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Recipes
Summer Peach and Tomato Salad
By dyannucci
Simplicity has never looked so beautiful
- 1/3 cup thinly vertically sliced red
- onion
- 3 ripe peaches, pitted and .each cut
- into 8 wedges (about 1 pound)
- 1/2 pound heirloom beefsteak
- tomatoes, cut into thick w~dges
- 1/2 pound heirloom cherry or pear
- tomatoes, halved
- 2 tablespoons sherry vinegar
- 1 tablespoon extra-virgin olive oil
- 2 teaspoons honey
- 1/2 teaspoon salt
- l/8 teaspoon freshly ground black
- pepper.
- 1/2 cup ounces) crumbled feta
- cheese
- 1/4 cup small basil leaves or torn basil
Grilled Marinated Skirt Steak
By dyannucci
This skirt steak is enlivened with a marinade that includes piment d'espelette, a ground spice made from red peppe...
- 1 lbs. salt
- 1 Tbs. piment d'espelette
- 1 tsp. freshly ground black pepper
- 1 lb. skirt steak, trimmed of excess fat
- 1/3 cup fresh orange juice
- 1/3 cup dry sherry
- 3 Tbs. firmly packed light brown sugar
- 2 lbs. olive oil
- 2 garlic Cloves,minced
- 1/4 tsp. crushed red pepper flakes
Parmesan Crisps
By dyannucci
2011, Ina Garten, All Rights Reserved
- 4 ounces Parmesan cheese
French Mussel Bisque
By dyannucci
INA
- 1 (750-ml) bottle dry white wine, divided
- 3 pounds fresh mussels, cleaned
- 6 tablespoons (3/4 stick) unsalted butter
- 1 1/2 cups chopped yellow onion (2 onions)
- 1 large leek, white and light green parts, cleaned and chopped
- 2 carrots, chopped
- 4 teaspoons minced garlic (4 cloves)
- 1/2 teaspoon saffron threads
- Kosher salt and freshly ground black pepper
- 4 whole canned plum tomatoes, chopped
- 1 1/2 cups half-and-half
- 1 cup heavy cream
- 2 tablespoons minced fresh parsley or dill
Sweet Potato and Green Apple Soup
By dyannucci
Slicing the sweet potatoes into “planks” allows more surface for caramelization when roasting
- 1 large sweet potato, peeled, sliced lengthwise into 1/2-inch-thick “planks”
- 1 tablespoon olive oil
- Kosher salt and ground white pepper
- 1/2 cup unsalted butter
- 1 cup chopped onion
- 1 cup peeled, diced rutabaga
- 1 Granny Smith apple, peeled, cored, diced
- 1 quart chicken stock or reduced sodium chicken broth
- 1 cup whipping cream
- 1-1/2 tablespoons pure maple syrup
- 1 recipe Maple Cream (below)
- 1/4 cup croutons
- 1 tablespoon thinly sliced green onion
Pesto Chicken and Spinach Spring rolls
By dyannucci
Tsai
- 1 pound ground chicken breast or can use pork or turkey
- 1/2 pound baby spinach, washed and spun dried, chopped small, 1 cup of whole spinach leaves reserved for plating
- 1 cup shredded carrots
- 1 pint pesto
- 1 package lumpia wrappers
- 1 egg and 1 tablespoons water for egg wash
- Juice and zest of 1 lemon
Peach melba
By dyannucci
very good! Can use nectarines, apricots, or mango nectarines Use heavy bottom sauce pot because sugar burns
- For the raspberry coulis:
- Note: can use frozen or can use other berries.
- can use less sugar if fruit is in season, but if not sugar compensates for lack of ripe fruit.
- 3 cups fresh raspberries
- 1 cup blackberries
- 3/4 cup sugar
- 1/2 cup water
- juice of 1 lemon
- 2 tspn cornstarch
- 1 cup of muscato
- For the peaches:
- 3 firm peaches, halved, pitted and peeled
- 2 cups water
- 1 tspn vanilla paste
- 3/4 cup sugar
- vanilla ice cream of gelato 2 scoops /serving
Pork Medallions with Almond-Fig Cream
By dyannucci
serve a “stack” of roasted red onions, tomatoes, and mushrooms drizzled with olive oil as a side dish for this ...
- 5 ounces dried figs or 4 fresh figs
- 1/4 cup port wine
- 6 to 8 4-ounce pork tenderloin medallions*
- Kosher salt and ground white pepper
- 1/4 cup all-purpose flour
- Canola oil
- 1 shallot, finely chopped
- 1/4 cup whole Marcona almonds or almonds
- 1 cup heavy whipping cream
- 2 sprigs fresh thyme
- 2 tablespoons unsalted butter
- 1 teaspoon fresh thyme leaves
- If necessary, purchase a 2-pound pork tenderloin and cut into eight 4-ounce medallions.
Gran Padano stuffed Pennoni w Lamb Ragu &Grana Padana Fondue
By dyannucci
Luciano Pelligrini Wine spectator award winner serve with Ripasso
- Fondue:
- LAmb Ragu ( MAy be prepared ahead of time)
- 1 . 1 lb ground lamb meat
- 2 . 2 tbsp butter
- 3 . 2 tbsp EVOO
- 4 . 1/2 cup total of equal parts chopped onion, shallots and garlic
- 5 . Chopped Thyme rosemary and sage (to taste)
- 6 . 1 cup red wine
- 7 . 2 tbsp tomatao paste
- 8 . 2 cups stock duck or chicken)
- Stuffing:( may be prepared ahead of time)
- 1 . 6 oz milk
- 2 . 1//2 tbsp salt
- 3 . 1 pinch ground nutmeg
- 4 . 1 1/2 tbsp flour all purpose
- 5 . 1 lb grated grana Padano 12 mos aged
- 1 . 1/2 tbsp butter
- 2 . Fresh sage
- 3 . 1 garlic clove sliced
- 4 . 1 cup heave cream
- 5 . 2 cups grated Gran Padana aged 18 mos
- Pasta and assembly:
- 1 . 14 llarge penne or pennoni (includes 2 extra for breakage)
- 2 . 1 tbsp butter melted
- 3 . 1 large carrot sliced thin lengthwise
- 4 . 12 cive strands
- 5 . 1/2 cup grated Grana Padana aged 24 mos reserva
- 2 .
Atlanta Brisket
By dyannucci
CI WHY THIS RECIPE WORKS: Atlanta Brisket is a braised, southern dish featuring boxed onion soup mix, ketchup, and ...
- Serves 6
- Parchment paper provides a nonreactive barrier between the cola-based braising liquid and the aluminum foil.
- INGREDIENTS
- 1 (3 1/2-pound) beef brisket, flat cut, fat trimmed to 1/4 inch
- Salt and pepper
- 4 teaspoons vegetable oil
- 1 pound onions, halved and sliced 1/2 inch thick
- 2 cups cola
- 1 1/2 cups ketchup
- 4 teaspoons onion powder
- 2 teaspoons packed dark brown sugar
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme