Creamy Three-Cheese Spaghetti

Ingredients:

12 oz. spaghetti
2 tbsp. extra-virgin olive oil
3 cloves garlic, minced
3/4 c. heavy cream
3/4 c. chicken broth
3/4 c. shredded Italian cheese blend
kosher salt
Freshly ground black pepper
2 tbsp. chopped fresh parsley

Method:

1. In a large pot of salted boiling water, cook spaghetti according to package directions until al dente. Drain, reserving 1 cup pasta water, and return to pot.
2. Meanwhile, in a large skillet over medium heat, heat oil. Cook garlic until fragrant, 1 minute, then add heavy cream, chicken broth, and 1/2 cup pasta water. Add cooked spaghetti and toss with tongs until noodles are fully coated and liquid is simmering.
3. Remove from heat and add cheese. Toss constantly, adding more pasta water until sauce reaches desired consistency. Season with salt and pepper, garnish with parsley, and serve immediately.

Cheesy Italian Pasta and Chicken

Serves: 6 

Active Time: 20 Min 

Total Time: 30 Minutes

Ingredients:
8 ounces baby spinach leaves, divided
1 cup sun-dried tomatoes packed in oil and Italian herbs, drained (about 7 ounces)
1 large yellow onion, sliced
1 pound uncooked boneless, skinless chicken breasts (cut into 1/2" bite size pieces)
6 garlic cloves, sliced
1 pound dry linguine
2 teaspoons dried Italian seasoning
2 teaspoons kosher salt
1 teaspoon fresh ground pepper
1 teaspoon crushed red pepper flakes
4 cups (32 ounces) reduced sodium chicken stock
1 cup (8 ounces) chardonnay wine
4 ounces fresh Parmesan cheese, shredded

Method:

1. Combine 1/2 of the spinach with the tomatoes, onion, chicken, garlic, linguine, Italian seasoning, salt, pepper and crushed red pepper in a 5-quart Dutch oven over medium-high heat. Pour chicken stock and wine over top. Cover and bring to a boil.
2. Cook 7-9 minutes until pasta is al dente (with a bite to it). Toss pasta with tongs occasionally to keep the pasta from sticking to the bottom of the pot. You will still have some liquid in the pan when the pasta is done cooking. This is going to make the base for our delicious cheese sauce.
3. Turn off the heat and add the cheese to the pasta. Toss pasta with tongs until the cheese melts into the pasta. Toss in remaining spinach. Serve and enjoy!

Kuey Teow Soup

Ingredients:

2 packets fresh kuey teow
6 cups chicken stock
4 cloves garlic, chopped
2 packets fishball
2 chicken breasts
sawi, separated by stalks & leaves & cut to 2 inch length
salt & pepper to taste
vegetable oil

Method:

1. Fry garlic in vegetable oil till fragrant & then add chicken stock. 
2. Once chicken stock is boiling, add chicken pieces, salt & white pepper. 
3. Remove chicken pieces once they are cooked, cool & then shred. 
4. Add fish ball & fried shallots into chicken soup on medium & add sawi stalks & shredded chicken. 
5. Lastly add sawi leaves. 
6. Serve with kuey teow noodles that have been blanched. 

Garlicky Shrimp Alfredo Bake

TOTAL TIME: 0:25

PREP: 0:15
LEVEL: EASY
SERVES: 4

Ingredients:
10 oz. penne
3 Tbsp. butter
3 cloves garlic, minced
1 lb. medium or large shrimp, peeled and deveined
3 Tbsp. chopped fresh parsley
2 Tbsp. all-purpose flour
3/4 cup milk
1/4 cup low-sodium chicken broth
1 cup shredded mozzarella
1/4 cup plus 2 tablespoons shredded Parmesan
Freshly ground black pepper
2 large tomatoes, chopped (about 1 cup)

Method:

1. Preheat oven to 350 degrees F. In a large pot of salted boiling water, cook penne according to package directions until al dente. Drain and return to pot.
2. Meanwhile, in a large ovenproof skillet over medium heat, melt 1 tablespoon butter. Add garlic, shrimp, and 2 tablespoons parsley. Season with salt Cook until shrimp is pink and no longer opaque, 2 minutes per side. Transfer shrimp to a plate. (Keep juices in skillet.)
3. Add remaining 2 tablespoons butter to skillet to let melt, then add flour and whisk until golden, 1 to 2 minutes. Add milk and chicken broth and bring to a simmer. Stir in 3/4 cup mozzarella and 1/4 cup Parmesan until creamy. Season with salt and pepper.
4. Return shrimp to skillet. Add tomatoes and cooked penne and toss until combined. (Add more milk if mixture is too thick.)
5. Sprinkle with remaining 1/4 cup mozzarella and 2 tablespoons Parm and bake until melty, 5 to 7 minutes. Broil 2 to 3 more minutes until top is golden (watch it carefully so it doesn't burn!).
6. Garnish with remaining tablespoon parsley & serve.

Salisbury Steak

Ingredients:

6 oz sliced mushrooms
½ onion, sliced
1½ cups beef broth (low sodium)
1oz package brown gravy mix (dry)
2 Tbsp ketchup
1 tsp dijon
2 Tbsp fresh parsley
2 Tbsp corn starch
4 Tbsp water

Beef Patties
1½ lbs lean ground beef
1 egg yolk
¼ cup minced onion
⅓ cup Panko bread crumbs
3 Tbsp milk
1 clove garlic
salt & pepper to taste

Method:

1. Place mushrooms & onions in the bottom of your slow cooker.
2. Combine beef patty ingredients and form 6 patties. Brown over medium high heat (about 3 minutes per side).
3. Layer beef patties over mushrooms. Combine remaining ingredients except water and cornstarch. Pour over beef and cook on low 5 hours.
4. Once cooked, remove patties and set aside.
5. Turn slow cooker onto high. Combine cold water and cornstarch. Stir into the broth and let cook a few minutes until thickened. Add beef back into the sauce to coat.
6. Serve over mashed potatoes or rice.

Best Roast Potatoes Ever

Ingredients:

Kosher salt
1/2 tsp (4g) baking soda
4 lbs (about 2kg) russet or Yukon Gold potatoes, peeled and cut into quarters, sixths, or eighths, depending on size
5 Tbsp (75ml) extra-virgin olive oil, duck fat, or beef fat
Small handful picked rosemary leaves, finely chopped
3 medium cloves garlic, minced
Freshly ground black pepper
Small handful fresh parsley leaves, minced

Method:

1. Adjust oven rack to center position and preheat oven to 450°F/230°C (or 400°F/200°C if using convection). Heat 2 quarts (2L) water in a large pot over high heat until boiling. Add 2 tablespoons kosher salt (about 1 ounce; 25g), baking soda, and potatoes and stir. Return to a boil, reduce to a simmer, and cook until a knife meets little resistance when inserted into a potato chunk, about 10 minutes after returning to a boil.
2. Meanwhile, combine olive oil, duck fat, or beef fat with rosemary, garlic, and a few grinds of black pepper in a small saucepan and heat over medium heat. Cook, stirring and shaking pan constantly, until garlic just begins to turn golden, about 3 minutes. Immediately strain oil through a fine-mesh strainer set in a large bowl. Set garlic/rosemary mixture aside and reserve separately.
3. When potatoes are cooked, drain carefully and let them rest in the pot for about 30 seconds to allow excess moisture to evaporate. Transfer to bowl with infused oil, season to taste with a little more salt and pepper, and toss to coat, shaking bowl roughly, until a thick layer of mashed potato–like paste has built up on the potato chunks.
4. Transfer potatoes to a large rimmed baking sheet and separate them, spreading them out evenly. Transfer to oven and roast, without moving, for 20 minutes. Using a thin, flexible metal spatula to release any stuck potatoes, shake pan and turn potatoes. Continue roasting until potatoes are deep brown and crisp all over, turning and shaking them a few times during cooking, 30 to 40 minutes longer.
5. Transfer potatoes to a large bowl and add garlic/rosemary mixture and minced parsley. Toss to coat and season with more salt and pepper to taste. Serve immediately.

Stir Fried Beef with Ginger & Spring Onion

Ingredients:

200g beef (tenderloin cut preferred) sliced thinly and diagonally (against the grain)
1 tsp baking soda
2 Tbsp cooking oil
5 slices ginger sliced
3 stalks spring onions (scallions) cut to 5 cm (2-inch) lengths
4 garlic cloves peeled and sliced thinly
1 tbsp Shaoxing wine

(A) Marinade
1 1/2 tsp light soy sauce
1/2 tsp dark soy sauce
1 tsp sesame oil
1 tsp oyster sauce
1/2 Tbsp cornflour (corn starch)

Method:

1. Sprinkle and coat beef slices evenly with baking soda. Set aside for about 15 minutes and then rinse beef slices. Pat dry.
2. In a bowl, combine prepared beef slices with (A).
3. Heat oil. Saute ginger, garlic and bottom ends of the spring onions for about 30 seconds.
4. Add marinaded beef and spring onions. Stir fry on high heat briefly until the beef slices are no longer pink. Do not overcook the beef.
5. Drizzle Chinese wine along the sides of the wok and let the wine sizzle and evaporate. Serve with steamed rice.

German Chocolate Cake

Prep Time: 15 minutes

Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 12 slices

Ingredients:
Chocolate Cake
2 cups all-purpose flour
2 cups sugar
¾ cup cocoa
2 tsp baking powder
1½ tsp baking soda
1 tsp salt
1 cup milk
½ cup vegetable oil
2 eggs
2 tsp vanilla extract
1 cup boiling water

German Chocolate Frosting
1 cup evaporated milk
1 cup white granulated sugar
3 egg yolk, beaten with 1 teaspoon water
1/2 cup butter or margarine
1 tsp vanilla extract
1 cup chopped pecans
1 cup flaked coconut
1 Tbsp of cornstarch

Method:
Cake:

1. Pre-heat oven to 350º F. Grease three 8-inch or two 9-inch round cake pans with cooking spray and lightly dust with flour. I like to do 3 8x8 pans, and just make a 2 layer, cake but set aside the 3rd cake for the kids that don’t like the German chocolate frosting or for my sisters who have nut allergies. This is also great in a 9x13.
2. In mixing bowl (I use my Kitchen Aid), add flour, sugar, cocoa, baking powder, baking soda, and salt. Stir until well combined. 
3. Add milk, vegetable oil, eggs, and vanilla to flour mixture and mix together on medium speed until well mixed. Reduce the speed to low and add boiling water to the cake batter a little bit at a time. Once the water is all mixed in, beat on high for about 1 minute. 
4. Evenly distribute cake batter between the three 8x8 pans (or two 9x9) prepared cake pans. 
5. Bake for 30-35 minutes, or until a toothpick or cake tester inserted in the center comes out clean.
6. Remove from the oven and allow to cool for about 10 minutes. Remove from the pan and cool completely.
7. Frost cake with frosting.

German Chocolate Frosting:
*Note if you are layering the cake, I always double the recipe above and have a little extra frosting for later. If you are doing a 9x13 a single recipe should be sufficient.

1. In a large saucepan combine evaporated milk and cornstarch and mix; add in sugar, egg yolks, margarine and vanilla. 
2. Cook over low-medium heat until it reaches a slow boil. Stirring constantly until thick, about 12 minutes from when it starts to slowly boil. 
3. Remove from heat and stir in pecans and coconut, this frosting will thicken up as it cools. 
4. Let cool 1 hour then spread on cooled cake. 
5. To make this cake easy to slice, layer cake with frosting, then set in the refrigerator for 30 minutes or more, then slice and serve.

One Pan Teriyaki Chicken and Noodles

Prep time - 5 mins

Cook time - 15 mins
Total time - 20 mins

Serves: 5-6 servings

Ingredients:
2 tablespoons canola oil
2-3 chicken breasts, cut into 1" pieces
salt and pepper
1 cup matchstick cut carrots
1 cup snap peas
1 bell pepper, sliced
½ cup soy sauce
2½ cups chicken broth
1 box Barilla Pronto Half-Cut Spaghetti
¼ cup honey
2 teaspoons garlic (about 4 cloves)
1 teaspoon fresh ginger
1 tablespoon white vinegar
2-3 green onions, sliced

Method:

1. Add canola oil to a large skillet over medium high heat. Add chicken, season with salt and pepper and cook, stirring occasionally, until browned (3-4 minutes).
2. Add the carrots, peas and peppers and cook for 2-3 minutes, until tender-crisp.
3. Add the soy sauce, chicken broth, honey, garlic, ginger and vinegar and stir until combined. Stir in the Spaghetti.
4. Bring back to a simmer over medium heat and cook, stirring occasionally, for about 10 minutes, until al dente. Stir in green onions and serve.

Video How-To

Alfredo Sauce

Ingredients:

½ cup butter
1 pint heavy whipping cream (2 cups)
4 ounces cream cheese
½ teaspoon minced garlic
1 teaspoon garlic powder
1 teaspoon italian seasoning
¼ teaspoon salt
¼ teaspoon pepper
1 cup grated parmesan cheese

Method:

1. In a medium saucepan add butter, heavy whipping cream, and cream cheese. Cook over medium heat and whisk until melted. Add the minced garlic, garlic powder, italian seasoning, salt and pepper. Continue to whisk until smooth. Add the grated parmesan cheese.
2. Bring to a simmer and continue to cook for about 3-5 minutes or until it starts to thicken. Toss it with your favorite pasta!

Yorkshire Pudding

Ingredients:

4 free-range eggs

350ml/12fl oz milk

225g/8oz plain flour

Salt to taste

Method:

1. Mix the eggs and milk together in a jug. Put the flour in a bowl and then slowly and gently whisk in the milk and egg mix. Don’t over whisk - lumps are okay. Rest the mixture at room temperature for at least four hours.
2. Heat oven to 200C/400F/Gas 6.
3. Add a little vegetable oil to each hole of a muffin tin or Yorkshire pudding tin and place in the oven to heat. 
4. When the oil is hot and the Yorkshire pudding batter is rested, fill each hole of the muffin tin and cook in the oven for 15-20 minutes, or until risen and golden-brown. 

Painkiller Cocktail

Ingredients:

2 oz Pusser's Rum
4 oz Pineapple juice
1 oz Orange juice
1 oz Cream of coconut

Garnish: 1 Orange wedge, cherry and nutmeg
Glass: Hurricane or snifter

Method:

1. Add all the ingredients to a Hurricane glass or large snifter and fill with ice.
2. Stir to combine and garnish with an orange wedge, a cherry and freshly grated nutmeg.

Steamed Fish With Lime and Garlic Recipe (ปลากะพงนึ่งมะนาว)

Prep time : 20 mins

Cook time : 15 mins
Total time : 35 mins

Ingredients
For the fish:
1 whole barramundi, about 1 - 2 kilos (or whatever size you can get), guts and gills already removed
5 stalks lemongrass, bottom half only, smashed, and cut into chunks
For the sauce:
1 cup good chicken stock or fish stock (fresh or canned)
2 Tbsp finely chopped palm sugar
8 Tbsp lime juice
6 Tbsp fish sauce
2 heads of garlic, chopped
Thai chilies to taste, finely chopped
20 - 25 sprigs cilantro, chopped
1- 2 stalks Chinese celery, cut into 1-inch pieces

Method:

1. Make sure your fish is scaled and gutted, and then score the fish with 3 diagonal incisions on each side of the fish. Cut off the top halves of the lemongrass, bruise, and stuff the lemongrass into the cavity of the fish. Steam the fish over high boiling water for about 10 - 15 minutes depending on the size of your fish.
2. In a saucepan, heat the chicken stock until it comes to a boil, and then toss in the sugar, reduce heat, and boil until the sugar is completely dissolved. Pour the mixture into a bowl and set aside.
3. Mince the garlic, chilies, and cilantro, and mix into the chicken stock soup, along with fish sauce and lime juice. Stir gently and then taste test. Make sure it's sour, and balanced with a hint of sweetness.
4. When the fish is fully steamed, transfer it to a serving platter (with edges to keep in the soup), garnish with a bed of Chinese celery, and place the fish on the platter. Gently scoop on all the sauce over the fish, putting most of the garlic and chilies on the top of the fish.
5. Make sure you eat with steamed rice!

From: eatingthaifood.com

Chinese Five Spice & Honey Roasted Chicken

Ingredients:

1 Tbsp sesame oil
1 large clove of fresh garlic, minced
1 Tbsp fresh ginger, crushed/grated
2 Tbsp organic soy sauce (or liquid aminos)
2 Tbsp honey
2 tsp Chinese five spice powder
6 chicken pieces (thighs or drumsticks)
Sesame seeds

Method:

1. Mix all the marinade ingredients together and add the chicken. Make sure the chicken is well coated.
2. Marinade for at least 1 hour (preferably overnight)
3. Bake chicken in a pre-heated oven at 180C (350F) until it's cooked through, and the skin is crispy (time will largely depend on your oven but it should be around 30 minutes each side)
4. Turn the chicken pieces over after 30 minutes and re-baste them with the honey and spice marinade.
5. Sprinkle with sesame seeds & serve with a vegetable stir-fry.

Slow Cooker French Dip Sandwich

Prep Time: 5 Mins 

Cook Time: 8 Hours 10 Mins
Total Time: 8 Hours 15 Mins

Ingredients:
2 cans (10.5 ounces each) condensed French Onion Soup
1 can (10.5 ounces) Beef Consomme
3-4 pounds beef chuck roast
8 sandwich rolls
8 slices provolone cheese

Directions:
Place the roast in a slow cooker. Pour the soup and consomme over the top.
Cover and cook on low for 8 hours or high for 4 hours.
Remove 3 cups of the juice from the slow cooker with a measuring cup or ladle and add to a small sauce pan. Turn heat to medium and bring to a boil. Reduce to a hard simmer and let cook until reduced by half, about 10 minutes.
Transfer the beef to a pie plate and shred with a fork.
Place the sandwich rolls in a 9x13 pan and spoon meat into each roll. Top with provolone cheese. Cover with foil and bake at 350 degrees for 5 minutes or until the cheese is melted.
Serve immediately with the sauce on the side for dipping.

Steak & Ale Pies

Servings: 12

INGREDIENTS
2 rump steaks
1 egg, beaten
100g flour
50g chopped onions (half an onion)
4 shallots, quartered
2 garlic cloves, crushed
1 tablespoon thyme
1 tablespoon rosemary
2 tablespoons tomato puree
2 tablespoons Worcestershire sauce
350ml beef stock
250ml ale
2 sheets puff pastry

PREPARATION

1. Preheat oven to 180°C/350°F.
2. Cut the two rump steaks into 1cm squares, cover in flour and fry until brown. 
3. Set aside the steak and saute the onions, shallots, garlic, rosemary and thyme until the onions have softened. 
4. Add the steak back into the pan, as well as the tomato puree and Worcestershire sauce and mix until covered. 
5. Add the beef stock and ale and bring to boil. Cover and simmer for one hour, stirring every 15 minutes. 
6. Remove lid and reduce until the sauce is thick and dark. 
7. Roll out the puff pastry sheets and cut out 8cm circles for the pie base and 7cm circles for the top. 
8. In a lightly oiled muffin tin, mould the pastry bases to each hole, then fill 3/4 with pie filling. Brush the sides of the base with egg and place the top on, sealing with your fingers. Brush with more egg, then pierce each pie with a fork. Bake for 15 minutes until golden brown.

Iga Sambal Ijo

Ingredients:

1 kg of beef ribs
Oil for frying
2 Liters of water

Softened seasoning:
8 red onions
10 cloves of garlic
4 grains nutmeg
1/2 teaspoon pepper
5 cm galangal
1 stalk lemongrass
3 cm ginger
1 tsp salt
2 bay leaves

Material Sambal Ijo:
8 curly green chilies, chopped
10 large green chilies, chopped
5 green tomatoes, cut into pieces
8 pieces of red onion, thinly sliced
1 Tbsp lemon juice
1 Tbsp anchovy terrain, fried
1/2 tsp salt
1 tsp sugar
50 ml cooking oil

Supplementary Material:
Sliced ​​cucumber
Fried shallots
Basil
Sliced ​​tomatoes

Method:

1. First boiled ribs in water with herbs that have been crushed until tender and the flavors mingle. Remove and drain.
2. After the ribs fried until crisp surface. Remove and drain.
3. Make Sambal Ijo: Heat oil and fry many curly green chili and large green chili for 2 minutes or until softened. Remove and drain. Puree chili with tomato, red onion, anchovies, sugar, salt and lemon juice sauce nipis. Tumis until fragrant.
4. Tata ribs on the plate and serve with green chili and complementary materials.

Dry-Rub Beef Ribs

Ingredients:

Short Rib Dry Cure Mix:
4 Tbsp sea salt
1 Tbsp celery salt
1 Tbsp crushed coriander seeds
1 Tbsp garlic powder
1 Tbsp ground ginger
1 Tbsp dried Herbs de Provence
1 Tbsp smoked paprika
1 Tbsp cracked black pepper
2 tsp chile powder
7 3/4 lbs beef short ribs on the bone

BBQ Glaze:
9 oz drained pickled onion
7 oz dates
1 pint stout beer
1 cup apple juice
3 Tbsp golden syrup (see Cook's Note)
3 Tbsp runny honey
3 Tbsp English mustard
3 Tbsp dark brown sugar
3 Tbsp black treacle (see Cook's Note)
2 Tbsp Worcester sauce
1 Tbsp hot sauce, such as Tabasco
1 Tbsp tomato paste

Method:

Day 1

1. For the short rib dry cure mix: Mix together the sea salt, celery salt, coriander, garlic powder, ginger, Herbes de Provence, paprika, black pepper and chile powder in a small bowl. Rub them into the beef. Place the beef in a large pan or container, cover and refrigerate overnight or up to 24 hours.

Day 2

1. For the BBQ glaze: Roughly chop the pickled onions and dates and place them in a bowl. Heat the stout in a small saucepan until boiling. Pour it over the onions and dates, cover with plastic wrap and let cool to room temperature.
2. In a separate large bowl, whisk together the apple juice, golden syrup, honey, mustard, brown sugar, black treacle, Worcester sauce, hot sauce and tomato paste.
3. When the date and onion mix has cooled and the dates have softened, add the mix to a blender and puree until smooth. Add it to the apple juice mixture and stir to combine.
4. Preheat the oven to 275 degrees F. Wash the dry cure mix off the beef and place in a large flameproof casserole or roasting pan with a lid (Alternatively, use foil to cover the pan). Pour over the glaze, cover, and roast until the beef is very tender, 5 to 6 hours. Make sure the glaze doesn't evaporate completely; if it is reducing down too much, add some water to the pan.
5. Let the beef cool to room temperature, then chill overnight in the refrigerator. When cold the fat will set on the top and can be easily removed.

Day 3

1. When ready to reheat, heat a grill to low. Place the covered pan on the grill and cook to warm through, 2 to 3 hours.
2. When warm, remove the lid and slowly reduce the glaze with the beef still in the pan, basting the ribs every 10 minutes. When the glaze is reduced and coats the beef, remove the ribs from the pan and serve.

TOTAL TIME: 41 hr 50 min
Prep: 15 min
Inactive Prep: 32 hr
Cook: 9 hr 35 min

Serves 6 to 8

NOTES
Golden syrup (also called pale treacle) and black treacle are sweet byproducts of the sugar refining process and are popular in British cooking. You can find them at some specialty food stores and online markets.

Recipe courtesy of Tom Kerridge

Teriyaki Chicken

Prep time: 30 mins

Cook time: 8 mins
Total time: 38 mins
Serving: 4 as a main course

Ingredients:
¼ cup soy sauce
⅓ cup freshly squeezed orange juice (from 1½ medium or 1 large oranges)
3 Tbsp honey
1 tsp finely grated fresh ginger
1 tsp sesame oil
1½ to 2 lbs (about 6-7 medium) boneless skinless chicken thighs, trimmed of fat
1 Tbsp oil (I use light olive oil)
1½ Tbsp unsalted butter
Green onion and sesame seeds for garnish, optional

Method:

1. In a large bowl, whisk together all marinade ingredients: ¼ cup soy sauce, ⅓ cup orange juice, 3 Tbsp honey, 1 tsp ginger and 1 tsp sesame oil.
2. Cut chicken into 1-inch pieces and place into marinade. Stir and cover with plastic wrap and marinate on the counter 20 min.
3. Heat a large non-stick pan over medium-high heat. Add 1 Tbsp olive oil. Remove chicken from marinade with a slotted spoon, reserving marinade in the bowl. Add chicken to the hot pan and sauté, stirring occasionally until golden and cooked through (5 min).
4. Remove pan from heat and transfer chicken to a bowl.
5. Pour reserved marinade into the pan, add 1½ Tbsp butter and place back over medium/high heat. Bring to a boil stirring constantly until slightly thickened (1 min) then remove from heat. Add chicken back to the pan and stir to combine. Serve over hot buttery white rice garnished with fresh green onion and a sprinkle of sesame seeds if desired.

Notes: 

How to Peel and Grate fresh ginger: Peel with a spoon. It's the easiest way to get the skin off. Grate peeled ginger with a fine grater or zester.

Low Temperature Roast Beef

Ingredients:

1 standing rib roast (prime rib), 3-12 pounds (see note above)
Kosher salt
Freshly ground black pepper
Method:

1. Preheat oven to lowest possible temperature setting, 65°C or greater (some ovens can't hold a temperature below 100°C). 
2. Season roast generously with kosher salt and fresh ground black pepper. 
3. Place roast, with fat cap up, on v-rack set in large roasting pan. Place in oven and cook until center of roast registers 48°C on an instant-read thermometer for medium-rare, or 57°C for medium. In a 65°C oven, this will take around 5 1/2 to 6 1/2 hours. In a 100°C oven, this will take 3 1/2 to 4 hours.
4. Remove roast from oven and tent loosely with aluminum foil. Place in a warm spot in the kitchen and allow to rest for at least 30 minutes, and up to an hour and a half. Meanwhile, preheat oven to highest possible temperature setting (260°C to 290°F)
5. 10 minutes before guests are ready to be served, remove foil, and place roast back in hot oven and cook until well-browned and crisp on the exterior, 6-10 minutes. Remove from oven, carve, and serve immediately. 

Slow Cooker Balsamic Chicken

Ingredients:

1 tablespoon. olive oil
4 cloves garlic, minced
1 pound baby carrots
8 boneless, skinless chicken thighs
1 teaspoon salt
1 teaspoon pepper
1 teaspoon garlic powder
1 teaspoon dried basil
½ cup balsamic vinegar
1 onion, sliced
1 pound green beans
Fresh chopped parsley for garnish

Method:

1. Pour olive oil and garlic in the bottom of a 6-qt slow cooker. Line the bottom with baby carrots, then place the chicken thighs over the carrots. 
2. Season the chicken thighs with salt, pepper, garlic powder, basil and vinegar. Top with sliced onion.
3. Cover and cook on low heat for 8 hours or high for 4 hours. Add green beans during the last 30 minutes of cooking time.
4. Sprinkle with fresh chopped parsley and serve immediately. Enjoy!
5. Toss salad with dressing. Add tortilla chips to the sides of the bowls and enjoy!

Video How-to

Red Wine Spaghetti

Ingredients:

4 cups water
1 bottle full bodied red wine (we used cabernet)
1 pound spaghetti
2 tablespoons olive oil
4 cloves garlic, thinly sliced
1 teaspoon red pepper flakes
2 tablespoons butter
1 cup freshly grated parmesan
1/2 cup flatleaf Italian parsley

Option : Add scallops

Method:

1. Measure 1/4 cup of wine and set aside.
2. Combine the water and the remainder of the bottle of wine (about 3 cups) in a large pot and bring to a boil. 
3. Once boiling, add spaghetti and cook (stirring frequently) until al dente, about 7 minutes. 
4. Reserve 1/4 cup of the cooking liquid and drain the spaghetti. Set aside.
5. In a large skillet, heat the olive oil on medium heat. Add the garlic and red pepper flakes and cook for 2 minutes, stirring occasionally.
6. Add the reserved cooking liquid and 1/4 cup of reserved wine to the skillet and bring to a simmer. Add the pasta and toss to coat with the sauce.
7. Add the butter and stir until it melts into the pasta.
8. Add salt and pepper, parmesan, and parsley and stir to combine. 
9. Serve on its own or top with more parmesan and parsley and open up another bottle of wine!

Servings: 4

Kaiserschmarren with Strawberry Sauce

Ingredients:

For the kaiserschmarren:
8 large eggs, separated
1/2 cup dark raisins
Vanilla bean
6 tablespoons rum
2 cups crème fraîche
4 Tbsp. all-purpose flour
Pinch kosher salt
1/4 tsp cream of tartar
1 1/2 cups granulated sugar
4 Tbsp. unsalted butter, at room temperature, for brushing
Additional sugar for coating

For the strawberry sauce:
1 1/2 pounds small ripe strawberries, hulled, or hulled and halved large berries, 4 cups total
1/2 a vanilla bean (or 1/2 teaspoon vanilla extract)
1/4 cup fresh orange juice
1/4 cup fresh orange juice
1/4 cup granulated sugar
1 Tbsp. fresh lemon juice
1 whole star anise (optional)
Confectioners sugar, for serving

Method:

1. Preparing the batter
Position a rack in the center of the oven. Preheat the oven to 425°F/220°C. Meanwhile, put the raisins and rum in a small bowl and steep for about 10 minutes. Put the crème fraîche, 1/2 cup sugar, egg yolks, raisins, and 1 tablespoon of the rum in a mixing bowl. Whisk until blended. Stir in the flour.

2. Beating the egg whites
Put the egg whites in a large, clean mixing bowl. Add the cream of tartar and salt. With a hand-held electric mixer on medium speed, beat until thick and foamy. Then, still beating, gradually add 1 cup of sugar. Continue beating until soft peaks form when the beaters are lifted out.

3. Folding in the egg whites
Drop a large scoop of the meringue onto the egg yolk batter. With a flexible rubber spatula, gently fold the whites into the batter to lighten it. Scoop the remaining meringue over the batter and gently fold it in.

4. Coating the pan
Coat a medium ovenproof skillet with the butter. Sprinkle in sugar and shake and rotate to coat the butter. Tap out any excess.

5. Baking the batter
Gently scrape the batter into the prepared skillet. Smooth the top. Bake in the preheated oven until puffed, golden brown on top, and springy to a gentle touch at its center, 10 to 12 minutes.

6. Making the compote
While the batter bakes, in a nonreactive skillet stir together the berries, lemon juice, 1/4 cup sugar, orange juice and zest, vanilla, and star anise. Cook over medium-low heat, stirring to help the sugar dissolve and mashing a few of the berries to help thicken the sauce.

7. Serving the Kaiserschmarren
Divide the compote among serving plates. With a large serving spoon, scoop up large dollops of the Kaiserschmarren, distributing them evenly on top of the compote. Dust generously with confectioners sugar. Serve immediately.

Recipe by Wolfgang Puck

How-to Video

Salmon Wellington

Ingredients:

2 tablespoons butter
2 cloves garlic, chopped
½ medium onion, chopped
5 ounces spinach
1 teaspoon salt (for spinach)
1 teaspoon pepper (for spinach)
⅓ cup breadcrumbs
4 ounces cream cheese
¼ cup Parmesan, shredded
2 tablespoons dill, chopped
1 sheet puff pastry, softened to room temperature
1 salmon filet
1 teaspoon salt (for salmon)
1 teaspoon pepper (for salmon)
1 egg, beaten

Method:

1. Preheat oven to 220°C (425°F).
2. In a pan over medium heat, melt butter. 
3. Add the garlic and onions, cooking until translucent. 
4. Add the spinach, salt, and pepper, cooking until spinach is wilted. 
5. Add the breadcrumbs, cream cheese, parmesan, and dill, stirring until mixture is evenly combined. Remove from heat and set aside.
6. On a cutting board, smooth out the sheet of puff pastry. Place the salmon in the middle of the pastry and season both sides with salt and pepper.
7. Place several spoonfuls of the spinach mixture on top of the salmon, smoothing it out so that it does not spill over the sides. 
8. Fold the edges of the puff pastry over the salmon and spinach, starting with the longer sides and then the shorter ends. Trim any excess pastry from the ends, then fold the ends on top. Flip the puff pastry-wrapped salmon over and transfer for a baking sheet lined with parchment paper.
9. Brush the beaten egg on the top and sides of the pastry. 
10. Score the top of the pastry with a knife, cutting shallow diagonal lines to create a crosshatch pattern.
11. Brush the top again with the egg wash.
12. Bake for 20-25 minutes, until pastry is golden brown.

Slice, then serve!

Serves 2

How-to video