June 2010 Archives

Recipe Flash: Mini Corn & Leek Flautas

MEXICAN FINGER FOOD MENU: Black Bean Cakes; Chorizo Pigs in a Blanket; Chips and Guacamole
WHAT YOU’LL NEED: Cookie Sheet/Jelly Roll Pan

As you very well know, we love us some quesadillas. But for large finger food parties, they just don’t make sense. When cut into triangles, the result is a bit messy, and for catered cocktail parties, we tend to want something neater. But when we were throwing around ideas for Sarah’s 25th birthday, we felt like we needed something cheesy, crispy, and delicious–like a quesadilla, but not. Something vaguely, if not authentically Mexican. Something like these flautas.

Flautas are traditionally deep fried, but I thought we could get away with baking these mini versions in the oven to achieve a sufficiently crispy result. When I asked my friend Rodrigo if I could still call these little puppies “flautas,” he assured me that if they resembled little flutes, I was good to go.

These corn & leek flautas were a huge hit at the party, but I definitely encourage you to try out any variety of fillings, so long as the end result still looks like a flute.

From my kitchen, albeit small, to yours,



Mini Corn & Leek Flautas

Makes 80 flautas

16 large tortillas
1/2 lb smoked cheddar cheese (or sharp white cheddar), shredded
1/2 lb Monterrey Jack cheese, shredded
1 cup leek confit (recipe follows)
1 15oz can corn, rinsed (If in season, use 5 ears of fresh corn, kernels removed)
1 tsp cumin
1 tsp salt
dash cayenne
Cilantro-Lime Crema for dipping

Preheat the oven to 425 degrees.

Using a 3-inch round, cut each tortilla into 5 smaller rounds.

In a medium mixing bowl, combine the cheeses, leek mixture, corn, cumin, salt, and cayenne and toss to combine. On a clean work surface, brush each round with a little bit water. Place 1 tablespoon of filling in the center of each round, and roll together so the edges overlap (they should look like mini tacos, and the water will help the edges bind). Place the flautas seamside-down on a cookie sheet lined with parchment, about 20 per sheet.

Bake the flautas in the oven for 10 minutes, until the tortilla is nicely browned, and the cheese is bubbling. Allow the flautas to rest on the cookie sheets until cool enough to touch. Arrange on a platter and serve immediately with some sour cream or cilantro-lime crema for dipping.

NOTE: you can bake the flautas in advance, and then reheat them in a 400 degree oven until they recrisp.

Leek Confit
Makes 1 cup

2 large leeks, white part and light green part only, cut in half and finely sliced
2 tbsp butter
1/4 cup of water or stock
½ tsp salt

On the stove, melt 2 tbsp of butter over medium-low heat in a lidded sauté pan or Dutch oven. Add the leeks and sauté for 3-5 minutes until translucent. Add the water or stock, turn the flame down to low, cover and cook for 20-25 minutes stirring occasionally, until the leeks are completely soft and beginning to turn to mush. Take the lid off and cook uncovered until most of the liquid has evaporated, about 5 more minutes.

Baking For Others: Peanut Butter Granola Bars

This is less a post and more a plea for help. How do you make great peanut butter granola bars?! I’ve made them again and again, and I’m having trouble solving a few issues. So rather than give you a recipe (though I’ve given you my working formula, which is delicious if not quite perfect), I’m imploring you readers for a recipe.

I like crunchy granola bars, so the method I’ve come to use is heating a sticky mixture, made of honey and/or sugar, peanut butter, and oil. Then I pour that over a dry mixture: toasted oats and nuts, puffed brown rice cereal, even ready-made granola and spread it in a pan to come to room temperature and harden. I know some people actually bake the bars, but when I’ve tried to make bars like that, I’ve consistently turned out fragile, crumbly, cookie-like things. I don’t like those.
The aforemetioned stovetop method I’ve been experimenting with reminds me a lot of how you make Rice Krispie Treats, and it has its own problems. Because, of course, granola bars aren’t supposed to remind me of a rice krispie treat–one’s a snack while the other’s dessert. And yet, when I try to decrease the sugar in my bars–especially the honey, which I find a bit grating in large amounts–the texture suffers big time. Suddenly, instead of granola bars, I find I’m dealing with granola. Which turns out to be really good for breakfast, but unfortunately not what I was after.
So that leaves me asking you, readers, for your peanut butter granola bar recipes and ideas. I’ll be eternally grateful if you might deign to help me find what I’m looking for. And of course if I like what you send, you can be sure I’ll feature the peanut butter granola bars of my dreams right here on the blog.
From my kitchen, in search of granola perfection, to yours,

Peanut Butter Granola Bars (a work in progress)
Makes 16

1 1/4 cups crispy rice cereal
1 1/3 cups rolled oats
1/4 cup blanched sliced almonds
1/3 cup peanut butter
1/3 cup oil
1/4 cup honey
1/4 cup brown sugar

Line an 8″ square pan with parchment and spray with oil.

Toast the oats in a 350°F oven for 5 minutes until slightly golden. Cool. Take 1/3 cup and process in a mini prep until it looks more or less like flour. Combine it in a large bowl with the rice cereal, remaining oatmeal, and sliced almonds.

Meanwhile, combine the peanut butter, oil, honey, and sugar in a small saucepan and bring to a boil over medium heat, stirring nearly constantly. Let it boil for a minute. Pour over the oatmeal mixture and stir until all the dry ingredients are moistened. Pour into the prepared pan. Press down very firmly and evenly–this will be important for your bars’ consistency.

Cool to room temperature. Turn the bars out of a pan onto a cutting board. Carefully cut in half lengthwise, then cut each rectangle into 8 bars, for a grand total of 16.

Cooking For Others: Unresolved Tacos

EVENT: Not Quite Sure…
VENUE: Phoebe’s Apartment, Flatiron
PARTY SIZE: 4 mystery eaters
TYPE: Taco Tuesday…or something like that
: Ancho-Rubbed Chicken & Chorizo Tacos with Mango Salad, Avocado, and Chipotle Crema

It’s a sad story when you’ve made so many tacos in a month that you can’t remember who came to eat them and why. I made these ancho-rubbed chicken tacos sometime before April 17th. I know this because the ancho chili powder inspired the marinade for these backseat chicken sandwiches. But I cannot for the life of me remember the dinner. I even checked my calendar. Nothing.

So let’s talk about the why part.

Since the book really got rolling these past few months, my entertaining and cooking habits have gone through some changes. You might have noticed that there have been far fewer Cooking For Others posts on the blog. But this is not for lack of having friends over. In fact, I’ve been entertaining more than ever, mainly because there always seems to be something specific on the agenda that needs to be cooked. We just aren’t going to share those recipes with you just yet (wink).

When I am not deliberately inviting over 4 people to taste-test paella, I’m trying to use up the leftover onions, peppers, and chorizo that the paella generated (I usually halve the larger recipes). For that, the answer has been tacos.

If someone wants to come over for a quiet dinner, I’ll pick up a pack of tortillas at the corner grocer, and perhaps an avocado, and throw together some fillings. These black beans have been a staple, but really it’s a “whatever works” kind of system. Dinner is on the table quickly and cheaply, and I can usually count on using up one of my many book leftovers in the process.

These particular chicken-chorizo tacos were inspired by one of the variations in the May’s Food and WineTaco World spread. The recipe calls for you to make your own chorizo by buying ground pork and adding the spices as you brown the meat. Thanks to the paella, I had some pre-made links on hand, but if you are starting from scratch, I would encourage you to try F & W’s version (and report back!).

I remember how delicious these tacos were, but very little else. So please, if you enjoyed them with me, speak up. I think my memory’s negligence means I owe you another dinner.

From my kitchen, dishes out tacos to whoever walks through the door, to yours,



Ancho-Rubbed Chicken & Chorizo Tacos
Makes 4 servings

1 tablespoon ancho chili powder (or any chili powder you have on hand)
1/2 lime, juiced
1 tbsp Dijon mustard
1 tbsp olive oil
1 tsp salt
1 1/2 lbs boneless skinless chicken thighs
1/2 lb chorizo (about 2 links), casings removed

4-6 tortillas
1 avocado, sliced
1/2 cup Chipotle Crema
Mango Salad (recipe follows)
Cilantro leaves

In a mixing bowl, combine the chili powder, lime juice, mustard, oil and salt. Add the chicken and toss until coated in the marinade. Place a nonstick or cast-iron skillet over high heat and brown the chicken in batches. Remove to a plate and allow to rest for 5-10 minutes.
Add the chorizo to the pan, breaking apart with your spatula as you cook, until browned and cooked through. Set aside.

Slice the chicken into strips and combine it with the chorizo along with any juices.

Arrange the chicken-chorizo mixture alongside warm tortillas, sliced avocado, chopped mango or mango salad, and chipotle crema and serve immediately. Let guests (whoever they may be) roll their own tacos.

Mango Salad
Makes about 2 cups

1 medium mango, diced
1 garlic clove, minced or pushed through a press
1 lime, juiced
1 tsp siracha
½ tsp salt
fresh cilantro, roughly chopped (optional)

Combine all ingredients in a medium mixing bowl and toss to combine. For best results, make the salad the night before to allow the flavors to intensify.

Working With What You Have: Sweet Pea Puree

DISH: Sweet Pea Ravioli with Scallion Cream Sauce
TYPE: Sunday Night Dinner
MAIN INGREDIENT: Pea Puree, Wonton Skins, Cream

Wonton skins are truly a random, unwanted leftover’s best friend. I discovered using them for making ravioli a few months ago, and it really opened up a world of possibility, giving a second life to the odds and ends in my fridge. With all the testing for the book, there has been a constant array of leftovers in stacked plastic containers. I usually welcome these bits and pieces. But lately, that stray cup of risotto, half-eaten bean dip, or macaroni and cheese has just been sitting in Tupperware containers until time has taken its toll and the leftover is pronounced dead. Which, for me, usually means the dish has changed color.

After both of our big photo shoots, which featured around 15 dishes each, I tried to pawn off the food on friends by having big buffet parties. I called them smorgasbords and hoped my guests wouldn’t mind that the spread featured Spaghetti and Meatballs side by side with Chicken Tagine and Creamy Enchiladas. But still, no matter how enthusiastic the eaters, there was always a cup or so of each dish leftover.

Recently, I had a few friends over on a Sunday, just few enough that these leftovers of leftovers could become a main component of the meal. I looked in my fridge and saw the same stray cup of risotto, the three cubes of beef stew, and the large container of pea puree from these crostini. I decided that I would save the peas.

Out came the frozen wonton skins, which have been sitting in my freezer since January. And miraculously, there were just few enough for me to deplete my stash completely. It felt good to finally use up the whole pack. But with only a tablespoon of filling placed within the sheets, I still had about a cup of pea puree leftover. So it goes.

I stuck the container in the freezer, where it will probably sit for another year.

From my kitchen, using up leftovers a cup at a time, to yours,



Sweet Pea Ravioli with Scallion Cream Sauce

Makes 4 servings

24 wonton wrappers
1 cup sweet pea puree
2 tablespoons butter
2 scallions, thinly sliced
1 garlic clove, minced
1/2 cup white wine
1/2 cup heavy cream

Bring a large pot of salted water to a boil.

On a work surface, arrange 12 of the wonton wrappers. Place a tablespoon of pea puree in the center of each sheet. Brush the sides of the wrapper with water. Cover each with the remaining wrappers and seal the sides with your fingers, making sure there are no air pockets in the center. Set aside.
In a large non-stick skillet, melt the butter. Saute the white parts of the scallions and the garlic for a few minutes over medium-low heat until soft. Add the wine and cream and increase the heat to high. Simmer gently until reduced by 1/3. Turn off the heat and add the green parts of the scallions, reserving some for garnish.

Cook the ravioli in batches until each rises to the top, about 2 minutes. Remove the finished ravioli with a slotted spoon and add to the sauce.

To plate, divide the ravioli between four shallow bowls, spoon some of the additional sauce over the pasta and garnish with scallions.

Rainbow Rice Noodle Salad


LIGHT SUMMER BUFFET: Rainbow Rice Noodle Salad; Spicy Thai Beef Salad; Eggplant with Sweet Sesame Soy; Berry Yogurt

I’m starting to think that if you gave me a plate of noodles for most any meal, from whatever cooking tradition–Asian or European–I’d be without any complaints. Especially with regard to simplicity, there’s just nothing more satisfying than a bowl of my favorite carbs.
This rainbow rice noodle salad was made for a picnic on a sweltering day, with an eye toward flavor and lightness. It’s inspired by the Vietnamese bun I sometimes get at restaurants–oodles of rice vermicelli topped with vegetables, meat, shrimp, or chopped-up spring rolls, and dressed with nuoc cham. The fresh herbs in Vietnamese cooking are part of why I like it so much, and so I made sure to use some leftover basil (you can also add cilantro and/or mint) in this lovely salad
From my kitchen, albeit small, to yours,

Rainbow Rice Noodle Salad with Chicken
Serves 3-4

For the Chicken:
2 boneless skinless chicken breasts
2 teaspoons sesame oil
1/4 teaspoon red chili puree with garlic or hot sauce to taste
1/4 teaspoon honey
1 garlic clove, minced with 1/4 teaspoon salt
1 teaspoon oil, for cooking

For the Rice Noodle Salad:
8 ounce rice vermicelli
2 teaspoons neutral oil
1/4 cup freshly squeezed lime juice, rice wine vinegar, or a mixture of the two
1/4 cup fish sauce
2 tablespoons sugar
salt to taste
2 carrots, julienned
1/3 cup fresh basil leaves, torn
1/3 cup fresh cilantro or basil leaves, torn (optional)
1/3 cup cherry tomatoes, halved
1/2 yellow pepper, julienned
toasted black or white sesame seeds or chopped peanuts for garnish

Pound the chicken by placing it in a sealed plastic bag and applying pressure with a meat pounder, a rock, or whatever else you can find, until the chicken is an even 1/2″ thick. Add the remaining ingredients to the baggie with the chicken. Marinate for 15-30 minutes (you can marinate for up to a few hours, just do it in the fridge).

Heat a large skillet over medium-high heat and brush it lightly with oil. When hot, add the chicken in one layer and let cook for 1-2 minutes, so it gets nice and brown and ceases to be translucent. Flip the chicken and cook on the second side until cooked through, another 2-3 minutes. Transfer to a cutting board and let cool slightly before cutting. Slice into thin pieces and set aside.

Cook the vermicelli by bringing a large pot of salted water to the boil. Turn it off, add the vermicelli and give them a stir, then cover and let sit for 4 minutes. Drain in a colander and rinse with cold water. Drain again. Place in a large bowl and toss with the oil.

Make the dressing by whisking together the lime juice or vinegar, fish sauce, sugar, 1/4 cup water, and a pinch of salt. Taste and adjust the balance of flavors to your liking.

Scatter the vegetables and herbs on the noodles and toss slightly. Pour the dressing evenly around. Arrange the chicken across the top, sprinkle with sesame seeds, and serve.

Cooking For Others: BFF Pizza Party

EVENT: New BFF Pizza Party
Phoebe’s Apartment, Flatiron
Get-to-know-you Buffet Dinner
White Pizza with Ricotta, Sundried Tomato, and Scallion; Pepperoni & Shallot Pizza; Margarita Pizza with Fresh Mozzarella & Basil; Spinach Salad with Avocado, Red Onions, and Pecans; Make-Your-Own Cupcakes (Vanilla Cupcakes with Cream Cheese Icing and Blueberries, Toasted Coconut, and/or Chocolate Chips)

Though on a day-to-day basis we talk about how best to stretch a can of chipotle chiles or how to make cookie-like scones, the sub-plot of our blog has everything to do with friendship.

We’ve known each other since 1997, when we met in 7th grade, in the middle school corridor. Since graduating college, moving back to New York, and starting this blog, we’ve been lucky enough to have those very same friends from 7th grade often at our table, eating our food and hanging out. For the most part, we catch up with our high school girls over elaborate potluck buffets. Of course, we’ve made friends outside this circle too, and we invite them over too to share in our cooking. But unlike most non-New Yorkers living here, we haven’t had the experience of starting over in a new city, without the people we grew up with.

Our friend Rachel, whose father was the beloved dean of our middle school, recently moved to Chicago for love (as in her boyfriend, now husband). To New York, she left behind Cara’s older sister, Jill, and many other close high school girlfriends. To chronicle her social journey, Rachel has started the blog MWF Seeking BFF about the search for a best friend in her new city.

Though she seems to be doing amazingly fine on her own (both off-line and on), Rachel enlisted our help in planning an at-home friend gathering for some of the potential BFFs she’s met over the last few months whom she otherwise mainly sees one-on-one. We happily obliged, deciding to test our menu out on some new New York faces. We each invited two girlfriends from different circles and had Phoebe’s roommate Caitlyn do the same.

Since Rachel doesn’t think of herself as a practiced home cook, we did try to think of a meal that was stress-free, but we were more focused on what sort of menu would best facilitate the kind of easy bonding that we know we’d want at a dinner party with new friends. We landed on a pizza party. The pizza party can be interpreted in one of two ways. If you’re feeling enterprising, and you have lots of oven space, it can be a make-your-own affair. This is awesome if you have lots of oven space and best if you have a fear of awkwardness: making the pizzas together gives you and your guests something to do–and then talk about–to break the ice.

But, since it was a hot night and we wanted to have the oven on as little as possible, we decided to customize the pizzas ahead of time. This actually works pretty well for a new friends party too. We figured Rachel might not be familiar with her guests’ dietary restrictions, and a make-your-own pizza party could potentially create chaos and/or reveal character flaws that Rachel might not yet want to see. There might be the girl who leaves the cheese off her pizza because of a new diet she’s trying, or someone who hogs all of the cheese and greedily snatches up pepperoni slices before anyone else has had a chance to include the ingredient on their pie. These things aren’t so deplorable. But after much thought, we would say it’s a safe bet to get to know new friends’ tastes and habits by seeing who goes for which flavor, rather than by judging them on how neatly they arrange onion slices.

Caitlyn, proudly displaying her cupcake

We did, however, leave definitive room for creativity when it came to dessert, putting out cupcakes, icing, and toppings in front of our guets. Though we know her well enough to have expected such precision, Caitlyn did take the (cup)cake when it came to chocolate chip decoration. (Watching her, we were reminded of these OCD Christmas Cookies and why she and Phoebe make great roommates). More importantly, the cupcake station right on top of Phoebe’s coffee table, was a lot of fun.

faces new & old

We hope Rachel has as much success with her pizza party as we did–she’ll be posting about it later this summer and we’ll be sure to pass the link on to all of you. In the meantime, we are grateful to her for giving us the excuse to invite over a few new faces, and we’ll keep on following her blog.

From our kitchens, where making pizza means making friends, to yours,


P.S. If you find yourself with any (non-urgent) quarter-life cooking dilemmas, we’d love to hear about them! You can contact us or just leave a comment below. As we did with Rachel, we’ll consider the problem from all sides and recommend, and post about, an awesome kitchen solution.


Pizza Dough

Makes 3 pies; serves 8-10

This is the simplest pizza dough we know: just mix together and leave alone to rise. However, if dough making intimidates you, try buying 3 pies’ worth of ready-made dough from your local pizza parlor. They often carry this in the regular grocery store as well, but why not go with a crust you already trust?


7 cups flour
2 teaspoons sugar
5 teaspoons salt
2 3/4 cups warm water*
2 packages active dry yeast
5 tablespoons olive oil
*Run the tap water warm and stick your wrist in the stream. When you can’t feel the water, because it’s the same temp as your body, fill up your measuring cup.
Mix together the flour, sugar, and salt in your largest bowl.

In a smaller bowl, whisk together the water and the yeast until dissolved. Add the olive oil. Pour over the dry ingredients, and, using a rubber spatula, mix together. You’ll have a wet, raggedy dough. Turn it out onto an oiled piece of plastic wrap and wash and dry the bowl. Brush the bowl with olive oil, and place the dough back in. (If you have a second large bowl, you can oil it and transfer the dough straight to that.) Cover with the plastic wrap and leave in a warm-ish spot for 1 hour. Then, with an oiled hand, punch the risen dough down. It will deflate. Cover with plastic wrap and leave for another 30 minutes.

When you’re nearly ready to eat, ease the dough out from the bowl onto a floured countertop. Divide it into three balls, cover them with plastic wrap, and let them rest for 10 minutes. Then shape them into your desired pizza–rectangular, circular, or totally free form–using your hands or a rolling pin. Transfer the dough to parchment-lined baking sheets.

Pizza Sauce
Makes about 2 cups sauce

2 garlic cloves, minced
1 28 can crushed tomatoes, or whole tomatoes pureed in a food processor
6 basil leaves, coarsely torn
1/2 teaspoon salt
dash of red pepper flakes

In a large saucepan or Dutch oven, saute the garlic in 1 tablespoon of oil until fragrant, about 1 minutes. Add the tomatoes and bring to a simmer. Cook uncovered, stirring occasionally, for 20 minutes, or until the sauce is reduced to about 2 1/2 cups. Add the basil, and season sauce with salt and pepper. Cook for 5 minutes more, then turn off the heat and cool to room temperature. (You can make this 3-4 days in advance).

White Pizza with Ricotta, Sundried Tomato, and Scallions

1 ball pizza dough (see above)
1 1/2 cups fresh ricotta cheese
1/2 – 3/4 cup shredded whole milk mozzarella
1/2lb fresh mozzarella, thinly sliced
3 scallions, cut into 1 inch pieces
1/2 cup thinly sliced sundried tomatoes
1/2 cup pizza sauce (optional)
1/4 cup freshly grated Parmesan cheese (optional)

Preheat the oven to 500°F.

Spoon the ricotta over the pizza dough and spread with the back of your spoon. Sprinkle the shredded cheese over the top of the pizza. Arrange the fresh mozzarella, scallions, and sundried tomatoes on top. If using, dot the top of the pizza with small spoonfuls of tomato sauce.

Bake for 10-15 minutes, until the crust has browned and the cheese is bubbling and brown in spots. Remove from the oven, sprinkle with salt, hot pepper, and grated parm if you like. Rest for a minute or two, then cut into slices and serve.

Pepperoni & Shallot Pizza

1 ball pizza dough (see above)
3/4 – 1 cup pizza sauce (see above)
6 oz (3/4 cup) shredded whole milk mozzarella
1 large shallot, thinly sliced
6 oz pepperoni, thinly sliced
1/4lb fresh mozzarella (optional)
red pepper flakes

Preheat the oven to 500°F.

Spoon the sauce over the pizza dough and spread with the back of your spoon. You want every inch to have some sauce, but not be overly saturated. Sprinkle the cheese over the top of the pizza. Arrange the shallot and pepperoni slices over the top. Add some coarsely torn fresh mozzarella (if using).

Bake for 10-15 minutes, until the crust has browned and the cheese is bubbling and brown in spots. Remove from the oven, sprinkle with salt and hot pepper or oregano if you like. Rest for a minute or two, then cut into slices and serve.

Margarita Pizza with Fresh Mozzarella & Basil

1 ball pizza dough (see above)
3/4 – 1 cup pizza sauce (see above)
1 lb fresh mozzarella, thinly sliced
10 basil leaves

Preheat the oven to 500°F.

Spoon the sauce over the pizza dough and spread with the back of your spoon. You want every inch to have some sauce, but not be overly saturated. Arrange the fresh mozzarella and half of the basil leaves on top.

Bake for 10-15 minutes, until the crust has browned and the cheese is bubbling and brown in spots. Remove from the oven, sprinkle with salt and hot pepper and the remaining basil leaves. Rest for a minute or two, then cut into slices and serve.

Make-Your-Own Cupcakes
Makes 12 cupcakes

For the Vanilla Cupcakes:

1 stick butter, melted
1/2 cup sugar
2 eggs, at room temperature
1 teaspoon vanilla extract
3/4 teaspoon salt
1 cup flour
2 teaspoons baking powder
1 cup milk, at room temperature
For the Cream Cheese Icing:

10 tablespoons unsalted butter, at room temperature
1 8-ounce package cream cheese, at room temperature
1 1/2 cups confectioners’ sugar
pinch salt
1 teaspoon vanilla extract
For the Toppings:

1/2 cup mini chocolate chips
1/2 cup rainbow sprinkles
1 cup blueberry compote or other chopped fresh fruit
1/2 cup toasted coconut flakes

To make the cupcakes, preheat the oven to 350°F. Grease a 12-cup muffin tin and line each cup with a paper or foil liner.

Beat together the butter and sugar until fluffy. Add the eggs, one at a time, beating well between each addition. Beat in the vanilla extract.

In a small bowl, combine the flour with the baking powder and the salt. Add 1/3 of this mixture to the butter-sugar-egg mixture and beat together. Now add half of the milk and beat that in. Repeat with 1/3 more of the flour mixture, then the remaining milk, then the last 1/3 of the flour.

Divide the batter evenly among the cups. Bake for 20-25 minutes, until golden. When you lightly push on the cupcakes, they should easily bounce back. Cool completely.