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Recipes
Orecchiette with Veal, Capers and White Wine
By Kplmrm
"The sauce fits the pasta," said judge Marc Vetri in praise of this tender veal ragù flavored with white wine, cap...
- 2 tablespoons extra-virgin olive oil
- 1 medium onion, finely chopped
- 1 garlic clove, minced
- 1 pound ground veal
- Salt and freshly ground pepper
- 1/2 cup dry white wine
- 1 1/2 cups chicken stock
- 1 teaspoon chopped thyme
- 1/2 teaspoon chopped rosemary
- 2 tablespoons small capers, rinsed
- 3/4 pound orecchiette
- 1/2 cup grated Parmigiano-Reggiano
- 1/4 cup chopped flat-leaf parsley
- 2 tablespoons unsalted butter
Indian-Spiced Salmon with Basmati Rice
By Kplmrm
Nutritional Information Calories:511 Fat:19
- Rice:
- 2 cups water
- 1 cup uncooked basmati rice
- 1/4 teaspoon salt
- 3 tablespoons chopped fresh flat-leaf parsley
- 4 teaspoons roasted salted cashew pieces
- Salmon:
- 1/2 teaspoon ground ginger
- 1/2 teaspoon garam masala
- 1/2 teaspoon ground coriander
- 1/4 teaspoon ground turmeric
- Dash of kosher salt
- Dash of ground red pepper
- 4 (6-ounce) skinless salmon fillets
- Cooking spray
Basic Pizza Sauce
By Kplmrm
San Marzano tomatoes are traditionally used in Neapolitan pizza sauce
- 2 tablespoons extra-virgin olive oil
- 5 garlic cloves, minced
- 1 (28-ounce) can San Marzano tomatoes
- 1/2 teaspoon kosher salt
- 1/2 teaspoon dried oregano
Spicy Sicilian Chicken
By Kplmrm
Cook Time:30 min Level: Easy Yield: 4 servings Per serving: Calories 523; Fat 39 g (Saturated 9 g); Cholestero
- 2 red onions, cut into wedges
- 1/3 cup pitted oil-cured black olives
- 8 to 12 dried chiles, such as cayenne or arbol, broken in half
- 6 bay leaves
- 1 orange, halved
- 8 skin-on, bone-in chicken thighs (about 2 pounds)
- 3 tablespoons extra-virgin olive oil
- Kosher salt
Crispy Oven Fish Fry with Mushy Peas
By Kplmrm
Seasoned panko buttered breadcrumbs make baked cod delicious, while fresh herbs enhance not-so-mushy peas to layer ...
- •5 tablespoons butter, divided
- •3 cups panko crumbs
- •1 tablespoon seafood seasoning, such as Old Bay, or Szeged Fish spice (a palmful)
- •1 tablespoon granulated onion (a palmful)
- •1 tablespoon granulated garlic (a palmful)
- •Zest of 1 lemon or lime
- •2 tablespoons fresh thyme leaves, chopped
- •2 tablespoons chives, finely chopped
- •1 1/2-2 pounds cod, cut from the thickest part of fillets and shaped into 8 rectangular batons
- •Salt
- •2 extra large egg whites, beaten until frothy
- •1 packed cup flat leaf parsley
- •1 packed cup fresh mint
- •3 cups freshly shelled peas or frozen and defrosted organic peas, patted dry
- •1 tablespoon extra virgin olive oil (EVOO)
- •2 large shallots, finely chopped
- •2 cups chicken stock
- •Freshly ground black pepper
- •Malt vinegar
Spicy Beef and Bell Pepper Stir-Fry
By Kplmrm
Serve with boil-in-bag brown or jasmine rice
- 1 tablespoon canola oil
- 12 ounces flank steak, cut diagonally across the grain into thin slices
- 1 red bell pepper, cut into thin strips
- 1 yellow bell pepper, cut into thin strips
- 1/4 cup less-sodium soy sauce
- 1 1/2 tablespoons rice wine vinegar
- 1 tablespoon minced peeled fresh ginger
- 2 teaspoons chili garlic sauce (such as Lee Kum Kee)
- 4 green onions, cut into 2-inch pieces
- 2 teaspoons toasted sesame seeds
Sausage-Fennel Subs
By Kplmrm
Nutritional Information Calories:395 Fat:16
- Cooking spray
- 1 1/2 cups vertically sliced onion
- 1 cup thinly sliced fennel bulb
- 4 garlic cloves, thinly sliced
- 6 ounces chicken and sun-dried tomato sausage, thinly diagonally sliced
- 4 (2-ounce) submarine rolls or hoagie rolls
- 1/2 cup tomato-basil pasta sauce
- 8 (1/2-ounce) slices provolone cheese
Gnocchi With Wild Mushroom Ragu
By Kplmrm
Cook Time:1 hr 0 min Level: Intermediate Yield: 6 servings
- 1/3 cup extra-virgin olive oil
- 1/2 large onion, diced
- 2 small carrots, diced
- 1 stalk celery, diced
- 2 pounds wild mushrooms, stemmed and diced if large
- Kosher salt and freshly ground pepper
- 1/4 pound cremini mushrooms, stemmed and quartered
- 2 tablespoons tomato paste
- 1 cup dry white wine
- 1 cup canned whole San Marzano tomatoes
- 2 bay leaves
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground fennel seeds
- Pinch of red pepper flakes
- 1 tablespoon fresh thyme
- 1 1/2 pounds fresh gnocchi
- Mascarpone and/or fresh mint, for topping
Grilled Chive Potatoes
By Kplmrm
A brief sear on the grill and chive-lemon butter dress up these spuds
- 6 red-skinned potatoes, scrubbed
- 6 tablespoons (3/4 stick) unsalted butter
- 6 tablespoons chopped fresh chives
- 1 teaspoon finely grated lemon peel
- Nonstick vegetable oil spray
Bucatini all'Amatriciana
By Kplmrm
Chef Way At New York City's Babbo, Mario Batali creates a simple, brilliant version of this classic dish, tossing...
- 1/2 pound thinly sliced pancetta, coarsely chopped
- 1 red onion, thinly sliced
- 3 garlic cloves, thinly sliced
- 1 1/2 teaspoons crushed red pepper
- 12 ounces prepared tomato sauce
- Kosher salt
- 1 pound bucatini
- 1/2 cup flat-leaf parsley leaves
- Grated Pecorino Romano cheese, for serving