FINE DINING MONSTER

  Cornbread Muffins Ingredients Cooking spray 1 1/2 cups (about 6 3/8 oz.) all-purpose flour 1 cup (about 5 oz.) medium-ground yellow cornmeal 2 Tbsp. granulated sugar 2 tsp. baking powder 1 1/4 tsp. kosher salt 1 1/4 cups whole buttermilk, at room temperature 1/2 cup (4 oz.) unsalted butter, melted and cooled to room temperature 2 large eggs, at room temperature Salted butter, for serving Honey, for serving Directions Prepare oven and muffin tray: Preheat oven to 400°F. Coat a 12-cup muffin tray with cooking spray or line with paper liners. Combine dry ingredients: Whisk together flour, cornmeal, sugar, baking powder, and salt in a large bowl. Combine wet ingredients: Whisk together buttermilk, butter, and eggs in a medium bowl. Mix ingredients: Create a well in the center of the flour mixture. Gradually pour bu...

  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...

  French Onion Baked Brie Ingredients 1 tablespoon neutral oil (such as grapeseed) 1 large red onion, thinly sliced 1/2 teaspoon kosher salt 1 teaspoon Worcestershire sauce 1/2 teaspoon dry sherry 1 (8-ounce) sheet frozen puff pastry sheet (such as Defour), thawed Flour for dusting work surface 1 (9-ounce) wheel Brie with rind 1 large egg beaten with 1 tablespoon of water 1 baguette, thinly sliced 3 tablespoons unsalted butter Directions Heat oil in a 10- to 12-inch high-sided skillet over medium-high. Add onion slices; turn to coat in oil. Cook until sizzling, about 3 minutes. Add salt and toss to combine. Cover pan, reduce heat to medium, and cook until onions have collapsed to half their height and a pool of liquid has collected in bottom of skillet, about 8 minutes. Fold onions with a spatula, scraping bottom of pan to ensure they d...

  Tennessee Onions Ingredients Cooking spray 2 1/2 lb. sweet onions (about 3 large onions), sliced crosswise into 1/4-in.-thick slices and separated into rings  1 tsp. dried thyme 1 tsp. dried parsley flakes 1 tsp. garlic salt 1/2 tsp. dried oregano 1/2 tsp. dry mustard 1/4 tsp. cayenne pepper 1/4 cup salted butter, cut into 1/4-in.-thick pieces 4 oz. mild Cheddar cheese, shredded (about 1 cup) 4 oz. smoked Gouda cheese, shredded (about 1 cup) Directions Warm the oven: Preheat oven to 350°F. Coat a 13- x 9-inch baking dish with cooking spray. Season the onions: Place onions in a large bowl. Sprinkle with thyme, parsley, garlic salt, oregano, mustard, and cayenne pepper; toss gently to coat. Add to baking dish: Arrange evenly in prepared baking dish. Add toppings and bake: Arrange butter evenly over onions, and sprinkle with Che...

  Keto parmesan croutons Ingredients Parmesan topping 110 g butter 180 ml (60 g) shredded Parmesan cheese 300 ml (140 g) almond flour 80 ml (50 g) ground psyllium husk powder 2 tsp baking powder 1 tsp sea salt 2 tsp white wine vinegar or cider vinegar 300 ml boiling water 3 egg whites Instructions Preheat the oven to 350°F (175°C). Mix the dry ingredients in a bowl. Bring the water to a boil. Add boiling water, vinegar, and egg whites to the dry ingredients while beating with a hand mixer for about 30 seconds. Don't overmix the dough; the consistency should resemble Play-Doh. Form into 8 flat pieces of dough with moist hands. Remember that you need to allow a lot of room between the pieces as they will swell up to double their size as they are baked. Bake on the lower rack of the oven for about 40 minutes. Let cool for a few minutes. Split the bread pieces lengthwise and place both halves ...

  Sweetbreads, smoked milk Ingredients 3 x 200 g sweetbreads Salt and pepper Herb oil Smoked oil 1 lemon Fish roe Smoked milk sauce 250 g smoked fish skin 350 g whole milk 150 g of full cream Preparation Place the sweetbreads in a large pot of cold water and bring to the boil. Leave to cool and then peel the sweetbreads. Reserve. SMOKED MILK SAUCE Cook the smoked fish skin with the milk and cream for 20 min 100°C. Strain the sauce and adjust the seasoning. Set the sauce aside in a saucepan. PLATING Flour then fry the sweetbreads in frothy butter for 4 minutes on each side. Emulsify the "smoked milk" sauce and pour a nice spoon in the center of the plate. Add dashes of herb oil and smoked oil, 3 lemon pieces, and 1 teaspoon of fish roe. Finally, place the sweetbreads.  

  Rutabaga, Celery Root, and Potato Gratin Ingredients 1 pound medium rutabaga, trimmed, peeled, and cut into 1/8-inch-thick slices 1 pound medium Yukon Gold potatoes, peeled and cut into 1/8-inch-thick slices 8 ounces small celery root, trimmed, peeled, and cut into 1/8-inch-thick slices 1 3/4 cups heavy cream 6 (5-inch) thyme sprigs, tied with kitchen twine, plus fresh thyme leaves for garnish 1 tablespoon kosher salt 1/2 teaspoon black pepper Unsalted butter, for greasing baking dish 1 ounce Parmesan cheese, grated (about 1/4 cup), divided Directions Preheat oven to 400°F with rack in middle position. Place rutabaga, potatoes, celery root, cream, and thyme sprigs in a large saucepan. Cover and cook over medium, turning vegetables occasionally, until cream just begins to bubble around edges of pan. Continue cooking, turning vegetables occasionally, until vegetables are tender on the outside but still crunchy in the center, 12 to 15 minutes, reduc...

  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...

  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 ...

  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...

  Roasted Brussels Sprouts With Pecans Ingredients 2 pounds Brussels sprouts, trimmed and halved 1 cup pecans, roughly chopped 2 tablespoons olive oil 2 cloves garlic, finely chopped kosher salt and black pepper Directions Heat oven to 400°F. On a large rimmed baking sheet, toss the Brussels sprouts, pecans, oil, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Turn the Brussels sprouts cut-side down. Roast until golden and tender, 20 to 25 minutes.

  Saffron and pistachio butter Brussels sprouts Ingredients 200g of Brussels sprouts 2 tbsp of salted butter, softened 1 handful of pistachio nut 1/2 tsp chilli flakes 1 pinch of saffron 1 tbsp of hot water salt Method Place the saffron threads into a bowl and add 1 tablespoon of hot water. Allow to stand and infuse while you grind the pistachios Add the pistachios to a food processor and pulse until finely ground Place the Brussels sprouts in a steamer and cook for 3–5 minutes, depending on their size, until cooked through and tender Meanwhile, add the butter, ground pistachios and a pinch of salt to the bowl with the saffron water and mix until combined Place a pan on a moderate heat and add the cooked sprouts. Scrape in the pistachio butter mixture and toss together for a few minutes so that it melts and coats the sprouts Finish with a sprinkling of chilli flakes and another pinch of salt to season, then serve while hot

  Hispi cabbage Ingredients Metric Imperial 1 hispi cabbage, finely shredded 2 shallots, finely sliced into rings 2 knobs of butter salt pepper Method Add a pinch of salt to a large pan of water and bring to the boil. Add the cabbage to the pan and cook for around 3 minutes until tender. Drain and keep to one side salt 1 hispi cabbage, finely shredded Place a heavy-based pan over a medium heat. Add the butter and when it starts to foam, add the shallots. Cook until soft, then stir in the cabbage 2 knobs of butter 2 shallots, finely sliced into rings Cook the cabbage and shallots for a further 5 minutes and season. Serve immediately pepper salt

  Cider and pancetta gravy Ingredients (12) 4 chicken wings 1 large carrot, chopped 1 onion, chopped 1 celery stalk, chopped 1/4 cup (60ml) extra virgin olive oil 150g pancetta, cut into lardons 4 garlic cloves, sliced 1/3 cup (60g) plain flour, sifted 1 cup (250ml) cider 4 cups (1L) chicken stock 1/2 bunch thyme, plus extra leaves to serve Juice of 1/2 lemon The cost per serving includes staple ingredients, costs vary based on individual supermarkets and is an estimate only. Method 1. Preheat oven to 220°C. Place chicken and vegetables in a roasting pan. Drizzle with oil. Season and toss to coat. Roast for 45 minutes or until golden. Reserve roasting pan. 2. Heat a large saucepan over medium-high heat. Add pancetta and cook for 6 minutes or until crispy. Transfer to a plate and set aside. 3. Add vegetable and chicken mixture, garlic and flour to the saucepan and stir to combine. Deglaze roasting pan with cider, then pour into the saucepan. Add stock and thyme to saucepan. Bring to...

  Dolly Parton’s Sweet Potato Casserole  Ingredients 1/2 cup (1 stick) butter, room temperature, plus more for greasing 5 large sweet potatoes, peeled and quartered 1/2 cup packed light brown sugar 1 teaspoon vanilla extract 1 tsp. salt 1 tsp. ground cinnamon 1/2 cup chopped raw pecans 2 cups miniature marshmallows Directions Preheat the oven to 350°F. Butter a 9-by-13-inch baking pan. Place the sweet potatoes in a large pot and cover with cold water. Bring to a boil over high heat, then lower the heat to maintain a low boil and cook until fork-tender, about 20 minutes. Drain the potatoes in a colander and transfer them to a large mixing bowl. Add the brown sugar, butter, vanilla, salt, and cinnamon and mash using a potato masher until well combined. Transfer the mashed sweet potato mixture to the prepared baking pan, smoothing the top. Sprinkle it with the pecans, then ...

  Queso Fundido Ingredients 5 ounces uncooked chorizo sausage 1 cup chopped white onion 1 small fresh serrano chile pepper, finely chopped (remove seeds for milder flavor) 1 tablespoon vegetable oil (optional) 1/4 teaspoon kosher salt 3 cups shredded Chihuahua or Monterey Jack cheese Assorted toppers such as: pico de gallo, avocado, cilantro, and/or sliced radishes 16 soft corn or flour tortillas, warmed Directions Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C). Brown chorizo in an 8-inch cast-iron skillet, over medium, 5 to 7 minutes.  

  Red Skin Potato Mash Ingredients 6 pounds red potatoes, scrubbed and cut into 2-inch chunks Kosher salt 2 sticks (1/2 pound) unsalted butter, softened 2 cups milk, warmed 2 scallions, thinly sliced Freshly ground black pepper Directions Gather the ingredients. Put the potatoes in a large pot and cover with water. Cover the pot and bring to a boil. Add a large pinch of salt and boil, uncovered, over moderately high heat, until fork tender, about 25 minutes. Drain the potatoes and return to the pot. Shake the pot over moderately high heat to dry the potatoes. Off the heat, lightly mash the potatoes. Add the butter and milk and mash until incorporated. Stir in the scallions, season with salt and pepper. Serve warm.  

  Rainbow Vegetable Gratin Ingredients 1 tablespoon olive oil, for greasing  1 cup panko 3 ounces Parmigiano-Reggiano cheese, grated (about 3/4 cup)  2 tablespoons chopped fresh thyme  2 ½ teaspoons kosher salt, divided  ½ teaspoon plus 5 pinches black pepper, divided  1 large red onion  2 medium-size Yukon gold potatoes, unpeeled, sliced crosswise into 1/8-inch-thick slices (about 2 cups) 1 medium-size purple or orange sweet potato, peeled and sliced crosswise into 1/8-inch-thick slices (about 2 cups) 1 large zucchini, sliced crosswise into 1/8-inch-thick rounds (about 2 1/2 cups)  1 large yellow squash, sliced crosswise into 1/8-inch-thick rounds (about 2 1/2 cups)  2 large heirloom tomatoes (about 1 1/2 pounds), sliced crosswise into 1/4-inch-thick slices (about 3 cups)  Directions ...

  Creamy Swiss Chard Gratin with Crispy Gnocchi Ingredients 1 1/2 pounds Swiss chard (about 3 bunches) 1/4 cup unsalted butter, divided  1/4 cup extra-virgin olive oil, divided  2 (12-ounces) packages refrigerated potato gnocchi (such as Giovanni Rana Skillet Gnocchi), divided  1 1/2 teaspoons kosher salt, divided   3/4 teaspoon black pepper, divided  1 large red onion (about 12 ounces), thinly sliced (about 2 1/2   cups)   1/3 cup all-purpose flour (about 1 1/2   ounces)   3 1/4 cups whole milk 2 ounces Gruyère cheese, shredded (about   1/2   cup)   2 ounces Parmigiano-Reggiano cheese, grated (about   1/2   cup)   1 1/2 tablespoons Dijon mustard 1 teaspoon grated garlic  1/4 teaspoon cayenne pepper  1/4 teaspoon ground nutmeg  Directions Prehea...

  Air-Fryer Brussels Sprouts Ingredients 1 pound brussels sprouts 1 tablespoon olive oil 1 teaspoon kosher salt 1/2 cup toasted halved hazelnuts 2 tablespoons balsamic vinegar 1 tablespoon fresh thyme leaves Directions Preheat air fryer to 375°F. Trim brussels sprouts and cut in half lengthwise. Place brussels sprouts in a large bowl and toss with olive oil and salt to coat. Transfer brussels sprouts to air fryer basket (be sure to keep them in a single layer). Air-fry brussels sprouts until browned and crispy, about 10 minutes, shaking basket or stirring halfway through. Return brussels sprouts to bowl, toss with hazelnuts, balsamic vinegar, and thyme and serve. Formun Üstü