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Pastry: 2 cups flour pinch of salt 2.5 sticks sliced cold butter .5 cup ice water Whisk flour and salt, add butter and coat with flour, add ice water to make a rough dough, shape into disk and chill for an hour in the fridge. After it has chilled, roll it out into a rectangle. fold into thirds like a letter, rotate 90 degrees, and fold again. i did it 6 or 7 times. wrap tightly and chill (I let it chill overnight and i attribute the successful puff to that) Topping: 4 oz cream cheese softened .25 cup sugar 1tablespoon vanilla 2 tbs half and half apple pie filling egg yolk sprinkle of sugar Mix cream cheese, sugar, half and half, and vanilla in a mixer till smooth. get out the chilled rectangle and roll it out (make sure you are adding equal pressure to get a consistent thickness of dough) into a large rectangle. cut out smaller rectangles with a pizza cutter. put them on a parchment lined baking sheet. with a sharp knife, score a .25 inch border but do not cut all the way through the d...

Servings:   12 Prep Time:  30 mins Cook Time:  50 mins + cooling TOP TIP:  The caramel will continue to darken in the pan while baking, so it’s crucial to add the orange slices as soon as it starts to change color around the edges. Ingredients: ¾ cup caster sugar, plus 1 cup extra ¼ cup water 2 oranges, 1 thinly sliced into rounds, 1 zest finely grated and ¼ cup juice 125g butter, at room temperature 3 eggs, separated 2 cups ground almonds 250g fresh ricotta Low-fat Greek-style natural yogurt, to serve Instructions: Preheat oven to 180ºC/160ºC fan-forced.  Grease and line the base and sides of a 20cm square cake pan with baking paper. Stir sugar and the water in a large frying pan over low heat until sugar dissolves. Simmer over high heat for 4 minutes or until just starting to turn golden around the edges. Add orange slices, in a single layer.Cook for 2 minutes each side or until soft but still hold their shape and caramel is thick and golden. Arrange orange sl...

  Ingredients: 7 lb Beef Chuck Short Rib (Dino Ribs) ChupacabraRub Season-All and Brisket Magic Spritz: water and apple cider vinegar 1:1 ratio 1 chimney of oak lump charcoal 5 post oak smoking logs Preparation: Trim the excess fat from the top of the Dino ribs. Let come to room temperature and season the top and sides of the ribs. (We used ChupacabraRub, but you can substitute with your favorite bbq rubs or just salt and pepper 1:1 ratio) Bring the smoker to a constant temperature of 275°F. Place the ribs in the middle of the smoker. After 1 hour spritz the ribs every 30 minutes. The next part comes to personal preference: wrap the ribs in butcher paper at an internal temperature of around 145-150°F for more juicier ribs wrap the ribs in butcher paper at an internal temperature of around 160-165°F for that nice dark bark We went with option #1 and wrapped at around 150°F. Pull from the smoker when the ribs have reached an internal temperature of 205°F. The total cook time will var...

  Ingredients : 500 gr mascarpone (1.1 pound) 100 gr heavy cream ( 3.53 ounce ) 130 gr sugar ( 4.59 ounce ) 300 gr savoiardi (10.58 ounce ) 250 gr coffee (8.82 ounce ) unsweetened cocoa powder 250 gr cream cheese (8.82 ounce ) 10 gr gelatin ( 0.35 ounce ) 1 100 gr butter ( 3.53 ounce ) 6 EGGS ----------- How to make a Savoiardi Crust ------------------ Take 190 gr ( 6.7 ounce ) of savoiardi and put them in a plastic food bag and crush to crumbs using a rolling pin. transfer the crumbs to a bowl take 100 gr (3.53 ounce) of butter, put it in a saucepan and melt it once the butter is well melted put it in the savoiardi's crumbs, add 50 gr ( 1.76 ounce ) of coffee too and mix well Press the mixture into the bottom of an 20 cm (8 inch) springform pan, you can put a cake collar in it now. Chill in fridge until firm, normally 40 minutes. ----------- How to Mascarpone Cream --------------- separate the egg yolks from the egg whites put the gelatin in abundant water for at least 10 minutes ...

  Bulgogi (불고기) is notably one of the most iconic dishes in Korean cuisine. Featuring thinly sliced beef and vegetables in a sweet and savory marinade, this tasty meat dish is the ultimate comfort food that highlights the flavors of Korean cuisine. Although Bulgogi is most often served alongside a bowl of steamed rice or with vegetable wraps, it also makes for an amazingly delicious fusion dish when made with a batch of udon noodles.  The combination of tender and flavorful pieces of Bulgogi wrapped around thick, chewy udon noodles is truly a match made in heaven :'). Enjoy everyone, and have a spectacular weekend! x [RECIPE (2 SERVINGS)] Ingredients: 2 portions udon noodles 2 tbsp cooking oil 300 g sliced beef, rib eye or top sirloin 1/2 medium onion, sliced 40 g carrot, julienned 30 g Shiitake mushrooms, sliced 2 scallions, chopped 1 tbsp oyster sauce toasted sesame seeds, for garnish Bulgogi Marinade 4 tbsp soy sauce 2 tbsp mirin 1 tbsp sesame oil 1 tbsp honey 1 tbsp brown ...

  Yield:   15 cm cake Ingredients: -- Crust -- 110 g graham cracker or digestive biscuit 60 g unsalted butter, melted 36 g brown sugar (optional) -- Cheesecake -- 35 g water 4 g (1¼ tsp) gelatin powder 150 g cream cheese, at room temperature 50 g granulated sugar 10 g lemon juice (optional) 60 g plain yogurt 150 g whipping cream Instructions: -- Crust -- Crush the biscuit into fine crumbs using a food processor. Or seal them in a Ziploc plastic bag and roll them with a rolling pin. Transfer to a bowl. Combine well with butter and sugar (if using). Transfer a third of the mixture into a 15 cm cake mold. Spread evenly before using the bottom of a glass to press the mixture onto the base. Pack it down as much as possible. With the glass sitting on the crust center, spread the remaining crumbs around the cake perimeter. Move the glass to pack the surrounding crumbs as even and tight. Refrigerate while you prepare the filling. -- Cheesecake -- Sprinkle gelatin evenly onto the water...