FINE DINING MONSTER

  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...

  Vegetarian Stuffed White Cabbage ingredients Cabbage1 kg, Savoy variety 500 g Potatoes Milk 2 Eggs 43.5 g, freshly grated Parmesan cheese 29 g (in alternative aged Provolone) Pecorino cheese Nutmeg To taste 50 g Butter 1 Onion 1 Carrot 1 lt. Vegetable stock 2 leaves Bay Extra virgin olive oil Salt To taste Pepper bTo taste Preparation To prepare the vegetarian stuffed cabbage recipe first remove the tough outer leaves of the cabbage, boil it in a large pot of salted water for a few minutes, drain it and gently spread open the leaves. To make the filling, boil the potatoes and mash them with a fork while still hot. Add eggs, Parmesan, salt, pepper and nutmeg and blend well. Place a little filling in the middle of the cabbage and close the innermost leaves, then spread the rest of the filling between the leaves, putting them ba...

  Wasabi Noodles with Beans and Tofu ingredients Tofu 400 g, diced Soy sauce 5 tbsp Noodles 350, green, Japanese Beans 400 g, green Salt Oil 2 tbsp, sesame Wasabi 2 t Preparation Mix the tofu with the soy sauce and marinate for 30 minutes, turning occasionally. Cook the noodles and beans in salted boiling water until tender. Heat the oil in a frying pan. Drain the tofu and cook until browned on all sides. Drain the noodles and beans, mix with the wasabi paste and place on serving plates with the tofu.  

  Traditional Bruschetta Ingredients Bread 1 roll, baguette Mozzarella cheese 125 g Tomatoes 6 Onion 1, red Salt Pepper Vinegar balsamic Olive oil Basil Preparation 1. To prepare a tasty Italian bruschetta recipe first split the ciabattini and toast in the oven (or in a toaster). 2. Drain and slice the mozzarella. Wash and halve the cherry tomatoes. 3. Slice the onion. Brush each ciabattini half with a little olive oil and top with the bacon, mozzarella, tomatoes and onion. 4. Season with salt and pepper and drizzle with a little olive oil and balsamic vinegar. 5. Serve the Italian bruschetta garnished with basil.  Buon appetito!  

  Golden Semolina Quinoa Spinach Cakes Ingredients ½ cup quinoa ¼ cup plus 2 tablespoons extra-virgin olive oil 1 tablespoon minced shallot 10 ounces baby spinach Salt Freshly ground pepper 1 cup low-fat milk ¾ cup finely ground semolina ¼ cup freshly grated Parmigiano-Reggiano cheese 1 large egg (beaten) 1 ½ cups panko (Japanese bread crumbs) 3 large egg whites Directions In a small saucepan, combine the quinoa with 1 cup of water and bring to a boil. Cover and cook over low heat until the water has been absorbed, about 15 minutes. Lightly fluff the quinoa with a fork and cover it again. Meanwhile, in a large skillet, heat 1 tablespoon of the olive oil. Add the shallot and cook over moderate heat, stirring, until softened, about 1 minute. Add the spinach and cook until most of the liquid has evaporated, about 5 minutes. Season with salt and pepper. Transfer the...

  Two Cheese-Shiitake Beignets Ingredients 9 tablespoons unsalted butter 6 ounces shiitake mushrooms, stemmed, caps thinly sliced Kosher salt and freshly ground pepper 1 cup milk 1/4 teaspoon cayenne pepper 1 cup all-purpose flour 4 large eggs 1 packed cup shredded Gruyère cheese (4 ounces) 1/2 cup freshly grated Parmesan cheese 1 tablespoon chopped flat-leaf parsley 1 quart vegetable oil, for frying Directions In a medium skillet, melt 1 tablespoon of the butter. Add the shiitakes, season with salt and pepper and cook over high heat, stirring, until tender and golden, 8 minutes. Finely chop the mushrooms. In a large saucepan, bring the remaining 8 tablespoons of butter, the milk, cayenne and 2 1/2 teaspoons of salt to a boil. Remove from the heat and add the flour, stirring vigorously with a wooden spoon until combined. Cook the dough over moderate heat, stirring constantly, until it comes away from the sides of the pan, about 2 minutes. Remove from t...

  Taquito Casserole Ingredients cooking spray 4 (19 ounce) can mild red enchilada sauce 4 (15 ounce) can black beans drained and rinsed 2.5 quart frozen corn 4 (8.8 ounce) package pre-cooked microwaveable white rice 1 quart finely chopped red bell pepper 2 cupsfinely chopped red onion 2 cups heavy whipping cream 4 (1 ounce) package mild taco seasoning 2 tablespoons kosher salt 4 teaspoons smoked paprika 4 teaspoons ground cumin 4 pounds shredded Mexican cheese blend, divided 20 frozen beef and cheese flour tortilla taquitos 2 cups sour cream 8 tablespoons freshly-squeezed lime juice 8 tablespoons pickling liquid from jarred pickled jalapenos 8 tablespoons drained pickled jalapenos 1 cup loosely packed fresh cilantro leaves Direct...

  Gluten-free Rhubarb Pudding Ingredients 400 g, cut into short lengths Rhubarb 125 g (gluten free) All purpose flour 150 g, caster (superfine) Sugar 80 ml Milk 50 g, melted Butter 1 tsp, gluten free Baking powder 1/4 tsp Salt 1/4 tsp Vanilla extract 200 g Sugar 1 tbsp Cornflour 225 ml, boiling water Preparation How to make a delicious gluten-free rhubarb pudding Heat the oven to 180°C (160° fan)  gas 4. Butter a deep baking dish. Place the rhubarb in the baking dish. Mix together the flour, sugar, milk, butter, baking powder, salt and vanilla until blended and thick. Spread over the rhubarb. For the topping Combine the sugar and cornflour and sprinkle over the sponge mixture. Pour the boiling water over the top. Do not stir. Bake for 55-65 minutes until golden and cooked through.

  Crispy Fried Tofu Ingredients Tofu 1/2 cup mirin 1/2 cup soy sauce 1 1/2 teaspoons fresh lime juice 1 1/2 teaspoons fresh clementine or orange juice Two 14-ounce packages extra-firm tofu, drained well and cut into 8 rectangles each 3 cups rice flour, for breading 2 large eggs, for breading 2 cups milk, for breading 2 cups panko, for breading Vegetable oil, for frying Kosher salt Plum Sauce 2 tablespoons vegetable oil 1 small onion, thinly sliced 2 garlic cloves, sliced 1/4 cup dark brown sugar 5 black plums, thinly sliced 1 tablespoon tamarind paste 1 teaspoon Sriracha Salt Local Offers Change Oops! We cannot find any ingredients on sale near you. Do we have the correct zip code? Directions Make the Tofu In a baking dish, whisk the mirin, soy, lime juice, clementine juice and 1/4 cup of water. Add the tofu and turn to coat. Refrigerate for 2 to 4 hours, turning once; pat dry. Meanwhile, Make the Plum Sauce In a saucepan,...

    Haitan Akra (Crispy Taro Root Fritters) with Caviar and Remo Ingredients Remoulade 1 cup mayonnaise 2 medium garlic cloves, finely chopped (about 1 1/2 teaspoons) 1 1/2 teaspoons grated lime zest plus 2 tablespoons fresh lime juice 1/2 teaspoon black pepper 1/4 teaspoon kosher salt Akra 1 pound taro root, peeled (see Note) 4 medium scallions, thinly sliced (about 3/4 cup) 1/4 cup finely chopped fresh flat-leaf parsley 3 large garlic cloves, finely chopped (about 1 tablespoon) 1 medium-size fresh Scotch bonnet chile or habanero chile, finely chopped (about 1 tablespoon) 1 tablespoon fresh thyme leaves 2 teaspoons kosher salt 1/2 teaspoon black pepper 1 large egg, lightly beaten Extra-virgin olive oil, for frying Additional ingredient 3 tablespoons (ab...

  Cauliflower Fritters Ingredients 3 large egg whites 1/4 teaspoon freshly ground pepper Salt 6 tablespoons whole-milk yogurt 1/2 teaspoon baking powder Salmon caviar, for garnish 1/4 teaspoon ground cumin 1/4 teaspoon ground coriander 1/8 teaspoon ground allspice 1/2 large head of cauliflower, florets finely chopped (2 cups) 1 1/2 teaspoons extra-virgin olive oil, plus more for frying Directions Preheat the oven to 350°. Bring a medium saucepan of salted water to a boil. Add the cauliflower and cook for 2 minutes. Drain well, then spread the cauliflower on a paper towel–lined baking sheet to cool; pat the cauliflower dry. In a small bowl, combine 1/2 teaspoon of salt with the baking powder, cumin, coriander, pepper and allspice. In a large bowl, using an electric mixer, beat the egg whites with a pinch of salt at high speed until firm peaks form. Fold in the cauliflower and the spice mixture. Heat a large nonstick skillet. Very lightly oil the skill...

  Calabacitas con Elote (Zucchini with Corn) Ingredients 2 ½ cups fresh corn kernels 1 tablespoon olive oil ¼ cup chopped onion 1 clove garlic, minced 1 pound zucchini, sliced 3 medium roma (plum) tomatoes, chopped 1 medium fresh poblano chile pepper - seeded, deveined, and chopped salt and black pepper to taste ¼ cup crumbled cotija cheese Directions Gather the ingredients. Place corn into a saucepan and cover with water; bring to a boil. Reduce the heat to medium, cover, and cook until tender, about 10 minutes. Drain the corn. Heat oil in a large skillet over medium-high heat. Add onion and garlic; cook and stir until onion is translucent, about 5 minutes. Add zucchini and tomatoes; cook and stir for 5 minutes. Stir in corn kernels, poblano pepper, salt, and pepper; cover and cook until zucchini is tender, about 10 minutes. Sprinkle with cotija cheese and serve. ...

  Asparagus and Fava Bean Tart with Herbed Ricotta Ingredients 8 ounces fresh asparagus, trimmed and sliced diagonally into 1-inch pieces (about 2 cups) 1/2 cup shelled fresh fava beans (about 3 ounces) All-purpose flour, for dusting 1 (14-ounce) package frozen puff pastry (such as Dufour), thawed 1 large egg, beaten 1 cup whole-milk ricotta cheese 3 ounces Parmesan cheese, grated (about 3/4 cup), divided, plus more for garnish 1 tablespoon plus 1 teaspoon grated lemon zest 1 teaspoon fresh thyme leaves 1/2 teaspoon flaky sea salt 1/4 teaspoon black pepper, plus more for garnish 4 prosciutto slices (about 2 ounces), torn into strip Fresh mint leaves, for garnish Directions Place an inverted large rimmed baking sheet on middle oven rack, and preheat oven to 425°F. Do not remove baking sheet while oven preheats. Fill a large bowl with ice water; set aside. Br...

  Erbazzone Reggiano (Emilian Spinach and Cheese Pie) Ingredients Dough 2 cups Italian-style 00 flour (about 8 ounce), plus more 1 teaspoon fine sea salt 1/2 cup water 1 tablespoon extra-virgin olive oil, plus more for drizzling Spinach Filling 3 (10-ounce) packages frozen chopped spinach, thawed 1/4 cup extra-virgin olive oil 3 large garlic cloves, smashed 4 ounces Parmigiano-Reggiano cheese, finely shredded (about 1 1/2 cups) 1 cup whole-milk ricotta cheese 2 large eggs, beaten 1 teaspoon fine sea salt Directions Make the dough Stir together flour and salt in a medium bowl. Pour in 1/2 cup water and oil; stir together using a fork until shaggy pieces of dough form. Turn out dough and any remaining flour in bowl onto a clean work surface, and press into a shaggy ball. Knead until mostly smooth and elastic, 5 to 8 minutes. Dough should be slightly tacky; lightly dust with flour as needed if sticking to hands. Wrap in plastic wrap; let rest at room ...

  Ratatouille Slab Pie Ingredients 1 medium garlic head, top 1/2 inch cut off and discarded 7 1/2 tablespoons olive oil, divided 2 medium eggplants, unpeeled, cut into 1/2-inch pieces (about 8 1/2 cups) 3 medium-size yellow squash, cut into 1/2-inch pieces (about 6 cups) 3 medium zucchini, cut into 1/2-inch pieces (about 5 cups) 2 tablespoons kosher salt, divided, plus more to taste 2 3/4 teaspoons black pepper, divided, plus more to taste 1 large yellow onion, finely chopped (about 2 1/2 cups) 1 large red or yellow bell pepper (about 9 ounces), finely chopped (about 1 1/4 cups) 2 (14.5-ounce) cans petite diced tomatoes, undrained 3 tablespoons chopped fresh basil 2 teaspoons chopped fresh thyme 1 teaspoon crushed red pepper 5 batches All-Purpose Pie Dough, shaped into 2 squares and chilled All-purpose flour, for work surface 1 large egg, beaten Directions Place oven racks in top third and lower third of oven. Place a large baking stone on...

  Honey and Soy Glazed Sesame Tofu Ingredients 2 tbsp Honey 2 tbsp Soy sauce 2 tbsp, Fresh Lime juice 2 tbsp Sesame oil 1 pound, extra firm, drained of excess moisture and cut into 2.5 cm cubes Tofu soaked in water for 30 minutes prior to use Skewers 1 tbsp seeds Sesame Preparation 1. Whisk the first 4 ingredients together. 2. Marinate the tofu in the mixture for at least 2 hours. 3. Preheat a barbecue. 4. Thread the tofu onto prepared pre-soaked skewers. 5. Cook over a medium heat for 1 to 2 minutes each side, basting with any remaining glaze. 6. Transfer to a serving dish. 7. Sprinkle with sesame seeds and serve, garnished with lime curls.

  Mushroom, Butternut Squash & Gruyère Tart Ingredients One 1 1/2-pound butternut squash—peeled, seeded and cut into 1/2-inch pieces 1/4 cup extra-virgin olive oil Kosher salt and freshly ground pepper 2 tablespoons unsalted butter 1 large shallot, thinly sliced 1 pound assorted mushrooms, trimmed and cut into 1-inch pieces 1 teaspoon sherry vinegar 1/4 teaspoon freshly grated nutmeg All-purpose flour, for dusting 14 ounces chilled all-butter puff pastry 2 large egg yolks 1/4 cup crème fraîche 1/4 pound Gruyère cheese, shredded 2 teaspoons chopped thyme Directions Preheat the oven to 375°. Spread the squash on a baking sheet and toss with 2 tablespoons of the oil. Season with salt and pepper. Bake for 25 minutes, until just tender. Transfer to a bowl. Increase the temperature to 400°. Meanwhile, in a skillet, melt the butter in the remaining 2 tablespoons of oil. Add the shallot and cook over moderate heat, stirring, until softened. Add the m...

  Spanikopita Pie Ingredients 6 tablespoons plus 1/2 teaspoon extra-virgin olive oil, divided 2 pounds (32 cups) mixed fresh greens and tender stems (such as spinach, arugula, watercress, or coarsely chopped Swiss chard) 12 frozen phyllo pastry sheets (9- x 12-inch), thawed (from 1 [1-pound] package) (such as Athens) 1 medium-size (11-ounce) yellow onion, chopped (2 cups) 6 medium-size garlic cloves, finely chopped (2 tablespoons) 3/4 teaspoon black pepper 1/2 teaspoon kosher salt 2 large eggs 1 teaspoon grated lemon zest plus 1 tablespoon fresh juice (from 1 lemon) 1/8 teaspoon ground nutmeg (optional) 2 large (1 1/2-ounce total) scallions, thinly sliced (about 1/3 cup) 1/2 cup finely chopped fresh mixed tender herbs (such as dill, mint, chives, or flat-leaf parsley) 8 ounces feta chees...

  Vegetable Pakoras INGREDIENTS Chickpea flour 120 g Rice flour 2 tbsp Spinach 100 g, roughly chopped Onion 1, finely chopped Cauliflower 8 florets, thin Asparagus 4 spears Salt 1 tsp Turmeric 1 tsp Cumin 1/2 - 1 tsp ground Coriander 1/2 - 1 tsp ground and 1 tsp chopped Oil for frying Preparation To prepare the vegetable pakora star mixing together the gram flour and rice flour and stir in just enough water to make a batter thick enough to coat the vegetables. Combine the vegetables with the spices and coriander. Stir into the batter until coated. Heat 10cm oil in a deep frying pan or small wok on medium heat. Fry small spoonfuls of the pakora mixture in batches of 4-6 at a time, for 3-5 minutes until golden and crisp. Drain the vegetable pakora on absorbent kitchen paper.