Understanding All-Clad with Bekah, Maggie, & Mike

In our second round of team teaching this session I was shockingly put in charge of dessert again, but this time it turned out beautifully! These are literally the best brownies I have ever made. If you feel like some chocolately goodness, give them a try!


Tomato Tart Tatin
2 lbs plum or roma tomatoes, about 8 large (blanched and peeled, cut out cores, halve
lengthwise, and remove seeds)
3 T. butter
1/2 c. sugar
1 T. port or balsamic vinegar
1 sheet frozen puff pastry, thawed

Preheat oven to 425 degrees.
Spread butter over the bottom of a 9-inch diameter skillet.
Sprinkle sugar over butter.
Arrange tomato halves, rounded side down and close together, in concentric circles , in skillet to fill completely.
Place skillet over medium heat. Cook until sugar and butter are reduced to thickly
bubbling, deep amber syrup, moving tomatoes occasionally to prevent burning,
about 25 minutes.
 Remove skillet from heat and immediately drizzle with port or balsamic vinegar
Top with pastry round, tucking in edges of the pastry
Make 2 to 3 small slits in pastry. Place skillet in oven and bake tarte tatin until
pastry is deep golden brown, about 25 minutes
Cool tart in skillet 10 minutes. Loosen pastry around edges if necessary. Place a
large platter over the skillet an invert so tart settles on platter. Lift off skillet and
Serves 8

Pork Tenderloin with Herb Roasted Potatoes
In an All-clad sauté pan, heat 2T of olive oil on med high heat. 
Salt and Pepper a pork tenderloin. Sear pork on all sides until nicely browned.
In the same pan, add herbed potatoes.  See below.
Finish in oven until pork test 135 degrees (about 20min).  Stir potatoes half-way through.
Remove from oven and let rest for 5-10 min until pork registers 140-145 degrees.  Slice and serve with potatoes.

Herb Potatoes
Peel 4-6 yukon gold or russet potatoes and cube in 1in pieces.  Place in a large bag or bowl and mix with 2 T olive oil and ½ T each of Rosemary and chives.  Roast in oven with pork tenderloin.  
 Fudgy Skillet Brownies
Prep: 10 minutes Total: 50 minutes
Enjoy a homemade treat in less than an hour with a recipe that uses the same skillet to melt the chocolate and bake the brownies. Then scoop them right from the pan.

Serves 10.
1 1/4 cups sugar
3 large eggs
1 cup all-purpose flour (spooned and leveled)
1/4 cup Dutch-process cocoa powder (spooned and leveled)
1/2 teaspoon salt
4 tablespoons (1/2 stick) unsalted butter
1/4 cup heavy cream
8 ounces bittersweet chocolate, coarsely chopped

Preheat oven to 350 degrees. In a large bowl, whisk together sugar and eggs. In another bowl, whisk together flour, cocoa, and salt.
In a medium ovenproof nonstick skillet, bring butter and cream to a simmer over medium. Add chocolate; reduce to medium-low. Cook, stirring constantly, until chocolate has melted, about 1 minute. Remove from heat, and let cool 5 minutes.

Add chocolate mixture to sugar mixture, whisking until blended (reserve skillet). Fold in flour mixture. Pour batter into skillet.
Bake until a toothpick inserted in center comes out clean, about 40 minutes. Serve from skillet, warm or at room temperature.
Basic Basil Pesto
Prep: 5 minutes Total: 5 minutes
Swap talk: Use walnuts or pecans for the pine nuts. You can also replace half the basil with arugula or parsley. Or try cilantro along with pumpkin seeds.
Makes 3/4 cup.
Coarse salt and ground pepper
1 garlic clove, peeled
1/4 cup toasted pine nuts
3 cups packed fresh basil leaves (2 1/4 ounces)
1/2 cup extra-virgin olive oil
1/4 cup freshly grated Parmesan

1.        On a cutting board, sprinkle 1/4 teaspoon salt over garlic and roughly chop. Using a flat side of the knife blade, crush mixture into a thick paste. Add to a food processor with pine nuts, basil, and 1 tablespoon oil. Pulse until ingredients are finely chopped. With machine running, add remaining oil in a slow, steady stream. Add Parmesan and pulse to combine. Season with salt and pepper.

Chicken Fettuccine with Pesto Cream Sauce 

Prep: 30 minutes Total: 30 minutes
Serves 4.
3 boneless, skinless chicken breast halves (6 to 8 ounces each)
Coarse salt and ground pepper
1 tablespoon olive oil
1/2 pound fettuccine
4 cubes (1/2 cup) frozen Basil Pesto
1/4 cup heavy cream

1.      Place chicken breasts between two pieces of plastic wrap. With a meat mallet or heavy skillet, pound chicken to an even 3/4-inch thickness. Season with salt and pepper.
2.      Heat the oil in a large nonstick skillet; cook the chicken until golden brown and cooked through, 3 to 4 minutes per side. Slice each piece across the grain into 4 or 5 strips; cover to keep warm.
3.      Meanwhile, cook pasta according to package instructions. Reserve 1/4 cup cooking water. Drain pasta and return to pot.
4.        In a small saucepan, heat pesto over low until liquefied. Stir in cream; heat until warm. Toss pasta with reserved cooking water and half the sauce. Divide among shallow bowls; top with chicken. Drizzle with remaining sauce.

Basic Omelette
Prep: 5 minutes Total: 5 minutes
If you have some time, bring eggs to room temperature — they’ll whip up nicely and the omelet will be fluffier.

Serves 1.
3 large eggs, preferably room temperature
Coarse salt and ground pepper
1 tablespoon chopped scallions and/or fresh herbs, such as parsley, tarragon, chives, dill, or cilantro (optional)
1 tablespoon butter, plus more for serving
1/4 to 1/3 cup desired filling (onion or shallot, mushrooms, bell peppers, spinach, diced turkey or ham, crumbled bacon, diced potatoes, chopped asparagus, shrimp or crabmeat, cheese, seeded and diced tomatoes, prepared salsa, chopped canned artichoke hearts, diced avocado, diced smoked salmon)

Have a serving plate ready. In a medium bowl, whisk eggs until frothy. Season with salt and pepper; whisk in scallions and/or herbs, if using.
Heat butter in an 8-inch nonstick skillet over medium-high, tilting to coat pan; after foaming subsides, whisk eggs again, and add to skillet.
Cook, stirring quickly with a heatproof rubber spatula, until eggs begin to thicken, about 30 seconds. With spatula, pull edges of omelet in toward center, tilting pan so uncooked eggs flow to edges of pan and underneath omelet. Cook until just set but still loose, 15 to 30 seconds (omelet will continue to cook once removed from heat).

Sprinkle with filling. Using spatula, loosen omelet from skillet on all sides; shake pan to ensure it is completely released. Tilt pan toward serving plate; with spatula, working from side of skillet that’s tilted up, fold 1/3 of omelet over the center.

5.       Slide and roll omelet onto plate so that it folds over.


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