Genius Kitchen: Over 100 Easy and Delicious Recipes to Make Your Brain Sharp, Body Strong, and Taste Buds Happy: 3 (Genius Living, 3)

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Our 33 Most-Genius Recipes Ever. What makes a recipe genius? It's easy-to-prep, stress-free, time-saving, super-satisfying and, most importantly, looks great on your 'gram. recipe 20 …

Genius Recipes of All Time - Food52 The Top 10 Genius Recipes of All Time - Food52

After six hours, carefully remove the shanks from the liquid, taking care not to allow the meat to slip off the bones. Cover meat to keep warm. Strain and de-fat the braising liquid. Place in a small saucepan and reduce by half. Adjust the seasoning with sea salt and fresh ground pepper. Pour the reduction over the lamb shank placed atop a bed of mashed potatoes made with extra virgin olive oil instead of butter. Serves 4.Preheat the oven to 400 F. In a small pot, cover the potatoes with water. Add a tablespoon of salt and bring to a simmer. Cook the potatoes until just barely tender when pierced with a knife tip, about 8 minutes. Remove and drain the potatoes. In a heavy 12″ oven proof saute’ pan (cast iron is ideal here) heat the UP EVOO over medium high heat. Add the fully drained and dry potatoes to the hot oil and saute until they just begin to take on a golden hue. Add the shallot and roasted peppers to the potatoes. Continue cooking over medium-high flame for another 3 minutes until the shallots begin to take on a golden hue. Add the fresh thyme.

Max Lugavere, Author, “Genius Kitchen” - Brief but - PBS

To the pan with the toasted rice add the tomato, thyme, garlic and chili flakes and cook down, stirring until almost a paste consistency, about 15 minutes, scraping the bottom so that the contents don’t burn. Every day, I try to find new ways of communicating these ideas. I really transitioned into that role of being the head chef of my household. And so I ended up cooking for my mom and cooking for my brothers, and infusing all kinds of brain-healthy ingredients into the meals that I was making. This is an easy recipe and it draws its unique, and addictive flavor from marrying the inherent earthiness of beets with the spicy-sweet tang of hand crafted honey-serrano vinegar. That being said, you could substitute the honey-serrano vinegar with many other options including white balsamic, Sicilian Lemon balsamic or honey-ginger white balsamic. Experiment and see what you like best. Ingredients: Preheat oven to 375°F. Grease an 8-inch round baking pan with about a teaspoon of the tablespoon of blood orange olive oil. Line bottom with a round of parchment paper and grease the paper and sides with remaining part of the tablespoon of olive oil. cup finely chopped onion; 2 1⁄2 tablespoons oil; 1 egg, lightly beaten (or more eggs if you like) 3 drops soy sauce; 3 drops sesame oil; 8 ounces cooked lean boneless pork …

A dogma-free guide to the best foods to buy and why—from oils, salts, herbs and spices to eggs, meat, fish, and dairy Add the thoroughly drained potatoes to the pan and fry for approximately 15 minutes until golden brown, flipping half way through to brown both sides. Drain and salt immediately. Serve with or slathered in aioli. Roasted Red Pepper Aioli Ingredients: Inspired by traditions from around the globe, the 100-plus recipes and stunning photographs in Genius Kitchen feature an international twist, with bold flavors that favor simplicity and quality … With Genius Foods, Lugavere offers a cutting-edge yet practical road map to eliminating brain fog and optimizing the brain’s health and performance today—and decades into the future.

Genius Kitchen: Over 100 Easy and Delicious Recipes to Make

This recipe can be served immediately, but gets better with time, and can be made up to three days in advance. Chill until cold, then cover and keep chilled. Rewarm over low heat before serving. Serve over rice and/or with warm corn tortillas and a drizzle of Baklouti Agrumato for more heat. Serve sprinkled with chopped fresh cilantro, if desired. Make the Miso Dressing by adding all dressing ingredients to the bowl of a blender or food processor. Process on high until the mixture is fully blended and creamy. Set aside. Preheat the oven to 350 F. In the bowl of a food processor add all of the dry ingredients and pulse. Add the chilled butter and pulse a few times to incorporate and create small pea sized lumps of butter. Add the butter olive oil to the buttermilk and pour over the dry ingredients. Pulse a few more times until a loose, moist dough forms. That’s a journey that began about a decade ago at this point and will probably continue on until the day that I die.

Max Lugavere

In the bowl of a food processor or blender, add the egg yolks, lemon juice, salt, and garlic clove. Process until smooth. With the motor running, slowly add the olive oil, pouring in a thin stream until the mixture comes together forming an emulsion. Makes 1 1/4 cups. Meanwhile, heat 2 TBLS Baklouti Agrumato in heavy LARGE saucepan (cast iron is ideal for this) over medium-high heat. Add onions and sauté until golden brown – about 10 minutes. Reduce heat to medium. Add almonds, pumpkin seeds, garlic, cumin, cinnamon, and coriander. Sauté until the nuts and seeds begin to toast lightly, about 2 minutes. Add dried cut chilies and stir until they begin to soften, about 2 minutes.