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Recipes
Traditional French Onion Soup (MS)
By LDenvir
Place a 7 1/2-quart enameled cast-iron pot over medium heat; melt butter
- Savor the rich flavor of onion in this warm and satisfying recipe from Michael Rulman's "Ruhlman's Twenty."
- 1 tablespoon unsalted butter
- 7 or 8 pounds Spanish onions (about 10 to 15), thinly sliced
- Coarse salt
- Freshly ground black pepper
- 6 to 12 slices baguette or any other country-style bread, preferably large enough to cover the width of your serving bowls
- 1/3 cup sherry
- Red- or white-wine vinegar (optional)
- Red wine (optional)
- 1/2 to 3/4 pound Gruyere or Emmenthaler cheese, grated
Portobello Mushroom Lasagna (Barefoot)
By LDenvir
Directions Preheat the oven to 375 degrees F
- Ingredients
- Kosher salt
- Good olive oil
- 3/4 pound dried lasagna noodles
- 4 cups whole milk
- 12 tablespoons (11/2 sticks) unsalted butter, divided
- 1/2 cup all-purpose flour
- 1 teaspoon freshly ground black pepper
- 1 teaspoon ground nutmeg
- 1 1/2 pounds portobello mushrooms
- 1 cup freshly ground Parmesan
Jam-Filled Coffee Cake Muffins
By LDenvir
Preheat oven to 325 degrees
- For The Crumb Topping
- 1 1/2 cups all-purpose flour
- 1/2 cup packed dark-brown sugar
- 1/2 teaspoon salt
- 3/4 teaspoon ground cinnamon
- 1/2 cup (1 stick) unsalted butter, melted and cooled
- For The Muffins
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon coarse salt
- 12 tablespoons unsalted butter, room temperature
- 1 cup granulated sugar
- 2 large eggs
- 2 large egg yolks
- 1 teaspoon pure vanilla extract
- 2/3 cup creme fraiche
- Heaping 1/4 cup jam
French Silk Pie (PW)
By LDenvir
For the crust: Preheat the oven to 350 degrees F
- Crust:
- 12 graham crackers (the 4-section large pieces)
- 1/3 cup butter, melted
- 1/3 cup sugar
- Filling:
- 4 ounces unsweetened baking chocolate
- 1 1/2 cups sugar
- 1 cup (2 sticks) salted butter, softened but still cold
- 1 teaspoon vanilla extract
- 4 eggs, cold
- Topping:
- 1 1/2 cups heavy cream
- 1/4 cup powdered sugar
- Piece of semisweet chocolate, for grating
ChickenTortilla Casserole by Trisha
By LDenvir
Add the chicken to a large stockpot, cover with water and add a large pinch of salt
- Chicken Gravy:
- 4 boneless, skinless chicken breasts
- Salt
- Chicken Gravy, recipe follows
- 1 cup canned green chiles, chopped and drained
- 1 medium onion, finely chopped
- 1 clove garlic, minced
- 1 cup sour cream
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Cooking spray
- Twenty-four 6-inch corn tortillas
- 3 cups shredded Cheddar
- 6 tablespoons butter
- 6 tablespoons all-purpose flour
- 1 cup chicken stock
- 1 cup milk
- Salt and pepper
Sweet Potato Crumble (Southern)
By LDenvir
Preheat the oven to 350 degrees F
- Mashed Sweet Potatoes:
- 3 medium sweet potatoes, peeled and large diced
- 1/4 cup whole milk
- 1 teaspoon ground cardamom
- 4 to 6 tablespoons light brown sugar
- Cooking spray
- Cake Layer:
- 1 large egg
- 1 cup packed light brown sugar
- 1 cup plain Greek yogurt
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- Zest of one orange
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon fine salt
- Crumble:
- 2 cups all-purpose flour
- 1 cup packed light brown sugar
- 1 stick (8 tablespoons) unsalted butter, melted
- e bottom is set and the crumb topping is golden brown, about 30 minutes.
Peach Cobbler
By LDenvir
1. Preheat oven to 425°F
- 6 large peaches, cut into thin wedges
- 1/4 cup sugar
- 1 tablespoon fresh lemon juice
- 1 teaspoon cornstarch
- Biscuit topping
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 stick cold unsalted butter, cut into small pieces
- 1/4 cup boiling water
- : Wild striped bass 'en cartoccio'
- The Scottos
- Ingredients
- Preparation
- Preparation
- 1 . Preheat oven to 375°F.
- 2 . Sauté garlic with olive oil; add leeks first then fennel and carrots. Deglaze with white wine and then add butter, salt, pepper and thyme. Do not overcook; make sure the texture is crunchy.
- To assemble
- 1 . Place the vegetables on foil then add the wild striped bass. Add the basil, parsley and dill. Season with salt and pepper and drizzle with olive oil.
- 2 . Place second square of foil on top and fold edges to form a tight seal. Bake in 375ºF oven for 20 minutes (until foil puffs up). Remove from oven, place on serving platter, cut open parchment and serve.
- Serving Size
- Serves 2
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- Recipe: Peach cobbler with peach gelato and whipped cream
- The Scottos
- Ingredients
- Preparation
- search for more recipes in TODAY Food
CHOCOLATE FROSTING
By LDenvir
Melt chocolate and butter
- 2 squares of Baker’s unsweetened chocolate
- 4 T of butter
- 1/3 C of milk
- Pinch of salt
- Pound of confectioner’s sugar
- 1 1/2 t vanilla
Artichokes Fideos with Fresh Mozzarella (MS)
By LDenvir
Fill a large bowl with water and squeeze lemon over water; add lemon halves to water and set aside
- Get an early taste of spring with this bright and innovative artichoke dish from chef Stephanie Izard's "Girl in the Kitchen" cookbook.
- The Martha Stewart Show, March 2012
- Yield
- Serves 4 as an entree; 8 as an appetizer
- 1 lemon, halved, plus 4 1/2 teaspoons fresh lemon juice
- 4 artichokes
- 1/2 cup plus 1 tablespoon olive oil
- 1 small onion, chopped
- 7 garlic cloves, 5 chopped and 2 minced
- 1/2 cup dry white wine
- 4 cups homemade or store-bought low-sodium chicken broth
- 4 dried guajillo chiles
- 1/2 tablespoon black peppercorns
- 8 ounces dry angel-hair pasta, broken into 2-inch pieces
- 1 shallot, minced
- 1 pound ground lamb
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1/4 teaspoon crushed red-pepper flakes
- Salt and freshly ground black pepper
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon chopped fresh flat-leaf parsley
- 1 tablespoon chopped fresh dill
- 4 ounces fresh mozzarella, sliced
Polenta
By LDenvir
In a medium saucepan, bring 4 cups water and cream to a boil
- 4 cups water
- 1 cup heavy cream
- 3 tablespoons unsalted butter
- 1 teaspoon coarse salt
- 1 cup polenta (stone-ground corn meal)
- 1/2 cup freshly grated Parmesan cheese
- 2 tablespoons mixed fresh herbs, finely chopped (optional)
- Freshly ground black pepper