inspired

Emma Galloway's Tomato Pilaf with Black Lentils & Caramelised Onion

black (beluga) lentils,

olive oil

garlic,

tomatoes (I like to use cherry), finely chopped

white basmati rice, rinsed & drained well

water

onions

fine salt, to taste

Place lentils into a small saucepan, cover with water and bring to the boil. Reduce heat and simmer for 15–20 minutes, or until just tender. Drain and set aside.

Heat a large heavy-based frying pan over medium heat. Add oil and garlic and cook for 30 seconds, before adding chopped tomato. Cook, stirring often, for 3–4 minutes, or until soft and juicy. Add rice and stir then add water and a good pinch of salt.

Bring to the boil, cover with a lid, reduce heat to low and cook for 15 minutes. Remove from the heat and set aside with the lid on for a further 10 minutes.

To make the caramelised onions, as soon as your rice is happily cooking away, heat oil in a large heavy-based frying pan over medium-high heat. Add onions and cook, stirring often, for 20–25 minutes or until deeply golden, taking care in the final 5–10 minutes to ensure the bottom doesn't catch and burn. Season with salt. These can be prepared in advance and will store in a glass jar in the fridge for up to 3 days.

When the rice is cooked, remove the lid, stir through lentils, adjust seasoning if needed and serve topped with caramelised onions and chopped coriander.

bingingwithbabish's Egg Custard Tarts inspired by Avatar the Last Airbender: Avatar: The Last Airbender is rife with delicious-sounding foods that y'all have requested - puffin-seal sausages, fire flakes, sizzle crisps, smoked sea slug - but none sound quite so accomplishable as Aang's favorite food, egg custard tarts.  Today we're taking a crack at both the show-accurate version, as well as its origin, the Portuguese pasteis de nata!

Egg Custard Tarts inspired by Avatar the Last Airbender

For the Avatar the Last Airbender version (Hong Kong):

225 g all purpose flour

g sugar

unsalted butter

eggs

g white sugar

vanilla powder

milk

For the Portugese version:

g all purpose flour

g kosher salt

cinnamon

lemon peel

vanilla powder vanilla

For the Avatar the Last Airbender version

Add all-purpose flour and powdered sugar along with unsalted butter to a food processor. Pulse together until the mixture resembles wet sand.

- 225 g all purpose flour
- 50 g powdered sugar
- 9 tbsp unsalted butter


Once all 3 ingredients are mixed, add large beaten egg into the processor. Pulse until the mixture forms a soft ball of dough. Wrap in plastic wrap and refrigerate for about half an hour or until ready to use.

- 1 large eggs


Combine hot tap water with superfine sugar and vanilla powder. Whisk until all of the ingredients are mixed together.

- 150 ml hot water
- 75 g white sugar
- ½ tsp vanilla powder or 1/2 tsp vanilla extract


Add large beaten eggs to evaporated milk. Next add the water, sugar and vanilla powder mixture, whisking together in a regular size bowl.

- 85 ml evaporated milk
- 2 large eggs


Strain the mixture through a fine mesh sieve into a pour-friendly container for easy tart filling.

On a well-floured surface and with a well-floured rolling pin, roll the dough to a thickness of 6ml, followed by cutting into rounds slightly larger than the cupcake tin you’ll be using.

Begin lining the cupcake tin with the pastry rounds. Gently press the pastry down into the cup and press up against the sides. Don’t be afraid to roll out the rounds a little bit thinner if you think it’s necessary. You just want a whisp of crust showing above the tin.

Before adding the custard, remove any remaining foam from the egg mixture. Next, pour the mixture into each tart shell - filling  ¾ of the way full. Place on a rimmed baking sheet (to prevent spilling) and bake in a 400°F oven for 10 minutes. Then, lower the heat to 350°F and bake for another 15 minutes, until the pastry is golden brown and the filling is set.&nbsp;

Once cool, pop the tarts out of the mold and serve them while nice and warm.

First combine all-purpose flour with kosher salt. Whisk together until completely combined and add water.

- 150 g all purpose flour
- 1 g kosher salt
- 80 ml water


Whisk together and then knead until a shaggy, sticky dough has formed and let rest on a well floured surface for 20 minutes underneath a bowl - DO NOT WRAP IN PLASTIC WRAP.

Once the dough has rested for 20 minutes, on a well -floured surface roll the dough out into a 12 inches x 12 inches square. Spread ⅓ of the unsalted, soft butter over ⅔ of the dough then fold into thirds. Rotate the dough 90 degrees and then roll out into a square and repeating the process one last time before adding the rest of the soft butter to 90% of the surface and leaving 1 inch uncovered. Watch the video above for more info on this step!

- 113 g unsalted butter


Moisten the 1-inch un-buttered area with wet fingers and tightly roll the dough into a log from the opposite end. Roll and press lightly to seal shut and wrap in plastic wrap and refrigerate for at least 2 hours, preferably overnight.

To make the custard, add granulated sugar, water, cinnamon stick, and lemon peel (make sure to wash thoroughly to remove any wax). Bring this mixture to a simmer so that the sugar is dissolved. Once dissolved, take it off the heat and let cool for 30 minutes.

- 150 g granulated sugar
- 75 ml water
- 1 stick cinnamon
- ½ lemon peel


Into a large bowl combine all-purpose flour, a third of the whole milk then whisk together thoroughly until thick and no lumps remain.

- 40 g all purpose flour
- 1 ½ cups whole milk


Pour the rest of the whole milk into a large saucepan and heat over medium-low heat until just simmering, at which point add the flour and milk mixture. Whisk constantly and cook 1-3 minutes until thick, gooey, and/or creamy.

- 4 cups whole milk


Once mixed into a creamy pancake-like batter, kill the heat and add the sugar syrup along with vanilla powder (or vanilla extract). Whisk thoroughly to combine until slightly cooled off. Then add large egg yolks and whisk together into a smooth custard. **The hotter your mixture is, the faster you will have to whisk together in order not to scramble the eggs.For the sake of smoothness, strain through a fine mesh sieve to catch any errant lumps.

- 6 large eggs
- ½ tsp vanilla powder (or 1/2 tsp vanilla extract)


Retrieve the dough from the refrigerator. On a lightly floured surface, trim off the uneven edges of the dough roll and divide into 12 equally sized pieces. When looked at from the side, the rolls should have a tight buttered swirl.

Place the dough into the center of the cupcake tin and gently press it down from the center out - first trying to cover the bottom of the tin, followed by the sides. Rinse and repeat until the cupcake tin is full.

Fill each pastry ¾ of the way full with the custard mixture then place on a preheated baking sheet that has been sitting in a 500°F oven for about 20 minutes. Place the tin and baking sheet combo into a 500°F oven for 12-16 minutes, until the custard is puffed and the pastry is golden brown. Serve and enjoy!

https://www.youtube.com/watch?v=F2ENkOF3fMQ&quot;,&quot;width&quot;:854,&quot;height&quot;:480,&quot;providerName&quot;:&quot;YouTube&quot;,&quot;thumbnailUrl&quot;:&quot;https://i.ytimg.com/vi/F2ENkOF3fMQ/hqdefault.jpg&quot;,&quot;resolvedBy&quot;:&quot;youtube&quot;&#125;

Avatar: The Last Airbender is rife with delicious-sounding foods that y'all have requested - puffin-seal sausages, fire flakes, sizzle crisps, smoked sea slug - but none sound quite so accomplishable as Aang's favorite food, egg custard tarts.  Today we're taking a crack at both the show-accurate version, as well as its origin, the Portuguese pasteis de nata!

bingingwithbabish's Pollo a la Plancha inspired by Moonlight: Chiron is prepared a Cuban classic in the movie I don't really want to make fun of here in the description: Moonlight. Simple ingredients prepared simply often yield stunning results - will the chef's special rise to the occasion?

Pollo a la Plancha inspired by Moonlight

chicken breasts, butterflied, pounded thin

garlic, divided

limes, divided

tsp cumin

cayenne

tsp pepper

long grain dried white rice

bay leaf

fatty bacon,

Spanish onion, minced

green bell pepper,

black beans,

vegetable oil

Spanish onion,

tbsp fresh cilantro, chopped

Place chicken in a large resealable bag.  Chop two of the garlic cloves, and in a small bowl, whisk together with the juice of two limes, cumin, cayenne, one teaspoon salt, one teaspoon pepper, and a tablespoon of olive oil.  Pour marinade over chicken, seal the bag, and place in the refrigerator for at least 30 minutes.

- 4 chicken breasts butterflied, pounded thin
- 2 cloves garlic divided
- 1 tsp ground cumin
- 4 limes divided
- 1 tsp cayenne
- 1 tsp salt divided
- 1 tsp freshly ground pepper
- 1 tbsp olive oil divided


Rinse rice in a large bowl until water runs clear.  Drain, and add to 3 1/2 cups of water in a large saucepan, along with the bay leaf, a teaspoon of salt, and a clove of garlic.  Bring to a simmer and cover, reducing heat to low, and cooking until water is absorbed and rice is tender and fluffy.  If the rice is too ‘al dente’, add water 1/4 cup at a time until completely cooked.  Fluff with a fork and keep warm until serving.

- 2 cups long grain dried white rice
- 1 bay leaf
- 3 tsp salt divided
- 1 cloves garlic divided


While rice simmers, combine bacon and 1/4 cup of water in another large saucepan.  Cook until the bacon fat has rendered completely and bacon is crispy.  Using a slotted spoon, remove bacon from the rendered fat, and add minced onion and green pepper.  Sauté over medium heat until soft and golden, and add one crushed garlic clove.  Sauté until fragrant (about another minute), add bacon back to the pot, and add soaked black beans and their liquid.  Simmer uncovered until beans are breaking and liquid has thickened, about 30 minutes.  Cover and keep warm until serving.

- 4 ounces fatty bacon chopped fine
- 1 Spanish onion minced
- 1 green bell pepper seeded and minced
- 1 cloves garlic divided
- 12 ounces dried black beans soaked overnight, 1/2 cup soaking liquid reserved


On a large cast iron griddle or in a large cast iron pan, heat half the vegetable oil over medium-high heat until shimmering.  Add onions and sear, cooking until golden and lightly charred - place in a bowl and cover with aluminum foil until serving.  Add the last of the vegetable oil to the griddle, remove chicken breasts from the bag and shake off excess marinade, and sear on hot griddle.  Flip once golden-brown on one side, and continue to cook until internal temperature reads 165°F, about 5 minutes on each side.

- 2 tbsp vegetable oil
- 1 Spanish onion sliced into rings


Arrange chicken, rice, and beans side-by-side on a plate, molding the rice into a wide cylinder with a plastic takeout container.  Top chicken with sautéd onions, garnish with cilantro, and serve.

- 2 tbsp fresh cilantro chopped


https://www.youtube.com/watch?v=ZsBWgeQHjnM

Chiron is prepared a Cuban classic in the movie I don't really want to make fun of here in the description: Moonlight. Simple ingredients prepared simply often yield stunning results - will the chef's special rise to the occasion?

bingingwithbabish's Tom Cruise Coconut Cake inspired by Hacks: 

Is the Tom Cruise coconut cake worth the hype (not to mention the $130 it costs to get one shipped)? Can it be improved upon? Should I finally sit down and binge-watch Hacks? The answer to all of these questions: yes. 



Tom Cruise Coconut Cake inspired by Hacks

For the Classic Coconut Bundt Cake:

360 g all purpose flour

tsp baking powder

tsp baking soda

tsp kosher salt

g sour cream, room temperature

160 g unsweetened coconut milk

tsp coconut extract

sugar

115 g white chocolate, melted ~85 °F

eggs, room temperature

Cream Cheese Frosting (see recipe below)

Sweetened shredded coconut

For the Cream Cheese Frosting:

tbsp unsalted butter, room temperature

(8 oz) block cream cheese, room temperature

tbsp vanilla extract

oz sugar,

For the Caramelized White Chocolate Coconut Cake:

As needed coconut sugar

g creme fraiche, room temperature

creme de coconut, thick cream

vanilla paste

g Toasted White Chocolate, melted ~85 °F + more for drizzling

Coconut Cream Cheese Frosting

Sweetened shredded coconut, toasted

For the Toasted White Chocolate:

Recipe credit: https://www.davidlebovitz.com/caramelized white chocolate/

oz white chocolate, finely chopped

For the Coconut Cream Cheese Frosting

g unsalted butter, room temperature

g cream de coconut (thickened ‘cream’ at the top only)

To taste kosher salt

21 oz powdered sugar, sifted

tbsp spiced rum

Preheat the oven to 325 °F. Prepare a 12-Cup bundt pan with non-stick spray and set aside.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a separate, pourable vessel, combine the sour cream, coconut milk, and coconut extract.

Combine the butter and sugar in the bowl of a stand mixer. Using the paddle attachment, cream the butter and sugar together until fluffy and paler in color, about 3-4 minutes.

Add the eggs, one at a time, making sure each egg is incorporated before adding the next. Scrape down the sides of the bowl, then add the melted chocolate. Mix until well incorporated, about 1 minute.

Alternate adding the flour mixture and coconut milk mixture to the batter, beginning and ending with the flour.

Once all of the ingredients are well combined, transfer the batter to the prepared bundt pan.

Bake in the preheated oven for 55 to 65 minutes or until the edges of the cake begin to pull away from the cake pan and the cake has reached an internal temperature for 205 °F - 210 °F.

Let the cake cool for 45-60 minutes at room temperature, then invert the cake onto a cooling rack.

Let the cake cool completely before topping with Cream Cheese Frosting and a generous coating of shredded coconut.

Combine the butter, cream cheese, vanilla, and salt in the bowl on a stand mixer. Using the paddle attachment, cream until the mixture is fluffy and homogeneous, about 3-4 minutes.

With the mixer running on low, slowly add in the powdered sugar until the frosting is stiff but not clumpy or dry.

Preheat the oven to 325 °F. Prepare a 12-Cup bundt pan with non-stick spray and an even coating of demerara sugar. Set aside.

Brown the butter in a butter in a medium saucepan until the milk solids have sunk to the bottom of the pan and turned golden brown. Weigh the remaining butter, then add back the most moisture using ice cubes. Allow the browned butter to cool until solid but still soft.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a separate, pourable vessel, combine the creme fraiche and coconut milk.

Combine the butter, creme de coconut, and sugar in the bowl of a stand mixer. Using the paddle attachment, cream the butter and sugar together until fluffy and paler in color, about 3-4 minutes.

Add the eggs, one at a time, making sure each egg is incorporated before adding the next. Scrape down the sides of the bowl, then add the melted toasted chocolate. Mix until well incorporated, about 1 minute.

Alternate adding the flour mixture and coconut milk mixture to the batter, beginning and ending with the flour. Then, stir in the extracts.

Once all of the ingredients are well combined, transfer the batter to the prepared baking pan. Spread the remaining batter on top, making sure to smooth out the surface with an offset spatula or spoon.

Bake in the preheated oven for 60-70 or until the edges of the cake begin to pull away from the cake pan and a toothpick comes out clean when inserted into the center of the cake.

Let the cake cool completely before topping with Coconut Cream Frosting and a generous coating of toasted shredded coconut.

Add the chopped chocolate to a small rimmed baking sheet lined with a silicone baking mat. Spread the chocolate chunks out into a even layer.

Add the chocolate to the preheated oven and let it bake for 15 minutes. Remove the pan from the oven and stir the chocolate thoroughly using a plastic spatula, then spread it back out into an even layer.

Continue baking the chocolate for 15 minute intervals, stirring thoroughly between each, until the chocolate is smooth and golden brown in color. This generally takes a total of about 1 ½ to 2 hours. Don’t worry if the chocolate becomes dry and chunky during the process, it will all eventually melt.

Use immediately or allow the chocolate to cool until hardened, then break into smaller pieces and store in an airtight container or bag at room temperature until ready to use.

Combine the butter, cream cheese, coconut extract, and salt in the bowl on a stand mixer. Using the paddle attachment, cream until the mixture is fluffy and homogeneous, about 3-4 minutes.

With the mixer running on low, slowly add in the powdered sugar until the frosting is stiff but not clumpy or dry. 

Once all of the sugar is incorporated, stir in the spiced rum.

Sage fried eggs

tsp Butter

Tbsp Olive oil

Free-range eggs, fresh (Main)

sage

bread

Heat the oil and butter in a frying pan until it starts to bubble slightly. Add the sage leaves and as they start to crisp, move them aside and carefully add the eggs. Swirl and tilt the pan, and with a tablespoon, lift the oil from the pan and pour over the edge of the eggs, to help get a crisp edge.

Cook until the yolk is cooked through to your liking, then season and serve on toast.

bingingwithbabish's Sweet Potato Casserole inspired by Friends: Try a scoop of our Sweet Potato Casserole at your next Thanksgiving or Friendsgiving. No longer will you have to wait until after dinner to eat your sugar-coated complex carbs!

Sweet Potato Casserole inspired by Friends

For the Simple Sweet Potato Casserole

tbsp kosher salt, divided

1 inch 4lbs sweet potatoes, peeled + cut into pieces

oz light brown sugar

oz unsalted butter, melted

tsp vanilla extract

oz mini marshmallows (about 1 bag)

For the Babish Sweet Potato Casserole

lbs potatoes, peeled + cut into 1 inch cubes

egg large yolks

20 1/2 oz light brown sugar

maple syrup

oz creme fraiche

tsp cinnamon

tsp nutmeg

Pecan Streusel (see recipe below)

Marshmallow Topping (see recipe below)

For the Pecan Streusel

oz brown sugar

oz all purpose flour

10 1/2 oz unsalted butter, melted

For the Marshmallow Topping

oz powdered gelatin (2 envelopes)

oz water, cold + divided

oz The Singleton Whisky, divided

oz sugar

corn syrup

Preheat the oven to 300 °F with a convection fan (or 325 °F without fan). Grease a 9x13 pan with nonstick spray.

Fill a large pot of water and season with salt.

- 1 tbsp kosher salt divided


Add the sweet potatoes to the pot and bring the water to a boil.

- 1 inch 4lbs sweet potatoes peeled + cut into   pieces


Turn the heat down to a simmer and cover the pot. Cook the potatoes until completely tender, about 18-20 minutes.

Drain the potatoes and transfer them to a large bowl.

Using a potato masher, mash the cooked potatoes until completely smooth.

Add the sugar, butter, the remaining salt, and vanilla extract to the bowl and fold to combine.

- 8 oz light brown sugar
- 4 oz unsalted butter melted
- 1 tsp vanilla extract
- 1 ½ tsp kosher salt divided


Spread the mixture into an even layer in the 9x13 pan. Add the marshmallow to the top in one layer.

- 10 oz mini marshmallows (about 1 bag)


Bake the casserole for 25-30 minutes or until golden brown and heated through.

Fill a large container ⅔ of the way full with water. Insert a sous vide cooker and set the temperature to 170 °F.

Preheat the oven to 325 °F. Grease a 9x13 pan with room temperature butter.

Transfer the cut sweet potatoes and cinnamon sticks to a silicone sous vide-safe bag or vacuum-seal bag. Remove all of the air from the bag and seal.

- 4 lbs potatoes peeled + cut into  1 inch cubes
- 2 sticks cinnamon


Once preheated, add the potato bag to the hot water and cook for 1 hour and 30 minutes.

Meanwhile, brown the butter in a small saucepan over medium heat, about 10 minutes. Reserve until ready to use.

- 5 oz unsalted butter cubed + more for greasing


Remove the potatoes from the bag and transfer them to a large bowl. Combine the sweet potatoes, reserved browned butter, egg yolks, brown sugar, heavy cream, and seasonings.

- 5 oz unsalted butter cubed + more for greasing
- 3 egg large yolks
- 20 ½ oz light brown sugar
- 4 oz creme fraiche
- 2 oz maple syrup
- 5 ½ tsp kosher salt
- ½ tsp ground cinnamon
- ¼ tsp freshly grated nutmeg
- 2 tsp vanilla paste


Transfer the filling to a bowl of a food processor. Process the potatoes until smooth, about 60 seconds. Work in batches if necessary.

Pour the sweet potato filling into the prepared baking pan. Bake for 20-25 minutes, or until the sweet potato filling is warmed through and set.

Meanwhile, make the Marshmallow Topping (see recipe below).

- Marshmallow Topping (see recipe below)


Once the sweet potato filling is ready, sprinkle an even layer of the Pecan Streusel on the potato filling, then spread or pipe the marshmallow topping over the top.

- Pecan Streusel (see recipe below)


Toast the marshmallow immediately using a torch, or allow the marshmallow to set for 30-45 minutes, increase the oven temperature to 350 °F, then bake for 10-15 minutes until the marshmallow is golden brown.

Allow the casserole to cool for 5 minutes before serving.

In a medium bowl, combine the sugar, flour, salt, and butter and fold together until the mixture resembles sand.

- 6 oz brown sugar
- 4 ½ oz all purpose flour
- ½ tsp kosher salt
- 10 ½ oz unsalted butter melted


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