#food processor brioche

[bewitchingkitchen]

APRICOT CRUMB COFFEE CAKE

Is it a cake? Is it a sweet bread? Is it heaven on a plate? Yes to all! Another amazing recipe from Helen Fletcher, this is a bit involved but absolutely worth it… Slicing through it to reveal the coiled pattern inside is just too cool! APRICOT CRUMBLE COFFEE CAKE(from Helen Fletcher’s Pastries Like a Pro) ¾ cup unsalted butter (170 grams)1 teaspoon active dry yeast3 tablespoons warm waterPinch…

[jess-the-reckless]

'Tis the season of farting about in the kitchen. Quite delighted with how these vegetarian nut roasts came out. Uncooked, ready for the freezer, another thing I don't have to prepare on Christmas Day. I would drop a recipe, but I was just busking with these, I'm afraid. I took a package of Merchant Gourmet peeled and roasted chestnuts, a brioche bun from clearing out the freezer yesterday, maybe 100g of mixed nuts (almonds, walnuts, cashews), and pulverised the lot in the food processor. Then I added a whole minced yellow onion for moisture, and an egg to bind. For seasonings I went with warm Christmas spices - cinnamon, nutmeg, and allspice, along with plenty of salt and fresh ground black pepper. Oh, and some dates. I finely chopped three or four pitted dates and stirred them in just to add a pop of sweetness to accompany the sweet spices. Not too much, though, because the chestnuts add sweetness of their own. This is a savoury dish, but I like to lean into the Christmas flavours. A spoonful of dried cranberries would also work well, I think, but I only had dates on hand.

I usually stuff this into a lined loaf tin to bake, but I had to do two this year, so instead I lined a large round cutter with greaseproof paper, brushed it with sunflower oil, and stuffed the mixture down hard. Then they went into the freezer. Not sure what comes next as regards them keeping their shape while baking, but I might construct a foil collar to sit on top of the paper wrap. Will probably defrost them Christmas Eve then bake for about 20-25 minutes at 200C on Christmas Day itself.

[facelessoldgargoyle]

Definitive list of my favorite appliances

1. Espresso machine

- Incredibly ill behaved

- instantly improved my daily quality of life

2. Oster stand mixer/“kitchen center”

- the first appliance I ever got. My mom had to find it on Craigslist because they don’t make them anymore.

- my child. My beloved. My poor worn out granny.

3. Kitchen scale

- how did I live without you

4. Food processor

- incredibly well behaved

- easy to find a spare part when I accidentally broke the lid

5. Electric kettle

- the last one caught fire briefly

- the new one is a really pretty copper color

- boils water SO fast

6. Kitchenaid stand mixer

- my beloathed

- I have a mile long list of complaints but goddamn if it can’t mix brioche dough like it’s nothing

7. Toaster

- decrepit

8. Air fryer

- this appliance isn’t actually mine

- good at rehearing fries

[doberbutts]

I tried to make brioche and it broke my food processor???

[dungeonmastertyrant]

Tavern "Steak"

Serves 4

Ingredients: Dill-Yogurt Sauce: 3/4 Cup plain Greek yogurt, 2 Tablespoons dill pickle relish, 2 Tablespoons minced shallot, 1/4 Cup finely chopped fresh dill, Kosher salt and freshly ground black pepper.

Black Olive and Fig Sauce: 6 Dried figs, stemmed and quartered, 1 Cup pitted Nicoise or Kalamata olives, rinsed and drained, 1 1/2 Tablespoons capers, rinsed, drained, and squeezed dry, 2 Garlic cloves, finely chopped, 1 Teaspoon minced fresh thyme, 1 1/2 Teaspoons fresh lemon juice, 2 Tablespoons extra-virgin olive oil, Kosher salt (optional), 3 tablespoons chopped fresh parsley.

Tavern Steaks: 2 Tablespoons olive oil, 1 Small yellow onion, finely chopped, Kosher salt, 7 Garlic cloves, finely chopped, 1 1/2 Tablespoons finely chopped fresh thyme, 12 Ounces ground lamb, 12 Ounces ground beef chuck, Freshly ground black pepper.

Make the Dill-Yogurt Sauce. In a small bowl, whisk together the yogurt, relish, shallot, dill, 1.2 teaspoon salt, and pepper to taste. Taste and adjust the seasoning with additional salt and pepper, if necessary. Cover and refrigerate until needed.

Make the Olive and Fig sauce. In a bowl cover the figs with 1 cup boiling water and set aside to soften, 15 minutes. Reserving about 1/3 cup of the soaking water, drain the figs, dry and finely chop.

In a food processor, combine the olives, capers, garlic, thyme, and lemon juice. Process until finely chopped. With the motor running, slowly add the olive oil. Stop to scrape down the sides of the work bowl and continue pulsing or processing to a desired consistency. Scrape the mixture into a bowl, add the figs, stir, and set aside to blend the flavors, 15 minutes. Taste and adjust the seasoning by adding salt to taste; adjust the consistency by adding some of the reserved fig soaking liquid, about 1 tablespoon at a time, if necessary. Set the sauce and parsley aside at room temperature.

Make the steaks. In a small skillet over medium heat, warm the oil until shimmering. Add the onion and a pinch of salt and cook, stirring until softened, 4 minutes. Add the garlic and thyme and cook, stirring, until fragrant, 1 minute.

In a large bowl, break up the ground lamb and beef into rough chunks. Add the onion mixture, 1 1/2 teaspoons salt, and 1 teaspoon pepper and toss lightly with your hands to distribute the seasonings. Divide the mixture into 4 6-ounce portions and, with a light hand, gently form them into patties roughly 4 inches in diameter and 1 inch thick. Press a divot into the top of each patty, if desired. Cover and refrigerate until you are ready to grill.

Prepare a medium-hot fire in a charcoal grill or preheat a gas grill on high for 15 minutes. Clean and oil the grill grate. Grill the patties until grill-marked on the bottom, 4 minutes. Flip the patties and continue grilling for 3 minutes, until the meat is medium-rare (125 to 130 on an instant read thermometer), or for 6 minutes for medium (135 to 140), or for 9 to 10 minutes for well (155 to 160_.

Transfer the patties to a plate, cover loosely with foil, and let rest for 3 minutes. Meanwhile, stir the parsley into the olive-fig sauce. Serve the steaks hot with the sauces passed at the table.

Note: If you choose to serve the tavern steaks with bread, brioche buns or English muffins are excellent options, particularly if you grill them, cut sides down, while the cooked tavern steaks rest.

Source: Heroes Feast

[helenfletcher]

From outstanding desserts to breads, a soup, snacks, gifts and more, you're sure to find something new to add to your holidays. Because I know your days are as filled as mine with things to do, the majority of these recipes can be made in whole or in part ahead of time. [wprm-recipe-roundup-item id="21125" summary="Orange chiffon cake, Cranberry curd and chocolate ganache enclosed in white as snow whipped cream...and it can be made ahead. "] [wprm-recipe-roundup-item id="26060" template="plp---roundup-summary---green"] [wprm-recipe-roundup-item id="9926" name="Eggnog Cheesecake" summary="Eggnog Cheesecake with rum, brandy, nutmeg and heavy cream is the perfect eggnog in a bite to end any holiday dinner."] [wprm-recipe-roundup-item id="11912" template="plp---roundup-summary---green" summary="The Buche de Noel is a spectacular extravaganza from France and is one dessert, among many, of their gifts to the world of food. And what a gift it is! While it looks complicated, it can be done over several weeks. "] [wprm-recipe-roundup-item id="19685" summary="A Christmas tradition in England, mincemeat tarts are the perfect ending to a holiday meal and could become your next tradition."] [wprm-recipe-roundup-item id="9845" template="plp---roundup-summary---green" summary="Chocolate Cranberry Curd has become an absolute favorite for the holidays on my blog. Besides its vibrant color, the taste and texture are outstanding."] [wprm-recipe-roundup-item id="7212" summary="Apple, pumpkin and cranberry muffins in one post for the best muffins of the season."] [wprm-recipe-roundup-item id="15335" template="plp---roundup-summary---green" summary="Caramel Apple Tart is everything you would want in an apple dessert.  Full of apples, spices, brown sugar and brandy, it's covered with walnut streusel and caramel. This was a fall favorite with my clientele at the bakery"] [wprm-recipe-roundup-item id="21043" summary="This Cranberry Pecan Streusel Coffee Cake shouts out fall.  The tartness of the cranberries is tempered by the streusel in this easily made treat."] [wprm-recipe-roundup-item id="25423" template="plp---roundup-summary---green" summary="At the bakery we were known for our chocolate. These Chocolate Chocolate Truffles were the same ones we made - hundreds and hundreds that were hand dipped. The secret is to freeze the fillings first making coating them so much easier to initially coat."] [wprm-recipe-roundup-item id="19771" summary="This European Nut Roll with Three Fillings is a recipe long in my family.  Every household had their own version.  Nut rolls are especially popular during holidays and celebrations in Central Europe."] [wprm-recipe-roundup-item id="21111" template="plp---roundup-summary---green" summary="Bread puddings are a favorite this time of year and this is a standout among them. Easy to make, easier to eat!"] [wprm-recipe-roundup-item id="16998" summary=" I don’t know about you, but the last thing I want to do is think about on a holiday is making a big breakfast. What if this Chocolate Cranberry Quick Bread is stashed in the freezer waiting to add to the festive feeling?"] [wprm-recipe-roundup-item id="12083" template="plp---roundup-summary---green" summary="Artichoke Croustades, Sesame Salmon with Apricot Ginger Sauce, and Spicy Meatballs are easy enough for the last minute or they can be made in whole, or in part ahead."] [wprm-recipe-roundup-item id="24459" summary="These don't get any easier than my 60 second method of making brioche in the food processor...and they can be made ahead and frozen."] [wprm-recipe-roundup-item id="11799" template="plp---roundup-summary---green" summary="Both white chocolate and dark chocolate mousse team up with a deeply chocolate, yet light textured chocolate chiffon cake. The Double Chocolate Mousse Cake is beautiful, light and easy to make and while full of flavor is not overwhelming sweet."] [wprm-recipe-roundup-item id="19511" summary="This frozen Reine de Saba is the perfect dessert for a busy schedule as the entire thing can be done a month ahead.

  If you do freeze it ahead, keep it in the pan so the filling doesn’t get smooshed."] [wprm-recipe-roundup-item id="15391" template="plp---roundup-summary---green" summary="The scones are easily made and the jam requires no canning if kept in the refrigerator or freezer.  The combination of the cranberries and strawberries makes a sweet-tart topping for the scones, toast, biscuits, or pancakes and waffles. A jar of the jam makes a perfect hostess gift."] [wprm-recipe-roundup-item id="19898" summary="This soup takes all the components of this entrée including red wine and brandy and turns them into a delicious, easy to make soup that only gets better made ahead,"] [wprm-recipe-roundup-item id="6777" template="plp---roundup-summary---green" summary="Wine and Cheese Baguettes are one of my all-time favorite breads. This bread couldn't be easier to make with the help of a food processor. While gorgeous to look at this bread actually tastes of the white wine and swiss cheese."] [wprm-recipe-roundup-item id="8696" summary="Dobos Torte is a Hungarian multilayered cake consisting of anywhere between 6 to 11 layers of spongecake filled with an intense, but super light, chocolate buttercream made like no other I have seen.  Traditionally it is topped with hard caramel fans.  Since no one ever ate the caramel and it was a pain to make and cut, I changed it to chocolate!"] [wprm-recipe-roundup-item id="11804" template="plp---roundup-summary---green" summary="This quick to put together Cranberry Fresh Pineapple Relish will keep in the refrigerator for a week, so make it ahead of time so you have one less thing to do on the day of the get together."] [wprm-recipe-roundup-item id="10201" summary="Be sure to make this Hot Curried Party Mix a minimum of one day ahead – a week is better. Stored in an airtight container, this will last a month, if you can keep out of it. It also makes a fantastic gift."] [wprm-recipe-roundup-item id="13893" template="plp---roundup-summary---green" summary="These pecans are a standout. Heat Alert -  they are hot!!  So if you don't favor a lot of heat, tone down all the pepper and the hot pepper sauce. Start with half and go from there. Packaged up with a pretty bow and they make a great gift."] [wprm-recipe-roundup-item id="11904" summary="I don't know about you, but last minute everything seems to happen at my house and these Puff Pastry Crackers take care of that. With little time to plan or think ahead, it makes it difficult sometimes when your guests expect something a bit out of the ordinary."] [wprm-recipe-roundup-item id="23947" template="plp---roundup-summary---green"] [wprm-recipe-roundup-item id="25510" summary="Two pieces of cinnamon bread filled with an orange cream stuffing are dredged in an egg mixture with a few additions to spark it up served with an Orange Cream Sauce borrowed from Crepes Suzette."] [wprm-recipe-roundup-item id="4539" template="plp---roundup-summary---green" summary="These are particularly good for entertaining as they must be frozen solid -  so you can make them a month in advance, wrap well and tuck away in the freezer.  By freezing them solid, the salmon won't  overcook in the time it takes to bake the puff pastry.   It makes a perfect entrée for entertaining."]

[gadgetsaudit]

Best 5 Amazing Electric Knifes Available in the Market 2023, Read the Full Review Here.

Electric knives have two camps. Many childhood memories involve a family member using one to swiftly and expertly cut meat or a Thanksgiving turkey. Nevertheless, some of us don’t know what an electric knife is or why you’d use one. I’m in the second camp, honestly. My father never used one because he liked sharpening carving knives (the hardest part of carving, he always said). I hosted Thanksgiving dinner the same way—the apple must not fall far from the tree! I never considered electric knives till this project.

Why choose an electric knife over a carving knife? Before testing these six top-rated electric carving knives, I could have told you they’re loud, pricey gadgets that will clutter your gadget drawer. After using the Black and Decker EK500B 9-Inch Electric Carving Knife (available at Amazon for $21.60), our favourite tool, I may have changed my mind. It showed me how to slice delicate bread, carve chickens, and hog loins in minutes using an electric knife. 

How Electric Knives Were Tested

A Tester

Chef Lindsay Mattison here. I’m a manual chef, so I’ve never had an electric knife. I’ll hand-knead bread dough next to a stand mixer or carefully cut veggies instead of using a food processor. I fell in love with our winning electric knife after testing these six. It’s likely in my gadget drawer when you visit.

The Tests

Tested six electric knives. We tested each electric knife’s blade sharpness, simplicity of use, safety, and noise level.

We had them carve a rotisserie chicken, thinly slice baguette into crostini, slice soft brioche bread into sandwiches, and slice a block of hard cheddar cheese to test their everyday use. These tests revealed the blade’s sharpness and ability to cut smoothly. We deducted points for jagged knife cuts. Nonetheless, any knife that could slice cheese well earned additional points (the test that most of the knives struggled with).

Then, we tested the knives’ use and safety. We used chicken grease-covered knives without reading the directions. After a few minutes, the finest knives stayed cold and didn’t vibrate. We needed a lengthy lead to keep out of the way when cutting and a safety lock to prevent inadvertent knife activation.

Lastly, we monitored knife noise. Our testers prioritised this. A buzz saw at the dinner table would destroy the mood. Our attention to this crucial detail will please the family dog.

Rapala HDEFAC

While our top two knives were in a close race for first, the Rapala Heavy Duty Electric Fillet Knife came in a far third. Like our top performing knives, the Rapala had a comfortable handle and felt safe to use. When it came to performance, it neither excelled nor failed the majority of our tests. Instead of slicing the cheese, it created a coarsely grated product. While it was able to slice the chicken and bread, it created jagged edges that didn’t look as nice as they could. It wouldn’t be our top pick, but we wouldn’t avoid using it, either.

Pros

Comfortable handle

Cons

Doesn’t cut neatly

Hamilton Beach 74275

We absolutely love that the Hamilton Beach 74275 Electric Carving Knife is the only knife in the group to come with a storage case. That makes it easy to bring over to a friends house or safely pack away in your gadget drawer. The set also came with a carving fork, which is great for anyone stocking up a starter kitchen. Unfortunately, its performance struggled, especially on the crusty baguette. It sort of hovered over the crust instead of piercing through the tough exterior. The large handle was also particularly difficult to hold, especially when our hands were covered in chicken grease.

Pros

Includes carrying case and carving fork

Cons

Mediocre cutting ability

Difficult to grip

Cuisinart CEK-40

The Cuisinart CEK-40 Electric Knife came in a close second to our top pick, acing all the same tests as the Black and Decker. But, the latter rose to the top by performing more quietly than the Cuisinart. That being said, we liked the Cuisinart overall. It certainly wasn’t the loudest knife in the group and it made quick work of carving the chicken. The handle was comfortable and slip-free, and it had no problems taking down both types of bread. It was also one of two knives to actually slice the cheddar cheese, earning it bonus points. And, while we didn’t notice that much of a difference between the blades, it does come with a meat blade, a bread blade, and a nice wooden butcher-block holding tray.

Pros

Comfortable, slip-free handle

Can swap blades for different jobs

Includes butcher-block holding tray

Cons

Not whisper quiet

NutriChef PKELKN8

You’ll immediately notice that the NutriChef Electric Knife doesn’t share a design with the other electric knives. Instead of being a long handle, this product almost looks like an iron. That odd-shaped handle was actually surprisingly easy to hold, and we enjoyed the two-button safety feature that ensured the knife wouldn’t accidentally go off when we weren’t ready. Sadly, it struggled to do anything except carve the chicken and it sounded like we turned on a table saw every time we clicked it on. Since it had a short cord and an odd smell when in use, it dropped to the bottom of the pack.

Pros

Unique and easy-to-grip handle

Two-button safety feature

Cons

Loud and emits an odor

Not very sharp

Black & Decker EK500B

There were two stand-out factors that made the ergonomically designed Black and Decker EK500B 9-Inch Electric Carving Knife our favorite knife in the group. First, its serrated blades (which are dishwasher-safe when removed) aced all of our performance tests, creating a presentation-worthy carved chicken and perfect slices of bread (both from crusty baguette and soft brioche sandwich bread). It was also one of two knives that could actually slice cheese! But, that’s not what impressed us the most. The Black and Decker was the quietest knife we tested and its ergonomic handle was the most comfortable of the group. The round handle fit perfectly in our hands and stayed put, even when our hands were covered in chicken grease. The knife created little to no vibrations, making it easy to keep our finger locked onto the trigger without slipping. And its quiet profile made it the most pleasant to use.

I would happily use this knife regularly to slice homemade bread or quickly break down a roast.

Pros

Slices a variety of foods with ease

Great grip with minimal vibration

Quiet

Cons

None that we could find

Read More: 5 Amazing Electric Knifes Available in the Market 2023.

[lauher]

Cozonac

This is a traditional Romanian bread made for my neighbors around the block. It is essentially a brioche with a rum spiked chocolate walnut filling. Pretty easy to make.

It starts with a pre-ferment (or maia). This is made from 30 grams of flour, 60 mls of warm milk, a teaspoon of sugar and a couple teaspoons of yeast. Set it aside in a bowl and thirty minutes later it is all bubbly and about three times the size.

The dry ingredients consisting of 550 grams of flour, 100 grams of sugar, a teaspoon of salt and a tablespoon of yeast are whisked together in the bowl of the stand mixer. The mixer is started and 120 ml of warm milk are added along with the pre-ferment. This is followed by a tablespoon of vanilla extract and two tablespoons of rum (nice). Once it starts to come together six egg yolks are added one at a time, followed by a stick of room temperature butter, one tablespoon at a time.

The dough is kneaded with the dough hook for a good ten minutes giving a nice soft dough, very easy to handle. It is transferred into a bowl and set in a warm place to rise for about two hours.

While the dough is doing its thing, you make the filling. Using the food processor, 250 grams of walnuts, 40 grams of cocoa powder, three tablespoons of instant espresso powder, and 150 grams of sugar are ground together. This is transferred to another bowl and stirred together with 5 of the egg whites and two tablespoons of rum (nice). This gives a nice spreadable filling.

After the dough has risen it is divided it into four portions. Each section is rolled into a rectangle about a foot square. One quarter of the filling in spooned on top and spread out evenly leaving a space at the far edge and the sides free for sealing. It is rolled up into a log and the free parts are used to seal the roll. Each log is rolled on the counter a bit and stretched out another four inches or so.

Two of the logs and twisted together into a spiral. The spiral is placed into a well buttered loaf pan. The same is done with the other two logs filling a second loaf pan.

The dough is allowed to rise in the pans in a warm place for about 90 minutes. It should expand considerably. The breads are baked for 20 minutes at 375 degrees and then for another 15 minutes at 350 degrees. The top of each loaf is covered with aluminum foil for the last 15 minutes.

When the pans are turned over, the breads will pop out. They are cooled on a wire rack.

Give one to the neighbors and eat the other one. It goes fast. It is pretty good stuff. Try it with a bit of rum (nice).

[grandmarecipesblog]

Beef Mushroom Smash Burgers

Beef Mushroom Smash Burgers

Rank: Easy Time execution: 40 min Can be served for: 4 persons Ingredients 2/3 cup mayonnaise 2/4 cup Dijon mustard 3 tablespoons sriracha 3 teaspoons Cajun seasoning 2 2/3 pounds ground beef 8 ounces cremini mushrooms, trimmed and minced in a food processor Kosher salt and freshly cracked pepper 2 to 3 tablespoons unsalted butter 8 slices American cheese 4 brioche buns 3 cups shredded…

[bestindianrecipe]

Koftas in Mumbai Street Food Style Burger

A taste straight from the chaotic streets of Mumbai! Cauldron Koftas gently sandwiched between fiery red and fresh, zingy green sauce, all in a brioche bun (or Vegan alternative).

Ingredients

1 pack Cauldron Indian Koftas 3 brioche burger buns (or Vegan alternative) 1 tbsp vegetable oil

Ingredients for the Green Sauce Small bunch of fresh parsley Larger bunch of fresh coriander 2 green chillies Juice of ½ lemon 2 cm piece root ginger, peeled ¼ tsp garam masala 1 tbsp vegetable oil 2 tbsp water ½ tsp salt

Ingredients for the Red Sauce 12 small red chillies 8 cloves of garlic ½ tsp salt 3 tbsp water

Ingredients for the Yogurt Dip 150ml Greek style yogurt 1/3 cucumber, cut into ½ cm dice Small bunch of mint, finely chopped Salt and black pepper to taste

Serves 3

Prep Time 10 mins

Cooking Time 10 mins

Method

Preheat the oven to 180C/350F/Gas mark 4.

To prepare the green sauce, blitz all ingredients in a food processor. Set aside. Repeat for the red sauce, adding enough water to make a spreadable puree. Set aside.

Take 2 Cauldron Koftas and squash into a burger shaped round. Repeat the process, place the rounds on a baking sheet and cook for 10-12 minutes until heated through.

Meanwhile, prepare the yogurt dip by combining all of the ingredients and seasoning to taste.

Slice the brioche buns in half, toast lightly and coat the bottom halves with the green sauce and the top halves with the red sauce. Place a Kofta burger in each and enjoy with the cooling yogurt dip!

[adeolainterest]

🚨 Most of my recipes are hidden from you!! ☑️If you see this recipe, say (delicious). Otherwise, we will completely disappear from your news feed. 🚨🚨🚨

👇👇 Thank You For sharing 😍😍

☑️buchty brioche🤤

For 6 persons

Preparation: 30 mins

Cooking: 30 mins

500g flour

15 g fresh baker's yeast

20 cl heavy cream

60g of sugar

2 eggs

100ml with milk

1.5 tsp salt

Place the salt then the flour in the bowl of the food processor, put the crumbled yeast and the sugar in the centre. Add the beaten eggs, milk, cream.

Knead the dough for about ten minutes then cover it and let it rest for 1h30 in a warm place so that it doubles in volume.

buchty brioche

buchty brioche

Degas then pour the dough on a flour work surface. Divide the dough into 12 equal parts and shape into balls. Place them in a square or rectangular dish (but rounds are not prohibited). Space them well. Cover and let rise again for 1h to 1h30, they will end up touching each other.

buchty brioche

Bake for 30 minutes in a preheated oven at 150°C (th.5).

Leave to cool on a wire rack and sprinkle with icing sugar.

#easyrecipeschallenge

#firstpicchallenge

[konigstigerr]

i think i burned the engine on my food processor. this better be the best brioche i've ever had because it's also going to be the last one.

[fiveandfourones]

Phast Pho Recipe

By popular demand, here’s the recipe for what I like to call “Phast pho”

Ingredients

3.5lb (1.6kg) bone-in beef short ribs

1 small apple

1 small pear

4 carrots

1 onion

1 head of garlic

1/4 cup (50g) brown sugar

1/4 cup (60mL) soy sauce

1 cup (240mL) white wine or sake

(optional) 1 big spoonful gochujang (korean chili paste)

1/8 cup (30mL) vietnamese fish sauce

7 whole star anise pods

3 cardamom pods

4 whole cloves

1 cinnamon stick

Juice of 1 lime or lemon

5 egg whites (save the yolks for making ice cream, brioche, lemon curd, pound cake, etc.)

2.2lb (1kg) noodles (rice noodles, ramen, udon, etc. all work fine)

Garnishes: sliced white onion, cilantro, siracha, cabbage or bok choy, sliced jalepeno, etc. 

Directions

Turn oven to 300F (150C) and put a sheet pan in the oven middle rack

Remove cores from apple and pear, peel the carrot and onion

Put the apple, pear, 2 carrots and half the onion in a food processor and pulse until finely chopped (you can do this by hand too, but food processor is much faster)

Cut of the top quarter of the garlic head to expose the cloves

Find a big pot or dutch oven (~8qt / 8L) with a oven safe lid. Put 2T vegetable oil in the pot and brown the beef well on all sides.  Liberally salt and pepper the meat while browning

Dump in your apple/pear/carrot/onion mixture.  Stir it around until the vegetables get soft, then deglaze the pot with your wine

Add soy sauce, brown sugar, gochujang, the whole garlic, and enough water to come within 2 inches (5cm) of the top of the pot

Bring the liquid to a boil, turn off the heat, put the lid on the pot and place the whole thing in the oven, on the sheet pan (the sheet pan will catch drips and make sure the bottom doesn’t scorch)

Cook the meat for ~4hr. until falling off the bone

Cut your garnish while the meet is braising, and get a pot of water going to cook your noodles

When the meat is done, put the pot on the stovetop. Line the sheet tray with aluminum foil. Use a slotted spoon to extract the meat from the braise.  When cool, shred the meat with your hands and remove any big tough pieces, or chunks of fat.  Save these bits, but discard the bones. Create a packet with the foil for shredded beef and put it back in the oven to stay warm

Strain the braising liquid into a bowl.  When the strained liquid has settled, skim off most of the fat with a spoon

Rinse out your pot and put the strained, skimmed braising liquid back in the pot.  Add enough water to make 4 quarts of broth (~4L). Heat over medium flame until simmering

Put the remaining half onion, 2 carrots, and all the fatty tough bits of meat in the food processor along with the star anise, cinnamon, cloves, and cardamom, the lime juice, and the egg white.  Pulse/blend into a thick paste.  *note* you must have the lime/lemon juice in your raft, or the clarification will not work

Dump your egg white paste into the simmering broth.  Give it a stir, then do not disturb for at least 15min. An egg raft with form and all the cloudiness, fats, etc. will be captured

Place a sieve over a 4qt (4L) saucepan, then gently press the bottom of a ladle into the raft to collect the clear stock (consommé).  Ladle through the sieve to capture any bits of the raft that you get by accident.  Repeat until you have collected 90% of your broth

Heat your broth to a gentle simmer. Add fish sauce and then salt to taste.  Cook your noodles. 

Serve by placing noodles in a bowl, spooning hot broth over them, then garnishing with beef, veggies, etc

[wildlilackitchen]

Tuesday, October 20th 2020 - A Recipe for Black Bean Burgers

Really well seasoned from both the herbs in the breadcrumbs and the generous handful of cilantro in the mixture. Burgers aren't dry or crumbly, with an egg added to help bind everything together. This is by far the best bean burger recipe I've tried.

Ingredients-

3/4 cup onions, diced

3 cloves garlic, minced

3 T olive oil

1 3/4 cup black beans, either from scratch or canned, drained and rinsed

1 egg

1 cup cilantro

1 1/2 teaspoons each cumin, coriander and smoked paprika

1 T Chipotle in adobo sauce

1/3 cup seasoned bread crumbs

Salt and pepper

Directions-

Saute onion for 5 minutes, until starting to caramelize. Add a couple pinches of salt and black pepper. Add garlic and cook 1 minute.

Put beans, onions and garlic, cilantro, spices and egg in food processor. Pulse into a paste.

Mix in bread crumbs.

Using oiled hands, form 4 large or 8 smaller patties.

Pan fry over medium heat, 3 minutes per side, or until golden brown.

Serve on buttered brioche, with lettuce, tomato, Ketchup and mayo for a vegetarian burger or serve with rice, flour tortillas, lettuce, salsa, chopped avocado and sour cream for a hearty rice bowl or burrito.

[askwhatsforlunch]

Cranberry and Raspberry King’s Cake

If you think January is the perfect time to return to a normal diet after the Holidays, then don’t come to France at the very beginning of the year! Here, on the Twelth Day of Christmas, we celebrate Epiphany with a Galette des Rois or King’s Cake. In Southern regions, we do it with a brioche crown, which I prefer to the galette. I’m not sure why, because I like almonds (and butter and sugar), but I’ve never be too fond of frangipane. Unless I make it myself, so yesterday, we ended our family gathering luncheon with this Cranberry and Raspberry King’s Cake, the sharpness of the berry jam agreeably cutting through the almond filling, avoiding a war between sisters by surreptitiously adding a second fève into Eva’s slice after her big sister Sarah found the first fève in hers, and crowning two queens!

Ingredients (serves 8):

1 1/2 cups Blanched Almonds

1 cup unsalted butter, softened

1/2 cup caster sugar

1 large egg

1 teaspoon Vanilla Extract

2 tablespoons Limoncello

620 grams/1.35 pounds Rough Puff Pastry

3 heaped tablespoons Ginger Cranberry and Raspberry Jam

1 egg

1 porcelain fève, to hide

Place Blanched Almonds in a food processor, and process until finely ground. Set aside.

In a medium bowl, energetically cream butter and caster sugar with a wooden spoon, until pale yellow and fluffy. Whisk i, the egg, until well-blended. Stir in Vanilla Extract. Finally, stir in freshly ground almond meal and Limoncello. Place in the refrigerator, to chill, 15 minutes.

Line a baking tray with baking paper. Set aside.

Divide Rough Puff Pastry  into two equal portions. On a lightly floured surface, roll each Rough Puff Pastry portions into two 22cm/8.65“ circles.

Place one Rough Puff Pastry circle onto prepared baking sheet.

Stir chilled frangipane energetically, and spoon into a pastry bag fitted with a plain nozzle. Set aside. Spread Ginger Cranberry and Raspberry Jam generously onto the Pastry circle, leaving a centimetre on the edges. Then, pipe frangipane filling in a spiral (starting in the centre) onto the Jam, . HIDE THE FEVE IN THE FRANGIPANE FILLING!!! 

Lightly beat the egg, and brush the edges of the Pastry circle with egg wash. Gently place the second circle of Rough Puff Pastry onto the frangipane filling, pressing gently but firmly on the edges to seal. Place baking tray in the refrigerator and chill, 30 minutes.

Preheat oven to 190°C/375°F.

Retrieve baking tray from the refrigerator and trim the edges -not too close to the filling-  with a sharp knife. Brush again generously with egg wash and using a knife, draw a pattern on the surface. Place in the hot oven and bake, at 190°C/375°F, 35 to 40 minutes.

Remove from heat and let Cranberry and Raspberry King’s Cake cool slightly, if you can, before eating!

[skippyv20]

Thank you😁❤️❤️❤️❤️

                  KRINGEL

Ingredients

8 cups all-purpose flour

1 cup milk (warm)

8 tablespoons icing sugar

4 eggs

8 tablespoons unsalted butter (softened)

2 tablespoons active dry yeast

1 teaspoon salt

For the filling

4 tablespoons butter melted

3 eggs

1¼ cup ground almond

Sliced almonds

5 tablespoons brown sugar

A few drops of vanilla extract

Chocolate chips (optional)

For the topping

2 egg yolks

Sliced almonds

Instructions

Filling

Beat the eggs and brown sugar until the mixture triples in volume and is firm.

Add the butter, vanilla extract and almond meal.

Mix until smooth.

Brioche

Mix the yeast and sugar in warm milk and set aside for 15 minutes.

Add the flour and butter to food processor bowl and mix until reaching a sandy texture (with the whip accessory).

Swap whip for hook accessory.

Make a well in center of flour and add the beaten eggs.

Start the food processor on low speed and gradually add the milk, sugar and yeast mixture, then add salt, gradually increase the power of the processor to medium / high, and knead until you get a non-sticky and soft dough.

From the moment the dough is wrapped around the hook, kneading should continue for at least 5-7 minutes.

At the end of kneading, the dough should be homogeneous, wrapped around the hook and pulled away from the sides of the bowl.

Put the dough in a large container, cover with a cloth and let the it rest for 45 minutes in a warm place away from drafts. It should at least double in volume.

On a floured surface, roll the dough and divide in 6 equal parts.

Roll each portion into a rectangle with a rolling pin.

Spread the filling and sprinkle with sliced ​​almonds and chocolate chips.

Roll the dough on itself tightly and form a long “sausage”.

Cut the roll in half lengthwise.

Braid the two pieces together and give the braid a crown shape. Shape the braid tightly.

Cover with a cloth and let the crown rise for 30 minutes in a warm place.

Preheat convection oven to 350 F.

Brush with egg yolk, chocolate chips and almonds and bake for 20 to 30 minutes.