Leigh's profile page
Recipes
Apple Crisp Bread Pudding
By Leigh
Recipe courtesy Andria Gaskins
- 1/2 cup raisins
- 1/3 cup apple brandy
- 2 Fuji apples
- 1 tablespoon lemon juice
- 4 large eggs
- 3 cups half-and-half
- 3/4 cup sugar
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon freshly grated nutmeg
- 1/4 teaspoon salt
- 2 teaspoons vanilla extract
- 4 tablespoons unsalted butter, melted and cooled
- 14 Dunkin' Donuts Old Fashioned Cake Donuts
- 3/4 cup unbleached all-purpose flour
- 6 tablespoons brown sugar, packed
- 1/4 teaspoon salt
- 1/2 cup old fashioned rolled oats
- 1/2 cup (1 stick) cold unsalted butter, cut into pieces
- Apple Brandy Sauce, recipe follows
- Confectioners' sugar, for dusting
- Spiced Cream, recipe follows, optional
- Fresh mint sprigs, for garnish
- 1/2 cup (1 stick) unsalted butter
- 1 cup sugar
- 1 cup heavy cream
- 1/3 cup apple brandy
- 2 egg yolks, lightly beaten
- Pinch salt
- 1 cup heavy cream
- 3 tablespoons confectioners' sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon freshly ground nutmeg
- 1/2 teaspoon vanilla extract
Potato-Bacon Torte
By Leigh
Recipe courtesy Melissa d'Arabian
- 4 strips bacon
- 3 sprigs fresh thyme
- 2/3 cup heavy cream
- 2 Pie Crusts, recipe follows
- 3 medium baking potatoes, peeled
- Salt and freshly ground black pepper
- 1/4 cup grated Gruyere cheese
- 1 egg yolk, whisked with a splash of water
- 1 cup butter (2 sticks), cubed and chilled
- 2 1/4 cups all-purpose flour
- 1 teaspoon salt
- 8 to 10 tablespoons ice water
Capellini with Tomatoes and Basil
By Leigh
2009, Ina Garten, All Rights Reserved
- Kosher salt
- 1/2 cup good olive oil, plus extra for the pot
- 2 tablespoons minced garlic (6 cloves)
- 4 pints small cherry tomatoes or grape tomatoes
- 18 large basil leaves, julienned
- 2 tablespoons chopped fresh curly parsley
- 2 teaspoons chopped fresh thyme leaves
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon crushed red pepper flakes
- 3/4 pound dried capellini or angel hair pasta
- 1 1/2 cups freshly grated Parmesan cheese
- Extra chopped basil and grated Parmesan, for serving
Green Goddess Rice
By Leigh
Recipe courtesy Claire Robinson
- 1 1/2 cups basmati rice
- Kosher salt
- 1 small avocado, peeled, pitted, and coarsely chopped
- 1 cup packed fresh basil leaves
- 1 lemon, juiced
- 3 tablespoons extra-virgin olive oil
- 1/4 cup water
- Freshly ground black pepper
Conchiglie al Forno with Mushrooms and Radicchio
By Leigh
Copyright 2010, Johanne Killeen, All Rights Reserved
- 6 ounces shiitake mushrooms, cleaned and trimmed
- 8 tablespoons (1 stick) unsalted butter
- 1 teaspoon kosher salt
- 2 cups (2 medium heads) finely shredded radicchio
- 2 1/2 cups heavy cream
- 1/2 cup freshly grated Parmigiano-Reggiano (1 1/2 ounces)
- 1/2 cup coarsely shredded fontina (1 1/2 ounces)
- 1/2 cup crumbled Gorgonzola (3 ounces)
- 2 teaspoons ricotta
- 6 leaves fresh sage, chopped (see note)
- 1 pound imported conchiglie rigate (pasta shells)
Grilled Chicken Breasts with Fire Roasted Tomato Sauce Roasted Zucchini with Oregano and Lemon
By Leigh
, 2006, Robin Miller, All rights reserved
- Cooking spray
- 8 boneless, skinless chicken breast halves
- Salt
- Freshly ground black pepper
- 12 Roma (plum) tomatoes, halved
- 4 medium zucchini, halved lengthwise
- 1 lemon, juice and zest
- 1 teaspoon dried oregano
- 2 tablespoons balsamic vinegar
- 2 teaspoons hot sauce
- 1 teaspoon chili powder
strawberry cream roll
By Leigh
1. Preheat oven to 375 degrees F (190 degrees C)
- Ingredients
- 3 * 3 eggs
- 1 * 1 cup white sugar
- 1/3 * 1/3 cup hot water
- 1 * 1 teaspoon vanilla extract
- 1 * 1 cup sifted all-purpose flour
- 1 * 1 teaspoon baking powder
- 1/4 * 1/4 teaspoon salt
- 1/4 * 1/4 cup confectioners' sugar for dusting
- 1 * 1 cup fresh strawberries
- 1 * 1 cup heavy whipping cream
- 1 * 1 teaspoon unflavored gelatin
- 1 * 1 tablespoon white sugar
Lemon and Rosemary Marinated Grilled Chicken with Couscous and Sauteed Balsamic Cremini Mushrooms
By Leigh
Recipe courtesy Emeril Lagasse, 2007
- 4 (6-ounce) boneless, skinless chicken breasts
- 1/4 cup fresh squeezed lemon juice
- 1/3 cup olive oil
- 2 tablespoons chopped fresh rosemary leaves
- 3 tablespoons Essence, divided, recipe follows
- 2 teaspoons salt
- 1 teaspoon freshly ground white pepper
- 1 recipe Couscous, recipe follows
- 1 recipe Sauteed Cremini Mushrooms, recipe follows
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
- 1 1/2 cups water
- 1/2 cup small diced red onion or shallots
- 1/2 cup small diced carrot
- 1/2 cup currants
- 1 (10-ounce) package couscous
- 2 tablespoons extra-virgin olive oil
- 1/4 cup toasted pine nuts
- 3/4 teaspoon salt
- 1/2 teaspoon fresh ground white pepper
- 1 tablespoon chopped fresh mint leaves
- 3 tablespoons unsalted butter
- 3 tablespoons minced shallots
- 1 teaspoon minced garlic
- 1 pound cremini mushrooms, thinly sliced
- 1 teaspoon chopped fresh thyme leaves
- 1/4 teaspoon salt
- 1/8 teaspoon fresh ground black pepper
- 3/4 cup balsamic vinegar
grilled zucchini succotash
By Leigh
Heat grill to high. Brush cut side of zucchini with 2 tablespoons of the oil and season with salt and pepper
- 2 * 2 zucchini, halved lengthwise
- 3 * 3 tablespoons olive oil
- * Salt and freshly ground pepper
- 1 * 1 red onion, peeled and finely chopped
- 2 * 2 cloves garlic, finely chopped
- 3 * 3 ears fresh corn, kernels cut off
- 2 * 2 tomatoes, seeded and diced
- 1 * 1 poblano chile, grilled, peeled, seeded, and diced
- 1 * 1 jalapeno pepper, grilled, peeled, seeded, and diced
- 2 * 2 cups heavy cream
- 1/4 * 1/4 cup crumbled queso fresco cheese
- 1/4 * 1/4 cup chopped cilantro leaves
Pasta Ponza
By Leigh
Recipe courtesy Giada De Laurentiis
- Butter for greasing
- 2 cups (12 ounces) red cherry or grape tomatoes, halved
- 2 cups (12 ounces) yellow cherry or grape tomatoes, halved
- 1/4 cup capers, rinsed and drained
- 1 tablespoon extra-virgin olive oil, plus extra for drizzling
- 1/2 teaspoon kosher salt, plus extra for seasoning
- 1/4 teaspoon freshly ground black pepper, plus extra for seasoning
- 1/2 cup Italian-style seasoned breadcrumbs
- 1 pound ziti or other short tube-shaped pasta
- 1 1/4 cups (2 1/2 ounces) Pecorino Romano cheese, grated
- 1/4 cup chopped fresh flat-leaf parsley