2 lbs asparagus
12 tbsp extra virgin olive oil
½ tsp salt
¼ tsp black pepper
Cut tough ends off and lay out on a sheet pan.
Drizzle asparagus with olive oil, squeeze lemon juice over and sprinkle with salt and pepper.
Roast in a 400-degree oven 8-10 minutes until tender crisp.
Best-Ever Flan Recipe
1 ¾ cups Heavy Cream
1 cup Whole Milk
1 tsp Pure Vanilla Extract
1 ½ cups Granulated Sugar, Divided
3 Large Eggs
3 Large Egg Yolks
Preheat oven to 350 degrees. In a large bowl or measuring cup, whisk to combine cream, milk, vanilla and salt.
In a medium saucepan over medium-high heat, combine 1 cup sugar with 1/3 cup water. Cook, gently swirling the pot but not stirring, until mixture turns a deep golden color, 8 to 9 minutes. (Tip: use a pastry brush dipped in water to clean the inner sides of the pan and avoid burning while making your caramel.) Working quickly, divide caramel into seven 6-ounce ramekins. Gently lift and tilt ramekins to coat the inside with caramel. Place ramekins in a large baking dish.
Whisk eggs, egg yolks and remaining 1/2 cup sugar together in a large bowl. Gently mix in cream mixture until just combined. Divide mixture evenly between ramekins, about 1/2 cup each.
Pour enough hot water into baking dish to come halfway up the sides of the ramekins. Bake until just set and flan slightly jiggles, 45 to 50 minutes . Transfer ramekins to a cooling rack and let cool completely, about 2 hours. Cover with plastic wrap and chill in the refrigerator until ready to serve.
When ready to serve, use a small knife or offset spatula to carefully loosen the edges of the flan. If refrigerated, warm in microwave in 10 second increments for 30 seconds. Turn flan over onto a plate, shake gently to release flan and remove ramekin.
2 lemons – zest, squeezed, saving all 3 seperatly
1 cup chicken broth
½ white grape juice
¼ cup capers
¼ cup shallots or onion
1 clove garlic
chopped parsley or basil
6 oz chicken breasts (6)
Sauté chicken breasts in hot oil. Remove from pan. Add onions and lemons and sauté until brown, deglaze with grape juice. Add garlic and capers and cook 2 minutes Add chicken broth and reduce by half, finish with butter and parsley.
1 cup Cold Water
1 tbsp + 1 tsp Gelatin
2 cups Sugar
1 qt Heavy Whipping Cream
2 lbs 8 oz. Sour Cream
1 tbsp + 1 tsp Vanilla
In a microwave container whisk the cold water in the gelatin. Heat the mixture in the microwave for 30 seconds and set aside.
Then in a sauce pot mix heavy whipping cream and sugar. Place on the stove top and heat until the sugar has dissolved. Take the gelatin we set aside and whisk well into the heavy whipping cream.
Once that is done the next step is to add the sour cream, you will want to mix this well until combined and there are no small lumps. Once this is done you can add the vanilla.
This is your base and you can add any frozen or fresh fruit and any extract flavors you would like.
Raspberries and almond extract
Blueberries and lemon zest with lemon extract
Orange zest orange extract and vanilla bean