Claire Robinson, the hot new Food Network star of 5 Ingredient Fix and Food Network Challenge, helps people get dinner on the table with little fuss and a few great ingredients. The quest for simple, affordable, and fresh, mouthwatering food is over. 5 INGREDIENT FIX helps put delicious and sophisticated meals on the table in a snap. With people struggling to simplify, streamline, and budget, the Food Network's Claire Robinson is here to help. Cooking doesn't have to be complicated to be impressive; simplifying the process with fewer ingredients saves time, frustration, and ultimately, money.
Here’s a look at the contents~
Up And At ‘Em (Breakfast on the table)
It’s Five O’Clock Somewhere (Cocktails and nibbles for Parties or Anytime)
Opening Act (Appetizers to Start Your Engine)
All Day Eats (Soups and Salads To Tide You Over)
The Main Event (Impressive Entrees)
Sidekicks (Vegetable Dishes to Dress Up Any Plate)
Comfort A La Carte (Pasta, Potatoes, and Other Perfect Plate Fillers)
Sweet Endings (Wrap It All Up with Dessert)
I love the whole idea of this book! Simple elegant meals with 5 ingredients or less. With this premise you get to taste the meal with more flavor, more intensity because you don’t have so many flavors hitting your palate at once. With 5 ingredients or less each ingredient can truly stand out in the recipe, so you really taste the food your cooking. With these recipes you can cut down on shopping time, expense and cooking time!
Well, if you haven’t realized it by now, I’m a baker, so I usually turn to breads and sweets first in a cookbook. So I decided to try the Millionaire Shortbread recipe. I love a layered bar cookie and this one isn’t that much work with a stunning results!
Millionaire’s Shortbread
Shortbread
1/2 lb butter (2 sticks), cut into small pieces
2 cups flour
2/3 cup sugar
1/2 teaspoon salt
Caramel Layer
2 (14oz) cans sweetened condensed milk
2 tablespoons butter
Chocolate Topping
12 oz good quality milk chocolate, chopped
Flaky Sea Salt, for garnish
Heat oven to 350 degrees.
Spray 2 8x8 inch pans with Pam. In a food processor pulse the flour, sugar, salt and butter until the butter is the size of small peas. Pat into prepared pan and bake for 20 minutes.
For Caramel
In a double boiler heat the sweetened condensed milk and the butter. Slowly bring to a boil stirring continuously. Continue stirring over the heat until the mixture becomes thick and amber in color, 15 to 20 minutes.*Pour the caramel over the shortbread and spread evenly. Cool to room temperature.
*This step actually took about 80 minutes. I Googled it and it said anywhere from 60~75 minutes, so 20 minutes is way off.
For the chocolate topping
In a glass bowl set over a saucepan of water, melt the chocolate. Once the chocolate has melted, pour it over the cooled caramel layer. Sprinkle a little flaky salt over the surface of the chocolate to garnish. Cool at room temperature for about 10 minutes and then place in the refrigerator to set completely. Cut into 2 inch squares and serve.
~I received a product sample in order to write my review. I received no monetary compensation. All opinions expressed are mine.
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