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Here's what you need: lamb shanks, kosher salt, freshly ground black pepper, canola oil, medium carrots, medium white onion, celery, garlic, tomato paste, red wine, chicken stock, orange, lemon, fresh rosemary, fresh thyme, bay leaves, brussels sprouts, red pearl onion, olive oil, yukon gold potato, white pepper, unsalted butter, sour cream, heavy cream, fresh parsley, lemon, flaky sea salt, garlic, fresh chives, horseradish, orange

Elegant Braised Lamb Shank Dinner Recipe by Tasty

lb lamb shanks, 1 pound (455 g) each

kosher salt,

black pepper,

canola oil

carrots, minced, plus 1 pound (455 grams) oblique-cut

white onion, minced

celery,

tomato paste

red wine

chicken stock

orange, juiced

lemon, juiced

rosemary

thyme

bay leaves

lb brussels sprouts, halved

lb red pearl onion, peeled

olive oil,

white pepper,

unsalted butter,

sour cream

heavy cream

parsley,

lemon, zested

flaky sea salt

garlic,

fresh chives, chopped

horseradish

orange, zested

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Season the lamb shanks all over with salt and pepper.

Heat the canola oil in a large Dutch oven over medium-high heat.

Sear 2 lamb shanks at a time until a dark brown crust forms on one side, 3-5 minutes. Sear the other sides of the meat until evenly browned. Remove the shanks from the pan and set aside. Remove all but 2 tablespoons of fat from the pan.

Add the minced carrots, onion, celery, and minced garlic to the pot. Season with salt and pepper, and cook until the vegetables are deeply caramelized, 15-20 minutes.

Add the tomato paste and cook until it browns and is aromatic, 5 minutes.

Add the red wine and scrape the bottom of the pot to release the flavorful browned bits stuck to the bottom. Cook until the wine reduces by half and thickens slightly, 3 minutes.

Add the chicken stock, orange juice, lemon juice, rosemary, thyme, and bay leaves. Stir and bring to a boil.

Return the lamb shanks to the Dutch oven, cover, and place in the oven for 2 hours, turning the shanks halfway through, until the lamb is tender and the braising liquid has thickened.

About halfway through the lamb cooking time, add the oblique-cut carrots, Brussels sprouts, red pearl onions, and whole garlic cloves to a baking sheet. Drizzle with olive oil and season with salt and pepper. Toss to combine. Roast in the oven for 1 hour, or until the vegetables are tender.

Right after the potatoes finish boiling, drain and transfer to a large bowl. Season with plenty of salt and a bit of white pepper, and mash the potatoes until as smooth as possible.

Fold in the butter, sour cream, and heavy cream until smooth and light.

Make the citrus gremolata: In a small bowl, combine the parsley, lemon zest, flaky salt, garlic, chives, horseradish, and orange zest.

To serve, scoop mashed potatoes onto a plate. Add roasted vegetables and a lamb shank. Top with the braising liquid and citrus gremolata.

https://vid.tasty.co/output/107810/landscape_480/1536085136

Here's what you need: instant ramen, creamy peanut butter,  sriracha, sesame oil, roasted peanut, fresh cilantro, jalapeño, lime

Spicy Peanut Ramen Recipe By Tasty

instant ramen, prepared

peanut butter

sriracha

sesame oil

peanut,

fresh cilantro, chopped

jalapeño

lime

Spicy Peanut Ramen Recipe by Tasty

To a pot with 2 cups (480 ml) of boiling water add the ramen seasoning packet and a tablespoon of butter. Stir until the butter melts and then add the ramen noodle cube and cook until the noodles become tender, 2 minutes. Pour the ramen into a bowl.

To the prepared ramen, add the peanut butter, Sriracha, and sesame oil and stir to incorporate.

Garnish with the peanuts, cilantro, jalapeño, and a lime wedge.

https://vid.tasty.co/output/102372/landscape_480/1531937316

Here's what you need: instant ramen, butter, coconut milk, green curry paste, lime juice, roasted peanut, jalapeño, fresh cilantro

Thai Coconut Curry Ramen Recipe By Tasty

instant ramen

butter

coconut milk

green curry paste

lime juice

chopped,

Thai Coconut Curry Ramen Recipe by Tasty

To the prepared ramen, add the coconut milk, green curry paste, and fresh lime juice. Stir to incorporate.

Garnish with peanuts, jalapeño, and cilantro, if using.

Here's what you need: dry corn husk, hot water, roma tomatoes, small white onion, dried guajillo chiles, dried pasilla chiles, garlic, water, salt, pepper, ground cumin, canola oil, pork shoulder, baking soda, baking powder, lard, fresh corn masa, salsa verde

Mexican Red Pork Tamales As Made By Edna Peredia Recipe By Tasty

dry corn husk

water,

roma tomatoes

white onion

guajillo chiles, dried

pasilla chiles

garlic

water, divided,

pepper,

cumin

lb pork shoulder,

baking soda

baking powder

lard

corn masa

salsa verde,

Mexican Red Pork Tamales As Made By Edna Peredia Recipe by Tasty

Place the dry corn husks in a baking dish. Pour hot water over the husks to cover. Weigh the husks down so they are completely submerged and let soak for 2 hours, or until pliable.

Add the tomatoes, onion, guajillos, pasillas, garlic, and 4 cups (960 ml) of water to a small pot. Cover, bring to a boil, and cook for 10 minutes, or until the vegetables have softened.

Transfer the vegetables to a blender, Add salt and pepper to taste, the cumin, and about ½ cup (60 ml) of the cooking liquid. Blend until smooth. Set aside.

Heat the canola oil in a large skillet over medium-high heat. Add the pork and season with salt and pepper. Fry the pork until well-browned and most of the fat has evaporated. Drain any excess fat, if necessary.

Add the sauce to the pan with the pork, bring to a boil, cover, and let simmer until tender, about 1 hour. Remove from the heat and let cool.

In a small bowl, combine the baking soda, baking powder, and 1 tablespoon water. Stir to dissolve, then set aside.

Add the lard to a large bowl. With an electric hand mixer, whip the lard until light and fluffy, about 5 minutes.

Add the masa and baking soda mixture and mix with your hands until smooth, about 5 minutes. It should be spreadable but still hold its shape.

Place 1 husk on a clean surface and add 1-2 tablespoons of masa to the center of the husk. Spread with the back of the spoon to about ¼ inch (¾ cm) from the edges.

Place 1 tablespoon of meat in the center. Roll the corn husk over the filling from left to right and fold the top down to create a little pocket. Set aside. Repeat with the remaining ingredients.

Place the tamales, open ends up, in a steamer basket set over a large pot of boiling water. Cover with a clean kitchen towel and the lid. Let steam for 1 hour, then turn off the heat and let the tamales rest for 1 hour more.

Unwrap the tamales and serve with salsa verde.

https://vid.tasty.co/output/109686/landscape_480/1537463153

Après avoir goûté la tarte citron de Cyril Lignac, j'ai eu envie de la revisiter. À déguster sans modération...

Tarte au citron revisitée de Cyril Lignac

Le sablé noisette

g de beurre doux pommade

g de poudre de noisettes

g de sucre glace

g de farine T55

citron

160 g d'œufs

g de jus de citron

g de sucre semoule

Les zestes d'un citron bio

feuille de gélatine

230 g de beurre doux

Le décor en chocolat blanc

300 g de chocolat blanc

spray blanc velours

À l'occasion de l'arrivée du printemps et de la Pentecôte, redécouvrons épices, herbes et aromates pour twister le veau. Le chef Cyril Lignac et Bravo le Veau vous propose une savoureuse recette de tendrons de veau cuisinés au tandoori et petits pois à la sarriette. Texte recette : Bravo le Veau / Cyril Lignac. Crédit photo : Bravo le Veau / Thomas Dhellemmes

Recettes Cyril Lignac&nbsp;: ses meilleures id&eacute;es gourmandes

tendrons de veau

c à c tandoori en poudre

oignon

navet

carotte

blanc de poireau

400 g petits pois écossés

branche thym

feuille laurier

brins sarriette fraîche

litre fond de veau reconditionné par vos soins

huile d'olive

g beurre

c à c gros sel de cuisine

sel fin

poivre du moulin

Peut-être regardez-vous aussi l'émission du meilleur pâtissier? Une émission qui me donne encore plus d'idées de réalisations...
Et j'avais envie de faire cette fameuse pâte sucrée et une crème autre que pâtissière....
J'ai choisi une crème diplomate qui est une crème pâtissière collée à la gélatine et améliorée d'une chantilly.
Et plutôt que de faire simplement à la vanille, j'ai utilisé un peu de pâte de pistache.
Mais que c'est bon!

Pâte sucrée selon Cyril Lignac, garnie de crème diplomate à la pistache

Pâte sucrée:

g de beurre pommade

g de fécule de pomme de terre (j'ai pris maïs)

g de poudre d'amande

pincée de poudre de vanille*

pincée de sel

oeuf

110 g de farine tamisée

Crème diplomate à la pistache:

Ingrédients pour 500 milliliters de crème:

g de jaunes d'oeufs (2)

65 g de sucre glace

g de maïzena

250 ml de lait entier

g de Pâte de Pistache

dl de crème fraîche

feuilles de gélatine

Here's what you need: bread crumbs, shredded pecorino romano cheese, fresh basil, shredded provolone cheese, fresh italian parsley, garlic, kosher salt, freshly ground black pepper, olive oil, flank steak, canola oil, butter, medium carrot, small onion, celery, dry white wine, crushed tomato, dried bay leaves, dried oregano, red pepper flakes, orecchiette pasta, fresh basil

Beef Braciole (Stuffed Italian Beef Roll) Recipe by Tasty

bread crumbs

pecorino romano cheese,

basil,

provolone cheese

italian parsley, chopped

olive oil

lb flank steak

carrot,

onion,

dry white wine

oz crushed tomato, 1 can

oregano

red pepper flakes

lb orecchiette pasta,

In a medium bowl, combine the bread crumbs, pecorino Romano, ½ cup (20 g) chopped basil, provolone, parsley, 5 minced cloves of garlic, salt, pepper, and the olive oil. Stir and set aside.

Lay the flank steak on a cutting board. Season both sides with salt and pepper. Cover the the meat with a sheet of parchment paper. Using a meat mallet or rolling pin, pound the steak until it’s ¼ inch (6 mm) thick.

Remove the parchment and sprinkle the bread crumb mixture evenly over the steak.

Starting from the bottom, roll the meat into a log. Using butcher’s twine, tie up the roll so it holds its shape while cooking. Season with salt and pepper.

Heat the canola oil in a large Dutch oven over high heat. When the oil is shimmering, add the steak roll and, without moving it, cook until a dark brown crust forms on one side, about 3 minutes. Turn the roll and repeat until all sides and the ends have been seared. Remove the roll from the pan and set aside.

Add the butter, carrot, onion, celery, remaining 3 cloves of garlic, salt, and pepper to the pan and cook until caramelized, about 5 minutes.

Add the white wine and stir to loosen any brown bits from the bottom of the pot. Cook until the wine reduces and the pan is slightly dry again.

Add the tomatoes, bay leaves, oregano, and red pepper flakes. Stir to combine.

Return the beef roll to the pot. Cover and bake for 1 hour, flipping the roll halfway through (if the sauce is drying up too much, add more crushed tomatoes or water), until the beef is tender.

Slice the braciole and arrange on a serving platter with the sauce. Serve the braciole with orecchiette or polenta. Garnish with grated pecorino Romano and fresh basil.

https://vid.tasty.co/output/103017/landscape_480/1532476626

Black cod in citrus miso

Lemon juice

Tbsp Miso paste, sweet white

Tbsp Grapefruit juice

Tbsp Mirin

Cod fillets, 180 grams each (Main)

Tbsp Sake

Hajikami (pickled ginger stems)

Combine the white miso, lemon and grapefruit juices to form a wet marinade.

Add the mirin and sake and whisk until smooth.

Pour the marinade over the cod, reserving a little to serve as a sauce, cover and leave to marinate in the refrigerator overnight.

Remove the cod from the fridge and bring to room temperature.

Remove the cod from the marinade and cook on the BBQ, allowing the miso to caramelise and edges to colour, or until cooked through.

Serve with the pickled ginger stem and touch of the marinade on the side.

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