Tuesday, May 29, 2018

Salmon in South Bay

During my recent visit to the wonderful beach communities south of LAX, I was treated to a lovely salmon dinner by my talented daughter. This might seem like an unremarkable thing to you, but Katherine has rarely been interested in the kitchen arts. She did want to learn to make macarons, which we did together at a Sur la Table class a few years ago.

Baking sweets was something she enjoyed now and then as she grew up, but mostly she was charmed to eat delicious things that others prepared and cooked.

So what has changed? Many things, but the one that is the current motivator is Penzeys.

Never heard of Penzeys? They are purveyors of spices...and these are high quality spices. They have all the usual single spice selections, but they also have their own blends and that has been part of the fun. One that Sweetie also loves to use is the Bicentennial Rub which is "Hand-mixed from: coarse flake salt, Tellicherry black pepper, sugar, turmeric, minced orange peel and coriander."  Penzeys says, "The rich flavor and golden color make this our favorite blend for turkey, duck, goose and pork roast. Perfect for the grill, sprinkle heavily on rotisserie-style chicken or pork roast, also on thick-cut pork chops and beef short ribs. The larger chunks of spices in our Bicentennial Rub also make it perfect for any large cut that takes an hour or longer to cook, and the beautiful golden color can't be beat. Try on roast leg of lamb, baked or roasted whole stuffed chicken, Yankee pot roast and thick-cut pork or veal chops."

This may seem like an odd combination of ingredients, but it really is a great flavor combo for grilled items like chicken and pork, and for the salmon bake that we enjoyed at Katherine's home. Their black pepper is wonderful all by itself and will be an eye opener if you just use grocery store pepper.

Of course I've been home for a handful of days and spent a good amount of time each day in the garden. 

The larkspur, red poppies, golden California poppies, blue love-in-a-mist, red and yellow roses, 

orange and gold nasturtiums, and pink Sweet William flowers really are a pleasure to look at. Soon there will be zucchini, beans, cucumbers and tomatoes, plus lots of morning glories. Hard to tell if any of the sweet peas will bloom...they got a late start and some were eaten by the snails and small lizards. The joys of country gardening.

And now for the perfect and simple salmon recipe:

Baked Salmon
for two

Two center cut salmon filets

Bicentennial Rub or similar spice mixture

Preheat the oven to 425 degrees F.

Lay out a large square of heavy duty aluminum foil. Rinse the salmon and place on the foil, slightly apart. Sprinkle with a generous amount of the spice rub and use your clean fingers to lightly rub the spice mixture on all sides of the filets.

Fold in the foil, first one side then the two opposing sides, then the final side, sealing the foil. Cut a small slit in the top to allow a little steam to escape.

Bake in the preheated oven for 12 minutes. Turn the packets around 180 degrees, then bake for another 12 minutes.

Unwrap the packets, being careful because they are hot. Fish should flake lightly. Place one filet on each plate. Serve at once. We served ours with corn and black bean salad and some green salad. 

Thursday, May 24, 2018

A Public Service Announcement

I'm taking this almost whole from a wonderful blog Thyme for Cooking since I have no clue how to comply with what the European Union wants about Privacy and Use. Hope this does the trick since I would like to continue to post on Blogger and to have it available to readers in the European Union countries.

"This is additional information to my Privacy Policy ...  to comply with the General Data Protection Regulation (‘GDPR’) laws that go into effect from May 25, 2018.
The simple version: The only information collected by me is your email address (should you choose to leave it) in the comment section.
I use 1 service for the emails: Google Blogger. They have their own Privacy Policy should you care to read it. (My wording)
I do not use any of that information for any purposes and I do not send unsolicited emails.
I do not have any access or input to any of the ‘readers’ that can serve up posts from multiple sources.
If you have any questions, please contact me.
So there….
Whew! That’s done.
I don’t know about you all, but I have been inundated with these emails for the last few days…..
But one is compelled to comply."

Saturday, May 19, 2018

Chocolate Beet Cupcakes #TheCakeSliceBakers

I am enjoying baking from the Cake Slice Bakers' current book The Perfect Cake by America's Test Kitchen. The recipes are well thought out and the results so far have been great.

This month has been full of all sorts of things, but one is the seemingly endless work on the garden as well as setting up our outdoor living room on the front porch. We have a white rocker with a comfy cushion, a wicker sofa and matching chair, both of which have comfortable seats that wipe down, plus lots of cushions for the back. There is a low wooden bench which can be used as a coffee table or as a bench to sit on, plus a mosaic topped table to the right of the sofa (I made the mosaic top and it is funky but fun), plus a tea cart on the other side of the sofa which can be used for serving things or just as a side table. Tying this all together is an aqua outdoor carpet with a trellis pattern. We have been spending very pleasant time here, drinking water after attacking thistle plants with shovel and machete for instance. Pi loves to hang with us there, too. At the far south part of the porch we have a round table with an umbrella where we eat sometimes. Hope to entertain some this summer on the porch. The photo below is of the garden just below the eating area and the steps leading up to the porch and front door.

When I looked at our choices for May the one that called to me most was the Chocolate-Beet Cupcakes. I love chocolate and have had chocolate-beet cake and found it delicious. What put me off a bit was that the recipe calls for using fresh red beets. I've baked with them before and they are really, really messy and stain things. When I have busy days it is hard to imagine adding to my workload by having to do extra cleanup due to fresh beets. I had visions of the shredded beets erupting in the microwave and having to clean out the scattered beet threads, then wash out the whole inside of the microwave. No thank you. Soooo I ended up using small whole canned beets (which can still get messy, but not nearly as much as fresh beets). I shredded them and skipped the cooking part of the recipe. Worked like a charm and very little mess.

I also made a half recipe because there are only two of us. Sweetie has tried one to make sure it isn't poison, but the other five are above. Besides halving the recipe, I followed the recipe with the exception of using soy milk instead of regular milk.

I would have changed one direction if I were writing the recipe. As written you place the shreeded cooked beets in the bowl of the food processor and then melt chocolate in the microwave. Once the chocolate is melted you whisk in cocoa powder and vegetable oil.  I would change the steps. Once the chocolate is melted, I would add that to the beets in the bowl but not process it, then use the same bowl the chocolate was melted in to mix together the oil and cocoa, then add that to the beets in the processor bowl. Once it all gets processed I think the result would be the same and mixing just the cocoa and oil would be far easier than mixing three different textures...melted chocolate, dry cocoa, and liquid oil.

I also skipped the frosting because even halving the recipe I would have a cup of leftover frosting...what on earth would I do with that?

These were delicious cupcakes all on their own and a dusting of powdered sugar made them even prettier. I tried to dust the sugar through a paper doily but it didn't work too well. The cupcake itself was not too sweet and was a nice deep chocolate color and had true chocolate flavor...no taste of beet that I could identify. It was also very moist...yum!

I don't post the recipes from this book. Do yourself a favor and purchase a copy of the book. It has classic and original cakes and is a keeper.

Each month The Cake Slice Bakers are offered a selection of cakes from the current book we are baking through.  This year it is The Perfect Cake from America's Test Kitchen #atkcake.  We each choose one cake to bake, and then on the 20th - never before - we all post about our cake on our blogs. There are a few rules that we follow, but the most important ones are to have fun and enjoy baking & eating cakes!

Follow our FacebookInstagram, and Pinterest pages where you can find all of our cakes, as well as inspiration for many other cakes. You can also click on the thumbnail pictures below to take you to each of our cakes, or visit our blog where the links are updated each month. If you are interested in joining The Cake Slice Bakers and baking along with us, please send an email to thecakeslicebakers at gmail dot com for more details.

The choices this month were Cream Cheese Coffee Cake, Chocolate-Beet Cupcakes, Rainbow Cake, and Swiss Hazelnut Cake. get the InLinkz code

Thursday, May 17, 2018

Roasted Rainbow Carrots

Sweetie has recently discovered that he just loves roasted veggies. Tonight I made roasted rainbow organic carrots and a half an onion. Gone in a flash!

Roasted Carrots and Onions

1 bunch carrots with greens on top (or use clip top carrots if that's all you have.) I used organic rainbow carrots...about 7 of them.
1/2 yellow onion, peeled and cut into wedges
1-2 tablespoons olive oil
1/2 teaspoon dried herbs ( or 1 tablespoon chopped fresh herbs) I used Penzey's Greek seasoning and Zatar which are both dried
salt and pepper to taste

Preheat the oven to 450 degrees F.

Prepare the carrots by either peeling or rubbing with a clean scrubbie. Cut off the pointed end and just below the green tops. Use the tops for carrot top pesto if desired. Slice the carrots in half lengthwise. Place in a large plastic bag...I use the one from the produce section.

Add the onion wedges, oil, herbs and salt/pepper if using. Shake bag to distribute ingredients all over the carrots and onion wedges.

Line a baking sheet with heavy duty foil. Pour the carrots and onions out onto the sheet and use the bag to distribute the veggies into a single layer.

Roast in the preheated oven for about 15 minutes or until veggies are tender and edges of the onions are browned. Stir about half way through roasting.

Serve at once or at room temperature.

Serves 2-4

Heading off to visit my daughter and friends tomorrow, but Sweetie and Straight Shooter will keep Pi company until I get back.

Wednesday, May 16, 2018

Red Pepper Coques and A Different Topping

There are times when I can just look at a recipe and know that the resulting food will be wonderful. This was one of those. Karen of Karen's Kitchen Stories is our Kitchen of the Month for May for the busy Bread Baking Babes. She chose Red Pepper Coques from "Bread Illustrated from America's Test Kitchen. According to the recipe, Coques are the Catalan version of the thin and crunchy tapas dish that can be found in bars in the Mediterranean region of Spain, including Barcelona."

This has been a busy month for me, starting with the final day of my visit to Denver and continuing on with massive catch-up in the garden, especially with weeding. The soil and overnight temperatures finally warmed up enough for planting, too, so there are now tomato plants, bean seedlings, cucumber seedlings, and lots of kinds of flower seedlings getting bigger. The zucchini I planted in April are getting bigger and so is the one from a neighbor...the other one was eaten by snails. I still have planting and weeding to do, but now its just a few of each.

Fitting in a bread that needs to start at least the day before it will be eaten was a bit of a challenge, but I'm glad I did. This recipe makes 4 coques, which are long ovals of flatbread, topped with a wonderful, tangy topping of roasted red pepper, caramelized onions and pine nuts (among other things). I decided that since there are only two of us enjoying these that I would make two at a time and used two different toppings on the two different bakes.

The first night I used the red pepper topping. The dough was difficult to make flat enough since it just wanted to spring back into a smaller shape. I eventually shaped the coques using gravity in a similar way to how I shape pizza dough. This left a thicker ridge around the edges, but that just helped keep the topping in the center, so no harm done. I love the topping, so do try it. The red peppers and yellow onions and pine nuts go really well together. Don't substitute on the sherry vinegar, either. It really makes the dish!

The second night I used a topping that I found in the food section of our local paper. It was meant to go on crostini, but went well on the coques, too. It is a combination of a homemade fig jam, caramelized red onions, and some soft cheese. I used Kite Hill fresh cheese mixed with a bit of soy milk in place of ricotta, but I'm sure that fresh ricotta would be lovely. I topped it with chopped walnuts since I had enjoyed the pine nuts topping the red pepper mixture the previous night. The experience was completely different, but I enjoyed this combination, too. The sweetness of the figs and onions was offset a bit by the balsamic vinegar and slight bitterness of the walnuts.

This recipe is going into the 'keep' file and will be used when I want appetizers for a party or pot luck. Except for the baking, the components can be made ahead, too, which is wonderful.

Do visit the other Bread Baking Babes sites to see their takes on this delightful bread. Bake it yourself and become a Buddy by sending Karen an email with your URL, photo and experience with making the bread. Deadline is May 29th. You'll be glad you did.

from Bread Illustrated from America's Test Kitchen

468 grams (16 1/2 ounces/3 cups) bread flour
2 teaspoons sugar
1/2 teaspoon instant yeast
10 2/3 ounces (1 1/3 cups) ice water
3 tablespoons extra-virgin olive oil
1 1/2 teaspoons table or fine sea salt

Red Pepper Topping
1/2 cup extra-virgin olive oil
2 large onions, peeled, halved, and thinly sliced
2 cups jarred roasted sliced red peppers
3 tablespoons sugar
3 cloves garlic, thinly sliced
1 1/2 teaspoons salt
1/2 teaspoon crushed red pepper flakes
2 bay leaves
3 tablespoons sherry vinegar
1/4 cup pine nuts
1 tablespoon minced fresh parsley

In the bowl of a food processor, pulse the flour, sugar, and yeast about 5 times. Turn the processor on, and slowly pour in the ice water and process for about 10 seconds. Let the dough rest for 10 minutes. 

Add the oil and the salt to the dough and process for 30 to 60 seconds, until the dough forms a ball. Remove the dough from the the processor, and knead by hand for a few seconds, and form it into a ball. Place it into an oiled bowl, cover, and refrigerate for at least 24 hours, and up to 3 days. 

Red Pepper Topping
Heat three tablespoons of the olive oil in a 12 inch non stick frying pan over medium heat. Add the onions, red peppers, sugar, garlic, salt, pepper flakes, and bay leaves. Cover the pan and cook for 10 minutes over medium low. 

Remove the lid and continue to cook, stirring regularly, for another 10 to 15 minutes, until the onions are golden brown. Remove the pan from the heat and discard the bay leaves. Transfer the mixture to a heatproof bowl and stir in the vinegar. Cool completely before using. You can make the mixture in advance and refrigerate overnight. 

Deflate the dough and divide it into four equal sized pieces. Shape each piece into a tight ball and place, seam side down  on your work surface, and cover with oiled plastic wrap. Let rest for an hour. 

Place oven racks in the upper and lower third positions and preheat the oven to 500 degrees F. Brush two half sheet pans with 2 tablespoons of olive oil each. 

Place one dough ball on your work surface, and roll it out to a 15 inch by 5 inch oval. Place it on the baking sheet, lengthwise. Repeat with the rest of the dough balls, two per baking sheet. If the dough springs back, let it rest for another 10 to 20 minutes, and re-roll. Dock each about 15 times with a fork. Brush each oblong piece of dough with the rest of the olive oil. 

Bake the dough for 8 minutes, switching the pans at the four minute mark. 

Remove the pans from the oven, and spread them with the red pepper and onion mixture. Sprinkle with the pine nuts. (To make the Fig and Caramelized Onion Coques, use the topping below at this point instead of the red pepper and onion mixture. Top with the walnuts instead of the pine nuts.) Place the baking sheets back into the oven, and bake for 16 minutes, switching and rotating the pans at the 8 minute mark. Continue to bake until the flatbreads are golden and crispy.

To Make the Coques:
Remove the pans from the oven and let cool on the pans for about 5 minutes. Sprinkle with the parsley, and transfer to a cutting board to slice and serve. 

Fig and Caramelized Onion Topping for Coques
adapted from Ramekins Culinary School recipe
1/4 cup dried Black Mission figs (stemmed and chopped into 1/-inch dice)- about 4 figs
1/2 cup + 2 tablespoons dry red wine
1 tablespoon granulated sugar
1 small bay leaf
pinch salt
1/2 teaspoon red wine vinegar
1 teaspoon butter or margarine
1 teaspoon olive oil
1/2 medium red onion (peeled and cut into 1/4-inch dice)
1 tablespoon red wine vinegar
1/4 teaspoon granulated sugar
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper

1/2 cup fresh ricotta cheese or Kite Hill fresh almond cheese+ 1 tablespoon soy creamer
2 tablespoons finely chopped walnuts.

Place the figs in a small saucepan. Add the red wine, sugar, bay leaf and salt. Bring to a boil, stirring to dissolve the sugar. Reduce the heat to simmer and simmer until the figs are tender and the liquid is syrupy, about 15 minutes, stirring occasionally. Add the vinegar and cook and additional minute. Removed from the heat and let cool.

Melt the butter or margarine and stir in the olive oil. Over medium-high heat sauté the onion until it is beginning to soften and brown, about 5 minutes.

Reduce the heat to low and add the vinegar and sugar. Sprinkle with salt and pepper. Stir until the vinegar has almost evaporated, about 1 minute. Remove from the heat and let cool.

If using this topping for the coques, drain the ricotta, if using, in a strainer lined with a coffee filter or cheesecloth. Transfer to a small bowl and season with salt and pepper to taste. If using the Kite Hill nut cheese, place in a small bowl and season with salt and pepper to taste.

Once the coques have baked for 8 minutes, removed from the oven, leaving the oven on, and spread the two coques with the ricotta or almond cheese mixture, dividing evenly.

Top with the onions, dividing evenly and spreading to cover each coque, then top with the figs, dividing evenly and spread to cover each cocque. Sprinkle one tablespoon finely chopped walnuts over each coque and bake an additional 10-16 minutes, or until coque is deep golden brown.

Sunday, May 13, 2018

Mothers Day Muffins

I don't often bake muffins on Mothers Day because we often go out to breakfast on Sundays, but we went with our friends yesterday since they had something planned today, so I decided to make muffins for breakfast. I used to run a muffin business thirty odd years ago, but I doubt that I have made muffins of any kind for a couple of years. Still, muffins are an easy quick bread, so being rusty didn't hurt too much, although the tops weren't the usual dome shape for most of them, which was odd, but didn't affect the texture or taste.

I made fresh raspberry muffins since Target had raspberries on sale yesterday when I was there. I decided to use some whole wheat flour and almond flour too for a bit of fiber and flavor. Some lemon zest added zing and goes so well with raspberries. Since I'm still on the non-dairy wagon, I used non-dairy margarine instead of butter and soy creamer instead of milk, but you can easily sub the exact same amount of real butter and milk if you prefer.

Properly made these are very tender with no large holes or sunken tops. The key to good muffins is to handle the dough as little as possible. Really do stir in the liquid into the dry ingredients only about 90 percent, then add the raspberries. As you gently  combine the batter and berries, the other 10% of the dry ingredients will be incorporated, too. Scoop right into the prepared muffin tin, sprinkle on the sliced almonds and sprinkle with the sugar and into the hot preheated oven they go.

Your kitchen will smell wonderful in about 5 minutes and continue to do so until the muffins are done and cooled a little bit. If you eat them right away, be careful because the berries are pretty hot!

We had these with a bowl of fresh strawberries and bananas and some more raspberries, plus tea and coffee.

After a while we took a cloudy Mothers Day excursion down Stony Point Road to Pepper Road to the wonderful Garden Valley Ranch in Petaluma, CA. Originally it was a railroad stop and some of the buildings have been around since the 1900s.

 It's been owned for years by rosarian Ray Reddel, but was purchased just a year ago by a trio or sisters and they have made some amazing and lovely changes.

There are still acres of roses to admire and rose plants to purchase,

but there is also a 'secret' garden with fountain, plenty of other blooming and budding plants and lots of gravel paths to stroll along. If you are ever in the area on a weekend, or looking for an event space in Sonoma County, check it out.

Mother's Day Almond and Fresh Raspberry Muffins

1 cup all-purpose flour
¼ cup whole wheat flour
¼ cup almond flourGrated zest from ½ a lemon
½ cup granulated sugar
½ cup brown sugar
½ tablespoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup unsalted non-dairy margarine (or butter), melted and cooled a bit
or 2 medium eggs, slightly whisked
¾ cup soy creamer (or milk)  at room temperature
1 cup fresh raspberries (rinsed and dried gently with paper towels)
2 tablespoons sliced almonds
1 teaspoon granulated sugar

Preheat the oven to 400 degrees F with rack in the middle of the oven. Grease 12 muffin cups or line 12 cups with cupcake papers. I only ended up with 11 muffins and filled one cup with some water since it had no batter.

In a large bowl combine the flours and almond flour. With your fingers, rub together the lemon zest and the sugars until fragrant and combined. Add the baking powder, baking soda and salt with a whisk.

In another bowl whisk together the melted margarine, eggs, and soy creamer.

Add the wet ingredient mixture to the dry ingredient mixture, stirring with a fork for a few strokes; just enough to incorporate 90% of the dry ingredients into the wet.

Add the raspberries and continue gently mixing just until ingredients are combined. Immediately scoop the batter into the prepared muffin tin, dividing the batter as evenly as possible among the cups. Sprinkle tops of batter with the sliced almonds and then with the granulated sugar, dividing as evenly as possible among the cups.

Bake for about 20 minutes, rotating the pan half way at 10 minutes. Muffins are done when the tops are golden brown and when a toothpick inserted in the center of a muffin comes out clean (well, there may be raspberry juice clinging to it, but no uncooked batter, OK?)

Allow the muffins to cool in the pan for 5 minutes, then remove from the pan and cool some more if you can wait that long. Enjoy these muffins while still warm or serve within 12 hours for the moistest muffins. Wrap any remaining muffins airtight and store in the fridge.

Makes 10-12 muffins

Friday, May 11, 2018

First of the Strawberries - Breakfast Tartines

We have been waiting and waiting for our local strawberry vendor to open his stand on Hwy. 12. Some years he has strawberries in April, but this year it was just a week ago that we heard he had started to open. The first three pints were eaten as is...just wonderful, juicy, amazing strawberries. Now we are starting to get creative. I've added sliced strawberries to my morning cereal and added diced strawberries to a salad.

This morning I took a slice of a baguette about the same size as an English muffin and sliced it in half lengthwise, toasted the halves in the toaster, then spread on some Kite Hill brand almond fresh cheese, topped that with sliced strawberries, drizzled on some honey from my neighbor's hive, and finished it with finely chopped toasted walnuts. A delightful take on a tartine and a great breakfast! There were leftover sliced berries, so they went into a small bowl with a dollop of soy creamer. Couldn't leave those berries uneaten.

Friday, May 04, 2018

Merry Month of May

We were returning home on May day (May 1st) and the following two days were filled with catching up, so today, finally, I'm able to do a post.

The trip to the Denver area went well. I actually didn't take very many photos, but here is one of my older brother, NoHandle, who sometimes does guest posts. Love the jazz hands!

One evening we had a salad dinner with lots of different toppings to suit the various diets and desires of the family present. Earlier in the day I roasted a variety of veggies with some balsamic vinegar and olive oil and a few herbs. That turned out to be one of the favorite toppings, so I made some more today here at home. This time I had access to our own rosemary shrub, so there was fresh rosemary and dried thyme for the herbs. This is an easy side dish to make and your kitchen smells heavenly while it's cooking. When I made this for the family I used red onions and three colors of bell pepper, but today I used yellow onion and just red pepper. Still delicious, just slightly less colorful. Recipe can be found at the bottom of this post.

The flowers are blooming like mad. In Littleton for the memorial it was still early spring, with gorgeous tulips and flowering crab apple and regular apple showering down dark pin and light pink petals over all those assembled to remember Beth. Just beautiful!

At home I have the first iris to bloom, plus plenty of California poppies,

including a lovely dark pink one, a pretty light gold one, a deep and lighter orange bi-color and the standard bright orange ones. All of these blooming plants

(including the berries down by the road) make me feel merry, which is just the right way to feel in May.

The roses are in bloom, both the deep red shrub rose and the yellow tea rose. Soon I'll have poppies and strawberries

(the flowers are already all over the strawberry plants) and who knows what else.

The seeds that I planted before I left have sprouted,

including the beans. I planted more bean and sunflower seeds today and hope to put in some cucumber seeds this weekend. The night time temperatures are finally staying above 45 degrees, so the seeds have the right conditions to do well.

Hope you have been having fun so far in May. Come back soon for more food recipes. Roasted Veggies recipe just below this photo of them on the sheet pan.

Roasted Veggies with Balsamic

1-2 medium zucchini, ends trimmed, quartered lengthwise and sliced into 1-inch wide chunks
1 bunch small carrots, ends trimmed, skin removed with a scrubbie (if desired), cut in half lengthwise
1 onion, red or yellow, ends trimmed, peeled, sliced into slim wedges
1-2 bell peppers, any color, cored, seeds removed, sliced into slim wedges
2-3 tablespoons good quality balsamic vinegar
1/4 cup olive oil
salt and pepper to taste
2 teaspoons fresh rosemary (or more, to taste)
1/2 teaspoon dried thyme

Preheat the oven to 500 degrees F.

In a large plastic bag (I use produce bags), place all the prepared veggies, then all the rest of the ingredients. Shake the bag well to coat the veggies with the vinegar, oil and seasonings.

Line a half-sheet pan (with sides) with heavy duty aluminum foil. Dump the coated veggies out of the bag onto the sheet pan and use the outside of the plastic bag to move the veggies into a single layer.

Place the sheet pan into the center of the preheated oven. Roast for 12 minutes. Remove from oven and use a spatula to flip the veggies over. You will see that the side now facing up has browned areas. Use the spatula to again move the veggies into a single layer. Return to the oven and cook for about another 5 minutes, until veggies are tender and a bit more browned.

Let cool in the pan on a cooling rack. Serve warm or at room temperature.