Nnlester's profile page
Recipes
Chicken Pot Pie
By nnlester
, 2005, Ina Garten, All Rights Reserved
- 3 whole (6 split) chicken breasts, bone-in, skin-on
- 3 tablespoons olive oil
- Kosher salt
- Freshly ground black pepper
- 5 cups chicken stock, preferably homemade
- 2 chicken bouillon cubes
- 12 tablespoons (1 1/2 sticks) unsalted butter
- 2 cups yellow onions, chopped (2 onions)
- 3/4 cup all-purpose flour
- 1/4 cup heavy cream
- 2 cups medium-diced carrots, blanched for 2 minutes
- 1 (10-ounce) package frozen peas (2 cups)
- 1 1/2 cups frozen small whole onions
- 1/2 cup minced fresh parsley leaves
- 3 cups all-purpose flour
- 1 1/2 teaspoons kosher salt
- 1 teaspoon baking powder
- 1/2 cup vegetable shortening
- 1/4 pound cold unsalted butter, diced
- 1/2 to 2/3 cup ice water
- 1 egg beaten with 1 tablespoon water, for egg wash
- Flaked sea salt and cracked black pepper
Creamy Pappardelle with Leeks and Bacon
By nnlester
by Sara Jenkins
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 4 slices thick-cut bacon, cut into 1/2" pieces
- 2 medium leeks, white and pale-green parts only, halved lengthwise, sliced crosswise
- Kosher salt
- 3/4 cup heavy cream
- 2 teaspoons chopped fresh thyme
- 1 pound pappardelle or fettuccine
- 1 cup finely grated Parmesan or Grana Padano
Flourless Chocolate Cake
By nnlester
Preheat the oven to 375°F
- 1 1 1 cup semisweet or bittersweet chocolate chips
- 1/2 1/2 1/2 cup (8 tablespoons) unsalted butter
- 3/4 3/4 3/4 cup granulated sugar
- 1/4 1/4 1/4 teaspoon salt
- 1 to 2 1 to 2 2 teaspoons espresso powder, optional
- 1 1 1 teaspoon vanilla extract, optional
- 3 3 3 large eggs
- 1/2 1/2 1/2 cup unsweetened cocoa powder, Dutch-process cocoa preferred
- 1 1 1 cup semisweet or bittersweet chocolate chips
- 1/2 1/2 1/2 cup heavy cream
Crispy Squid with Garlic Mayonnaise
By nnlester
(Copyright 2007, Nigella Express, Hyperion, All Rights Reserved)">Recipe courtesy Nigella Lawson (Copyright 2007, N
- 1 lb. frozen squid (tubes and tentacles)
- 2 tablespoon cornstarch
- 4 tablespoons semolina
- 2 teaspoon crab boil seasoning (recommended: Old Bay) or use salt and paprika
- 1 cup groundnut oil or as needed, depending on the size of pan, 1 1/2 in. deep
- Garlic Mayonnaise, recipe follows
- 1/4 clove garlic
- 4 tablespoons best quality, preferably organic, mayonnaise
Smothered Summer Squash and Onions
By nnlester
Melt the bacon fat and 2 tablespoons of the butter in a large lidded pot or deep skillet
- 1 tablespoon of bacon drippings
- 3 tablespoons of salted butter, divided, or to taste
- 1 cup of chopped Vidalia or other sweet onion
- 1/2 cup of chopped sweet green bell pepper, optional
- 2 pounds of yellow summer squash, chopped or halved and sliced
- Pinch of granulated sugar
- Kosher salt, freshly cracked black pepper and Cajun seasoning, to taste
- Chopped fresh herbs, optional, to taste
Baked Mac and Cheese
By nnlester
I use half sharp cheddar and half colby cheeses and substitute gf pasta
- 8 ounces Mueller's Elbows
- 2 tablespoons cornstarch
- 1 teaspoon salt
- 1/2 teaspoon dry mustard
- 1/4 teaspoon ground black pepper
- 3 cups milk
- 2 tablespoons margarine or butter
- 2 cups (8 ounces) shredded American or Cheddar cheese, divided
- I add a pinch of cayenne
Chilled Watercress-Spinach Soup
By nnlester
by The Bon Appétit Test Kitchen
- 2 tablespoons (1/4 stick) butter
- 2 cups thinly sliced leeks (white and pale green parts only; about 3 medium)
- 1 7- to 8-ounce white-skinned potato, peeled, diced
- 3 cups (or more) low-salt chicken broth
- 2 cups (packed) coarsely chopped watercress with some of stems plus small sprigs (for garnish)
- 1 cup (packed) baby spinach leaves
- 1 1/2 teaspoons fresh lemon juice
- 2 hard-boiled eggs, peeled, chopped (for garnish)
Fiery Angel Hair Pasta
By nnlester
Recipe courtesy Giada De Laurentiis
- 1 pound angel hair pasta
- 1/2 cup Chili Oil, recipe follows
- 1/2 cup chopped fresh Italian parsley leaves
- 1 lemon, juiced
- 2 tablespoons lemon zest
- Coarse sea salt
- Dried crushed red pepper flakes
- 1/2 teaspoon grated lemon peel, optional
- 2/3 cup freshly grated Parmesan
Pappardelle with Arugula and Prosciutto
By nnlester
Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente
- 1/2 pound pappardelle or fettuccine
- Kosher salt
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 leeks, white and pale greens only, halved lengthwise, thinly sliced crosswise
- 1/4 cup chopped fresh chives
- 2 teaspoons finely grated lemon zest plus more for serving
- 1 bunch arugula, thick stems trimmed, leaves torn (about 4 cups)
- 1/3 cup finely grated Parmesan plus more for serving
- Freshly ground black pepper
- 3 ounces prosciutto, torn into 1" pieces
Quick Salted Caramel Sauce
By nnlester
Place cream, honey (or sucanat/coconut sugar) and butter in a small pot
- 1 cup cream
- 1/2 cup raw honey, sucanat, or coconut sugar – when made with sucanat or coconut sugar, the recipe will be a deeper caramel color than with honey (where to buy honey, where to buy sucanat, where to buy sustainably produced coconut sugar)
- 1/4 cup butter
- generous pinch of unrefined sea salt (where to buy salt)