Nnlester's profile page
Recipes
Real Cream Cheese
By nnlester
Pour milk and cream into a large (6-qt) heavy-bottomed stock pot and warm it over low heat until it reaches 75 F -...
- 1 quart milk, (preferably raw, not ultrapasteurized)
- 1 quart heavy cream, (preferably raw, not ultrapasteurized)
- 1/4 teaspoon mesophilic cheese starter
- 3 drops liquid rennet, (dissolved into 2 tablespoons filtered water)
- 3/4 teaspoon unrefined sea salt
Instant Pot Polenta
By nnlester
Creamy smooth polenta porridge is so versatile
- 1 quart low sodium chicken broth
- 2 tablespoons butter or olive oil
- 1 cup polenta (not an instant or quick-cooking variety)
- 1/2 teaspoon salt (or up to 1 teaspoon if your chicken broth is completely unsalted)
- more olive oil for frying (optional)
How to Make Coconut Whipped Cream
By nnlester
Place a full-fat can of coconut milk in your refrigerator for at least 24 hours
- 1 14- ounce full-fat canned coconut milk* refrigerated overnight
- 1 tablespoon pure maple syrup
- 1/2 teaspoon pure vanilla extract
- pinch sea salt
Grilled Branzino with Ladolemono
By nnlester
Prepare a grill to medium-high heat
- 2 whole bone-in branzino, cleaned
- 1 tablespoon extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 1/2 cup Ladolemono
- 1 tablespoon dried oregano, preferably Greek
Crusty Baguette
By nnlester
Gluten Free
- 1 1/3 cups warm water (110°F)
- 1 Tbsp sugar or honey
- 1 Tbsp yeast
- 1 cups brown rice flour
- 3/4 cup sorghum flour
- 1 1/2 cups tapioca starch
- 1/2 Tbsp salt
- 1 Tbsp xanthan gum
- 2 eggs
- 2 1/2 Tbsp oil
Super Fudgy Paleo Brownies
By nnlester
Preheat your oven to 325°F
- 5 ounces dark chocolate, chopped (I like to use a mix of unsweetened chocolate and dark chocolate, for a richer, less sweet brownie)
- 6 tablespoons (84 g) virgin coconut oil
- 1/4 cup (84 g) honey
- 3 eggs (150 g, weighed out of shell) at room temperature
- 3/4 cup (120 g) coconut sugar
- 1/2 cup (56 g) blanched almond flour
- 1 tablespoon (8 g) coconut flour
- 3/4 cup (60 g) unsweetened cocoa powder (either natural or Dutch-processed)
- 1/8 teaspoon baking soda (omit if using Dutch-processed cocoa powder)
- 1/4 teaspoon kosher salt
Beef and Onion Stuffed Potatoes
By nnlester
Recipe courtesy Claire Robinson, 2009
- 8 cups low-sodium beef stock
- 3 large russet potatoes
- Extra-virgin olive oil
- 2 pounds beef chuck, trimmed and cut into 1-inch cubes
- Kosher salt and freshly ground black pepper
- Water, as needed
- 1 1/2 cups frozen pearl onions
Grilled Oregano Chicken
By nnlester
Toss anchovies, garlic, olive brine, olive oil, and lemon juice in a medium bowl; season with salt and pepper
- 10 oil-packed anchovy fillets, finely chopped
- 4 garlic cloves, finely grated
- 1 1/2 cups green olives (such as Castelvetrano), plus 1/2 cup brine reserved
- 1/2 cup olive oil
- 1 tablespoon finely grated lemon zest
- 2 tablespoons fresh lemon juice
- Kosher salt and freshly ground black pepper
- 1 small onion, thinly sliced
- 1/2 cup coarsely chopped fresh oregano, plus leaves for serving
- 1 3 1/2–4-pound chicken, halved lengthwise
- Vegetable oil (for grilling)
- Tomatoes in Chile-Fennel Oil
Wild Mushroom Risotto
By nnlester
Place the dried morels in a bowl and pour 2 cups boiling water over them
- 1-ounce dried morel mushrooms
- 1/2 pound fresh porcini or cremini mushrooms
- 4 cups chicken stock, preferably homemade
- 6 tablespoons (3/4 stick) unsalted butter
- 2 ounces pancetta, diced
- 1/2 cup chopped shallots (3 shallots)
- 1 1/2 cups Arborio rice
- 1/2 cup dry white wine
- 1/2 teaspoon saffron threads
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2/3 cup freshly grated Parmesan cheese, plus extra for serving
Moelleux au Chocolat
By nnlester
For the cakes: Butter 6 ramekins and line with a disk of parchment paper, and then butter the parchment
- * For the cakes
- 2/3 * 2/3 cup butter, plus more for greasing
- 4 * 4 ounces dark chocolate, chopped
- 4 * 4 eggs
- 2/3 * 2/3 cup sugar
- 1/2 * 1/2 cup all-purpose flour
- * For the caramel sauce, optional
- 2/3 * 2/3 cup sugar
- 1/4 * 1/4 cup butter
- 1/3 * 1/3 cup plus 2 tablespoons cream
- * Squirt lemon juice, to taste