Cosette's Kitchen logo

menu icon
search icon
×

American

Charcuterie Board

An abundant board.

The ultimate party showstopper, the Charcuterie Board! I have hosted many parties in my 39 years of life. In the past few years, my dinner party skills have definitely improved. But all in all, you put out some type of cheeseboard and your dinner guests will be beyond thrilled.

But the question I always seem to get is, how do you make your board look like that? So I thought I'd put together a small tutorial for you to make the ultimate cheese board. This board is geared for a small snacking platter or a meal for two, you can always add more to a larger board to be fit for a party.

The Board

Choosing your board for the mood of your event. Add in ramekins for your pickles and olives.

First and foremost, choose your board. You want to make sure it is a food safe board, it will usually say on the bottom or if it is a cutting board, you are definitely safe. I have found boards at Homegoods, Target, Marshalls and all over really. Here are a few on Amazon that would work perfectly for this style board:
Olive Wood Cheese Board
Provencale Paddle Board
Acadia Cheese Board
If you're looking for a showstopping piece, something that will last a lifetime and really wow your guests, check out a local company Roe & Bella, they make stunning boards from salvaged wood. For this smaller sized board, I used one that is about 17" x 9" of surface area.

The Essentials

All the components of your board.

Creating a board is truly fun and creative. Each time you make a board you can include new and different components to wow your guests. I've included some of the basic principles and ideas of what to include:


  • Cheeses: variety of textures and flavors
  • Protein: assorted salamis or smoked salmon
  • Pickled items: olives, pickles
  • Dried fruit: dates, figs, apricots, oranges
  • Fresh fruit: strawberries, raspberries, grapes
  • Nuts: almonds, hazelnuts
  • Fresh veggies: cherry tomatoes, cucumbers
  • Crackers: variety of sizes, flavors and textures
  • Sweet: chocolate, honey, jam
  • Garnishes: fresh herbs, edible flowers

Cheeses

Start by setting up your cheeses.

After I find my perfect board, I like to place any ramekins down that will hold juicy items (olives, pickles, etc). Then onto placing my cheeses. I try to space them out along the board, fanning some, crumbling some and making them look pretty. When it comes to choosing cheese for a board, I love using a variety of flavors and textures. For this particular board I choose:

  • Manchego: sheep's milk, firm and buttery texture
  • Chèvre : goat's milk, creamy, tart and tangy
  • Unexpected Cheddar: cow's milk, aged cheddar with a subtle change to a Parmesan flavor (found at Trader Joe's)

It's always great to have a soft cheese spread like the Chèvre, I chose a plain one and added rosemary and pink peppercorns. I popped it into a heart-shaped silicone mold to create that cute accent on the board, perfect for Valentine's Day. I've also added a small bowl of pink peppercorns to the board, they are oddly kind of sweet and soft. They can be eaten as it and a nice little addition to make everything pop on the board.

The Manchego is such a classic cheese, it is made of sheep's milk, super buttery and perfect for slicing. And finally, the Unexpected Cheddar, this cheese is exclusively sold at Trader Joe's and almost has a cult following. It's an aged cheddar but has a completely different texture and notes of a Parmesan cheese. It crumbles well which is a nice variation on the board. Another cheese alternative could be a Stilton or a Blue cheese.

Meats

Fill in with meats.

Traditionally, cured meats are common for a charcuterie board. I try to use a variety of salamis including: prosciutto, peppered salami and salami secchi (hard salami). If you have folks that don't eat pork products, you can always substitute with smoked salmon or chicken/turkey products.

At this time I begin nestling salami next to the cheeses and across the board. The thin salami can be folded and tucked in like little flowers or fanned out, prosciutto nestled in little piles or rolled in cigar like sticks. Find your space and add your meats.

The Fillers

Finally, fill in all the spaces with your additional items.

After your anchor meats, cheeses and ramekins are placed, the rest is about filling in the nooks and crannies. I start with some dried fruit, then crackers, then fruit and veggies, chocolate then finally nuts and herbs tucked around the edges to make it really pop.

You can decide how much of everything you want to add in depending on your taste and what you're in the mood for. The biggest thing is making sure you fill in every little area. The beauty comes from the abundance.

Preparation

What I love to do if I'm short on time is prep everything for my board the night before. Slice the cheese, the meats, the veggies. Pull out the accoutrements and begin assembling the board. Snap a picture then put everything away in containers. The day of your event, pull up your picture and begin assembling with all your pieces. Such a time saver and gives you time to visualize what you want without feeling rushed.

If you're looking for an alternative for your gluten free, vegan guests, consider a Mediterranean Mezze platter. Add dips such as hummus and baba ganoush with veggies for an alternative fit for all your guests.

I hope this little tutorial gives you the confidence to create your own perfect board. I would LOVE to see your creations, tag me on Instagram or Facebook if you try to make your own special board.

xoxo,
Cosette

charcuterie board, cheese board, cheese, salami, appetizer, snack
Pin for later.

Print Recipe
 Charcuterie Board
charcuterie board, cheese board, cheese, salami, appetizer, snack
Course Appetizer
Cuisine American
Servings
Ingredients
Course Appetizer
Cuisine American
Servings
Ingredients
charcuterie board, cheese board, cheese, salami, appetizer, snack
Share this Recipe

Orange Cranberry Scones

scones, cranberries, thanksgiving, fall, orange, baking

A drizzle of orange glaze and sprinkle of hazelnuts to top them off and give them that extra something.

 

Oh Thanksgiving, the time of year where we go completely INSANE for one day of binge eating. Us Americans really do it right! But in all seriousness, it's basically the Superbowl for foodies, am I right? Days and weeks of preparation for the perfect desserts, sides and appetizers. Gathering all your closest friends and family to celebrate nothing other than FRIENDSHIP. It really is the quintessential holiday. 

 

Thanksgiving Morning

Like most holidays, tradition comes into play heavily! Beware, anything you start in 2018, be ready to continue for the next 10 years (especially those with kids). We introduced our kids to the Macy's Thanksgiving Day parade a few years ago. It was one of their first experiences watching live TV, including all those brainwashing commercials. I happened to make some Cranberry Orange Scones for something to nosh on before our 10 course meal later that night. Fast forward a few year later, guess what my kids do every Thanksgiving? Yup, watch the Macy's Thanksgiving Day parade and nosh on Cranberry Orange Scones. Who am I to mess with tradition? 

Cranberry Orange Scones

Tender, flaky and cranberry orange goodness! Perfect for your holiday table.

 

Scones

These simple scones come together rather easily and quickly, but the best part is you can prepare them days even a few weeks ahead of time. Making them ahead and popping them into the freezer will make you a STAR Thanksgiving morning. It's also one less thing to worry about preparing. Fresh cranberries are the star of this scone, with fragrant hints of orange and flaky layers they're sure to be a hit! 

One bowl, a few tools and you're ready to create magic in the kitchen. Once mixing your dry ingredients together, work the few tablespoons of butter together between your fingers or with a pastry cutter. Pour in your heavy cream (aka liquid gold) and mix together gently until a shaggy dough forms. Dump onto a clean surface and work your dough gently into a rectangle, fold over a few times gathering all the loose dough bits to incorporate. Once a solid dough forms, cut in half then shape each half into a round about 1.5" thick. Cut into 6 pieces for each circle for smaller scones. Place on your prepared baking sheet (parchment or silicone lined) and pop into the freezer or bake immediately. After baking, allow to cool and drizzle the delicious orange glaze on top for a perfect morning treat. 

Whatever your Holiday traditions, wishing you the best and most festive! As always, I love seeing your creations! Tag me on Instagram or Facebook for a chance to be featured in my stories! 

xoxo
Cosette

scones, cranberries, thanksgiving, fall, orange, baking

Fresh cranberries are naturally tart, a little sugar and butter help create something delicious.

 

scones, cranberries, thanksgiving, fall, orange, baking

Combine the butter into your dry ingredients until little pebbles form.

 

scones, cranberries, thanksgiving, fall, orange, baking

Heavy cream makes these scones ANYTHING but dry!

 

scones, cranberries, thanksgiving, fall, orange, baking

Use your hands to form 2 circles then cut into triangles.

 

scones, cranberries, thanksgiving, fall, orange, baking

The height on these scones make them sooooo tender and flaky!

 

For more cranberry inspiration, check out these amazing blogs and the Instagram hashtag #yesyoucranberry

What Annie’s Eating Cranberry Gin Fizz

Square Meal Round Table’s Cranberry Orange Streusel Pie

Easy and Delish -- Avocado Cranberry Hummus Dip

The Cooking of Joy’s Cranberry Curd Tart

Jessie Sheehan Bakes - Cranberry Buckle

Ciao Chow Bambina - Cranberry Pecan Cracker Spread

Baking The Goods - Cranberry Apple Brown Butter Crumble Pie

Katiebird Bakes - Cranberry Sauce Breakfast Rolls

Crumb Top Baking’s Cranberry Orange Overnight Oatmeal Muffins

The Baking Fairy - Vegan Cranberry Apple Bundt Cake

You Can Live Rich On Less - Cranberry Cherry Tarts

Sift & Simmer - White Chocolate Cranberry Cookies

Bappy Girl - https://bappygirlyum.blogspot.com/

Ronnie Fein - Baked Goat Cheese with Honey Sauce and Cranberries:  http://www.ronniefein.com/blog/on-hanukkah-lets-not-forget-that-a-woman-played-a?rq=Cranberries

Lemon Thyme and Ginger https://lemonthymeandginger.com/baked-french-toast-apple-cranberry-compote

Cranberry Agua Fresca with Mint and Lime: http://www.holajalapeno.com/2016/11/cranberry-agua-fresca.html

Cranberry Pie with Dried Figs and Cashews: http://www.ronniefein.com/blog/honey-cashew-pie

Susannah Chen’s Cranberry Pico de Gallo

Katherine in Brooklyn: Cranberry Cinnamon Buns

Pie Girl Bakes: Dark Chocolate Chunk Cranberry Cookies

Clean Plate Club: Glazed Cream Puffs with Cranberry Buttercream

Tiny Kitchen Capers: http://www.tinykitchencapers.com/white-chocolate-cranberry-oatmeal-cookies/

Le Petit Eats: Dark Chocolate Tart with Cinnamon Sugared Cranberry

Prickly Fresh’s: Cranberry Crostini with Prosciutto & Port Salut

Zestful Kitchen: Naturally Sweetened Cranberry Curd

Simple and Sweet Food: Fresh Ricotta and Spiced Cranberry Crostini

Frosting and Fettuccine  http://frostingandfettuccine.com/cranberry-cheesecake-bars/

 


Print Recipe


Orange Cranberry Scones

scones, cranberries, thanksgiving, fall, orange, baking

Course Baked Good
Cuisine American
Keyword breakfast

Prep Time 10 minutes
Cook Time 18 minutes

Servings
scones


Ingredients
Scones

Orange Glaze

Course Baked Good
Cuisine American
Keyword breakfast

Prep Time 10 minutes
Cook Time 18 minutes

Servings
scones


Ingredients
Scones

Orange Glaze

scones, cranberries, thanksgiving, fall, orange, baking


Instructions
  1. Place a rack in the upper third of the oven and preheat oven to 425 degrees F. Line a baking sheet with a Silpat or parchment paper and set aside.

  2. In a medium bowl, whisk together flour, baking powder, salt, and sugar. Cut in butter and work into small crumbles with pastry cutter or fingertips. Add in cranberries, zest and gently toss together.

  3. In a liquid measuring cup mix together vanilla extract and 1 ⅓ cups cream. Drizzle the cream mixture into the flour mixture, tossing gently until a cohesive dough forms. Add 2-3 more tablespoons of cream if necessary to create a moist, cohesive, but not sticky dough.

  4. Dump the dough onto a lightly floured work surface. Gently gather and knead the dough into 2 disks, rolling gently to create about 1.5" thick. Cut each disk into 6 even triangles. **see note below for freezing

  5. Place 1-inch apart on the prepared baking sheet and bake for 18-20 minutes or until golden brown and cooked through (best to bake 1 tray at a time, if you can't, swap trays at the halfway point to ensure even baking and browning on top).

  6. Remove from the oven and transfer to cooling rack. Make glaze, whisk powdered sugar and juice until a smooth glaze forms. Drizzle on top of cooled scones, top with hazelnuts if you like.


Recipe Notes

**Make ahead. Go through all the steps for scones except baking. Once you have cut scones, you can freeze on the baking sheet until form then toss them into a zip lock bag. Anytime you want a fresh scone, pop into the oven and glaze! Great before the holidays!


Share this Recipe

Friendsgiving

The Story of Thanksgiving

16 years ago I took a leap of faith and changed my life. I uprooted my entire life, family and friends to move across the United States. It was one of the bravest and scariest things I have ever done. With new adventures come changes, one of the biggest is how to spend holidays away from home. Thanksgiving became a holiday I spent away from the family, a time where good friends gathered and began new traditions and memories. Friendsgiving. 

 

Friendgiving

Friendsgiving, a concept created to describe the celebration of Thanksgiving with friends as opposed to family. I've found that living in Portland, transplants are plentiful. Many of our closest friends are away from their family during Thanksgiving and so began the tradition of spending time together instead of alone.

This year, I had the pleasure of hosting an early Friendsgiving with some of the most lovely friends. What a grand idea to gather some of the most talented home cooks for one special Friendsgiving event. My co-host LaRae Burk and I had the vision of celebrating food with those friends that enjoy food as much as we do. Taking the freshest ingredients, the most gorgeous tableware and stunning cookware to capture a picturesque Friendsgiving event. We were able to showcase our beautiful food at a local brewery, Widmer Brothers where a warm and rustic space set the mood for this special day.

friendsgiving, thanksgiving, dinner, turkey, family, friends

Find special pieces to decorate your table to make it special for each guest.

 

The Food ~ New Seasons Market

The beauty of Friendsgiving is the shared workload! Typically the host prepares the turkey (find recipe below), sets up the space and organizes the event. But all the goodies, the side dishes and desserts come from friends. What would Friendsgiving be without everyone sharing the favorite dish? For this special event, we partnered with New Season Market to find the freshest ingredients for our main and side dishes. Local produce is in abundance and picked at their optimum to ensure the best tasting food. Our dishes for this event included incredible ideas like: Pistachio and Citrus Quinoa Salad, Roasted Brussel Sprouts with Balsamic Reduction and Cranberries, Dutch Oven Bread, Browned Butter Salted Caramel Cake, Pumpkin & Beer Cheese Bisque and Apple, Taragon Turkey Sausage Stuffing and more. So many creative and innovative ideas to prepare for your own special Thanksgiving or Friendsgiving event. 

Pumpkin & Beer-Cheese Bisque

 

friendsgiving, thanksgiving, dinner, turkey, family, friends

Charcuterie Board

 

friendsgiving, thanksgiving, dinner, turkey, family, friends

Pistachio and Citrus Quinoa Salad

 

Tablescape ~ Sur La Table

You know what's funny, I never really knew what a tablescape was until I started food blogging. I mean, sure I set the table, perhaps added some cloth napkins but a TRUE tablescape is something you can't take your eyes off of, something magical. We were honored to highlight some of Sur La Table most gorgeous tableware for our Friendsgiving event. Crisp pearl white dinner plates with pops of color from adorable pumpkin plates and bowls, soft linens to drape the table, magical candles to create a romantic soft atmosphere and the most stunning wine glasses. These beautiful pieces helped to create the perfect table for our Friendsgiving gathering. Fresh florals, pumpkins and greens adorn the table arranged by the talented Shannon Garcia Shinn.

friendsgiving, thanksgiving, dinner, turkey, family, friends

Beautiful Sur La Table tableware

 

friendsgiving, thanksgiving, dinner, turkey, family, friends

Beautiful wine glasses by Sur La Table

 

friendsgiving, thanksgiving, dinner, turkey, family, friends

Gorgeous tableware pieces elevate any event

 

Cookware ~ Finex

Cooking! You have 10 different dishes to prepare and keep warm for this big dinner, what do you do? Cast Iron! One of the most versatile and heat conductive cookware is cast iron. We had the pleasure of cooking many of our incredible dishes in amazing Finex Cookware. Finex is a small local Portland based company that not only handcrafts cast iron cookware, but has reinvented the look, feel and design of cast iron. So, a turkey in cast iron? Yes, it is possible! I chose a smaller turkey (about 11 pounds) and decided to use the Finex Grill Pan to cook the beautiful bird. With the built in grill grates, the turkey was elevated and cooked so evenly, not to mention the most beautiful display! Whether you're preparing soup, potatoes or stuffing, Finex Cookware is the perfect vessel. Check out some of the beautiful dishes prepared at our event. 

friendsgiving, thanksgiving, dinner, turkey, family, friends

Gorgeous turkey cooked in 12" Finex Grill Pan

 

friendsgiving, thanksgiving, dinner, turkey, family, friends

Stuffing cooked in 12" Finex skillet

 

friendsgiving, thanksgiving, dinner, turkey, family, friends

Beautiful spread of side dishes prepared in Finex

 

Pulling it Together

Pulling off a Friendsgiving is no easy task. It requires patience, planning and a lot of prep. But with the right tools and a vision, setting up the perfect event is possible. I hope this post inspires you to create a magical Friendsgiving or Thanksgiving this year. For more tips, don't miss out signing up for my newsletter. I'll be sending out a special edition newsletter to subscribers with a step by step guide to planning your Thanksgiving Day and exclusive recipes! As always, I love to see your creations, tag me in your Thanksgiving creations this holiday season. 

xoxo
Cosette

friendsgiving, thanksgiving, dinner, turkey, family, friends

Cheers to an amazing group of friends celebrating Friendsgiving

Blogger attendees, please check out the attendees for more delicious inspiration:

Lena Gladstone
Judiaann Woo
Carly Diaz
Sue O'Bryan
Erin Lynch
Karlee Flores
Candice Walker
Kristel Matousek
LaRae Burk

This post and event is sponsored by New Seasons, Sur la Table and Finex Cookware. All opinions and ideas are my own. 

Print Recipe
 Turkey
friendsgiving, thanksgiving, dinner, turkey, family, friends
Course Main Dish, Side Dish
Cuisine American
Keyword dinner
Prep Time 30 minutes
Cook Time 1 hour 45 minutes
Passive Time 12 hours
Servings
people
Ingredients
Course Main Dish, Side Dish
Cuisine American
Keyword dinner
Prep Time 30 minutes
Cook Time 1 hour 45 minutes
Passive Time 12 hours
Servings
people
Ingredients
friendsgiving, thanksgiving, dinner, turkey, family, friends
Instructions
  1. Prepare the turkey 1-2 days in advance.
  2. Remove turkey from packages, be sure to remove the giblets that are usually stuffed inside.
  3. Pat dry the turkey using paper towels.
  4. In a small bowl, mix your softened butter ¼ cup of your herbes de provence + 2 teaspoon salt.
  5. Use the butter mixture and place clumps of the herb butter underneath the skin. It may seem like you are over buttering but it is okay! The butter will melt into the meat and make it extremely tender.
  6. Take the remaining herbes and salt and generously rub the outer layer of skin with this mixture.
  7. Take the bird and place in fridge, do not cover. Not covering allows the skin to dry and create a crisp exterior.
  8. Day of baking, set your oven to 325 degrees (convection cooking) or 350 for traditional oven cooking and begin prepping your turkey. You'll want your turkey to come to room temperature so plan to leave out for at least an hour before cooking.
  9. Remove turkey from fridge and place your chopped onions and carrots inside the cavity. Truss legs together with cooking twine.
  10. Place your turkey in your roasting pan (or grill pan).
  11. Add your fingerling potatoes and shallots around the turkey. Coat them in olive oil and additional seasoning.
  12. Add 1 cup of broth or water to the pan.
  13. Cook turkey based on weight: 6 to 10 pounds - 1 ½ to 2 hours 10 to 18 pounds - 2 to 2 ½ hours 18 to 22 pounds - 2 ½ to 3 hours 22 to 24 pounds - 3 to 3 ½ hours
  14. Check your turkey at the earlier mark for temperature: The internal temperature of the turkey when an instant-read thermometer is inserted between the thigh and side of the breast without touching bone should now be 165 to 170 F
  15. Once your turkey is cook through, remove from oven and let rest for 20-30 minutes.
  16. Carve and enjoy!
Recipe Notes

**Make your own herbes de provence if you can't locate: 
https://www.rachelcooks.com/2014/11/24/herbes-de-provence-recipe/

Share this Recipe

Hosted Brunch ~ Frittata

Thank you to the Chinet® brand for sponsoring this post.

Click the Image Above to Shop!

One of my favorite type of get-togethers is brunch. It is the perfect time of day, which allows you as the host to have enough time to prepare but yet early enough to get cleaned up and time to relax in the evening. Spending time with friends and family is so important and fun, especially as the weather begins to warm up. While I love cooking, cleaning up is NEVER fun! That's why I love having premium Chinet® Classic White™ plates on hand. They are simple, elegant and strong. Using Chinet Classic White products makes serving and cleanup easy, so you can spend more time with friends, family and guests. Living in Portland composting is mandatory, it is nice to know that Chinet Classic White plates are made from 100% recycled material that can be composted after use. Even if you don't live in an area with composting, they can be backyard composted! 

So here are some ideas to help you get your first brunch party underway! 

brunch, eggs, tablescape

Full brunch table spread using Chinet® Classic White™ plates, napkins, cups and cutlery.

Steps to hosting a gorgeous brunch:

  1. First up is choosing a main course. Something like this simple frittata (recipe below), a nice tray of mac & cheese, a bagel bar with homemade bagels + lox and veggies, or a putting together this savory tart are perfect options!  

    frittata, brunch, breakfast, vegetarian

    Veggie Frittata

  2. Next, I always have a salad or some kind of veggies on the table or within the meal. For this brunch, I actually made up some avocado toasts drizzled with olive oil + flake salt and pepper. But a simple green salad or something like this carrot spinach salad would be lovely. 

    avocado, toast, brunch, breakfast

    Avocado toast

  3. A baked good is always appropriate, folks like to have something sweet, especially when it's borderline breakfast. These banana muffins are perfect and individual portion sized. Or make a simple banana bread loaf, like this tahnini banana bread! Or really wow your guests with a gorgeous cake, here are some of my favorites: strawberry shortcake, apple cake, lemon blueberry bundt. 

    banana muffins, brunch, breakfast

    Delicious banana muffins are perfect on a cake stand to elevate on your table for visual interest.

  4. A small cheese board with fruit, cheeses, olives and dips, such as hummus, labneh and baba ganoush are perfect for friends to snack on. 
  5. Setting the table for your guests is so important! I love adding some linens, such a tablecloth or runner to make it pop.  Of course add some greens and flowers to make a gorgeous scene and an inviting place for your guests to dine. 
  6. Then your tableware. I chose to use Chinet Classic White plates to keep my table simple, elegant and convenient for me. I also used Chinet Classic White napkins rolled and wrapped with some twine and greens to give them a bit of elegance and pop of color. Choosing to use Chinet Crystal Clear cut crystal cutlery and cups tied the whole table scene together and cleanup a breeze!

    brunch, tablescape, breakfast

    Chinet® Classic White™ plates and napkins wrapped in twine and fresh greens.

  7. When you're ready to begin your brunch, have your guests fill up their Chinet Classic White plates that are strong enough for extra helpings and enjoy a morning filled with fun and laughter without the stress of cleaning up! 

I hope you enjoyed the details on setting up a brunch and be sure to check out Chinet Classic White products by clicking here and the Frittata recipe below for your next event! 

As always, I love seeing your creations! Be sure to tag me if you give this a try, Instagram @CosettesKitchen or post on my Facebook Page.

XOXO
Cosette

I was selected for this opportunity as a member of CLEVER and the content and opinions expressed here are all my own. Chinet® and Classic White™ are registered trademarks of Huhtamaki, Inc. in the U.S. and other countries.

Print Recipe
 Veggie Frittata
Adapated from The Kitchn https://www.thekitchn.com/how-to-make-a-frittata-cooking-lessons-from-the-kitchn-170717
frittata, brunch, breakfast, vegetarian
Course Breakfast, Main Dish
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Servings
servings
Ingredients
Course Breakfast, Main Dish
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Servings
servings
Ingredients
frittata, brunch, breakfast, vegetarian
Instructions
  1. Preheat oven to 400 degrees.
  2. In a small bowl, whisk your eggs, heavy cream, ½ teaspoon salt, a few grinds of pepper. Set aside.
  3. In an oven safe heavy-bottomed pan or cast iron skillet, heat your oil on medium-high and add in your veggies. Continue to saute until softened add your additional salt.
  4. Once veggies are softened, add in your pesto (or garlic), rosemary and spinach. Begin to stir and mix until spinach is wilted.
  5. Once spinach is wilted, flatten in pan and sprinkle cheese on top and allow to melt for 1-2 minutes.
  6. Pour your egg mixture on top making sure it coats the veggies in their entirety.
  7. Allow the eggs to set around the edges of the pan for 2-3 minutes.
  8. Then pop into 400 degree oven and bake for 8-10 minutes until eggs are set. You can cut a slit in the center, if any runny egg comes out, continue baking. Otherwise, remove and let cool for 5 minutes and then serve.
Recipe Notes

You can adjust and adapt your recipe to include any leftover veggies, potato or meats you have on hand. It is a very adaptable recipe! Would love to see how you make it your own. 

Share this Recipe

Tahini Banana Bread

banana bread, tahini, Mediterranean, breakfast

Perfect crumb and slices for your morning.

Here's a little secret for you that's BANANAS, pun intended! I can buy a bunch of bananas and within two days, two things can happen: they are all eaten immediately while still in their beautiful yellow state, or the latter, they have all turned into brown spotty messes! So you better believe when they turn, banana bread is in the works. Banana bread, the quintessential breakfast food, at least at our house. 

I honestly think that sometimes my kids purposely don't eat the bananas JUST so I can make bread or muffins! I don't blame them, I love bananas, but in bread form it definitely kicks things up a notch. Soooooo, I thought about what makes the perfect banana bread:

  • Fluffy, not dense
  • Perfect crusty top
  • Tender crumb
  • Dare I say it....moist
  • Banana flavor, but not too intense
  • Not too sweet, I mean, it's a breakfast bread

banana bread, tahini, Mediterranean, breakfast

Soft, tender crumb and perfect slices.

Banana Bread ~ with a twist

I set out on my journey to create all those details but add a bit of Lebanese flair...of course! There are so many banana bread recipes made with peanut butter (which we consume in vats around here) but for some reason I don't like peanut butter in my banana bread. But as I continue my quest, I realized that tahini shares the same qualities as peanut butter: creamy, nutty, rich, fatty. While tahini has a very nutty flavor and fragrance it is totally nut free. 

Tahini

Like other nut and seed pastes, tahini is filled with a variety of vitamins, minerals, protein, plant sterols, and healthy fats.  Most of my tahini goes into my hummus and baba ganoush, but I thought it would be great to give it a try in banana bread. The results = AMAZING! So the next time you have some bananas laying around, give this bread a try! 

As always, I love seeing your creations! Be sure to tag me if you give this a try, Instagram @CosettesKitchen or post on my Facebook Page.

XOXO
Cosette

banana bread, tahini, Mediterranean, breakfast

Serve for breakfast and top with an additional drizzle of tahini.

 


Print Recipe
 Tahini Banana Bread
The best part of banana bread is that it's one bowl and DONE!
banana bread, tahini, Mediterranean, breakfast
Course Baked Good, Breakfast
Cuisine American
Prep Time 5 minutes
Cook Time 50-60 minutes
Servings
servings
Ingredients
Course Baked Good, Breakfast
Cuisine American
Prep Time 5 minutes
Cook Time 50-60 minutes
Servings
servings
Ingredients
banana bread, tahini, Mediterranean, breakfast
Instructions
  1. Preheat oven to 350 degrees. Spray loaf pan with non-stick cooking spray.
  2. In a large bowl, combine your wet ingredients: mashed bananas, coconut oil, eggs, tahini, brown sugar, granulated sugar and vanilla. Use spatula and mix until combined.
  3. Add in your dry ingredients and fold until no dry ingredients show.
  4. Pour batter into prepared loaf pan and bake for 50-60 minutes until tester comes out clean.
  5. Slice and enjoy!
Recipe Notes

**Feel free to add in ½ cup nuts or chocolate chips to bread

**For muffins, spray muffin tin, pour batter almost to the top. Bake at 425 degrees for 5 minutes then lower to 350 and bake for another 15 minutes. Makes 10 muffins. 

 

Share this Recipe

Creamy Mushroom Soup

Cream of Mushroom Soup

I often sit and reminisce about the days of old, you know, back when I was younger which seems like AGES ago at this point in time. When did I get old exactly? Oh yeah, probably when I came to the realization that I became a mom just about 10 YEARS AGO! What?!? Yes, my oldest will be 10 in just about 2 weeks. I can barely comprehend this. I'm a mom. I'm a mom of 3. I became a mother 10 years ago. Clearly this is the point I realized I'm getting old. **Sigh**

So now that I'm older and wiser (clearly), I feel I'm very equipped to tell you about what you should be eating and feeding your family! When I was a kid I had this thing with Campbell's Cream of Mushroom Soup, I know, I know, what was I thinking? But there was something comforting about it and frankly, in college it was so easy to make and so delicious with some saltine crackers. One can + instant happiness. 

Cream of Mushroom Soup

I had this craving to make a soup like I used to enjoy (when I was young) a cream of mushroom soup that is a little more adult and full of flavor. We've had quite the bout of sickness run through our household so soups have been a bit hit! I made a big pot of this and a big pot of my Chicken Noodle Soup and slowly, through the power of food, rest and medicine, everyone is on the mend again. The beauty of this soup is that it takes less than 30 minutes to make, perfect for a meatless dinner, a dinner party, easy enough for a weeknight dinner or even for a holiday gathering. I love pairing simple rustic ingredients that are packed with so much flavor. The earthiness of the mushrooms combined with the freshness of the thyme and bit of cream make this hearty and so satisfying. 

I hope you give this recipe a try and include it in your rotation of meals. As always, I love seeing your creations, tag me on Instagram @CosettesKitchen or post on my Facebook Page.

xoxo
Cosette

Print Recipe
 Creamy Mushroom Soup
Cream of Mushroom Soup
Course Main Dish
Cuisine American
Prep Time 20 minutes
Cook Time 30 minutes
Servings
cups
Ingredients
Course Main Dish
Cuisine American
Prep Time 20 minutes
Cook Time 30 minutes
Servings
cups
Ingredients
Cream of Mushroom Soup
Instructions
  1. Begin by prepping your mushrooms by cleaning them with a damp paper towel. Gently wipe the tops and stems with the damp paper towel to remove any dirt. Do not submerge mushrooms in water.
  2. Heat 2 tablespoons of butter in a frying pan and add your assorted mushrooms (baby bellas + maitake) and 2 sprigs of thyme and a dash of salt. Cook until tender and set aside.
  3. In a heavy-bottomed pot, heat 2 tablespoons of butter and add chopped shallots and sliced crimini mushrooms. Let the mushrooms and shallots soften, continue to stir until the liquid from the mushrooms begins to evaporate, about 5-7 minutes.
  4. Add in your minced garlic and the leaves from about 8 of your thyme. Stir until fragrant, just a few minutes making sure the garlic doesn't burn.
  5. Add in 4 tablespoons of butter and your flour to coat your mixture.
  6. Slowly add your vegetable stock while stirring.
  7. Bring the mixture up to a gentle boil, then reduce and remove from heat.
  8. Place your immersion blender in the pot and blend the mushroom mixture until desired consistency. Place pot back on heat and add in your other mushroom mixture and 2 cups of heavy cream. Salt & pepper to taste.
  9. Enjoy!
Recipe Notes

You can certainly keep your mushrooms all whole and saute all together if you prefer and avoid blending. I enjoy the smooth and creaminess with some delicious meaty mushrooms. 

You can find the lovely walnut cutting board on Arousing Apetites:
https://shop.arousingappetites.com/collections/chefs-kitchen-tools/products/black-walnut-wood-cheese-board-with-drip-groove-2

 

Share this Recipe

Mac and Cheese

cheese, macaroni

Snow Days

This week was a doozy! Today marked the 6th day my kids were home, yes, 6th day, I did not stutter!  Let me run it down for you:

Saturday & Sunday: Weekend
Monday: President's Day
Tuesday: Snow in the morning , school didn't delay or close but I refused to drive on our untreated roads. However, my judgment was good because then the district released kids at 1 and ENCOURAGED parents to pick them up early if they could. Yeah, no thanks, we'll stay put.
Wednesday: Snow, school closed. 
Thursday: Snow was still coming down Wednesday night and Thursday morning, roads were covered again. 2 hour delay by the district but there was still snow falling, so again I vowed a big fat NO! I didn't feel like schlepping my kids in the snow, not my thing. 

So here we are, 6 days of my children at home...all 3...and my husband because well he had the same weekend schedule + President's Day and he can work from home, so he did. So it was a FULL HOUSE! In theory, I had all this time on my hands, no rushing kids around from here or there, I honestly barley left the house most of those days. I could have finished all the laundry, reorganized closets and drawers or any number of things. Oh, I forgot to mention, we also gutted our main bathroom (fun times!) Truth be told, some of those things happened but the majority of the time I was cooking the next meal, or getting the next snack, then cleaning up, over and over and over. 

On the upside, I was basically in my PJs for the last 6 days, not even my nice going out yoga pants, my actual PJ bottoms, the ratty ones with paint on them and stained tank tops...yeah! I'm not sure if that's an accomplishment or not. I was definitely comfy! What else do people do on snow days? I think it's only natural to stay in PJs and bake, PJs and baking! I did do some baking and quite a bit of cooking. Like this homemade Mac & Cheese that is so incredibly delicious. It is the perfect snow day food, so comforting especially after playing in the snow. 

macaroni, cheese

 

macaroni, cheese

The Good Stuff

Mac & Cheese is as classic as pizza in America. It's a classic American comfort food. Who doesn't love pasta smothered in gooey delicious cheese? Before getting to the gooey cheese, there needs to be a base and the most perfect base is actually French, Béchamel sauce. Béchamel sauce, also called white sauce, is made of a white roux (flour and butter) and milk. This creamy sauce is the ticket to a perfect Mac & Cheese and also a wonderful sauce to learn to make for many different meals. 

macaroni, cheese

 

Next is your noodle. What's the best noodle for Mac & Cheese? Elbow or Shell? Your choice! Today I picked these adorable Italian Campenelle by Private Selection, they are a cross between a shell and elbow but I really love the little ridges on each one. Search the aisle for the noodle that calls your name. 

macaroni, cheese

 

Then the cheese, mmmmm! Cheese is a beautiful thing and you need the right cheeses for the perfect Mac & Cheese. Always go with a cheese that has a good melting point, classic would be a cheddar and mozzarella mix. You can also use any variety of these cheeses: gruyere, colby, monterey jack, pepper jack, or provolone in place of the cheddar. The mozzarella is really to give it that nice gooey stretch and stringiness but doesn't hold a lot of flavor. I used Tillamook Cheddar Jack, which has a blend of medium cheddar and monterey jack. I also added mozzarella and some smoked cheddar for a little smokey flavor. 

macaroni, cheese

Top it all off with some panko breadcrumbs and you have a classic and delicious Mac & Cheese. I love the panko  bread crumbs because they are much lighter and get super crispy. You can find them in the Asian section of your grocery store. 

 

macaroni, cheese

 

You can find all the steps to make this delicious, kid friendly and approved meal below. As always, I love seeing your creations. Don't forget to tag me on Instagram @CosettesKitchen or post on my Facebook Page. 

macaroni, cheese

Print Recipe
 Mac and Cheese
This Mac & Cheese is very versatile and can be adjusted for different tastes with the various cheeses.
macaroni, cheese
Course Main Dish
Cuisine American
Prep Time 20 minutes
Cook Time 20 minutes
Servings
servings
Ingredients
Course Main Dish
Cuisine American
Prep Time 20 minutes
Cook Time 20 minutes
Servings
servings
Ingredients
macaroni, cheese
Instructions
  1. Preheat oven to 350 degrees.
  2. Boil pasta according to package directions less 1 minute in a salted pot of water. Drain, add back to pot with 1 tablespoon butter. Set aside.
  3. In another heavy bottomed pot begin making your Béchamel sauce. Cut 10 tablespoons of butter and place in pot on medium heat. Add in 10 tablespoons of flour and whisk to create your roux.
  4. Once your roux (flour and butter) has thickened and bubbled, slowly begin adding your milk, whisking as you add.
  5. Continue to add the remaining milk and continue to whisk while pot is on medium-high heat. Whisking continuously is important so the mixture doesn't stick to the bottom of the pot.
  6. Whisk until the sauce comes to a boil, once it begins to boil, remove from heat.
  7. Add your shredded cheeses to the sauce and finally your cooked pasta.
  8. Mix until combined.
  9. Add pepper and salt to taste, note that many cheeses are salty so you may not need as much.
  10. Pour your macaroni mixture into a 9x13 pan or cast iron skillet.
  11. Prepare your panko topping by melting 2 tablespoons of butter then add in your panko and garlic powder. Top your macaroni pan with the breadcrumb mixture.
  12. Bake for 20-25 minutes and do a quick broil on the top for the breadcrumbs to brown.
  13. Remove and serve warm. Enjoy!
Share this Recipe

Mom Knows Best ~ Chicken Noodle Soup

soup, noodle, comfort

chicken noodle soup

As the years go by and memories fade, there are things you distinctly remember from childhood. I think most children remember the times they were sick, whether it was a cold, a bellyache or something more severe. There was definitely more than once occasion I remember getting sick, but what is most vivid is my mom always taking care of me during those times. Whenever my brother, sister or myself were sick, my mom always sat up with us, caressed our hair and sang us the most beautiful Lebanese lullaby: Yalla Tnam Reema, which translates to "Go to Sleep Reema". The song is almost haunting to hear, a tune so connected to the one you love, the one you took care of you your whole life. That lullaby, some yansoon (anise tea) and chicken noodle soup. Those were the cures for any ailment. I can still smell the anise and hear my mom singing. Even now, she will do the same for my own kids.

Some days I wish I had as much patience as my mom did with all three of us growing up. She was and still is so loving, kind and nurturing. You know those parents that count down the days their kids leave to college? Or move out of the house? Yeah, that's not my mom. My mom is the exact opposite. She counts down the days until we come to visit, and I'd bet she'd take any of us in without question if we needed. She is the most selfless person I know, someone I admire for her strength, perseverance, acceptance to new things and bravery. Everything she does she does for the love of her family, her children and now grandchildren.

I can only hope that my kids look at me with awe and gratitude one day. I hope I can give my kids the love, attention, affection and support that my mom did and still does to me. So when I think of how to care for someone, I immediately go to food to nourish. Food is the way to our hearts whether we are healing from illness or learning to love. I hope you enjoy this chicken noodle soup recipe and it nourishes your soul and brings back memories of your childhood. 

As always, I love seeing your creations, tag me on Instagram @CosettesKitchen or post on my Facebook Page.

xoxo
Cosette

Chicken Noodle Soup


Print Recipe
 Mom Knows Best ~ Chicken Noodle Soup
soup, noodle, comfort
Course Main Dish
Cuisine American
Prep Time 1 hour
Cook Time 3 hours
Servings
servings
Ingredients
Chicken Stock
Chicken Soup
Course Main Dish
Cuisine American
Prep Time 1 hour
Cook Time 3 hours
Servings
servings
Ingredients
Chicken Stock
Chicken Soup
soup, noodle, comfort
Instructions
Chicken Stock
  1. Place whole chicken in large stock pot.
  2. Fill pot with water to cover chicken.
  3. Add in your roughly chopped onion, garlic, bay leaves and cinnamon.
  4. Bring to boil then reduce to medium-low.
  5. Remove the fat that forms as the chicken boils by skimming with a large spoon.
  6. Allow mixture to cook for about 2 hours until chicken is tender and broth has formed.
  7. Remove chicken on large tray and take meat off, discard bones and skin.
  8. Strain broth to ensure it is smooth and clear.
  9. Broth may be stored in refrigerator (up to a week) or freezer (in freezer safe container) if not using immediately.
Chicken Soup
  1. Heat oil in a large stock pot over medium-high heat. Add your chopped onions and carrots, let soften slightly, 3-4 minutes. Add in about 1 teaspoon kosher salt.
  2. Add in dried basil and chopped garlic, cook until just fragrant.
  3. Add 10 cups of chicken broth, chicken and noodles. Cook for about 10 minutes until noodles are soft. Add in your spinach and finally salt and pepper to taste. Enjoy!
Recipe Notes

Feel free to use whatever type of small noodle you prefer. I often use the mini alphabet or tiny shells. This recipe shows thin egg noodle strands. 

Can add celery if you'd like. 

If I have frozen cubes of pesto from the summer, I'll often add a cube to the soup mixture. It adds such a nice flavor boost. 

Share this Recipe

Cardamom Granola

Cardamom Granola

Cardamom Granola

I'm not going to tell you this is the best granola of your life, but I will strongly lean in that direction. If you are one that loves GIANT clumps of absolutely delicious granola then this recipe is for you. I have struggled finding the perfect granola over the years and have tried many, many, many recipes that left me with crumbly granola. I mean, that's all fine and dandy but I'm in it for the large clumps, the crunchy texture and amazing sweetness. 

The key ingredient to take this from granola to spectacular granola is flour! Now, I know many of you are gluten free but I can assure you that using either almond flour or a flour with a 1:1 ratio, such as Bob's Red Mill would work great! There is something about the flour that glues those tiny pieces together perfectly. It's a special magic trick to make all your granola dreams come true. 

Cardamom Granola

Cardamom Granola

The other beauty of granola is it's secret properties. In some ways, granola reminds me of leftover transformation night. You know, the nights you take the leftovers from your fridge and transform the same food into something new and magical. Something your kids will love and feel like it's a brand new meal. Kind of deceptive, kind of brilliant, clearly a mom thought of this genius idea. Now, granola has some of those same properties. Granola is the catch all for all the goodies you want your kiddos to eat but generally won't. So why not throw in that flax seed, chia seed, bran or whatever else you want. That's exactly what I do! It's an open canvas for whatever you want. 

labneh, granola, fruit

Yogurt parfait with granola, fruit and tahini drizzle

My favorite way to enjoy this granola is straight out of the jar (or the pan, seriously addictive!) but it's the perfect topping for yogurt or just to mix with some delicious fruit or smoothie bowl. Some almond milk and a bowl of granola is a delicious and healthy snack. Whatever way you try this recipe and whatever add-ins you try out, I hope you enjoy. 

As always, I love seeing your creations, tag me on Instagram @CosettesKitchen or post on my Facebook Page.

xoxo
Cosette

Cardamom Granola

Cardamom Granola


Print Recipe
 Cardamom Granola
Yogurt Parfait with Granola
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour
Passive Time 2 hours
Servings
cups
Ingredients
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour
Passive Time 2 hours
Servings
cups
Ingredients
Yogurt Parfait with Granola
Instructions
  1. Preheat the oven to 250 degrees F. Line 2 baking sheets with parchment paper or silicone mats.
  2. In a large bowl, combine the oats, nuts, flour, brown sugar, salt, chia, flax, coconut and cardamom (or cinnamon).
  3. In another bowl, combine the oil, honey and maple syrup. Add the wet ingredients to the dry ingredients, and stir until the dry ingredients are completely moistened. **Trick, melt your coconut oil first, pour then add in your honey and maple syrup the same measuring cup, they will slide right out!
  4. Spread the combined mixture in the prepared lined baking sheets. Spread out evenly and press down in an even layer.
  5. Bake for 30 minutes, switch the trays around in oven and bake another 30 minutes (do not stir).
  6. Turn oven off but leave trays in until oven cools.
  7. Once cool, remove granola trays and break apart. You will have nice big chunks! Store in sealed containers, can freeze or refrigerate for longer storage.
  8. Top yogurt, have with milk or just snack on! Enjoy
Recipe Notes

*If you like dried fruit in your granola, add in after your have broken apart and mix in container, baking the dried fruit will only make it tough. 

*I used chopped almonds as well as pepitas in this batch, feel free to use whatever you have on hand. 

*To keep the granola vegan, you can sub additional maple syrup for honey

Share this Recipe

Trio Meatballs in Cream Sauce

Delicious trio of lamb, ground beef and ground veal combined with a creamy white sauce.

I don't know about you but dinner is always the wild card around our house. Breakfast is pretty much the same options; cereal, eggs, avocado toast, bagels, some baked good. Lunches also don't change too much: sandwiches, leftovers, small bites of cheese, salami & crackers. But dinner, dinner always has to be different. I can't serve pasta every night of the week or my family would go berserk! We aren't the family that has the same meals on rotation (but sometimes I wonder how great that would be)! Instead, I try to come up with new ideas, twists on old favorites and create some yummy food. But I guess I wouldn't be very good as a food blogger if I didn't at least try to be inventive, am I right?

While meal planning is clearly one of the best and most practical ways of creating wholesome meals, let's face it, sometimes life throws you too many balls and you drop them all so meal planning does NOT happen. Like these past few weeks, I have been completely off my game and truly winging it day in and day out. On those afternoons I stumble into the grocery store, searching for some food gods to tell me what to feed my children, I generally turn to the meat department first. We aren't that non-meat eating family, so if you're into that sort of thing this might not be for you. My children legitimately tell me that if there isn't meat in a meal it's not a full meal (goodness, I have some picky foodies at my table)!

Delicious trio of lamb, ground beef and ground veal combined with a creamy white sauce.

As I shopped the meat department the other day, ground lamb caught my eye and I thought, meatballs! While I love lamb, it is definitely a strong flavor and I wanted to mellow it out especially since I was thinking about making a creamy sauce. I threw in some ground beef and ground veal to make quite the eclectic meatball trio. What I love about making meatballs is that they can be a meal on their own, frozen to use later or added to a variety of meals throughout the week. It's definitely great food item and if you're more organized than me, making these ahead on the weekend can give you a head start on those weekday meals.

This dish would be great to serve to a crowd without the pasta or even as a meatball sub. Ultimately, it is a wholesome meal that your family will love. My kids gobbled up every bite! I hope you and your loved ones enjoy! 

As always, I love seeing your creations, tag me on Instagram @CosettesKitchen or post on my Facebook Page.

xoxo
Cosette

Delicious trio of lamb, ground beef and ground veal combined with a creamy white sauce.

Print Recipe
 Trio Meatballs in Cream Sauce
This recipe makes a large batch of meatballs, feel free to freeze some or adjust and cut the recipe in half.
Delicious trio of lamb, ground beef and ground veal combined with a creamy white sauce.
Course Appetizer, Main Dish
Cuisine American
Prep Time 1 hour
Cook Time 30 minutes
Servings
Ingredients
Meatballs
Sauce
Pasta
Course Appetizer, Main Dish
Cuisine American
Prep Time 1 hour
Cook Time 30 minutes
Servings
Ingredients
Meatballs
Sauce
Pasta
Delicious trio of lamb, ground beef and ground veal combined with a creamy white sauce.
Instructions
Meatballs
  1. Combine your meats, eggs and breadcrumbs in a large bowl.
  2. Heat 2 tablespoon olive oil in a large pan on medium high heat and add your chopped onions + 1 teaspoon kosher salt, allow to soften and become translucent. After about 2-3 minutes add in your dried herbs, saute until fragrant. Then finally add in your garlic and saute for another 1-2 minutes.
  3. Let your onion mixture cool slightly then add to your meat mixture.
  4. With clean hands, combine the mixture until it's cohesive. Add the remaining salt and pepper. If your mixture seems too dry, you can add a touch of olive oil.
  5. Form your meatballs into large golf-sized balls (you can make smaller if you choose, especially if you cut the recipe in half).
  6. Heat a large skillet and add your remaining 2 tablespoon olive oil. Place meatballs in pan and cook on each side until browned (they will not be cooked all the way through).
  7. Remove and continue until meatballs are all browned.
Sauce
  1. Place a large pot on medium high heat, add your butter and begin melting. Add your flour and whisk until it forms a paste.
  2. Slowly add in your beef stock and continue whisking until the mixture comes to a slight boil and thickens.
  3. Turn heat down to low, add your salt, pepper & thyme to taste. Next, add in your meatballs. Let simmer and add in your cream.
  4. Cook your pasta according to package directions, drain and mix in your sauce and meatballs.
  5. Top with fresh parsley and additional thyme if desired. Enjoy!
Recipe Notes

**You make make the meatballs ahead of time and freeze or store in fridge. If storing in fridge, I would recommend cooking the meatballs all the way through. You can either place the pan fried meatballs in the oven to finish cooking or skip pan frying and bake the meatballs at 375 degrees for about 20 minutes until cooked through. 

**Meatballs and sauce can be served as is without the pasta, great as an appetizer

Share this Recipe

Cream of Broccoli Soup

Soup season! It's officially acceptable to have soup anytime. My middle child is more than happy with that, considering she asks for cream of broccoli soup about 3 times a month...even when it's 80+ degrees outside. I definitely tend to make more broth based soups: chicken noodle, Italian wedding, lentil but sometimes a lovely cream based soup is just what you need to get you through those cold days. 

With days growing shorter and shorter and the holiday season upon us,  I feel like I have been running around like crazy day in and day out. Trying to get kids to where they need to be, manage school events, try to keep our house in some kind of working/neat order and of course get dinner on the table. Frankly, the days I aim for a blog post and make dinner in the morning, I give myself a nice big pat on the back.  After completely cleaning out my fridges yesterday I realized that I needed a big ol' grocery shopping trip and perhaps get a meal plan together this week? Maybe? Anyone else in that boat? A few stores later + unloading the cooking began. 

Alessia, my middle child, sweet as pie has a ridiculous obsession with cream of broccoli soup. Someway, somehow it became her all-time favorite soup. It's nothing fancy, pretty inexpensive to make and definitely fills you up. The best thing about this soup is that it takes only a few minutes to prepare and can be only one pot! Doesn't that sound incredible? I don't know about you, but a homemade delicious meal on a budget sounds pretty good to me. Between the normal holiday bustle + birthdays, December is a doozy! I know there are many variations to cream of broccoli but I hope you'll give this one a try, simple roux base, milk, broth + broccoli is all you need for an amazing dinner tonight. As always, I love seeing your creations, be sure to tag me on Instagram @CosettesKitchen or post on my Facebook Page.

 


Print Recipe
 Cream of Broccoli Soup
Course Main Dish
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Servings
servings
Ingredients
Course Main Dish
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Servings
servings
Ingredients
Instructions
  1. Begin by making your roux (butter + flour mixture). In a heavy-bottomed pot melt your butter. on medium-high heat. When butter begins to melt, add your flour and begin to whisk.
  2. Allow flour and butter to bubble slightly while continuing to whisk for 3-4 minutes. You want to create a thick mixture (a roux).
  3. Slowly add in about 1 cup of milk and continue to whisk allowing the roux to blend into the milk.
  4. Once the roux is no longer visible and has melded in with the liquid, add the remaining milk and broth.
  5. Continue whisking constantly until the soup begins to thicken and boil.
  6. Once the soup comes to a boil, lower the heat and add in your broccoli florets. You may roast your broccoli before placing into the soup but the heat from the soup will cook them perfectly, making it a one pot meal.
  7. Stir the soup and let the broccoli soften to al dente.
  8. Season with salt & pepper until the taste is just right.
  9. Enjoy with bread or toasted croutons.
Share this Recipe

Twisted Mashed Potatoes

Conferences.

Today I spent the morning learning about my three little munchkins. It's hard to believe I have a 4th grader, a 2nd grader and kindergartner. I really look forward to their yearly conferences, sadly it's only once a year now but nonetheless, I love it. As a teacher myself (in a form of self-induced retirement) I can't stress the importance of school strong enough to my kiddos. We read, we write, we do math, we talk about real life application, but coming from mom is not the same as coming from your teacher. So today, as the hubs and I sat in and listened to our kiddos' teachers talk about how extraordinary they are, it was a good moment (well 3 good moments). Those moments you realize that hey, maybe we are doing something right afterall!! 

One thing my girls have in common is being too passive in class, not sharing their thoughts, ideas and insights with the rest of their class. Quiet kids?!? Are they really my kids? I appreciate their politeness but I want them to learn to be vocal, strong-minded and share what they know and learn. (Isaac does NOT share that trait!!) I also hope that they open up the computer and read some of my blog posts. Read to see that writing CAN and DOES happen in real life. But truth be told I think my kids are way smarter than I ever was at their age. I think they're a bit more naive (in a good way and probably because we keep them a bit sheltered) but definitely smarter. I don't know if it's the times with fast paced technology at your fingertips or just how this generation is growing up. I know they'll out smart me one of these days but for now, I hope I still have the upper-hand. Back to school next week for a full week then another 2 day week to conclude "No School November". 

Thanksgiving. 

Speaking of November, Thanksgiving is less than 2 weeks away and right about now, you should definitely be plotting and planning your menu. Sending out that Google Doc if you're hosting a Friendsgiving. So I give you another savory side dish to share at your table this year. A little bit classic with some twists, because you know I don't do full on traditional. Mashed potatoes. Mashed potatoes were not something typical at my Thanksgiving table as we had a plethora of Lebanese side dishes. But I learned very quickly from hosting Friendsgivings that the mashed potatoes are a crucial element to the day. I love a good bowl of mashed potatoes just as much as the next person but for Thanksgiving, let's give them an extra twist. Carrots + parsnips + roasted garlic + Parmesan cheese make these potatoes stand out from the rest. Do you want to know the secret weapon to make the smoothest, perfect mashed potatoes? The food mill! Kind of an ancient looking tool, but it perfectly smooths out the potatoes into fluffy little rice-like granules. You can find them online at Amazon, I prefer the plastic housing versus the metal. This is also what I use to make moujadra if you were curious. These mashed potatoes were at hit at my house, kids couldn't eat enough. The carrot and parsnips are definitely subtle but add a depth of flavor. So whatever your Thanksgiving day plans are, or if you just need a side of potatoes for dinner tonight. Give these a try, you won't be disappointed. 

Potatoes.

With a quick roasting of carrots + garlic + parsnips and boiling of potatoes, your amazing mashed potatoes are about ready to be transformed into magic. Speaking of the food mill, it's a magic device, no motor, simple parts and some hand motion to get the creamiest potatoes. After everything is soft and mushy, with a bowl underneath, start churning the mill with your veggies in there a small amount at a time. 

A few grinds back and forth and the potatoes get mushed through the sieve to perfection! 

It almost looks like cauliflower rice, once you have your potatoes through, add in your carrots and parsnips. It is essential that these are roasted to a soft texture so they are able to be mushed through the food mill. It will also ensure a smooth consistency of your mashed potatoes. 

A beautiful array of color, a little jazzier than your standard mashed potatoes for sure!! Add in some butter, milk, scallions, cheese and you have the PERFECT twist on a traditional dish. As always, I love seeing your creations, be sure to tag me on Instagram @CosettesKitchen or post on my Facebook Page.


Print Recipe
 Garlic Mashed Potatoes
Course Side Dish