This simple dish not only tastes wonderful, but looks exquisite on your dinner table! Chef Billy Parisi shows us how to make beautifully-garnished salmon with lemon dill sauce.
- 1 1/2 sticks butter, melted and cooled
- 4 cups flour
- 1 1/2 cups sugar
- 1 Tbsp baking powder
- 1/4 tsp salt
- 1 Tbsp cinnamon
- 2 eggs
- 1 1/2 cups buttermilk
- French Toast Top
- 1 cup syrup
- 1/4 stick butter
- 1 cup sugar
- 2- 3 Tbsp cinnamon
- Oven at 350 degrees.
- In a large bowl stir together the flour, sugar, baking powder, salt and 1 Tbsp of cinnamon.
- To the same bowl add in the cooled butter, eggs and buttermilk. Mix until just combined, you do not want to over mix because you will end up with a slightly “tough” muffin.
- Using an ice cream scoop, fill a lined cupcake pan with the muffin mix.
- Bake for approx 18 minutes, or until the a toothpick comes out clean.
- While the muffins are baking get the topping ready. In a small saucepan, over low, add the syrup and butter and cook until the butter is melted and the mixture is just warmed. Mix the cinnamon and sugar in a small bowl.
- Once the muffins are done, allow them to cool enough to handle. Dip just the tops of the muffins first into the butter syrup mixture then into the cinnamon sugar. This part is a little messy but the results are phenomenal!
- 2 cups Oreo cookies with cream center removed, finely ground (2 sleeves)
- 1/4 cup butter, melted
- 2 tablespoons sugar
- 4 8-oz. packages cream cheese, room temperature
- 1 2/3 cups sugar
- 4 large eggs
- 3 tablespoons all-purpose flour
- 1/4 teaspoon salt
- 2 egg yolks
- 1 1/2 teaspoons pure vanilla extract
- 1/4 cup sour cream
- Strawberry Frosting:
- 1 cup frozen strawberries, thawed
- 1 pint fresh small strawberries, washed and hulled
- 3 tablespoon water
- 2 tablespoons sugar
- 1 teaspoon cornstarch
- red food coloring, optional
- Preheat to 325 degrees F. Put oven rack in the center. Start to boil water in a big pot for the water bath.
- Combine the ingredients for crust and put into 9- inch springform pan. Lay the crust on the bottom, pressing. Set aside.
- Whip the cream cheese, sugar, salt and flour in a big bowl until creamy. ( You can use mixer on low speed ).
- Now combine with whole eggs and yolks, one by one at low speed after each. Finally add the vanilla and sour cream and whip again.
- Put your springform pan in a bigger roasting pan.
- Pour the boiling water in the roasting pan till half of the cake pan is full. Better use a leakproof pan.
- Bake for about 80 minutes until cheesecake is lightly golden. Displace the cheesecake from the water bath and let it cool.
- Put in refrigerator for 3 – 4 hours or one night.
- Smash frozen strawberries in a a food processor. Use a fine mesh strainer to push them in a small pot and add water.
- Combine sugar and cornstarch in a small bowl. Add them in the pot with the smashed strawberries.
- Stir continually while boiling them until thick. Add food coloring (optional) . Cool.
- Top the chilled cheesecake with the strawberries. Drizzle with the cooled frosting.
- Cover and put in the refrigerator.
- 1¼ cup fresh lime juice (about 8 limes), plus 4 limes for stabilizing the popsicle sticks
- 1 (14oz) can of sweetened condensed milk
- 1 cup water
- ¼ cup tequila
- 2 tablespoons orange juice (optional)
- Kosher salt or margarita salt
- 12 (3oz) Dixie cups
- Small popsicle sticks or craft spoons
- A pitcher or large cocktail shaker
- Mix tequila, lime juice, water, orange juice and condensed milk in a cocktail shaker/pitcher .
- Arrange the Dixie cups on a baking sheet and pour in them 90 % of the combination.
- Cut the limes in 1/4 ” slices. Put a popsicle sticks in the middle of the slices ( each slice stays in the middle of the popsicle stick ).
- Put lime sticks directly on top of the tequila combination.
- Put in freezer for one night or 6 hours.
- Serve with crushed ice and kosher salt.
Recipe Source: http://blog.hostthetoast.com/creamy-margarita-popsicles/
- 2 lbs beef chuck, cubed
- 1 large onion, chopped
- 1 lb baby carrots
- 2 green bell peppers, diced
- 2 red bell peppers, diced
- 1 lb red potatoes, cubed
- 2 parsnips, diced
- 1 Tbsp thyme
- 1 Tbsp garlic powder
- 4 cups vegetable or beef broth
- 1 Tbsp worcestershire sauce
- 2 tsp gravy master
- 1 can tomato puree
- flour for dusting
- olive oil
Classic beef stew from LeMoine Family Kitchen is a cozy and comfy meal. Nothing beats a warm and hearty stew when a storm is raging outside. Cubes of beef are cooked low and slow in a tomato broth with root vegetables. The stew will simmer for at least two hours on the stovetop. You can also cook the stew in a dutch oven at 250 degrees in the oven. This one pot meal is sure to be a family favorite.
Make sure you have all your vegetables prepped. Grab a heavy duty giant pot, like my trusty Le Creuset Dutch Oven, and heat it over medium high heat. Add enough olive oil to just coat the bottom of the pan.
In a dish, add the beef, season with salt and pepper and toss it in just enough flour to coat it lightly. In small batches brown the beef on the two largest sides of the meat. Set aside until all the meat is browned.
To the pot, with all the fabulous bits of flavor, add in the onions. Using a spoon, scrap up those yummy bits and work them into the onions. Add in the remaining vegetables. Stir in the garlic powder and thyme.
Add in the tomato puree, broth, gravy master and worcestershire sauce. Stir to incorporate. Add the beef back into the pot.
Ok, we’ve got everything in there now! Cook on low, with the lid on, for 2-3 hours, stirring occasionally. Take the lid off and simmer for another 2 hours. The meat will be fork tender, the sauce will have thickened a bit and become a rich color, the vegetables perfect.
Serve with a hunk of garlic bread and some of your favorite wine… enjoy!