Desserts

Cake In A Box

November 28, 2016

For all you Justin Timberlake, SNL, and chocolate cake lovers out there, this one is for you. I was initially inspired to create this dessert from Dinara Kasko’s instagram and absolutely love her style of cake/pastry creation and recipe development. She has a very keen sense of flavor and aesthetic which is hard to come by, so go give her some love and tell her that I sent you on over if you do end up checking her out. Anyways, hopefully this “Cake In A Box” inspires you to think a little bit differently about dessert garnishing and plating aesthetics the next time you try to tackle some new fancy creation! Now let’s go makes some CAAAKES!!!!! screen-shot-2016-11-23-at-1-39-12-pm

Start by making the yellow cake portion of the dessert. Mix 1/2 cup of room temperature butter, 1 cup of granulated sugar, and 1/2 tsp of salt.

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Add 1 whole egg (room temp preferred) and mix thoroughly before incorporating a second egg.

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Next mix in 1 tbsp of vanilla extract, or paste…

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…and 1 1/2 tsp of baking powder.

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Slowly whisk in 1/4 cup of vegetable oil until the batter is extremely smooth.

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Then mix in 1/2 cup of whole milk…

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…1/4 cup of sour cream…

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…and 1 1/2 cups of cake flour.

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Mix thoroughly, but be cautious not to over-mix. Once the lumps have dissipated the batter is good to go.

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Pour the cake batter into a greased baking pan lined with parchment paper.

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Bake at 375°F for about 25 minutes. Time will vary depending on the size of your pan.

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Always use the toothpick trick to see when it’s done baking.

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While the caking is baking begin making a very simple chocolate glaze.

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Mix 1 packet of powdered gelatin with 4 tbsp of water until it begins thickens up.

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Then add 1/2 cup of corn syrup…

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…1 tbsp vanilla extract or paste…

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…and the gelatin mixture to a small pan.

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Heat on low until everything has dissolved, and mix together.

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Add the dissolved mixture to 1 cup of melted dark chocolate chips.

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Give that a good whisk until it’s completely smooth and transfer the bowl over a hot pot of water to keep melted.

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Once baked, pull the cake out of the oven.

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Let cool before carefully removing the cake from the baking pan—top side down.

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Remove the parchment paper.

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Cut the cake in small rectangles.

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I definitely recommend freezing or refrigerating the cake prior to cutting. It will prevent the cake from crumbling or collapsing while slicing.

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Place the rectangles over a wire cooling rack situated over a baking tray.

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Carefully drizzle the chocolate glaze over the small cakes–covering all sides.

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This next part is entirely optional, but spectacularly exciting and fun (see more details below)!

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While the cakes are setting up in the fridge pour approximately 1 cup of isolmalt sugar into evenly divided rectangles over a silpat.

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Cover the sugar with an additional silpat,

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Transfer to a 350°F oven to cook for 15 minutes, or until the sugar has completely melted.

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Remove the silpats from the baking sheet and use a damp cloth to press the silpats together to remove air bubbles.

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Carefully peel off the top silpat.

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Let the sugar walls cool before removing then from the pan.

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Using a hot torch (or stovetop flame) heat a straight edge spatula.

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Carefully cut and shape the walls of the box.

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DO NOT let the sugar melt down onto your hand.

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Carefully construct the walls of the box using the hot spatula to melt the edges together.

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Once the glazed cakes have set up and can be handled…

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…top with a few toasted cake crumbles…

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…and a little pinch of sea salt.

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Carefully top with the sugar “glass” box and ENJOY!

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FUN FACT: What is Isomalt Sugar? Isomalt is the popular name for Isomaltitol which is a sugar substitute made from beet sugar. Over the past twenty years chefs, sugar artists, and confectioners have found that Isomalt has many advantages over sugar especially when making showpieces, cake decorations, dessert garnishes and candy.

It has an excellent taste and has an appearance and texture very similar to sugar. It is heat stable and ph stable and is suitable for cooking and for processed foods. It does not absorb water and so it does not become ‘sticky’. This makes it excellent as a coating for hard sweets and candies.

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Cake In A Box

Cake In A Box

Ingredients

    Cake:
  • 1/2 cup soft, room temp butter
  • 1/4 cup vegetable oil
  • 1 cups granulated sugar
  • 1 tbsp vanilla extract or paste
  • 2 whole eggs (room temp preferred)
  • 1 1/2 cups cake flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/4 cup sour cream
  • 1/2 cup whole milk
  • Chocolate Glaze:
  • 1 cup dark chocolate chips
  • 1 packet of powdered gelatin
  • 4 tbsp of water
  • 1/2 cup corn syrup
  • 1 tbsp vanilla extract or paste.. or a fresh bean.
  • Sugar Cube:
  • 1 cup isolmalt sugar

Instructions

  1. Start by making the yellow cake portion of the dessert. Mix 1/2 cup of room temperature butter, 1 cup of granulated sugar, and 1/2 tsp of salt. Add 1 whole egg (room temp preferred) and mix thoroughly before incorporating a second egg. Next mix in 1 tbsp of vanilla extract, or paste, and 1 1/2 tsp of baking powder. Slowly whisk in 1/4 cup of vegetable oil until the batter is extremely smooth. Then mix in 1/2 cup of whole milk, 1/4 cup of sour cream, and 1 1/2 cups of cake flour. Mix thoroughly, but be cautious not to over-mix. Once the lumps have dissipated the batter is good to go.
  2. Pour the cake batter into a greased baking pan lined with parchment paper. Bake at 375°F for about 25 minutes. Time will vary depending on the size of your pan. Always use the toothpick trick to see when it’s done baking.
  3. While the caking is baking begin making a very simple chocolate glaze. Mix 1 packet of powdered gelatin with 4 tbsp of water until it begins thickens up. Then add 1/2 cup of corn syrup, 1 tbsp vanilla extract or paste, and the gelatin mixture to a small pan. Heat on low until everything has dissolved, and mix together. Add the dissolved mixture to 1 cup of melted dark chocolate chips. Give that a good whisk until it's completely smooth. Keep the glaze over a hot pot of water to stay melted until you’re ready to use.
  4. Once baked, pull the cake out of the oven. Let cool before carefully removing the cake from the baking pan—top side down. Remove the parchment paper. Cut the cake in small rectangles. I definitely recommend freezing or refrigerating the cake prior to cutting. It will prevent the cake from crumbling or collapsing while slicing. Place the rectangles over a wire cooling rack situated over a baking tray. Carefully drizzle the chocolate glaze over the small cakes--covering all sides.
  5. This next part is entirely optional, but spectacularly exciting and fun (see more details below)! While the cakes are setting up in the fridge pour approximately 1 cup of isolmalt sugar into evenly divided rectangles over a silpat. Cover the sugar with an additional silpat and transfer to a 350°F oven to cook for 15 minutes, or until the sugar has completely melted. Use a damp cloth to press the silpats together to remove most air bubbles. Remove the top silpat and let the sugar walls cool before removing then from the pan. Using a hot torch (or stovetop flame) heat a straight edge spatula and carefully cut and shape the walls of the box. DO NOT let the sugar melt down onto your hand. Carefully construct the walls of the box using the hot spatula to melt the edges together.
  6. Once the glazed cakes have set up and can be handled, top with a few toasted cake crumbles, and a little pinch of sea salt. Carefully top with the sugar “glass” box and ENJOY!
http://www.byrontalbott.com/cake-in-a-box/

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Desserts

Mirror Glazed “Apple Pie”

November 14, 2016

Mirror mirror on my plate, how must you resist your delicious fate? Hehehehe…I had to go there and I went there and it’s done. Mirror glazing is such a fun process that is VERY easy to do once you master your glaze making skills. I think I might even glaze my breakfast tomorrow…Anyways, I hope you all enjoyed this “apple pie” inspired dessert and it might help you rethink some of those old tired holiday desserts that we’ve all had a zillion times even though I’ll still have them this year too, but you know what I mean.

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In a baking dish or pan, add 1/4 cup of cold diced butter…

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…3 tbsp of granulated sugar, 3 tbsp of brown sugar, 1 tsp of ground cinnamon, 1 tsp of ground nutmeg…

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…and 3/4 cup of flour.

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Using a fork or your hands, mash the ingredients together until you have small, but incorporated clumps. Transfer to a 350°F oven and bake for 15-20 minutes, stirring occasionally.

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In a separate pan, begin making the apple pie filling by peeling, coring, and dicing 2-3 honey crisp apples.  Add to a buttered pan on high heat…

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…along with 3-4 tbsp of brown sugar…

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…and 2 tsp of salt.

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Cook for 5-7 minutes, occasionally stirring.

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Once the apples are tender, add 1 tbsp of cornstarch. Give this a quick stir and cook for an additional minute. Remove from heat and set aside.

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Once the crumble is done baking, remove it from the oven and break apart into finer clumps.

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Using a small mold, press in one layer of crumbles…

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…one layer of apple pie filling…

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…followed by another layer of crumbles.

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Gently compact and transfer to the fridge and allow to set up for 45-60 minutes.

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Whip up a simple brown sugar and vanilla whipped cream (1 cup heavy cream, 4 tbsp brown sugar, 1 tbsp vanilla extract—whipped).

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Using a larger mold than before, fill your mold about 3/4 of the way up with the freshly whipped cream.

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After you’ve removed the apple pie fillings from molds, gently press one filling into each of the whipped cream filled molds.

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Gently smooth off the bottom of the molds and transfer to the freezer to set up for 1 hour.

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When the “apple pies” are almost set up, begin making the glaze by carefully and precisely adding 150g cold water…

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…300g glucose (corn syrup)…

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…and 300g sugar to a small sauce pan.

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Stir and bring to a boil. Once it reaches a boil remove from heat.

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In a separate bowl add 200g white chocolate…

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…and 200g sweetened condensed milk.

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In another small bowl add 120g water and 20g powder gelatin.

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Give this a quick mix and let rest for a few minutes.

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Once the gelatin mixture has thickened up, add it to the hot syrup in the sauce pot.

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Give the mixture a quick stir until completely incorporated.

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Add the heated liquid over the white chocolate mixture.

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Using a hand blender (or next best thing) incorporate the mixture until it is completely emulsified.

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Strain into a bowl using a fine strainer.

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Cover in plastic wrap (making sure the wrap is touching the top layer of the glaze—prevents a top skin from forming), and transfer to the fridge until needed.

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Once ready to glaze, transfer most of the glaze to a sauce pan on low heat and bring up to 75°F—reserving a small amount for an optional decorative finish.

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Food coloring is also optional.

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Pop the frozen apple pies out of the molds and place them over a baking sheet topped with a wire cooling rack.

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Pour a small amount of glaze onto each half sphere.

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I played around with a drizzle of uncolored glaze, but this is entirely optional and purely cosmetic.

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When they’re all coated with the glaze, transfer them to the freezer to set up for 1 hour.

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When you’re ready to dig in, remove them from the freezer and transfer them to a cool work surface.

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Coat the outside of the glazed apple pie domes with a little bit of the cinnamon crumble and ENJOY! 

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Mirror Glazed “Apple Pie”

Mirror Glazed “Apple Pie”

Ingredients

    Glaze:
  • 120g cold water
  • 20g powder gelatin
  • 300g glucose (corn syrup)
  • 300g sugar
  • 150g water
  • 200g sweetened condensed milk
  • 200g white chocolate
  • Food coloring
  • Crumble:
  • 3/4 cup flour
  • 1/4 cup cold diced butter
  • 3 tbsp granulated sugar
  • 3 tbsp brown sugar
  • 1 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • Apple Filling:
  • 2-3 honey crisp apples
  • 3-4 tbsp brown sugar
  • 2 tsp salt
  • 1 tbsp cornstarch
  • Whipped Cream:
  • 1 cup heavy cream
  • 4 tbsp brown sugar
  • 1 tbsp vanilla extract

Instructions

  1. In a baking dish or pan, add 1/4 cup of cold diced butter, 3 tbsp of granulated sugar, 3 tbsp of brown sugar, 1 tsp of ground cinnamon,1 tsp of ground nutmeg, and 3/4 cup of flour. Using a fork or your hands, mash the ingredients together until you have small, but incorporated clumps. Transfer to a 350°F oven and bake for 15-20 minutes, stirring occasionally.
  2. In a separate pan, begin making the apple pie filling by peeling, coring, and dicing 2-3 honey crisp apples. Add to a buttered pan on high heat, along with 3-4 tbsp of brown sugar and 2 tsp of salt. Cook for 5-7 minutes, occasionally stirring. Once the apples are tender, add 1 tbsp of cornstarch. Give this a quick stir and cook for an additional minute. Remove from heat and set aside.
  3. Once the crumble is done baking, remove it from the oven and break apart into finer clumps. Using a small mold, press in one layer of crumbles and one layer of apple pie filling, followed by another layer of crumbles. Transfer to the fridge and allow to set up for 45-60 minutes.
  4. Whip up a simple brown sugar and vanilla whipped cream (1 cup heavy cream, 4 tbsp brown sugar, 1 tbsp vanilla extract—whipped). Using a larger mold than before, fill your mold about 3/4 of the way up with the freshly whipped cream. After you've removed the apple pie fillings from molds, gently press one filling into each of the whipped cream filled molds. Gently smooth off the bottom of the molds and transfer to the freezer to set up for 1 hour.
  5. When the “apple pies” are almost set up, begin making the glaze by carefully and precisely adding 150g cold water, 300g glucose (corn syrup), and 300g sugar to a small sauce pan. Stir and bring to a boil. Once it reaches a boil remove from heat.
  6. In a separate bowl add 200g white chocolate and 200g sweetened condensed milk. In another small bowl add 120g water and 20g powder gelatin. Give this a quick mix and let rest for a few minutes. Once the gelatin mixture has thickened up, add it to the hot syrup in the sauce pot. Give the mixture a quick stir until completely incorporated. Add the heated liquid over the white chocolate mixture. Using a hand blender (or next best thing) incorporate the mixture until it is completely emulsified. Strain into a bowl using a fine strainer, cover in plastic wrap (making sure the wrap is touching the top layer of the glaze—prevents a top skin from forming), and transfer to the fridge until needed.
  7. Once ready to glaze, transfer most of the glaze to a sauce pan on low heat and bring up to 75°F—reserving a small amount for an optional decorative finish. Food coloring is also optional. Pop the frozen apple pies out of the molds and place them over a baking sheet topped with a wire cooling rack. Pour a small amount of glaze onto each half sphere. I played around with a drizzle of uncolored glaze, but this is entirely optional and purely cosmetic. When they’re all coated with the glaze, transfer them to the freezer to set up for 1 hour.
  8. When you're ready to dig in, remove them from the freezer and transfer them to a cool work surface. Coat the outside of the glazed apple pie domes with a little bit of the cinnamon crumble and ENJOY!
http://www.byrontalbott.com/mirror-glazed-apple-pie/

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| Top Left: Marble Pastry Slab | Top Middle: Silicone Half -Sphere Mold | Top Right: Silicone Cube Mold |

| Bottom Left: All-Clad Sauce Pan | Bottom Middle: All-Clad Non Stick Fry Pan | Bottom Right: All-Clad Fry Pan |

Main Course

Red Wine Braised Short Ribs

November 2, 2016

This is the type of dish that you tend to want to have seconds, thirds, and if you’re a champ, maybe even a fourth round. I could have this for breakfast, I could have this for lunch, I could even have this for a late night munch! Sorry, I was feeling a little Dr. Seuss rhyme and couldn’t help myself…. Anyways, this recipe is one of my all-time favorites and it always manifests itself in a few different ways, but it is perfect for the fall/winter and basically all year round if you’re down for a hearty meal.

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In a large sauté pan on medium to high heat, add a drizzle of olive oil…

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…1 quartered white onion…

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…and 1 clove of garlic. Let caramelize while you begin to season the beef.

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Season 2lbs of boneless short ribs with salt and pepper.

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Transfer to the hot pan.

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Add 3 bay leaves…

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…1 tbsp coriander seeds, 1 tbsp fennel seeds…

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…and 1 sprig rosemary.

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Let the meat sear for about 5-7 minutes and then turn them over.

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Top with 1 cup of red wine…

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…and 3-4 cups beef stock.

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Remove from the heat, cover in foil, and transfer to an oven at 400°F for 3 hours.

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About 30-40 minutes before the meat is finished cooking, place 5-6 yukon gold potatoes on a sheet of foil.

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Drizzle with olive oil…

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…and season with salt.

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Wrap in foil and transfer to the same oven and cook for 45-60 minutes, or until the potatoes are tender.

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When the short ribs are done braising, remove them from the oven.

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Strain the braising liquid from the pan into a medium sauce pot. Place the sauce pot on medium heat and bring to a simmer.

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In a separate bowl add 2 tbsp of all-purpose flour…

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…and a ladle of the braising liquid.

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Whisk vigorously, or until it becomes very smooth.

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 Transfer the mixture back into the simmering braising liquid and give it a good whisk to remove any clumps.

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Place the braised short ribs into the sauce pan and continue to simmer.

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Remove the fork tender potatoes from the oven and transfer them to a separate pan.

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Give them all (or in my case one since I’m making a single serving) a good mash with the bottom of a fork.

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Take a large bunch of asparagus and quarter each piece.

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Add them to the pan along with a drizzle of olive oil, salt and pepper to taste. Transfer to the oven and broil for 5-7 minutes, or until cooked to your preference.

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Once everything has finished cooking begin to plate—starting with the crispy potatoes…

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…roasted asparagus…

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…super tender braised short rib…

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…and a few spoonfuls of the red wine gravy.

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Top with some julienned radishes and chives (optional).

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Another spoonful of gravy and all that’s left to do is enjoy!  

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Red Wine Braised Short Ribs

Red Wine Braised Short Ribs

Ingredients

  • 2lbs boneless short ribs
  • 1 whole white onion
  • 1 clove garlic
  • 3 bay leaves
  • 1 tbsp corriander seeds
  • 1 tbsp fennel seeds
  • 1 sprig rosemary
  • 1 cup red wine
  • 3-4 cups beef stock
  • 2 tbsp olive oil
  • salt and pepper
  • 5-6 yukon gold potatoes
  • 1 bunch of large asparagus
  • salt and pepper
  • Red Wine Gravy
  • 2 tbsp all purpose flour
  • 2-3 cups braising liquid

Instructions

  1. In a large saute pan on medium to high heat, add a drizzle of olive oil, 1 quartered white onion, and 1 clove of garlic. Let caramelize while you begin to season the beef.
  2. Season 2lbs of boneless short ribs with salt and pepper. Transfer to the hot pan, along with 3 bay leaves, 1 tbsp coriander seeds, 1 tbsp fennel seeds, and 1 sprig rosemary. Let the meat sear for about 5-7 minutes and then turn them over. Top with 1 cup of red wine and 3-4 cups beef stock. Remove from the heat, cover in foil, and transfer to an oven at 400°F for 3 hours.
  3. About 30-40 minutes before the meat is finished cooking, place 5-6 yukon gold potatoes on a sheet of foil. Drizzle with olive oil and season with salt. Transfer to the same oven and cook for 45-60 minutes, or until the potatoes are tender.
  4. When the short ribs are done braising, remove them from the oven and strain the braising liquid from the pan into a medium sauce pot. Place the sauce pot on medium heat and bring to a simmer. In a separate bowl add 2 tbsp of all-purpose flour and a ladle of the braising liquid. Whisk vigorously, or until it becomes very smooth. Transfer the mixture back into the simmering braising liquid and give it a good whisk to remove any clumps. Place the braised short ribs into the sauce pan and continue to simmer.
  5. Remove the fork tender potatoes from the oven and transfer them to a separate pan. Give them all (or in my case one since I’m making a single serving) a good mash with the bottom of a fork. Take a large bunch of asparagus and quarter each piece. Add them to the pan along with a drizzle of olive oil, salt and pepper to taste. Transfer to the oven and broil for 5-7 minutes, or until cooked to your preference.
  6. Once everything has finished cooking begin to plate—starting with the crispy potatoes, roasted asparagus, super tender braised short rib, and a few spoonfuls of the red wine gravy. Top with some julienned radishes and chives (optional) and a bit more of the braised gravy. All that’s left to do is enjoy!
http://www.byrontalbott.com/red-wine-braised-short-ribs/

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| Top Left: Cutting Board | Top Middle: Glass Bowl Set | Top Right: All-Clad Pan |

| Bottom Left: All-Clad Sauce Pan | Bottom Middle: Shun Kaji Knives | Bottom Right: Strainers |

Breakfast, Desserts

Matcha Glazed & Filled Donuts

November 2, 2016

I had so many of you ask me to play around with some matcha and donuts are my first casualty. These have to be one of the most vibrant, unique flavored donuts that have ever come out of my kitchen and they’re just too good to be true…but not…because they are true and delicious and you have to make them. If you whip up some of these for your friends and family (especially the matcha lovers) they will flip out. Go and matcha everything you see in sight, then report back to me. Sound good?

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In a stand electric mixer, or large bowl, add 1/2 cup almond milk…

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…1/2 cup warm water…

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…1/4 cup melted brown butter…

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…1/4 cup sugar…

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…and 1/2 tbsp dry active yeast.

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Give this a quick stir and let sit for 10-15 minutes, or until it becomes frothy.

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Next add 2 cups bread flour and begin to kneed on low to medium speed for 5-7 minutes, or until it forms into a very stretchy ball of dough.

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Transfer the dough to a lightly floured work surface.

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Kneed the for 1 minute, forming the shape of a ball.

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Place the ball of dough into a medium bowl grease with butter, or vegetable oil, and toss the dough around until you’ve lightly grease each side.

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Cover in plastic and allow to double in size (warm spaces work best). It should take about 1 hour.

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As the dough is proofing, place a small sauce pan on medium to low heat and add 1 cup almond milk…

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…1/2 cup sugar…

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…1 tbsp matcha powder…

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…and 1 tbsp vanilla extract.

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Give this a quick whisk and bring the mixture up to a simmer.

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While it rises in temperature, whisk in 3 tbsp corn starch, just a little at a time to avoid lumps. 

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In a separate bowl containing 1 whole egg, quickly whisk in 1-2 ladles of the hot custard mixture.

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Once the mixture in thoroughly incorporated and the egg is tempered…

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…transfer the mixture back into the sauce pot.  

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Whisk vigorously and allow to simmer for another 2 minutes before transferring to a mixing bowl…

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…covering in plastic, and moving to the fridge to set up.

 

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While that sets up, begin making the matcha glaze by adding 2 tsp matcha powder…

screen-shot-2016-10-24-at-5-59-22-pm…1 tsp vanilla extract…

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…1 cup powdered sugar…

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…and 2 tbsp almond milk to a medium mixing bowl.

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Whisk until the glaze is thoroughly combined and set aside.

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Transfer the yielded dough to a floured work surface and begin to kneed into a ball.

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Dust with flour as needed and lightly flatten the dough with your hands.

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Using a roller, roll out to about 1/4” thickness…

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…cover with a damp towel…

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…and let it rise for 20 minutes.

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Once the dough has proofed, lightly flour the end of a ring cutter and begin punching out your donuts.

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Place each dough round in a pot of canola oil heated to 350°F.

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Fry for 2-3 minutes on each side, or until they’re a medium golden brown (if you overcook it will be more difficult to fill the doughnuts).

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Transfer to a paper towel to drain and cool.

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When the doughnuts are cool enough to handle, use a piping bag filled with the matcha custard to carefully inject each donut with the delicious filling. 

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Lastly dip each filled donut into the matcha glaze, let sit for about a minute to set up, and ENJOY!

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Matcha Glazed & Filled Donuts

Ingredients

    Dough:
  • 1/2 cup almond milk
  • 1/2 cup warm water
  • 1/4 cup sugar
  • 1/2 tbsp dry active yeast
  • 1/4 cup melted brown butter
  • 2 cups bread flour (plus more for dusting)
  • Matcha Custard:
  • 1 cup almond milk
  • 1 tbsp matcha powder
  • 1/2 cup sugar
  • 1 whole egg
  • 3 tbsp corn starch
  • 1 tbsp vanilla extract
  • Matcha Glaze:
  • 1 cup powdered sugar
  • 2 tsp matcha powder
  • 1 tsp vanilla extract
  • 2 tbsp almond milk

Instructions

  1. In a stand electric mixer, or large bowl, add 1/2 cup almond milk, 1/2 cup warm water, 1/4 cup melted brown butter, 1/4 cup sugar, and 1/2 tbsp dry active yeast. Give this a quick stir and let sit for 10-15 minutes, or until it becomes frothy. Next add 2 cups bread flour and begin to kneed on low to medium speed for 5-7 minutes, or until it forms into a very stretchy ball of dough.
  2. Transfer the dough to a lightly floured work surface and kneed the for 1 minute, forming the shape of a ball. Place the ball of dough into a medium bowl grease with butter, or vegetable oil, and toss the dough around until you’ve lightly grease each side. Cover in plastic and allow to double in size (warm spaces work best). It should take about 1 hour.
  3. As the dough is proofing, place a small sauce pan on medium to low heat and add 1 cup almond milk, 1/2 cup sugar, 1 tbsp matcha powder, and 1 tbsp vanilla extract. Give this a quick whisk and bring the mixture up to a simmer. While it rises in temperature, whisk in 3 tbsp corn starch, just a little at a time to avoid lumps.
  4. In a separate bowl containing 1 whole egg, quickly whisk in 1-2 ladles of the hot custard mixture. Once the mixture in thoroughly incorporated and the egg is tempered, transfer the mixture back into the sauce pot. Whisk vigorously and allow to simmer for another 2 minutes before transferring to a mixing bowl, covering in plastic, and moving to the fridge to set up.
  5. While that sets up, begin making the matcha glaze by adding 2 tsp matcha powder, 1 tsp vanilla extract, 1 cup powdered sugar, and 2 tbsp almond milk to a medium mixing bowl. Whisk until the glaze is thoroughly combined and set aside.
  6. Transfer the yielded dough to a floured work surface and begin to kneed into a ball. Dust with flour as needed and lightly flatten the dough with your hands. Using a roller, roll out to about 1/4” thickness, cover with a damp towel, and let it rise for 20 minutes.
  7. Once the dough has proofed, lightly flour the end of a ring cutter and begin punching out your donuts. Place each dough round in a pot of canola oil heated to 350°F. Fry for 2-3 minutes on each side, or until they’re a medium golden brown (if you overcook it will be more difficult to fill the doughnuts). Transfer to a paper towel to drain and cool.
  8. When the doughnuts are cool enough to handle, use a piping bag filled with the matcha custard to carefully inject each donut with the delicious filling.
  9. Lastly dip each filled donut into the matcha glaze, let sit for about a minute to set up, and ENJOY!
http://www.byrontalbott.com/matcha-glazed-filled-donuts/

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| Top Left: Cutting Board | Top Middle: Glass Mixing Bowls | Top Right: KitchenAid Mixer |

| Bottom Left: Marble Pastry Slab | Bottom Middle: Metal Mixing Bowls |Bottom Right: All-Clad Sauce Pan |

Desserts

Pumpkin Spice Chocolate Lava Cake

November 2, 2016

Pumpkin spice latte who? This is where all my pumpkin spice efforts are going to be focused this fall because this is one amazing and decadent little treat. Who in for Pumpkin Spice Chocolate Lave Cake? Let’s dive in!

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In a sauce pot on medium heat add in 1/3 cup cream…

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…pumpkin pie spices (1 tsp ground clove, 1 tsp ground cinnamon, 1 tsp ground all spice, 2 tsp ground ginger, 1 tsp ground nutmeg)…

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…and 2 tbsp pumpkin puree.

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Give this a good mix and cook until it begins to simmer. Once it simmers remove it from the heat.

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In a separate bowl add 1 cup white chocolate chips.

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Cover with an extra fine strainer (I used a paper towel since mine wasn’t very fine).

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Begin to pour the pumpkin cream over the white chocolate chips.

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If you want a stronger pumpkin flavor, feel free to add a spoonful or two of pumpkin puree pulp left over from straining.

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Give this a good mix until the chocolate chips are melted.

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Once the chocolate is incorporated add 1 egg yolk…

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…and 2 tbsp of all purpose flour.

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Give this a quick mix before placing it in the freezer for 3-4 hours, or until it’s completely frozen.

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When the filling is almost frozen, begin making the lava cake batter by combing 2 whole eggs, 2 egg yolks, and 1/3 cup sugar in a large mixing bowl.

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Mix for 5 minutes or until it’s fluffy and pale.

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Add in 1/2 cup melted dark chocolate (I microwaved mine for about 2 minutes at half power).

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Next add 3 tbsp all purpose flour and a pinch of salt.

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Mix until the ingredients are thoroughly combined.

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Next up, butter up a few ramekins…

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…and coat in sugar to prevent the cake from sticking to the dish.

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Transfer the molten lava cake batter to a piping bag and fill the ramekins about halfway up the sides.

screen-shot-2016-10-24-at-5-29-44-pmTake a small scoop of the frozen pumpkin spice filling and place in into the center of the batter.

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Top with a bit more cake batter and pop these in a 375ºF oven for 10-15 minutes.

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The lower end of the spectrum will result in more of a molten cake and the higher end a firmer, fully bake cake. It’s all about preference!

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Once the cakes are finished baking take them out of the oven and let them cool for 3-4 minutes.

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Flip them over and out of the ramekin or eat them straight from the dish. Either way, dig in and ENJOY!

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Pumpkin Spice Chocolate Lava Cake

Ingredients

    Pumpkin Spice Filling:
  • 1 cup white chocolate chips
  • 1/3 cup cream
  • 2 tbsp pumpkin puree
  • 1 tsp ground clove
  • 1 tsp ground cinnamon
  • 1 tsp ground all spice
  • 2 tsp ground ginger
  • 1 tsp ground nutmeg
  • 1 egg yolk
  • 2 tbsp all-purpose flour
  • Chocolate Lava Cake:
  • 2 whole eggs
  • 2 egg yolks
  • 1/3 cup sugar
  • 1/2 cup melted chocolate
  • 3 tbsp all purpose flour
  • pinch of salt

Instructions

  1. In a sauce pot on medium heat add in 1/3 cup cream, pumpkin pie spices (1 tsp ground clove, 1 tsp ground cinnamon, 1 tsp ground all spice, 2 tsp ground ginger, 1 tsp ground nutmeg), and 2 tbsp pumpkin puree. Give this a good mix and cook until it begins to simmer. Once it simmers remove it from the heat.
  2. In a separate bowl add 1 cup white chocolate chips. Cover with an extra fine strainer (I used a paper towel since mine wasn’t very fine) and begin to pour the pumpkin cream over the white chocolate chips. If you want a stronger pumpkin flavor, feel free to add a spoonful or two of pumpkin puree pulp left over from straining. Give this a good mix until the chocolate chips are melted.
  3. Once the chocolate is incorporated, add 1 egg yolk and 2 tbsp of all purpose flour. Give this a quick mix before placing it in the freezer for 3-4 hours, or until it's completely frozen.
  4. When the filling is almost frozen, begin making the lava cake batter by combing 2 whole eggs, 2 egg yolks, and 1/3 cup sugar in a large mixing bowl. Mix for 5 minutes or until it’s fluffy and pale.
  5. Add in 1/2 cup melted dark chocolate (I microwaved mine for about 2 minutes at half power). Next add 3 tbsp all purpose flour and a pinch of salt. Mix until the ingredients are thoroughly combined.
  6. Next up, butter up a few ramekins and coat in sugar to prevent the cake from sticking to the dish. Transfer the molten lava cake batter to a piping bag and fill the ramekins about halfway up the sides. Take a small scoop of the frozen pumpkin spice filling and place in into the center of the batter. Top with a bit more cake batter and pop these in a 375ºF oven for 10-15 minutes. The lower end of the spectrum will result in more of a molten cake and the higher end a firmer, fully bake cake. It’s all about preference!
  7. Once the cakes are finished baking take them out of the oven and let them cool for 3-4 minutes. Flip them over and out of the ramekin or eat them straight from the dish. Either way, dig in and ENJOY!
http://www.byrontalbott.com/pumpkin-spice-chocolate-lava-cake/

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| Top Left: Boos Cutting Board | Top Middle: Glass Mixing Bowls | Top Right: All-Clad Strainer |

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

Main Course

$1 Spicy Zucchini Salad

November 2, 2016

My Spicy Zucchini Salad is a super FRESH addition to my meals for a buck series! If you’re looking for something that is light, but full of zesty flavor and goodness, not to mention less than $1 to make…this one’s for you and it takes almost no time at all to make! Let’s dive in.

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Using a mandolin or chef’s nice, slice half of a large zucchini (ends trimmed) into very thin sheets.

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Then take those slices and had them lengthwise.

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Repeat this process with a halved Persian cucumber and then add the sliced veggies to a large bowl.

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Add 1/2 of a chopped jalapeño…

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…and 1 tbsp chopped cilantro.

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Top with 1 tbsp lime juice…

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…a few pinches of salt…

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…and fresh cracked pepper.

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Drizzle with 2 tbsp olive oil…

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…and give this a good toss.

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Transfer the salad to a serving bowl.

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Top with an extra squeeze of lime…

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…and add another dash of pepper.

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All that’s left to do is ENJOY this zesty and thrifty salad!

$1 Spicy Zucchini Salad

$1 Spicy Zucchini Salad

Ingredients

  • 1/2 zucchini
  • 1/2 cucumber
  • 2 tbsp olive oil
  • 1/2 jalapeno
  • 1 tbsp chopped cilantro
  • 1 tbsp lime juice
  • 1 tsp salt

Instructions

  1. Using a mandolin or chef’s nice, slice half of a large zucchini (ends trimmed) into very thin sheets. Then take those slices and had them lengthwise.
  2. Repeat this process with a halved Persian cucumber and then add the sliced veggies to a large bowl.
  3. Add 1/2 of a chopped jalapeño and 1 tbsp chopped cilantro.
  4. Top with 1 tbsp lime juice, a few pinches of salt, and fresh cracked pepper.
  5. Drizzle with 2 tbsp olive oil and give this a good toss.
  6. Transfer the salad to a serving bowl. Top with an extra squeeze of lime and add another dash of pepper. All that’s left to do is ENJOY this zesty and thrifty salad!
http://www.byrontalbott.com/1-spicy-zucchini-salad/

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| Top Left: Walnut Cutting Board | Top Middle: Glass Bowl Set | Top Right: Mandoline |

| Bottom Left: Pinch Bowl | Bottom Middle: Mixing Bowls | Bottom Right: Shun Kaji Knives |