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Recipes
Totally Lazy Mini Sausage Rolls
By dyannucci
Preheat the oven to 400 degrees F (200 degrees C)
- 1 lb 2oz/500g homemade or store-bought puff pastry
- All-purpose flour, for dusting
- 1 egg, beaten
- 8 uncooked breakfast-sized herby sausages (the best you can find), cut in half crosswise
- Salt and freshly ground black pepper
- Small handful of thyme leaves
Pinto Beans with Burnt Ends
By dyannucci
Put the canola oil and bacon in a medium cast-iron or enamel coated cast-iron Dutch oven over medium heat
- 2 tablespoons canola oil
- 8 ounces double-smoked slab bacon, cut into small dice
- 1 medium carrot, grated on the large holes of a box grater
- 1 medium Spanish onion, cut into small dice
- 3 cloves garlic, finely chopped
- Two 15-ounce cans pinto beans, drained, rinsed well and drained again
- 2 cups Bobby Flay's Mesa Barbecue Sauce or your favorite BBQ sauce
- 1 to 2 cups homemade chicken stock or low-sodium canned broth, plus more if needed
- 1/4 cup clover honey
- 3 tablespoons light brown sugar
- Kosher salt and freshly ground black pepper
- A few cups burnt ends from Smoked, Spice Rubbed, Texas-Style Brisket
- Handful torn fresh parsley leaves
- 3 tablespoons ancho chile powder
- 2 tablespoons kosher salt
- 1 tablespoon allspice, ground
- 1 tablespoon celery seeds
- 1 tablespoon coriander seeds, ground
- 1 tablespoon garlic powder
- 1 tablespoon mustard seeds, ground
- 1 tablespoon dried oregano
- 1 tablespoon smoked Spanish paprika
- 1 tablespoon freshly ground black pepper
- One 8 to 10 pound brisket, untrimmed
- 3 cups oak or pecan wood chips, or 6 big chunks, soaked in cold water for at least 1 hour and up to 4 hours
- 2 cups apple juice (in a spray bottle)
Rossinis
By dyannucci
Directions Place the strawberries in the bowl of a food processor fitted with the steel blade and puree until comp...
- 1 pint (2 cups) ripe strawberries, hulled
- 2 1/2 tablespoons sugar syrup
- 1 teaspoon Grand Marnier liqueur
- 6 orange zest strips, for garnish
- 1 (750-ml) bottle Prosecco, chilled
Zucchini Flan with Fonduta Cheese Sauce
By dyannucci
El Bricco Serena
- Fonduta Sauce:
- Zucchini (about 3 large or 6 to 7 small) or 2.2 lbs spinich
- 1/3 cup parmesan chesse
- pinch of nut meg
- 9 oz cream
- 2 tbsp buttrer
- 1 clove garlic
- 3 eggs
- salt and pepper
- 1 cup cream
- 2 tbsp butter
- 6 oz Tumi or Gorgonzola
- alteernate:
- 1 cup whole milk
- 6 oz fontina
- 3 egg yokes
Biscotti Di Prato
By dyannucci
substituted 16g of regular baking powder
- 2 cups raw, unpeeled almonds
- 2 eggs
- 2 egg yolks, plus 1 if dough crumbles
- 4 tablespoons unsalted butter, melted
- 2 1/2 cups/10 1/2 ounces/300 g sugar, plus 2 tablespoons, for glaze
- 3 1/2 cups/17 1/2 ounces/500 g all-purpose flour
- 1 (.5 ounce/16 g) package Lievito Pane degu Angeli (vanilla-flavored Italian leavener)
- Zest of 1 orange
- Pinch salt
Oven-Dried Mashed Sweet Potatoes
By dyannucci
Recipe courtesy Alex Guarnaschelli
- 2 pounds medium sweet potatoes, scrubbed clean and dried with a kitchen towel
- 1/4 cup heavy cream
- 1 tablespoon unsalted butter, softened, plus 1 stick
- Kosher salt
- 1/4 cup fresh orange juice, plus a few grates orange zest
- 1 tablespoon dry sherry
- 1 tablespoon molasses
Dry Aged Rib-Eyes
By dyannucci
GF
- 1 beef rib or loin roast, boneless, approximately 6 pounds
- 1 package cheesecloth, cut in half (approximately 1 yard)
- 1 sheet pan
- 1 rack to fit in sheet pan
- Salt and freshly cracked black pepper
- Horseradish Gremolata, recipe follows
- 1 1/2 sticks unsalted butter, room temperature
- 2 teaspoons minced garlic
- 4 tablespoons grated fresh horseradish root
- 3 teaspoons white vinegar
- 1 teaspoon minced lemon zest
- 1/2 teaspoon kosher salt
- 1 tablespoon finely chopped fresh Italian parsley leaves
The Miracle Boule
By dyannucci
Mix the flour, salt and yeast in a bowl
- 3 cups/375 g all-purpose flour, plus more as needed
- 1 1/4 teaspoons salt
- 1/4 teaspoon instant yeast
- Cornmeal, wheat bran or extra flour, as needed
Lemon Souffle
By dyannucci
Recipe courtesy Anne Burrell
- 4 tablespoons (1/2 stick) unsalted butter, plus more for greasing the ramekins
- 3/4 cup sugar, plus more for coating the ramekins
- 3 tablespoons all-purpose flour
- 1/2 cup milk
- 4 eggs, separated plus 2 more whites
- 3/4 cup fresh lemon juice
- 1 lemon, zested
- Kosher salt
- Creme Anglaise, recipe follows
- 2 cups heavy cream
- 1/2 vanilla bean
- 1/2 cup sugar
- 3 egg yolks
Tomato, Avocado and Escarole Salad giada
By dyannucci
Directions In a large bowl combine the tomatoes, olives, mint and salt
- One 8-ounce container cherry tomatoes, halved
- 1/2 cup pitted castelvetrano olives, quartered
- 1/4 cup fresh mint leaves, chopped
- 1/2 teaspoon kosher salt
- 1 large head escarole, dark green leaves discarded, remaining leaves chopped into bite-size pieces
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon white balsamic vinegar
- 1 avocado, chilled and diced
- 1/2 cup toasted pine nuts