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Braised Short Ribs with Polenta

Braised short ribs with polenta

This dish has all the flavors of fall, but it’s hearty enough for wintertime too. We guarantee everyone at your table will be asking for seconds (and thirds).

Ingredients

• 1 1/2 lbs. boneless beef short ribs

• 1 large onion, diced

• 3 cloves garlic, minced

• 1 cup red wine

• 1 (14 oz) can diced tomatoes

• 1 teaspoon dried oregano

• 1/2 teaspoon salt

• 1/4 teaspoon black pepper

 

For the polenta:

• 4 cups chicken broth

• 1 cup cornmeal

• 1/2 cup grated Parmesan cheese

• 1 tablespoon butter

• Salt and black pepper to taste 

Directions

1. In the VENTRAY electric grill over medium-high heat, cook the beef short ribs until browned.

2. Add the onion and garlic and cook until the onions are translucent.

3. Add the red wine, tomatoes, oregano, salt, and pepper. Bring to a boil, then reduce the heat to low and simmer for 3-4 hours, or until the beef is very tender.

4. Make the polenta: bring the chicken broth to a boil in VENTRAY electric grill. slowly add the cornmeal while whisking constantly. Reduce the heat to low and simmer for about 15 minutes, or until thickened. Stir in the Parmesan cheese, butter, salt, and pepper.

5. Serve the beef and polenta together in shallow bowls.

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Lobster Risotto​

Lobster risotto

Lobster risotto is one of the most popular dishes in restaurants or at home. It’s quick, easy, and delicious.

Ingredients

• 1/2-pound lobster meat, chopped into bite-sized pieces

• 2 tablespoons extra virgin olive oil

• 1 small onion, finely chopped

• 1 tablespoon garlic, minced

• 2 cups arborio rice

• 3 1/2 cups seafood stock or chicken broth

• 1 cup white wine, at room temperature

• 8 ounces heavy cream

• 1/2 cup grated parmesan cheese, plus more for garnish

• 1 tablespoon unsalted butter

• smoked paprika (for garnish)

Directions

1. Heat the oil in VENTRAY electric grill over medium heat. Add the onions and cook until soft and translucent, stir occasionally for about 5 minutes.

2. Stir in the garlic and cook for another minute -stir constantly so your garlic doesn’t burn!

3. Turn up the heat to medium-high and add the rice. Cook, stir constantly until the grains appear slightly translucent around the edges for about 2 minutes. Add the wine and stir constantly until most of the liquid has been absorbed about 2 minutes.

4. Add 1 cup of hot broth and continue stirring until the broth has been absorbed. Repeat with the remaining 3 cups of broth, one cup at a time. After the last addition of broth, add the cream and parmesan cheese and stir until well combined and heated for about 1 minute.

5. Stir in the reserved cooked lobster meat and serve immediately.

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Wild Mushroom Pizza with Truffle Oil

Wild Mushroom Pizza with Truffle Oil

You’re going to love this Wild Mushroom Pizza with Truffle Oil. It has a rich, earthy flavor that will satisfy your cravings for something hearty and delicious.

Ingredients

• 1/2 batch of your favorite pizza dough

• 1 cup of wild mushrooms, chopped

• 1/4 cup of olive oil

• 1 shallot, chopped

• 1 garlic clove, minced

• 1 sprig of thyme, leaves only

• salt and pepper to taste

• 3 tablespoons of truffle oil

• 4 ounces of fontina cheese, shredded

• 2 ounces of parmesan cheese, grated

Directions

1. Preheat the VENTRAY oven to 400°F.

2. In VENTRAY electric grill, heat olive oil over medium-high heat. Add mushrooms, shallot, garlic, and thyme. Season with salt and pepper, and cook until mushrooms are tender. Remove from heat.

3. Roll pizza dough on a lightly floured board. Place dough on a greased baking sheet.

4. Spread the mushroom mixture over pizza dough. Sprinkle with fontina cheese and Parmesan cheese.

5. Bake at 400°F for 10 to 12 minutes, or until the crust is golden brown.

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New Year Black Eyed Peas

New Year Black Eyed Peas

This recipe is a food tradition for good luck food served on New Year’s Day in the Southern United States. You can serve these peas as a side dish or use them as an appetizer by scooping them onto crackers.

Ingredients

• 1 tablespoon olive oil

• 1 onion, diced

• 3 cloves garlic, minced

• 1/2 teaspoon smoked paprika

• 1/2 teaspoon cumin

• 1/4 teaspoon chili powder

• Salt and pepper, to taste

• 1 can of black-eyed peas, drained and rinsed

• 1 cup vegetable broth

• 1 lime, juiced

• 1/4 cup chopped fresh cilantro

Directions

1. Heat the oil in VENTRAY electric grill over medium heat. Add the onion and garlic, and cook until softened, about 5 minutes.

2. Stir in the smoked paprika, cumin, chili powder, salt, and pepper. Add the peas and vegetable broth. Bring to a boil, then reduce heat to low and simmer for 10 minutes.

3. Stir in lime juice and cilantro. 

4. Serve warm.

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Chicken Paillard

Chicken Paillard

This simple dish is perfect for a busy new year’s dinner when you don’t have time to cook something complicated, but still want to serve your family a healthy meal.  It also makes great leftovers!

Ingredients

• 4 chicken breasts, pounded thin

• 1 cup all-purpose flour

• 2 tablespoons olive oil

• 1 head of garlic

• 1/2 cup milk

• 1/2 cup heavy cream

• 1 teaspoon salt

• 1/4 teaspoon black pepper

• 1/3 cup grated parmesan cheese

• 10 ounces arugula leaves

Directions

1. Preheat the VENTRAY oven to 400 degrees F. Grease a baking sheet or coat with cooking spray.

2. In a shallow dish, combine flour and salt. In another shallow dish, beat eggs and milk together. Place bread crumbs in a third shallow dish. Dip chicken in flour mixture, then coat with egg mixture and bread crumbs. Place chicken on the prepared baking sheet.

3. In a medium pan, heat olive oil and garlic over medium-high heat until the garlic is browned on all sides. Set aside half of the garlic cloves. Add a few more to taste if desired. 

4. Place chicken in the oven and bake for 10 minutes, then flip and bake another 5 minutes or until cooked through and golden brown.

5. Meanwhile, add milk, heavy cream, parmesan cheese, salt, and pepper to the pan with the baked garlic (add more than 1/2 cup of milk if needed). Simmer until sauce thickens slightly (about 5 minutes), stir occasionally so it doesn’t burn to the bottom of the pan. Turn off heat and set aside until ready to serve.

6. Once the chicken is done, plate it and top it with sauce. Serve with your favorite sides (We recommend rice and steamed broccoli). 

7. Enjoy!

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Baked Alaska

Baked Alaska

Baked Alaska is the perfect way to end any new year eve meal. Your favorite cake and creamy ice cream are baked together in the VENTRAY oven until they’re golden brown, so every bite is full of flavor.

Ingredients

For the Cake:

• 1 cupcake flour 

• 1 tsp baking powder 

• ½ tsp salt 6 large egg whites, room temperature 

• ¾ cup sugar 

• ¼ tsp cream of tartar 

• 1½ tbs vanilla extract 

• Extra sugar for dusting meringue

 

For the Ice Cream Layer:

• 2 pints of best-quality ice cream (chocolate and vanilla work well together)

Directions

1. Preheat the VENTRAY oven to 400°F. Line a baking sheet with parchment paper.

2. Sift together the cake flour, baking powder; set aside.

3. Beat the egg whites at medium speed in the VENTRAY stand mixer until foamy. Add the sugar, cream of tartar, and vanilla extract; beat until stiff peaks form. Gently fold in the sifted ingredients until just combined.

4. Divide mixture evenly between 2 bowls. Sprinkle each with extra sugar. Place 1 bowl of meringue mixture on the prepared baking sheet; spread into a 9-inch circle. Freeze for at least 2 hours (preferably overnight).

5. Soften ice cream slightly before scooping it into a large bowl. Fold the strawberry mixture into the ice cream. Cover and store in the freezer until ready to use.

6. Place remaining meringue mixture on a parchment-lined baking sheet; spread into an 8 1/2-inch circle. Bake at 350 degrees F for 25 minutes or until golden brown. Cool completely, then freeze for at least 2 hours (preferably overnight).

7. Just before serving, assemble the pavlova: With an offset spatula or large spoon, mound half of the ice cream in the center of one meringue round. Top with another round; gently press down to form a 9-inch disc. Repeat the process with the remaining ingredients to create the second disc.

8. Melt chocolate over a double boiler; spread over each cake round to cover completely. Freeze for 30 minutes, or until chocolate is set.

9. Use parchment paper to slide one disc onto a serving plate; remove the parchment and ice cream from the bottom of the second sheet (invert it onto the first). Remove parchment and ice cream from the top sheet (invert it onto the second disc. Press down gently on both layers together, forming a complete double-layer Pavlova Cake. Cover with plastic wrap, then foil.

10. Freeze until ready to serve.

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Roast Pork Loin with Apples and Onions

Roast pork loin with apples and onions

After one bite of this roast pork loin, you’ll never want another boring dinner again. Your family or friends will beg you to make this over and over again once they try it out at home too!

Ingredients

• 3lb. boneless pork loin

• salt and pepper to taste (be generous)

• 2 sprigs fresh thyme or 1 tsp dried thyme leaves

• 4 apples (Fuji, Pink Lady, Honeycrisp), peeled and cut into 1″ pieces

• 1 large red onion, sliced into thin rings

Directions

1. Preheat VENTRAY oven to 400°F. 

2. Sprinkle pork generously with salt and pepper. Place in roasting pan with thyme leaves and remaining ingredients. 

3. Bake for 25-30 minutes or until internal temperature reaches 155 degrees (F). 

4. Allow resting for 10 minutes before carving and serving, accompanied by the pan juices if desired.

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Squash & Chorizo Pot Pies

Squash & Chorizo Pot Pies

This squash and chorizo pot pie is tasty and looks impressive for a simple dinner staple or even a fancy party.

Ingredients

• 1 tsp olive oil

• 2 red onions, chopped

• 175g chorizo, skin removed, sliced

• 300g butternut squash, peeled and cut into cubes

• 400g can chickpeas

• 200g bag spinach

• 140g crème fraiche

• 320g puff pastry sheet

• 1 egg, beaten

Directions

1. Add oil in a pan and heat.

2. Add onions and cook until soft.

3. Stir in chorizo and cook until the chorizo leaks its oils.

4. Add the squash and approx. 100ml water.

5. Cover the pan with a lid and cook for 10-15 minutes.

6. Stir in the chickpeas, spinach and some seasoning.

7. Cover the pan with a lid and simmer for 1-2 minutes.

8. Add the crème fraiche and bubble for 3-4 minutes.

9. Heat oven like the one from VENTRAY to 400 degrees F.

10. Divide the filling into 4 pie dishes.

11. Cut out 4 lids from the unrolled pastry.

12. Brush a little beaten egg on the edge of each dish.

13. Put a pastry lid on top and brush this with beaten egg.

14. Poke a hole in the top of each pie.

15. Bake for 25 minutes until the lids become puffed and golden.

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Honeyed Winter Salad

Honeyed Winter Salad

This flavorful and nutritious honeyed winter salad is full of savory and crunchy veggies and is a perfect and healthy side dish on your dinner or lunch table.

Ingredients

• 1 butternut squash, cut into thin wedges

• 2 red onions, halved and cut into wedges

• 4 parsnips, cut into wedges

• 3 tbsp olive oil

• 1-2 tbsp clear honey

• 1 small ciabatta, roughly torn into pieces

• 1 tbsp sunflower seeds, optional

• 225g bag leaf spinach

• 2 tbsp white wine vinegar

• 1 tsp Dijon mustard

 

Directions

1. Heat oven like the one from VENTRAY to 400 degrees F.

2. Put the vegetables into a large roasting tin, drizzle with half the oil, and season to taste.

3. Roast for 20 minutes. Drizzle with the honey.

4. Topped with ciabatta and sunflower seeds, then toast another 5 minutes.

5. Put the spinach into a bowl and tip in the vegetables and ciabatta.

6. Whisk the vinegar, mustard, and remaining oil, season to taste and toss into the salad.

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Pasta with Sardines

Pasta with Sardines

Create and enjoy a delicious Italian cuisine right inside your home.

Ingredients

• 300g bucatini or other long dried pasta

• 150ml extra virgin olive oil

• 2 cups fresh breadcrumbs

• 1 large onion, finely chopped

• 1 small fennel bulb, finely chopped, fronds reserved

• 1 1/2 tbs tomato paste

• 4 anchovies, drained on paper towel

• 1/4 cup white wine

• 12 fresh sardine fillets

• 1/3 cup sultanas

• 1/3 cup pine nuts, toasted

• Generous pinch saffron threads

Directions

1. Add the pasta to the boiling salted water and cook according to packet instructions. Drain the pasta, reserving a little of the cooking water.

2. Add half of the oil to a frypan over medium heat.

3. Toss breadcrumbs in pan and cook until golden. Then move the crumbs to a bowl.

4. Add the remaining oil to VENTRAY grill over medium heat.

5. Stir in onion and fennel, and cook for 2-3 minutes.

6. Add tomato paste and anchovies, and wine, then bring to a simmer.

7. Stir in sardine fillets, sultanas, pine nuts and saffron.

8. Add enough of the reserved cooking water and cook for 5-6 minutes.

9. Toss sauce with the bucatini.

10. Topped with the toasted breadcrumbs and fennel fronds.

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