Veronica Julep

Month: November 2017

Blood Orange and Rosemary Roasted Chicken Thighs

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When it is cold and getting nasty outside. There is not much better in the world then coming home to the smell of something wonderful roasting in the oven. Like  blood oranges and rosemary. They are so beautiful together. Oh, and that smell it just warms you up from deep inside your bones. It’s great for a wonderful pick me up on the coldest of winter days. This recipe is beautiful for company or a family weeknight evening because it is so quick and easy to make.There are only three ingredients blood oranges, chicken thighs and rosemary. Five if you include pink salt and olive oil.

Read on

 

The first ingredient is blood oranges. This citrus fruit is gorgeous in color and wonderfully delicious. Super vibrant and is available in New England from November to late February. They are excellent to cook with because of their sweet flavor and, in the winter, all that vitamin C helps keep you healthy in those dark months.

The second ingredient is rosemary. Rosemary is very hearty. It can grow almost anywhere. I’ve seen it live outside into the beginning of cold of winter. Some people prune it into topiary shapes even.  Rosemary is a great flavor to add to just about anything it’s very versatile. There is something so sweet and almost sharp about it that makes its’ yummy flavor shine through.

The next is boneless skinless chicken thighs. I must admit I’m not the biggest poultry fan but, there is something about chicken thighs that make them the exception. Their dark meat is just really juicy when you roast it. I tend to use chicken thighs for almost all of my chicken dishes. Aside from the deepness of flavor they are also less expensive then their more famous parts of the same bird being the breast.

The first step is to rinse the thighs in cold cold water. Then, pat dry. That will give us the best texture for the thighs.

Next preheat the oven to 400 degrees Fahrenheit then pour a little over one tablespoon of extra virgin olive oil in the bottom of a 13 by 9 inch glass pan and roll about to cover the entire bottom of the pan. This adds flavor and keeps the thighs from sticking to the pan.

Line up the nine boneless skinless chicken thighs like this in the pan. It is okay to crowd that are on the sides. They will roast just fine the oven is hot enough.

Next wash your blood oranges. Set aside. We will be leaving the peel on during roasting.

Next trim your rosemary. You will need three stalks between five and six inches long (or the equivalent). Rinse them and gently and ever so gently pat dry.

You’ll need about this much. Left hand for size.

Snip in half.

Arrange like so for even flavor dispersement while roasting. Also, you eat with your eyes first so let’s show them what you’ve got. It’s great when everyone arrives home to show them just how pretty dinner is even before it is in the oven.

Next roll the blood orange on the cutting board pressing down roughly but, not too hard. This will get the juices flowing. Slice the first blood orange in half.

So beautiful. I almost hear a… boom when I pop them open every time.

Then, slice like so.

Cut the two middle quarters in half from pole to pole.

Halve the outside quarters.

Arrange like this in the pan. This arrangement will help the juice distribute evenly.

Slice the second blood orange the same way. Except when you get to this step, this time cut in half pole to pole the middle quarters. Then, set the domed quarters aside.

Add the new halves like this.

Next squeeze the domed quarters over all the thighs in the pan. Roughly to get out all the delicious juice.

Drizzle with a light amount of extra virgin olive oil and a few big pinches of pink salt. Place in a preheated 400 degree oven for 23-28 minutes.

This is about 10 minutes in.

This is done. You will know it is ready when you slice it open and juices run clear.

Once out of oven tent with foil. This helps the juices redistribute themselves inside the meat and the blood oranges. Serve.

I usually serve this with roasted cubed potato (and rosemary) or with rice. This recipe is always a crowd pleaser. The colors are just stunning which makes it quite the feast for the eyes.

Recipe

1 tablespoon of Extra Virgin Olive Oil (two times)

9 Rinsed and Dried Chicken Thighs

2 Blood Oranges (medium are fine but large are better)

3 long Sprigs of Rosemary

Pink Salt

Roast at 400 degrees Fahrenheit for 23-28 minutes.

This recipe is simple to make and only uses three ingredients. When blood oranges are something that can’t be come by I substitute clementines but, any citrus would really work. As always, try it, create it but, make it your own.

Quick and Easy Rose Bath Bombs

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Bath bombs. Who doesn’t love them? With the winter almost here important to focus on taking good care yourself. Between all the sickness going around and the fact it’s just cold out so we spend a lot of time being uncomfortable. This is one of my tricks to help with the winter self-care.

Read on

 

This project is super fast and super easy. It’s a very quick 10 minute craft that really brings a lot of enjoyment. The best part about this recipe is it uses mostly regular household items. Quick and easy self-care right when you need it.

The bath bombs themselves take a short time to make but need to sit overnight to retain their shape. If you don’t have that amount of time or patience on your hands you can still make this. Just follow the recipe and put the mixture in a very large jar. Once sealed it won’t dry all the way and you’ll have awesome fizzy bath sprinkle salt. Just scoop out half a cup worth and enjoy. It feels just as good there’s just a bit less of a show.

There is a Danish term that roughly translates to coziness, togetherness and well-being in the darkness of times. The word is hygge.  It is pronounced HYUU-ga. As a culture the Danish really embrace the winter and everything that goes with it from sweaters to warm tea and cookies. Even playing in the snow, they embrace it all. This is my goal for this winter to really savor it. Taking a hot bath with these bath bomb I’m sure will make it even better.

First things first this is what you need for supplies. Also, if you so desire, you can add food coloring (just a couple drops) to make them whatever color you so desire. I chose to keep mine white. Don’t worry if you do add a few drops though, it won’t stain your body or your tub. The only way that would happen is if you use a lot of food coloring. I mean a lot a lot.

What can make these bath bombs even better is using a scent that is really you. I tend to like more classical things so I went with rose. If this is your first time making bath bombs I suggest you stick with rose, lavender or chamomile. Those are the three classic scents and after that you can just get fancy. Some people even add fresh herbs to theirs. Whatever you choose make it your own. When you make these the whole house smells wonderful.


These next items are the hardware you need to make bath bombs. Gloves are key. None of the chemicals will burn you (otherwise we wouldn’t be putting them in a in a bath bomb right?) but, if you get the essential oil on you in it’s highly concentrated form it’s kinda hard to get the scent off your hands. It’s also easier to do the clean up at the end if you just have the gloves to take off. You also need a tray (I use a cookie sheet and one piece of aluminum foil to cover it with. Not tightly, we will get that.


The only other items you will need are molds. It can be any fancy shape you want just make sure that it won’t be too hard to get the physical bath bomb out so it can dry. One very popular mold is the gumball machine prize plastic case. They are the perfect size and shape.


I am going to make one that way but, my standby for this is a mini muffin tin. It’s quick, easy to clean and I can do multiple moldings at a time.


The first step is to measure the dry ingredients. Keep in mind we are doing chemistry after all so they need to be as precise as possible. In glass bowl start with 1 cup of baking soda.

Next add 1/2 a cup of cornstarch. Cornstarch is superfine and super sticky. Make sure you take an extra second to scrape out as much as you can from your measuring vessel. Also, it will go everywhere and it’s not you it’s just it’s nature. This cannot be avoided that’s why am using the mat. Another tip is to measure it over the sink for easy clean up.

Next add 1/2 a cup of Epsom salt. Before you open the container though shake it because it does get very cakey.

Then add 1/2 a cup of citric acid. Citric acid can be a little interesting to look for in a store. It’s with the canning stuff generally. It’s usually used in pickle making.

Once all the dry ingredients are in the bowl use your hands to break up any big chunks then, whisk to get the finer ones. It’s very important that there are no chunks. Otherwise this recipe won’t come together.

It should look like this when it’s ready. So soft. So smooth.

Next the wet goods. In a mason jar start by adding 2 1/2 teaspoons of water. You really just need a container to mix the wet ingredients in. My container of choice for that is always a mason jar. It is a chilly dry day here so this amount worked well for my recipe today. Add a small bit more at the end if the bath bombs are not sticking together.

Then 2 teaspoons of the essential oil of your choice. The bottle I bought had a governor on it which made it take a while for enough to come out to fill up the measuring spoon. It’s easier if you remove it before you pour.

Lastly add 2 1/2 teaspoons of olive oil. Some people prefer coconut oil but, due to possible allergens of these gifts I’m making I prefer olive oil it’s more neutral.

Swish about in the bottom of the jar it should look like this when well mixed. This is the point to add the optional food coloring if you wish. Carefully pour the mason jar of liquid slowly, I mean super slowly, into the dry goods bowl stirring the whole time. I find to start mixing a whisk is best but once you get towards the bottom of the liquid in the container switch to a fork or your hands. They just work better. If it starts foaming as you pour that means you’ve poured too much at once. The easy fix to that is to just stir faster. Last add 1/8 teaspoon of pink salt then mix.

Once mixing all the ingredients are together the mixture will be sticky. Now it is time to mold. I first went with the gumball machine prize container. I filled both and packed them down as tight as possible this is key to having a strong bath bomb.

My favorite mold is a mini muffin tin. You can do a larger batch at a time that way. I also find the bath bombs come out more uniform because of the tough metal of the pan.

Let the gumball price mold sit for about 10 minutes then gently tap them both out.

Take your loosely lined with aluminum foil cookie sheet and place the bottom of the bath bomb on it. Flat side up.

Put about three dribbles the water on the tip of your finger then touch the flat top of the bottom piece of the bath bomb half. Then, place the top flat side down on top of that. Let sit overnight.

Place the muffin tin on the cookie sheet then cover with the aluminum foil from the pan, folding it up. Turn the pan so it’s upside down then tap out the bath bombs.

Easy peasy. Let sit overnight.

I always end up with a bit left over. I put it in a small jar and put a lid on it. This is the awesome fizzy bath sprinkle salt I mentioned earlier. It’s wonderful.

Recipe

1 Cup of Baking Soda

1/2 Cup of Corn Starch

1/2 Cup of Citric Acid

1/2 Cup of Epsom Salt

1/8 teaspoon of Pink Salt

2 1/2 teaspoons of Tap Water

2 teaspoons of Essential Oil (rose is my favorite)

2 1/2 teaspoons of olive oil

4 drops of Food Coloring (optional)

These bath bombs are quick and easy to make. They make great gifts for everyone. Also, try to hygge. I’ve heard that’s where it’s at. Treat yourself. As always make it but, make sure you make it your own. Enjoy.

Panellets Post Halloween Traditional Potato Cookies

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Panellet are super delicious and easy to make. They are one of my favorite things to bake. Simple to make with only four ingredients. This sweet could not be any easier or tastier. I love foods that celebrate the seasons. See my apple pie recipe here https://www.veronicajulep.com/classic-homemade-scratch-apple-pie/

Read on

 

Panellets are a Catalonian All Saints Day tradition. They are made all over Spain but, originate in the Catalonian region, which is the northern most right tip of Spain. Different regions have variations on ingredients. Sweet potatoes and chestnuts for example. For mine I will stick with the traditional ingredients white potatoes and pine nuts. Panellets are usually served with sweet sweet wine. The word itself means little bread. With the wine it makes the church ritual bread and wine combination but way tastier. Sweeter because of the attention to the dead on this day is important culturally.

These cookies only came into my life a few years ago. My sister had spent a semester abroad in Spain. I was quite jealous. A few months later, after she came back, she told us one of her school friends was coming to visit. We were excited to meet him. We then learned that he had scheduled his trip to the US over the week of Halloween. When we heard this we were doubly excited to meet him because we would also get to show him the holiday American style. We were in for quite the surprise. They showed up about a half an hour before we were to trick or treat. They came in and we all made introductions. The next thing out of his mouth was him asking if it was okay to use the oven and held up a bag. Inside were the ingredients to make panellets. He explained that it was rude to show up visiting someone’s house and not bring a gift in his country especially if you’ve never met them before. He then apologized for not bring the panellets themselves because they had run out of time but, they would just take a minute and they did. We were all fascinated. Not just by the ingredients but, by how fast they are to make and delicious. We thought they were great so, I asked him for the recipe and a tradition was born. This is my slightly tweaked version of it.  He gave me the recipe in grams and Celsius after all.

To start turn on the oven. The actual time needed to make the dough is very short so, start the oven preheating first to 400 degrees Fahrenheit.

The first ingredient is leftover mashed potatoes. Only one cup. This is something probably in everyone’s fridge. We love mashed potatoes. They are a classic. I have these on hand a lot.

To round out our ingredients we need only white granulated sugar and almond meal. Pine nuts are also needed but, later. The sugar again is something I always have on hand. The almond meal/flour not so much but, it is very easy to come by. Just check a local grocery store in the natural section or a local health food store.

The first to leave this group… *cue aerial shot* is the potatoes.

Measure 1 cup of mashed potatoes. Pressed down and level to be precise. Pour in bowl.

Then add the 2 and 1/2 cups of almond meal/flour.

Next add 2 cups of white granulated sugar.

Stir together with a fork (kind of mashing in the dry ingredients). I have done it this way and it works.

Most honestly though, this recipe, like most good ones work best if you just use your hands. It comes together faster and it is easier to tell if you missed a spot.

When completely mixed together it will look like this.

Now roll up dough balls to put on the cookie sheet. This time I made them big. About half palm sized. Usually panellets are made as smaller cookies than that. They are made to be one bite size.

Next roll up and round up into a panellet.

Just like this.

These are the larger size. This recipe makes 20 big cookies. You will get twice that if you make them smaller.

Pour the some of the pine nuts (about half a cup at a time) in an open but, wide shallow bowl.

The first way I’ll show you is the traditional way. It is to roll the dough in the nuts.

The other (my preference) is to place a bunch on each and smoosh the pine nuts lovingly into each cookie.

The bottom row is the rolled cookies. The rest are the second technique.

For large bake for 18-20 minutes at 400 degrees. For small bake for 8-10 minutes also at 400 degrees. I, however, prefer the rolling method with the smaller cookies. This is what the large panellets look like when they come out.

Once out of the oven give them a minute to cool before you take the off of the cookie sheet. Otherwise they will fall apart. They are supposed to do that so no need to panic.

Recipe

  • 2 1/2 C Almond Meal/Flour (either is fine)
  • 2 C White Granulated Sugar
  • 1 C Leftover Mashed Potatoes
  • 2 1/2 C Pine Nuts for Coating (for large cookies rolled or 1 1/2 C for small cookies rolled)

Bake at 400 degrees for large 18-20 minutes or small 8-10 minutes.

Once panellet is cooled a bit serve with your favorite sweet beverage. Sweet wine or hot tea will pair just fine. I highly recommend these slightly warm. Enjoy. As always in life do your best but, make sure it’s your style.

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