FINE DINING MONSTER

  Pink Hot Chocolate Ingredients 2 cups whole milk or non-dairy milk Kosher salt ½ teaspoon pure vanilla extract 2 ounces white chocolate, grated (about ½ cup) 2 tablespoons beet juice Whipped cream, for serving Ground cinnamon, for serving Directions In a small saucepan, bring milk and a small pinch of salt to a simmer over medium heat. Remove from heat, and add vanilla extract and chocolate. Stir until chocolate is melted, about 1 minute, and then stir in beet juice. Serve warm with whipped cream and cinnamon.

  Creamed Spinach-Stuffed Squash Ingredients Two 1 1/2-pound acorn squash, halved lengthwise and seeded 1 tablespoon extra-virgin olive oil 1 teaspoon kosher salt, plus more to taste 1/4 teaspoon black pepper, plus more to taste 2 10-ounce bags fresh baby spinach (about 16 cups) 2 1/2 cups heavy cream  1/4 cup crème fraiche 3/4 cup freshly grated Parmesan (about 2 1/2 ounces) Directions Preheat oven to 425°F. Cut a thin sliver off the back side of each squash half to help it sit flat. Place squash, cavity sides up, on an aluminum foil–lined baking sheet. Drizzle evenly with oil; sprinkle with salt and pepper. Roast in preheated oven until just tender, about 40 minutes. Remove from oven; increase oven temperature to 475°F. Meanwhile, heat a medium saucepan over medium-high. Add spinach, 1 handful at a time; cook, stirring often, until wilted, 2 to 3 minute...

  Orange Soufflé Coffee Cake Ingredients Cake Unsalted butter, for greasing pan 1 1/2 cups granulated sugar 4 large eggs, at room temperature 1/2 cup grapeseed oil or olive oil 2 tablespoons grated orange zest plus 1/2 cup fresh orange juice (from 2 oranges), divided 2 cups bleached cake flour (about 7 1/2 ounces), plus more for pan 1 3/4 teaspoons baking powder 1/2 teaspoon kosher salt 1 teaspoon vanilla extract Chocolate Glaze 3/4 cup powdered sugar 1/4 cup unsweetened cocoa 3 tablespoons unsalted butter, melted 1/2 teaspoon vanilla extract 1/4 teaspoon instant espresso powder (optional) 1/8 teaspoon kosher salt 3 tablespoons fresh orange juice, divided Pomegranate arils, dried blood orange slices, and fresh citrus leaves, for garnish (optional) Directions ...

  Ginger Apple Tarte Tatin Ingredients 7 medium apples, a mix of Gala and Granny Smith (2 1/2 pounds total) 2/3 cup granulated sugar 5 tablespoons unsalted butter 1/2 teaspoon kosher salt 2 tablespoons grated ginger (from a 3-inch piece) 1 sheet frozen puff pastry, thawed 1 cup all-purpose flour, for dusting Vanilla ice cream, for serving Directions Preheat oven to 375°F. Peel, quarter, and core apples. Combine sugar and 1/3 cup water in a 10-inch ovenproof skillet over medium. Bring to a simmer and cook, undisturbed, until caramel is light amber, 6 to 10 minutes. (Reduce heat to avoid browning too fast.) Stir in butter and salt until melted. Add ginger. Add apples to skillet; cook, stirring often, until apples are softened and caramel is deep amber, 15 to 20 minutes. Use 2 forks to arrange apples, cut side up, in concentric circles in skillet, starting with 1 in center. Roll...

  Broccoli and Gruyère Gratin Ingredients 2 large bunches broccoli, roughly chopped (about 12 cups) 4 tablespoons butter (1/2 stick) ¼ cup all-purpose flour 2 cups whole milk 2 cups grated Gruyere (8 ounces) kosher salt and black pepper Directions Heat oven to 375°F. Fill a large saucepan with 1 inch of water and fit with a steamer basket (or fill a large pot with ½ inch of water) and bring to a simmer. Place the broccoli in the steamer basket, cover, and steam until just tender, 3 to 4 minutes, and then transfer to a large bowl. Melt butter in a medium saucepan over medium heat. Add flour and cook, stirring, for 2 minutes (Do not let it darken.) Whisk in milk and simmer until slightly thickened, 3 to 4 minutes. Remove from heat and stir in 1 cup cheese, ½ teaspoon salt, and ¼ teaspoon pepper, and then toss with the broccoli. Transfer the broccoli mixture to a shallow 3-quart baking dish and sprinkle with the ...

  Smoked eel canapé Ingredients 2 smoked eel fillets 3 red beetroots, boiled and peeled 3 yellow beetroots, boiled and peeled 1 tbsp of fresh horseradish, grated 2 tbsp of crème fraîche 1 handful of rocket 5 slices of sourdough bread, toasted 1/2 lemon salt black pepper, freshly ground 2 tbsp of olive oil   Method Cook the red and yellow beetroot in two separate pans for about 20 minutes or until tender. Drain, cool and peel 3 red beetroots 3 yellow beetroots Cut the beetroots into eights and toss each colour beetroot in 1 tbsp olive oil with some salt and pepper. Do this separately so that the beetroots do not blend their colours 2 tbsp of olive oil salt Mix the horseradish and crème fraîche together and set aside until needed. Cut the smoked eel fillet into 10 slices 1 tbsp of fresh horseradish 2 tbsp of crème fraîche 2 smoked eel fillets Spread the horseradish on the toast pi...

  Silky Chestnut Soup Ingredients 4 tablespoons unsalted butter 1 medium carrot, finely chopped 1 celery rib, finely chopped 1/2 medium onion, finely chopped 2 cups cooked chestnuts (from one [14.8-ounce] vacuum-packed jar) 1 cup ruby port 1 thyme sprig 3 cups chicken stock or lower-sodium broth 1/2 cup heavy cream Salt Freshly ground black pepper Directions Melt the butter in a medium saucepan. Add the carrot, celery, and onion, and cook over medium-low heat, stirring, until softened, about 10 minutes. Add the chestnuts, and cook for 4 minutes. Add the port and thyme, and cook over medium-high heat until the port is reduced by half, about 4 minutes. Add the stock, and bring to a boil. Cover partially, and simmer over low heat for 30 minutes. Remove and discard the thyme sprig. Add the cream to the soup. Working in batches, pour the soup into a...

  Pumpkin Bread Trifle With Pepita Streusel Ingredients 1/2 cup all-purpose flour 1/4 cup (1/2 stick) unsalted butter, melted 1/4 cup roasted pumpkin seeds 1/2 teaspoon pumpkin pie spice 1/4 teaspoon kosher salt 1/4 cup plus 2 tablespoons packed dark brown sugar, divided 8 tablespoons granulated sugar, divided 2 cups heavy cream 2 8-ounce packages cream cheese, softened 12 cups 1-inch cubes pumpkin bread (from 1 large loaf) Directions Make the streusel. Preheat oven to 350°F. Stir together flour, butter, pepitas, pumpkin pie spice, salt, 1/4 cup brown sugar, and 2 tablespoons granulated sugar in a medium bowl. Spread evenly on a rimmed baking sheet lined with parchment paper. Bake until golden brown, 20 to 25 minutes. Stir to break up any large pieces. Let cool completely, about 15 minutes. Beat the whipped cream and cream cheese. Beat...

  Le Coup D’etat – elderflower, port and champagne cocktail Ingredients 20ml of elderflower liqueur, Luis uses St Germain Elderflower 5ml of Suze 5ml of port, Luis uses Taylor's 10 year Champagne, to top-up, Luis uses Perrier-Jouet Brut To serve 1 sprig of lavender, to garnish   Method Pour all of the ingredients (apart from the lavender) into a cocktail shaker with 4–5 ice cubes. Using a long, twisted bar spoon, stir well for 1 minute Pour everything into a crystal coupette glass and serve with a sprig of lavender

  Chicken skin canapés (lemon and thyme roast chicken) Ingredients Chicken skin canapés 10 chicken skins, taken from 10 large thighs 1l gold top milk, or unpasteurised if you can get it 1 lemon, zest and juice 4 sprigs of thyme, leaves picked 1 sprig of rosemary, leaves picked flaky sea salt black pepper Method First make the ricotta. Gently heat the milk, then squeeze a small lemon wedge into the milk to split it. Keep stirring until it starts to curdle and separate into curds and whey Set a sieve over a bowl and place a muslin cloth in the sieve. Pour the mixture into the muslin, then gather up the corners of the cloth and tie together. Suspend over a bowl and leave to strain for an hour or so Meanwhile, prepare the chicken skin. Preheat the oven to 180°C/gas mark 4 Lay the skins skin-side down and scrape off any excess fat and remaining meat from the insides. You should be left with just the thin outer skin Lay the s...

  Vanessa's Make-Ahead Beefy Lasagna Ingredients 12 uncooked lasagna noodles 1 (24-oz.) container 4% small-curd smooth-and-creamy cottage cheese 1 (16-oz.) container ricotta cheese 2 large eggs, lightly beaten 1/2 cup refrigerated pesto 1 teaspoon salt 2 1/2 cups (10 oz.) shredded mozzarella cheese, divided 1 pound lean ground beef 1/2 cup finely chopped onion 2 (24-oz.) jars tomato-and-basil pasta sauce Directions Preheat oven to 375°. Prepare noodles according to package directions. Meanwhile, stir together cottage cheese and next 4 ingredients. Stir in 1 cup mozzarella cheese. Cook ground beef and onion in a large skillet over medium-high heat, stirring often, 6 to 7 minutes or until meat crumbles and is no longer pink; drain. Stir in pasta sauce. Layer 1 cup beef mixture, 3 noodles, and 2 1/2 cups cottage cheese mixture in a lightly greased 13- x 9-inch baking dish. Top wi...

  Herb-Crusted Roasted Leg Of Lamb Ingredients 1 (6- to 7-lb.) bone-in leg of lamb, trimmed and patted dry 1 Tbsp. finely chopped fresh rosemary 1 Tbsp. chopped fresh thyme 1 1/4 cups olive oil, divided 1 Tbsp. plus 1/2 tsp. grated garlic (from 4 cloves), divided 1 tsp. black pepper 6 tsp. kosher salt, divided 2 cups loosely packed fresh flat-leaf parsley leaves 1 cup loosely packed fresh mint leaves 2 Tbsp. red wine vinegar Directions Prepare a baking sheet: Set a wire rack inside a rimmed baking sheet lined with aluminum foil. Season lamb: Score the fatty top of the lamb 5 times (1/4 inch deep and 4 inches long). Stir together rosemary, thyme, 1/4 cup of the oil, and 1 tablespoon of the garlic. Rub mixture all over lamb. Season with pepper and 5 teaspoons of the salt. Place on wire rack on baking sheet. Let stand at room temperature 1 hour. Roast lamb: ...

  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.) ...

  Holiday Leg of Lamb Ingredients 1 teaspoon salt ½ teaspoon black pepper 1 teaspoon seasoned salt ½ teaspoon dried marjoram ¼ teaspoon dry mustard ⅛ teaspoon ground cardamom 5 pounds whole leg of lamb ½ teaspoon dried thyme 1 orange peel, cut into slivers 2 tablespoons chopped fresh mint, or to taste Directions Preheat oven to 325 degrees F (165 degrees C). In a small bowl, mix together salt, pepper, seasoned salt, marjoram, mustard and cardamom. Rub spice mixture over lamb. Cut 16 deep slits into roast. Insert thyme and a sliver of orange peel into each slit. Place lamb fat side up on a rack in a shallow roasting pan. Insert meat thermometer in center of thickest portion of meat. Roast lamb in preheated oven for 2 1/2 to 3 hours. Meat is medium done when a meat thermometer registers 175 degrees F. and is well done at 180 degrees F. Remove meat thermometer...

  Cranberry Mimosa Ingredients 2 oz. cranberry juice 1 oz. pineapple orange juice 3 oz. sparkling wine 3 frozen cranberries 1 orange twist 1 mint sprig Directions 1In a champagne flute, combine the cranberry and pineapple orange juices. Top with sparkling wine and garnish with frozen cranberries, an orange twist, and a small sprig of mint.  

  Two-Mushroom Velouté Ingredients 1 ¼ pounds white mushrooms (1 pound finely chopped, 1/4 pound thinly sliced) 1 tablespoon fresh lemon juice 4 ½ cups chicken stock or low-sodium broth 1 pound shiitake mushrooms (stems discarded and caps finely chopped) 2 large garlic cloves (minced) 2 teaspoons vegetable oil Salt and freshly ground pepper ¼ cup crème fraîche 1 ½ teaspoons ground coriander Chopped chervil or parsley (for garnish) Directions In a bowl, toss the chopped white mushrooms with the lemon juice. In a large saucepan, combine the chicken stock with the chopped white and shiitake mushrooms and the garlic and bring to a boil; simmer over moderately low heat until the mushrooms are tender, about 10 minutes. Meanwhile, in a medium nonstick skillet, heat the oil. Add the sliced white mushrooms and cook over moderately high heat, stirring, until golden brown and tender, about 4...

  Quiche Lorraine Ingredients Crust 3 1/2 cups all-purpose flour, plus more for dusting 2 teaspoons kosher salt 1 1/4 cups (10 ounces) unsalted butter, cubed and chilled 4 tablespoons shortening, cubed 2/3 cup ice water, plus more as needed Filling 3 strips bacon 3 large eggs, beaten 1 1/4 cups heavy cream or half-and-half 1 teaspoon kosher salt 1/4 teaspoon white pepper 1 pinch nutmeg 3/4 cup grated Gruyère cheese, divided Directions Make the crust Whisk flour with salt in a medium bowl. Using your fingertips, blend in butter and shortening until they resemble small peas. Sprinkle water on top and mix until dough begins to come together; add another tablespoon or 2 of ice water as needed. Turn dough out onto a work surface and gently knead 2 or 3 times, just until it comes together. Divide dough in half and pat each half into a 1-inch-thick disk, wrap in plastic and refri...

  Sausage and Red Onion Sheet Pan Quiche Ingredients Crust 3 ½ cups all-purpose flour (about 14 7/8 ounces), plus more for work surface 1 tablespoon kosher salt 1 teaspoon black pepper 1 ¼ cups unsalted butter (10 ounces), cut into 1/2-inch pieces and chilled 8 to 10 tablespoons ice water, as needed Filling 1 tablespoon canola oil 8 ounces bulk breakfast sausage 18 large eggs 2.25 cups half-and-half 1 tablespoon kosher salt 1 ½ teaspoons black pepper 9 ounces Gruyère cheese, shredded (about 2 1/4 cups) 1 small red onion, cut into 1/4-inch rings 2 tablespoons fresh thyme leaves 1 cup loosely packed baby arugula Directions Make the crust: Pulse flour, salt, and pepper in a food processor until combined, about 4 pulses. Scatter butter pieces over flour mixture; pulse in 1-second bursts until butter is the si...

  Pain au Chocolat Ingredients All-Butter Croissant Dough All-purpose flour, for dusting 24 (3-inch) 44% cacao chocolate baking sticks (such as Cacao Barry Extruded Bâtons Boulangers) 1 large egg 2 teaspoons whole milk 2 cups hot waterDirections Line 2 baking sheets with parchment paper; set aside. Uncover refrigerated croissant dough, and transfer to a lightly floured surface. Lightly flour top of dough; roll into a 19- x 11-inch rectangle. Using a pizza cutter, trim edges to form an 18- x 10-inch rectangle; discard scraps. Cut dough into 12 (5- x 3-inch) rectangles. Place rectangles in a single layer on 1 prepared pan; cover tightly with plastic wrap, and refrigerate 15 minutes. Place 1 dough rectangle on a clean work surface with a short side closest to you. Place 1 chocolate baking stick crosswise, 1/2 inch from bottom short side of dough rectangle. Place a second chocolate baking stick crosswise, 1 1/2 inches from top short side. Starting at bottom short...