Ingrédients

• 400gr pâte d’amande 50%
• 40gr pâte de pistache
• 75gr d’oeufs
• 50gr de beurre fondu froid
• 20gr de farine
• framboises fraîches

Préparation

Mélanger au batteur avec la palette la pâte d’amande et la pâte de pistache. Ajouter progressivement les oeufs puis le beurre fondu froid, stopper et ajouter la farine tamisée à la spatule. Garnir les moules (mini-moules pour canelés) à la moitié à l’aide d’une poche, dépose une framboise et recouvrir avec l’appareil. Cuisson 13min à 175C. Démouler a foid. Finition: une framboise posée à l’envers sur le mignon, une pistache entière à l’intérieur.

Elastomoule MINI CANELÉS

Ingredients

• 1 lb. crawfish tails
• 1 lb. cream cheese, softened
• 4 scallions
• 1 tbsp. chopped cilantro
• 1 tbsp. chopped tarragon
• 1/2 tsp. chopped garlic
• 1/2 tsp. curry powder
• 1/2 tsp. red pepper flakes
• salt
• lime juice
• 1/2 lb. phyllo sheets
• 1/2 c. butter, melted
• 1/2 c. breadcrumbs

Preparation

Preheat oven to 400 degrees. Roughly chop crawfish meat and combine with cream cheese. Chop green and white of scallions and add to cream cheese along with cilantro, tarragon, garlic, and curry powder. Add pepper flakes, salt, and lime juice to taste.

Lay out one sheet of dough. Brush lightly with butter and sprinkle with breadcrumbs. Repeat with two more sheets, stacking one on top of the other. Cut widthwise into three pieces. Place a large spoonful of filling in the corner of each piece and fold flag-style into triangle. Brush with butter and place on a tray sprinkled with breadcrumbs. Repeat with remaining phyllo sheets. Bake until brown and crispy, about 10 minutes. Serves 10-12.

The hallway by the bathroom, Bayona

Ingredients

• 400 g. chestnuts
• 2 lg shallots, minced
• 1 carrot, diced
• 1 celery stalk, diced
• 2 tbsp. butter
• 1/2 c. dried porcini mushrooms, rinsed
• 4 c. chicken broth
• 1/2 c. heavy cream
• salt and pepper

Preparation

Place the dried porcinis in hot water to steep. In a 2-qt sauce pan, melt the butter over medium heat. Add the carrot, celery, and shallot. Cook vegetables until soft. Coarsely chop the chestnuts and add them to the pan. Add the porcini and the steeping liquid (being careful not to add any dirt at the bottom of the bowl).

Add broth and bring to a simmer. Simmer until all ingredients are fork-tender, 15–25 minutes. Remove from heat and homogenize with an immersion blender. Return to low heat, add cream, and season to taste.

D’Artagnan

Ingredients

• 1/2 cup dried apricots, chopped
• 1/4 cup Cognac or other brandy
• 2 tablespoons light brown sugar
• 2 sticks unsalted butter, softened
• Salt

Preparation

In a small saucepan, soak the apricots in the Cognac for 10 minutes. Bring to a boil, then carefully ignite with a long match. When the flames subside, add the brown sugar and cook over moderate heat until the sugar is dissolved. Transfer to a food processor and let cool. Add the butter and process until fairly smooth. Season the butter with salt. Scrape the apricot butter into a large ramekin and serve with crusty bread.

Food & Wine

Ingredients

• 4 ounces very thinly sliced country ham or prosciutto
• 1 cup coarse fresh breadcrumbs
• 4 tablespoons olive oil, divided
• 1 teaspoon chopped fresh thyme
• 1 cup finely grated Parmesan, divided
• Kosher salt, freshly ground pepper
• 2 bunches collard greens (about 1 pound), center ribs and stems removed
• 1 large onion, thinly sliced
• 2 garlic cloves, finely chopped
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 2 cups whole milk
• 1/4 teaspoon freshly grated nutmeg

Preparation

Preheat oven to 325°F. Place ham on a parchment-lined baking sheet and bake until crisp, 20–25 minutes; let cool and break into pieces.

Combine breadcrumbs and 2 tablespoons oil in a medium skillet; toast over medium heat, tossing occasionally, until golden brown and crisp, 10–15 minutes. Remove from heat and add thyme and 1/4 cup Parmesan; season with salt and pepper. Mix in ham and set aside.

Cook collard greens in a large pot of boiling salted water until tender and bright green, about 4 minutes. Drain, transfer to a bowl of ice water, and let cool. Drain and squeeze dry with paper towels. Coarsely chop greens and place in a large bowl.

Heat remaining 2 tablespoons oil in a medium saucepan over medium heat. Add onion and garlic and cook, stirring often, until softened and golden, 15–20 minutes. Transfer to bowl with greens; set aside. Reserve saucepan.

Increase oven temperature to 400°F. Melt butter in reserved saucepan over medium heat. Add flour and cook, whisking constantly, until mixture is smooth and very pale brown, about 4 minutes. Gradually whisk in milk, 1/2-cupful at a time; add nutmeg. Bring to a boil, reduce heat, and simmer, whisking often, until thickened, 5–8 minutes. Whisk in remaining 3/4 cup Parmesan. Add béchamel to collard greens mixture and mix to combine; season with salt and pepper.

Transfer collard greens mixture to a 10" cast-iron skillet or 9" pie dish and top with breadcrumb mixture; place pie dish on a rimmed baking sheet. Bake until gratin is bubbling, 15–20 minutes. Let cool slightly before serving.

Bon Appetit, November 2013

Ingredients

• Between 1 and 2 pounds of chicken wings (1-2 doz.)
• Seasoning for wings (dry or wet)

Preparation

If using dry spices, roll each wing in the spice mix.

Place 1 c. of water in the bottom of the instant pot. Add the steamer basket on its stand. Place the wings in the basket, standing them upright on their ends. Close and lock the pot, and set for 10 minutes at high pressure. Quick release the vent.

Remove the wings to a baking sheet. If using a sauce seasoning, coat the wings in it now. Broil for 10 minutes to crisp up the skin.

Adapted from A Real Food Journey

Ingredients

• 1 tbsp. olive oil
• 1 tbsp. brown sugar
• 1 tbsp. chili powder
• 1 tbsp. smoked paprika
• 1 tsp. chopped thyme leaves
• kosher salt
• Freshly ground black pepper
• 1 small chicken (3-4lb)
• 2/3 c. low sodium chicken broth
• 2 tbsp. chopped parsley

Preparation

In a small bowl, whisk together brown sugar, chili powder, paprika, and thyme. Pat chicken dry with paper towels then season generously with salt and pepper. Rub the brown sugar mixture all over chicken.

Preheat Instant-Pot to sauté setting. When the Instant-Pot says it’s hot, add olive oil then add chicken, breast side-down . Let sear until skin is crispy, about 4 minutes. Use very large tongs to flip chicken then pour chicken broth in the bottom of the Instant Pot. Change setting to pressure cook setting and set timer to 25 minutes. Lock the lid into place and set the valve to “Sealing.” Allow the Instant Pot to depressurize naturally, then remove lid and take out chicken. Let chicken reset for 10 minutes before slicing.

Delish

Ingredients

• 2 pounds baby yukon golds and red potatoes, about 1 to 1 1/2 inches
• 1/2 teaspoon dried rosemary
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried marjoram
• 1/2 teaspoon dried oregano
• 1/2 teaspoon garlic powder (or: 1 tbsp. of a spice mix)
• 1 teaspoon kosher salt
• 1/4 teaspoon pepper
• 3 tablespoons olive oil
• 1/2 cup water or chicken stock

Preparation

Wash the potatoes and pat dry. Set Instant Pot to Sautee mode. Add oil and heat. In batches, add the potatoes and cook on all sides, for about 5-6 minutes, until browned and crisp. Pierce each potato with a fork. Add seasonings, water, and stock. Close and lock the lid, and cook for 7 minutes on Manual. Quick release the pressure.

Adapted from Onion Rings and Things

Ingredients

• 2 cups butter, softened
• 1 cup sugar
• 1 teaspoon vanilla extract
• 3-1/2 cups all-purpose flour
• 2 cups crushed potato chips
• 3/4 cup chopped walnuts

Preparation

Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Beat in vanilla. Gradually add flour to creamed mixture and mix well. Stir in potato chips and walnuts. Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake 10-12 minutes or until lightly browned. Cool 2 minutes before removing from pans to wire racks. Yield: 4-1/2 dozen.

Taste of Home

Ingredients

For marinating the chicken:

• 1 pound boneless skinless chicken breasts, chopped into bite-sized pieces
• 1 cup greek yogurt (7 oz.)
• 1 tablespoon garam masala
• 1 tablespoon lemon juice
• 1 teaspoon black pepper
• 1/4 teaspoon ground ginger

For the sauce:

• 15 ounces canned tomato sauce or puree
• 5 cloves garlic, minced
• 4 teaspoons garam masala
• 1/2 teaspoon paprika
• 1/2 teaspoon turmeric
• 1/2 teaspoon salt
• 1/4 teaspoon cayenne
• 1 cup heavy whipping cream

For serving:

• basmati rice
• naan
• freshly chopped cilantro

Preparation

Combine all marinade ingredients (minus the chicken) in a bowl and mix well. Add chicken chunks and coat with the marinade. Let sit in the refrigerator for at least 1 hour.

Select the saute mode on the pressure cooker for medium heat. When it has reached temperature, add chicken chunks (along with any marinade sticking to them) to the pressure cooker. Saute until the chicken is cooked on all sides, about 5 minutes, stirring occasionally. Turn off the saute mode.

Add all of the sauce ingredients except the cream to the pressure cooker, over the chicken, and stir. Secure and seal the lid. Select the manual mode to cook for 10 minutes at high pressure. Use the quick steam release handle to release pressure.

Select the saute mode on the pressure cooker for low heat. When it has reached temperature, add cream to the pot, stirring with the other ingredients. Simmer until the sauce is thickened to your liking, a few minutes.

Serve with basmati rice or naan. Garnish with cilantro.

Savory Tooth