egg yolk, bacon, dashi truffle cream sauce

Truffle Udon Carbonara

French Dips

Makers Mark Peach Brulee

S'more Ice Cream Pie

Butter Cake

Affogato Sundae

Strawberry Crème Brulee Cheesecake

1 Scoop Vanilla Ice Cream

1 Scoop Maple Ice Cream

Key Lime Pie

Mini French Dips

Crispy Chicken Sandwich

Hand Pressed Burger

Veggie Burger

Aged Cheddar Dip

California Chicken Sandwich

Butcher's Sandwich

Truffle Ravioli

Seabass

Sake Glazed Sablefish

Butter Chicken

Bombay Butter Tofu

Chicken Teriyaki Rice Bowl

Teriyaki Vegetable Rice Bowl

Bring a large pot of salted water to a boil. Add the udon noodles and cook according to package instructions until al dente, usually around 8–10 minutes. Drain and set aside, reserving a small amount of pasta water.

Cook Udon Noodles

In a medium saucepan, combine the dashi stock and heavy cream. Bring to a gentle simmer over medium heat. In a bowl, whisk together the egg yolks and grated Parmesan cheese until smooth. Slowly add the warm dashi mixture to the egg yolk mixture, whisking continuously to avoid curdling. Stir in the truffle oil and season with salt and pepper to taste.

Prepare Dashi Truffle Cream Sauce

In a large skillet over medium heat, cook the diced bacon until crispy, about 5–7 minutes. Remove the bacon from the skillet and place it on a paper towel to drain excess fat, leaving the rendered fat in the skillet.

Cook the Bacon

In the same skillet with the bacon fat, add the cooked udon noodles. Pour the dashi truffle cream sauce over the noodles and toss to coat. Add the crispy bacon and toss again. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.

Combine Udon and Sauce

Serve the truffle udon carbonara in bowls, garnished with chopped chives and freshly ground black pepper. Enjoy!

Plate and Garnish

Udon noodles

Egg yolks

Dashi stock

Heavy cream

Truffle oil

Parmesan cheese, grated

Bacon, diced

Chives, chopped

Black pepper, freshly ground

Season the beef roast with salt and black pepper on all sides.

Prepare the Beef

In a large skillet over medium-high heat, add a little oil and sear the beef roast for about 3-4 minutes on each side until browned.

Sear the Beef

While the beef is searing, thinly slice the onion and mince the garlic cloves.

Slice the Onion and Garlic

Transfer the seared beef to a slow cooker. Add the sliced onion, minced garlic, beef broth, soy sauce, and Worcestershire sauce.

Combine Ingredients in Slow Cooker

Cover and cook on low for 8 hours or high for 4 hours, until the beef is tender and easily shredded.

Cook the Beef

Once the beef is cooked, remove it from the slow cooker and let it rest for a few minutes before shredding it with two forks.

Prepare the Rolls

Slice the French bread rolls in half, and fill them with the shredded beef. If desired, add provolone cheese and other optional toppings.

Assemble the Dips

Serve the sandwiches with a small bowl of the beef broth for dipping.

Serve with Broth

French bread rolls

Beef roast (such as chuck or brisket)

Beef broth

Onion

Garlic cloves

Soy sauce

Worcestershire sauce

Black pepper

Salt

Sliced provolone cheese

Sliced jalapeños

Fresh parsley, chopped

Begin by preheating your oven to 350°F (175°C). Cut the peaches in half and remove the pits. Place them cut-side-up in a baking dish.

Prepare the Peaches

In a bowl, mix the Makers Mark bourbon, granulated sugar, heavy cream, vanilla extract, and a pinch of salt. Pour this mixture over the peaches, ensuring they are well coated.

Marinate Peaches

Cover the baking dish with aluminum foil and bake in the preheated oven for 25-30 minutes, until the peaches are tender.

Bake the Peaches

Remove the baking dish from the oven and let the peaches cool for about 10 minutes.

Cool the Peaches

In a small saucepan, combine the brown sugar and water. Heat over low heat, stirring until the sugar dissolves into a syrup.

Prepare Brulee Topping

Once the peaches have cooled, spoon a thin layer of the brown sugar syrup on top of each peach half. Using a kitchen torch, carefully caramelize the sugar until it forms a crispy, golden layer on top.

Brulee the Peaches

Let the bruleed peaches cool for a minute or two, then serve warm. Optionally, garnish with whipped cream or a scoop of vanilla ice cream.

Serve the Dish

ripe peaches

Makers Mark bourbon

granulated sugar

heavy cream

vanilla extract

salt

brown sugar

water

In a medium bowl, mix together the graham cracker crumbs, melted butter, and granulated sugar until well combined.

Prepare the Crust

Press the crumb mixture evenly into the bottom and up the sides of a 9-inch pie pan to form the crust.

Form the Crust

Preheat the oven to 350°F (175°C) and bake the crust for 8-10 minutes until lightly golden. Remove from oven and let it cool completely.

Bake the Crust

Allow the chocolate ice cream to soften at room temperature for about 10-15 minutes until it is easy to spread.

Softening the Ice Cream

Spoon the softened chocolate ice cream into the cooled crust, spreading it evenly with a spatula.

Fill the Crust

Dollop the marshmallow fluff over the chocolate ice cream and gently swirl it in using a knife or spatula.

Add Marshmallow Fluff

Sprinkle the mini marshmallows and chocolate chips evenly over the top of the mixture.

Add Mini Marshmallows and Chocolate Chips

Cover the pie with plastic wrap and freeze for at least 4 hours or until firm.

Freeze the Pie

Once the pie is firm, remove it from the freezer. Spread the whipped cream over the top of the pie evenly.

Prepare the Toppings

Drizzle chocolate sauce over the whipped cream layer.

Add Chocolate Sauce

Sprinkle graham cracker crumbs and mini marshmallows on top of the whipped cream and chocolate sauce.

Final Touch

Slice the pie into wedges and serve immediately, enjoying this delicious S'more Ice Cream Pie.

Serve

Graham cracker crumbs

Unsalted butter, melted

Granulated sugar

Chocolate ice cream

Marshmallow fluff

Mini marshmallows

Chocolate chips

Whipped cream

Chocolate sauce

Preheat your oven to 350°F (175°C). This ensures that the cake will bake evenly.

Preheat the Oven

Grease and flour a 9x5 inch loaf pan or line it with parchment paper for easy removal later.

Prepare the Cake Pan

In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until well combined. Set aside.

Combine Dry Ingredients

In a large mixing bowl, cream the softened unsalted butter and granulated sugar together using an electric mixer on medium speed until light and fluffy, about 3-4 minutes.

Cream Butter and Sugar

Add the eggs one at a time, mixing well after each addition. Then, add the vanilla extract and mix until combined.

Add Eggs and Vanilla

Gradually add the dry mixture to the wet mixture, alternating with the milk. Start and end with the dry ingredients. Mix until just combined; do not overmix.

Combine Wet and Dry Ingredients

Pour the batter into the prepared loaf pan, smoothing the top with a spatula.

Pour Batter into Pan

Place the pan in the preheated oven and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.

Bake the Cake

Once baked, remove the cake from the oven and allow it to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Cool the Cake

All-purpose flour

Baking powder

Unsalted butter, softened

Eggs

Vanilla extract

Milk

Using an ice cream scoop, place 1 cup of vanilla ice cream and 1 cup of chocolate ice cream into a serving bowl or glass.

Scoop the Ice Cream

Brew a fresh cup of espresso using your preferred method (espresso machine, stovetop, etc.). Make sure it’s hot and freshly made.

Brew the Espresso

In a small bowl, gather the chocolate syrup, whipped cream, chopped nuts, and maraschino cherries. Set aside for assembly.

Once the espresso is ready, pour it directly over the scoops of ice cream in the bowl. The hot espresso will melt the ice cream slightly, creating a delicious mix.

Pour the Espresso

Drizzle the chocolate syrup over the espresso and ice cream. Then, add a generous dollop of whipped cream on top.

Add Toppings

Sprinkle the chopped nuts over the whipped cream and place a maraschino cherry on top for decoration.

Garnish

Vanilla ice cream

Freshly brewed espresso

Chocolate syrup

Chopped nuts (e.g., almonds or hazelnuts)

Maraschino cherries

Preheat the oven

In a medium bowl, combine graham cracker crumbs, melted butter, and sugar until well mixed. Press the mixture firmly into the bottom of a 9-inch springform pan.

Prepare the crust

Bake the crust in the preheated oven for 8-10 minutes until lightly golden. Remove from the oven and let cool.

Bake the crust

In a large mixing bowl, beat the softened cream cheese until smooth. Add in the sugar, sour cream, and vanilla extract, and mix until well combined.

Prepare the filling

Add the eggs one at a time, mixing well after each addition. Finally, fold in the pureed strawberries until evenly distributed.

Incorporate eggs

Pour the cheesecake filling over the cooled crust in the springform pan.

Pour into crust

Bake in the oven at 325°F (160°C) for 45-50 minutes, or until the center is set but still slightly jiggly. Turn off the oven and let the cheesecake cool in the oven with the door ajar for 1 hour.

Bake the cheesecake

Remove the cheesecake from the oven and refrigerate for at least 4 hours or overnight.

Chill

In a saucepan, heat the heavy cream over medium heat until just simmering. Remove from heat.

Prepare the cream mixture

In a bowl, whisk together the egg yolks and sugar until pale and creamy. Gradually whisk in the hot cream mixture until well combined.

Whisk egg yolks and sugar

Add vanilla extract

Carefully pour the crème brûlée mixture over the chilled cheesecake.

Pour topping over cheesecake

Bake the cheesecake with the topping at 325°F (160°C) for 20-25 minutes, or until the topping is set but still slightly wobbly.

Bake again

Let cool to room temperature, then chill in the refrigerator for at least 2 hours.

Chill again

Before serving, sprinkle the granulated sugar evenly over the top of the cheesecake.

Prepare for serving

Using a kitchen torch, carefully caramelize the sugar until it forms a hard, crispy crust. Let it cool for a minute.

Caramelize sugar

Garnish with fresh sliced strawberries and mint leaves. Slice and serve chilled.