Ingredients
| № | Title | Value |
|---|---|---|
| 1. |
Pork cheeks
|
8 (4 ounce) |
| 2. |
Salt and freshly ground black pepper to taste
|
8 (4 ounce) |
| 3. |
All-purpose flour for dredging, or as needed
|
½ cup |
| 4. |
Clarified butter
|
2 tablespoons |
| 5. |
Apple cider vinegar
|
2 tablespoons |
| 6. |
Hard apple cider
|
2 cups |
| 7. |
Homemade or low-sodium chicken broth
|
2 cups |
| 8. |
Finely chopped fresh sage leaves
|
1 teaspoon |
| 9. |
Finely chopped fresh rosemary leaves
|
1 teaspoon |
| 10. |
Yellow onion, diced
|
1 small |
| 11. |
Carrot, diced
|
1 small |
| 12. |
Celery, diced
|
1 rib |
Cooking
1 . Stage
Season both sides of pork cheeks with salt and pepper. Sprinkle with flour and press it into the meat to coat thoroughly.
2 . Stage
Heat clarified butter in a pan over medium-high heat. Sear meat on both sides until richly browned, adjusting heat lower if necessary. When cheeks are browned, reduce heat to medium. Transfer cheeks to a plate to rest.
3 . Stage
Remove all but 2 tablespoons fat from the skillet. Add onions, carrots, and celery to skillet. Cook and stir until softened and sweet, seasoning with a pinch of salt. Add vinegar and stir to deglaze the pan. Pour in the cider and chicken stock. Bring to a simmer. Add sage and rosemary. Reduce heat to low and transfer cheeks back to pan. Cover. Cook until fork tender but not falling apart, 2 to 3 hours depending on the size of the pork cheeks. Transfer to a plate.
4 . Stage
Bring liquid to a boil over high heat, skimming off fat as it rises to the surface. Reduce volume of liquid by about 60 to 70%. Sauce will start to thicken up. Taste for salt and season as needed. Transfer cheeks back to liquid. Continue to cook over medium-low heat until cheeks are heated through and tender and sauce is thick enough to coat cheeks. Chef John
1 . Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets.
2 . In a large bowl, cream together the shortening and sugar. Beat in the eggs, one at a time, then stir in the vanilla. Combine the flour and salt; stir into the creamed mixture until well blended. Drop by heaping spoonfuls onto the prepared cookie sheets.
3 . Bake for 8 to 10 minutes in the preheated oven. When cookies have cooled, turn them over and look at the bottom to see the "brown rim".
1 . Preheat the oven to 350 degrees F (175 degrees C).
2 . Combine caramels and half-and-half in a saucepan. Cook over low heat, stirring until caramels are melted, about 5 minutes.
3 . Beat butter and brown sugar together in a bowl using an electric mixer until fluffy. Beat in egg and salt. Beat in fluid caramel sauce. Add flour; beat until combined.
4 . Fill a cookie press with the dough and press onto baking sheets, 1 to 2 inches apart.
5 . Bake in the preheated oven until edges are golden, 8 to 10 minutes.
1 . Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and let cool enough to handle, 10 to 15 minutes. Cut into cubes.
2 . Mix mayonnaise, celery, onion, vinegar, mustard, salt, and pepper together in a large bowl. Add potatoes and mix to combine. Stir in eggs and sprinkle with paprika.
1 . Preheat oven to 300 degrees F (150 degrees C). Lightly grease two 9-inch round cake pans.
2 . Gently stir strawberries and 1/2 cup sugar in a bowl; chill.
3 . Combine flour, 1/4 cup sugar, baking powder, salt, and nutmeg in a bowl; cut in butter with a knife or pastry blender until mixture resembles coarse crumbs. Whisk milk and egg yolks in a bowl, then stir into flour mixture until just moistened. Divide in half and pat into prepared cake pans.
4 . Beat egg whites until foamy in a large bowl. Continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the egg whites should form a sharp peak that holds its shape. Spread over dough; sprinkle with 1/4 cup sugar.
5 . Bake in preheated oven until golden, 40 to 45 minutes. Cool 10 minutes before removing from pan to wire rack; cool completely.
6 . Place one cake layer on a large serving plate; spread with half the whipped cream, spoon half the strawberries over cream. Repeat layers; garnish with mint.
1 . Heat the olive oil in a large saucepan over medium heat. Stir in the chicken cubes, and cook until the chicken is no longer pink in the center, about 5 minutes. Stir in the onion and cook for 4 minutes. Add the garlic, and cook for 1 minute more. Stir in the chicken bouillon, adobo sauce, sugar, tomatoes, corn, black beans and water. Pour in additional water if desired to reach your desired consistency. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer 15 minutes. Stir in the cilantro before serving.
1 . Let's prepare all the ingredients.
2 . Zucchini and carrots first cut across into thin plates.
3 . Now let's cut them into strips. This is our vegetable spaghetti.
4 . Pour some oil in a frying pan and put it on the fire. Put the onion in half rings, salt and stew until tender. Remove from the frying pan. Put a carrot, salt it, pour some water and bring it to the readiness. Remove from the pan.
5 . Now pour oil into the pan again and braise the zucchini until soft.
6 . Now to zucchini we add onion and carrots, sauce, bring to a boil and remove. add grated garlic and stir gently (zucchini are very tender and can fall apart) from bottom to top. Cover and let stand for 2-3 minutes.
7 . BON APPETIT!
1 . Place apple slices in a big pot with maple syrup. Bring to a boil and simmer until apples are very tender, about 45 minutes. Mixture will be thick which is what is required to achieve a rich texture as the final result. Remove from heat.
2 . While apples are still hot, add them to a blender with cubes of cold butter, working in small batches so blender is only 1/3 full at a time (for safety reasons so hot mixture won't splatter everywhere). Blend until smooth. Transfer to a bowl and mix until smooth.
1 . Fill a rocks glass with 1 cup crushed ice. Set aside in the freezer.
2 . Cut lime in half. Juice both halves into a cocktail shaker. Set one rind aside for serving; discard the other.
3 . Add rum, orgeat, curaçao, and rock candy syrup to the cocktail shaker. Add 1 cup ice, cover, and shake until chilled.
4 . Place the reserved lime rind into the chilled rocks glass. Strain in mai tai and float mint sprig on the edge of the glass.
1 . If you have a whole fish carcass, it is better to prepare the dish from the fillet, for which the fish is cleaned, gutted, remove bones and skin. Ready fillet cut into large portions, salt and pepper. But in my case the trout has been cut into thick steaks, so I left them together with the backbone (there are no small bones in the trout). Salt and pepper the fish. Squeeze the juice of lemons, generously sprinkle over fish pieces and let soak for 15 minutes. Finely dice 2 tomatoes and cut 1 tomato into thin slices. Finely chop the garlic, grate the cheese, chop the dill herbs. Grease a form with vegetable oil, lay out the fish fillets. Place finely chopped and salted tomatoes mixed with dill between the rows of fish.
2 . Coat the pieces of fish generously with mayonnaise. Put a tomato slice on each piece of fish, sprinkle with garlic and grated cheese.
3 . Put the form with the fish in the oven heated to 180 * C, bake for about 30 minutes.
1 . Preheat grill for medium heat and lightly oil the grate.
2 . Place cauliflower in a bowl. Drizzle olive oil over cauliflower and season with salt and pepper; toss to evenly coat.
3 . Cook on the preheated grill, turning every 2 minutes, until cauliflower is golden brown, 10 to 15 minutes.
1 . Cover the bottom of the demountable mold with a circle of parchment greased with butter, grease the sides of the mold with butter and sprinkle lightly with flour. Heat the oven 180 degrees.
2 . In a bowl, mix the cottage cheese, milk, sugar and vegetable oil, mix the flour with a baking powder and sift on top of the cottage cheese, knead the dough, form a ball from it.
3 . In another bowl, mix until smooth the sour cream, sugar, starch, vanilla sugar and eggs.
4 . From the dough, roll out a circle with a diameter larger than the shape, carefully transfer it into the shape and form a side. Pour the cream on top, then carefully spread the berries evenly without juice, making sure that the cream does not overflow over the edge of the side.
5 . Bake the cake for 40-50 minutes, until the cream thickens and slightly trembles in the middle
6 . Allow the smtannik pie to cool completely, you can put it after it has cooled in the refrigerator, so the cream thickens more. But when cut, the middle can still remain a little liquidy.
1 . Preheat the oven to 325 degrees F (165 degrees C).
2 . Combine graham cracker crumbs, melted butter, and 1/3 cup sugar in a bowl. Press crust mixture into the bottom of a pie plate.
3 . Whip together cream cheese and 3/4 cup sugar in a large bowl. Add eggs 1 at a time, beating well after each addition. Spread filling over crust in the pie plate.
4 . Bake in the preheated oven until center is almost set and slightly jiggly, about 45 minutes. Allow cheesecake to cool completely, about 1 hour.
5 . Combine blueberries and 1/3 cup sugar in a saucepan over low heat. Stir cornstarch and cold water together in a small bowl until dissolved. Stir cornstarch mixture into blueberries in the saucepan. Bring to a low boil, about 5 minutes and cook until thickened, about 5 minutes more. Pour blueberry topping over cheesecake before serving.