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Recipes
Petits Pois a la Francaise
By nnlester
Cook the scallions in the butter and oil until soft
- 3 small or 2 fat scallions, finely sliced
- 3 tablespoons unsalted butter
- 1 drop garlic-infused oil (or any oil really)
- 1 Little Gem (Butterhead) lettuce, shredded
- 2 cups frozen petits pois
- 1/2 cup hot chicken stock (concentrate or cube and hot water is fine)
Our Favorite Lasagna with Sausage, Spinach, and Three Cheeses
By nnlester
Rhoda Boone
- 1 tablespoon extra-virgin olive oil
- 1 pound sweet Italian sausage, casings removed
- 1 medium onion, chopped
- 3/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 4 garlic cloves, minced
- 1/2 teaspoon red-pepper flakes, plus more to taste
- 2 tablespoons tomato paste
- Two 28-ounce cans whole tomatoes
- 2 teaspoons dried oregano
- Two 15-ounce containers part-skim ricotta cheese
- 1 1/2 cups packed basil leaves
- 1/2 cup grated Parmesan (about 2 ounces)
- 2 large egg yolks
- 3/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 10-ounce packages frozen chopped spinach, thawed, or 1 1/2 pounds fresh spinach, steamed
- Pinch kosher salt
- Vegetable-oil cooking spray
- 9 no-boil lasagna noodles (such as Barilla)
- 1 pound fresh mozzarella, grated (about 4 cups)
Sautéed Baby Bok Choy
By nnlester
If using heads larger than 2 ounces each, quarter them instead of halving
- 4 teaspoons vegetable oil
- 2 garlic cloves, minced
- 8 small heads baby bok choy (1 1/2 to 2 ounces each), halved, washed thoroughly, and spun dry
- 2 tablespoons water
- 1/4 teaspoon salt
Irish Coffee Sundaes with Caramel Whiskey Sauce
By nnlester
Preheat oven to 325°F with rack in middle
- 1 large egg white
- 1/4 cup packed light brown sugar
- 1/2 teaspoon instant coffee granules, crushed
- 1 cup walnut pieces (3 1/2 ounces), coarsely chopped if desired
- 1 cup granulated sugar
- 1/4 cup water
- 6 Tablespoons Irish whiskey
- 1/4 cup heavy cream
- 1/4 teaspoon salt
- 2 pints good-quality coffee ice cream
Salsa Verde:
By nnlester
Bobby Deen
- 1 1/2 pound tomatillos
- 1 tablespoon fresh lime juice
- 1/2 cup finely chopped white onion
- 1/2 cup cilantro leaves
- 2 jalapeno peppers, stemmed, seeded and chopped
- 1/4 teaspoon sugar
- Sal and freshly ground black pepper
Corned Beef Brisket
By nnlester
Preparation Start preparation at least 1 week (up to 2 weeks) before you plan to serve the corned beef
- 1 Beef Brisket Flat, about 5lbs, trimmed if needed
- 2 quarts water
- 1 cup coarse or kosher salt
- 3/4 cup brown sugar
- 2 cinnamon sticks, each broken in half
- 1 1/2 teaspoons mustard seeds
- 1 tablespoon black peppercorns
- 10 whole cloves
- 10 whole allspice
- 10 juniper berries
- 4 large bay leaves, torn in pieces
- 1 piece fresh ginger, about 1" square, chopped
- 2 cups mirepoix; 1 large onion, 1 large carrot, 1 large stalk celery; all coarsely chopped
Grilled Lamb chops
By nnlester
In a food processor fitted with a metal blade add the garlic, rosemary, thyme, cayenne, and salt
- 2 large garlic cloves, crushed
- 1 tablespoon fresh rosemary leaves
- 1 teaspoon fresh thyme leaves
- Pinch cayenne pepper
- Coarse sea salt
- 2 tablespoons extra-virgin olive oil
- 6 lamb chops, about 3/4-inch thick
Eggs Baked in Crispy Prosciutto Baskets
By nnlester
Preheat oven to 375ºF. Lightly grease muffin pan with oil
- Olive oil (for pan)
- 12 slices prosciutto (about 6 ounces)
- 1 cup grated Gruyère (about 2 1/2 ounces)
- 12 large eggs
- 1/4 cup heavy cream
- 1 teaspoon chopped thyme
- 1/8 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
- A standard 12-cup muffin pan
World's Best Ham Salad Spread
By nnlester
Pulse the chopped ham in a food processor until you have very small pieces
- 1 pound cooked ham, cut into cubes
- 3/4 cup mayonnaise
- 1/2 cup fermented sweet relish
Thousand Island Dressing
By nnlester
Combine all ingredients in a bowl
- 1 cup homemade mayonnaise
- 2 tablespoons organic or homemade ketchup
- 1 tablespoon apple cider vinegar
- 2 teaspoons maple syrup or honey
- 2 tablespoons relish or chopped pickles
- 2 tablespoons finely minced white onion
- 1/8 teaspoon salt
- 1/8 teaspoon pepper