Breakfast

Breakfast Quesadillas

April 19, 2017

This is definitely a recipe that I should have been making my whole entire life, but sometimes the simplest things are right in front of you and it just takes a different angle of staring at it to realize. Making tortillas from scratch is a MAJOR bonus if you end up trying to whip up a few quesadillas, but is totally not necessary, just preferred. Let’s dive in!

Begin making the tortillas by using 1/4 cup of lard or chilled bacon fat.

I’m using left over bacon which needs to be placed in a fine strainer and pushed through to get rid of any extra bacon pieces or bits.

Transfer the fat to a mixer along with 1/2 cup of all purpose flour and 1/2 cup of bread flour.

Mix for 4-5 minutes on low to medium speed.

More or less add 1/4 cup of lightly salted water (adjust as needed to form a soft ball of dough).

Continuing mixing for another 4-5 minutes.

Remove the dough from the mixer and let it rest for 30 minutes.

Once the dough is rested, take a golf ball sized piece, roll it into a ball, and dust with flour.

Begin rolling it out until the dough is paper thin. The thinner the better.

Once the tortillas is rolled out, transfer it to a cast iron skillet on medium to high heat.

Cook for about 30 seconds, or until it begins to bubble.

Flip and cook for and additional 20 seconds before removing from heat.

Store your tortillas in an air tight container so they stay warm and moist.

Start on the filling by cooking the chorizo in a medium sauce pan for 5-7 minutes, or until it begins to crisp up.

In a sauce pan on medium heat add 1/4 cup of milk…

…3 eggs, and a pinch of salt.

Begin to scramble the eggs to your liking.

Once the chorizo and eggs are done, place one fresh tortilla in a hot skillet.

Top with shredded sharp cheddar…

…sliced serrano peppers…

…sliced red onion…

…hot scrambled eggs…

…crispy chorizo…

…and a few sprigs of cilantro.

Top with some more cheddar…

…and cap it off with another fresh tortilla.

Let it heat for a minute or so to give the cheese a chance to melt and then give it a good flip so the other side can heat up for a minute too.

Once the cheese is fully melted, remove it from the heat.

To serve simply halve or quarter it, and ENJOY!

Breakfast Quesadillas

Breakfast Quesadillas

Ingredients

    Tortillas:
  • 1/2 cup all purpose flour
  • 1/2 cup bread flour
  • 1/4 cup lard or chilled bacon fat
  • 1/4 cup water (adjust as needed)
  • 1 tbsp salt
  • Chorizo:
  • chorizo
  • sharp cheddar cheese
  • serrano pepper
  • red onion
  • cilantro sprigs
  • Scrambled Eggs:
  • 3 eggs
  • 1/4 cup milk
  • salt to taste

Instructions

  1. Begin making the tortillas by using 1/4 cup of lard or chilled bacon fat. I’m using left over bacon which needs to be placed in a fine strainer and pushed through to get rid of any extra bacon pieces or bits.
  2. Transfer the fat to a mixer along with 1/2 cup of all purpose flour and 1/2 cup of bread flour. Mix for 4-5 minutes on low to medium speed. More or less add 1/4 cup of lightly salted water (adjust as needed to form a soft ball of dough). Continuing mixing for another 4-5 minutes. Remove the dough from the mixer and let it rest for 30 minutes.
  3. Once the dough is rested, take a golf ball sized piece, roll it into a ball, and dust with flour. Begin rolling it out until the dough is paper thin. The thinner the better. Once the tortillas is rolled out, transfer it to a cast iron skillet on medium to high heat. Cook for about 30 seconds, or until it begins to bubble. Flip and cook for and additional 20 seconds before removing from heat. Store your tortillas in an air tight container so they stay warm and moist.
  4. Start on the filling by cooking the chorizo in a medium sauce pan for 5-7 minutes, or until it begins to crisp up.
  5. In a sauce pan on medium heat add 1/4 cup of milk, 3 eggs, and a pinch of salt. Begin to scramble the eggs to your liking.
  6. Once the chorizo and eggs are done, place one fresh tortilla in a hot skillet. Top with shredded sharp cheddar, sliced serrano peppers, sliced red onion, hot scrambled eggs, crispy chorizo, and a few sprigs of cilantro. Top with some more cheddar and cap it off with another fresh tortilla. Let it heat for a minute or so to give the cheese a chance to melt…then give it a good flip. Once the cheese is fully melted, remove it from the heat, halve or quarter it, and ENJOY!
http://www.byrontalbott.com/breakfast-quesadillas/

| Top Left: Maple Cutting Board | Top Middle: All-Clad Strainer | Top Right: Steel Mixing Bowl Set |
| Bottom Left: All-Clad Sauce Pan | Bottom Middle: KitchenAid Mixer | Bottom Right: Iron Pan |

Breakfast

Coconut Chia Fruit Plate

April 10, 2017

I’ve made many a fruit plate in my time and if you make enough of them, they tend to get very boring and repetitive…This one, not so much. The addition of coconut chia pudding give it a really fun texture and creamy coconut flavor that melds everything together quite nicely. Anyways, if you get a chance to grab some fruit worthy of making a plate out of, I highly recommend going this route or at least somewhere in the same ballpark. Enjoy!

Start by making the chia pudding, as it takes several  hours to set up. Perfect for making the night before—simply combine 1/2 cup of chia seeds…

…and 1 cup of coconut milk.

Give this a good mix….

…cover in plastic, and let rest in the fridge for at least 3-4 hours. For best results, let rest for 12 hours.

Begin to build a fruit plate with your favorite seasonable fruits.  I used two kiwis (skinned and thinly sliced)…

…1 blood orange (skinned and wedged)…

…and 1 navel orange (skinned and wedged).

Next de-stem and slice several strawberries before sprinkling them…

…and 1/2 cup of blueberries with 1 teaspoon of granulated sugar. Give them a quick toss.

Feel free to be creative in plating. I started by layering the kiwi slices across the whole plate…

…and topping it with the sweetened strawberries…

…a few dollops of the creamy coconut chia pudding…

…sweetened blueberries…

…blood oranges…

…and naval orange wedges.

I used fresh passion fruit as a garnish…

…and finished it all off with a sprinkle of coconut palm sugar. All that’s left to do is ENJOY!

Coconut Chia Fruit Plate

Ingredients

    Coconut Chia Pudding:
  • 1 cup coconut milk
  • 1/2 cup chia seeds
  • Variety of Seasonal Fruit:
  • 2 Kiwis
  • 1 Blood Orange
  • 1 Valencia Orange
  • 1 Passion Fruit
  • 1/2 Cup Strawberries
  • 1/2 Cup Blueberries
  • Extras:
  • 1-2 tbsp Coconut Palm Sugar

Instructions

  1. Start by making the chia pudding, as it takes several hours to set up. Perfect for making the night before—simply combine 1/2 cup of chia seeds and 1 cup of coconut milk. Give this a good mix, cover in plastic, and let rest in the fridge for at least 3-4 hours. For best results, let rest for 12 hours.
  2. Begin to build a fruit plate with your favorite seasonable fruits. I used two kiwis (skinned and thinly sliced), 1 blood orange (skinned and wedged), and 1 navel orange (skinned and wedged). Next de-stem and slice several strawberries before sprinkling them and 1/2 cup of blueberries with 1 teaspoon of granulated sugar. Give them a quick toss.
  3. Feel free to be creative in plating. I started by layering the kiwi slices across the whole plate and topping it with the sweetened strawberries, a few dollops of the creamy coconut chia pudding, sweetened blueberries, blood oranges, and naval orange wedges. I used fresh passion fruit as a garnish and finished it all off with a sprinkle of coconut palm sugar. All that’s left to do is ENJOY!
http://www.byrontalbott.com/coconut-chia-fruit-plate/

| Left: Cutting Board | Left-Middle: Glass Bowl Set | Right-Middle: Frother/Mixer | Right: Shun Kaji Knife |

Breakfast

Breakfast Tacos

March 29, 2017

YEESSS!! Breakfast tacos do exist and they’re really simple to make. Like super simple. I know these don’t have that tasty savory spicy sausage that we all love in a b-fast burrito, but I didn’t have any on hand and it turned out quite nicely without it. These can be eaten all day, whenever you’re in the mood, and usually with loads of your favorite salsa. If you do end up making a few of these for yourself, please share some photos with me via Instagram, Facebook, or twitter!

Add a splash of grape seed oil to blend of dark spices.

I used a dash of chili powder, cumin, dried garlic, onion powder, paprika, and dried coriander. Mix well.

Brush the spiced blend onto both sides of the corn tortillas…

…and put them on a taco rack.

Bake at 300°F for 20 minutes, or until super crispy. You could also fry them if desired.

Place three green chilis in an iron skillet on high heat.

Flip the chilis until each side has an even char.

Transfer to a bowl and cover in plastic wrap.

Let the chilis steam until the outer skin begins to loosen up. Set aside for later.

Dice 1 whole russet potato into small cubes.

Transfer to an iron skillet on high heat with a dash of grape seed oil.

Add 1 tsp of thyme, rosemary…

…salt and pepper to taste.

Give this a stir and let this cook for 15-20 minutes, or until the potatoes are brown and crispy on all sides. Remove from heat and set aside.

Begin making the pico de gallo by adding 1 large cored and dice tomato to a mixing bowl.

Then add 3 tbsp of diced red onion…

…1 tbsp of chopped jalapeño…

…2 tbsp of chopped cilantro…

…1 tbsp of lime juice…

…and salt to taste.

Give this a good mix and set aside.

Next simply scrabble up a few eggs with salt and pepper to taste.

Begin stuffing the spicy taco shells with the crispy potatoes…

…scrambled eggs…

…and a slice of the roasted green chilis.

Top with a generous helping of shredded sharp cheddar.

Return the oven and allow the cheese to get hot and melted.

Remove from the oven.

Top with the fresh pico de gallo, and ENJOY

Breakfast Tacos

Ingredients

  • 1/2 cup shredded sharp cheddar
  • 3 eggs
  • 3 green chiles
  • Crispy Potatoes:
  • 1 whole russet potato
  • 1 tsp picked thyme and rosemary
  • 1 tbsp grape seed oil
  • salt and pepper to taste
  • Pico:
  • 1 large tomato (diced)
  • 3 tbsp red onion
  • 1 tbsp chopped jalapeno
  • 2 tbsp chopped cilantro
  • 1 tbsp lime juice
  • salt to taste

Instructions

  1. Add a splash of grape seed oil to blend of dark spices. I used a dash of chili powder, cumin, dried garlic, onion powder, paprika, and dried coriander. Brush the spiced blend onto both sides of the corn tortillas and put them on a taco rack. Bake at 300°F for 20 minutes, or until super crispy. You could also fry them if desired.
  2. Place three green chilis in an iron skillet on high heat. Flip the chilis until each side has an even char. Transfer to a bowl and cover in plastic wrap. Let the chilis steam until the outer skin begins to loosen up. Set aside for later.
  3. Dice 1 whole russet potato into small cubes. Transfer to an iron skillet on high heat with a dash of grape seed oil. Add 1 tsp of thyme, rosemary, salt and pepper to taste. Give this a stir and let this cook for 15-20 minutes, or until the potatoes are brown and crispy on all sides. Remove from heat and set aside.
  4. Begin making the pico de gallo by adding 1 large cored and dice tomato to a mixing bowl with 3 tbsp of diced red onion, 1 tbsp of chopped jalapeño, 2 tbsp of chopped cilantro, 1 tbsp of lime juice, and salt to taste. Give this a good mix and set aside.
  5. Next simply scrabble up a few eggs with salt and pepper to taste.
  6. Begin stuffing the spicy taco shells with the crispy potatoes, scrambled eggs, and a slice of the roasted green chilis. Top with a generous helping of shredded sharp cheddar. Return the oven and allow the cheese to get hot and melted.
  7. Remove from the oven, top with the fresh pico de gallo, and ENJOY!
http://www.byrontalbott.com/breakfast-tacos/

 

| Top Left: Baking Dish | Top Middle: Mixing Bowl Set | Top Right: Kitchen Tweezers |
| Bottom Left: Iron Skillet | Bottom Middle: Taco Rack | Bottom Right: Maple Cutting Board |

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°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.
  2. 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
  3. 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.
  4. 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.
  5. 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/

Screen Shot 2017-02-17 at 5.15.59 PM

| 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 |