Classic roast with vegetables

 

Classic Pot Roast with Vegetables 

Ingredients:

3-4 lbs beef chuck roast

2 tbsp olive oil

1 large onion, chopped

4 cloves garlic, minced

4 large carrots, peeled and cut into large chunks

4 potatoes, peeled and quartered

3 celery stalks, chopped

2 cups beef broth

1 cup red wine (optional; can substitute with more beef broth)

2 tbsp tomato paste

2 tsp Worcestershire sauce

2 sprigs fresh thyme

2 sprigs fresh rosemary

2 bay leaves

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions:

Prepare the Beef:

Season the beef chuck roast generously with salt and pepper on all sides.

In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat.

Sear the roast on all sides until browned, about 4-5 minutes per side. Remove the roast and set it aside.

Sauté the Aromatics:

In the same pot, add the chopped onion and cook until softened, about 3-4 minutes.

Add the minced garlic and cook for another minute until fragrant.

Stir in the tomato paste and cook for 1-2 minutes, allowing it to deepen in color.

Deglaze the Pot:

Pour in the red wine (if using) and stir, scraping up any browned bits from the bottom of the pot.

Let the wine reduce by half, then add the beef broth, Worcestershire sauce, thyme, rosemary, and bay leaves.

Add the Vegetables:

Return the seared beef to the pot, nestling it among the vegetables (carrots, potatoes, and celery).

Bring the mixture to a simmer, then cover with a lid.

Slow Cook the Roast:

Preheat your oven to 300°F (150°C).

Transfer the pot to the oven and cook for 3-4 hours, or until the beef is fork-tender and the vegetables are soft.

Alternatively, you can cook the pot roast on the stovetop over low heat or in a slow cooker on low for 8 hours.

Serve:

Remove the pot roast from the oven. Discard the thyme, rosemary, and bay leaves.

Slice the beef or shred it with a fork, and arrange it on a serving platter with the vegetables.

Spoon the rich gravy over the top and garnish with freshly chopped parsley.

Notes:

For a thicker gravy, remove the meat and vegetables, then simmer the remaining liquid on the stovetop until reduced, or stir in a cornstarch slurry.

This dish is perfect served with crusty bread or mashed potatoes to soak up the delicious gravy.

Prep Time: 20 mins | Cooking Time: 3-4 hrs | Total Time: 4 hrs 20 mins | Kcal: ~600 per serving (depending on portion size) | Servings: 6-8

Oven Fried Chicken Legs

 

Oven Fried Chicken Legs

 INGREDIENTS :

• 1 pkg. ranch salad dressing mix

• 1/2 tsp. cayenne pepper

• 4-5 dashes of hot sauce

• 1/2 C. all purpose flour

• 1 tsp. cornstarch

• 5-6 chicken legs

• 1/2 tsp. paprika

• 1 T. pickle juice

• 1 C. buttermilk

• 1 T. veg. oil

• 1 T. butter

 INSTRUCTIONS:

Whisk together the buttermilk, pickle juice and hot sauce. Place the chicken in a leak proof container and pour the buttermilk mixture over the chicken and place in the fridge for 2 hours. Using a ziploc bag combine the flour, ranch mix and seasonings. Place the oil and butter in the bottom of a large iron skillet and place in the oven. Preheat the oven to 425 degrees allowing the oil and butter to heat up as the oven preheats. Once the oil is good and hot remove the skillet and take each chicken leg and shake it in the flour mixture and using tongs to remove, shake off excess flour and place in the skillet. You will here it sizzle a little, repeat with remaining chicken. Place back in the oven for 35-45 minutes, rotating the chicken about every 10 minutes to brown on all sides. Cooking time will depend on the size of the chicken legs you are using, just check with a meat thermometer to reach 160 degrees. Remove the chicken to a paper sack or towel lined plate. Let rest 5 minutes before serving.

Enjoy

The Inspiration Behind Lemon Cheesecake Mousse

 

Ingredients:

• Crust:
  3/4 cup crushed graham crackers (6 full sheets)
• 2 Tbsp (26g) granulated sugar
• 3 Tbsp (42g) salted butter, melted

Mousse:

• 2 1/2 Tbsp fresh lemon juice
• 1 1/2 Tbsp water
• 1 1/2 tsp unflavored gelatin powder
• 1 1/2 cups (355ml) heavy cream
• 1 cup (110g) powdered sugar, divided
• Yellow food coloring (optional)
• 12 oz (340g) cream cheese, softened
• 1 (10 oz) jar lemon curd (tested with Dickenson’s)
• Sweetened whipped cream , lemon wedges, blueberries and mint for garnish (optional)

Instructions:

1. In a mixing bowl whisk together graham cracker crumbs and sugar. Pour in butter and stir until evenly moistened. Divide mixture among 8 – 10 dessert cups and lightly press into an even layer, set aside.
2. Pour lemon juice and water into a small bowl. Sprinkle gelatin evenly over top, let rest 5 minutes. Meanwhile, whip heavy cream in a medium mixing bowl until soft peaks form.
3. Add in 1/3 cup of the powdered sugar, tint with yellow food coloring if desired and whip until stiff (but not lumpy) peaks form (shake cream from beaters, no need to clean).
4. In a separate large mixing bowl whip cream cheese until smooth and fluffy. Mix lemon curd and remaining 2/3 cup powdered sugar into cream cheese mixture.
5. Heat rested gelatin mixture in the microwave on high power for 30 seconds. Whisk for 1 minute to thoroughly dissolve gelatin, then let cool 3 minutes (no longer or it may start to set then you could end up with little lumps in the mousse).
6. While mixing cream cheese mixture with hand mixer, slowly pour in gelatin mixture then blend until thoroughly combined.
7. Gently fold 1/3 of the whipped cream mixture into the cream cheese mixture to lighten, then add remaining whipped cream and gently fold until combined.
8. Spoon or pipe mixture into dessert cups over graham cracker layer. Cover and refrigerate 2 hours (or up to 1 day ahead if desired) to set. Garnish as desired. Serve cold.

enjoy

Savory Pork and Pepper Pie

 

Ingredients

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– **For the Pie Crust:**
– 1 1/4 cups all-purpose flour
– 1/2 teaspoon salt
– 1/2 cup unsalted butter, chilled and diced
– 1/4 cup ice water

– **For the Filling:**
– 1 pound pork tenderloin or pork shoulder, diced
– 1 tablespoon olive oil
– 1 onion, chopped
– 1 red bell pepper, diced

– 1 yellow bell pepper, diced
– 2 cloves garlic, minced
– 1 teaspoon paprika
– 1/2 teaspoon dried thyme
– Salt and pepper, to taste
– 1/4 cup chicken broth
– 1/4 cup heavy cream
– 1 tablespoon fresh parsley, chopped

Instructions

1. **Prepare the Pie Crust:**
– In a large bowl, combine the flour and salt.
– Add the diced butter and blend with a pastry cutter or your fingers until the mixture resembles coarse crumbs.
– Stir in the ice water, a tablespoon at a time, until the dough comes together.
– Wrap in plastic and refrigerate for at least 30 minutes.

2. **Prepare the Filling:**

– In a large skillet, heat the olive oil over medium heat.
– Add the diced pork and cook until browned on all sides. Remove and set aside.
– In the same skillet, add the onion, red bell pepper, yellow bell pepper, and garlic. Cook until softened.
– Stir in the paprika, thyme, salt, and pepper.
– Return the pork to the skillet, add the chicken broth, and simmer for about 10 minutes until the liquid reduces slightly.
– Stir in the heavy cream and cook for another 2 minutes. Remove from heat and let cool slightly.

3. **Assemble the Pie:**
– Preheat the oven to 375°F (190°C).
– Roll out the pie crust on a floured surface and fit it into a pie dish.
– Pour the pork and pepper filling into the crust.
– If desired, you can create a lattice top or cover the pie with another crust layer, sealing the edges.
– Bake in the preheated oven for 25-30 minutes, or until the crust is golden brown.

4. **Serve:**

– Allow the pie to cool for a few minutes.
– Garnish with chopped parsley before serving.

Enjoy your savory pork and pepper pie!

Lobster Ravioli in Creamy Sauce

  

Lobster Ravioli with Creamy Sauce 

Servings: 4

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Ingredients

For the Ravioli:

1 package (about 12 ounces) lobster ravioli (fresh or frozen)

Salt, for pasta water

For the Creamy Sauce:

2 tablespoons unsalted butter

2 cloves garlic, minced

1 cup heavy cream

1/2 cup chicken or seafood broth

1/2 cup grated Parmesan cheese

1/4 cup dry white wine (optional)

1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)

1 teaspoon lemon juice

Salt and pepper, to taste

Fresh parsley, chopped (for garnish)

Instructions

Cook the Ravioli:

Bring a large pot of salted water to a boil.

Add the ravioli and cook according to the package instructions, usually about 4-5 minutes for fresh ravioli or 6-7 minutes for frozen.

Carefully drain the ravioli and set aside.

Prepare the Creamy Sauce:

4. In a large skillet, melt the butter over medium heat.

5. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to let it brown.

6. Stir in the white wine (if using) and let it simmer for 1-2 minutes to reduce slightly.

7. Add the heavy cream and broth to the skillet, stirring to combine.

8. Bring the mixture to a simmer and cook for 3-4 minutes, allowing it to thicken slightly.

9. Stir in the grated Parmesan cheese, thyme, and lemon juice. Cook for an additional 1-2 minutes, until the sauce is creamy and smooth.

10. Season with salt and pepper to taste.

Combine and Serve:

11. Gently fold the cooked ravioli into the creamy sauce, making sure they are well coated.

12. Serve the ravioli with the sauce topped with fresh parsley.

Tips:

For added flavor, you can sauté some chopped shallots along with the garlic.

A sprinkle of extra Parmesan cheese on top of the finished dish can enhance the richness of the sauce.

If you have leftover lobster meat, you can add it to the sauce for extra lobster flavor.

Enjoy your indulgent Lobster Ravioli with Creamy Sauce! 

MILK BRIOCHE

 

MILK BRIOCHE ROLLS

Ingredients

2/3 cup heavy cream(at room temperature)

1 cup milk (plus 1 tablespoon, at room temperature; you can use whole, 1%, or 2% milk)

1 large egg (at room temperature)

1/3 cup sugar

4 cups all-purpose flour (you can also use 1/2 cup cake flour combined with 3 1/2 cups bread flour)

1 tablespoon active dry yeast (or instant yeast)

1 1/2 teaspoons salt

Egg wash (beat 1 egg with 1 teaspoon water)

Simple syrup (1 tablespoon sugar, dissolved in 1 tablespoon hot water)

Preparation:

In the bowl of a stand mixer fitted with a dough hook attachment, add the ingredients in the following order: heavy cream, milk, egg, sugar, cake flour, bread flour, yeast, and salt. Turn on the mixer to “stir,” and knead for 15 minutes, occasionally stopping the mixer to push the dough together. If the dough is sticking to the sides of the bowl, add a little more flour 1 tablespoon at a time until it pulls away from the sides (it should be sticking to the bottom of the mixing bowl, but not the sides). If kneading by hand, extend the kneading time by 5-10 minutes.

Next, cover the dough with a damp towel, and place in a warm spot until the dough has doubled in size (1-2 hours). We proof our dough in a closed microwave with a mug of just-boiled water next to it.

In the meantime, grease two baking vessels on all sides with butter. You can use two standard loaf pans, two 9-inch (23cm) round pans, or 1 loaf pan and 1 round pan.

After the dough has doubled in size, put it back in the mixer, and stir for another 5 minutes to get rid of air bubbles. Dump the dough on a lightly floured surface, and cut it in half. To make loaves, shape each dough half into a rough rectangular shape, cut it cross-wise into three roughly equal pieces, and place in the loaf pan. Alternatively you can cut each dough half into 8 pieces, roll them into balls (or ropes that you can twist into buns), and put them in a round pan. You can also make 2 loaves, 16 rolls, or 1 loaf and 8 rolls. Once shaped, let the dough proof, covered, for another hour.

Position a rack in the center of the oven, and preheat it to 350° F/175°C. Brush the risen dough with egg wash. Bake for 23-25 minutes, or until golden brown. Remove from the oven and brush the warm bread with sugar water to give it shine and sweetness.

ORLEANS-STYLE BBQ SHRIMP FEAST 🍤🌶️🍤

 

ORLEANS-STYLE BBQ SHRIMP FEAST 

Ingredients:

1 lb (450g) large shrimp, peeled and deveined (with tails on)

4 tablespoons unsalted butter

1 tablespoon olive oil

1 medium onion, finely chopped

4 cloves garlic, minced

1 tablespoon smoked paprika

1 tablespoon Cajun seasoning

1 teaspoon dried thyme

1 teaspoon dried oregano

1/2 teaspoon cayenne pepper (optional, for extra heat)

1/2 cup chicken broth

1 tablespoon Worcestershire sauce

1 tablespoon lemon juice

Salt and black pepper to taste

Fresh parsley, chopped (for garnish)

Lemon wedges (for serving)

Instructions:

Prepare the Shrimp:

In a large bowl, toss the shrimp with a little bit of salt and black pepper. Set aside.

Cook the Aromatics:

In a large skillet, melt the butter and olive oil over medium heat. Add the chopped onion and cook until soft and translucent, about 3-4 minutes.

Add the minced garlic and cook for another 1 minute, until fragrant.

Add the Spices:

Stir in the smoked paprika, Cajun seasoning, dried thyme, dried oregano, and cayenne pepper (if using). Cook for 1 minute to toast the spices.

Add Liquid Ingredients:

Pour in the chicken broth, Worcestershire sauce, and lemon juice. Stir to combine and let the mixture simmer for about 2 minutes.

Cook the Shrimp:

Add the shrimp to the skillet and cook, stirring occasionally, until the shrimp are pink and cooked through, about 3-4 minutes. Be careful not to overcook the shrimp.

Finish and Serve:

Taste and adjust seasoning with salt and black pepper if needed. Garnish with fresh chopped parsley.

Serve with lemon wedges on the side.

Enjoy:

Enjoy your New Orleans-style BBQ shrimp as a flavorful and satisfying dish!