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Recipes
Gluten-free Friday: Sandwich bread
By nnlester
Makes about 18-24 slices Preheat your oven to 400 degrees F
- Optional ingredients:
- 1-1/2 teaspoons instant dried yeast
- 1 tablespoon superfine sugar
- 1/2 cup warm water
- 1/2 cup milk
- 1 cup brown rice flour
- 1/2 cup potato flour
- 1/2 cup cornmeal
- 1/2 teaspoon salt
- 1 egg, beaten
- 2 tablespoons olive oil
- 2 tablespoons sunflower seeds
- 2 tablespoons sesame seeds
Famous Pork Chops
By nnlester
Preheat oven to 375 degrees F (190 degrees C)
- 1 cup crushed butter crackers
- garlic salt to taste
- ground black pepper to taste
- 3 eggs, beaten
- 4 pork chops
- 1/2 cup butter
Autumn Fruit Salad with Gingered Kombucha Maple Vinaigrette
By nnlester
Core the apples and pears
- 2 pears
- 2 apples
- 1 Fuyu persimmon
- 3/4 cup fresh cranberries
- 1 cup pomegranate arils
- 1/4 cup plain kombucha (click here to brew your own)
- 2 tablespoons maple syrup (Find organic maple syrup here.)
- 1 teaspoon finely grated fresh ginger
- 2 tablespoons walnut oil (Find it here).
- Mandoline (like this one)
Port Poached Pears with Foie Gras Mousse & Port Caramel
By nnlester
Preparation Remove foie gras mousse from the refrigerator to temper
- 1 container Mousse of Foie Gras
- 4 Seckel pears
- 2 cups Ruby Port
- 1/4 cup brown sugar
- 1/2 cinnamon stick
- 1 star anise
- 2 tablespoons butter
- Sea salt
- Toasted brioche, for serving
Pommes De Terre a la Boulangere: Potatoes a la Bakery
By nnlester
Preheat the oven to 300 degrees F
- 3 tablespoons butter
- 1 tablespoon olive oil
- 4 onions, sliced
- 2 pounds potatoes, thinly sliced
- Kosher salt and freshly ground black pepper
- Fresh thyme sprigs, leaves picked
- 2 cups beef stock
Meat Loaf
By nnlester
Directions Preheat the oven to 325 degrees F
- 1 tablespoon good olive oil
- 3 cups chopped yellow onions (3 onions)
- 1 teaspoon chopped fresh thyme leaves
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 3 tablespoons Worcestershire sauce
- 1/3 cup canned chicken stock or broth
- 1 tablespoon tomato paste
- 2 1/2 pounds ground chuck (81 percent lean)
- 1/2 cup plain dry bread crumbs (recommended: Progresso)
- 2 extra-large eggs, beaten
- 1/2 cup ketchup (recommended: Heinz)
Authentic Brazilian Cheese Bread
By nnlester
Instructions Preheat oven to 400F degrees with a rack in the middle
- 4 cups tapioca flour
- 1 1/4 cups milk
- 1/2 cup water
- 6 tablespoons oil
- 1 1/2 cups grated parmesan cheese
- 1 cups shredded Mozzarella cheese
- 2 large eggs
- 2 teaspoons salt
Cabin Baking: Scallion Black Pepper Biscuits
By nnlester
I’m pretty sure there’s a law somewhere that states that if you’re in a cabin in the middle of the woods, you...
- 2 cups all-purpose flour
- 1 1/4 teaspoon salt
- 1 tablespoon baking powder
- 1/2 cup unsalted butter
- 3 scallions, white and light green parts only, thinly sliced
- 1 1/4 to 1/2 cups buttermilk, shaken
- Egg wash (1 large egg + 1 tablespoon water or buttermilk or milk, beaten), for topping
- Freshly cracked black pepper, for topping
Chicken Oreganata
By nnlester
You can use any chicken pieces and they don't have to be skinless
- 8 Skinless Chicken Thighs
- Juice Of Two Large Lemons
- Zest Of One Lemon
- 2 Garlic Cloves, Peeled And Minced
- 3 Tablespoons Chopped Fresh Oregano
- 4 Tablespoons Chopped Fresh Parsley
- 1/4 Cup Olive Oil
- Sea Salt & Cracked Black Pepper
Polyface Lard
By nnlester
Thaw the lard. I usually set mine in the sink overnight
- Polyface Pork fat (these come in 10 lb bags)
- A Crock pot (a 4-qt holds 5 lbs of fat)
- Strainer or cheese cloth or slotted spoon
- Clean container to store your lard in (I use wide-mouth quart jars)