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Recipes
Butter-Poached Lobster with Gnocchi
By dyannucci
just right for a New World Chardonnay recipe, by chef Mitchell Kaldrovich of Inn by the Sea in Cape Elizabeth, Ma
- 3 cups (24 ounces) whole milk ricotta cheese
- 1 cup cream cheese
- 1/2 cup finely grated Parmesan cheese
- 2 egg yolks
- 1 whole egg
- 1 teaspoon ground black pepper
- 1 teaspoon grated nutmeg
- 1/2 cup cornstarch
- 2 cups all-purpose flour, plus more for dusting
- 2 tablespoons kosher salt
- 2 pounds unsalted butter, cut into small cubes
- 2 tablespoons fresh-squeezed lemon juice
- 4 tablespoons chopped fresh tarragon leaves
- 3 medium lobsters, about 1 1/4 pounds each
- 18 ounces mixed mushrooms, finely sliced
- 12 baby turnips, peeled and halved
MLY Ministroni soup
By dyannucci
Saute onions, carrots and celery and dried herbs, red pepper flakes salt and pepper and cook until soft Add gar
- . dry herbs 1 tspn of each:
- 1 slab smoked ham 3/4to 1 " thick large dice
- Thyme
- Rosemary
- Fennel seed
- basil
- Parsley
- Tarragon
- 2 cloves garlic minced
- 2 cans diced tomatoes
- 1 onion
- 3 carrots large DICE
- 2 CELERY Sticks LARGE DICE
- 64 oz chicken stock
- 2 cans canneleni beans drained
- small dilitini pasta
- grapeseed or EVOO
banana nut ice cream
By dyannucci
Jacquie recipe I do not use chocolate chips at all, and use 1 cup of walnuts instead of 1/2 cup of walnuts
- Ingredients
- 4 bananas, broken into chunks
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 cup white sugar
- 1 1/3 cups heavy cream, chilled
- 2/3 cup cold milk
- 1/2 cup chopped toasted walnuts
- 1/2 cup miniature semisweet chocolate chips
- Directions
Insalata Mista
By dyannucci
Note: This recipe, courtesy of Culina, in the Four Seasons Los Angeles at Beverly Hills good first coourse for i
- 2 ounces asparagus
- 4 baby artichokes
- Royal trumpet mushrooms
- 1/4 cup freshly squeezed lemon juice
- 1/2 cup extra-virgin olive oil
- Salt and pepper
- 4 ounces wild arugula
- 3 ounces Parmigiano-Reggiano, shaved into thin ribbons
- 2 . In a small bowl, combine the lemon juice and olive oil. Mix well, and season to taste with salt and pepper.
- 3 . In a large bowl, combine the shaved vegetables, vinaigrette, arugula and Parmigiano-Reggiano. Mix well.
Dipped Chocolate Anything
By dyannucci
Melt 1 1/2 pounds chocolate in top of a double boiler (or clean metal bowl set over simmering water)
- 2 pounds good-quality bittersweet chocolate, chopped into bean-size pieces (by hand or in a food processor)
- Pretzels, graham crackers, dried fruit or anything, for dipping
Roasted Butternut Squash Salad with Warm Cider Vinaigrette
By dyannucci
2008, Barefoot Contessa Back to Basics, All Rights Reserved
- 1 (1 1/2-pound) butternut squash, peeled and 3/4-inch) diced
- Good olive oil
- 1 tablespoon pure maple syrup
- Kosher salt and freshly ground black pepper
- 3 tablespoons dried cranberries
- 3/4 cup apple cider or apple juice
- 2 tablespoons cider vinegar
- 2 tablespoons minced shallots
- 2 teaspoons Dijon mustard
- 4 ounces baby arugula, washed and spun dry
- 1/2 cup walnuts halves, toasted
- 3/4 cup freshly grated Parmesan
Pancetta-and-Fig Pasta
By dyannucci
MAKES: 6 servings HANDS-ON TIME: 25 min
- (16-oz.) package bucatini pasta
- 5 oz. thinly sliced pancetta,chopped (about I cup)
- 2 shallots, minced
- I garlic clove, minced
- 3/4 cup heavy cream
- 1/2 cup freshly grated Parmesan cheese
- 12 fresh figs, quartered
- 1/3 cup torn basil leaves
Italian Vichyssoise
By dyannucci
Recipe courtesy Giada De Laurentiis
- 3 tablespoons extra-virgin olive oil
- 2 large or 4 small shallots, thinly sliced
- 3/4 teaspoon kosher salt, plus extra for seasoning
- 1/4 teaspoon freshly ground black pepper, plus extra for seasoning
- 2 cloves garlic, minced
- 1 1/2 pounds (about 2 medium) russet potatoes, peeled and cut into 3/4-inch pieces
- 3 cups low-sodium chicken broth
- 1 cup arugula
- 1/2 cup mascarpone, at room temperature
- 2 (1/2-inch thick) slices sourdough or multi-grain bread, cut into 1/2-inch cubes
- 2 tablespoons extra-virgin olive oil
- 1/4 teaspoon kosher salt
- 8 cherry or grape tomatoes, quartered
Sweet and Sour Pork Sliders
By dyannucci
For the meatballs: In a large bowl, thoroughly combine the pork, garlic, soy sauce, rice wine, cornstarch, sesame o...
- 1 pound lean ground pork
- 1 tablespoon grated garlic
- 1 tablespoon light soy sauce
- 1 tablespoon Shaohsing rice wine or dry sherry
- 1 heaping teaspoon cornstarch
- 1 teaspoon toasted sesame oil
- 2 cloves garlic, finely chopped
- 1 egg, lightly beaten
- 1 scallion, finely chopped
- Pinch sea salt
- Freshly ground white pepper
- Peanut oil, for frying
- 1 tablespoon peanut oil
- 1 tablespoon peeled and grated ginger
- 1 cup hoisin sauce
- 3 tablespoons honey
- 16 slider buns or Hawaiian-style sweet rolls
- Shredded romaine lettuce
- Cucumber slices
- Cherry tomatoes, halved
New England Corn Chowder
By dyannucci
1. In a 6- to 8-quart Dutch oven cook celery, onion, and bacon over medium heat for 10 to 15 minutes or until ...
- You can prepare this a day ahead, too. Chill, then reheat just before serving. For a thicker chowder, increase butter and flour.
- Prep: 25 minutes Cook: about 1 hour
- 1 cup chopped celery (2 stalks)
- 1 medium onion, chopped (1/2 cup)
- 2 slices bacon, chopped
- 2 15 1/4-oz. cans whole-kernel corn, drained
- 2 14 3/4-oz. cans cream-style corn
- 4 cups milk
- 3 1/2 cups chicken or turkey stock or two 14-oz. cans reduced-sodium chicken broth
- 1 cup whipping cream
- 3 –4 dashes bottled hot pepper sauce
- 4 cups cubed potatoes (about 1 1/4 lb.)
- 1/4 cup butter, softened
- 1/4 cup all-purpose flour
- 1/4 cup snipped fresh parsley
- Salt and ground black