Cooking Instructions

Beat egg yolks in small bowl with electric mixer on high speed about 3 minutes or until thick and lemon colored. Gradually beat in sugar. Heat 1 cup whipping cream in 2-quart saucepan over medium heat until hot. Gradually stir at least half of the hot whipping cream into egg yolk mixture; stir back into hot cream in saucepan. Cook over low heat about 5 minutes, stirring constantly, until mixture thickens (do not boil). Stir in chocolate until melted. Cover and refrigerate about 2 hours, stirring occasionally, just until chilled. Beat 1 1/2 cups whipping cream in chilled medium bowl with electric mixer on high speed until stiff. Fold whipped cream into chocolate mixture. Pipe or spoon mixture into serving bowls. Refrigerate until serving. Add a scoup of cream on top for garnishing and sprinkle with grated dark chocolate (suggested by Jamie)

Recipe Description

There’s no need to be intimidated by Chocolate Mousse. This French dessert may look and taste like it takes a lot of work, but in truth all you need are four ingredients and a little careful preparation to achieve mousse perfection. By keeping a close watch over cooking temperatures and carefully incorporating your ingredients together to ensure the smoothest, fluffiest texture, you’ll have a deliciously successful chocolate mousse every time.

Serving Instructions

Notes

Cooking Instructions

Heat oven to 350°F. In 13x9-inch pan, place 4 (6-oz) ceramic ramekins. In small bowl, slightly beat egg yolks with wire whisk. In large bowl, stir whipping cream, 1/3 cup granulated sugar and the vanilla until well mixed. Add egg yolks; beat with wire whisk until evenly colored and well blended. Pour cream mixture evenly into ramekins. Carefully place pan with ramekins in oven. Pour enough boiling water into pan, being careful not to splash water into ramekins, until water covers two-thirds of the height of the ramekins. Bake 30 to 40 minutes or until top is light golden brown and sides are set (centers will be jiggly). Using tongs or grasping tops of ramekins with pot holder, carefully transfer ramekins to cooling rack. Cool to room temperature, about 2 hours. Cover tightly with plastic wrap; refrigerate until chilled, at least 4 hours but no longer than 48 hours. Uncover ramekins; gently blot any liquid from tops of custards with paper towel. Sprinkle 2 teaspoons granulated sugar over each chilled custard. Holding kitchen torch 3 to 4 inches from custard, caramelize sugar on each custard by heating with torch about 2 minutes, moving flame continuously over sugar in circular motion, until sugar is melted and light golden brown. (To caramelize sugar in the broiler, see Broiler Directions below.) Serve immediately, or refrigerate up to 8 hours before serving.

Recipe Description

Julia Child believed that every woman should own a blowtorch. If you’ve lucky enough to have one, it will come in handy for this easy crème brulee recipe. And, if not, the broiler is a great stand-in for a handy-dandy blowtorch.

Serving Instructions

Notes

Cooking Instructions

You can either marinade the lamb shanks in the garlic, rosemary, bay leaves and olive oil overnight, or make this straight up. The flavour really penetrates the meat overnight so this is first prize. Rub the lamb shanks with olive oil and the crushed garlic and season well with salt and Pepper. Lay these on a small tray lined with half the rosemary and bay leaves. Top the remainder of the rosemary and bay leaves, cover tightly with cling film and leave them in the fridge overnight. When you are ready to cook, scrape all the herbs and garlic off the shanks. Set the Instant Pot to Sauté and add a splash of olive oil. When it is hot, brown the shanks in 2 batches on all sides turning the meat as you go. As an alternative, brown the meat in a large frying pan. Once brown, remove the shanks (set aside) and drain off the fat in the bowl. Keeping the Instant pot set to Sauté, add the onions, carrot and celery and cook until softened – about 6 – 8 minutes. Stir occasionally to prevent them from going brown. Add the tomato paste and the crushed garlic (either scraped off the overnight marinade or what you have crushed) and the bay leaves and cook for about a minute. As it starts to stick, add the red wine and deglaze the bowl. Allow this to cook down for about 6 minutes until it has reduced by ¾. Add the tomatoes, mix and adjust the seasoning. You will need to add a generous sprinkle of salt and pepper. Add the rosemary stalks and chopped parsley. Add the browned lamb shanks back in along with the stock. Arrange them so that they are as submerged in the liquid as possible. Close and set the vent to SEAL. Set the Instant Pot to Manual pressure cook HIGH (take off the keep warm function) and set it for 50 minutes. Once the cooking cycle is complete, allow a natural pressure release, which will take around 20 minutes. You will know the pressure has released when the valve has dropped back into the lid of the pot. Remove the lamb shanks and set aside keeping them warm by covering them with foil. Drain the liquid from the Instant Pot bowl into another large bowl using a sieve. Squeeze out as much liquid as you can. A layer of fat will start forming on the surface. Allow a couple of minutes until you can see it separated from the juices. Either use a fat separator or alternatively place a sheet of kitchen paper over the top to absorb this fat layer. Quickly remove and discard. Depending on how fatty the meat was, you will probably need to repeat this 3 more times (a total of 4 x sheets of paper). When you think you have removed most of the fat, pour the cooking juices back into the Instant Pot and set to Sauté. Cook the juices down for 10 - 12 minutes until they have reduced and thickened slightly. Pour this gravy generously over the shanks when you serve. Serve with mashed potato and any green side you like.

Recipe Description

Serving Instructions

Notes

Cooking Instructions

Whisk eggs and mix with milk. Mix the chopped herbs with the bread crumbs. Cut each chicken breast in half (widthwise to make them thin) and place between two pieces of plastic wrap and pound them evenly with a butcher’s mallet until they are 1/8 of an inch thick. Season with salt and fresh cracked black pepper. Lightly coat each piece with all purpose flour. Dip each piece in the egg wash and then coat each piece with the herbed bread crumbs. Heat a pan to medium heat and sauté the chicken in olive oil for 2 – 3 minutes per side. Serve with a wedges of fresh lemon.

Recipe Description

This is an adaption of the usual veal Schnitzel that makes it more affordable in my house. I think that it's just as good and it doesn't take all that long either. By all means use fresh herbs if you have them but I have to use dried because I can't grow them.

Serving Instructions

Notes

Cooking Instructions

Trim and clean the lamb if your butcher hasn’t already done so. Rub the exterior with mustard and season generously with salt and pepper. In a shallow baking dish, combine breadcrumbs and herbs. Dredge the lamb in the breadcrumb mixture. When ready to cook, set Traeger temperature to 500°F and preheat, lid closed for 15 minutes. Place the rack of lamb directly on the grill grate bone side down and cook for 20 minutes or until the internal temperature reaches 120°F. Remove from the grill and let rest 5 to 10 minutes before slicing. Enjoy!

Recipe Description

This roasted rack of lamb is rubbed down with mustard, seasoned generously with salt & pepper, coated with a Panko breadcrumb mixture and roasted over rich hickory for a simple take on an elevated dish.

Serving Instructions

Potato bake Parmesan roasted tomatoes Grilled baby marrows

Notes

Cooking Instructions

Before You Cook Preheat oven to 450 degrees If using any fresh produce, thoroughly rinse and pat dry Prepare a baking sheet with foil and cooking spray Cooking Guidelines To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures: Steak and Pork 145° F (rest cooked meat, 3 minutes) | Seafood 145° F | Chicken 165° F | Ground Beef 160° F | Ground Turkey 165° F | Ground Pork 160° F 1 1 Start the Potatoes Halve potatoes lengthwise. Place a large oven-safe non-stick pan over medium heat. Add 2 tsp. olive oil, potatoes, and ¼ tsp. salt to hot pan. Cover, and stir occasionally until golden, 3-5 minutes. Uncover and place pan in hot oven. Roast until tender, 10-12 minutes. Carefully, stir butter into roasted potatoes until melted. Cover and set aside. While potatoes cook, start Brussels sprouts. 2 Start Brussels and Prepare Ingredients Trim stems off Brussels sprouts and halve vertically (quarter if larger than a ping-pong ball). Place Brussels sprouts on one half of prepared baking sheet and toss with 2 tsp. olive oil, ¼ tsp. salt, and a pinch of pepper. Massage oil and seasoning into Brussels sprouts. Spread into a single layer on their side. Roast, 8 minutes. If using NY strip steak, roast 5 minutes. Remove from oven. While Brussels sprouts roast, mince garlic. 3 Sear the Steaks steaks dry, and season both sides with ¼ tsp. salt and ¼ tsp. pepper. 2 tsp. olive oil in a medium non-stick pan over medium-high heat. Add steaks to hot pan. Sear undisturbed until browned, 2-3 minutes on one side. If using NY strip steak, season same amount and sear 2-3 minutes on both sides. Remove from burner. 4 Roast the Steaks and Brussels Sprouts Place steaks, seared side up, on empty half of baking sheet. Roast until Brussels sprouts are tender and steaks reach a minimum internal temperature of 145 degrees, 6-8 minutes. If using NY strip steak, place on baking sheet and bake in hot oven until steak reaches a minimum internal temperature of 145 degrees, 9-12 minutes. Remove steaks from baking sheet and rest, 5 minutes. Reserve pan; no need to wipe clean. While steaks rest, make sauce. 5 Make the Sauce Return pan used to sear steaks to medium heat. Add 1 tsp. olive oil and garlic to hot pan. Cook until fragrant, 30-60 seconds. Add ¼ cup water, balsamic glaze, and demi-glace. Stir often until thickened, 2-3 minutes. Season with a pinch of pepper and remove from burner. If using NY strip steak, halve before serving. Plate dish as pictured on front of card, spooning sauce over steak. Bon appètit!

Recipe Description

Basic. It's slang nowadays (we know, we're confused, too). But for adults who still trust their classic dictionaries, we want a little calm and ordinary after a long day at work. This meal could be called basic; it's just steak, Brussels sprouts, and potatoes. It's so much more, though; juicy steak dances with a balsamic sauce of pure sweet tang, Brussels are roasted to crispy perfection, and those taters are soft as a cloud on the inside, with a nice crispy outside that's a delight to sink the teeth into. Basic. It's a good thing.

Serving Instructions

Notes