FINE DINING MONSTER

  Make-Ahead Yeast Rolls Ingredients 2 (1/4-oz.) envelopes active dry yeast (4 1/2 tsp.) 1 1/4 cups warm water (105° to 115°F), divided 3 large eggs, lightly beaten 1/2 cup vegetable shortening, melted 1/2 cup granulated sugar 2 tsp. kosher salt 5 to 5 1/4 cups all-purpose flour, as needed, divided, plus more for work surface 1/4 cup butter, melted 2 tsp. flaky sea salt Directions Activate yeast: Stir together yeast and 1/4 cup of the warm water in a large bowl; let stand until mixture is foamy, about 5 minutes. Make dough: Add eggs, shortening, sugar, salt, 2 cups of the flour, and remaining 1 cup warm water to yeast mixture. Beat with a wooden spoon until well combined and smooth, about 2 minutes. Gradually stir in 3 cups of the flour until a soft dough forms, adding up to 1/4 cup remaining flour if dough is too sticky. Complete firs...

  Breakfast Egg Cups with Parsley Gremolata and Mushrooms Ingredients 5 ounces Taleggio or Brie cheese, rind removed 1 cup loosely packed fresh flat-leaf parsley leaves, finely chopped 3 tablespoons finely chopped shallot (from 1 shallot) 2 teaspoons grated lemon zest (from 1 lemon) 1/4 cup plus 1 tablespoon extra-virgin olive oil, divided, plus more for greasing 1/2 teaspoon kosher salt, divided, plus more to taste 1 tablespoon unsalted butter 1 (8-ounce) package cremini or white button mushrooms, very thinly sliced (3 cups) 12 prosciutto slices (about 8 ounces) 12 large eggs 1/4 cup heavy whipping cream Black pepper, to taste Directions Preheat oven to 375°F. Place cheese in freezer until ready to use (this will make it easier to shred). Toss togeth...

  Cheddar-Scallion Biscuits Ingredients 2 cups all-purpose flour (about 8 1/2 ounces), plus more for dusting 2 teaspoons baking powder 3/4 teaspoon baking soda 3/4 teaspoon black pepper 1/2 teaspoon kosher salt 1/2 cup cold unsalted butter (4 ounces), cubed 1/2 cup thinly sliced scallions 4 ounces sharp cheddar cheese, grated (about 1 cup), divided 1 cup buttermilk, divided 1 tablespoon unsalted butter, melted Directions Preheat oven to 425°F. Line a baking sheet with parchment paper. Whisk together flour, baking powder, baking soda, black pepper, and salt in a large bowl until combined. Using a pastry blender or your fingers, work cold butter into flour mixture until butter is in small, flattened pieces and mixture is crumbly. Stir in scallions and 1/2 cup cheese. Add 3/4 cup buttermilk, and stir just until dough comes together, adding up to 1/4 cup additional buttermilk, 1 tablespoon at a time, if necessary. (Dough should be neither sticky nor crumbly.) ...

  Polenta Dutch Baby with Ham and Swiss Ingredients 1/2 cup all-purpose flour (about 2 1/8 ounces) 3 tablespoons granulated sugar 2 tablespoons uncooked polenta (such as Bob’s Red Mill) 7/8 teaspoon kosher salt, divided 1/2 cup whole milk 3 large eggs 3 tablespoons unsalted butter, cut into 3 pieces 1 ounce thinly sliced deli ham, patted dry and cut into 2- x 1/2-inch strips 1 ounce Swiss cheese, grated (about 1/4 cup) 1 teaspoon country Dijon mustard 1 teaspoon Champagne vinegar 1/4 teaspoon pure maple syrup or honey 1 tablespoon grapeseed oil 1 ounce baby arugula (about 1 cup) 1 ounce red grapes, quartered (about 1/4 cup) Directions Whisk together flour, sugar, polenta, and 3/4 teaspoon salt in a medium bowl. Whisk together milk and eggs in a small bowl. Add milk mixture to flour mixture, and whisk until smooth. Cover and chill at least 2 hours or up to overnight (about 8 hours). Preheat oven to 425°F with oven rack in lower third of oven. Re...

  English Muffins Ingredients Biga 1/2 cup (about 2 1/8 ounces) bread flour 1/4 cup water 1/4 teaspoon instant or quick-rising yeast English Muffins 1 1/3 cups water 1 tablespoon plus 1 teaspoon extra-virgin olive oil, plus more for greasing bowl 1 1/2 teaspoons instant or quick-rising yeast 1 1/2 teaspoons fine sea salt 3 1/2 cups (about 18 ounces) unbleached all-purpose flour, divided, plus more for work surface 1/4 cup semolina or yellow cornmeal, preferably stone-ground 6 tablespoons (3 ounces) unsalted butter, plus more if needed Local Offers Change Oops! We cannot find any ingredients on sale near you. Do we have the correct zip code? Directions Prepare the Biga Stir together bread flour, water, and yeast in a small bowl to make a sticky dough. Cover bowl tightly with plastic wrap, and refrigerate for...

  Swiss Chard Frittata Ingredients 1 (10-ounce) bunch Swiss chard, stemmed 1 cup whole-milk strained (Greek-style) yogurt 2 teaspoons dried mint 1 medium garlic clove, finely chopped (about 1 teaspoon) 2 1/2 teaspoons flaky sea salt (such as Maldon), divided, plus more for garnish 2 tablespoons extra-virgin olive oil, plus more for drizzling 1 medium-size (10-ounce) Spanish onion, chopped (about 1 1/4 cups) 12 large eggs, lightly beaten 1/3 ounce Parmesan cheese, finely grated (about 1/4 cup) (optional) Directions Preheat oven to 425°F. Bring a large pot of water to a boil over high. Add chard; cook until bright green and just tender, about 3 minutes and 30 seconds. Transfer chard to a wire rack to drain and cool. Pat dry using paper towels; roughly chop. Stir together yogurt, mint, garlic, and 1/2 teaspoon flaky sea salt in a small bowl; set yogurt mixture ...

  Croissant Breakfast Casserole with Lemon Curd and Berries Ingredients Croissant Casserole 8 ounces cream cheese, at room temperature 2 tablespoons powdered sugar, plus more for dusting 2 1/4 teaspoons vanilla extract, divided 8 large eggs 2 cups whole milk 2/3 cup granulated sugar 4 tablespoons unsalted butter, melted, plus more for baking dish 1 tablespoon grated lemon zest (from 2 large lemons) 1 teaspoon ground cardamom 3/4 teaspoon kosher salt 24 (4 1/2-inch) day-old mini croissants or 12 large croissants, halved 1 (12.7-ounce) jar store bought lemon curd (such as Bonne Maman) (about 1 cup) Macerated Berries 1 pint (10 ounces) fresh blueberries, divided (about 2 cups) 6 ounces fresh blackberries, divided (about 1 cup) 3 tablespoons granulated sugar 1 1/2...

  Perfect egg cooked at a low temperature at 62° Ingredients 4 organic eggs 300 g oyster mushrooms 300 g eryngii mushrooms 300 g shiitake mushrooms 300 g chanterelles 200 g white mushrooms 2 zucchini 50 g butter 300 g snow peas 70 g Vene Cress 20 g fleur de sel 10 g Kerala pepper Preparation PERFECT EGG Cook the eggs at a low temperature in water at 62°C (use a thermometer). MUSHROOMS Prepare the eryngii and shiitake mushrooms and fry them in a frying pan. Cook the chanterelles separately for perfect cooking. Cut the white mushrooms into thin strips. Season them with fleur de sel and kerala pepper. ZUCCHINI Cook the zucchini in a mushroom broth, then sauté them in butter. TRAINING Arrange the plate harmoniously, with the mushrooms in the center of the plate, place the egg gently on top of the mushrooms. Place the Vene Cress. Arrange the white mushrooms around the plate, and the zucchini with the chanterelles.  

  Blueberry Oatmeal Breakfast Bars Ingredients Cooking spray 1 1/2 cups all-purpose flour 1 1/4 cups uncooked old-fashioned regular rolled oats 2/3 cup packed light brown sugar 1 teaspoon kosher salt 1/2 teaspoon baking soda 1 cup chopped toasted pecans 3/4 cup salted butter, melted 6 tablespoons blueberry, blackberry, or raspberry jam 1 1/2 cups fresh blueberries Directions Prepare pan: Preheat oven to 350°F. Lightly grease an 8-inch square baking pan with cooking spray, and line bottom and sides with parchment paper; lightly grease parchment paper with cooking spray. Make crust and topping: Whisk together flour, oats, brown sugar, salt, and baking soda in a large bowl; stir in pecans. Stir in melted butter until oat mixture is thoroughly combined. Reserve 1 1/2 cups of the mixture. Press remaining 2 1/2 cups oat mixture in an even layer on bottom of prepared p...

  Pumpkin-Shaped Dinner Rolls Ingredients 1 cup warm milk 1 (.25 ounce) package active dry yeast 1 tablespoon honey, or more to taste 4 tablespoons melted butter 1 teaspoon fine salt 3 cups all-purpose flour, or more as needed kitchen string (4 per roll) vegetable oil, or as needed Directions Combine warm milk, yeast, honey, and butter in a bowl; stir. Add salt and most of the flour, reserving the rest for dusting. Stir using a wooden spoon until a sticky dough forms. Dust a work surface with the leftover flour. Knead the dough until smooth, elastic, and no longer sticky, adding more flour as needed. Form dough into a ball that springs back lightly when pressed. Transfer dough to a lightly greased bowl, cover with greased foil, and let rise in a warm place until doubled in size, about 1 1/2 hours. Meanwhile, cut kitchen string into 4 dozen 8- to 10-inch strands. Place strings in a bowl and toss ...

  Keto Italian breakfast casserole Ingredients 200 g cauliflower, chopped into bite-sized pieces 28 g butter 350 g fresh Italian sausage 8 eggs 240 ml heavy whipping cream 240 ml (110 g) shredded cheddar cheese 60 ml (11 g) fresh basil, chopped salt and pepper Instructions Preheat the oven to 375°F (175°C). Grease an 8 x 8" (20 x 20 cm) baking dish. In a large skillet, melt butter over medium-high heat. Add the cauliflower and cook until it begins to soften. Set aside in a bowl. Add sausage to the pan and use a spoon or spatula to break up into crumbles. Fry the sausage until thoroughly cooked. Season with salt and pepper. Move the sausage and the cauliflower to the baking dish. In a large bowl, whisk together the eggs, heavy cream, cheddar cheese until combined, and season with salt and pepper. Pour the egg mixture over the sausage and sprinkle the basil on top. Bake for 30–40 minutes, or until golden brown...

  Traditional Halloween Barmbrack ingredients Raisins 500gr All purpose flour 500 gr Unsalted butter 75 gr Salt 0.5 tsp Nutmeg 1 tsp Sugar 75 gr Yeast Eggs 2 Buttermilk 150 ml Method 1 - Soak the fruit in the tea for at least 2 hours. 2 - Place the flour in a large mixing bowl. Using your fingertips, rub in the butter until the mixture resembles breadcrumbs. Stir in the salt, nutmeg, sugar and yeast. 3 - Make a well in the centre of the dry ingredients, add half the beaten egg and gradually add 150ml milk, adding a little more if needed, until a slightly sticky dough is made. Turn out onto a floured surface, adding more flour if it sticks, and knead for 8–10 minutes, until the dough is elastic and smooth. 4 - Add the fruit and tea and knead well until combined, sprinkling in some more flour if the dough is too wet to knead. It should be smooth but still a little sticky. 5 - Place in a clean, lightly oiled bowl, cover and leave in a warm place un...

Halloween Ghost Pancakes Ingredients 1 ¼ cup flour 1 ¼ cup milk 1 egg, large 3 tablespoons butter 1 tablespoon sugar 2 teaspoons baking powder ½ teaspoon kosher salt 1 ounce chocolate bar or chocolate syrup Instructions In a large mixing bowl, add flour, sugar, baking powder and salt, mix well. In a bowl, add the butter and milk and microwave on high for 30 seconds. Or until the butter is melted. Add warmed milk, melted butter and egg to dry ingredients. Use a whisk to mix well, making sure most clumps are broken up. Transfer the batter with a large spoon into the squeeze bottle. Heat a skillet at 200 degrees Fahrenheit (if using stovetop, heat on medium). Draw the outline of a ghost and quickly fill in the body. Cook for 2 to 3 minutes on each side. Repeat until batter is done. If using chocolate bar or chips, microwave in a bowl for 30 second intervals. Use a spoon to stir...

  Vegan Ricotta Ingredients 2 liters, unsweetned, not enriched with vitamines or calcium Soy milk 40 ml Apple cider vinegar 1 pinch Whole salt   Preparation Pour the milk into a pan and bring to a boil. Pour the vinegar, turn off the heat and stir slowly until curded soy flakes float on surface. Cover with a lid and wait 5 minutes. Pour the curds into a plastic cheese draining basket and rinse thoroughly to eliminate the taste of vinegar. Squeeze the curded soy flakes, add a pinch of salt and press all in to the draining basket. Let drain at least overnight in the refrigerator. The next day your soy ricotta is ready!

  Gorditas Ingredients 1 cup masa harina (instant corn masa flour), such as Maseca 1 cup hot water, plus more as needed 1 teaspoon salt 1 cup all-purpose flour 1 ½ teaspoons baking powder 1 tablespoon shortening 1 cup canola oil for frying Directions Gather all ingredients.   Stir masa harina, water, and salt together in a large bowl until combined. Whisk flour and baking powder together in a small bowl until combined. Gradually stir flour mixture and shortening into masa harina mixture, using clean hands when mixture is cool enough to touch. If dough seems dry, add more hot water, 1 to 3 teaspoons at a time, until dough is somewhat clay-like in texture, evenly moistened, and tacky but not sticky. Evenly divide and roll dough into 6 balls (about 2 ½ inches or 2 ¾ ounces each); keep covered with plastic wrap while working. Line a work surface with waxed paper or plastic wrap; s...

  Keto English muffins Ingredients 2 eggs 2 tbsp coconut flour ½ tsp baking powder 1 pinch salt 45 g butter or coconut oil, for frying Instructions Mix together coconut flour, baking powder, and a pinch of salt in a bowl. Crack the eggs into the bowl and whisk together. Let sit for a few minutes. Place three dollops of the batter in a frying pan with melted butter, on medium-high. Turn the bread after a couple of minutes and fry some more. Serve with butter and your favorite topping.

  Keto eggs Benedict with mug bread Ingredients Mug bread 1 tsp butter 1 tbsp almond flour 1 tbsp coconu flour ¾ tsp baking powder 1 pinch salt 1 egg 1 tbsp heavy whipping cream Hollandaise sauce 85 g butter 2 egg yolks 1 tbsp water 1 tbsp lemon juice salt and pepper 1 pinch cayenne pepper (optional) Poached eggs 1 tbsp white vinegar 5% water 2 large eggs Serving 1 tbsp butter, for frying 28 g smoked deli ham 1 tbsp microgreens (optional) Instructions Grease a large cup or glass dish with a flat bottom with butter. Mix all dry ingredients in the cup with a fork or spoon. Crack in eggs and mix well. Stir in cream. Combine until smooth and make sure there are no lumps. Microwave on high (approximately 700 watts) for 2 minutes. Check if the bread is done in the middle — if not, microwave for another 15-30 seconds. Let cool and remove from the cup...

  Keto Croque Monsieur Ingredients 240 ml (210 g) cottage cheese 4 eggs 1 tbsp ground psyllium husk powder 1 tbsp butter 140 g smoked deli ham 55 g (120 ml) sliced cheddar cheese ½ (55 g) finely chopped red onion (optional) For serving 100 g (650 ml) lettuce Instructions Whisk the eggs in a bowl. Mix in the cottage cheese. Add ground psyllium husk powder while stirring to incorporate it smoothly, without lumps. Let the mixture rest for 5 minutes until the batter has set. Place a frying pan over medium heat. Add a generous amount of butter and fry the batter like small pancakes for a couple of minutes on each side, until they are golden. Make two pancakes per serving. Assemble a sandwich with sliced ham and cheese between two of the warm pancakes. Add finely chopped onion on top. Serve the Croque Monsieur warm with leafy greens.  

  Keto Croque Madame Ingredients 240 ml (210 g) cottage cheese 4 eggs 1 tbsp ground psyllium husk powder 1 tbsp butter 110 g smoked deli ham 45 g (95 ml) sliced cheddar cheese or other cheese of your liking ½ (55 g) finely chopped red onion and fresh chives (optional) Serving 2 eggs salt and pepper Instructions Whisk the eggs in a bowl. Mix in the cottage cheese. Add ground psyllium husk powder while stirring to incorporate it smoothly, without lumps. Let the mixture rest for five minutes until the batter has thickened. Place a frying pan over medium heat. Add the butter and fry the batter like small pancakes for a couple of minutes on each side until they are golden. Make two pancakes per serving. Assemble a sandwich with sliced ham and cheese between two warm pancakes. Add finely chopped onion on top. Fry an egg in the same pan as your linking. Serve the Croque Madame warm with the fried...

  Keto chaffles Ingredients 28 g butter, melted 4 large eggs 475 ml (220 g) mozzarella cheese, shredded 60 ml (28 g) almond flour 1 pinch salt (optional) Instructions Pre-heat your waffle maker. Place all of your ingredients (save some of the butter to grease the waffle maker) into a mixing bowl and beat to combine. Lightly grease your waffle iron with butter and then evenly spoon the mixture over the bottom plate, spreading it out slightly to get an even result. Close the waffle iron and cook for approx 6 minutes, depending on your waffle maker. Gently lift the lid when you think they’re done. If they are cooked, they will release easily. Serve with your favourite toppings.