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Recipes
Fresh Lemon Mousse
By LDenvir
In a large heat-proof bowl, whisk together the 3 whole eggs, 3 egg yolks, 1 cup sugar, the lemon zest, lemon juice,...
- 3 extra-large whole eggs
- 3 extra-large eggs, separated
- 1 cup plus 2 tablespoons sugar
- 2 teaspoons grated lemon zest
- 1/2 cup freshly squeezed lemon juice (4 lemons)
- Kosher salt
- 1 cup heavy cream
- 1/2 cup good bottled lemon curd, at room temperature
- Sweetened Whipped Cream, recipe follows
- Sliced lemon, for garnish
Caesar Salad Recipe (PW)
By LDenvir
For the salad dressing: Put the mayonnaise, buttermilk, sour cream, Parmesan, balsamic, Worcestershire, anchovies, ...
- Salad Dressing:
- Ingredients
- 1 cup (real) mayonnaise
- 1/2 cup buttermilk, plus more if needed
- 1/2 cup sour cream
- 1/4 cup grated Parmesan
- 2 tablespoons balsamic vinegar
- 2 teaspoons Worcestershire sauce
- 2 anchovy fillets
- 1 clove garlic, smashed
- Salt and freshly ground black pepper
- Croutons:
- 1 loaf ciabatta, crusts on, roughly chopped into 3/4-inch cubes
- 1/2 cup olive oil
- Salt and freshly ground black pepper
- 1/2 cup grated Parmesan
- Salad:
- 2 heads green leaf lettuce, sliced
- 2 hearts of romaine lettuce, sliced
Lasagna with Turkey Sausage
By LDenvir
Preheat the oven to 400 degrees F
- 2 tablespoons olive oil
- 1 cup chopped yellow onion (1 onion)
- 2 garlic cloves, minced
- 1 1/2 pounds sweet Italian turkey sausage, casings removed
- 1 (28-ounce) can crushed tomatoes in tomato puree
- 1 (6-ounce) can tomato paste
- 1/4 cup chopped fresh flat-leaf parsley, divided
- 1/2 cup chopped fresh basil leaves
- Kosher salt
- Freshly ground black pepper
- 1/2 pound lasagna noodles
- 15 ounces ricotta cheese
- 3 to 4 ounces creamy goat cheese, crumbled
- 1 cup grated Parmesan, plus 1/4 cup for sprinkling
- 1 extra-large egg, lightly beaten
- 1 pound fresh mozzarella, thinly sliced
Hummus (Barefoot)
By LDenvir
Place the chickpeas, 2 tablespoons of the reserved liquid, the tahini, garlic, lemon juice, Tabasco, and salt in t...
- Yield: 2 cups
- 2 cups canned chickpeas, drained, liquid reserved (15.5-ounce can)
- 1/3 cup tahini or sesame paste
- 4 teaspoons minced garlic (4 cloves)
- 6 tablespoons freshly squeezed lemon juice (3 lemons)
- 8 dashes Tabasco sauce
- 2 teaspoons kosher salt
- Sriracha, to taste
- 3 tablespoons toasted pine nuts
- Good olive oil
Chicken Pot Pie with Thyme Pastry Crust
By LDenvir
The thyme pastry crust really kicks this pot pie up a notch! It's the ultimate comfort dish, especially when the ai...
- THYME PASTRY:
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 1/2 cups cold butter
- 1 egg
- 5 tablespoons cold water
- 1 tablespoon distilled white vinegar
- 1 sprig fresh thyme leaves, minced
- FILLING:
- One 2- to 3-pound chicken fryer, cut up
- 3 celery stalks
- 3 medium carrots, peeled
- 1 large yellow onion
- 4 tablespoons butter
- 1/4 cup all-purpose flour
- 2 cups low-sodium chicken broth or stock
- 1 chicken bouillon cube
- 1/4 cup white wine, optional
- 1/2 cup frozen peas
- 1 cup heavy cream
- 2 sprigs fresh thyme
- 1 teaspoon kosher salt, or more as needed
- black pepper
Shrimp Scampi with Bucatini Noodles
By LDenvir
Bring a large pot of salted water to a boil over high heat
- 8 ounces bucatini noodles
- 2 tablespoons olive oil
- 1 shallot, chopped
- 6 cloves garlic, smashed and minced
- 1/2 teaspoon red pepper flakes
- Kosher salt and freshly ground black pepper
- 1/2 cup dry white wine (Sauvignon Blanc or Pinot Grigio)
- 6 tablespoons salted butter, cut into pieces
- 1 pound large shrimp (16-20 count), peeled and deveined
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh tarragon
- 1/2 lemon, juiced
Spinach Stuffed Baked Sole (Semi)
By LDenvir
Preheat the oven to 350 degrees F and spray the bottom of a 9 by 9 casserole dish with cooking spray
- Artichoke Ratatouille:
- Cooking spray
- 8 (3 to 4-ounce) fillets of sole
- 1 (8-ounce) package frozen spinach and artichoke dip, thawed (recommended: TGI Friday's)
- 1 lemon, 1/2 cut into wedges and 1/2 juiced
- Salt and fresh ground black pepper
- Artichoke Ratatouille, for serving, recipe follows
- 3 tablespoons olive oil
- 1 small eggplant, diced into 1-inch cubes
- 1 (16-ounce) bag frozen stir-fry vegetables, thawed (recommended: Birds Eye)
- 1 (9-ounce) package frozen artichoke hearts, thawed
- 1 tablespoon minced garlic
- 1/2 teaspoon red pepper flakes
- Salt and fresh ground pepper
- 1 (14.5-ounce) can diced tomatoes
- 1/4 cup chopped fresh basil
Parmesan Chicken
By LDenvir
Pound the chicken breasts until they are 1/4-inch thick
- Lemon Vinaigrette:
- 4 to 6 boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 extra-large eggs
- 1 tablespoon water
- 1 1/4 cups seasoned dry bread crumbs
- 1/2 cup freshly grated Parmesan, plus extra for serving
- Unsalted butter
- Good olive oil
- Salad greens for 6, washed and spun dry
- 1 recipe Lemon Vinaigrette, recipe follows
- 1/4 cup freshly squeezed lemon juice (2 lemons)
- 1/2 cup good olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper.
Peas and Prosciutto
By LDenvir
Heat oil in a large saute pan over medium heat
- Flavored Olive Oil:
- Ingredients
- 1/4 cup Flavored Olive Oil (recipe follows)
- 1/2 cup finely chopped onion
- 1/2 cup diced prosciutto
- 1 15 -ounce cans green peas, drained, or 2 cups fresh peas, cooked
- 1 cup chicken broth
- Salt and pepper to taste
- Copyright 1998, Rao's Cookbook by Frank Pellegrino, All Rights Reserved
- 1 cup fine-quality olive oil (such as Filippo Berio)
- 4 garlic cloves, peeled and crushed
Green Bean Casserole (MS)
By LDenvir
In a large skillet over medium heat, melt 2 tablespoons butter
- 6 tablespoons unsalted butter, plus more for dish
- 1 medium onion, cut into 1/4-inch dice
- 1 red bell pepper, seeded and cut into 1/2-inch dice
- 1 pound button mushrooms, stems trimmed, quartered
- 2 teaspoons coarse salt
- 1/2 teaspoon freshly ground pepper
- 1 1/2 pounds green beans, trimmed and cut into 2-inch pieces
- 6 tablespoons all-purpose flour
- 2 cups milk
- 1 pinch cayenne pepper
- 1 pinch grated nutmeg
- 1 cup grated Parmesan cheese
- 1/4 cup breadcrumbs
- 1/4 cup canola oil
- 4 shallots, cut crosswise into 1/4-inch rings