Avocado Grilled Cheese

Butter - 4 tbsp.

Bread slices - 8

Avocado - 1, mashed with Garlic, Red Pepper flakes, Salt and Pepper

Cheese slice - 4

Mayonnaise - 1/4 cup

Butter

Spread Butter on one side of each Bread slice. Place 4 Bread slices, buttered sides down, on a piece of parchment paper, and top evenly with the Avocado mixture followed by a Cheese slice. Top each slice with remaining Bread slices, buttered sides up.

Heat cast-iron skillet over medium heat. Working in batches, cook sandwiches until golden brown and toasted, 3 to 4 minutes per side. Serve immediately.

Brown Butter Crepes

Egg - 1

Milk - 1/2 cup

Salt

All Purpose Flour - 1/2 cup

Butter - 3 tbsp.

In a large bowl add the Egg along with 1/4 cup Water, Milk and required Salt. Whisk well. Stir in AP flour and whisk well until the Batter is smooth.

Melt Butter on medium heat. Once the Butter is melted continue cooking until the Butter is golden brown. Allow this Butter to cool down completely and stir in to the prepared Batter.

Heat a non stick skillet over medium heat. Scoop about 1/4 cup of Batter in a ladle and pour in the center of skillet. Gently swirl the Batter to the sides of the pan and cook for 1 min. Flip the crepe and cook for another 20 sec. Slide to a plate and roll it up or fold in triangles. Finish off all the Batter like this.

Transfer the Crepes to individual plates and serve with desired Fruits and a dust of Confectioner Sugar. You can also smear Nutella on Crepes to make delicious Nutella Crepes.

Waraket Lahma

• 2 pounds boneless ribeye, strip, or flank steak (32 ounces; 907 g), cut against the grain into 1/4-inch-thick slices

• 3 teaspoons (9 g) Diamond Crystal kosher salt, divided; for table salt, use half as much by volume or the same weight

• 2 1/2 teaspoons ground black pepper, divided

• 2 large yellow onions (1 pound; 454 g total), cut into 1/2-inch-thick slices

• 1 teaspoon ground allspice

• 1 teaspoon ground coriander

• 1/2 teaspoon ground cinnamon

• 1/2 teaspoon ground cumin

• 2 tablespoons unsalted butter (1 ounce; 28 g)

• 1 tablespoon (15 ml) extra-virgin olive oil

• 3 thyme sprigs

• 1 rosemary sprig

• 4 medium cloves garlic, lightly crushed

• 12 ounces (340 g) yellow, red, and/or orange bell peppers (about 3total), cut into 1-inch pieces

• 12 ounces (340 g) russet potatoes (about 2 medium potatoes), peeled and cut into 2-inch pieces

• 10 1/2 ounces (298 g) tomatoes (about 2 medium tomatoes), seeded and cut into 1-inch pieces

• 3 1/2 ounces (99 g) carrot (about 1 medium carrot), peeled and cut into 1-inch pieces (optional)

• 1 small (15 g) hot chile pepper such as serrano, seeded and finely chopped (optional)

• 1 tablespoon (15 g) tomato paste

• 1/4 cup (10 g) chopped fresh parsley for serving

• Vermicelli rice (optional) for serving

Directions

1. Adjust oven rack to middle position and preheat oven to 350°F (175°C).

2. Pat beef dry with paper towels. Season evenly with 1 teaspoon kosher salt and 1 teaspoon black pepper. Set aside.

3. In a large bowl, combine onions, 1 teaspoon kosher salt, 1 teaspoon black pepper, allspice, coriander, cinnamon, and cumin. Using hands, massage onions until softened, about 1 minute. Set aside.

4. In a large cast iron or stainless steel skillet, heat butter and olive oil over medium-high heat until butter is melted and foaming. Add thyme and rosemary and cook until fragrant, about 30 seconds. Working in 3 batches, add reserved beef and garlic cloves and cook, stirring occasionally, until beef is lightly browned on all sides, about 2 minutes. Transfer beef, garlic, and any accumulated juices to a large plate. Discard thyme and rosemary.

5. In now-empty skillet, add onions and any accumulated juices and cook over medium heat, stirring occasionally, until lightly softened and beginning to brown, 3 to 5 minutes. Add bell peppers, potatoes, tomatoes, carrot, and chile pepper, if using, and cook, stirring occasionally, until vegetables begin to soften, about 5 minutes. Stir in tomato paste and cook until slightly darkened and fragrant, about 1 minute. Season with remaining 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Remove from heat.

6. Line a rimmed baking sheet with aluminum foil, leaving enough overhang on all sides to completely enclose the filling. Place a sheet of parchment paper on top of foil. Spread vegetable mixture evenly over parchment. Arrange beef, garlic cloves, and any accumulated juices over vegetables. Cover with a second sheet of parchment paper, then a second sheet of foil, leaving enough overhang on all sides to completely enclose the filling. Crimp foil edges tightly to seal. Bake until vegetables and beef are very tender, 60 to 70 minutes.

7. Carefully open foil packet, allowing steam to escape. Taste and adjust seasoning with salt and pepper as needed. Sprinkle with parsley and serve immediately with vermicelli rice, if desired.

Special Equipment

Large cast iron or stainless steel skillet, rimmed baking sheet, aluminum foil, parchment paper

Make-Ahead and Storage

Leftovers can be refrigerated in an airtight container for up to 4 days. 

To reheat in the oven, transfer the beef and vegetables with their juices to a sheet of parchment paper, fold into a tightly sealed packet, wrap in foil, and bake in a 350°F (175°C) oven until heated through, 15 to 20 minutes.

To reheat in the microwave, place an individual portion in a microwave-safe dish without the foil or parchment and add 1 tablespoon water or broth. Cover loosely with a microwave-safe lid and microwave on high in 1-minute intervals, stirring meat and vegetables between intervals, until heated through, 2 to 4 minutes total.