Posts by moulton
Episode 1308 Has Started Airing – Sweets for the Holidays!
On this episode I demo how to make Glazed Roasted pears with Shortbread Pecan Praline, Dried Fruit Potstickers and Chocolate Peppermint Bark. https://saramoulton.com/show/saras-weeknight-meals-season-13/episode-1308-how-sweet-it-is/
Chocolate Peppermint Bark
Hand’s-On Time: 30 minutes Total Preparation Time: 1 hour to an hour and a half 12 ounces (about 2 cups) 65% cacao dark chocolate, chopped, or chocolate chips 12 ounces (about 2 cups) white chocolate, chopped, or white chocolate chips 35 peppermint candies (about 1 cup crushed) NOTE: PLEASE DO…
Dried Plum and Apricot Potstickers
Servings: 12 potstickers serving 4 Time: 45 minutes 6 large dried pitted plums, cut in half (about 2 ounces) 6 large dried apricots cut in half (about 2 ounces) 12 fresh wonton wrappers, well wrapped Cornstarch for dusting the sheet pan ½ tablespoon vegetable oil ½ tablespoon unsalted butter…
Glazed Roasted Pears with Shortbread Pecan Praline
Serves 4 For the praline: 2/3 cup chopped (cut into about 1/3-inch pieces) Walkers Shortbread cookies 3 tablespoons coarsely chopped toasted pecans ½ cup sugar For the roasted pears: 1 tablespoon melted unsalted butter 2 tablespoons plus 1 teaspoon sugar 2 tablespoons fresh lemon juice, divided 1/8 teaspoon kosher salt…
Milk Street Radio: Superhot Chili Peppers
Matt Goulding shares stories from his new documentary series, “Omnivore.” We find out why he followed a tuna on a journey around the world, what Big Ag can learn from Mexican corn farmers and what happened when René Redzepi served one of the world’s hottest chili peppers at Noma. Plus,…
Episode 1307 Starts Airing Today!
I show you two really tasty easy chicken recipes and ham, egg and cheese stuffed crepes. https://saramoulton.com/show/saras-weeknight-meals-season-13/episode-1307-which-came-first/
Egg Ham and Cheese Galette
Makes 12 Galettes 2 cups buckwheat flour 1⁄2 cup all-purpose flour 1⁄2 teaspoon kosher salt 13 large eggs 1 cup whole milk 1 cup water clarified butter for brushing the pan 6 thin slices ham, cut into julienne strips 6 thin slices Emmenthaler, cut into julienne strips In a medium…
Chicken Paillard with Date Butter
Note: I have called for regular boneless skinless chicken breasts but if you can find thin sliced boneless skinless chicken breasts you will not need to halve them horizontally; you will just need to pound them. Also, this makes more butter than you will need for the recipe, but keep…
Baked Chicken Thighs with Lemon Pickles
Preserved lemons, a/k/a lemon pickles, are a delicious and unique treat that have long delivered a ton of salty and acidic crunch to the cuisines of North Africa, the Middle East, and South Asia…and to America, too, in recent years. Typically, there are two ways for us to opt…
Episode 1306 Starts Airing Today!
I find myself in Barcelona with Matt Goulding of “Eat This, Not That” fame and more recently the documentary series, “Ominvore.” We make Gambas Al Ajillo, Iberico Pork with Romesco and Barcelona’s favorite nightly cocktail – Gin and Tonic. Plus I prepare Shrimp Fideo with Chorizo, like paella but with…