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Recipes
Lemon Herb Roast Poussin & Duck Fat Potatoes Recipe | D’Artagnan
By nnlester
Preheat oven to 425 degrees F
- 16 baby Yukon Gold potatoes, quartered (about 2 1/2 cups)
- 3 tablespoons duck fat, melted, divided use
- 4 cloves garlic, peeled and smashed
- Kosher salt & freshly ground black pepper
- 2 Whole Free-Range Poussins
- 1 lemon, cut into quarters
- 2 sprigs fresh thyme, plus 2 tablespoons chopped thyme leaves
ATK Gluten-Free Flour Blend
By nnlester
Whisk all ingredients in large bowl until well combined
- 24 ounces (4 1/2 cups plus 1/3 cup) white rice flour
- 7 1/2 ounces (1 2/3 cups) brown rice flour
- 7 ounces (1 1/3 cups) potato starch
- 3 ounces (3/4 cup) tapioca starch
- 3/4 ounce (1/4 cup) nonfat dry milk powder
French Dip Sandwiches
By nnlester
Recipe courtesy Rachael Ray
- 2 tablespoons butter
- 1 shallot, chopped
- 1 tablespoon all-purpose flour
- 1 jigger dry sherry, optional
- 2 cans beef consomme, found on broth and soups aisle or beef broth
- 1 1/2 pounds deli sliced roast beef
- Grill seasoning blend for steak, such as Montreal Steak Seasoning Blend, or, coarse salt and pepper
- 4 torpedo sandwich rolls, split
Chocolate Cracked Earth (Flourless Chocolate Cake)
By nnlester
Recipe courtesy Tyler Florence May take longer than 30 minutes
- 1 pound bittersweet chocolate, chopped into small pieces
- 1 stick unsalted butter*
- 9 large eggs, separated
- 3/4 cup granulated sugar, plus 1 tablespoon
- 2 cups heavy cream, cold
- Confectioners' sugar, for dusting
Hot Fudge Cake
By nnlester
In a medium bowl, combine flour, sugar, 2 teaspoons cocoa, baking powder and salt
- 1 cup GF flour mix
- 3/4 cup sugar
- 6 Tbsp cocoa, divided
- 2 Tbsp baking powder
- 1/2 tsp salt
- 1/2 cup milk or milk alternative
- 2 Tbsp oil
- 1 tsp vanilla
- 1 3/4 cup hot water
- 1 cup brown sugar, packed
Veal Chops Saltimboca with Tomato Cream
By nnlester
Preheat oven to 350 degrees F
- 2 Veal Chops Milanese, patted dry
- Salt and freshly ground black pepper
- 6 whole sage leaves, divided use
- 2 slices Jambon de Bayonne
- 2 tablespoons olive oil
- Squeeze of fresh lemon juice
- 1/4 cup white wine
- 1/4 cup chicken stock
- 3/4 cup stewed tomatoes, drained and chopped
- 1/4 cup heavy cream
- Cooked pasta of your choice, for serving (optional)
Grilled Chicken with Board Dressing
By nnlester
Letting meat rest ensures juiciness
- 1 dried guajillo or New Mexico chile or
- 1/2 teaspoon crushed red pepper flakes
- 3/4 cup chopped fresh cilantro
- 1/4 cup chopped fresh oregano
- 1 teaspoon finely grated lime zest
- 1/4 cup olive oil plus more for grill
- Kosher salt, freshly ground pepper
- freshly ground pepper
- 1 4-pound chicken, halved, backbone removed
- Lime wedges (for serving)
Pasta with Shrimp in Tomato Cream
By nnlester
I met Suzy in 1999, when I moved to New York after college and she had just relocated from Portland, Oregon
- Kosher salt
- 3/4 pound fusilli
- 2 tablespoons olive oil
- 1 pound shrimp, peeled and deveined
- Freshly ground black pepper
- 3 scallions, thinly sliced (dark green portion kept separate)
- 3 cloves garlic, thinly sliced
- 1 cup heavy cream
- 1/2 cup chicken stock
- 1/2 cup dry vermouth
- 1/2 cup dry-packed sun-dried tomatoes, thinly sliced
- 1 tablespoon tomato paste
- 1 cup crumbled feta cheese
- 1/4 cup chopped flat-leaf Italian parsley
- 1/4 cup fresh basil chiffonade (see Cooks' Note)
Jacket Potato with Bacon, Mushroom, and Peppercorn Sauce
By nnlester
Recipe courtesy Paula Deen
- 4 medium-sized russet or other baking potatoes, well scrubbed
- 12 ounces bacon, chopped
- 8 ounces sliced button mushrooms
- 1/4 cup brandy
- 1 tablespoon green peppercorns, drenched in cold water
- 1 cup cream
- Salt and pepper
- Butter, for topping
Sausage, White Bean, and Swiss Chard Soup
By nnlester
Recipe courtesy Paula Deen
- 1 (1.22-pound) package lean hot Italian turkey sausage, casings removed
- 1 cup chopped onion
- 2 cloves garlic, minced
- 6 cups low-sodium chicken broth
- 4 cups chopped Swiss chard, stems removed
- 2 (15 1/2-ounce) cans great Northern beans, drained and rinsed
- Salt and freshly cracked black pepper
- Mini cornbread muffins, optional