Halibut & Broccoli Parmesan

Easy, easy.

Ingredients:

Halibut (however much you have)

Milk (a bit)

Bread Crumbs with Italian Seasoning (enough)

Fresh Parmesan Cheese (however much you want!)

Broccoli (however much you should eat)

Salt (to taste)

Place Flexipat on Perforated Baking Sheet. Dredge Halibut through milk, coat with bread crumbs, and place on Flexipat. Dip wet broccoli into bread crumbs and place on Flexipat. Sprinkle (or cover) everything with Parmesan.

Bake at 375 F for approx. 1/2 hour.

Ji Song ~ 鸡松 ~ a Chinese Hors d'oeuvre ~ Chicken Lettuce Wrap ~ Method #2

This is one of my favorite dishes, but it is often sooo over-priced at restaurants and really, it's quite simple to make at home . . .

Method #2 allows you to "cook" even on hot days without the oven or stove! It's on my "too hot to cook" menu!

Ingredients:

3-5 green onions, finely sliced

1/2 cup celery (diced, optional)

1 can water chestnuts (diced, optional)

2 lbs. ground turkey, chicken, or pork

2 1/2 tsp. Demarle At Home Herb Blend (of choice ~ I prefer something w/garlic in it.)

1/2 tsp. salt

4 cups steamed white rice (optional)

1 or 2 heads of lettuce of choice

Hoisin Sauce

Cilantro for garnish (optional)

Tools:

~ Octagonal Silpat

~ Round Mold (any size)

~ Set of 3 Spatulas

~ Bamboo Cutting Board

~ Demarle Difference Paring Knife

~ Magnetic Measuring Trio

Method #2:

Put first six ingredients in Round Mold and cover with Octagonal Silpat. Microwave on High for 2 min.

Take it out and break it up with spatula. Put back in (with octagonal silpat) for another minute.

Take it out, break it up, and put it back in for another minute.

Take it out, break it up and put it back in for another minute.

Take it out, break it up and put it back in for another minute (or two). Repeat until "browned" enough for your taste.

Squeeze mold to drain out grease.

Note: you can make steamed rice in the microwave using your Round Mold (any size) and Octagonal Silpat!

Spoon rice onto lettuce leaf, then a layer of meat mixture, and top off with a drizzle of hoisin sauce and garnish with cilantro. Enjoy!

This is a great method to use when making ground beef for tacos . . .

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Published by Demarle At Home

Chef Allyson's Rosemary Shortbread Crusted Cheesecake Recipe

Ingredients

1 package Demarle at Home in the Kitchen Rosemary Shortbread Baking Mix
3/4 cup unsalted butter
2 pounds cream cheese
9 ounces sugar
3 eggs
Zest of 1 lemon
1 T vanilla extract
2 ounces heavy cream
2 ounces sour cream
Fresh strawberries
Demarle at Home in the Kitchen Spiced Apple Pear Balsamic

Tools

Demarle Difference® Mixing Bowl
1 Medium Perforated Baking Sheet
Medium Round Mold
Magnetic Measuring Trio

Directions

Allow the butter, cream cheese, cream and sour cream to come up to room temperature. Preheat the oven to 350 degrees F. In Mixing Bowl, cut the butter into the Rosemary Shortbread Baking Mix until the texture is like coarse sand. Slightly beat in 1 egg and mix it until combined. Press the dough evenly into the bottom of the mold about 1/2 inch thick. Place mold on top of perforated baking sheet and bake at 350 degrees F for 15-20 minutes, then allow it to cool. Reduce the oven temperature to 250 degrees F. In Mixing Bowl, cream the cream cheese and sugar until the cream cheese texture softens and the sugar dissolves. Add the remaining 2 eggs until well incorporated. Scrape the sides of the bowl to ensure that there are no cream cheese lumps. Add the lemon zest, vanilla extract, cream and sour cream and mix until well combined. Scrape the sides again and mix for 2 minutes. Pour the cheesecake batter onto this cooled Rosemary Shortbread crust and bake at 250 degrees F for approximately 2 hours or until a toothpick inserted in the center comes out clean. (If the cheesecake begins to get too much color on the surface reduce the temperature to 200 degrees F.) Allow the cheesecake to cool at room temperature, then refrigerate or freeze it to remove the Flexipan®. To serve, quarter the strawberries and drizzle with the Spiced Apple Pear Balsamic to taste. Top the cheesecake with the dressed berries generously and a sprig of rosemary for garnish.

Published by Demarle At Home.

Ji Song ~ 鸡松 ~ a Chinese Hors d'oeuvre ~ Chicken Lettuce Wrap ~ Method #1

This is one of my favorite dishes, but it is often sooo over-priced at restaurants and really, it's quite simple to make at home . . .

Ingredients:

1 Tbsp. oil

3-5 green onions, finely sliced

1/2 cup celery (diced, optional)

1 can water chestnuts (diced, optional)

2 lbs. ground turkey, chicken, or pork

2 1/2 tsp. Demarle At Home Herb Blend (of choice ~ I prefer something w/garlic in it.)

1/2 tsp. salt

4 cups steamed white rice (optional)

1 or 2 heads of lettuce of choice

Hoisin Sauce

Cilantro for garnish (optional)

Tools:

~ Large Flared Saute Pan

~ Polyamide Spatula

~ Cooling Rack

~ Bamboo Cutting Board

~ Demarle Difference Paring Knife

~ Magnetic Measuring Trio

Method #1

Heat oil in pan on medium heat; add green onions; saute for approx. 1 min. Add next four ingredients and saute until cooked through and/or browned; drain (the juice makes a really good soup base; so you might want to keep it! Email me if you'd like to know how to make great soup with it!).

Note: you can make steamed rice in the microwave using your Round Mold (any size) and Octagonal Silpat!

Spoon rice onto lettuce leaf, then a layer of meat mixture, and top off with a drizzle of hoisin sauce and garnish with cilantro. Enjoy!