I don't know if you've picked up on my little (GIANT) Shun cutlery obsession, but I just can't get enough of them. There's nothing like a good knife to change everything in the kitchen. Which is why I've been swooning over Shun for as long as I can remember. Funny enough though, my first Shun wasn't actually my Shun because the first Shun I ever purchased was for my mother. I had been coveting the Santoku for months, probably told her at least once a week how much I needed it. However, when her birthday (I think it was her birthday--it honestly might have been Christmas) rolled around, I decided that she deserved one more than I did and sent her the one I wanted instead of splurging on myself. Moms deserve the world for all they do for us, so the least I could do was to send her a great knife. Of course, I eventually got one for myself, but my first Shun was really my mom's. And this leads me to today's giveaway...
I'm so excited to share that I've partnered with my pals at Shun to give away my first Shun ever, a gorgeous Classic Hollow-Ground 7-Inch Santoku Knife!!!! AHHHHHHH. I'm pretty darn excited about this because, as you know, I love my Shuns (each and every one of them) and think every chef (or home cook :D) deserves at least one. This knife pretty much upped my kitchen game by 200% and I know it'll do the same for you. Things I used to hate doing, like mincing garlic, chopping onions, and even chopping chocolate (it's tougher than you'd think), are now some of my favorite tasks. Actually, I now love pretty much anything that has to do with chopping, slicing, or dicing. Like maybe chopping mac nuts and dark chocolate for these little tartlets!?!
A few nitty-gritty details on the giveaway. This contest is open to US residents only. The winner will be notified via email when the contest closes. How do you enter? Easy! Just leave a comment below letting me know what you'd use this knife for and fill out the form! Good luck and thanks so much for reading you guys! :D
- 1 egg yolk
- 1 Tbsp. + 2 1/2 tsp. ice cold water
- 1/2 tsp. apple cider vinegar
- 1 tsp. vanilla bean paste
- 1 1/4 c. all-purpose flour
- 1/3 c. granulated sugar
- 1/4 tsp. salt
- 8 Tbsp. (1 stick) cold unsalted butter, cut into 1/4-inch cubes
- 1/3 c. heavy whipping cream
- 8 oz. bittersweet chocolate, finely chopped
- 2 Tbsp. unsalted butter
- 1/3 c. packed dark brown sugar
- 1/4 c. golden syrup
- A pinch of sea salt
1 1/2 c. unsalted macadamia nuts (about 7 1/2 oz.), toasted, coarsely chopped
- 1/4 tsp. apple cider vinegar
- 1 tsp. bourbon (optional)
- 1 tsp. vanilla extract
- 1 large egg, room temperature
- Sharp knife
- Tartet pans
- Small saucepan
- Measuring cups and spoons
- Mixing bowls
- Silicone spatula
- Wire cooling rac
- Baking sheet
- Pie weights, pennies, or dried beans
- Rolling pin
- Offset spatula
- In a small bowl, whisk together the egg yolk, water, apple cider vinegar, and vanilla bean paste; set aside.
- In the bowl of a stand mixer, fitted with the paddle attachment, stir together the flour, sugar, and salt on low until combined. Add the butter and beat on medium-low speed until the texture resembles coarse cornmeal, with butter pieces no larger than small peas. Reduce speed to low and add the egg mixture, beating until the dough just pulls together.
- Transfer the dough to a work surface, pat into a ball and flatten into a disk. Use the dough immediately, or wrap in plastic wrap and refrigerate until well chilled, about 30 minutes.
- Roll the dough out on a lightly floured board by flattening the disk with 6 to 8 gentle taps of the rolling pin. Lift the dough and give it a quarter turn. Lightly dust the top of the dough or the rolling pin with flour as needed, then roll out until the dough is about 1/8 inch thick. Use a small, sharp knife to cut out a round or rounds 2 inches greater in diameter than your tartlet pans. Re-roll out scraps until you've used up all your dough.
- Gently press rounds into tartlet pans, punching holes with a fork to vent steam when baking, and cover with plastic wrap. Transfer to freezer and chill for at least 30 minutes.
- Parbake: Preheat the oven to 375 °F. Line frozen crusts with lightly buttered or oiled foil. Fill with pie weights, dried beans or pennies. Bake on a rimmed baking sheet for 15-18 minutes. Carefully remove foil and weights and let cool a little before filling. Reduce oven temperature to 350 °F.
- Bring cream to simmer in heavy small saucepan on medium. Remove from heat. Add chocolate and whisk until smooth.
- Evenly distribute and spread ganache evenly, with an offset spatula, over the bottom of each tartlet crust. Let set for at least 10 minutes before topping with filling.
- In a small saucepan, combine butter, brown sugar, golden syrup, and pinch of salt. Bring to a simmer over medium heat and cook for 2 minutes, stirring. Remove from heat and stir in macadamia nuts, apple cider vinegar, vanilla, and bourbon (if using). Pour into a bowl (so that it cools faster) and set the mixture aside to cool a little, about 5 to 10 minutes. Then, whisk in the egg until combined. Evenly distribute and pour mixture into tartlets.
- In an oven, preheated to 350 °F, bake on a baking sheet for 20 to 25 minutes. The tartlets are done when the edges are set and puffed slightly and the center is slightly firm to the touch. Cool on a rack.
- Serve, topping with ice cream or whipped cream, and enjoy!
Thank you to Shun Cutlery for providing the product for this giveaway. I’m so stoked to partner with one of my favorite brands to share one of my favorite products with all of you!