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Recipes
Apple Charlotte (Trish ala Julia)
By LDenvir
Special equipment: a Charlotte mold or flat-bottom 2-quart ovenproof casserole Preheat the oven to 400 degrees F
- Ingredients
- 4 tablespoons unsalted butter, plus 10 tablespoons, softened
- 6 pounds mixed tart apples, peeled, cored and chopped
- 1/2 teaspoon lemon zest, plus 2 tablespoons lemon juice
- 3/4 cup sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon vanilla extract
- 22 slices thin-slice white bread, crusts removed
- Whipped cream or ice cream, for serving
Mushroom Grits Quiche (Bobby Flay)
By LDenvir
For the quiche: Preheat the oven to 350 degrees F
- Quiche:
- Yield:6 to 8 servings
- 2 tablespoons unsalted butter, at room temperature
- 2 tablespoons stone-ground cornmeal, lightly toasted in a dry pan
- 3 tablespoons canola oil
- 2 shallots, finely diced
- 1 clove garlic, smashed
- 1 1/2 pounds mixed mushrooms (such as cremini, shiitake, portobello, oyster), caps removed and chopped
- 2 tablespoons chopped fresh parsley, plus more for garnish
- 2 teaspoons finely chopped fresh thyme
- Kosher salt and freshly ground black pepper
- Splash of white wine
- 1 cup whole milk
- 1 cup stone-ground grits
- 1 cup grated Asiago cheese
- 4 ounces sharp white Cheddar, coarsely grated
- 3 large eggs
- Few dashes hot sauce, such as Cholula
- Kale Pesto:
- 5 ounces baby kale
- 3/4 cup grated Parmesan
- 1/4 cup lightly toasted walnuts
- 1 small clove garlic, chopped
- Kosher salt and freshly ground black pepper
- 1/2 cup extra-virgin olive oil, plus more for serving
- 1 teaspoon finely grated lemon zest
Lasagna with Bean Ragu
By LDenvir
Preheat oven to 425 degrees
- 1/2 cup coarsely chopped red onions
- 1/2 cup coarsely chopped celery
- 1/4 cup coarsely chopped carrot
- 2 ounces coarsely chopped pancetta
- 1 tablespoon extra-virgin olive oil, plus more for drizzling
- 1/2 teaspoon finely chopped rosemary
- 3 1/2 cups Cesare's Cannellini Beans
- 1/3 cup red wine
- 2 cups Cesare's Tomato Sauce
- 2 cups store-bought low-sodium chicken or vegetable stock
- Coarse salt and freshly ground black pepper
- 1/2 pound store-bought lasagna sheets, or Cesare's Fresh Egg Pasta Sheets
- 1/2 cup grated Parmigiano Reggiano cheese
- 1 teaspoon chopped fresh flat-leaf parsley
Vinegar Glazed Chicken (Mad Hungry)
By LDenvir
At least 15 minutes and up to 2 hours before cooking, combine the vinegar, garlic, and rosemary to marinate
- 1 cup best-quality red-wine vinegar
- 2 to 3 garlic cloves, minced (about 2 tablespoons)
- 3 sprigs fresh rosemary, chopped (about 1 tablespoon)
- 5 1/2 pounds bone-in chicken pieces (each part should be cut in half)
- Coarse salt and freshly ground black pepper
- Extra-virgin olive oil
- 3/4 cup chicken broth, plus more as needed
- Serve with Sauteed Mushrooms and Polenta
Perfect Iced Coffee (Pioneer Woman)
By LDenvir
In a large container, mix ground coffee with water
- 1 pound Ground Coffee (good, Rich Roast)
- 8 quarts Cold Water
- Half-and-half (healthy Splash Per Serving)
- Sweetened Condensed Milk (2-3 Tablespoons Per Serving)
- Note: Can Use Skim Milk, 2% Milk, Whole Milk, Sugar, Artificial Sweeteners, Syrups...adapt To Your Liking!
CHICKEN (OR TUNA) AND ASPARAGUS CASSEROLE
By LDenvir
Mix everything together saving some soup and cheese to put on top
- 2 to 3 (one whole rotisserie chicken) C of cooked chicken or 2 cans of sofid packed white tuna
- 1 can cream of chicken soup
- 1 can cream of mushroom soup
- 1 can green asparagus
- 1 jar of mushrooms
- 1 C mayo
- 1 C grated cheese
- 4 oz. fine noodles - boiled and drained
- slivered abnonds to top
Sole Meuniere (BC)
By LDenvir
Preheat the oven to 200 degrees F
- 1/2 cup all-purpose flour
- Kosher salt and freshly ground black pepper
- 4 fresh sole fillets, 3 to 4 ounces each
- 6 tablespoons unsalted butter
- 1 teaspoon grated lemon zest
- 6 tablespoons freshly squeezed lemon juice (3 lemons)
- 1 tablespoon minced fresh parsley
Lemon, parsley, and parmesan with chicken and potatoes
By LDenvir
Preheat oven to 425 degrees F
- Chicken and potatoes
- 1 whole organic chicken (about 3 1/2 pounds)
- 1/4 cup extra-virgin olive oil
- Coarse salt and freshly ground pepper
- 1/2 cup finely chopped flat-leaf parsley
- 1 lemon, halved
- 1 pound fingerling potatoes, halved or cut into thirds if large
- Sauce
- 2 cloves garlic, minced
- 1/2 cup finely chopped flat-leaf parsley
- 1/2 cup extra-virgin olive oil
- 1 lemon, zested (2 teaspoons) and juiced (1 1/2 tablespoons)
- 1/2 cup grated parmesan cheese
- 1/2 teaspoon coarse salt
- Pinch of red-pepper flakes
Steamed Swordfush Bagnara-Style
By LDenvir
Preheat oven to 425 degrees
- 1/2 cup extra-virgin olive oil
- 1 lemon, thinly sliced
- 5 tablespoons small capers, drained
- 4 large garlic cloves, peeled and thinly sliced
- 1 (2-pound, 1 1/4-inch thick) swordfish steak, cut into 6 equal pieces
- 1 teaspoon coarse salt
- Freshly ground black pepper
- 1 tablespoon dried oregano
- 2 tablespoons chopped fresh Italian parsley
Cheese Fondue (Mad Hungry)
By LDenvir
Toss cheese in a medium bowl with flour, cayenne pepper, and white pepper to coat, and set aside
- 8 ounces Gruyere cheese, cut into 1/4-inch cubes (about 1 3/4 cups)
- 4 ounces aged Emmental cheese, cut into 1/4-inch cubes (about 1 cup)
- 2 tablespoons all-purpose flour
- 1/8 teaspoon cayenne pepper
- 1/4 teaspoon freshly ground white pepper
- 1 1/3 cups medium-bodied white wine, such as Riesling or Sauvignon Blanc
- 1 tablespoon kirsch (cherry brandy)
- 2 teaspoons fresh lemon juice
- 1 baguette, cut into 1-inch cubes (about 8 cups) for serving
- 3 Granny Smith apples, whole or cored and sliced, for serving
- 4 red pears, whole or cored and sliced, for serving
- Red and green seedless grapes for serving