Preheat oven to 400 degrees. In a large ovenproof skillet, melt butter over medium-high heat until golden brown and fragrant. Stir in vanilla. Add pears, cut-side down, and cook 3 to 5 minutes, or until lightly browned on bottom. Transfer skilled to oven. Bake 10 to 15 minutes, or until pears are just tender. Cool pears in pan to room temperature. Combine with ice cream and drizzle with syrup/sauce.
Wednesday, January 25, 2017 - 14:53
Combine ingredients and enjoy!
Wednesday, January 25, 2017 - 14:50
Stir all of the ingredients together in a medium bowl. Taste and season with more pepper as needed. Cover the bowl with plastic wrap and chill until ready to serve. Add shrimp and enjoy!
Wednesday, January 25, 2017 - 14:47
Preheat the oven to 350 degrees. Roast the jalapeno directly over a gas flame, turning until charred all over. Let cool, then peel and seed the jalapeno and cut it into 1/4 –inch dice.
In a large bowl, mix the artichokes with the jalapeno, mayonnaise, Parmigiano, garlic, lemon juice, lemon zest, salt and Tabasco. Transfer the mixture to a 1-quart baking dish. Bake for about 15 minutes, or until hot.
Preheat the broiler. Sprinkle the shredded cheddar evenly over the hot dip. Broil for about 2 minutes, until browned in spots and bubbly. Serve hot or warm, with crackers.
Wednesday, January 25, 2017 - 14:44
Preheat the oven to 400 degrees. Bring a large pot of water to a rolling boil. Season well with salt. It should taste like sea water.
Add the bacon to a medium nonstick skillet. Bake until crisp, about 10 minutes. Remove the bacon from the rendered fat, and chop. If your bacon rendered more than 3 tablespoons of fat, spoon out the excess. Make sure to keep all the brown bits from the bacon.
In a small bowl, whisk together the yolks, salt, black pepper, and pecorino cheese.
Cook the pasta until al dente. Reserve the cooking liquid.
Wednesday, January 25, 2017 - 14:40
Muddle cherries in a tin with a squeeze of lemon
Add all other ingredients minus merlot
Shake and pour over ice
Top with Merlot
Garnish with a lemon wedge and a cherry on a toothpick
Monday, May 4, 2015 - 22:43
Prereheat the oven to 350 degrees F.
In a small pot over low heat, melt the butter and chocolate together until smooth.
Add the wine and whisk until fully incorporated and remove the pot from the heat.
Add the eggs one at a time, and whisk to combine after each addition.
Add the sugar and vanilla and stir to combine.
Add the flour, cocoa powder and salt and stir until smooth.
Friday, May 1, 2015 - 22:06
Serve cheese and spread on crackers.
Friday, May 1, 2015 - 22:04
Bring the stock slowly to the boil.
Rinse the chicory leaves, dry in a salad spinner and shred into a chiffonade.
Peel the onion and chop very finely; sweat it in 1 oz (30 g) of the butter in a wide, fairly shallow saucepan. Add the chicory and cook gently while stirring with a wooden spoon until limp and tender.
Add the rice and cook, stirring, for a minute or two, then add the wine.
Pour in about 8 fl oz (425 ml) of the boiling hot stock and leave to cook, stirring from time to time; once the rice has absorbed most of the liquid, add more.
Friday, May 1, 2015 - 21:40
In a small bowl, combine tarragon, cayenne, 1/4 tsp salt and black pepper. Brush chicken with oil and sprinkle with tarragon mixture. Heat grill pan on medium-high. Add chicken and cook for 4 to 5 minutes per side or until no longer pink in center.
Meanwhile, pour 2 cups water into a large saucepan. Place a steamer basket in pan, then arrange broccoli in steamer basket. Bring water to boil over high heat. Cover pan tightly and cook broccoli for 3 to 4 minutes or until tender-crisp.
Friday, May 1, 2015 - 21:30