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Recipes
Shrimp Arugula and Strawberry Salad
By dyannucci
very good Nutritional information per serving: 152 calo¬ries; 0
- INGREDIENTS
- 4 1/2 cups baby arugula, divided
- 2 cups sliced fresh strawberries
- 12 oz. large shrimp, cooked, peeled
- 1/2 c. reduced-fat buttermilk
- 2 Tbsp. fresh chopped chives
- 1/2 tsp. balsamic vinegar
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 1/4 c. coarsely chopped walnuts
skirt steak grilled and marinated
By dyannucci
The loose grain of skirt steak makes it an ideal candidate for a flavorful marinade, but wet meat simply steams on ...
- SERVES 4 TO 6
- Keep the marinade at room temperature or it will cool down the steaks.
- INGREDIENTS
- 1/2 cup soy sauce
- 1/4 cup Worcestershire sauce
- 2 scallions, sliced thin
- 2 tablespoons plus 2 teaspoons sugar
- 4 garlic cloves, minced
- 1 tablespoon Dijon mustard
- 2 teaspoons balsamic vinegar
- Salt and pepper
- 1/4 cup vegetable oil
- 2 (12-ounce) skirt steaks, cut crosswise into 4-inch pieces and trimmed
Scarpetta Stromboli
By dyannucci
For the dough: Whisk together 2 cups cold water, the yeast and 1 1/2 tablespoons oil
- 1 tablespoon dry yeast
- Extra-virgin olive oil
- 5 1/2 cups bread flour
- 2 teaspoons salt
- 2 cups grated smoked mozzarella
- Salt
- 1/2 bunch fresh basil, leaves chopped
- 1 tablespoon chopped garlic
- Freshly ground black pepper
- 4 ounces salami, sliced thin
- Extra-virgin olive oil
- 1 tablespoon fresh rosemary leaves, chopped
- 1 teaspoon sea salt, such as Maldon
- 1/4 pint cherry tomatoes, halved
- Citrus Herb Oil, for serving, recipe follows
- Mascarpone Butter, for serving, recipe follows
- 3 cups blended oil
- 1 cup extra-virgin olive oil
- 2 cloves garlic
- 1 lemon, zested, white removed
- 1 lime, zested, white removed
- 1 orange, zested, white removed
- 1 sprig fresh rosemary
- 1 sprig fresh thyme
- Pinch red pepper flakes
- 2 sticks unsalted butter
- 3 ounces mascarpone
Pickled Onions
By dyannucci
Pack the onions into 2 (1-quart) jars and add enough water to come within 1/2-inch of the rim
- 2 pounds red onions, sliced
- White wine vinegar
- Sugar
- Kosher salt
- 2 teaspoons mustard seeds
- 1 tablespoon crushed red pepper flakes
- 2 tablespoons coriander seeds
- 2 tablespoons black peppercorns
- 4 garlic cloves
- 2 bay leaves
Spicy Chicken Cacciatore
By dyannucci
Although this Italian standard has suffered at the hands of lesser chefs, Barbara Lynch redeems it
- 2 tablespoons extra-virgin olive oil
- 8 boneless chicken thighs (3 pounds)
- Salt and freshly ground pepper
- 1 medium onion, thinly sliced
- 1 red bell pepper, thinly sliced
- 2 pickled hot peppers, thinly sliced
- 3 garlic cloves, thinly sliced
- 1/2 cup dry red wine
- 1 1/2 cups chicken stock
- 1 pound ripe plum tomatoes, coarsely chopped
- 2 tablespoons chopped flat-leaf parsley
Buttered Asperagus
By dyannucci
Il Bricco Note use stel oven to do this much easier
- 2.2 lbs asparagus---about 36 oz or 4 cups
- 1/2 cup melted butter
- Salt and pepper
- Gratd Parmesan
Shrimp Potstickers
By dyannucci
Makes 24 dumplings, 6 first-course servings
- Filling
- 3 cups minced napa cabbage leaves
- 3/4 teaspoon table salt
- 3/4 pound peeled, deveined shrimp , pulsed ten times in food processor
- 6 tablespoons minced scallions (about 4 medium scallions, white and green parts)
- 1/8 teaspoon ground black pepper
- 4 teaspoons soy sauce
- 1 1/2 teaspoons grated fresh ginger
- 1 medium clove garlic , minced or pressed through garlic press (about 1 teaspoon)
- 1 egg , lightly beaten
- 24 gyoza wrappers round (see note above)
- 4 teaspoons vegetable oil
Pumpkin-Shiitake Risotto with Pancetta and Pine Nuts WITH PEAR AND WINTER LETTUCE SALAD
By dyannucci
WHILE BROTH MIXTURE COMES TO A SIMMER: Toast pine nuts
- 3 cups no-salt-added chicken stock (such as Swanson)
- 1/2 cup water
- Cooking spray
- 2 ounces chopped pancetta
- 2 cups sliced shiitake mushroom caps
- 1 1/2 cups chopped onion
- 1 tablespoon minced garlic
- 1 cup uncooked Arborio rice
- 2 teaspoons chopped fresh sage
- 1/2 cup dry white wine
- 1/2 teaspoon kosher salt
- 1 cup canned pumpkin puree
- 2 tablespoons mascarpone cheese
- 2 tablespoons chopped fresh chives
- 1/4 teaspoon ground red pepper
- 2 tablespoons pine nuts, toasted
- Pear Salad
- 2 tablespoons olive oil,
- 1 table¬spoon white balsamic vinegar,
- 1 teaspoon Dijon mustard,
- 1/4 teaspoon salt,
- 1/4 teaspoon black pepper in a large bowl.
- 2 heads thinly sliced Belgian endive,
- 1 small head thinly sliced radicchio,
- 1 large sliced pear;
Salt and Pepper Salmon
By dyannucci
smashed neew potato side
- 1 salmon fillet (about 2 pounds), skin on, 1 1/2 to 2 inches thick
- Kosher salt
- Extra-virgin olive oil
- Freshly ground black pepper
- 6 tablespoons unsalted butter, room temperature
- Smashed New Potatoes with Peas, Lemon, and Pearl Onions, recipe follows
Lola Fries with Rosemary
By dyannucci
MS
- 2 pounds russet potatoes
- Canola oil or lard, for frying
- 1 teaspoon finely chopped fresh rosemary
- 1 teaspoon coarse sea salt