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RED LENTIL DAL: Quick & Versatile!

I’ve heard about cooks that don’t bother measuring nor weighing – they just throw in a little of this, a little of that and it turns out great. I’m NOT one of those cooks. I weigh everything, then write it down, noting if it was a good amount or how I could improve it next time.

Then I came across a youtube video from Chetna, a former contestant on The Great British Bake Off. Her video was about red lentil dal, which sounded delicious. For this recipe she gave no actual measurements – rather, just kind of described what they were: a couple of small onions, some cilantro, etc. So, I put on my big girl blouse and decided to wing it! I used her recipe as a guide, then changed things to suit what I had and what I like.

Of course, some things never change – I wrote down exact measurements of what I used and made notes of what I liked and what I’d change. All this is to say: use my recipe as a base, tweaking it as you see fit!

NOTE: I found plain yogurt to be a game changer for this recipe. While I liked the Red Lentil Dal that Chetna made (adding my own touches), I felt it needed something to brighten it. I topped it with yogurt and that made all the difference!

Red Lentil Dal – Makes about 4 cups / 1 litre

  • 250g (1.5g) red lentils, rinsed well
  • 750g ( 1.6) cups water
  • 1 tsp + 1/2 tsp table salt, DIVIDED
  • 1 tsp turmeric
  • 320g (about 2) onions, chopped
  • 2 large garlic clove, pressed or minced
  • 1 large tomato, chopped
  • 2 T olive oil
  • 2 T (26g) butter
  • 1 tsp cumin powder
  • 13g (2/3 cup) fresh cilantro, chopped
  • 1 tsp chili-lime powder (or, chili powder)
  • 1/2 tsp red pepper flakes
  • 60g (1/2 cup) peas (I use frozen peas)
  • 170g (1 cup) raw rice
  • 400g (2 cups) water
  • plain yogurt

If you’re planning on serving Red Lentil Dal over rice, prepare it before starting. I find that 170g (1 cup) raw rice cooked in 400g (2 cups) water is a good amount to serve with this recipe.

Then chop and measure out your ingredients so they’re ready to go.

Into a saucepan combine the rinsed lentils, 750g (1.6 cups) water, 1 tsp salt, and 1 tsp turmeric. Bring to a boil, then reduce heat to maintain a simmer. Cover with lid askew so it doesn’t boil over. Cook, stiring now and then, until lentils start breaking up and are no longer crunchy – about 8 minutes.

As lentils are cooking, heat the olive oil and butter together in another saucepan or skillet over medium flame. Add in cumin powder, chili-lime powder, and red pepper flakes. Stir about 1 minute to bloom the flavor.

Add in onions and stir until golden.. Then add in garlic and saute another minute to bloom the garlic.

Add tomatoes and cook a few minutes to soften.

Combine the lentils and onion mixture into the bigger of the two saucepans. Add in the peas, 1/2 tsp salt, cilantro, and anything else you want to add. Heat to a simmer about 5 minutes to combine flavors. You can add some water if dal is too thick.

To serve, top rice with dal, then spoon on plain yogurt.

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Cowboy Bread: Yipee Ki Yay – That’s Good Eats!

When I was at school, my favorite snack was a cinnamon cake called Cowboy Bread. (I have no idea why.) I never forgot how tasty it was. So, once the internet became a thing, I googled it to find the recipe. Of course, nothing is ever that easy. I found multiple recipes for Cowboy Bread, with slight variations. One of them was an actual bread. Sadly, none of them matched my memory of this scrumptious cake. I finally ended up creating my own version.

NOTE: Both chilled ingredients (the buttermilk and egg) should be at room temperature. I used to ignore this instruction in recipes, but it really makes a difference in baked goods! You’ll get a better rise from your cake.

COWBOY BREAD:

  • 323g (2.5 cups) AP flour
  • 209g (1 cup) packed brown sugar (I prefer light)
  • 105g (1/2 cup + 1 T) granulated sugar
  • 1 tsp salt
  • 3/4 tsp nutmeg
  • 2 tsp cinnamon + 1/4 tsp, DIVIDED
  • 3/4 tsp cardamom
  • 162g (3/4 cup) vegetable oil
  • 250g (1 cup) buttermilk, room temperature
  • 1 egg, room temperature
  • 1 tsp baking soda
  • 1 tsp baking powder

PREHEAT OVEN TO 350°F (180°F)

Into a large mixing bowl, put the flour, brown sugar, granulated sugar, salt, nutmeg, 2 tsp cinnamon, 3/4 tsp cardamom, and vegetable oil. Mix by hand – it will become crumbly. (I like to use a pastry cutter.)

Remove 89g (1/2 cup) of flour mixture and place into a small bowl. Add in the remaining 1/4 tsp cinnamon and gently stir. Set aside – this will become the topping.

Beat the egg with a fork in a small bowl

Into the large mixing bowl with the flour (not the small bowl set aside with the topping) add the egg, buttermilk, baking soda, and baking powder. Mix by hand just until the flour is incorporated. (Don’t over mix or the cake will be tougher)

Pour batter into a greased and floured 9″ x 13″ (7.5cm x 36cm ) metal pan. Tilt the pan around to even the batter level.

Sprinkle the topping on top of batter as evenly as you can.

Bake in 350°F (180°C) oven, rack in the middle position, for 25- 30 minutes. (Mine takes 25 minutes.) It’s a little difficult to tell doneness when there’s a topping. Look for browning around the edges. Also, you can carefully bring the cake near your ear and listen for a bubble popping sound. If you hear that, put it back in the oven another minute or so and check again.

When done, remove from oven. Cool completely before slicing.

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FARRO VEGGIE STEW: Quick & Easy!

It’s getting to be that time of year when we start regretting that extra slice of holiday pie. Yes, swimsuit season is closing in. My FARRO VEGETABLE STEW is low in calories, easy to make, and adaptable to what you happen to have in the fridge or prefer.

NOTE: Even though this recipe is called Farro Veggie Stew, you can use a different grain that you might prefer. I did try quinoa, but didn’t care for it. However, taste is subjective. As they say now: you do you!

FARRO VEGGIE STEW – makes about 6 cups (1.5 litres)

  • 160g (1 cup) uncooked farro
  • 1 T olive oil
  • 170g (1.5 cups) onion, chopped
  • 80g (about 1 large) red pepper, chopped
  • 3 garlic cloves, pressed or minced
  • 1/2 T paprika
  • 1 tsp coriander
  • 3/4 tsp cumin
  • 675g (3 cups) vegetable stock – homemade or purchased
  • 232g (8 oz) Yukon Gold or red potatoes, unpeeled
  • 230g (1 cup) tomato sauce
  • 60g (1/2 cup) corn (frozen, canned, or from the cob)
  • 60g (1/2 cup green peas (frozen or canned)
  • 2-3 tomatoes (I like Roma), chopped
  • 1 tsp table salt
  • 2 tsp red wine vinegar (or whatever vinegar you prefer)
  • OPTIONAL (RECOMMENDED!) TOPPINGS:
  • 80g (1 cup) Pecorino Romano cheese, grated
  • 227g (1.25 cups) Feta cheese, crumbled

First thing to do, before any prep work, is to hydrate the farro. This gives a jump start to the cooking time.

Rinse the farro in a sieve. Pour drained farro into a bowl, cover with boiling water, then top with a plate to retain the heat. Set aside. Proceed with prep work and cooking.

Into a saucepan that can hold at least 6 cups (1.5 litres), saute the onions and red pepper in olive oil over medium/high heat for 5 minutes. Stir often.

Add garlic, paprika, coriander, and cumin. Stir over medium/low for 30 seconds to bloom the favors.

Cut potatoes into bite-sized pieces.

Drain the soaking farro and discard liquid.

Into the pot, add the vegetable stock, potatoes, and drained farro. Bring to boil, then reduce to simmer for 18 minutes.

Chop tomatoes.

After the 18 minutes are up, add tomato sauce, corn, peas, and chopped tomatoes to the pot. Simmer for another 5 minutes or so to heat the veggies.

Add in red wine vinegar and salt. Adjust seasoning to taste, bearing in mind the cheeses are salty.

Top with Feta, Pecorino Romano, croutons, or whatever you like. Serve.

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CREOLE HEARTS OF PALM: A Fast Last-Minute Meal!

Sometimes dinner time is rising fast on the horizon and I need to put food on the table soon. I like to have ingredients at the ready that can be assembled quickly and easily, thus avoiding expensive take-out foods.

Creole Hearts Of Palm is one of those quick-to-put-together meals with most ingredients you probably already have in your pantry. The exception might be the hearts of palm. I now keep several jars of them on hand.

My husband prefers spaghetti pasta as a base for the sauce, but you can choose any base you please: other types of pasta, rices, or grains are delicious possibilites as well. Whatever you prefer or have in the house will do!

CREOLE HEARTS OF PALM – serves about 4

  • 64g (4 T) olive oil
  • 226g (16 T) butter
  • 52g (4T) lemon juice
  • 12 cloves garlic
  • 28g (2 T) vegetarian Worchestershire sauce
  • 4 bay leaves
  • 2 T ground black pepper
  • 4 tsp dried oregano
  • 4 tsp dried rosemary
  • 4 tsp dried basil
  • 2 tsp dried thyme
  • 2 tsp onion powder
  • 2 tsp garlic powder
  • 1 tsp salt
  • 1/8 tsp cayenne
  • 1/8 tsp nutmeg
  • 2 tsp paprika
  • 500g (2- 8.5 oz jars) hearts of palm

In a large saucepan, heat the olive oil and butter to melt.

To the saucepan add all the ingredients EXCEPT the hearts of palm. Saute over medium 3 minutes to bloom the flavors, stirring often.

Slice hearts of palm into approximate 1/4″(1 cm) slices.

Add sliced hearts of palm to saucepan and saute 3-4 minutes over medium/high heat.

Cover pot with a lid and, over low heat, cook about 10 minutes to fuse the flavors. Use this time to cook the pasta (or whatever your choice of base.) Serve.

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RANCH DRESSING: An Easy Crowd Pleaser!

Ranch dressing has always been a favorite for my family. Not only is this creamy delight fabulous on salads, but as a dipping sauce for…well, practically everything. So, naturally, in my quest to make everything possible from scratch, I decided to give ranch dressing a go. I picked a recipe then did what most of us do – immediatly amended it to suit my taste. I even got a rare compliment from my picky eater!

NOTE 1: If you want it thicker, decrease the buttermilk.

NOTE 2: If you don’t have buttermilk, you can make it by combining 10g (or 2 tsp) apple cider vinegar with enough milk to make a total of 150g (1/3 cup).

NOTE 3: As self-proclaimed Queen Of Freeze I would be remiss in my duties if I failed to point out this dressing freezes well.

RANCH DRESSING – makes about 1.5 cups

  • 150g (1/3 cup) buttermilk
  • 107g (1/2 cup) mayonnaise
  • 73g (6 T) sour cream
  • 2 T shallot or red onion, chopped finely
  • 1 T cilantro, fresh, chopped finely
  • 1 T dried dill
  • 1 garlic cloves, pressed or diced finely
  • 1 tsp lemon juice
  • 1/8 tsp sugar
  • 1/2 tsp table salt
  • 1/4 tsp black ground pepper

Combine all ingredients in a medium sized bowl and blend with spoon or whisk.

Pour into a container with a top and chill. You are now done. Yes, it’s that easy!

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LEMON POSSET: Easy To Make – Elegant To Serve!

Lemon Posset is a lovely, light-ish finish to a meal. It, also, happens to have been a favorite of Queen Elizabeth II. While anything favored by the queen may sound daunting, it’s, actually, extremely easy to prepare. Bonus: there are only 4 ingredients!

NOTE: It’s best to make this a day or two ahead of serving time to allow it to firm up to a creamy texture.

Ingredients

  • 714g (3 cups) heavy cream
  • 199g (1 cup) granulated sugar
  • 8g (1.5 T) PACKED lemon zest – don’t be stingy!
  • 113g (9 T) lemon juice

TIP: If you have a kitchen scale, this step will save you time. Weigh your EMPTY saucepan. To this number add 755g. Write this number down so you don’t forget it. This is the number you’re going to reduce the mixture down to.

Into a large saucepan, add the cream, sugar, and zest.

Over medium heat bring mixture to a rolling boil, stirring now and then. Keep an eye on it so the mixture doesn’t boil over. Adjust the flame as needed.

Boil down to as close to 755g (3 cups) as you can. If you’re using my above mentioned tip, after about 5 minutes weigh the mixture plus the saucepan to get a sense of how close you are to the weight of your saucepan plus 755g (you wrote down this number, I hope!) Return the pan to the burner and continue to boil the liquid, weighing every few minutes until you reach your target weight. This takes about 8-12 minutes.

If you don’t have a scale, you’ll have to keep pouring the liquid into a measuring cup until you reach 3 cups (700ml). Remove pan from heat.

Stir in the lemon juice. Let set 20 minutes.

Strain cream mixture into a container with a spout (to make pouring easier). Use a spatula or spoon to scrape the sieve’s sides and bottom. This will assist the straining process. Don’t forget to scrape the mixture off the bottom of the sieve into the bowl.

Discard the solid remains left in the strainer.

Then pour even amounts of the Lemon Posset into 4 indivual serving containers. NOTE: Don’t pour into one large bowl – it may not set properly. Cover and chill at least 5 hours. I strongly suggest making it a day or two before serving.

Look how it thickened after a long chill – yum!!!

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ZUCCHINI PASTA SALAD: Fast & Easy!

I’m always looking for zucchini recipes ever since I’ve begun to grow them in my garden. Not only is this recipe delicious, it has the added bonus of being easy to prepare. It’s great to serve at holiday dinners, picnics, and pot-lucks.

ZUCCHINI PASTA SALAD – makes about 650g (5 cups)

  • 12g (2 T) diced shallots
  • 2 T extra-virgin olive oil, divided
  • 10g (1 T) red wine vinegar
  • 1/4 tsp salt 
  • 1/4 tsp black ground pepper
  • 114g (1/4 lb) small pasta
  • 2 cloves garlic, minced or pressed
  • 15g (1 T) ketchup
  • 170g (1-2) zucchini, chopped into half-moons
  • 46g (1/2 cup) red pepper, chopped
  • 27g (1/4 cup) small carrot, sliced thin
  • 130g (1 cup) Feta cheese, crumbled into chunks
  • 63g (1/2 cup) Kalamata olives, chopped

In a small bowl, blend together 1 T olive, the shallots, red wine vinegar, salt, and pepper. Set aside.

Bring about a quart of water to a full boil and add in the uncooked pasta. Cook for about 9 minutes, stirring now and then. Drain without shaking out the excess water in the sieve. Pour the cooked pasta into a large bowl.

Into the now empty pot, put the remaining 1 T olive oil, garlic, ketchup, zucchini, red pepper, and carrot. Over medium flame cook about 5 minutes, stirring often. You only want to par-cook the veggies so there’s still a slight bite to them, not make them soggy.

Pour the cooked veggies to the bowl of cooked pasta. Mix in the Feta, Kalamata olives, and vinegrette.

Serve at room temperature (or chilled, if you prefer).

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ZUCCHINI-DATE-APRICOT MUFFINS: No Added Sugar!

They say necessity is the mother of invention. With my bounty of zucchini from 2 plants, I needed to come up with ideas to use these growing beauties (one can eat only so much stir-fried zucchini!). I thought it would be nice to make something that could be made in bulk and frozen for future use. (I AM the self-proclaimed Queen Of Freeze, after all!)

Putting on my thinking cap, I decided to make a zucchini muffin that was tasty but with no added sugar or egg yolks. It took MANY tries until I finally came up with my Zucchini-Date-Apricot Muffin recipe. For the record, in my early trials, I added a mixture of brans and wheat germ to the dry ingredients. While these may have made the muffins healthier, they yielded a cardboard texture. NOT an enticement for adults, let alone children. I eventually whittled these add-ins down to zero – if no one eats them, what’s the point.

NOTE: Again as self-proclaimed Queen Of Freeze, I discovered you can successfully freeze shredded zucchini for these muffins. I’ve only tried freezing the shreds AFTER lightly squeezing out some of the water. I’m not sure if it would be successful simply freezing the shreds prior to squeezing and then squeezing after thawing. Freeze in portion sizes and make sure you mark how much is in the container.

ZUCCHINI-DATE -APRICOT MUFFINS – (Makes 6-9 muffins, depending on size.)

IMPORTANT NOTE: ALL INGREDIENTS SHOULD BE AT ROOM TEMPERATURE!!!!

Wet ingredients

  • 115g (about 19) pitted dried dates
  • 32g (5 dried) apricots
  • 2 egg whites, room temperature
  • 68g (1/4 cup) honey
  • 16g (2 T) olive oil
  • 1/2 tsp vanilla extract
  • 300g (2 cups) zucchini, shredded

Dry Ingredients

  • 102g (1/2 + 1/3 cups total) all-purpose (plain) flour
  • 29g (1/4 cup) whole wheat flour
  • 1/4 tsp salt
  • 2 tsp cinnamon
  • 1/2 tsp cardamom
  • 1/4 tsp nutmeg
  • 1 tsp baking powder
  • 1/2 tsp baking soda

PREHEAT OVEN TO 375°F (190°C)

You’ll need 2 bowls: a small cereal sized for the dry ingredients, and a medium mixing bowl for the wet.

Into the medium sized bowl, put the egg whites and beat with a fork to break them up and they become foamy.

Chop the dates and apricots into small pieces. Add them to the bowl with the egg whites.

Shred, then chop the zucchini. (I chop the shreds so the muffins don’t have long zucchini strings.)

Into a clean tea towel, place tennis ball sized bundles of the shredded-chopped zucchini, one at a time. Wrap the tea towel around the bundles and twist over a container to extrude the liquid. You don’t need to squeeze out every drop of liquid – just a firm twist. NOTE: If you want to be very precise, you will probably squeeze out about a total of 40g (3+ tablespoons). Discard this liquid. Place squeezed zucchini into the bowl with the egg whites.

Add in the honey, olive oil, and vanilla.

Into the smaller bowl, stir together the all-purpose (plain) flour, whole wheat flour, salt, cinnamon, cardamom, nutmeg, baking powder, and baking soda.

Pour the dry ingredients into the wet ingredients and gently blend until the flour is just incorporated. Don’t over mix or you will produce a tougher muffin.

Into a very lightly oiled muffin tin, fill the cups. (If you have an ice cream scoop, use that – it makes the task much easier.)

The batter will make 6- 9 muffins, depending on size. I find making 9 produces shorter muffins which is more manageable for young children’s hands and mouths, or if you just want a small snack.

Bake in preheated 375°F (190°) for 18-21 minutes – until lightly browned and top springs back when pressed. Let set in tin for 15 minutes. Then run a rounded-tip knife around the sides, Go around again, gently lifting up the bottoms until muffin is freed. Remove to wire rack to completely cool.

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CHEESY ROASTED POTATOES: Crispy & Addictive!

I’ve never met a potato I didn’t like. My weakness is crispy and salty – I just can’t stop! Which is why I avoid them as much as possible. Until now!

This Cheesy Roasted Potato recipe has been a game changer. There’s no deep frying and, in fact, there’s no oil except for the slight smear on the baking sheet to prevent sticking.

NOTE: Use a firm potato such as Yukon Gold or a red variety. Russets do NOT work well – they become too mushy.

CHEESY ROASTED POTATOES

  • 3 lbs (1/2 kg) Yukon Gold or other firm potato
  • 2 quarts (1 kg) water
  • 1/2 tsp baking soda
  • 2 T kosher salt (or 2 tsp table salt)
  • 4 bay leafs
  • 1 T whole black peppercorns
  • 6 cloves garlic, slightly crushed
  • 1/2 tsp dried thyme
  • 42g (3 T ) butter, melted
  • 30g (1/3 cup) (2 oz) Pecorino/Romano cheese
  • 1 T kosher salt (OR 1 tsp table salt)
  • 1/2 tsp black ground pepper

The first thing to do is prepare and assemble the ingredients:

  1. Preheat oven to 400°F (204° cm), fan off; OR 450°F (230° cm), fan on.
  2. Wash and cut potatoes into 3 cm (1.25″) wedges, leaving peel ON.
  3. Into 1 or 2 tea ball infusers (or cheesecloth) put the bay leafs, peppercorns, garlic, and thyme.
  4. Put the Pecorino in a small bowl.
  5. Put the butter in a small saucepan, ready for melting.
  6. Prepare a large, rimmed baking sheet by VERY lightly smearing it with vegetable oil.

Into a large pot, put the 2 quarts (1 kg) water, the tea ball infusers, baking soda, and 2 T kosher salt.

Bring water to a full boil and drop in potato wedges. Cook until potatoes can be easily pierced with a knife – about 10 minutes.

Drain potatoes in a strainer and discard the contents from the tea ball infuser.

Empty potatoes into a large bowl. Melt the butter. Pour the butter, Pecorino, salt, and ground pepper into the potatoes. With a large spoon, vigorously stir all for 30 seconds. The idea is to slightly break down the potatoes but not mash them – we still want the wedges whole.

Tip potatoes onto a large, rimmed, very lightly oiled baking sheet. Spread potatoes out evenly, avoiding overlap.

Bake at 400°F with fan or 204° C without fan for 20 minutes. (I prefer using the fan.)

After 20 minutes, flip them to brown both sides. Cook for another 20 minutes, until golden brown. Remove from oven and let potatoes sit on baking sheet for 5 minutes before transferring to a serving bowl.

Serve immediately. Leftovers can be reheated and recrisped at 350°F (180°C) for 5-10 minutes.

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MUSHROOM-ONION CROSTATA

A crostata (also known as a galette in French) is a stand-alone, open topped pie. They can be savory or sweet. There’s a rustic look to them as they are formed by rolling out a large circle of pie dough, then placing ingredients on top, leaving a wide border around the perimeter. This border is then folded in a ruffled manner, pinching the dough to keep it in place, then baked.

My Mushroom-Onion Crostata is a delicious blend of caramelized onions, sauteed mushrooms and leeks, topped with Gruyere cheese, encased in an easy-to-prepare hot water crust. The onions and mushrooms can be cooked ahead of time, making the final assembly that much faster on busy nights.

NOTE: As self-proclaimed Queen Of Freeze, I would be remiss in my duties if I didn’t mention freezing leftover eggwash in a small container for future use!

MUSHROOM-ONION CROSTATA

Preheat oven to 425°F (218°C)

Filling:

Note for filling ingredients: amounts for the filling ingredients are approximate – don’t stress

  • 2 T + 1 t olive oil, DIVIDED
  • about 454g (1 lb) baby bella mushrooms, chopped into chunks
  • 1 large leek, white & light green part, chopped
  • 1/2 tsp + 1/4 tsp table salt, DIVIDED
  • 2 garlic cloves, pressed or minced
  • 1 tsp rosemary, fresh, chopped fine
  • 1 large onion, about 270g (2 cups), chopped
  • 131g (4.5 oz) Gruyere cheese, shredded
  • 1 T chives, finely chopped

Dough:

Note regarding eggwash: Save leftover eggwash in a small container and freeze for future use.

  • 200g (1+ 2/3 cups) bread flour
  • 1/2 tsp salt
  • 77g (5.5 T) butter, cold, cut into small pieces
  • 76g (1/3 cup) hot water (NOT boiling)
  • Egg wash – 1 egg mixed with1 T water.

Clean the mushrooms and leek well. Chop into chunks. Place into a large pot with the 2 T olive oil and 1/2 tsp salt. Cook over medium/high heat for about 10 minutes, stirring often.

Add the garlic and rosemary to the mushrooms. Continue cooking over medium/high until liquid is gone. Set aside to cool. (This step can be done ahead of time.)

Into a skillet put the 1 T olive oil, onions, and 1/4 tsp salt. Cook over medium/high heat until the onions are golden brown. Add the caramelized onions to the mushrooms. Let cool. This step can be done ahead of time.

Add in the chives and stir together.

Once the mushroom mixture has cooled (so it doesn’t melt the crust), make the dough. If you have a food processor, I highly recommend using it. Otherwise, you’ll have to mix by hand.

Into the work bowl of your processor (or mixing bowl, if doing this by hand), put the flour and 1/2 tsp salt. Pulse a couple of times to blend, then drop in the chunks of the cold butter and PULSE 6 times.

Pour in the hot water and PROCESS until dough comes together and you can form a ball with it.

Pour the dough onto a very lightly floured surface and knead about 6 time to bring together. Onto a piece of baking paper place the dough and roll out to a circle about 14″ (36 cm) in diameter.

Roll the dough thinner along the 2″ (5 cm) so that when you crimp the dough later it’s not so thick.

Place half the cheese in the center of the dough, leaving about a 2″ (5 cm) border.

Top the cheese with the mushroom mixture.

Sprinkle on remaining half of cheese.

Encase the filling by placing your fingers about 2″ (5 cm) apart and overlapping the dough, pinching each ruffle together as you go. Do this around the entire perimeter.

Paint an eggwash around the border.

Bake in preheated 425°F (218°C) border turns golden brown – about 25-35 minutes. Cool about 10 minutes before serving to firm up a bit.