Main Course

Steak and Potatoes

February 18, 2017

BEWARE!! THE CRISPY POTATO STACK IN THIS RECIPE IS SUPER ADDICTING!!! If you’re a steak and potatoes person, this is the recipe FOR YOU. If you’re not, then it’s still for you because it can easily be prepared with fish, grilled veggies, or you can just have more potatoes…more crispy potatoes! I have been tweaking this dish for a few weeks now along with the crispy potatoes and it was finally time to film it. Hope you enjoy!

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Start by squaring off the edges of 1 large russet potato.

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Using a mandolin, or knife, carefully slice the potato into long slender pieces.  You want to achieve the thickness of a credit card or so.

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Stack the potato slices as evenly as possible…

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…and then trim the edges to make an even rectangular shape.

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Cut the rectangle in half.

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Press the slices firmly together, and shingle them into a stair-like structure.

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Transfer to a frying pan filled with canalo oil heated to 325°F.

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Fry for about 4-5 minutes, or until a crispy golden brown, flipping throughout.

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Transfer to a paper towel to drain.

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Sprinkle with a little sea salt and set aside.

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Season a large (10 oz. is perfect) strip steak on both sides with salt and pepper.

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Transfer to a frying pan on high heat and sear for about 4 minutes on both sides.

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After the first flip…

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…add 3 tbsp of butter…

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…1 bunch of thyme…

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…and 1 garlic clove.

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Baste the meat in the butter sauce for a minute or two, careful not to overcook the meat or burn the butter.

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Remove from the pan and let rest for 7-10 minutes be slicing.

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Whip up a quick horseradish spread by mixing together 1/2 cup of sour cream…

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…1 tbsp of prepared horseradish…

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…salt and pepper to taste.

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Begin plating with a smear of the “horsey” sauce…

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…followed by a crispy potato…

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…a couple thick slices of the center cut NY strip…

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…a pinch of malden salt…

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…fresh cracked pepper…

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…fresh chives….

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…and a drizzle of olive oil. ENJOY!

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Steak and Potatoes

Ingredients

    Crispy Potatoes:
  • 1 russet potato
  • canola oil for frying
  • Strip Steak:
  • 1 10oz NY strip
  • 3 tbsp butter
  • 1 garlic clove
  • 1 bunch of thyme
  • Horsey Sauce:
  • 1/2 cup sour cream
  • 1 tbsp prepared horseradish
  • salt and pepper to taste

Instructions

  1. Start by squaring off the edges of 1 large russet potato. Using a mandolin, or knife, carefully slice the potato into long slender pieces. You want to achieve the thickness of a credit card or so. Stack the potato slices as evenly as possible and then trim the edges to make an even rectangular shape. Cut the rectangle in half, press the slices firmly together, and shingle them into a stair-like structure. Transfer to a frying pan filled with canalo oil heated to 325°
  2. F. Fry for about 4-5 minutes, or until a crispy golden brown, flipping throughout. Transfer to a paper towel to drain. Sprinkle with a little sea salt and set aside.
  3. Season a large (10 oz. is perfect) strip steak on both sides with salt and pepper. Transfer to a frying pan on high heat and sear for about 4 minutes on both sides. After the first flip add 3 tbsp of butter, 1 bunch of thyme, and
  4. 1 garlic clove. Baste the meat in the butter sauce for a minute or two, careful not to overcook the meat or burn the butter. Remove from the pan and let rest for 7-10 minutes be slicing.
  5. Whip up a quick horseradish spread by mixing together 1/2 cup of sour cream, 1 tbsp of prepared horseradish, salt and pepper to taste.
  6. Begin plating with a smear of the “horsey” sauce, followed by a crispy potato, a couple thick slices of the center cut NY strip, a pinch of malden salt, fresh cracked pepper, finely chopped chives, and a drizzle of olive oil. ENJOY!
http://www.byrontalbott.com/steak-and-potatoes-2/

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| Top Left: Mixing Bowls | Top Middle: Boos Cutting Board | Top Right: Kitchen Tweezers |
| Bottom Left: All-Clad Pan | Bottom Middle: Mandoline | Bottom Right: All-Clad Sauce Pan |

Main Course

Crispy Lasagna

February 15, 2017

This is what late night Lasagna dreams are made of. Crispy…Lasagna…all day…every day. You know that special crunchy edge of the lasagna that everyone fights for…..well, I fixed the problem by making every square inch of this Lasagna as crispy and as crunchy as I could because of freshly made pasta fried-to-perfection.. It turned out exactly how I wanted and the texture of the lasagna was a perfect blend of crispy and tender bites packed with melted cheese and sticky tomato sauce amazingness! Go try this now and make those late night foodie dreams come true.

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Begin making a simple bolognese by bringing a sauce pot to high heat, adding a drizzle of olive oil…

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…3 tbsp of minced onion…

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…and 1 clove of minced garlic.Screen Shot 2017-02-15 at 5.09.18 PM
Add in 1/4 lb of ground beef and give this a little mix.

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Allow to brown for 1 minute, or until it just begins to crisp up.

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As it begins to caramelize season with salt & pepper.

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Add 2 tbsp of chopped basil…

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…1/2 cup of sherry wine…

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…and 3 tbsp of tomato paste.

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Give this a good stir and allow to simmer while you prep—adding in a splash of water as needed.

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While that simmers, add 1 egg yolk…

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…2 tbsp of olive oil…

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…1/2 cup of water…

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…1 tsp of salt…

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 …1/2 cup of bread flour and 1/2 cup of all purpose flour to a food processor.

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Blend on high until it forms a mealy and sticky dough.

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Add water as needed.

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Transfer the mixture to a working surface.

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Kneed it into an elastic ball of dough.

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Using a pasta machine begin to roll out the dough, starting with the thickest setting…

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…and going smaller to the desired thickness of your lasagna noodles.

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Once rolled, cut the pasta sheet into 5-6 pieces that are the same size as the personal baking dish your are using.

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Cover the cut noodles with a damp towel until needed.

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In a medium sauce pan on low heat add 3 cups of whole milk…

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…and 2 tsp of salt.

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Once the mixture begins to bubble add the juice of one lemon, give a good mix, and remove from the heat for 10 minutes to thicken up.

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Strain the ricotta mixture over a cheese clothe to remove the excess liquid.

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 Give the clothe a few squeezes to drain.

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Transfer the ricotta to a small bowl and give it a good stir.

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Add in some freshly grated parmesan…

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…a hearty helping of shredded mozzarella…

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…2 tbsp of fresh basil…

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…a pinch of salt and pepper to taste.

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Give this a solid mix and set aside.

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Begin frying your pasta sheets by filling a large pan 1/5th way up with canola oil and bringing it to 350°F.

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Fry the sheets of pasta until they are a solid golden brown…

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…flipping so each side can cook.

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Transfer to a towel to drain.

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Repeat the process until the noodles are all fried up.

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In a small baking dish, begin layering the lasagna with a few spoonfuls of the bolognese…

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…a fried lasagna noodle…

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…a few spoonfuls of the fresh 3-cheese ricotta…

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…more of the bolognese sauce…

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…a handful of shredded mozzarella…

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…and top with a fried noodle.

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Repeat this process until the desired number of layers are reached—ending with the mozzarella.

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Bake at 400°F for 10-12 minutes, or until the top begins to turn golden.

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Top the home made crispy lasagna with some fresh parmesan cheese…

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…and a few basil leaves.

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Add a sprinkle of chili flakes and all that’s left to do is ENJOY!

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Crispy Lasagna

Crispy Lasagna

Ingredients

  • Pasta:
  • 1/2 cup bread flour
  • 1/2 cup all purpose flour
  • 1 egg yolk
  • 1/2 cup water
  • 2 tbsp olive oil
  • 1 tsp salt
  • Bolognese:
  • 1/4 lb ground beef
  • 3 tbsp tomato paste
  • 1/2 cup sherry wine
  • 3 tbsp minced onion
  • 1 clove minced garlic
  • 2 tbsp chopped basil
  • 2 tbsp olive oil
  • salt & pepper
  • Ricotta:
  • 3 cup whole milk
  • Juice of one lemon
  • 2 tsp salt

Instructions

  1. Begin making a simple bolognese by bringing a sauce pot to high heat, adding a drizzle of olive oil, 3 tbsp of minced onion, and 1 clove of minced garlic. Add in 1/4 lb of ground beef and give this a little mix. Allow to brown for 1 minute, or until it just begins to crisp up. As it begins to caramelize season with salt & pepper. Add 2 tbsp of chopped basil, 1/2 cup of sherry wine, and 3 tbsp of tomato paste. Give this a good stir and allow to simmer while you prep—adding in a splash of water as needed.
  2. While that simmers, add 1 egg yolk, 2 tbsp of olive oil, 1/2 cup of water, 1 tsp of salt, 1/2 cup of bread flour, and 1/2 cup of all purpose flour to a food processor. Blend on high until it forms a mealy and sticky dough. Add water as needed. Transfer the mixture to a working surface and kneed it into an elastic ball of dough. Using a pasta machine begin to roll out the dough, starting with the thickest setting and going smaller to the desired thickness of your lasagna noodles. Once rolled, cut the pasta sheet into 5-6 pieces that are the same size as the personal baking dish your are using. Cover the cut noodles with a damp towel until needed.
  3. In a medium sauce pan on low heat add 3 cups of whole milk and 2 tsp of salt. Once the mixture begins to bubble add the juice of one lemon and remove from the heat for 10 minutes to thicken up. Strain the ricotta mixture over a cheese clothe to remove the excess liquid. Give the clothe a few squeezes to drain. Transfer the ricotta to a small bowl and give it a good stir. Add in some freshly grated parmesan, a hearty helping of shredded mozzarella, 2 tbsp of fresh basil, a pinch of salt, and pepper to taste. Give this a solid mix and set aside.
  4. Begin frying your pasta sheets by filling a large pan 1/5th way up with canola oil and bringing it to 350°F. Fry the sheets of pasta until they are a solid golden brown, flipping so each side can cook. Transfer to a towel to drain and repeat the process until the noodles are all fried up.
  5. In a small baking dish, begin layering the lasagna with a few spoonfuls of the bolognese, a fried lasagna noodle, a few spoonfuls of the fresh 3-cheese ricotta, more of the bolognese sauce, a handful of shredded mozzarella, and top with a fried noodle. Repeat this process until the desired number of layers are reached--ending with the shredded mozzarella. Bake at 400°F for 10-12 minutes, or until the top begins to turn golden.
  6. Top the home made crispy lasagna with some fresh parmesan cheese, a few basil leaves, and a sprinkle of chili flakes. All that’s left to do is ENJOY!
http://www.byrontalbott.com/crispy-lasagna/

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| Top Left: Food Processor | Top Middle: Boos Cutting Board | Top Right: Mixing Bowl Set |

| Bottom Left: All-Clad Pan | Bottom Middle: Pasta Machine | Bottom Right: Iron Clad Baking Dish |

 

Desserts

“Pizookie” Lava Cake

February 15, 2017

This is what a chocolate lava cake looks like in the shape of a skillet cookie with salted caramel ice cream on top and thats exactly what I was shooting for…I love combining two beloved desserts into one glorious new creation especially when there’s lots of dark chocolate involved. If you’re a chocolate lover be sure to give this a thumbs up and share it with your fellow chocolate loving friends and family around you!

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In a large bowl add 1/2 cup of dark chocolate…

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…3 tbsp of butter…

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…and a pinch of salt.

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Microwave for two minutes and give this a good whisk until super smooth.

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Add in 2 whole eggs and mix well.

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Stir in 1 tbsp of vanilla paste.

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Then sift in 1/2 cup of cake flour, 1/4 cup of sugar, and 2 tsp of salt.

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Give this a good mix and then slowly add in 2-4 tbsp milk, depending on how large the eggs were you can add more or less milk.

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Mix until silky smooth. 

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Coat a ramekin or skillet with a little bit of butter and sugar.

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Pour in the batter until the dish is 2/3 filled up.

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Transfer to the fridge to rest for 30 minutes.

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Begin the caramel ice cream by bringing 1/2 cup of sugar and 1/4 cup of water to a simmer.

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Carefully caramelize for about 7 minutes, or until the liquid is a golden brown.

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Slowly whisk in 1 cup of cream…

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…1 tbsp of vanilla paste…

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…and 2 tsp of salt.

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Give this a quick mix.

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Transfer to your ice cream maker to set up.

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Whip up a simple hazelnut “brittle” by gently spreading 1/4 cup of tempered dark chocolate onto a silpat or non-stick surface.

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Sprinkle with 2 tbsp of toasted hazelnuts…

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…and 1 tsp of maldon salt. Allow to cool and harden.

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With everything prepped, transfer the cooled pizookie to a 400°F oven and bake for 12-15 minutes, or until the edges are nice and crispy.

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Top with a few scoops of the home made caramel ice cream…

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…a couple shards of the hazelnut “brittle”…

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…and a sprinkle of cocoa powder and powdered sugar. All that’s left to do is ENJOY! 

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“Pizookie” Lava Cake

Ingredients

    Lava Cake:
  • 1/2 cup dark chocolate
  • 2 whole eggs
  • 3 tbsp butter
  • 1/2 cup cake flour
  • 1/4 cup sugar
  • 1 tbsp vanilla paste
  • 3-4 tbsp milk
  • 2 tsp salt
  • Caramel Ice Cream:
  • 1 cup cream
  • 1/2 cup sugar
  • 1/4 cup water
  • 2 tsp salt
  • 1 tbsp vanilla paste
  • Hazelnut "Brittle":
  • 1/4 cup dark chocolate
  • 2 tbsp toasted hazelnuts
  • 1 tsp maldon salt

Instructions

  1. In a large bowl add 1/2 cup of dark chocolate, 3 tbsp of butter, and a pinch of salt. Microwave for two minutes and give this a good whisk until super smooth. Add in 2 whole eggs and mix well. Stir in 1 tbsp of vanilla paste. Then sift in 1/2 cup of cake flour, 1/4 cup of sugar, and 2 tsp of salt. Give this a good mix and then slowly add in 2-4 tbsp milk, depending on how large the eggs were you can add more or less milk. Mix until silky smooth.
  2. Coat a ramekin or skillet with a little bit of butter and sugar. Pour in the batter until the dish is 2/3 filled up. Transfer to the fridge to rest for 30 minutes.
  3. Begin the caramel ice cream by bringing 1/2 cup of sugar and 1/4 cup of water to a simmer. Carefully caramelize for about 7 minutes, or until the liquid is a golden brown. Slowly whisk in 1 cup of cream, 1 tbsp of vanilla paste, and 2 tsp of salt. Give this a quick mix and then transfer to your ice cream maker to set up.
  4. Whip up a simple hazelnut “brittle” by gently spreading 1/4 cup of tempered dark chocolate onto a silpat or non-stick surface. Sprinkle with 2 tbsp of toasted hazelnuts and 1 tsp of maldon salt.
  5. With everything prepped, transfer the cooled pizookie to a 400°F oven and bake for 12-15 minutes, or until the edges are nice and crispy.
  6. Once the pizzokie is baked, pull it straight from the oven and top with a few scoops of the home made caramel ice cream, a couple shards of the hazelnut “brittle,” and a sprinkle of cocoa powder and powdered sugar. All that’s left to do is ENJOY!
http://www.byrontalbott.com/pizookie-lava-cake/

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| Top Left: Bowl Set | Top Middle: Boos Cutting Board | Top Right: Ice Cream Maker and Attachment |

| Bottom Left: Sauce Pan | Bottom Middle: Small Skillet | Bottom Right: Silpat |

Main Course

Grilled N.Y. Strip & Warm Lentil Salad

February 15, 2017

Honestly, the warm lentil salad in this one is a dish to remember all on its own AND this recipe just might be the best excuse to start eating lentils if I’ve ever seen one. This is one of those golden recipes that can be made all year round and the flavors can be easily swapped and switched around for the season or for your pallet. GIVE THIS ONE A TRY and send me pictures and notes on your experience!!!

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In a small pan on medium heat, add a drizzle of olive oil…

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…2 tbsp of a diced red onion…

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…2 tbsp of a diced fennel bulb…

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…and 1/2 clove of minced garlic.

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Give this a quick stir and allow to cook for about a minute, or until the veggies become slightly transparent.

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Add in 1/2 cup of beluga lentils…

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…a pinch of salt…

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…and 1 cup of water. Cook for 20-30 minutes, or until the lentils are tender.

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While that cooks begin making the chimmy churry sauce by combining 2 tbsp of diced red onion, 2 tbsp of diced fennel bulb, 1/2 clove of garlic minced, 1 tbsp of parsley finely chopped, and 1 tbsp of cilantro finely chopped.

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Add1 tsp of chili flakes…

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…salt & pepper to taste…

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…and a bit of olive oil for the base.

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Give this a good mix and set aside.

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Season a 8-10oz strip steak with salt and pepper to taste—on both sides.

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Sear on high heat for 2-3 minutes on each side…

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…or until the desired charr is achieved.

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Remove from heat and let rest for 5 minutes before slicing up and serving.

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Before plating with a few spoonfuls of the cream to the lentils.

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Transfer to a serving dish…

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…and top with a several slices of the strip steak…

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…a couple chunks of sliced avocado and onion…

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…and a few spoonfuls of the chimmy churry sauce.

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Season with salt, pepper, and ENJOY!

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Grilled N.Y. Strip & Warm Lentil Salad

Grilled N.Y. Strip & Warm Lentil Salad

Ingredients

  • 8-10oz strip steak
  • 1/2 cup beluga lentils
  • 4 tbsp diced red onion
  • 4 tbsp diced fennel bulb
  • 1 clove garlic minced
  • 1 cup water
  • 1 tbsp parsley finely chopped
  • 1 tbsp cilantro finely chopped
  • 1 tsp chili flakes
  • 1 avocado
  • salt & pepper to taste

Instructions

  1. In a small pan on medium heat, add a drizzle of olive oil, 2 tbsp of a diced red onion, 2 tbsp of a diced fennel bulb, and 1/2 clove of minced garlic. Give this a quick stir and allow to cook for about a minute, or until the veggies become slightly transparent. Add in 1/2 cup of beluga lentils, a pinch of salt, and 1 cup of water. Cook for 20-30 minutes, or until the lentils are tender.
  2. While that cooks begin making the chimmy churry sauce by combining 2 tbsp of diced red onion, 2 tbsp of diced fennel bulb, 1/2 clove of garlic minced, 1 tbsp of parsley finely chopped, 1 tbsp of cilantro finely chopped, salt & pepper to taste, 1 tsp of chili flakes, and a bit of olive oil for the base. Give this a good mix and set aside.
  3. Season a 8-10oz strip steak with salt and pepper to taste—on both sides. Sear on high heat for 2-3 minutes on each side, or until the desired charr is achieved. Remove from heat and let rest for 5 minutes before slicing up and serving.
  4. Before plating with a few spoonfuls of the cream to the lentils. Transfer to a serving dish and top with a several slices of the strip steak, a couple chunks of sliced avocado, and a few spoonfuls of the chimmy churry sauce. Season with salt, pepper, and ENJOY!
http://www.byrontalbott.com/grilled-n-y-strip-warm-lentil-salad/

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| Top Left: Boos Cutting Board | Top Middle: Squeeze Bottles | Top Right: Glass Bowl Set |
| Bottom Left: All-Glad Grill Pan | Bottom Middle: Shun Kaji Knife | Bottom Right: All-Clad Sauce Pan |

Breakfast, Desserts

The Pancake Soufflé

January 20, 2017

I wanted dessert for breakfast and this is what happened…. Go buy some milk, eggs, sugar and a giant bottle of vanilla paste and make these. They will change breakfast for the better forever!

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Start by separating 1 whole egg’s yolk and whites into two separate bowls.

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Begin to whip the whites while pouring in 1 tbsp of sugar. 

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Whip until it becomes glossy with soft peeks—set aside until needed.

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Next sift 1/2 cup of all purpose flour…

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…1 tsp of  baking powder…

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…1 tsp of baking soda…

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…3 tbsp of sugar and a pinch of salt into a large bowl.

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Then add 1/2 cup of milk…

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…2 tbsp of melted butter…

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…1 tbsp vanilla paste…

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…and the egg yolk.

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Whisk together for about a minute, or until it’s free of lumps.

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Gently fold in the merengue, being careful not to over mix and deflate the batter.

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Prepare a ramekin by buttering the walls of the dish and coating them in a thin layer of granulated sugar.

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Pour in the batter until the ramekin is about 3/4th way filled up. Bake in a 375°F oven for 15-20 minutes, or until it passes the toothpick test.

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While that bakes, simply reduce 1 cup of maple syrup over medium heat.

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Once it’s reduced by about a quarter, transfer it to an ice bath (as pictured) to cool.

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Divide half of the maple into a separate bowl and the other half into a mixing bowl.

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Add in 1 cup of cream to the bowl.

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Thoroughly whisk for about 5 minutes, or until it has soft peeks.

Screen Shot 2017-01-20 at 11.03.18 AM Remove the soufflé from the oven and it’s ready to plate.  I used a warmed sauce pan to keep the soufflé warm, but that entirely optional.

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Start by creating a small opening in the top of the soufflé.

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Add a few spoonfuls of the maple whipped cream…

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…a drizzle of the reduced maple syrup…

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…and a dusting of cinnamon powdered sugar.

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All that’s left to do is enjoy!

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The Pancake Soufflé

The Pancake Soufflé

Ingredients

  • 1/2 cup all purpose flour
  • 1/2 cup milk
  • 1 tsp baking powder
  • 2 tbsp melted butter
  • 1 tsp baking soda
  • 1 tbsp vanilla paste
  • 3 tbsp sugar
  • 1 whole egg
  • 1/2 cup maple syrup
  • 1 cup cream
  • 4 tbsp powdered sugar
  • 1 tbsp cinnamon

Instructions

  1. Start by separating 1 whole egg’s yolk and whites into two separate bowls. Begin to whip the whites while pouring in 1 tbsp of sugar.
  2. Whip until it becomes glossy with soft peeks—set aside until needed.
  3. Next sift 1/2 cup of all purpose flour, 1 tsp of baking powder, 1 tsp of baking soda, 3 tbsp of sugar, and a pinch of salt into a large bowl. Then add 1/2 cup of milk, 2 tbsp of melted butter, 1 tbsp vanilla paste, and 1 egg yolk. Whisk together for about a minute, or until it’s free of lumps. Gently fold in the merengue, being careful not to over mix and deflate the batter.
  4. Prepare a ramekin by buttering the walls of the dish and coating them in a thin layer of granulated sugar. Pour in the batter until the ramekin is about 3/4th way filled up. Bake in a 375°F oven for 15-20 minutes, or until it passes the toothpick test.
  5. While that bakes, simply reduce 1 cup of maple syrup over medium heat. Once it’s reduced by about a quarter, transfer it to an ice bath (as pictured) to cool. Divide half of the maple into a separate bowl and the other half into a mixing bowl. Add in 1 cup of cream to the bowl and thoroughly whisk for about 5 minutes, or until it has soft peeks.
  6. Remove the soufflé from the oven and it’s ready to plate. I used a warmed sauce pan to keep the soufflé warm, but that entirely optional. Start by creating a small opening in the top of the soufflé. Add a few spoonfuls of the maple whipped cream, a drizzle of the reduced maple syrup, and a dusting of cinnamon powdered sugar. All that’s left to do is enjoy!
http://www.byrontalbott.com/the-pancake-souffle/

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Top Right: Boos Cutting Board | Top Middle: Frother | Top Right: Sifter/Strainer |

| Bottom Left: Ramekin | Bottom Middle: All-Clad Sauce Pan | Bottom Right: Mixing Bowls |

  

Breakfast

Honey Baked “Eggs Benedict”

December 16, 2016

This is 110% the best time of year to make eggs benedict! The supply of honey glazed ham is at it’s THE BEST! I go all year whining about the fact that I need an excuse to get a giant ham for things like this, but now it’s my time!! And it’s time to go big. Hopefully you guys enjoy my take on a holiday breakfast with all your leftover goodies. Big shout out to Walmart for supporting and collaborating with me on this delicious holiday idea and a big happy holidays from the Talbotts!! Enjoy your leftovers!!!

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Crack open 2 eggs and separate the yolks from the whites. We only need the yolks for this recipe.

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Bring 1/2 cup of melted butter to a simmer and slowly incorporate the butter into the yolks while you whisk.

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Continue to vigorously whisk until the mixture is thick enough to coat the back of a spoon.

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Store in a warm place and set aside until needed.

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Peel and skin 1 sweet potato and 1 russet potato.

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I’m using a turning mandolin, but you can use a regular mandolin or simply julienne the potatoes into long thin strands.

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Fill a small pot 1/3 way up with canola oil and bring it to 350°F.

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Lay out a few paper towels and begin frying a handful of the potato strands mixed together.

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Fry for about 2 minutes on each side, or until they just begin to turn golden.

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Let them drain on the paper towels until needed.

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While those drain, trim the tops of 1 bunch of asparagus.

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Season with salt, pepper, and a drizzle of olive oil.

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Transfer to a grill on medium to high heat and grill until they are a vibrant green.

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Add a few pieces of the honey glazed ham, just to give them some nice grill marks.

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Remove from heat and set aside until needed.

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In a medium sauce pot filled three quarters up with water, bring the water to a rolling boil.

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Add a splash of white wine vinegar and give the water a few mixes.

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You want the water to be whirling when you lightly drop in 1-3 cracked eggs. Continue the whirling motion of the water for about 30 seconds after you drop in the eggs. Cook for 4-5 minutes for runny yolks, longer for more cooked eggs.

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Once the eggs are cooked re-heat the hollandaise and season with 2 tsp of lemon juice, 1 tsp of smoked paprika, 1 tsp of cayenne pepper, and salt to taste.

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Spoon a little bit of the hollandaise sauce onto the plate.

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Place a crispy potato cake on top of the sauce followed by…

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…a couple slices of honey glazed ham…

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…some grilled asparagus…

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…a couple poached eggs…

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…and a hearty drizzle of the hollandaise.

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Sprinkle with a little bit of cayenne and all that’s left to do is enjoy!

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Honey Baked “Eggs Benedict"

Honey Baked “Eggs Benedict

Ingredients

  • 2 whole eggs
  • Honey Glazed Ham
  • 1 Sweet potato
  • 1 Russet potato
  • 1 bunch of asparagus
  • Hollandaise:
  • 2 egg yolks
  • 1/2 cup melted butter
  • 2 tsp lemon juice
  • 1 tsp smoked paprika
  • 1 tsp cayenne pepper
  • salt to taste

Instructions

  1. Crack open 2 eggs and separate the yolks from the whites. We only need the yolks for this recipe. Bring 1/2 cup of melted butter to a simmer and slowly incorporate the butter into the yolks while you whisk. Continue to vigorously whisk until the mixture is thick enough to coat the back of a spoon. Store in a warm place and set aside until needed..
  2. Peel and skin 1 sweet potato and 1 russet potato. I’m using a turning mandolin, but you can use a regular mandolin or simply julienne the potatoes into long thin strands. Fill a small pot 1/3 way up with canola oil and bring it to 350F. Lay out a few paper towels and begin frying a handful of the potato strands mixed together. Fry for about 2 minutes on each side, or until they just begin to turn golden. Let them drain on the paper towels until needed.
  3. While those drain, trim the tops of 1 bunch of asparagus. Season with salt, pepper, and a drizzle of olive oil. Transfer to a grill on medium to high heat and grill until they are a vibrant green. Add a few pieces of the honey glazed ham, just to give them some nice grill marks. Remove from heat and set aside until needed.
  4. In a medium sauce pot filled three quarters up with water, bring the water to a rolling boil. Add a splash of white wine vinegar and give the water a few mixes. You want the water to be whirling when you lightly drop in 1-3 cracked eggs. Continue the whirling motion of the water for about 30 seconds after you drop in the eggs. Cook for 4-5 minutes for runny yolks, longer for more cooked eggs.
  5. Once the eggs are cooked re-heat the hollandaise and season with 2 tsp of lemon juice, 1 tsp of smoked paprika, 1 tsp of cayenne pepper, and salt to taste. Spoon a little bit of the hollandaise
  6. sauce onto the plate. Place a crispy potato cake on top of the sauce followed by a couple slices of honey glazed ham, some grilled asparagus, a couple poached eggs, and a hearty drizzle of the hollandaise. Sprinkle with a little bit of cayenne and all that’t left to do is enjoy.
http://www.byrontalbott.com/honey-baked-eggs-benedict/

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| Top Left: Boos Cutting Board | Top Middle: All-Clad Sauce Pan | Top Right: All-Clad Mini Pan |

| Bottom Left: Metal Mixing Bowls | Bottom Middle: All-Clad Grill Pan | Bottom Right: Shun Kaji Knife Set |