Prep Time30 minutes Cook Time30 minutes Chill Time7 hours Total Time8 hours Ingredients For the Panna Cotta: 1/2 cup milk 1 envelope powdered unflavored gelatin (only use 1.5 tsp of it here) 1.5 cups heavy cream 1/4 cup sugar 1 tsp vanilla extract 1/4 tsp salt For the raspberry gelee: remainder of above gelatin envelope (about 3/4 tsp) 1/4 cup water 1.5 cups fresh or frozen at […]
Ingredients: 100 ml Sinolin cooking oil 1 large sweet potato 8 oz lump crab meat 1/4 cup brunoise apple julienned apple cut into small diced squares 1 scallion chopped 2 tbsp chopped chives 1/8 tsp red pepper flakes 1 tsp stoneground mustard 1 tbsp mayonnaise salt and pepper Instructions Peel and thinly slice the sweet potato using a mandolin. Boil the […]
Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes
- 1.5 lbs baby creamer potatoes
- 2 tbsp salt + more to season
- 6 tbsp avocado oil, divided (or canola, grapeseed, or other neutral oil)
- black pepper
- Preheat oven to 450F.
- Rinse the potatoes well and scrub if needed.
- Place the potatoes in a pot, cover with cold water, and add 2 tbsp salt.
- Bring the water to a boil over high heat, then reduce to a simmer and cook the potatoes for 10-15 minutes until fork tender.
- Drain the potatoes and let sit for 2 minutes to dry. Then smash with a glass or measuring cup.
- Add 1/4 cup oil to a sheet pan and place the potatoes on top, rubbing them around briefly to make sure the bottom is well coated in oil. Sprinkle with salt and pepper to taste.
- Drizzle the remaining 2 tbsp oil on top, then roast in the oven for 25-30 minutes until crispy on the bottom and edges. Serve and enjoy!
Ingredients 12 large eggs 1/2 cup chopped celery 1/2 cup sliced scallions 2 tbsp chopped cornichons 2 tbsp fresh dill chopped 6 tbsp mayonnaise 2 tsp dijon mustard 1/2 tsp salt or to taste 1/4 tsp black pepper or to taste Instructions Hardboil and peel the eggs using your favorite method. This is how I do it, and this method has tons of positive reviews. Roughly […]
30 MNT preparation 30 MNT total Portion 6 Can’t get enough of your life? We also. So we provide this summer side ready for this picnic, which is filled with all the advantages of Mexican street corn: mayo, chili powder, cotija, cilantro, and lime juice, […]
Prep Time: 30 minutes
Cook Time: 35 minutes
Total Time: 1 hour, 45 minutes
Yield: 16 eclairs
Using a simple homemade choux pastry, you can create delicious French pastries like these chocolate peanut butter eclairs!
- 1 batch choux pastry
- egg wash: 1 egg beaten with 1 Tablespoon milk or water
- Peanut Butter Mousse
- 1 cup (240ml) heavy cream
- 8 ounces (224g) full-fat brick style cream cheese, softened to room temperature
- 1 cup (120g) confectioners’ sugar
- 1 teaspoon pure vanilla extract
- 1/2 cup (130g) creamy peanut butter*
- salt, to taste
- 1 cup (240ml) heavy cream
- two 4-ounce semi-sweet chocolate bars (226g), finely chopped
- Prepare the choux pastry dough recipe through step 4. You can use the choux pastry dough immediately for the eclairs or cover and refrigerate for up to 3 days.
- Preheat oven to 400°F (204°C). Line two baking sheets with parchment paper. Lightly brush the parchment with water, which creates a humid environment for the pastry shells allowing them to puff up without drying out or burning.
- Transfer choux pastry dough to a piping bag fitted with a Ateco #809 piping tip. Pipe 4-inch logs 3 inches apart. Watch the video in the blog post above for a visual. You can also use a zipped-top bag and cut off the corner for easy piping. Using a water moistened finger, smooth down any peaks or ends, then lightly brush each log with egg wash.
- Bake for 20 minutes then, keeping the pastries in the oven, reduce oven to 350°F (177°C) and continue to bake for 10-15 more minutes until golden brown. Do not open the oven as the pastries cook, as cool air will prevent them from properly puffing up. Remove from the oven and transfer to a cooling rack. Allow to cool completely before filling.
- Make the peanut butter mousse: Using a handheld or stand mixer fitted with a whisk attachment, beat heavy cream on medium-high speed until soft peaks form, about 3 minutes. Temporarily transfer to another mixing bowl. Using a handheld or stand mixer fitted with a whisk attachment, beat the cream cheese on medium-high speed until creamy and smooth. Add the confectioners’ sugar, vanilla extract, and peanut butter then beat on medium-high speed until combined and creamy. Using a rubber spatula, fold in the whipped cream until combined. Taste. Stir in a pinch of salt, if desired. Transfer mousse to a piping bag fitted with a small-ish round or open star piping tip. I suggest Wilton piping round tip 12, which is wide enough for the mousse to pipe out, but you can still nudge it inside the eclair. Set aside as you make the ganache.
- Make the chocolate ganache: Place chopped chocolate in a bowl. Heat the cream in a small saucepan until it begins to gently simmer. (Do not let it come to a rapid boil– that’s too hot!) Pour over chocolate and let it sit for 2-3 minutes to gently soften the chocolate. Slowly stir until completely combined and chocolate has melted.
- Assemble the eclairs: Use a toothpick to prick a hole in 1 end of each eclair shell. The peanut butter mousse piping tip is larger than this hole, but you should still be able to nudge the piping tip inside. Carefully pipe mousse into each eclair shell, stopping when it feels full. Pipe the mousse from both ends of the eclair if you notice it’s not reaching the other end. (Don’t have a piping tip for this? Slice the eclair in half horizontally, then sandwich peanut butter mousse inside.) Dip the top of each into chocolate ganache and place on a serving plate or cooling rack until ready to serve. Chocolate ganache topping sets in about an hour at room temperature or in about 30 minutes in the refrigerator.
- Cover and store leftover filled pastries in the refrigerator for up to 3 days. Cover and store unfilled pastries at room temperature for 1 day, in the refrigerator for 5 days, or freeze for up to 3 months. Thaw in the refrigerator before filling and serving.
Preparation time less than 30 mins Cooking time 30 mins to 1 hour Ingredients 50g/2oz butter 1kg/2lb 4oz onions, thinly sliced 2 garlic cloves, chopped 100ml/3½fl oz white wine 2 tbsp Madeira, plus extra once cooked, to taste 1 litre/1¾ pint fresh beef stock salt and freshly ground black pepper chopped parsley to garnish For […]
Ingredients 2/3 cup reduced-fat mayonnaise 2 garlic cloves, crushed 1 tablespoon lemon juice 1 teaspoon Dijon mustard 1/4 to 1/2 teaspoon cayenne pepper SHRIMP CAKES: 3 large eggs, lightly beaten 1/2 cup reduced-fat mayonnaise 1/3 cup chopped green onions 1/3 cup chopped sweet red pepper […]
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
- 1 1/2 cups milk (preferably anything but skim)
- 2 large eggs
- 1/2 cup maple syrup or packed light-brown sugar*
- 1/4 cup butter, melted
- 1 1/2 tsp baking powder
- 1 1/2 tsp vanilla extract
- 1 tsp cinnamon
- 1/4 tsp salt
- 3 cups rolled oats (quick oats works fine too)
- Preheat oven to 350 degrees. Butter an 8 by 8-inch baking dish, set aside.
- In a large mixing bowl whisk together milk, eggs, maple syrup or brown sugar, butter, baking powder, vanilla, cinnamon and salt.
- Mix in oats.
- Pour into prepared baking dish and spread evenly**.
- Bake in preheated oven 30 – 40 minutes until set.
- Let cool slightly then cut into squares and serve warm with fresh fruit, nuts, milk, a little cream or half and half, maple syrup or honey if desired.
Preparation Time: 15 minutes Cooking time: 15 minutes Total time: 30 minutes Ingredients: 100 ml Sinolin oil 16 ounces gnocchi 1/2 pound medium shrimp, peeled, deveined, and tails removed 1/2 cup pesto sauce (use homemade for best results) 1/4 cup light cream ½ tsp salt […]