Patticakes' profile page
Recipes
Eggplant Parmesan with Crisp Bread Crumb Topping
By patticakes
This eggplant Parmesan is all it should be: delicate slices of fried eggplant nestled in a bright, tangy tomato sau...
- 3 tablespoons extra-virgin olive oil, plus about 2 cups for frying
- 1 onion, finely chopped
- 3 garlic cloves, very finely chopped
- Two 28-ounce cans whole, peeled Italian tomatoes, drained
- Kosher salt and freshly ground pepper
- 8 small eggplants (1/2 pound each), cut lengthwise 1/2 inch thick
- 3 tablespoons coarsely chopped basil
- 1 pound lightly salted fresh mozzarella, thinly sliced and torn into small pieces
- 1 cup freshly grated Parmigiano-Reggiano cheese
- 3 tablespoons dry bread crumbs
Italian Sausage and Wild Mushroom Risotto
By patticakes
Preparation Heat oil in large nonstick skillet over medium-high heat
- 2 tablespoons olive oil
- 1 pound Italian sweet sausage, casings removed, crumbled into 1/2-inch pieces
- 8 ounces portobello mushrooms, stemmed, dark gills scraped out, caps diced
- 10 ounces fresh shiitake mushrooms, stemmed, diced
- 1 teaspoon chopped fresh thyme
- 1 teaspoon chopped fresh oregano
- 1 1/2 cups Madeira
- 6 cups chicken stock or canned low-salt chicken broth
- 1/2 cup (1 stick) butter
- 1 large onion, chopped
- 4 garlic cloves, minced
- 2 cups arborio rice or other medium-grain rice (about 13 ounces)
- 1 cup freshly grated Asiago cheese*
Spiced Mixed Nuts
By patticakes
Use any combination of unsalted nuts you like, but avoid Brazil nuts - they don't hang onto the coating
- 1 pound (4 cups) mixed unsalted nuts
- 1/2 tsp ground coriander
- 1/2 tsp ground cumin
- 2 TBS butter
- 2 TBS dark brown sugar
- 2 TBS chopped fresh rosemary
- 1/4 ts cayenne
- 1 1/2 ts kosher salt
Coriander Chutney
By patticakes
Blend all ingredients to a smooth puree
- 1 bunch washed and chopped coriander (remove stems)
- 3 to 4 hot green peppers
- 1 inch piece of ginger
- 1 TBS chopped fresh mint
- 2 cloves garlic
- 1 TBS roasted peanuts
- 2 TBS desicated coconut
- 1/2 tsp cumin powder
- 1 TBS lemon juice
- 1 tsp sugar
- 1/4 cup water
- salt to taste
Banana Quesadillas
By patticakes
Recipe courtesy Emeril Lagasse, 2000
- 1 pound cream cheese, at room temperature
- 1/2 cup confectioners' sugar
- 2 ripe medium bananas, peeled
- 10 flour tortillas (7 inches in diameter)
- 4 tablespoons butter
- 2 1/2 cups caramel sauce, warm, recipe follows
- 4 medium bananas
- Whipped cream
- Fresh mint sprigs
- CARAMEL SAUCE
- Recipe from Everyday Is A Party Cookbook, by Emeril Lagasse, with Marcelle
- Bienvenu and Felicia Willett, published by William Morrow, 1999
- 1 cup sugar
- 1/2 cup water
- 1 cup heavy cream
Crispy, Creamy Potato Puffs
By patticakes
These enticing Chilean potato puffs, known as papas duquesas, are a cross between mashed potatoes and french fries
- 2 1/4 pounds baking potatoes, peeled and cut into 2-inch chunks
- Salt
- 1 large egg, beaten
- 1 tablespoon unsalted butter
- 2 tablespoons nonfat dry milk
- 2 tablespoons freshly grated Parmigiano-Reggiano cheese
- 1/2 cup all-purpose flour
- Pinch of freshly grated nutmeg
- Vegetable oil, for frying
Sticky Date Pudding with Butterscotch Sauce
By patticakes
"Pudding" Combine dates and water and bring to a boil
- "Pudding" (cake)
- 1 1/4 cup chopped dates
- 1 1/4 cup water
- 1 ts soda
- 4 TBS butter
- 3/4 cup sugar
- 2 eggs
- 1 cup flour
- Sauce
- 1 cup brown sugar
- 1 cup cream
- 1 cup butter
Gazpacho Salad
By patticakes
Andy Nusser teases apart all the elements of a traditional Spanish gazpachotomatoes, vinegar, bread and olive oil...
- 1 pint cherry tomatoes
- 1 cup water
- 1 cup sugar
- 1 tablespoon kosher salt
- 1 tablespoon crushed red pepper
- One 2 1/2-inch cinnamon stick
Spicy Sriracha Chicken Wings
By patticakes
These crispy chicken wings get their heat from Sriracha, the Thai hot sauce that chef Michael Symon says is his fav...
- 10 pounds chicken wings, split
- 1/4 cup coriander seeds, crushed
- 1 teaspoon cumin seeds, crushed
- 1 teaspoon cinnamon
- 2 tablespoons kosher salt
- 1/4 cup extra-virgin olive oil
- 3/4 cup Sriracha chile sauce
- 1 1/2 sticks (12 tablespoons) unsalted butter, melted
- 1/2 cup chopped cilantro
- Finely grated zest and juice of 3 limes
- 3 quarts vegetable oil, for frying
Vegetables à la Grecque
By patticakes
In France, vegetables prepared à la Grecque ("in the Greek style") are cooked with vinegar or lemon, olive oil and...
- 1/4 cup plus 2 tablespoons extra-virgin olive oil
- 1/2 cup dry white wine
- 1/2 cup water
- 1/4 cup white wine vinegar
- 1 teaspoons coriander seeds
- 3 bay leaves
- 1/2 teaspoon whole black peppercorns
- 1/2 teaspoon fennel seeds
- 1/2 teaspoon dried thyme
- Salt
- 1 pound carrots, peeled and cut into 2-by-1/2-inch sticks
- 1 1/2 pounds medium onions, cut into eighths
- 12 ounces small white mushrooms, quartered
- Freshly ground pepper