MEAN CHEF'S TRIPLE LEMON LAYER CAKE
I adopted this recipe on 09-06, which was originally submitted by Mean Chef. This is Mean Chef's comments " Light and tender cake filled with lemon curd and frosted with a lemony butter frosting"
Provided by lemoncurd
Categories < 4 Hours
Time 1h15m
Yield 1 8inch layer cake
Number Of Ingredients 15
Steps:
- Preheat oven to 350F; position rack in middle of oven.
- Crease and flour two 8x2-inch round cake pans.
- Sift flour, baking powder and salt together.
- Pulse 1/4 cup of the sugar with the zest in a food processor until well combined.
- Beat the butter and lemon sugar in a mixer until light and fluffy-1 to 2 minutes.
- Add remaining 1 1/2 cups sugar and beat until smooth.
- Beat in 1/4 of the milk until just blended.
- On low speed, add flour mixture alternating with remaining milk in 3 batches, scraping as needed.
- Beat until just blended.
- In a clean bowl, whip egg whites on medium speed until foamy, add cream of tartar, increase speed to high, beat until whites just hold stiff peaks.
- Add 1/4 of the whites to batter and fold in with a whisk or spatula.
- Fold in remaining white 1/4 at a time.
- Divide batter evenly between cake pans and smooth tops.
- Bake until tester in center comes out clean- about 35-40 minutes.
- Let cool for 10 minutes, remove from pans and cool completely on rack.
- Cut each cake in half horizontally using a long serrated knife.
- Place one layer on a serving plate, cut side up.
- Spread with 1/3 cup of chilled lemon curd.
- Lay another cake layer on top, spread with lemon curd and repeat with 3rd layer.
- Top with fourth cake layer.
- Up to a few hours before serving, spread a thin layer of frosting on cake, filling gaps as you go.
- Chill to firm crumb coat for about 30 minutes.
- Spread remaining frosting decoratively over sides and top of cake.
- Scatter top with lemon zest as garnish.
- TO MAKE FROSTING: In an electric mixer, beat butter and lemon zest until light and fluffy.
- Add confectioners sugar in batches and beat until light and fluffy.
- Add lemon juice and beat for 1 minute.
- Can be made a couple of hours ahead and kept covered at cool room temperature.
MEAN CHEF'S MUSHROOM GRAVY
Make and share this Mean Chef's Mushroom Gravy recipe from Food.com.
Provided by Jeff Hixson
Categories Sauces
Time 35m
Yield 3 1/2 cups
Number Of Ingredients 7
Steps:
- Melt the butter in a medium-size saucepan over medium heat.
- Add the mushrooms and sauté until brown, about 7 minutes.
- Stir in the flour; it will become very pasty.
- Cook this roux for 2 minutes, stirring constantly.
- It will stick to the bottom of the pan a little bit; that's okay.
- 2.
- Stir in the stock, wine, soy sauce, and pepper, and bring to a boil.
- Cook the sauce at a lively simmer for 5 minutes, stirring almost constantly and scraping any crusty bits that adhere to the bottom of the pan.
- Serve in a sauceboat.
MEAN CHEF'S ESPRESSO FLAN
I adopted this recipe in 09-06, which was originally posted by Mean Chef. - Adapted from Michael Chiarello
Provided by lemoncurd
Categories Dessert
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a large bowl, whisk together egg and egg yolks.
- While whisking add the sugar slowly until fully dissolved.
- Add vanilla, heavy cream, milk, and salt and continue to whisk.
- In order to get rid of air bubbles in mixture, transfer to large bowl through a fine strainer.
- In the bottom of 6 (1/2 cup) ramekins (small ceramic custard cups), place about 1 1/2 teaspoons of caramel.
- When all 6 ramekins have caramel at the bottom, brush each bottom and side with melted butter to secure flan and yet allow it to be removed easily.
- Fill each ramekin with the flan mixture, SLOWLY to avoid air bubbles, until about 2/3 full.
- Preheat the oven to 350 degrees F.
- Place almost full ramekins in shallow baking pan and then fill the pan with boiling water.
- The hot water bath will allow the flan cups to cook evenly in the oven.
- Right before placing pan in oven, top each ramekin with a tablespoon of hot espresso.
- Bake for 40 minutes.
- When removing pan from oven, allow the ramekins to remain cooling in their original water bath.
- Ramekins can be covered and refrigerated overnight if necessary.
- Before serving, place ramekins in another shallow pan of warm water to loosen the custard.
- Run a thin knife around the inside edge of cup to further loosen, place a plate on top of ramekin and flip onto plate to serve.
- For the Caramel: In preheated saucepan over medium heat, pour in water and bring to boil.
- Add sugar and stir until caramel brown (about 4 minutes).
- Remove from heat and allow to cool for about 2 to 3 minutes.
MEAN CHEF'S BAKED PRAWNS WITH FETA
I adpoted this recipe from the infamous Mean Chef, it had no intro as it really does not need one. An elegant and deep flavored dish sure to please.
Provided by Dawnab
Categories Very Low Carbs
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Gently saute onion in oil until transparent.
- Add scallions and garlic, cook 2 minute.
- longer.
- Add tomatoes, wine, most of the parsley, oregano, and salt and pepper to taste.
- Cover and simmer gently for 30 minute.
- ,until thick.
- Spoon half of the tomato sauce into 6 individual oven dishes or 1 large oven dish.
- Add shrimp, and spoon remaining sauce on top.
- Crumble feta cheese and sprinkle on top.
- Heat oven to 500°F.
- Cook 10-12 minutes, until shrimp are pink and feta melted and lightly browned.
- Sprinkle with remaining parsley, and serve.
MEAN CHEF'S BUTTERMILK SCONES
I adopted this recipe after the original poster, Mean Chef (IHHDRO), departed the site. He posted the recipe on Aug 19, 2002.
Provided by newspapergal
Categories Scones
Time 30m
Yield 16 scones
Number Of Ingredients 10
Steps:
- Put dry ingredients in food processor, pulse to mix.
- Add butter, pulse until butter is in pieces about the size of a hazelnut.
- Dump into bowl.
- Pour in buttermilk and mix with a fork until a shaggy mass forms.
- Form into a disk about 1 1/2 inches high, cut disk in half and in half again.
- Cut each of the 4 pieces either into thirds to get 12 or in half again to get 8.
- Place on parchment lined sheet pan and freeze for 20 minutes Remove from freezer, brush tops with egg yolk/cream mixture sprinkle with sugar.
- Bake for about 12 minutes at 400.
Nutrition Facts : Calories 184.2, Fat 9, SaturatedFat 5.6, Cholesterol 23.5, Sodium 259.1, Carbohydrate 23, Fiber 0.6, Sugar 5, Protein 3
MEAN CHEF'S SWEET TART DOUGH
This was originally posted by Mean Chef. I have made this tart dough many times and swear by it for any sweet tart invention. Mean Chef was/is a true cooking inspiration for me. Source: "Desserts."
Provided by spatchcock
Categories Dessert
Time 15m
Yield 2 9inch tart shells
Number Of Ingredients 5
Steps:
- Process dry ingredients in cuisinart.
- Cube butter and add.
- Pulse until cornmeal consistency.
- Add cream and egg yolk.
- Process until dough just comes together.
- You may need to add a touch more cream.
Nutrition Facts : Calories 1784.2, Fat 108.7, SaturatedFat 66.8, Cholesterol 473.4, Sodium 34.6, Carbohydrate 182.6, Fiber 4.6, Sugar 50.6, Protein 21.8
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