Posts tagged 30 Minutes or Less
Fried Sage Leaves are Your New Best Friend

Some books really make you just want to trade places with the author and that’s how I feel about everything from Elizabeth Minchilli. She lives in Rome and Umbria and her newest book, The Italian Table, invites you in to her lush Italian world. It is divided into dinners across regions and seasons and it will have you wanting to book a flight to Italy pronto.

But one of the best things about the book is that it is full of delectable treats that are also easy. We decided to take on one of the simplest but most delightfully surprising - fried sage leaves. They are as simple to eat as an appetizer as potato chips or crudite but they have their only special uniqueness that will stop anyone in their tracks. Everyone will love them and everyone will be a bit surprised by their presence.

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This Elevated Salad Flips the Script

Sometimes I get a cookbook that just sings right from the first page. I shouldn’t have been surprised that Carla Lalli Music’s book had that je ne sais quoi quality - she is, after all, the food director at Bon Appetit.

But her new book, Where Cooking Begins, is a true delight. It starts with methodology rather than recipe and seems to aim to get people to be more spontaneous with their cooking. It is a book that will help people need recipes less. If you want to be a more confident cook you’ll love having Carla along to guide you and if you already are confident then Carla will help you get new ideas and brush up on some classic techniques.

It was a delight to have Carla come to the Potluck kitchen and showcase a recipe that seems to embody the book - super simple and bright but with just enough twist to feel brilliant.

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Shrimp Butter is Your New Best Friend

So few things in life can make almost anything better. But I think shrimp butter really can. It is basically a sauce that can be made easily but elevate any type of dish. Spread it on toast in the morning or make a fancy-seeming pasta at night for guests. Make a tomato sandwich spread with shrimp butter or put it in a bowl of rice and take it to the next level. There are very few things that shrimp butter can't do. And you know what makes it even better? It takes less than 10 minutes to make.

I grew up with variations on shrimp butter since in the Lowcountry of South Carolina there are few things more prevalent than shrimp. But I also saw a version in Normandy that knocked my socks off. So this aims to be the in-between - a Southern staple but that still tries to be as light and bright as possible.

This is also great in the freezer - keep it on hand and then whip it out when you have guests. Trust me, no one will think you didn't plan ahead.

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The Secret to Flawless Shortbread

Sometimes life just requires baking. In those moments nothing is better than a cookie. And when you want simplicity to go along with it, a shortbread cookie can be the ultimate satisfying treat.

Jim Lahey, the brilliant mind behind Sullivan Street Bakery grew up on Walker's Shortbread. I became a bit addicted to them myself when I lived in Scotland. But unlike Lahey I didn't spend years honing and perfecting my own version. Luckily he was willing to share his Italian take on the classic

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The Healthiest Sandwich Trick

I love a good hack, and apple sandwiches are kind of my new current favorite. If you use tart apples instead of bread you create a whole new category with texture and a fun factor that is hard to beat.

Recently Siri Daly stopped by to talk about her new book, Siriously Delicious. The wife of famed tv host Carson Daly uses her book and blog to showcase her easy recipes that help her keep her busy family on the go. Siri is one of those people who tries to make life easier and I loved the fun outlook in the book. But these  apple sandwiches with nut butter and granola have made me a convert.

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Take Grilled Cheese Up a Notch

Some people just make you feel like everything in going to be ok when you cook. Jenn Segal gives that confidence and her wildly popular blog, Once Upon a Chef, is proof that her recipes work and make lives a little bit easier. 

So with the release of her new book, we thought we would bring Jenn into the kitchen to get a sample of one of her recipes. This grilled cheese is the perfect blend: it is easy enough that anyone can tackle it but with enough difference to make it really feel like something special. I have found myself going back to it over and over since we shot the video.

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The Sweet, Salty, Crunchy Steak

Sometimes one recipe leads to another. In testing out last week's bhel puri recipe I started to imagine another place where that sweet, salty and crunchy combo can balance out: a steak. Why not add a bit of sweetness and tartness with some tamarind? And instead of rice puffs why not just let rice krispies do the trick and add a bit of crunch to the otherwise heaviness of a steak?

This recipe has only four ingredients but they work some serious magic. Tamarind adds the perfect compliment to brighten up everyone's favorite meat and the drizzle of crunch on top makes it irresistible. 

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The Hazelnut Chocolate Cookies That Will Make You Forget Nutella

So I try to not eat any processed food in my house but sometimes it is hard. There are some products that are so delicious they defy explanation. I feel like nutella fits into that category. It's an ooey gooey spread that can add delight and flavor to almost anything. But it's also a long way from eating something 'real'. So I set out to find an alternative.

Really it's pretty simple if you're just looking for the flavors. Just combine hazelnuts and good chocolate. Easy peasy. The vehicle is really only needed so far as to keep it together. Sure, the ooey gooey is a great option but what about just a plain ole cakey cookie? 

Enter the Hazelnut Chocolate Cookies. They are addictive, not too sweet, and a crumbly texture that makes them hard to put down. Instead of trying to liquefy everything it leans into the texture of both the hazelnuts and the chocolate. You're tasting both so fully rather than hiding behind a whole lot of processing. 

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