Apple Crisp Recipe - How To Make Apple Crisp

Ingredients 

4 lbs firm-crisp apples, 11-12 medium apples*

2 Tbsp lemon juice

3/4 cup granulated sugar, or to taste**

3 Tbsp all-purpose flour

1 1/2 tsp cinnamon

For the Crumb Topping:

1 3/4 cups flour

1/2 cup packed brown sugar

1/4 cup granulated sugar

1/2 tsp cinnamon

1/4 tsp salt

1 cup unsalted butter, (room temperature), plus more to butter pan

1 cup rolled oats, or old fashioned oats

INSTRUCTIONS:

Apple Crisp Recipe

4.99 from 190 votes

Author: Natasha Kravchuk

Apple Crisp served on a red plate with ice cream

Classic Apple Crisp recipe with fresh sliced apples, topped with crisp and buttery cinnamon oats apple crisp topping. So good served with vanilla ice cream.

Save

Pin

Review

Print

Prep Time: 30minutes mins

Cook Time: 50minutes mins

Total Time: 1hour hr 20minutes mins

Ingredients

 

US Customary

Metric

Servings: 10 people

For the Apple Crisp Filling:

4 lbs firm-crisp apples, 11-12 medium apples*

2 Tbsp lemon juice

3/4 cup granulated sugar, or to taste**

3 Tbsp all-purpose flour

1 1/2 tsp cinnamon

For the Crumb Topping:

1 3/4 cups flour

1/2 cup packed brown sugar

1/4 cup granulated sugar

1/2 tsp cinnamon

1/4 tsp salt

1 cup unsalted butter, or 16 Tbsp or 2 sticks (room temperature), plus more to butter pan

1 cup rolled oats, or old-fashioned oats

Cook Mode

Prevent your screen from going dark

Instructions

Prep: Generously Butter a 9×13 casserole dish with 1/2 Tbsp butter. Preheat the oven to 375F.

Peel core and thinly slice apples to 1/4’ thickness. You should have 12 cups of sliced apples. Squeeze 2 Tbsp lemon juice over the apples and toss to coat.

In a separate bowl, stir together 3/4 cup sugar, 3 Tbsp flour, and 1 1/2 tsp cinnamon then sprinkle mixture over apples and toss to combine. Transfer apples to the buttered casserole dish.

Make the topping – in a large bowl, use your hands to stir together flour, oats, brown and granulated sugars, cinnamon, and salt. Add the diced butter and work it into the mixture with your hands until pea-sized crumbs form throughout. Spread topping over apples.

Bake at 375˚F for 45-50 minutes or until the topping is golden and crisp and the apples are bubbling at the edges. The center should register above 175˚F.

Notes

*Golden Delicious, Granny Smith, Honeycrisp, or a combination of any firm, crisp apples will work.

**Use 1 cup sugar or add to taste for tart apples such as Granny Smith.

Make-Ahead: Store covered on the counter for 1 day or in the fridge for 3-5 days. You can freeze for up to 3 months, then thaw in the refrigerator overnight. Reheat at 350°F for 15-20 min, or until warmed through.

Variations:

Nuts – add chopped nuts or sliced almonds to your topping

Caramel Sauce drizzled over the top to serve

Cranberries – add 1 cup fresh or 1/2 cup dried cranberries and add 1/4 cup more sugar if using fresh cranberries.

Spices – add a pinch of cloves, nutmeg, or even candied ginger

 

5 Glorious Upside-Down Cakes

5 Glorious Upside-Down Cakes

Upside-down Banana Bread

Ingredients:

4 ripe bananas
3 eggs
½ cup oil
½ cup granulated sugar
1 tablespoon ground cinnamon
2 cups flour
½ cup butter
1 cup brown sugar
2 bananas, sliced
vanilla ice cream

Preparation:

1.Preheat oven to 350°F (175°C).

2.In a large bowl, mash the ripe bananas. Add the eggs, oil, sugar, and cinnamon, mixing until evenly incorporated.

3.Add the flour and mix until the batter has no large pockets of flour. Set aside.

4.In a pot over low heat, melt the butter, then mix in the brown sugar until dissolved.

5.Bring up the heat to medium, cooking until the mixture starts bubbling.

6.Remove the caramel from heat and pour into a greased 9x9 (23x23) baking pan.

7.Lay the banana slices evenly on top of the caramel.

8.Spread the banana bread batter on top.

9.Bake 40-50 minutes.

10.Cool until the bottom is barely warm and uses a knife to loosen the edges from the pan.

11.Place a plate upside-down on top of the pan, then invert the pan, flipping the banana bread onto the plate.
Slice, then serve with vanilla ice cream.



Pineapple Upside Down Pancakes

Ingredients:

2 cups flour
2 teaspoons baking powder
1 ½ teaspoons baking soda
½ teaspoon salt
¼ cup sugar
1 ½ cups milk
½ teaspoon vanilla extract
½ cup butter, 1/4 cup (55g) melted, plus additional for frying
¼ cup brown sugar
1 ½ fl oz spiced rum, optional
20 oz canned pineapple ring with juice, 1 can, we got about ½ cup (180 ml) of juice once separated from the fruit
maraschino cherry

Preparation:

1.To a large mixing bowl, add flour, baking powder, baking soda, salt, and sugar. Mix until thoroughly combined.

2.Create a small well in the middle of the dry ingredients. Add milk, half of the reserved pineapple juice, melted butter, and vanilla extract. Whisk until ingredients combine to form a lumpy batter. Set aside while you make the pineapple syrup.

3.Add the remaining butter to a small saucepan over medium heat. Once butter is melted, add brown sugar, the remaining pineapple juice, and rum (optional).

4.Bring ingredients to a boil allowing for the sugar to melt and caramelize. Once the mixture is smooth and has the consistency of syrup, remove from heat and set aside.

5.Melt a small amount of butter in a frying pan over medium heat and add a slice of pineapple. Cook pineapple ring until lightly caramelized on one side, about 2 minutes, before flipping it.

6.Once flipped, fill the core of the pineapple with 1-2 maraschino cherries before pouring about ¼ cup (30 grams) of the pancake batter over.

7.Cook until the edges start to set and the top begins to bubble, about 2 minutes, before carefully flipping the pancake--revealing the pineapple underneath. Cook for an additional 90 seconds to 2 minutes until the pancake is cooked through.

8.Store cooked pancakes in a 200˚F (90˚C) oven until ready to serve.

6.Serve pancakes warm with reserved pineapple syrup.



Upside-Down Apple Cake

Ingredients:

CAKE

¾ cup butter softened
1 ½ cups sugar
3 eggs
1 teaspoon vanilla extract
½ cup milk
1 ¹⁄₁₂ cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
1 tablespoon cinnamon
4 apples, peeled and cut into ¼-inch (6.3mm) thick slices, recommended: granny smith or pink lady
SAUCE

1 cup butter, melted
1 cup brown sugar

Preparation:

1.Preheat oven to 350°F (180°C) and grease a 9” (23cm) cake pan.

2.In a bowl, cream together the butter and sugar.

3.Whisk in the eggs, vanilla, and milk until fully incorporated.

4.Add the flour, baking powder, salt, and cinnamon. Whisk until combined.

5.For the sauce, melt butter in a saucepan over medium heat, and stir in the brown sugar. Bring to a boil and continue to stir for 30 seconds, or until vigorously bubbling.

6.Pour the sauce into the greased cake pan.

7.Arrange the apples on top of the sauce in a circular pattern. Pour cake batter on top of apples and smooth the top of the batter.

8.Bake for 45-55 minutes, or until the cake is done (the top will spring back when gently poked).

9.Cool for 10-15 minutes and loosen the sides of the cake by running a butter knife around the edge.

10.Place a plate upside down on top of the pan, then invert the pan, flipping the cake onto the plate.

11.Garnish slices with vanilla ice cream or whipped cream.



Upside Down Caramel Apple Cake

INGREDIENTS:

1 ½ cups all-purpose flour
⅓ cup sugar
1 teaspoon baking powder
2 eggs
⅓ cup oil
⅓ cup milk
1 teaspoon vanilla extract
2 tablespoons butter
1 cup dulce de leche
3 granny smith apples, peeled and thinly sliced
Vanilla ice cream

PREPARATION:

1. Preheat oven to 350°F/180°C.
2. In a large bowl, mix together the flour, sugar, baking powder, eggs, oil, milk, and vanilla until smooth. Set aside.
3. In a small pot over medium heat, melt the butter. Add the dulce de leche and stir until mixture comes to a boil.
4. Immediately pour the dulce de leche mixture into a round baking pan.
5. Layer the apples in a circular pattern with each one overlapping the other. Repeat until the entire bottom of the pan is covered.
6. Pour the cake batter on top of the apples and spread the batter evenly on top.
7. Bake for 25 minutes, then cool until bottom is slightly warm.
8. Place a large round plate on top of the cake pan, then flip quickly. Give the cake pan a few pats to make sure the cake is released, then lift off the pan.
9. Slice, serve with ice cream!




Easy Upside Down Kiwi Cake

INGREDIENTS:

1¼ cups heavy cream
1 tablespoon sugar
¾ cup Greek yogurt
1 castella (rectangular Japanese pound cake)
4 kiwi, sliced
½ cup pineapple, chopped
1 orange, chopped

PREPARATION:

1. On a cutting board, cut the castella into ¼-inch slices.
2. In a bowl, use a hand mixer to combine the heavy cream and sugar. Add the Greek yogurt and blend until stiff peaks form.
4. Line a 7x7 inch bowl with plastic wrap.
5. Add the sliced kiwi to the bowl. Add a layer of whipped cream to cover the kiwi. Place the castella on the cream.
6. Add half of the chopped orange and pineapple. Cover with a layer of whipped cream, and top with castella. Add the remaining half of orange and pineapple, top with whipped cream, and remaining castella.
7. Cover the top layer in plastic wrap, and refrigerate for 3 hours.
8. Place a plate on the opening of the bowl, and gently turn the bowl over, removing the plastic wrap.

Tangy German Potato Salad

Tangy German Potato Salad

Ingredients:

12 red potatoes, each cut into 6 pieces 1/2 cup chopped bacon ends, visible fat trimmed
1/4 cup white vinegar
1/4 cup cider vinegar
1/4 cup white sugar
1 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup light sour cream
1/4 cup mayonnaise
1 small red onion, diced
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh chives

Directions:

1.Place potatoes into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until pierced easily with a fork, about 10 minutes. Drain and cool.

2.Place the bacon in a large, deep skillet and cook over medium-high heat, turning occasionally, until evenly browned about 10 minutes. Drain and transfer bacon to a paper towel-lined plate to cool.

3.Stir white vinegar, cider vinegar, sugar, salt, and black pepper together in the same skillet; bring to a boil and remove from heat to cool completely. Whisk sour cream and mayonnaise into cooled vinegar mixture until dressing is thick and creamy.

4.Mix potatoes, dressing, onion, parsley, and chives together in a bowl. Cover the bowl with plastic wrap and refrigerate until chilled, at least 2 hours. Stir bacon into potato salad just before serving.

Thai Grilled Pork

Thai Grilled Pork

INGREDIENTS:

5 grams White Peppercorns
20 grams Garlic, peeled
20 grams Coriander Stems, chopped
1 tablespoon Light Soy
1 tablespoon Kecap Manis
1 tablespoon Fish sauce (Nam Pla)
70 grams Palm Sugar, melted
1 kilo Pork Collar, cut into 1 in/2 cm chunks

PREPARATION:

 1. Using a pestle and mortar, crush the peppercorns and garlic together until the peppercorns are all cracked.
2. Add the coriander and continue grinding until nearing a paste-like consistency.
3. Remove the mixture from the mortar and place into a large mixing bowl.
4. Add the palm sugar (best to warm to a semi-liquid state in a microwave first) and liquid ingredients before stirring well.
5. Add the pork cubes to the mixture, cover, place in fridge, and marinate overnight.
6. Cut into cubes of about 1” and cook slowly in a pan, constantly turning. Cook until the pork is cooked through and the juices have reduced down and are sticky and caramelized.
7. Serve alongside a homemade Nam Jim Jaew sauce and some sticky rice or simply on some skewers.

Top 8 Tasty Recipes

Top 8 Tasty Recipes

Pan-Roasted Pork Chops 4 Ways

MAPLE BALSAMIC GLAZED PORK CHOPS

INGREDIENTS:

For the balsamic maple glaze:
1/3 cup balsamic vinegar
1/3 cup low sodium chicken broth
2 tablespoon pure maple syrup
For the pork chops:
1/2 teaspoon sea salt
1/4 teaspoon ground black pepper
2 thick pork chops
1 tablespoon olive oil
Serving suggestion: mashed potatoes

INSTRUCTIONS:

Preheat oven to 400 degrees F.
In a small mixing bowl, combine the balsamic vinegar, chicken broth, and maple syrup, and whisk well.
Season the pork chops on both sides with the sea salt and ground black pepper.
Heat an oven-safe skillet over high heat and add olive oil.
Add the pork chops to the hot oil and sear for 2 minutes, until golden brown.
Flip the pork chops over, add the balsamic maple glaze, and transfer to oven for 6-8 minutes, or until no longer pink in the center.
Serve with mashed potatoes, if desired.


CREAMY MUSHROOM PORK CHOPS

INGREDIENTS:

For the creamy mushroom sauce:
3 tablespoon low sodium chicken broth
3 tablespoon unsweetened almond milk
1 tablespoon garbanzo bean flour
1 cup cremini mushrooms, sliced and sauteed
For the pork chops:
1/2 teaspoon sea salt
1/4 teaspoon ground black pepper
1 tablespoon olive oil
2 thick pork chops
Serving suggestion: sauteed green beans

INSTRUCTIONS:

Preheat oven to 400 degrees F.
In a small mixing bowl, combine the chicken broth, flour, and almond milk and whisk together.
Season the pork chops on both sides with the sea salt and ground black pepper.
Heat an oven-safe skillet over high heat and add olive oil.
Add the pork chops to the hot oil and sear for 2 minutes, until golden brown.
Flip the pork chops over, add the sauce, sauteed mushrooms, and transfer to oven for 6-8 minutes, or until no longer pink in the center.
Serve with sauteed green beans, if desired.

SWEET AND SOUR PORK CHOPS

INGREDIENTS:

For the sweet and sour glaze:
2 tablespoon rice wine vinegar
2 tablespoon raw honey
3 tablespoon low sodium chicken broth
1 cloves garlic, minced
1/4 teaspoon crushed red pepper flakes
For the pork chops:
1/2 teaspoon sea salt
1/4 teaspoon ground black pepper
2 thick pork chops
1 tablespoon olive oil
Serving suggestion: sauteed red and green bell peppers

INSTRUCTIONS:

Preheat oven to 400 degrees F.
In a small mixing bowl, combine the vinegar, honey, garlic, chicken broth, and crushed red pepper flakes.
Season the pork chops on both sides with the sea salt and ground black pepper.
Heat an oven-safe skillet over high heat and add olive oil.
Add the pork chops to the hot oil and sear for 2 minutes, until golden brown.
Flip the pork chops over, add the sweet and sour glaze, and transfer to oven for 6-8 minutes, or until no longer pink in the center.
Serve with sauteed red and green bell peppers, if desired.


ROSEMARY GARLIC PORK CHOPS

INGREDIENTS:

For the rosemary garlic rub:
1 tablespoon fresh rosemary, chopped
2 cloves garlic, minced
2 tablespoon olive oil
1/2 teaspoon sea salt
1/4 teaspoon ground black pepper
For the pork chops:
1 tablespoon olive oil
2 thick pork chops
Serving suggestion: sauteed baby red potatoes

INSTRUCTIONS:

Preheat oven to 400 degrees F.
In a small mixing bowl, combine the rosemary, garlic, olive oil, sea salt, and pepper.
Heat an oven-safe skillet over high heat and add olive oil.
Add the pork chops to the hot oil and sear for 2 minutes, until golden brown.
Flip the pork chops over, add the rosemary sauce, and transfer to oven for 6-8 minutes, or until no longer pink in the center.
Serve with sauteed baby red potatoes, if desired.


Spring Chicken Tagine

INGREDIENTS:

4 chicken thighs, bone-in
3 garlic cloves, minced and divided
2 teaspoons cumin, toasted and ground
2 teaspoons cinnamon, ground
2 teaspoons coriander, ground
Salt and pepper to taste
1/4 cup olive oil
1 shallot, sliced thin
4 carrots, peeled and sliced diagonally into 1 inch lengths
1 cup marinated artichoke hearts
1 cup fava beans, shelled and blanched (can substitute lima beans)
2 tablespoons preserved lemon, pulp removed
1 teaspoon ground turmeric
2 1/2 cups chicken stock (or vegetable)
1/2 cup ripe green olives, pitted (such as Castelvetranos)
To serve:
Crumbled feta
Fresh mint
Couscous

INSTRUCTIONS:

1.Preheat oven to 375°F.

2.In a small bowl, combine: 1/2 the garlic, cumin, cinnamon, coriander, salt and pepper, stirring to combine. Season chicken liberally on both sides with spices, and marinate for at least an hour, preferably overnight.

3.Remove chicken from the refrigerator 30 minutes prior to cooking, allowing to come to room temperature.

4.Heat a cast-iron skillet over medium-high heat and sear chicken, skin-side down, until golden brown. Set aside.

5.Sauté shallots and remaining garlic until soft. Add chicken to pan, along with carrots, artichokes, fava beans, preserved lemon, turmeric and chicken stock. Bring mixture to a boil and reduce to a simmer.

6.Place in oven and bake until chicken is cooked through and vegetables are tender, about 30 minutes. Just before serving, stir in green olives and garnish with feta and mint. Serve hot over couscous.



Hamburger and Sausage Pie

Ingredients:

2 packages (24 oz each) refrigerated mashed potatoes
1 lb ground beef round
1 ring (14 to 16 oz) fully cooked kielbasa or Polish sausage, chopped
1/2 cup chopped onion
1/4 cup dry red wine or beef-flavored broth
2 cups frozen mixed vegetables (from 12-oz bag), thawed
2 tablespoons tomato paste
1/2 teaspoon salt
1/2 teaspoon pepper
1 1/2 cups Progresso™ beef-flavored broth (from 32-oz carton)
2 tablespoons all-purpose flour

Steps:

1.Heat oven to 375° F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Heat mashed potatoes as directed on package.

2.Meanwhile, in 12-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked. Drain; set aside. Add sausage and onion to skillet; cook 5 minutes or until onion is softened. Return beef to skillet. Add wine; cook and stir 1 minute. Stir in vegetables, tomato paste, salt and pepper; cook 5 minutes or until vegetables are tender.

3.In small bowl, mix broth and flour with whisk. Add to beef mixture. Heat to boiling, stirring constantly; cook 3 minutes or until thickened. Spoon mixture into baking dish. Spread heated potatoes evenly over hot beef mixture. Bake uncovered 20 minutes or until filling is bubbly and potatoes are lightly browned.



Tomato Braised Brisket With Herbed Cauliflower Mash

INGREDIENTS:

Brisket Ingredients:
6-7 pounds brisket
1/4 cup extra-virgin olive oil, divided
1 tablespoon kosher salt
1 tablespoon coarse ground black pepper
1 tablespoon sweet paprika
2 yellow onions, thinly sliced
4 garlic cloves, minced
2 tablespoons tomato paste
1/8 cup sweet red wine (manischewitz)
2 tablespoons red wine vinegar
1 (28 ounces) can crushed tomatoes
1/4 cup brown sugar
1/4 cup dried dates, pitted and roughly chopped
1 bay leaf
1 pound baby carrots, peeled and halved lengthwise
4 celery ribs, sliced crosswise
2 cups unsalted beef stock, divided
Salt and pepper
Herbed Cauliflower Mash Ingredients:
1 medium head cauliflower, cut into large florets
2 tablespoons extra-virgin olive oil
1 tablespoon Italian parsley leaves, finely chopped
1 tablespoon chives, finely chopped
1 teaspoon lemon juice
Salt and pepper



INSTRUCTIONS:

1.Preheat oven to 300°F, and preheat a large braising pan or nonstick skillet over high heat.

2.Season the brisket with 1/8 cup olive oil, salt, pepper and paprika, rubbing the spices into the meat. Place the brisket fat cap side down into the preheated skillet and brown for at least 5 minutes on each side until all sides have a deep brown crust. Remove the brisket from the pan and set aside.

3.Add the remaining olive oil and the onions to the drippings in the pan. Sauté about 6 minutes, until onions are soft and beginning to caramelize. Add the garlic and tomato paste and stir until tomato paste caramelizes, about 1 minute.

4.Add the red wine and red wine vinegar and stir to incorporate.

5.Add crushed tomatoes, brown sugar, chopped dates, bay leaf, carrots and celery, and stir until the vegetables are coated.

6.Add the seared brisket back into the pan and add beef broth. Cover the pan with foil and bake for 6 to 7 hours until the meat is tender and flaky.

7.Once out of the oven, carefully remove the brisket from the pan and allow to rest for about 30 minutes before slicing.

8.Prepare cauliflower mash. Fill a medium-sized stock pot with 4 cups water, followed by a pinch of salt.

9.Bring water to a boil, add cauliflower and reduce heat to medium-low. Simmer the cauliflower until fork-tender, about 15 minutes. Carefully remove cauliflower from the pot, reserving some of the cooking liquid. Place cauliflower directly into a food processor bowl fitted with a chopping blade. Pulse the florets until smooth, adding the reserved liquid until desired consistency is reached.

10.Add olive oil, chopped herbs, a squeeze of lemon and salt and pepper to taste.

11.Serve brisket with herbed cauliflower puree and roasted vegetables.

Easy Vs. Gourmet- Salmon Dinner

Easy Vs. Gourmet: Salmon Dinner

Easy Salmon Dinner

INGREDIENTS:

1 pound potatoes
Olive oil, to taste
Salt, to taste
Pepper, to taste
3 tablespoons lemon juice
2 garlic cloves, minced
½ teaspoon onion powder
½ teaspoon paprika
½ teaspoon dried thyme
½ teaspoon dried parsley
2 tablespoons honey
2 salmon fillets
1 bunch asparagus

PREPARATION:

1. Preheat oven to 400˚F (205˚C)
2. Add potatoes to a parchment paper-lined baking sheet.
3. Season with olive oil, thyme, salt, and pepper.
4. Bake for 20 minutes.
5. To prepare salmon marinade, combine lemon juice, garlic, onion powder, paprika, thyme, parsley, and honey, and stir until evenly combined.
6. On the same baking tray, push the potatoes to one side of the tray and add salmon and asparagus.
7. Season the salmon and asparagus with olive oil, salt, and pepper. Brush the marinade on the salmon.
8. Bake for 12-14 minutes or until salmon is cooked.
9. Enjoy!



Gourmet Salmon Dinner


INGREDIENTS:

2 salmon fillets
Salt, to taste
Pepper, to taste
Thyme, to taste
Olive oil, to taste

4 cloves garlic, minced
2 pounds potatoes, boiled
2 shallots, thinly sliced
5 tablespoons butter, divided
½ cup whole milk
1 teaspoon salt
½ teaspoon white pepper
1 cup porcini mushrooms, trimmed
1 bunch asparagus, ends trimmed
2 salmon fillets
Salt, to taste
Pepper, to taste
Thyme, to taste
Olive oil, to taste

PREPARATION:

1. In a medium-sized pan on medium high heat melt 3 tablespoons butter and add shallots. Cook for 3-4 minutes.
2. Add garlic and 2 more tablespoons of butter into pan and continue to cook for another 3-4 minutes, stirring frequently.
3. Add milk, white pepper, and salt to pan and stir until incorporated.
4. Transfer the shallot mixture to a food processor and process into a paste.
5. Mash potatoes and incorporate shallot mixture and continue to mash until fully incorporated.
6. Add olive oil to a large pan over medium heat and add in the mushrooms, cooking for 5 minutes, stirring occasionally.
7. Add the asparagus to the pan and season with salt and pepper, cooking for 5 minutes.
8. On a cutting board, cut 4 slits into salmon skin roughly a quarter inch apart and ½-inch into the salmon.
9. Season salmon with salt, pepper, and thyme.
10. Add olive oil to a medium pan on medium-high heat and place the salmon skin-side down.
11. Cook for 3-4 minutes or until a lighter pink color has reached ⅓-½ of the way up the side of the salmon.
12. Flip salmon and immediately add the butter, garlic, and thyme.
13. Stir the garlic and thyme around the pan to infuse the flavors and spoon the butter onto salmon.
14. Allow salmon to cook through, roughly 2 more minutes. Transfer the salmon to a paper towel-lined plate.
15. Add the potato puree to a plate, and top with mushrooms, asparagus, and salmon.
16. Enjoy!

Pecan Waffles With Pecan And Banana Syrup

Pecan Waffles With Pecan And Banana Syrup

INGREDIENTS:

1/4 pound (1 stick) plus 2 tablespoons unsalted butter, melted
1 cup pecan pieces
2 medium-size ripe bananas, peeled and cut crosswise into 1/2-inch-thick slices
2 cups pure maple syrup
1 1/2 cups all-purpose flour
1/3 cup ground pecans
1/3 cup sugar
1 tablespoon baking powder
1/4 teaspoon salt
2 large egg yolks
1 teaspoon pure vanilla extract
1 3/4 cup milk
2 large egg whites

DIRECTIONS:

1.Heat 2 tablespoons of the butter in a medium-size sauté pan over medium heat. Add the pecan pieces and cook, stirring, until golden, 2 to 3 minutes. Add the banana slices and syrup and bring to a simmer. Set aside and keep warm.

2.Combine the flour, ground pecans, sugar, baking powder, and salt in a medium-size mixing bowl. In a separate bowl, beat the egg yolks and vanilla together slightly. Add the milk and the 1 stick of melted butter to the egg mixture and whisk to combine. Fold the flour mixture into the egg mixture. Stir until combined yet still slightly lumpy. In a small mixing bowl whip the egg whites until stiff peaks form. Gently fold into the batter, leaving little fluffs.

3.If using a Belgian waffle iron, pour 1 cup of the batter onto the grids of a preheated and lightly greased waffle iron. (Regular waffle irons will take only about 1/2 cup.) Close the lid. Do not open during cooking time. For the Belgian waffle iron, cook until golden and crisp, 3 to 4 minutes. Smaller waffle irons will take 1 1/2 to 2 minutes.

4.Serve hot with the pecan and banana syrup.