Ingredients
| № | Title | Value |
|---|---|---|
| 1. |
All-purpose flour
|
2 cups |
| 2. | Baking powder | 2 teaspoons |
| 3. | Salt | ¾ teaspoon |
| 4. |
Ground nutmeg
|
⅛ teaspoon |
| 5. |
White sugar
|
1 ¼ cups |
| 6. |
Unsalted butter, softened
|
¾ cup |
| 7. |
Egg yolks, at room temperature
|
3 large |
| 8. |
Eggs, at room temperature
|
2 large |
| 9. |
Vanilla bean
|
1 (7 inch) |
| 10. |
Pure vanilla extract
|
2 teaspoons |
| 11. |
Almond extract
|
¼ teaspoon |
| 12. |
Whole milk, at room temperature
|
¾ cup |
| 13. |
Sour cream, at room temperature
|
½ cup |
| 14. |
Heavy cream
|
⅓ cup |
| 15. |
Unsalted butter, softened
|
1 cup |
| 16. |
Sifted powdered sugar
|
4 cups |
| 17. | Vanilla extract | 1 teaspoon |
| 18. | Salt | ⅛ teaspoon |
Cooking
1 . Stage
Preheat the oven to 350 degrees F (175 degrees C). Grease two 9-inch round cake pans and line the bottoms with parchment paper.
2 . Stage
Whisk together flour, baking powder, salt, and nutmeg in a bowl until well combined.
3 . Stage
Cream together white sugar and butter in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add in egg yolks and beat until incorporated. Add in whole eggs, 1 at a time, beating well after each addition. Beat mixture on medium-high speed until very fluffy, and mixture has lightened in color, 3 to 5 minutes more.
4 . Stage
Slice vanilla bean in half lengthwise. Use the back of a knife to scrape seeds out of both halves, and add seeds to the butter mixture. Set vanilla bean pod aside to use for the frosting. Mix vanilla bean seeds into the butter mixture on low speed until incorporated.
5 . Stage
Add vanilla and almond extracts to the batter and mix on low speed until incorporated. Pour in half of the dry ingredients and mix until combined. Add milk and sour cream and mix until combined. Pour in remaining dry ingredients and mix until just combined. Divide batter evenly between the cake pans and smooth into even layers.
6 . Stage
Place pans into the preheated oven and bake until centers of the cakes spring back lightly when touched, 30 to 35 minutes. Remove from oven and allow cakes to cool in pans for 15 minutes before running a knife carefully around the edges of the pans to loosen. Transfer cakes to a wire rack to cool completely.
7 . Stage
While cakes are in the oven, begin making the frosting. Add reserved vanilla bean pod to a small saucepan and pour in heavy cream. Place pan over low heat and cook until mixture is just warm, about 5 minutes. Remove pan from heat and allow mixture to sit at room temperature for about 30 minutes before placing into the refrigerator until chilled, about 30 minutes more.
8 . Stage
When heavy cream mixture is chilled, finish the frosting. Place 1 cup butter into a large bowl and beat on high speed until smooth and creamy, about 3 minutes. Mix in powdered sugar gradually, 1 cup at a time, mixing well after each addition.
9 . Stage
Remove vanilla bean pod from chilled heavy cream. Discard vanilla bean pod. Pour heavy cream into the butter-powdered sugar mixture. Add in vanilla extract and salt. Beat mixture on low speed until cream is incorporated, then turn mixer speed up to medium-high and continue to beat until frosting is light and fluffy, about 3 to 5 minutes more.
10 . Stage
Pipe a layer of frosting to the top of one of the cakes and set 2nd cake on top. Frost cake as desired with remaining frosting.
1 . Mix 2 cups flour and salt together in a bowl. Slowly mix in enough water to make a thick dough. Mix in oil until combined.
2 . Knead dough on a cool surface for a few minutes, adding a few spoonfuls of flour. Return dough to the bowl, cover with a clean cloth, and let rest for 30 minutes.
3 . Preheat the oven to 200 degrees F (95 degrees C).
4 . Heat a skillet or griddle over medium heat.
5 . Divide dough into orange-sized balls. Flatten into 6-inch circles.
6 . Fry in batches in the hot skillet, turning once, until golden brown and spotted, 6 to 8 minutes. Repeat with remaining dough. Keep chapatis warm in the oven.
1 . Grease a slow cooker with cooking spray.
2 . Add cream cheese, sour cream, and pepper to the prepared slow cooker; blend well. Gradually stir in milk, then add potatoes, cheese, and bacon; mix to combine. Cover and cook on Low for 3 to 4 hours or High for 1 to 2 hours.
3 . Sprinkle with onions before serving.
1 . Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups, or line with paper muffin liners.
2 . Sift flour, oat bran, baking soda, baking powder, and cinnamon together in a large bowl; set aside. Beat eggs for 1 minute, then beat in yogurt, brown sugar, and vanilla extract. Stir flour mixture into egg mixture until batter is just blended. Fold apples, zucchini, and carrot into batter until evenly distributed. Spoon batter into prepared muffin cups, filling cups about 2/3 full.
3 . Bake in preheated oven for 15 minutes and rotate muffin cups 180 degrees. Continue baking until a toothpick inserted into the center comes out clean, about 10 more minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
1 . Pour olive oil into blender and add red wine vinegar, garlic, thyme, rosemary, oregano, and red pepper flakes. Blend until garlic marinade is smooth and creamy.
2 . Cut several deep slashes into the meat of each chicken piece using a sharp knife. Place chicken into a large bowl, pour marinade over chicken, and stir to get marinade into the cuts and all over the chicken. Cover bowl with plastic wrap and refrigerate overnight.
3 . Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil. Lightly grease the foil with 1 teaspoon olive oil.
4 . Arrange chicken pieces onto the prepared baking sheet and season both sides of chicken with salt and black pepper.
5 . Bake in the preheated oven until an instant-read meat thermometer inserted into the thickest piece of chicken reads 160 degrees F (70 degrees C), 40 to 45 minutes. Top with chopped Italian parsley.
1 . Heat olive oil in a large skillet over medium-high heat and stir in the ground turkey. Cook and stir until the turkey is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Stir in the onion, green and red bell peppers, and jalapeno peppers. Cook and stir until the onion is softened and translucent, about 8 minutes. Add the garlic, cumin, chili powder, sugar, salt, black pepper, and thyme. Continue to cook until fragrant, about 8 more minutes, stirring occasionally.
2 . Stir in the beef broth, pinto beans, red beans, diced tomatoes, tomato sauce, and tomato paste. Bring to a boil, then reduce heat to low. Simmer until thickened, about 45 minutes, stirring occasionally. For a thinner chili, cover the pot when simmering.
1 . Stir beef stock and lentils together in a large pot; bring to a boil, reduce heat to low, and keep at a simmer while preparing onion.
2 . Heat olive oil in a skillet over medium heat. Cook and stir onion, cinnamon stick, ginger, turmeric, cumin, and black pepper in the hot oil until the onion is translucent, about 5 minutes; add to stock mixture.
3 . Pour garbanzo beans, kidney beans, tomatoes, and quinoa into the stock mixture; stir and bring mixture to a boil. Stir parsley and cilantro into the stock mixture; reduce heat to low and cook mixture at a simmer until the lentils are tender, about 45 minutes. Drizzle lemon juice over the soup before serving.
1 . Put water, oats, maple syrup, vanilla extract, and salt into a blender. Blend until combined, about 1 minute. If you blend it for too long, it will become slimy.
2 . Pour mixture over a thin towel, or very fine strainer, into a bowl. Strain again for the smoothest result. Pour oat milk into a container or cup and refrigerate until cold, about 30 minutes.
1 . Defrost the puff pastry in advance and roll it out. Grease a round cake pan with butter and place the rolled out puff pastry in it, leaving the sides hanging down.
2 . Crumple a sheet of parchment, flatten it and lay out the parchment dough. Place beans or peas on top.
3 . Form a rim and brush the rim with beaten egg yolks.
4 . Bake the tartlet in a preheated 180 degree oven for 15 minutes.
5 . Wash the sorrel, rinse it in boiling water, put it in cold water and dry it. Chop the sorrel, add the cheese, 1 tbsp. olive oil, cane sugar, tabasco sauce, half the lemon juice and mix.
6 . Prepare the tuna mousse. Mix tuna, remaining lemon juice (1/2 tbsp., thyme,1 tbsp. olive oil) in a blender. Whisk everything in the blender.
7 . Heat vegetable oil and make a frosted egg with 2 eggs.
8 . Fill the tartlet with the tuna mousse.
9 . Top the salad with the brynza and then the glaze.
1 . Place parsley and olive oil into a resealable plastic bag. Add shrimp, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 2 hours. Soak skewers in water during the last 30 minutes or so.
2 . Preheat an outdoor grill for medium-high heat and lightly oil the grate.
3 . Remove shrimp from the marinade and thread onto skewers. Season generously with seasoned salt. Place parsley and remaining marinade in a grill-safe pan with butter and garlic.
4 . Grill skewers until shrimp are pink and firm, about 3 minutes per side. In the meantime, place the grill pan on the grate; melt and simmer the butter-parsley mixture until butter is just golden-brown, 4 to 5 minutes.
5 . Remove shrimp from skewers and drop into the butter-parsley mixture. Toss to coat. Serve immediately.
1 . Sugar the rims of 4 large margarita glasses. To do so, pour sugar onto a small plate, moisten the rims of the glasses on a damp towel and press them into the sugar.
2 . In a blender, combine tequila, limeade, triple sec and ice. Blend until smooth. Add bananas and blend again until smooth. Pour into glasses and serve.
1 . Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
2 . While the pasta is cooking, heat 3 tablespoons oil in a large skillet over medium-high heat. Stir in chicken and season with 1/4 teaspoon garlic powder, salt, and pepper. Cook and stir until chicken is browned and the juices run clear, about 5 minutes. Transfer chicken to a paper towel-lined plate.
3 . Pour chicken broth into the skillet. Add asparagus, garlic, and another pinch of garlic powder. Season with salt and pepper. Cover and steam until asparagus is just tender, 5 to 10 minutes. Return chicken to the skillet and cook until heated through, 2 to 3 minutes.
4 . Transfer drained penne to a large bowl. Pour chicken mixture over top and mix until well combined. Let sit for about 5 minutes.
5 . Stir in remaining 2 tablespoons olive oil, then sprinkle with Parmesan cheese.
1 . Prepare polenta: Bring water and salt to a boil over high heat. Whisk polenta into the boiling water and continue whisking until it starts to thicken, about 1 minute. Reduce heat to medium-low and simmer, stirring often, until polenta is soft and has lost its grainy texture, 25 to 40 minutes.
2 . Remove polenta from the stove and quickly whisk in butter and Parmigiano-Reggiano cheese.
3 . Transfer polenta to a silicone baking liner (or oiled foil or parchment paper). Spread it out evenly almost to the edges into an 8x13-inch rectangle. Cover with plastic wrap and smooth out the top with your hands. Place a baking sheet on top and press slightly to further flatten.
4 . Slide the silicone liner and polenta onto the baking sheet and place in the refrigerator until firm, about 1 hour.
5 . Remove polenta from the refrigerator and cut, from one long edge to the other, into 8-inch long strips.
6 . Prepare filling: Stir ricotta, Parmigiano-Reggiano, mozzarella, salt, pepper, cayenne, egg, and parsley in a bowl until well combined.
7 . Preheat the oven to 375 degrees F (190 degrees C). Grease a loaf pan with 1 tablespoon oil.
8 . Place one strip of polenta into the bottom of the prepared loaf pan. Spread 1/3 of the filling on top as evenly as you can. Top with about 1 cup hot meat sauce. Repeat polenta-filling-sauce layers twice more. Place the last piece of polenta on top, then gently shake and tap the pan to settle the contents. Place the loaf pan on top of a sheet pan to catch any spills while baking. Loosely wrap the top of the loaf pan with foil, making sure it's not touching the polenta.
9 . Bake in the preheated oven until bubbly, about 1 hour.
10 . Remove from the oven, discard foil, and let rest for at least 15 minutes.
11 . Divide onto 6 plates. Garnish with parsley and serve with additional sauce. Polenta Lasagna Loaf. Chef John