Cherry-Almond Clafouti

Ingredients Crust 1/2 cup whole almonds (about 2 ounces) 1 1/4 cups whole milk 1 tablespoon plus 1/2 cup sugar 8 ounces dark sweet cherries, pitted, halved (about 2 cups) 3 large eggs, room temperature 1/2 teaspoon almond extract Pinch of salt 1/4 cup all purpose flour Powdered sugar Preparation Blend almonds in processor until [...]

Spiced Palmiers

These buttery, heart-shaped French cookies are great for dunking into hot cocoa—or serving with coffee. Ingredients 1/2 cup sugar 4 teaspoons ground cinnamon 1 tablespoon ground cardamom 2 teaspoons ground allspice 1 teaspoon ground cloves 1 14-ounce package frozen puff pastry (such as Dufour), thawed All-purpose flour (for dusting) 3 tablespoons unsalted butter, melted, divided [...]

Pan-Roasted Chicken Paillard

At the Lambs Club in New York, chef Geoffrey Zakarian dusts the chicken with flour and lets it cook skin side down—keys to a juicy cutlet under a superthin, crackly layer of skin. If you can find boneless, skin-on chicken breasts, they’ll save you a step.  Ingredients 2 8-ounce skin-on bone-in chicken breasts Kosher [...]

Vanilla Crème Brûlée

Ingredients 1 cup(s) light cream or half-and-half 1 cup(s) heavy or whipping cream 1 1/2 teaspoon(s) vanilla extract 5 large egg yolks 1/3 cup(s) granulated sugar 2 tablespoon(s) dark brown sugar Directions Preheat oven to 325 degrees. Into 13″ by 9″ metal baking pan, pour 3 1/2 cups hot tap water; place in oven. In [...]

Orange-Cardamom Madeleines

Ingredients 1/4 cup(s) (1/2 stick) unsalted butter, plus more for pan 1 tablespoon(s) good-quality honey 1 teaspoon(s) pure vanilla extract 3/4 cup(s) all-purpose flour 1 teaspoon(s) baking powder 3/4 teaspoon(s) ground cardamom 1/4 teaspoon(s) salt 1/4 cup(s) granulated sugar 2 large eggs 3/4 cup(s) confectioners’ sugar 1 teaspoon(s) finely grated orange zest, plus 2 tablespoons strained orange juice Directions Brush molds of a madeleine pan with butter; set aside. Make the batter: Melt butter in a small saucepan over low [...]

Coq au Vin

Ingredients 1 1/2 cup(s) peeled baby carrots 3/4 cup(s) chicken broth 1 1/2 tablespoon(s) tomato paste 5 slice(s) thick-cut bacon, cut crosswise into strips 10 ounce(s) small button mushrooms, wiped clean 2 teaspoon(s) minced garlic 2 teaspoon(s) chopped fresh rosemary 2 teaspoon(s) fresh thyme 1 bag(s) (1-pound) frozen pearl onions, thawed 1 cup(s) dry white wine 1 cooked rotisserie chicken, cut into 8 pieces 3 tablespoon(s) chopped parsley Directions Place carrots in a microwave-safe bowl [...]

Beef Burgundy

Ingredients 1 tablespoon(s) olive oil 2 pound(s) boneless beef chuck, trimmed of fat and cut into 1 1/2-inch chunks 3 large carrots, cut into 1-inch pieces 3 clove(s) garlic, crushed with side of chef’s knife 1 large onion, cut into 1-inch pieces 2 tablespoon(s) all-purpose flour 2 tablespoon(s) tomato paste 3/4 teaspoon(s) salt 1/2 teaspoon(s) coarsely ground black pepper 2 cup(s) dry red wine 4 sprig(s) fresh thyme 2 package(s) (10-ounce) mushrooms, each mushroom cut [...]

Pork Chops au Poivre

Ingredients 1 teaspoon(s) coarsely ground black pepper 1/2 teaspoon(s) salt, divided 4 (4-ounce) boneless pork chops, 1/2 inch thick, trimmed 3 tablespoon(s) all-purpose flour 2 tablespoon(s) extra-virgin olive oil 1 medium shallot, minced 1/2 cup(s) brandy 1/4 cup(s) reduced-fat sour cream Directions Combine pepper and 1/4 teaspoon salt in a small bowl. Pat the mixture onto both sides of each pork chop. Place flour in a shallow dish; dredge [...]

Sole with Lemon Cream.

Ingredients 2 tablespoon(s) butter 2 pound(s) sole fillets, cut to make 4 pieces 3/4 teaspoon(s) salt 1/4 teaspoon(s) fresh-ground black pepper 1/4 cup(s) flour 3/4 cup(s) heavy cream Grated zest of 1/2 lemon 1 tablespoon(s) lemon juice 2 tablespoon(s) chopped fresh parsley Directions In a large nonstick frying pan, melt the butter over moderate heat. Sprinkle the sole with 1/2 teaspoon of the salt and the pepper. Dust the sole with the [...]

Parsleyed New Potatoes

Ingredients 3/4 pound(s) baby Yukon Gold potatoes, halved 1 tablespoon(s) light butter 2 tablespoon(s) chopped parsley 1/4 teaspoon(s) kosher salt 1/4 teaspoon(s) freshly ground pepper Directions Combine potatoes and 2 tablespoons water in a 2-quart microwave-safe bowl; cover with vented plastic wrap. Microwave on high 6 minutes. Let stand covered for 5 minutes. Stir in butter, parsley, salt, and pepper. Courtesy Of  Delish

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