Taleggio & Pistachio Flatbread

Taleggio & Pistachio Flatbread

Great For a Light Dinner Or A Snack!

Difficulty: Easy

Prep Time: 15 minutes

Cooking Time: 10-12 minutes

Ingredients

4 Stonefire Naan flatbread, small or large

1 large wedge of Taleggio cheese, (rind removed) pulled chunks

1/2 cup thinly sliced red onion

1/2 cup crushed pistachios 

1 tsp fresh lemon zest

1 tsp minced parsley

olive oil for drizzle

Tools

Cast iron pan or sheet pan 

Directions

Preheat oven 350 degrees F. Grease bottom of pan with a little olive oil and place flatbread on pan. Place cheese equally amongst the bread, add the onions, pistachio, lemon zest and parsley on top of the cheese. Drizzle with some olive oil and bake in the oven for 10-12 minutes, Remove and serve hot/warm. Cook's Notes: the cheese and pistachio are already salty so no need to add salt, but you can adjust your seasoning to suit your taste.

Serves 2

 

 

Strawberry Fluff

Strawberry Fluff

No Cooking Required, Great For A Summer Party!

Difficulty: Easy

Prep Time: 15 minutes

Cooking Time: No cooking required

Chilling Time: 2+ hours

Ingredients

1 regular size tub, Cool Whip Topping

1 Jell-O  (3.4 oz) Strawberry packet

1 Jell-O  (3.4 oz) Cheesecake packet

1 1/2 cups canned crushed pineapple, drained

4 cups diced fresh strawberries + garnish

1 cup sweetened coconut flakes + garnish 

2 cups mini marshmallows + garnish 

Cooking Tools

Medium mixing bowl

Whisk

Mesh strainer

Directions

Place the first three ingredients in a mixing bowl and whip until the ingredients are well blended. Fold in the rest of the ingredients until well coated, and place in refrigerator for a few hours to chill. Place Fluff into serving dessert bowls and garnish with mini marshmallows, coconut flakes & fresh sliced strawberries.

Serves 6

Mango Sticky Rice

Mango Sticky Rice

A Delicious South Asian Dessert With Glutinous Rice & Mangoes!

 Difficulty: Easy

Prep Time: 12+ hours

Cooking Time: 40 minutes

Ingredients

2 cups uncooked Thai Sweet Rice (glutinous rice)

1 can coconut milk + 2 tbsp coconut cream

3/4 cup fine white sugar

1 tsp sesame seeds

2 fresh mangoes, sliced

Cooking Tools

Bain Marie or Steamer basket/ sticky rice steamer

Cheese cloth

Fine mesh basket

medium mixing bowl

Medium saucepan with lid

Directions

Before you prepare for cooking the rice, you will need to do a few step prior.  Repeatedly rinse 5x the rice with cool water, then place the rice in a mixing bowl and fill with water until rice is submerged. allow the rice to soak for at least 12 hours prior to cooking. The following day, drain the rice in a fine mesh basket. Prepare your steamer with a cheesecloth where your rice will sit upon evenly. make sure to put enough  water on the bottom portion of the Bain Marie but not to touch the bottom of the rice. (The rice will not be cooking in the water, but will cook by the steam). Steam the rice for about 40 minutes, while the rice is cooking, in a saucepan, simmer the coconut milk, coconut cream and sugar until melted. once rice is cooked, transfer the cooked rice in to the coconut milk mixture and mix.  cook an additional 5 minutes until the rice absorbs most of the milk, remove from heat and place lid on top until rice absorbs rest of the liquid. Serve will fresh mango slices and sprinkle with sesame seeds.

Serves 4

Spicy Kimchi Tteokbokki

Spicy Kimchi Tteokbokki

Flavorful Simmered Rice Cakes In A Spicy Broth!

Difficulty: Easy

Prep: 15 minutes

Cooking Time: 30 minutes

Ingredients 

12 oz. Korean rice cake sticks

3 tbsp Gochujang paste

1 tbsp Momofuku Chili Crunch

1 tsp grated ginger

1/4 cup Mirin Rice Wine

1 tsp Rice Vinegar

1 tsp Dashi granules

1 tsp sugar

3 cups water or chicken broth

2 cups Kimchi

2 hard boiled eggs

1/4 cup green onions, chopped

Cooking Tools

Medium mixing bowl

Non-stick pan with lid

Directions

Soak rice cake sticks in warm water for 10-15 minutes, then drain.  in a non-stick pan add; water or stock, Gochujang paste, Chili crunch, ginger, rice wine, vinegar, dashi, sugar and cook on low until ingredients have blended and melted, whisk well. Add in the kimchi and rice cake sticks and cook on a medium low simmer with lid on, stir occasionally and reduce liquid and allow to thicken. Cook for 20 minutes then remove lid and add hard boiled eggs the last 10-15 minutes of cooking, coat the eggs in the sauce. Cook's Notes: The rice cakes are chewy but tender like Mochi, does NOT have the texture of pasta. Serve in bowls and garnish with chopped green onions.

Serves 2

Brûlée Croissant & Berries

Brûlée Croissant & Berries

With Passion Fruit Buttercream!

Difficulty: Easy

Prep Time: 25- 30 minutes

Cooking Time: 5-7 minutes

Ingredients

2 large croissants 

1/2 cup blueberries

1/2 cup raspberries

4 strawberries, sliced

2 tbsp fine sugar

2 tbsp powdered sugar

Ingredients for Passion Fruit Buttercream

• ½ cup unsalted butter, at room temperature
• 2 cups confectioners’ sugar, sifted
• 1 ½ tsp pure vanilla extract
• 2 tbsp milk
• 2 tbsp passion fruit pulp (frozen food section) thawed

 

• To make the frosting: In a mixing bowl, add; room temperature butter and cream with a hand mixer. Gradually spoon in sugar and mix as you go, once sugar is whipped in, add milk, vanilla extract and passion fruit pulp and continue to whip until fluffy, chill for several hours.

Cooking Tools

Rolling Pin

Sheet pan

Brûlée torch

Piping bag with tip

Directions 

Preheat oven to 350 Degrees F. Flatten croissant with a rolling pin, place croissants on sheet pan and bake for 5 -7 minutes. Remove flatten toasted croissants and sprinkle 1 tbsp of sugar evenly on each croissant and using a brûlée torch, caramelize the sugar and cool. Spread or pipe the buttercream on top of each croissant and place berries on top. Dust with powdered sugar and serve.

Serves 2

Lemon Pistachio Cake

Lemon Pistachio Cake

With Lemon Buttercream Frosting!

Difficulty: Easy

Prep Time: 30 minutes

Cooking Time: 45-50 minutes

Ingredients 

Betty Crocker Lemon Cake mix

2 cups crushed pistachio (unsalted or low salt) divided 

3 eggs

1 cup milk

1/2 cup butter, melted

2 tbsp olive oil

1/2 cup sweetened condensed milk

1 cup sweetened coconut shavings

2 tsp vanilla extract

zest of 1 lemon

Cooking spray

Cooking Tools

Deep Tart pan with removable bottom

2 large mixing bowl

Electric hand mixer

Lemon Buttercream Frosting

Ingredients

• ½ cup unsalted butter, at room temperature

• 2 cups confectioners' sugar, sifted

• 1 ½ tsp pure vanilla extract

• 2 tbsp milk

• zest of 1 lemon

Toppings

1 cup crushed pistachio 

zest of 1 lemon 

 

Directions

Preheat oven to 350 Degrees F. Spray inside of tart pan with cooking spray and set aside. In a mixing bowl, add the ingredients for the cake, use 1 cup of the pistachios and use a mixer to whip for about a minute to combine well.  Pour batter into the prepared pan and bake in the oven for 45-50 minutes. ( test doneness with a toothpick in the center of cake to come out clean).  Remove cake from oven and cool to room temperature. To make the frosting: In a mixing bowl, add; room temperature butter and cream with a hand mixer. Gradually  spoon in sugar and mix as you go, once sugar is whipped in, add milk, vanilla extract and lemon zest and continue to whip until fluffy. Once cake is cooled completely, Ice the top of cake and place  1 cup crushed pistachio’s around the rim of the cake, then top with additional lemon zest. I prefer the cake chilled before serving.

Serves 8

Open Face Steak Sandwich

Open Face Steak Sandwich 

With A Delicious Garlic Ricotta Whip!

Difficulty: Easy

Prep Time: 30 minutes

Cooking Time: 12 minutes

Ingredients 

1 New York Strip

2-3 large slices of Tuscan Bread, slice 3/4 inch thickness

4 Campari Tomatoes , sliced

1 cup Ricotta cheese

1/2 cup grated Parmesan cheese

1 cup shaved Parmesan cheese

zest of 1 lemon

2 tbsp olive oil + drizzle

2 tbsp butter

fresh basil leaves 

1 garlic clove, minced

1 tsp Kinder's Buttery Steakhouse Seasoning 

salt

pepper

Cooking Tools

Outdoor grill

Mini food processor 

Cast iron pan/grill

Directions

Preheat outdoor grill on high, then reduced to medium heat when placing steak on grill. Season steak with the Kinder's Buttery Steakhouse seasoning  and grill steak to your preferred temperature, set aside. In a heated cast iron pan, add butter & olive oil until melted and coat sliced Tuscan bread quickly on both sides, then place each side down for a few minutes on each side until golden crispy, set aside. In a mini food processor, add: Ricotta cheese, Parmesan cheese, minced garlic, drizzle some olive oil, pinch of salt and whip until fluffy and smooth.

To construct the sandwiches: Once steak has properly rested, slice steak to serve two sandwiches. Spread the Ricotta Whip on the toasted slices of Tuscan bread, place sliced steak on top of Ricotta. Top with tomato slices, Parmesan shavings, lemon zest, fresh basil leaves and drizzle with some more olive oil, then repeat with the other slice of toasted bread.

Serves 2