Main Course

Bánh Mì

December 24, 2017

I used to eat this sandwich at a local spot a little further than where I live now and I’ve always ALWAYS wanted to tackle this recipe since its a bit of a trek to get there now. It pretty close to the Banh Mi at the restaurant, but maybe a little different since I didn’t have any daikon…It might not be an authentic “Banh Mi” recipe, but the flavors will appease the sweet, sour, and spicy flares you would expect from a solid Banh Mi recipe. Hope you all enjoy and let me know if you end up trying it out!! Continue Reading…

Sides

Fondant Potatoes

December 23, 2017

It’s amazing what a little prep and a few ingredients can do to some good ol’ potatoes. Super tender, crispy edges, buttery, aromatic, cooked to perfection. Super soigné. Let’s dive in! Continue Reading…

Desserts

Crème Brûlée Ice Cream

December 4, 2017

 I was struck with a little afternoon-inspiration and magic was made! Think crème brûlée done Cold Stone’s style—over a frozen slab with swirls and whirls of creamy, crunchy, brûlée goodness! With no time to waist, let’s dive in! Continue Reading…

Main Course

Spinach Artichoke Sliders

December 1, 2017

This one goes out to all the spinach & artichoke fans that are tired of not knowing whether or not you’re getting enough artichoke in every bite. No reason to waste any time—let’s dive into it! Continue Reading…

Sides

Crispy Cauliflower

November 8, 2017

Orange chicken is the bomb and all, but this popcorn cauliflower is absolutely the best veggie alternative of the like and in some senses better depending on preference. ANYWAYS, I hope you enjoyed this version of basically glorified glazed cauliflower tempura that’s just done right…in my humble opinion. Let’s dive in!

Begin by washing, de-stemming, and cutting half a head of cauliflower into bite-size florets…

…and trimming the ends.

In a separate bowl, add 1 cup of flour…

…1 tbsp of baking soda…

…1 tbsp of salt…

..3/4 cup of beer…

…1 tbsp of lemon…

…and mix until ingredients are well combined.

Toss in a handful of cauliflower florets and using a slotted spoon drain off the excess batter before carefully dropping the battered cauliflower into a pan of hot oil (375°F).

Fry until golden brown.

Transfer to baking sheet/cooling rack to strain the excess grease, and repeat.

Once all of the florets have been fried, transfer to the oven and bake at 375°F for an additional 10-15 minutes.

In a small sauce pot on medium to low heat, add in 3 tbsp of fresh lemon juice…

…1/4 cup of honey…

…1 tbsp of brown sugar…

…1 tbsp of apple cider vinegar…

…1 tsp of garlic powder…

…1 tsp of red pepper…

…1 tsp of chopped lemon zest…

…a pinch of salt…

…and 1 tbsp of cornstarch (optional: reducing for longer will achieve the same result of thickening the glaze).

Mix well and reduce until it becomes a sticky syrup.

Once the cauliflower is finished baking transfer it to a large metal bowl.

Coat in the honey lemon glaze.

Add a pinch of fresh thyme and lemon zest.

Give a few tosses and transfer to a serving dish.

I went with a paper cup lined with wax paper for that fair-foods vibe!

Top with another pinch of thyme…

…and lemon zest—all that’s left to do is ENJOY!

Honey Thyme Beer-Battered Cauliflower

Honey Thyme Beer-Battered Cauliflower

Ingredients

    Beer Batter:
  • 1/2 head of cauliflower
  • 1 cup all purpose flour
  • 1 tbsp baking soda
  • 1 tbsp salt
  • 3/4 cup beer
  • 1 tbsp lemon juice
  • Glaze:
  • 1/4 cup honey
  • 3 tbsp lemon juice
  • 1 tsp chopped lemon zest
  • 1 tbsp brown sugar
  • 1 tsp red pepper
  • 1 tsp garlic powder
  • 1 tbsp apple cider vinegar
  • 1 tsp picked thyme leaves

Instructions

  1. Begin by washing, de-stemming, and cutting half a head of cauliflower into bite-size florets—and trimming the ends.
  2. In a separate bowl, add 1 cup of flour, 1 tbsp of baking soda, 1 tbsp of salt, 3/4 cup of beer, 1 tbsp of lemon, and mix until ingredients are well combined. Toss in a handful of cauliflower florets and using a slotted spoon drain off the excess batter before carefully dropping the battered cauliflower into a pan of hot oil (375°F). Fry until golden brown, transfer to baking sheet/cooling rack to strain the excess grease, and repeat. Once all of the florets have been fried, transfer to the oven and bake at 375°F for an additional 10-15 minutes.
  3. In a small sauce pot on medium to low heat, add in 3 tbsp of fresh lemon juice, 1/4 cup of honey, 1 tbsp of brown sugar, 1 tbsp of apple cider vinegar, 1 tsp of garlic powder, 1 tsp of red pepper, 1 tsp of chopped lemon zest, a pinch of salt, and 1 tbsp of cornstarch (optional: reducing for longer will achieve the same result of thickening the glaze). Mix well and reduce until it becomes a sticky syrup.
  4. Once the cauliflower is finished baking transfer it to a large metal bowl and coat in the honey lemon glaze. Add a pinch of fresh thyme and lemon zest. Give a few tosses and transfer to a serving dish. I went with a paper cup lined with wax paper for that fair-foods vibe! Top with another pinch of thyme and lemon zest—all that’s left to do is ENJOY!
http://www.byrontalbott.com/crispy-cauliflower/

| Top Left: Boos Cutting Board | Top Middle: All-Clad Pot | Top Right: Metal Bowl Set |
| Bottom Left: All-Clad Pan | Bottom Middle: Glass Bowl Set | Bottom Right: Sheet Pan |

Desserts

Apple-Whiskey Donuts (Vegan)

October 25, 2017

Apples and whiskey are such a perfect combo…add them to donuts and the magic begins. I’d love to tackle a yeast leavened donut next for a nice sour-dough kind of vibe, but these will more-than-do in the meantime! Hope you enjoy!!

Start by skinning and coring 3 honey crisp apples (about 1 1/2 cups).

Drizzle some olive oil in pan heated on high.

Add the diced apples…

…1/4 cup of white and dark brown sugar (equal ratios)…

…pinch of salt…

…and 2 tbsp of whiskey.

Reduce apples and whisky for about 10 minutes, or until they a dark golden brown—stir throughout reducing.

Once reduced, transfer to a blender or food processor.

In that same pan (with the apple reduction leftover goodness) reduce heat to low, add 2 tbsp of whiskey…

…and 1/2 cup of apple juice. Reduce to a syrup.

While that reduces, blend the roasted whiskey apples into a very fine puree.

In a separate bowl add 3/4 cup of almond milk (or alternative)…

…1 tsp of nutmeg,1 tsp of cinnamon,1 tsp of allspice…

…3 tbsp of canola oil, 3 tbsp brown sugar, 3 tbsp granulated sugar, 1 tsp salt, …

…1 cup flour…

…and 1 tbsp of baking powder.

Give it a good mix.

Then add the roasted apple puree.

Mix well.

Transfer to a piping bag.

Using a greased up mini donut pan .pipe in the doughnut batter until each mold is filled about halfway.

REPEAT until all molds are filled.

Bake at 375ºF for 15 minutes, or until they are a dark golden brown.

While those bake, begin making the glazes. Add 1 tbsp of the reduced whisky syrup to 4-5 tbsp of powdered sugar.

Mix well.

In a separate bowl add 4-5 tbsp of powdered sugar and 1 tsp of nutmeg, cinnamon, and allspice.

Mix well.

Lastly, in another bowl add 4-5 tbsp of granulated sugar and 1 tsp of nutmeg, cinnamon, and allspice. Mix well.

Once the donut s gold and crispy, remove then from the oven.

Carefully flip them over and onto a cooling rack until they are cool enough to handle.

All that’s left to do is starting coating the mini spiced donuts.

I did equal amounts of spiced sugar…

…spiced powdered…

(SO BOMB)

…and lastly the apple-whisky glaze.

Just dip, flip, and…

…ENJOY!

Apple Whisky Donuts

Apple Whisky Donuts

Ingredients

    Donuts Batter:
  • 1 cup flour
  • 3 tbsp canola oil
  • 1 tsp nutmeg, cinnamon, and allspice
  • 3 tbsp brown sugar
  • 3 tbsp granulated sugar
  • 3/4 cup almond milk
  • 1 tbsp baking powder
  • 1 tsp salt
  • 3 tbsp roasted apple puree
  • Roasted Apples Puree:
  • 1 1/2 cup diced honey crisp apples
  • 1/4 cup white and dark brown sugar
  • 2 tbsp whiskey
  • Pinch of salt
  • Apple-Whiskey Glaze:
  • 1/2 cup apple juice
  • 2 tbsp whiskey
  • *Reduced
  • 4-5 tbsp powdered sugar
  • 1 tbsp reduced apple-whiskey syrup
  • Spiced Sugar:
  • 1 tsp nutmeg, cinnamon, and allspice
  • 4-5 tbsp granulated white sugar
  • Powdered Spiced Sugar:
  • 1 tsp nutmeg, cinnamon, and allspice
  • 4-5 tbsp powdered sugar

Instructions

  1. Start by skinning and coring 3 honey crisp apples (about 1 1/2 cups). Drizzle some olive oil in pan heated on high. Add the diced apples, 1/4 cup of white and dark brown sugar (equal ratios), pinch of salt, and 2 tbsp of whiskey. Reduce apples and whisky for about 10 minutes, or until they a dark golden brown—stir throughout reducing. Once reduced, transfer to a blender or food processor.
  2. In that same pan (with the apple reduction leftover goodness) reduce heat to low, add 2 tbsp of whiskey and 1/2 cup of apple juice. Reduce to a syrup.
  3. While that reduces, blend the roasted whiskey apples into a very fine puree. In a separate bowl, add 3/4 cup of almond milk (or alternative), 1 tsp of nutmeg,1 tsp of cinnamon,1 tsp of allspice, 3 tbsp of canola oil, 3 tbsp brown sugar, 3 tbsp granulated sugar, 1 tsp salt, 1 cup flour, and 1 tbsp of baking powder. Give it a good mix and then add the roasted apple puree. Mix well and transfer to a piping bag.
  4. Using a greased up mini donut pan, pipe in the doughnut batter until each mold is filled about halfway. REPEAT until all molds are filled. Bake at 375ºF for 15 minutes, or until they are a dark golden brown.
  5. While those bake, begin making the glazes. Add 1 tbsp of the reduced whisky syrup to 4-5 tbsp of powdered sugar. Mix well.
  6. In a separate bowl add 4-5 tbsp of powdered sugar and 1 tsp of nutmeg, cinnamon, and allspice. Mix well.
  7. Lastly, in another bowl add 4-5 tbsp of granulated sugar and 1 tsp of nutmeg, cinnamon, and allspice. Mix well.
  8. Once the donuts are gold and crispy, remove then from the oven and carefully flip them over and onto a cooling rack until they are cool enough to handle.
  9. All that's left to do is starting coating the mini spiced donuts. I did equal amounts of spiced sugar, spiced powdered, and lastly the apple-whisky glaze. Dip, flip, and ENJOY!
http://www.byrontalbott.com/apple-whiskey-donuts-vegan/

| Top Left: Donut Pan | Top Middle: Pastry Bag Set | Top Right: Cooling Rack |
| Bottom Left: All-Clad Pan | Bottom Right: Glass Bowl Set |