¾ cup of caster sugar
    ¼ cup of butter
    5 apples cup into 6 pieces
    2 tablespoons of butter (for finishing)
    2 tablespoons of caster sugar (for finishing)
    short-crust pastry
    Preheat the oven to 350°

    •  Make some caramel using ¾ cup of caster sugar.

    •  Take off the heat and add ¼ cup of butter.

    •  Place the cutup apples close together with the center side of the apple facing up.

    •  Add 2 tablespoons of sugar and 2 tablespoons of butter.

    •  Cover with short-crust pastry, tucking in the edges.

    •  Bake for 40 minutes.

    •  Leave to rest 10 minutes before turning out.

    All in one! Just one dish needed to make the complete recipe: first the caramel directly on the flame, then cook in the oven in the same dish.

    Tarte Tatin
    from Emile Henry

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  • yield: Makes 4 servings
    total time: 20 Minutes


    1 tablespoon sour cream
    1 teaspoon fresh lemon juice
    3 tablespoons extra-virgin olive oil
    ½ teaspoon kosher salt
    1/8 teaspoon black pepper
    1 fennel bulb, cored and thinly sliced
    ½ small red onion, thinly sliced
    1 red chili pepper, seeded and thinly sliced
    1 tablespoon finely chopped fresh dill

    Preheat the oven to 350°
    Whisk together the sour cream, lemon juice, oil, salt, and black pepper in a large bowl. Add the fennel, onion, chili pepper, and dill and toss to coat. Serve immediately or cover and refrigerate for up to 5 hours.

    Elevating this already elegant recipe by adding thinly sliced pears or halved red grapes.

    ...Tip You can slice the fennel using a sharp knife or a standard vegetable peeler. Or invest in a handy handheld mandolin, which will make paper-thin shavings in seconds. Use it on garlic, carrots, apples, and potatoes, too.

    Meals Made Easy

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  • yield: Makes 4 servings


    One 2½ to 3-pound chicken, rinsed and patted dry
    ¼ cup freshly ground Black Pepper, plus more to taste
    1 tablespoon onion powder
    6 tablespoons extra-virgin olive oil
    2 tablespoons dijon mustard
    1 cup roughly chopped italian parsley
    1 red onion, thinly sliced
    12 cherry tomatoes, cut in half
    1 tablespoon sherry vinegar
    Spicy oil for drizzling * check note

    Preheat the oven to 400°F
    •  Season the chicken inside and out with walt and pepper. Truss it and brush with 2 tablespoons of the olive oil. Place on a rack in a roasting pan and roast until browned but only about half-cooked, about 4- minutes.
    •  Meanwhile, in a small bowl, combine ¼ cup black pepper, a pinch of salt, and the mustard and stir well. Drizzle in 1 tablespoon of olive oil, whisking until blended.
    •  Remove the browned chick from the oven and brush with the black pepper and mustard mixture. Return to the oven and continue roasting until the juices run clear when a thigh is pricked, about another 30 minutes. Let rest for 10 minutes.
    •  While the chicken rests, in a medium bowl, combine the parsley, onion, tomatoes, the remaining 3 tablespoons olive oil, the vinegar, and salt and pepper to taste and toss well.
    •  Carve the chicken and arrange on serving plates. Drizzle with the pan juices and the spicy oil*, top with the parsley salad, and serve immediately.

    * Note:

    2 cups extra-virgin olive oil
    8 4 jalapeños, seeded and cut into 1/8-inch dice
    2 tablespoons hot pepper flakes
    1 tablespoon sweet pimentón (Spanish smoked paprika)

    •  In a medium saucepan,, combine the oil, jalapeños, red pepper flakes, and pimentón and heat over medium heat until the oil reaches 175°F. Remove from the heat, and allow to stand overnight.
    •   Strain out the solids from the oil. The oil will keep for 3 weeks in a cool, dark place.

    Mario Batali

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  • yield: 6 Large Ribs
    meat Sub: Vital Wheat Gluten


    3 cups vital wheat gluten flour
    1 cup whole wheat flour
    1 tablespoon garlic powder
    1 tablespoon onion powder
    1 teaspoon black pepper
    1 teaspoon paprika
    1 teaspoon chipotle powder
    1/3 cup olive oil
    1/3 cup Bragg Liquid Aminos, tamari, or soy sauce
    1/3 cup BBQ sauce
    1 tablespoon liquid smoke
    1 cup vegetable broth
    6 bones * check note
    1 cup extra BBQ sauce, for baking and basting

    Preheat the oven to 350°F
    •  Line a baking pan with foil or parchment paper. In a large mixing bowl, mix together dry ingredients. In a separate bowl, mix together wet ingredients
    •  Add wet ingredients to the dry and knead for 5 minutes. Let mixture rest for 20 minutes.
    •  Shape mixture into a large rectangle, about 5 x 10 inches. If using bones, push them through the mixture, at equal distance from each other.
    •  Pour 1/2 cup of BBQ sauce into the bottom of the baking pan.
    •  Place "rack of ribs" in the pan.
    •  Spread the other 1/2 cup of BBQ sauce over the top.
    •  Cover pan tightly with foil and bake for 90 minutes.
    •  You can enjoy these as is, or refrigerate for later use. To reheat, fire up the grill to give ribs extra smoky flavor and grill marks. Brush with even more BBQ sauce while grilling.

    * Note: Disposable bamboo chopsticks or even Popsicle sticks work wonders here, but if you want to kick it up a notch, try food-grade cedar cut into 1/2 x 6-inch (1.27 x 15 cm) "bones," making sure to sand down any rough edges. Whichever you choose, start by soaking them in a mixture of 2 cups of warm water mixed with 2 tablespoons of liquid smoke to add some smoky flavor to the ribs.

    The Complete Guide To Vegan Food Substitutions
    Steen & Newman

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  • yield: Makes 8 servings


    3 tablespoons hazelnuts
    5 tablespoons unsalted butter, softened
    3 tablespoons confectioners' sugar
    1 cup all-purpose flour, unsifted
    1 egg yolk

    10 green cardamoms
    1¼ cups heavy cream
    7 oz. premium bittersweet chocolate (minimum 70% cocoa solids),broken chunks
    2 tablespoons unsalted butter
    1 tablespoon cocoa powder, sifted, to decorate

    a fluted pie plate, 9 inch diameter

    You'll need to chill this delicious tart for at least two hours before serving. It is delicious served with a small glass of Frangelico, the hazelnut liqueur from Italy.

    Preheat the oven to 375°F

    Spread the hazelnuts out on a baking sheet and toast in the oven for 15 minutes or until lightly browned. Let cool, then chop in a food processor or coffee grinder. Cream the butter with the sifted confectioners' sugar, add 3 tablespoons of the hazelnuts then gradually work in the flour. Beat the egg yolk with 1 tablespoon water and add to the mixture, gradually pulling it into a ball.

    Turn out onto a floured board or work surface and roll or press it out gently into a round slightly smaller than the pit plate. Carefully lower it into the tin (don't worry if it breaks) and press it round and up the side until you have formed a pie crust. Chill in the refrigerator for at least half an hour, then prick the base and bake in the oven for about 15-20 minutes until lightly browned. Let cool.

    Meanwhile, crush the cardamoms with a pestle in a mortar or with the end of a rolling pin. Remove the green husks and finely grind the seeds. Add to the cream and gently warm in a saucepan until the surface is just beginning to tremble. Don't let it reach a boil. Take off the hear and add the chocolate chunks, butter and the remaining ground hazelnuts. Let cool, but don't let it get cold. Pour into the pie crust and put in the refrigerator for at least 2 hours. Dust the surface with cocoa powder just before serving.

    Easy Desserts
    deliciously indulgent treats

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  • yield: Makes 6-8 servings

    2 cups self-rising flour
    1 cup plus 2 tablespoons superfine sugar
    1 stick of softened unsalted butter
    2 eggs
    1 cup buttermilk
    12 oz. strawberries, hulled, large ones halved
    custard or heavy cream, to serve

    5 tablespoons all-purpose flour
    ½ stick unsalted butter, chilled and cut up
    ½ cup packed brown sugar

    a cake pan, 8 inch square, greased and lined

    Preheat the oven to 350°F

    Combine the flour and sugar. Put the butter, eggs, and buttermilk in a food processor and process until combined and smooth. With the motor running, add the flour and sugar mixture and process until well mixed. Scrape down the sides of the processor bowl to evenly incorporate all the ingredients and then stir in the strawberries. Spoon or pour the batter into the prepared cake pan.

    To make the crumble topping, put the flour and butter in a bowl and , using your fingertips, rub the butter into the flour until the mixture resembles coarse bread crumbs. Stir in the sugar.

    Evenly sprinkle the topping mixture over the cake and bake in the preheated oven for 50 minutes, until golden brown on top.
    Let cool before cutting into squares and serving with hot custard or a dollop of heavy cream on the side.

    Easy Desserts
    deliciously indulgent treats

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  • MEAT Internal Temp.
    Fresh ground beef, veal, lamb, pork 160°F
    Beef, veal, lamb roasts, steaks, chops: medium rare 145°F
    Beef, veal, lamb roasts, steaks, chops: medium 160°F
    Beef, veal, lamb roasts, steaks, chops: well done 170°F
    Fresh pork roasts, steaks, chops: medium 160°F
    Fresh pork roasts, steaks, chops: well done 170°F
    Ham: cooked before eating 160°F
    Ham: fully cooked, to reheat 140°F
    Ground chicken/turkey 165°F
    Whole chicken/turkey 180°F
    Poultry breasts, roasts 170°F

    FISH Internal Temp.
    Tuna, Swordfish, & Marlin 125°F
    Tuna, Swordfish, & Marlin 125°F
    Shrimp: Medium-size, boiling 3 to 4 Min
    Shrimp: Large-size, boiling 5 to 7 min
    Shrimp Jumbo-size, boiling 7 to 8 min
    Lobster: Boiled, whole - 1 lb. 12 to 15 min
    Lobster: Broiled, whole - 1 1/2 lbs. 3 to 4 min
    Lobster: Steamed, whole - 1 1/2 lbs. 15 to 20 min
    Lobster: Baked, tails - each 15 min
    Lobster: Broiled, tails - each 9 to 10 min

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