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 |

 

Food for Thought

Nespresso GIVEAWAY!

December 9, 2016

Hey guys! With the holiday season blowing in quick and I’m full on embracing it. For me that means busting out the HOT coffee and some INSANELY DELICIOUS treats that’ll help me fit into that Santa Suit in no time! 🙂 

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Kidding aside…you may have noticed that my house has been transformed into a beignet bakery! I’ve become slightly obsessed (in the most wonderful way) with testing out every beignet recipe I can think of!

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 At this point I think I’ve concocted quite a few killer recipes that I think everyone in your house will go nuts over! Chocolate glazed beignets with vanilla bean filling , apple pie stuffed beignets with a cinnamon crumble, and lemon glazed beignets with a light lemon filling that is SOOOO GOOD they barely lasted a minute in my house! There’s deffinitley some great variety and a little something for everyone to grub on.

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  If you’re anything like me, you’re washing these bad boys down with a cup of hot coffee—and that’s where the GIVEAWAY comes in. I have the opportunity to gift a Nespresso Evoluo Deluxe to one of you to help kick off your holiday season with the essential present that you must open first…and believe me that’s half the fun! The Nepresso box comes with a remote that controls the box’s auto-opening feature! You really have to check out my NEW video to fully unsterstand what that means, but it’s pretty out of this world! Not to mention a killer gift that you can WIN—for free!

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The rules of the giveaway are simple…share a picture or short video of you recreating one of (or all of) these beignets, or just enjoying a warm foodie holiday moment via my Twitter, Facebook, or Instagram handles—along with sharing and liking my “Trio of Beignets” video! I’ll be choosing a winner before christmas so you can get the ULTIMATE holiday gift!

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Time to make some magic in the kitchen! Good luck foodies!
I can’t wait to see what culinary creations you come up with.

-Byron

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 |