Arbpen - Adrienne Boswell

  Summer is officially here, and this month's What's Cookin'? newsletter is all about keeping the kitchen cool while the temperatures outside do whatever they want. The air fryer and the sous vide cooker are your best friends this summer — and we are going to prove it. This month's recipes: Fennel Pork Roast for the Air Fryer, Air Fryer Chicken Shawarma, Hoisin Pork Roast Via Sous Vide, and Blue Cheese Stuffed Fig Tart with Balsamic Honey Glaze for dessert. The exclusive subscriber recipe is the Signature Salad Base. We also reviewed the CCCEI Outlet Extender and spotlighted two Amazon store collections: Your Daily Bread and Prep Stars. Read the full newsletter here: https://the-good-plate.com/newsletters/whats-cookin-cool/ #foodblog #summerrecipes #airfryer #sousvide #newsletter #whatscookin

  Peak-season ingredients and classic technique: Fig Tart with Balsamic Honey Glaze. Sautéed fresh figs, a balsamic-cinnamon reduction glaze, and a stovetop French sweet tart shell — a demonstration of how a few quality ingredients and the right method produce something genuinely exceptional.  Full recipe:  https://the-good-plate.com/fig-tart-with-balsamic-honey-glaze/ #figtart #balsamicglaze #culinarytechnique #thegoodplate

  Stove Top Cooked French Sweet Tart Dough solves every tart shell problem at once: no food processor, no blind baking, no chilling, and no cold butter technique to master. Caramelize the butter and sugar on the stovetop, mix in a stand mixer, press into the pan, and bake at 400°F/204°C for 15 minutes. The caramelization step gives the finished shell a faint caramel note and golden color that standard pâte sucrée never achieves. Full recipe and step-by-step photos at The Good Plate: https://the-good-plate.com/stovetop-french-tart-shell/ #tartshell #frenchpastry #homemadepastry #thegoodplate

  The chile-crusted pork roast that changed how I think about pork loin. Chipotle, New Mexico chile, cayenne, cumin, and crystallized lime rubbed generously on a trimmed boneless half loin, then cooked using the reverse sear method for edge-to-edge juicy results every single time. The Savory Roasted Salsa and Leek Jam from last week ties it all together.  Full recipe at The Good Plate:  https://the-good-plate.com/chile-crusted-pork-roast/ #chileporkroast #porkroast #chilecrustpork #thegoodplate

  The bread machine has a setting most people never use — the jam setting. At The Good Plate, we put it to work making Savory Roasted Salsa and Leek Jam. It starts with fire-roasted tomatoes and chilies from the air fryer, gets combined with butter-sautéed leeks, and the bread machine reduces everything into a thick, glossy condiment with real depth of flavor. A final stir of fresh cilantro and Armenian pepper paste brings it all to life. Perfect on grilled pork, as a dip, or on a cheese board.  Full recipe at  https://the-good-plate.com/roasted-salsa-and-leek-jam/ #breadmachine, #roastedsalsa, #leekjam, #savoryjam, #homemadesalsa, #breadmachinejam, #savorycondiment, #roastedtomatoes, #airfryerrecipes, #gourmetonabudget, #thegoodplate

  If you are looking for the most elegant frozen dessert of the summer that requires zero cooking and about fifteen minutes, Cantaloupe Lychee Sorbet is your answer. Fresh cantaloupe processed to a rustic granita-like texture, sweetened with local raw honey, topped with a whole canned lychee nut and fresh mint in a crystal coupe glass. If lychee is unfamiliar to you, here is what you need to know: it is a subtropical fruit with over two thousand years of cultivation history. People say it tastes like roses smell — and that is almost right. The important distinction is that roses, when eaten, are frequently astringent and bitter. Lychee is neither. It is sweet, floral, cool, and unlike anything else you have tasted. Canned lychee in syrup is available year-round at Asian grocery stores and most well-stocked supermarkets. Serve Cantaloupe Lychee Sorbet as a weeknight dessert, a Mother's Day brunch centerpiece, or add a half shot of blanco tequila for a frozen cocktail that will stop ...