Desserts

Beignets (Louisiana-style Doughnuts)

September 12, 2016

Have you seen that part in the movie “Chef” where they go to Cafe Du Monde and eat the best beignets in the world? Yeah, that’s where I got the grand idea to make these bad boys and it just so happens that they turned out to be incredibly EASY and such a MAJOR MAJOR crowd pleaser….not to mention addictive! Definitely time to give these a go and if you do, make sure you SHARE with your friends and family. I guarantee it won’t be easy…but it’ll be sure to make their day!

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Dive in by adding 1/3 of cup sugar to 3/4 cup of warm water.

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Toss in 1 tbsp of dry active yeast…

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…3 tbsp of melted butter, 1/2 of a vanilla bean (1 tbsp vanilla extract)…

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…and a 3/4 cup of warm milk.

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Give this a good mix.

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Cover with plastic, and let rest for 15-20 minutes (or until is becomes frothy on top).

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Transfer mixture to an electric mixer (if mixing by hand double the kneeding time).

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Add 2 cups of bread flour…

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…and 2 tsp of salt.

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Mix on low to medium speed for 3-4 minutes.

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Add in the remaining 1 cup of bread flour.

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Continue to mix for another 4-5 minutes, or until the dough is elastic like and sticky to the touch.

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Transfer the dough to a buttered bowl and give it a little toss.

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Cover in plastic and let rest for one hour, or until it has doubled in size.

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When the dough is ready, dust the work surface with a generous amount of flour.

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Transfer the dough to the work surface…

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Roll out to about a 1/4″ in thickness.

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Cover with a damp towel and let them proof for 3o minutes.

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Once proofed, cut the dough in small squares, or desired shape.

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Heat a large pot filled a quarter way up with canola oil to 350ºF.

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Transfer the beignets to the pot and fry for 2-3 minutes on each side.

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Be sure to turn them about 30 seconds in to ensure you get that puffy beignet shape.

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After they’re all fried, transfer them to a plate lined with paper towel to drain any excess grease.  

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Coat with a generous sprinkle of powdered sugar and ENJOY!

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Beignets (Louisiana-style Doughnuts)

Ingredients

  • 3/4 cup warm water
  • 3/4 cup warm milk
  • 1 tbsp dry active yeast
  • 1/3 cup sugar
  • 3 tbsp melted butter
  • 1/2 of a vanilla bean (1 tbsp vanilla extract)
  • 3 cups bread flour
  • 2 tsp salt
  • 1/4 cup powdered sugar (to finish)

Instructions

  1. Dive in by adding 1/3 of cup sugar to 3/4 cup of warm water. Toss in 1 tbsp of dry active yeast, 1/2 of a vanilla bean (1 tbsp vanilla extract), 3 tbsp of melted butter, and a 3/4 cup of warm milk. Give this a good mix, cover with plastic, and let rest for 15-20 minutes (or until is becomes frothy on top).
  2. Transfer mixture to an electric mixer (if mixing by hand double the kneeding time). Add 2 cups of bread flour and 2 tsp of salt. Mix on low to medium speed for 3-4 minutes. Add in the remaining 1 cup of bread flour. Continue to mix for another 4-5 minutes, or until the dough is elastic like and sticky to the touch. Transfer the dough to a buttered bowl and give it a little toss. Cover in plastic and let rest for one hour, or until it has doubled in size.
  3. When the dough is ready, dust the work surface with a generous amount of flour and transfer the dough to the work surface. Roll out to about a 1/4" in thickness. Cover with a damp towel and let them proof for 3o minutes.
  4. Once proofed, cut the dough in small squares, or desired shape. Heat a large pot filled a quarter way up with canola oil to 350ºF. Transfer the beignets to the pot and fry for 2-3 minutes on each side. Be sure to turn them about 30 seconds in to ensure you get that puffy beignet shape.
  5. After they're all fried, transfer them to a plate lined with paper towel to drain any excess grease. Coat with a generous sprinkle of powdered sugar and ENJOY!
http://www.byrontalbott.com/beignets-louisiana-style-doughnuts/

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| Left: KitchenAid Mixer | Top Middle: Boos Cutting Board | Top Right: Good Grips Containers |

| Bottom Middle: All-Clad Sauce Pot | Bottom Right: Chef’s Knife |

 

Desserts

Bananas Foster Bread Pudding

August 31, 2016

This is the result of weeks and weeks of constantly thinking and obsessing over the idea of a “Bananas Foster.” I tend to go down the rabbit hole a bit, but this was well worth it!! Let’s dive in. You’re in for a treat!

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In a hot oven proof pan or skillet, add a couple pads of butter to grease the pan…

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…followed by 3 tbsp of brown sugar…

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…and 2 quartered bananas (flat side down).

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Let the bananas caramelize for 3-4 minutes on medium heat.

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Add 1/4 cup of dark rum to the skillet—if cooking over an open flame remove from heat while pouring (VERY flammable).

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Reduce for 2 minutes, or until the caramel has slightly thickened. Remove from heat.

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In a medium sauce pot add 1 cup cream…

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… and 3 tbsp of the caramelized banana syrup.

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Give this a good whisk and then bring to a simmer.

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In a separate bowl, add 1 egg yolk.

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Whisk in a few spoonfuls of the hot sweet cream.  

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Quickly whisk to temper.

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Once tempered, transfer the custard into the hot sweet cream and quickly whisk it in.

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Transfer the ice cream mixture to the fridge and cool for 30 minutes, or until its temperature reaches 40ºF.

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Once chilled, transfer to an ice cream maker and churn accordingly.

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Transfer to the freezer to set up.

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Using stale bread, or a french loaf…

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…dice up 2 cups of bread and transfer them to a medium mixing bowl.

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In a separate mixing bowl, add in 3/4 cup of milk…

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…1 whole egg…

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…4 tbsp brown sugar, 2 tsp allspice…

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…2 tbsp dark rum…

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…and a pinch of salt.

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Give this a good whisk…

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…and then pour the custard mixture over the diced bread. Use just enough to soak the bread until it has completely been  absorbed.

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Depending upon the amount of moisture the bread absorbs, you can add more or less cream.

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Once the bread has absorbed the custard, layer it on top of the caramelized bananas.

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Gently pressed it into the pan until it is evenly dispersed.

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Bake at at 400ºF for 25-30 minutes, or until it becomes deep golden brown.

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I prefer to remove the caramelized bread pudding from the pan, but you can also eat it straight from the skillet!

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Whichever way you choose to eat it…

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…top it with a generous portion of the caramelized banana ice cream…

 

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…a drizzle of banana rum caramel…

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…and some more of those GLOURIOUS caramelized bananas!

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Another way to plate this is by adding a slice of the bananas foster bread pudding to a medium bowl…

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…pouring in a bit of dark rum…

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…and IGNITE!

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Top with a scoop of the caramelized banana ice cream…

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…and a hearty drizzle of banana rum caramel! Enjoy.

Bananas Foster Bread Pudding

Bananas Foster Bread Pudding

Ingredients

    Caramelized Bananas:
  • 2 bananas
  • 3 tbsp brown sugar
  • 1/4 cup dark rum
  • Ice Cream:
  • 3 tbsp caramelized banana syrup
  • 4 tbsp brown sugar
  • 1 cup cream
  • 1 egg yolk
  • pinch of salt
  • Bread Pudding:
  • 2 cups diced bread
  • 3/4 cup milk
  • 1 whole egg
  • 2 tbsp dark rum
  • 2 tsp allspice
  • pinch of salt

Instructions

  1. Begin by quartering 2 peeled bananas (more if you'd like to use as a garnish at the end). In a hot oven proof pan or skillet, add in a couple pads of butter to grease the pan, followed by the sliced bananas (flat side down), and 3 tbsp of brown sugar. Let the bananas caramelize for 3-4 minutes on medium heat and then add 1/4 cup of dark rum to the skillet (remove from heat while pouring if cooking over an open flame--VERY flammable). Reduce for 2 minutes, or until the caramel has slightly thickened. Remove from heat.
  2. In a medium sauce pot add 1 cup cream and 3 tbsp of the caramelized banana syrup. Bring to a simmer. In a separate bowl, add 1 egg yolk and whisk in a few spoonfuls of the hot sweet cream. Quickly whisk to temper. Once tempered, transfer the custard into the hot sweet cream and quickly whisk it in. Transfer the ice cream mixture to the fridge to cool for 30 minutes, or until 40ºF. Once chilled, transfer to an ice cream maker and churn accordingly. Then transfer to the freezer to set up.
  3. Using stale bread, or a french loaf, dice up 2 cups of bread and transfer them to a medium mixing bowl. In a separate mixing bowl, add in 3/4 cup milk, 1 whole egg, 2 tbsp brown sugar, 2 tsp allspice, and 2 tbsp dark rum. Give this a good whisk and then pour the custard mixture over the diced bread. Use just enough to soak the bread until it has completely absorbed. Depending upon the amount of moisture the bread absorbs, you can add more or less cream.
  4. Once the bread has absorbed the custard, layer it on top of the caramelized bananas. Gently pressed it into the pan until it is evenly dispersed. Bake in the oven for 25-30 minutes at 400ºF, or until it's a deep golden brown. I prefer to remove the caramelized bread pudding from the pan, but you can also eat it straight from the skillet! Whichever way you choose to eat it, top it with a generous portion of the caramelize banana ice cream, a drizzle of banana rum caramel, and some more of those glorious caramelized bananas!
  5. Another way to plate this is by adding a slice of the bananas foster bread pudding to a medium bowl, pouring in a bit of dark rum, and IGNITE! Top with a scoop of the caramelize banana ice cream, a hearty drizzle of banana rum caramel, and of course the caramelized bananas! Any way you eat this, it is one decedent treat! Enjoy.
http://www.byrontalbott.com/bananas-foster-bread-pudding/

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| Top Left: Ice Cream Maker & Attachment | Top Middle: Cutting Board | Top Right: Mixing Bowls |

| Bottom Middle: Skillet | Bottom Right: All-Clad Sauce Pan |

Main Course

$1 Carrot Soup W/Vadouvan Granola

August 31, 2016

Carrot soup is one of the sweetest, smoothest, most heart warming soups you can make…with a little sweet crispy granola, and a drizzle of flavor here and there, it takes a few steps upward in the fancy category! All things considered, the fact that you can make soup this beautiful on such a low budget makes me love the many, many, MANY great things that you can do with food, even more!

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Let’s dive in by rinsing and cutting 2 cups of carrots into thin slices.

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Add them to a large pot on medium to high heat, along with a drizzle of olive oil.

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Toss in 1 clove of garlic and a 1/4 of an onion.

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Add in 1 tsp of cumin and give it a quick stir.

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 Pour in 3-4 cups of water…

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…season with 2 tsp of salt…

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…and simmer for 60-90 minutes, or until the carrots are extremely tender.

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Pre-heat the oven to 350°F and begin making the crispy-sweet “Vadouvan Granola” by adding a 1/4 cup of rolled oats…

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…2 tsp of Vadouvan spice mix…

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…1 tbsp of honey…

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…and 1 tsp of salt to an oven safe pan.

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Give this a good mix and transfer to the oven.  Cook for 10-15 minutes, or until they are a deep golden brown.

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Once the carrots are tender, transfer the soup base to a blender…

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…and puree on high speed until very smooth.

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Transfer the soup into a sauce pot on low heat and season with salt to taste.

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Begin plating the carrot soup by ladling a few scoops into a medium bowl.

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Top with a few spoonfuls of the crispy-sweet granola…

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…a drizzle of olive oil…

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…and a little cracked pepper. All that’s left to do is enjoy!

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$1 Carrot Soup W/Vadouvan Granola

$1 Carrot Soup W/Vadouvan Granola

Ingredients

    Carrot Soup:
  • 2 cups sliced carrots
  • 1 tbsp olive oil
  • 1 clove garlic
  • 1 tsp cumin
  • 1/4 of an onion
  • 3-4 cups water
  • 2 tsp salt
  • Granola:
  • 1/4 cup rolled oats
  • 1 tbsp honey
  • 2 tsp Vadouvan spice mix
  • 1 tsp salt

Instructions

  1. Let's dive in by rinsing and cutting 2 cups of carrots into thin slices.
  2. Add them to a large pot on medium to high heat, along with a drizzle of olive oil. Toss in 1 clove of garlic and a 1/4 of an onion. Add in 1 tsp of cumin, give it a quick stir, pour in 3-4 cups of water, season with 2 tsp of salt, and simmer for 60-90 minutes, or until the carrots are extremely tender.
  3. While the carrots cook, pre-heat the oven to 350°F. Begin making the crispy-sweet "Vadouvan Granola" by adding a 1/4 cup of rolled oats, 2 tsp of Vadouvan spice mix, 1 tbsp of honey, and 1 tsp of salt to an oven safe pan. Give this a good mix and transfer to the oven. Cook for 10-15 minutes, or until they are a deep golden brown.
  4. Once the carrots are tender, transfer the soup base to a blender and puree on high speed until very smooth. Transfer the soup into a sauce pot on low heat and season with salt to taste.
  5. Begin plating the carrot soup by ladling a few scoops into a medium bowl. Top with a handful of the crispy-sweet granola, a drizzle of olive oil, and a little cracked pepper. All that's left to do is enjoy!
http://www.byrontalbott.com/1-carrot-soup-wvadouvan-granola/

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| Left: Vitamix Blender | Top Middle: Cutting Board | Top Right: Squeezy Bottles |

| Bottom Middle: Shun Kaji Knifes | Bottom Right: All-Clad Sauce Pan |

Main Course

Heirloom Tomato Salad

August 31, 2016

This is how heirloom tomatoes need to be seasoned all the time! And the red wine syrupy glaze stuff (gastrique) is INSANE. This is one of those salads that you put in a giant bowl and place smack-dab-in-the-middle of your dining table for everyone to feast their eyes on while you take in all the glory. Go get some heirloom tomatoes, put in a little time, and eat a fresh salad with friends and family.

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Start by washing, coring, and slicing 2-3 different colored heirloom tomatoes (red, green, yellow) into bite size pieces.

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Half 1 cup of assorted cherry tomatoes and add them to the mix.

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Chop up 1 clove of garlic and add it to the tomatoes. Set aside.

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Next up, slice 1/2 of a red onion…

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…and chop 1 cucumber into small cubes. Add them to a separate bowl and set aside.

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Add 1/2 cup of red wine…

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…1/2 cup of red wine vinegar…

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…and 3-4 tbsp of brown sugar to a small sauce pot on medium heat.

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Let this simmer for 10-15 minutes, or until it becomes a light glaze.

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Once it coats the back of a spoon, remove it from the heat and refrigerate for 30 minutes.

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While the red wine gastrique sets up in the fridge, season the tomato melody with a pinch or two of salt…

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…3 tbsp of red wine vinegar…

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…3-4 tbsp of olive oil…

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…and some freshly cracked pepper.

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Add 1/2 cup of roughly chopped parsley (flat-leaf) to both the tomato and cucumber melodies.

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Season the cucumber melody with a pinch of salt…

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…a drizzle of olive oil…

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…and a drizzle of red wine vinegar.

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Toss each salad to incorporate the ingredients.

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Begin plating by placing a small drizzle of the gastrique on the bottom of a medium bowl.

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Add a few spoonfuls of the tomato salad on top…

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…and follow with a small serving of the cucumber and onion melody.

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Sprinkle with 1-2 tbsp of feta cheese…

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…a drizzle of olive oil and fresh cracked pepper.

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Drizzle with some more of that INSANE red wine gastrique and enjoy!

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Heirloom Tomato Salad

Heirloom Tomato Salad

Ingredients

    Tomato Salad:
  • 2-3 different colored heirloom tomatoes (red, green, yellow)
  • 1 cup of assorted cherry tomatoes
  • 1/2 red onion
  • 1 clove of garlic
  • 3-4 tbsp olive oil
  • 2 tbsp feta cheese
  • 3 tbsp red wine vinegar
  • 1/2 cup roughly chopped parsley (flat-leaf)
  • Red Wine Gastrique:
  • 1/2 cup red wine
  • 1/2 cup red wine vinegar
  • 3-4 tbsp brown sugar

Instructions

  1. This is how heirloom tomatoes need to be seasoned all the time! And the red wine syrupy glaze stuff (gastrique) is INSANE. This is one of those salads that you put in a giant bowl and place smack-dab-in-the-middle of your dining table for everyone to feast their eyes on while you take in all the glory. Go get some heirloom tomatoes, put in a little time, and eat a fresh salad with friends and family.
  2. Start by washing, coring, and slicing 2-3 different colored heirloom tomatoes (red, green, yellow) into bite size pieces. Half 1 cup of assorted cherry tomatoes and add them to the mix.
  3. Chop up 1 clove of garlic and add it to the tomatoes. Set aside.
  4. Next up, slice 1/2 of a red onion and chop 1 cucumber into small cubes. Add them to a separate bowl and set aside.
  5. Add 1/2 cup of red wine, 1/2 cup of red wine vinegar, and 3-4 tbsp of brown sugar to a small sauce pot on medium heat. Let this simmer for 10-15 minutes, or until it becomes a light glaze. Once it coats the back of a spoon, remove it from the heat and refrigerate for 30 minutes.
  6. While the red wine gastrique sets up in the fridge, season the tomato melody with a pinch or two of salt, 3 tbsp of red wine vinegar, 3-4 tbsp of olive oil, and some freshly cracked pepper. Add 1/2 cup of roughly chopped parsley (flat-leaf) to both the tomato and cucumber melodies.
  7. Season the cucumber melody with a pinch of salt, a drizzle of olive oil, and a drizzle of red wine vinegar.
  8. Toss each salad to incorporate the ingredients.
  9. Begin plating by placing a small drizzle of the gastrique on the bottom of a medium bowl. Add a few spoonfuls of the tomato salad on top and follow with a small serving of the cucumber and onion melody. Sprinkle with 1-2 tbsp of feta cheese, a drizzle of olive oil, fresh cracked pepper, and lastly...some more of that INSANE red wine gastrique. Enjoy!
http://www.byrontalbott.com/heirloom-tomato-salad/

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| Left: Mixing Bowls | Top Middle: Cutting Board | Top Right: Petite Sauce Pan |

| Bottom Middle: Shun Kaji Knives | Bottom Right: Good Grip Containers |

Breakfast

$1 Breakfast Tostada

August 29, 2016

This beautiful looking breakfast dish was created for less than a dollar a serving! Ninety-six cents to be exact—and even with the little time and effort it takes to whip this up,  you know you’ll be laughing your way all the way to the bank! And with one happy belly at that. So let’s hurry up and dive in to this tasty and thrifty treat.

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\Start by making homemade refried beans from scratch. Add 1 tbsp of canola oil to a small sauce pot on high heat.

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Toss in 1/4 onion…

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…1 split garlic clove…

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…and pinch of cumin.

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Give this a stir and cook for about 2-3 minutes before adding 1/4 cup of hydrated pinto beans (hydrated for at least 2-3 hours before cooking).

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Let cook for 1 1/2 hours, or until the beans are very tender.

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Once the beans are done cooking, transfer them to a food processor.

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Blend on high speed for at least 5 minutes, or until the mixture is as fine as possible.

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Transfer the refried beans back into the sauce pan and let sit at low heat while you prep the rest of the meal, stirring occasionally.

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Slice up 1/2 a jalepeno…

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…and add it to a bowl along with a 1/4 red onion…

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…and some roughly picked cilantro leaves. Set aside.

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On medium to high heat, add a splash of canola oil to a pan.

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Crisp up a few corn tortillas, one at a time.

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Cook for two minutes on each side, or until they are a light golden brown.

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Begin plating by adding a dollop of the refried beans to a serving plate.

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Top that with a crispy corn tortilla.

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Quickly fry up an egg on medium to high heat, cook to your liking (I prefer 2-3 minutes).

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Once the egg is ready to go, add a few dollops of refried beans to the top of the crispy corn tortilla…

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…followed by the fried egg.

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Toss the veggie melody with a squeeze of lime and a pinch of salt.

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Season the egg with a pinch of salt, pepper…

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… and chili powder.

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Top with the fresh cilantro lime melody and prepare to ENJOY!

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$1 Breakfast Tostada

$1 Breakfast Tostada

Ingredients

  • 1 Egg
  • 1 Corn Tortilla
  • 1/4 cup pinto beans
  • 1/2 jalapeno
  • 1/4 of an onion
  • 1 tsp cumin
  • 1/2 garlic clove
  • 2 tsp salt
  • 2-3 cups water
  • 1/4 red onion
  • 4-5 Cilantro leaves
  • 1 tsp chili powder
  • 2 tbsp canola oil

Instructions

  1. Start by making homemade refried beans from scratch. Add 1 tbsp of canola oil to a small sauce pot on high heat. Toss in 1/4 onion, 1 split garlic clove, and pinch of cumin. Give this a stir and cook for about 2-3 minutes before adding 1/4 cup of hydrated pinto beans (hydrated for at least 2-3 hours before cooking) and let cook for 1 1/2 hours, or until the beans are very tender.
  2. Once the beans are done cooking, transfer them to a food processor and blend on high speed for at least 5 minutes, or until the mixture is as fine as possible. Transfer the refried beans back into the sauce pan and let sit at low heat while you prep the rest of the meal, stirring occasionally.
  3. Slice up 1/2 a jalepeno and add it to a bowl along with a 1/4 red onion, and some roughly picked cilantro leaves. Set aside.
  4. On medium to high heat, add a splash of canola oil to a pan and crisp up a few corn tortillas. Cook for two minutes on each side, or until they are a light golden brown.
  5. Begin plating by adding a dollop of the refried beans to a serving plate and topping that with a crispy corn tortilla.
  6. Quickly fry up an egg on medium to high heat, cook to your liking (I prefer 2-3 minutes).
  7. Once the egg is ready to go, add a few dollops of refried beans to the top of the crispy corn tortilla, followed by the fried egg. Toss the veggie melody with a squeeze of lime and a pinch of salt before adding a small handful to the top of the tostada. Season with a pinch of salt, pepper, chili powder, and ENJOY!
http://www.byrontalbott.com/1-breakfast-tostada/

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| Top Left: Boos Cutting Board | Top Middle: Food Processor | Top Right: Metal Mixing Bowls |

| Bottom Left: All-Clad Fry Pan | Bottom Middle: Squeeze Bottles | Bottom Right: All-Clad Sauce Pan |

 

Desserts

Galaxy Berry Ice Cream (All-Natural)

July 29, 2016

So this is basically what the galaxies of the universe look like right? Probably not, but I’ve seen a few really cool hubble pictures of crazy nebulas and far off galaxies that look an awful like a delicious mix of sorbets and ice creams and (being the nerd that I am) this is what I came up with.  ALL NATURAL GALAXY BERRY ICE CREAM BABY! Hope you enjoy.

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Begin by adding 1 cup of sugar to 4 cups of cream.  Give this a gentle mix until the sugar is fully dissolved.

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Transfer to an ice cream maker.

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Allow it to mix until it becomes fluffy, frozen, and has doubled in volume.

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Once it has doubled transfer it to the freezer and allow it to set up for about 2 hours.

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 While the ice cream sets up, it’s time to start making the berry flavors using fresh blackberries, blueberries, strawberries, and cherries.

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In a small sauce pan on medium heat add 1 cup of water…

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…and 1 cup of blueberries.

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Give the blueberries a little mash…

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…and cook for 10-15 minutes, or until the berries are nice and tender.

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Transfer the cooked berries to a blender…

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…and blend on high until you have a very smooth berry puree.  

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Pour the puree into a strainer over a small bowl.  

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Repeat these steps with 1 cup of pitted cherries… 

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…1 cup of blackberries…

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…and 1 cup of strawberries (one type of berry at a time.)

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Once you have all four of the berry syrups made, add a few tablespoons of the blueberry syrup…

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…to 1 cup of the sweet cream ice cream.

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Give this a good mix…

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…transfer it to a small bowl, allow to set up in the freezer for 2 hours, and repeat these steps for each berry syrup.

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After the ice creams have set up , transfer them to a chilled work space .

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Begin to fold the cherry, blackberry, blueberry, strawberry, and sweet cream ice cream into one another. Be careful not to over mix. The goal is to have equal swirls of each flavor, separate, but together in this Galaxy Berry Ice Cream treat!

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Transfer the mixture to a freezer safe container and allow an additional 2 hours to set up in the freezer.

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Once the ice cream has set up…

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…scoop out a few generous helpings and ENJOY!  

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Galaxy Berry Ice Cream (All-Natural)

Galaxy Berry Ice Cream (All-Natural)

Ingredients

  • 4 cups cream
  • 1 cup sugar
  • 1 cup blueberries
  • 1 cup pitted cherries
  • 1 cup blackberries
  • 1 cup strawberry
  • 4 cups water (1 cup for each cup of berries)

Instructions

  1. Begin by adding 1 cup of sugar to 4 cups of cream. Give this a gentle mix until the sugar is fully dissolved. Transfer to an ice cream maker and allow to mix until it becomes fluffy, frozen, and has doubled in volume. Once it has doubled transfer it to the freezer and allow it to set up for about 2 hours.
  2. While the ice cream sets up, it's time to start making the berry flavors using fresh blackberries, blueberries, strawberries, and cherries.
  3. In a small sauce pan on medium heat add 1 cup of water and 1 cup of blueberries. Give the blueberries a little mash and cook for 10-15 minutes, or until the berries are nice and tender. Transfer the cooked berries to a blender and blend on high until you have a very smooth berry puree. Pour the puree into a strainer over a small bowl. Repeat these steps with 1 cup of pitted cherries, 1 cup of blackberries, and 1 cup of strawberries (one type of berry at a time.)
  4. Once you have all four of the berry syrups made, add a few tablespoons of the blueberry syrup to 1 cup of the sweet cream ice cream, give it a good mix, transfer it to a small bowl, and allow to set up in the freezer for 2 hours. Repeat these steps for each berry syrup.
  5. After the ice creams have set up , transfer them to a chilled work space and begin to fold the cherry, blackberry, blueberry, strawberry, and sweet cream ice cream into one another. Be careful not to over mix. The goal is to have equal swirls of each flavor, separate, but together in this Galaxy Berry Ice Cream treat! Transfer the mixture to a freezer safe container and allow an additional 2 hours to set up in the freezer.
  6. Once the ice cream has set up, scoop out a few generous helpings and ENJOY!
http://www.byrontalbott.com/galaxy-berry-ice-cream-all-natural/

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| Left: Kitchen Aid MixerIce Cream Attachment | TopMiddle: Marble Slab | Top Right: Vitamix |
| Bottom Left: All-Clad Sauce Pan | Bottom Middle: Strainers | Bottom Right: Glass Bowl Set |