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Preheat the oven to 400°F. Line a sheet pan with foil. 30 minutes before cooking, remove the beef from the refrigerator. Pat dry with paper towels and season generously on all sides with salt, pepper, and the spice blend. Transfer the seasoned beef to the sheet pan. Roast 28 to 30 minutes, or until an instant-read thermometer registers 110°F.* Remove from the oven.
*This cook time will yield a final internal temperature of 125°F (medium-rare) after Step 2. The USDA recommends a minimum safe cooking temperature of 145°F for beef. Roast the beef an additional 4 to 6 minutes to achieve this.
Consuming raw or undercooked meat, poultry, fish, seafood or eggs may increase your risk of foodborne illness.
In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the roasted beef. Cook 2 to 3 minutes per side for medium-rare (125°F), or until browned and cooked to your desired degree of doneness. Leaving any browned bits (or fond) in the pan, transfer to a cutting board and let rest at least 15 minutes.
While the beef rests, wash, dry, and thinly slice the chives. Heat the pan of reserved fond on medium-high until hot. Add the broth (carefully, as the liquid may splatter), mustard, worcestershire sauce, vinegar, crème fraîche, and demi-glace. Cook, whisking occasionally, 5 to 6 minutes, or until slightly reduced in volume. Turn off the heat. Whisk in the butter until melted and combined. Stir in half the sliced chives. Find the lines of muscle (or grain) on the rested beef; slice crosswise against the grain into 1/2-inch-thick slices. Serve the sliced beef with the pan sauce. Garnish the sauce with the remaining sliced chives.
Preheat the oven to 400°F. Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Medium dice the potatoes. Once boiling, add the diced potatoes to the pot and cook 14 to 16 minutes, or until slightly tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Season with salt and pepper.
Meanwhile, peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste. In a separate, medium pot, combine the cream (shaking the packet before opening), béchamel, crème fraîche, demi-glace and quatre épices; heat on medium-high until simmering. Once simmering, reduce the heat to low and cook, stirring occasionally, 3 to 4 minutes, or until slightly thickened. Turn off the heat and stir in the garlic paste.
Transfer the cream sauce to the pot of boiled potatoes; stir to combine. Taste, then season with salt and pepper if desired. Transfer to a large baking dish; evenly top with the fontina and parmesan. (If making the night before, tightly cover the baking dish with foil and refrigerate. Before baking, remove from the refrigerator and let sit at room temperature 1 hour, then remove the foil.)
Bake the casserole 13 to 15 minutes, or until golden brown and the filling is bubbly. If desired, turn your oven to the broil function; broil 2 to 4 minutes, or until the cheese is golden brown (watching carefully so it doesn’t burn). Remove from the oven and let stand at least 5 minutes before serving. Roughly chop the parsley leaves and stems. Serve the baked casserole garnished with the chopped parsley.
Preheat the oven to 400°F. Wash and dry the fresh produce. Peel the carrots; halve lengthwise. Halve the orange crosswise. Roughly chop the pistachios. Pick the mint leaves off the stems. In a large bowl, combine the honey, vinegar, the juice of both orange halves, and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper.
Line a sheet pan with foil. Transfer the halved carrots to the foil. Drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in an even layer, cut side down. Roast 24 to 26 minutes, or until browned and tender when pierced with a fork. Remove from the oven.
Transfer the roasted carrots to the bowl of glaze. Toss to coat. Serve the glazed carrots garnished with the chopped pistachios and mint leaves (tearing just before adding).
Preheat the oven to 450°F. Wash and dry the fresh produce. Remove and discard any stems from the grapes. Pick the rosemary leaves off the stems; roughly chop the leaves. Roughly chop the lettuce. Quarter, core, and thinly slice the pear. In a medium bowl, combine the maple syrup, half of the chopped rosemary (you will have extra), and as much of the pepper flakes as you’d like, depending on how spicy you’d like the dish to be. To make the dressing, in a large bowl, combine the vinegar, dijonnaise, and 2 tablespoons of olive oil; season with salt and pepper. Whisk to combine.
Place the grapes on one side of a sheet pan; drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in an even layer. Place the walnuts on the other side of the sheet pan in an even layer. Roast 6 to 8 minutes, or until the grapes are slightly softened and the walnuts are browned. Remove from the oven. Transfer the roasted walnuts to the bowl of spicy maple syrup. Toss to thoroughly coat.
To the bowl of dressing, add the chopped lettuce and arugula; season with salt and pepper. Toss to coat. Serve the salad toppped with the roasted grapes, sliced pear, spicy maple walnuts, and goat cheese (crumbling before adding).
Preheat the oven to 375°F. Place the pie crusts on a sheet pan, leaving them in their tins. Using a fork, lightly prick (or dock) the bottom of the pie crust all over to allow steam to escape while baking. Bake 10 to 12 minutes, or until lightly browned and cooked through. Leaving the oven on, transfer to a cooling rack and let cool to room temperature. Once cooled, crumble the pie crusts into small pieces.
While the pie crusts cool, in a small pot, combine the chocolate chips and half the classic pastry cream. Cook on medium, stirring frequently, 2 to 3 minutes, or until the chocolate is melted and thoroughly combined. Transfer to a bowl and allow to cool slightly.
In individual serving glasses (or a large trifle dish), evenly layer 1/3 of the espresso pastry cream, then the remaining plain classic pastry cream, then half the pie crust crumbles. Repeat the layering process with half the remaining espresso pastry cream, the chocolate pastry cream, and the remaining pie crust crumbles. Top with the remaining espresso pastry cream; gently spread into an even layer. Cover with foil or plastic wrap and refrigerate at least 2 hours, or up to a day in advance.
While the trifles chill, line a sheet pan with parchment paper. Place the caramel shards on the parchment and spread into an even layer. Bake 7 to 9 minutes, or until the caramel is melted, dark brown, and the bubbling has mostly subsided. Remove from the oven and let cool completely, then carefully break into bite-sized pieces (store in an airtight container if making in advance). When ready to serve, garnish the finished trifles with the caramel tuile pieces. Enjoy!
Preheat the oven to 400°F. Line a sheet pan with foil. 30 minutes before cooking, remove the beef from the refrigerator. Pat dry with paper towels and season generously on all sides with salt, pepper, and the spice blend. Transfer the seasoned beef to the sheet pan. Roast 28 to 30 minutes, or until an instant-read thermometer registers 110°F.* Remove from the oven.
*This cook time will yield a final internal temperature of 125°F (medium-rare) after Step 2. The USDA recommends a minimum safe cooking temperature of 145°F for beef. Roast the beef an additional 4 to 6 minutes to achieve this.
Consuming raw or undercooked meat, poultry, fish, seafood or eggs may increase your risk of foodborne illness.
In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the roasted beef. Cook 2 to 3 minutes per side for medium-rare (125°F), or until browned and cooked to your desired degree of doneness. Leaving any browned bits (or fond) in the pan, transfer to a cutting board and let rest at least 15 minutes.
While the beef rests, wash, dry, and thinly slice the chives. Heat the pan of reserved fond on medium-high until hot. Add the broth (carefully, as the liquid may splatter), mustard, worcestershire sauce, vinegar, crème fraîche, and demi-glace. Cook, whisking occasionally, 5 to 6 minutes, or until slightly reduced in volume. Turn off the heat. Whisk in the butter until melted and combined. Stir in half the sliced chives. Find the lines of muscle (or grain) on the rested beef; slice crosswise against the grain into 1/2-inch-thick slices. Serve the sliced beef with the pan sauce. Garnish the sauce with the remaining sliced chives.
Preheat the oven to 400°F. Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Medium dice the potatoes. Once boiling, add the diced potatoes to the pot and cook 14 to 16 minutes, or until slightly tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Season with salt and pepper.
Meanwhile, peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste. In a separate, medium pot, combine the cream (shaking the packet before opening), béchamel, crème fraîche, demi-glace and quatre épices; heat on medium-high until simmering. Once simmering, reduce the heat to low and cook, stirring occasionally, 3 to 4 minutes, or until slightly thickened. Turn off the heat and stir in the garlic paste.
Transfer the cream sauce to the pot of boiled potatoes; stir to combine. Taste, then season with salt and pepper if desired. Transfer to a large baking dish; evenly top with the fontina and parmesan. (If making the night before, tightly cover the baking dish with foil and refrigerate. Before baking, remove from the refrigerator and let sit at room temperature 1 hour, then remove the foil.)
Bake the casserole 13 to 15 minutes, or until golden brown and the filling is bubbly. If desired, turn your oven to the broil function; broil 2 to 4 minutes, or until the cheese is golden brown (watching carefully so it doesn’t burn). Remove from the oven and let stand at least 5 minutes before serving. Roughly chop the parsley leaves and stems. Serve the baked casserole garnished with the chopped parsley.
Preheat the oven to 400°F. Wash and dry the fresh produce. Peel the carrots; halve lengthwise. Halve the orange crosswise. Roughly chop the pistachios. Pick the mint leaves off the stems. In a large bowl, combine the honey, vinegar, the juice of both orange halves, and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper.
Line a sheet pan with foil. Transfer the halved carrots to the foil. Drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in an even layer, cut side down. Roast 24 to 26 minutes, or until browned and tender when pierced with a fork. Remove from the oven.
Transfer the roasted carrots to the bowl of glaze. Toss to coat. Serve the glazed carrots garnished with the chopped pistachios and mint leaves (tearing just before adding).
Preheat the oven to 450°F. Wash and dry the fresh produce. Remove and discard any stems from the grapes. Pick the rosemary leaves off the stems; roughly chop the leaves. Roughly chop the lettuce. Quarter, core, and thinly slice the pear. In a medium bowl, combine the maple syrup, half of the chopped rosemary (you will have extra), and as much of the pepper flakes as you’d like, depending on how spicy you’d like the dish to be. To make the dressing, in a large bowl, combine the vinegar, dijonnaise, and 2 tablespoons of olive oil; season with salt and pepper. Whisk to combine.
Place the grapes on one side of a sheet pan; drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in an even layer. Place the walnuts on the other side of the sheet pan in an even layer. Roast 6 to 8 minutes, or until the grapes are slightly softened and the walnuts are browned. Remove from the oven. Transfer the roasted walnuts to the bowl of spicy maple syrup. Toss to thoroughly coat.
To the bowl of dressing, add the chopped lettuce and arugula; season with salt and pepper. Toss to coat. Serve the salad toppped with the roasted grapes, sliced pear, spicy maple walnuts, and goat cheese (crumbling before adding).
Preheat the oven to 375°F. Place the pie crusts on a sheet pan, leaving them in their tins. Using a fork, lightly prick (or dock) the bottom of the pie crust all over to allow steam to escape while baking. Bake 10 to 12 minutes, or until lightly browned and cooked through. Leaving the oven on, transfer to a cooling rack and let cool to room temperature. Once cooled, crumble the pie crusts into small pieces.
While the pie crusts cool, in a small pot, combine the chocolate chips and half the classic pastry cream. Cook on medium, stirring frequently, 2 to 3 minutes, or until the chocolate is melted and thoroughly combined. Transfer to a bowl and allow to cool slightly.
In individual serving glasses (or a large trifle dish), evenly layer 1/3 of the espresso pastry cream, then the remaining plain classic pastry cream, then half the pie crust crumbles. Repeat the layering process with half the remaining espresso pastry cream, the chocolate pastry cream, and the remaining pie crust crumbles. Top with the remaining espresso pastry cream; gently spread into an even layer. Cover with foil or plastic wrap and refrigerate at least 2 hours, or up to a day in advance.
While the trifles chill, line a sheet pan with parchment paper. Place the caramel shards on the parchment and spread into an even layer. Bake 7 to 9 minutes, or until the caramel is melted, dark brown, and the bubbling has mostly subsided. Remove from the oven and let cool completely, then carefully break into bite-sized pieces (store in an airtight container if making in advance). When ready to serve, garnish the finished trifles with the caramel tuile pieces. Enjoy!
Tips from Home Chefs