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Recipes
Poached Eggs with Crab Salad and English Muffins
By dyannucci
serve with maple pecon bacon m symon very good
- 2 pounds lump crab meat
- 1 cup cherry tomatoes, quartered or halved
- 1/4 cup extra-virgin olive oil
- 1/4 cup picked fresh tarragon leaves
- 2 scallions (green and white parts), thinly sliced
- 1 jalapeno, thinly sliced
- Zest of 1/2 lemon, plus juice of 1 whole lemon
- Zest of 1/2 lime, plus juice of 1 whole lime
- Kosher salt
- 3 English muffins, split
- Unsalted butter, for muffins
- 6 eggs
- Favorite hot sauce, optional
Turkey ragu with Cranberries with Penne
By dyannucci
DAY adapted from MA Make a day ahead of time
- 1 1 1 lb ground organic free-range light and dark, or all-dark turkey meat (room temperature)*
- 2 15oz 2 15oz 15oz cans Italian plum tomatoes
- 2 15oz 2 15oz 15oz cans Italian chopped tomatoes
- 1 1 1 large carrot, peeled and diced
- 2 2 3 medium or 3 large brown onions, peeled and diced
- 4 4 4 cloves garlic, peeled and minced
- 1 1 1 cup red wine
- 2 2 2 sprigs rosemary
- 1 1 1 tsp ground fennel seeds
- to oil to taste
- pinch pinch of red pepper flakes
- salt and pepper
- Cranberry sauce
- 1 1 1 cup cranberries
- 1 and chopped zest of 1 orange
- 1/4 1/4 1/4 cup Port
- 1/4 1/4 1/4 cup sugar, or more if needed
- 1 1 1 teaspoon cinnamon
- 1 1 1 tablespoon cornstarch if it needs thickening
- Directions
Faroe Islands Salmon Cake with Spicy Asparagus Salad
By dyannucci
tsai Episode 1224 - Let them eat fish cakes with Mark Gaier and Clark Frasier salmon surrounded by mouse
- 1 pound Faroe Islands Salmon plus 4, 2x3 inch, fillets
- 2 eggs
- 2 tablespoons tarragon, minced
- 1/4 cup chives
- Water
- Kosher salt and freshly ground pepper
- 2 cups panko crumbs, in shallow bowl
- canola oil
- 1 bunch asparagus, blanched & shocked, tips cut off, stems cut into 1/2" rings
- 1 teaspoon sambal
- 1 lemon, juice and zest
- 2 tablespoons extra virgin olive oil
- 4 tablespoons butter, cut into 4 pats
MA Gnocchi Di Patate Dolce Con Salsa DI Gorganzola E Porcini
By dyannucci
Sweet potato gnocchi wit Gorgonzola and Mush room sauce
- Serves 4
- GNOCCHI
- 6 Idaho potatoes, skin on
- 2 sweet potatoes, skin on
- 3 cups all-purpose flour Try to Use "00"
- Pinch of salt
- 2 extra-large eggs Room temperature
- GORGONZOLA AND Porcini Mushroom SAUCE
- 1/4 cup cup grape seed oil
- 1 tablespoon garlic, peeled and minced
- 2 cups sliced porcini or button mushrooms
- Salt and pepper, to taste
- 2 ounces dried porcini mushrooms, soaked in warm water, minced
- 1/4 cup white wine
- 1 cup veal stock
- 2 cups heavy cream
- 4 ounces gorgonzola cheese
- 1/2 cup frozen sweet peas, thawed
- 2 tablespoons chopped fresh Italian parsley
- Parmigiano, as needed
Israeli Couscous with Apples, Cranberries and Herbs
By dyannucci
Directions Watch how to make this recipe
- 2 tablespoons olive oil
- 2 cups Israeli couscous (or barley or orzo)
- 4 cups low-sodium chicken broth
- 1/4 cup chopped fresh flat-leaf parsley
- 1 1/2 tablespoons chopped fresh rosemary leaves
- 1 teaspoon chopped fresh thyme leaves
- 1 medium green apple, diced
- 1 cup dried cranberries
- 1/2 cup slivered almonds, toasted, see Cook's Note
- 1/4 cup apple cider vinegar
- 3 tablespoons maple syrup
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup olive oil
Fish Tacos
By dyannucci
Chuck
- PICO DE GALLO:
- 2 cups/500ml plain thick yogurt or sour cream
- 4 avocados, pitted, peeled and chopped
- 1 jalapeno pepper, seeded and chopped
- Zest and juice of 1 lime
- A handful fresh cilantro leaves, chopped
- A few drops green hot sauce, such as Tabasco
- Salt and freshly ground black pepper
- 2 tablespoons/30ml olive oil
- 2 tomatoes, seeded and chopped
- 1 clove garlic, minced
- 1 onion, finely chopped
- 1 red bell pepper, seeded and chopped
- 1 jalapeno pepper, seeded and chopped
- Juice of 1 lime
- A handful fresh cilantro leaves, chopped
- Salt and freshly ground black pepper
- 3 cups/750ml all-purpose flour
- 1/4 cup/60ml cornstarch
- 1 tablespoon/15ml baking powder
- Salt and freshly ground black pepper
- 2 1/2 cups/625ml beer (2 bottles)
- 2 eggs, beaten
- Canola or peanut oil, for frying
- 1 pound haddock fillets, cut into large cubes (450 grams)
- Homemade Tortillas, recipe follows
- Iceberg lettuce, finely shredded
- Spicy Green Chili Sauce, recipe follows
- 2 tablespoons/30ml olive oil
- 2 tomatoes, seeded and chopped
- 1 clove garlic, minced
- 1 onion, finely chopped
- 1 red bell pepper, seeded and chopped
- 1 jalapeno pepper, seeded and chopped
- Juice of 1 lime
- A handful fresh cilantro leaves, chopped
- Salt and freshly ground black pepper
- FISH:
- 3 cups/750ml all-purpose flour
- 1/4 cup/60ml cornstarch
- 1 tablespoon/15ml baking powder
- Salt and freshly ground black pepper
- 2 1/2 cups/625ml beer (2 bottles)
- 2 eggs, beaten
- Canola or peanut oil, for frying
- 1 pound haddock fillets, cut into large cubes (450 grams)
- Homemade Tortillas, recipe follows
- Iceberg lettuce, finely shredded
- Spicy Green Chili Sauce, recipe follows
- HOMEMADE TORTILLAS:
- 2 cups/500ml very fine corn flour (masa harina)
- 1 teaspoon/5ml salt
- SPICY GREEN CHILI SAUCE:
- 24 hot green chile peppers, such as jalapeno, poblano, hatch or Cubanelle
- 1/4 cup/60ml olive oil
- Salt
- 1 onion, finely chopped
- 2 tablespoons/30ml distilled white vinegar
- 1 tablespoon/15ml coriander seeds, ground
- 3 cloves garlic, minced
- Pinch sugar
- 1/4 cup/60ml chopped fresh cilantro
- Freshly ground black pepper
Parmesan-Crusted Lamb Shanks
By dyannucci
Parmigiano-Reggiano is aged, dry, and crumbly, so it's easy to grate, making it ideal for creating the beautiful an...
- 6 lamb shanks
- 1/4 cup olive oil
- 2 tablespoons tomato paste
- 1 cup red wine
- 1 (10 1/2-oz.) can beef consommé
- 6 flat-leaf parsley sprigs
- 4 fresh thyme sprigs
- 4 bay leaves
- 3 (1-inch) orange peel strips
- 2 celery ribs, cut into 1-inch pieces
- 1 large carrot, cut into 1-inch pieces
- 1 onion, cut into wedges
- 1 fresh rosemary sprig
- 4 tablespoons butter, divided
- 1 1/2 cups panko (Japanese breadcrumbs)
- 1 cup finely grated fresh Parmigiano-Reggiano cheese
- 2 1/2 teaspoons chopped fresh thyme
- 1 teaspoon chopped rosemary
- Garnishes: fresh thyme and rosemary
Chicken Picatta version 2
By dyannucci
Part of piccata's charm is that it only requires basic cooking skills to prepare
- Makes 2 servings
- Total time: about 30 minutes
- 2 boneless, skinless chicken breasts, cut in half and pounded into cutlets, (pages 20-2 7)
- Salt and black pepper All-purpose flour Nonstick spray
- 2 Tbsp. vegetable oil 1/4 cup dry white wine
- 1 tsp. minced garlic
- 1/2 cup low-sodium chicken
- broth
- 2 Tbsp. fresh lemon juice
- 1 Tbsp. drained capers
- 2 Tbsp. unsalted butter Fresh lemon slices
- Chopped fresh parsley
Beignets
By dyannucci
To replicate the airy, crisp texture and tangy yeast flavor of these classic New Orleans doughnuts, we began by usi...
- Makes about 2 dozen beignets
- This dough is very wet and sticky, so flour the counter and baking sheet generously. You’ll need a Dutch oven with a capacity of at least 6 quarts.
- INGREDIENTS
- 1 cup water, heated to 110 degrees
- 3 tablespoons granulated sugar
- 1 tablespoon instant or rapid-rise yeast
- 3 cups (15 ounces) all-purpose flour
- 3/4 teaspoon salt
- 2 large eggs
- 2 tablespoons plus 2 quarts vegetable oil
- Confectioners' sugar
Sunday Pot Roast
By dyannucci
Risotto Cakes, for serving, recipe follows Preheat the oven to 350 degrees F
- 4 lb boneless chuck roast
- Kosher salt and cracked black pepper
- 2 tablespoons vegetable or olive oil, plus more if needed
- 2 carrots, chopped
- 2 celery ribs, chopped
- 1 yellow onion, chopped
- 1 bundle various fresh herbs, such as tarragon, rosemary, parsley, tied with twine
- 4 cloves garlic, chopped
- 1 cup dry red wine, such as cabernet sauvignon
- 2 1/2 cups low-sodium beef broth
- 2 cups watercress
- 1 cup picked fresh parsley leaves
- Lemon juice, for drizzling
- Olive oil, for drizzling
- Salt and freshly cracked black pepper
- 1/4 cup sliced almonds, toasted