ademchaoua/GeneralTextCorpus huggingface dataset:
Slow-Roasted Filet of Beef with Basil Parmesan Mayonnaise | Recipes
Serves 6 to 8 | Level: Intermediate Photo: Quentin Bacon 1 whole filet of beef tenderloin, trimmed and tied (4½ pounds)3 tablespoons good olive oil4 teaspoons kosher salt2 teaspoons coarsely ground black pepper10 to 15 branches fresh tarragonBasil Parmesan Mayonnaise, for serving (see recipe) 1 whole filet of beef tenderloin, trimmed and tied (4½ pounds) 3 tablespoons good olive oil 4 teaspoons kosher salt 2 teaspoons coarsely ground black pepper 10 to 15 branches fresh tarragon Basil Parmesan Mayonnaise, for serving (see recipe) Preheat the oven to 275 degrees. Use an oven thermometer to be sure your oven temperature is accurate. Place the filet on a sheet pan and pat it dry with paper towels. Brush the filet all over with the oil, reserving about half a tablespoon. Sprinkle it all over with the salt and pepper (it will seem like a lot but believe me, it makes a difference). Place the tarragon branches around the beef, tying them in 4 or 5 places with kitchen string to keep them in place, and then brush the tarragon with the reserved oil. Roast the filet of beef for 1¼ to 1½ hours, until the temperature registers 125 degrees in the center for rare and 135 degrees for medium-rare. I place the thermometer horizontally through the end of the beef. Cover the filet with aluminum foil and allow to rest for 20 minutes. Slice thickly and serve warm or at room temperature with Basil Parmesan Mayonnaise. Basil Parmesan Mayonnaise (Makes About 2 Cups) 2 extra-large egg yolks, at room temperature3 tablespoons freshly squeezed lemon juice1/2 cup freshly grated Parmesan cheese1 tablespoon Dijon mustard1/2 cup chopped fresh basil leaves, lightly packed1/2 teaspoon minced garlic Kosher salt and freshly ground black pepper1 cup vegetable oil, at room temperature1/2 cup good olive oil, at room temperature 2 extra-large egg yolks, at room temperature 3 tablespoons freshly squeezed lemon juice 1/2 cup freshly grated Parmesan cheese 1 tablespoon Dijon mustard 1/2 cup chopped fresh basil leaves, lightly packed 1/2 teaspoon minced garlic Kosher salt and freshly ground black pepper 1 cup vegetable oil, at room temperature 1/2 cup good olive oil, at room temperature Place the egg yolks, lemon juice, Parmesan, mustard, basil, garlic, 1 tablespoon salt, and 1 teaspoon pepper in a food processor fitted with the steel blade. Process for 20 seconds, until smooth. Combine the vegetable oil and olive oil in a 2-cup liquid measuring cup. With the processor running, slowly pour the oil mixture through the feed tube to make a thick emulsion. Taste for seasonings—the mayonnaise is a sauce so it should be highly seasoned. Store in the refrigerator until ready to use; it will keep for up to a week. Copyright 2012, Barefoot Contessa Foolproof by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved Share This Delicious With Parmesan Chive Smashed Potatoes Sides Beginner Garlic Sautéed Spinach Sides Beginner Chocolate Cassis Cake Dessert Intermediate
Spring Green Spaghetti Carbonara | Recipes
Serves 6 | Level: Intermediate Kosher salt and freshly ground black pepper12 ounces spaghetti, such as De Cecco½ pound snow peas, julienned lengthwise1 cup shelled fresh peas (1 pound in the pod), or frozen peas12 to 14 thin asparagus, bottom third discarded and tips sliced in 2-inch pieces2 tablespoons good olive oil8 ounces small-diced pancetta½ cup heavy cream2 extra-large eggs2 extra-large egg yolks¾ cup freshly grated Italian Parmesan cheese, plus extra for serving5 scallions, white and green parts, thinly sliced diagonally¼ cup minced fresh chives, plus extra for servingZest and juice of 1 lemon Kosher salt and freshly ground black pepper 12 ounces spaghetti, such as De Cecco ½ pound snow peas, julienned lengthwise 1 cup shelled fresh peas (1 pound in the pod), or frozen peas 12 to 14 thin asparagus, bottom third discarded and tips sliced in 2-inch pieces 2 tablespoons good olive oil 8 ounces small-diced pancetta ½ cup heavy cream 2 extra-large eggs 2 extra-large egg yolks ¾ cup freshly grated Italian Parmesan cheese, plus extra for serving 5 scallions, white and green parts, thinly sliced diagonally ¼ cup minced fresh chives, plus extra for serving Zest and juice of 1 lemon Bring a large pot of water with 2 tablespoons salt to a boil. Add the spaghetti and cook for 8 minutes, stirring occasionally. Reserve a cup of the pasta water, then add the snow peas, fresh peas, and asparagus to the spaghetti and cook for 2 minutes longer. Drain the pasta and vegetables together. Meanwhile, heat the oil in a medium (10 to 11-inch) sauté pan over medium heat, add the pancetta, and cook for 7 to 9 minutes, stirring occasionally, until browned. Transfer the pancetta to a plate lined with paper towels and set aside. While the pancetta cooks, fill a large bowl with the hottest tap water and set aside to heat the bowl. Just before you drain the pasta, pour the water out of the bowl. Put the cream, eggs, egg yolks, and ¼ cup of the reserved pasta water into the bowl and whisk to combine. Immediately, add the hot pasta and vegetables and toss with tongs for a full minute or two, until the pasta absorbs the sauce. Add enough reserved hot pasta water to keep the sauce creamy. Add the ¾ cup Parmesan, the scallions, chives, lemon zest and juice, 1 tablespoon salt, and 1 teaspoon pepper and toss well. Add the pancetta, sprinkle with salt, and serve hot sprinkled with extra chives and Parmesan. Copyright 2020, Modern Comfort Food, Clarkson Potter/Publishers, All Rights Reserved Share This
Baked Fontina | Recipes
Serves 4 to 6 | Level: Beginner Photo: Quentin Bacon 1½ pounds Italian Fontina Val d’Aosta cheese, rind removed and 1-inch-diced¼ cup good olive oil6 garlic cloves, thinly sliced1 tablespoon minced fresh thyme leaves1 teaspoon minced fresh rosemary leaves1 teaspoon kosher salt1 teaspoon freshly ground black pepper1 crusty French baguette 1½ pounds Italian Fontina Val d’Aosta cheese, rind removed and 1-inch-diced ¼ cup good olive oil 6 garlic cloves, thinly sliced 1 tablespoon minced fresh thyme leaves 1 teaspoon minced fresh rosemary leaves 1 teaspoon kosher salt 1 teaspoon freshly ground black pepper 1 crusty French baguette Preheat the broiler and position the oven rack 5 inches from the heat. Distribute the cubes of Fontina evenly in a 12-inch cast-iron pan. Drizzle on the olive oil. Combine the garlic, thyme, and rosemary and sprinkle it over the cheese and olive oil. Sprinkle with the salt and pepper and place the pan under the broiler for 6 minutes, until the cheese is melted and bubbling and starts to brown. Serve the baked Fontina family-style—right out of the oven in the cast-iron pan with crusty chunks of bread for everyone to dip. Copyright 2010, Barefoot Contessa How Easy is That? by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved Share This
Hot Dogs in Puff Pastry | Recipes
Serves 2 - 4 | Level: Beginner Photo: Quentin Bacon All-purpose flour2 sheets frozen puff pastry, thawed in the refrigerator4 teaspoons Dijon mustard, such as Grey Poupon, divided4 all-beef hot dogs, such as Hebrew National1 egg beaten with 1 tablespoon water, for egg washFlaked sea salt, such as Maldon, and freshly ground black pepper All-purpose flour 2 sheets frozen puff pastry, thawed in the refrigerator 4 teaspoons Dijon mustard, such as Grey Poupon, divided 4 all-beef hot dogs, such as Hebrew National 1 egg beaten with 1 tablespoon water, for egg wash Flaked sea salt, such as Maldon, and freshly ground black pepper Preheat the oven to 375 degrees. Line a sheet pan with parchment paper. Dust a cutting board lightly with flour and unfold one sheet of the pastry on the board. Roll lightly with a floured rolling pin to smooth out the folds. Cut two (5½ × 4-inch) rectangles of pastry. With the 5½-inch side facing you, brush 1 teaspoon of mustard across the lower half of each rectangle. Place a hot dog on top of the mustard toward the lower edge and roll the pastry up and away from you over the hot dog. The hot dog should be totally encased in pastry. Brush the far inside edge with the egg wash to seal the pastry and place it on the prepared sheet pan, seam side down. Repeat with the remaining puff pastry and hot dogs to make four rolls total. Brush the tops and sides of puff pastry with the egg wash and sprinkle generously with the sea salt and pepper. Bake for 25 to 35 minutes, until the pastry is browned and cooked through. Serve hot with extra mustard on the side. A trip From Ina You can prep the rolls a few hours ahead and refrigerate them covered until ready to bake just before dinner. Copyright 2022, Go-to Dinners, Clarkson Potter/Publishers, All Rights Reserved Share This
Roasted Shrimp Cocktail Louis | Recipes
Serves 8-10 | Level: Beginner 2 pounds large (16 to 20-count) shrimp, peeled, deveined, with the tails onGood olive oilKosher salt and freshly ground black pepper1¼ cups good mayonnaise, such as Hellmann’s½ cup Heinz chili sauce½ teaspoon grated lemon zest2 tablespoons freshly squeezed lemon juice1½ tablespoons bottled grated white horseradish, drained2 teaspoons Sriracha1 teaspoon Worcestershire sauce¼ cup minced scallions (2 scallions)2 tablespoons capers, drained 2 pounds large (16 to 20-count) shrimp, peeled, deveined, with the tails on Good olive oil Kosher salt and freshly ground black pepper 1¼ cups good mayonnaise, such as Hellmann’s ½ cup Heinz chili sauce ½ teaspoon grated lemon zest 2 tablespoons freshly squeezed lemon juice 1½ tablespoons bottled grated white horseradish, drained 2 teaspoons Sriracha 1 teaspoon Worcestershire sauce ¼ cup minced scallions (2 scallions) 2 tablespoons capers, drained Preheat the oven to 400 degrees. Dry the shrimp well with paper towels. Place them on a sheet pan with 1 tablespoon olive oil, 1 teaspoon salt, and ½ teaspoon pepper, toss well, and spread them out in one layer. Roast for 10 minutes, until firm and just cooked through. Set aside to cool. Meanwhile, in a medium bowl, whisk together the mayonnaise, chili sauce, lemon zest, lemon juice, horseradish, Sriracha, Worcestershire sauce, 1 teaspoon salt, and ½ teaspoon pepper. Stir in the scallions and capers. Arrange the shrimp on a platter with the sauce in the middle for dipping. Offer a separate bowl for the discarded shrimp tails. Copyright 2018, Cook Like a Pro, Clarkson Potter/Publishers, All Rights Reserved Share This
Dinner For Six!
Monday, August 7, 2023 Jeffrey and I had some wonderful friends for dinner on Saturday night. I wanted the menu to wow them but also to be simple to prepare so I could have fun at the party, too. For me, it's too stressful to cook an entire dinner just before people arrive (yes, even for me!) so I chose dishes that could mostly be prepared in advance and then finished at the last minute. This is what I made: Watermelon Cosmos - Mixed in the AM and chilled.Guacamole - Prepped in the AM and chilled.Shrimp and Swordfish Curry - Made the base in the AM, then cooked it with the seafood for 7 minutes before dinner.Basmati Rice - Cooked 15 minutes before dinner.Coffee Granita - Made the mixture in the AM, refrigerated it, then froze it before dinner.Shortbread Cookies - Made the dough and cut out the cookies the day before, then baked them before dinner. The dinner was pretty good - I don't think anyone was disappointed! - and I had a wonderful time, too! Try this menu for your next party. It's a good one! Keep in touch! Sign up and I’ll send you great recipes and entertaining ideas!
Coffee Chocolate Chip Ice Cream Sandwiches | Recipes
Serves 4 | Level: Beginner 1 pint coffee chocolate chip gelato or ice cream, such as Talenti8 chocolate chip cookies, such as Tate’s½ cup Heath English Toffee Bits 1 pint coffee chocolate chip gelato or ice cream, such as Talenti 8 chocolate chip cookies, such as Tate’s ½ cup Heath English Toffee Bits Leave the gelato at room temperature for about 15 minutes, until it’s soft enough to scoop but not melting. Place 4 cookies, flat sides up, on a cutting board and, using a standard (2¼-inch) ice cream scoop, put one rounded scoop of gelato on each cookie. Place the 4 remaining cookies, flat sides down, on each scoop of gelato and press lightly until the gelato spreads to the edges of the cookies. Put the toffee bits on a small plate and, working quickly, roll the edge of each sandwich in the toffee bits, using your hand to fill in the spaces with extra toffee. Immediately, place the sandwiches in the freezer and freeze until firm. Wrap well and keep frozen until ready to serve. Copyright 2020, Modern Comfort Food, Clarkson Potter/Publishers, All Rights Reserved Tags Dessert, summer, Entertaining , Weeknight, Easy, Make Ahead , Vegetarian , cookies, ice cream, chocolate, coffee Share This
Frozen Hot Chocolate | Recipes
Serves 4 | Level: Beginner Photo: Quentin Bacon 4 ounces bittersweet chocolate, such as Lindt1½ tablespoons unsweetened cocoa powder, such as Pernigotti1½ tablespoons sugar½ cup half-and-half1½ cups whole milk4 tablespoons coffee liqueur, such as Kahlúa, or brewed espresso1 teaspoon pure vanilla extract4 cups iceSweetened Whipped Cream, for serving (see recipe)Grated bittersweet chocolate, for garnishStraws, for serving 4 ounces bittersweet chocolate, such as Lindt 1½ tablespoons unsweetened cocoa powder, such as Pernigotti 1½ tablespoons sugar ½ cup half-and-half 1½ cups whole milk 4 tablespoons coffee liqueur, such as Kahlúa, or brewed espresso 1 teaspoon pure vanilla extract 4 cups ice Sweetened Whipped Cream, for serving (see recipe) Grated bittersweet chocolate, for garnish Straws, for serving Break the bittersweet chocolate into pieces and place it in a medium bowl set over a pot of simmering water, stirring occasionally, until just melted. Off the heat, whisk in the cocoa powder, sugar, and half-and-half and set aside Place ¾ cup of the milk, 2 tablespoons of the coffee liqueur, ½ teaspoon of the vanilla, and half of the chocolate mixture in a blender. Add 2 cups of the ice and blend for several minutes, until the mixture is thick but not icy, like a frozen daiquiri. (You can add a little more milk or ice if it’s too thick or too thin.) Pour into two (10-ounce) ice cream soda glasses and top each with a generous dollop of whipped cream and some grated chocolate. Repeat for the second two glasses. Serve ice cold with straws and long-handled spoons. Copyright 2016, Cooking for Jeffrey, Clarkson Potter/Publishers, All Rights Reserved Share This
Strawberry Country Cake | Recipes
Preheat the oven to 350 degrees. Butter and flour two 8-inch cake pans Cream the butter and sugar on high speed until light and fluffy in the bowl of an electric mixer fitted with a paddle attachment. On medium speed, add the eggs, one at a time, then the sour cream, zests, and vanilla, scraping down the bowl as needed. Mix well. Sift together the flour, cornstarch, salt, and baking soda. On low speed, slowly add the flour mixture to the butter mixture and combine just until smooth. Pour the batter evenly into the pans, smooth the tops with a spatula, and bake in the center of the oven for 40 to 45 minutes, until a toothpick comes out clean. Let cool in the pans for 30 minutes, then remove to wire racks and let cool to room temperature. To make the filling for one cake, whip the cream by hand or in a mixer until firm; add the sugar and vanilla. Slice one of the cakes in half with a long, sharp knife. Place the bottom slice of the cake on a serving platter, spread with half of the whipped cream, and scatter with sliced strawberries. Cover with the top slice of the cake and spread with the remaining cream. Decorate with strawberries. Copyright 2001, Barefoot Contessa Parties! by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved
Summer Pudding with Rum Whipped Cream | Recipes
Serves 8 | Level: Intermediate Photo: Maura McEvoy 1 pint fresh strawberries, hulled and sliced1-1/2 cups sugar3 half-pints fresh raspberries, divided2 half-pints fresh blueberries2 tablespoons framboise (raspberry brandy)1 loaf brioche or egg bread (1 to 1-1/2 pounds) 1 pint fresh strawberries, hulled and sliced 1-1/2 cups sugar 3 half-pints fresh raspberries, divided 2 half-pints fresh blueberries 2 tablespoons framboise (raspberry brandy) 1 loaf brioche or egg bread (1 to 1-1/2 pounds) Combine the strawberries, sugar, and 1/4 cup of water in a large saucepan and cook uncovered over medium-low heat for 5 minutes. Add 2 cups of the raspberries and all the blueberries and cook, stirring occasionally, until the mixture reaches a simmer, and simmer for a minute. Off the heat, stir in the remaining raspberries and the framboise. Slice the bread in 1/2-inch-thick slices and remove the crusts. In the bottom of a 7-1/2 inch round by 3-inch high soufflé or baking dish, ladle about 1/2 cup of the cooked berry mixture. Arrange slices of bread in a pattern (this will become the top when it’s unmolded) and then add more berry mixture to saturate. Continue adding bread, cutting it to fit the mold, and berries. Finish with bread and cooked berries, using all of the fruit and syrup. Place a sheet of plastic wrap loosely over the pudding. Find a plate approximately the same diameter as the inside of the mold and place it on top. Weight the mold with a heavy can and refrigerate. Remove the weight after 6 to 8 hours. Cover the pudding with plastic wrap and refrigerate overnight. Just before serving, run a knife around the outside of the pudding and unmold it upside down onto a serving plate. Serve in wedges with rum whipped cream. Rum Whipped Cream (Serves 8) 1 cup (1/2 pint) cold heavy cream3 tablespoons sugar1/2 teaspoon pure vanilla extract1 tablespoon dark rum 1 cup (1/2 pint) cold heavy cream 3 tablespoons sugar 1/2 teaspoon pure vanilla extract 1 tablespoon dark rum Whip the cream in the bowl of an electric mixer fitted with the whisk attachment. When it starts to thicken, add the sugar, vanilla, and rum. Continue to whip until it forms stiff peaks. Serve cold. Copyright 2002, Barefoot Contessa Family Style by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved Share This
Peach & Blueberry Crumbles | Recipes
Serves 5 to 6 | Level: Intermediate Photo: Quentin Bacon For the Fruit: 2 pounds firm, ripe peaches (6 to 8 peaches) 2 teaspoons grated lemon zest 2 tablespoons freshly squeezed lemon juice ½ cup granulated sugar ¼ cup all-purpose flour 1 cup fresh blueberries (1/2 pint) For the Fruit: 2 pounds firm, ripe peaches (6 to 8 peaches) 2 teaspoons grated lemon zest 2 tablespoons freshly squeezed lemon juice ½ cup granulated sugar ¼ cup all-purpose flour 1 cup fresh blueberries (1/2 pint) For the Crumble: 1 cup all-purpose flour 1/3 cup granulated sugar ¼ cup light brown sugar, lightly packed ½ teaspoon kosher salt ¼ teaspoon ground cinnamon ¼ pound (1 stick) cold unsalted butter, diced For the Crumble: 1 cup all-purpose flour 1/3 cup granulated sugar ¼ cup light brown sugar, lightly packed ½ teaspoon kosher salt ¼ teaspoon ground cinnamon ¼ pound (1 stick) cold unsalted butter, diced Preheat the oven to 350 degrees. Immerse the peaches in boiling water for 30 seconds to 1 minute, until their skins peel off easily. Place them immediately in cold water. Peel the peaches, slice them into thick wedges, and place them in a large bowl. Add the lemon zest, lemon juice, granulated sugar, and flour. Toss well. Gently mix in the blueberries. Allow the mixture to sit for 5 minutes. Spoon the mixture into ramekins or custard cups. For the topping, combine the flour, granulated sugar, brown sugar, salt, cinnamon, and the butter in the bowl of an electric mixer fitted with a paddle attachment. Mix on low speed until the butter is the size of peas. Rub the mixture with your fingertips until it’s in big crumbles, then sprinkle evenly over the fruit. Place the ramekins on a sheet pan lined with parchment paper and bake for 40 to 45 minutes, until the tops are browned and crisp and the juices are bubbly. Serve warm or at room temperature. If you want to make these early, store the unbaked crumbles in the refrigerator and bake before dinner. Copyright 2006, Barefoot Contessa at Home by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved Share This
Raspberry Baked Alaska | Recipes
Slice the cake into six ½-inch-thick slices. Cut six (2½-inch) circles—one from each slice—with an unfluted round cookie cutter, discarding the scraps. (You can also use a small knife.) Place the cake rounds 2 inches apart on a flat dish that will fit in your freezer. Soften the sorbet and ice cream just enough to be able to scoop them with a standard 2¼-inch-diameter ice cream scoop (15 to 30 seconds in the microwave works). Fill half the scoop with raspberry sorbet and the rest of the scoop with vanilla ice cream and place an ice cream ball, flat side down, in the middle of each cake round. Freeze for at least 30 minutes, until the ice cream is very hard. Preheat the oven to 500 degrees. To make the Swiss meringue, place the egg whites and sugar in a heat-proof glass bowl set over a pan of simmering water. Whisk the mixture almost constantly, until it reaches 120 degrees on a candy thermometer and the sugar has dissolved (see tip). Pour the mixture into the bowl of an electric mixer fitted with the whisk attachment. Add the vanilla, cream of tartar, and salt and beat on medium speed for one minute, then on high speed for 5 minutes, until the egg whites form stiff, glossy peaks. Transfer the cake rounds and ice cream to a sheet pan lined with parchment paper. Working quickly, spread the meringue with a spoon or small spatula, making lots of peaks all over with the back of the spoon. (You can also use a pastry bag fitted with a large fluted tip and pipe the meringue thickly around each ball of ice cream and cake.) Be sure all of the ice cream is covered with meringue. Bake for 2½ to 3 minutes, until the edges of the meringues are browned, turning the pan once to brown evenly. Transfer to dessert plates, drizzle fresh raspberry sauce around each baked Alaska, and serve immediately. Place the raspberries, sugar, and ¼ cup water in a small saucepan over medium heat. Bring to a boil, lower the heat, and simmer for 4 minutes. Pour the cooked raspberries, the jam, and the framboise into the bowl of a food processor fitted with the steel blade and process until smooth. Pour into a container and chill. The sauce can be refrigerated for up to one week.
Emily's English Roasted Potatoes | Recipes
Preheat the oven to 425 degrees. Bring a large pot of water with 2 tablespoons kosher salt to a boil. Add the potatoes, return to a boil, lower the heat, and simmer for 8 minutes. Drain the potatoes, place them back in the pot with the lid on, and shake the pot roughly for 5 seconds to rough up the edges. Carefully transfer the potatoes in one layer to a baking rack set over a sheet pan. Set aside to dry for at least 15 minutes. (They can sit at room temperature for several hours or in the fridge for up to 6 hours.) Pour the oil onto another sheet pan, tilt the pan to distribute the oil, and place the pan in the oven for 5 to 7 minutes, until the oil is smoking hot. Transfer the potatoes carefully into the oil (I use a large metal spatula) and toss them lightly to coat each potato with the hot oil. Lower the oven temperature to 350 degrees F. Roast for 45 minutes to one hour, turning the potatoes occasionally with tongs, until very browned and crisp on the outside and tender and creamy inside. Transfer to a serving platter, sprinkle generously with 1½ to 2 teaspoons sea salt and parsley and serve hot. Copyright 2020, Modern Comfort Food, Clarkson Potter/Publishers, All Rights Reserved