["right-sidebar"],"tm_vid_1_names":["bread Breads spanish Recipes"],"spell":["Spanish Olive Oil Bread (Pan de Aceite)"," Spanish Olive Oil Bread (Pan de Aceite) Drew Lederman Pan de aceite, sometimes called torta de aranda, is no more difficult to make than focaccia\u2014in fact, this is basically focaccia\u2019s long-lost Spanish cousin. The trick with this bread comes from laying the dough on a sheet pan coated in good quality extra virgin olive oil, then dousing the bread with more oil right before it goes into the oven. At high temperatures, the dough basically begins to fry, creating a crunchy, golden bottom crust and steamy, pillow-soft bread. This bread is best served hot, with a side of a whipped cheese to slather on it. Ricotta works well, but if you can get your hands on some Miticrema, a spreadable sheeps\u2019 milk cheese from Murcia, that\u2019s the money move. What You Will Need Stand Mixer with Dough Hook Large Bowl Baking Sheets Bench Scraper Baking Rack Spanish Olive Oil Bread (Pan de Aceite) Chef Jeffrey Weiss's rustic olive oil bread with sourdough, right, and herbs makes 6 Loaves 8 hours, 30 minutes Ingredients 1 tbsp. Active dry yeast 1 \u2044 2 tsp. sugar 1 cup active sourdough starter (masa madre), fed 6\u20138 hours prior to mixing 2 1 \u2044 2 cups bread flour 3 \u2044 4 cup dark rye flour 1 tbsp. plus 1 tsp. Kosher salt 2 tbsp. extra virgin olive oil, plus more for drizzling 2 tbsp. fresh thyme or rosemary, minced 1 tbsp. coarse or flakey sea salt for topping Instructions In the bowl of a stand mixer fitted with a dough hook, combine the yeast, sugar, and \u00bc cup lukewarm (95\u00b0F) water. Set aside until the yeast has risen to the surface and formed a foam (5-7 minutes). Add an additional 1 cup plus 2 tablespoons of lukewarm water and the sourdough starter to the bowl followed by the bread flour and dark rye flour. Mix on the lowest speed until all of the flour is hydrated and a shaggy mass begins to form (2\u20133 minutes). Turn off the mixer, cover the bowl loosely with plastic wrap and set aside at room temperature for 30 minutes to allow the gluten to develop. Lightly oil a large bowl. Uncover the mixer bowl, add the salt, and then turn the mixer to medium-low speed. Slowly stream in the olive oil and continue mixing on medium-low until all the oil is absorbed and the dough forms a smooth, elastic ball around the hook, about 15 minutes. Remove the hook and the bowl from the mixer and transfer the dough to the oiled bowl. Cover tightly with plastic wrap and refrigerate at least 6 and up to 10 hours. The next day, set 2 racks spaced evenly apart in the oven and preheat 450\u00b0. Oil 2 rimmed baking sheets with \u00bc cup of olive oil per sheet. Lightly dust a clean work surface with bread flour and turn the dough out onto the surface. Use a knife or bench scraper to cut into 6 even pieces, about 6-ounces each. Roll each piece into a tight ball. Place 3 pieces of dough on each pan, turning it over once to coat it in oil, then spacing them out evenly on the pans. Set the loaves aside, uncovered, in a draft-free area to rise. They will puff slightly to about 1\u00bd times their original size, about 45\u201360 minutes, depending on the ambient temperature. When the loaves are fully risen, sprinkle them evenly with thyme or rosemary and sea salt. Dimple the dough all over with your fingers, flattening and spreading the balls slightly as you go. Drizzle each loaf with an additional 2 tablespoons of olive oil, then transfer to the oven and bake for 8 minutes. Without opening the oven, increase the temperature to 525\u00b0 and bake until the bread is lightly golden but still soft, 12\u201316 minutes. Remove the pans from the oven, taking care not to burn yourself on any hot oil not absorbed by the bread. Use a metal spatula or tongs to transfer the loaves to a rack and cool slightly before serving. ","bread Breads spanish Recipes","Adapted from a recipe by Jeffrey Weiss\n","
Chef Jeffrey Weiss's rustic olive oil bread with sourdough, rye, and herbs…<\/div>","
Chef Jeffrey Weiss's rustic olive oil bread with sourdough, rye, and herbs…<\/div>","
Recipes<\/a><\/div>"],"bm_field_feed_builder_exclusion":[false],"bm_field_display_social":[true],"bm_field_exclude_from_cl":[false],"bm_field_last_updated":[false],"sm_field_sponsor_label":[""],"bm_in_nps":[false],"bm_field_display_author_bio":[true],"im_field_tags":[1002396,1000479,1002448,1001019],"im_vid_1":[1002396,1000479,1002448,1001019],"sm_vid_Tags":["bread","Breads","spanish","Recipes"]},{"id":"phhg4e\/node\/1028555","site":"https:\/\/www.saveur.com\/","hash":"phhg4e","entity_id":1028555,"entity_type":"node","bundle":"basic_content","bundle_name":"Basic content","ss_language":"und","path":"node\/1028555","url":"https:\/\/www.saveur.com\/lamb-adobo","path_alias":"lamb-adobo","label":"Lamb Adobo","content":" A primal experience is how eating a shank feels. That may go a ways in understanding how this dish has been my most popular for years now. This dish has also had the most impact on how I cook.Years ago while going from market to market in central Mexico I was talking to the ladies in the fondas and I had been making an Adobo for some time now, as I was talking to one Dona and asking about what made her adobo so special she asked how I would make one, after sharing the basics of my recipe she told me I was overcomplicating the sauce and the only way to make something better would be to make it a simpler way. I guess you could call it a lightbulb moment, that afternoon I learned more about my cooking than I had learned in my life and from that day on I have tried to make food that was simple yet elegant using the best ingredients and giving them a chance to shine. What You Will Need Large Saucepan Blender Large Pan Lamb Adobo A primal experience is how eating a shank feels. That may go a ways in understanding how this dish has been my most popular for years now. This dish has also had the most impact on how I cook.Years ago while going from market to market in central Mexico I was talking to the ladies in the fondas and I had been making an Adobo for some time now, as I was talking to one Dona and asking about what made her adobo so special she asked how I would make one, after sharing the basics of my recipe she told me I was overcomplicating the sauce and the only way to make something better would be to make it a simpler way. I guess you could call it a lightbulb moment, that afternoon I learned more about my cooking than I had learned in my life and from that day on I have tried to make food that was simple yet elegant using the best ingredients and giving them a chance to shine. Ingredients Adobo Sauce 12 cloves Garlic 4 cups Orange Juice 6 Ancho Chiles (clean and stems removed) 1 \u2044 3 inch Stick of Canela [mexican cinnamon] 2 tsp. Black Pepper 2 tsp. Cumin 2 tbsp. Mexican Oregano 2 Bay Leaves 1 \u2044 8 tsp. Ground Clove 2 tbsp. Cider Vinegar 2 tbsp. Brown Sugar 2 tbsp. Salt Instructions In a dry saucepan large enough to accommodate all the ingredients over medium high heat lightly toast the garlic until lightly browned all over. Add remaining ingredients and simmer until the chiles are softened. Cool slightly and puree until very smooth. In a large pan, heat a little oil at medium to high then add 4 lamb shanks that have been salted and peppered on all sides. Cook them on all sides until browned. Be patient as this is the most important part of making this dish. When they are well browned and smelling irresistible add the adobo sauce then cover and bake at 325\u00b0 for about 4 hours or until fork tender. You can refrigerate them and slowly reheat the next day for supper or serve immediately, just clean off some of the grease with a spoon first. ","teaser":" A primal experience is how eating a shank feels. That may go a ways in understanding how this dish has been my most popular for years now. This dish has also had the most impact on how I cook.Years ago while going from market to market in central Mexico I was talking to the ladies in the fondas and","ss_name":"steve.gianaca","tos_name":"steve.gianaca","ss_name_formatted":"steve.gianaca","tos_name_formatted":"steve.gianaca","is_uid":324,"bs_status":true,"bs_sticky":false,"bs_promote":false,"is_tnid":0,"bs_translate":false,"ds_created":"2018-03-22T20:40:20Z","ds_changed":"2018-03-28T18:34:51Z","ds_last_comment_or_change":"2018-03-28T18:34:51Z","bs_field_sponsored":false,"bs_field_custom_page":false,"bs_field_display_social":true,"bs_field_feed_builder_exclusion":false,"bs_field_display_author_bio":true,"bs_field_display_bottom_recirc":true,"bs_use_sir_trevor_body":true,"bs_field_flag_gallery":false,"bs_field_flag_video":true,"bs_field_display_off_ramp":true,"bs_in_nps":false,"bs_use_sir_trevor_custom_page":false,"bs_field_x90_hide":false,"bs_field_last_updated":false,"bs_field_exclude_from_cl":false,"ts_bonnier_summary":"
Here's our take on Sedona\u2019s Elote Cafe\u2019s Lamb Adobo recipe.<\/div>","ts_bonnier_summary_long":"
Here's our take on Sedona\u2019s Elote Cafe\u2019s Lamb Adobo recipe.<\/div>","ts_bonnier_eyebrow":"
Recipes<\/a><\/div>","timestamp":"2018-03-28T18:34:52.917Z","bm_field_display_off_ramp":[true],"sm_field_image":["https:\/\/www.saveur.com\/sites\/saveur.com\/files\/styles\/325_4x3\/public\/images\/2018\/03\/img_0049.jpg?itok=jATqa1Eq&fc=50,50"],"bm_field_sponsored":[false],"bm_use_sir_trevor_custom_page":[false],"bm_field_flag_gallery":[false],"bm_field_custom_page":[false],"bm_field_flag_video":[true],"bm_field_display_bottom_recirc":[true],"bm_use_sir_trevor_body":[true],"bm_field_x90_hide":[false],"tid":[1000675,1002553,1000513,1001019,1000284],"sm_field_layout_standard":["right-sidebar"],"sm_field_primary_channel":["recipes"],"tm_vid_2_names":["SAVEUR Editors"],"tm_vid_1_names":["Lamb Adobo Mexican Recipes"],"spell":["Lamb Adobo"," A primal experience is how eating a shank feels. That may go a ways in understanding how this dish has been my most popular for years now. This dish has also had the most impact on how I cook.Years ago while going from market to market in central Mexico I was talking to the ladies in the fondas and I had been making an Adobo for some time now, as I was talking to one Dona and asking about what made her adobo so special she asked how I would make one, after sharing the basics of my recipe she told me I was overcomplicating the sauce and the only way to make something better would be to make it a simpler way. I guess you could call it a lightbulb moment, that afternoon I learned more about my cooking than I had learned in my life and from that day on I have tried to make food that was simple yet elegant using the best ingredients and giving them a chance to shine. What You Will Need Large Saucepan Blender Large Pan Lamb Adobo A primal experience is how eating a shank feels. That may go a ways in understanding how this dish has been my most popular for years now. This dish has also had the most impact on how I cook.Years ago while going from market to market in central Mexico I was talking to the ladies in the fondas and I had been making an Adobo for some time now, as I was talking to one Dona and asking about what made her adobo so special she asked how I would make one, after sharing the basics of my recipe she told me I was overcomplicating the sauce and the only way to make something better would be to make it a simpler way. I guess you could call it a lightbulb moment, that afternoon I learned more about my cooking than I had learned in my life and from that day on I have tried to make food that was simple yet elegant using the best ingredients and giving them a chance to shine. Ingredients Adobo Sauce 12 cloves Garlic 4 cups Orange Juice 6 Ancho Chiles (clean and stems removed) 1 \u2044 3 inch Stick of Canela [mexican cinnamon] 2 tsp. Black Pepper 2 tsp. Cumin 2 tbsp. Mexican Oregano 2 Bay Leaves 1 \u2044 8 tsp. Ground Clove 2 tbsp. Cider Vinegar 2 tbsp. Brown Sugar 2 tbsp. Salt Instructions In a dry saucepan large enough to accommodate all the ingredients over medium high heat lightly toast the garlic until lightly browned all over. Add remaining ingredients and simmer until the chiles are softened. Cool slightly and puree until very smooth. In a large pan, heat a little oil at medium to high then add 4 lamb shanks that have been salted and peppered on all sides. Cook them on all sides until browned. Be patient as this is the most important part of making this dish. When they are well browned and smelling irresistible add the adobo sauce then cover and bake at 325\u00b0 for about 4 hours or until fork tender. You can refrigerate them and slowly reheat the next day for supper or serve immediately, just clean off some of the grease with a spoon first. ","Lamb Adobo Mexican Recipes","SAVEUR Editors","
Here's our take on Sedona\u2019s Elote Cafe\u2019s Lamb Adobo recipe.<\/div>","
Here's our take on Sedona\u2019s Elote Cafe\u2019s Lamb Adobo recipe.<\/div>","
Recipes<\/a><\/div>"],"bm_field_feed_builder_exclusion":[false],"im_field_author":[1000284],"bm_field_display_social":[true],"bm_field_exclude_from_cl":[false],"bm_field_last_updated":[false],"sm_field_sponsor_label":[""],"bm_in_nps":[false],"bm_field_display_author_bio":[true],"im_field_tags":[1000675,1002553,1000513,1001019],"im_vid_2":[1000284],"sm_vid_Authors":["SAVEUR Editors"],"im_vid_1":[1000675,1002553,1000513,1001019],"sm_vid_Tags":["Lamb","Adobo","Mexican","Recipes"]},{"id":"phhg4e\/node\/1028394","site":"https:\/\/www.saveur.com\/","hash":"phhg4e","entity_id":1028394,"entity_type":"node","bundle":"basic_content","bundle_name":"Basic content","ss_language":"und","path":"node\/1028394","url":"https:\/\/www.saveur.com\/nana-nickys-cholent-recipe","path_alias":"nana-nickys-cholent-recipe","label":"Nana Nicky\u2019s Cholent","content":" Cholent Katherine Whittaker In Jewish tradition, this hearty braise of beef or chicken, root vegetables, grains, and a lightly sweet sauce is slow-cooked overnight then eaten for lunch on the Sabbath. Today, many cooks prepare their cholent this way in a slow cooker. But if you are not observing the Sabbath, a quicker, stovetop cholent can be ready to eat in a few hours. Nana Nicky\u2019s Cholent In Jewish tradition, this hearty braise of beef or chicken, root vegetables, grains, and a lightly sweet sauce is slow-cooked overnight then eaten for lunch on the Sabbath. Today, many cooks prepare their cholent this way in a slow cooker. But if you are not observing the Sabbath, a quicker, stovetop cholent can be ready to eat in a few hours. serves 8-10 3 hours, 45 minutes Ingredients 2 tbsp. vegetable oil 1 large white onion (8 oz.), coarsely chopped 1 1 \u2044 2 lb. Yukon Gold potatoes (about 4 medium), peeled and cut into large chunks 1 large sweet potato (10 oz.), peeled and coarsely chopped 1 cup white quinoa, rinsed 1 cup whole wheat berries 3 \u2044 4 cup pearl barley 3 \u2044 4 cup ketchup 1 tbsp. plus 1\u00bd tsp. low-sodium soy sauce 1 tbsp. plus 1 \u00bd tsp. sweet paprika 1 tbsp. honey 1 tbsp. dark brown sugar 1 tbsp. kosher salt, plus more to taste Freshly ground black pepper 1 \u2044 2 tsp. chili flakes 3 3-inch beef marrow bones (about 1\u00bc lb.) 2 lb. bone-in beef short ribs, cut crosswise by your butcher into 2- to 3-inch chunks Instructions In a large dutch oven, heat the oil over medium-high heat. Add the onion and cook, stirring occasionally, until soft and translucent, 6-7 minutes. Add the potatoes and sweet potato and cook, stirring occasionally, until slightly softened and beginning to brown, 8-10 minutes. If preparing this dish in a slow cooker, transfer the mixture to a 4- to 5-quart slow cooker at this time. Alternatively, keep the mixture in the dutch oven and lower the heat to medium. Add the quinoa, wheat berries, barley, ketchup, soy sauce, paprika, honey, brown sugar, 1 teaspoon salt, the black pepper, and chili flakes and stir until well incorporated. Arrange the marrow bones and short ribs on top of mixture, then add 6 cups of cold water. If using a slow cooker, cover and set to low and cook until the liquid is reduced and he mixture has thickened, 12-14 hours. If braising on the stove, bring the mixture to a low boil, then lower the heat to low to maintain a simmer; cover, and cook until the liquid has thickened, the grains are fully cooked, and the meat is very tender, about 3 hours. Uncover the pot, season the cholent with more salt and pepper to taste, and serve. ","teaser":" Cholent Katherine Whittaker In Jewish tradition, this hearty braise of beef or chicken, root vegetables, grains, and a lightly sweet sauce is slow-cooked overnight then eaten for lunch on the Sabbath. Today, many cooks prepare their cholent this way in a slow cooker. But if you are not observing","ss_name":"awhite","tos_name":"awhite","ss_name_formatted":"awhite","tos_name_formatted":"awhite","is_uid":1169,"bs_status":true,"bs_sticky":false,"bs_promote":true,"is_tnid":0,"bs_translate":false,"ds_created":"2018-03-19T18:00:00Z","ds_changed":"2018-04-12T04:26:38Z","ds_last_comment_or_change":"2018-04-12T04:26:38Z","bs_field_sponsored":false,"bs_field_custom_page":false,"bs_field_display_social":true,"bs_field_feed_builder_exclusion":false,"bs_field_display_author_bio":true,"bs_field_display_bottom_recirc":true,"bs_use_sir_trevor_body":true,"bs_field_flag_gallery":false,"bs_field_flag_video":false,"bs_field_display_off_ramp":true,"bs_in_nps":false,"bs_use_sir_trevor_custom_page":false,"bs_field_x90_hide":false,"bs_field_last_updated":false,"bs_field_exclude_from_cl":false,"ts_bonnier_summary":"
In Jewish tradition, this hearty braise of beef or chicken, root vegetables, grains, and a lightly sweet sauce is slow-cooked overnight then eaten for lunch on the…<\/div>","ts_bonnier_summary_long":"
In Jewish tradition, this hearty braise of beef or chicken, root vegetables, grains, and a lightly sweet sauce is slow-cooked overnight then eaten for lunch on the Sabbath.<\/div>","ts_bonnier_eyebrow":"
Recipes<\/a><\/div>","timestamp":"2018-04-12T04:26:39.962Z","bm_field_display_off_ramp":[true],"sm_field_image":["https:\/\/www.saveur.com\/sites\/saveur.com\/files\/styles\/325_4x3\/public\/cholent2-kw_2000x1333.jpg?itok=sBzo6i13&fc=50,50"],"bm_field_sponsored":[false],"bm_use_sir_trevor_custom_page":[false],"bm_field_flag_gallery":[false],"bm_field_custom_page":[false],"bm_field_flag_video":[false],"bm_field_display_bottom_recirc":[true],"bm_use_sir_trevor_body":[true],"bm_field_x90_hide":[false],"tid":[1000510,1000772,1000555,1000598,1000641,1002019,1000783,1001019,1000961,1002536],"sm_field_layout_standard":["right-sidebar"],"sm_field_primary_channel":["recipes"],"tm_vid_2_names":["Debra Kamin"],"tm_vid_1_names":["Jewish Braise Beef Chicken grains vegetables slow cook Recipes Main Course"],"spell":["Nana Nicky\u2019s Cholent"," Cholent Katherine Whittaker In Jewish tradition, this hearty braise of beef or chicken, root vegetables, grains, and a lightly sweet sauce is slow-cooked overnight then eaten for lunch on the Sabbath. Today, many cooks prepare their cholent this way in a slow cooker. But if you are not observing the Sabbath, a quicker, stovetop cholent can be ready to eat in a few hours. Nana Nicky\u2019s Cholent In Jewish tradition, this hearty braise of beef or chicken, root vegetables, grains, and a lightly sweet sauce is slow-cooked overnight then eaten for lunch on the Sabbath. Today, many cooks prepare their cholent this way in a slow cooker. But if you are not observing the Sabbath, a quicker, stovetop cholent can be ready to eat in a few hours. serves 8-10 3 hours, 45 minutes Ingredients 2 tbsp. vegetable oil 1 large white onion (8 oz.), coarsely chopped 1 1 \u2044 2 lb. Yukon Gold potatoes (about 4 medium), peeled and cut into large chunks 1 large sweet potato (10 oz.), peeled and coarsely chopped 1 cup white quinoa, rinsed 1 cup whole wheat berries 3 \u2044 4 cup pearl barley 3 \u2044 4 cup ketchup 1 tbsp. plus 1\u00bd tsp. low-sodium soy sauce 1 tbsp. plus 1 \u00bd tsp. sweet paprika 1 tbsp. honey 1 tbsp. dark brown sugar 1 tbsp. kosher salt, plus more to taste Freshly ground black pepper 1 \u2044 2 tsp. chili flakes 3 3-inch beef marrow bones (about 1\u00bc lb.) 2 lb. bone-in beef short ribs, cut crosswise by your butcher into 2- to 3-inch chunks Instructions In a large dutch oven, heat the oil over medium-high heat. Add the onion and cook, stirring occasionally, until soft and translucent, 6-7 minutes. Add the potatoes and sweet potato and cook, stirring occasionally, until slightly softened and beginning to brown, 8-10 minutes. If preparing this dish in a slow cooker, transfer the mixture to a 4- to 5-quart slow cooker at this time. Alternatively, keep the mixture in the dutch oven and lower the heat to medium. Add the quinoa, wheat berries, barley, ketchup, soy sauce, paprika, honey, brown sugar, 1 teaspoon salt, the black pepper, and chili flakes and stir until well incorporated. Arrange the marrow bones and short ribs on top of mixture, then add 6 cups of cold water. If using a slow cooker, cover and set to low and cook until the liquid is reduced and he mixture has thickened, 12-14 hours. If braising on the stove, bring the mixture to a low boil, then lower the heat to low to maintain a simmer; cover, and cook until the liquid has thickened, the grains are fully cooked, and the meat is very tender, about 3 hours. Uncover the pot, season the cholent with more salt and pepper to taste, and serve. ","Jewish Braise Beef Chicken grains vegetables slow cook Recipes Main Course","Debra Kamin","
In Jewish tradition, this hearty braise of beef or chicken, root vegetables, grains, and a lightly sweet sauce is slow-cooked overnight then eaten for lunch on the…<\/div>","
In Jewish tradition, this hearty braise of beef or chicken, root vegetables, grains, and a lightly sweet sauce is slow-cooked overnight then eaten for lunch on the Sabbath.<\/div>","
Recipes<\/a><\/div>"],"bm_field_feed_builder_exclusion":[false],"im_field_author":[1002536],"bm_field_display_social":[true],"bm_field_exclude_from_cl":[false],"bm_field_last_updated":[false],"sm_field_sponsor_label":[""],"bm_in_nps":[false],"bm_field_display_author_bio":[true],"im_field_tags":[1000510,1000772,1000555,1000598,1000641,1002019,1000783,1001019,1000961],"im_vid_2":[1002536],"sm_vid_Authors":["Debra Kamin"],"im_vid_1":[1000510,1000772,1000555,1000598,1000641,1002019,1000783,1001019,1000961],"sm_vid_Tags":["Jewish","Braise","Beef","Chicken","grains","vegetables","slow cook","Recipes","Main Course"]},{"id":"phhg4e\/node\/1028461","site":"https:\/\/www.saveur.com\/","hash":"phhg4e","entity_id":1028461,"entity_type":"node","bundle":"basic_content","bundle_name":"Basic content","ss_language":"und","path":"node\/1028461","url":"https:\/\/www.saveur.com\/spiked-valrhona-hot-chocolate","path_alias":"spiked-valrhona-hot-chocolate","label":"Spiked Valrhona Hot Chocolate","content":" This silky, dark hot chocolate from L'Ecole Valrhona Pastry Chef, Derek Poirier, is not the hot cocoa you grew up with. Guanaja 70%, Valrhona\u2019s extra bittersweet chocolate keeps it intensely bittersweet, while whole milk and heavy cream give body and richness. A splash of vodka lands it firmly in adult beverage territory. If you prefer a bolder-tasting booze, Bourbon or tequila make excellent substitutions. Spiked Valrhona Hot Chocolate This silky, dark hot chocolate from Valrhona\u2019s corporate pastry chef, Derek Poirier, is not the hot cocoa you grew up with. Guanaja 70%, Valrhona\u2019s extra bittersweet chocolate keeps it intensely bittersweet, while whole milk and heavy cream give body and richness. A splash of vodka lands it firmly in adult beverage territory. If you prefer a bolder-tasting booze, Bourbon or tequila make excellent substitutions. Ingredients 9 oz. high-quality bittersweet chocolate (1\u00bd cups if coarsely chopped or in chunks), such as Valrhona Guanaja 70% 1 1 \u2044 2 cups whole milk 1 cup heavy cream 1 \u2044 2 cup vodka Whipped cream, marshmallows, or caramel sauce, for serving (optional) Instructions In a double boiler or small bowl set over a saucepan of gently simmering water, add the chocolate. Heat gently, stirring frequently with a rubber spatula, until fully melted and smooth, then turn off the heat, leaving the bowl of chocolate over the hot water while you heat the liquids. Meanwhile, in a medium saucepan, combine the the milk and cream. Set over medium heat and bring to a gentle simmer. Once simmering, immediately remove from the heat. Transfer the warm melted chocolate to the jug of a blender. Begin to blend on low speed, slowly adding one quarter of the hot milk mixture while you blend. Continue blending until the mixture is completely homogenous, then, with the blender still running, slowly drizzle in the remaining hot milk mixture. Blend until the hot chocolate is very smooth and completely emulsified, 10-15 seconds more. Add the vodka and blend an additional 2-3 seconds to incorporate. Transfer to a serving container, or divide the hot chocolate between mugs or heat-resistant glasses. Serve hot, topped with whipped cream, marshmallows, or caramel sauce if desired. ","teaser":" This silky, dark hot chocolate from L'Ecole Valrhona Pastry Chef, Derek Poirier, is not the hot cocoa you grew up with. Guanaja 70%, Valrhona\u2019s extra bittersweet chocolate keeps it intensely bittersweet, while whole milk and heavy cream give body and richness. A splash of vodka lands it firmly","ss_name":"steve.gianaca","tos_name":"steve.gianaca","ss_name_formatted":"steve.gianaca","tos_name_formatted":"steve.gianaca","is_uid":324,"bs_status":true,"bs_sticky":false,"bs_promote":false,"is_tnid":0,"bs_translate":false,"ds_created":"2018-02-26T20:32:54Z","ds_changed":"2018-03-10T06:34:02Z","ds_last_comment_or_change":"2018-03-10T06:34:02Z","bs_field_sponsored":false,"bs_field_custom_page":false,"bs_field_display_social":true,"bs_field_feed_builder_exclusion":false,"bs_field_display_author_bio":true,"bs_field_display_bottom_recirc":true,"bs_use_sir_trevor_body":true,"bs_field_flag_gallery":false,"bs_field_flag_video":true,"bs_field_display_off_ramp":true,"bs_in_nps":false,"bs_use_sir_trevor_custom_page":false,"bs_field_x90_hide":false,"bs_field_last_updated":false,"bs_field_exclude_from_cl":false,"ts_bonnier_summary":"
This silky, dark hot chocolate from L'Ecole Valrhona Pastry Chef, Derek Poirier, is not the hot cocoa you grew up with.<\/div>","ts_bonnier_summary_long":"
This silky, dark hot chocolate from L'Ecole Valrhona Pastry Chef, Derek Poirier, is not the hot cocoa you grew up with.<\/div>","ts_bonnier_eyebrow":"
Recipes<\/a><\/div>","timestamp":"2018-03-10T06:34:03.699Z","bm_field_display_off_ramp":[true],"sm_field_image":["https:\/\/www.saveur.com\/sites\/saveur.com\/files\/styles\/325_4x3\/public\/images\/2018\/02\/screen_shot_2018-02-26_at_1.52.50_pm.png?itok=b7Yt0L8d&fc=50,50"],"bm_field_sponsored":[false],"bm_use_sir_trevor_custom_page":[false],"bm_field_flag_gallery":[false],"bm_field_custom_page":[false],"bm_field_flag_video":[true],"bm_field_display_bottom_recirc":[true],"bm_use_sir_trevor_body":[true],"bm_field_x90_hide":[false],"tid":[1000516,1002543,1000756,1000603,1001019,1000478,1000771,1000284],"sm_field_layout_standard":["right-sidebar"],"sm_field_primary_channel":["recipes"],"tm_vid_2_names":["SAVEUR Editors"],"tm_vid_1_names":["Easy Alcohol Vodka Chocolate Recipes Drinks Winter"],"spell":["Spiked Valrhona Hot Chocolate"," This silky, dark hot chocolate from L'Ecole Valrhona Pastry Chef, Derek Poirier, is not the hot cocoa you grew up with. Guanaja 70%, Valrhona\u2019s extra bittersweet chocolate keeps it intensely bittersweet, while whole milk and heavy cream give body and richness. A splash of vodka lands it firmly in adult beverage territory. If you prefer a bolder-tasting booze, Bourbon or tequila make excellent substitutions. Spiked Valrhona Hot Chocolate This silky, dark hot chocolate from Valrhona\u2019s corporate pastry chef, Derek Poirier, is not the hot cocoa you grew up with. Guanaja 70%, Valrhona\u2019s extra bittersweet chocolate keeps it intensely bittersweet, while whole milk and heavy cream give body and richness. A splash of vodka lands it firmly in adult beverage territory. If you prefer a bolder-tasting booze, Bourbon or tequila make excellent substitutions. Ingredients 9 oz. high-quality bittersweet chocolate (1\u00bd cups if coarsely chopped or in chunks), such as Valrhona Guanaja 70% 1 1 \u2044 2 cups whole milk 1 cup heavy cream 1 \u2044 2 cup vodka Whipped cream, marshmallows, or caramel sauce, for serving (optional) Instructions In a double boiler or small bowl set over a saucepan of gently simmering water, add the chocolate. Heat gently, stirring frequently with a rubber spatula, until fully melted and smooth, then turn off the heat, leaving the bowl of chocolate over the hot water while you heat the liquids. Meanwhile, in a medium saucepan, combine the the milk and cream. Set over medium heat and bring to a gentle simmer. Once simmering, immediately remove from the heat. Transfer the warm melted chocolate to the jug of a blender. Begin to blend on low speed, slowly adding one quarter of the hot milk mixture while you blend. Continue blending until the mixture is completely homogenous, then, with the blender still running, slowly drizzle in the remaining hot milk mixture. Blend until the hot chocolate is very smooth and completely emulsified, 10-15 seconds more. Add the vodka and blend an additional 2-3 seconds to incorporate. Transfer to a serving container, or divide the hot chocolate between mugs or heat-resistant glasses. Serve hot, topped with whipped cream, marshmallows, or caramel sauce if desired. ","Easy Alcohol Vodka Chocolate Recipes Drinks Winter","SAVEUR Editors","
This silky, dark hot chocolate from L'Ecole Valrhona Pastry Chef, Derek Poirier, is not the hot cocoa you grew up with.<\/div>","
This silky, dark hot chocolate from L'Ecole Valrhona Pastry Chef, Derek Poirier, is not the hot cocoa you grew up with.<\/div>","
Recipes<\/a><\/div>"],"bm_field_feed_builder_exclusion":[false],"im_field_author":[1000284],"bm_field_display_social":[true],"bm_field_exclude_from_cl":[false],"bm_field_last_updated":[false],"sm_field_sponsor_label":[""],"bm_in_nps":[false],"bm_field_display_author_bio":[true],"im_field_tags":[1000516,1002543,1000756,1000603,1001019,1000478,1000771],"im_vid_2":[1000284],"sm_vid_Authors":["SAVEUR Editors"],"im_vid_1":[1000516,1002543,1000756,1000603,1001019,1000478,1000771],"sm_vid_Tags":["Easy","Alcohol","Vodka","Chocolate","Recipes","Drinks","Winter"]},{"id":"phhg4e\/node\/1028457","site":"https:\/\/www.saveur.com\/","hash":"phhg4e","entity_id":1028457,"entity_type":"node","bundle":"basic_content","bundle_name":"Basic content","ss_language":"und","path":"node\/1028457","url":"https:\/\/www.saveur.com\/traditional-hamantaschen-recipe","path_alias":"traditional-hamantaschen-recipe","label":"Traditional Hamantaschen","content":" Traditional Hamantaschen Drew Lederman These triangular filled cookies are traditionally eaten on Purim, a Jewish holiday where revelers dress in costume and cookies are used to retell the ancient tale of an evil man named Haman. In 18th or 19th century Eastern Europe, a triangular pastry filled with poppy seeds known as mohntaschen (from the German words for poppy and pocket: mohn and tasch) led to the pastry\u2019s combined contemporary name: hamantaschen. The stiff dough is very easy to work with and children are often taught to pinch circles of it into tidy triangles. We filled our version with our favorite homemade apple butter, though packaged poppy seed or prune fillings or fruit preserves all make acceptible substitutes. Featured in: Learning to Love Hamantaschen \u00bb Traditional Hamantaschen These triangular cookies are traditionally eaten on Purim, and they can be filled with any kind of fruit preserves makes 35 Cookies 1 hour Ingredients 4 large eggs 1 cup sugar 1 \u2044 2 cup canola or vegetable oil *Juice (2 Tbsp). and zest (1\u00bd tsp.) of one medium lemon 1 tsp. pure vanilla extract 5 cups all-purpose flour, plus more for dusting 2 tsp. baking powder 1 \u2044 2 tsp. kosher salt *1 1 \u2044 2 cups (1\u00bd lb.) filling, such as apple or prune butter, strawberry or apricot preserves Instructions Preheat oven to to 350\u00baF and line 4 cookie sheets with parchment paper. In a large bowl, add the eggs and sugar and whisk until light and foamy. Add the oil, lemon juice and zest, and vanilla extract, and stir to combine. Add the flour, baking powder, and salt, and use a wooden spoon or stiff rubber spatula to stir well until a stiff, homogenous dough forms. *Lightly flour a clean work surface and turn the dough out onto the surface. Press it into a cohesive mass, then use a rolling pin to roll the dough out to an even \u00bc-inch-thick sheet. Use a 3\u00be-inch round cookie cutter or the rim of a glass to punch circles in the dough. Pull the scraps away from the circles and set aside to be rerolled once. Using a tablespoon or a small scoop, portion 1 heaping tablespoon of filling into the center of each circle. Fold in the dough from three sides and press the edges together to seal, leaving a small opening over the filling. When all of the cookies are shaped, place them 2 inches apart on the prepared baking sheets. Bake the cookies until lightly browned on the bottom and just set throughout, 18-22 minutes. Remove and let the cookies cool on the baking sheet for 1 minute, then transfer to wire racks to cool completely. ","teaser":" Traditional Hamantaschen Drew Lederman These triangular filled cookies are traditionally eaten on Purim, a Jewish holiday where revelers dress in costume and cookies are used to retell the ancient tale of an evil man named Haman. In 18th or 19th century Eastern Europe, a triangular pastry filled","ss_name":"awhite","tos_name":"awhite","ss_name_formatted":"awhite","tos_name_formatted":"awhite","is_uid":1169,"bs_status":true,"bs_sticky":false,"bs_promote":true,"is_tnid":0,"bs_translate":false,"ds_created":"2018-02-26T19:00:00Z","ds_changed":"2018-02-27T20:49:01Z","ds_last_comment_or_change":"2018-02-27T20:49:01Z","bs_field_sponsored":false,"bs_field_custom_page":false,"bs_field_display_social":true,"bs_field_feed_builder_exclusion":false,"bs_field_display_author_bio":true,"bs_field_display_bottom_recirc":true,"bs_use_sir_trevor_body":true,"bs_field_flag_gallery":false,"bs_field_flag_video":false,"bs_field_display_off_ramp":true,"bs_in_nps":false,"bs_use_sir_trevor_custom_page":false,"bs_field_x90_hide":false,"bs_field_last_updated":false,"bs_field_exclude_from_cl":false,"ts_bonnier_summary":"
These triangular cookies are traditionally eaten on Purim, and they can be filled with any kind of fruit preserves…<\/div>","ts_bonnier_summary_long":"
These triangular cookies are traditionally eaten on Purim, and they can be filled with any kind of fruit preserves…<\/div>","ts_bonnier_eyebrow":"
Recipes<\/a><\/div>","timestamp":"2018-02-27T20:49:02.293Z","bm_field_display_off_ramp":[true],"sm_field_image":["https:\/\/www.saveur.com\/sites\/saveur.com\/files\/styles\/325_4x3\/public\/images\/2018\/02\/hamantaschen2-1500x1125.jpg?itok=RXr1q439&fc=50,50"],"bm_field_sponsored":[false],"bm_use_sir_trevor_custom_page":[false],"bm_field_flag_gallery":[false],"bm_field_custom_page":[false],"bm_field_flag_video":[false],"bm_field_display_bottom_recirc":[true],"bm_use_sir_trevor_body":[true],"bm_field_x90_hide":[false],"tid":[1000510,1001883,1002381,1001019,1000482,1000483,1000284],"sm_field_layout_standard":["right-sidebar"],"sm_field_primary_channel":["recipes"],"tm_vid_2_names":["SAVEUR Editors"],"tm_vid_1_names":["Jewish Recipe fruit Recipes Cookies Desserts"],"spell":["Traditional Hamantaschen"," Traditional Hamantaschen Drew Lederman These triangular filled cookies are traditionally eaten on Purim, a Jewish holiday where revelers dress in costume and cookies are used to retell the ancient tale of an evil man named Haman. In 18th or 19th century Eastern Europe, a triangular pastry filled with poppy seeds known as mohntaschen (from the German words for poppy and pocket: mohn and tasch) led to the pastry\u2019s combined contemporary name: hamantaschen. The stiff dough is very easy to work with and children are often taught to pinch circles of it into tidy triangles. We filled our version with our favorite homemade apple butter, though packaged poppy seed or prune fillings or fruit preserves all make acceptible substitutes. Featured in: Learning to Love Hamantaschen \u00bb Traditional Hamantaschen These triangular cookies are traditionally eaten on Purim, and they can be filled with any kind of fruit preserves makes 35 Cookies 1 hour Ingredients 4 large eggs 1 cup sugar 1 \u2044 2 cup canola or vegetable oil *Juice (2 Tbsp). and zest (1\u00bd tsp.) of one medium lemon 1 tsp. pure vanilla extract 5 cups all-purpose flour, plus more for dusting 2 tsp. baking powder 1 \u2044 2 tsp. kosher salt *1 1 \u2044 2 cups (1\u00bd lb.) filling, such as apple or prune butter, strawberry or apricot preserves Instructions Preheat oven to to 350\u00baF and line 4 cookie sheets with parchment paper. In a large bowl, add the eggs and sugar and whisk until light and foamy. Add the oil, lemon juice and zest, and vanilla extract, and stir to combine. Add the flour, baking powder, and salt, and use a wooden spoon or stiff rubber spatula to stir well until a stiff, homogenous dough forms. *Lightly flour a clean work surface and turn the dough out onto the surface. Press it into a cohesive mass, then use a rolling pin to roll the dough out to an even \u00bc-inch-thick sheet. Use a 3\u00be-inch round cookie cutter or the rim of a glass to punch circles in the dough. Pull the scraps away from the circles and set aside to be rerolled once. Using a tablespoon or a small scoop, portion 1 heaping tablespoon of filling into the center of each circle. Fold in the dough from three sides and press the edges together to seal, leaving a small opening over the filling. When all of the cookies are shaped, place them 2 inches apart on the prepared baking sheets. Bake the cookies until lightly browned on the bottom and just set throughout, 18-22 minutes. Remove and let the cookies cool on the baking sheet for 1 minute, then transfer to wire racks to cool completely. ","Jewish Recipe fruit Recipes Cookies Desserts","SAVEUR Editors","
These triangular cookies are traditionally eaten on Purim, and they can be filled with any kind of fruit preserves…<\/div>","
These triangular cookies are traditionally eaten on Purim, and they can be filled with any kind of fruit preserves…<\/div>","
Recipes<\/a><\/div>"],"bm_field_feed_builder_exclusion":[false],"im_field_author":[1000284],"bm_field_display_social":[true],"bm_field_exclude_from_cl":[false],"bm_field_last_updated":[false],"sm_field_sponsor_label":[""],"bm_in_nps":[false],"bm_field_display_author_bio":[true],"im_field_tags":[1000510,1001883,1002381,1001019,1000482,1000483],"im_vid_2":[1000284],"sm_vid_Authors":["SAVEUR Editors"],"im_vid_1":[1000510,1001883,1002381,1001019,1000482,1000483],"sm_vid_Tags":["Jewish","Recipe","fruit","Recipes","Cookies","Desserts"]},{"id":"phhg4e\/node\/1028445","site":"https:\/\/www.saveur.com\/","hash":"phhg4e","entity_id":1028445,"entity_type":"node","bundle":"basic_content","bundle_name":"Basic content","ss_language":"und","path":"node\/1028445","url":"https:\/\/www.saveur.com\/olive-oil-fried-potatoes-over-easy-eggs-recipe","path_alias":"olive-oil-fried-potatoes-over-easy-eggs-recipe","label":"Olive Oil Fried Potatoes with Over Easy Eggs (Huevos Estrellados)","content":" Olive Oil Fried Potatoes with Over Easy Eggs (Huevos Estrellados) Benjamin Kemper The potatoes in this comforting Spanish dish should not be brown and crispy like French fries; they should be limp, creamy, and soft with only a slight crispness at the exterior. To achieve this, add the potatoes to the oil all at once to temporarily drop the frying temperature, essentially poaching the slices until the oil gets back up to frying heat. What You Will Need Medium Bowl Medium Dutch Oven or Heavy-Bottom Pot Metal Slotted Spoon or Spider Skimmer Small Skillet Olive Oil Fried Potatoes with Over Easy Eggs (Huevos Estrellados) Casa Lucio in Madrid serves this dish of silky, soft cooked eggs over a bed of olive-oil fried potatoes. serves 4-6 35 minutes Ingredients 3 large eggs 3 cups plus 2 Tbsp. extra-virgin olive oil, divided 7 medium Yukon gold potatoes (2\u00bc lbs.), peeled and cut into eight equal wedges Kosher salt Instructions Crack the eggs into a medium bowl (do not beat), and set aside Line a large plate with paper towels and set it by the stove. In a medium Dutch oven or heavy-bottomed pot, add 3 cups oil; heat over high heat until a deep-fat thermometer registers 375\u00b0. Add the potatoes (the potatoes will crowd the oil and the temperature will drop) and cook until they are soft and creamy throughout and just barely crisped on the outside, 10-15 minutes. Use a metal slotted spoon or a spider skimmer to transfer the cooked potatoes to the prepared plate. Season liberally with kosher salt. Once cooled slightly, transfer the potatoes a serving platter. Meanwhile, in a small skillet, heat the remaining 2 tablespoons olive oil over high heat until shimmering. Carefully pour the eggs into the pan into one large mass. Immediately lift the pan off the heat, and all and cook gently, away from the heat, swirling the pan constantly, for 20\u201330 seconds or until the whites are just barely opaque. Use a spatula to gently fold the eggs once, without breaking the yolks, return to the stove, and cook an additional 20\u201330 seconds until the whites are barely set and the yolks are very liquid. Slide the soft-cooked eggs over the potatoes. Using a fork and knife, cut the eggs open, so that the yolks trickle down into the potatoes. Sprinkle with more salt and serve immediately. ","teaser":" Olive Oil Fried Potatoes with Over Easy Eggs (Huevos Estrellados) Benjamin Kemper The potatoes in this comforting Spanish dish should not be brown and crispy like French fries; they should be limp, creamy, and soft with only a slight crispness at the exterior. To achieve this, add the potatoes to","ss_name":"awhite","tos_name":"awhite","ss_name_formatted":"awhite","tos_name_formatted":"awhite","is_uid":1169,"bs_status":true,"bs_sticky":false,"bs_promote":true,"is_tnid":0,"bs_translate":false,"ds_created":"2018-02-23T16:00:00Z","ds_changed":"2018-02-28T17:29:47Z","ds_last_comment_or_change":"2018-02-28T17:29:47Z","bs_field_sponsored":false,"bs_field_custom_page":false,"bs_field_display_social":true,"bs_field_feed_builder_exclusion":false,"bs_field_display_author_bio":true,"bs_field_display_bottom_recirc":true,"bs_use_sir_trevor_body":true,"bs_field_flag_gallery":false,"bs_field_flag_video":false,"bs_field_display_off_ramp":true,"bs_in_nps":false,"bs_use_sir_trevor_custom_page":false,"bs_field_x90_hide":false,"bs_field_last_updated":false,"bs_field_exclude_from_cl":false,"ts_bonnier_summary":"
Casa Lucio in Madrid serves this dish of silky, soft cooked eggs over a bed of olive-oil fried potatoes.<\/div>","ts_bonnier_summary_long":"
Casa Lucio in Madrid serves this dish of silky, soft cooked eggs over a bed of olive-oil fried potatoes.<\/div>","ts_bonnier_eyebrow":"
Recipes<\/a><\/div>","timestamp":"2018-02-28T17:29:48.339Z","bm_field_display_off_ramp":[true],"sm_field_image":["https:\/\/www.saveur.com\/sites\/saveur.com\/files\/styles\/325_4x3\/public\/images\/2018\/02\/olive-oil-fried-potatoes-over-easy-eggs.jpg?itok=V8hoMZRQ&fc=50,50"],"bm_field_sponsored":[false],"bm_use_sir_trevor_custom_page":[false],"bm_field_flag_gallery":[false],"bm_field_custom_page":[false],"bm_field_flag_video":[false],"bm_field_display_bottom_recirc":[true],"bm_use_sir_trevor_body":[true],"bm_field_x90_hide":[false],"tid":[1000633,1002448,1000724,1000516,1001019,1000524,1002038],"sm_field_layout_standard":["right-sidebar"],"sm_field_primary_channel":["recipes"],"tm_vid_2_names":["Benjamin Kemper"],"tm_vid_1_names":["Eggs spanish Potatoes Easy Recipes Vegetarian"],"spell":["Olive Oil Fried Potatoes with Over Easy Eggs (Huevos Estrellados)"," Olive Oil Fried Potatoes with Over Easy Eggs (Huevos Estrellados) Benjamin Kemper The potatoes in this comforting Spanish dish should not be brown and crispy like French fries; they should be limp, creamy, and soft with only a slight crispness at the exterior. To achieve this, add the potatoes to the oil all at once to temporarily drop the frying temperature, essentially poaching the slices until the oil gets back up to frying heat. What You Will Need Medium Bowl Medium Dutch Oven or Heavy-Bottom Pot Metal Slotted Spoon or Spider Skimmer Small Skillet Olive Oil Fried Potatoes with Over Easy Eggs (Huevos Estrellados) Casa Lucio in Madrid serves this dish of silky, soft cooked eggs over a bed of olive-oil fried potatoes. serves 4-6 35 minutes Ingredients 3 large eggs 3 cups plus 2 Tbsp. extra-virgin olive oil, divided 7 medium Yukon gold potatoes (2\u00bc lbs.), peeled and cut into eight equal wedges Kosher salt Instructions Crack the eggs into a medium bowl (do not beat), and set aside Line a large plate with paper towels and set it by the stove. In a medium Dutch oven or heavy-bottomed pot, add 3 cups oil; heat over high heat until a deep-fat thermometer registers 375\u00b0. Add the potatoes (the potatoes will crowd the oil and the temperature will drop) and cook until they are soft and creamy throughout and just barely crisped on the outside, 10-15 minutes. Use a metal slotted spoon or a spider skimmer to transfer the cooked potatoes to the prepared plate. Season liberally with kosher salt. Once cooled slightly, transfer the potatoes a serving platter. Meanwhile, in a small skillet, heat the remaining 2 tablespoons olive oil over high heat until shimmering. Carefully pour the eggs into the pan into one large mass. Immediately lift the pan off the heat, and all and cook gently, away from the heat, swirling the pan constantly, for 20\u201330 seconds or until the whites are just barely opaque. Use a spatula to gently fold the eggs once, without breaking the yolks, return to the stove, and cook an additional 20\u201330 seconds until the whites are barely set and the yolks are very liquid. Slide the soft-cooked eggs over the potatoes. Using a fork and knife, cut the eggs open, so that the yolks trickle down into the potatoes. Sprinkle with more salt and serve immediately. ","Eggs spanish Potatoes Easy Recipes Vegetarian","Benjamin Kemper","
Casa Lucio in Madrid serves this dish of silky, soft cooked eggs over a bed of olive-oil fried potatoes.<\/div>","
Casa Lucio in Madrid serves this dish of silky, soft cooked eggs over a bed of olive-oil fried potatoes.<\/div>","
Recipes<\/a><\/div>"],"bm_field_feed_builder_exclusion":[false],"im_field_author":[1002038],"bm_field_display_social":[true],"bm_field_exclude_from_cl":[false],"bm_field_last_updated":[false],"sm_field_sponsor_label":[""],"bm_in_nps":[false],"bm_field_display_author_bio":[true],"im_field_tags":[1000633,1002448,1000724,1000516,1001019,1000524],"im_vid_2":[1002038],"sm_vid_Authors":["Benjamin Kemper"],"im_vid_1":[1000633,1002448,1000724,1000516,1001019,1000524],"sm_vid_Tags":["Eggs","spanish","Potatoes","Easy","Recipes","Vegetarian"]},{"id":"phhg4e\/node\/1028446","site":"https:\/\/www.saveur.com\/","hash":"phhg4e","entity_id":1028446,"entity_type":"node","bundle":"basic_content","bundle_name":"Basic content","ss_language":"und","path":"node\/1028446","url":"https:\/\/www.saveur.com\/spanish-egg-tortilla-potatoes-onions-recipe","path_alias":"spanish-egg-tortilla-potatoes-onions-recipe","label":"Spanish Egg Tortilla with Potatoes and Onions (Tortilla Espa\u00f1ola)","content":" Spanish Egg Tortilla with Potatoes and Onions (Tortilla Espa\u00f1ola) Benjamin Kemper This version of tortilla espa\u00f1ola, from Syklar in Madrid, is a popular lunch and dinner dish at the hole-in-the-wall restaurant in the city\u2019s northern Chamber\u00ed district. The locally famous, hubcap-sized omelet starts with slices of yellow, waxy Monalisa potatoes, cooked in heady Andalusian olive oil until they\u2019ve all but disintegrated. Yukon golds are an acceptable substitute for the Spanish Monalisas. The cook time of the potatoes can vary significantly depending on their age and moisture content, so be sure to cook them until the are very soft and beginning to break down. What You Will Need Heavy-Bottom Pot Mesh Strainer or Spider Skimmer Medium Skillet Large Bowl Large Spoon or Rubber Spatula Spanish Egg Tortilla with Potatoes and Onions (Tortilla Espa\u00f1ola) This version of tortilla espa\u00f1ola, from Syklar in Madrid, starts with slices of yellow, waxy Monalisa potatoes, cooked in heady Andalusian olive oil until they\u2019ve all but disintegrated. serves 4-6 1 hour, 10 minutes Ingredients 3 cups plus 1 Tbsp. extra-virgin olive oil, divided 2 lb. Yukon gold potatoes, peeled and cut into 1\u20448-inch slices 5 large eggs 1 small vidalia onion (7 oz.), medium dice 2 tsp. kosher salt Instructions Line a large plate with paper towels and set by the stove. In a large, heavy-bottomed pot set over medium-high heat, heat the oil until it begins to smoke. Add the potatoes and cook, stirring occasionally and adjusting the heat as necessary to maintain a slow, steady simmer. The idea is to softly \u201cboil\u201d the potatoes in the oil, not fry or brown them. When the potato slices are completely soft and beginning to fall apart, 45\u201360 minutes, use a mesh strainer or spider skimmer to transfer them to paper towel-lined plate. Reserve the oil, off the heat, in the pot and set the potatoes aside to cool until just warm to the touch. Meanwhile, in a 9-inch nonstick skillet, heat the remaining 1 tablespoons of olive oil over medium-high heat. When the oil is hot, add the onions, cook, stirring constantly for a minute, then lower the heat to medium and cook, stirring occasionally, until soft and golden brown, 18\u201320 minutes. Transfer the onions to the lined platter with the potatoes and set aside to cool slightly. In a large bowl, combine the eggs and salt and whisk until slightly frothy. Add the potatoes and onions and fold together with a large spoon or rubber spatula. In the nonstick skillet, heat 1 tablespoon of the reserved potato-cooking oil over high heat until smoking. Add the egg mixture and cook until the edges begin to set and small bubbles start to form on the surface, 1\u20132 minutes. Place a wide, flat plate (ideally one that fits snugly inside the rim of the pan) over of the omelet, and flip the pan upside down, keeping the plate level to avoid spillage. Use a rubber spatula to carefully slide the omelet back into the pan, uncooked-side down. Return to high heat, cook for a additional minute, then immediately remove from the heat\u2013it will still be quite liquid at the center. Use the spatula to slide the omelet onto a serving plate, then tent with foil for 5 minutes to allow the soft eggs to set up slightly. Serve immediately or at room temperature. WATCH: How to Make a Spanish Omelet (Secret Shortcut) ","teaser":" Spanish Egg Tortilla with Potatoes and Onions (Tortilla Espa\u00f1ola) Benjamin Kemper This version of tortilla espa\u00f1ola, from Syklar in Madrid, is a popular lunch and dinner dish at the hole-in-the-wall restaurant in the city\u2019s northern Chamber\u00ed district. The locally famous, hubcap-sized omelet starts","ss_name":"awhite","tos_name":"awhite","ss_name_formatted":"awhite","tos_name_formatted":"awhite","is_uid":1169,"bs_status":true,"bs_sticky":false,"bs_promote":true,"is_tnid":0,"bs_translate":false,"ds_created":"2018-02-23T16:00:00Z","ds_changed":"2018-03-15T04:52:13Z","ds_last_comment_or_change":"2018-03-15T04:52:13Z","bs_field_sponsored":false,"bs_field_custom_page":false,"bs_field_display_social":true,"bs_field_feed_builder_exclusion":false,"bs_field_display_author_bio":true,"bs_field_display_bottom_recirc":true,"bs_use_sir_trevor_body":true,"bs_field_flag_gallery":false,"bs_field_flag_video":true,"bs_field_display_off_ramp":true,"bs_in_nps":false,"bs_use_sir_trevor_custom_page":false,"bs_field_x90_hide":false,"bs_field_last_updated":false,"bs_field_exclude_from_cl":false,"ts_bonnier_summary":"
This version of tortilla espa\u00f1ola, from Syklar in Madrid, starts with slices of yellow, waxy Monalisa potatoes, cooked in heady Andalusian olive oil until they\u2019ve all…<\/div>","ts_bonnier_summary_long":"
This version of tortilla espa\u00f1ola, from Syklar in Madrid, starts with slices of yellow, waxy Monalisa potatoes, cooked in heady Andalusian olive oil until they\u2019ve all but disintegrated.<\/div>","ts_bonnier_eyebrow":"
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This version of tortilla espa\u00f1ola, from Syklar in Madrid, starts with slices of yellow, waxy Monalisa potatoes, cooked in heady Andalusian olive oil until they\u2019ve all…<\/div>","
This version of tortilla espa\u00f1ola, from Syklar in Madrid, starts with slices of yellow, waxy Monalisa potatoes, cooked in heady Andalusian olive oil until they\u2019ve all but disintegrated.<\/div>","
Recipes<\/a><\/div>"],"bm_field_feed_builder_exclusion":[false],"im_field_author":[1002038],"bm_field_display_social":[true],"bm_field_exclude_from_cl":[false],"bm_field_last_updated":[false],"sm_field_sponsor_label":[""],"bm_in_nps":[false],"bm_field_display_author_bio":[true],"im_field_tags":[1002448,1000724,1000701,1000516,1001019,1000524,1000633],"im_vid_2":[1002038],"sm_vid_Authors":["Benjamin Kemper"],"im_vid_1":[1002448,1000724,1000701,1000516,1001019,1000524,1000633],"sm_vid_Tags":["spanish","Potatoes","onions","Easy","Recipes","Vegetarian","Eggs"]},{"id":"phhg4e\/node\/1028263","site":"https:\/\/www.saveur.com\/","hash":"phhg4e","entity_id":1028263,"entity_type":"node","bundle":"basic_content","bundle_name":"Basic content","ss_language":"und","path":"node\/1028263","url":"https:\/\/www.saveur.com\/apple-butter-cinnamon-cloves-recipe","path_alias":"apple-butter-cinnamon-cloves-recipe","label":"Apple Butter with Cinnamon and Cloves","content":" Apple Butter Rinne Allen At the Glade Hill Cannery in Franklin County, Virginia, master canner Ronald David helps his neighbors process local heritage apples\u2014like tart, vinous Staymans\u2014into dense, jammy apple butter (see "A Living Larder"). The concentrated natural sugars, which turn the apple butter a deep chestnut color, also help to preserve it. David also stresses the importance of adding salt, which cuts through some of the natural sweetness of the cooked apples. Virginians traditionally pair apple butter with souffl\u00e9like cornmeal-batter bread for breakfast, but in the Test Kitchen, we love it on ham sandwiches or as part of a cheese plate. Featured in: A Living Larder: The Joys of Fermentation \u00bb What You Will Need Heavy-Bottom Pot or Dutch Oven Food Processor Pint Jars Apple Butter with Cinnamon and Cloves At the Glade Hill Cannery in Franklin County, Virginia, master canner Ronald David helps his neighbors process local heritage apples\u2014like tart, vinous Staymans\u2014into dense, jammy apple butter. The concentrated natural sugars, which turn the apple butter a deep chestnut color, also help to preserve it. Ingredients 4 lb. Stayman apples, or another tart variety such as Paula Red or Winesap (about 10), peeled, cored, and quartered 3 lb. Golden Delicious apples (about 8\u201310), peeled, cored, and quartered 1 tbsp. granulated sugar, or to taste 1 tsp. ground cinnamon 1 \u2044 4 tsp. ground cloves 1 \u2044 2 tsp. kosher salt Instructions In a large, heavy-bottomed pot or Dutch oven over medium heat, add the apples; cook, stirring occasionally, until very soft, about 90 minutes. Transfer the fruit and some of the cooking liquid to a food processor, and process into a coarse sauce. Add the sauce back to the pot and cook, stirring often to prevent scorching, over medium-high heat, about 1 hour. Lower the heat and continue cooking and stirring until the mixture is very thick and dark chestnut in color, about 2\u00bd hours. Stir in the sugar, or more or less to taste depending on the sweetness of the fruit (late-harvest apples tend to be sweeter). Stir in the spices and salt. Taste and adjust the seasoning as needed. Remove the pot from the heat and spoon the apple butter into clean, sterile pint jars. Cover tightly with a lid and store in the refrigerator for up to 1 month. ","teaser":" Apple Butter Rinne Allen At the Glade Hill Cannery in Franklin County, Virginia, master canner Ronald David helps his neighbors process local heritage apples\u2014like tart, vinous Staymans\u2014into dense, jammy apple butter (see "A Living Larder"). The concentrated natural sugars, which turn the","ss_name":"awhite","tos_name":"awhite","ss_name_formatted":"awhite","tos_name_formatted":"awhite","is_uid":1169,"bs_status":true,"bs_sticky":false,"bs_promote":true,"is_tnid":0,"bs_translate":false,"ds_created":"2018-02-21T16:00:00Z","ds_changed":"2018-03-27T16:30:47Z","ds_last_comment_or_change":"2018-03-27T16:30:47Z","bs_field_sponsored":false,"bs_field_custom_page":false,"bs_field_display_social":true,"bs_field_feed_builder_exclusion":false,"bs_field_display_author_bio":true,"bs_field_display_bottom_recirc":true,"bs_use_sir_trevor_body":true,"bs_field_flag_gallery":false,"bs_field_flag_video":false,"bs_field_display_off_ramp":true,"bs_in_nps":false,"bs_use_sir_trevor_custom_page":false,"bs_field_x90_hide":false,"bs_field_last_updated":false,"bs_field_exclude_from_cl":false,"ts_bonnier_summary":"
A low-and-slow apple butter recipe from Virginia's Glade Hill Cannery.<\/div>","ts_bonnier_summary_long":"
A low-and-slow apple butter recipe from Virginia's Glade Hill Cannery.<\/div>","ts_bonnier_eyebrow":"
Recipes<\/a><\/div>","timestamp":"2018-03-27T16:30:48.235Z","bm_field_display_off_ramp":[true],"sm_field_image":["https:\/\/www.saveur.com\/sites\/saveur.com\/files\/styles\/325_4x3\/public\/images\/2018\/01\/apple-butter-with-cinnamon-cloves-1500x1125.jpg?itok=wO2lFvzj&fc=50,50"],"bm_field_sponsored":[false],"bm_use_sir_trevor_custom_page":[false],"bm_field_flag_gallery":[false],"bm_field_custom_page":[false],"bm_field_flag_video":[false],"bm_field_display_bottom_recirc":[true],"bm_use_sir_trevor_body":[true],"bm_field_x90_hide":[false],"tid":[1002518,1000539,1001875,1001883,1001597,1001019,1000627,1000287],"sm_field_layout_standard":["right-sidebar"],"sm_field_primary_channel":["recipes"],"tm_vid_2_names":["Shane Mitchell"],"tm_vid_1_names":["Issue 193 Apples fermenting Recipe Test Kitchen Recipes Condiments"],"spell":["Apple Butter with Cinnamon and Cloves"," Apple Butter Rinne Allen At the Glade Hill Cannery in Franklin County, Virginia, master canner Ronald David helps his neighbors process local heritage apples\u2014like tart, vinous Staymans\u2014into dense, jammy apple butter (see "A Living Larder"). The concentrated natural sugars, which turn the apple butter a deep chestnut color, also help to preserve it. David also stresses the importance of adding salt, which cuts through some of the natural sweetness of the cooked apples. Virginians traditionally pair apple butter with souffl\u00e9like cornmeal-batter bread for breakfast, but in the Test Kitchen, we love it on ham sandwiches or as part of a cheese plate. Featured in: A Living Larder: The Joys of Fermentation \u00bb What You Will Need Heavy-Bottom Pot or Dutch Oven Food Processor Pint Jars Apple Butter with Cinnamon and Cloves At the Glade Hill Cannery in Franklin County, Virginia, master canner Ronald David helps his neighbors process local heritage apples\u2014like tart, vinous Staymans\u2014into dense, jammy apple butter. The concentrated natural sugars, which turn the apple butter a deep chestnut color, also help to preserve it. Ingredients 4 lb. Stayman apples, or another tart variety such as Paula Red or Winesap (about 10), peeled, cored, and quartered 3 lb. Golden Delicious apples (about 8\u201310), peeled, cored, and quartered 1 tbsp. granulated sugar, or to taste 1 tsp. ground cinnamon 1 \u2044 4 tsp. ground cloves 1 \u2044 2 tsp. kosher salt Instructions In a large, heavy-bottomed pot or Dutch oven over medium heat, add the apples; cook, stirring occasionally, until very soft, about 90 minutes. Transfer the fruit and some of the cooking liquid to a food processor, and process into a coarse sauce. Add the sauce back to the pot and cook, stirring often to prevent scorching, over medium-high heat, about 1 hour. Lower the heat and continue cooking and stirring until the mixture is very thick and dark chestnut in color, about 2\u00bd hours. Stir in the sugar, or more or less to taste depending on the sweetness of the fruit (late-harvest apples tend to be sweeter). Stir in the spices and salt. Taste and adjust the seasoning as needed. Remove the pot from the heat and spoon the apple butter into clean, sterile pint jars. Cover tightly with a lid and store in the refrigerator for up to 1 month. ","Issue 193 Apples fermenting Recipe Test Kitchen Recipes Condiments","Shane Mitchell","
A low-and-slow apple butter recipe from Virginia's Glade Hill Cannery.<\/div>","
A low-and-slow apple butter recipe from Virginia's Glade Hill Cannery.<\/div>","
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