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 |

Main Course

Zucchini “Pasta”

July 29, 2016

This recipe is a GREAT example of the many awesome things you can do with just a few simple ingredients and mark my word, it’s SENSATIONAL! From now on I’ll be shaving, slicing, shredding, and noodling my way through ingredients to find another one of these glorious veggie meals!  Let’s dive in.

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Start by adding your fresh herbs to a food processor.  That includes 1/2 cup of fresh basil and 1/2 cup of flat leaf parsley leaves. 

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Next add 3 tbsp of parmesan cheese…

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…one clove of garlic…

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…1 tsp of lemon zest… 

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…1/4 cup of olive oil…

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…and a dash of cracked pepper.

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Pulse the covered food processor several times to make space …

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…add 1/2 an avocado…

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…and blend for 2 minutes or until it becomes a very vibrant green paste.

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Once blended, cover in plastic and set in the fridge until you’re ready to use it.

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Next up begin shredding 2 whole zucchini and 1 yellow squash using a mandoline.

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Only use the outer layers of each, avoiding the soft interiors.

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Add the shredded veggie noodles to a large mixing bowl, giving them a good toss, and then setting aside.

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Once that’s done, halve 1/2 a cup of sliced cherry tomatoes and 3 tbsp of sliced Castelvetrano olives.

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Add them to a sauté pan on medium heat with a generous amount of olive oil, a pinch of chili flakes…

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…1 tsp of fresh picked thyme…

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…and a dash of cracked pepper.

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Sauté for about 5 minutes, avoiding over cooking the tomatoes. You want them to maintain fresh bite!

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Lastly begin cooking the veggie noodles by adding a generous drizzle of olive oil to a large pan on high heat…

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…along with the veggie noodles…

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…and a few dollops of the avocado pesto.

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Give this a few tosses while cooking for 2-3 minutes, or until the desired bite is achieved.

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Begin plating by placing a 1/2 cup of fresh spinach inside a medium bowl.

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Toss the cooked tomatoes and olives in 1 tbsp of balsamic vinegar…

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…and add a few spoonfuls of the melody on top of the spinach.

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Add the freshly made veggies noodles…

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…a few leaves of thyme…

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…a drizzle of the warm balsamic…

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…and some freshly grated parmesan. All that’s left to do is ENJOY!   

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Zucchini “Pasta”

Zucchini “Pasta”

Ingredients

    Avocado Pesto:
  • 1/2 cup fresh basil leaves
  • 1/2 cup fresh flat leaf parsley leaves
  • 1/2 avocado
  • 1/4 cup olive oil
  • 3 tbsp parmesan cheese
  • 1/4 cup toasted pine nuts
  • 1 tsp lemon zest
  • Zucchini "Pasta:"
  • 2 whole zucchini
  • 1 yellow squash
  • 1/2 cup spinach
  • 1/2 cup sliced cherry tomatoes
  • 3 tbsp sliced Castelvetrano olives
  • 4 tbsp olive oil
  • 1 tsp picked thyme
  • 1 tbsp balsamic vinegar

Instructions

  1. Start by adding your fresh herbs to a food processor. That includes 1/2 cup of fresh basil and 1/2 cup of flat leaf parsley leaves. Next add 3 tbsp of parmesan cheese, one clove of garlic, 1/4 cup of toasted pine nuts, 1 tsp of lemon zest, and 1/4 cup of olive oil. Pulse the covered food processor several times to make space and continue by adding 1/2 an avocado, and a dash of ground pepper.
  2. Blend for 2 minutes or until it becomes a very vibrant green paste. Once blended, cover in plastic and set in the fridge until you're ready to use it.
  3. Next up begin shredding 2 whole zucchini and 1 yellow squash using a mandoline. Only use the outer layers of each, avoiding the soft interiors. Add the shredded veggie noodles to a large mixing bowl, giving them a good toss, and then setting aside.
  4. Once that's done, halve 1/2 a cup of sliced cherry tomatoes and 3 tbsp of sliced Castelvetrano olives. Add them to a sauté pan on medium heat with a generous amount of olive oil, a pinch of chili flakes, 1 tsp of fresh picked thyme, and a dash of cracked pepper. Sauté for about 5 minutes, avoiding over cooking the tomatoes. You want them to maintain fresh bite!
  5. Lastly begin cooking the veggie noodles by adding them to a large pan on high heat, along with a generous drizzle of olive oil and a few dollops of the avocado pesto. Give this a few tosses while cooking for 2-3 minutes, or until the desired bite is achieved.
  6. Begin plating by placing a 1/2 cup of fresh spinach inside a medium bowl. Toss the cooked tomatoes and olives in 1 tbsp of balsamic vinegar and add a few spoonfuls of the melody on top of the spinach. Add the freshly made veggies noodles, a few leaves of thyme, a drizzle of the warm balsamic, and some freshly grated parmesan. All that's left to do is ENJOY!
http://www.byrontalbott.com/zucchini-pasta/

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| Top Left: Cutting Board | Top Middle: Mandolin | Top Right: KitchenAid Food Processor |

| Bottom Left: All-Clad Saute Pan | Bottom Middle: All-Clad Bowls | Bottom Left: Squeezy Bottles |

Main Course

Pine Nut Crusted Salmon

July 15, 2016

 Whenever I travel I always try to taste as many new things in new places as I can and this salmon dish was inspired by the hazelnut crusted salmon dish that I had on a recent cruise to Alaska. They paired it with maple glazed veggies and sticky rice, so all I did was omit the sticky rice, shave the veggies and dress them like a salad instead of cooking them, and used pine nuts in my breading mix instead of hazelnuts. It’s definitely fun to play around with inspired flavors or recreating a dish that sparked your imagination because you just never really know where it’s going to take the recipe and it’s a fun learning process. I hope you guys are inspired to recreate this recipe at home! So let’s get started!

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Start by finely chopping 1 cup of pine nuts with a knife or food processor.

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Add to a large mixing bowl along with 2 cups of bread crumbs…

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…3 tbsp of chopped parsley…

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…salt and pepper to taste.

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Give this a good mix and set aside.

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Begin making the Honey Mustard by combining, 2 tbsp of whole grain mustard…

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…4 tbsp of honey…

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…1 tsp of minced garlic…

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…4 tbsp of olive oil…

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…and 1 tsp of lemon zest.

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Mix well.

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Next up, slice several 1 inch fillets using approximately 2 lbs of fresh Alaskan Salmon. Ask your butcher to do this for you if you’d like to skip a step!

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Thoroughly coating each fillet in the honey mustard sauce…

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…giving the fillets a good rub down to make sure they’re coated well.

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Then drop them into the pine nut breading and thoroughly coat.

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Once all of the fillets are coated, place onto a baking tray or wooden baking slat, and bake for 20-25 minutes at 375°F.

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While the salmon bakes, throw together a simple salad by shaving several carrots and zucchini into long strands.

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Toss these into a bowl with a handful of mixed greens…

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…2 tbsp of honey mustard…

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…2-3 tbsp of olive oil…

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…2 tbsp of lemon juice…

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…salt and pepper to taste.

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Give this a good toss and begin plating.

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Start with a handful of the veggie salad…

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…followed by the pine nut crusted salmon…

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…and finish it all off with a drizzle of the honey mustard. All that’s left to do is enjoy!

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Pine Nut Crusted Salmon

Pine Nut Crusted Salmon

Ingredients

    Breading:
  • 2 cups bread crumbs
  • 1 cup finely chopped pine nuts
  • 3 tbsp chopped parsley
  • salt and pepper to taste
  • Honey Mustard:
  • 2 tbsp whole grain mustard
  • 4 tbsp honey
  • 4 tbsp lie oil
  • 1 tsp minced garlic
  • 1 tsp lemon zest
  • Salad Additions:
  • 3 tbsp olive oil
  • 2 tbsp lemon juice
  • salt and pepper to taste

Instructions

  1. Start by finely chopping 1 cup of pine nuts with a knife or food processor. Add to a large mixing bowl along with 2 cups of bread crumbs, 3 tbsp of chopped parsley, salt and pepper to taste. Give this a good mix and set aside.
  2. Begin making the Honey Mustard by combining, 2 tbsp of whole grain mustard, 4 tbsp of honey, 4 tbsp of olive oil, 1 tsp of minced garlic, and 1 tsp of lemon zest. Mix well.
  3. Next up, slice several 1 inch fillets using approximately 2 lbs of fresh Alaskan Salmon. Ask your butcher to do this for you if you'd like to skip a step! Thoroughly coating each fillet in the honey mustard sauce, giving the fillets a good rub down to make sure they're coated well. Then drop them into the pine nut breading and thoroughly coat. Once all of the fillets are coated, place onto a baking tray or wooden baking slat, and bake for 20-25 minutes at 375°F.
  4. While the salmon bakes, throw together a simple salad by shaving several carrots and zucchini into long strands. Toss these into a bowl with a handful of mixed greens, 2 tbsp of honey mustard, 2-3 tbsp of olive oil, 2 tbsp of lemon juice, salt and pepper to taste. Give this a good toss and begin plating.
  5. Start with a handful of the veggie salad, followed by the pine nut crusted salmon, and finish it all off with a drizzle of the honey mustard. All that's left to do is enjoy!
http://www.byrontalbott.com/pine-nut-crusted-salmon/

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| Top Left: Cutting Board | Middle: Glass Mixing Bowls | Top Right: Mandoline |

| Bottom Left: Shun Kaji Knives | Bottom Right: Metal Mixing Bowls |

Desserts

Sweet Croissant Paninis

July 8, 2016

Sometimes the simplest things in life are the best and these sweet melted croissant paninis are a mouth watering example of that! You can make the croissant dough from scratch (My Recipe: http://bit.ly/298bsWk) or go grab a few inexpensive croissants at the local grocery bakery and have at it! Nut butters, chocolate spreads, jams, fruit, cookies, or really anything that’s sweet, can be put between a croissant and toasted to perfection…almost anything! Try this out with different variations of flavors and comment below letting me know what you made! I may have to recreate it on my channel and blog!

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I started by halving a few fresh croissants.

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Beginning with the “Almond Butter and Banana Brûlée Panini,” spread a generous portion of salted almond butter on both sides of a halved croissant.

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Top with sliced bananas…

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…and a sprinkle of brown sugar.  

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Lastly,brûlée the sugar with a kitchen torch or oven broiler.

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Sandwich the halves, and set aside until ready to press.

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Next up, the “Strawberry and Nutella Panini.” Start by spreading a few spoonfuls of nutella on both sides of a halved croissant.

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Top with a handful of sliced strawberries…

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…and a hearty sprinkle of walnuts. They add a nice crunch! 

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Close both halves together and set aside. 

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Last up—the S’mores Panini! Starting with a croissant base, spread several dollops of whipped marshmallow over each half.

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Add a handful of chopped dark chocolate…

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…and top with two halved graham crackers. 

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Sandwich the halves.

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Once all of your paninis are assembled, pre-heat your press to medium-high.

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Close the paninis in the press and cook 4-5 minutes…

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…or until they are golden brown.

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Give them a quick slice…

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…and dig in while they’re warm!

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Sweet Croissant Paninis

Sweet Croissant Paninis

Ingredients

    Almond Butter and Banana Brûlée:
  • 1 Fresh Croissants
  • 3 Tbsp Salted Almond Butter
  • 1 Banana
  • 1 Tbsp Brown Sugar
  • Strawberry and Nutella Panini:
  • 1 Fresh Croissants
  • 3 Tbsp Nutella
  • Handful of Fresh Strawberries
  • 2 Tbsp Roasted Walnuts
  • S'mores Panini:
  • 1 Fresh Croissants
  • 3 Tbsp Whipped Marshmallow
  • 1 Bar of Dark Chocolate
  • 1 Graham Cracker

Instructions

  1. I started by halving few fresh croissants. Beginning with the "Almond Butter and Banana Brûlée Panini," spread a generous portion of salted almond butter on both sides of a halved croissant. Top with sliced bananas and a sprinkle of brown sugar. Lastly,brûlée the sugar with a kitchen torch or oven broiler. Sandwich the halves, and set aside until ready to press.
  2. Next up, the "Strawberry and Nutella Panini." Start by spreading a few spoonfuls of nutella on both sides of a halved croissant. Top with a few sliced bananas and a hearty sprinkle of walnuts. They add a nice crunch! Close both halves together and set aside.
  3. Last up—the S'mores Panini! Starting with a croissant base, spread several dollops of whipped marshmallow over each half. Add a handful of chopped dark chocolate and top with two halved graham crackers. Sandwich the halves, and set aside until ready to press.
  4. Once all of your paninis are assembled, pre-heat your press to medium-high. Close the paninis in the press and cook 4-5 minutes, or until they are golden brown. Enjoy!
http://www.byrontalbott.com/sweet-croissant-paninis/

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| Left: Kitchen Torch | Middle: Boos Walnut Cutting Board | Right: Panini Press |

Desserts

Baked Alaska

July 6, 2016

This is such a satisfying desert to make for the senses. Between the silky smooth meringue that you torch to perfection and the trio of layered ice cream, this is by far one of the better deserts that has come from my kitchen. If you can pull this one off for a group of people, you’ll feel like a champion!
Let’s dive in!

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Start by molding the Baked Alaska using silicon demo-sphere molds, or the closest thing you have to it.

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Make equal molds of strawberry ice cream and chocolate ice cream.

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Firmly pressing the ice cream into the molds and then transferring to the freezer to set up for at least 8-10 hours.

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Next lay out a piece of parchment paper and firmly spread 1 cup of vanilla ice cream into an even layer.

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Transfer onto a sheet tray and allow to set up in the freezer for 5 hours.

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Once the ice cream has set up, cut out several circles of ice cream using a ring mold that is the same diameter as the chocolate and strawberry molds you used prior.

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Gently remove each vanilla ice cream cut out and place them on top of one side of the sphere molded ice cream.

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Gently remove the other half of the demi-sphered ice cream and place it on top of the vanilla ice cream, creating a whole sphere.

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Transfer the ice cream spheres onto a baking sheet and allow to set up in the freezer for 30 minutes.

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While they set up, begin making the meringue by adding 3 large egg whites…

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…and 1/2 a cup of sugar to a mixing bowl.

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Give this a good whisk and transfer to a double boiler.

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Continue whisking until the mixture reaches 160°F.

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Once it reaches temp, remove it from the heat and whip until you have soft peaks.

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Next transfer the meringue to a piping bag.

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Begin plating by smearing 1 tbsp of salted peanut butter across the plate.

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Then add a drizzle of Rum Syrup.

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Next pipe several dollops of the meringue onto the plate.

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Carefully transfer the ice cream sphere onto the plate as well…

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…and pipe a generous portion of the meringue directly over the sphere.

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Give the plate a few taps on the counter so the meringue begins to envelope the ice cream sphere.

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Add few brownie bites…

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…some macerated strawberries…

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…or really any goodies of your choice!

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Last but not least, carefully torch the tops of the meringue until they turn a beautiful golden brown.

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All that’s left to do is dig in and ENJOY!

Baked Alaska

Baked Alaska

Ingredients

  • 1 cup strawberry ice cream
  • 1 cup chocolate ice cream
  • 1 cup vanilla ice cream
  • 1 tbsp salted peanut butter
  • 3 large egg whites
  • 1/2 cup sugar
  • Rum Syrup
  • 1/2 cup dark rum
  • 1/2 cup sugar
  • 1/2 cup water
  • 1 tbsp vanilla extract
  • *Simmer for 5-6 minutes
  • Macerated Strawberries
  • 1 cup sliced strawberries
  • 1/4 sugar

Instructions

  1. Start by molding the Baked Alaska using silicon demo-sphere molds, or the closest thing you have to it.
  2. Make equal molds of strawberry ice cream and chocolate ice cream. Firmly pressing the ice cream into the molds and then transferring to the freezer to set up for at least 8-10 hours.
  3. Next lay out a piece of parchment paper and firmly spread 1 cup of vanilla ice cream into an even layer, transfer onto a sheet tray, and allow to set up in the freezer for 5 hours.
  4. Once the ice cream has set up, cut out several circles of ice cream using a ring mold that is the same diameter as the chocolate and strawberry molds you used prior.
  5. Gently remove each vanilla ice cream cut out and place them on top of one side of the sphere molded ice cream.
  6. Gently remove the other half of the demi-sphered ice cream and place it on top of the vanilla ice cream, creating a whole sphere.
  7. Transfer the ice cream spheres onto a baking sheet and allow to set up in the freezer for 30 minutes.
  8. While they set up, begin making the meringue by add 3 large egg whites and 1/2 a cup of sugar to a mixing bowl. Give this a good whisk and transfer to a double boiler. Continue whisking until the mixture reaches 160°F.
  9. Once it reaches temp, remove it from the heat and whip it until you have soft peaks. Then transfer the meringue to a piping bag.
  10. Begin plating by smearing 1 tbsp of salted peanut butter across the plate and add a drizzle of Rum Syrup.
  11. Next pipe several dollops of the meringue onto the plate. Carefully transfer the ice cream sphere onto the plate as well and pipe a generous portion of the meringue directly over the sphere. Give the plate a few taps on the counter so the meringue begins to envelope the ice cream sphere.
  12. Now is the time to add few brownie pieces, macerated strawberries, or any additions of your choice to the plate.
  13. Lastly, carefully torch the tops of the meringue until they turn a beautiful golden brown. All that’s left to do is dig in and ENJOY!
http://www.byrontalbott.com/baked-alaska/

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| Top Left: Glass Bowl Set | Top Middle: Demi-Sphere Mold | Top Right: Metal Bowl Set |

| Bottom Left: Ring Cutter Set | Bottom Middle: Piping Bags | Bottom Right: All-Clad Sauce Pan |