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AllrecipesThis is in my top five favorite meals of all time. This is the meal I would serve if a French chef was coming to dinner. A very flavorful main dish that your taste buds will be amazed at!Food.comA recipe that came in an email from Taste of Home. Sounds like something I would love, so posting here for safe keeping. You can make the pie the night before to make for a easy morning meal. Update 6/23/2013: After having another chef try this recipe with bad results, I quickly got the ingredients to try it myself (and then make any corrections), which is why I posted it anyways!! Since it was only myself eating this time, I scaled it back for 2-3 servings and did use the shredded hashbrowns as did the previous reviewer, and it worked out perfectly. I only had mine in the refrigerator for a few hours, before baking it for my lunch. I really loved the crunchy topping from the cornflakes and bacon bits on top and next time might increase the amount of cornflakes, so good and really enjoyed the contrast of textures. After the crunchy topping you cut into a creamy tasty inside. I am leaving the recipe as I originally posted as it worked out wonderfully for me.Food and Wine“I can fool my family into thinking we’re eating a meaty meal with this dish,” says chef Alex Guarnaschelli of Butter in New York City. “And they’re a tough crowd.” She treats thick slices of cauliflower like beef steaks, searing and topping them with a tangy salsa verde whisked with Dijon mustard. Slideshow: More Vegetarian RecipesFood.comFirst you must catch your haggis! These little creatures are very shy and EXTREMELY wiley - so you must proceed with caution and patience! I find the best place to find them is behind or under Highland heather bushes, although I have been known to catch a couple lurking near thistles! Having caught your haggis - you must treat it with GREAT respect and cook it well for the Burns Night Tribute Supper! That is why my haggis is baked instead of boiled - and it is served with Lindseylcw's special Cumberland sauce with lashings of good Scotch whisky! Other traditional accompaniments are: clapshot, bashed neeps and tatties, rumbledethumps, buttered leeks, skirlie mash, champit tatties and buttered cabbage. Don't forget the "correct" format for a Burns Night Supper: Chairperson's opening address. A few welcoming words start the evening and the meal commences with the Selkirk Grace. The company are asked to stand to receive the haggis. A piper then leads the chef, carrying the haggis to the top table, while the guests accompany them with a slow handclap. The chairman or invited guest then recites Burns' famous poem To A Haggis, with great enthusiasm. When he reaches the line 'an cut you up wi' ready slight', he cuts open the haggis with a sharp knife. It's customary for the company to applaud the speaker then stand and toast the haggis with a glass of whisky. The Immortal Memory: One of the central features of the evening; an invited guest is asked to give a short speech on Burns. There are many different types of Immortal Memory speeches, from light-hearted to literary, but the aim is the same - to outline the greatness and relevance of the poet today. Toast To The Lasses: The main speech is followed by a more light-hearted address to the women in the audience. Originally this was a thank you to the ladies for preparing the food and a time to toast the 'lasses' in Burns' life. The tone should be witty, but never offensive, and should always end on a concilliatory note. Response: The turn of the lasses to detail men's foibles. Again, should be humorous but not insulting. Poem and Songs: Once the speeches are complete the evening continues with songs and poems. These should be a good variety to fully show the different moods of Burns muse. Favourites for recitations are Tam O' Shanter, Address to the Unco Guid, To A Mouse and Holy Willie's Prayer. The evening will culminate with the company standing, linking hands and singing Auld Lang Syne to conclude the programme.Food and WineOysters are a prominent part of many Gulf Coast holiday meals, and they play a big role in New Orleans chef John Besh's dinner. As a child, he loved when family friend Mrs. Slaughter made little puff pastry cups and filled them with oysters in cream sauce. In this version, he places the oysters in mini tartlet shells, then tops them with a creamy horseradish sauce and crispy bread crumbs. Chef Holiday Recipes Made Easy More Great Recipes from Top New Orleans ChefsFood52Scarlett Lindeman, one of the line cooks at Roman's (the newest little sister to longtime Brooklyn favorites Marlow & Sons and Diner), tells us about one of her favorite family meals. There are only four bodies in the kitchen at Roman's and when we get in at noon, we're usually all starving, so one of us will make something for the other three. Typically we trade off this responsibility, which often gets decided by three of us begging the fourth to cook up something. “Real” family meal with the front of the house (three servers and a bartender, manager, and occasionally the owner) happens at 4pm when Executive Chef Dave Gould sits down with the waitstaff to discuss the menu, which changes every night. For this family meal, we usually make something more substantial with a salad, starch, and protein that resembles an entree from the previous night's menu... but I think we cooks really enjoy the early morning family meal together. It's time for us to show our love and respect by cooking for each other and since it's only us four, it's a smaller, more intimate experience. Beans and greens are what we're craving after nibbling raw mise en place, pan sauces and partially cooked pastas throughout the dinner rush the night before. At Roman's we have a unique way of cooking beans -- a three-step method that may seem tedious but renders the borlotti beans creamy and well seasoned without having to soak them overnight. We use the leftover beans to make this toast dish; sometimes we throw a fried egg on top or just scatter on some shaved Parmesan or even just olive oil and sea salt.Yummly_Tender, flavorful turkey breast, made in under 45 minutes cook time from start to finish!_ If you’ve spent any time perusing the Internet for recipes in the last year or so, chances are you’ve come across the Instant Pot. As one of the newest trends in home appliances, the Instant Pot is marketed as being a multi-use pressure cooker capable of cooking a variety of foods with cooking times two to six times faster than traditional methods. It’s safe, energy-efficient, and versatile, and in recent years has been finding its way into the shopping carts of home cooks and professional chefs alike. _The Instant Pot: What can't it do?_ A quick browse on Pinterest shows that the Instant Pot is the Renaissance Man of small kitchen appliances. Users have been testing the limits of its capabilities, making everything from whole chickens, to mac n’ cheese, to corn on the cob, to cheesecake in record time with this do-all electric pressure cooker. The Instant Pot is exactly the kind of timesaving, multi-purpose appliance that home cooks of fifty years ago would have imagined having in the future, which is fitting, considering it looks like a small spaceship landed on your counter. _Start simple_ Depending on what model of Instant Pot you own, it may have up to ten different functions available, including "slow cooker" and even "yogurt." This turkey breast recipe uses only one, the standard “pressure cook” setting for high-pressure cooking, making it an easy and approachable recipe perfect for new Instant Pot users, or for anyone who is looking for a low-maintenance weeknight meal. The only hands-on preparation involved is seasoning the turkey breast halves, which takes approximately two minutes. The Instant Pot does the remainder of the work, and a savory and moist turkey main dish is on the table less than forty minutes later. _What is the best kind of turkey breast to buy?_ This recipe calls specifically for bone-in, skin-on turkey breasts, which are both more flavorful and economical than boneless turkey breasts sold as skinless cutlets. As the turkey cooks, the fat from the skin renders into the bottom of the Instant Pot, just like with roasted turkey in the oven. If time allows, these drippings can be used to make a quick gravy on the stove top. The Instant Pot even has a “keep warm” function that will keep the turkey breasts from going cold while you whip up the gravy, ensuring everything is served together at the perfect temperature. If you’re in a rush or just don’t feel like standing over a stove, rest assured these pressure-cooker turkey breasts are delicious just as they are! Whether you make this recipe for a weeknight main course with mashed potatoes, as part of your Sunday meal prep, or even a traditional American Christmas or Thanksgiving dinner, cranberry sauce and all, we promise these near-effortless Instant Pot Turkey Breasts will be a hit at the table! The recipe is a Yummly original created by [Sara Mellas](https://www.yummly.com/dish/author/Sara-Mellas).Food and WineSt. Louis chef Gerard Craft tosses spicy marinated tofu into his pasta with tomato sauce to make a hearty and flavorful vegetarian meal. He tops the dish with chopped pistachios, adding a tasty and unexpected crunch. Slideshow: More Pasta RecipesFood and WineThis recipe for grilled halibut was inspired by a meal Top Chef judge and F&W Special Projects Editor Gail Simmons ate on the Bay of Biscay in Spain. “I had lunch at a fabled fish restaurant called Elkano, just a 30-minute drive from San Sebastián, in the tiny hamlet of Getaria,” she says. The dish, freshly caught turbot, seasoned with salt and olive oil and grilled to perfection on the restaurant’s outdoor grills, inspired this version. The simple preparation lets the flavor of fish shine—if it’s really fresh, it won’t need so much as a slice of lemon to enhance it. Use a grilling basket to prevent flaky fish from falling apart during cooking. Serve it with Txakoli, a lightly effervescent wine with bright minerality. (Top brands to look for in the U.S. include Ameztoi, Luzia de Ripa, Itsasmendi, and Txomin Etxaniz)
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