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Lasagna

Chicken & Eggplant Parmesan Lasagna

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Chicken & Eggplant Parmesan Lasagna
How do you make 3 meals in one? By incorporating chicken and eggplant Parmesan into a thick, hearty lasagna.
Author:
Cuisine: American
Recipe type: Lasagna
Ingredients
  • 2 cups extra-virgin olive oil, divided, plus more for drizzling
  • 8 large eggs
  • 4 cups Italian breadcrumbs
  • 1 teaspoon kosher salt, plus more for seasoning
  • ½ teaspoon freshly ground black pepper, plus more for seasoning
  • ½ teaspoon ground fennel
  • 6 to 8 boneless, skinless chicken cutlets
  • 1 large Italian globe eggplant, cut crosswise into ¼-inch-thick slices (12 to 16 slices)
  • 4 cups store-bought tomato sauce
  • 14 no-boil lasagna noodles
  • 1 pound grated 4-cheese blend (mozzarella, provolone, Asiago, fontina)
  • ½ cup small basil leaves
  • 1 cup whole milk ricotta cheese
Instructions
  1. Preheat oven to 350 degrees, and set an oven rack in the middle position.
  2. In a large, nonstick frying pan over medium heat, add 1 cup of oil.
  3. Prepare a breading station: In a large, shallow mixing bowl, whisk the eggs. In a separate large, shallow mixing bowl, mix together the breadcrumbs, salt, pepper and ground fennel. Dredge each of the chicken cutlets in the egg, allowing any excess to drip off before placing each into the seasoned breadcrumbs to coat on both sides.
  4. In batches, fry the chicken cutlets for 4 to 5 minutes per side until golden brown. Remove to a cooling rack set over a baking sheet and continue frying the second batch until complete. Turn off the heat. Carefully clean out the oil and any breadcrumb “sludge.”
  5. Add the remaining 1 cup of oil into the cleaned pan and place over medium heat. Dredge the eggplant slices in the egg, once again allowing any excess to drip off before dredging in breadcrumbs to completely coat both sides. Shake off excess breadcrumbs and fry in batches for 3 to 4 minutes per side until golden brown. Remove to a cooling rack set over a baking sheet.
  6. To assemble the lasagna: In a 9x13-inch baking dish, spread 1 cup of tomato sauce onto the bottom of the pan. Lay 4 lasagna noodles on top to cover. Arrange all of the fried, breaded chicken cutlets in a single layer on top of the noodles. Top with some tomato sauce, Italian cheese blend and basil leaves. Top with 6 lasagna noodles (in an opposite pattern from the bottom layer). Evenly spread the ricotta on the noodles. Top with tomato sauce, and place the remaining 4 lasagna noodles on top in a single layer. Arrange all of the breaded, fried eggplant in a single layer on top of the noodles. Top with sauce, cheese and basil leaves. Drizzle with olive oil and season with salt and pepper.
  7. Bake for 30 to 40 minutes until the cheese is melted and bubbling and the lasagna noodles are fully cooked. Remove from the oven. Cool for 20 minutes before serving.

Watch the recipe video here:

Chicken & Eggplant Parm Lasagna

Italian g'mas will curse us for combining these classic favorites… Full Recipe: bit.ly/2CnDwEI

Posted by Tastemade on Wednesday, February 28, 2018

Main dish

Spaghetti and Meatball Nests

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Spaghetti and Meatball Nests
Turn your home into a fancy Italian restaurant with your very own spaghetti nest topped with a large meatball.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
Meatballs:
  • ½ pound ground beef
  • 1 shallot, minced
  • 2 cloves garlic, minced
  • ¼ cup plain breadcrumbs
  • 2 tablespoons finely grated Parmesan cheese
  • 1 large egg, beaten
  • 1 tablespoon flat leaf parsley, finely chopped
  • Kosher salt and freshly ground black pepper
Spaghetti:
  • 8 ounces dry spaghetti
  • 1 large egg, beaten
  • ¼ cup finely grated Parmesan cheese
  • 3 tablespoons olive oil, divided
  • 1¾ cups marinara sauce
  • ½ cup water
  • Parmesan cheese, for finishing
Instructions
  1. @For the meatballs:
  2. In a medium bowl, combine the beef, shallots, garlic, breadcrumbs, cheese, egg, parsley, salt and pepper. Form into 6 (1-inch) balls. Set aside.
For the pasta:
  1. Bring a large pot of salted water to a boil.
  2. Add the pasta and cook until al dente, about 7 minutes. Drain and cool.
  3. Once cool, add the spaghetti to a large bowl and toss with egg and cheese until combined. Twist the spaghetti into 6 nests using a fork and a ladle. Let rest in the refrigerator as you prepare the meatballs.
  4. In a 12-inch high-sided skillet over medium heat, add 2 tablespoons olive oil. Add meatballs and brown on all sides. Remove meatballs from pan.
  5. Wipe the pan clean and add the remaining tablespoon of oil. Very carefully add each “nest” then turn the heat to medium. Cook for 2 minutes so the nests hold their shape. Add a browned meatball to the center of each nest.
  6. Mix together the water and marinara sauce until smooth. Pour the sauce between the nests. Grate cheese over the top. Cover with lid and cook for 10 minutes over medium heat.
  7. To serve, add each nest to a plate and garnish with freshly grated Parmesan cheese.

Watch the recipe video here:

Spaghetti and Meatball Nests

My head says gym, but my heart says pasta. Full Recipe: bit.ly/2FrZ55P

Posted by Tastemade on Monday, February 26, 2018

Dessert

S’mores Brownies

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S'mores Brownies
No campfire is required for this brownie cake made with layers of graham cracker crumble, chocolate brownie and torched meringue.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
Graham cracker crust:
  • 2 cups graham cracker crumbs
  • ½ cup butter, melted
Brownies:
  • 4 eggs, beaten
  • ½ cup brown sugar
  • 1½ cups granulated sugar
  • 1 tablespoon vanilla extract
  • 12 ounces semisweet chocolate chips
  • 1 cup butter, softened
  • 2¼ cups all-purpose flour
Caramel sauce:
  • 1 cup sugar
  • 6 tablespoons butter, cubed
  • ½ cup heavy cream
  • ½ teaspoon salt
Meringue topping:
  • 8 egg whites
  • ½ teaspoon cream of tartar
  • 2 cups sugar
  • 2 teaspoons vanilla extract
Instructions
  1. For the graham cracker crust: Preheat oven to 350 degrees. Line a 9x9 baking dish with parchment paper and spray with cooking spray.
  2. Add graham cracker crumbs to a bowl and top with melted butter. Stir until combined. Press into prepared pan and bake for 10 minutes. Remove from oven and set aside.
  3. For the brownies: In a large bowl, add eggs, sugars and vanilla. Stir until combined.
  4. Heat chocolate in a double boiler on medium-low heat. When chocolate is almost fully melted, add butter and stir until fully combined and smooth. Remove from heat and stir into sugar mixture. Once combined, fold in flour and mix until smooth and fully combined. Pour mixture on top of graham cracker crust and bake 40 minutes. Remove from oven and let cool.
  5. For the caramel: Heat sugar in a medium saucepan over medium heat, stirring constantly. Sugar will melt, get thick and turn a brown amber color. Once completely melted, add the butter. Stir until butter is completely melted, about 3 minutes. Slowly stream in cream and boil for 1 minute. Remove from heat and stir in salt.
  6. Pour caramel over brownies, let cool and transfer to the fridge to chill for at least 2 hours.
  7. For the meringue topping: In the bowl of a stand mixer, add egg whites, cream of tartar and sugar.
  8. Bring a pot of water to a low simmer and place the bowl over the saucepan. Slowly whisk until whites are warm to the touch. Add bowl to stand mixer. Using the whisk, beat on high until stiff peaks form. Add vanilla and stir until combined. Spoon mixture over set caramel. Using a kitchen torch, lightly brown the meringue. Slice into squares and serve.

Watch the recipe video here:

S'mores Brownies

Campfire: not required, for these decadent, fudgy caramel s'more brownies.Full Recipe: bit.ly/2CmmTJw

Posted by Tastemade on Monday, February 26, 2018

Breakfast

Cheese Stuffed Roll

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Cheese Stuffed Roll
Enjoy warm, chewy bread rolls stuffed with cheese, tomatoes and tons of flavor.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 2 teaspoons active dry yeast
  • 1 teaspoon olive oil
  • ¾ cup water
  • ½ teaspoon sugar
  • ¼ cup milk
  • 3 cups flour
  • 2 cups grated mozzarella cheese
  • 1 cup cream cheese
  • 1 cup chopped cherry tomatoes
  • Basil leaves, to taste
  • Salt and pepper
  • 1 egg, beaten
  • 1 tablespoon oregano
Instructions
  1. In a mixing bowl, combine the yeast, olive oil, water, sugar and milk.
  2. Add flour and a pinch of salt, and stir to combine. Once a dough begins to form, continue to mix by hand. Cover and leave the dough to rest for 30 minutes.
  3. Preheat oven to 350 degrees.
  4. In a bowl, combine the mozzarella cheese, cream cheese, cherry tomatoes and basil. Season with salt and pepper.
  5. Lay out dough on a floured surface, and divide into 8 small portions. Flatten each portion slightly and fill with the cheese and tomato mixture. Close the dough around the filling, forming a ball, and place on a baking pan. Brush rolls with egg and sprinkle with oregano.
  6. Bake for approximately 30 minutes, or until the rolls are golden brown.

Watch the recipe video here:

Cheese Stuffed Roll

The only thing better than bread is bread stuffed with cheeeeese.Full Recipe: bit.ly/2BTqTAv?: Tastemade Brasil

Posted by Tastemade on Monday, February 26, 2018

Breakfast

Roasted Potato Croque Madame

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Roasted Potato Croque Madame
A carved out baked potato filled with ham, cheese and topped with a fried egg is perfect for dipping thick-cut French fries.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 4 large Yukon gold potatoes
  • Extra-virgin olive oil
  • Kosher salt & freshly ground black pepper
  • 1 quart canola oil, room temperature
  • 2 tablespoons unsalted butter
  • 4 tablespoons finely chopped ham steak
  • 2 tablespoons all-purpose flour
  • 1 cup whole milk
  • ¼ teaspoon ground nutmeg
  • ½ cup shredded Gruyere or Emmental cheese
  • 4 large egg yolks
  • 1 tablespoon finely chopped chives, for garnish
Instructions
  1. Preheat oven to 350 degrees. Line a baking sheet with foil or parchment paper.
  2. Trim off one-fourth from both ends of each potato (reserving them for French fries), leaving only the middle sections. Brush each potato with olive oil and season with salt and pepper. Place onto the prepared baking sheet and bake for 50 minutes to 1 hour until the flesh is tender and the tops and bottoms are browned.
  3. To make the French fries: Cut the trimmed ends of the potatoes into short, fat sticks (so they hold up to dipping without breaking). Place into a bowl of ice water.
  4. Remove the potato sticks from the ice water and completely dry using a clean towel. Put the sticks into a medium saucepan and cover with the oil, adding more if needed. Turn the heat on to medium and fry until golden, stirring occasionally, about 20 to 25 minutes.
  5. To make the ham & cheese sauce: In a medium saucepan over medium heat, add the butter until melted. Add the ham. Season with salt and pepper and cook for 2 minutes. Add the flour and stir to combine. Cook for another 1 to 2 minutes. Gradually add the milk while whisking. Cook until slightly thickened. Add the nutmeg and stir to combine. Add the cheese. Stir until melted. Season with salt and pepper. Remove from the heat.
  6. Remove the roasted potatoes from the oven and increase the heat to a high broil.
  7. Carefully scoop out the flesh of each roasted potato (save for mashed potatoes), being careful not to pierce the bottom. Drizzle olive oil into each cavity and season with salt and pepper. Fill each of the cavities two-thirds of the way with the ham and cheese sauce. Top each with an egg yolk and one more spoonful of the ham and cheese sauce. Season with salt and pepper and a drizzle of olive oil.
  8. Broil for 2 to 3 minutes for a runny yolk. Remove from the oven and garnish with chives.
  9. Remove the French fries onto a cooling rack and season with salt and pepper. Dip the French fries into the cheesy potatoes.

Watch the recipe video here:

Roasted Potato Croque Madame

ATTENTION: Breakfast has officially reached new heights. Full Recipe: bit.ly/2FqXPji

Posted by Tastemade on Sunday, February 25, 2018

Main dish

Kung Pao Chicken Lollipops

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Kung Pao Chicken Lollipops
With a little extra massaging, turn your crispy kung pao drumstick into a less messy lollipop.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 6 cups vegetable, canola or peanut oil
  • 1 pound (about 8 to 10) chicken drummettes, at room temperature
  • 1 tablespoon cornstarch
  • ½ teaspoon white pepper
  • ½ teaspoon Chinese five-spice
For fry batter:
  • 1 egg
  • 1½ cups buttermilk
  • ¾ cup white rice flour
  • ¼ cup cornstarch
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
Kung Pao sauce:
  • 8 chilies de árbol, stemmed, seeded and torn
  • 2 tablespoons vegetable, canola or peanut oil
  • 3 scallions, finely chopped (white & green parts), reserving 1 tablespoon for garnish
  • 3 large cloves garlic, finely chopped
  • 2 tablespoons grated fresh ginger
  • ⅓ cup Shaoxing wine
  • ⅓ cup black soy sauce
  • ⅓ cup brown rice vinegar or black vinegar
  • ¼ cup sweet chili sauce
  • ½ teaspoon white pepper
  • ¼ cup roasted unsalted peanuts, plus 1 tablespoon, chopped, for garnish
  • Handful fresh cilantro leaves with tender stems
Instructions
  1. In a heavy, medium pot over medium heat, add the oil and heat to 350 degrees.
  2. To prepare the chicken: Trim any fat, skin or bone off the tip of the drummettes. Using sharp culinary scissors, cut the meat around the circumference of the bone so that it is no longer attached. Push the meat upward, practically turning it inside out at the top, to resemble a lollipop. Place into a shallow baking dish or bowl. Continue with the remaining drummettes. Sprinkle with the cornstarch, white pepper and Chinese five-spice and toss to evenly coat. This will help the batter to stick. Set aside.
  3. In a small bowl, whisk together the egg and buttermilk. Set aside.
  4. In a large mixing bowl, whisk together the flour, cornstarch, baking soda and salt. Add the egg mixture and whisk to combine until smooth.
  5. Dip each of the lollipops into the batter to coat. Allow any excess batter to drip off. In batches, gently place the battered lollipops in the hot oil and fry for 6 to 8 minutes until golden brown and fully cooked. Remove onto a cooling rack set over a baking sheet.
  6. To make the sauce, in a medium saucepan over medium heat, add the chilies to lightly toast, 30 seconds to 1 minute, until fragrant. Add the oil and stir to combine. Add the scallions, garlic and ginger. Stir and cook for 2 minutes until softened. Add the Shaoxing wine, soy sauce, vinegar, sweet chili sauce and white pepper. Whisk to combine. Simmer until thickened. Add the peanuts and toss to combine.
  7. Put the drummettes in the pan and gently toss to coat in the sauce. Plate and garnish with scallions, peanuts and cilantro.

Watch the recipe video here:

Kung Pao Chicken Lollipops

All you need is love (and these Kung Pao Chicken Lollipops)Full Recipe: bit.ly/2EQ0IJz

Posted by Tastemade on Sunday, February 25, 2018

Main dish

Chorizo Manchego Carbonara

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Chorizo Manchego Carbonara
This take on traditional carbonara uses sliced chorizo, vodka, and Manchego cheese not just as an ingredient, but as a serving vessel too.
Author:
Cuisine: American
Recipe type: Maib dish
Ingredients
  • 1 manchego cheese wheel
  • 2 large eggs
  • 1 large egg yolk
  • 3 tablespoons olive oil
  • ½ cup diced chorizo
  • 2 cloves garlic, sliced
  • ½ teaspoon red pepper flakes
  • 6 ounces spaghetti, cooked
  • Salt and pepper, to taste
  • 2 tablespoons parsley, minced
  • Splash of vodka
Instructions
  1. Using a cheese plane or a melon baller, shave enough space from the cheese wheel to resemble a bowl. Reserve the shaved cheese (about ¾ cup). In a small bowl, whisk eggs, yolk, and shaved manchego into a paste.
  2. In a frying pan, heat oil, and cook the chorizo until crispy. Add garlic and cook for 30 seconds, until fragrant and lightly golden. Add red pepper flakes and the cooked pasta. Coat the pasta with oil. Remove the pan from the heat, and add salt and pepper to taste. Pour over the manchego-egg mixture, add parsley and quickly toss everything together.
  3. Pour a little vodka into the hollowed out cheese bowl and light on fire. Toss chorizo carbonara inside of the cheese bowl and serve immediately.

Watch the recipe video here:

Chorizo Manchego Carbonara

Pasta is best served IN a wheel of cheese. Full Recipe: bit.ly/2CrhNY2

Posted by Tastemade on Tuesday, February 20, 2018

Main dish

Coffee Soft Serve with Coffee Caviar

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Coffee Soft Serve with Coffee Caviar
Your coffee-loving heart will be pounding for this coffee-infused ice cream topped with pearls of .... coffee.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
For the soft serve:
  • 4 cups whole milk
  • ⅔ cup heavy cream
  • 1 cup sugar
  • 1 cup whole coffee beans
  • ½ teaspoon vanilla extract
  • ½ teaspoon salt
  • 2 pounds dry ice
For the coffee caviar:
  • ¾ cup freshly brewed coffee
  • ¼ cup sugar
  • ½ teaspoon agar agar
  • 1 cup vegetable oil
Instructions
For the Caviar:
  1. In a saucepan, whisk coffee, sugar, and agar agar, until everything is dissolved. Boil for 2 minutes. Allow to slightly cool.
  2. Transfer to a squeeze bottle and squeeze a one drop at a time into the cold oil, to form small spheres. Use a strainer to remove the spheres and rinse with water. You may use immediately, after lightly pat drying them on paper towel, or store them in a sealable container of water in the fridge.
For the soft serve:
  1. In a pot, add milk, heavy cream, sugar, vanilla, salt, and coffee beans and bring to a slight boil. Cover and allow to steep for 30 minutes and cool down. Strain the mixture to separate the beans. Transfer to a stainless steel mixing bowl.
  2. In a clean kitchen towel, wrap the dry ice and crush into a it appears powdery. Use with a heavy object, like a meat tenderizer or hammer.
  3. Turn the mixer on low and gradually add in a spoon of crushed dry ice. Keep adding until the mixture thickens.
  4. Transfer to a piping bag and swirl into ice cream cones. Top with coffee caviar.

Watch the recipe video here:

Coffee Soft Serve with Coffee Caviar

Coffee Soft Serve with Coffee Caviar – this is some seriously delicious food science.Full Recipe: taste.md/2rT0VZg

Posted by Tastemade on Friday, February 23, 2018

Main dish

Over Stuffed Potato

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Over Stuffed Potato
Anyone can stuff a potato, but it takes real chutzpah to hide the potato in a warm blanket of parmesan and mozzarella cheese.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 big potatoes
  • ¼ cup heavy cream
  • 7 ounces creamy Brazilian cheese
  • ½ cup Parmesan cheese, grated
  • 1 tablespoon parsley
  • Salt and pepper
  • 2¼ cups mozzarella cheese, grated, divided
Instructions
  1. Wrap the potatoes in foil and bake in an oven preheated to 350 degrees for approximately 40 minutes, or until they are soft.
  2. Remove a thin slice of potato and, with a spoon, scoop out the inside of the potato. Set aside.
  3. Mash the potatoes, add the heavy cream, cheese, Parmesan, parsley and half the mozzarella. Season with salt and pepper.
  4. Transfer mixture back into potato skin and top with remaining mozzarella.
  5. Bake at 350 degrees for 20 minutes, or until the cheese is melted.

Watch the recipe video here:

Over-Stuffed Potato

There's stuffed potatoes, then there's OVER-stuffed potatoes. Go big, or go home.Full Recipe: bit.ly/2FjYYcz?: Tastemade Brasil

Posted by Tastemade on Thursday, February 22, 2018

Cake Dessert

Bavarian Cream Dragon Fruit Cake

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Bavarian Cream Dragon Fruit Cake
A creamy, jiggly and surprisingly light Bavarian cream cake made with dragon fruit.
Author:
Cuisine: American
Recipe type: Cake
Ingredients
  • 1½ tablespoons powdered gelatin
  • 4 tablespoons water
  • Chocolate sponge cake
  • 1 cup heavy cream
  • 1 dragonfruit, quartered
  • ½ cup raspberries
  • 6½ tablespoons granulated sugar, divided
  • 1 tablespoon lemon juice
  • ¾ cup milk
  • 1 egg yolk
  • 2½ tablespoons granulated sugar
  • ¾ tablespoon gelatin powder (soaked in 2 tablespoons water)
  • Decorations:
  • Whipped cream
  • ¼ dragonfruit
  • Edible flowers
  • Raspberries
  • Mint leaves
Instructions
  1. In a small bowl, combine the powdered gelatin and water. Set aside to let bloom.
  2. Cut the sponge cake into a circle and place in the bottom of a springform pan.
  3. Whip the heavy cream for 7 minutes until it reaches stiff peaks.
  4. In a blender, add three quarters of the dragonfruit, the raspberries, 4 tablespoons of the sugar and lemon juice. Blend until combined, then transfer to a small saucepan over medium heat. Cook until just before boiling, then remove from heat and stir in half the gelatin.
  5. Pour about a cup of the mixture into a separate bowl, leaving the rest in the saucepan. To the bowl add the remaining gelatin and stir to combine. Allow mixture to cool, then add milk, egg yolk and remaining sugar and whisk until thickened. Fold in the whipped cream, then pour mixture into the cake mold. Place in the fridge to cool for up to 3 hours.
  6. Remove from fridge and pipe additional whipped cream around the edges to decorate. Pour remaining mixture from the saucepan over the top of the cake. Return to refrigerator to firm up. Once firm, remove from springform pan and garnish with fruit and mint leaves.

Watch the recipe video here:

Bavarian Cream Dragon Fruit Cake

Life advice: Always save room for dessert.Full Recipe: bit.ly/2EL4hEY?: Tastemade Japan

Posted by Tastemade on Friday, February 23, 2018