FINE DINING MONSTER

  French Onion Soup Ingredients 4 tablespoons unsalted butter 1 tablespoon vegetable oil 3 pounds Vidalia (or sweet) onions (about 5 medium), halved lengthwise and thinly sliced ¾ teaspoon salt ½ teaspoon freshly ground black pepper ¾ teaspoon granulated sugar 1 cup dry white wine 2 tablespoons all-purpose flour 6 cups beef broth 1 teaspoon Worcestershire sauce ½ teaspoon dried thyme 2 bay leaves 1 small baguette, cut into ½-in slices 1 tablespoon dry sherry 8 ounces Gruyère cheese, grated about 2 heaping cups ½ cup grated Parmigiano Reggiano  

  Lime and raspberry vegan cheesecake Ingredients (10) 700g cashews 1/2 cup (80g) almond kernels 1/2 cup (40g) shredded coconut 8 fresh dates, pitted, chopped 1 tbsp coconut oil, melted Pinch of salt 2 limes, rind finely grated, juiced 2 x 270ml cans coconut cream 1/2 cup (125ml) maple syrup 250g fresh or frozen raspberries Method Step 1 Divide the cashews evenly among 2 heatproof bowls. Pour over enough boiling water to cover. Set aside for 4 hours to soak. Step 2 Grease a 20cm (base measurement) springform pan and line the base and side with baking paper. Step 3 Place the almonds and coconut in a food processor. Process until finely chopped. Add the date, coconut oil and salt. Process until mixture holds together when pinched. Spoon the almond mixture over base of prepared pan and use the back of the spoon to spread and press evenly over the base. Place in the freezer for 30 mins to set. Step 4 Meanwhile, drain 1 bowl of cashews and place in a

  Keto sesame bread Ingredients 4 eggs 200 g (210 ml) cream cheese 1 tbsp sesame oil 2 tbsp olive oil, divided 240 ml (110 g) almond flour 2 tbsp ground psyllium husk powder 1 tsp salt 1 tsp baking soda 1 tsp white vinegar 5% 1 tbsp sesame seeds sea salt (optional) Instructions Preheat oven to 350°F (175°C). Beat the cream cheese, eggs, sesame oil, and half of the olive oil until fluffy with a hand mixer. Add remaining ingredients except for the sesame seeds and mix until well combined. Spread the batter/dough in a loaf pan (9" x 5" or 23 x 13 cm) greased with butter or lined with parchment paper. Let it rest for 5 minutes. Brush with the remaining olive oil and sprinkle with sesame seeds and a touch of sea salt. Bake for about 50 minutes or until golden brown on top and not doughy in the middle. Tips You can store the bread in the fridge for two to three days or slice it and freeze it for later use. Reheat at low temperature in the o

  Strawberry-Vanilla Cake Ingredients Cake: 1 cup (8 oz.) unsalted butter, softened, plus more for pans 2 cups granulated sugar 2 large eggs 2 tsp. fresh lemon juice (from 1 lemon) 1 tsp. vanilla extract 2 1/2 cups (about 9 3/8 oz.) bleached cake flour (such as Swans Down), plus more for pans 2 Tbsp. strawberry-flavored gelatin (from 1 [3-oz.] envelope) 1/2 tsp. baking soda 1/4 tsp. table salt 1 cup whole buttermilk 1 cup chopped fresh strawberries Vanilla Buttercream: 2 cups (1 lb.) unsalted butter, softened 7 cups (about 28 oz.) unsifted powdered sugar 2 tsp. vanilla extract 1/8 tsp. kosher salt 1/2 cup heavy whipping cream Garnish: Whole and halved fresh strawberries Directions Cream butter and sugar: Preheat oven to 350°F. Beat butter with an electric mixer on medium speed until creamy, about 1 minute. Gradually add sugar, beating until light and fluffy, 4 to 5 minutes.   Add eggs, lemon juice, and vanilla: Add eggs 1 at a time, b

  Almond Crusted Chicken Ingredients 2 pounds boneless skinless chicken breasts 1 ½ cups roasted almonds 2 Tablespoons grated parmesan cheese ½ Tablespoon paprika ½ Tablespoon garlic salt ½ Tablespoon onion powder ½ Tablespoon black pepper 1 large egg 2 Tablespoons water Before You Begin You can easily use the almond “breading” to coat chicken tenders or strips as well which are always a hit. Keep an eye on them in the oven if you are using a smaller cut of chicken as they will likely cook quicker. Chicken should reach 165F on an instant read thermometer when thoroughly cooked. We like our almonds to be uniform in size. If preferred, you can blend yours a little less to create an even crunchier coating. Although this is an almond centered recipe, you can substitute with your favorite nuts such as walnuts or pecans. Instructions Preheat oven to 450 F. Line a baking sheet with foil. Place a wire rack over the baking sheet and spray with non-stick cooking s

  Dijon Lemon Caper Salmon Ingredients Salmon & Marinade: 2 pounds medium-large salmon fillets 2 tablespoons olive oil 2 tablespoons fresh squeezed lemon juice 1/2 lemon, get a couple lemons for this recipe so you have wedges for serving 2 tablespoons Dijon mustard ¼ cup parsley plus more for serving 1-2 tablespoons capers drained 2 tablespoons butter can substitute same amount coconut oil kosher salt and fresh ground pepper pepper to taste start with 1/4 tsp. of each Roasted Red Potatoes with Dill: 2 ½ lbs. red potatoes 5 lg. red potatoes, cubed about 3/4 inch 2 tablespoons olive oil 1 teaspoon dried dill or substitute 1 tablespoon fresh chopped dill kosher salt and fresh ground pepper pepper to taste start with 1/4 tsp. of each Roasted Green Beans: 1 lb. green beans washed and ends trimmed 1-2 tablespoons olive oil kosher salt and fresh ground pepper pepper to taste start with 1/4 tsp. of each Before You Begin If you are wondering about w

  Skillet Broiled Cod   Ingredients 1 lb. cod filet thawed, patted dry 1 Tbsp extra virgin olive oil salt and pepper Old Bay seasoning 1 cup corn 3-4 mini bell peppers sliced cilantro and lime optional Instructions Preheat oven to LOW broil. Sprinkle surface of cod FILET with salt, pepper, and Old Bay seasoning. Place in a skillet or on a pan; lay corn and bell peppers around it and drizzle with olive oil. Place skillet in the center of top oven rack; broil (5-10 minutes) until fish becomes opaque and flakey when touched with a utensil; remove, allow to cool slightly; serve warm. (broil time depends on filet thickness)  

  Classic London Broil with Rosemary and Thyme   Ingredients 1 (1 1/2-pound) flank steak, trimmed ½ cup red wine vinegar 3 tablespoons neutral oil (such as grapeseed), divided 2 tablespoons Worcestershire sauce 2 tablespoons Dijon mustard 2 tablespoons kosher salt 1 tablespoon light brown sugar 6 garlic cloves, grated  1 ½ teaspoons black pepper 2 cups mixed woody herb sprigs (such as rosemary and thyme)  Directions Place steak in a gallon-size zip-close plastic bag or baking dish. Combine vinegar, 2 tablespoons oil, Worcestershire sauce, mustard, salt, brown sugar, garlic, and pepper in a bowl; whisk until salt and sugar are dissolved. Pour marinade over steak, distributing marinade evenly. Marinate steak in refrigerator at least 2 hours or up to 24 hours. Remove steak from refrigerator; let stand at room temperature 15 minutes. Remove steak from bag and transfer to a paper towel–lined plate; pat dry. Discard marinade. Rub steak with remaining 1 tablespoon

  Beef Tenderloin Sandwiches with Norton-Shiitake Sauce Ingredients 1 stick unsalted butter, cut into tablespoons 6 garlic cloves, minced 4 scallions, minced 1 1/2 pounds shiitake mushrooms, stemmed, caps thinly sliced 1 1/2 teaspoons chili powder 1 1/2 teaspoons dried thyme Coarsely ground black pepper 2 cups beef stock or low-sodium broth 2 cups Missouri Norton or other dry red wine 1 tablespoon soy sauce 1 teaspoon cornstarch dissolved in 1 tablespoon cold water Salt 2 baguettes 2 pounds filet mignon, sliced 1/2 inch thick Extra-virgin olive oil, for brushing Directions In a large, deep skillet, melt 4 tablespoons of the butter. Add one-third of the minced garlic and all of the scallions and cook over moderately high heat for 1 minute. Add the shiitakes and cook until slightly softened, about 2 minutes. Add the chili powder, thyme and 1 teaspoon of pepper and cook over moderate heat, stirring occasionally, until the shiitakes begin to brown, about