Follow along as I document my adventures in baking. I hope it inspires you to try something new.
Thanks for visiting,
Sarah
All tagged Savory
Here’s another idea for a little treat to serve when having friends over for “just a glass of wine.” Savory goat cheese thumbprint cookies. The goat cheese is baked into the cookie dough along with a hint of ground thyme. I rolled some in toasted pecans and others in slivered almonds. The pecan cookies were topped with fig jam and the almond with raspberry jam and a little gold leaf from Barnabas Gold.
The crisp, buttery crust has a lemony ricotta filling topped with roasted zucchini and grape tomatoes that have been seasoned with oregano and basil, then it all gets a sprinkling of parmesan. You didn’t really think there would be no cheese did you?
Soft, savory, buttery pull-apart rolls, swirled with cheddar and caramelized yellow onions. Perfect for brunch alongside some fried or poached eggs (try dipping them in the runny yolk), or as part of a light lunch with a green salad or tomato soup, or maybe even some chili.
This savory riff on a classic tart tatin is from Erin Jeanne McDowell's cookbook The Book on Pie, and is one of the best dinners I've had in recent memory. Pounds of cherry tomatoes are cooked down with fresh herbs, balsamic vinegar, and sherry then baked in puff pastry crust until the tomatoes char and the pastry turns a crackly golden brown. It's quite literally bursting with flavor from all directions. If you have the book, it's her alternate version of the Red Onion Tart Tatin.
If you cook onions slowly over low heat, they lose their sharpness and turn melty soft and sweet. That caramelization is what makes this French beauty a classic. I followed a recipe by André Soltner of Lutèce fame that can be found in NYT Cooking. The caramelized onions are combined with cream, eggs, a sprinkle of salt, pepper, and nutmeg, then baked in a savory tart crust. The result is pure buttery, flaky, onion magic.
t. Want to make something special, but also really just want to eat pizza? This braided beauty's got you covered. It’s filled with a blend of mozzarella, provolone, and asiago cheese all melted together with caramelized shallots, kalamata olives, and sun-dried tomatoes. The top is then sprinkled with grated parmesan, dried oregano and red pepper flakes and baked until golden brown.
Goat cheese is the star here. Its tangy, rich flavor is complimented by the sweetness of the caramelized shallots and warmth of fresh rosemary. Grape tomatoes add an acidic balance to it all making this a to-die-for gourmet pizza. I was sad to see this one disappear from the dinner table so quickly. I’ll have to make more.
With sharp cheddar, spicy scallions and jalapeño, these savory corn muffins deliver high-impact flavor in every bite.
I have trouble scrolling past any cheese filled bread recipe that pops up in my feed. Gruyere Spiral Loaves? Went out and bought gruyere immediately. Parmesan Shortbread Crackers? Ate them all. Cheesy Gougeres? Mais bien sur. You too? Then you might want to check out the Savory Babka recipe by Melissa Clark for New York Times Cooking. Buttery brioche dough is swirled with a savory mixture of ricotta, parmesan, garlic, scallion, and finely chopped fresh basil. I opted for the olive option (kalamata) rather than the bacon. The smell wafting from the oven alone was enough to spark joy.
A few humble ingredients make for an indulgent entry or side dish you’ll want to make again and again.
