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Recipes
Tomato Steak with Baked Goat Cheese and Herb Salad
By dyannucci
Recipe courtesy Michael Chiarello
- 1/2 cup dried bread crumbs
- Salt and freshly ground black pepper
- 1/2 teaspoon water
- 1 egg
- 4 rounds fresh goat cheese, about 2 ounces each
- 4 thick, ripe beefsteak tomato slices
- 2 teaspoons extra-virgin olive oil, plus more for the salad
- 2 cups lightly packed mixed tender fresh herb leaves such as basil, chervil, tarragon, Italian (flat-leaf) parsley, chives (1-inch lengths), or young cress
- Red wine vinegar
Shrimp-and-Bacon Deviled Eggs
By dyannucci
Southern Living APRIL 2010
- 12 hard-cooked eggs, peeled
- 3/4 cup reduced-fat mayonnaise
- 1 tablespoon Dijon mustard
- 1/2 teaspoon ground red pepper
- 1/8 teaspoon salt
- 1 cup chopped cooked shrimp
- 1/3 cup cooked and crumbled bacon
- 1/4 cup chopped fresh chives
Sesame-Crusted Tuna with Ginger Cream & Glass Noodle Stir-Fry
By dyannucci
Made from the starch of vegetables like mung beans, translucent glass noodles (a
- Glass Noodles:
- 1/4 cup vegetable oil
- 1/2 cup thinly sliced peeled ginger
- 1/2 small onion, finely chopped
- 2 garlic cloves, thinly sliced
- 1/4 cup rice vinegar
- 1/4 cup fresh orange juice
- 2 tablespoons mirin
- 2 tablespoons dry white wine
- 1 tablespoon Sriracha chile sauce
- 1 1/2 cups heavy cream
- Salt and freshly ground pepper
- Six 6-ounce,
- 1-inch-thick tuna steaks
- 1/2 cup sesame seeds
- Glass Noodle Stir-Fry
- Four 1 3/4-ounce packages glass (cellophane) noodles 1/4 cup vegetable oil
- 2 teaspoons Asian sesame oil
- 6 ounces sugar snap peas, cut into thin matchsticks (about 2 cups)
- 2 small carrots, cut into thin matchsticks
- 1 red bell pepper, cut into thin matchsticks
- 1 small red onion, thinly sliced
- 1 small yellow squash, cut into thin matchsticks
- 1 small zucchini, cut into thin matchsticks
- 4 scallions, thinly sliced
- Salt and freshly ground pepper
- 2 tablespoons rice vinegar
- 2 tablespoons fresh orange juice
Pan-Fried Sea Bass with Roasted Red Pepper Sauce and Broccoli Puree
By dyannucci
french laura
- Roasted red pepper sauce
- 2 red peppers
- 2 tablespoons olive oil
- 1 shallot, minced
- 3 tablespoons white wine
- 6 tablespoons chicken stock
- Lemon juice, to taste
- Salt and freshly ground black pepper
- Broccoli puree
- 1 head broccoli, about 14 ounces/390 g
- 1 leek, washed and trimmed
- Salt and freshly ground black pepper
- 1 tablespoon butter, plus more to taste
- Zest and juice of 1 lemon, to taste
- Grilled sea bass
- 4 filets sea bass, about 4 ounces/110 g each
- Salt and freshly ground black pepper
- 1 tablespoon butter
- 1 tablespoon olive oil
Crown Roast of Pork
By dyannucci
amer test kithchen Consisting of two bone-in pork loin roasts tied together in a round, a crown roast offers plent...
- Kosher salt and pepper
- 3 tablespoons minced fresh thyme
- 2 tablespoons minced fresh rosemary
- 5 garlic cloves, minced
- 1 (8- to 10-pound) pork crown roast chine bone removed
- 2 pounds small red potatoes, scrubbed
- 10 ounces shallots, peeled and halved
- 2 Golden Delicious apples, peeled, cored, and halved
- 8 tablespoons unsalted butter, melted
- 1/2 cup apple cider
- 1 cup low-sodium chicken broth
Frank's Steak
By dyannucci
good marinade
- 1/2 bottle rich, full-bodied red wine (recommended: Amarone)
- 2 tablespoons sugar
- 6 whole cloves
- 1 teaspoon fresh orange zest
- 1/2 teaspoon grated nutmeg
- 1/2 teaspoon ground cinnamon
- 2 (8 to 12-ounce) rib-eye steaks, about 1/2-inch thick
- Salt and freshly ground black pepper
Ciabatta Stuffing with Chestnuts and Pancetta
By dyannucci
Recipe courtesy Giada De Laurentiis
- 6 tablespoons (3/4 stick) butter
- 8 ounces pancetta, cut into 1/4-inch dice
- 2 large onions, finely chopped
- 2 carrots, peeled and finely chopped
- 3 celery stalks, finely chopped
- 2 tablespoons chopped fresh rosemary leaves
- 3 garlic cloves, chopped
- 2 (7.4-ounce) jars roasted peeled whole chestnuts, coarsely broken
- 1/4 cup chopped fresh Italian parsley leaves
- 1 pound day-old ciabatta bread, cut into 3/4-inch cubes
- 2/3 cup freshly grated Parmesan
- 1 cup (or more) canned low-salt chicken broth
- Salt and freshly ground black pepper
- 2 large eggs, beaten to blend
Celery and Parmesan Salad
By dyannucci
Directions Watch how to make this recipe
- 1/2 cup good olive oil
- 2 teaspoons grated lemon zest
- 1/4 cup plus 1 tablespoon freshly squeezed lemon juice (3 lemons)
- 2 tablespoons minced shallots
- 1 teaspoon celery seed
- 1/2 teaspoon celery salt
- 1/2 teaspoon anchovy paste
- Kosher salt and freshly ground black pepper
- 5 cups thinly sliced celery hearts, tender leaves included, sliced on an angle (about 12 stalks)
- 4 -ounce chunk aged Parmesan cheese
- 2/3 cup toasted walnuts, coarsely chopped
- Whole flat-leaf parsley leaves
Creamy Tomato Balsamic Soup
By dyannucci
Wexford
- 1 cup diced onions
- 1 cup diced celery
- 1/2 cup diced and peeled carrot
- 4 to5 medium ripe tomatoes
- 2 tspn honey
- 3 tbsp balsamic vineegar
- 1 tspn sugar
- 2 tspn tomato paste
- salt and pepper to taste
- 2 quarts heavy cream
- 1/2 tspn fresb tarragon
- 1 quart chicken stock
- 1 tspn olive oil
Velvety Mashed Potatoes
By dyannucci
Warm the cream with the butter in a small saucepan over medium heat until the butter melts; set aside
- 1 cup heavy cream
- 4 tablespoons unsalted butter
- 3 large Yukon gold potatoes, peeled
- Kosher salt
- Freshly ground black pepper
- 1/4 cup olive oil, optional
- Chopped fresh chives, for serving