dijon

We aren’t going to try to stop you from serving tofu turkey if that is how you roll on Thanksgiving, but for a vegetarian main that can hold its own at the center of the table, this tart makes a very convincing argument.

Squash Tart

whole wheat flour

kosher salt

all-purpose flour,

unsalted butter,

extra-virgin olive oil, divided

yellow onions, thinly sliced

Kosher salt

garlic cloves, thinly sliced

Dijon mustard

cayenne pepper

butternut

delicata squash (about 1 lb.), halved lengthwise, seeds removed

sweet potato

red onion

thyme

unsalted butter

Flaky sea salt

11"-

Bon Appétit

Whisk whole wheat flour, salt, and 1 cup all-purpose flour in a large bowl to combine. Add butter and work into dry ingredients with your fingers, smashing between your palms to flatten, until largest pieces are the size of a nickel. Drizzle in 6 Tbsp. ice water and rake in with your fingers. Gently squeeze handfuls of mixture together until a shaggy dough forms. Turn out onto a work surface and knead until only a few dry spots remain. Pat into a disk and wrap in plastic. Chill until very firm, at least 2 hours or up to 3 days.

Roll out dough on a lightly floured surface to about ⅛" thick. Transfer to tart pan. Lift up edges and allow dough to slump down into pan. Gently press into corners and trim excess. (If using springform pan, trim dough to 1½" up sides of pan). Freeze until firm, 15–20 minutes, or cover and chill up to 12 hours.

Place a rack in lower third of oven; preheat to 350°. Swirl 2 Tbsp. oil in a large skillet to coat bottom and add yellow onions; season with kosher salt. Set skillet over medium heat and cook onions, stirring occasionally and making sure to scrape bottom of pan, until very soft and deep golden brown, 15–20 minutes. Add garlic and cook, stirring occasionally, until onions are caramelized and deeply browned, 25–30 minutes (if any pieces get super dark and stick to the pan, a few drops of water should dislodge them). Let cool.

Brush mustard over chilled dough, then sprinkle with cayenne. Stir cheese into caramelized onion mixture and spread across crust in an even layer.

Using a mandoline or very sharp knife, thinly slice both squashes crosswise. Cut sweet potato and red onion in half lengthwise, then thinly slice crosswise with mandoline. Arrange vegetables in concentric circles, with rounded edges facing up, starting from the outside edge, leaning slices against the crust, and working your way inward. Drizzle remaining 2 Tbsp. oil over vegetables and season with kosher salt.

Bake tart until edges of vegetables are browned (a few spots may even get deeply browned) and crust is golden brown, 75–90 minutes.

Melt thyme and butter in a small saucepan and cook just until butter is bubbling. Brush over tart with a pastry brush and sprinkle with sea salt.

Starting your grilled cheese (slathered in mayo, obviously) in a cold nonstick skillet, then slowly and gently heating it up is the trick to achieving evenly golden brown, supremely crisp exteriors, with molten cheesy interiors. And that whole “added value” thing? Oh, it’s just a little nothing of a condiment we dreamt up featuring charred scallions! and pickled jalapeños! It’s the perfect antidote to all that rich, oozy cheese.

Grilled Cheese

olive oil

scallions

black pepper

jalapeños

bread

mayonnaise

sharp cheddar cheese,

American cheese

mustard

Dijon mustard (optional)

There's the grilled cheese you made when you were eleven years old...and then there's this guy. To get that evenly golden brown, supremely crisp bread and a molten cheesy interior, you'll start your sandwich (slathered in mayo, obviously) in a cold nonstick skillet, then heat it up slowly and gently. And that whole “added-value” thing? Oh, it’s just a little nothing of a bonus add-in we dreamt up featuring charred scallions and pickled jalapeños. It’s the perfect spicy, bright antidote to all that rich, oozy cheese.

Heat 1 Tbsp. extra-virgin olive oil in a large nonstick skillet over medium-high until shimmering. While oil heats up, trim green parts of 12 scallions so they fit in skillet. Add scallions to skillet (hairy bits still attached; we’ll discard them later on) and toss to coat in oil. Season with salt and pepper and cook, undisturbed, until deeply charred, about 4 minutes. Toss and continue to cook, tossing occasionally, until softened and charred all over, 2–3 minutes longer. Transfer scallions to a cutting board and let cool; reserve skillet.

Trim and discard hairy ends of scallions, then chop crosswise into ½" pieces. Transfer to a small bowl. Finely chop ⅓ cup pickled jalapeños. Transfer to bowl with scallions and toss to combine.

Arrange 4 ½"-thick slices country-style bread on cutting board. Spread 1 Tbsp. mayonnaise on one side of each slice.

Using a vegetable peeler, shave 4 oz. cheddar cheese into long ribbons.

Place 2 bread slices (mayonnaise side down) in skillet. Arrange shaved cheddar over, overlapping as necessary so they in the confines of the bread. Top cheese with scallion-jalapeño relish.

Arrange 2 slices of American cheese over relish. Close sandwiches with remaining 2 slices of bread (mayonnaise side up).

Heat skillet over medium and cook sandwiches, undisturbed, until deeply golden brown and crisp underneath, 5–7 minutes. (We start the sandwiches in an unheated skillet so they can gently and evenly brown, and don’t end up burning. This is how you get that perfect exterior crunch.) Using a spatula, carefully turn sandwiches. If anything goes awry, just push your sandwich back together and continue. Season cooked side with salt and reduce heat to medium-low and continue to cook until evenly golden brown and cheese is melted, 4–5 minutes longer. This time, we’re cooking them at a lower heat because the skillet is already hot from the previous side, the opposite process of the previous step. Transfer both sandwiches to a cutting board. Season other side of sandwich with salt.

Mix ¼ cup whole-grain mustard and 2 Tbsp. Dijon mustard (if using) in a small bowl.

Cut grilled cheese sandwiches in half. Serve with mustard alongside for dipping.

Here's what you need: new york strip steak, kosher salt, coarsely ground black pepper, vegetable oil, butter, cream, brandy or cognac, dijon mustard

French Pepper Steak (Steak Au Poivre) Recipe by Tasty

salt

vegetable oil

butter, divided

cream

brandy

dijon mustard

The official home of all things Tasty, the world’s largest food network. Search, watch, and cook every single Tasty recipe and video ever - all in one place!

Tasty

Liberally season steak with salt and pepper, being sure to coat the entire surface of the meat. Using your hands, press the seasoning into the meat to create an even coating.

Heat the vegetable oil and 1 tablespoon of butter in a large skillet over medium-high heat until just smoking. Add the steak to the pan and sear for 4 minutes. Turn and sear the other side for another 4 minutes, for medium-rare. If steak has a fat-cap on its side, be sure to sear it as well for 30 seconds to 1 minute. Once cooked to desired doneness, transfer the steak to a cutting board to rest.

Reduce the heat to medium and add the brandy to the skillet. Allow the brandy to cook down for about 1 minute while using a whisk to scrape off any browned bits in the bottom of the pan. Once the brandy has reduced by half, add the cream and continue to whisk until combined. Add the Dijon mustard and remaining tablespoon of butter and continue to cook until mixture begins to reduce and thicken, 5-7 minutes. The final pan sauce should have a rich consistency and coat the back of a spoon. Reduce the heat to low.

Slice the steak into ½-inch (1.5cm) pieces. Pour cream sauce over the top and serve.

https://vid.tasty.co/output/26653/mp4_640x640/1489683961

Pan-fried pork chops with a creamy Dijon mustard sauce.

Pork Chops with Dijon Sauce

butter

extra virgin olive oil

Salt

shallots onions

dry white wine

chicken stock*

heavy cream

parsley (optional)

Sear the pork chops: Pat the pork chops dry with paper towels. Sprinkle salt and pepper all over them. Heat the olive oil in a large skillet over medium high heat. Stir in the butter.
 
As soon as the butter has melted, add the pork chops to the pan and sear them, about 2-3 minutes on each side. Reduce the heat slightly if the chops brown too quickly.

Sauté onions or shallots, deglaze the pan with wine: Remove the pork chops from the pan and pour off most of the fat. Add the shallots and cook them on med high heat until softened, about 1 minute.
Add 1/2 cup of the wine and bring to a boil, deglazing the pan by scraping the brown bits from the bottom of the pan.

Add stock, return chops to pan, cover and cook: Stir in the stock and return chops to the pan. Bring sauce to a simmer, reduce heat, cover and cook until chops are cooked through (145°F internal temp), about 10 to 15 minutes.

Remove chops, add remaining wine, reduce: Remove the pork chops to a warm platter; cover with foil to keep warm. Add the remaining half cup of wine. Increase the heat to high to boil the pan juices. Reduce the juices by half, about 3 minutes.

Add cream, reduce, whisk in mustard and parsley: Add the heavy cream and boil 3 minutes more, until sauce reduces and thickens, and scraping the pan with a wooden spoon leaves a trail.
 
Remove from the heat and whisk in the mustard and parsley. If you want, add more mustard to taste. Place chops on a bed of sauce and serve.
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"I have made this recipe so many times over the years. It is one of our all-time favorites! I noticed that the photo was updated a while back... Were any updates made to the recipe? I have always used scallions. I really thought the original recipe said scallions but this one says shallots! Have I been doing it wrong all along?? Lol I'm making this again tomorrow, using shallots, to see what I've been missing."

"The family loved it. I am getting in the habit of brining\/marinating my chops (no matter what, they always come out like shoe leather if I don’t), so I already had mine in Dale’s &amp; Weber steak &amp; chop marinade seasoning when I looked up your recipe for the pan sauce. The Dales’s combo nicely complemented your recipe; I added in appx 3 tbsp of the marinade (boiled it w the rest if the sauce) to marry the 2. Thank you for enhancing the chops with your wonderful, satisfying recipe. I’ll most definitely use this again."

"That is best porkchop dish I ever had. I accompany with five colours of Boiled vegetables and pan grilled pineapple with crispy French fries 80 grams..\r\nMy stomie was full."

"Just plain delicious.  I’ve wanted to learn a sauce like this my whole life."

"Delicious, everyone loved it (even my 3-year-old)! Thanks for sharing and I will add this to my meal rotation for sure.  I am following a Paolo\/Whole30ish diet (except I do cook and consume alcohol which is technically not compliant)  so I made some changes to the recipe. I substituted the 1\/2 cup heavy cream for 1\/2 cup of Trader Joe's Coconut Milk. I also didn't have any white wine, so I used Brandy instead (after I saw that as another suggestion in the comments).  The only thing I'm not sure about is the cooking time It looked like too long. I only had thin boneless pork chop so I cooked them for 5 minutes (this is after the browning of 2-3 mins on each side) and I took a read on the meat and I had overcooked it (it still was moist and tastey) and would ahve done it for less time."

Roasted carrots bathed in a buttery, lemony vinaigrette with awaze, a spicy Ethiopian condiment. 

Roasted Carrots With Ayib And Awaze Vinaigrette

½ cup (1 stick) unsalted butter

red onion, finely chopped

1½" piece ginger, peeled, coarsely chopped

garlic clove, finely chopped

cumin

oregano

turmeric

berbere

carrots,

Kosher salt, freshly ground pepper

orange,

lemon juice

Tbsp. honey

parsley leaves

ayib (Ethiopian fresh cheese) or crumbled goat cheese

Chef and Bon Appétit global advisor Marcus Samuelsson compares awaze to Ethiopian Sriracha and uses it here to add heat to the buttery, lemony vinaigrette that bathes these roasted carrots. Make extra spiced brown butter for melting over seared fish or other proteins or tossing into roasted vegetables, greens, or potatoes.
This recipe was adapted from ‘The Rise: Black Cooks and the Soul of American Food.’

Roasted Carrots With Ayib and Awaze Vinaigrette

Melt butter in a medium saucepan over medium-low heat, then simmer gently, reducing heat if needed and skimming foam from surface, until butter is no longer foaming and is beginning to brown, 10–15 minutes.

Mix onion, thyme, ginger, garlic, cumin, oregano, and turmeric into brown butter and cook, stirring occasionally, until onion is golden brown and mixture smells very fragrant, about 15 minutes. Stir in berbere and cook, stirring constantly, just until the spice mixture is very fragrant, about 1 minute. Strain brown butter through a fine-mesh sieve into a small bowl and let cool completely; discard solids.
Do ahead: Spiced brown butter can be made 1 week ahead. Cover and chill.

Preheat oven to 400°. Place carrots on a large rimmed baking sheet. Drizzle 4 Tbsp. oil over, season with salt and pepper, and toss to coat. Add orange slices and gently toss again just to combine. Roast, tossing halfway through, until carrots are browned in spots and tender (they should be easy to pierce with a fork), 30–40 minutes. Let cool slightly.

Meanwhile, whisk lemon juice, honey, mustard, remaining 2 Tbsp. oil, and 3 Tbsp. spiced brown butter (reheat if it has solidified) in a small bowl. This is your vinaigrette.

To serve, transfer carrots to a platter. Drizzle vinaigrette over and top with parsley and ayib.

Shredded brussels and kale, salty cheese, sweet-tart apple, and crunchy seeds make for a borderline addictive salad. 

Winter Crunch Salad

raw sunflower seeds

extra-virgin olive oil

shallot

lemon

garlic clove

Tuscan kale (about ¾ pound)

brussels sprouts

Parmesan

Pink Lady apple

Didn’t think you could eat brussels sprouts raw? Well you can, especially when they’re thinly sliced and tossed in a tangy, mustardy vinaigrette. Add a mess of kale, salty cheese, sweet-tart apple, and crunchy seeds, and you get a borderline addictive salad.

Preheat oven to 350°. Toss ¼ cup sunflower seeds and 1 tsp. oil on a small rimmed baking sheet. Season with salt and pepper. Roast until darkened and very fragrant, 7–10 minutes. Let cool.

Meanwhile, start to build vinaigrette in a medium bowl. Finely chop shallot half and transfer to bowl. Using the tines of a fork or a reamer, juice lemon half over bowl. Discard seeds; you should have about 2 Tbsp. juice. Using a microplane, finely rate 1 garlic clove into bowl. Whisk in 2 Tbsp. Dijon mustard; season with salt and pepper.

Wash and dry 1 bunch kale, then pat leaves dry with a clean towel. Strip leaves from thick stems, discarding stems, then thinly slice leaves. Transfer to a large bowl.

Trim knobby end of 6 oz. brussels sprouts and pull off any dried or gnarly outer leaves. Cut all brussels in half lengthwise, then arrange halves cut side down on board and very thinly slice. Add to bowl with kale.

Grate 2 oz. Parmesan on the small holes of a box grater.

Slice 1 apple in half, cut out core and seeds, then thinly slice. Add to bowl with kale. Snack on remaining apple.

Whisk remaining ⅓ cup oil into bowl with lemon mixture.

Drizzle dressing over kale mixture; season with salt and pepper. Toss with your hands to coat.

Add cheese and sunflower seeds and toss lightly to incorporate.

Do Ahead: Dressing, kale mixture, and toasted sunflower seeds can be prepared 8 hours ahead. Cover dressing and kale mixture separately and chill. Cover sunflower seeds and store at room temperature.

Here's what you need: boneless, skinless chicken breasts, salt, pepper, garlic powder, onion powder, swiss cheese, ham, peanut oil, all-purpose flour, eggs, panko bread crumbs, butter, garlic, all-purpose flour, milk, dijon mustard, shredded parmesan cheese, salt, pepper

Crispy, Creamy Chicken Cordon Bleu Recipe By Tasty

boneless, skinless chicken breasts

salt,

pepper,

garlic powder

onion powder

swiss cheese

½ lb ham, thinly sliced

peanut oil, or vegetable oil,

all-purpose flour

eggs, beaten

panko bread crumbs

garlic,

milk

parmesan cheese

Crispy, Creamy Chicken Cordon Bleu Recipe by Tasty

Sprinkle the chicken breasts with salt, pepper, garlic powder, and onion powder, tossing to coat evenly.

On a cutting board, place a chicken breast between two sheets of plastic wrap and pound until about ½ inch (1 cm) thick with a meat mallet, rolling pin, or heavy pan.

Remove the plastic wrap and place 2 slices of Swiss cheese, then 2 slices of ham, then another layer of Swiss cheese, and another layer of ham. Evenly roll the chicken and place onto a new sheet of plastic wrap.

Wrap the chicken in the plastic wrap tightly and use the excess plastic on the sides to twist, firming up the roll of chicken cordon bleu as you work. Tie the excess plastic. Repeat with the remaining ingredients, then chill the rolls in the fridge to set for 30 minutes.

Meanwhile, preheat a tall-sided pan with 2 inches (5 cm) of oil to 325°F (170°C).

After the rolls are set, prepare 2 separate large, wide dishes with the flour, beaten egg, and bread crumbs. Dredge the chicken first in the flour, then the egg, and then bread crumbs.

Place the breaded chicken cordon bleu in the oil and cook for about 5 minutes per side, or until the outside is an even golden brown. If a good color is achieved and the chicken’s center is still not 165°F (75°C), place the chicken cordon bleu on a wire rack set over a baking sheet and finish the chicken in the oven at 325°F (170°C) until that temperature is reached.

Meanwhile, prepare the sauce. In a 1 ½-quart saucepan over medium heat, melt the butter and cook the garlic until soft. Add the flour and whisk for 1 minute.

Add the milk and whisk until fully combined with the roux and no lumps remain. Continue whisking until the mixture comes to a simmer and has thickened.

Add the mustard, Parmesan cheese, salt, and pepper and whisk to combine. Remove the pan from the heat.

Slice the chicken and serve drizzled with Dijon sauce.

https://vid.tasty.co/output/51140/mp4_640x640/1504638760

This grilled broccoli and arugula salad recipe can be made hours ahead of a party; wait until the last minute to toss together.

Grilled Broccoli and Arugula Salad

broccoli,

anchovy

garlic

buttermilk

chervil

tarragon leaves

chives

mature arugula, tough stems removed, leaves torn

smoked cheddar, grated

An unexpected side dish that can be made hours ahead of a party; wait until the last minute to toss together.

Cook broccoli in a large pot of boiling salted water until bright green and crisp-tender, about 2 minutes. Drain; transfer to a bowl of ice water. Let cool, then drain. Pat broccoli dry; place in a large bowl.

Prepare a grill for medium-high heat. Drizzle broccoli with oil and toss to coat; season with salt. Grill broccoli, turning occasionally, until charred in spots, 5–7 minutes. Return to bowl and let cool, tossing occasionally.

Purée anchovy, garlic, mayonnaise, buttermilk, chervil, tarragon, chives, lemon juice, and mustard in a blender until smooth; season dressing with salt.

Add arugula to broccoli and toss to combine. Drizzle salad with ¾ cup dressing and toss to coat; season with more salt if needed.

Arrange salad on a platter and top with cheddar.

Do Ahead: Dressing can be made 2 days ahead. Cover and chill.

These ham-and-cheese bites are the perfect cocktail party appetizer, but you can also cut it into larger portions and serve with a simple side salad for a satisfying yet light meal.

Ham and Cheese Feuilleté

puff pastry,

All-purpose flour (for surface)

Dijon mustard,

Swiss cheese, thinly sliced

This recipe is one of our favorites from Martha Stewart’s Entertaining, our December 2018 Cookbook Club pick. These are the perfect cocktail party appetizer, but you can also cut it into larger portions and serve with a simple side salad for a satisfying yet light meal.

Roll out 1 package of puff pastry on a floured surface to a 16x12" rectangle. Transfer to a parchment-lined rimmed baking sheet and chill while you roll out remaining sheet of pastry. Transfer to another parchment-lined rimmed baking sheet and chill both sheets of pastry until cold, about 15 minutes.

Transfer parchment with pastry to a clean surface. Spread ¼ cup mustard evenly over 1 sheet of pastry, leaving a ½" border around the edges. Layer ham, then cheese over mustard. Fold border of pastry up over edge of filling. Brush edges lightly with water. Arrange remaining sheet of pastry on top, then trim edges with kitchen shears or a sharp knife so top layer fits over bottom with no overhang. Crimp edges with a fork. Using parchment, slide pastry back onto baking sheet. Chill, uncovered, at least 30 minutes.

Preheat oven to 400°. Lightly beat egg and cream in a small bowl to blend. Brush egg wash evenly over puff pastry. Cut thin slits in a decorative pattern into top of pastry to allow steam to escape. Bake feuilleté, rotating pan halfway through, until puffed and deep golden brown, 30–35 minutes. Let cool slightly before cutting into 1½" squares. Serve warm with additional mustard alongside.

Do Ahead: Feuilleté can be assembled 12 hours ahead. Cover with plastic wrap and keep chilled.

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