MunchTown

MunchTown Bringing you the best, wildest, and most mouth-watering eats from across the States!

11/29/2025

Ingredients:
1⅓ Ibs green beans (600g)
2½ cups mushrooms, sliced (400g)
4 shallots
1 garlic clove
1 tablespoon mustard
¾ cup heavy cream (200ml) cup Madeira wine (100ml)
4¼ cups cold water (1 liter)
1 ounce dried mushrooms (30g)
1 cup breadcrumbs (100g)
2/3 cup gorgonzola piccante, cubed (75g) (blue cheese is fine as a substitute
⅓ cup all-purpose flour (50g)
Nutmeg and black pepper, to taste Fresh thyme, to taste Butter, as needed
Instructions:
Wash and cut the vegetables into different shapes to create a variety of textures. Place the dried mushrooms in a pot with the cold water (4¼ cups / 1 liter). Bring to a simmer and let steep to create a flavorful broth. In a large pan, melt a k**b of butter. When it begins to brown, add the finely chopped shallots and thyme. Sauté briefly, then add the fresh mushrooms. Cook until soft. Sprinkle in the flour and cook for 2 minutes. Deglaze the pan with Madeira wine and let the alcohol evaporate completely. Add the prepared mushroom broth and stir well. Pour in the heavy cream and cook until thickened. Season with nutmeg and black pepper.
Stir in the mustard and more thyme to taste. Boil the green beans in salted water for 5 minutes. Transfer immediately to an ice bath to stop the cooking and preserve the color. Fold the blanched green beans into the mushroom cream. Pour everything into a buttered casserole dish. Top with small cubes of gorgonzola picante. Slice the remaining shallots, dust them lightly with flour, and fry at 290°F (145°C) for about 5 minutes until golden. Combine with the breadcrumbs. Sprinkle the shallot-breadcrumb mixture over the casserole. Bake at 350°F (180°C) for 20-25 minutes until bubbly and golden on top.

11/06/2025

Ingredients
For the chicken and vegetables:
1½ Ibs chicken breast, cut into bite-sized pieces (400g)
2 tbsp olive oil (to taste)
½ tsp salt (to taste)
¼ tsp black pepper (to taste)
2 tbsp tahini (to taste)
2 tsp honey (to taste)
1 tsp paprika (to taste)
1 cup broccoli florets (100g)
1 cup cauliflower florets (100g)
½ cup chopped kale (50g)
For the rice:
1 cup uncooked basmati rice (200g)
Instructions
Cook the basmati rice according to the package directions.
Set aside.
In a large bowl, combine the chicken pieces with tahini, olive oil, salt, pepper, paprika, and honey. Mix well to coat evenly.
Add the vegetables (broccoli, cauliflower, and kale) to the same bowl and toss everything together until the veggies are also well coated.
Transfer the mixture to the air fryer basket. Cook at 360°F (180°C) for 30 minutes, shaking or stirring halfway through for even cooking.
Serve hot, plating the chicken and vegetables over the cooked basmati rice.

11/03/2025

Ingredients:
12 oz rigatoni or mezze maniche rigate (320 g)
10½ oz Tuscan kale (300 g)
2 cloves garlic
3 tablespoons extra virgin olive oil
¼ cup grated Pecorino Romano cheese (50 g)
Salt and pepper to taste
3 tablespoons pasta cooking water (50 ml)
5¼ oz guanciale, cut into strips (150 g)
Instructions:
Wash the Tuscan kale thoroughly and remove the tough central stems. Chop the leaves into pieces.
In a pan, heat a drizzle of extra virgin olive oil and add the garlic cloves. Let them infuse the oil.
Add the kale to the pan and sauté for 5-7 minutes, stirring occasionally, until wilted.
Add a bit of water and cook for another 5 minutes.
Remove trom heat, discard the garlic, and transter the cooked kale to a blender.
Blend until smooth, adding grated Pecorino if desired.
Season with salt and pepper to taste.
In the same pan, wipe it clean and add the guanciale strips.
Cook over medium heat for 5-7 minutes until crispy. Remove the guanciale and set aside, leaving the rendered fat in the pan.
Bring a pot of salted water to a boil and cook the pasta.
Drain it, reserving some of the cooking water.
In the pan with the guanciale fat, combine the drained pasta and kale cream. Stir well to coat the pasta, adding a bit of of reserved pasta water for a creamier texture if needed.

Instructions:
Wash the Tuscan kale thoroughly and remove the tough central stems. Chop the leaves into pieces.
In a pan, heat a drizzle of extra virgin olive oil and add the garlic cloves. Let them infuse the oil.
Add the kale to the pan and sauté for 5-7 minutes, stirring occasionally, until wilted.
Add a bit of water and cook for another 5 minutes.
Remove from heat, discard the garlic, and transfer the cooked kale to a blender.
Blend until smooth, adding grated Pecorino if desired.
Season with salt and pepper to taste.
In the same pan, wipe it clean and add the guanciale strips.
Cook over medium heat for 5-7 minutes until crispy. Remove the guanciale and set aside, leaving the rendered fat in the pan.
Bring a pot of salted water to a boil and cook the pasta.
Drain it, reserving some of the cooking water.
In the pan with the guanciale fat, combine the drained pasta and kale cream. Stir well to coat the pasta, adding a bit of reserved pasta water for a creamier texture if needed.
Stir in part of the crispy guanciale.
Plate the pasta and top with a sprinkle of grated Pecorino and the remaining guanciale.

11/02/2025

Ingredients:
2 ripe avocados
Juice of 1 lemon
1/2 onion, finely chopped
1 tomato, deseeded and diced Salt and pepper to taste 3 slices of bread
Extra virgin olive oil
Butter
3 eggs
2 tablespoons vinegar
Instructions:
Preparing the Avocado:

Mash the avocados with the lemon juice.
Add the chopped onion, diced tomato, salt, and pepper. Mix well and set aside.
Preparing the Bread:
Preheat the oven to 350°F (180°C).
Place the slices of bread on a baking sheet, drizzle with olive oil, and toast for about 10 minutes until golden brown.
Preparing the Eggs:
Bring a pot of water to a boil and add 2 tablespoons of vinegar.
Reduce the water temperature to about 170°F (75°C) (the water should not boil).
Crack an egg into a small bowl and gently pour it into the water.
Cook for about 3 minutes, then remove with a slotted spoon and repeat with the remaining eggs

Preparing the Eggs:
Bring a pot of water to a boil and add 2 tablespoons of vinegar.
Reduce the water temperature to about 170°F (75°C) (the water should not boil).
Crack an egg into a small bowl and gently pour it into the water.
Cook for about 3 minutes, then remove with a slotted spoon and repeat with the remaining eggs
Spread a layer of butter on each slice of toasted bread. Add a generous layer of avocado mixture.
Place a poached egg on each slice.
Season with salt, pepper, and a drizzle of extra virgin olive oil.

11/02/2025

Ingredients:
1 eggplant
Salt
2 eggs
100g Greek yogurt
Pepper
1/2 teaspoon paprika
1/2 teaspoon oregano
1 onion
1 chili pepper
Oil
300g ground meat
1 tablespoon tomato paste
Mozzarella
Procedure:

Oil
300g ground meat
1 tablespoon tomato paste
Mozzarella
Procedure:
Slice the eggplant, salt it, and let it rest under a weight for one hour.
Beat the eggs with yogurt, salt, pepper, paprika, and oregano. Dip the eggplant slices in and cook for 2 minutes per side.
Sauté the onion and chili pepper, add the meat, and cook for 20 minutes. Season with salt, pepper, and tomato paste, and cook for another 10 minutes.
Assemble the small lasagna by alternating layers of eggplant, meat sauce, and mozzarella, then broil for 10 minutes.

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Los Angeles, CA
90001

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