Mineo Jfreeng with Walnuts quad Seqreel {out Chee with Cbus Was Vinyigudle Serves 4 1small shallot, finely chopped % cup olive oil % cup champagne vinegar or white wine vinegar 3 tablespoons fresh lemon juice 2 tablespoons fresh orange juice % teaspoon finely grated lemon zest 2 Tbsp. fresh basil, chiffonade Kosher salt and freshly ground black pepper 8 cups mixed young green lettuces Goat cheese, cut into half-inch rounds Candied walnuts * Combine first 7 ingredients in a small jor; season vinaigrette to taste with salt and pepper. Shake to blend. + Ine small skillet with some olive oll, sear the goal chease rounds about 2-4 minutes on each side. + Toss the greens in vinaigrette and serve with candied walnuts and seared gost cheese on top, Methe Whe Hruonch, COOK, SNAP. ERT. CAT.Ween 4 4 slices of bacon (don't do thick-cut bacon) 2 slices of toast 2 Tsp. grated cheddar Sci? ond pepper Spring onions, for garnish + Preheat the oven to 400 °F. + Lay the bacon onto « cold nonstick skillet, turn the heat to medium, and let It cook for about 8 minutes, then flip and cook for anather 5 on the ather side. This time may need to be adjusted depending on the thickness of your bacon (either more or less), but let me say this. I you want your bacon to be crispy later on, {you need to cook that bacon through as much as you can, but the bacon should still be pliable so you can wrap it around the edge of the muffin tin, + Use a cutter to cut out little circles of toast, just big enough to fill he bottom of your muffin tin Place the toast in your muffin pan then wrap the partially cooked bacon around it. Distribute the grated cheddar cheese among the four cups then crack an egg into each cup. Sprinkle with sall and pepper, then boke for about 12 minutes (adjust this time to how done you want your egg to be). + Garnish with spring onions ‘, Meth Whe Hruonch, COOK, SNAP. ERT. CAT.“ 1 sweet red pepper (stemmed and seeded and cut into large rings) Targe onion, trimmed and cut into large rings 1 lb, boneless skinless chicken breast halves, trimmed lb, boneless skinless chicken thighs, trimmed 2 Thsps. cider vinegar 1145-ounce cans diced tomatoes 2 Tosps, tomato paste 2 Thsps. Agave Nectar or honey 1 Tbsp. whole grain mustard tsp. onion powder Ye tsp. cumin Preheat oven to 275 °F. + Spray @ pan or glass baking dish with non-stick cooking spray and lay pepper and onion rings on the bottom + Lay chicken over onions and peppers. ‘In @ medium sauce pan, place all other ingredients and heat to @ boll. Stir to combine ingredients ond remove from heat. (Turn to the next poe) ebher Whe Hruonch, COOK, SNAP. ER. CHAT. Ged Chichen Jury Yetsp. chill powder Yatsp. garlic powder % tsp. Tabasco sauce 4% Tbsp. dried oregano (leaves) Ys Tsp. coriander 1 Tbsp. hot sauce 6 Corn or flour tortillas, for serving Cheddar cheese, for serving Avocados, for serving Sour cream, for serving Cilantro, for garnishMethe Whe Hruonch, COOK, SNAP. ERT. CAT. ms Ged Chichen Jury Serves 6 (Continvation) + Pour the tomato mixture over the chicken. Cover with parchment paper then foil (The parchment paper will prevent the tomato acids from reacting with the foil.) *Place in oven for three hours. If you're using a slow cooker, dump all the ingredients in and cook on low for 4 hours. ‘+ Remove the pan from oven and peel off parchment paper and foil *Place chicken on a cutting board and shred with two forks. *Pour remaining mixture from baking dish into a strainer and strain out most of the liquid then place back into baking dish. + Place pulled chicken meat back in with tomato mixture in boking dish and mix to combine. *Serve on tortillas and garnish with cheddar cheese, cilantro, avocados and sour cream,ime Kih Roast y Thame Hele Heras Serves 8 30 large garlic cloves, unpeeled 1/4 cup olive oil V3 cup prepared white cream-style horseradish 1/2 teaspoon coarse salt 16-pound well-trimmed boneless beef rib roast Preheat oven to 350°F. Toss garlic cloves and olive oll in small baking dish; cover. Bake until garlic begins to brown, ‘about 35 minutes. Drain olive oil into processor. Cool for 15 minutes, Peel garlic; place in processor. Add coarse salt Puree until almost smooth, Place rack on large rimmed baking sheet, Sprinkle beef with sall and pepper. Spread thin layer of garlic mixture on underside of beet. Place beef, garlic mixture side down, onto rack, Spread beet with remaining garlic mixture. Cover and refrigerate at least 3 hours or up to 1 day, + Position rack in bottom third of oven; preheat 10 350°F. Uncover beet. Roast until thermometer inserted into top center registers 125°F for rare, about | hour 45 minutes. Transter bee! fo platter; lat stand for 50 minute: Scrape pan juices into small saucepan. + Slice beet crosswise. Rewarm juices: drizzle over beet. Note:15 minutes If you're roasting at 325 °F (165 °C), the meat will toke about 17 to 20 minutes per pound. If you start the roast at 450 °F (235 °C) for the first 30 minutes and then reduce the temperature to 325 °F (165 °C). allow about 15 1015 minutes per pound ebher Whe Hruonch, COOK, SNAP. ER. CHAT.WE LE Lule Insshed Potats Serves 4 11/2 Ibs potatoes, peeled and cut lengthwise into quarters 1/2 teaspoon salt 4 Tbsps. (60 ml) heavy cream 2 Thsps. (30 g) butter ‘Tbsp milk (or more) Salt and Pepper tsp. Truffle oil «Place the peeled and cut potatoes into a medium saucepan. Add cold water to the pan until the potatoes are covered by at least on inch. Add @ half teaspoon of selt to the water. Turn the heat on to high, and bring the water toa boil. Reduce the heat to low to maintain a simmer, and cover. Cook for 15 to 20 minutes, or until you can easily poke through them with a fork + While the pototoes are cooking, melt the butler and warm the cream. You can heat them together in a pan fon the stove or in the microwave. «When the potatoes are done, drain the water and place the steaming hot potatoes into ¢ large bow! Pour the heated cream and melted butter over the potatoes. Mash the potatoes with a potato masher. Then use a strong wooden spoon (a metal spoon might bend) to beat further. Add milk and beat until the mashed potatoes are smooth. Don't over-beat the potatoes or the mashed potatoes will end up gluey. ‘Add truffle oil, salt and pepper to taste. Methe Whe Hruonch, COOK, SNAP. ERT. CAT.S- Decgdent Chootqte Coke Yields one 8-inch coke Chocolate cake: 1% cup sifted all purpose flour 1 tsp. baking powder Chocolate Icing: 2 cups sugor Teup Hershey's cocoa peugesugars 2cons Alaska evaporated mik jrisp. salt heap buller cup cocoa powder Six up Bena cocoa, kcup shamrock E200) pacdent Caramel Save 3 {sp vanilla 2009 01590" {cop Alaska evoporated milk S00 oer om Tcop poling water 20g bulter *Preheat oven at 325 °F, ‘Line, grease and flour 2 8-inch round coke pans. * Combine dry ingredients: all purpose flour, baking powder, baking soda, sugar, salt, and cocoa powder in a bow! *Mix eggs, vanilla, milk, vegetable oll. (Turn to Methew whe Brunch, COOK WP. EAT, CHATDecgdent Chootqte Coke Yields one 8-inch coke *Mix wet and dry ingredients in the stand-mixer bowl and beat for 2 minutes + Add boling water and beat for another minute. “Divide the cake batter into the 2 pans, “Bake for 20-30 minutes. Let cool. * Chocolate Icing: mix chocolate icing ingredients (except for butter) in a saucepan at low heat until well combined, once you remove from heat add the ¥4 cup butter. + Decadent caramel sauce: caramelize 200g sugar with water until caramel in color. Add 1 cup of heavy and 20g of butter. Let cool, + When cake is cool, spread chocolate icing on top of one layer and place the second layer on and coat the whole cake with the rest of the chocolate icing, *Serve with caramel sauce on the side or drizzled over. + Optional filling: dulce de leche, strawberries, raspberry jam, etc. Meth Whe Hruonch, COOK, SNAP. ERT. CHAT.ad ee Crépes %4 cup plus 2 tablespoons cake flour % cup plus | tablespoon all-purpose flour 4 cup granulated sugar 2 teaspoons kosher salt 4 large eggs 5 large egg yolks 1 stick (8 tablespoons) unsalted butter (melted and cooled slightly) 2 cups whole milk 3 tablespoons Armagnac or cognac Nonstick pan sproy Tiramisu Filling 14 cups confectioners’ sugar 4 cups mascarpone cheese ¥% cup sweet Marsala wine (or half as much rum or coffee liqueur) % cup natural cocoa powder Meth Whe Hruonch, COOK, SNAP. ERT. CHAT. S— Jirgmisu Cupe Coke | Yields one 8-inch cake + Moke the crépe batter In fine-mesh sieve set over a medium bow! sift together the cake flour, all-purpose flour and sugor. Whisk in the salt, In another medium bowl, whisk together the eggs and egg yolks. Add the egg mixture to the flour mixture and whisk until smooth and webby (it will be very thick). In a slow, steady stream, whisk in the butter, then the milk and the Armagnac, Until the batter is smooth (if there are any lumps, strain the batter through a fine-mesh sieve and into} ‘9 medium bowl). Cover the bow! with plastic wrap. fond retrigerate for T hour. (Turn te the next page)+ Line baking sheet with parchment paper. Set an 8-inch nonstick skillet over medium Lightly coat with nonstick pan spray, Gently stir the crépe batter, then pour & cup of batter into the skillet Holding the skillet by the handle, tilt and turn the skillet to quickly disperse the botter. Cook the erépe until the underside is galden-brown, about Tis minutes. Lightly jerk the skillet to loosen the erépe, then flip the crépe over using @ spatula, a more vigorous jerking mation, or your fingers. Cook on the other side until golden-brown, about 30 seconds, then slide the crépe onto the parchment-paper-lined boking sheet. Repeat until all of the batter is used (you'll end up with about 20 crépes total, and will need 18 for the cake). Refrigerate the crépes on the baking sheet until completely chilled, al least 2 hours or overnight. + Make the tiramisu filing: To @ fine-mesh sieve set over a large sheet of parchment paper, ‘add the confectioners’ sugar. Transfer the confectioners’ sugar to the bow! of @ stand mixer fitted with the paddle attachment (or a large bow! If using o hand mixer), and add the mascarpone cheese ‘ond the Marsala wine. Use the paddle attachment to combine the mixture on low speed Until wall combined. urn to the next page) Meth Whe Hruonch, COOK, SNAP. ERT. CHAT., + Remove the crépes trom the refrigerator. Insert an 8-inch cake round (0 cardboard circle for the cake to rest on) Into an 8-inch cake ring, Add I crépe to the cake round so it lies flat. Add % cup of the tiramisu filing to the center of the crépe and use a small offset spatula to evenly spread the filling over the crépe. Repeat with the filling ond 17 more crépes, leaving the last crépe on the top plain (refrigerate the leftover filling; you'll use it to finish the cake). Leaving the cake in the cake ring, chill the cake in the refrigerator for at least 2 hours or overnight. + Remove the cake from the refrigerator and use @ blow-dryer to warm the sides of the cake ring and loosen it (c hot, wet and wrung-out kitchen towel pressed against the sides of the ring works too). Remove the ring by selting the coke on top of a tall, quart-size cylindrical can (a 28-ounce can of tomatoes works well). Slide the cake ring down (iF it sticks, apply more heat); the ring should slide right off while the can supports the cake. Remove the cake from the can and set it on @ coke plate or platter. Spread the remaining tiramisu cream on top of the cake, Add the cocoa powder to a fine-mesh sieve fond sprinkle It over the top of the cake. Slice and serve. Meth Whe Hruonch, COOK, SNAP. ERT. CHAT.~~ Cemen Wasi Deiguiw Serves 4 2 cups sugar 10 cups water I.cup fresh lemon juice, about 4 lemons (peel off the zest of 1 lemon and slice into thin strips) 3 cup white rum Fresh basil leaves, chiffonade Ice + Make the basil syrup. Combine the sugar and 2 cups of water in a small saucepan and bring to a gentle simmer over low heat to dissolve sugar. Once the sugar is completely dissolved, 5 odd a handful of basil leaves, remove from heat to cool. Remove basil leaves and let the syrup cool. Refrigerate, ‘+ Mix basil syrup. remaining 8 cups of water, white rum and lemon juice. + Serve in individual glasses with ice and garnish with lemon zest strips and basil chiffonade, Methe Whe Hruonch, COOK, SNAP. ERT. CAT.