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Recipes
Pumpkin Tart (Cooks Country)
By LDenvir
Make the pie crust. In a small bowl, whisk together the water and cornstarch
- For the pie crust:
- 3 tablespoons water
- 2 teaspoons cornstarch
- 159 grams (1 cup plus 2 tablespoons) all-purpose flour
- 2 teaspoons white sugar
- 1/4 teaspoons kosher salt
- 10 tablespoons (1 stick plus 2 tablespoons) salted butter, cut into 1/2-inch pieces and chilled
- 2 tablespoons sour cream
- For the filling:
- 15-ounce can pumpkin puree*
- 149 grams (3/4 cup packed) dark brown sugar
- 1/4 cup bourbon
- 8-ounce container (1 cup) crème fraîche
- 3 large eggs
- 1/4 teaspoon kosher salt
- For the Honey-Orange Whipped Cream:
- 1 1/2 cups heavy cream
- 3 tablespoons honey**
- 1/2 teaspoon grated orange zest
- Don't use canned pumpkin pie filling for this recipe. Look for unsweetened canned pumpkin puree; the only ingredient listed should be pumpkin. —Erika Bruce
- Don't use creamed, thick or crystallized honey for this recipe. In order for the cream and honey to properly mix, a thin, pourable honey is needed.
Traditional Short Bread Wedges
By LDenvir
Sift together flour, sugar, and salt into a bowl
- 2 cups all-purpose flour
- 3/4 cup confectioners' sugar
- 1 1/4 teaspoons coarse salt
- 1 cup (2 sticks) unsalted butter, room temperature, plus more for pan
Chocolate Chunk Cookies (Barefoot)
By LDenvir
Directions Preheat the oven to 350 degrees
- Level:
- Chocolate Chunk Cookies
- 2001 , Barefoot Contessa Parties!, All Rights Reserved
- Prep Time:15 minInactive Prep Time: -- Cook Time:15 min
- Easy
- Serves:
- 36 to 40 cookies
- Ingredients
- 1/2 pound unsalted butter, at room temperature
- 1 cup light brown sugar, packed
- 1/2 cup granulated sugar
- 2 teaspoons pure vanilla extract
- 2 extra-large eggs, at room temperature
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 1/2 cups chopped walnuts
- 1 1/4 pounds semisweet chocolate chunks
Lamb Kabobs (Barefoot Greek Dinner)
By LDenvir
Combine the yogurt, olive oil, lemon zest and juice, rosemary, salt, and pepper in a large, non-reactive bowl
- 1 pound plain yogurt (regular or lowfat)
- 1/4 cup good olive oil, plus more for brushing grill
- 1 teaspoon lemon zest
- 1/4 cup freshly squeezed lemon juice (2 lemons)
- 5 tablespoons fresh whole rosemary leaves
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 pounds top round lamb
- 1 red onion
Grilled Red Potatoes and Onions (Rest. Chef)
By LDenvir
Serve with Grilled Chicken with Dijon Mustard and Meyer Lemons and Grilled Procutto Wrapped Figs
- Level:
- Grilled Red Potatoes and Onions
- Recipe courtesy Anne Burrell
- Prep Time:10 minInactive Prep Time: -- Cook Time:20 min
- Easy
- Serves:
- 4 servings
- Ingredients
- 4 large red-skinned potatoes, scrubbed and cut into 1/2-inch rounds
- 1 red onion, peeled and cut into 1/2-inch rounds
- 1 sprig rosemary, leaves finely chopped
- 2 cloves garlic, smashed
- Pinch crushed red pepper flakes
- Kosher salt
- Extra-virgin olive oil
Spicey Scrambled Eggs (PW)
By LDenvir
Crack the eggs into a bowl, add the half-and-half and whisk until smooth
- Ingredients
- 6 eggs
- 1/4 cup half-and-half
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- Dash of hot sauce
- 1 tablespoon butter
- ©Television Food Network G.P.
- All Rights Reserved.
- Ingredients
- 6 eggs
- 1/4 cup half-and-half
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- Dash of hot sauce
- 1 tablespoon butter
Blackberry Cheesecake Squares (PW)
By LDenvir
Preheat the oven to 350 degrees F
- Crust:
- ngredients
- Cooking spray, for spraying foil
- One 11-ounce box vanilla wafers
- 1/2 cup pecans
- 1 stick (1/2 cup) butter, melted
- Filling:
- Three 8-ounce packages cream cheese
- 1 1/2 cups sugar
- 1 1/2 teaspoons vanilla
- 4 eggs
- 1/2 cup sour cream
- Topping:
- 4 cups blackberries
- 1 cup sugar
- 1 tablespoon cornstarch
Bacon Braised Green Beans (Rest. Chef)
By LDenvir
Coat a large straight sided skillet lightly with olive oil
- Extra-virgin olive oil
- 1/2 pound slab bacon, skin removed and cut into lardons
- 2 garlic cloves, smashed
- Pinch crushed red pepper flakes
- 1/2 pound button mushrooms, stemmed and sliced
- Kosher salt
- 1 pound string beans, stems removed
- 1 cup chicken stock
East Hampton Clam Chowder (BC)
By LDenvir
Watch how to make this recipe Melt 4 tablespoons (1/2 stick) of the butter in a large heavy-bottomed stockpot
- Ingredients
- 12 tablespoons (1 1/2 sticks) unsalted butter, divided
- 2 cups chopped yellow onions (2 onions)
- 2 cups medium-diced celery (4 stalks)
- 2 cups medium-diced carrots (6 carrots)
- 4 cups peeled medium-diced boiling potatoes (8 potatoes)
- 1 1/2 teaspoons minced fresh thyme leaves (1/2 teaspoon dried)
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 quart (4 cups) clam juice
- 1/2 cup all-purpose flour
- 2 cups milk
- 3 cups chopped fresh chowder clams (1 1/2 pounds shucked clams)
Hamshuka with Tahigurt and Machneyuda Toppings (MS Jerusalem)
By LDenvir
Heat oils in a large skillet over medium-high heat; add onions and cook, stirring, until translucent, 4 to 5 minut...
- 3 tablespoons olive oil
- 3 tablespoons canola oil
- 2 onions, chopped
- 1/4 cup pine nuts
- 1/4 cup pistachios
- 4 cloves garlic, chopped
- 1 3/4 pounds ground beef
- 1/2 pound ground lamb
- 1 tablespoon harissa
- 1 tablespoon minced preserved lemon
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 3/4 teaspoon Hawaij (Yemeni spice mix)
- Coarse salt and freshly ground pepper
- Tahigurt, for serving
- Plain yogurt, for serving
- Tapenade Paste, for serving
- Preserved Lemon Paste, for serving
- Arugula Pesto, for serving
- Harissa paste, for serving
- Tahini, for serving
- Pita, for serving
- Sauces
- Tapenade purchase already made.
- Another sauce in the Hamshuka recipe from chef Uri Navon of Machneyuda restaurant.
- Makes 2 cups of Tahigurt
- 3/4 cup tahini
- 1 1/4 cups plain yogurt
- Coarse salt
- In a medium bowl, whisk together tahini and yogurt; mixture should have the consistency of soft ice cream. If mixture is too thick, add water, a tablespoon at a time, to thicken. Season with salt.