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Breakfast

Potato Meatball Bake

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Potato Meatball Bake
Meat and potatoes - the remix!
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
For the meatballs:
  • 1 pound ground beef
  • ½ cup yellow onion, finely diced
  • 1 large egg
  • ¼ cup panko
  • 1 teaspoon salt
  • 1 teaspoon chopped parsley
  • 1 teaspoon oregano
  • ¼ teaspoon black pepper
  • Lemon juice
For the cream sauce:
  • 3 tablespoons butter
  • 4 tablespoons all-purpose flour
  • 2 cups whole milk
  • Salt and pepper, to taste
For the bake:
  • 5 medium-sized Yukon gold potatoes, sliced into ¼-inch rounds
  • 1 cup tomato puree
  • 2 tablespoons chopped parsley
  • 2 tablespoons chopped basil
  • ½ cup shredded mozzarella
Instructions
Make the meatballs:
  1. Preheat oven to 350 degrees, and line a baking sheet with parchment paper.
  2. In a medium-sized bowl, combine beef, onions, panko and egg. Mix to combine. Add salt, herbs and spices. Finish with lemon, and gently mix to combine. Divide into approximately 22 one-inch balls, and bake for 12 to 15 minutes until golden. Allow to cool.
Make the sauce:
  1. In a small saucepan, melt butter and add flour. Continue to stir until flour darkens slightly. Slowly pour in milk and continue to stir on medium-low heat until mixture thickens. Season with salt and pepper and allow to cool slightly while bake is assembled.
Assemble the bake:
  1. Preheat the oven to 375 degrees. Line the bottom of a cast-iron or round casserole dish with 4 sliced potatoes. Place meatballs on top. Alternating between potato and meatball, place around the outside edge of the casserole dish. They should fit pretty tightly around. Carefully spoon tomato sauce over meatballs. Top with chopped herbs. Carefully spoon cream sauce over meatballs and potatoes and top with shredded cheese. Bake for 45 to 50 minutes until cheese and sauce are bubbling and the potatoes feel tender to the touch. Allow to cool for 15 minutes and serve immediately.

Watch the recipe video here:

Potato Meatball Bake

Forget what you thought you knew about meat & potatoes.Taste for Yourself: taste.md/2IOQ5sm

Posted by Tastemade on Monday, May 28, 2018

Dessert

Black Forest Mousse Cake

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Black Forest Mousse Cake
May the (black) forest be with you with this chocolate mousse cake!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
Cake:
  • 1 box of brownie mix
  • 2 eggs
  • ⅓ cup water
  • ½ cup oil
Cherry filling:
  • 1 (15-ounce) can sweet cherries in syrup
  • ½ cup sugar
  • 2 tablespoons kirsch (can substitute cognac, brandy, other cherry liquor or omit entirely)
Mousse:
  • 12 ounces semisweet chocolate chips, finely chopped
  • 1 teaspoon vanilla extract
  • ⅛ teaspoon kosher salt
  • 3 cups heavy whipping cream, divided
  • ¼ cup powdered sugar
Optional for garnish:
  • ¼ cup melted chocolate for drizzle
  • Fresh mixed berries
Instructions
  1. Preheat oven to 350 degrees. Line the bottom of a 9-inch springform baking pan with parchment paper and grease the sides. In a large mixing bowl, mix brownie mix, eggs, water and oil for 50 strokes or until well blended. Pour into the prepared springform pan and bake for 40 to 45 minutes or until a toothpick inserted one inch from the edge comes out clean. Set aside to cool.
  2. To make the syrup, drain the cherries, reserving the syrup. Set the cherries aside. Pour syrup and sugar into a medium saucepan and bring to a boil, stirring gently to combine. Reduce heat to medium and gently simmer for 5 to 7 minutes. Remove from heat and stir in the kirsch. Set aside to cool.
  3. In a large mixing bowl, stir the finely chopped chocolate with vanilla and salt. In a small saucepan, heat 1 cup heavy cream to a simmer. Pour the hot cream over the chocolate and allow to sit for 2 minutes, then stir gently until combined and smooth. Cool slightly to room temperature.
  4. In a stand mixer fitted with the whisk attachment, whip the remaining 2 cups of heavy whipping cream on high until thick. Add the powdered sugar and continue whipping until stiff peaks form. Gently fold whipped cream into chocolate mixture.
  5. When the brownie is cool, run a knife around the edge of the pan to loosen. Use a pastry brush to gently brush the cherry syrup all over the top of the brownie. Scatter the drained cherries over the top. Layer on the chocolate mousse. Refrigerate about 6 hours until completely set.
  6. To serve, run a knife around the edge of the mousse and unmold the springform pan. Garnish with melted chocolate drizzle and fresh berries.

Watch the recipe video here:

Black Forrest Mousse Cake

Chocolate is natures way of making up for Mondays… all is forgivenTaste for Yourself: https://taste.md/2KqYao6

Posted by Tastemade on Monday, May 28, 2018

Breakfast

Sesame Pull-Apart Ring With Tomatoes and Feta

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Sesame Pull-Apart Ring With Tomatoes and Feta
Here comes the sun! This beautiful sesame pull-apart ring will brighten your whole day!
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
For the dough:
  • 1 cup milk
  • 2 packets yeast
  • ½ teaspoon plus 1 tablespoon sugar
  • 3 cups all-purpose flour, plus ¼ cup for dusting and rolling
  • 1 teaspoon salt
  • ¼ pound butter, room temperature, cut into 8 pieces
  • ½ cup olive oil, for brushing
  • ¼ cup sesame seeds
For the cheese filling:
  • 1¼ pounds shredded mozzarella
  • ¾ pound feta
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon chili flakes
  • Juice of one lemon
  • 1 tablespoon chopped parsley
For the tomato filling:
  • 2 cups diced tomatoes
  • ½ cup feta
  • 2 tablespoons chopped parsley
  • Zest and juice of one lemon
  • 1 tablespoon olive oil
  • 1 teaspoon salt
Instructions
Make the dough:
  1. Preheat oven to 350 degrees. Heat milk to 110 degrees. In a small bowl, add ½ cup milk, and sprinkle yeast and ½ teaspoon sugar over milk. Stir to dissolve. Allow to sit and bloom for 10 minutes, then stir in remaining milk. In a large bowl, add 3 cups flour, and make a well in the center. Add yeast and the remaining sugar and butter. Stir until a ball is formed.
  2. Turn ball onto a floured surface, and knead for 10 minutes. Place in an oiled bowl and cover with plastic wrap. Let it sit for 1 to 1½ hours until it doubles in size. Punch dough with fist and allow to rise again for 40 minutes.
  3. While dough is rising, make the fillings. In a small bowl, add mozzarella and feta. Stir in olive oil, salt, pepper, chili flakes, parsley and lemon. Set aside. In another small bowl, mix tomatoes, parsley, lemon, olive oil and salt and set aside.
  4. On a lightly floured surface, divide the dough in half. Roll each half of the dough into a large circle, approximately 15 inches wide. Transfer to a sheet tray lined with parchment paper. With a bowl approximately 6 inches in diameter, mark the center of the dough by pressing the bowl down lightly. Begin by placing the cheese dip into the center circle and making a ring around the outside of the circle. Leave room between the center circle, outside ring, and edge of the dough.
  5. Roll out second dough round so it fits over top of the bottom layer. Place on top of the filling and using the same bowl, place on dough and press down slightly. Using a fork, press the two pieces together to seal. Brush entire top of dough with olive oil. Cut edge into 16 sections by first cutting into quarters, eighths and then sixteenths. Lift and turn each section and press the outside point together and down with your finger to seal. Add 1 teaspoon of tomatoes to each petal and brush top again with olive oil. Cover and let rest for 30 minutes.
  6. Bake for 30 to 35 minutes until the pull-apart is golden. Serve immediately.

Watch the recipe video here:

Sesame Pull-apart Ring with Tomatoes & Feta

Life is full of surprises – you'll be surprised by how quickly this disappearsTaste for Yourself: taste.md/2Fu0NSq

Posted by Tastemade on Saturday, May 26, 2018

Breakfast

Stuffed Artichokes

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Stuffed Artichokes
The original edible flower is back and stuffed with a delicious spinach dip!
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
For the artichokes:
  • 4 medium-sized artichokes
  • 6 lemons, halved
For the filling:
  • 2 cups frozen spinach, thawed and drained
  • ½ cup marinated artichokes, chopped
  • 1 cup sour cream
  • 1 cup mayonnaise
  • 2 cloves garlic, diced
  • ½ cup diced yellow onion
  • 2 tablespoons chopped scallions
  • 2 tablespoons chopped dill
  • 1 teaspoon salt
  • 1 teaspoon red pepper flakes
  • 1 teaspoon pepper
  • 1 cup grated Parmesan
  • 1 cup breadcrumbs
  • 2 tablespoons olive oil
  • ¼ cup lemon juice
Instructions
  1. In a medium bowl, mix spinach, artichokes, sour cream, mayo, garlic, onion, scallions, dill, salt, red pepper flakes and pepper. Mix until combined and set aside while you prepare the artichokes. In a small bowl, mix breadcrumbs, Parmesan and oil. Set aside to top artichokes.
  2. Preheat the oven to 375 degrees, and line a baking sheet with parchment paper. Prepare a bowl of water and squeeze lemons into the water.
  3. Cut an inch off of an artichoke and cut in half lengthwise. Trim each leaf, removing the thistle. Remove the heart and set aside. Place in the lemon water while you repeat, using up all artichokes.
  4. Remove the halves from the lemon water and brush with olive oil. Fill with spinach filling and top with lemon juice. Finish with breadcrumb mixture and cover with aluminum foil. Bake for 45 minutes and remove the foil. Reduce heat to 350 degrees and continue baking for another 30 to 45 minutes until the leaves are tender. Serve immediately.

Watch the recipe video here:

Stuffed Artichokes

We stuffed artichoke dip in IN AN ACTUAL ARTICHOKE. You're welcome.Taste for Yourself: taste.md/2s7h5Nm

Posted by Tastemade on Sunday, May 27, 2018

Breakfast

Polenta Beef Ragout

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Polenta Beef Ragout
The creamiest polenta topped with the most tender beef?! You may start drooling now.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 3 tablespoons olive oil
  • 2 pounds beef cubes
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • ½ cup red wine
  • 2 sprigs of thyme
  • 1 can peeled tomatoes
  • 4 cups beef broth
  • Salt
  • Black pepper
  • 2 cups whole milk
  • 3 cups vegetable stock
  • Salt
  • 1 cup cornmeal
  • 2 tablespoons butter
  • Parmesan cheese
Instructions
  1. In a pan over medium heat, add oil. Add meat and cook until seared. Add the chopped onion and garlic and cook for 2 minutes. Add the wine, thyme, tomatoes and beef broth and cook over low heat for 2 hours, or until the meat begins to break down. Add salt and pepper to taste.
  2. In a saucepan, add the milk, vegetable broth and salt. When the mixture boils, gradually add the cornmeal, stirring constantly. Lower the heat and continue stirring until the cornmeal is cooked and the mixture thickens, about 15 minutes. Turn off the heat and add the butter.
  3. Serve with the meat ragout, and garnish with Parmesan cheese and thyme.

Watch the recipe video here:

Polenta Beef Ragout

The creamiest polenta topped with the most tender beef?! You may start drooling now.Taste for Yourself: taste.md/2IL2DkA?: Tastemade Brasil

Posted by Tastemade on Saturday, May 26, 2018

Breakfast

Jalapeño Popper Chicken Wings

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Jalapeño Popper Chicken Wings
These wings wanna be jalapeño your business.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 8 chicken wings (paddle and tip)
  • 2 tablespoons garlic powder, divided
  • 3 tablespoons soy sauce
  • 4 ounces whipped cream cheese
  • 2 ounces shredded sharp cheddar cheese
  • 3 slices bacon, fried and chopped into bits
  • ¼ cup chopped chives
  • 8 small jalapeños
  • 1 cup all-purpose flour
  • 2 teaspoons kosher salt
  • 2 large eggs
  • 1 cup unseasoned breadcrumbs
  • 1 teaspoon cayenne
  • For the spicy mayo:
  • ½ cup mayonnaise
  • 1 tablespoon lime juice
  • 2 tablespoons Sriracha
Instructions
  1. Remove the bones from the paddle section of the wing using a paring knife. Insert your knife between the bone and the meat and work your way around until the bones are free and can be removed, leaving a cavity for stuffing.
  2. Place the cleaned wings in a medium glass bowl with 1 tablespoon of garlic powder and soy sauce. Let marinate for 30 minutes.
  3. Preheat oven to 350 degrees.
  4. In a small bowl, mix cream cheese, cheddar cheese, chives and bacon. Wearing gloves, remove the core and stem from the jalapeños and make a slit down on side. Fill the jalapeños with the cream cheese mixture.
  5. Stuff the filled jalapeños into the wings, open side first, and seal using toothpicks. Place on a foiled baking sheet and bake for 20 minutes. Let cool.
  6. In a small bowl, combine spicy mayo ingredients. Set aside.
  7. In 3 small bowls, create your breading station. In one bowl, mix the flour with the remaining garlic powder and salt. In another, the eggs and in the last, the breadcrumbs and cayenne. Dredge the wings first in the flour, then the egg, then the breadcrumbs and place on a wire rack.
  8. Deep-fry in oil heated to 350 degrees until golden brown. Season with more salt. Serve with spicy mayo.

Watch the recipe video here:

Jalapeño Popper Chicken Wings

These wings wanna be jalapeño business.Taste for Yourself: https://taste.md/2s91rRK

Posted by Tastemade on Saturday, May 26, 2018

Dessert

Snickers Macarons

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Snickers Macarons
You're not you when you're hungry - so eat a Snickers Macaron.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • Macarons
For the macaron shells:
  • 300g almond flour
  • 300g powdered sugar
  • 110g liquefied egg whites (see below)
  • 300g caster sugar
  • 75g water
  • 110g liquefied egg whites
  • 2 tsp caramel flavouring
  • 4 drops orange food gel
  • 6 drops brown food gel
  • Salted caramel sauce
  • Chopped peanuts
  • Ganache
  • 500g dark chocolate
  • 250ml thickened cream
Instructions
Ganache
  1. Add chocolate and cream into a large microwave safe bowl. Microwave for 20 seconds at a time, mixing each time until smooth. Cover with plastic wrap and set aside to set. Alternatively you may melt it using a double boiler. Fill a medium sized pot with ⅓ of the way with water. Bring to a boil. Place bowl with chocolate and cream over the top and gently mix until mixture is completely melted and smooth. To soften the ganache to spreading or piping consistency microwave for 10 seconds at a time, mixing each time with a large spatula until it reaches the right consistency. Allow to set at room temp.
Macarons
  1. Add half the icing sugar and almond flour into a food processor and process until well combined. Repeat with the other half. This will help get rid of any lumps in the sugar. Alternatively you may sift the two together. This must be done at least 3 times.
  2. Empty the almond mixture into a large mixing bowl, add the first portion of egg whites and mix until it forms a paste. Cover with plastic wrap and set aside.
  3. Add the sugar and water into a small saucepan. Give them a very gentle stir to get them mixed together. Bring to a boil on medium high heat, then turn down to a simmer. Add a candy thermometer to the pot to help you measure the temp of the syrup. As the syrup bubbles away it will splatter small bubbles of sugared water on the sides of the pot. Use a pastry brush dabbed in a little water to brush those back into the syrup. This will help prevent the syrup from crystallising. When the syrup reaches 115C, add the second portion of egg whites to the bowl of a stand mixer and start whisking them on medium/high speed to help break them apart and get them a little frothy.
  4. When the syrup reaches 118C, pour it over the egg whites in a slow and steady stream. Whisk to stiff peaks for about 6 min. Add the brown and orange food gel and caramel flavouring at about the 3 min point, whisk into the meringue for a couple of minutes. Stop the mixer and scrape down, then whisk for an extra couple of minutes. When you can turn the bowl over and the meringue doesn’t fall out, you know you’ve reached stiff peaks.
  5. Grab a spatula full of the meringue and fold it into the almond-sugar mixture, mix until well combined. This allows the mixture to thin out a little before you add the rest of the mixture. Then add the rest of the meringue and fold by going around the bowl with a spatula then through the middle (as demonstrated in the video). Continue folding until the batter gets thin enough that it drips off the spatula and falls in a ribbon. It should take about 10 seconds for the ribbon to disappear into the rest of the batter. That’s when you know the batter is ready to pipe.
  6. Spoon the batter into a piping bag with a round tip.
  7. Pipe rounds of batter about 3.5cm (1.38 inches) in diameter, spacing them 2cm apart on (flat) baking trays lined with baking parchment. Sprinkle with crushed peanuts.
  8. Gently tap the tray on the work surface covered with a kitchen cloth. Leave to stand for at least 30 minutes, until a skin forms on the shells. They shouldn’t be sticky when you touch them. It’s at this point that you can preheat a fan forced oven to 180C (360F)
  9. Bake for 12 minutes. If you feel your oven is causing the macarons to brown on one side (usually the side closest to the fan) turn the tray around about half way through baking. Once they’re baked, let them cool completely.
  10. Fit the end of a piping bag with a Wilton 6b piping tip and pipe a swirl of chocolate frosting on one macaron. Leave a hole in the centre and fill it with salted caramel sauce. Sandwich with another macaron.

Watch the recipe video here:

Snickers Macarons

You're not you when you're hungry – so eat a Snickers Macaron.Taste for Yourself: https://taste.md/2s8Z41j?: The Scran Line

Posted by Tastemade on Saturday, May 26, 2018

Dessert

Caramel Hacks

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Caramel Hacks
How to master awesome sugar work!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 200g whole hazelnuts
  • 300g water
  • 1kg sugar
Instructions
  1. Caramel hazelnut
  2. Make the caramel by heating the sugar and water. Once the caramel is made, prick the hazelnut with a toothpick
  3. soak it in the caramel and let it hang.
  4. Caramel tile
  5. Make the caramel, then pour it on a plate once hardened mix all and then sprinkle it with the help of the pellet and
  6. then iron it in the oven let the caramel recast and once cooled we have beautiful toffee caramel.
  7. Caramel dome
  8. Make the caramel, take a louche, grease it lightly and come to deposit the caramel flowing on the ladle. Once
  9. cooled, take off the caramel from the dome.
  10. Angel's hair
  11. Make the caramel, once the caramel slightly cooled take a spoon or fork soak it in the caramel and then with a
  12. quick movement come to realize the angel hair.

Watch the recipe video here:

4 Caramel Hacks

Get ready for some serious chef points ?Taste for Yourself: https://taste.md/2J1k17K? : Tastemade France

Posted by Tastemade on Wednesday, May 23, 2018

Main dish

Chicken and Kale in Creamy Mushroom Sauce

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Chicken and Kale in Creamy Mushroom Sauce
Made with crispy bacon, braised chicken, and hearty mushrooms, this pasta dish is sure to please everyone at the table.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 6 ounces center-cut or cottage bacon, roughly chopped
  • 4 boneless, skin-on chicken thighs, trimmed of excess fat
  • 2 boneless, skin-on chicken breasts, trimmed of excess fat
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon extra-virgin olive oil, plus additional as needed
  • 1 large shallot, roughly chopped
  • 4 cloves garlic, roughly chopped
  • 3½ ounces shiitake mushrooms, stems removed and sliced
  • 2½ ounces cremini mushrooms, roughly chopped
  • 2 teaspoons thyme leaves, roughly chopped, plus 3 sprigs for garnish
  • 2 teaspoons marjoram leaves, roughly chopped, plus 3 sprigs for garnish
  • 1 teaspoon rosemary leaves, finely chopped
  • ½ cup dry marsala
  • 1 lemon, zested & juiced
  • 1½ cups vegetable broth
  • 4 ounces Tuscan kale, stems removed and roughly chopped
  • 6 ounces mascarpone cheese
  • Parmesan cheese, for garnish
Instructions
  1. In a large, cold, stainless steel skillet over medium heat, add the bacon and render until crispy, 8 to 10 minutes. Remove with a slotted spoon to a paper towel-lined baking sheet.
  2. Season the chicken on both sides with salt and pepper.
  3. If the bacon didn’t render enough fat, add olive oil to pan as needed. Increase the heat to medium-high. Add the chicken, skin-side down, and cook for 5 minutes until the skin is golden brown and crispy. Turn over to cook on the other side, another 3 to 5 minutes. Remove the chicken to the baking sheet with the bacon.
  4. Add the shallot into the same pan. Cook for 2 minutes, then add the garlic, mushrooms and herbs. Season with salt and pepper. Cook for 8 to 10 minutes until the vegetables are softened and browned.
  5. Deglaze with marsala, scraping the bottom of the pan with a wooden spoon. Bring to a boil. Add the lemon zest and juice and the vegetable broth. Add the kale, stirring to wilt. Add the bacon back into the pan, then nestle the chicken into the sauce. Reduce the heat to a simmer. Cover the pan with a lid and simmer for 10 minutes until the chicken is fully cooked.
  6. Remove the lid and simmer for another 5 to 8 minutes to reduce the sauce. Add the mascarpone cheese, stirring to incorporate. Season to taste with salt and pepper.
  7. Garnish with sprigs of thyme and marjoram.

Watch the recipe video here:

Creamy Mushroom Chicken

This is one seriously delicious chicken dinner. Taste for Yourself: taste.md/2AxPzy9

Posted by Tastemade on Thursday, May 24, 2018

Dessert

Galaxy Space Time Cupcakes

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Galaxy Space Time Cupcakes
Houston, we're sending this chocolate cupcake to space.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
Cupcakes
  • 50g cocoa powder
  • 175g all-purpose flour
  • ½ tsp salt
  • ½ tsp bicarbonate of soda
  • 225g caster sugar
  • 175g unsalted butter, softened
  • 2 large eggs, at room temperature
  • 175ml milk
Frosting
  • 1 batch chocolate Swiss meringue buttercream frosting
  • 5 drops black food gel
Instructions
Decorations
  1. tbsp silver lustre dust + 4 tbsp clear alcohol or vanilla extract
  2. silver star sprinkles to decorate
  3. Preheat a fan-forced oven to 160C (320F) or 180C (356F) for a conventional oven. Line a cupcake tin with silver foil cupcake liners. I got mine from my local cake supply store but you can grab them online. The silver liners are important to the recipe in order to complete the silver cupcake look.
  4. In the bowl of a stand mixer fitted with the paddle attachment, add the cocoa powder, plain flour, salt, bicarb soda and sugar. Turn mixer on low speed and allow it to mix for a couple minutes to help everything combine well! (alternatively you may do this by sifting the ingredients together). Add the softened butter there is no butter visible and it’s well incorporated into the dry.
  5. Next, add milk and eggs in a jug and whisk until well combined.
  6. Add wet ingredients to dry ingredients in a slow and steady stream until no dry ingredients are visible. Scrape down the bowl and mix for another 20 seconds.
  7. Fill each paper ¾ of the way (using an ice cream scoop to transfer the batter into the cupcake liners makes this a quick and easy process otherwise you can use two tablespoons). Bake for 30 min or until a toothpick inserted comes out clean. Allow them to cool completely on a wire cooling rack before frosting.
  8. To prepare the frosting add black food gel to the chocolate buttercream and mix until well combined. It should come out a dark grey.
  9. Fit the end of a piping bag with a Wilton 8B piping tip and frost a swirl of frosting on top of your cupcakes. Chill them in the fridge for an hour so the frosting stiffens up.
  10. Add the silver lustre dust and alcohol to a small mixing bowl and mix until well combined.
  11. Use a small paint brush to brush the chilled frosting with random strokes of the silver paint. Finish with a sprinkle of silver star sprinkles.

Watch the recipe video here:

Galaxy Space Time Cupcakes

Houston, we're sending this chocolate cupcake to space.Taste for Yourself: https://taste.md/2s1GFTQ

Posted by Tastemade on Wednesday, May 23, 2018