Ingredients

-8 lamb rib chops (about 2-1/2 lb.)
-Kosher salt and freshly ground black pepper
-10 oz. (2 cups) Concord grapes
-2 Tbs. granulated sugar
-1-1/2 oz. (3 Tbs.) unsalted butter
-1 medium shallot, minced (1/4 cup)
-2 tsp. fresh thyme leaves, chopped
-2 tsp. finely chopped fresh rosemary
-1/4 cup ruby port
-1 tsp. fresh lemon juice
-2 Tbs. olive oil

Directions

Pat the lamb chops dry, generously season with salt and pepper, and set aside.

In a 2-quart saucepan, cook the grapes and sugar over medium-low heat, mashing with a wooden spoon until the grapes break down, about 4 minutes. Increase the heat to medium high and simmer until the sauce thickens slightly, about 3 minutes. Strain through a fine-mesh sieve into a heatproof bowl. Rinse the saucepan, return the strained grape sauce to the pan, and set aside.

In a 12-inch skillet, melt 1 Tbs. of the butter over medium heat. Add the shallot, thyme, and rosemary, season with salt and pepper, and cook until the shallot is soft, about 3 minutes. Remove the pan from the heat, add the port, and swirl until the sizzling stops. Return the pan to the heat and simmer until most of the liquid evaporates, about 1 minute. Scrape into the grape sauce, stir in the lemon juice, season to taste with salt and pepper, and keep warm. Wipe out the skillet.

Heat 1 Tbs. of the butter with 1 Tbs. of the oil in the skillet over medium-high heat. Add 4 lamb chops and cook until browned on both sides, about 3 minutes per side. Transfer to a platter and tent with foil. Repeat with the remaining butter, oil, and chops. Serve the chops with the warm sauce.
By finecooking

Ingredients :

-4 oz. (8 Tbs.) unsalted butter; more for the pan
-1 bunch scallions, white and light-green parts finely chopped, green parts thinly sliced on a diagonal
-1/4 cup dry white wine
-2-1/2 cups frozen corn
-1/2 cup heavy cream
-1/4 tsp. freshly grated nutmeg
Kosher salt and freshly ground black pepper
-3-1/4 oz. (2/3 cup) all-purpose flour
-2-3/4 oz. (1/2 cup) stone-ground yellow cornmeal
-3 Tbs. granulated sugar
-1 Tbs. baking powder
-1 cup sour cream
-2 large eggs
-4 oz. fresh goat cheese, softened
-1 to 2 tsp. finely chopped fresh hot chile, such as Fresno or habanero

Directions

Position a rack in the center of the oven and heat the oven to 350°F. Butter a 2-quart baking dish.

In a 10-inch skillet, melt the butter over medium heat. Add the white and light-green parts of the scallions and cook until softened and lightly browned, about 2 minutes. Remove the pan from the heat and add the white wine, swirling until the sizzling stops. Cook until the liquid in the pan reduces slightly, about 2 minutes.

Add 1-1/2 cups of the corn, the cream, nutmeg, 1/2 tsp. salt, and a few grinds pepper. Cook, stirring occasionally, until the cream thickens, about 4 minutes. Set aside.

Meanwhile, in a large bowl, combine the flour, cornmeal, sugar, baking powder, 1/2 tsp. salt, and 1/4 tsp. pepper. Stir in the scallion greens, sour cream, eggs, the remaining 1 cup corn, and the creamed corn mixture until thoroughly combined.

In a small bowl, mash together the goat cheese and chile with a fork.

Pour the corn mixture into the prepared baking dish and smooth the top. Dollop teaspoons of the goat cheese mixture into the corn mixture, pushing some below the surface and leaving others exposed to ensure goat cheese throughout the dish. Smooth the surface.

Bake until the top is golden brown and a knife inserted in the center comes out moist with a few crumbs clinging, about 25 minutes. Let cool 10 minutes before serving.
By finecooking

Ingredients :

-Cooking spray
-1-1/2 lb. red potatoes, cut into 1/2-inch pieces
-1 large red onion, cut into 1/2-inch pieces
-5 Tbs. extra-virgin olive oil
-2 Tbs. country-style Dijon mustard
-2 medium cloves garlic, mashed to a paste with the side of a chef’s knife
-Kosher salt and freshly ground black pepper
-2 small pork tenderloins (about 1 lb. each), trimmed
-1 Tbs. dark brown sugar
-1 Tbs. chopped fresh rosemary
-1 Tbs. chopped fresh sage
-1 Tbs. chopped fresh thyme
-1 Tbs. white wine vinegar
-2 green apples, cored and cut into 8 wedges each
-Flaky sea salt

Directions

Position a rack in the center of the oven and heat the oven to 450°F.

Line a large rimmed sheet pan with aluminum foil or parchment and mist with cooking spray. Toss the potatoes and onion together on the prepared pan.

In a small bowl, whisk together 1/4 cup of the oil, 1 Tbs. of the mustard, the mashed garlic, and a big pinch each of salt and pepper. Reserve 2 Tbs. and drizzle the remaining mixture over the vegetables on the sheet pan, tossing to coat. Spread the vegetables evenly and roast until beginning to soften and color slightly, 10 to 15 minutes.

Meanwhile, pat the pork tenderloins dry with a paper towel. In a small bowl, combine the remaining 1 Tbs. oil and mustard with the sugar, 1 tsp. salt, and 1/2 tsp. pepper; rub all over the pork. Sprinkle the chopped fresh herbs to coat on all sides.

Toss the apple wedges with the reserved 2 Tbs. of dressing, then toss with the vegetables on the pan. Place the tenderloins on top of the vegetables, leaving some space between the two pieces of meat.

Roast, flipping the meat once halfway through, until the vegetables are browned and tender and an instant-read thermometer inserted into the thickest part of the pork registers 145°F, 25 to 30 minutes total.

Transfer the pork to a cutting board and let rest, loosely covered with aluminum foil, for 10 minutes. Meanwhile, toss the vegetables with the vinegar.

Slice the pork, sprinkle with sea salt, and serve with the vegetables.

Ingredients

-cup self-raising flour
-1 cup semi-skimmed milk
-1 free-range egg
-1 pinch sea salt
-1 pear
-a few knobs butter
-fat-free natural yoghurt , to serve
runny honey , to serve

 

Directions

Put the flour, milk, egg and salt in a mixing bowl and whisk until smooth. Once combined, grate in the pear, core and all then stir it through with a spoon.

Put a large pan on a medium heat and add a knob of butter. Once that melts, add the batter, a spoonful at a time to the hot pan. You’ll need to cook them in batches, cooking them for a few minutes until golden on the bottom, then flipping over and cooking for a few minutes more until they’re done.

When they are golden and fluffy, serve them right away with a dollop of natural yoghurt and some runny honey drizzled all over the top.

Ingredients

-1 1/2 cups white sugar
-2 tablespoons cornstarch
-3 tablespoons all-purpose flour
-2 (8 ounce) packages cream cheese, softened
-1 pound small curd cottage cheese
-1/2 cup butter, softened
-4 medium eggs
-1 1/2 tablespoons lemon juice
-1 teaspoon vanilla extract

Directions

Preheat an oven to 350 degrees F (175 degrees C). Grease the bottom and halfway up the sides of a 9 inch springform pan. Mix together the sugar, cornstarch, and flour and set aside.
Combine the cream cheese and cottage cheese; beat with an electric mixer at high speed until smooth and fluffy. Beat in the softened butter. Gradually add the sugar mixture, beating until combined. Add the eggs one at a time, blending well and scraping down the bowl after each addition. Stir in the lemon juice and vanilla and mix just until smooth.
Pour the batter into the prepared pan and bake for 1 hour and 10 minutes. Turn off the oven and let the cheesecake rest in the oven with the door closed for 2 hours. Remove and cool on a wire rack. Chill for 4 hours or overnight.

Ingredients

-2 1/2 cups all-purpose flour, or as needed
-1 envelope Fleischmann's® RapidRise Yeast*
-3/4 teaspoon salt
-1 cup very warm water (120 degrees F to 130 degrees F)
-2 tablespoons olive or vegetable oil
-Cornmeal

Directions

In a large bowl, combine 2 cups flour, undissolved yeast, and salt. Stir very warm water and olive oil into flour mixture. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Cover; let rest on floured surface 10 minutes.
Lightly oil 1 (14-inch) or 2 (12-inch) round pizza pan(s).** Sprinkle with cornmeal. Shape dough into smooth ball. Divide and roll dough to fit desired pan(s). Top pizza as desired.
Bake at 400 degrees F for 20 to 30 minutes or until done. Baking time depends on size and thickness of crust and selected toppings.

Ingredients

-2 individual packages graham crackers
-2 (3 ounce) packages instant vanilla pudding mix
-3 cups milk
-1 (8 ounce) container frozen whipped topping, thawed
-1 (16 ounce) package prepared chocolate frosting

Directions

Line the bottom of a 9x13-inch pan with graham crackers.
In a large bowl, combine pudding mix and milk; stir well. Mix whipped topping into pudding mixture. Spread half of mixture over graham cracker layer. Top with another layer of graham crackers and the remaining pudding.
Top all with a final layer of graham crackers and frost with chocolate frosting. Refrigerate at least two hours before serving to allow the graham crackers to soften.
By allrecipe