GadgetGirl's profile page
Recipes
Guacamole with Pistachios
By GadgetGirl
“My favorite flavor is crunchy,” Alex Stupak says
- 2 tablespoons extra-virgin olive oil
- 1/2 cup unsalted shelled pistachios, coarsely chopped
- Kosher salt
- 3 Hass avocados, halved and pitted
- 1/4 cup minced white onion, rinsed and blotted dry
- 2 jalapeños, seeded and minced
- 2 tablespoons fresh lime juice
- 1/2 cup chopped cilantro, plus more for garnish
- Tortilla chips, for serving
Caramelized-Honey Brûlée
By GadgetGirl
If you don’t have a kitchen torch, time to treat yourself
- 3/4 cup honey
- 1 vanilla bean, split lengthwise
- 3 cups heavy cream
- 1 cup whole milk
- 3/4 teaspoon kosher salt
- 8 large egg yolks
- 3 tablespoons sugar
- Special Equipment
- Eight 6-oz. ramekins
- A kitchen torch
Chocolate-Pistachio-Cherry Biscotti
By GadgetGirl
Chocolate-Pistachio-Cherry Biscotti is perhaps the most decadent and delicious biscotti you'll ever taste
- 1/2 cup butter, softened
- 1/4 cup vegetable shortening
- 1 cup sugar
- 3 large eggs, beaten
- 1 teaspoons vanilla extract
- 2 3/4 cups all-purpose flour
- 1/2 cup cocoa powder
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup pistachios, coarsely chopped
- 3/4 cup dried cherries, coarsely chopped
- 2.5 cups semisweet chocolate or dark chocolate, melted
- 4 ounces white chocolate, melted (optional)
- Garnish: chopped pistachios
Mixed Herb Salad with Honey-Lime Dressing
By GadgetGirl
A riff on the cabbage slaw traditionally served with tonkatsu, this salad goes the extra flavor mile with lots of f...
- For the salad:
- 4 cups mixed mesclun greens
- 2 cups coarsely chopped bibb lettuce
- 1 cup very thinly sliced green cabbage
- 1 cup fresh basil leaves, preferably Thai basil, large leaves coarsely torn
- 1 cup fresh mint leaves
- 1 cup fresh cilantro leaves, coarsely chopped
- 4 small scallions (white and green parts), sliced into 1-inch lengths
- 1 cup cherry or grape tomatoes, halved
- 1/2 cup very thinly sliced red onion
- 1/2 cup very thinly sliced red bell pepper
- For the dressing:
- 2-1/2 Tbs. fresh lime juice
- 2-1/2 Tbs. honey
- 2 tsp. fish sauce
- 1/8 tsp. minced garlic
- 2 Tbs. thinly sliced fresh red or green chile or both (optional)
- Kosher salt and freshly ground black pepper
Cheesey Meat Loaf
By GadgetGirl
This meat loaf includes a delicious surprise: Cubes of mozzarella cheese are blended into the meat mixture, while s...
- 4 Tbs. extra-virgin olive oil
- 2 carrots, cut into 1/4-inch dice
- 2 celery stalks, cut into 1/4-inch dice
- 1 onion, cut into 1/4-inch dice
- 1/2 oz. dried wild mushrooms, soaked in 1 cup hot water,
- chopped, soaking liquid reserved
- 3 garlic cloves, minced
- 2 1/4 cups fresh bread crumbs
- 1 Tbs. plus 1/4 cup minced fresh flat-leaf parsley
- 2 oz. mozzarella cheese, shredded, plus 6 oz., cut into 1/2-inch cubes
- Salt and freshly ground pepper, to taste
- 2 lb. ground beef (80% lean)
- 2 eggs, lightly beaten
- 1/2 tsp. minced fresh thyme
- Mashed potatoes for serving (see related recipe at left)
Orecchiette with Broccoli Rabe
By GadgetGirl
Chef Ylenia Sambati makes a classic dish with this pasta, adding what Puglians call “turnip greens”—known in ...
- 2 pounds broccoli rabe, trimmed
- 1 pound orecchiette
- 6 tablespoons extra-virgin olive oil
- 4 garlic cloves, minced
- 2 teaspoons crushed red pepper
- 6 anchovies in oil, drained and finely chopped
- Kosher salt
- Pepper
STROZZAPRETI WITH SHORT RIB RAGÙ AND HORSERADISH CRUMBS
By GadgetGirl
Richly flavored bone-in short ribs cooks down to a fabulously silky texture
- 3 pounds bone-in short ribs
- Kosher salt, freshly ground pepper
- 4 tablespoons olive oil, divided
- 1 medium yellow onion
- 2 medium carrots, peeled
- 2 celery stalks
- 2 garlic cloves, finely chopped
- 2 cups dry white wine
- 2 cups low-sodium chicken broth
- 3 teaspoons finely chopped rosemary, divided
- 1 cup coarsely torn breadcrumbs
- 2 teaspoons freshly grated horseradish
- 12 ounces strozzapreti or other short pasta
Caramel-Tangerine Parfaits
By GadgetGirl
Maura Kilpatrick's killer parfaits are the perfect contrast of cold, crunchy and creamy
- Caramel Cream 2/3 cup sugar
- 2 cups heavy cream
- 1/2 teaspoon salt
- Granita 1/2 cup sugar
- 1 1/2 cups freshly squeezed tangerine juice, strained
- 1 teaspoon freshly squeezed lemon juice
- Pinch of salt
- Caramel Crunch 1/4 cup plus 2 tablespoons sugar
Spicy Green Salad with Manchego and Pears
By GadgetGirl
The gutsy contrast of assertive greens with juicy pears, slivers of Manchego, and toasted pumpkin seeds lets guests...
- 1/3 cup green (hulled) pumpkin seeds (pepitas; not toasted)
- 1/3 cup plus 1 tablespoon olive oil, divided
- 3 tablespoons Sherry vinegar
- 1 teaspoon mild honey
- 1 teaspoon grainy mustard
- 4 cups packed spicy salad greens, such as radish greens, watercress, and/or arugula, tough stems discarded
- 4 cups packed frisée (French curly endive), torn into bite-size pieces
- 1 (1/2-pound) piece Manchego cheese, rind removed and cheese shaved into 32 thin slices (preferably with a cheese plane)
- 8 small red or yellow Bartlett pears (preferably with stems)
Cheesy Vegetable Moussaka
By GadgetGirl
Broiling the eggplant coaxes out a deeper, more complex flavor
- 2 tablespoons olive oil, divided
- 2 cups finely chopped onion
- 6 garlic cloves, chopped
- 1 cup water
- 1/2 cup uncooked quinoa
- 2 tablespoons unsalted tomato paste
- 3/8 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 (28-ounce) can unsalted diced tomatoes, undrained
- 2 tablespoons chopped fresh basil
- 2 large eggplants, cut into 1/2-inch-thick slices (about 2 1/2 pounds)
- Cooking spray
- 3 (8-ounce) packages presliced mushrooms
- 1/2 cup dry white wine
- 2 tablespoons lower-sodium soy sauce
- 2 tablespoons chopped fresh dill
- 1 1/2 cups plain fat-free Greek yogurt
- 2.5 ounces feta cheese, crumbled (about 2/3 cup)
- 2 large eggs
- 1 large egg white
- 1 ounce vegetarian Parmesan cheese, grated (about 1/4 cup)