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Recipes
Grilled Octopus with Chick Pea Puree and Green Sauce
By dyannucci
holly smith seattle This anchoiade is thick, almost like a mayonnaise, it is salty, unctuous and completely addi...
- Serves 4
- 1 each 2-4 lb Octopus fresh or frozen
- 1 cork from bottle of red wine
- 2 cloves garlic
- 1 bay leaf
- Chickpea Puree
- 15 oz can of Chickpeas well drained
- 1/4 c Extra virgin olive oil
- 2 small cloves of garlic peeled
- juice of 1/2 lemon
- Kosher Salt
- Cayenne Pepper powder
- Green Sauce
- 1/2 bunch scallions
- 1 bunch Italian flat leaf parsley
- 4 T salted capers – rinsed well
- juice of 1/2 lemon
- Pure olive oil
- Kosher salt
- Ground cayenne pepper
- Anchoiade
- 16 anchovy fillets
- 2 garlic cloves, minced (about 1 teaspoon)
- 2 tablespoons extra-virgin olive oil
- 4 teaspoons fresh lemon juice
- 2 tablespoons finely chopped fresh flat-leaf parsley
- Freshly ground pepper or red-chile flakes (optional)
Mulled Wine
By dyannucci
2007, Ina Garten, All Rights Reserved
- 4 cups apple cider
- 1 (750-ml) bottle red wine, such as Cabernet Sauvignon
- 1/4 cup honey
- 2 cinnamon sticks
- 1 orange, zested and juiced
- 4 whole cloves
- 3 star anise
- 4 oranges, peeled, for garnish
Santorini Warm Country Feta
By dyannucci
can use mozzarellla or Gruyere
- Phyllo pastry sheets from 1 frozen package (recommended: medium or thick style, if available)
- 1 1/2 pounds Greek feta cheese, in block form
- Vegetable or sunflower oil, for frying
- 3/4 cup Greek honey
- 2 tablespoons black sesame seeds
- 1 small jar candied figs, or fig jam
POTATO BURGER BUNS
By dyannucci
Mashed potatoes are hefty and substantial, but in a potato rolls recipe, they give the crumb a light, tender, mois...
- 1 vpound russet potatoes, peeled and cut into 1-inch pieces
- 2 vtablespoons unsalted butter, cut into 4-inch pieces
- 2 1/4 vcups (12 1/3 ounces) bread flour
- 1 tablespoon sugar
- 2 teaspoons instant or rapid-rise yeast
- 1 teaspoon salt
- 2 large eggs, 1 lightly beaten with 1 teaspoon water and pinch salt
- 1 tablespoon sesame seeds (optional)
Emeril's Quick Shrimp Stock
By dyannucci
Rinse the shrimp shells under cold running water and place them in a stockpot with the shrimp shells, onion, carrot...
- 1 1/2 pounds shrimp shells
- 1 cup coarsely chopped onion
- 1/2 cup chopped carrots
- 1/2 cup chopped celery
- 1 tablespoon coarsely chopped garlic
- 1 bay leaf
- 1/4 teaspoon crushed black peppercorns
- 1 teaspoon salt
- 2 1/2 quarts, plus 1 cup cold water
Cranberry Sauce with Bourbon and Vanilla Bean and Orange
By dyannucci
symon DAY Substitute cointreau and use only 1 cup sugar
- 2 cups sugar
- 1/2 cup bourbon whiskey
- 2 sticks cinnamon
- 2 large coins peeled, fresh ginger
- Zest of 1 orange
- Juice of 4 oranges
- 1 pound (about 4 cups) fresh or thawed frozen cranberries
- 1 vanilla bean, seeds scraped
Grilled Yukon Gold Potatoes with Rosemary-Lemon-Garlic Vinaigrette
By dyannucci
Recipe courtesy Bobby Flay, 2007
- 6 large Yukon gold potatoes, scrubbed
- Salt
- 1 teaspoon lemon zest
- 2 lemons, juiced
- 4 cloves roasted garlic
- 1 tablespoon Dijon mustard
- 2 tablespoons chopped fresh rosemary leaves
- Freshly ground black pepper
- 1/2 cup extra-virgin olive oil
- 1/4 cup canola oil
- Sprigs fresh parsley, for garnish
Fruit with Ginger-infused Simple Syrup
By dyannucci
Mamie Walling, Coastal Living MARCH 2009
- 1 cup water
- 1 cup sugar
- 1/4 cup chopped fresh ginger
- 1 vanilla bean, split and scraped
Roasted Squash
By dyannucci
french
- 1 butternut squash, about 1 pound/450 g
- 1 tablespoons olive oil
- Kosher salt and freshly ground black pepper
- A few sprigs fresh thyme
- A few bay leaves
- 1 to 2 tablespoons butter
Cauliflower and Arugula Salad
By dyannucci
chuck
- Salad
- 6 slices bacon, cut into small pieces
- 1 cauliflower, trimmed, cut into small pieces and blanched
- 1/4 cup butter
- 1 teaspoon honey
- 2 tablespoons good quality red wine vinegar
- 4 cups arugula
- 1 shallot, thinly sliced
- 2 tablespoons olive oil
- Salt and freshly ground black pepper
- 1/4 cup pine nuts