STEP 1
In a large saucepan or stockpot, heat olive oil, then add onion, carrot, and celery. Add a pinch or two of salt and a couple grindings of pepper. Cook on medium until softened, then add garlic and sauté a bit longer until fragrant.
STEP 2
Add the vegetable stock, bay leaf, thyme, and potatoes. Season with a few pinches of salt and grindings of pepper. Bring to a boil then reduce heat to simmer.
STEP 3
While the potatoes cook, prepare the kale by washing and removing thick stems. Stack the leaves on top of each other, roll them up into a cigar, and slice crosswise into thin ribbons. Add the kale to the pot. If necessary, add more stock or water to the pot.
STEP 4
Cover and let the soup cook until the potatoes are easily pierced with a fork, and when a ribbon of kale has become tender; about 10 to 20 minutes.
STEP 5
Turn off the heat and stir in the lemon juice. Taste and season with more salt and fresh pepper as needed. To finish, crack the eggs into small cups or ramekins. Gently slide them into the soup. Ladle some of the broth on top of the eggs to submerge them. Put the lid back on the pot and let sit for about 4 minutes or until the whites of the eggs are opaque and the yolk is still soft. If the eggs break into the soup before they are poached, use a fork to swirl them into the soup, like egg drop soup.
STEP 6
Ladle the soup into serving bowls, then carefully spoon all or part of the eggs on top. Finish with a grated Parmesan cheese and a drizzle of good olive oil.
STEP 1
Preheat the oven to 350⁰F. Line an 8×4 inch loaf pan with parchment paper. In a pan combine the apple, brown sugar, butter and cinnamon until the apple starts to soften. Set aside.
STEP 2
In a bowl, mix together the flour, baking soda, baking powder, salt, nutmeg, cloves, pumpkin pie spice and cinnamon.
STEP 3
In a separate bowl, beat the butter and sugar using a standard mixer until creamy. Add eggs and vanilla to the mixer then slowly add the flour mixture, gradually until the batter has formed. Add the apples to the batter and fold through with a spatula.
STEP 4
Scrape the batter into the prepared baking tin and bake in the oven for 45-50 minutes.
STEP 5
Make the frosting by beating together the powdered sugar and cream cheese until smooth.
STEP 6
Spread the frosting over the cake once it’s cool. Slice and enjoy.
CRUST:
STEP 1
In a medium bowl, whisk together almond flour, stevia, and salt. Stir in melted butter until the mixture begins to clump together.
STEP 2
Turn out into a 9-inch pie pan and press firmly into the bottom and up the sides. Freeze while making the filling.
FILLING:
STEP 1
In a blender or food processor, combine strawberries, sweetener, lemon extract and lemon juice. Puree until smooth.
STEP 2
In a heatproof bowl set over a pan of barely simmering water, combine the egg yolks and egg. Whisk continuously until thickened, 7 to 10 minutes. Mixture should reach at least 160°F on a thermometer.
STEP 3
Remove immediately from heat and whisk in the strawberry mixture. Let cool to room temperature.
STEP 4
In a large bowl, beat the whipping cream until it holds stiff peaks. Carefully fold in the egg yolk/strawberry mixture and lemon zest until no streaks remain.
Spread filling in chilled crust and freeze until firm, at least 6 hours. To serve, cut into slices with a hot knife.
STEP 1
Heat a small pan (preferably cast iron) over medium-high heat. Add the bacon pieces and allow to cook until fat is rendered and bacon is crisp. Remove cooked bacon from pan and reserve, leaving the grease in the pan.
STEP 2
Add the sweet potatoes to the pan along with a pinch of salt. Cook for 4 minutes until they begin to soften and add in the chopped kale, garlic powder, chili powder, and black pepper.
STEP 3
Continue to cook, adding more oil if necessary, until sweet potatoes and kale are tender.
STEP 4
Make a small hole in the center of the hash. Crack the egg into the hole and cover the pan with a lid. Cook until the whites are set and the yolk is still soft.
STEP 5
Serve with chopped avocado and green onions, if desired.
STEP 1
Preheat oven to 360 degrees
STEP 2
Mix liquids together (coffee, milk, vinegar, butter)
STEP 3
Beat eggs and sugar until white and foamy
STEP 4
Add dry ingredients. Whisk fluids into the dough until the batter looks sort of like pancake batter
STEP 5
Bake at 360 until toothpick comes out dry
STEP 6
Freeze the cake for about 1 hr when cool, with parchment attached
Whipped cream – cocoa, heavy cream, powdered sugar
Filling: sour cream, cocoa, honey
NOTES
When the cake is semi frozen, it is way easier to cut and fill.
STEP 1
Preheat oven to 350 degrees when ready to bake.
STEP 2
Lightly flour surface and rolling pin. Unwrap dough and roll ball out till desired thickness.
STEP 3
Cut out cookies with cookie cutters. Place each cookie on a baking sheet lined with parchment paper.
STEP 4
Repeat process as many times as needed for remaining dough.
STEP 5
Bake cookies at 350 degrees for 10 minutes. Once done, remove from oven and let cool for 5-10 minute on cookie sheet before transferring to cooling rack to cool completely.
STEP 6
Enjoy as is or decorate!
STEP 1
Combine eggs, milk and vanilla in a large bowl
STEP 2
Rip (or cut) the bread into small pieces, about 2 in x 2 in, and drop the pieces into the bowl with the egg mixture. Set the bowl aside.
STEP 3
Melt the butter in a frying pan and add apples and brown sugar.
STEP 4
Cook on medium heat until apples are slightly softened.
STEP 5
Pour the bread/egg mixture into a 9×13 pan or similar baking dish.
STEP 6
Top with the apple mixture
STEP 7
Cover with foil and refrigerate overnight
IN THE MORNING
STEP 1
Preheat oven to 350 degrees
STEP 2
Bake covered for 40 minutes
STEP 3
Remove foil and bake an additional 15 minutes or until bread is firm.
STEP 4
Enjoy!
STEP 1
In a medium bowl, beat the egg yolks until thickened. Gradually beat in the sugar until mixture is pale yellow colored, then blend in the milk and 1/4 cup of the cream. Gradually add the rum, cognac and bourbon, beating until the mixture has lost its granular texture.
STEP 2
In a large bowl with an electric mixer, beat the egg whites until stiff, then gently fold them into the yolk mixture. Whip the remaining 1 cup cream to soft peaks and fold in. Chill thoroughly (at least 3 hours or overnight). Sprinkle with nutmeg just before serving.
NOTES
Since the recipe uses raw eggs, it shouldn’t be served to anyone with a compromised immune system. (Pregnant women
and children should avoid it too – but they would anyway!) Make it a few hours ahead and chill thoroughly to allow the wonderful flavors to blend.
STEP 1
Preheat oven to 425°F.
STEP 2
In a large skillet, cook the ground beef and onion together until the meat is browned and the onion is tender. Set aside.
STEP 3
In a 10-inch pie plate, stir together the shredded potatoes, oil and salt. Press evenly into pie plate to form a crust. Bake until slightly browned, about 15 minutes. Remove from the oven.
STEP 4
Lay the cheese slices on top of the crust (or sprinkle evenly with the grated cheese), then top with the ground beef-onion mixture.
STEP 5
Beat the milk and eggs together in a bowl and pour mixture into the pie pan. Sprinkle with the parsley. Return to the oven and bake until browned and a knife inserted in the center comes out clean, about 30 minutes. Cool 5 minutes before serving.
STEP 1
Preheat oven to 300°F with rack in middle. Trace an 8-inch circle on a sheet of parchment paper and place on a baking sheet.
STEP 2
Whisk the superfine sugar and cornstarch in a small bowl.
STEP 3
With an electric mixer at medium speed, beat egg whites and salt until they hold soft peaks. Add the water to “loosen” the whites, then resume beating until whites again hold soft peaks.
STEP 4
Increase speed to medium-high and gradually beat in the sugar mixture, 1 tablespoon at a time, until fully incorporated. Add the lemon juice or vinegar and continue beating at high speed until the meringue holds glossy, stiff peaks, 5-10 minutes.
STEP 5
Pile the meringue onto the parchment and use a spoon to gently spread it into the circle you’ve marked, with swirled sides and a slightly concave center (you’ll fill that with whipped cream and fruit). Bake until the meringue is pale golden with a crisp crust and marshmallowy center, about 45 minutes. Turn oven off and prop door open slightly with a wooden spoon. Let cool in oven 1 hour.
STEP 6
Meanwhile, prepare the filling: Whip cream with the sugar and vanilla until it just holds stiff peaks. Chill until ready to use.
STEP 7
When meringue is completely cool, carefully peel off the parchment and place onto a serving plate. Just before serving, fill the center with the cream and top with the berries and fruit. To serve, slice with a serrated knife into wedges.
