Meatless Mondays: Chickpea Salad with Lemon, Parmesan, and Fresh Herbs


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I have the perfect warm-weather dish for you today.  I first came across this recipe in an old issue of Bon Appetit, and I have been making it a few years now.  It's an ideal spring/summer dish.  The lemon gives it a bright, almost sunny taste, while the herbs also keep it bright, interesting, and a little earthy.  The chickpeas give you good texture, flavor, protein, and fiber, which leaves you with a meal that will fill you even on hungry days but won't make you feel like you just ate half a buffalo.

This chickpea salad is so simple, and it comes together in something like 10 minutes.  It's well balanced in flavor and acidity.  It can be left unrefrigerated, making it perfect for a packed lunch or a picnic, and it's hearty enough to be a main course.  It could be a side dish, served maybe with some grilled chicken or fish, but I've never even bothered with that.  You could also serve it with some spinach or mixed greens to add even more salad-y goodness.  If you like chickpeas, you will love this.  They're practically made for lemon, herbs, and olive oil.

Chickpea Salad with Lemon, Parmesan, and Fresh Herbs
from Bon Appetit

makes 2 servings

The beauty of this basic recipe is that it can be tweaked in numerous ways. For a spicy version, add some sriracha sauce. Try swapping out the lemon juice for lime juice and use feta cheese instead of Parmesan and mix in some chopped fresh cilantro and chopped red onion or shallot. For a curried chickpea salad, leave out the Parmesan and add curry powder to taste, dried currants, sliced green onions, and shredded carrots.

1 15-to 15 1/2-ounce can chickpeas (garbanzo beans), rinsed, drained
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh Italian parsley
2 tablespoons fresh lemon juice
4 teaspoons extra-virgin olive oil
1 small garlic clove, pressed
1/3 cup (packed) freshly grated Parmesan cheese
Coarse kosher salt

Combine rinsed and drained chickpeas, chopped fresh basil, chopped Italian parsley, fresh lemon juice, extra-virgin olive oil, and pressed garlic clove in medium bowl. Add grated Parmesan cheese and toss gently to blend all ingredients thoroughly. Season chickpea salad to taste with coarse kosher salt and freshly ground black pepper. DO AHEAD: Chickpea salad can be made 4 hours ahead. Cover and refrigerate. Serve salad chilled or at room temperature.


  • I'll often use chickpeas that I have prepared from dried beans, both for the cost effectiveness and the other awesome things I can do with chickpeas, such as hummus or roasting them for a snack (more on that later).  I think a pound would yield something like 4-5 cans' worth of chickpeas.  
  • This last time I didn't have any fresh garlic, but found out that granulated garlic works well too- 1/4-1/2 tsp, depending on how garlicky you like things.  

Lemon and Almond Streamliner Cake


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My sister got me the book, Vintage Cakes, for Christmas this year, and it's such a beautiful cookbook, and what a great concept!  Old fashioned cakes, updated for modern palates and ingredients.

The author, Julie Richardson, explained in her introduction to the recipe that she isn't entirely sure of where the name came from, but that it may either have something to do with the old luxury trains (often called streamliners) that looked like something from the future or some sort of cookware/tableware, also named Streamliner.  Whatever it is, it's a perfect spring dessert, rich with the flavors of almond and lemon.

An intensely moist and almond-flavored cake is topped with lemon curd, making it a dream.  I made this for Mother's Day for my side of the family, and everyone loved it.  We all declared it a keeper.  This cake is great because it's simple in its preparation, but its flavor and appearance are distinctive enough for special occasions, such as Mother's Day, a birthday, or whatever you deem special.

I made the recipe as-is, and I got started on it a day or two early.  The cake does require some pre-preparation in the form of cooling and refrigeration time, but not too much.  I did, however, make the lemon curd 2 days early and baked the cake the day before I was to serve it.  The cake's inherent moisture and the lemon curd coating/topping help to keep the cake nice and moist.  

My one problem is that I had to buy an 8-oz can of almond paste, and the recipe only calls for 6 oz.  I've got 2 oz almond paste in my fridge that I have no idea what to do with it.  Anyone have an idea?

Lemon and Almond Streamliner Cake
from Vintage Cakes by Julie Richardson


Grated zest of 2 lemons
3/4 cup whole milk
1/2 cup (31/2 ounces) sugar
4 egg yolks
1/2 teaspoon fine sea salt
2 tablespoons cornstarch
1/2 cup lemon juice (from approximately 3 lemons)
1/2 cup (4 ounces) unsalted butter, cut into small cubes

1 1/4 cups (5 ounces) sifted cake flour
1 1/2 teaspoons baking powder
1/2 teaspoon sea salt
3/4 cup (6 ounces) almond paste, at room temperature
10 tablespoons (5 ounces) unsalted butter, at room temperature
2/3 cup (42/3 ounces) sugar
3 tablespoons canola oil
2 teaspoons pure vanilla extract
3 eggs, at room temperature
2/3 cup buttermilk, at room temperature

To make the lemon custard, combine the lemon zest, milk, and 1/4 cup of the sugar in a medium saucepan and heat over medium-low heat until just hot. Meanwhile, in a bowl, thoroughly whisk together the egg yolks, the remaining 1/4 cup of sugar, and the salt until well combined, then whisk in the cornstarch, then the lemon juice. Slowly whisk a third of the hot liquid into the yolk mixture. Pour the mixture back into the saucepan with the hot milk and cook over medium-low heat, whisking steadily, until the custard begins to thicken and bubble for 1 minute (you will need to stop whisking for a moment to check if it is bubbling). Strain the custard through a fine mesh sieve into a clean bowl and whisk in the butter until it has melted. Place a piece of plastic wrap directly upon the surface of the custard and place in the refrigerator to cool for about 2 hours. The custard is easiest to work with once it has set.
Center an oven rack and preheat the oven to 350°F.

To make the cake, sift together the flour, baking powder, and salt in a bowl, then whisk the mixture to ensure that the ingredients are well mixed. Using a stand mixer with the paddle attachment, combine the almond paste, butter, sugar, canola oil, and vanilla on low speed until blended; gradually increase the speed to high and cream until very light and fluffy, 5 to 7 minutes, stopping the mixer frequently to scrape the paddle and the sides of the bowl with a rubber spatula. Blend in the eggs one at a time, adding the next one as soon as the previous one has disappeared into the batter. With the mixer on low speed, add the flour mixture in three parts alternating with the buttermilk in two parts, beginning and ending with the flour. After each addition, mix until just barely blended and stop and scrape the bowl. Stop the mixer before the last of the flour has been incorporated and complete the blending by hand with a rubber spatula to ensure you do not overbeat the batter.

Pour the batter into the prepared pan and spread it evenly. Rap the pan firmly on the counter to release any air bubbles. Place the pan in the center of the oven and bake until the cake is a deep golden color and a wooden skewer poked in the middle comes out just barely clean, 42 to 45 minutes. The cake might crack on the surface as it bakes; don’t worry, this simply provides a way for the cake to soak up more of the lemon custard. Cool the cake in its pan on a wire rack for 30 minutes. Gently invert the cake onto the rack, leaving on the parchment paper until you assemble the cake. Flip the cake right side up and continue to cool the cake on the rack until it reaches room temperature.

To finish the cake, remove the parchment paper and place the cake right side up on a flat plate. Using a metal spatula, spread a thin layer of the lemon custard on the sides of the cake to seal the cake and give it a light shine. Put the rest of the lemon custard on top of the cake, spreading it just barely out to the edge. Use your spatula to make a swirly design in the custard on the top of the cake. Allow the assembled cake (or really, the lemon custard) to set in the refrigerator for 30 minutes. Bring the cake to room temperature before serving (this will take about an hour). Any leftover cake keeps in an airtight container in the refrigerator for up to 3 days.

Maple Turkey Breakfast Sausage


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So the meatballs I shared last week?  They call for 1.5 pounds of ground turkey, but where I live ground turkey is packaged and sold in 1 lb. packages.  I had already defrosted the turkey for that recipe, so to re-freeze would guarantee a half pound of mushy turkey when I needed it again, and when you work with turkey, the odds are not ever in your favor when it comes to mushiness.

What to do?  Well, you could of course make more meatballs, portioning out the other ingredients accordingly.  You could make turkey burgers, or use the meat to make tacos or in a soup, but I liked the idea of making my own breakfast sausage ever since I saw an episode of 30 Minute Meals where Rachael Ray made her own sausage patties.  Good turkey sausage is hard to come by in the store, so why not?

I started searching and found this maple breakfast sausage recipe, and enjoyed it a lot.  It was easy to throw together, and there's something pretty wonderful about the combination of meat and maple syrup, plus the sugars in the syrup caramelize nicely to give the sausage a nice look.  I would definitely make this again, and want to try other recipes.

I tweaked the original recipe, since it calls for "grill seasoning," which is a combination of salt, pepper, onion flakes, and garlic (I think).  I didn't have that so I just sort of mixed up my own, not entirely sure of the ratios.  I also didn't finish the sausage off in the oven, though I'm sure it's a great idea.  You can click on the recipe title to be taken to the original recipe.

Maple Turkey Breakfast Sausage
adapted from Rachael Ray
makes 4 patties

1/2 pound ground turkey
1 tablespoons maple syrup
1/2 tsp. salt
1/4 tsp pepper
1/4 tsp. onion flakes/powder
1/8 tsp. garlic powder
1/2 tablespoon extra virgin olive oil (EVOO)

In a medium bowl, combine the ground turkey, maple syrup and spices. Work the meat to combine all the ingredients, then form patties 2-3 inches in diameter.

Place a large skillet over medium-high heat with the EVOO. Brown the patties in the skillet for 3-4 minutes on each side, or until cooked through.


  • Just like with hamburgers, you will want to indent the middle so that you don't get a domed effect as the patties cook
  • All burners and stoves are not created equal.  My pan works best when it's slightly shy of medium-high, but definitely past medium, so you may need to adjust your heat up or down accordingly.

Dorie Greenspan's World Peace Cookies


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I'm not sure why we haven't tried baking cookies as foreign policy yet, but these are apparently the ones to bake if we ever do try.

I made these cookies when I wanted to make an easy, no-fuss dessert and when I didn't want to have to shop for a lot of special ingredients, and these were perfect.  I had heard and read great things about them from a friend and other food bloggers who are big fans of Dorie Greenspan.  I've had the Baking: From My Home To Yours cookbook for several years, and am slowly working my way through the recipes, and this is one you'll be able to come back to and make for numerous occasions.  The cookies are a chocolate sablĂ©, so they're pretty intensely flavored and have a crumbly texture.  The chocolate chips make for a nice, smooth element in the midst of the rest of the cookie.  They're a nice change up from the "normal" cookies, and I loved them.  Oh, and the cookie dough before it was baked?  Fugeddabouit.  Delectable.

One weird thing I noticed that I can't explain is that the first time I made these, I made them in my mother-in-law's oven, which is a convection oven.  The cookies came out small; they didn't spread.  They were still good, but you didn't feel like you were getting much.  They were polite, "oh I'll just have a bite" cookies.  The second time I made them in my conventional, heating element on the bottom oven, they spread out and were probably 2-3" in diameter.  Moral?  If you have a convection oven and know how to use it, hopefully you'll be fine, but your cookies might stay small.  I did also bake the second batch from a frozen log of dough, though usually that inhibits rather than encourages spreading.

World Peace Cookies
from Dorie Greenspan

Makes about 36 cookies

1 1/4 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1 stick plus 3 tablespoons unsalted butter, at room temperature
2/3 cup (packed) light brown sugar
1/4 cup sugar
1/2 teaspoon fleur de sel or 1/4 teaspoon fine sea salt
1 teaspoon vanilla extract
5 ounces bittersweet chocolate, chopped into chips, or a generous 3/4 cup store-bought mini chocolate chips

Sift the flour, cocoa and baking soda together.

Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter on medium speed until soft and creamy. Add both sugars, the salt and vanilla extract and beat for 2 minutes more.

Turn off the mixer. Pour in the flour mixture, drape a kitchen towel over the stand mixer to protect yourself and your kitchen from flying flour and pulse the mixer at low speed about 5 times, a second or two each time. Take a peek — if there is still a lot of flour on the surface of the dough, pulse a couple of times more; if not, remove the towel. Continuing at low speed, mix for about 30 seconds more, just until the flour disappears into the dough — for the best texture, work the dough as little as possible once the flour is added, and don’t be concerned if the dough looks a little crumbly. Toss in the chocolate pieces and mix only to incorporate.

Turn the dough out onto a work surface, gather it together and divide it in half. Working with one half at a time, shape the dough into logs that are 1 1/2 inches in diameter. Wrap the logs in plastic wrap and refrigerate them for at least 3 hours. (The dough can be refrigerated for up to 3 days or frozen for up to 2 months. If you’ve frozen the dough, you needn’t defrost it before baking — just slice the logs into cookies and bake the cookies 1 minute longer.)

Getting ready to bake: Center a rack in the oven and preheat the oven to 325°F (160°C). Line two baking sheets with parchment or silicone mats.

Working with a sharp thin knife, slice the logs into rounds that are 1/2 inch thick. (The rounds are likely to crack as you’re cutting them — don’t be concerned, just squeeze the bits back onto each cookie.) Arrange the rounds on the baking sheets, leaving about one inch between them.

Bake the cookies one sheet at a time for 12 minutes — they won’t look done, nor will they be firm, but that’s just the way they should be. Transfer the baking sheet to a cooling rack and let the cookies rest until they are only just warm, at which point you can serve them or let them reach room temperature.

Serving: The cookies can be eaten when they are warm or at room temperature — I prefer them at room temperature, when the textural difference between the crumbly cookie and the chocolate bits is greatest — and are best suited to cold milk or hot coffee.

Do ahead: Packed airtight, cookies will keep at room temperature for up to 3 days; they can be frozen for up to 2 months. They can also be frozen in log form for months, and can be sliced and baked directly from the freezer, adding a couple minutes to the baking time.


  • A bread knife works well for the slicing of the cookies since it is serrated and usually thin.

Turkey Meatballs Two Ways


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I ran across this recipe in the digital edition of the April issue of Bon Appetit and knew I wanted to make it just based off the picture.  It just looked so good, so appealing; warm and comforting, and a departure from your normal meatball and marinara experience.  I had 2 pounds of ground turkey in the freezer, so it seemed like fate.  I made the recipe mostly as-is, but that I made the meatballs smaller than the recipe indicated, and ended up with a lot, which was perfect for multiple meals and turning leftovers into a whole new meal.

We used baguettes and turned them into meatball subs.  I used rigatoni and turned them into a pasta dish.  There are just two of us, but we probably got 4-6 meals total out of these meatballs.

We loved it.  The recipe is designed for turkey, so you enjoy the meatball instead of missing the beef or pork.  There is a lemony element, and it just tastes so fresh, light, and filling all at once.  I am seriously smiling as I write this at the sheer memory of how enjoyable they were.

One thing, in case you are worried about a time crunch- you can mix and shape the meatballs ahead of time and store in the fridge for broiling later.  It makes a decently fast meal even faster.

Turkey-Spinach Meatballs
adapted from Bon Appetit

¼ cup olive oil
½ small onion, chopped
2-3 garlic cloves, finely chopped
1 teaspoon dried oregano
¼ teaspoon crushed red pepper flakes
Kosher salt and freshly ground black pepper
2 tablespoons tomato paste
1 28-oz. can whole peeled tomatoes

1 large egg, beaten to blend
¼ small onion, finely chopped
1 clove garlic finely chopped
1½ pound ground turkey, preferably 93% lean or less
1 10-oz. package frozen chopped spinach, thawed, squeezed in paper towels to remove excess moisture
½ cup finely grated Parmesan or Pecorino
½ cup plain dried breadcrumbs
2 tablespoons chopped fresh flat-leaf parsley
1 teaspoon finely grated lemon zest
1 teaspoon kosher salt
2 tablespoons olive oil


Heat oil in a medium saucepan over medium heat. Cook onion, stirring often, until soft but not brown, about 5 minutes. Add garlic, oregano, and red pepper flakes; season with salt and pepper and cook, stirring, until fragrant, about 1 minute. Add tomato paste and 1 Tbsp. water and cook, stirring, until tomato paste coats onion and begins to darken, about 3 minutes.
Add tomatoes to saucepan, crushing with your hands as you add them. Bring to a boil, reduce heat, and gently simmer until slightly thickened, 20–25 minutes; season with salt and pepper.

Preheat broiler. Cover a rimmed baking sheet with foil and coat with nonstick spray or a light brushing of oil.
Using your hands or a fork, gently mix egg, onion, garlic, turkey, spinach, Parmesan, breadcrumbs, parsley, lemon zest, and salt in a large bowl just until combined. Scoop out turkey mixture and form into 1-1.5" balls. Place on prepared baking sheet, spacing 2” apart; brush with oil.
Broil meatballs, turning often, until browned all over and cooked through, 15–18 minutes. Add to marinara sauce.

DO AHEAD: Meatballs with marinara sauce can be made 2 weeks ahead. Let cool completely and freeze individual portions in resealable plastic bags. Run under tepid water to loosen from bag and gently reheat, covered, until meatballs are warmed through and sauce is bubbling, 15–20 minutes.


  • If you want to do this in stages so it's faster, mix and shape the meatballs and place them on the tray.  Cover with plastic wrap and place the tray in the fridge.  When you are ready to broil them, take them out of the fridge as you preheat the broiler.  
  • The marinara was pretty good.  It started out smooth and balanced, and when I reheated in the microwave, it was  little bitter.  When I later reheated it on the stove top, it was back to balanced.  I don't have a scientific explanation for this, but stove top or oven reheating might be your friend here.
  • I haven't tried it, but I am sure you can use jarred sauce.  

Buttermilk Pie, or How I Ruined the May Issue of Southern Living


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Don't judge a recipe by its title!  Buttermilk pie is a wonderful, classic Southern treat.  This past weekend was of course Mother's Day, and Drew and I are both fortunate enough to still have our mothers, and relatively close by.  For his mom, we decided to cook dinner and I wanted to make a dessert I thought she'd enjoy.  I chose this pie from the current issue of Southern Living because it sounded perfect- light, lemony, and like spring in a pie.  

We all enjoyed it.  I want more.

How did I ruin this issue of Southern Living, you ask?  Well, I had the magazine on the counter, opened to the recipe page, and of course spilled my just-melted butter over it.  Fail!  Fortunately, the pie was worth the sacrifice, and my mom gave me her copy of the magazine as a replacement.  

The magazine, after I spilled the butter and tried to clean it up.  Wah wah.
Hi, I'm Lauren and I'm a magazine hoarder.  I have magazines dating back a few years, and have kept most of the Southern Livings, Bon Appetits, Gourmets, Everyday Foods, and even Better Homes and Gardens that I've received.  One day it will get ridiculous.  Fortunately I haven't been a collector long enough for it to be ridiculous yet.

So back to the pie.  It's an older recipe that seems to have resurfaced from the past to remind us of its timeless taste and worthiness in your recipe collection.  While recipes vary, this one is dense and lemony, and is great served with strawberries and whipped cream.  Buttermilk is a key ingredient, likely aiding in the development of the texture and even taste, but you won't taste the buttermilk.  It's easy to mix together, and doesn't even require a mixer.  It tastes like spring in a pie.  

The only thing I had trouble with is that I couldn't be sure when it was completely baked.  I followed the baking directions and the magazine picture as a guide, but this is a pie that (I don't think) can't be dried out if slightly overbaked.  It's not this sickly sweet because of the lemon, but the texture reminded me of what it would feel like if you took the pecans out of a pecan pie and just had the filling.  Either way, it's a good pie.  

Buttermilk Pie
from Southern Living via myrecipes.com

1 1/2 cups sugar
3 tablespoons all-purpose flour
3 large eggs
1 cup buttermilk
1/2 cup butter, melted
1 tablespoon loosely packed lemon zest
3 tablespoons fresh lemon juice
1 teaspoon vanilla extract
1- 9 inch pie shell, par-baked according to recipe or package directions
Garnishes: fresh berries, whipped cream, fresh mint

Preheat oven to 350°. Whisk together first 2 ingredients in a large bowl. Whisk eggs and next 5 ingredients into flour mixture; pour into Perfect Pastry Crust.

Bake at 350° for 35 to 45 minutes or until almost set, shielding edges with aluminum foil after 15 minutes. Transfer to a wire rack, and cool 1 hour.


  • I think it took 2 lemons' worth of zest and 1-2 lemons' worth of juice to get what I needed.  Note that this will vary depending on lemon size and juiciness.
  • You can choose to make your own crust or buy one.  It needs just a little par-baking.
  • The aluminum foil cover is important!  It'll help keep your crust from getting too brown after it's been in the oven a while.  I made mine by using strips of aluminum foil.  
  • We just stored leftovers on the counter and not in the fridge.  We're still alive, days later.

Meatless Mondays: Grilled Vegetables


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What I am telling you about is by no means revolutionary, but it is my husband's favorite thing to grill, and maybe one of our favorite warm weather meals.  You can use any combination of vegetables you like, and they can be eaten as a side dish or a main course, served with bread or potatoes.  Just know that you won't have many leftovers!

We eat them with nothing but a drizzle of olive oil, but I bet a tzatziki sauce, hummus, pesto, chimichurri, or even a horseradish sauce would be really good with any of this.  

 Grilled Vegetables
Serves 2 as a main or 4 as a side

1 bunch asparagus
12 grape or cherry tomatoes, skewered 
10 mini sweet peppers, skewered
1-2 onions, halved or quartered but rooted in tact
4-8 mushrooms, skewered

Place all your vegetables on a sheet pan, and drizzle with olive oil.  Sprinkle with salt and pepper and toss to coat.  Grill over direct flame, turning occasionally, until vegetables are charred on all sides and as tender as you want them.  

*note:  Drew does not like cooking with skewers, because he thinks they're too much trouble.  He is grill master of this home, so almost no skewers it is.  You can choose to use skewers for any or all of the vegetables.  As you can see, we did keep the tomatoes skewered.  

Big Weekend Project: Croissants


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It all started when I wanted to learn how to make morning buns.  I didn't know about the morning buns at San Francisco's famed Tartine bakery; I knew about the morning bun at Starbucks.  I tried it one morning when they didn't have a pumpkin muffin on hand, and I fell hard.  At some point, though, paying $2.50 or so for 1 item is not sustainable.

That's why I make a lot of what I make- to save money.  Anyway, so as I researched morning buns, I realized they were made from laminated dough, much like croissants.  Most of the bloggers who had tried recipes commented that they would next time use their favorite croissant dough, so why not just kill two birds with one stone and make the croissant dough?  Then I can make some of the dough into croissants and some into morning buns.

I will still buy croissants from the store, because these babies are labor and time intensive!  I will prefer the homemade ones to store bought, though.  There's just something incredibly satisfying and gratifying about eating something like that you made yourself.  Major kitchen cred points.  

The reason I titled this a big weekend project is that the labor and time will take a full, long day or it may take a decent portion of two days.  There are a lot of steps, and it's hard work rolling out the dough.  There is a lot of rest time and a lot of rise time that goes into the dough.  Just keep in mind your kitchen cred.

If you are comfortable enough to work with yeasts doughs, then this one is very soft for a bread, and richer than most of the breads I've made.  The process is still very similar.  The one caveat is that the dough must be kept cold.  Don't venture to make this when it's 78 degrees in your house.

I used the recipe from America's Test Kitchen, which I found through a web search.  I trust them and their extensive recipe development process, and heck, even if their recipe development process just involved a slot machine with the normal symbols replaced by ingredient names and measurements, I'd still be happy because the recipes of theirs I have tried are good.

From America's Test Kitchen

3 tablespoons unsalted butter plus 24 tablespoons (3 sticks) unsalted European-style-butter, very cold
1-3/4 cups whole milk
4teaspoons instant or rapid-rise yeast
4-1/4 cups (21-1/4 ounces) all-purpose flour
1/4 cup (1-3/4 ounces) sugar
1 large egg
1 teaspoon cold water


Melt 3 tablespoons butter in medium saucepan over low heat. Remove from heat and immediately stir in milk (temperature should be lower than 90 degrees). Whisk in yeast; transfer milk mixture to bowl of stand mixer. Add flour, sugar, and 2 teaspoons salt. Using dough hook, knead on low speed until cohesive dough forms, 2 to 3 minutes. Increase speed to medium-low and knead for 1 minute. Remove bowl from mixer and cover with plastic wrap. Let dough rest at room temperature 30 minutes.

Transfer dough to parchment paper–lined rimmed baking sheet and shape into 10 by 7-inch rectangle about 1 inch thick. Wrap tightly with plastic and refrigerate for 2 hours.

Butter Block
While dough chills, fold 24-inch length of parchment in half to create 12-inch rectangle. Fold over 3 open sides of rectangle to form 8-inch square with enclosed sides. Crease folds firmly. Place 24 tablespoons cold butter directly on counter and beat with rolling pin for about 60 seconds until butter is just pliable but not warm, then fold butter in on itself using bench scraper. Beat into rough 6-inch square. Unfold parchment envelope. Using bench scraper, transfer butter to center of parchment, refolding at creases to enclose.

Turn packet over so that flaps are underneath and gently roll until butter fills parchment square, taking care to achieve even thickness. Refrigerate at least 45 minutes.

Transfer dough to freezer. After 30 minutes, transfer to lightly floured counter and roll into 17 by 8-inch rectangle with long side parallel to edge of counter. Unwrap butter and place in center of dough. Fold sides of dough over butter so they meet in center. Press seam together with fingertips. With rolling pin, press firmly on each open end of packet. Roll out lengthwise into 24 by 8-inch rectangle. Starting at bottom of dough, fold into thirds like business letter into 8-inch square. Turn dough 90 degrees counterclockwise. Roll out lengthwise again into 24 by 8-inch rectangle and fold into thirds. Place dough on sheet, wrap tightly with plastic, and return to freezer for 30 minutes.

Transfer dough to lightly floured counter so that top flap opens on right. Roll out dough lengthwise into 24 by 8-inch rectangle and fold into thirds. Place dough on sheet, wrap tightly with plastic, and refrigerate for 2 hours or up to 24 hours.

Shaping Croissants
Transfer dough to freezer. After 30 minutes, transfer to lightly floured counter and roll into 18 by 16-inch rectangle with long side of rectangle parallel to edge of counter. Fold upper half of dough over lower half. Using ruler, mark dough at 3-inch intervals along bottom edge with bench scraper (you should have 5 marks). Move ruler to top edge of dough, measure in 1 ½ inches from left, then use this mark to measure out 3-inch intervals (you should have 6 marks). Starting at lower left corner, use sharp pizza wheel or knife to cut dough from mark to mark. You will have 12 triangles and 5 diamonds; discard scraps. Unfold diamonds and cut into 10 triangles (making 22 equal-size triangles in total).

Position 1 triangle on counter. (Keep remaining triangles covered with plastic.) Cut 1/2-inch slit in center of short side of triangle. Grasp triangle by 2 corners on either side of slit and stretch gently, then stretch bottom point. Place triangle on counter so point is facing you. Fold down both sides of slit. Roll top of triangle partway toward point. Gently grasp point with 1 hand and stretch again. Resume rolling, tucking point underneath. Curve ends gently toward each other to create crescent. Repeat with remaining triangles.
Place 12 croissants on 2 parchment-lined rimmed baking sheets at least 2 ½ inches apart. Lightly wrap with plastic. Let stand at room temperature until nearly doubled in size, 2 ½ to 3 hours. (Shaped croissants can be refrigerated for up to 18 hours. Remove from refrigerator to rise and add at least 30 minutes to rising time.)

After croissants have been rising for 2 hours, adjust oven racks to upper-middle and lower-middle positions and heat oven to 425 degrees. In small bowl, whisk together egg, water, and pinch salt. Brush croissants with egg wash. Place croissants in oven and reduce temperature to 400 degrees. Bake for 12 minutes, then switch and rotate baking sheets. Continue to bake until deep golden brown, 8 to 12 minutes longer. Transfer to wire rack and cool about 15 minutes. Serve warm or at room temperature.

To Make Ahead
After shaping, place 10 croissants 1 inch apart on parchment-lined sheet. Wrap with plastic and freeze until solid, about 2 hours. Transfer to zipper-lock bag and freeze for up to 2 months. Bake frozen croissants as directed from step 8, increasing rising time by to 2 hours.


  • You need to make sure that you do this on a cooler day, or that the A/C in your house is on.  If you don't you'll have a melty mess
  • If your house is on the warmer side (upwards of 73ish), you may want to allow the dough to hang out in the fridge or freezer between laminations or shaping.  I actually let my dough chill in the freezer between the first rollout after pinching the dough and the second after the first folding....confused enough, yet?
  • If when rolling out the dough during the lamination phase the dough starts to retract, give it a time out for about 15 minutes in the freezer.
  • When I first tried the end result croissant, they were a little greasy when hot, but when they cooled, they were great.  The crust softens as they cool.