If you are craving a savory snack, try Crispy Pan-Fried Chickpeas. They come together in no time and are addicting! You can not stop eating them…at least, I couldn’t!
You have to plan ahead to make these as the chickpeas must be dry in order to get good and crispy. That means they should sit overnight (or at least 8 hours) in the refrigerator on a towel-lined sheet pan.
After that, it’s a piece of cake!
Once the chickpeas are nice and dry, add them to a skillet with oil in it that’s been set over a medium-high heat.Try to spread them into an even layer. Fry them until they are brown all over, shaking the skillet every few minutes. Adjust the heat so they don’t brown too quickly.
Combine the salt and paprika in a mixing bowl and set aside.
Drain the chickpeas once they are toasted and spread them on a towel-lined sheet pan for a minute. Add them to the spice mixture and toss really well.
Serve them warm or at room temperature. Enjoy!
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Crispy Pan-Fried Chickpeas
Makes: 1 & 1/2 cups
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes plus fridge time 8 hours
Ingredients
- 1 (16-ounce) can unsalted chickpeas (garbanzo beans), drained
- 1/3 cup olive oil
- 1 tsp smoked paprika
- 3/4 tsp Kosher salt, or to taste
Instructions
Drain and rinse the chickpeas in a colander and spread them to dry on a towel-lined dish or sheet pan in the refrigerator for eight hours, or overnight.
Heat the olive oil over medium-high heat in a 10-inch skillet. It should be about a 1/8-inch layer of oil. When the oil is shimmering but not smoking, add the chickpeas to the pan, and spread them to one even layer. A cast-iron pan will hold the temperature more evenly and steadily than other types.
Let the chickpeas fry in the oil for about 10 minutes, or until toasty brown, shaking the skillet every few minutes to make sure the chickpeas cook evenly. You may need to lower the heat to medium.
While the chickpeas are frying, combine the salt and paprika in a mixing bowl and set aside.
When the chickpeas are toasted and fried, drain them on the towel-lined pan for a minute, then add them to the salt-paprika mixture and toss to combine. Taste for seasoning, and serve warm or at room temperature.
Recipe by Unpeeled Journal
For a truly delicious and easy salad, try Pesto Zoodle Salad. Zucchini noodles that have been spiralized are tossed with basil pesto and then topped with small mozzarella balls, ripe cherry tomatoes and toasted pine nuts. So simple and yet so tasty! It’s a perfect way to celebrate the flavors of the season!
I’m not joking when I say this is an easy recipe. Easy enough to be included in my Easy Peasy Category!
The only question is whether you are making your own zoodles or buying them already “zoodled”! I like to spiralize zucchini at home right before making this recipe. This is the spiralizer that I have but there are many other kinds as well. Often times, you can find zucchini already spiralized or zoodled at the grocery store. If you can, that makes it even easier.
Regarding the zoodles, many recipes call for them to be cooked, but I find that they can get mushy so for this recipe, I leave them raw. The pesto sauce will soften them a touch. You won’t even realize they are uncooked.
Do you have a good recipe for pesto? I sure do and here it is. If not, it’s perfectly fine to use a store-bought pesto.
All that’s left is to combine the pesto sauce with the zoodles. Top with ciliegine (fresh mozzarella balls), halved cherry tomatoes and toasted pine nuts.
If I’m looking for a heartier salad, I’ll add shredded cooked chicken. Delightful!
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Pesto Zoodle Salad
Makes: 6 servings
Prep Time: 20 minutes
Total Time: 20 minutes
Ingredients
- 6 medium zucchini, spiralized into noodles, about 6 cups
- 1 cup basil pesto, homemade or store bought
- 8 ounces fresh mozzarella balls (like Ciliegine), halved
- 1 pint cherry tomatoes, halved
- 1/4 cup toasted pine nuts (optional)
Instructions
In a large bowl, toss the zucchini noodles together with the pesto.
Top with mozzarella, tomatoes, and toasted pine nuts, if using.
Chef’s Note:
To make a heartier salad, add 2 cups of shredded cooked chicken.
Recipe from The Modern Proper
If you’ve ever had Matzah Crack, then you know that Sweet and Salty Matzah Crunch is an over-the-top version. If you didn’t think it could get any better, think again!
A yummy caramel sauce is poured over matzah squares, baked and then topped with swirled melted chocolate, roasted salted almonds, toasted coconut flakes and flaky sea salt. Hmmm…gotta try it!
Spread out matzah in a sheet pan that’s been covered with aluminum foil and a sheet of parchment. Do NOT skip this step…you will probably decide to throw the pan out rather than attempt to clean it if you don’t cover it in foil! And you will hate me! Foil, it is!
In a saucepan, combine butter and brown sugar. Once melted, stir until the sauce comes together. At first it will separate and look awful. Keep stirring until it comes together. This will take a few minutes. When you feel it’s done, be sure that the sugar is all melted. Nothing worse than making this and having the sugar crystallize.
Pour the caramel sauce over the matzah and bake for about 10 minutes. Let it cool for a few minutes and then spread melted milk chocolate over the top. Drop dollops of white and bittersweet chocolate over the milk chocolate and use a skewer or toothpick to swirl the chocolates together,
Sprinkle the nuts, toasted coconut and sea salt over the top and refrigerate for a few hours until it’s firm.
Cut into squares when you are ready to serve it! Enjoy!
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Sweet and Salty Matzah Crunch
Makes: 18 pieces
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes plus chill time 2 hours
Ingredients
- 4 pieces matzah
- 1 cup unsalted butter
- 1 cup brown sugar
- 12 ounces milk chocolate, finely chopped
- 4 ounces white chocolate, finely chopped
- 2 ounces bittersweet chocolate, finely chopped
- 3 ounces (2/3 cup) roasted salted almonds, coarsely chopped or left whole
- 1 & 1/2 ounces (1/3 cup) toasted shredded coconut or coconut flakes
- 1 tsp flaky sea salt (I used Maldon)
Instructions
Preheat oven to 325°F. Cover an 18×13 inch rimmed cookie sheet with foil and then cover the foil with a sheet of parchment paper. Do not leave this step out or you will be cursing me when it comes time to cleanup! Cover the parchment paper evenly with the matzah. You will have to trim some of the matzah with a sharp knife to make it fit into a flat even layer. You will have some matzah scraps leftover. Slather the scraps with salted butter and jam and eat.
In a large heavy bottomed saucepan, melt butter. Add brown sugar and cook over medium heat, stirring every minute or so with a wooden spoon, until the mixture comes to a boil. This will take about 2-4 minutes. At one point it will look like the butter is separating from the sugar and it will appear to be an oily mess. Just keep stirring, it will come together again. Once mixture comes to a boil, switch to a whisk and whisk vigorously for another two to three minutes. Be sure the sugar has melted completely. Carefully pour caramel onto matzahh. Using an offset metal spatula, spread it out into an even layer.
Place baking sheet into oven and bake for about 8-10 minutes until the caramel topping is golden brown and bubbling.
While caramel is baking, place milk chocolate in a glass bowl and melt in microwave on 50% power for 1 minute. Stir and melt for a further 10-20 seconds if not completely melted. There may be a few lumps, just stir and let sit for a few minutes to completely melt.
Repeat melting with white and bittersweet chocolate.
Remove caramel-covered matzah from oven and let cool for a few minutes. Pour milk chocolate over the matzah and smooth it out into an even layer with an offset spatula.
Drizzle the white and bittersweet chocolate over the milk chocolate. Using a wooden skewer or the tip of a paring knife, swirl the wet chocolate to make a marbled design.
While chocolate is still wet, sprinkle with almonds, coconut and sea salt. Chill pan for several hours until chocolate is firm. Peel off foil and parchment paper and place marble matzah crunch on a large cutting board. Using a very large sharp knife, cut matzah into large squares. For an 18×13 inch pan, I usually get about 18 pieces. Store matzah crunch in an airtight container in the fridge. It keeps well for about 2 weeks. That is, if no one else in the house knows it’s there!
Recipe from Salt & Serenity
This Chocolate Hazelnut Matzah Cake is such a pretty little thing! Simply layering espresso liqueur-soaked matzah with bittersweet chocolate and roasted hazelnuts creates this deliciously different chocolate layer “cake”!
Pour the espresso liqueur into a square baking pan and soak the matzah squares one at a time for a minute or so. Remove each one to a separate plate.
Combine bittersweet chocolate, sugar and espresso liqueur in the top of a double boiler or metal bowl set over simmering water. Whisk until the chocolate and sugar are melted and the mixture is smooth.
Add the egg yolks, one at a time, and continue to whisk until the temperature reaches 160°F. This is important because you want to cook the egg yolks so that no bacteria remains.
Add the butter until it is incorporated.
To assemble, place one piece of matzah on a serving dish. Spread 1/4 cup of the chocolate mixture over the matzah and then sprinkle with hazelnuts. Continue to layer until all of the matzah is added.
Spread some chocolate glaze on the outer edges of the cake. Sprinkle with flaky sea salt.
Place the cake in the refrigerator for at least two hours for the chocolate to set.
I like to take the cake out of the fridge an hour prior to serving it to ensure it cuts evenly.
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Chocolate Hazelnut Matzah Cake
Makes: 8 servings
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes plus chill time 2 hours
Ingredients
- 1 cup plus 2 tablespoons (9 ounces) espresso liqueur (such as Don Ciccio Concerto), plus more as needed
- 5 matzah squares (about 6 1/4 ounces total)
- 6 ounces (58% cacao) bittersweet chocolate, chopped
- 1/4 cup granulated sugar
- 4 large egg yolks
- 1/2 cup (4 ounces) cold unsalted butter, cubed
- 1 & 1/2 cups toasted hazelnuts, finely chopped
- Flaky sea salt
Instructions
Pour liqueur into an 8-inch square pan or rimmed plate that can fit a whole matzo square. Working with one matzo square at a time, press matzo gently into liqueur and let stand 1 minute, flipping once halfway during soaking time. Set squares aside on a plate.
Pour remaining soaking liqueur into a liquid measuring cup. (You should have about 6 ounces; if not, add additional liqueur to equal 6 ounces in measuring cup.)
Place chocolate, sugar, and 6 ounces liqueur in a double boiler or a bowl placed on top of a steaming pot of water. Whisk over medium-low until chocolate is melted and mixture is smooth, about 3 minutes; turn off heat.
Add egg yolks, one at a time, to double boiler or bowl, whisking constantly until combined. Turn heat to medium-low and whisk constantly for 3 minutes or until mixture has reached 160°F over simmering water.
Remove from heat and whisk in butter, 1 tablespoon at a time, until smooth and emulsified.
Place 1 soaked matzo square on a plate; cover with a thin layer of chocolate mixture (about 1/4 cup) and sprinkle evenly with about 1/4 cup of finely chopped hazelnuts. Continue to layer matzo squares, chocolate, and hazelnuts (four more layers), spreading chocolate over edges to coat sides of cake and making sure top layer of chocolate is smooth. Use any additional chocolate to coat any gaps on the sides. Sprinkle sea salt and remaining hazelnuts over top.
Place cake in refrigerator, uncovered, until chocolate is thick and cake is set, about 2 hours. Remove from refrigerator about 1 hour before serving.
Recipe from Food & Wine
Pommes Anna Muffin Cups are a mini version of a traditional Pommes Anna recipe. Thin slices of Yukon Gold potatoes are coated in melted butter and herbs and layered with parmesan cheese in a muffin cup to create this tiny version of a classic.
They are simple to make with very few ingredients. The finished potato cups will wow your dinner guests!
Cut the potatoes into thin slices using a mandoline. I highly recommend using a mandoline as it’s very difficult to cut the potatoes evenly without one.
Melt butter and brush a little into each muffin cup. Lay a small sprig on thyme on the bottom (which will become the top).
With the remaining butter, add the garlic and thyme and cook it over low heat until it’s fragrant.
Toss the slices with the warm garlic butter, salt and pepper.
Layer the slices in each muffin cup with a little bit of parmesan cheese sprinkled in between the potato slices. Drizzle any remaining butter over the top and cover the potatoes with foil.
Bake until the potatoes are tender, about 40 minutes, and remove the foil. Loosen the stacks with a butter knife and flip the muffin tray over onto a parchment-lined baking sheet.
Increase the heat and place the sheet back in the oven and bake another 10 minutes. Flip them again and bake for another 10-15 minutes to get them crisp.
Remove from the oven and flip one last time onto a baking sheet and serve.
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Pommes Anna Muffin Cups
Makes: 6 servings
Prep Time: 25 minutes
Bake Time: 1 hour
Total Time: 1 hour & 25 minutes
Ingredients
- 1/2 cup unsalted butter
- fresh thyme sprigs
- 2 tsp chopped thyme leaves
- 2 cloves garlic, finely chopped
- 1 & 1/2 pounds Yukon Gold potatoes
- 2 tsp kosher salt
- fresh ground pepper
- ½ cup fresh grated parmesan (optional)
Instructions
Preheat oven to 350°F.
Melt butter and brush 6 large muffin cups with a bit of it. Place one thyme sprig in each cup. Stir in chopped thyme and garlic to the rest of it. Cook over low heat until fragrant. Set aside.
Using a mandoline, slice potatoes (no need to peel), into very thin, even rounds. This is the reason to use a mandoline…it’s difficult to get even slices when doing it without the mandoline. Place in a large bowl and toss with garlic herb butter, salt and pepper.
Start placing potato slices into each cup. Remember the bottom of the cup will be the top. If using parmesan sprinkle a little between each layer. When the cup is filled to the rim, press down lightly to compact. Drizzle any remaining butter on top
Cover muffin tin with foil. Place on a baking sheet and bake until potatoes are easily pierced with a knife. This took me about 40 minutes, but this will vary base on the thickness of the potatoes and the size of your muffin cups. Remove foil.
While these are baking place a piece of parchment on a baking sheet with a rim that is large enough to hold your potatoes when they are flipped. When potatoes are ready to be flipped, remove foil. Loosen stacks with a butter knife and place parchment-covered pan on top of your muffin pan. Now holding one hand on the bottom of the muffin pan and one on the top of the baking sheet, carefully flip these over.
Increase oven temperature to 425°F. Place potatoes in oven and bake for about 10 minutes. Now using two spatulas, carefully flip them over again. (I use the back of one spatula to slide the potatoes on and the other as a flipper. Hope that makes sense.)
Bake for an additional 10-15 minutes until the bottom is crisp and golden. Remove from oven and flip thyme side up. Serve and enjoy!
Chef’s Note:
I have had great success reheating these in a convection oven straight from the fridge. Bring them to room temperature. Place on parchment and bake at 350° for about 10 minutes.
Recipe from This is How I Cook
If you are craving ice cream right now, which I always am, Coffee-Oreo No-Churn Ice Cream is the one to make! The rich coffee ice cream loaded up with crunchy oreo cookie bits gives me that satisfying taste I’m looking for. I am not a “smooth” ice cream girl…I want crunchy bits (nuts, heath bits, peppermint chunks, etc) in my ice cream, so this one makes me very happy!
And, wait for it…it’s “no churn”, which means that those of us who don’t own an ice cream maker can easily make this! Whip it all up and freeze it in a loaf pan. That’s it!
There are a couple of ways to make no-churn ice cream. Most of them call for whipping the cream until it holds firm peaks. I don’t really like that as the frozen texture doesn’t feel like ice cream. It’s too airy. But, if you whip the cream along with the sweetened condensed milk, espresso powder and espresso liqueur until it just starts to hold together, the finished texture is exactly like ice cream!
Place one half of the the ice cream mixture into a loaf pan and add half of the Oreo chunks. Repeat and sprinkle the remaining Oreo chunks on top.
Freeze for at least six hours and serve. You are going to love this!
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Coffee-Oreo No-Churn Ice Cream
Makes: 2 pints
Prep Time: 5 minutes
Total Time: 5 minutes plus freeze time 6 hours
Ingredients
- 1 & 3/4 cup + 2 tbsp heavy cream, well-chilled
- 1 (14-ounce) can sweetened condensed milk
- 3 tbsp instant espresso powder
- 3 tbsp espresso liqueur such as Kahluá
- 15 Oreo cookies, roughly chopped
Instructions
Whisk heavy cream, condensed milk, espresso powder and espresso liqueur together just until the whisk leaves trails of soft peaks in the bowl, about 2 minutes, and you have a gorgeous, caffe-latte-colored airy mixture.
Layer two 1-pint airtight containers or a loaf pan with cream mixture followed by cookies and repeat. Freeze for 6 hours or overnight. Serve straight from the freezer.
Air Fryer Honey Mustard Salmon is one of the easiest and most satisfying recipes for a weeknight dinner. In under 15 minutes, you’ve got a gorgeous salmon dish ready to serve.
With a simple glaze of a few ingredients that you most likely already have on hand (honey, whole-grain mustard, garlic and cayenne pepper), the salmon shines through to make for a wonderfully easy dinner.
Whisk together the honey, whole-grain mustard, garlic and cayenne.
Season each salmon filet with salt and pepper and then brush the glaze over each piece.
Preheat the air fryer and then air fry the salmon for 8 or 9 minutes, until tender. Remove the salmon from the air fryer and sprinkle with fresh thyme.
Serve the salmon hot. It’s also delicious made ahead, chilled and served over a salad.
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Air Fryer Honey Mustard Salmon
Makes: 3 servings
Prep Time: 5 minutes
Cook Time: 9 minutes
Total Time: 14 minutes
Ingredients
- 2 tbsp whole-grain mustard
- 1 & 1/2 tbsp honey
- 1 minced garlic clove
- pinch cayenne pepper, optional
- 3 (6 ounce) salmon fillets
- fresh thyme leaves for garnish
- kosher salt and pepper to taste
Instructions
Spray 6-quart air fryer basket with cooking spray and preheat to 400˚F.
In a small bowl whisk together mustard, honey, garlic, and cayenne (if using).
Pat each salmon fillet dry with a paper towel and season with salt and pepper. Brush honey mustard generously over each salmon fillet. Carefully transfer to the preheated air fryer basket.
Air fry salmon for 8 to 9 minutes, until tender and flaky. Remove fillets from air fryer basket. Sprinkle with fresh herbs and serve.
Chef’s Notes:
This recipe can easily be made in the oven if you don’t have an air fryer. Simply set your oven to 375˚F and roast for 12 to 15 minutes (depending on desired doneness), on a parchment lined baking sheet.
Air fryer salmon can be stored in an airtight container, in the refrigerator for up to 3 days. To reheat, preheat air fryer to 375˚F and air fry salmon fillets for 2 to 3 minutes, until heated through.
Alternatively, preheat oven to 350˚F. Place salmon fillets into baking dish and cover tightly with foil. Bake for 4 to 6 minutes, until heated through.
Tips and Tricks for Success:
Buy fillets that have about the same thickness for even cooking.
Pat the fillets with paper towels to dry. This will help to prevent the salmon from steaming, which would turn the fillets mushy instead of flaky.
Be generous with the honey mustard spread so a delicious crust can formed on top of each piece of fish.
Recipe from Spoon, Fork, Bacon
Spicy Ganache is the perfect accompaniment for any dessert that would benefit from a chocolate sauce. Ice cream, cake, profiteroles…they all get an extra bit of zing from this tasty sauce!
And it’s super-easy to make! Just chop up some semi-sweet or bittersweet chocolate, pour heated heavy cream over and add cayenne pepper. Stir until the chocolate is melted and the sauce is smooth.
That’s it!
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Spicy Ganache
Makes: 1 & 1/2 cups
Prep Time: 5 minutes
Cook Time: 1 minutes
Total Time: 6 minutes
Ingredients
- 8 ounces semisweet or bittersweet chocolate
- 1 cup heavy cream
- 1/2 tsp cayenne pepper, or more to taste
Instructions
Chop the chocolate and place it in a medium metal or heatproof glass bowl.
Heat the cream in a small saucepan over medium-high heat until just before it comes to a boil, when small bubbles collect along the sides of the pan.
Pour the cream over the chocolate and let stand for 30 seconds. Add the cayenne pepper.
Slowly whisk everything together until the chocolate is completely melted and the ganache is smooth.
The ganache can be stored in an airtight container in the refrigerator for up to 2 weeks. When ready to use, place in microwave and heat it in 30-second increments until you can stir it easily. Stir until smooth.
Recipe from Pastry Love
Vietnamese Espresso Ice Cream is a no-churn frozen treat that is hard to beat! Rich espresso flavor is mixed into vanilla-infused heavy cream and sweetened condensed milk.
Vietnamese espresso is simply espresso dripped over condensed milk, so this is a frozen version of this awesome beverage!
And, considering that there is no ice cream machine involved, there is no excuse to not make this!
Whisk together the espresso powder, vanilla, salt and warm water until the espresso powder has dissolved. Stir it into heavy cream and whip until soft peaks form.
Pour in the sweetened condensed milk and continue to beat until soft peaks form again.
Transfer to an airtight container and freeze for at least 8 hours.
Serve and enjoy topped with crushed espresso beans, if desired.
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Vietnamese Espresso Ice Cream
Makes: 2 quarts
Prep Time: 5 minutes
Freeze Time: 8 hours
Total Time: 8 hours & 5 minutes
Ingredients
- 2 tbsp instant espresso powder
- 1 tbsp plus 1 tsp pure vanilla extract
- 1/2 tsp Kosher salt
- 2 & 1/2 cups heavy cream
- One 14-ounce can sweetened condensed milk
Instructions
In a small bowl, whisk together the espresso powder, vanilla, salt and 2 tablespoons warm water until the espresso powder is dissolved. Stir the espresso mixture into the cream in a large bowl and whip by hand with a whisk or with a handheld electric mixer, or in a stand mixer fitted with a whisk attachment, until it thicken to soft peaks (ie it holds a soft peak when you lift a spoon out of the mixture).
Pour in the sweetened condensed milk and whip until the ice cream base is thoroughly combined and again at soft peak stage.
Gently transfer the base to an airtight container and freeze until solid, at least 8 hours.
The ice cream can be stored in an airtight container in the freezer for up to 1 month.
Recipe from Pastry Love
The first taste of this Maple Mustard Candied Bacon is going to make you holler “YUM”!! This tasty treat is smoky, salty, sweet like candy, and oh-so-addictive!
It works beautifully on a charcuterie board, crumbled into a salad or over pasta or pizza!
This recipe is very simple to make. I think the hardest part is preparing the sheet pan! If you follow the instructions in the recipe, the clean-up is a breeze. Otherwise, better just toss the pan!
Cut the bacon into one-inch pieces. Combine the remaining ingredients together and add the bacon in, tossing gently to coat the bacon completely.
Place the bacon on a wire rack that’s set in the sheet pan and bake for 35-50 minutes.
Brush the bacon halfway through the cooking process with any remaining marinade. The actual time in the oven will depend on the thickness of the bacon but you want it to get crispy and brown.
Take it out of the oven and let it cool for a minute or two and then transfer to a piece of parchment paper.
The bacon will harden up as it cools. Serve it warm or at room temperature.
It also will stay in the refrigerator for days but I suggest heating it slightly before serving as the fat can congeal. Pop it into the microwave for a few seconds or place it in a dry skillet over low heat for a minute or two.
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Maple Mustard Candied Bacon
Makes: 24 pieces
Prep Time: 10 minutes
Bake Time: 50 minutes
Total Time: 1 hour
Ingredients
- 1 pound thick-cut smoky bacon (I really like Applewood cured bacon.)
- 1/2 cup light or dark brown sugar
- 2 tbsp coarse-grain mustard
- 2 tbsp maple syrup
- 1 tsp cayenne pepper
Instructions
Preheat the oven to 350°F. Place a piece of parchment paper, about 18 inches long, on the counter for cooling the bacon once it’s baked.
Line a half sheet pan with foil with edges extending over the top of the pan. You could also use parchment paper, but be sure to use a piece large enough that the edges extend over the pan. Set a cooling rack with a fairly tight mesh into the pan. Spray the wires of the rack with non-stick cooking spray.
Cut the bacon into 1-inch squares and set aside.
Mix the brown sugar, mustard, maple syrup and cayenne pepper in a large bowl. Add the bacon to the brown sugar mixture and stir gently to coat. Place the bacon squares on the wire rack that’s been set over a foil-covered sheet pan and reserve any remaining sauce for basting.
Bake for 35-50 minutes, until the bacon, is a deep mahogany color and crisp. Brush the bacon with the remaining maple-mustard mixture halfway through baking. (The exact cooking time will depend on the thickness of your bacon.)
Let the bacon cool for a minute or two then transfer to the parchment paper. It will be a bit flexible while it’s still hot from the oven but will cool into crisp pieces.
Serve the bacon warm or at room temperature. Store in the refrigerator in an airtight container, layered with parchment paper or wax paper in between. You can warm it in the microwave or in a dry pan over low heat.
Recipe from The Cafe Sucre Farine