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Recipes
Roasted Pine Nut Butter
By dyannucci
With pine nuts at $35 per pound, we wondered if it made any sense at all to make a butter out of them
- 1 lb pine nuts
- 1 tbsp oil canola grape seed or peanut
- 1/4 tspn kosher salt
Cannoli with Tangerine-Almond Filling
By dyannucci
BF
- 2 cups flour, plus more for dusting
- 1/2 teaspoon ground cinnamon
- 2 tablespoons sugar
- 1/4 teaspoon salt
- 3 tablespoons very cold lard
- 3/4 cup marsala
- Vegetable oil, for deep frying
- Nonstick spray
- 1 egg white, lightly beaten
- 1/2 cup heavy cream
- 2 tangerines, zested
- 1 cup sugar
- 1/2 cup fresh tangerine juice
- 1 1/2 pounds fresh sheep's milk ricotta, drained in colander lined with cheesecloth for at least 4 hours
- 1 pound cream cheese, room temperature
- Confectioners' sugar, to sweeten and for garnish
- Sliced almonds, toasted, for garnish
- Bittersweet chocolate, finely chopped, for garnish
Chicken Yakitori
By dyannucci
BF
- 1/4 cup pureed daikon radish
- 1/3 cup mirin
- 1/3 cup sake
- 2 tablespoons canola oil
- 2 tablespoons low-sodium soy sauce
- Few dashes hot sauce, such as Tabasco, plus more for serving
- 2 pounds boneless, skinless chicken thighs
- Salt and freshly ground black pepper
- 4 tablespoons canola oil
- 4 tablespoons rice vinegar
- 2 tablespoons soy sauce
- 2 teaspoons lime juice
- 2 teaspoons sugar
- 8 ounces rice noodles, cooked according to directions, shocked in cold water and drained well
- 8 ounces mizuna
Chicken Roulades with Chorizo and Manchego
By dyannucci
AB serve with wilted greens kale or other
- 4 boneless skinless chicken breasts
- Extra-virgin olive oil
- 1 onion, cut into 1/4-inch dice
- Kosher salt
- Pinch crushed red pepper
- 1 clove garlic, smashed and finely chopped
- 1/2 pound Mexican chorizo, casing removed
- 1/2 cup breadcrumbs
- 1/2 cup grated aged Manchego cheese
- 1/2 bunch fresh Italian parsley, finely chopped
- 1/4 cup sliced almonds, toasted and roughly chopped
- 1 egg
- Breading
- 1/2 cup flour
- 2 eggs
- 1 cup panko breadcrumbs
- Sauce
- Extra-virgin olive oil
- Kosher salt
- 1 shallot, finely chopped
- 1/4 cup sherry vinegar
- 2 cups chicken stock
- 2 tablespoons (1/4 stick) unsalted butter
- Kale or other greens
- Ingredients
- Extra-virgin olive oil
- 3 cloves garlic, smashed
- Pinch crushed red pepper
- 1 bunch baby kale, stems removed, cut into 1/2-inch lengths
- 1 bunch black kale, stems removed, cut into 1/2-inch lengths
- Kosher salt
- 1/4 cup chicken stock
- 1 tablespoon sherry vinegar
Best French Onion Soup
By dyannucci
Sweet onions, such as Vidalia or Walla Walla, will make this recipe overly sweet
- 3 tablespoons unsalted butter, cut into 3 pieces
- 6 large yellow onions (about 4 pounds), halved and cut pole to pole into 1/4-inch-thick slices (see illustration below)
- Table salt
- 2 cups water, plus extra for deglazing
- 1/2 cup dry sherry
- 4 cups low-sodium chicken broth (see note)
- 2 cups beef broth (see note)
- 6 sprigs fresh thyme, tied with kitchen twine
- 1 bay leaf
- Ground black pepper
- 1 small baguette, cut into 1/2-inch slices
- 8 ounces shredded Gruyère cheese (about 2 1/2 cups)
Chicken or Steak with Balsamic BBQ Sauce
By dyannucci
Recipe courtesy Giada De Laurentiis
- 1 cup balsamic vinegar
- 3/4 cup ketchup
- 1/3 cup brown sugar
- 1 garlic clove, minced
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 4 pieces chicken (any combination of breast or leg-and-thigh pieces) or 4 pieces of New York strip or Club strip steak
- Salt and freshly ground pepper
Sweet Pumpkin Strudel
By dyannucci
symon
- One 15-ounce can pumpkin
- One 8-ounce package cream cheese, room temperature
- 1/2 cup packed brown sugar
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 12 sheets frozen phyllo dough (18- by 14-inch rectangles), thawed
- 2/3 cup butter, melted
- 1 cup chopped pecans
- 3 tablespoons turbinado sugar, or other coarse sugar
- 2 tablespoons honey, for serving
- Whipped cream, for serving, optional
Macaroni and Cheese Thomas Keller
By dyannucci
This pasta is cooked in the manner of a risotto, first toasting the pasta and then adding the liquid in batches
- 1 1/2 teaspoons (1/4 ounce) unsalted butter
- 1/2 cup panko crumbs
- 1 tablespoon canola oil
- 8 ounces orzo (about 1 1/4 cups)
- 1/4 cup minced yellow onion, minced almost to a paste (optional)
- 1 1/2 to 2 cups chicken stock, homemade or store bought low-sodium
- Kosher salt
- 1 cup whole milk
- 2 tablespoons (1 ounce) unsalted butter (optional)
- 3 tablespoons creme fraiche
- 1 1/2 to 2 cups white cheddar cheese, finely grated
- 2 teaspoons minced chives
- 1 teaspoon minced Italian parsley
Garlicky Creamed Kale
By dyannucci
fiere
- 3 pounds fresh kale
- Kosher salt
- 1 tablespoon unsalted butter
- 1 tablespoon minced fresh garlic
- 3 cups heavy cream
- Freshly cracked black pepper
- 1/2 cup finely grated Parmesan
- 1/8 teaspoon freshly grated nutmeg