elegant

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

Serve this easy Plum &amp; Ginger Chinese Roasted Duck with Plum Sauce for an elegant and easy-to-make holiday meal. The sweet plum and ginger glaze accentuates the gamy taste of duck and makes for a wonderfully crispy skin. Pat dry the duck's skin before baking for best results.&nbsp;

Easy Plum and Ginger Roasted Duck

duck (5 lb - 2.2kg)

plum jam

tsp coriander

ginger

tsp sea salt

tbsp honey

star anise

oz canned plums (800 g, pitted and cut in half, syrup reserved)

Preheat oven to 375F / 190C.

Pat dry duck's skin carefully with paper towel. Place duck on a rack in a roasting tin.

Place in the oven and roast 18 minutes per pound (40 minutes per kilo). My duck weighted 5 pounds (2.2 kilos) so I roasted it 1 hour and 25 minutes. Adjust cooking time according to the weigh of your duck. If duck starts to become too brown, cover loosely with foil.

In a medium saucepan, combine honey, star anise, ground ginger, 1 1/2 cups reserved plum syrup and 1/2 cup water. Bring to a boil, reduce heat and simmer for about 10 to 15 minutes.&nbsp;

Add plums and cook for 10 additional minutes. Turn off the heat and set aside, keeping it warm.

For the sauce

&nbsp;In a medium bowl, whisk together jam, ground coriander, ground ginger, sea salt and just enough water to make the glaze spreadable (around 2 to 3 tsp should be enough). Set aside.

30 minutes before the duck is cooked through, take it out of the oven and pause timer. Brush with glaze (if you don't have a brush, simply use a spoon). Put it back in the oven for 10 minutes, without foil.&nbsp;

Take it out of the oven again, and brush with glaze. Put it back in the oven for 15 minutes or until duck is cooked through and juices run clear. If duck starts to become too brown, cover loosely with foil.

Remove duck from roasting pan, cover with foil and let it rest in a warm place for 15 minutes (don't skip this step!). Cut into pieces and serve with plum sauce. Serving suggestion: this cranberry and pistachio rice and/or mashed potatoes.

For the glaze

Prawn and tomato pasta

Olive oil,

Long red chilli, chopped finely

Garlic cloves, sliced thinly

Baby fennels, sliced lengthways

400 g Tiger prawns, raw,

Lemon, zest and juice

g Feta, crumbled

tomatoes

Black olive

Basil leaves,

Linguine pasta

Heat the oil in a frying pan. Add the chilli, garlic and fennel, tossing until it has a bit of colour. Push to the side and add the tiger prawns cooking for 3 minutes each side.

Add the lemon and stir all together. Crumble in the feta, add the olives, tomatoes and basil leaves.

Cook the linguine as per packet instructions, then stir through prawns. Drizzle with extra olive oil and serve with extra basil leaves

Far Breton, a specialty of Brittany, France, is a custardy cake similar to clafouti filled with rum-soaked prunes. A lovely accompaniment to afternoon tea.

Far Breton ~ French Custard Cake

prunes (pitted)

Armagnac, rum, or other brandy

unsalted butter (melted, for the baking dish)

sugar

(shelled weight) egg (roughly equivalent to 4 large eggs)

(3/4 to 1 cup) all-purpose flour

salt

At least a few hours and preferably the night before you intend to bake the cake, soak the prunes in the Armagnac.

Preheat the oven to 425°F (220°C). Reach for a deep-sided 8-by-10-inch (or equivalent size oval) baking dish. Brush the dish with the melted butter.

In a bowl, combine the sugar and eggs and then gradually add the flour, mixing just until combined, and then stir in the salt. Slowly and gradually whisk in the cold milk to make a thin batter.

Spoon the soaked prunes and a little of the syrupy liquid that remains into the buttered dish. Place it in the oven for just a few minutes to warm the prunes. Remove the baking dish from the oven and pour in the batter. Bake for 10 minutes. Then reduce the oven to 350°F (180°C) and bake for 25 to 45 minutes more, depending on the size of your baking dish.

To check that the Far Breton is ready, dip the blade of a sharp knife into cold water and use it to pierce the middle—if the knife comes out clean, it is ready. The sides of the far breton will also be starting to come away from the dish. Cool completely in the dish and, if desired, cover and refrigerate overnight before slicing and serving, preferably with a cup of tea.

Espresso Crème Croquembouche

instant coffee

water

(8 oz) tub mascarpone

confectioners sugar

(2 oz) whipping cream

all-purpose flour

eggs

corn syrup

milk chocolate chips

Combine coffee and water. Allow to cool completely. Or use 8 tablespoons chilled prepared espresso.

In a medium bowl whip cream until stiff peaks form. Combine cooled coffee with mascarpone, sugar, and salt. Fold coffee mixture into cream until uniform in color. Place in refrigerator for at least 30 minutes before using.

For the filling:

Preheat oven to 450˚F. Combine water, butter, sugar, and salt in a small saucepan. Heat over medium until butter is melted. Add in flour and cook for 1-2 more minutes, stirring constantly, until batter pulls away from the pan.

Pour batter into a metal mixing bowl. Add 3 eggs one at a time, beating with an electric mixer between each addition. Dough should become glossy after adding eggs. If it does not add one more egg.

Pour batter into a piping bag. Pipe into ball shapes onto lined baking sheets using a large round tip. There should be around 30-35 profiteroles. Bake for 15-20 minutes or until puffed up, then reduce heat to 350˚F and bake for another 15 minutes or until golden brown. Turn off heat and allow them to sit for 10 minutes in cooling oven.

Use a clean piping tip to poke a hole in the bottom of each pastry before setting on a wire rack to cool completely.

Fill a piping bag with creme filling. Use pre-made holes to insert filling into each pastry using a medium tip.

For the profiteroles:

Combine sugar, corn syrup, and water in a small saucepan. Cover and bring to a boil, then remove lid and allow to simmer for 20 minutes until caramel in color. Do not stir or allow to overheat. Dip pan into a large bowl of ice water to cool it for 1 minute or so.

Transfer to a heat-proof bowl and allow to cool for 5 minutes. Dunk each pastry in glaze, then assemble on a plate in a stacked pyramid or cone shape, with 7-10 profiteroles on the first layer and decreasing in number until only one ball is on top. Allow to set for 20 minutes.

Boil remaining spun sugar ingredients on medium for 8-10 minutes until golden in color. Dip pan into ice water bath for 1 minute. Transfer to heat-proof bowl. Test with fork to see if strings appear after dipping into sugar. If they do work quickly using one or two forks to spin sugar around the croquembouche from the base to the top.

If using chocolate instead skip making glaze and spun sugar. Melt chocolate in microwave using 30-second intervals. Dip each unglazed profiterole in the chocolate and stack up in aforementioned mound or cone shapes. Allow to set fully in refrigerator for at least 30 minutes before serving.

To serve break off 3-4 profiteroles as individual portions. Croquembouche is best eaten the day of and can become soggy if stored long term in the fridge.

For the glaze:

Enjoy delicious eggplant stacks two ways: As rainbow veggie stacks or as a lighter eggplant parmesan treat—but 100% dairy-free and vegan! They’re an easy, delicious, low-cost, and nutritious meat-free, gluten-free appetizer, side, or main ready in just 30 minutes!

Eggplant Stacks [2 Ways]

neutral oil ((avocado, canola, grape seed))

eggplant,

potato corn

yeast

oregano

sea salt

black pepper ((to taste))

mushroom

tomato,

swiss chard ((or spinach, kale,

balsamic vinegar (optional)

Preheat the oven to 450 degrees. Coat a large metal baking tray with 1 tablespoon of oil. Take eggplant slices and place on a baking sheet. Use your hands to gently coat them in oil. Sprinkle with potato starch, nutritional yeast (if using), ¼ teaspoon sea salt, and black pepper and toss to coat well. Spread into an even layer and place in an oven. Bake for 10 minutes, flip them over when browning on bottom and bake for another 5-10 minutes.

While baking the eggplant, slice the mushroom(s) and sear in a pan until browning and crispy on both sides, flipping as needed. No oil needed, the juices from the mushrooms will prevent sticking. Transfer to a small bowl.

In the same pan wilt the greens. Simply place chopped greens in a pan, cover, and let cook on medium heat for 2 minutes (4-5 minutes for kale or collard greens) until bright green and wilted. Add water by the spoonful if needed, to prevent sticking or burning. Sprinkle lightly with sea salt and set aside.

When eggplant is crisp outside and soft inside, remove it from the oven and begin making your stacks. On a plate, stack eggplant, a mound of greens, a slice of mushroom, a slice of tomato, and a sprinkle of sea salt. Top with another eggplant round and drizzle with balsamic vinegar. Repeat! Very yummy!

I just used a basic pasta dough that I mixed various colors into it to make the stripes. I just really used my own amounts with the coloring and I found out later after I boiled them that the colors faded a bit(though I think that is normal). Next time, I will knead in more of the colors. I found some colored powders at my local Natural Foods store. They didn't have too many choices...but, I was grateful for what I found....enough to make my pasta creations! I used beetroot powder,tomato powder,barley powder and the regular uncolored dough. You can easily substitute for the barley (broccoli,spinach,parsley,cilantro). The tomato powder can be substituted by carrot powder. You can also use turmeric to make a yellow dough. I think next time I will use real beet juice instead of the beet powder. It won't fade as much. This is fun to be creative with....how about checkers instead of stripes, bi colored, tri colored or just making individual colors? I hope you to will have fun with this recipe!

Homemade Multicolored Pasta

Flour

semolina flour

Eggs

water (up

Salt

tsp oil

food powders (beetroot, tomato,spinach etc...)

not set

It&#039;s been a while since i our last dinner at Ruth&#039;s Chris Steak House, We was enjoying a Chilean Sea Bass dish, I remember the taste was so good, So now I&#039;m sharing with you thisu003cbru003eRuth&#039;s Chris Chilean Sea Bass Recipe a fancy dish made easy for home cooking.

Ruth's Chris Chilean Sea Bass Recipe

Chilean Sea Bass fillets

olive oil

Salt and pepper

white wine

lemon juice

fresh parsley, chopped

capers

Lemon wedges

Preheat oven to 400°F (200°C).

Season sea bass with salt and pepper.

Heat olive oil in an oven-safe skillet.

Sear sea bass for 2-3 mins on each side until golden.

Bake in the oven for 8-10 mins until cooked.

In a saucepan, mix white wine, lemon juice, garlic, parsley, and capers.

Simmer sauce until reduced.

Spoon sauce over sea bass. I love to serve it with some herbs. Enjoy!

Easy French Palmier Cookies. A.K.A. ELEPHANT EARS! These are a very easy light, crispy, flaky cookie, made up of simply 3 ingredients. Quick to make and very flexible with flavors. A classic elegant French cookie recipe

Easy French Palmier Cookies

Package Frozen Ready Rolled PUFF Pastry., contains 2 sheets

Cinnamon,

Take the puff pastry from the freezer and...

Take the puff pastry from the freezer and allow to fully defrost IN the packaging.

Preheat oven to 400 F or 200 C.

Unroll the pastry and flatten it on the...

Unroll the pastry and flatten it on the plastic wrapper. Sprinkle sugar (and cinnamon if using) evenly all over the pastry and take a rolling pin and LIGHTLY roll over the sugar so as to press it gently in to the pastry. Be careful not to roll hard so you keep the shape of the pastry.

Take one side and tightly roll the pastry...

Take one side and tightly roll the pastry toward the middle. Stop when you get to the middle. Then take the other side of the pastry and roll toward the middle. Wrap the pastry in the plastic sheet you were using underneath and pop in the fridge for 20 minutes to firm up. Repeat with the other sheet of pastry.

Take the pastry from the fridge and cut...

Take the pastry from the fridge and cut in to 1/4 inch thick slices. Place flat on a parchment lined baking sheet a couple of inches apart so they can grow in the oven! Brush the tops lightly with the melted butter and another light sprinkling of sugar. Bake for approximately 12 - 15 minutes or until the cookies puff up and turn golden brown. Keep an eye on them because they will burn very easily!

When done, use a fish slice or similar...

When done, use a fish slice or similar and transfer the cookies to a cooling rack.

These will store, once cooled, in an air...

These will store, once cooled, in an air tight container for a few days. They are delicious eaten as they are, or as I do, with a scoop of ice cream!

https://mediavine-res.cloudinary.com/video/upload/yvnpas5iacwcevkwb81z.mp4

How to roll pastry for Almond Palmier Cookies

Almond Palmier Cookies, How to roll

Lighten up your standard spaghetti dinner with this light, flavorful, and delicious recipe for lemon spaghetti. Plus, it takes less than 15 minutes to make.  

Lemon Spaghetti Recipe

spaghetti

lemons, zested

garlic, crushed

pepper

Parmesan cheese

basil, chopped, divided

Cook the pasta according to package instructions.

Mix the lemon zest, garlic, lemon juice, olive oil, salt, and pepper in a small bowl.

Drain the cooked pasta and put it back in the pot.

Add the lemon dressing, Parmesan cheese, and ¼ cup basil. Stir to combine.

Use the reserved basil to top the pasta right before serving.

Top 11 elegant recipes from across the web

The most viewed elegant recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Elegant Braised Lamb Shank Dinner R...

Easy Plum and Ginger Roasted Duck

Prawn and tomato pasta

Far Breton ~ French Custard Cake

Espresso Crème Croquembouche

Eggplant Stacks [2 Ways]

Homemade Multicolored Pasta

Ruth's Chris Chilean Sea Bass Recip...

Ruth's Chris Chilean Sea Bass Recip...

Easy French Palmier Cookies

Lemon Spaghetti Recipe

Top 11 elegant recipes from across the web

The most viewed elegant recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Elegant Braised Lamb Shank Dinner R...

Easy Plum and Ginger Roasted Duck

Prawn and tomato pasta

Far Breton ~ French Custard Cake

Espresso Crème Croquembouche

Eggplant Stacks [2 Ways]

Homemade Multicolored Pasta

Ruth's Chris Chilean Sea Bass Recip...

Ruth's Chris Chilean Sea Bass Recip...

Easy French Palmier Cookies

Lemon Spaghetti Recipe

The most viewed elegant recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine