This week, we take part in the ultimate battle of the pancakes… 3 goons, 3 pancake recipes… The question is, who will come out on top? Who will be SORTED’s ultimate tosser? YOU DECIDE!!

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Get Barry’s (ahem) pancake recipe here: http://bit.ly/1Dotg7x
Get Mike’s cookie dough pancake recipe here: http://bit.ly/1zcE6bV

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Get the top-rated recipe for Raspberry Pain au Chocolat at http://allrecipes.com/Recipe/Raspberry-Pain-au-Chocolat-Raspberry-Chocolate-Croissants/Detail.aspx

Learn how to make irresistible, raspberry and chocolate croissants. The shortcut is buttery, flaky puff pastry sheets.

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MUNCHIES is back in San Sebastian for a Michelin-starred chef blowout in the final installment of our Guide to the Basque Country. We’ll get a look inside the kitchen of the legendary Martín Berasategui, godfather of Basque nouvelle cuisine and holder of seven Michelin stars total in restaurants across the world.

Finally, a trip to the Basque Country wouldn’t be complete without a night out getting pissed on Txakoli wine and stuffing your face with pintxos. And while she gets wasted, Irene is rolling deep with three more Michelin-starred chefs: Dani López, Gorka Txapartegi, and Joxe Mari Arbelaitz.

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These leek flatbreads with ricotta and lemon are delicious as starter/side dish and are incredibly simple to make.

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If you liked this clip check out the rest of Gordon’s channels:

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We’ve made meatballs and pasta even easier to serve to a crowd by sticking it all in a dish and simply baking in the oven before serving. This is homely comfort grub at its best. You can make it ahead of time and even keep it in the fridge overnight ready to go for when you need it!

Get the full recipe at: http://sortedfood.com/meatballpastabake

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Watch the video, then get the five-star recipe for Hard Chocolate Glaze at http://allrecipes.com/Recipe/Hard-Chocolate-Glaze/Detail.aspx

A decadent, delicious topping for cakes, cookies, cupcakes, ice cream, fruit—anything you think would taste better with chocolate. Watch the video and you’ll see how simple it is to make this two-ingredient glaze. Home bakers love it because it’s easily spreadable on cakes. Or you can dip treats right into it!

Valentine’s Day Recipes – How to Make

Basques are fond of preserving and celebrating their history through the medium of eccentric costume. Members of the Cofradia Alubia de Tolosa are no exception, donning special berets and cloaks in honor of their favorite food: beans. Irene visits Ordizia Market, where granddads have been congregating for gossip, snacks, and nationalistic hat-wearing for centuries. Finally, she’ll visit brothers Sancho and Telmo at award-winning vineyard Remelluri for a traditional harvest feast.

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In the Basque country, where many trace their names back to time immemorial, family is key. In Blood Lines, Irene explores how Basques pass down food traditions over generations in the region’s rural heartland. At the Urdapilleta farm, she’ll get her body clock going when she gets to cuddle baby piglets (all is forgotten when she tries the bacon). There’s also the Zapiain sidreria or cider house, with its five-hundred-year history, and the Casa Julian steakhouse. Prepare to shed a tear of joy with Irene as she chomps her way through two pounds of the biggest, baddest chuleta steak she’s ever tasted.

RECIPES:
Marinated Grilled Bacon with Apple Mash – http://bit.ly/1KJFIB9

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Pour yourself a glass of cold milk and get the recipe for Coconut Buffalo Chip Cookies at http://allrecipes.com/Recipe/Coconut-Buffalo-Chip-Cookies/Detail.aspx

Watch this video to see how to bake cookies that are perfectly balanced between being chewy and crunchy. This recipe just might have all of your favorite cookie mix-ins – chocolate chips, raisins, coconut, and crushed corn flakes, for extra crunch. Plus, these are baked with coconut oil instead of butter, which makes them that much special.

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