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Recipes
Pots de Creme
By nnlester
Place the chocolate chips in a blender
- 12 ounces semisweet chocolate chips
- 2 teaspoons brandy
- 1 teaspoon vanilla extract
- 1 pinch salt
- 4 eggs, at room temperature
- 8 ounces (1 cup) very hot strong coffee
- Brandy Whipped Cream, recipe follows
- Chocolate bar, for shaving over
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1 tablespoon brandy
Salmon with Lemon-Pepper Sauce and Watercress-Herb Salad
By nnlester
Whisk crème fraîche, 1 tablespoon lemon juice, and 1/2 teaspoon lemon peel in small bowl
- 1 cup crème fraîche or sour cream
- 3 tablespoons plus 2 teaspoons fresh lemon juice, divided
- 1 teaspoon finely grated lemon peel, divided
- 2 tablespoons honey
- 1 tablespoon plus 2 teaspoons olive oil plus additional for brushing
- 2 tablespoons chopped shallot
- 6 6-ounce salmon fillets
- 1 1/2 cups (lightly packed) watercress leaves and small sprigs
- 1/4 cup small fresh dill sprigs
- 1/4 cup fresh tarragon leaves
- Fleur de sel*
- 6 lemon wedges
Slow-Roasted Filet of Beef and Basil Parmesan Mayonnaise
By nnlester
Preheat the oven to 275 degrees
- 1 whole filet of beef tenderloin, trimmed and tied (4 1/2 pounds)
- 3 tablespoons good olive oil
- 4 teaspoons kosher salt
- 2 teaspoons coarsely ground black pepper
- 10 to 15 branches fresh tarragon
- Basil Parmesan Mayonnaise, for serving, recipe follows
- 2 extra-large egg yolks, at room temperature
- 3 tablespoons freshly squeezed lemon juice
- 1/2 cup freshly grated Parmesan cheese
- 1 tablespoon Dijon mustard
- 1/2 cup chopped fresh basil leaves, lightly packed
- 1/2 teaspoon minced garlic
- Kosher salt and freshly ground black pepper
- 1 cup vegetable oil, at room temperature
- 1/2 cup good olive oil, at room temperature
Paleo Carrot Cake
By nnlester
Preheat the oven to 350 degrees F and line two 8-inch cake pans (or spring form pie pans) with parchment paper
- For Frosting:
- 4 large eggs
- 1/2 cup pure maple syrup
- 1/3 cup grapeseed oil see note*
- 1 tablespoon lemon juice
- 2 teaspoons pure vanilla extract
- 2 cups Bob's Red Mill Almond Flour
- 1/2 cup tapioca flour
- 1 cup unsweetened shredded coconut
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon sea salt
- 1/2 cup raw walnuts chopped
- 1/2 cup raisins
- 2 cups grated carrot see note**
- 1 batch Vegan Cream Cheese Frosting
- 2 tablespoons raw walnuts chopped, optional
- 2 tablespoons cacao nibs optional
Burgers a la Pizzaiola
By nnlester
Recipe courtesy Giada De Laurentiis serve with penne with brown butter
- 4 cloves garlic, peeled and smashed
- 1/4 cup (5 or 6) sun-dried tomatoes in oil, drained
- 1/3 cup fresh basil leaves, packed
- 1/3 cup shredded mozzarella
- 1/4 cup grated Parmesan
- 1 tablespoon tomato paste
- 1/2 teaspoon crushed red pepper flakes
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 1/2 pounds ground sirloin beef
- 8 sourdough rolls, halved lengthwise
- 2 tablespoons extra-virgin olive oil
- Topping suggestions: shredded cheese, fresh mozzarella cheese, fresh basil leaves, sliced tomatoes, marinara sauce, prosciutto, sliced olives, roasted red bell peppers, lettuce leaves, arugula, ketchup, pesto
Salmon Baked in Foil
By nnlester
Recipe courtesy Giada De Laurentiis
- 4 (5 ounces each) salmon fillets
- 2 teaspoons olive oil plus 2 tablespoons
- Salt and freshly ground black pepper
- 3 tomatoes, chopped, or 1 (14-ounce) can chopped tomatoes, drained
- 2 chopped shallots
- 2 tablespoons fresh lemon juice
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
Pollo Frito
By nnlester
Recipe courtesy Giada De Laurentiis
- 1/4 cup fresh lemon juice (2 to3 lemons, depending on size)
- 1/4 cup extra-virgin olive oil
- 1 1/2 teaspoons salt
- 1 (3 1/2-pound) whole frying chicken, cut into 8 pieces
- 1 teaspoon freshly ground black pepper
- 2 cups olive oil (approximate amount)
- 1 cup all-purpose flour (approximate amount)
- Lemon wedges, for garnish
- 6 sprigs fresh Italian parsley, for garnish
Endive with Tart Apple Dressing and Blue Cheese
By nnlester
The dressing has virtually no oil in it, balancing acidity with the sweetness of apple juice and fattiness of the c...
- 1/2 1/2 1/2 cup pecans
- 1/2 1/2 1/2 cup finely crumbled Bayley Hazen Blue or other firm blue cheese
- 3 3 3 tablespoons olive oil
- 2 2 2 teaspoons honey
- 1 1 1 teaspoon fresh lemon juice
- 3/4 3/4 3/4 teaspoon gray sea salt or other coarse sea salt
- 1/4 1/4 1/4 teaspoon freshly ground black pepper
- 1/3 1/3 1/3 cup apple juice
- 2 2 2 tablespoons Champagne vinegar or white wine vinegar
- 1/4 1/4 1/4 teaspoon fresh lemon zest, plus more for serving
- 1 1 1 tablespoon fresh lemon juice
- 1 1/2 1 1/2 1/2 teaspoons olive oil
- 4 4 4 endive, preferably red, leaves separated
Chicken Escabèche
By nnlester
You know what your Tuesday-night chicken wants? An irresistible tangy-sweet bath
- 1 1 1 tablespoon cumin seeds
- 1 1 1 tablespoon coriander seeds
- 1/3 1/3 2 cup plus 2 Tbsp. olive oil
- 1 1 1 medium onion, chopped
- 1 1 1 medium carrot, peeled, chopped
- 6 6 6 garlic cloves, smashed
- 1 1 1 bay leaf
- 2/3 2/3 2/3 cup sherry vinegar or red wine vinegar
- 4 4 4 chicken legs, thighs and drumsticks separated, patted dry
- 1 1 1 serrano chile, very thinly sliced
- 1/2 1/2 1/2 cup golden raisins
- 3/4 3/4 3/4 cup mint leaves
Cherry-Bourbon Ice Cream
By nnlester
by The Bon Appétit Test Kitchen
- 1 1/2 cups halved pitted cherries
- 2 tablespoons sugar
- 1 tablespoon bourbon