Spring Khachapuri 2 Ways Recipe By Tasty

HOMEMADE DUMPLINGS RECIPE BY TASTY

Steps:

• In a large bowl, combine the flour, 1 teaspoon of salt, and the warm water and mix until well-combined.
• Roll out dough on a floured surface and knead until smooth.
• Divide the dough into 4 equal parts.
• Roll out 1 piece of dough into a thin log and divide into 6 or 8 pieces, depending on the size of dumplings you want. Repeat with the remaining dough portions.
• Lightly flour the dough pieces and roll out 1 piece into a thin circle roughly 4-inches (10 cm) in diameter.
• Keep the dumpling wrappers separated with a small piece of parchment paper and repeat with the remaining dough.
• Combine the cabbage, green onions, garlic, ginger, soy sauce, and sesame oil in a medium bowl and mix until well-incorporated.
• For the pork filling, combine the ground pork with the remaining teaspoon of salt, the pepper and 1 cup (125g) of the cabbage mixture and stir until well-incorporated.
• For the veggie filling, combine the mushrooms and carrot and microwave for 3 minutes, until soft. Add 1 cup (125g) of the cabbage mixture and stir until well-incorporated.
• For the shrimp filling, combine the shrimp with 1 cup (125g) of the cabbage mixture and stir until well-incorporated.
• To assemble the dumplings, add roughly 1 heaping tablespoon of filling to the center of a dumpling wrapper. With your finger, lightly coat half of the outside of the wrapper with water. Fold the moistened half of the wrapper over the filling and, using your fingers, pleat the edges to seal. Repeat with the remaining fillings and wrappers.
• Heat the oil over medium high in a large skillet and add a few dumplings, cooking them in batches. Once the bottoms of the dumplings start to brown, add a splash of water and cover with a lid. Steam for about 5 minutes, or until the dumplings are cooked and the water has evaporated. Transfer the cooked dumplings to a paper towel-lined plate to remove any excess moisture or grease.
• In a small bowl, combine the soy sauce, rice vinegar, sesame oil, and pepper flakes and stir to combine. Serve the dumplings immediately with the dipping sauce.
• Enjoy!

KHACHAPURI

Steps:

• Combine 2 cups flour, yeast, sugar, and salt in the bowl of a stand mixer fitted with the paddle attachment.
• Combine milk and margarine in a 1-quart saucepan; heat over low heat until milk is very warm and margarine is mostly melted, about 5 minutes.
• Beat milk mixture into the flour mixture on low speed until just combined. Increase speed to medium and beat until smooth, about 2 minutes. Add remaining 2 cups flour; beat until a soft dough forms. Switch to the dough hook and knead until smooth and elastic, about 10 minutes.
• Transfer dough to a greased bowl. Turn over to coat. Cover and let rise until doubled, about 1 hour.
• Gently punch down dough to deflate. Let rise until doubled again, about 45 minutes.
• Preheat oven to 375 degrees F (190 degrees C). Grease a 9-inch round baking pan.
• Gently punch down dough and roll into a circular shape. Transfer to the baking pan.
• Mix Muenster cheese, egg, and egg yolk together in a bowl. Spread over dough in the baking pan. Gather up dough in 1 1/2-inch pleats. Squeeze pleats together gently and twist to make a topknot.
• Let dough rest, 10 to 15 minutes. Brush with egg white.
• Bake in the preheated oven until golden brown, about 1 hour.

AVOCADO EGG CUPS RECIPE BY TASTY

Steps:

• Preheat the oven to 425°F (220°C).
• Cut the avocados in half and carefully remove the pits.
• Scoop out 1-2 tablespoons of avocado from the center of each half (save it for another meal!).
• Transfer the avocado halves to a baking sheet and carefully crack an egg into each avocado cup. If the divot is too small, it may be easier to separate the egg yolks and whites before placing them in the avocado.
• Add your favorite topping combo, such as tomato and basil, feta cheese, bell pepper and onion, and bacon and chives. Season with salt and pepper to taste
• Bake for 18 minutes, or until the egg whites have cooked completely.
• Enjoy!

WOLFGANG PUCK'S SEA BASS IN PUFF PASTRY RECIPE BY TASTY

Steps:

• Heat the olive oil in a medium pan over medium heat.
• Add the celery, leeks, carrots, and a pinch of salt and white pepper, and sauté until the vegetables start to cook down.
• Add the cream and stir to coat the vegetables. Cook until the cream is thickened.
• Remove the pan from the heat.
• Line a baking sheet with parchment paper. Roll out both sheets of puff pastry until they are ⅓-inch thick. Transfer one sheet of puff pastry to the baking sheet.
• Cut the sea bass along the back to remove the spine, then butterfly open. Season with salt, pepper, and the tarragon.
• Scoop the cooked vegetables onto one side of the fish, then fold over the other fillet.
• Transfer the fish to the center of the sheet of puff pastry.
• Brush egg wash around the fish, then lay on the second sheet of puff pastry, pressing around the fish to seal. Use a paring knife to cut away the excess puff pastry in the shape of a fish.
• Brush the top of the puff pastry with egg wash and use the leftover pastry scraps to decorate the fish with an eye and gills. Use the tip of the knife or the large opening of a pastry tip to draw scales on the body and tail.
• Chill in the refrigerator for at least 30 minutes.
• Make the Chive Butter Sauce: In a medium saucepan over medium heat, combine the wine, lemon juice, shallots, and tarragon. Reduce until only a ¼ cup (60 ml) of liquid remains. Add the cream and reduce until the mixture thickens slightly.
• Slowly whisk in the butter, 1 piece at a time, until the sauce is glossy and thickened.
• Remove the tarragon stem and season with salt and pepper. Stir in the chives.
• Preheat the oven to 375℉ (190℃). When the oven is heated. Bake the fish for 15 to 20 minutes, or until the pastry is golden brown.
• Transfer the fish to a platter and garnish with fresh parsley and lemon wedges.
• To serve, cut the fish into individual portions and plate with a drizzle of Chive Butter Sauce.
• Enjoy!

SPRING KHACHAPURI 2 WAYS RECIPE BY TASTY

Steps:

• Preheat the oven to 375°F (190°C). Line 3 baking sheets with parchment paper.
• Make the khachapuri filling: In a large bowl, combine the mozzarella, ricotta, feta, egg, parsley, salt, and pepper. Mix with a fork until well combined, then use the back of the fork to mash into a chunky, but uniform, paste. Transfer half of the filling to a separate large bowl.
• Make the roasted tomato and garlic filling: On a prepared baking sheet, combine the tomatoes, shallots, and garlic. Drizzle with the olive oil and season with the ajika, if using, and salt. Toss until the tomatoes are well coated.
• Roast for 12-15 minutes, until the tomatoes and shallot have softened. Remove from the oven and let cool for 15 minutes.
• Make the spring greens filling: Bring a medium saucepan of salted water to a simmer over medium-high heat. Blanch the asparagus for 2 minutes, until bright green and barely tender. Add the peas for the last 30 seconds of cooking to defrost. Use a slotted spoon to transfer the vegetables to a paper towel-lined plate to drain.
• Add the blanched vegetables and the scallions, dill, and coriander to a bowl of khachapuri filling. Stir to combine.
• Add the roasted tomato mixture to the remaining bowl of khachapuri filling and stir to combine.
• Shape the dough: On a lightly floured surface, divide each portion of pizza dough in half and shape into balls. On a floured surface, shape and stretch one of the balls using your hands and a rolling pin into a 12-inch-long oval or boat shape, about 6 inches across at its widest point. The outer edges of the dough should be slightly thicker than the center, similar to pizza. Transfer the boat to a prepared baking sheet and repeat with the remaining dough, fitting two boats per pan.
• Divide the tomato-garlic filling between two of the dough boats, spreading to 1 inch from the edges. Fold the edges of the dough over the filling, overlapping the corners and twisting the ends to seal and create boat shapes.
• Divide the spring greens filling between the remaining two dough portions and repeat to shape the boats.
• Brush the edges of the boates with the beaten egg yolk. Sprinkle the edges of the spring greens boats with the toasted sesame seeds and the edges of the roasted tomato boats with the dried minced garlic.
• Bake the khachapuri for 20 minutes, until the filling is set and the edges are beginning to brown.
• Remove the khachapuri from the oven and use the back of a spoon to create a small divot in the filling at the center of each of the khachapuri. Crack 1 egg into each divot and top each with 1 tablespoon of butter. Return to the oven for 8-10 minutes, until the egg whites are set and the yolks are runny. (For a more set egg, cook for 3-5 minutes more, or until done to your liking.)
• Garnish with more herbs, if desired. Serve immediately.
• Enjoy!

EASY BUTTERNUT SQUASH RAVIOLI RECIPE BY TASTY

Steps:

• Preheat oven to 425˚F (220˚C).
• Add the diced butternut squash, chopped onion, whole garlic cloves, olive oil, salt, and pepper to a baking sheet, tossing until fully coated.
• Bake until the squash is golden brown and tender, about 30 minutes.
• While the squash is in the oven, make the dough.
• When the squash is finished cooking, add it to the food processor along with the brown sugar and Parmesan cheese. Pulse until it becomes smooth. Set aside to chill.
• Rinse the bowl of the food processor.
• To the bowl of a food processor, add the flour, eggs, and olive oil, and pulse until the dough comes together into a large ball and swirls around the processor.
• Remove the dough, wrap in plastic wrap, and rest it the refrigerator for 30 minutes.
• Cut 2 ounces (55 g) of pasta dough from the ball and roll out into large, wide, thin sheets of pasta.
• Lay a sheet over an empty ice cube tray, and press the dough down gently into each of the holes.
• Fill each hole with a tablespoon of the butternut squash filling. Place a second sheet on top of the ice cube tray. Press down on all the sides of the raviolis. Flip the ice cup tray over to release the pasta and cut off any excess dough.
• Separate each ravioli with a knife or cutting tool.
• Gently place a few raviolis into boiling salted water and cook until the raviolis float and firm up slightly, 2-3 minutes. Scoop out the ravioli and set aside briefly to cook a new batch or dump out the water and start the hazelnut brown butter sauce.
• In a pan, add 3 tablespoons of the butter, sage leaves, and hazelnuts. Cook until the butter browns deeply, the nuts are heated through, and the sage is fried and crispy. Turn off the heat and add the lemon juice and season to taste.
• Swirl in 2 more tablespoons more of chilled butter, to thicken the sauce. Add the cooked raviolis back in and toss gently to coat the pasta.
• Serve the pasta with brown butter sauce.
• Enjoy!

KHACHAPURI

Steps:

• In a large bowl, dissolve yeast in warm milk. Stir in butter and honey. In another bowl, combine 1-3/4 cups flour, salt and coriander; gradually add to yeast mixture, beating until smooth. Stir in enough remaining flour to form a soft dough., Turn onto a lightly floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Let rise until doubled, about 30 minutes. Turn onto a lightly floured surface; divide into six balls. Roll each into a 6-1/2-in. circle., In a small bowl, combine egg and cheese. Mound about 1/2 cup cheese mixture in the center of each circle. Fold dough over filling, gathering and twisting into a knot to seal. Place on an ungreased baking sheet. Let stand for 10 minutes. Bake at 375° for 30-35 minutes or until lightly browned. Serve immediately.

SHAMROCK EMPANADAS RECIPE BY TASTY

Steps:

• Make the horseradish herb sauce: In a medium bowl, stir together the horseradish, mayonnaise, sour cream, chives, parsley, apple cider vinegar, and salt. Cover with plastic wrap and chill in the refrigerator until ready to serve.
• Make the spicy mustard sauce: In a small bowl, stir together the mayonnaise, spicy brown mustard, apple cider vinegar, and honey. Cover with plastic wrap and chill in the refrigerator until ready to serve.
• Make the empanadas: Heat the canola oil in a medium pot over medium-high heat until it reaches 350°F (180°C). Set a wire rack over a baking sheet.
• In a 4-quart food processor, combine the corned beef, sauerkraut, carrots, cabbage, parsley, pepper, coriander, mustard seeds, ground mustard, and 2 teaspoons salt. Pulse for 30 seconds, until well combined and everything is finely ground. Add the potatoes and pulse for 10-15 seconds more, until the potatoes are very finely chopped but still visible.
• Transfer the filling to a sieve set over a bowl and use a rubber spatula to press out any excess liquid.
• In a small bowl, beat together the eggs and water.
• Lay 2 empanada dough rounds on a clean surface and brush all over with egg wash. Set a 3-inch clover cookie cutter in the center of one of the dough rounds and fill with 1-1½ teaspoons of the filling, mounding in the center of the mold. Remove the cutter and cover the filling with the other dough round, egg wash-side down. Press down firmly with the cookie cutter to seal the filling inside. Using your fingers or a fork, press the edges of the empanada dough together to seal, discarding the dough scraps. Repeat with the remaining dough and filling.
• Working in batches of 3-4, gently lower the empanadas into the hot oil and fry for 7-10 minutes, flipping once, until golden brown on both sides. Use a spider to transfer the empanadas to the wire rack and sprinkle with a pinch of salt.
• Serve the empanadas hot with the horseradish herb sauce and spicy mustard sauce for dipping.
• Enjoy!