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Recipes
Tilapia in Lemon Butter Caper Sauce
By dyannucci
Preheat oven to 450°. In a large saute pan, heat the pan and grapeseed oil
- 2 -7 to 8 oz portions of Tilapia or Blackbass, Grouper, or Snapper, Skinless
- 1 TBSP Capers
- 1 TBSP shallots minced
- 1/4 cup heavy cream
- Grapeseed oil for sauting
- Flour for dusting
- 1/4 cup dry white wine
- 1 TBSP chopped parsley
- Juice of 1/2 lemon or orange juice
- 1 TBSP butter
- 2 -3 tbsp of vegetable stock (optional)
Meyer Lemon Ricotta Pancakes with Macerated Strawberry Coulis
By dyannucci
Directions Strawberries: Toss the strawberries with the sugar and orange juice
- 1 quart strawberries, topped and quartered
- 1/2 cup sugar
- 1/2 cup orange juice
- 2 cups all-purpose flour
- 3/4 cup sugar
- 1/2 teaspoon salt, plus a pinch for egg whites
- 1 heaping teaspoon baking powder
- 4 eggs, separated
- 1 heaping cup ricotta cheese
- 3/4 cup milk
- 2 Meyer lemons, zested and juiced
- Butter, for cooking the pancakes
- Powdered sugar, for dusting
Scialatielli with Ragout of Onions, Pecorino and Apples
By dyannucci
MA cook pasta 15 to 18 minutes rather than what is on label
- 2-3 large yellow onions, sliced
- 2- 280 z cans whole plum tomatoes
- 2 garlic cloves whole
- 1 large Idaho or Russet potato, peeled, medium dice
- 2 cups white wine
- 1/3 cup extra virgin olive oil
- 2 bay leaves
- Salt and Pepper to taste
- 2 Granny Smith or Gala Apples, peeled, cored, small dice
- 2 tablespoons butter
- 1/4 pound wedge of Pecorino shaved
Dipped Chocolate Anything
By dyannucci
Melt 1 1/2 pounds chocolate in top of a double boiler (or clean metal bowl set over simmering water)
- 2 pounds good-quality bittersweet chocolate, chopped into bean-size pieces (by hand or in a food processor)
- Pretzels, graham crackers, dried fruit or anything, for dipping
macaroni and cheese lydia
By dyannucci
Lidia's Italy Macaroni and cheese has to be one of the quintessential American comfort foods
- 3 cups grated fontina
- 5 cups grated cheddar
- 4 cups milk
- 1 3 to 4-inch piece day old Italian bread
- 2 tablespoons unsalted butter, plus more for the baking dish
- 2 cups grated Grana Padano or Parmigiano-Reggiano
- 4 large fresh sage leaves
- 1 pound pipette
Veal Medallions with Nino Berqese Sauce
By dyannucci
MA source: dartangna.com Serve with garlic mashed potatoes and sauted spinach can also do with pork
- 1/2 cup small diced pancetta or prosciuitto
- 2 Tbsp butter
- 1 tsp garlic
- 3/4 cup vodka
- 4 cups veal stock
- 1 cup heavy cream
- Salt and pepper
- 2 Tbsp Italian parsley, chiffonade
Roasted Grouper with Seafood Risotto and Champagne-Citrus Beurre Blanc
By dyannucci
Frank McMahon, Hank's Seafood Restaurant, Charleston, SC, Cool Inside: Hank's Seafood Restaurant by Frank McMahon a...
- Seafood Risotto
- Champagne-Citrus Beurre Blanc
- 2 tablespoons canola oil
- 4 (6- to 7-ounce) skinless grouper fillets
- Kosher salt
- Freshly ground black pepper
- Ingredients for seafood risotto
- 2 tablespoons extra virgin olive oil
- 1/2 cup finely chopped onion
- 1 teaspoon minced garlic
- 2 cups Arborio or Carnaroli rice
- 1/2 cup white
- 3 cups warm chicken stock or broth, divided 1 (6-ounce)
- fresh lobster tail, diced 4 ounces
- fresh rock shrimp or other small shrimp, peeled and deveined
- 1/4 cup yellow corn kernels
- 1/4 cup sliced leeks
- 2 tablespoons mixed chopped herbs (chervil, tarragon, chives)
- 3 tablespoons diced tomato
- 2 tablespoons unsalted butter
- Kosher salt
- Freshly ground white pepper
- Champagne-Citrus Beurre Blanc
- 1 cup finely sliced shallots
- 2 cups dry Champagne or white wine
- 3 tablespoons white wine vinegar
- 1/2 teaspoon whole black peppercorns
- 1 bay leaf
- 1 tablespoon fresh lemon juice
- 1 tablespoon orange juice
- 1 tablespoon fresh lime juice
- 1 1/2 cups (3 sticks) unsalted butter, cut into pieces
- Kosher salt Freshly ground white pepper
Rombo Con Salsa di Tartufo Nero MA
By dyannucci
firm white fish with black truffle Beurre Blanc 6 to 8 Turbot, dover, sole halibut, Corvino, cobio
- 1/4 cup grape seed oil
- 4 fillets 6 to 8 oz or 4 to 6 if multiple courses
- Flour for dusting
- salt and peperto taste
- Truffle Beurre Blanc
- 1 large onion peeled and cut into a medium dice
- 1 sprig of basil ( or Tarragon)
- 4 cups of white wine
- 1 Tbsp white vinegar or substitute lemon juice
- salt and white pepper to taste
- 1 1/2 cups of heavy cream
- 1/2 lb of unsalted butter cut into small cubes
- 1/2 lb black truffle butter
- fresh black truffle( optional)
Lena's Swedish Meatballs with Lingonberry Sauce
By dyannucci
Prep Time: 30 min Inactive Prep Time: -- Cook Time: 50 min Level: -- Serves: about 60 meatballs
- Sauce:
- 4 tablespoons butter
- 1 small onion, minced
- 1 pound each ground beef, pork, and veal (or all beef if you prefer)
- 2 egg yolks
- 1/2 cup heavy cream
- 2 tablespoons salt
- Few grinds black pepper
- 2 teaspoons ground allspice
- 3 pieces white bread, crust removed, torn and soaked in whole milk
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 3 cups chicken stock
- Salt and freshly ground black pepper
- 1/2 cup heavy cream
- 1 to 2 tablespoons black currant jam
- 1/4 cup chopped parsley leaves
- Lingonberry jam, for serving
Pigs in Swedish Blankets with apple-mustard sauce
By dyannucci
You can serve these bites with a purchased honey mustard sauce
- MELT:
- recipe Swedish pancakes
- 1 Tbsp. coarse-grain mustard
- 1 Tbsp. each grated onion and apple
- 1 pkg. all-beef little sausages (14 oz.)
- Fresh chives
- 1/2 cup apple jelly
- 1/4 cup coarse-grain mustard
- 1 Tbsp. minced garlic
- 1/4 tsp. red pepper flakes
- Salt to taste
- pancake
- Makes 8-12 pancakes Total time: 1 hour
- 3 eggs, separated
- 1 cup whole milk
- 4 Tbsp. unsalted butter, melted
- 2 Tbsp. sugar
- 1 tsp. vanilla extract
- 1/4 tsp. table salt
- 1 cup all-purpose flour
- Butter to coat