Whole-grain bread, lightly toasted
Sliced toasted almonds
1 . Stage
Preheat the oven broiler.
2 . Stage
3 . Stage
Broil open-face sandwiches until cheese melts and begins to bubble, about 2 minutes. Serve sandwiches warm. Natasha Titanov
1 . Place a fine-mesh strainer over a large bowl and pour yogurt into strainer. Cover with plastic wrap and place in the refrigerator 8 hours to overnight or up to 24 hours.
2 . Combine confectioners ' sugar, matcha powder, xanthan gum, and salt in a small bowl.
3 . Beat 1/2 cup cream in a chilled glass or metal bowl using an electric mixer until soft peaks form. Set aside. Beat cream cheese and remaining 1/4 cup cream in a standing mixer just until soft. Add strained yogurt and mix well. Mix in confectioners' sugar mixture. Whisk well to incorporate air. Fold in whipped cream until no lumps are left.
4 . Pour mixture into an ice cream maker and freeze according to manufacturer's instructions until semi-frozen, about 20 minutes. Transfer to an airtight container and freeze until firm, about 4 hours.
1 . Mix the beef, sun-dried tomato, green onions, garlic, bell pepper, egg, bread crumbs, Worcestershire sauce, salt, and pepper together in a bowl using your hands to assure the ingredients are equally integrated. Form into 8 1/2-inch thick patties.
2 . Heat the vegetable oil in a skillet over medium-high heat. Cook the burgers in the hot skillet until cooked to your desired degree of doneness, 5 to 6 minutes per side for well done. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C). Serve on the toasted English muffins.
1 . Preheat the oven to 375 degrees F (190 degrees C). Put bottom crust into a 9-inch pie dish; reserve the top crust and chicken for later.
2 . Heat oil in a large skillet over medium heat. Add onion and cook until translucent, about 5 minutes. Add both potatoes, carrots, green beans, and corn; saute, stirring frequently, until tender, about 10 minutes.
3 . While the vegetables are cooking, melt butter in a saucepan over medium-low heat. Whisk flour into the melted butter until it thickens, about 5 minutes. Gradually whisk the vegetable broth into the flour mixture; cook and stir until mixture thickens, 3 to 5 minutes. Add sour cream, heavy cream, milk, and seasoning blend; whisk thoroughly and cook sauce until heated through, 2 to 3 more minutes.
4 . Arrange 1/2 of the vegetables on top of the bottom crust and add 1/2 of the chicken over top. Layer with remaining vegetables, followed by remaining chicken. Ladle sauce over vegetables and chicken. Cover with the top crust, pinching to form a seal around the outer edge. Poke a few steam holes in the top.
5 . Bake in the preheated oven for about 40 minutes. covering the crust with foil when it starts to brown. Remove from the oven and let rest for 5 to 10 minutes before serving. The sauce will have thinned but as it rests it will thicken again.
1 . Milk the milk, tapioca, egg, and sugar together in a saucepan until the sugar has dissolved; allow to stand for 5 minutes.
2 . Whisk in the chocolate and cocoa powder.
3 . Place over medium heat, bring to a boil, whisking constantly, and let boil for 2 minutes.
4 . Remove from heat and whisk in the vanilla extract. Allow to cool for 20 minutes. Serve warm or chilled.
1 . Bring wheat grains, milk, butter, and 1/2 of the lemon zest to a simmer in a saucepan over low heat. Simmer until creamy, about 10 minutes.
2 . Preheat the oven to 400 degrees F (200 degrees C). Grease a 11-inch tart pan.
3 . Combine ricotta cheese, sugar, eggs, egg yolks, orange flower water, vanilla extract, and cinnamon in a bowl; beat with an electric mixer until well combined. Mix in remaining lemon zest and candied orange peel. Fold in wheat mixture and mix filling until well combined.
4 . Roll out 1 sheet puff pastry on a lightly floured surface so it will fit into the tart pan. Place pastry in the pan and spoon filling on top. Roll out the second puff pastry sheet and cut into 3/4-inch thick strips. Layer a lattice pattern on top of the filling and brush with beaten egg.
5 . Bake tart in the preheated oven until filling is set and lattice is lightly browned, about 1 hour. Remove from the oven and allow to cool inside the tart pan, at least 1 hour.
6 . Carefully unmold tart, transfer onto a cake platter. Dust with powdered sugar before serving.
1 . Mix lime juice, soy sauce, garlic, tamarind paste, sugar, and sambal oelek together in a bowl. Whisk for 1 minute. Poke pork tenderloin with a fork or knife and place in a large resealable plastic bag. Pour marinade into the bag and seal while pressing out the air. Marinate in the refrigerator 8 hours to overnight for best results.
2 . Preheat an outdoor grill for high heat and lightly oil the grate.
3 . Remove pork loin from the bag and sear on the preheated grill, 1 to 3 minutes per side. Move to indirect heat until cooked through, 20 to 30 minutes more, depending on thickness.
1 . Combine potatoes, ham, eggs, mozzarella cheese, onion powder, garlic powder, salt, and black pepper in a bowl.
2 . Heat a large skillet over medium-low heat. Pour enough olive oil to cover bottom of pan.
3 . Scoop up about 1/2 cup of potato mixture per pancake and form into a patty. Repeat, making 8 patties in all.
4 . Place 4 pancakes at time in hot olive oil. Cook until browned, about 4 minutes on each side. Transfer to paper towel-lined plate.
5 . Sprinkle with green onion and Parmesan cheese.
1 . Gently shake elderflower umbels to remove any insects. Remove as much of the green stems as possible. The best way to do this is to strip them off the stems with your fingers into a bowl.
2 . Combine sugar and lemon juice in a small saucepan over low heat. Cook and stir until sugar is dissolved in the warm liquid. Add elderflowers, turn off the heat, and let steep for 1 to 2 hours.
3 . Strain mixture through a fine sieve into a double boiler or a metal bowl placed over a saucepan with simmering water. Squeeze the elderflowers to extract as much of the liquid as possible.
4 . Add eggs to the double boiler and cook over simmering water, stirring often with a wooden spoon, until mixture coats the back of the spoon, about 10 minutes. Make sure to scrape over the bottom and the sides of the double boiler.
5 . Once mixture is thick, remove from the heat. If it seems a bit lumpy, strain it through a fine sieve again. Add butter and stir until fully dissolved. Pour into a jar with a tight-fitting lid and refrigerate or freeze.
1 . Combine water and sugar in a saucepan over medium-high heat. Bring to a boil, stirring to dissolve the sugar. Remove from heat and set aside to cool.
2 . Pour pureed pomelo and lemon juice into a pie plate. Stir in lemon zest and cooled syrup until combined. Place the dish, uncovered, in the freezer until mixture is just starting to freeze around the edges but still slushy in the middle, about 45 minutes. Use a fork to scrape the mixture from the outer edges inward. Place back into the freezer, and continue to scrape with a fork about every hour until the granita is light and fluffy.
1 . Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin pan with paper liners.
2 . Stir both flours, sugar, oat bran, oats, wheat germ, baking powder, baking soda, and salt together in a large bowl. Gently stir in blueberries and walnuts.
3 . Mix buttermilk, mashed banana, egg, oil, and vanilla together in a separate bowl. Pour wet ingredients into dry ingredients; mix until just blended. Spoon batter into the prepared muffin cups, filling all the way to the top.
4 . Bake in the preheated oven until tops spring back when lightly pressed, 15 to 18 minutes.
5 . Remove from the oven and let cool on a wire rack.
1 . Pour mango puree, vodka, pineapple juice, and passion fruit juice into a martini shaker with ice. Shake for 20 to 30 seconds. Pour into a martini glass and add grenadine.
1 . Combine cabbage, red bell pepper, shallots, ginger, and basil in a large bowl. Whisk mayonnaise, lemon juice, olive oil, wasabi paste, and ground pepper in another bowl; stir into cabbage mixture. Top with pine nuts and sunflower kernels.