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Recipes
Seared Scallops with Stone Fruit
By dyannucci
WS
- 2 peaches or plums, pitted, peeled and quartered
- 2 ounces simple syrup (sugar and water in a 1-to-1 ratio, simmered until dissolved)
- 1 ounce orange juice
- Sachet of 1/4 teaspoon toasted coriander seeds, 2 dried juniper berries, 1/8 teaspoon mustard powder, 1/2 bay leaf, 1/8 teaspoon whole toasted cardamom seeds, 1 tablespoon fresh mint
- 1 teaspoon balsamic vinegar
- 1 tablespoon olive oil
- 4 scallops, under 10 per pound size
- 1 tablespoon butter
- Lardo, frozen overnight
Cornbread and Wild Rice Dressing with Pine Nuts and Parsley
By dyannucci
symon
- 2 cups self-rising cornmeal mix, such as Aunt Jemima
- 1 cup buttermilk
- 2 tablespoons self-rising flour
- 1 egg
- Pinch baking soda
- 3 tablespoons bacon grease
- 5 cups chicken stock
- 1 cup wild rice
- 4 tablespoons butter
- 2 cups fresh corn kernels
- 2 cups chopped yellow onions
- 1 cup chopped celery
- 1 cup diced red pepper
- 2 tablespoons minced garlic
- Salt
- 8 ounces diced, smoked ham
- 1 cup pine nuts, toasted
- 1/2 cup heavy cream
- 2 tablespoons freshly chopped flat-leaf parsley
- 2 eggs
- Freshly ground black pepper
Braised Calamari Stuffed with Shrimp, Spinach and Herbs
By dyannucci
try braising with white wine and lemons instead of tomatoes
- 11 clean medium calamari tubes, about 5 to 6 inches long
- 1/2 pound peeled, deveined medium shrimp, roughly chopped
- 3 cloves garlic, smashed and coarsely chopped
- 2 cups coarsely chopped baby spinach
- 2 eggs
- 1/2 to 3/4 cup bread crumbs
- 1/2 cup grated Parmigiano-Reggiano
- 1/2 bunch fresh oregano, leaves chopped
- 2 pinches crushed red pepper flakes
- Kosher salt
- Extra-virgin olive oil
- 1 large or 2 small onions, finely diced
- Pinch crushed red pepper flakes
- Kosher salt
- 2 cloves garlic, smashed and finely chopped
- 3/4 cup dry white wine
- 1 (28-ounce) can Italian plum tomatoes
Eggs Florentine
By dyannucci
Recipe courtesy Giada De Laurentiis
- Vegetable oil cooking spray
- 4 thin slices prosciutto
- 3 tablespoons olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 5 cups (5 ounces) baby spinach
- 1/4 teaspoon ground nutmeg
- 3/4 cup heavy cream
- 2/3 cup grated Pecorino Romano
- 1 tablespoon kosher salt, plus extra for seasoning
- Freshly ground black pepper
- 1 tablespoon fresh lemon juice
- 4 eggs, at room temperature
- 2 beefsteak tomatoes, trimmed and cut into 1-inch thick slices
Limoncello and Mascarpone Zabaqlione
By dyannucci
MA
- 12 egg yolks
- 1 cup sugar
- 3/4 cup limoncello
- Zest of 1 lemon
- Juice of 2 lemons
- Juice of 1 orange
- 1 cup mascarpone, room temperature
- Fresh berries
- Powdered sugar for dusting
- 1- 1/2 cups whipped cream
Parsnip Puree
By dyannucci
Recipe courtesy Tyler Florence, 2008 modified by DAY
- 1 pound parsnips, peeled and sliced
- 2 lbs yukon potato peeled and sliced
- Kosher salt and freshly ground black pepper
- 1/2 cup milk
- 1/2 cup heavy cream
- 4 clove of garlic, peeled and gently smashed
- 1 sprig of thyme
- 1 bay leaf
- 1 TBSP unsalted butter
- Extra-virgin olive oil
- Parsley for garnish
Scallop Gratin
By dyannucci
Prep Time: 30 min Inactive Prep Time: -- Cook Time: 14 min Level: Easy Serves: 6 servings
- 6 tablespoons unsalted butter, at room temperature
- 6 large garlic cloves, minced
- 2 medium shallots, minced
- 2 ounces thinly sliced prosciutto di Parma, minced
- 4 tablespoons minced fresh parsley, plus extra for garnish
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons Pernod
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 6 tablespoons good olive oil
- 1/2 cup panko
- 6 tablespoons dry white wine
- 2 pound fresh bay scallops
- Lemon, for garnish
Tomato Crostini with Whipped Feta
By dyannucci
garten
- 6 ounces good feta, crumbled
- 2 ounces cream cheese, at room temperature
- 2/3 cup good olive oil, divided
- 2 tablespoons freshly squeezed lemon juice
- Kosher salt and freshly ground black pepper
- 2 tablespoons minced shallots (2 shallots)
- 2 teaspoons minced garlic (2 cloves)
- 2 tablespoons good red wine vinegar
- 2 pounds ripe heirloom or cherry tomatoes, 1/2-inch-diced
- 3 tablespoons julienned fresh basil leaves, plus extra for serving
- 20 to 25 (1/2-inch-thick) diagonal baguette slices, toasted
- 2 tablespoons toasted pine nuts
Salted Caramel Cheesecakes
By dyannucci
Hands-on time: 40 min. Total time: 4 hr
- 30 vanilla wafers
- 2 tablespoons canola oil
- Cooking spray
- 2/3 cup packed light brown sugar
- 2/3 cup plain fat-free Greek yogurt
- 12 ounces 1/3-less-fat cream cheese, softened
- 1 1/2 teaspoons vanilla extract
- 1/8 teaspoon table salt
- 2 large eggs
- 1/2 cup granulated sugar
- 2 tablespoons water
- 1 tablespoon butter
- 1/2 cup evaporated milk
- 3/8 teaspoon flake salt
Amish Potato Salad
By dyannucci
Amish potato salad is distinct for its egg-enriched, creamy cooked dressing and the sweet-and-sour flavor that come...
- 8 8
- INGREDIENTS
- 3 3 3/4-inch pounds Yukon Gold potatoes, peeled and cut into 3/4-inch chunks
- Salt and pepper
- 1/3 1/3 1/3 cup cider vinegar (see note)
- 1/4 1/4 1/4 cup sugar
- 2 2 2 tablespoons yellow mustard
- 4 4 4 large hard-cooked eggs, peeled
- 1/2 1/2 1/2 teaspoon celery seed (see note)
- 3/4 3/4 3/4 cup sour cream
- 1 1 1 celery rib, chopped fine