Recipes 2 (31,258), By Table, recipe_x_instruction p=6 (u

recipe_x_instruction.id	recipe.id	recipe.ts	recipe.title	recipe.description	recipe.time	recipe.from	instruction.id	instruction.ts	instruction.value
154	19	2017-11-07 04:31:47	Braised Short Rib Dumplings with Sichuan Chili Oil	Don’t be daunted by this Braised Short Rib Dumplings recipe from the new Myers + Chang cookbook. The steps can be spread out over several days, and the meat and the chili oil both keep for a while. The braised short ribs are succulent and wonderfully spiced with garlic, ginger, star anise, soy, sesame oil, and a little sugar; you can use the meat in sandwiches, bao, and tacos if you’re not up for the task of folding dumplings, and you can even freeze the meat to keep on hand for last-minute meals. Similarly, the spicy, tongue-tingling Sichuan chili oil keeps for up to 2 weeks in the fridge, and is good drizzled over all sorts of other food. The synergy of the soft, juicy, meaty dumplings with the vibrant oil is pretty hard to beat, though. The Sweet Potato and Chinese Sausage Fritters with Sriracha Aioli recipe and Beef and Chinese Broccoli Chow Fun recipe from Myers + Chang are clear winners as well. Once you get the hang of folding dumplings, you’ll also want to try our Har Gow Shrimp Dumplings recipe, and our Steamed Vegetable Dumplings recipe.		Myers+Chang at Home: Recipes from the Beloved Boston Eatery by Joanne Chang & Karen Akunowicz	154	2017-11-07 04:31:47	4Remove from the oven and let cool to room temperature. When cool enough to handle, shred the short rib meat with your hands into a large bowl, discarding any fat from the meat. Strain the braising liquid into the bowl to cover the beef, discarding the so
155	19	2017-11-07 04:31:47	Braised Short Rib Dumplings with Sichuan Chili Oil	Don’t be daunted by this Braised Short Rib Dumplings recipe from the new Myers + Chang cookbook. The steps can be spread out over several days, and the meat and the chili oil both keep for a while. The braised short ribs are succulent and wonderfully spiced with garlic, ginger, star anise, soy, sesame oil, and a little sugar; you can use the meat in sandwiches, bao, and tacos if you’re not up for the task of folding dumplings, and you can even freeze the meat to keep on hand for last-minute meals. Similarly, the spicy, tongue-tingling Sichuan chili oil keeps for up to 2 weeks in the fridge, and is good drizzled over all sorts of other food. The synergy of the soft, juicy, meaty dumplings with the vibrant oil is pretty hard to beat, though. The Sweet Potato and Chinese Sausage Fritters with Sriracha Aioli recipe and Beef and Chinese Broccoli Chow Fun recipe from Myers + Chang are clear winners as well. Once you get the hang of folding dumplings, you’ll also want to try our Har Gow Shrimp Dumplings recipe, and our Steamed Vegetable Dumplings recipe.		Myers+Chang at Home: Recipes from the Beloved Boston Eatery by Joanne Chang & Karen Akunowicz	155	2017-11-07 04:31:47	1In a small skillet, toast the Sichuan peppercorns over medium-low heat until they start to become fragrant and floral and pop a bit, 4 to 6 minutes. Use a spice grinder, coffee grinder, or mortar and pestle to grind them to a powder. In a blender or in a
156	19	2017-11-07 04:31:47	Braised Short Rib Dumplings with Sichuan Chili Oil	Don’t be daunted by this Braised Short Rib Dumplings recipe from the new Myers + Chang cookbook. The steps can be spread out over several days, and the meat and the chili oil both keep for a while. The braised short ribs are succulent and wonderfully spiced with garlic, ginger, star anise, soy, sesame oil, and a little sugar; you can use the meat in sandwiches, bao, and tacos if you’re not up for the task of folding dumplings, and you can even freeze the meat to keep on hand for last-minute meals. Similarly, the spicy, tongue-tingling Sichuan chili oil keeps for up to 2 weeks in the fridge, and is good drizzled over all sorts of other food. The synergy of the soft, juicy, meaty dumplings with the vibrant oil is pretty hard to beat, though. The Sweet Potato and Chinese Sausage Fritters with Sriracha Aioli recipe and Beef and Chinese Broccoli Chow Fun recipe from Myers + Chang are clear winners as well. Once you get the hang of folding dumplings, you’ll also want to try our Har Gow Shrimp Dumplings recipe, and our Steamed Vegetable Dumplings recipe.		Myers+Chang at Home: Recipes from the Beloved Boston Eatery by Joanne Chang & Karen Akunowicz	156	2017-11-07 04:31:47	1Drain the short ribs of any juices, reserving about 1/4 cup of the juices, and shred the meat finely. Return the reserved juices to the meat to keep it moist. We are going to use what we call the “big hug” fold on these dumplings. Fill a small bowl with
157	19	2017-11-07 04:31:47	Braised Short Rib Dumplings with Sichuan Chili Oil	Don’t be daunted by this Braised Short Rib Dumplings recipe from the new Myers + Chang cookbook. The steps can be spread out over several days, and the meat and the chili oil both keep for a while. The braised short ribs are succulent and wonderfully spiced with garlic, ginger, star anise, soy, sesame oil, and a little sugar; you can use the meat in sandwiches, bao, and tacos if you’re not up for the task of folding dumplings, and you can even freeze the meat to keep on hand for last-minute meals. Similarly, the spicy, tongue-tingling Sichuan chili oil keeps for up to 2 weeks in the fridge, and is good drizzled over all sorts of other food. The synergy of the soft, juicy, meaty dumplings with the vibrant oil is pretty hard to beat, though. The Sweet Potato and Chinese Sausage Fritters with Sriracha Aioli recipe and Beef and Chinese Broccoli Chow Fun recipe from Myers + Chang are clear winners as well. Once you get the hang of folding dumplings, you’ll also want to try our Har Gow Shrimp Dumplings recipe, and our Steamed Vegetable Dumplings recipe.		Myers+Chang at Home: Recipes from the Beloved Boston Eatery by Joanne Chang & Karen Akunowicz	157	2017-11-07 04:31:47	2Fill a large skillet with about 1 inch of water and place on the stove over high heat until the water boils. Line a bamboo steamer with a lettuce leaf or parchment paper and put as many dumplings as will comfortably fit without touching into the steamer.
158	20	2017-11-07 04:31:57	Beef and Chinese Broccoli Chow Fun	Who needs take-out? This beef and broccoli dish from the duo behind Boston restaurant Myers + Chang is easy and delicious. The thin strips of marinated beef and Chinese broccoli are stir fried with onions and tossed with a peppery sauce with plenty of ginger, garlic, and scallions, plus flat, chewy rice noodles to catch all the delicious Fun Sauce. If you’re vegetarian, it’s also great with tofu in place of the beef, and since the sauce is already vegan, there’s no need to change anything else. Just substitute 14 to 16 ounces firm tofu, cut into 1-inch cubes, skip the marinating step, and proceed with the stir-fry directions with the tofu cubes in place of the beef, and add all the Fun Sauce at the end. For more Myers + Chang goodness, try their Braised Short Rib Dumplings with Sichuan Chili Oil recipe and their Sweet Potato and Chinese Sausage Fritters with Sriracha Aioli recipe. If you’re going stir-fry crazy, check out our Stir-Fried Tamarind Eggplant recipe, and our Five-Spice Pork Stir-Fry with Sweet Potatoes and Snap Peas recipe too.	Total: 20 min, plus 5 min to make sauce and 3+ hours to marintate beef	Myers+Chang at Home: Recipes from the Beloved Boston Eatery by Joanne Chang & Karen Akunowicz	158	2017-11-07 04:31:57	1In a large saucepan, whisk together the soy sauce, black vinegar, sesame oil, pepper, and 1/4 cup water and bring to a boil. Reduce the heat to low.
159	20	2017-11-07 04:31:57	Beef and Chinese Broccoli Chow Fun	Who needs take-out? This beef and broccoli dish from the duo behind Boston restaurant Myers + Chang is easy and delicious. The thin strips of marinated beef and Chinese broccoli are stir fried with onions and tossed with a peppery sauce with plenty of ginger, garlic, and scallions, plus flat, chewy rice noodles to catch all the delicious Fun Sauce. If you’re vegetarian, it’s also great with tofu in place of the beef, and since the sauce is already vegan, there’s no need to change anything else. Just substitute 14 to 16 ounces firm tofu, cut into 1-inch cubes, skip the marinating step, and proceed with the stir-fry directions with the tofu cubes in place of the beef, and add all the Fun Sauce at the end. For more Myers + Chang goodness, try their Braised Short Rib Dumplings with Sichuan Chili Oil recipe and their Sweet Potato and Chinese Sausage Fritters with Sriracha Aioli recipe. If you’re going stir-fry crazy, check out our Stir-Fried Tamarind Eggplant recipe, and our Five-Spice Pork Stir-Fry with Sweet Potatoes and Snap Peas recipe too.	Total: 20 min, plus 5 min to make sauce and 3+ hours to marintate beef	Myers+Chang at Home: Recipes from the Beloved Boston Eatery by Joanne Chang & Karen Akunowicz	159	2017-11-07 04:31:57	2Place the cornstarch in a small bowl and slowly whisk in 1 tablespoon cold water until smooth. Don’t use warm or hot water, as it will cause the cornstarch to seize up into small lumps that won’t dissolve no matter how hard you whisk. Slowly add it to th
160	20	2017-11-07 04:31:57	Beef and Chinese Broccoli Chow Fun	Who needs take-out? This beef and broccoli dish from the duo behind Boston restaurant Myers + Chang is easy and delicious. The thin strips of marinated beef and Chinese broccoli are stir fried with onions and tossed with a peppery sauce with plenty of ginger, garlic, and scallions, plus flat, chewy rice noodles to catch all the delicious Fun Sauce. If you’re vegetarian, it’s also great with tofu in place of the beef, and since the sauce is already vegan, there’s no need to change anything else. Just substitute 14 to 16 ounces firm tofu, cut into 1-inch cubes, skip the marinating step, and proceed with the stir-fry directions with the tofu cubes in place of the beef, and add all the Fun Sauce at the end. For more Myers + Chang goodness, try their Braised Short Rib Dumplings with Sichuan Chili Oil recipe and their Sweet Potato and Chinese Sausage Fritters with Sriracha Aioli recipe. If you’re going stir-fry crazy, check out our Stir-Fried Tamarind Eggplant recipe, and our Five-Spice Pork Stir-Fry with Sweet Potatoes and Snap Peas recipe too.	Total: 20 min, plus 5 min to make sauce and 3+ hours to marintate beef	Myers+Chang at Home: Recipes from the Beloved Boston Eatery by Joanne Chang & Karen Akunowicz	160	2017-11-07 04:31:57	3Bring the heat back up to medium-high and whisk until the mixture thickens, 1 to 2 minutes. It should be shiny and coat the back of a spoon. Remove the sauce from the heat and pour it into a bowl or container and refrigerate until cool. The sauce will ke
161	20	2017-11-07 04:31:57	Beef and Chinese Broccoli Chow Fun	Who needs take-out? This beef and broccoli dish from the duo behind Boston restaurant Myers + Chang is easy and delicious. The thin strips of marinated beef and Chinese broccoli are stir fried with onions and tossed with a peppery sauce with plenty of ginger, garlic, and scallions, plus flat, chewy rice noodles to catch all the delicious Fun Sauce. If you’re vegetarian, it’s also great with tofu in place of the beef, and since the sauce is already vegan, there’s no need to change anything else. Just substitute 14 to 16 ounces firm tofu, cut into 1-inch cubes, skip the marinating step, and proceed with the stir-fry directions with the tofu cubes in place of the beef, and add all the Fun Sauce at the end. For more Myers + Chang goodness, try their Braised Short Rib Dumplings with Sichuan Chili Oil recipe and their Sweet Potato and Chinese Sausage Fritters with Sriracha Aioli recipe. If you’re going stir-fry crazy, check out our Stir-Fried Tamarind Eggplant recipe, and our Five-Spice Pork Stir-Fry with Sweet Potatoes and Snap Peas recipe too.	Total: 20 min, plus 5 min to make sauce and 3+ hours to marintate beef	Myers+Chang at Home: Recipes from the Beloved Boston Eatery by Joanne Chang & Karen Akunowicz	161	2017-11-07 04:31:57	1Place the beef in a medium bowl. Measure out about half the Fun Sauce (don’t use it warm or it will start to cook the beef) and add it to the beef along with the pepper, mixing to coat. (Keep the remaining Fun Sauce in an airtight container in the refrig
162	20	2017-11-07 04:31:57	Beef and Chinese Broccoli Chow Fun	Who needs take-out? This beef and broccoli dish from the duo behind Boston restaurant Myers + Chang is easy and delicious. The thin strips of marinated beef and Chinese broccoli are stir fried with onions and tossed with a peppery sauce with plenty of ginger, garlic, and scallions, plus flat, chewy rice noodles to catch all the delicious Fun Sauce. If you’re vegetarian, it’s also great with tofu in place of the beef, and since the sauce is already vegan, there’s no need to change anything else. Just substitute 14 to 16 ounces firm tofu, cut into 1-inch cubes, skip the marinating step, and proceed with the stir-fry directions with the tofu cubes in place of the beef, and add all the Fun Sauce at the end. For more Myers + Chang goodness, try their Braised Short Rib Dumplings with Sichuan Chili Oil recipe and their Sweet Potato and Chinese Sausage Fritters with Sriracha Aioli recipe. If you’re going stir-fry crazy, check out our Stir-Fried Tamarind Eggplant recipe, and our Five-Spice Pork Stir-Fry with Sweet Potatoes and Snap Peas recipe too.	Total: 20 min, plus 5 min to make sauce and 3+ hours to marintate beef	Myers+Chang at Home: Recipes from the Beloved Boston Eatery by Joanne Chang & Karen Akunowicz	162	2017-11-07 04:31:57	2In a wok or a large, heavy, flat-bottomed skillet, heat 2 tablespoons of the vegetable oil over high heat until the oil starts to shimmer, about 1 minute. Add the gai lan, broccoli, or rapini and the onions and use a wooden spoon or spatula to stir conti
163	20	2017-11-07 04:31:57	Beef and Chinese Broccoli Chow Fun	Who needs take-out? This beef and broccoli dish from the duo behind Boston restaurant Myers + Chang is easy and delicious. The thin strips of marinated beef and Chinese broccoli are stir fried with onions and tossed with a peppery sauce with plenty of ginger, garlic, and scallions, plus flat, chewy rice noodles to catch all the delicious Fun Sauce. If you’re vegetarian, it’s also great with tofu in place of the beef, and since the sauce is already vegan, there’s no need to change anything else. Just substitute 14 to 16 ounces firm tofu, cut into 1-inch cubes, skip the marinating step, and proceed with the stir-fry directions with the tofu cubes in place of the beef, and add all the Fun Sauce at the end. For more Myers + Chang goodness, try their Braised Short Rib Dumplings with Sichuan Chili Oil recipe and their Sweet Potato and Chinese Sausage Fritters with Sriracha Aioli recipe. If you’re going stir-fry crazy, check out our Stir-Fried Tamarind Eggplant recipe, and our Five-Spice Pork Stir-Fry with Sweet Potatoes and Snap Peas recipe too.	Total: 20 min, plus 5 min to make sauce and 3+ hours to marintate beef	Myers+Chang at Home: Recipes from the Beloved Boston Eatery by Joanne Chang & Karen Akunowicz	163	2017-11-07 04:31:57	3Wipe out the wok with a paper towel. Heat the wok over high heat for 30 seconds. Add 2 tablespoons of the vegetable oil and coat the wok again. Remove the beef from the refrigerator, drain any sauce into a bowl, and set the sauce aside. Add the beef to t
164	20	2017-11-07 04:31:57	Beef and Chinese Broccoli Chow Fun	Who needs take-out? This beef and broccoli dish from the duo behind Boston restaurant Myers + Chang is easy and delicious. The thin strips of marinated beef and Chinese broccoli are stir fried with onions and tossed with a peppery sauce with plenty of ginger, garlic, and scallions, plus flat, chewy rice noodles to catch all the delicious Fun Sauce. If you’re vegetarian, it’s also great with tofu in place of the beef, and since the sauce is already vegan, there’s no need to change anything else. Just substitute 14 to 16 ounces firm tofu, cut into 1-inch cubes, skip the marinating step, and proceed with the stir-fry directions with the tofu cubes in place of the beef, and add all the Fun Sauce at the end. For more Myers + Chang goodness, try their Braised Short Rib Dumplings with Sichuan Chili Oil recipe and their Sweet Potato and Chinese Sausage Fritters with Sriracha Aioli recipe. If you’re going stir-fry crazy, check out our Stir-Fried Tamarind Eggplant recipe, and our Five-Spice Pork Stir-Fry with Sweet Potatoes and Snap Peas recipe too.	Total: 20 min, plus 5 min to make sauce and 3+ hours to marintate beef	Myers+Chang at Home: Recipes from the Beloved Boston Eatery by Joanne Chang & Karen Akunowicz	164	2017-11-07 04:31:57	4Wipe out the wok again with another paper towel and heat over high heat for 30 seconds. Add the remaining 2 tablespoons vegetable oil and coat the bottom of the wok. Add the rice noodles and stir to coat with oil. Add the scallions, ginger, garlic, and 2
165	21	2017-11-07 04:32:14	Caramelized Brioche with Glazed Pears and Beer Ice Cream	This recipe is brought to you by our friends from Stella Artois. This dessert from Michelin three-star chef Antoine Westermann looks simple, but is richly textured and flavored: smooth, cold, luscious beer ice cream and warm, tender, fragrant glazed pears join crisp-crusted brioche that’s battered in beer and cream before being caramelized in a pan. You will need an ice cream maker, and will want to prepare the beer ice cream well in advance so it has ample time to freeze. You can also soak the pears in their citrus, vanilla, and cinnamon scented bath ahead of time, then glaze them with brown sugar and butter when you’re ready to assemble dessert, just before you toast the beer-and-cream-soaked brioche. While a pale ale or Belgian pilsner like Stella Artois will make for a nice light, clean flavor, you can certainly play around with your favorite style of brew for this recipe. For a main course from the chef, try his Baeckeoffe (Chicken Casserole with Artichokes and Tomatoes) recipe.			165	2017-11-07 04:32:15	1In a mixing bowl, whisk the egg yolks and sugar until smooth and creamy.
166	21	2017-11-07 04:32:14	Caramelized Brioche with Glazed Pears and Beer Ice Cream	This recipe is brought to you by our friends from Stella Artois. This dessert from Michelin three-star chef Antoine Westermann looks simple, but is richly textured and flavored: smooth, cold, luscious beer ice cream and warm, tender, fragrant glazed pears join crisp-crusted brioche that’s battered in beer and cream before being caramelized in a pan. You will need an ice cream maker, and will want to prepare the beer ice cream well in advance so it has ample time to freeze. You can also soak the pears in their citrus, vanilla, and cinnamon scented bath ahead of time, then glaze them with brown sugar and butter when you’re ready to assemble dessert, just before you toast the beer-and-cream-soaked brioche. While a pale ale or Belgian pilsner like Stella Artois will make for a nice light, clean flavor, you can certainly play around with your favorite style of brew for this recipe. For a main course from the chef, try his Baeckeoffe (Chicken Casserole with Artichokes and Tomatoes) recipe.			166	2017-11-07 04:32:15	2In a saucepan over medium-high heat, bring the beer and cream almost to a simmer, stirring occasionally.
167	21	2017-11-07 04:32:14	Caramelized Brioche with Glazed Pears and Beer Ice Cream	This recipe is brought to you by our friends from Stella Artois. This dessert from Michelin three-star chef Antoine Westermann looks simple, but is richly textured and flavored: smooth, cold, luscious beer ice cream and warm, tender, fragrant glazed pears join crisp-crusted brioche that’s battered in beer and cream before being caramelized in a pan. You will need an ice cream maker, and will want to prepare the beer ice cream well in advance so it has ample time to freeze. You can also soak the pears in their citrus, vanilla, and cinnamon scented bath ahead of time, then glaze them with brown sugar and butter when you’re ready to assemble dessert, just before you toast the beer-and-cream-soaked brioche. While a pale ale or Belgian pilsner like Stella Artois will make for a nice light, clean flavor, you can certainly play around with your favorite style of brew for this recipe. For a main course from the chef, try his Baeckeoffe (Chicken Casserole with Artichokes and Tomatoes) recipe.			167	2017-11-07 04:32:15	3While whisking constantly, very gradually add this heated mixture in a thin stream to the egg yolks and sugar. This tempers the eggs so they do not curdle. When everything is mixed together, pour into the saucepan and bring back to a gentle simmer, stirr
168	21	2017-11-07 04:32:14	Caramelized Brioche with Glazed Pears and Beer Ice Cream	This recipe is brought to you by our friends from Stella Artois. This dessert from Michelin three-star chef Antoine Westermann looks simple, but is richly textured and flavored: smooth, cold, luscious beer ice cream and warm, tender, fragrant glazed pears join crisp-crusted brioche that’s battered in beer and cream before being caramelized in a pan. You will need an ice cream maker, and will want to prepare the beer ice cream well in advance so it has ample time to freeze. You can also soak the pears in their citrus, vanilla, and cinnamon scented bath ahead of time, then glaze them with brown sugar and butter when you’re ready to assemble dessert, just before you toast the beer-and-cream-soaked brioche. While a pale ale or Belgian pilsner like Stella Artois will make for a nice light, clean flavor, you can certainly play around with your favorite style of brew for this recipe. For a main course from the chef, try his Baeckeoffe (Chicken Casserole with Artichokes and Tomatoes) recipe.			168	2017-11-07 04:32:15	4Freeze mixture according to the manufacturer’s instructions.
169	21	2017-11-07 04:32:14	Caramelized Brioche with Glazed Pears and Beer Ice Cream	This recipe is brought to you by our friends from Stella Artois. This dessert from Michelin three-star chef Antoine Westermann looks simple, but is richly textured and flavored: smooth, cold, luscious beer ice cream and warm, tender, fragrant glazed pears join crisp-crusted brioche that’s battered in beer and cream before being caramelized in a pan. You will need an ice cream maker, and will want to prepare the beer ice cream well in advance so it has ample time to freeze. You can also soak the pears in their citrus, vanilla, and cinnamon scented bath ahead of time, then glaze them with brown sugar and butter when you’re ready to assemble dessert, just before you toast the beer-and-cream-soaked brioche. While a pale ale or Belgian pilsner like Stella Artois will make for a nice light, clean flavor, you can certainly play around with your favorite style of brew for this recipe. For a main course from the chef, try his Baeckeoffe (Chicken Casserole with Artichokes and Tomatoes) recipe.			169	2017-11-07 04:32:15	1Mix water with ice, lemon slices, orange slices, cinnamon stick, vanilla pod, lemon juice, and orange juice. Peel the pears and slice in half from stem to bottom. Soak in the ice water mixture for at least 20 minutes. Cut the soaked pear halves into thin
170	21	2017-11-07 04:32:14	Caramelized Brioche with Glazed Pears and Beer Ice Cream	This recipe is brought to you by our friends from Stella Artois. This dessert from Michelin three-star chef Antoine Westermann looks simple, but is richly textured and flavored: smooth, cold, luscious beer ice cream and warm, tender, fragrant glazed pears join crisp-crusted brioche that’s battered in beer and cream before being caramelized in a pan. You will need an ice cream maker, and will want to prepare the beer ice cream well in advance so it has ample time to freeze. You can also soak the pears in their citrus, vanilla, and cinnamon scented bath ahead of time, then glaze them with brown sugar and butter when you’re ready to assemble dessert, just before you toast the beer-and-cream-soaked brioche. While a pale ale or Belgian pilsner like Stella Artois will make for a nice light, clean flavor, you can certainly play around with your favorite style of brew for this recipe. For a main course from the chef, try his Baeckeoffe (Chicken Casserole with Artichokes and Tomatoes) recipe.			170	2017-11-07 04:32:15	2Melt butter in a pan and place the pears in the pan. Sprinkle with the brown sugar and swirl the melted sugar and butter mixture over the pear slices to caramelize.
171	21	2017-11-07 04:32:14	Caramelized Brioche with Glazed Pears and Beer Ice Cream	This recipe is brought to you by our friends from Stella Artois. This dessert from Michelin three-star chef Antoine Westermann looks simple, but is richly textured and flavored: smooth, cold, luscious beer ice cream and warm, tender, fragrant glazed pears join crisp-crusted brioche that’s battered in beer and cream before being caramelized in a pan. You will need an ice cream maker, and will want to prepare the beer ice cream well in advance so it has ample time to freeze. You can also soak the pears in their citrus, vanilla, and cinnamon scented bath ahead of time, then glaze them with brown sugar and butter when you’re ready to assemble dessert, just before you toast the beer-and-cream-soaked brioche. While a pale ale or Belgian pilsner like Stella Artois will make for a nice light, clean flavor, you can certainly play around with your favorite style of brew for this recipe. For a main course from the chef, try his Baeckeoffe (Chicken Casserole with Artichokes and Tomatoes) recipe.			171	2017-11-07 04:32:15	1Cut each slice of brioche in half on the diagonal and toast the slices.
172	21	2017-11-07 04:32:14	Caramelized Brioche with Glazed Pears and Beer Ice Cream	This recipe is brought to you by our friends from Stella Artois. This dessert from Michelin three-star chef Antoine Westermann looks simple, but is richly textured and flavored: smooth, cold, luscious beer ice cream and warm, tender, fragrant glazed pears join crisp-crusted brioche that’s battered in beer and cream before being caramelized in a pan. You will need an ice cream maker, and will want to prepare the beer ice cream well in advance so it has ample time to freeze. You can also soak the pears in their citrus, vanilla, and cinnamon scented bath ahead of time, then glaze them with brown sugar and butter when you’re ready to assemble dessert, just before you toast the beer-and-cream-soaked brioche. While a pale ale or Belgian pilsner like Stella Artois will make for a nice light, clean flavor, you can certainly play around with your favorite style of brew for this recipe. For a main course from the chef, try his Baeckeoffe (Chicken Casserole with Artichokes and Tomatoes) recipe.			172	2017-11-07 04:32:15	2In a medium bowl, beat the eggs and then beat in the sugar. Add beer and mix well until combined. In a pan, melt some of the butter. Dip the toasted brioche in the egg and beer mixture and coat fully. Place the soaked brioche in the hot pan and sprinkle
173	21	2017-11-07 04:32:14	Caramelized Brioche with Glazed Pears and Beer Ice Cream	This recipe is brought to you by our friends from Stella Artois. This dessert from Michelin three-star chef Antoine Westermann looks simple, but is richly textured and flavored: smooth, cold, luscious beer ice cream and warm, tender, fragrant glazed pears join crisp-crusted brioche that’s battered in beer and cream before being caramelized in a pan. You will need an ice cream maker, and will want to prepare the beer ice cream well in advance so it has ample time to freeze. You can also soak the pears in their citrus, vanilla, and cinnamon scented bath ahead of time, then glaze them with brown sugar and butter when you’re ready to assemble dessert, just before you toast the beer-and-cream-soaked brioche. While a pale ale or Belgian pilsner like Stella Artois will make for a nice light, clean flavor, you can certainly play around with your favorite style of brew for this recipe. For a main course from the chef, try his Baeckeoffe (Chicken Casserole with Artichokes and Tomatoes) recipe.			173	2017-11-07 04:32:15	3Arrange two brioche triangles on each plate. Place the glazed pears and a scoop of the beer ice cream beside the brioche and serve.
174	22	2017-11-07 04:32:19	Baeckeoffe (Chicken Casserole with Artichokes and Tomatoes)	This recipe is brought to you by our friends from Stella Artois. The hearty Alsatian casserole called Baeckeoffe (“bake oven”) is made a bit more elegant by Michelin three-star chef Antoine Westermann, who combines a whole chicken with Riesling, potatoes, artichokes, tomatoes, fragrant herbs like rosemary and thyme, and plenty of garlic. Preserved lemon blanched in syrup adds another elegant layer of aromatic flavor. As per tradition, the casserole dish is tightly sealed with a ring of dough, then simmered in the oven until juicy and tender. For a dessert recipe from the chef, see his Caramelized Brioche with Glazed Pears and Beer Ice Cream recipe.	Total: 1 hr 40 min		174	2017-11-07 04:32:19	1Mix the flour, warm water, and salt with an electric mixer, then let dough stand in a cool place while you prepare the other ingredients.
175	22	2017-11-07 04:32:19	Baeckeoffe (Chicken Casserole with Artichokes and Tomatoes)	This recipe is brought to you by our friends from Stella Artois. The hearty Alsatian casserole called Baeckeoffe (“bake oven”) is made a bit more elegant by Michelin three-star chef Antoine Westermann, who combines a whole chicken with Riesling, potatoes, artichokes, tomatoes, fragrant herbs like rosemary and thyme, and plenty of garlic. Preserved lemon blanched in syrup adds another elegant layer of aromatic flavor. As per tradition, the casserole dish is tightly sealed with a ring of dough, then simmered in the oven until juicy and tender. For a dessert recipe from the chef, see his Caramelized Brioche with Glazed Pears and Beer Ice Cream recipe.	Total: 1 hr 40 min		175	2017-11-07 04:32:19	2Preheat the oven to 475 degrees.
176	22	2017-11-07 04:32:19	Baeckeoffe (Chicken Casserole with Artichokes and Tomatoes)	This recipe is brought to you by our friends from Stella Artois. The hearty Alsatian casserole called Baeckeoffe (“bake oven”) is made a bit more elegant by Michelin three-star chef Antoine Westermann, who combines a whole chicken with Riesling, potatoes, artichokes, tomatoes, fragrant herbs like rosemary and thyme, and plenty of garlic. Preserved lemon blanched in syrup adds another elegant layer of aromatic flavor. As per tradition, the casserole dish is tightly sealed with a ring of dough, then simmered in the oven until juicy and tender. For a dessert recipe from the chef, see his Caramelized Brioche with Glazed Pears and Beer Ice Cream recipe.	Total: 1 hr 40 min		176	2017-11-07 04:32:19	3Break the stems off of the artichokes and remove the hearts. Using a very sharp knife, peel the bottom of the artichokes around the stem and pull the large leaves away from the base of the artichoke. With the knife, remove the large leaves, slice the per
177	22	2017-11-07 04:32:19	Baeckeoffe (Chicken Casserole with Artichokes and Tomatoes)	This recipe is brought to you by our friends from Stella Artois. The hearty Alsatian casserole called Baeckeoffe (“bake oven”) is made a bit more elegant by Michelin three-star chef Antoine Westermann, who combines a whole chicken with Riesling, potatoes, artichokes, tomatoes, fragrant herbs like rosemary and thyme, and plenty of garlic. Preserved lemon blanched in syrup adds another elegant layer of aromatic flavor. As per tradition, the casserole dish is tightly sealed with a ring of dough, then simmered in the oven until juicy and tender. For a dessert recipe from the chef, see his Caramelized Brioche with Glazed Pears and Beer Ice Cream recipe.	Total: 1 hr 40 min		177	2017-11-07 04:32:19	4Peel the baby onions and potatoes. Remove the stems of the tomatoes and plunge the tomatoes into salted boiling water for 10 to 15 seconds, then remove, peel, and cut them into quarters, removing and discarding the seeds. Rinse the parsley, thyme, and ro
178	22	2017-11-07 04:32:19	Baeckeoffe (Chicken Casserole with Artichokes and Tomatoes)	This recipe is brought to you by our friends from Stella Artois. The hearty Alsatian casserole called Baeckeoffe (“bake oven”) is made a bit more elegant by Michelin three-star chef Antoine Westermann, who combines a whole chicken with Riesling, potatoes, artichokes, tomatoes, fragrant herbs like rosemary and thyme, and plenty of garlic. Preserved lemon blanched in syrup adds another elegant layer of aromatic flavor. As per tradition, the casserole dish is tightly sealed with a ring of dough, then simmered in the oven until juicy and tender. For a dessert recipe from the chef, see his Caramelized Brioche with Glazed Pears and Beer Ice Cream recipe.	Total: 1 hr 40 min		178	2017-11-07 04:32:19	5Rinse the preserved lemon quarter in cold water. Remove the white part, keeping only the peel, and cut into large squares. Bring the water and sugar to a boil, stirring until sugar is dissolved, to make a syrup. Place the squares of preserved lemon into
179	22	2017-11-07 04:32:19	Baeckeoffe (Chicken Casserole with Artichokes and Tomatoes)	This recipe is brought to you by our friends from Stella Artois. The hearty Alsatian casserole called Baeckeoffe (“bake oven”) is made a bit more elegant by Michelin three-star chef Antoine Westermann, who combines a whole chicken with Riesling, potatoes, artichokes, tomatoes, fragrant herbs like rosemary and thyme, and plenty of garlic. Preserved lemon blanched in syrup adds another elegant layer of aromatic flavor. As per tradition, the casserole dish is tightly sealed with a ring of dough, then simmered in the oven until juicy and tender. For a dessert recipe from the chef, see his Caramelized Brioche with Glazed Pears and Beer Ice Cream recipe.	Total: 1 hr 40 min		179	2017-11-07 04:32:19	6Heat 3 tablespoons of olive oil in a large frying pan. Saute the potatoes, onions, artichokes, and unpeeled garlic cloves for 4 to 5 minutes. Season to taste with salt and pepper.
180	22	2017-11-07 04:32:19	Baeckeoffe (Chicken Casserole with Artichokes and Tomatoes)	This recipe is brought to you by our friends from Stella Artois. The hearty Alsatian casserole called Baeckeoffe (“bake oven”) is made a bit more elegant by Michelin three-star chef Antoine Westermann, who combines a whole chicken with Riesling, potatoes, artichokes, tomatoes, fragrant herbs like rosemary and thyme, and plenty of garlic. Preserved lemon blanched in syrup adds another elegant layer of aromatic flavor. As per tradition, the casserole dish is tightly sealed with a ring of dough, then simmered in the oven until juicy and tender. For a dessert recipe from the chef, see his Caramelized Brioche with Glazed Pears and Beer Ice Cream recipe.	Total: 1 hr 40 min		180	2017-11-07 04:32:19	7In a large oven-safe casserole dish with a lid, arrange the sauteed potatoes, onions, artichokes, and garlic, plus the tomato quarters, drained squares of preserved lemon, and aromatic herbs around the perimeter. Place the chicken in the middle, and pour
181	22	2017-11-07 04:32:19	Baeckeoffe (Chicken Casserole with Artichokes and Tomatoes)	This recipe is brought to you by our friends from Stella Artois. The hearty Alsatian casserole called Baeckeoffe (“bake oven”) is made a bit more elegant by Michelin three-star chef Antoine Westermann, who combines a whole chicken with Riesling, potatoes, artichokes, tomatoes, fragrant herbs like rosemary and thyme, and plenty of garlic. Preserved lemon blanched in syrup adds another elegant layer of aromatic flavor. As per tradition, the casserole dish is tightly sealed with a ring of dough, then simmered in the oven until juicy and tender. For a dessert recipe from the chef, see his Caramelized Brioche with Glazed Pears and Beer Ice Cream recipe.	Total: 1 hr 40 min		181	2017-11-07 04:32:19	8Roll the rested dough out into a long rope. Place the lid of the casserole over the dish and seal tightly by pressing the cord of dough around the seam, making sure it tightly joins the casserole dish and lid. Brush the egg yolk over the dough. Place the
182	22	2017-11-07 04:32:19	Baeckeoffe (Chicken Casserole with Artichokes and Tomatoes)	This recipe is brought to you by our friends from Stella Artois. The hearty Alsatian casserole called Baeckeoffe (“bake oven”) is made a bit more elegant by Michelin three-star chef Antoine Westermann, who combines a whole chicken with Riesling, potatoes, artichokes, tomatoes, fragrant herbs like rosemary and thyme, and plenty of garlic. Preserved lemon blanched in syrup adds another elegant layer of aromatic flavor. As per tradition, the casserole dish is tightly sealed with a ring of dough, then simmered in the oven until juicy and tender. For a dessert recipe from the chef, see his Caramelized Brioche with Glazed Pears and Beer Ice Cream recipe.	Total: 1 hr 40 min		182	2017-11-07 04:32:19	9Take the dish out of the oven and let it rest for 5 minutes, then remove the dough seal, open the lid, and serve.
183	23	2017-11-07 04:32:30	Indian Queso with Jalapeño Chutney	You may not think Indian flavors and queso go together, but this dip from The Homesick Texan‘s new cookbook proves it’s a brilliant idea. Processed cheese really does melt perfectly, and combines seamlessly with the spices here: cumin (which regularly shows up in both Indian and Mexican cuisine), paprika, and cayenne. The spicy chutney is heavy on garlic, cilantro, and jalapeño, with a hint of ginger and unsweetened flaked coconut, plus lime juice for brightness. You could try dipping pappadams into this in place of tortilla chips. And why not try Chilled Chile con Queso with Avocado and Spinach Queso Blanco too?	Total: 15 min	QUESO!: Regional Recipes for the World's Favorite Chile-Cheese Dip by Lisa Fain	183	2017-11-07 04:32:30	1Place the jalapeños, garlic, cilantro, olive oil, lime juice, coconut, cumin, salt, and ginger in a food processor or blender. Puree until smooth. Taste and adjust the seasonings, if you like.
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