- Preheat the oven to 275°F. Stir the milk, cream, sugar and vanilla in a heavy large saucepan over medium heat until the sugar dissolves and the milk mixture is warm, about 10 minutes.
- Remove from the heat and allow to cool slightly. Whisk the whole eggs and the yolks together in a large bowl, then gradually whisk into the warm milk mixture. Place the croissant pieces in a 13x9-inch baking dish.
- Pour the custard over the croissant pieces and sprinkle the raisins over. Press gently to submerge the croissants and raisins. Let stand for 20 minutes to allow the croissants to absorb some of the custard. Place the baking dish in a large roasting pan. Set the roasting pan on the oven shelf. Add enough warm water to the roasting pan to come halfway up the sides of the baking dish.
- Bake until the pudding is firm to the touch, about 1 hour and 20 minutes. Serve warm.
I would actually use the meatball recipe and use hamburger and use regular noodles.
Linguini with Turkey Meatballs and Ragu of Tomatoes and Roasted Peppers
Take Home Chef, Episode 5: Paige's Menu
|1 red bell pepper|
|1 yellow bell pepper|
|2 teaspoons plus 3 tablespoons/55 ml olive oil|
|1 onion, finely diced|
|4 garlic cloves, minced|
|1 red jalapeno chili, finely chopped|
|2 tablespoons/25 g tomato paste|
|(4) 14-ounce/400-g cans whole tomatoes|
|1 large sprig fresh thyme|
|2 sprigs fresh oregano|
|1 bay leaf|
|1pound/470 g fresh tomatoes, coarsely chopped|
|Salt and freshly ground black pepper|
|1/3 cup/about 5 g fresh basil leaves, torn into pieces|
|3 slices white sandwich bread (about 4 ounces/115 g), crust trimmed, bread torn into pieces|
|1/2 cup/105 ml whole milk|
|1 pound/470 g ground turkey meat|
|1/2 onion, finely diced|
|1 carrot, peeled, finely diced|
|1 celery stalk, finely diced|
|1 large egg|
|3 tablespoons/about 7 g chopped fresh flat leaf parsley|
|2 tablespoons/5 g finely chopped fresh oregano|
|2 garlic cloves, minced|
|1 1/2 teaspoons/about 5 g salt|
|1 teaspoon/about 3 g freshly grated nutmeg|
|1 teaspoon/about 3 g paprika|
|1/2 teaspoon/about 1 1/2 g freshly ground black pepper|
|1/2 cup (about)/80 g all purpose flour, for dusting|
|3 tablespoons/45 ml olive oil|
|1 pound/470 g fresh linguini|
|2 tablespoons/25 g unsalted butter|
|1/4 cup/10 g finely chopped fresh flat leaf parsley|
- Preheat the oven to 450°F/232°C. Line a cast iron pan or roasting pan with foil and place in the oven for 10 minutes, or until very hot. Using oven mitts, remove the pan from the oven and place the bell peppers in the hot pan. Rub 2 teaspoons/10 ml of olive oil over the peppers to coat.
- Using oven mitts, place the pan in the oven and roast the peppers for 20 minutes, turning the peppers over every 5 minutes, or until the skins are blackened and blistered on all sides.
- Using tongs, transfer the peppers to a bowl, and cover with plastic wrap. Allow the peppers to steam for 15 minutes. Remove the plastic wrap and allow the peppers to cool slightly. Peel the skin off of the peppers and remove the seeds.Cut the peppers into strips. Transfer the pepper strips to a bowl, and toss to combine.
- Meanwhile, in a large pot, heat the remaining 3 tablespoons/45 ml of oil over medium heat. Add the onions, jalapeno chili and garlic, and sauté for 5 minutes, or until the onions are translucent. Add the tomato paste and cook for 1 minute, stirring constantly. Squeeze the tomatoes to crush them slightly and add them with their sauce to the pot.
- Add the sprig of thyme, the leaves from the sprig of oregano, and the bay leaf. Stir in the fresh tomatoes and the roasted bell pepper strips. Simmer gently over medium-low heat for 1 1/2 hours, to allow the flavors blend, stirring occasionally and adding 1/2 cup/115 ml of water after the first hour. Season the sauce to taste with salt and pepper. Add the basil.
- Place the bread in a large bowl. Pour the milk over and toss to coat. Let stand for 10 minutes, or until the bread absorbs the milk and becomes very soggy. Add the turkey, onion, carrot, celery, egg, parsley, oregano, garlic, salt, nutmeg, paprika and pepper. Using your hands, blend the turkey mixture thoroughly.
- In a large nonstick frying pan, heat the oil over medium heat. Working in batches and using about 2 tablespoons/30 g for each, shape the turkey mixture into 24 golf ball-sized meatballs, dusting your hands with flour to coat the meatballs and prevent the mixture from sticking to your hands. Add the meatballs to the hot oil and cook for 10 minutes, or until they are brown on all sides. Transfer the meatballs to the sauce and simmer for 20 minutes.
To make the pasta:
- Bring a large pot of salted water to a boil. Add the linguini and cook until tender but still firm to the bite, stirring often to prevent the pasta from sticking together, about 4 minutes. Drain, reserving 1/3 cup/80 ml of the cooking water. In a large sauté pan over medium heat, stir the butter and 1/3 cup/80 ml of the reserved cooking water to blend. Add the linguini with the parsley and toss to coat.
- Using a two-pronged carving fork, swirl some of the pasta around the fork. Slide the pasta off the fork and mound it in the center of a plate. Repeat for each serving. Arrange the meatballs around the pasta. Spoon the sauce over the meatballs and around the pasta, and serve.
This looks amazing! mmmm
Homemade Waffles with Caramelized Apples and Vanilla Ice Cream
Take Home Chef, Episode 5: Paige's Menu
|3/4 cup/168 g sugar|
|1 vanilla bean, split lengthwise|
|1/2 cup (1 stick)/113 g unsalted butter|
|6 Pink Lady apples (about 2 1/2 pounds/1.1 kg), cored and each cut into eight 1-inch-wide wedges|
|½ cup/65 g raisins|
|1/4 cup/55 g heavy whipping cream|
|1 1/2 cups/245 g all purpose flour|
|3 tablespoons/42 g sugar|
|2 1/4 teaspoons/about 5 g baking powder|
|3/4 teaspoon/about 3 g baking soda|
|3/4 teaspoon/about 4 g salt|
|1 1/2 cups/360 ml whole milk|
|1 large egg|
|3 tablespoons (1/4 stick)/40 g melted unsalted butter|
|Nonstick cooking spray|
|1 1/2 pints/710 ml vanilla ice cream|
To caramelize the apples and raisins:
- Place a large heavy frying pan over medium heat. Add the sugar. Using a small sharp knife, scrape the seeds from the vanilla bean into the sugar and add the bean. Cook for 2 minutes, or until the sugar dissolves. Stir in the butter. Add the apples and toss to coat.
- Cook, stirring occasionally, for 5 minutes, or until the apples begin to soften and release their juice Stir in the raisins. Continue to cook, gently tossing the apples occasionally, for 5 minutes, or until the apples are tender but still hold their shape and the caramel sauce forms. Stir in the cream.
- Meanwhile, preheat the Belgian waffle iron. Preheat the oven to 200°F/93°C. Sift the flour, sugar, baking powder, baking soda and salt into a bowl. In a separated bowl, whisk the milk, egg and melted butter to blend. Add the milk mixture into the dry ingredients, whisking constantly to avoid lumps.
- Ladle about 1/2 cup/105 ml of the waffle batter onto each of the two 4 1/2-inch-/11-cm-square grids or about 3/4 cup/155 ml over a 7-inch-/18-cm-diameter grid on the waffle iron. Cover and cook for 5 to 8 minutes, depending on your iron (most new irons have a timer), or until the waffle is golden and crisp on the outside and cooked through. Transfer the waffles to the oven tray and keep them warm in the oven, while cooking the remaining waffles.
- Cut the square waffles diagonally in half or cut the round waffles into 4 wedges. Place two hot waffles triangles or wedges on each plate. Spoon the caramelized apple mixture over the waffles. Scoop the ice cream atop and serve immediately.
Take Home Chef, Episode 9: Lara's Menu
|For the cake:|
|1½ sticks butter (softened)|
|1 cup castor sugar|
|6 eggs separated|
|6oz plain dark chocolate, melted|
|½ tea spoon of ground cinnamon|
|For the ganache:|
|¾ cup heavy cream|
|6 oz plain dark chocolate, melted|
To make the cake:
- Preheat oven to 180 C/350 F. Grease and flour an 8 inch x 4 inch high spring form cake tin. Cream the butter and sugar together in a large mixing bowl until light and fluffy. Add the egg yolks one at a time (slowly).
- Mix in the melted chocolate and the ground cinnamon. Whisk the egg whites in a separate bowl until they form stiff peaks. Stir 1/3 of the egg whites into the mixture to loosen the mixture. Slowly fold the rest of the egg whites into the mixture. Pour mixture into the prepared cake tin. Bake in the oven for 35-40 min. Remove from cake tin and allow to cool for 45min. Cake will deflate during cooling.
To make the ganache:
- In a medium sized sauce pan, heat the cream and add the melted chocolate and stir. Allow to cool slightly.
- Cut off the uneven crust from the top of the cake. Invert cake onto a cooling rack set over a large bowl. Pour ganache over the cake and allow excess to drain off. Decorate cake with candles and serve with whipped cream.
I think I could actually make this:)
Take Home Chef, Episode 8: Kaye's Menu
|2 sticks unsalted butter (melted)|
|12 sheets of filo pastry|
|1/2 cup soft light brown sugar, packed|
|1/2 cup raisins|
|1/2 cup dried apricots, chopped|
|3/4 cup walnuts (crushed)|
|1/4 cup organic honey|
- Preheat oven to 180°c / 375°F degrees. Brush a baking tray with a little melted butter. Place 1 sheet of filo pastry on the tray and sprinkle with a little sugar. Repeat this process with 4 sheets of filo.
- Sprinkle half of the raisins, half of the dried apricots and one third of the walnuts and then top with another layer of filo. Butter and sprinkle with sugar as before with another 4 sheets of filo. Repeat dried fruit and walnut layer.
- Finish with another 4 layers of filo buttering and sugaring each layer. Bake in the oven for 15-20 minutes. Remove from the oven and allow to cool slightly.
- Score diamond shapes into the top layer of filo. Drizzle with honey and allow to cool completely. Cut into diamonds, sprinkle with remaining walnuts, and serve.
Take Home Chef, Episode 13: Yvette's Menu
|1 2/3 cups heavy whipping cream|
|1 1/4 cups whole milk|
|1/2 cup sugar|
|1 teaspoon pure vanilla extract|
|8 ounces Valrhona semisweet chocolate, coarsely chopped|
|6 large egg yolks|
- Preheat the oven to 250°F/120°C. In a medium saucepan, combine the cream, milk, sugar and vanilla. Whisk to blend and bring to a boil over medium heat. Add the chopped chocolate and whisk until all the chocolate has melted. Remove from the heat.
- In a large bowl, lightly beat the egg yolks. Then, in a slow, steady stream, add the chocolate-cream mixture, whisking until smooth. Divide the mixture among 6 ramekins or small custard bowls (about 6 ounces each), and place them in a large high-sided baking dish or baking pan.
- Make a bain-marie, or water bath, by pouring cold water into the baking dish so that it comes halfway up the sides of the ramekins or custard bowls. Cover tightly with foil and bake on the center rack for 50 minutes to 1 hour, or until the custards jiggle slightly in the center when gently shaken (the custards will thicken as they chill).
- Let cool to room temperature and then refrigerate until cold. Serve cool.
|For the Cake Base:|
|Nonstick cooking spray|
|1 1/4 cups/250 g sugar|
|3/4 cup/170 g unsalted butter, room temperature|
|3 large eggs|
|3 tablespoons/60 ml light corn syrup|
|3 tablespoons/20 g finely ground almonds|
|1 1/4 cups/195 g self-rising flour|
|2/3 cup/70 g unsweetened cocoa powder|
|8 ounces/225 g fresh strawberries, halved lengthwise|
|For the Mousse:|
|10 1/2 ounces/300 g good-quality white chocolate, coarsely chopped|
|1 envelope (2 1/2 teaspoons/about 5 g) unflavored gelatin|
|4 large eggs|
|1/4 cup/50 g sugar|
|2 cups/470 ml heavy whipping cream|
|6 ounces/170 g fresh strawberries, diced|
|To assemble the cake:|
|2 ounces/55 g fresh whole strawberries, for garnish|
|One 3.5-ounce/100-g bar good-quality white chocolate, for garnish|
To make the cake base:
- Preheat the oven to 350°F/180°C. Spray a 10-inch/25-cm diameter springform pan with nonstick cooking spray. Beat the sugar and butter in a large bowl until light and fluffy. Beat in the eggs one at a time. Beat in the syrup and ground almonds. Sift the flour and cocoa powder over the cake batter.
- Using a large rubber spatula, fold the flour mixture into the batter (the batter will be thick). Transfer the batter to the prepared pan and spread it evenly. Bake for 20 to 25 minutes, or until the sides puff slightly and a toothpick inserted into the center of the cake comes out with some moist crumbs attached (do not bake the cake until the toothpick comes out clean or the cake will be too dry).
- Transfer the cake pan to a rack and cool completely. Press the edges of the cake down to help level the cake, if necessary. Line the halved strawberries atop the cake with the cut sides against the sides of the pan and with the tips pointing toward the edge of the pan. Set the cake aside while preparing the mousse.
To make the mousse:
- Place the white chocolate in a medium Pyrex bowl. Set the bowl of chocolate over a saucepan of simmering water and stir until the chocolate melts. Pour 3 tablespoons/40 g of cold water into a small saucepan. Sprinkle the gelatin over the water and let stand for 5 minutes to soften.
- Stir the gelatin over low heat until the gelatin dissolves. Meanwhile, using an electric mixer, beat the eggs and sugar in a large bowl for about 5 minutes, or until the mixture is thick and light and medium peaks form. Beat in the melted chocolate then the melted gelatin mixture.
- Set the bowl over another larger bowl of ice water and stir the mixture until cold and thick but not set. While the chocolate mixture chills and thickens, beat the cream in another large bowl with an electric mixer until soft semi-firm peaks form. Fold the whipped cream into the chocolate mixture.
To assemble the cake:
- Spoon half of the mousse over the cake in the pan. Sprinkle with the diced strawberries. Spoon the remaining mousse over the cake. Cover and refrigerate at least 3 hours, or until the mousse is set. Slide a vegetable peeler across the white chocolate bar to form chocolate curls. Garnish the cake with the chocolate curls and whole strawberries.
Take Home Chef, Episode 54: Terah's Menu
|6 ounces/170 g fresh blackberries|
|6 ounces/170 g fresh blueberries|
|6 ounces/170 g fresh raspberries|
|4 fresh strawberries, halved lengthwise|
|8 ounces/230 ml heavy whipping cream|
|1 vanilla bean, split lengthwise|
|8 ounces/230 g good-quality white chocolate, finely chopped|
- Arrange all the berries in a single layer on a baking sheet, making sure they are well spaced apart. Cover with plastic wrap and freeze for 2 hours or until the berries are frozen.
- Meanwhile, place the cream in a heavy medium saucepan. Using a small sharp knife, scrape the seeds from the vanilla bean into the cream. Add the bean to the cream.
- Bring the cream to just below simmering over medium heat. Place the chocolate in a bowl and pour the hot cream mixture over the chocolate. Discard the vanilla bean.
- Let stand for 5 minutes to allow the chocolate to melt slightly, then stir the cream mixture until the chocolate has melted completely and the sauce is smooth. Arrange the berries on a serving platter or in individual bowls and pour the hot sauce over the frozen berries. Serve at once.