Preheat oven to 400 degrees.
Combine the potatoes and leeks on a sheet pan in a single layer. Add the olive oil, 1 teaspoon salt and 1/2 teaspoon pepper and toss to coat the vegetables evenly. Roast for 40-45 minutes, turning them with a spatula a few times during cooking, until very tender. Add the arugula and toss to combine. Roast for 4-5 more minutes, until the arugula is wilted. Remove the pan from the oven and place over two burners. Stir in the wine and 1 cup of the chicken stock and cook over low heat, scraping up any crispy ...
In a heat-proof bowl set over (but not touching) simmering water, heat the cream and orange zest. Add the chocolate, coffee, orange liqueur, and corn syrup and stir constantly until the chocolate is just melted and smooth.
Keep the chocolate warm in a fondue pot or in a glass bowl set over the simmering water.
Serve the warm chocolate with a large plate of long stemmed strawberries for dipping.
ow speed, blend in the chocolate mixture. Transfer to a larger
own the bowl, add the chocolate, vanilla, and espresso and mix
Cook the heavy cream, chocolate chips, and instant coffee(if
he bowl, add the melted chocolate, vanilla, espresso, and rum, if
Preheat the oven to 425 degrees.
Peel, devein and butterfly the shrimp, leaving the tails on.
Place the shrimp in a mixing bowl and toss gently with the olive oil, wine, 2 teaspoons of salt and 1 teaspoon of pepper. Allow to sit at room temperature while you make the butter and garlic mixture.
In a small bowl, mash the softened butter with the garlic, shallots, parsley, rosemary, red pepper flakes, lemon zest, lemon juice, egg yolk, panko, 1/2 teaspoon salt and 1/4 teaspoon pepper until combined.
Starting from the outer edge of a ...
Melt butter in frying pan.
Add onions and potatoes.
Add salt and pepper.
Let brown and then toss.
Repeat until nicely browned.
If you are making the other recipes just place in oven to keep warm until everything is done.
ith melted chocolate or Royal Icing.
A NOTE FROM INA: The
Preheat the oven to 350 degrees.
In a medium bowl, combine the flour, cocoa powder, baking soda, and salt.
In the bowl of an electric mixer fitted with the paddle attachment cream the butter and sugars. Add the egg and vanilla and mix together. Add the flour mixture and continue mixing until just combined.
Add the chocolates and almonds and mix until combined. Using two tablespoons or a small ice cream scoop, drop the dough two inches apart on sheet pans lined with parchment. Bake for 15 minutes.
Cool the cookies on the cookie ...
Heat the half-and-half until it forms bubbles around the edge of the pan and steam starts to rise.
Meanwhile, in the bowl of an electric mixer fitted with the paddle attachment, beat the egg yolks, sugar, and salt until mixed.
Slowly add the hot half-and-half until combined.
Wipe out the pan and pour the mixture back into the clean pan.
Cook over medium-low heat, stirring constantly with a wooden spoon, for 5 to 10 minutes, until it's thickened and the cream coats the back of the spoon.
Pour the cream through a fine-meshed ...
tick of butter is what Ina calls for in her recipe
br>NOTE: to double per Ina ,\"If you want to serve
br>Dip one end in chocolate, if desired.
Flatten cupcake
minutes. *At this point Ina turned off the flame/ heat
br>Roast at 400*F. (Ina originaly baked at 425*) for
ack.
Filling: Melt chocolate in a bowl set over
MMANDMENT #1: Only Select Great Chocolate. Only use chocolate you like the taste
power) melt the bittersweet chocolate. Pour the chocolate into the bowl of
In medium saucepan over low heat, melt butter and chocolate chips, stirring constantly, until blended.
Remove from heat, cool 5 minutes.
Stir in marshmallows and nuts; do not allow the marshmallows to melt.
On wax paper, shape mixture into to 7-inch rolls.
Wrap in foil; refrigerate about 20 minutes. At this point, ff desired, too coat rolls, roll in addition nuts.
Otherwise, refrigerate overnight.
Cut rolls into 1/4 inch slices and store in airtight container ina cool dry place.