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Recipes
Salted Caramel Nuts
By nnlester
Preheat the oven to 350 degrees F
- 1 cup each whole roasted salted cashews, whole large pecan halves, whole unsalted almonds and whole walnut halves (4 cups total)
- 11/2 cups sugar
- 2 teaspoons pure vanilla extract
- 2 teaspoons kosher salt
- 1 teaspoon fleur de sel
Beef Stroganoff
By nnlester
Step 1 In a 5- to 6-quart slow cooker, toss beef, onion, and mushrooms with 1 1/2 teaspoons coarse salt and teaspo...
- 2 pounds beef chuck, trimmed of excess fat and cut into thin slices (about 1/2 inch thick and 3 inches long)
- 1 large onion, chopped (about 2 cups)
- 1 pound white mushrooms, trimmed and halved (or quartered, if large)
- Coarse salt and ground pepper
- 2 tablespoons cornstarch
- 1/2 cup reduced-fat sour cream
- 2 tablespoons Dijon mustard
- Cooked thin egg noodles, for serving
- Chopped fresh dill, for garnish (optional)
Butterflies with Veal Sauce: Pavoncelle Abruzzese
By nnlester
Recipe copyright Mario Batali, 2002
- 6 cups water
- 2 tablespoons salt
- 1/4 cup extra-virgin olive oil
- 1/4 pound finely chopped pancetta
- 1/2 pound ground veal
- 1/4 pound spinach, blanched, drained, and chopped
- 1/4 cup dried porcinis, soaked in warm water and drained
- Salt and pepper
- 1/2 cup dry white wine
- 1 cup brown chicken stock, recipe follows
- 1 pound fresh farfalle, recipe follows, or 1 pound dried farfalle
- 2 tablespoons extra-virgin olive oil
- 3 1/2 pounds chicken wings, backs, and bones
- 3 carrots, coarsely chopped
- 2 onions, coarsely chopped
- 4 ribs celery, coarsely chopped
- 2 tablespoons tomato paste
- 1 tablespoon black peppercorns
- 1 bunch parsley stems
- 2 cups semolina flour
- 2 cups all-purpose flour
- 1 to 1 1/2 cups warm water
Dill-Crusted Pork Tenderloin With Farro, Pea, and Blistered Tomato Salad
By nnlester
Preheat oven to 425°F. Mix garlic, 2 Tbsp
- 2 garlic cloves, finely chopped
- 5 tablespoons coarsely chopped dill, divided
- 2 tablespoons finely grated lemon zest, divided
- 3 tablespoons fresh lemon juice, divided
- 6 tablespoons olive oil, divided
- 2 1/2 teaspoons kosher salt, divided
- 1/2 teaspoon freshly ground black pepper
- 1 (1 1/2-pound) pork tenderloin
- 1 pint cherry tomatoes
- 3 cups (loosely packed) arugula (about 3 ounces)
- 2 cups cooked whole farro
- 3/4 cup frozen peas, thawed (about 4 ounces)
- 1/2 cup (loosely packed) crumbled feta (about 2 ounces)
- Flaky sea salt (optional)
Baked Herbed Salmon
By nnlester
Preheat oven to 400 degrees
- 4 salmon fillets, thawed according to packaging
- 1 teaspoon dried dill weed
- 1 teaspoon dried rosemary
- 1/2 teaspoon dried parsley
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- lemon
Zucchini Keftedes with Feta and Dill
By nnlester
These zucchini fritters are the perfect way to start the meal
- 1 1/3 pounds medium zucchini, trimmed
- 1 teaspoon coarse kosher salt
- 1/2 cup thinly sliced green onions
- 3 tablespoons chopped fresh dill
- 3 tablespoons chopped fresh mint
- 2 garlic cloves, minced
- 1 teaspoon finely grated lemon peel
- 1 cup panko (japanese breadcrumbs)
- 1 large egg, beaten to blend
- 1 cup coarsely crumbled feta cheese
- Canola oil (for frying)
- Plain whole-milk or reduced-fat Greek-style yogurt (for garnish)
- Additional chopped fresh dill (for garnish)
- Ingredient info: Panko is available in the Asian foods section of most supermarkets and at Asian markets. Greek-style yogurt is a thick yogurt that's sold at some supermarkets and at specialty foods stores.
Petite Nutella Pochettes
By nnlester
Directions In a medium bowl, using a hand mixer, cream the butter and cream cheese together until light and creamy
- 1 cup (2 sticks) butter, at room temperature
- 8 ounces cream cheese, at room temperature
- 2 cups flour
- 1/4 cup plus 2 tablespoons chocolate-hazelnut spread (recommended: Nutella)
- Water, as needed
- 1/2 cup confectioners' sugar
- Special equipment: 3-inch fluted biscuit cutter
Skillet-Fried Chicken
By nnlester
Skillet-Fried Chicken This is the only fried chicken recipe you’ll ever need
- 2 tablespoons kosher salt, divided
- 2 teaspoons plus 1 tablespoon freshly ground black pepper
- 1 1/2 teaspoons paprika
- 3/4 teaspoon cayenne pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 3–4-lb. chicken (not kosher), cut into 10 pieces, backbone and wing tips removed
- 1 cup buttermilk
- 1 large egg
- 3 cups all-purpose flour
- 1 tablespoon cornstarch
- Peanut oil (for frying)
Gluten-free Sourdough “Flour” Tortillas
By nnlester
1. In a medium bowl, whisk together the flours, salt, baking soda, and xanthan gum
- 1 cup sorghum flour
- 1/2 cup sweet rice flour
- 1/2 cup tapioca flour
- 1/2 teaspoon salt
- 3/4 teaspoon baking soda
- 1 teaspoon xanthan gum
- 1/4 cup palm shortening or cold butter
- 1 cup gluten-free sourdough starter
- 1/4 - 1/3 cup milk, depending on the hydration of the starter and the humidity of your environment
Chinese Orange Chicken
By nnlester
In a shallow, medium bowl toss the chicken pieces with the soy sauce and wine
- 1 pound boneless, skinless chicken thighs, patted dry and cut into 1 1/2-inch pieces
- 1 teaspoon soy sauce
- 1 teaspoon Chinese Shaoxing wine or dry sherry
- 1/2 cup cornstarch
- 2 About 2 cups canola oil for frying
- 2 oranges
- 2 teaspoons cornstarch
- 1 tablespoon canola oil
- 2 cloves garlic, minced
- 2 teaspoons minced peeled fresh ginger (from 1-inch piece)
- 1/8 to 1/4 teaspoon crushed red pepper
- 1 tablespoon low-sodium soy sauce
- 1 teaspoon Chinese Shaoxing wine or dry sherry
- 1 teaspoon rice vinegar (not seasoned) or cider vinegar
- 2 tablespoons sugar
- Thinly sliced scallion greens, for garnish
- Thinly sliced fresh red chile, for garnish (optional)
- Cooked rice for serving
- Equipment: 10-inch cast-iron skillet or other high-sided skillet (at least 2 inches deep), deep-fry thermometer, Microplane (for optional garnish)