Petites Pommes Anna (Crispy Potato Stacks with Garlic Herb Butter) - Untested

https://www.saltnpepperhere.com/blog/potato-stacks-garlic-herb-butter

https://www.instagram.com/reel/DA6NmNqRYZn/?igsh=YXA4OTBhamJhN2Mw (video how-to)

0 - These look a bit finicky as in I have to use potatoes exactly the size of my muffin tins. It also requires equipment I don't have: my mandolin is broken and I have large and tiny silicone muffin cups. I've added a picture from the blog to help guide me. I'm curious if I'll want to change anything, it looks well thought through.

For the garlic herb butter:

½ C (114g) unsalted butter

3 cloves garlic, minced

3 tbsp chopped fresh parsley

2 tsp finely chopped fresh thyme leaves

1 tsp kosher salt (use 2 tsp if using Diamond Crystal brand)

Black pepper to taste

For the Potato Stacks:

3 lb (1360g) yellow or Yukon Gold potatoes, sliced 1/16” thick

12-18 small sprigs of fresh thyme

½ C (50g) grated parmesan cheese

Neutral oil for brushing muffin tin

To finish:

Flakey salt such as Maldon salt

1. Preheat oven to 375f (190c). Lightly brush the cups of a 12-cup muffin tin with oil. If you happen to have a 6-cup muffin tin, you can stretch the amount of potatoes to make up to 18 stacks. Otherwise, pile stacks up high for 12 slightly heaped stacks, keeping in mind the potatoes sink down as they cook.
2. Melt butter and stir in garlic, parsley, chopped thyme, salt and black pepper. Set aside to cool.
3. Slice potatoes with skin on, very thinly about 1/16”. I highly recommend using a mandolin to get super thin slices of potatoes in relatively little time. Evenly-thick slices are important for even cooking. If you don’t have a mandolin, slice carefully with a sharp knife. Place sliced potatoes in a large mixing bowl and toss with cooled garlic herb butter.
4. Assemble potato stacks. In each oiled muffin cup, place a small sprig of thyme, followed by slices of potatoes starting with smaller pieces and ending with the larger pieces. About 1/3 and 2/3 of the way up the stack, sprinkle a bit of grated parmesan. For the prettiest stacks, stagger potato slices a little rather than matching them up in a neat column. Divide evenly among the 12 cups. It’s okay if the potato stacks are a little taller than the rim of the muffin cups because they will sink down as they cook. Tip: To stretch to more stacks of potatoes (depending on the number of guests and the number of stacks needed), use an additional 6-cup muffin tin to divide ingredients to make up to 18 shorter stacks. I’ve done this depending on how many people I want to feed.
5. Cover muffin tin tightly with foil. Bake in preheated 375f (190c) oven for 25 minutes or whenever potatoes are tender (use a wooden skewer to poke one stack to check – the skewer should easily slide all the way through and back out). Increase oven heat to 425f (220c). Remove foil and return to bake uncovered for 13-15 minutes more, or whenever edges are browned and crispy, and tops are golden brown. Keep a close eye on them during the final few minutes of browning. See recipe notes for make ahead tips.
6. I use the same wooden skewer to dislodge the stacks from the muffin tin by gently pushing the tip down one side and flipping it enough to grab it with tongs. Serve upside down (with thyme sprig facing up) with a sprinkle of flaky salt. Enjoy!

Notes

Make ahead – fresh out of oven is usually going to give best results but often it’s not possible when hosting a big dinner so here are some options for front-loading the prep:

Option 1: Prepare potatoes fully just a couple of minutes shy of total bake time. Transfer them upside-down (thyme sprig facing up) onto a wire rack set over a baking sheet. Keep them at room temperature. Before serving, warm in a 350f (176c) oven for 10 minutes or until hot in the center, then broil for 5 minutes or whenever crisp on the edges. Keep an eye on them when broiling. Finish with flaky salt. 

Option 2: Technically pre-sliced potatoes go brown/grey from oxidization if left out too long. That said, I had a batch in the fridge for half a day after tossing them in the garlic herb butter, with no noticeable issues. The buttery sauce must have acted as an oxidization shield so make sure to coat the potatoes well. Discard the liquid that has collected at the bottom of the bowl and follow the recipe directions for assembly.

Easiest homemade baguettes 🥖- Untested

https://www.instagram.com/reel/C7Y60bjNHkd/?igsh=anlsZTVtM2t6aG11

975g (6 cups) bread flour

2 tsp salt

3/4 tsp instant yeast

750ml (3 cups) room temp water

Instructions in the video.

Terrine de pommes - Untested

https://www.instagram.com/reel/DAV_OYZucrD/?fbclid=IwZXh0bgNhZW0CMTEAAR0SFIDYURy45hfeCt91TN1Yf1OP7ZntAKYC9l_1duZbQS9YeMKDZje_21w_aem_bW-FA5VNYHmiw6qNBmyKEw

1 cup all purpose flour

1 tsp baking powder

1/2 tsp cinnamon

1/4 tsp nutmeg

1/4 tsp ginger

Pinch of Cloves

1/4 tsp salt

2 tbsp melted butter (unsalted)

1/2 cup whole milk (room temp)

1 tsp vanilla extract (or vanilla bean paste)

3 large eggs

2/3 cup granulated sugar

2 lb apples, peeled and sliced ​​1/8-inch thick

1. Preheat oven to 375˚F. Grease and line a loaf pan with parchment paper.
2. Using a knife or a mandoline, slice apples into 1/8” slices.
3. In a bowl, whisk together the flour, baking powder and spices.
4. In a separate small bowl, whisk together melted butter, milk and vanilla.
5. In a separate large bowl, beat eggs and sugar for 90 seconds on medium speed, until pale. Add half of the flour mixture and mix on low speed until combined, then add the butter/milk mixture, then the remaining flour, mixing just until the batter comes together.
6. Add the apples to the bowl and gently toss until they are evenly coated in the batter.
7. Layer the apples into the prepared loaf pan. Pour any remaining batter in the pan. Bake for ~75 minutes until golden brown around the edges and a toothpick comes out clean. It may take longer depending on how thick your apple slices are. Let cool for at least one hour before slicing and serving.

Mason Jar Ice Cream - Untested

https://www.instagram.com/reel/C8IFvYzPh4d/?igsh=MWk4YTJwdXIzZTg4cg%3D%3D

All you need is one cup heavy cream and about 1/2 a cup of sweetened condensed milk although that depends on how sweet you like your ice cream (we add a little less than that for our preference).

Shake your jar for about four minutes. You will want your mixture to be thick, but if you over shake, your mixture will start to turn grainy. Test it out by dipping a spoon, and seeing if it coats the back of it evenly.

After that, prepare any mix ins you want. We added half a teaspoon of vanilla to each jar, chocolate chips in one, chopped strawberries in another, and chopped fresh peach in the third. Stir those in with spoon and close the lid. I put them in the freezer for about one hour and then flipped them over so that the mix ins wouldn't just fall to the bottom then, after another hour, I flipped them back right side up and left them in there until they were solid .

We took them out of the freezer and our ice cream was ready! You would never guess that this ice cream is made with just two ingredients. It is so creamy and so delicious. 

Cumin Coriander Fennel Tea - Untested

https://www.instagram.com/reel/C-24HHxu1vx/?igsh=MTBoM2Z6c2o4MmtmZA%3D%3D

1 tsp cumin seeds

1 tsp coriander seeds

1 tsp fennel seeds

1 cup water

1. Heat the water in a stainless steel pot over high heat.
2. Add the seeds.
3. Allow the tea to boil for 5 to 10 minutes, depending on your preferred strength.
4. Strain out the seeds and place the tea in an insulated thermos.
5. Sip throughout the day for maximum benefits!

Or you can add seeds into infuser cup and let it steep for 8 mins

No more gas, stronger digestion, increased fat burning, and fewer toxins—this ancient tea is your key to a healthier you!

When it comes to your digestive system and melting belly fat, this tea is truly a game changer. Combining three classic culinary spices—cumin, coriander, and fennel—this ancient Ayurvedic blend aids in nutrient absorption, stimulates the lymphatic system, and promotes overall digestive wellness.

Benefits of Cumin

🌿 Stimulates agni (digestive fire)

🌿 Decreases gas and soothes indigestion

🌿 Flushes out ama (toxic waste)

🌿 Relieves congestion and soothes inflamed mucous membranes

🌿 Contains antioxidants and iron, improving elimination and overall health

🌿 Cumin is pacifying to vata and kapha doshas, ​​but its heating nature is balanced by coriander and fennel, making it suitable even for pittas.

Benefits of Coriander

🌿 Improves digestion and relieves gas

🌿 Helps with pitta disorders, especially urinary and digestive problems

🌿 Increases digestion and absorption, treating intestinal disorders

🌿 Reduces inflammation, even helping with conditions like rheumatoid arthritis

Benefits of Fennel

🌿 Strengthens agni without aggravating pitta

🌿 Stops cramping and relaxes the digestive tract

🌿 Promotes mental alertness and aids in IBS relief

🌿 Increases fat burning and helps move lymph

Cheese and Potato Flatbread - Untested

https://www.truffleandegg.com/recipes/potato-flatbread?rq=flatbread

Makes 2 flatbreads

460g potato, peeled and cut into quarters

150g flour (wheat or GF)

2 tsp baking powder

Optional filling: shredded mozzarella cheese

1. Add the potatoes to a pot with salted water and boil for approximately 20 minutes until they become soft and fork tender. Drain all the water and mash them with a potato masher or ricer. Leave then to cool down for 10-15min until you can handle them.
2. Next, add in the mashed potatoes to a bowl and add in flour and baking powder. Start kneading it with your hands until it becomes a dough. This should take a couple of minutes. The aim is to add in enough flour to prevent this dough from being overly sticky but it should still have a slightly 'wet' texture, this can vary depending on the type of potatoes you are using and how much moisture they retain. 
3. Add flour to the kitchen counter to prevent the dough from sticking and transfer your potato dough. Divide into two equal portions and roll each into a ball. Dust the ball with flour and with the help of a rolling pin roll it out into a rectangle. Now you can add as much shredded mozzarella as you want in the middle and then fold over each side until the cheese is completely covered with the dough. Dust with more flour and then flatten it with a rolling pin to form your flatbread. 
4. Heat a pan to medium heat and add 1 tbsp of olive oil. When hot, begin cooking the flatbread for about 5 minutes on each side until golden brown.
5. Serve imidetely and enjoy while hot! You can brush them with some olive oil and chopped parsley and garlic if you wish.

FAQs and Tips

You can use leftover potato mash for this recipe, just measure it with a scale and mix with flour accordingly. 

The dough can be prepared in advance, just cover it with cling film and then it in the fridge for up to 2 days until ready to consume

I recommend oiling your hands while dealing with the dough to prevent it from sticking too much to your hands

RICE PAPER NOODLES WITH SOY CHILI OIL SAUCE - Untested

https://www.instagram.com/reel/C-YRz1KS_nU/?fbclid=IwZXh0bgNhZW0CMTEAAR3MK1F92fE1mw8_m7mWQpqp_JXSD8Gijk4989vaew2ClGSNMGmQ-JGSGGw_aem_DzBQtfCwsNzl_p6g6ZJjPg

- 3 Tbsp sesame oil
- 1 Tbsp red chili flakes
- 1 small clove garlic, minced
- 2 Tbsp chopped green onion
- 1 Tbsp sesame seed
- 1 Tbsp sugar
- 2 Tbsp soy sauce
- 3 Tbsp water or chicken broth
- Pinch of salt to taste
- 9 pieces rice paper
- Chopped cilantro, as garnish

1. Heat oil in a pot until hot but not smoking. Add chili flakes, garlic, green onion, sesame seeds, and sugar to a bowl and pour oil over to sizzle. Add soy sauce, water or broth, salt and mix well to incorporate. Set aside.
2. On a cutting board, brush the board with some oil. Dip 3 pieces of rice paper in cold water then stack together aligned evenly. Place rice paper on cutting board and brush the top layer with more oil. Cut noodles into 1 inch thick noodles or your desired size. Transfer noodles to the sauce bowl and mix to keep noodles from drying out. Repeat with remaining rice paper.
3. Garnish with cilantro and serve immediately.