The Restaurant Recipe Blog

Jan
26
2015

Proof Bakery’s Scones

Posted by: ChefTom in Categories: 5 Star Restaurant, Recipes.
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Today’s 5 star secret recipe is for some delicious orange and currant scones.  These light and yummy scones are served at Proof Bakery in Los Angeles.  Use this recipe (below) to make these quickly and easily at home.

Proof Bakery is a compact cafe and bakery that offers fresh-made pastries, sandwiches, cakes and localy roasted coffee.  Once you try these scones you’ll see why this is a favorite bakery among the locals.
You can also have some great scone recipes from restaurants like Panera and Starbucks on our forum: Go Here
Enjoy!
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New 5 Star Secret Recipe
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Proof Bakery’s Scones
Like this recipe? Get all our 5 Star Restaurant Secret Recipes – Go Here
1 cup heavy cream, plus more for brushing on the scones
1 1/4 tablespoons (1 ounce) honey
1 egg
3 cups plus 2 tablespoons (13.9 ounces) bread flour
1/4 cup (2 ounces) sugar
1 3/4 teaspoons baking powder
1 teaspoon salt
1/4 cup plus 3 tablespoons (3 1/2 ounces) cold butter
1 1/2 teaspoons finely grated orange zest, from about 1 orange
1 cup (4 1/2 ounces) currants or raisins
Coarse or sanding sugar, for sprinkling over the scones
Heat the oven to 375 degrees. Line a baking sheet with parchment.
Whisk together 1 cup cream, honey and egg.
In a separate bowl, whisk together the flour, sugar, baking powder and salt. Cut the butter into the flour using a pastry cutter or fork until the butter is reduced to pea-sized pieces. Stir in the currants and orange zest, then stir in the liquid ingredients, mixing just until combined.
Form the dough into an 8-inch round, approximately 1-inch thick.  Cut the round into 8 wedges.
Arrange the scones on the baking sheet, spacing each at least 1 1/2 inches apart. Brush the scones with cream, and sprinkle over the coarse sugar.
Chill the dough in the freezer for 10 minutes, then place in the oven. Bake the scones until puffed, lightly colored and set, about 30 minutes. Rotate the scones halfway through baking for even coloring.
Serves 8
Source: LA Times

Get more secret restaurant recipes on our Secret Recipe Forum: Go Here
Until Next Time… Be Well!

Kind Regards,

Ron

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Jan
23
2015

Shrimp Creole

Posted by: ChefTom in Categories: Recipes.
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I have some fantastic new recipes (below) that are easy to prepare and loaded with wonderful flavors.  First, I have a delicious low fat recipe for shrimp creole.  This dish is so flavorful it’s hard to believe its actually good for you.  Sauteed shrimp served in a spicy creole sauce over brown rice.

This recipe is only one of the delicious recipes featured in the “Low Fat Cooking Volume 1” cookbook.  This book features over 100 great-tasting low fat recipes that you will love..

Members of our Discount Cookbook Club will receive this entire cookbook with their membership.  If you’re interested in joining the club, you can download your first 5 cookbooks right now: Go Here

Or if you’d like to get this title alone, go here.

Enjoy!

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New Secret Recipe
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Shrimp Creole

1 Tbs vegetable oil
1 Tbs all-purpose flour
1 medium celery stalk, chopped
1 small onions, chopped
1 medium garlic cloves, minced
1 medium bell peppers, chopped
14 1/2 oz canned diced tomatoes, drained
2 Tbs canned tomato paste
1/4 cup wine, red
1 cup fat-free chicken broth
1 piece bay leaf
1/8 tsp smoked paprika (hot Spanish variety)
1/4 tsp dried basil
1/4 tsp dried oregano
1/4 tsp table salt
1/4 tsp freshly-ground black pepper
1 lb shrimp, peeled, deveined
2 Tbs scallions, minced
1 Tbs minced fresh Italian parsley
1 Tbs fresh lemon juice
2 cups cooked brown rice

Heat oil in large skillet. Stir in flour and cook over low heat until mixture is smooth, about 5 minutes. Stir in celery, onion, garlic and pepper; sauté 5 minutes. Add canned tomatoes, tomato paste, wine, broth, bay leaf and seasonings. Bring to a boil; reduce heat to low.

Stir in shrimp and simmer 5 minutes. Stir in scallions, parsley and lemon juice; simmer 1 minute. Remove bay leaf.

To serve, spoon 1/2 cup of rice into each of 4 bowls and top each with about 2 cups of shrimp mixture.

Servings: 4

Enjoy these great tasting recipes from our forum:

Farmhouse Beef Casserole

Sausage and Spinach Skillet Pizza

Apple & Bacon Grilled Cheese

Find these recipes and many more on our forum: Go Here

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Until next time… Be Well!

Kind Regards,

Ron

PS- Join us on Facebook and get more recipes and freebies: Go Here

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Jan
21
2015

TGI Friday’s Pretzel Sticks and Beer Cheese Dip

Posted by: ChefTom in Categories: Recipes, TGI Fridays.
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Today’s secret recipe is for a great appetizer served at T.G.I. Friday’s.  If you’ve never had the pretzel sticks with beer cheese dip, then you don’t know what you’re missing.  Fresh baked pretzel sticks are served with a hot cheese sauce flavored with beer.  These pretzel sticks are great to munch on when you have friends over.

You can also enjoy many more secret recipes from T.G.I. Friday’s on our forum: Go Here

Enjoy!

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New Secret Recipe
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TGI Friday’s Pretzel Sticks and Beer Cheese Dip
Like this recipe? Get our secret recipe cookbooks on sale – Go Here

Pretzel Sticks:
2 1/2 teaspoons or 1 package instant yeast
1 cup plus 2 tablespoons warm water (125 to 130 degrees)
2 tablespoons plus 1 teaspoon sugar, divided
4 1/2 cups to 5 cups of all-purpose flour, plus more for rolling
1 teaspoon salt
vegetable oil for bowl
8 cups for water
1/4 cup baking soda
1 egg white lightly beaten with 1 teaspoon water, for glaze
1 tablespoon coarse kosher salt, for sprinkling

Beer Cheese Sauce:
8 ounces American cheese
4 to 6 ounces of beer

To make the pretzel sticks:

Proof the yeast by combining it with 2 tablespoons warm water and 1 teaspoon sugar in a small bowl. Once the yeast begins to foam and bubble, it is ready to use. Transfer the yeast mixture to the bowl of a stand mixer and add the flour and salt ; and begin to mix, using the dough hook. Slowly stream the remaining 1 cup of warm water into the flour; a ball of dough will form. Continue to mix for another minute to knead the dough.

Grease the bowl with vegetable oil, place the dough ball in the bowl, cover with a towel, and let rise for approximately 35 minutes. The dough should double in size.

Four a cutting board and place the dough on the board. Knead and then divide the dough into 16 portions. Roll each portion into a cigar shape and use a sharp knife to cut 2 or 3 slits into the top. Cove with a towel and let rise for another 25 minutes.

Preheat the oven to 375 degrees.

On the stovetop, bring the 8 cups of water to boil in a large saucepan. Add the baking soda and the remaining 2 tablespoons of sugar (the water will foam for a moment). Drop 4 pretzel sticks at a time into the boiling water and cook for 30 seconds per side. Use a slotted spoon to remove the sticks and place them on a baking sheet.

Brush the pretzels with the egg white glaze and sprinkle generously with coarse salt. Bake until brown, about 25 minutes. Transfer to a wire wrack and let cool for 10 minutes. Serve warm or at room temperature.

To make the cheese sauce:

Chop the cheese into 1 inch cubes and place in a small saucepan with 4 ounces of beer. Warm and stir over low heat until the cheese has melted.

Source: Secret Recipe Forum
Until Next Time… Be Well!

Kind Regards,

Ron

PS- Join us on Facebook and get more recipes and freebies: Go Here

PPS- Forward this email to a friend or tell them to sign up here.

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Jan
19
2015

Today’s 5 star restaurant secret recipe is for a simple yet flavorful pasta dish served at Luce in Portland, Oregon.  This garlic pasta is kicked up a notch with some dried chiles.  If you don’t like so much heat, you can use less chiles in the dish.

Luce is run by a couple with deep Italian roots and the wonderful flavors on their menu reflect that.  They serve house-made pastas and seasonal entrees along with a fantastic wine list.
You can also browse a great selection of pasta recipes on our forum: Go Here
Enjoy!
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New 5 Star Secret Recipe
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Luce’s Spaghettini with Garlic and Dried Chile
Like this recipe? Get all our 5 Star Restaurant Secret Recipes – Go Here
8 ounces spaghettini
Kosher salt
3 tablespoons vegetable oil
1 tablespoon extra-virgin olive oil
3 large garlic cloves, lightly crushed
3 dried Calabrian peppers or chiles de árbol
4 tablespoons finely grated Parmesan
Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente.

Meanwhile, heat both oils and garlic in a large heavy deep skillet over medium heat, stirring occasionally, until garlic is almost blackened all over, 7–9 minutes (the long cooking time deepens the flavor).

Tear peppers in half; add seeds and pods to skillet. Cook, stirring often, until seeds are dark brown, about 2 minutes. Discard garlic and pods, leaving seeds in oil. If pasta isn’t ready yet, remove skillet from heat; set aside. Once pasta is cooked, reheat garlic-chile oil until it shimmers.

Using tongs, transfer pasta with some water still clinging to it from pot to skillet (it will splatter; the starchy water helps form the sauce). Add 2 Tbsp. pasta cooking liquid; remove skillet from heat; toss just until evenly coated, adding more cooking liquid by tablespoonfuls if dry.

Divide pasta among bowls and garnish each with 1 Tbsp. Parmesan.

Serves 4
Source: Bon Appetit

Get more secret restaurant recipes on our Secret Recipe Forum: Go Here

Until Next Time… Be Well!

Kind Regards,

Ron

PS- Join us on Facebook and get more recipes and freebies: Go Here

PPS- Forward this email to a friend or tell them to sign up here.

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