Desserts

“Pizookie” Lava Cake

February 15, 2017

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

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

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…3 tbsp of butter…

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…and a pinch of salt.

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

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Add in 2 whole eggs and mix well.

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Stir in 1 tbsp of vanilla paste.

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

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

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Mix until silky smooth. 

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

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

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Transfer to the fridge to rest for 30 minutes.

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

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

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Slowly whisk in 1 cup of cream…

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…1 tbsp of vanilla paste…

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…and 2 tsp of salt.

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Give this a quick mix.

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Transfer to your ice cream maker to set up.

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

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Sprinkle with 2 tbsp of toasted hazelnuts…

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

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

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

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…a couple shards of the hazelnut “brittle”…

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

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“Pizookie” Lava Cake

Ingredients

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

Instructions

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

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

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

Main Course

Grilled N.Y. Strip & Warm Lentil Salad

February 15, 2017

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

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

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…2 tbsp of a diced red onion…

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…2 tbsp of a diced fennel bulb…

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…and 1/2 clove of minced garlic.

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

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Add in 1/2 cup of beluga lentils…

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…a pinch of salt…

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

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

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Add1 tsp of chili flakes…

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…salt & pepper to taste…

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…and a bit of olive oil for the base.

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Give this a good mix and set aside.

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

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

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…or until the desired charr is achieved.

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

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

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Transfer to a serving dish…

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

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…a couple chunks of sliced avocado and onion…

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…and a few spoonfuls of the chimmy churry sauce.

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Season with salt, pepper, and ENJOY!

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Grilled N.Y. Strip & Warm Lentil Salad

Grilled N.Y. Strip & Warm Lentil Salad

Ingredients

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

Instructions

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

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

Breakfast, Desserts

The Pancake Soufflé

January 20, 2017

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

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

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

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

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Next sift 1/2 cup of all purpose flour…

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…1 tsp of  baking powder…

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…1 tsp of baking soda…

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

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Then add 1/2 cup of milk…

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…2 tbsp of melted butter…

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…1 tbsp vanilla paste…

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…and the egg yolk.

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

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

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

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

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

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

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

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Add in 1 cup of cream to the bowl.

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

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

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Add a few spoonfuls of the maple whipped cream…

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…a drizzle of the reduced maple syrup…

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…and a dusting of cinnamon powdered sugar.

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All that’s left to do is enjoy!

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The Pancake Soufflé

The Pancake Soufflé

Ingredients

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

Instructions

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

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

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

  

Breakfast

Honey Baked “Eggs Benedict”

December 16, 2016

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

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

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

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

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Store in a warm place and set aside until needed.

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Peel and skin 1 sweet potato and 1 russet potato.

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

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

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

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

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Let them drain on the paper towels until needed.

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

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

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

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

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Remove from heat and set aside until needed.

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

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

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

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

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

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

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…a couple slices of honey glazed ham…

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…some grilled asparagus…

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…a couple poached eggs…

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…and a hearty drizzle of the hollandaise.

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

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Honey Baked “Eggs Benedict"

Honey Baked “Eggs Benedict

Ingredients

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

Instructions

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

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

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

 

Main Course

Herb Crusted Snapper

December 14, 2016

THIS IS A CLEAN RECIPE! Preparing and cooking fish is one of those kitchen tasks that I throughly enjoy doing because it always challenges my finesse skills and attention to detail throughout the process.. A big thick piece of steak can be tossed around a little, but a slender delicate filet of fish has to be handled with a gentle hand and attentive eye…its sort of a Goldielocks kind of thing unfortunately. At the end of the day you have to just get in there and figure out how to cook the fish you enjoy the most in the most effective way you know how, but the more you cook with fish, the more you will develop a confident hand in general cookery! Let’s dive in.

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In a sauce pan on medium to high heat, add 1/4 cup of minced onion…

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…2 tsp of fresh thyme…

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…1 clove of minced garlic…

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…and a drizzle of olive oil.

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Sweat the veggies for 2-3 minutes.

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Add 1/2 cup of brown rice and cooking for another 2 minutes.

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Lastly add 1 cup of chicken stock and a pinch of salt.

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Give this a good stir, and cook the pilaf for about 15 minutes, or until the rice is nice and tender.

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Begin making the breadcrumbs by adding 2 tbsp of parsley, 2 tbsp of basil…

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…1 sprig of thyme…

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…1/2 clove of garlic…

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…and 2-3 slices of bread to a food processor.

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Pulse until the desired texture of breadcrumb is reached.

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Transfer to a pan and bake at 375°F until nice and crispy.

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Season 3 halved and trimmed filets of red snapper (any small white fish will do) with a pinch of salt and then transfer them to an oiled (drizzle of olive oil will do) non-stick pan.

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As the fish begins to brown, add a couple sprigs of rosemary and 1-3 tbsp of butter.

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Once golden brown, flip.

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Add 2 tbsp of halved/shelled hazelnuts…

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…a little more butter…

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…and 2 tbsp of lemon juice.

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Cook for about 5-7 minutes, or until the fish is cooked through and the outside is golden and crispy. Remove from heat.

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Quickly finish off the pilaf by adding a helping of mascarpone cheese or heavy cream…

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…parmesan… 

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…and a couple handfuls of spinach.

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Give this a stir to wilt the spinach and you’re ready to serve.

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Begin plating with a hearty serving of the creamy pilaf…

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…a couple pieces of the crispy snapper…

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…a spoonful of the remaining browned butter and hazelnuts…

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…with a sprinkle of the roasted breadcrumbs…

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…and a few petite basil leaves for garnish. All that’s left to do is enjoy! 

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Herb Crusted Snapper

Ingredients

  • 3 filets of red snapper (any small white fish will do)
  • Bread Crumbs:
  • 2-3 slices of bread
  • 2 tbsp of parsley
  • 1 sprig of thyme
  • 2 tbsp basil
  • 1/2 clove garlic
  • Creamy Pilaf:
  • 1/2 cup brown rice
  • 1 cup chicken stock
  • 1/4 cup minced onion
  • 1 clove minced garlic
  • 2 tsp picked thyme
  • Hazelnut Brown Butter:
  • 2 tbsp halved/shelled hazelnuts
  • 3 tbsp butter
  • 2 tbsp lemon juice

Instructions

  1. In a sauce pan on medium to high heat, add 1/4 cup of minced onion, 2 tsp of fresh thyme, 1 clove of minced garlic, and a drizzle of olive oil. Sweat the veggies for 2-3 minutes before adding 1/2 cup of brown rice and cooking for another 2 minutes. Lastly add 1 cup of chicken stock, give this a good stir, and cook the pilaf for about 15 minutes, or until the rice is nice and tender.
  2. Begin making the breadcrumbs by adding 2 tbsp of parsley, 2 tbsp of basil, 1 sprig of thyme, 1/2 clove of garlic, and 2-3 slices of bread to a food processor. Pulse until the desired texture of breadcrumb is reached. Transfer to a pan and bake at 375°F until nice and crispy.
  3. Season 3 halved and trimmed filets of red snapper (any small white fish will do) with a pinch of salt and then transfer them to an oiled (drizzle of olive oil will do) non-stick pan. As the fish begins to brown, add a couple sprigs of rosemary and 1-3 tbsp of butter. Flip once golden brown and add 2 tbsp of halved/shelled hazelnuts, a little more butter, and 2 tbsp of lemon juice. Cook for about 5-7 minutes, or until the fish is cooked through and the outside is golden and crispy. Remove from heat.
  4. Quickly finish off the pilaf by adding a helping of mascarpone
  5. cheese or heavy cream, parmesan, and a couple handfuls of spinach. Give this a stir to wilt the spinach and you’re ready to serve.
  6. Begin plating with a hearty serving of the creamy pilaf, a couple pieces of the crispy snapper, a spoonful of the remaining browned butter and hazelnuts, with a sprinkle of the roasted breadcrumbs, and a few petite basil leaves for garnish. All that’s left to do is enjoy!
http://www.byrontalbott.com/herb-crusted-snapper/

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| Top Right: O’Shea Cutting Board | Top Middle: Shun Kaji Knives | Top Right: Squeezy Bottles |
| Bottom Left: All-Clad Sauce Pot | Bottom Middle: KitchenAid Food Processor | Bottom Right: All-Clad Pan |

Desserts

Trio of Beignets

December 14, 2016

There’s nothing that quite captures the feel good moment between you, a great cup of coffee, and a straight-out-of-the-fryer crispy beignet… Add chocolate, pastry cream, caramelized apples, spiced crumble, lemon glaze—top it all of with a loved one to enjoy it all and a whole new experience can be created. Hopefully this video will inspire you to whip something up in the kitchen that you can share with your friends and family and enjoy a fun holiday foodie moment that might end up becoming a tradition! I want to give Nespresso a big shoutout for supporting and collaborating with me on this fun video because it’s always nice to find a group of folks that love food and coffee as much as I do!!” Plus they’re giving me a Nespresso machine to giveaway to one of you foodies! See below for how to enter! That aside, let’s dive into this recipe.

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Begin by making a simple custard. In a medium sauce pot add 1 cup of milk…

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…1/4 cup of sugar…

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…1 tsp of vanilla extract…

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…and 1 tbsp of butter.

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Mix and bring to a simmer.

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In a separate bowl add 1 whole egg, 3 tbsp of cornstarch…

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…and mix together until smooth.

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Slowly whisk in half of the heated mixture into the egg mixture.

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Once combined, whisk the egg mixture back into the sauce pot and return to a simmer for another 3-4 minutes.

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Be sure to check out the video recipe above for easy tips on making a flawless custard. 

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Once the custard has set up, remove from heat and divided it evenly into two separate bowls.

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In one bowl add 1 tsp of lemon zest and 2 tbsp of lemon juice.

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Give it a good mix.

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Cover both in plastic (pressing down to remove excess air), and let the lemon and vanilla custards continue to set up in the fridge for at least 1 hour.

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To make the spiced crumble topping simply combine 1/4 cup of cold diced butter, 3/4 cup of flour, 3 tbsp of granulated sugar, 3 tbsp of brown sugar, 1 tsp of ground cinnamon,  and 1 tsp of nutmeg.

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Once thoroughly combined bake in a 375°F oven for 15-20 minutes, or until it’s a dark golden brown.

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While that bakes, begin making the apple pie filling by adding 1 pad of butter…

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…and 2 medium diced apples (gala, fuji, honey crisp) to a pan on high heat.

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Add 2 tbsp of brown sugar and a pinch of salt.

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Give this a few tosses and cook for 5-7 minutes, or until the apples are golden brown.

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Then add in 2 tsp of cornstarch and 3-4 tbsp of water.

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Cook for another minute, or until it thickens up and has a sticky texture.

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Remove from heat and set aside until ready to use.

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Begin making the glazes by dividing 2 cups of powdered sugar evenly between two bowls.

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In one of the bowls add in 4 tbsp of dark chocolate powder and 4-5 tbsp of water.

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In the other bowl add 1 lemon, zested and juiced, along with 2-3 tbsp of water.

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Give both a good mix and set aside until needed.

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More TIPS on making the perfect glaze can also  be found in the video recipe above.

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You can check out my beignet recipe for a detailed description on how to make the perfect beignets for this decadent trio.

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Just a few tips…when rolling out the beignet dough, the thinner and more consistent you can roll out the dough, the fluffy the beignet will be.

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When you go to fry the beignets I never like to fill my pan more than halfway up with oil and to be safe I prefer about a third way up.

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You can take a small piece of excess dough to test when the oil is ready. If the oil sizzles when it touches the dough, your ready to fry up the beignets. 

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Lastly, make sure you allow the excess oil to drain off the beignets.

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Once the beignets are all fried up and cool enough to handle, begin glazing them in the chocolate and lemon glazes.

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Leave a few unglazed for the apple pie filling and spiced crumble.

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Cut small openings in the unglazed beignets…

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…and stuff them with the warm apple pie filling.

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Using a piping bag and metal tip, stuff the chocolate glazed beignets with the vanilla custard…

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…and the lemon glazed ones with lemon custard.

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Sprinkle the spiced crumble over the apple pie stuffed beignets…

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…and add a sprinkle of powdered sugar.

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All that’s left to do is enjoy AND enter to win my Nespresso Giveaway!

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NESPRESSO GIVEAWAY:
In order to enter all you have to do is send me a picture or short video of a fun food & coffee moment with your friends and family via my Twitter, Instagram, or Facebook, and of course LIKE and SHARE this video. If you recreate my beignets in the picture or video, you’ll get little extra love. Use my social handle @ByronTalbott when you post and you will be locked in for a brand new Nespresso machine! I’ll be announcing a winner before December 21st, so let the holiday food festivities begin!!

Trio of Beignets

Trio of Beignets

Ingredients

  • 3/4 cup warm water
  • 3/4 cup warm evaporated milk
  • 1 tbsp dry active yeast
  • 1 whole egg (optional, but optimal)
  • 1/3 cup sugar
  • 3 tbsp melted butter
  • 1/2 of a vanilla bean (1 tbsp vanilla extract)
  • 3 cups bread flour
  • 2 tsp salt
  • Chocolate Glaze:
  • 1 cup powdered sugar
  • 4 tbsp chocolate powder
  • 4-5 tbsp water
  • Lemon glaze:
  • 1 cup powdered sugar
  • 1 lemon juiced and zested
  • 2-3 tbsp water
  • Vanilla Custard:
  • 1 whole egg
  • 1 cup milk
  • 3 tbsp cornstarch
  • 1/4 cup sugar
  • 1 tsp vanilla extract
  • Lemon Curd:
  • 1/2 cup vanilla custard
  • 2 tbsp lemon juice
  • 1 tsp lemon zest
  • Apple Filling:
  • 2 apples (gala, fuji, honey crisp)
  • 2 tbsp brown sugar
  • 2 tsp cornstarch
  • 3-4 tbsp water
  • pinch of salt
  • Spiced 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

Instructions

  1. Begin by making a simple custard. In a medium sauce pot add 1 cup of milk, 1/4 cup of sugar, 1 tsp of vanilla extract, and 1 tbsp of butter. Mix and bring to a simmer. In a separate bowl add 1 whole egg, 3 tbsp of cornstarch and mix together until smooth. Slowly whisk in half of the heated mixture into the egg mixture. Once combine, whisk the egg mixture back into the sauce pot and return to a simmer for another 3-4 minutes. Be sure to check out the video recipe above for easy tips on making a flawless custard. Once the custard has set up, remove from heat and divided it evenly into two separate bowls. In one bowl add 1 tsp of lemon zest and 2 tbsp of lemon juice. Give it a good mix, cover both in plastic (pressing down to remove excess air), and let the lemon and vanilla custards continue to set up in the fridge for at least 1 hour.
  2. To make the spiced crumble topping simply combine 1/4 cup of cold diced butter, 3/4 cup of flour, 3 tbsp of granulated sugar, 3 tbsp of brown sugar, 1 tsp of ground cinnamon, and 1 tsp of nutmeg. Once thoroughly combined bake in a 375°F oven for 15-20 minutes, or until it's a dark golden brown.
  3. While that bakes, begin making the apple pie filling by adding 1 pad of butter and 2 medium diced apples (gala, fuji, honey crisp) to a pan on high heat. Add 2 tbsp of brown sugar and a pinch of salt. Give this a few tosses and cook for 5-7 minutes, or until the apples are golden brown. Then add in 2 tsp of cornstarch and 3-4 tbsp of water. Cook for another minute, or until it thickens up and has a sticky texture. Remove from heat and set aside until ready to use.
  4. Begin making the glazes by dividing 2 cups of powdered sugar evenly between two bowls. In one of the bowls add in 4 tbsp of dark chocolate powder and 4-5 tbsp of water. In the other bowl add 1 lemon, zested and juiced, along with 2-3 tbsp of water. Give both a good mix and set aside until needed. More TIPS on making the perfect glaze can also be found in the video recipe above.
  5. You can check out my beignet recipe for a detailed description on how to make the perfect beignets for this decadent trio.
  6. Just a few tips…when rolling out the beignet dough, the thinner and more consistent you can roll out the dough, the fluffy the beignet will be.
  7. When you go to fry the beignets I never like to fill my pan more than halfway up with oil and to be safe I prefer about a third way up.
  8. You can take a small piece of excess dough to test when the oil is ready. If the oil sizzles when it touches the dough, your ready to fry up the beignets.
  9. Lastly, make sure you allow the excess oil to drain off the beignets.
  10. Once the beignets are all fried up and cool enough to handle, begin glazing them in the chocolate and lemon glazes. Leave a few unglazed for the apple pie filling and spiced crumble. Cut small openings in the unglazed beignets and stuff them with the warm apple pie filling. Using a piping bag and metal tip, stuff the chocolate glazed beignets with the vanilla custard and the lemon glazed ones with lemon custard. Sprinkle the spiced crumble over the apple pie stuffed beignets and add a sprinkle of powdered sugar. All that’s left to do is enjoy!
http://www.byrontalbott.com/trio-of-beignets/

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| Left: KitchenAid Mixer | Top Middle: Boos Cutting Board | Top Right: Good Grips Containers |
| Bottom Middle: All-Clad Sauce Pot | Bottom Right: Chef’s Knife |