Simple Delicious Recipes Chrystin Nevarez

Mini Cocotte Sourdough Dinner Rolls

Sourdough bread baking was the project of so many when the pandemic first hit us (myself included). Building the starter from scratch was so rewarding at the time, and now I can make bread and other goods with it whenever I want!

What is a sourdough starter? It is wild yeast made from flour and lukewarm water – that’s it!* Once the starter is mature, it is ready to act as the leavening agent (allows the dough to rise) and it gives the bread that yummy sour flavor we all know and love (fermentation). I love these rolls because they are not super intimidating (a half-batch of dough, perfect for any intimate gathering), and you can even substitute active dry yeast if you don’t want to build a starter (yet!)

INGREDIENTS

• 192 grams all-purpose flour (approximately 1½ cups) • ½ teaspoon sea salt (I like Le Guerandais Coarse Sea Salt Gros Sel De

Guerande) • 32 g active, bubbly sourdough starter* (approximately ¼ cup) OR ½ teaspoon active dry yeast • 96 grams warm water (approximately ¾ cup) • Extra flour for dusting • ¼ teaspoon garlic powder + ¼ teaspoon Herbes de Provence (optional)

*How to make a sourdough starter:

You will need room to build! Grab a bowl or jar of at least 32 ounces. (I use a glass jar with the lid loosely closed. If using a bowl, you will want a lid of some sort.) Mix ½ cup lukewarm and ½ cup all-purpose flour on day 1. (“Lukewarm” should feel like bathwater when you dip your finger in it.) Adjust these measurements more or less, to get a pancake batter-like consistency. Repeat these same steps for 6 more days. The starter should be bubbly and active, ready to bake bread on day 7! If a small amount floats in a bowl of lukewarm water (the “float test”) it’s ready to go. There are so many books and recipes to explore, now that you have this “creature” on your kitchen counter. I encourage you to research further, and if you have questions for me, I can be reach via email: chrystincooks@gmail.com – enjoy!

HOW-TO:

In a small bowl, add lukewarm water. Mix in bubbly, active starter* (or dry yeast). In a separate bowl, add flour, salt, and optional dry seasonings. Pour water mixture over flour. Mix by hand or using a wooden spoon until well combined. On a clean surface or cutting board, add a little flour. Knead until just soft and elastic (the dough will feel a little sticky). Transfer the dough ball into a floured bowl, and cover with a damp towel, free from drafts, to rise overnight. The next day, the dough will have doubled in size. Divide dough into 4 equal parts, shaping them into small dough balls. Place them on a floured board, also covered with a damp towel, and allow to rise for 2-3 hours more. Place Mini Cocottes (with lids) on a baking sheet. Set oven to 450°F and place the baking sheet into the oven, allowing the Cocottes to preheat for 30 minutes (these dishes are not required – the rolls can also bake directly on a parchment-lined baking sheet.) Score each roll in an “X” on the top with a sharp knife and transfer rolls to Cocottes once preheated (carefully line with small squares of parchment just before, so the rolls do not stick.) Bake with the lids ON for 10 minutes, then carefully remove lids and bake for an additional 10 minutes (if just using the baking sheet, bake for a full 20-25 minutes or until golden brown). Wearing oven mitts, turn the rolls out of the dishes and allow to cool on a rack. Serve warm with butter.

Linguine with Creamy Vodka Sauce

INGREDIENTS

• 6 medium size tomatoes (such as tomatoes on the vine or Roma. If using cherry tomatoes, 1 pint to 1 and 1 halfpints equals one jar. The equivalent to 3 large beef steak or hot house also works here. Use what looks good/ what you like. I do recommend organic as well!), washed • 2 cloves of garlic, cracked and peeled • 5-6 fresh basil leaves, washed (or sub 1 tablespoon dried basil) • 1 white or yellow onion (or 2 shallots), peeled and rough cut (optional, but adds more flavor) • 1 tablespoon coarse sea salt (and additional salt to taste) • 1/2 tablespoon black pepper (and additional to taste) • 2-3 tablespoons (a heavy drizzle) Extra

Virgin Olive Oil • 1/2 tablespoon dried oregano or Italian blend • 1/2 cup vodka of choice • 1/2 cup heavy cream • Cooked pasta of choice (about 1 lb.) • Grilled protein of choice (such as shrimp) • 1 cup fresh spinach leaves (optional) • Grated Parmesan cheese for serving Homemade Roasted Tomato Sauce was one of the first recipes I shared to chrystincooks.com. From there, you have a staple for so many other sauces, creamy vodka sauce being my absolute favorite.

The rich flavor is impressive enough for entertaining but easy enough of a recipe to have it any night of the week.

If prepping in advance, this sauce makes one 16-oz jar*. Enjoy!

HOW-TO:

Preheat oven to 425-degrees. Line the pan with parchment paper (for easy transfer to the saucepot, and clean up too!) Add washed tomatoes, cracked/peeled garlic, onion (or shallot), to the lined pan. Sprinkle the top of the veggies with coarse sea salt and black pepper. Roast in preheated oven for 10-12 minutes, or until the tomatoes are slightly blistered and bursting. The aroma of the garlic and onions is HEAVENLY. Let them cool slightly (still wear oven mitts - just be careful, k), then fold in the corners of the parchment, and dump it all in a saucepot. Toss the parchment (easy cleanup). Add fresh basil leaves and turn the stove on medium heat. Break down the tomatoes with a wooden spoon, and bring the pot to boil, stirring occasionally. Add the dried oregano, and salt and pepper to taste. Literally, taste to see if you’re good on salt here. Add 1/2 cup vodka, cover the pot, and simmer for 30 minutes. Add 1/2 cup heavy cream, bring back to a boil, then cover once more and simmer for an additional 20 minutes. Remove from heat and allow to cool. If you have an immersion blender (hand blender - this is my best friend), blend directly in the saucepot, on medium speed. If you are blending in a regular blender, be sure to let it cool enough to make a manageable transfer. This temperature is also ideal for jarring, too*. Toss with cooked pasta, fresh spinach, and grilled shrimp. Serve with grated Parmesan cheese.

*If jarring, I recommend refrigerating for no more than 2 days. Sauce can be frozen in an airtight resealable bag for up to a week.

Apple Cider Mimosas

Growing up, I loved drinking sparkling apple cider. It was such a treat during the holiday season! Mix your favorite old-fashioned apple cider + champagne and you instantly have the adult version. Here’s how to make this crisp, refreshing cocktail:

Ingredients:

Old-Fashioned Apple Cider of choice Champagne (my favorite is Korbel®) 1 teaspoon granulated sugar 1 teaspoon ground cinnamon Apple slices

How-to: Mix cinnamon and sugar in a small dish or bowl. In another small dish or bowl, add a small amount of water; dip the rim of each champagne flute to get slightly wet. Dip each rim in the cinnamon sugar mixture. Fill flutes halfway with apple cider, then top off with champagne. Garnish with apple slices. Drink responsibly and enjoy!

Cran-Rosemary Gimlets

You cannot go wrong with a tart, slightly sweet, refreshing Gimlet. It also couldn’t get easier to make being a 3-part combination of gin, simple syrup, and lime juice—that’s it! For a flavorful twist on this classic, I infused my simple syrup with a sprig of fresh rosemary and topped the final drink off with a splash of Razz-Cranberry La Croix® for more vibrant, holiday flavor (and some bubbles!) This recipe yields two cocktails, and about a cup of simple syrup to have around in your refrigerator*. Drink responsibly and enjoy, friends!

Ingredients:

· 1 cup gin · 1 cup fresh lime juice · 1 can Razz-Cranberry La Croix or sparkling water of choice · 1/4 cup fresh rosemary-infused simple syrup:

Combine 1 cup of water and 1 cup granulated sugar + a fresh sprig of rosemary in a small saucepot. Bring it to a boil and heat until the liquid is clear, and the sugar has dissolved. Allow the mixture to cool before making drinks. Store the remaining syrup in a jar or glass bottle and place in the refrigerator for up to 3 months.