Dyannucci's profile page
Recipes
Pumpkin and Shrimp Bisque
By dyannucci
can use scallops or lobster
- 1 pound large shrimp (16 to 20)
- 2 tablespoons extra-virgin olive oil
- 3/4 cup dry white wine
- 3 cups homemade or canned low-sodium chicken stock
- Pinch saffron threads (about 24)
- 2 ribs celery, coarsely chopped
- 1 medium onion (about 8 ounces), coarsely chopped
- 4 fresh bay laurel leaves, torn, or 2 dried
- 3 3-inch springs fresh sage
- 2 cups pumpkin purée, fresh (see Note) or canned
- 1/2 cup heavy cream
- 3/4 About 3/4 teaspoon salt, less if using canned stock
- Scant 1/8 teaspoon cayenne pepper
- 1 tablespoon freshly squeezed lemon juice
- Freshly ground black pepper
- 1 tablespoon extra-virgin olive oil
- 2 teaspoons finely chopped fresh sage
Apple Napoleans with Sauvignon Blanc
By dyannucci
wine spectator emily luchetti Hamel Family Wines Sauvignon Blanc Sonoma Valley Late Harvest 2012 ($75/375ml) WINE
- 1 large Golden Delicious apple
- 2 to 3 tablespoons apple juice or water
- 1/2 teaspoon lemon juice
- Pinch of kosher salt
- 1 tablespoon sliced almonds, toasted
- 2 tablespoons unsalted butter
- 1 1/2 tablespoons firmly packed dark brown sugar
- 1 tablespoon light corn syrup
- 1 1/2 tablespoons ell-purpose flour
- 1 tablespoon old-fashioned oats
- 2 to 3 tablespoons creme fralche
Red Wine and Port Poached Pears with Mascarpone
By dyannucci
AB
- 1 1/2 cups ruby port
- 1 1/2 cups red wine
- 1 1/4 cups sugar
- 2 star anise
- 2 cinnamon sticks
- 1 bundle thyme
- 1 lemon, zested, not grated, but in big strips for easy removal
- 1/2 vanilla bean, split and seeds scraped
- 3 Bosc pears, peeled, halved and cored
- 1 pint mascarpone cheese, at room temperature
- 1/4 pound block semisweet or dark chocolate, to shave with a vegetable peeler
Scallops Au gratin
By dyannucci
Wine spectator Jonathon PARKER'S SEARED SEA SCALLOPS AU GRATIN Parker uses a local semi-hard cheese, Mecox Bay Da...
- 3 tablespoons unsalted butter
- 3 tablespoons neutral cooking oil, such as grapeseed
- 3 cups thinly sliced savoy cabbage leaves (about 1/2 pound)
- 3 cups 7/4-inch diced leek (about 1/2 pound)
- 7 sprig fresh thyme
- 2 tablespoons 1/8-inch diced summer truffles (about 2 ounces)
- 1/2 cup dry white wine
- 1 cup creme fralche
- 12 large sea scallops, tough side muscle removed
- 1 cup (loosely packed) grated semi-hard cheese
- 1/2 cup panko breadcrumbs
- 2 tablespoons melted butter
- salt and pepper to taste
- 1 tablespoon finely chopped chives 1/2 bunch
Lemon Tea Bread
By dyannucci
Can substitute orange for lemon to make orange bread
- Topping:
- 1 1/2 cup flour
- 1 tspn baking powder
- 1/4 tspn salt
- 6 tbls butter
- 1 cup sugar
- 2 eggs
- Zest of one lemon
- 1/3 cup milk
- 1/2 cup chopped nuts walnut
- Juice of on lemon
- 1/4 cup granulated suger
Cranberry relish MLY 2 types
By dyannucci
Cranberry Chutney In a medium saucepan over medium-high, combine all inredients
- Cranberry Chutney
- Start to finish: 10 minutes,
- plus cooling
- Makes: 8 to 10 servings
- 12 ounce jar mango chutney
- 12-ounce bag fresh cranberries
- 1/2 cup white wine
- 1/4 cup sugar
- pinch of salt
- Triple fruit cranberry relish
- 12-ounce bag fresh cranberries
- 2 Granny Smith apples, peeled, cored, chopped
- 1/2 cup orange (or apple) juice
- 1/2 cup black raisins
Skillet Brownies
By dyannucci
2012, Ina Garten, All Rights Reserved
- 1/4 pound (1 stick) unsalted butter
- 4 ounces plus 1/2 cup Hershey's semi-sweet chocolate chips, divided
- 1 1/2 ounces unsweetened chocolate
- 2 extra large eggs
- 2 teaspoons instant coffee granules, such as Nescafe
- 1 1/2 teaspoons pure vanilla extract
- 1/2 cup plus 1 tablespoon sugar
- 1/4 cup plus 1 tablespoon all-purpose flour, divided
- 1 teaspoon baking powder
- 1/4 teaspoon kosher salt
- 1 pint vanilla ice cream
substitute for demi glace
By dyannucci
In our Sauce Base recipe for Pan-Seared Steaks, roughly chopping the aromatics increased their surface area, which ...
- Makes 1/2 cup
- The sauce base recipe yields more than called for in the steak recipe; leftovers can be refrigerated for up to 3 days or frozen for up to one month. Our preferred brands of beef broth are Rachael Ray Stock-in-a-Box and College Inn Bold Stock.
- 1 small onion, peeled and cut into rough 1/2-inch pieces
- 1 small carrot, peeled and cut into rough 1/2-inch pieces
- 8 ounces cremini mushrooms, stems trimmed and caps wipes clean and halved
- 2 medium garlic cloves, peeled
- 1 tablespoon vegetable oil
- 8 ounces 85 percent lean ground beef
- 1 tablespoon tomato paste
- 2 cups dry red wine
- 4 cups low-sodium beef broth (see note)
- 4 sprigs fresh thyme
- 2 bay leaves
- 2 teaspoons whole black peppercorns
- 2 packages (5 teaspoons) unflavored powdered gelatin
Lemon Shrimp Bruschetta
By dyannucci
1. For the crostini: Preheat the oven to 400F
- Garlic Crostini:
- 12 (1/2- inch thick) slices baguette or Italian Loaf
- Olive oil
- 1 clove garlic, peeled
- Topping:
- 1/4 cup Italian extra-virgin olive oil, plus extra for drizzling
- 2 cloves garlic, minced
- 1/2 teaspoon crushed red pepper flakes or to taste
- 3/4 pound large shrimp (31/35 count - about 24 shrimp), peeled, deveined, and tails removed
- 3 Tablespoons freshly squeezed lemon juice (about 1 lemon)
- 1 teaspoon finely minced lemon zest
- 3 Tablespoons finely chopped fresh flat-leaf parsley
- Salt and freshly ground black pepper, to taste
Sautéed Green Beans with Garlic and Herbs
By dyannucci
cooks illustrated This recipe yields crisp-tender beans
- 1 tablespoon unsalted butter, softened
- 3 medium garlic cloves, minced or pressed through garlic press (about 1 tablespoon)
- 1 teaspoon chopped fresh thyme leaves
- 1 teaspoon olive oil
- 1 pound green beans, stem ends snapped off, beans cut into 2-inch pieces
- Salt and ground black pepper
- 1/4 cup water
- 2 teaspoons fresh lemon juice
- 1 tablespoon chopped fresh parsley