I'm Friendly - I Will Not Eat Oysters

Danielle Oron

Home
Recipes
- All
- Chicken
- Pastas
- Cookies
- Hummus
- Meat-less
- Beef
- Breakfast & Brunch
- Salads
- From the Sea
- Pork
- Lamb
- Sandwiches
- Soups & Stews
- Sweets
- #bowllife
About
Contact

Home
Recipes
- All
- Chicken
- Pastas
- Cookies
- Hummus
- Meat-less
- Beef
- Breakfast & Brunch
- Salads
- From the Sea
- Pork
- Lamb
- Sandwiches
- Soups & Stews
- Sweets
- #bowllife
About
Contact

I’m Friendly

PROMISE.

Your Name (required)

Your Email (required)

Subject

Your Message

Δ

Cookie season is upon us! RECIPE BELOW! #ad No cookie season is complete without making an exceptional butter cookie to share. I make these Salted Butter Cookies dipped in Chocolate w/ Pistachios almost every year. They are nothing without the richness and complexity of European butter. After all, it is a BUTTER cookie which means that only the best quality, higher fat content, deeply flavored French Butter will do in this recipe! Check out where you can find European Butter by going to tasteeurope.com and follow @tasteeuropebutteroffrance !

20 cookies

1 cup French Salted Butter, softened
7 tbsp powdered sugar
2 tsp vanilla extract
1 tsp vanilla bean paste
1 ½ cups AP flour, sifted
3 tbsp whole milk
4 oz chopped dark chocolate
¼ cup chopped pistachios

-Pre-heat oven to 350˚F
-In the bowl of an electric mixer fitted with paddle, cream the butter and sugar on med-high until light & fluffy
-Add vanilla extract & paste, and flour, mix until just combined
-Add the milk and mix for 20 seconds
-Fill piping bag with large star nozzle and pipe cookies onto parchment lined baking sheet
-Bake for 13-14 minutes until the bottoms and tips are just browning
-Cool the cookies before dipping
-Melt chocolate and dip each cookie then decorate with chopped pistachios
-After chocolate sets, these will keep in an airtight container for up to 5 days

#TasteEurope #ButterofFrance #MakeitMagnifique #Butter #cookies #buttercookies #buttery #saltedbutter #chocolate #holidaycookies #cookie

Butternut Squash Soup with Za’atar Croutons recipe from the archives! One of my favorites right about this time of year. #soupseason SAVE FOR LATER!

1 butternut squash, seeded & cut into large pieces
1 yellow onion, cut into large pieces
1 large carrot, peeled and cut into large pieces
7 leaves sage
4-6 sprigs thyme
3 cloves garlic
3-4 Tb olive oil
4 1/2 cups chicken stock or veg stock
1/4 tsp cumin
1 1/2 tsp salt
2 Tb unsalted butter

For the Pita Croutons:
1 pita
1 1/2 Tb olive oil
1 1/2 tsp Za’atar, optional
1/2 tsp Maldon salt or other coarse salt

Garnish:
Pomegranate seeds
Sour Cream

For the Soup:
-Pre-heat oven to 425˚F
-In a large bowl, toss the squash, onions, carrots, sage, thyme, and garlic with the olive oil and season generously with salt.
-Transfer onto a large sheet pan
- Roast for 25-30 minutes. You want to give the veg color!
Optional: If you see that the squash could use a bit more color, turn the boiler on high for a few minutes to really give it a boost.
-Transfer the squash, etc. into a large heavy bottomed pot. Remove the thyme sprigs.
-Add chicken stock and bring to a boil
-Once the soup has reached a boil, turn the heat down to low and simmer for 30 minutes.
-Turn the heat off and using an immersion blender, puree the soup until you reach your desired smoothness
-Add the cumin and season with salt
-Add butter and stir

Za’atar Pita Croutons:
-Pre-heat oven to 400˚F. Line a sheet pan with tin foil.
-Rip apart the pita into medium to small sized pieces. Don’t cut them with a knife. Rip them.
-Toss pita in a bowl with the olive oil, za’atar, and salt.
-Spread in an even layer on the sheet pan and toast in the oven for 10 minutes until golden brown and crisp.

Serve soup with a dollop of sour cream swirled in, pomegranate seeds and croutons.

#soup #meatlessmonday #vegetarian #recipes #souprecipe #fallsoup #fallrecipes

Pumpkin Alfredo Fettuccine recipe! Yet another pumpkin pasta dish to add to your line up. This one was a recipe I wrote for @foodnetworkca in 2015 so you know it’s one of the OGs.

1 lb fettuccine
1 tbsp olive oil
2 tbsp unsalted butter
2 cloves garlic, chopped finely
1 tbsp flour
15 oz can pumpkin puree
1 cup heavy cream
kosher salt
fresh ground black pepper
1 tsp fresh thyme
1 cup grated parmesan cheese

-Heat olive oil & butter over med heat in a large skillet with tall sides or dutch oven.
-Add garlic and cook for 30 seconds until fragrant.
-Add flour and cook 2-3 minutes until begins to brown & smell nutty.
-Turn down the heat to med-low & add pumpkin puree, heavy cream, salt, pepper, thyme, & parmesan.
-Cover & simmer until thickened, about 5 minutes.
- Meanwhile, cook fettuccine in heavily salted water 2 minutes shy of package time for al-dente.
-Reserve 1 1/2 cups of pasta water and drain.
-Add fettuccine to the sauce and toss thinning out with pasta water to get the right consistency.
-Serve immediately!

#pasta #alfredo #pumpkin #pumpkinpasta #fettuccine #fallrecipes

Roasted Delicata Squash with Urfa & Spices over Labne makes an excellent side for any weeknight dinner! Recipe below and SAVE THIS FOR LATER! Perfect for an easy dinner party side for this season! This is a non-recipe recipe which means I don’t want you to pull out any measuring spoons or cups!

Delicata Squash, sliced into 1/2” crescent moons
lots of extra virgin olive oil
turmeric
sweet or hot paprika
Urfa pepper flakes, or regular red pepper flakes, can also use chipotle powder
kosher salt
Labne
Dill for garnish

-Pre-heat oven to 435˚F and line a baking sheet with tin foil for easy clean up
-Toss squash with olive oil, turmeric, paprika, pepper flakes and salt.
-Spread them out evenly on the baking sheet.
-Roast for 25-35 minutes until golden brown on the bottom and softened.
-Spread Labne onto serving dish, top with squash, add more olive oil and garnish with dill and spices as you like!

#squash #fall #fallrecipes #recipe #recipereel #holiday #holidayrecipe #pumpkin #delicata #vegan #vegetarian #easyrecipes #weeknightdinner

How to elevate or revive your pita. Do this with every pita! Toast it over an open flame for 20-40 seconds each side and serve immediately with labne topped with olive oil and za’atar. Or however you like it!

I made these pitas almost a week ago and they’ve been in my fridge getting rubbery and gummy. This super easy trick brings them back to life!!!! They’re as good as the day I made them.

This works with any pita. Store bought, homemade … frozen pita(just thaw it in the microwave first).

#pita #bread #pitahack #hack #howto #fire #easyrecipes

Facebook
Twitter
Pinterest
Instagram

All rights reserved to Danielle Oron of I Will Not Eat Oysters. Contact for reprinting of recipes.