sweet and savory

A hearty and delicious vegetarian soup that is filling and nutritious. Ground nutmeg and apple give a sweet and warm taste to this amazing soup.

Creamy Butternut Squash and Apple Soup

Tbsp salted butter

onion (diced)

tsp nutmeg (ground)

Kosher salt

butternut squash

apple (Gala, cored, chopped)

vegetable broth

milk

half and half

Preheat oven to 350'F. Place squash chunks on a baking sheet and bake for 20 minutes.

In a Dutch oven melt butter. Add onions and cook until translucent. Sprinkle in nutmeg, and salt.

Add squash, vegetable broth, and apple pieces, and simmer for about 10 minutes.

Add milk, half and half, and cook for 30 &nbsp;minutes until the squash and apples are completely tender.&nbsp;

Using an immersion blender, puree the soup until smooth.

Garnish with chives and serve with crusty bread.&nbsp;

Myeolchi Bokkeum is a classic Korean side dish that is made from small dried anchovies. It is sweet and salty and delicious.

Myeolchi Bokkeum (Soy Maple Glazed Anchovies)

anchovies

vegetable oil

ginger

shishito/green chili peppers ((optional))

soy sauce

Tbsp sugar

Tbsp sake or rice wine

water

garlic powder

maple syrup ((or rice syrup))

tsp sesame oil

sesame seeds

Try to buy good quality dried anchovies (마른 멸치 maleun myulchi or myeolchi). They should not be too dry (it should still be somewhat soft and not hard). If the anchovies are really dry it means it's too old. The best way to judge the quality is to taste them - they should be still soft, chewy and taste not too salty but meaty and even a bit sweet. See my post for more info and pics on best kind of myeolchi to use.

Prepare the glaze -  in a bowl, add soy sauce, sugar, sake, water, and sesame seeds. Set aside. Cut shishito peppers into bite size pieces.

On medium high heat and brown ginger in oil (2 min or so) until brown. The essence of ginger will get infused into the oil which will take away any fishy smell from the anchovies.

Add dried anchovies and sliced peppers to the hot ginger oil and saute for 3-4 minutes until they are slightly browned. This step is very important. Make sure you sauté enough until the anchovies are well browned before going to the next step.

Lower heat and add soy sauce glaze to pan. Stir for about 2 min. until anchovies are evenly glazed with the sauce.  Drizzle maple syrup and stir for another 1 - 2 min until anchovies are well coated and has a sheen to them. Turn off heat. Finish by drizzling some sesame oil.

Turkish or Portakal Salatasi orange and onion salad goes perfect with grilled kebabs or any other grilled meat for that matter. Take it to your next picnic, and your friends will love you. This has a nice contrast of flavors of sweet and savory. 

Turkish Orange and Onion Salad Recipe

oranges (cut into slices (sweet naval oranges work nicely))

red onion (sliced thin)

Kalamata olives

tsp Kosher salt (to taste)

olive oil

thyme

oregano

tsp sumac

mint leaves (for garnish)

Peel the oranges and remove the surrounding pith.

Slice oranges to a thickness of 1/4" and place on a large serving platter.

Slice onion thinly and place them over the oranges.

Scatter the olives on top.

Prepare the salad:

In a small bowl whisk together olive oil, thyme, sumac and oregano.

Drizzle over the oranges and onions.

Serve with a sprinkling of salt and mint garnish.

Prepare the Dressing:

These cookie bars are the ultimate for chocolate, caramel and sweet &amp; salty lovers!

Salted Caramel Chocolate Chip Cookie Bars

all-purpose flour

baking soda

salt

unsalted butter, melted and cooled to room temperature

brown sugar

sugar

vanilla extract

chocolate chips

caramel candy squares (unwrapped)

heavy cream

Fleur de sel (or other sea salt,

Preheat oven to 325 degrees F. Grease a 9-inch square pan and line with parchment paper; set aside.

In a medium bowl, whisk together the flour, baking soda, and salt; set aside.

Using an electric mixer, mix together the melted butter and sugars on medium speed until combined. Add the egg, egg yolk, and vanilla extract and mix until smooth. Slowly add the dry ingredients and mix on low, just until combined. Stir in the chocolate chips.

In a medium microwave-safe bowl, combine the caramels and heavy cream. Microwave on high until the caramels are melted, stirring every 20 seconds. This will take about 2 minutes.

Press half of the cookie dough into the prepared pan, smoothing the top with a spatula. Pour the hot caramel over the dough cookie dough and spread into an even layer, leaving about ½ inch around the border. Sprinkle the caramel with sea salt. Drop the remaining cookie dough in spoonfuls over the caramel and gently spread the dough with a spatula until the caramel is covered. Sprinkle the bars with additional sea salt.

Bake for 30 minutes, or until the top of the bars are light golden brown and the edges start to pull away from the pan. Place the pan on a wire rack and cool to room temperature, then refrigerate for about 30 minutes to allow the caramel layer to set. Cut into squares and serve. Store leftovers in an airtight container at room temperature for up to 4 days.

So I made the Salted Caramel Chocolate Chip Cooke Bars this morning for a church potluck. Let me just say that I made some people VERY happy!  We ALL loved the bars!!! I am going to make them for a family reunion soon!! Thanks for the recipe!

I am so sorry to say that this turned  into an absolute mess.  I followed the directions but used a caramel sauce I made.

I baked these as a "Welcome to the neighborhood!" treat for our new neighbors.  Received rave reviews so I'll definitely be making these again!

These  Salted Caramel Chocolate Chip Cookie Bars are  absolutely divine!!  They are fun and easy to make and such a delicious sweet treat. Definitely a new family favorite!

I absolutely love this. Thank you for sharing this recipe :)

Awesome and great instructions.  I added lots of pecans just for added crunch.  I didn’t wait to refrigerate them.  We dug in after they sat for 1/2  hour. Loved them!!! 

Not just good.  EXCELLENT!  They are extra rich, perfect recipe.  Not like any other bar out there.  The pan weighed 8 pounds.  : )  Thank you for your love of food and sharing your recipes.

These are absolutely the best and so addicting.. I found however that a 9 inch square pan was too small.. it made the bars really thick. After first time I made them in 13 x 9 pan.  Everyone I have shared them with has asked for the recipe. The combination of flavors is.. just so good..

Tender beef short ribs slowly cooked in a savory sweet and sour pomegranate sauce served over rice or potato!

Sticky Pomegranate Braised Short Ribs

bone-in beef short ribs

black pepper

yellow onions, thinly sliced

garlic, chopped

honey

dry white wine

pomegranate juice

tamari or soy sauce

bay leaf

chili flakes

salted butter

sage leaves

pomegranate seeds/arils

1. Preheat the oven to 325° F.2. In a large, oven-safe brasier, season the short ribs with pepper. Add the onions, garlic, and drizzle over the honey. Pour over the wine, pomegranate juice, and tamari. Add the thyme, bay leaf, and chili flakes. Cover and roast for 2 1/2 to 3 hours or until the short ribs are tender and falling off the bone.3. Crank the heat on the oven to 400° F. Remove the lid and toss with the sauce. Return to the oven for 15-20 minutes, until the ribs are caramelized. 4. Shred the ribs and discard the bones. Drain any excess grease away from the sauce. Toss the ribs in the sauce. Keep warm.5. In a skillet, cook the sage in butter until fried. Add chili flakes to taste. 6. Serve the ribs and sauce over rice or potatoes. Top with sesame seeds, sage, and pomegranate arils.

This was the perfect fall/winter meal! It was delicious and turned out perfectly. I didn’t have a braising dish, so I used a casserole pan instead, and the meat was tender and falling off the bone. It wasn’t dry at all, and I really loved how all the flavors came together.

This is my first time ever reviewing a recipe because…. This recipe was one of the most simple most delicious recipes I have ever made. It made me feel like and look like a real chef. My husband said “this is the best thing you’ve ever made”. I removed the bones one step early (accidentally) and cooked on 400F for closer to 30min and it was still perfect.

Will definitely make this again! Such a great fall/winter recipe. Only thing was there were too many onions for my family’s taste and I only put two so will just do one next time. They were rather large onions though. Happy to find a yummy gluten and dairy free recipe as it is a new thing for me and all I had to do was switch out the butter for olive oil. This was actually super easy too!

It was just okay. I probably won’t make it again. There were a lot of expensive ingredients and the end result was very unattractive.  It DID taste good, but the whole thing was very dark and black. I followed the directions explicitly.

I enjoyed the flavors. Even though you said you don't sear, I seared mine that is just a must especially with short ribs. It adds so much more flavor. 3 stars because there was literally no sauce, this needs way more liquid. The ribs came out of the oven and there was very little liquid left in the pan. Served with rice but because there was no sauce the whole dish was a little dry. Don't think I would make again without adjustments.

Didn't love this one. I think some of the flavors were a bit ethnic and overall the final product was very dry and tough. I thought this would be a bit saucier.

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