Recipes tagged with « Savory »
Sausage Croissant Bake
Savory croissants toasted till slightly crisp meet crumbled pork sausage browned well. Caramelized onions and garlic folded in, layered with sharp aged cheddar and melty provolone. Floating in a rich custard of eggs with cream, milk, and a touch of whole grain mustard for bite. Make ahead friendly thanks to an overnight soak step. Bakes into a golden top with bubbling cheese, resting into neat slices with herbs and optional heat. A hybrid breakfast dish with twisted ingredients and flexible prep times to keep kitchen sane.
Ham Cheese Waffles Twist
Savory waffles loaded with diced smoked turkey and sharp cheddar. Leavened with baking soda reacting to buttermilk for lift. Butter swapped for olive oil for a hint of earthiness. Batter just combined, lumps allowed—overmixing kills texture. Waffles come out crisp outside, tender inside. Cook until steam fades and edges dry. Keep warm in oven on low if assembling for a group. Serve with a drizzle of hot honey or a fried egg for richness. Substitutions for all ingredients included with texture and flavor notes. Practical tweaks for consistent results in any home setup.
Smoky Ham and Swiss Quiche
A savory quiche with smoky ham replacing bacon, Swiss cheese swapped for cheddar, plus sautéed mushrooms for depth. Uses heavy cream in place of milk for a silkier filling. Pie crust pre-frozen to prevent shrinkage. Cooked until edges are firm, center slightly wobbly. Garnished with fresh chives or thyme. Perfect for brunch or light dinner.
Garlic Rosemary Pull-Apart Rolls
Yeast activated in warm milk with honey instead of sugar. Dough enriched with olive oil replacing butter, plus egg and herbs. Kneaded until tacky but not sticky, proofed twice. Rolled into balls, proofed till puffed, then baked at moderate heat. Finished brushed with herb-garlic butter, flaky salt. Adapted timings and ingredient swaps suit busy cooks. Classic savory combo with a subtle twist on fats and sweetener to keep the dough moist yet sturdy. Uses sensory cues over clocks, focusing on texture and rise rather than strict timing. Reliable method for fluffy, pull-apart bread infused with fresh garlic and rosemary.
Cheese Herb Biscuits Revamped
A biscuit dough built on sharp cheddar and fresh thyme swapping parsley and rosemary, with shallot powder replacing garlic powder. Butter grated frozen keeps pockets flaky; cold dairy critical. Folding dough creates layers—think puff pastry but less fuss. Low 425°F start, bake until deep golden with crackling crust. No twisting cutter; straight press preserves lift. Freeze twice for sharper rise, crackle gives you that crust that sings. Can swap cheddar for smoked gouda or pepper jack for a spin. Buttermilk swap needs sour cream plus splash of milk to keep acid balance. Quick, tactile, aromatic and sturdy enough for hearty sandwiches or just butter slathered.
Chile Relleno Savory Quiche
Egg-based custard packed with diced roasted poblano peppers swapped for green chiles; pepper jack and mozzarella replace cheddar. Baked in a blind-baked crust pierced to vent. Flour added for structure. Salt and smoked paprika for punch. Topped with extra melted cheese. Watch for crust browning and custard firmness as doneness markers. Timing flexible, rely on visual and tactile clues. Good when cheese bubbles golden and edges pull away slightly from pan. Leftover chiles or fresh jalapeños can substitute. Keep pie weights handy to avoid crust puffing. Flaky crust combined with tender, spicy interior. Practical handling tips for reliable results under consistent heat.
Pork Filet with Caramelized Pears
Pork tenderloin seared in a caramel base then simmered with pear and aromatics. Combines sugar, lime, and savory elements like fish sauce and soy. Pears add fruit sweetness, caramel layers, and acidity. Cook low and slow to keep pork juicy and blush pink inside. Sauce reduces to glossy, syrupy finish coating tender slices. Easy swap pears for firm apple or quince. Sambal oelek offers heat but can skip or replace with chili flakes. Technique focuses on watching caramel color and meat temp rather than times.
Savory Pork-Veal Cretons
A rustic pork and veal cretons dish simmered slowly with aromatics and herbs, absorbing liquid until thick and spreadable. Uses quick oats and a splash of cider vinegar to tweak texture and acidity. Cook low, watch moisture vanish, then cool under plastic to seal in freshness. Traditional Quebec comfort food revamped, without eggs or nuts, gluten free. Keeps well refrigerated or frozen for weeks. Makes a savory spread, breakfast staple or game day snack.
Pork Filets Apple-Onion Stuffed
Tender pork filets stuffed with sweet caramelized shallots instead of onions, balanced with tart green apples and a splash of dry vermouth replacing white wine. Finished with reduced chicken broth and a touch of crème fraîche for tang. Thyme swapped in for estragon. Coated lightly with cornstarch instead of flour for a crisp exterior. Slow oven roast melds flavors, crisp on outside, moist inside. A savory-sweet profile layered through texture contrasts and slow caramelization. Practical for weeknight or more elaborate meals. Adjust heat and seasoning by sight and scent to avoid overcooking the lean pork. Sauce reduces to velvety glaze, clinging to slices, punctuated by softened fruit chunks. Under an hour start to finish.
Rabbit Lemon Parmesan
Rabbit cooked slowly with lemon juice, chicken broth, and aged parmesan rind. Garlic and shallots start the base. Capers add pop. Reduced sauce thickened with time, finished off with fresh lemon zest and chives. Serve with steamed potatoes or egg noodles. Rustic, bright, and savory protein dish from slow simmering.