Dyannucci's profile page
Recipes
keller Crispy Braised Chicken Thighs with Olives, Lemon and Fennel
By dyannucci
Ad Hoc at Home by Thomas Keller with Dave Cruz Total time: 1 hour, 10 minutes Servings: 2
- 1 large fennel bulb
- 3 to 4 chicken thighs
- Kosher salt
- Canola oil
- 1/4 cup coarsely chopped onion
- 1 clove garlic, finely chopped
- 1/4 cup dry white wine, such as Sauvignon Blanc
- 1/4 cup Ascolane or other large green olives, such as Cerignola
- dash red pepper flakes
- 2 fresh or 1 dried bay leaf
- 2 strips lemon peel, removed with a vegetable peeler
- 2 or 3 thyme sprigs
- 1/2 cup chicken broth
- 1 About 1 Tbsp. flat-leaf parsley leaves
Figgy Focaccia
By dyannucci
1. Preheat grill to 350° to 400° medium-high) heat
- I medium-size red onion
- 3 Tbsp. olive oil, divided
- Coarse sea or kosher salt and freshly ground pepper to taste
- Plain cornmeal
- I lb. bakery pizza dough
- 8 fresh figs, halved
- I Tbsp. fresh rosemary leaves
Eggs in Burgundian Wine Sauce
By dyannucci
For the eggs and sauce: Bring the wine and stock to a slow boil in a saute pan
- 1 bottle (750ml) dry red wine
- 2 cups/500ml beef stock
- 4 to 8 eggs
- 1 bay leaf
- 1 carrot, thinly sliced
- 1 celery stalk, sliced
- 1 clove garlic, crushed
- 1 onion, thinly sliced
- 1 sprig fresh thyme
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- Salt and freshly ground pepper
- 2 tablespoons chopped fresh parsley
- 2 tablespoons butter
- 4 ounces/125g button mushrooms, sliced
- 4 ounces/125g bacon, sliced into paper clip-size pieces
- 15 to 20 pearl onions, peeled
Moroccan Chicken Soup With Apricot Couscous
By dyannucci
VERY GOOD-- From what I understand, this Moroccan-Style soup reflects many of the bold spices in North Africa, s...
- 2 cups diced onions
- 2 tablespoons extra virgin olive oil
- 2 tablespoons fresh minced gingerroot
- 1 tablespoon minced garlic
- 1 teaspoon ground paprika
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1/2 teaspoon cinnamon
- 1/2 teaspoon cardamom
- 1/4 teaspoon ground turmeric
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon crushed red pepper flakes
- 1/2 cup good dry white wine
- 4 cups low sodium chicken broth
- 3 cups cooked shredded chicken (we prefer the white meat) 15 ounces
- chickpeas, drained, and rinsed (1 can)
- 14 1/2 ounces
- diced tomatoes with juice (1 can )
- 13 3/4 ounces
- artichoke hearts, drained, and quartered(canned artichokes are best - 1 can)
- 1/4 cup pitted quartered kalamata olive
- 2 cups water
- 2 tablespoons honey
- 1 tablespoon extra virgin olive oil
- 1 tablespoon fresh lemon juice (not the bottled kind)
- 1 pinch kosher salt
- 1 cup dry instant couscous
- 1/4 cup diced dried apricot
- Sliced almonds and cilantro, parsley or basil for garnish
Gnocchi alla Romana
By dyannucci
Giada
- 3 cups low sodium chicken stock 3/4 cup semolina flour 1 teaspoon salt 1 large egg 3 tablespoons unsalted butter 1/3 cup freshly grated Parmesan 1/2 teaspoon freshly ground black pepper, optional
Pork Tenderloin Grilled with balsamic orange marmalade
By dyannucci
Preheat an outdoor gcill to 450'f
- 2 whole pork tenderloins (about 1/4 pounds each)
- Sea salt and black pepper, to taste
- One 8-ounce jar orange marmalade
- 1/4 cup balsamic vinegar
Mousse of Peaches
By dyannucci
El Bricco
- 4 peaches with yellow pulp
- 1/4 lb sugar 150 g
- 500 ml cream milk--1/2 quart
- 7 gelle folios
- 15 g milk
Baked Fontina
By dyannucci
2010, Barefoot Contessa How Easy is That?, All Rights Reserved
- 1 1/2 pounds Italian Fontina Val d'Aosta cheese, rind removed and 1-inch-diced
- 1/4 cup good olive oil
- 6 garlic cloves, thinly sliced
- 1 tablespoon minced fresh thyme leaves
- 1 teaspoon minced fresh rosemary leaves
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 crusty French baguette
Chicken a la Vendemmia
By dyannucci
michael chierella
- 2 pounds seedless red grapes
- 4 large bone-in chicken breasts, skin on
- Sea salt, preferably gray salt, and freshly ground black pepper
- 2 teaspoons fennel spice
- 2 tablespoons extra-virgin olive oil
- 1/2 cup thinly sliced shallot
- 2 teaspoons minced fresh rosemary
- 1/2 cup chicken stock or canned low-sodium chicken broth
- can add fresh figs as well to sauce
Slow-Roasted Beets with Blue Cheese, Watercress and Toasted Walnuts
By dyannucci
I love using vegetables people don't think they like or didn't like as children, such as beets and Brussels sprouts...
- 3 medium golden beets
- 3 medium red beets
- 1 head garlic, halved, plus 1 large clove garlic, minced
- 4 sprigs fresh thyme
- 1/4 cup plus 2 tablespoons extra-virgin olive oil
- Salt and freshly ground black pepper
- 1 tablespoon honey
- 1 tablespoon aged balsamic vinegar
- Grated zest and juice of 1 orange
- 1 shallot, minced
- 1/2 cup walnut pieces, toasted
- 1 cup loosely packed watercress
- 4 ounces blue cheese, such as Roth Kase Buttermilk Blue or Maytag