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Recipes
Dark Rum Banana Upside Down Cake
By nnlester
Preheat the oven to 350 degrees F
- Cake:
- 2 cups all-purpose flour
- 1 3/4 teaspoon baking powder
- 1/2 teaspoon fine-grain sea salt
- 1/2 cup unsalted butter, room temperature
- 1/2 white granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 3/4 cups milk
- Banana Rum Topping:
- 4 tablespoons unsalted butter
- 1/2 cup light brown sugar
- 1/4 teaspoon fine-grain sea salt
- 3 tablespoons dark rum
- 3 to 4 firm bananas, peeled and cut horizontally
Fish and Chips
By nnlester
Recipe courtesy Anne Burrell
- 3 quarts peanut or vegetable oil, for frying
- 4 large russet potatoes, peeled and cut lengthwise into 1/4-inch wide sticks
- 2 cups all-purpose flour
- 2 teaspoons seafood seasoning (recommended: Old Bay)
- 1 teaspoon baking soda
- Kosher salt
- 1 bottle cold beer
Lemon Butter
By nnlester
Directions Place the ingredients in a small bowl and mash together with a fork
- 1/4 pound unsalted butter, at room temperature
- 2 teaspoons grated lemon zest
- 1 teaspoon kosher salt
Easy Green Juice
By nnlester
Anthony William “This green juice is clean and sweet, making it an easy way to get in an extra dose of green...
- 1 head of celery, stalks separated
- 1 large apple, sliced
- 1 lemon
- 1/2 bunch parsley or cilantro
- 4 sprigs fresh mint
Easy Gluten Free Apple Custard Cake
By nnlester
Preheat your oven to 350°F
- 8 ounces applesauce (homemade or chunky store-bought), plus more for drizzling
- 7 ounces sweetened condensed milk (for DIY versions, including dairy-free, click here)
- 2 eggs (120 g out of shell) at room temperature, beaten
- 1/2 cup (100 g) sugar
- 2 1/2 teaspoons apple pie spice* (plus more for sprinkling)
- 1 box gluten-free yellow cake mix (15 to 16 ounces) (I used the Make Your Own Vanilla Cake Mix from page 193 of Quick & Easy, now reprinted here on the blog)
- 8 tablespoons (112 g) unsalted butter, melted and cooled
- To make your own apple pie spice, combine 4 teaspoons ground cinnamon + 1/2 teaspoon ground cardamom + 1/2 teaspoon freshly grated nutmeg + 1/4 teaspoon ground ginger + 1/8 teaspoon ground allspice.
Triple-Cooked Fries
By nnlester
I’ve been cooking—and eating—French fries since I was a baby and pretty much enjoying every bite
- 5 pounds russet potatoes, peeled
- Kosher salt
- 1 gallon beef tallow or duck fat (see Note)
- 1 bunch fresh flat-leaf parsley, chopped
Paula’s Cherries Jubilee
By nnlester
Drain cherries, reserving all the juice
- 1 (16-ounces) can pitted cherries (fresh or frozen)
- 1 tablespoon cornstarch
- 1/4 cup sugar
- 1/2 stick butter
- 1/4 cup brandy
- Vanilla ice cream
Garlic Bread
By nnlester
Preheat the oven to 350 degrees F
- 6 large garlic cloves, chopped
- 1/4 cup chopped flat-leaf parsley
- 1/4 cup chopped fresh oregano leaves
- 1/2 teaspoon kosher salt
- Freshly ground black pepper
- 1/2 cup good olive oil
- 1 loaf ciabatta bread
- 2 tablespoons unsalted butter
Brownie Pudding
By nnlester
Directions Preheat the oven to 325 degrees F
- 1/2 pound (2 sticks) unsalted butter, plus extra for buttering the dish
- 4 extra-large eggs, at room temperature
- 2 cups sugar
- 3/4 cup good cocoa powder
- 1/2 cup all-purpose flour
- Seeds scraped from 1 vanilla bean
- 1 tablespoon framboise liqueur, optional
- Vanilla ice cream, for serving
Buttered Spinach with Vinegar
By nnlester
Use mature flat-leaf spinach— the baby leaves lack flavor and texture
- 4 bunches flat-leaf spinach, trimmed, rinsed, with some water clinging
- 6 tablespoons (3/4 stick) unsalted butter
- 2 teaspoons (or more) red wine vinegar
- Kosher salt, freshly ground pepper