Category Archives for Recipes

Chocolate dulce de leche bars

Fudgy cookies is in Latin with an infusion of dulce de leche, a sweet milk caramel similar to arequipe and cajeta. These cool treats are happily portable on their crisp shortbread crusts.

Chocolate dulce de leche bars

Chocolate dulce de leche bars

Total products: 24 bars

Active time: 30 minutes

Total time: 3 ¼ hours

 INGREDIENTS

For shortbread crust:

  • 1 stick unsalted butter, softened
  • 1/3 cup packed light brown sugar
  • 1/2 teaspoon pure vanilla extract
  • 1/2 teaspoon salt
  • 1 cup all-purpose flour.

For chocolate dulce de leche:

  • 1 cup heavy cream
  • 1 cup dulce de leche
  • 4 large egg yolks
  • 5 ounces 60%-cacao bittersweet chocolate, finely chopped (preferably in a food processor)

 

DIRECTIONS

Make shortbread crust: 
1. Preheat oven to 375°F with rack in middle. Butter a shallow 9- to 9 1/2-inch square baking pan (1 to 1 1/2              inches deep). Line bottom and 2 sides with parchment paper, leaving an overhang. Butter parchment.

  1. Blend together brown sugar, vanilla, salt, and butter in a bowl with a fork. Sift in flour and blend with fork until a soft dough forms.
  2. Spread dough evenly in baking pan using an offset spatula or back of a spoon, then prick all over with fork.
  3. Bake until golden, 15 to 20 minutes, then cool completely in pan on a rack, about 30 minutes.

Make chocolate dulce de leche: 
1. Bring cream and dulce de leche to a simmer in a small heavy saucepan, stirring with a wooden spoon until dulce          de leche has dissolved.

  1. Whisk together yolks in a bowl, then slowly whisk in hot cream mixture. Return to pan and turn to MEDIUM setting heat, stirring constantly, until pan is visible in tracks of spoon and mixture registers 170°F on an instant-read thermometer. Remove from heat and whisk in chocolate until melted.

Make bars:
1. Pour chocolate mixture over cooled shortbread and chill, uncovered, until cold and set, about 2 hours.

  1. Run a small knife around edges to loosen, then transfer to a cutting board using parchment. Cut with a hot clean knife (dip in hot water and wipe clean between cuts) into 24 bars. Chill until ready to serve.

Note :Chocolate dulce de leche bars can be chilled in an airtight container up to 1 day.

 

 

Seared scallops with lemon butter sauce

Seared scallops with lemon butter sauce

Seared scallops with lemon butter sauce

Seared Scallops with Lemon Butter Sauce 

Serves: 4 people

Cooking Time: 4 minutes

 INGREDIENTS

  • 1 pound large fresh sea scallops
  • Kosher salt and white pepper
  • 1 lemon, zested
  • 3 tablespoons lemon juice
  • 3 tablespoons olive oil
  • 2 tablespoons unsalted, sweet cream butter
  • Chopped fresh, flat leaf parsley for garnish
  • Lemon, quartered for garnish

 DIRECTIONS

  1. Pat scallops until very dry. Toss the scallops with 2 tablespoons of pepper, salt, and olive oil.
  2. Set induction burner on SEAR setting and heat the oil in a grill pan. When the oil becomes hot, add the scallops and cook the scallops on one side until golden brown, about 2-3 minutes.
  3. Add the butter to the pan. Just as the butter melts completely, turn the scallops over and add the lemon juice.
  4. Cook scallops an additional minute and remove to a warm plate. Add lemon zest to pan and stir sauce to blend.
  5. Spoon any sauce in the pan over the scallops, and sprinkle the parsley over the top.
  6. Serve immediately.

 

Chicken Marsala

Chicken marsala

Chicken marsala

Chicken Marsala

Serves: 4 people

Cooking Time: 27 minutes

 INGREDIENTS

  • 4 boneless chicken breast halves without skin
  • ¼ cup all-purpose flour
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • ½ teaspoon dried leaf basil
  • 3 tablespoons butter
  • 3 tablespoons olive oil
  • 4 to 8 ounces fresh mushrooms, sliced
  • ½ cup Marsala wine

DIRECTIONS

  1. Between 2 sheets of plastic wrap, pound chicken to 1/4″ thickness.
  2. Combine salt, flour, basil, and pepper then mix well.
  3. Heat oil and butter in an 11” sauté pan using the MED-HIGH setting on the induction burner.
  4. Dredge chicken in seasoned flour mixture. Cook chicken until it is lightly browned on first side, about 4 minutes. Turn chicken and cook about 2 minutes longer.
  5. Remove chicken then add mushrooms. Cook about 6 minutes until lightly browned.
  6. Add Marsala wine and simmer for 5 minutes.
  7. Add chicken, reduce heat to MED-LOW setting; cover and simmer 10 minutes and serve.

 

Pan seared sirloin with red wine sauce

Pan Seared Sirloin with Red Wine Sauce

Pan Seared Sirloin with Red Wine Sauce

Pan Seared Sirloin with Red Wine Sauce 

Serves: 4 people

Cooking Time: 22 minutes

 INGREDIENTS

  • 1 pound sirloin steak (about 1″ thick)
  • Pepper and salt to taste
  • 2 tablespoons canola oil
  • 1 chopped shallot
  • ½ cup red wine
  • ½ cup beef broth
  • Splash red wine vinegar
  • 2 tablespoons unsalted butter

DIRECTIONS

  1. Rub steak with pepper and salt then let sit for about 15 minutes.
  2. Set induction burner on SEAR setting and heat the oil in a 9 ½” skillet.
  3. When oil just begins to smoke, put the steak in. Cook 2-3 minutes per side for medium rare.
  4. Remove steaks to a side plate and pour off ½ the oil.
  5. Add the shallot and cook for 1-2 minutes until soft.
  6. Add the red wine and beef broth, deglazing the bottom of the pan with a wooden spoon.
  7. Reduce liquid by half. Add red wine vinegar. Cook for 1-2 minutes until the sauce slightly thickens.
  8. Add butter, stirring constantly.
  9. Return steak to pan and coat with the sauce and serve.

 

Mango Dal

Mango Dal

Mango Dal

Mango Dal

Serves: 8 people

Recommended Cookware: 6 Quarts Pressure Cooker

Pressure Cooking Time: 12 minutes

 INGREDIENTS

  • 1 tablespoon canola oil
  • 1 cinnamon stick
  • ½ teaspoon cardamom
  • ½ teaspoon ground turmeric
  • ½ teaspoon cumin seeds
  • ½ teaspoon ground coriander
  • ¼ teaspoon cayenne pepper
  • 1 ½ cup yellow lentils/split peas
  • 3 cups vegetable broth
  • 1 teaspoon salt, divided
  • 1 medium onion, chopped
  • 4 cloves garlic, minced
  • 1 tablespoon minced fresh ginger
  • 1 mango, peeled and diced
  • ½ cup chopped fresh cilantro

DIRECTIONS

  1. Place lentils/split peas in a colander and rinse well.
  2. Set induction burner on BOIL setting and add canola oil to a 6 quart pressure cooker. Then add all of the dry spices (cinnamon through cayenne) and cook stirring until fragrant (about 20 seconds).
  3. Add onion; cook, stirring, until soft and beginning to brown, 4 to 6 minutes (add a little vegetable broth if spices brown too much).
  4. Add garlic, ginger, salt and cook, stirring, for 1 minute more.
  5. Add remaining vegetable broth and stir well to pick up any spices or onions that are on the bottom of the pressure cooker. Add peas/lentils and mango, stir and lock pressure cooker.
  6. Use STIR-FRY setting to bring cooker up to high pressure.
  7. Once pressure is reached use MED-HIGH setting to stabilize pressure and cook dal for 12 minutes.
  8. Allow the pressure to release naturally. Stir in cilantro and serve.