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Recipes
Red Sauce and Spaghetti
By nnlester
In a food processor, puree the tomatoes to a smooth creamy consistency
- 1 (28-ounce) can pelati tomatoes*
- 2 tablespoons extra-virgin olive oil, plus more for serving
- 1/3 red onion, medium diced
- 3 cloves garlic, sliced into chunks
- Pinch red pepper flakes, optional
- 2 handful fresh basil, torn, plus more for serving
- Salt and freshly ground black pepper
- 1 pound spaghetti, for serving
- Freshly grated Parmesan cheese, for serving
- Cook's Note: Pelati tomatoes are whole, peeled canned tomatoes.
Twice-Baked Acorn Squash w/ Maple Butter and Pecans
By nnlester
The acorn squash is roasted while a lone potato boils away
- 3 acorn squash, halved
- 1 large russet potato (1 pound), peeled and diced
- 1/4 cup creme fraiche
- 4 tablespoons unsalted butter, divided
- Salt
- Pepper
- 2 tablespoons maple syrup
- Handful of pecans, roughly chopped
Grilled Bok Choy with Sesame-Soy Dressing
By nnlester
Slice each bok choy lengthwise, keep core intact on both halves
- 12 baby bok choy
- 1 Tbsp olive oil
- Salt and pepper
- Sesame Seeds, garnish
- Sauce
- 1/2 cup GF chicken broth
- 1/4 cup GF rice vinegar
- 1/4 cup GF soy sauce
- 2 tsp sesame oil
- 1 Tbsp brown sugar, packed
- 1/4 tsp pepper
- 1 clove garlic, minced
- 1 scallion, chopped
- 1 ” piece ginger, peeled & sliced
Smoked Salmon Deviled Eggs
By nnlester
I check the taste before adding the salt
- 8 extra-large eggs
- 1/2 cup sour cream
- 2 ounces cream cheese, at room temperature
- 2 tablespoons good mayonnaise
- 1 tablespoon freshly squeezed lemon juice
- 2 tablespoons minced fresh chives, plus extra for garnish
- 4 ounces good smoked salmon, minced
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 ounces salmon roe
Lamb Chops with Lemon
By nnlester
Serve the lamb with your favorite tzatziki (cucumber and yogurt sauce) and horta (sautéed greens tossed with red w...
- 3 large shallots, minced
- 6 tablespoons chopped fresh mint
- 6 tablespoons chopped fresh oregano
- 6 large garlic cloves, minced
- 1 tablespoon sugar
- 24 lamb rib chops (from three 1 1/4-to 1 1/2-pound racks of lamb, cut between bones into individual chops)
- 6 tablespoons extra-virgin olive oil
- 3 tablespoons fresh lemon juice
- 1 tablespoon finely grated lemon peel
- Fresh oregano sprigs (for garnish)
Pecan Toffee Tassies
By nnlester
Recipe courtesy Paula Deen I Baked them about 18 minutes
- 1 (15-ounce) package refrigerated pie crusts
- 1/4 cup (1/2 stick) butter, melted
- 1 cup firmly packed brown sugar
- 2 tablespoons all-purpose flour
- 2 large eggs, lightly beaten
- 1 teaspoon vanilla extract
- 1 cup finely chopped pecans
- 1 (10-ounce) package almond brickle chips
Coq Au Vin
By nnlester
2007, Ina Garten, All Rights Reserved
- 4 ounces good bacon or pancetta, diced
- 1 (3 to 4-pound) chicken, cut in 8ths
- Kosher salt and freshly ground black pepper
- 1/2 pound carrots, cut diagonally in 1-inch pieces
- 1 yellow onion, sliced
- 1 teaspoon chopped garlic
- 1/4 cup Cognac or good brandy
- 1/2 bottle (375 ml) good dry red wine such as Burgundy
- 1 cup good chicken stock, preferably homemade
- 10 fresh thyme sprigs
- 2 tablespoons unsalted butter, at room temperature, divided
- 1 1/2 tablespoons all-purpose flour
- 1/2 pound frozen small whole onions
- 1/2 pound cremini mushrooms, stems removed and thickly sliced
Whole-Grain Spaghetti with Pecorino, Prosciutto and Pepper (Fall)
By nnlester
Recipe courtesy Giada De Laurentiis, 2008
- 1 pound whole-grain (or whole-wheat) spaghetti
- 2 tablespoons mixed colored peppercorns, coarsely ground
- 1/4 cup extra-virgin olive oil
- 1 1/2 cups grated (6 ounces) pecorino
- 6 ounces thinly sliced prosciutto, chopped
- 1/4 cup chopped fresh flat-leaf parsley
- 1/4 cup chopped fresh basil leaves
Beef au Bleu
By nnlester
Move the oven rack to the top rungs, and heat the oven to broil for a good 10 minutes
- 1 * 1 (2-pound) sirloin steak, about 2-inches thick
- * Kosher salt and freshly ground black pepper
- * Splash olive oil
- 8 * 8 ounces blue cheese
- 1/2 * 1/2 cup cream
- * Watercress or Endives with Oranges, for serving, recipe follows
- * Endives with Oranges
- 4 * 4 endives
- 2 * 2 tablespoons butter
- 2 * 2 tablespoons sugar
- 2 * 2 tablespoons red wine vinegar
- 1/3 * 1/3 cup red wine
- * Kosher salt and freshly ground black pepper
- 2 * 2 oranges
Herb Dip
By nnlester
This is great with sliced cucumbers
- 8 ounces cream cheese, at room temperature
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 4 scallions, white and green parts, minced
- 2 tablespoons fresh parsley leaves, minced
- 1 tablespoon fresh dill, minced
- 1 teaspoon kosher salt
- 3/4 teaspoon freshly ground black pepper