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Recipes
FIg Cherry shortcakes
By dyannucci
Stir together 1 1/2 cups chopped figs; 3/4 cup pitted, halved fresh cherries; 2 Tbsp
- 1 1/2 cups chopped figs;
- 3/4 cup pitted, halved fresh cherries;
- 2 Tbsp. chopped fresh basil;
- 1 Tbsp. granulated sugar
- 2 Tbsp. orange liqueur.
- 1 cup sour cream,
- 3 Tbsp. light brown sugar,
- 2 Tbsp. heavy cream.
Spinach cream Soup
By dyannucci
martha stewert
- For aromatic and roux 5 tablespoons unsalted butter 1 medium onion, peeled and cut into small dice (about 1 cup) 1/4 cup plus 1 tablespoon all-purpose flour
- 5 tablespoons unsalted butter
- 1 medium onion, peeled and cut into small dice (about 1 cup)
- 1/4 cup plus 1 tablespoon all-purpose flour
- For veloute sauce base 4 cups homemade or low-sodium canned chicken stock
- 4 cups homemade or low-sodium canned chicken stock
- For base vegetable 2 pounds fresh spinach Coarse salt
- 2 pounds fresh spinach
- Coarse salt
- For finishing 1/2 cup heavy cream (optional)
- 1/2 cup heavy cream (optional)
- For croutons 1 tablespoon extra-virgin olive oil 1/3 cup 1/4-inch cubes French bread
- 1 tablespoon extra-virgin olive oil
- 1/3 cup 1/4-inch cubes French bread
Flounder Smoked Meuniere
By dyannucci
Charlie's Owner Palmer Golson HH
- Ingredients for Flounder Sauteed Meuniere
- 4 filet of Flounder
- 2 cup Flour
- 4 Eggs
- 1/4 cup Blended Olive Oil 1/2 stick of Butter
- 1 cup White Wine
- 4 tbsp freshly squeezed Lemon Juice
- Salt & Pepper, to season
Chocolate Chip Cookies Straight Up or with Nuts
By dyannucci
In a large bowl, using a wooden spoon, cream together the butter and brown and granulated sugars until smooth but n...
- 8 tablespoons (4 ounces) butter, softened but still cool
- 3/4 cup (6 1/4 ounces) firmly packed dark brown sugar
- 1/2 cup plus 1 tablespoon (4 ounces) granulated sugar
- 1 large egg (1 1/2 ounces by weight)
- 1 teaspoon pure vanilla extract
- 1 teaspoon kosher salt
- 1 1/4 cups plus 3 tablespoons (7 ounces) all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 8 ounces bittersweet chocolate, chopped the size of chocolate chips, or bittersweet chocolate chips (about 1 1/2 cups)
- 3/4 cup (3 ounces) chopped walnuts, optional
Stuffed Piquillo Peppers with Chorizo and Manchego
By dyannucci
ab
- Extra-virgin olive oil
- 1/2 small onion, finely diced
- Kosher salt
- Pinch crushed red pepper flakes
- 1 garlic clove, smashed and finely chopped
- 1/4 pound chorizo, casing removed and finely chopped
- 1/2 cup bread crumbs
- 1/2 cup grated aged Manchego
- 1/2 bunch Italian parsley, leaves finely chopped
- 1 (10-ounce) jar piquillo peppers, drained and patted dry
- 2 cups washed baby arugula
- 1/4 cup sliced almonds, toasted
- 2 scallions, white and green, cut very thin on the bias
- Sherry vinegar
- Big fat finishing extra-virgin olive oil (high quality)
Charcoal Grilled Shrimp and Calamari with Grilled Lemons and Smoked Tomato-Black Olive Relish
By dyannucci
BF
- Handful hickory chips
- Ice
- 8 plum tomatoes, cored, halved the short way
- Canola oil, for grilling
- Kosher salt and freshly ground black pepper
- 1/2 cup Greek extra-virgin olive oil
- 1/2 cup pitted kalamata olives, coarsely chopped
- 1/4 cup chopped fresh dill
- 1/4 cup freshly squeezed lemon juice
- 1/4 cup chopped fresh flat-leaf parsley
- 1 tablespoon red wine vinegar
- 1 teaspoon honey
- 1/2 small red onion, cut into small dice
- 12 colossal shrimp (15 or less per pound), tail on, shelled and deveined
- 12 small calamari, heads and tentacles removed, bodies butterflied and scored to prevent curling
- 1/4 cup freshly squeezed lemon juice
- 1/4 cup olive oil, plus more for drizzling
- 4 cloves garlic, minced
- 4 lemons, halved
- Canola oil, for grilling
- Kosher salt and freshly ground black pepper
- Fresh parsley leaves
- Dill fronds, for garnish
- 6-inch wooden skewers, soaked in cold water at least 1 hour
Michael Symon's Greek Omelet
By dyannucci
step 1 ingredients 1/2 tablespoon Olive Oil (plus more to drizzle) 1 clove Garlic 2 cups Baby Spinach ...
- 1/2 tablespoon Olive Oil (plus more to drizzle)
- 1 clove Garlic
- 2 cups Baby Spinach
- 1/2 teaspoon fresh Oregano
- 4 large Eggs
- 1/2 tablespoon Unsalted Butter
- 1/2 cup Greek Feta (crumbled)
- Salt and freshly ground Pepper
Sweet Onion Carbonara
By dyannucci
Directions Heat the oil in a heavy large frying pan set over medium heat
- 2 teaspoons olive oil
- 4 ounces thinly sliced pancetta, chopped
- 1 large or 2 small yellow onions, halved and thinly sliced
- 2 cloves garlic, minced
- 3/4 teaspoon kosher salt, plus more
- 3/4 cup shredded gruyere
- 2/3 cup whipping cream
- 1/2 cup freshly grated Parmesan
- 1/2 teaspoon grated lemon zest (1/2 lemon)
- 4 large eggs
- 1 pound mezzi rigatoni
- Fresh coarsely ground black pepper
- 2 tablespoons chopped chives
Beef Tenderloin Horseradish Encrusted
By dyannucci
if using table salt, reduce the amount in step 1 to 1 1/2 teaspoons
- 1 beef tenderloin center-cut Châteaubriand (about 2 pounds), trimmed of fat and silver skin
- 2 Kosher salt (see note)
- 3 tablespoons panko bread crumbs
- 1 cup plus 2 teaspoons vegetable oil
- 1 1/4 teaspoons ground black pepper
- 1 small shallot , minced (about 1 1/2 tablespoons)
- 2 medium cloves garlic , minced or pressed through garlic press (about 2 teaspoons)
- 1/4 cup well drained prepared horseradish (boar's head)
- 2 tablespoons minced fresh parsley leaves
- 1/2 teaspoon minced fresh thyme leaves
- 1 small russet potato (about 6 ounces), peeled and grated on large holes of box grater
- 1 1/2 teaspoons mayonnaise
- 1 1/2 teaspoons Dijon mustard
- 1/2 teaspoon powdered gelatin (see note)
Eggplant Parmigiana
By dyannucci
Recipe courtesy Alex Guarnaschelli 5 star
- 1/4 cup extra-virgin olive oil
- 3 medium yellow onions, peeled, halved, and cut into thin slices
- 6 cloves garlic, peeled and grated
- Kosher salt
- 1 tablespoon crushed red pepper flakes
- 1 tablespoon granulated sugar
- 3 (28-ounce) cans San Marzano whole plum tomatoes
- 2 medium eggplants, washed and cut into 1/2-inch thick rounds (about 2 1/2 pounds)
- 1/2 cup all-purpose flour
- Freshly ground black pepper
- 5 large eggs
- 3 tablespoons whole milk
- 4 cups Italian-style breadcrumbs
- 1 tablespoon dried oregano
- 1 tablespoon fresh thyme leaves
- Vegetable oil, for frying, as needed, about 1 1/2 to 2 cups
- 1 1/2 pounds mozzarella cheese, cut into thin slices
- 1/2 cup grated Parmesan
- 1 pound provolone cheese, grated
- 2 handfuls fresh basil, leaves only, torn