r/KitchenPro

I wanted to try to match the “as real as possible” mint flavor I did last time, so decided to caramelize then reduce the bananas. Amped up with some toffee flavors and malt. There’s a whip swirl with toasted vanilla wafers. Immediate hit is banana - all banana and the vanilla bean just brings it out even more!
“Yellow Vice”
Recipe - roast 3 or so bananas, caramelize it, puree into your base custard then cook
Whip - heavy cream (1 c) w pinch of salt and sweetened condensed milk (1/4 c)
Toasted wafers - 2.5 cups
Add whip and wafers in layers
Have fun and let me know how it turns out if you try it!

since you guys loved the last pasta recipe so much, you absolutely NEED to make this creamy lemon garlic pasta with ultra-crispy chicken cutlets. elite dinner choice 😭

I like a lot of ice cream, probably like everyone here obviously. That being said, I’ve had a lot of experiences where I’ll buy that $7 scoop that says it tastes like X, and it’s muted…perhaps tastes like a shadow of what’s advertised. So I wanted to make a flavor that really would challenge that and ended up with a super flavorful, but not overwhelmingly so, mint. It really tastes like mint and cream, without the vegetal toothpaste edge. I also am obsessed with Graeter’s chocolate chunks - pliable yet still keeps it shape. After a few iterations I’m pretty happy with it - not perfect but getting there.
-infused about 2 cups of mint I’ve grown, in cold dairy overnight.
-proceeded with usual custard base
-chips: dark chocolate chips with 1-2tbs canola oil, melted, frozen, broken into shards, packed post churning.

Ingredients:

- 200g Pasta (your favorite shape)

- 1 tbsp Olive oil

- 100g Cherry tomatoes, halved

- 1/2 onion, finely chopped

- 1 clove of garlic, minced

- 1 tbsp tomato paste

- 170ml heavy cream

- A handful of fresh basil leaves

- Spices: salt, pepper, paprika, parsley, and a pinch of chili flakes to taste

Instructions:

1. Boil the Pasta: Drop your pasta into boiling salted water and cook according to package instructions. Make sure to save a small splash of pasta water before draining!

2. Sauté the Aromatics: While the pasta cooks, heat olive oil in a skillet over medium heat. Add the chopped onion and garlic, and sauté for 2-3 minutes until soft and fragrant.

3. Sauce Base: Toss in the halved cherry tomatoes and the tbsp of tomato paste. Cook for about 3 minutes, letting the tomatoes soften and blister slightly. Stir in your spices (salt, pepper, paprika, parsley, and chili).

4. Make it Creamy: Pour in the heavy cream and let it gently simmer on low heat for about 2 minutes until the sauce turns into a beautiful, rich pink color.

5. Toss and Gloss: Drop the drained pasta directly into the skillet. Toss aggressively to coat the pasta in that velvety sauce. Throw in the fresh basil leaves at the very end so they stay bright and aromatic. If the sauce is too thick, loosen it up with a splash of that saved pasta water. Serve hot!

Ingredients:

Chicken and Seasoning:

- 500g Chicken tenders (or breasts cut into strips)

- 1/2 tsp salt

- 1 tsp garlic powder

- 1 tsp onion powder

- 1/2 tsp smoked paprika

- 1 tsp cayenne pepper (for that tiny kick)

- 1/2 tsp black pepper

The Ultimate Seasoned Flour:

- 200g all-purpose flour

- 100g cornstarch (the secret to extreme crispiness!)

- 1 tsp baking powder

- 2 tbsp garlic powder

- 2 tbsp onion powder

- 2 tsp smoked paprika

- 2 tsp cayenne pepper

- 1/2 tsp salt

The Wet Batter:

- 1 egg

- 50 ml water

- 4 tbsp of the Seasoned Flour (whisk together until it's a smooth, not too thick batter)

Insane Garlic Parmesan Sauce:

- 5 tbsp butter

- 10 cloves garlic, finely minced

- 1/4 tsp chicken bouillon powder (for that deep savory umami flavor)

- 1/4 tsp smoked paprika

- 1/4 tsp salt

- 1 tsp garlic powder

- 1.5 cups freshly grated Parmesan cheese

- 1 tbsp fresh parsley, finely chopped

Instructions:

1. Seasoning: Toss your chicken tenders in all the Chicken Seasoning ingredients until fully coated.

2. Coating Station: Dip each seasoned tender into the Wet Batter first, then dredge it generously into the Seasoned Flour, pressing down so it gets those beautiful crispy flakes.

3. Frying: Fry in hot oil for about 3-4 minutes per side until golden brown and shattering crisp. Set aside.

4. Sauce Magic: In a saucepan over medium-low heat, melt the butter. Add the 10 cloves of minced garlic and sauté for 1-2 minutes until fragrant but not burnt. Stir in the chicken bouillon, paprika, salt, garlic powder, and parsley.

5. Toss and Flex: Turn off the heat, throw in the crispy tenders, dump the mountain of Parmesan cheese over them, and toss aggressively until every single tender is coated in garlic-parm heaven!

(Pulling it doesn’t work)

Ingredients

80g pasta (spaghetti or linguine works great)

8-10 medium shrimp, peeled and deveined

Shrimp Seasoning: 2 tsp olive oil, 1/4 tsp salt, and 1/2 tsp Italian seasoning

1 tbsp butter

2 cloves garlic, minced

1/2 tsp red pepper flakes (optional, for a nice little kick)

1/4 cup half and half cream

1-2 tbsp Parmesan cheese, freshly grated (optional but highly recommended!)

1 tbsp fresh lemon juice

1/2 tsp lemon zest

1/2 tsp Italian seasoning (for the sauce)

Salt & black pepper to your liking

Fresh parsley, chopped (for garnish)

Step-by-Step Instructions

Prep the Shrimp: Toss your shrimp in a small bowl with 2 tsp of olive oil, 1/4 tsp of salt, and 1/2 tsp of Italian seasoning. Make sure they're beautifully coated.

Cook the Pasta: Boil your pasta in salted water until al dente. CRUCIAL STEP: Before you drain the pasta, scoop out and reserve about half a cup of that starchy pasta water! Set it aside.

Sear the Shrimp: Melt the butter in a skillet over medium-high heat. Add the seasoned shrimp and sear for about 1.5 to 2 minutes per side until pink and opaque. Don't overcook them! Pop them onto a clean plate.

Make the Quick Sauce: Lower the heat to medium. In the same pan with all those delicious juices, add the minced garlic and red pepper flakes. Sauté for about 1 minute until your kitchen smells amazing. Pour in the half and half cream, lemon juice, lemon zest, and the remaining 1/2 tsp of Italian seasoning. Season with a bit more salt and black pepper to your liking. Let it simmer gently for 1-2 minutes.

Toss and Emulsify: Whisk in the grated Parmesan cheese until melted. Toss the cooked pasta and your seared shrimp straight into the sauce.

Adjust the Gloss: If the sauce looks a bit too thick, don't panic! Splash in your reserved pasta water (about 1-2 tbsp at a time) and toss vigorously over low heat until the sauce becomes perfectly glossy and clings to every single strand of pasta.

Serve: Plate it up, garnish with fresh chopped parsley, and enjoy your perfect quick dinner!

A deep dark 70% chocolate custard base + burnt caramel swirl + cornflake crunch. The solid% from the cocoa and chocolate (and milk powder) served up a slightly tougher texture than I’d like but with some more churning would’ve been perfect. Great combo flavors -I use a 720g dairy base - add 30 g Dutch processed cocoa, 85g chopped dark chocolate and go about your usual business to deliver the “last bite” 🩸

My favourite comfort food. It's made with pearl millet + water + butter milk + salt and some ghee. Added Spices Curry leaves masala as I love this combo..🤗. Easy to digest and to prepare 🤗