Michael Symon's Savory Herb and Parmesan Rolls | Symon Dinner's Cooking Out | Food Network
Michael creates a riff on a sticky bun that is savory instead of sweet with parmesan cheese, garlic, parsley and scallions!
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Sun's out, grills out! Chef Michael Symon soaks up the summertime weather and fires up his grill to encourage everyone to get cooking outside with his delicious, easy and crowd-pleasing outdoor dinners. Self-shot from his New York backyard, his series lets you cook along with Michael as he works live fire to show how simple and fun it is to make amazing dishes on the outdoor grill.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Savory Herb and Parmesan Rolls
RECIPE COURTESY OF MICHAEL SYMON
Level: Easy
Total: 2 hr 30 min (includes resting and rising times)
Active: 30 min
Yield: 6 rolls
Ingredients
Dough:
1/2 cup whole milk
1 teaspoon active dry yeast (1/2 packet)
2 tablespoons plus 1 teaspoon granulated sugar
2 tablespoons unsalted butter, plus more for the bowl
1 large egg yolk
2 cups all-purpose flour, plus more for dusting
1/4 teaspoon kosher salt
Filling:
1 cup finely grated Parmesan
1/2 cup finely sliced scallions
1/2 cup finely chopped fresh parsley
1 clove garlic, grated
6 tablespoons unsalted butter, softened
Kosher salt and freshly ground black pepper
Hot honey and flakey sea salt, for serving
Directions
Set up your grill for indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
For the dough: Heat the milk in a small saucepot over the indirect-heat side of the grill to take the chill off. The milk should be between 110 and 115 degrees F. To the bowl of a mixer fitted with the dough hook attachment, add the warmed milk and yeast. Sprinkle 1 teaspoon of the sugar on top, then let stand for 10 minutes, allowing the yeast to foam.
While you’re waiting, melt the butter in a small saucepot over the indirect-heat side of the grill. When the butter has fully melted, continue to cook until browned, nutty and fragrant. Set aside to cool slightly. When the yeast mixture looks very foamy, add the browned butter and egg yolk and mix.
In a separate mixing bowl, mix together the flour, salt and remaining 2 tablespoons sugar, then add to the yeast mixture. Mix until the dough begins to climb the hook and pull away from the bowl. Continue to mix until the dough is shiny and elastic, about 5 minutes. Turn out into a greased bowl, flipping once so the top is coated as well. Cover and let rise in a draft-free place until doubled in size, about 1 hour.
For the filling: In the meantime, make the filling and prepare your pan. Combine the Parmesan, scallions, parsley, garlic and 4 tablespoons of the butter in a bowl and season liberally with salt and pepper.
Place a 10-inch cast-iron pan over indirect heat and melt the remaining 2 tablespoons of butter, swirling to coat the bottom of the pan. Set aside.
On a lightly floured surface, roll out the dough to a 5-by-15-inch rectangle. Spread the filling mixture over the entire surface, leaving a 1/2-inch clean edge on the side furthest away from you. Begin to tightly roll up into a log, pinching at the seam. Using non-flavored dental floss, slice the log into 6 pieces by first cutting in half and then cutting each half into thirds. This will ensure even sizing. Place the 6 rolls into the prepared pan, leaving some spacing in between. Cover and put in a draft-free place until almost doubled in size, about 30 minutes.
Place the pan on the indirect-heat side of the grill and cover the grill with a lid. Bake until golden brown, 18 to 20 minutes. Remove from the grill and invert onto a plate. Drizzle with hot honey and sprinkle with flakey sea salt. Serve.
Cook’s Note
To bake in the oven, bake at 400 degrees F for 18 to 20 minutes.
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Michael Symon's Savory Herb and Parmesan Rolls | Symon Dinner's Cooking Out | Food Network
SAVORY VEGAN OATMEAL PATTIES: EASY STARCH SOLUTION MEAL
If you are looking for a way to add healthy oats to your diet, this is the recipe for you. This Savory Oatmeal Pattie recipe is plant-based, vegan, starch solution, and oil-free.
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1chickpeasAndLentils@gmail.com
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Savory Vegan Oatmeal Patties
1 c. oats
1/2 c. water
1/2 c. marinara sauce
1/3 c. chopped walnuts
1 small carrot
1/2 medium onion
1/4 c. thawed frozen spinach
1/2 bell pepper
1 garlic clove
1/2 package dry onion soup mix
1 tsp smoked paprika
1 TBSP Italian seasoning
1/4 tsp. red peper flakes
1/2 tsp. fennel seed
Add all ingredients into a large bowl. Place water and marinara sauce in a microwave safe container. Heat for 90 seconds. Add water/marinara sauce to ingredients. Mix to combine. Use a 1/4 c. to measure out patties. Place on parchment paper to prevent sticking. Bake for 40 min at 375 degrees Fahrenheit. Turn patties over after 20 min. Continue to bake for an additional 20 min. Makes 6 -8 patties.
6 -8 patties.
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Crispy Chickpea Corn Patties | This Savory Vegan
These Crispy Chickpea Corn Patties are served with a crunchy kale slaw & a vegan chipotle aioli. Freezer ready for quick lunches or dinners!
#vegan #cornfritters #vegansalad
*******
GET THE FULL RECIPE:
INGREDIENTS
FOR THE CHICKPEA PATTIES
1 15-ounce can chickpeas including the can liquid
1 cup cooked brown rice
1/2 red onion roughly chopped
1/4 cup cilantro plus more for serving
1/2 tsp smoked paprika
1/2 tsp cumin
1/2 tsp chili powder
1/2 tsp pepper
1 tsp garlic salt
1/2 cup frozen corn thawed
1 cup panko bread crumbs
salt if needed
oil for frying
FOR THE CHIPOTLE AIOLI
1/3 cup vegan mayo
1 chipotle pepper in adobo
1 clove garlic
1/2 lime juiced
1/2 tsp cumin
FOR THE KALE SLAW
1/3 cup vegan mayo
3 cloves garlic
10 basil leaves
1 tbsp olive oil
salt & pepper to taste
1 tbsp apple cider vinegar
water if needed
5 cups kale slaw*
INSTRUCTIONS
1. Add all of the chickpea patty ingredients (through the garlic salt) to a food processor. Pulse until combined. Transfer to a bowl and add the corn & panko. Stir to combine. Taste and add salt if needed.
2. Line a baking sheet with parchment paper. Use 1/4 cup measuring cup to form the mixture into patties – I was able to make 10 patties. Place them on the baking dish and sprinkle with some smoked paprika. Put the patties in the freezer for at least 20 minutes.
3. Meanwhile, add all of the chipotle aioli ingredients to a food processor or blender and combine. Taste and adjust seasoning if needed. Transfer to a bowl and set aside.
4. Add all of the slaw sauce ingredients (through the apple cider vinegar) to a food processor or blender and combine. Add water to get your desired consistency. Taste and adjust seasoning if needed. Add the slaw and the dressing to a bowl and toss to combine. Place in the fridge.
5. Heat some oil** in a non-stick pan over medium heat. Working in batches, add the patties and brown on both sides*** (about 4-5 minutes per side). Remove from the pan and repeat with the remaining patties.
To serve, add some slaw to each plate and top with two patties, some chipotle aioli and a sprinkle of cilantro.
NOTES
*I used a pre-made kale/cabbage salad mix. You can use a coleslaw mix instead.
**You can use as little or as much oil as you want – just be sure to use a good non-stick pan.
***Try not to touch the patties too much before flipping. The more you leave them untouched, the crispier they will get and the better they will stay together.
FOR FREEZING: Prepare the patties and allow to freeze completely on the baking sheet (about an hour). Remove them from the freezer and transfer to a freezer-safe container. Follow the same heating instructions – no need to thaw the patties out.
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Oats and Vegetable Patties | Another savory recipe with Rolled Oats!
The Simplicity of Plant Based Recipes
Happy Wednesday Friends.
Today we are making Oats and Vegetable Patties that are not only wholesome and delicious, but are also easy to prepare and can be enjoyed hot or cold. This is just one of the many ways you can use u
Oats in savory recipes.
Enjoy!
Ingredients
2 Cups of Rolled Oats
2 Medium Carrots (150g), Grated
2 Medium Zucchini (200g), Grated
1 Medium onion, Sliced
2 Cloves of Garlic, Minced or 1/2t of Garlic Powder
1/4t Cumin Powder
1t Himalayan Salt
Bake in a preheated oven at 360degrees for 15 minutes then turn and bake for another 10minutes.
This savory MEAL PREP dish is SWEET!
You are going to love these vegan chorizo stuffed sweet potatoes. I've combined a chorizo walnut mixture with a lemon tahini sauce and put over top perfectly cooked sweet potatoes for a delicious meal every time!
Give it a try and let me know what you think!
★Recipe ★
????
???? Try with Sweet & Savory Garlic Twists:
Timestamps:
00:00 how to make vegan chorizo stuffed sweet potatoes
3:50 vegan chorizo stuffed sweet potatoes finished
4:30 why I don’t use sweet potatoes as often as I should
5:35 how to bake a sweet potato
6:34 can I use regular potatoes instead of sweet potatoes
6:55 how to properly cook walnuts for this dish
7:30 other protein swaps for walnuts
7:45 why we toast our spices
8:35 apple cider vinegar substitutes
9:04 do you say loaded or stuffed?
9:08 tahini mixture texture and how to thin out
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