FINE DINING MONSTER

  Bacon, Cheddar, and Onion Quiche Ingredients Pastry 2 cups all-purpose flour 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 1 1/2 sticks cold unsalted butter, cut into small pieces 1/2 cup ice water Filling 1/4 pound thickly sliced bacon 1 tablespoon vegetable oil 1 large onion, sliced 1/4 inch thick Kosher salt Freshly ground black pepper 3 large eggs 3/4 cup milk 1/2 cup crème fraîche 3 1/2 ounces aged white cheddar cheese, shredded (1 1/4 cups) 2 tablespoons chopped dill Directions Prepare the pastry In a medium bowl, whisk together the flour, salt and pepper. Using a pastry cutter or two knives, cut in the butter until it resembles small peas. Sprinkle the water on top and mix until the dough begins to come together. Turn the pastry out onto a work surface and gently knead two or three times, just until it comes together. Pat the pastry into a disk, wrap in plastic and refrigerate until thoroughly chilled, 1 hour. O...

  Keto frittata with fresh spinach Ingredients 140 g diced bacon or chorizo 2 tbsp butter 230 g (1.8 liters) fresh spinach 8 eggs 240 ml heavy whipping cream 140 g (290 ml) cheddar cheese, shredded Instructions Preheat the oven to 350 °F (175 °C). Grease a 9x9 baking dish or individual ramekins. Fry the bacon in butter on medium heat until crispy. Add the spinach and stir until wilted. Remove the pan from the heat and set aside. Whisk the eggs and cream together and pour into a baking dish or in ramekins. Add the bacon, spinach, and cheese on top and place in the middle of the oven. Bake for 25–30 minutes or until set in the middle and golden brown on top. Tips! Try serving with shredded green or red cabbage on the side, with a homemade dressing. Delish! You can also bake this frittata in the oven at 350 °F (175 °C) for about 20 minutes.  

  Pea and caviar tartlet with spring vegetables Ingredients For the pea emulsion 1kg fresh shelled peas 4 pieces of carrots 4 pieces of round turnips 4 pieces of spring onions 1 nice lettuce 200g fava beans, sorted (small) 1 sweet onion 1 bunch peppermint Borage flowers, affila cress, other herbs and edible flowers For the bush tartlet 4 slices gluten-free cereal bread 2 brousses du Rove 200g fava beans 4 pieces of shallots Olive oil Husk juice Lecithin For the pea jelly 500g pea pods Gelatin (8 sheets per litre) Caviar Pot of peas 1 leek white PM egg white Preparation For the pea emulsion Sort the peas. Set the smaller ones aside and keep them fresh. With the larger ones, make a velouté by sweating the onions, add the peas and moisten with the white stock. To 3/4 of the way through cooking, add the peppermint (two sprigs). Strain through the Thermomix, whisk lightly in olive oil and then set aside in the fridge. Prepare and...

  Heirloom tomato and burrata tart Ingredients 1 pure butter shortcrust pastry 1 onion 4 cloves of garlic Olive oil Sugar 1 sprig of thyme 1 bay leaf 1 shallot, pine nuts Heirloom tomatoes: green zebra, yellows, beef heart, Crimean black, elongated tomatoes 1 can of crushed tomato 10 cl white wine Salt, pepper 1 Burrata  PROGRESSION Chop the onion and shallot and chop the garlic. Heat in a saucepan with olive oil. Add the thyme, bay leaf and sweat. Dice about ten elongated tomatoes and add to the mixture. Add 2 heaping tablespoons of powdered sugar, 2 tablespoons of crushed tomatoes, salt, pepper and simmer. Deglaze with 10 cl of white wine, then mix everything. FINISHING & DRESSING Roll out the shortcrust pastry in a pie pan, line the tomato compote base and bake for 15 minutes at 180°C. Cut the heirloom tomatoes into slices, then place them on the pie when they come out of the oven, playing with the colours. Sprinkle with pine nuts...

  Potato, Bacon, and Cheddar Tart   Ingredients 2 pounds bacon (not thick-cut), at room temperature 2 1/2 teaspoons black pepper, divided 1 3/4 cups finely chopped yellow onion 4 garlic cloves, finely chopped 1 tablespoon chopped fresh rosemary 1 tablespoon chopped fresh thyme 1 1/2 teaspoons chopped fresh sage 1 1/2 teaspoons chopped fresh tarragon 1 pound aged white cheddar cheese, grated (about 4 cups), divided 2 1/2 pounds Yukon Gold potatoes, cut into 1/4-inch-thick slices (about 9 cups) 1 tablespoon kosher salt, divided Directions     Preheat oven to 350°F with rack in middle position. Place 1 bacon slice in a 10-inch cast-iron skillet so that one end starts in center of skillet and extends along bottom and up side of skillet, allowing the other end to hang over skillet edge. Repeat process using remaining bacon slices, working in a circular pattern and overlapping slices slightly to completely cover bottom and sides of skillet. ...

  (Tegliata di Biete) Swiss Chard Torte with Raisins and Pine Nuts Ingredients 3 1/2 pounds Swiss chard, thick stems removed, leaves thinly sliced (about 24 cups) 2 quarts tap water 3 tablespoons plus 3/4 teaspoon kosher salt, divided 1/3 cup seedless golden raisins 1/3 cup warm water 1/3 cup plus 2 tablespoons extra-virgin olive oil, divided 2/3 cup finely chopped yellow onion (from 1 small onion) 2/3 cup plain dry breadcrumbs 4 ounces Parmigiano-Reggiano cheese, grated (about 1 cup) 2 large eggs, lightly beaten 1/4 cup pine nuts 1/4 teaspoon black pepper Directions Fill a large bowl with cold water. Add chard to bowl, and agitate leaves to remove dirt. Drain chard; repeat washing process twice. Set aside. Bring 2 quarts water to a boil in an 8-quart pot over high. Add chard and 3 tablespoons salt, and...

  Filo, roasted pumpkin, sage and fennel tartlets with walnuts and rocket pesto Ingredients (14) 450g butternut pumpkin, seeded, peeled, cut into 3cm pieces 2 tbsp extra virgin olive oil 1 tbsp finely shredded sage 1 1/2 tsp fennel seeds 1 fennel, cut into wedges 2 tsp brown sugar 2 tsp balsamic vinegar 4 sheets filo pastry Baby rocket leaves, to serve Rocket and walnut pesto 1/4 cup (25g) walnuts, toasted 1 bunch rocket, ends trimmed, coarsely chopped 2 garlic cloves, crushed 1 tbsp lemon juice 1/3 cup (80ml) olive oil Method Step 1 Preheat oven to 180C. Line a baking tray with baking paper. Place pumpkin on the lined tray. Drizzle with 2 tsp oil and sprinkle with sage and fennel seeds. Season with salt and pepper. Bake, turning occasionally, for 20 minutes or until beginning to brown. Remove from oven. Step 2 Meanwhile, heat half the remaining oil in a medium frying pan over medium-low heat. Add fennel and cook, turning occasion...

  Summer Tomato Pissaladière Ingredients Pastry Dough 2 cups all-purpose flour 1/4 teaspoon salt 1 stick cold unsalted butter, cut into small pieces 2 large eggs, beaten Topping 2 garlic cloves, minced 1 small onion, finely chopped 1 small zucchini, cut into 1/4-inch dice Salt and freshly ground pepper 2 pounds assorted medium to large tomatoes, sliced 1/4 inch thick 1/2 pound red cherry tomatoes, halved 1 tablespoon herbes de Provence One 3-ounce jar anchovy fillets, drained 1/4 cup freshly grated Parmesan cheese Extra-virgin olive oil, for drizzling Directions In a food processor, pulse the flour with salt. Add the butter and pulse until the mixture resembles coarse meal. Add the eggs and pulse until the dough looks like wet sand. Transfer the dough to a work surface and pack it into a ball. Using the palm of your hand, flatten into a disk, wrap in plastic and refrigerate until chilled, about 2 hours. Preheat the oven to 375°. On a lig...

  Tomato, Cheddar, and Bacon Pie Recipe Ingredients Crust 2 ¼ cups self-rising soft-wheat flour (such as White Lily) 1 cup cold butter, cut up 8 cooked bacon slices, chopped ¾ cup sour cream Filling 2 ¾ pounds assorted large tomatoes, divided 2 teaspoons kosher salt, divided 1 ½ cups (6 oz.) freshly shredded extra-sharp Cheddar cheese ½ cup freshly shredded Parmigiano-Reggiano cheese ½ cup mayonnaise 1 large egg, lightly beaten 2 tablespoons fresh dill sprigs 1 tablespoon chopped fresh chives 1 tablespoon chopped fresh flat-leaf parsley 1 tablespoon apple cider vinegar 1 green onion, thinly sliced 2 teaspoons sugar ¼ teaspoon freshly ground black pepper 1 ½ tablespoons plain yellow cornmeal Directions Prepare Crust: Place flour in bowl of a heavy-duty electric stand mix...

  Cheese Scones INGREDIENTS All purpose flour 250 g Salt 1 pinch Cream of tartar 1 tsp Bicarbonate of soda 1/2 tsp (baking) Pepper1 pinch, cayenne Butter 50 g Cheddar 75 g, grated, mature Eggs 1, beaten Milk 150 ml Preparation How to make Cheddar Cheese Scones To prepare the cheddar cheese scones first heat the oven to 220°C (200° fan), gas 7. Grease a baking tray. Sift the flour, salt, cream of tartar, bicarbonate of soda and cayenne into a mixing bowl. Rub in the butter until the mixture resembles breadcrumbs. Stir in the cheese, followed by the egg and enough milk to form a very soft dough. Turn out onto a floured surface and roll out to 2 cm thick. Cut out rounds with a 3.5 cm cutter. Put on the baking tray and bake for 8-10 minutes until golden. Serve the Cheddar cheese scones hot, warm or cold.

  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...

  Pennsylvania Dutch Corn Pie Ingredients 1 large potato, peeled and chopped 1 (15 ounce) can whole kernel corn, drained 1 (15 ounce) can cream-style corn 3 large hard-cooked eggs, chopped ½ cup milk salt and pepper to taste 1 tablespoon butter 1 14.1-ounce double-crust pie pastry, thawed Directions Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil. Stir together potato, whole kernel corn, cream-style corn, hard-cooked eggs, milk, salt, and pepper in a large saucepan over medium heat. Simmer for about 15 minutes. Meanwhile, press one of the pie crusts into the bottom and up the sides of a 9-inch pie plate. I like to use a glass pie plate to check the bottom crust for doneness. Pour hot potato-corn mixture into crust. Dot with pieces of butter. Cover with top crust; flute the edges to seal. Cut a few slits in top crust to vent steam. Place on the ...

  Cod Quiche with Dill Cream and Flowers INGREDIENTS All purpose flour 250 g Eggs 1 Salt Butter 125 g Spinach 500 g Onion 1 Butter 2 tbsp Garlic 1 clove Salt Pepper freshly ground Nutmeg Cod 500 g, fillet Lemon juice 2 tbsp Dill 3 tbsp, tips, chopped Crème fraiche 250 g Eggs 2 All purpose flour for the work surface Dill flowers to garnish Preparation How to make a cod quiche with dill cream and flowers Put the flour in a heap on the work surface and make a well in the centre. Break the egg into the well, add the salt and scatter the flaked butter around the edge. Chop well with a knife then quickly knead to a dough with your hands. Wrap in clingfilm or foil and put into a cool place for 30 minutes. Meanwhile, trim and wash the spinach and drain in a strainer. Peel and finely chop the onion. Melt the butter in a wide pan and sweat the onion until translucent. Peel the...

  Frittata with Scallions, Watercress and Tarragon INGREDIENTS Olive oil 2 tbsp Onion 1 large, finely chopped Garlic 1 clove, minced Eggs 8 large, beaten Milk 150 ml Scallion 4, diced Tarragon 2 tbsp, chopped Watercress 100 g Salt Pepper freshly ground Preparation How to make frittata with scallions, watercress and tarragon Preheat the oven to 180°C (160° fan) gas 4. Heat the oil in a cast-iron pan set over a medium heat until hot. Add the onion, garlic, and a pinch of salt, and sweat for 5-6 minutes until softened. Stir together the beaten egg and milk in a jug or bowl. Add to the pan, stir briefly, and leave to set over a low heat for 2 minutes. Sprinkle over the spring onions and tarragon, and then arrange the watercress on top, pressing down gently. Season generously with salt and pepper. Bake in the oven for 8-10 minutes until set. Remove from the o...