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Recipes
wheat free flour substitutes
By dyannucci
Tips for using nonwheat flour to make quick breads The texture of quick (nonyeast) breads is improved if the dough...
- For general use, try this mixture of nonwheat flours:
- To make wheat free bread, substitute one of the following flours per cup of wheat bread flour.
- 3/4 cup coarse cornmeal
- 1 cup fine cornmeal
- 7/8 cup rice flour
- 7/8 cup potato starch flour
- To produce a loaf with better flavor and texture, it is best to use a combination of flours rather than using a single flour.
- 1 cup cornstarch
- 2 cups rice flour
- 1 cup soy flour
- 3 cups potato starch flour
- Tip: When you use this combination of flours, lower baking temperature by 25° and use a little less shortening. Substitute cup for cup in recipes that call for wheat flour.
- Tips for using nonwheat flour to make quick breads
- The texture of quick (nonyeast) breads is improved if the dough is allowed to stand in the pan for 20 minutes before baking.
- Finished quick breads will hold their shape better if left in the pan for 5 minutes before removing, and they are generally most successful made in small quantities.
Pan-Roasted Halibut with Sweet Potato Hash, Serrano Wrapped Turkey Figs and Buerre Rouge
By dyannucci
This is a 4-part recipe: Pan-Roasted Halibut *Serrano Wrapped Turkey Fig **Sweet Potato Hash ***Buerre Roug...
- Halibut Ingredients:
- 1 lb halibut or other firm white fish (grouper, pompano
- Serrano Wrapped Turkey Fig Ingredients:
- 2 ripe turkey fig, stemmed and washed
- 2 paper thin slices of Serrano ham
- 5 Tbsp sherry wine vinegar
- 4 tsp honey
- Sweet Potato Hash Ingredients:
- 1 large sweet potato, diced small
- 2 tsp extra virgin olive oil
- 1 tsp jalapeño, seeded and minced
- 1 tsp red pepper, seeded and minced
- 1 tsp green pepper, seeded and minced
- 2 slices of yellow onion, minced
- 1 tsp garlic, minced
- 1 tsp salt
- Dash of pepper
- Dash of nutmeg
- Buerre Rouge Ingredients:
- 5 Tbsp red wine
- 2 small sliced shallots
- 2 bay leaf
- Dash of pepper corns
- 3 Tbsp heavy cream
- 4 oz cold butter, cubed
Dulce de Leche Churro Tots with Whipped Cream
By dyannucci
Place 1 1/4 cups water, butter, brown sugar and salt in a saucepan and bring to a boil
- 6 1/2 ounces (13 tablespoons) unsalted butter
- 2 1/4 ounces (5 tablespoons) brown sugar
- 1 1/4 teaspoons salt
- 2 1/2 cups all-purpose flour
- 5 eggs
- 1 1/2 teaspoons vanilla extract
- 1 1/4 cups store-bought or homemade Dulce de Leche, recipe follows, or cajeta
- Vegetable oil, for frying
- 1/2 cup granulated sugar
- 1 1/2 tablespoons ground cinnamon
- Whipped Cream, for serving, recipe follows
- 3 1/2 cups whole milk
- 1 1/2 cups granulated sugar
- 1/4 teaspoon baking soda
- 1 1/2 cups heavy cream
- 1 tablespoon powdered sugar
Asparagus and Lemon Risotto MA
By dyannucci
Chris Johnson
- Quick stock:
- 5 quarts vegetable stock
- add water to pot add chopped onion carrots celery peppercorn and other greens. Bring to boil and simmer 20 minutes
- 3 cups Arborio rice or 2 cups and 1 quart plus a cup of stock
- 4 Tablespoons butter
- 1 Tablespoon olive oil
- Salt and white pepper
- 1 bay leaf
- 1 teaspoon minced garlic
- 1 medium onion, finely minced
- 1/2 cup white wine
- 1 bunch asparagus, trimmed and cut into 2-inch lengths
- 2 Tablespoons fresh lemon juice
- 2 Tablespoons Italian parsley, chopped
- 1/2 cup cream
- Parmigiana cheese
- Lemon zest for garnish, optional
Bouchon's Apple Pie
By dyannucci
SERVES 8-10 Pastry chef Scott Wheatfill of Las Vegas' Bouchon Bakery enhances apple pie with apple butter (see ...
- For the pate sucree:
- 8 tbsp. unsalted butter, cubed and chilled
- 3 1/2 tbsp. confectioners' sugar
- 1 egg, beaten, 1 1/2 tbsp. measured out for use
- 1/4 tsp. vanilla extract
- 1 cup all-purpose flour, plus more for dusting
- 1/4 cup almond flour
- For the almond cream:
- 5 tbsp. confectioners' sugar
- 2 tbsp. unsalted butter
- 1/2 tsp. vanilla extract
- 1/4 tsp. almond extract
- 1/4 tsp. dark rum
- 1 egg
- 5 tbsp. almond flour
- 2 tbsp. all-purpose flour
- For the apples:
- 1 3/4 cups granulated sugar
- 1/2 cup unsweetened apple cider
- 3 tbsp. unsalted butter
- 4 large semisweet apples, such as Fuji, peeled, cored,
- and cut into 8 wedges each
- For the topping and for baking:
- 1/3 cup all-purpose flour
- 1/3 cup almond flour
- 5 tbsp. granulated sugar
- 4 tbsp. unsalted butter, cubed and chilled
- 1/2 tsp. kosher salt
- 1/2 cup homemade or store bought apple butter
- Confectioners' sugar and ground cinnamon, for
- dusting
- Apple Butter:
- Bouchon Apple
- Butter
- MAKES 4 CUPS
- Scott Wheatfill, the pastry chef at Las Vegas' Bouchon restaurant, uses a pure apple butter made with only the fruit and a splash of cider.
- Slow-roasting the apples concentrates their sweetness and cooks off excess
- moisture, creating a sauce that is thick enough to stick to a spoon when it's held upside down.
- To make it:
- Heat the oven to 375°.
- Spread 18 semisweet apples, such as Fuji, which have been peeled,quartered,
- and seeded, in a single layer on greased baking sheets; bake,
- stirring and rotat- ing baking sheets occasionally, until apples are dark and caramelized, about 3 hours. Let apples cool slightly, then
- transfer to a blender.
- Add 6 tbsp. unsweetened apple cider, and puree, scrap- ing down sides as
- needed, until mixture is completely smooth. Store in an
- airtight container in the refrigerator up to 1 month.
- Makes about 3 cups
Cod with Pancetta, Artichokes, and Olives
By dyannucci
Despite the ease of preparation—the fish, sauce, and side dish all cook in one skillet—this is a restaurant-wor...
- 4 6-oz. pieces fresh cod loin fillet
- Kosher salt and freshly ground black pepper
- 2 Tbs. extra-virgin olive oil
- 2 oz. pancetta, cut into 1/4-inch dice (about 1/4 cup)
- 1 medium yellow onion, cut into 1/4-inch dice
- 1 tsp. fresh thyme leaves
- 1/8 to 1/4 tsp. crushed red pepper flakes
- 1/2 cup dry white wine
- 1 15-oz. can diced fire-roasted tomatoes in juice
- 1 cup marinated artichoke hearts, drained and chopped
- 1/2 cup large green olives, such as Castelvetrano, pitted and halved
Pork Tenderloins Herb-Marinated
By dyannucci
Prep Time: 10 min Inactive Prep Time: 15 min Cook Time: 3 hr 10 min Level: Easy
- • 1 lemon, zest grated
- • 3/4 cup freshly squeezed lemon juice (4 to 6 lemons)
- • Good olive oil
- • 2 tablespoons minced garlic (6 cloves)
- • 1 1/2 tablespoons minced fresh rosemary leaves
- • 1 tablespoon chopped fresh thyme leaves
- • 2 teaspoons Dijon mustard
- • Kosher salt
- • 3 pork tenderloins (about 1 pound each)
- • Freshly ground black pepper
Pan Roasted Veal Shanks with Calvados, Apples and Cider Vinegar
By dyannucci
Preheat the oven to 350 degrees F
- 8 osso bucco, veal shins, center cut, about 1 1/2 inches thick
- 4 cups all-purpose flour, seasoned well with salt and pepper, for dredging the shanks
- 5 tablespoons butter
- 7 shallots, minced
- 2 Granny Smith, Haralson, or other tart cooking apple, peeled, cored, halved and sliced
- 2 cups natural apple cider
- 1/2 cup calvados or applejack
- 1/2 cup cider vinegar
- 1 cup chicken stock
- 1/2 cup heavy cream
- 3 tablespoons minced tarragon
- 1/2 cup dried Zante currants
- Sea salt
Lamb chops encrusted with pistachios w sauce
By dyannucci
Preheat oven to 450 degrees
- 2 racks of baby lamb chops, halved
- Salt and freshly ground black pepper, to taste
- 6 tablespoons vegetable oil, divided
- 3 tablespoons Dijon mustard
- 1 cup breadcrumbs, preferably country
- bread
- 1 cup unsalted pistachio nuts, crushed
- 2 shallots, sliced
- 2 garlic cloves, sliced
- 3 tablespoons dry vermouth
- 6 tablespoons demi-glace
- 1 cup parsley, chopped
- 2 sprigs rosemary, leaves chopped,
- for garnish
- 2 sprigs basil, leaves chopped, for garnish
Peanut and Spicy Orange Sauces
By dyannucci
Chuck Hughes' recipes for 2 tasty, tangy Asian-style dipping sauces - peanut and spicy orange
- 1/2 cup veal stock
- 1/4 cup smooth peanut butter
- 1 tablespoon soy sauce
- 1 tablespoon rice wine vinegar
- 1 tablespoon honey
- 1/2 teaspoon toasted sesame oil
- Salt and pepper
- 1/4 cup mirin
- 2 tablespoons rice vinegar
- 1 teaspoon fish sauce
- 1/2 teaspoon chile flakes
- 1/2 teaspoon Sriracha
- Zest of 1 orange
- Juice of 2 oranges
- 1 tablespoon grated ginger
- 1 tablespoon honey
- 1 small clove garlic, minced
- 1 teaspoon cornstarch diluted in a little water