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Recipes
Layered Brownies with White-Chocolate Caramel and Cacao Nib Gelato
By GadgetGirl
These "Hawks Bars" are so good, chef-owners Michael Fagnoni and Molly Hawks named them after their restaurant, Ha...
- CANDIED PECANS
- •1/2 cup sugar
- •1/4 cup water
- •1 cup pecan halves, toasted
- BROWNIES
- •1/2 cup (1 stick) unsalted butter
- •2 ounces bittersweet chocolate (54% to 60% cacao), chopped
- •1/4 cup plus 1 teaspoon natural unsweetened cocoa powder
- •2 1/2 tablespoons all purpose flour
- •1/8 teaspoon salt
- •1/2 cup plus 1 tablespoon sugar
- •2 large eggs
- •1/2 teaspoon vanilla extract
- WHITE-CHOCOLATE CARAMEL
- •3 tablespoons water, divided
- •3/4 teaspoon unflavored gelatin
- •4 1/2 tablespoons sugar
- •Pinch of salt
- •6 tablespoons heavy whipping cream
- •4 ounces high-quality white chocolate (such as Lindt or Perugina), finely chopped
- •1 1/2 tablespoons unsalted butter, diced, room temperature
- BITTERSWEET-CHOCOLATE GANACHE
- •2/3 cup heavy whipping cream
- •6 ounces bittersweet chocolate (54% to 60% cacao), chopped
- Gelato
- •1 1/2 cups heavy whipping cream
- •1 cup whole milk
- •1/2 cup cacao nibs*
- •1/2 vanilla bean, split lengthwise
- •5 large egg yolks
- •3/4 cup sugar
- •
- •* Bits of shell-roasted cacao beans; available at many specialty foods stores and from chocosphere.com.
- SPECIAL EQUIPMENT
- 8 x8x2-inch metal baking pan
Pumpkin-Pecan Cheesecake
By GadgetGirl
Pumpkin adds beautiful color to the all-American cheesecake while pecan praline makes a southern-style topping
- For praline
- 1/2 cup (packed) golden brown sugar
- 3 tablespoons unsalted butter
- 3/4 cup coarsely chopped pecans
- For crust
- 2 cups gingersnap cookie crumbs (about 9 ounces)
- 1 teaspoon ground cinnamon
- 1/4 cup (1/2 stick) unsalted butter, melted
- For filling
- 4 8-ounce packages cream cheese, room temperature
- 1 1/2 cups sugar
- 3 tablespoons all purpose flour
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 4 large eggs
- 1 15-ounce can solid pack pumpkin
- 3 tablespoons bourbon
- 2 teaspoons vanilla extract
Quick Cheese Fondue
By GadgetGirl
Heat oven to 500 degrees. Put a piece of brie cheese in a 2-3 cup shallow baking dish and bake until melted, about ...
- 1/2 pound piece of brie
- Ground black pepper
- Toasted Baguette slices, walnut bread or sliced apples or pears
Standing Rib Roast wih Cognac Sauce
By GadgetGirl
Tender and succulent, a standing beef rib roast makes an impressive entrée for a holiday gathering
- 5 -rib standing beef rib roast, about 10 lb.
- Salt and freshly ground pepper, to taste
- 3/4 cup finely diced shallots
- 1/2 cup cognac or brandy
- 1 cup beef stock
- 2 Tbs. veal demi-glace
- 2 Tbs. unsalted butter
Grilled Cherry Tomato Turkey Burgers
By GadgetGirl
For a healthy alternative to beef burgers, turn to ground turkey
- Turkey Burger with Peaches and Blueberries
- 4 small peaches
- 1 pound ground turkey
- Salt
- Ground black pepper
- 4 slices Monterey Jack cheese
- 1/2 cup blueberries
- 1/4 teaspoon chili powder
- 4 thick slices roasted garlic country bread or garlic bread, toasted if desired
- Fresh mint (optional)
Lobster Salad with New Potatoes and Pickled Onion
By GadgetGirl
Overcooked lobsters will be tough and rubbery; if yours are less than 1½ pounds each, decrease the cooking time by...
- 1 12-oz. bottle pale lager
- 2 1 1/2-lb. live lobsters
- 1 pound new potatoes or small Yukon Gold and/or red-skinned potatoes, scrubbed
- 1 tablespoon kosher salt, plus more
- 1/4 cup red wine vinegar
- 1 tablespoon sugar
- 1/2 medium red onion, thinly sliced
- 2 tablespoons fresh lemon juice
- 1/4 cup olive oil, plus more for drizzling
- 1/2 cup fresh mint leaves
- 2 cups frisée (optional)
- Freshly ground black pepper
Avocado Quesadillas
By GadgetGirl
1. Get out 1 tortilla on a work surface
- 4 soft flour or corn tortillas
- 4 oz. Manchego cheese, sliced
- 1 avocado, pitted, peeled, and cut into chunks
- 16 canned or jarred Jalapeño slices
Cheese, Herb, and Sun-Dried Tomato Phyllo Rolls
By GadgetGirl
Many Greek cheeses are made with goat's milk or sheep's milk
- 1 large egg
- 3/4 cup (packed) grated aged kefalotyri cheese (3 ounces)
- 3/4 cup (packed) grated kasseri cheese (3 ounces)
- 1/4 cup (packed) finely crumbled feta cheese (3 ounces)
- 2 tablespoons finely chopped drained oil-packed sun-dried tomatoes
- 2 teaspoons fresh thyme leaves
- 1 teaspoon chopped fresh marjoram
- 1/4 teaspoon ground white or black pepper
- 8 sheets phyllo pastry (about 12x14 inches), thawed if frozen
- Extra-virgin olive oil
Prosciutto-Wrapped Chicken Breasts with Eggplant Panzanella and Raisin-Pine Nut Vinaigrette
By GadgetGirl
Chef Barbara Lynch's take on saltimbocca gets its richness from Taleggio cheese, which is stuffed in the chicken ...
- RAISIN-PINE NUT VINAIGRETTE
- •1/2 cup golden raisins
- •1/2 cup hot water
- •1 tablespoon plus 1/2 cup extra-virgin olive oil, divided
- •1/3 cup finely chopped shallots
- •1 garlic clove, minced
- •2 anchovy fillets, finely chopped
- •3 tablespoons Sherry wine vinegar
- •1/2 cup pine nuts, toasted
- CHICKEN
- •6 6-ounce skinless boneless chicken breast halves
- •8 ounces Taleggio cheese,* rind trimmed, cheese cut into six 2-inch-long slices
- •12 thin prosciutto slices
- EGGPLANT PANZANELLA
- •1 pound unpeeled Japanese eggplant, ends trimmed, eggplant cut into 1/2-inch-wide rounds (about 5 1/2 cups)
- •7 tablespoons extra-virgin olive oil, divided
- •1 16-ounce baguette
- •
- •*A semisoft cheese; available at some specialty foods stores and at Italian markets.
Grilled Brats and Onions with Parsley Sauce
By GadgetGirl
“Brats are about as Wisconsin as it gets,” says restaurateur Gabriel Stulman
- 4 cups lightly packed parsley leaves, plus more for garnish
- 1 cup lightly packed dill sprigs
- 1 garlic clove
- 3 1/2 tablespoons fresh lemon juice
- 1/2 cup extra-virgin olive oil, plus more for brushing
- Kosher salt
- Pepper
- 4 red onions (2 pounds), each peeled and cut into 6 wedges through the core
- 1/2 teaspoon finely grated lemon zest
- 1/2 teaspoon finely chopped thyme
- 20 bratwursts (4 pounds)
- Dijon mustard and Torn Garlic Bread, for serving