More is Better

 Chef Erin French was on the TODAY show and made this simple delicious recipe. So light so moist we are already planning to make it again next weekend! i whipped up a quick lemon aioli but next time I will make her homemade garlicky mayo - recipe below. 3/4 cup all-purpose flour, divided  1/4 cup plus 2 tablespoons cornstarch, divided  1/2 teaspoon ground paprika  1 cup beer, such as lager or golden ale  neutral oil, for frying  2 pounds thick, flaky, white fish fillets, such as cod or hake, cut into 1-by-4-inch fingers  kosher salt and freshly ground black pepper, to taste 1. In a shallow bowl, whisk together 1/4 cup of the flour, 2 tablespoons of the cornstarch, and the paprika.  2. In another shallow bowl, whisk together the remaining 1/2 cup of flour and 1/4 cup of cornstarch. Add the beer and whisk until the batter is smooth.  3. In a deep fryer or high-sided, large, deep skillet, bring a few inches of oil to 375 F. Line a baking sheet w...

Cloud eggs (sometimes called egg nests) are fluffy bites of egg-filled delight made with just three ingredients! Beat egg whites, fold in grated cheese, tuck the yolk in the center, then bake. This recipe comes from Simply Recipes . • 2 large eggs  • 2 small pinches salt (a pinch per egg)  • 1/4 cup grated cheese, such as Gruyere, Swiss, or Parmesan  Preheat the oven and prep the baking sheet: Preheat the oven to 450°F (230°C) with a rack in the middle. Line a roasting pan, or baking sheet that can take high temperatures without warping, with parchment paper or Silpat.  1. Separate the eggs: Separate the egg yolks from the whites. Make sure there are no little pieces of egg yolk in the whites, or you will have difficulty getting the whites to beat properly. It helps if you are making more than 1 egg nest to keep each egg yolk in a separate prep bowl.  2. Beat the eggs to stiff peaks: Place the egg whites in a very clean mixer bowl (any residual oil in the mixer ...

 One of our favorite bartenders at Clarity restaurant shared this recipe his specialty cocktail is this and one of Kevin's favorites. 1 oz Four Roses Small Batch Bourbon 1 oz Disarrono Amaretto 3/4 oz lemon juice 1/4 oz orgeat .75 oz egg white Put it in a cocktail shaker and dry shake. Then add ice and wet shake. Pour into a chilled martini glass

 This recipe came across my instagram feed from DELISH and is the perfect pre-Easter lamb meal on a cold rainy day. It was so delicious that Kevin asked when we could make it again before we finished eating! 4 large lamb shanks (or 6 small lamb shanks) (remove the silverskin if not already off) Kosher salt Freshly ground black pepper 2 tbsp. extra-virgin olive oil 4 tbsp. butter, divided 1 onion, chopped 2 medium carrots, peeled and finely chopped  3 cloves garlic, minced 2 tbsp. tomato paste 2 c. low-sodium beef broth 1 (15-oz.) can tomato sauce 2 sprigs rosemary 1 c. red wine Mashed potatoes, for serving Step  1 Preheat oven to 350°. Season lamb shanks with salt and pepper. In a large Dutch oven over medium-high heat, heat oil. Add lamb and cook until golden all over, about 4 minutes per side. Work in batches as necessary. Remove lamb from pot and place on a plate.  Step  2 In the pot, melt 2 tablespoons butter over medium heat. Add onion and carrots and cook ...

 From the COSTCO CONNECTION magazine - this was easy to make and so good and springlike. The only thing I found was that the lemon ricotta was a bit salty for my taste.  The Vegetables Cookbook  from Appleseed Press features this recipe. 12 cups water 1 Tbsp plus 2 tsp kosher salt 1 cup ricotta cheese ¼ cup heavy cream 2 Tbsp lemon zest 6 strips of lemon peel 3 cups peas 3 shallots, diced 6 fresh mint leaves, plus more for garnish Place the water and 1 Tbsp of the salt in a saucepan and bring to a boil over medium heat. Place the ricotta, cream, lemon zest and remaining salt in a food processor and purée until smooth. Season to taste and set the mixture aside. Add the strips of lemon peel, peas and shallot to the saucepan. Cook for 2 minutes, until the peas are just cooked through. Drain, making sure to reserve 2 cups of the cooking liquid, and immediately transfer the peas, strips of lemon peel and shallot to a blender. Add the mint leaves and half the reserved cooking l...

 From DELISH it was just that - light fun and refreshing. We ditched the rimmer - too much sugar for our tastes! Lemon wedge, for rimming glasses Coarse salt, for rimming glasses 2   c.   ice 2   1/4   c.   Pink lemonade 1/4   c.   fresh lemon juice 1/2   c.   triple sec 1   c.   tequila 4   Lemon Slices, for garnish Step  1 Rub a lemon wedge around the rim of four glasses, then dip rims into salt. Step  2 To each glass, add ice, pink lemonade, lemon juice, triple sec, and tequila. Stir to combine. (if you prefer a lot of ice, stir together mixture first, then pour over ice.) Step  3 Garnish each glass with a lemon slice. 

  From Empress Gin this was light refreshing and fun! Whoops no garnish again !! This spring spritz is a favourite for garden parties and afternoon happy hours alike. If you're a fan of floral flavours, this cocktail is for you! Shake the gin, lime juice, elderflower liqueur and mint leaves on ice. Strain into a chilled red wine glass. Top with elderflower soda or tonic and garnish with a lime wheel or mint spring. 2OZ EMPRESS 1908 GIN ½OZ LIME JUICE ½OZ ELDERFLOWER LIQUEUR 5-6 MINT LEAVES ELDERFLOWER SODA OR TONIC