I cannot tell you how wonderful it is to have gardening season up and running! This sautéed radish recipe is just one of the new and exciting starts of spring!
It was only a few weeks ago that we sprinkled radish seeds into the small raised bed in our garden. It was only days until they ambitiously popped up, their tiny first two leaves reaching up through the newly warmed soil for the sun.
Tomorrow’s post will be for showing you just how easy it is to grow radishes. It’s a great thing to start with if you’re just starting gardening. There’s still some time to plant them before the heat of summer hits.
In a matter of a few short weeks we were pulling them like crazy as radishes tend to get woody and fibrous in the middle if you let them grow too long.
Instead of just slicing them into salads, we tried a new recipe for sauteing them with some bacon and garlic. It is surprising how cooking them mellows out their bite. Added bonus if you finely shred the tops and stir them in for some green super food power as well!
Sautéed Radishes with Bacon
2 slices bacon
¾ pound radishes (i love French Breakfast)
½ c. chopped yellow onion
1 clove garlic
1 T. butter
1 t. fresh thyme
1 T. red wine vinegar
1 t. brown sugar
sprinkle of salt and pepper
Optional -reserved tops of radishes, finely shredded
Chop bacon into ½ inch pieces
saute in a skillet over medium heat until crispy, about 5 minutes
remove bacon to a paper towel lined plate
If radishes are large, slice in half, leave others small. You’re looking for uniform size in all so they cook evenly.
Chop onion and add onion and radishes to skillet and let cook, without stirring 2-3 minutes (some browning is good!)
Continue to stir then let brown about 8-10 minutes.
Add garlic and saute 1 minute
Add in vinegar and brown sugar and stir 2-3 minutes longer.
Add salt, pepper and thyme, stirring well. Serve warm
Optional: Stir in the shredded tops with about 5 minutes left to cook for some added green in your diet!
What can I say about these Green Chile Au Gratin Potato recipe?
Growing up, we used to go to a family restaurant named Bill Knapp’s. I knew I had culinary tastebuds because while other kids were wanting Little Ceasers and McDonalds, I was lobbying for my folks to take me to Bill Knapps to get homemade biscuits, bean soup and roasted chicken.
But perhaps my favorite childhood memory at Bill Knapp’s was their au gratin potatoes.
The waiter would bring them out in white ramekin. The golden cheese sauce smothered chunks of tender potatoes and it was baked so that the top was golden and even a little browned to a gold crisp around the edges.
My mouth waters just remembering….
My version is a little different but equally as mouth watering. My grown-up tastes need a little more kick to the cheese sauce which is elevated here with some poblano peppers and hot sauce but is just as indulgent.
I’ve also sliced them thin, circled them like a rosette and baked them in a deep-dish pie dish for fun, but you could also just layer them in an 8 x 8 or 9 x 9 baking dish as well. For a crowd, double the recipe and put in a 9 x 13!
What can I say…living in the southwest has me always needing a little more punch of flavor?
These would go nicely as a side for an Easter ham, or even a juicy grilled steak or pork chops.
Green Chile Au Gratin Potatoes
2 lbs. yukon gold potatoes (can use russet)
1 medium onion
1 large poblano pepper
1 clove garlic
3 tablespoons butter
3 tablespoons flour
1 T hot sauce (like Tabasco)
1 c. milk
1 c. heavy cream
1 cup white cheddar cheese
1 c. gruyère,cheese ( can sub emmental)
½ c. Parmesan cheese
salt & pepper to taste
Preheat oven to 400 degrees F.
Slice potatoes thinly.
Chop onion, and pobalano.
Place potatoes in rosette fashion around a greased deep dish pie dish. Alternately you can use an oval baking dish or even an 8 x 8 or 9 x 9 baking dish
Melt butter & flour in a sauce pan and cook rue 2-3 minutes.
Add cream and milk along with salt and pepper Whisk over medium heat until thick and bubbly.
Remove from heat and stir in pepper onion and garlic mixture along with both cheeses until cheeses are fully melted.
Pour cheese sauce over potatoes, spreading to cover evenly.
Cover with tented foil (sprayed with cooking spray)
Bake 60 minutes.
Remove foil and sprinkle with Parmesan cheese and bake an additional 20-30 minutes or until lightly browned and potatoes are cooked.
This is Tacolicious Legendary Orange Sauce and legendary pretty much describes it.
It’s not salsa. It’s just…sauce. A sauce made with spicy dried chiles (but you can control the heat by how many you add). A sauce with a tang of vinegar, and toasted garlic cloves and charred tomatoes and onions.
I make it to go over these amazing Al Pastor Tacos. But people inevitably start dipping tortilla chips in it.
And then whatever salsa I may be serving gets forgotten.
Because …this sauce is life.
The best life.
Start out by slicing two roma tomatoes in half and one yellow onion as well. Place the two roma tomatoes cut side down on a foil lined baking sheet. Slice one half only of the onion into 1 inch pieces and lay them on the baking sheet as well. Broil with your top rack of the oven moved up to the highest position for about 10 minutes until the all get a lot of black charring on them.
Remove them along with with any juices to a bowl.
While those are in the oven, take a small skillet and add a drizzle of canola oil. Add in 1/2 cup of Chile de Arbols. Seriously, these things are hot…I make a double recipe and I only add 6 or 7. But if you love crazy hot…add the 1/2 cup.
Toast them in a the hot oil…it happens very quickly. So after a few seconds flip them and then quick remove them to a bowl. Add in your garlic cloves and turn them until they get browned on each side as well. Remove to the bowl.
Add the tomatoes, onions, 1/3 cup of apple cider vinegar and a tablespoon of salt (use the full tablespoon, you need it). Turn your blender on and puree all of this to bits. Then turn it down to low, and drizzle the oil in as slowly as you can, using only a tiny thread of oil at a time. The consistency will be like a thin salad dressing but with a little thickness.
I have to tell you. I am super reluctant to share this recipe for Off the Spit Al Pastor Tacos with you guys.
It”s kind of like that stingy old grandma who dies with her recipe for the best chocolate cake because she knows it’s the recipe that keep her family coming over and visiting.
That’s how that recipe is in my house, I don’t care what my peeps are doing, they will ALL show up.
It’s just that good.
A few years back I got this cookbook.
You’ll remember my rave review (click here to view).
This book by restaurateers Sara Deseran along with Joe Hargrave, Andtelmo Fariai and Mike Barrow and publisher Ten Speed Press is one of my all time favorites! thanks to them for permission to share this long loved recipe of our family!
I have probably made these Off the Spit Al Pastor Tacos so many times I could make them with one hand tied behind my back, blindfolded and upside down.
Just kidding…don’t ask me to do that.
The process is simple. Just whiz the marinade up in a blender, pour it over the pork (we buck tradition and use boneless skinless chicken thighs instead), and marinate overnight. The next day you just throw the meat on the grill. It boasts the lovely orange-red hue of al pastor and gets some nice charred black spots on it as well. When the meat is almost done, grill some pineapple wedges, then cut them up into bits.
Serve them both sprinkled over a grilled corn tortilla with chopped onions and cilantro, a bit of Cotija cheese and a squeeze of lime.
They are fantastic!
OH! And the Legendary Orange Sauce – you must make it. Click here to get the recipe!
Chicken Al Pastor Tacos
4 guajillo chiles, stemmed and seeded
5 cloves garlic, coarsely chopped
½ yellow onion, coarsely chopped
1 cup unsweetened pineapple juice
⅓ cup freshly squeezed lime juice
¼ cup cider vinegar
2 Tbsp achiote paste **see note
2 Tbsp kosher salt
1 Tbsp dried Mexican oregano *see note
1 tsp ground cumin
3½ lb boneless pork shoulder, cut into ½-inchthick slices (reserve any trimmings for another use) or 12 boneless skinless chicken thighs
Corn tortillas, warmed
1 cup diced fresh pineapple grilled and chopped into small pieces
Chopped white onion, chopped fresh cilantro, salsa of choice, Cotija cheese (*see note)and lime wedges, for serving
Put the chiles in a bowl, add hot water to cover, top the chiles with a weight to keep them submerged, and let soak for about 15 minutes, until softened.
Drain the chiles and transfer them to a blender. Add the garlic, onion, pineapple juice, lime juice, vinegar, achiote paste, salt, oregano, and cumin and puree until smooth.
Put the pork in a large, heavy-duty zip-top plastic bag, add the chile puree, and seal the bag closed. Massage the contents of the bag to coat the pork evenly with the puree. Alternatively, place the pork slices and puree in a shallow baking dish, turn the slices to coat evenly, and cover with plastic wrap. Marinate in the refrigerator for at least 8 hours or up to 24 hours.
Prepare a medium-hot fire for direct-heat cooking in a grill. Remove the pork from the marinade and let come to room temperature.
Arrange the pork on the grill rack directly over the fire and grill, turning once with tongs, for about 3 minutes on each side, until it has a bit of char and is cooked through but not dry. Transfer the pork to a cutting board, chop into ½-inch cubes, and place in a serving bowl.
Serve with the tortillas, pineapple, onion, cilantro, salsa, and lime.
Achiote paste, guajillo chiles, Mexican oregano and Cotija cheese can all be found in a Mexican or Latin market.
Mexican oregano is quite different than regular so try to find it if you can!
It was during Silobration and we had so much fun experiencing the organic wonderful vendor fair around the site, the food trucks, Silos Baking Co., Magnolia store and gardens. And the concert was so much fun with Drew Holcomb and JohnnySwim!!
We were especially inspired by the Seed & Supply and the lovely gardens around it.
Our raised beds had been only one board level in height (about a foot or a little more), unlike the ones we saw there.
I loved the natural structures they incorporated into their edging, garden supports and trellises.
I also loved the color schemes of green, purple and cream they used with just a touch of yellow and pink mixed in.
When we got home, Mr. Wonderful got inspired to add another level to our beds with an edging around the top just like theirs were.
We’ve also added two truckloads of river rock pebbles around the raised bed area and the chicken coop. The muddy times were driving us crazy.
Yesterday he also got two more truckloads of dirt from our favorite place – Minick Materials. They have fantastic garden ready soil, much needed here in Oklahoma, the land of red clay. He got quite the workout hauling it all back to fill in our newly elevated beds.
Oh yes! And that new cover you see in the front is our new cold frame Mr. Wonderful built recently
. I asked him to build me one back when all the lettuce got yanked from the shelves during the salmonella scare. Here’s a horribly bad video I took on my iPhone.
We have several kinds of lettuce sprouting in our cold frame, as well as spinach, kale, romaine, and bok choy. We’ve had some pretty cold days here of late, (as you can see by the attire on Mr. Wonderful) and it is insulated enough to keep these little babies growing so I’m very excited about that!
In case you’re wondering what those taller red support beams are, they serve two purposes.
One is as a support to hold the 50/50 garden shade fabric we put over our beds when the intense heat hits in July and August. It helps keep our plants from burning up but still allows 50% of the sun through. We ordered ours on Amazon. They have those circle metal grommets at the corners and there are hooks on the support beams to hook them easily over.
The second is to help with a successful experiment we tried last year and will continue doing with our tomatoes.
Growing them vertically.
I’ll write some more about that this summer but we’ve never had so many tomatoes!
So there’s my beginning of the year garden update! I hope you enjoyed a little tour of our gardens.
What are you doing in your garden that is new this year?
My kids and I are the biggest Reeses Peanut Butter Cup fans in the world. In fact, my kids buy each other those giant one-pound versions for each other for their birthdays, Christmas and just about any excuse they can find. So the revelation of making this Chocolate Peanut Butter Bars recipe, which I might add, is dangerously easy, has been a huge hit with our family.
I recently co-hosted a wedding shower and made 48 strawberry and lemon cupcakes with homemade buttercream frosting.
On any other day, this would have been great but guess what? No one ate them because of these Chocolate Peanut Butter Bars.
Pretty much shot myself in the foot with that one.
Cuz. Chocolate. And. Peanut Butter.
You should totally make these!
Chocolate Peanut Butter Bars
1 c.salted butter, melted*
2 c. graham cracker crumbs or about 2 full sleeves
2 c. powdered) sugar
1¾ c. creamy peanut butter, divided
2 c. semi-sweet chocolate chips
Line a 9 x 13 baking dish with foil. Press all around edges to mold pan sides
Put graham crackers in a food processor and make crumbs or alternately put in gallon freezer bag, seal and roll with rolling pin to crumbs
Mix the melted butter, graham crumbs, powdered sugar and all but ¼ cup of the peanut butter with a mixer then evenly spread into lined pan
Melt chocolate chips and remaining ¼ cup peanut butter in microwave by putting in for 1 minute intervals and stirring after each one just until melty and smooth
I’ve always had a little crush on Beef Wellington. I mean, what’s not to love about a beef filet seared then covered with Pâté de Foie Gras (a pate made out of fatty duck liver….trust me it’s a delicacy), and/or Duxelles (finely chopped mushrooms sauteed with shallots and herbs) and wrapped in flaky puff pastry and baked?
There’s a few problems with reality here folks. I mean first off, Pâté de Foie Gras is quite pricey and you’re already spending money on that beef filet right? And what home cook is going to go hunting for Foie Gras anyway?
OK, so being a foodie, I do know quite a few people who might do that…but still….
I wanted to come up with a fun Valentine recipe that would impress, but still be pretty simple… so think of it as a sort of deconstructed version of Beef Wellington. You still get all that puff pastry goodness and the beef filet. Oh, and I cover it with a beautiful dark and rich mushroom sauce,
And it’s easy.
Because who wants a lot of fuss over Valentine dinner when one could be getting your romance on?
You start by thawing your puff pastry sheets (usually located by the pies in the freezer section of your grocery store). Take them out of the box, and let them set out for between 30-40 minutes. They will then unfold nicely. (You don’t want them to get too warm or it can mess up the flakiness of the puff pastry.)
Cut two 5 1/2 inch squares out of the pastry. I used a plain old ruler and made marks on the puff pastry to do this. I could only get one per sheet but Mr. Wonderful came to the rescue and managed to put some pieces together so we had no waste and we got it down to just using one.
Next about 1/2 inch in on the puff pastry, score around all 4 sides of the edges, not pressing all the way through. When the pastry bakes and puffs up, it will make a nice little ridge around the edge of your “tart”.
Line a baking sheet with parchment paper and place your dough with plenty of space in between. Bake these for about 12 minutes in a 400º oven or until the edges begin to turn golden. The center will be puffed up but after they cool about 10 minutes, you can take the back of a spoon and smash down on it gently and it will sink down leaving you with the edges up and the center indented and ready to fill with goodness.
Next take two small (about 6-8 ounces) filets of beef (filet mignon), pat them nice and dry with a paper towel, and generously salt and pepper them. Heat a tablespoon of butter and a tablespoon of olive oil over medium high heat in a heavy bottomed skillet that can be transferred to the oven (my iron skillet was perfect).
Sear your filets for about a minute and half per side until they get a nice brown crust forming. Then pop the skillet into the oven to finish for about 9-10 minutes, depending on how thick your steaks are. Use a meat thermometer to check them (rare 140º, medium rare 145º, medium well 160º). I refuse to give you temperatures above that, because, honestly, if you’re going to burn it, you don’t deserve to be having steak.
Just kidding. Maybe.
Remove the steaks and let them rest for about 10 minutes, add another tablespoon of butter and 2 cups of chopped mushrooms to the same pan. Stir them around until they begin to start browning, then add some chopped garlic. When the mushrooms are darkened and juicy and have turned brown, pour in some wine and scraped the bottom of the pan well with a spatula or spoon. You can use red or white wine, I kind of prefer red with the mushrooms, but only had white on hand today.
This is called “deglazing” by the way. Simmer about 2 -3 minutes to reduce a little and let the alcohol cook out.
Then I add this stuff.
It’s an incredible way to get a dark rich look to sauces and gravy and the flavor really enhances dark sauces and gravies. My kids’ great grandma introduced me to this stuff and you should always listen to a grandma when it comes to cooking. She never steered me wrong. (I find it near the spices at the store).
Oh and then you’ll need to pour in a small amount of heavy cream. And some fresh thyme. Stir again for a little bit until your sauce thickens, then remove the pan from the yeat and stir in one tablespoon of butter at the end. This will make your sauce nice and glossy.
There’s a fancy name for this technique called Monte Au Beurre, which means, “to lift with butter,” and don’t we all want to be lifted with butter?
Slice your beef up into thin pieces and lay them across your tart, then spoon some of the mushroom sauce over top.
And top it with a sprinkle more of fresh thyme or some chopped parsley.
You could serve this with a simple side of roasted asparagus and a salad and call it a meal!
Chances are if you serve this to your guy or gal for Valentine’s Day, they’re really going to love you.
Beef Wellington Tart
2 (8 oz) filet mignon steaks (about 1-1½ inch thick)
3 T butter, divided
1 T olive oil
1 -2 sheets puff pastry (enough to cut 2 (5½ inch squares)
1 egg beaten with 1 T water (optional)
1 (8 oz) box Cremini mushrooms, sliced
½ t. or 1 garlic clove, minced
kosher salt and fresh cracked black pepper to taste
2 t. fresh thyme or rosemary, chopped
½ c. dry red wine (Cabernet Sauvignon or Merlot)
¼ c. heavy cream
1 t. Kitchen Bouquet Browning & Seasoning Sauce (see note)
Preheat oven to 400º
Thaw puff pastry sheets at least 30-40 minutes so they will unfold easily
When thawed, unfold and cut 2 (5½) squares out.
Line a baking sheet with parchment paper and place your dough with plenty of space in between
About ½ inch in on the puff pastry, score around all 4 sides of the edges, not pressing all the way through
If using egg wash, brush edges only with egg (will make it pretty and shiny when baked)
Bake in oven about 10-12 minutes or until browning on edges
Let cool 10 minutes
The center will be puffed up but after they cool about 10 minutes, you can take the back of a spoon and smash down on it gently and it will sink down leaving you with the edges up and the center indented
Liberally season steaks with salt and pepper
Heat a tablespoon of butter and a tablespoon of olive oil over medium high heat in a heavy bottomed skillet that can be transferred to the oven
Sear your filets for about a minute and half per side until they get a nice brown crust forming. Then pop the skillet into the oven to finish for about 9-10 minutes, depending on how thick your steaks are. Use a meat thermometer to check them (rare 140º, medium rare 145º, medium well 160º).
Remove the steaks and let them rest for about 10 minutes
add another tablespoon of butter and 2 cups of chopped mushrooms to the same pan.
Stir until just browning and juices begin to release
When the mushrooms are darkened and juicy and have turned brown, pour in some wine and scraped the bottom of the pan well with a spatula or spoon to deglaze. Cook about 2 minutes
Add cream, thyme and Kitchen bouquet
Taste sauce and adjust for salt and pepper to taste
At the last minute stir in one more tablespoon of butter. It’s optional but it will make your sauce beautiful and glossy
Stlice steak and lay into each tart
Top with mushroom sauce
Garnish top with more fresh thyme and/or fresh parsley
Kitchen Boquet can usually be found near the spices at your market Puff pastry can usually be found near the
I have chased the Maples Barbecue truck down a few times. Sometimes it’s not been where I can get to it in time and often it was sold out. Thank goodness they now have a brick and mortar located in the Plaza District.
I’m not going into the whole Franklin Barbecue speel, as I’m sure everyone has heard the story of how Maples studied the famous East side Austin joint that people line up for hours at. All I’m going to say about that is …thank goodness we don’t have to drive to Austin. You can get that beautiful experience right here in Oklahoma City now thanks to Todd Woodruff and his crew, namely pittmasters Cody Davis and Zach Edge.
Made in the style of Texas BBQ, basic salt and pepper rubs, a simple spray of apple cider vinegar, and a lot of tender-loving, slow-smoking care go into their meats. As in 12-14 hours over post oak only (i.e. really good wood). They’re picky about their meat quality too, using USCA prime beef, just about the best quality brisket you can find around these parts.
If none of that means anything to you, just know it’s really good stuff!
And their sides are pretty doggone tasty as well! Those beans…swoon.
Burnt. End. Beans.
Need I say more? And the Custard Mac & Cheese is pretty awesome as well.
Maples is a very casual setting with picnic tables to sit at community style.
We visited Maples over the holidays and I just love seeing my girls together as Kayla was home from California. According to her, good BBQ is hard to come by in sprout-loving Cali, so when she’s here she craves some good ol Southern BBQ.
There is a small bar at Maples.
And a cute little patio outside which will be nice later in the spring to sit at and watch the popular Plaza District happenings at.
Before we left, I had to go look at for the smokers. I knew they’d be around back…and had a pretty good idea where.
Anytime you see wide open windows in late December you know there’s a ventilation need of great proportions. Like post wood oak smoke…
And there they were in all their glory. These make our smoker at home look like a tin can.
On a side note, apparently the real treat is the beef ribs served only on Saturdays until they sell out so one day soon, we’re going early and getting us some of THAT goodness!
Our family is crazy about BBQ.
Or possibly just plain crazy.
MAPLES BARBECUE 1800 NW 16 St Oklahoma City, OK 405-604-3344 website
Need help finding Maples Barbecue? Here’s a map to help you find it!
I have had a serious love affair going on with Poke Bowls. Remember my first attempt at making these? I’m not kidding you! I could eat one every other day at least! This latest version features smoked salmon and crab salad and it might be my favorite version yet!
A little note on crab salad – you know the one you get inside of a sushi roll? I couldn’t believe when I looked it up how easy it is to make. Get a package of flaked imitation crab meat, put it in a deep bowl and blitz it with your hand mixer until it shreds all apart, then mix a little mayo and a tiny drizzle of sesame oil into it. SO EASY. You can also use the imitation crab sticks but you’ll have to cut them into one inch pieces or they won’t shred well with the mixer. Want spicy crab salad? Drizzle in a squirt or two of Sriracha.
Also I’ve included the recipe for a spicy mayo that is wonderful drizzled over the top of your poke bowl. However, just in case you need a shortcut, this stuff is wonderful and you can buy it at most grocery stores in the Asian section.
How in the world can you go wrong with something called Yum Yum?
P.S. Did you know I have made a Power/Buddha/Poke Bowl section now on my recipe list just in case you’re obsessed with them like me? You can find them under Meats & Main Dishes or click here.
I love that they are healthy but also full of flavor and you can switch things up in them to your tastes. In fact, Oklahoma City and many other cities are seeing poke bowl shops cropping up all over so I know I’m not alone in my love!
Oh and before I forget…we have a new BABY in the family. Since Chris and Stacy got married, we now have a new addition into our family – Chris adopted Zacary so we got our first grandBOY! And now he has a new baby brother and so does Emelia too!
Meet Patrick Michael, our new baby grandboy born on January 7th! One day before his Grandma (that’s me!) and four days before Mr. Wonderful – his Papa! He has perfect skin and sleeps like a little angel when you hold and cuddle him. He’s so cute and squishy and he has a cry like a little lamb.
We might be biased but we think people and babies born in January are special!
Speaking of special, I hope you are a poke bowl fan and try to make these.
By the way -it is pronounced ‘po-kay’, just in case you are tempted to say poke, the way it is spelled!
Now…go forth and make poke bowls!
Poke Bowls with Smoked Salmon and Crab Salad
2 c. shredded imitation crab meat
2 heaping T. mayo
2 t.. sesame oil
Smoked salmon -about 1 oz per bowl or to taste
FOR THE SAUCE
½ c. soy sauce)
1 T Asian rice wine vinegar
1 tsp Asian toasted sesame oil
1 T. honey
1 t. fresh grated ginger
¼ tsp wasabi paste
FOR THE SPICY MAYO (or buy Yum Yum Sauce)
3 T. mayonnaise
1t-1 T. Shriracha hot sauce, to taste for spiciness
FOR THE BOWLS
thinly sliced nori
Green of choice – kale, spinach, romaine, roughly chopped
4 c. cooked grain of choice –brown or white rice, farro, quinoa mixed with 1 T. seasoned rice wine vinegar
FOR THE CRAB SALAD
Using a hand mixer, Cut the crab into ½″ pieces if using crab sticks. If using flaked imitation crab no need to cut then blitz with the hand mixer until it looks like crab salad.. Add sriacha if you’d like it spicier.
FOR THE SAUCE
Mix all together in a small bowl. Add smoked salmon, cover and refrigerate until ready to assemble bowls (no more than 30 minutes). Alternately you can drizzle sauce over entire bowl when done (about 3 tablespoons or to taste).
FOR THE SPICY MAYO
Stir together the mayo and Sriracha in a small bowl. Cover and chill until ready to use.
TO ASSEMBLE BOWLS
Divide grain of choice into 4 bowls and smooth evenly. Add salmon to center of each bowl. Then working around the outside edge of each bowl, add each other ingredient to fill bowl in circle.
Drizzle with soy sauce mixture and spicy mayo.
Sprinkle with sesame seeds
Alternately you can buy smoked salmon filets in the meat aisle and cook them for more meat and if you prefer cooked salmon instead of cold smoked. Just bake in the oven and flake when done.