Natasha's Kitchen

Melt the butter – Preheat the oven to 400°F with a rack in the center. Add the butter to a 13×18-inch rimmed sheet pan and place it in the oven until melted and just beginning to foam, about 5 minutes. Carefully remove the hot pan from the oven. Stir the chili powder, cumin, cinnamon, garlic powder, salt, and pepper directly into the melted butter until combined. Arrange the sweet potatoes cut-side down in the seasoned butter, leaving a little space between each one.

How to Make the Crust: Combine dry ingredients: In a large mixing bowl, whisk together flour, sugar, and salt. Cut in the butter: Cut the cold butter into 1/2-inch cubes and add it to the flour mixture. Using a pastry blender, cut the butter into the flour until the mixture is crumbly with pea-sized pieces of butter. Add ice water: Drizzle 5 Tbsp ice water over the mixture. Stir with a fork until the dough looks shaggy and begins to come together.

Feed your sourdough starter about 3-4 hours before making the bagel dough. It should be bubbly and more than doubled its original size. Make bagel dough – in a large mixing bowl, combine active starter, water, honey, and salt. Stir in the flour until a stiff dough forms. Knead the dough by hand for 10-12 minutes or, in a stand mixer with the dough hook on the lowest speed, for 6-8 minutes*, until smooth and elastic.

Cook the Steak: Remove the steaks from the refrigerator 20 to 30 minutes before grilling or pan-searing them. Heat a cast iron skillet or grill over medium-high heat. Season steak with salt and pepper. Drizzle the skillet or brush the grill lightly with olive oil, add the steak to the hot skillet, and sear for 4 to 5 minutes, until the first side is browned. Flip and cook for another 4 to 8 minutes, or until the steaks reach your desired doneness (see notes for temperature chart).

Fill a glass three-quarters full with ice. Pour the cold milk over the ice. Mix Ingredients – Pour the espresso shot into a measuring cup or glass with enough room for frothing. Add the maple syrup, butter, and a pinch of salt. Froth – Immediately blend with a handheld frother or immersion blender until the butter is fully incorporated and a thick foam forms. Build the latte – Slowly pour the coffee mixture over the milk and ice. Stir to combine, and enjoy with or without a straw.

Make Dough: In the bowl of a stand mixer (or in a large mixing bowl using a wooden spoon), combine the ricotta, eggs, parmesan, salt, pepper, and nutmeg. Stir until well combined. Add the flour, 1/2 cup at a time, stirring between each addition just until incorporated. Add the last half a cup sparingly (depending on the moisture content of your ricotta, you may need more or less). The dough should be soft and sticky but not wet.

Mix – Preheat the oven to 450°F with a rack in the center. Mix sugar and salt together. Pour 1/2 cup of sugar mixture on a clean, flat surface, such as a large wooden cutting board. Roll – Unfold one Puff pastry sheet onto the sugared surface and spread 1/4 cup sugar over the top. With a rolling pin, roll the pastry sheet to about a 13" square, pressing the sugar into the dough. Fold 2 opposite sides into the center. Fold again and close like a book (you should have 8 layers total).

Roast – Preheat the oven to 400Ā°F. Arrange the cut tomatoes, onions, and garlic cloves cut side up in a single layer on a rimmed baking sheet, and then drizzle with the oil and season with Ā½ teaspoon of the salt and the pepper. Roast for 45 to 50 minutes, until the edges of the tomatoes and onions begin to brown. Set aside to cool for 10 minutes. Blend – In a blender or food processor, add half of the tomato mixture with 1 cup of the broth and 2 tablespoons of the basil.

What is Natasha’s Kitchen Cooking Challenge? Natasha’s Kitchen Cooking Challenge is a monthly event where I invite you to make a featured recipe, share your photo, and connect with fellow home cooks. It’s all about learning, having fun, and trying something new in the kitchen! How does the challenge work? Every month on the 1st, I post a new challenge recipe. To enter, make that recipe and upload your photo through our Gleam.io entry form on natashaskitchen.com. How do I enter? 1.

Expertise: Recipe Development and Testing since 2009, Food Photography, Food Writing and Cookbook Author. Education: Bachelor of Science in Nursing from ISU, Bachelor of Business Administration from BSU, and self-taught home cook. Cuisines: My recipes reflect how I cook, and I love variety! I share American cuisine, Ukrainian Cuisine, Restaurant Copycat Recipes, and recipes from around the world.