gordon ramsay recipes

Show your mom how sweet she is tomorrow with this delicious blueberry pie recipe!

Blueberry Pie

Yield 1 (9 inch) Pie

Pie Crust
2 ½ cups AP flour
1 tsp. salt
1 tsp. cinnamon
¼ tsp. allspice
¼ tsp. ground ginger
2 Tbsp. sugar
¼ cup shortening, cold
½ cup butter, cold
¼ cup water, cold
3 Tbsp. sour cream

Pie Filling
5 cups fresh blueberries
½ cup sugar
Zest and juice of one orange
¼ cup flour
1 Tbsp. orange liquor
1 tsp. orange blossom water
¼ tsp. salt

Preheat oven to 375F.

For the Pie Crust
Mix the dry ingredients in a large bowl.  Using a pastry cutter, cut in the butter and shortening until the mixture resembles coarse meal.  In a separate bowl, whisk together the egg, sour cream, and water.   Make a well in the center of the flour mixture and pour in the wet ingredients.   Slowly incorporate the two together until the dough comes together.  Divide the dough into two discs and cover in plastic wrap.  Refrigerate for 15 minutes.  

For the Filling
In a large bowl, toss the blueberries with the dry ingredients.  Add in the wet ingredients and mix to combine.  

To Assemble
On a floured work surface, roll out the first disc of dough into a 12-inch round.  Transfer to a 9-inch pie dish.  Trim the dough so there is only a ½ inch overhang.  

On a floured work surface, roll out the second disc of dough into a 12 inch round.  Using a large knife or pastry wheel, cut out ten ¾ inch strips.  

Transfer the blueberry filling to the pie dish lined with dough.  Arrange the dough strips on top of the filling to form a lattice.  Trim the excess dough.  Fold the bottom crust over the ends of the strips and crimp to seal.

Place the pie on a baking sheet and bake for approximately 1 hour until the crust is golden.  

Cool to room temperature and serve.  

Gordon Ramsay giving recipes in videos like.

“Bread, rustic, three minutes. Toast. Peanut Butter, creamy. Spread. Strawberry Jam. Spread. And there you have it. Quick and easy, Peanut Butter and Jelly Sandwich. Done.”

Nothing says “I love you, Dad” like steak and potatoes! Here’s the perfect recipe for Father’s Day: 

Aged NY Strip with Potatoes, Salad, and Black Garlic Sauce

Yield 4 Servings

Steak & Marinade

4 aged NY strip steaks, 16 oz. each)
¼ cup white miso
3 cloves black garlic
¼ cup olive oil
2 tsp. rosemary, minced
1 tsp. salt
1 tsp. pepper

Black Garlic Sauce

1 ½ cups beef stock
3 Tbsp. balsamic vinegar
6 cloves of black garlic
2 Tbsp. lemon zest
2 Tbsp. extra virgin olive oil
Salt and pepper


12 Yukon fingerling potatoes, quartered, skin-on
½ cup heavy cream
2 oz. Iberico ham, chopped
4 Tbsp. unsalted butter
½ cup aged cheddar, shredded
Salt & pepper


2 bulbs fennel, shaved
Olive oil
Lemon juice
Fennel fronds for garnish

Steak & Marinade

Combine all of the ingredients together in a bowl. Rub equal amounts of the
marinade on each steak and allow to rest at room temperature for 20 minutes.

Heat a grill plate on high heat. Remove as much marinade from the steaks as
possible.  Sear the steaks for 4 minutes on each side for medium-rare. Allow to
rest for at least 5 minutes before slicing.

Black Garlic Sauce

Place all of the ingredients into a blender and blend until smooth. Transfer to a
small saucepot and reduce to a syrup consistency. Keep warm.


Saute the Iberico ham until crispy. Set aside.

In a medium saucepot, place the potatoes in cold, salted water. Bring to a boil
and continue cooking until potatoes are cooked through. Mash the potatoes with
the skins still on. Mix in the butter and cream until fully incorporated.  

Return the pot to the stove and stir in the aged cheddar. Continue mixing until
cheese is fully incorporated. Lastly, fold in the crisped Iberico ham. Keep warm.


Using a mandolin, shave 2 bulbs of fennel. Toss the fennel with 2 tablespoons of
olive oil and a squeeze of lemon juice.  Season with salt and pepper to taste.

To Plate

Slice the steaks into strips. Using a 3-inch ring mold, set the potatoes in the
center of the plate. Arrange the sliced steak next to the potatoes and spoon
sauce over the steak. Top the potatoes with a small amount of the fennel salad
and garnish with fennel fronds.

What better way to celebrate chocolate chip cookies than with this Cornflake Chocolate Chip Marshmallow cookie recipe from Momofuku Milk Bar!

cornflake-chocolate-chip-marshmallow cookies
makes 15 to 20 cookies

I am neither brave nor bold enough to make just a chocolate chip cookie. Everyone’s mom or grandma makes “the best” chocolate chip cookie. And every one of those chocolate chip cookie recipes is different. So, out of respect, we dared not compete. Instead, we made a delicious chocolate chip tribute cookie—one of our most popular cookies—by accident.

In the Ko basement one day, Mar overtoasted the cornflake crunch for the cereal milk panna cotta. She was pissed. I was pissed. But we refused to let it go to waste. I was already well versed in making a cookie out of anything left in the pantry, and we needed a dessert for family meal anyway. So we made cookies with the cornflake crunch, and we threw in some mini chocolate chips, just to make them appealing to the cooks in case the overtoasted cornflakes were a bust, and some mini marshmallows, because we were eating them as a snack, and why the hell not. It was just family meal.

The cooks freaked. They requested the cookies for family meal every day after that. And so the cornflake-chocolate-chip-marshmallow cookie was born—love at first bite and a shoo-in on Milk Bar’s opening menu.

225 g butter, at room temperature 16 tablespoons (2 sticks)
250 g granulated sugar 1 ¼ cups
150 g light brown sugar 2⁄3 cup tightly packed
1 egg
2 g vanilla extract   ½ teaspoon
240 g flour 1 ½ cups
2 g baking powder ½ teaspoon
1.5 g baking soda ½ teaspoon
5 g kosher salt 1 ½ teaspoons
¾ recipe Cornflake Crunch (below) 270 g (3 cups)
125 g mini chocolate chips 2⁄3 cup
65 g mini marshmallows 1 ¼ cups

1. Combine the butter and sugars in the bowl of a stand mixer fitted with the paddle attachment and cream together on medium-high for 2 to 3 minutes. Scrape down the sides of the bowl, add the egg and vanilla, and beat for 7 to 8 minutes. (See page 27 for notes on this process.)

2. Reduce the mixer speed to low and add the flour, baking powder, baking soda, and salt. Mix just until the dough comes together, no longer than 1 minute. (Do not walk away from the machine during this step, or you will risk overmixing the dough.) Scrape down the sides of the bowl with a spatula.

3. Still on low speed, paddle in the cornflake crunch and mini chocolate chips just until they’re incorporated, no more than 30 to 45 seconds. Paddle in the mini marshmallows just until incorporated.

4. Using a 2.-ounce ice cream scoop (or a 1⁄3-cup measure), portion out the dough onto a parchment-lined sheet pan. Pat the tops of the cookie dough domes flat. Wrap the sheet pan tightly in plastic wrap and refrigerate for at least 1 hour, or up to 1 week. Do not bake your cookies from room temperature—they will not hold their shape.

5. Heat the oven to 375°F.

6. Arrange the chilled dough a minimum of 4 inches apart on parchment- or Silpat-lined sheet pans. Bake for 18 minutes. The cookies will puff, crackle, and spread. At the 18-minute mark, the cookies should be browned on the edges and just beginning to brown toward the center. Leave them in the oven for an additional minute or so if they aren’t and they still seem pale and doughy on the surface.

7. Cool the cookies completely on the sheet pans before transferring to a plate or to an airtight container for storage. At room temperature, the cookies will keep fresh for 5 days; in the freezer, they will keep for 1 month.

cornflake crunch
makes about 360 g (4 cups)
This recipe was originally created to accompany the Cereal Milk Panna Cotta.  It was one of those first-swing, home-run hits.  It is incredibly simple to make and equally versatile in its uses.  Put some in a plastic bag and take it on the go as the best snack ever, or use it as an ingredient in the recipes that follow.
170 g   cornflakes ½ (12-ounce) box (5 cups)
40 g milk powder ½ cup
40 g sugar 3 tablespoons
4 g kosher salt 1 teaspoon
130 g butter, melted 9 tablespoons

1.  Heat the oven to 275° F.
2.  Pour the cornflakes in a medium bowl and crush them with your hands to one-quarter of their original size.  Add the milk powder, sugar, and salt and toss to mix.  Add the butter and toss to coat.  As you toss, the butter will act as glue, binding the dry ingredients to the cereal and creating small clusters.
3.  Spread the clusters on a parchment-or-Silpat-lined sheet pan and bake for 20 minutes, at which point they should look toasted, smell buttery, and crunch gently when cooled slightly and chewed.
4.  Cool the cornflake crunch completely before storing or using in a recipe.  Stored in an airtight container at room temperature, the crunch will keep fresh for 1 week; in the fridge or freezer it will keep for 1 month.

I need more blogs to follow

I just cleaned up my dash and I’m looking for more blogs to follow! Like or reblog this post if you post any of the following and I’ll check out your blog! 

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Also, any follow-backs are appreciated because I’m a ho who thrives off of attention and the confidence boost that a number provides me.