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Recipes
Gougeres with Espelette (Cheese Puff Balls) (MS)
By LDenvir
Preheat oven to 350 degrees
- Sophisticated cheese puff appetizers, known as gougeres, are a cinch to prepare with this recipe from "Cocktails and Amuse Bouches," by chef Daniel Boulud and mixologist Xavier Herit.
- 1 cup milk
- 6 tablespoons unsalted butter
- 3/4 teaspoon coarse salt
- 1 1/2 cups plus 1 tablespoon all-purpose flour
- 1/2 teaspoon espelette pepper, plus more for garnish
- 4 large eggs
- 1 3/4 cups plus 2 tablespoons grated Gruyere cheese
- Fleur de sel
- Cracked black pepper
- Directions
Meat Lasagne (Today Show)
By LDenvir
To make the tomato meat sauce, heat the olive oil over medium low heat in a medium size pot
- Tomato meat sauce
- 5 cups tomato puree
- 1 small onion (chopped)
- 1 tablespoon garlic (chopped)
- 2 tablespoons basil (chopped)
- 1/2 cup olive oil
- 1/4 teaspoon red pepper flakes
- 1 pound ground beef chop meat
- Kosher salt to taste
- Meat and cheese filling
- 1 pound ground beef, sautéed until golden brown, and set aside
- 5 cups meat sauce
- 8 ounces mozzarella, diced into 1/4 inch pieces
- 8 ounces fresh ricotta cheese
- 12 ounces grated parmigiano reggiano cheese, reserving 4 ounces for top layer
- 1 egg
- Salt and black pepper to taste
- 1 pound fresh pasta sheets, cooked according to package directions
Green Salad with Blue Cheese Dressing
By LDenvir
Place the cheese, mayonnaise, heavy cream, vinegar, salt and pepper in the bowl of a food processor fitted with a ...
- 4 ounces good Roquefort cheese, chopped
- 1 cup mayonnaise
- 1 cup heavy cream
- 2 tablespoons tarragon vinegar
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 head iceberg lettuce, cut in quarters, or 2 heads Bibb lettuce, cut in half
- Heirloom tomatoes, or other good tomatoes
Spicy Dr. Pepper Pulled Pork
By LDenvir
This is a favorite recipe from the Pioneer Woman!
- 1 whole large onion
- 1 (5 to 7 pounds) whole pork shoulder
- Salt And freshly ground black pepper
- 1 can (11 ounce) chipotle peppers in adobo sauce
- 2 cans (12 ounce) Dr. Pepper
- 2 Tablespoons Brown Sugar
Sticky Toffee Date Cake (Barefoot)
By LDenvir
Preheat the oven to 350 degrees F
- For the Sauce (for 1 cake):
- 1 pound dates, pitted and chopped
- 2 teaspoons baking soda
- 8 ounces butter, softened
- 3/4 cup granulated sugar
- 4 eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups all purpose flour
- 1 teaspoon salt
- 3 1/4 tablespoons baking powder
- Ingredients
- 1/2 pound butter
- 1 cup brown sugar (8 ounces)
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- Vanilla ice cream or whipped cream, for serving
Pink Grapefruit Margaritas (Barefoot)
By LDenvir
If you like a salt rim on the glasses, rub the lime around the edge of the glass and then dip the rim of each glass...
- 1 lime, cut in wedges, optional
- Kosher salt, optional
- 1 cup ruby red grapefruit juice
- 1/2 cup freshly squeezed lime juice (4 limes)
- 1 cup orange liqueur, such a Triple Sec
- 2 cups ice
- 1 cup white tequila
Mini Blueberry Galettes (PW)
By LDenvir
Preheat oven to 425 degrees
- Ingredients
- 1 package Storebought Pie Crust (2 Rounds Of Dough)
- 2 cups Blueberries (generous)
- 1/4 cup Sugar, Plus Extra For Sprinkling
- 2 Tablespoons Cornstarch
- 1 whole Lemon
- 1 teaspoon Vanilla Extract
- Pinch Of Salt
- 1 whole Egg
- 1 Tablespoon Water
- Whipped Cream, For Serving
Buttermilk Ranch Dressing with Bibb Lettuce (Barefoot)
By LDenvir
Place the scallions, basil, lemon juice, mustard, olive oil, garlic, salt, and pepper in the bowl of a food proces...
- Ingredients
- 3 scallions, white and green parts, chopped
- 1/2 cup chopped fresh basil leaves, lightly packed
- 2 tablespoons freshly squeezed lemon juice
- 11/2 tablespoons Dijon mustard
- 1 tablespoon good olive oil
- 2 garlic cloves, chopped
- 2 1/2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 cup good mayonnaise
- 1/2 cup Greek-style yogurt, such as Fage Total
- 1/2 cup buttermilk, shaken
- Salad greens for 6
- 3 small Bibb lettuces, cut in half through the core
- 2 large ripe tomatoes, thickly sliced
- 1 red onion, sliced
Chicken Roulade (Goat cheese and Herbs) Kelsey
By LDenvir
Preheat the oven to 350 degrees F
- 2 (8-ounce) packages frozen chopped spinach, defrosted, and all excess liquid pressed out 8 ounces goat cheese
- 4 tablespoons toasted and finely chopped marcona almonds
- 4 tablespoons regular breadcrumbs
- 1 clove garlic, grated
- Kosher salt and freshly cracked black pepper
- 8 tablespoons (1 stick) unsalted butter, at room temperature
- 2 tablespoons minced fresh parsley
- 2 tablespoons minced fresh rosemary
- 2 tablespoons minced fresh thyme
- 1 lemon, zested
- 2 whole chickens (3 1/2 to 4 pounds)
- 2 tablespoons canola oil
Vodka Pasta
By LDenvir
Heat a large skillet over moderate heat
- 1 tablespoon extra-virgin olive oil, once around the pan in a slow stream
- 1 tablespoon butter
- 2 cloves garlic, minced
- 2 shallots, minced
- 1 cup vodka
- 1 cup chicken stock
- 1 can crushed tomatoes (32 ounces)
- Coarse salt and pepper
- 16 ounces pasta, such as penne rigate
- 1/2 cup heavy cream
- 20 leaves fresh basil, shredded or torn
- Crusty bread, for passing