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Recipes
Shaved Kohlrabi with Apple and Hazelnuts
By GadgetGirl
A version of this salad has been on Estela’s menu since its opening; chef Ignacio Mattos has tried it with summer...
- 1/2 cup blanched hazelnuts
- 2 medium kohlrabi (about 2 lb. total), peeled, thinly sliced on a mandoline
- 1 tart apple (such as Pink Lady or Crispin), peeled, cored, thinly sliced on a mandoline
- 1/2 teaspoon finely grated lemon zest
- 1 tablespoon fresh lemon juice
- 1 tablespoon white wine vinegar or white balsamic vinegar
- Kosher salt
- 1/2 cup torn fresh mint leaves, plus more for serving
- 1 tablespoon extra-virgin olive oil
- 2 oz. Pecorino di Fossa or Parmesan, shaved (about 1/4 cup)
Pork Ragù over Creamy Polenta
By GadgetGirl
Leftover sauce? Bring a pot of water to boil: It’s pasta night
- 3 pounds skinless, boneless pork shoulder (Boston butt), cut into 3 pieces
- Kosher salt and freshly ground black pepper
- 1 tablespoon vegetable oil
- 1 large onion, finely chopped
- 6 garlic cloves, finely chopped
- 2 tablespoons tomato paste
- 1/2 cup full-bodied red wine
- 1 28-ounce can whole peeled tomatoes
- 4 sprigs thyme
- 2 sprigs rosemary
- 2 bay leaves
- Polenta and assembly
- Kosher salt
- 1 1/2 cups coarse polenta (not quick-cooking)
- 1/4 cup unsalted butter
- 1/2 cup grated Parmesan (from about 2 ounces), plus more for serving
- Freshly ground black pepper
- 1/2 cup chopped fresh parsley
- Olive oil (for drizzling)
Cola-Marinated Flank Steak with Frito Chilaquiles
By GadgetGirl
To make his version of chilaquiles (fried tortilla chips lightly cooked in salsa), Jamie Bissonnette unabashedly op...
- 4 cups cola, preferably made with cane sugar
- 2 teaspoons jarred Thai green curry paste
- 2 Fresno chiles or jalapeños, thinly sliced crosswise
- One 1 1/2-pound flank steak, cut lengthwise and crosswise to make 4 steaks
- 1 tablespoon canola oil, plus more for brushing
- Kosher salt
- Freshly ground black pepper
- One 16-ounce jar salsa verde
- 8 ounces Fritos
- 1/2 cup chopped cilantro
- 2 Hass avocados, diced
- 3 tablespoons freshly grated Cotija cheese
- Lime wedges, for serving
Butternut Squash-Carrot Soup with Pork “Croutons”
By GadgetGirl
A garnish of pork “croutons” adds a savory note to this autumnal soup
- 1 large butternut squash, about 3 lb., peeled, seeded and cut into 1-inch cubes
- 3 large carrots, peeled and cut into 1-inch pieces
- 2 Tbs. plus 1 tsp. olive oil
- Kosher salt and freshly ground pepper, to taste
- 10-oz. slab pork belly, cut into batons about 1/2 by 1/2 by 1 inch
- 2 Tbs. unsalted butter
- 1 large yellow onion, thinly sliced
- 1 large Granny Smith apple, peeled, cored and thinly sliced
- 2 garlic cloves, minced
- 4 Tbs. chicken stock concentrate mixed with 6 cups water
- 2 fresh thyme sprigs
- 1 bay leaf
- 1 cup heavy cream
- 2 Tbs. chopped fresh flat-leaf parsley
chicken waldorf salad
By GadgetGirl
Dressing: Place pineapple and apple juice in a heavy medium saucepan
- Dressing:
- 1 cup pineapple juice
- 1 cup unfiltered fresh apple juice
- 1/4 cup mayonnaise
- 2 tablespoons honey
- 2 tablespoons whole grain Dijon
- 1/2 teaspoon turmeric
- 1/2 cup olive oil
- Salad:
- 4 cups 1/2-inch cubed chicken from a 4 lb chicken
- 1 1/2 cups diced and cored Granny Smith apples
- 1 1/2 cups halved red seedless grapes
- 2 celery stalks, chopped
- 1/2 cup very thinly sliced red onion
- 1/2 cup walnuts, toasted
- 1 5 -oz bag spring lettuce mix
Corned Beef Hash with Roasted Vegetables
By GadgetGirl
Perfect for breakfast-or try it for supper-on St Patricks Day
- 1 medium onion, cut into 3/4 inch cubes
- 1 small celery root, peeled, cut into 3/4 inch cubes
- 1 small turnip, peeled, cut into 3/4 inch cubes
- 1 large carrot, peeled, cut into 3/4 inch cubes
- 1/2 green bell pepper, cut into 3/4 inch cubes
- 1 tablespoon vegetable oil
- 6 small red-skinned potatoes
- 1 1/2 pounds cooked corned beef, coursely chopped
- 6 tablespoons butter, divided
- 2 teaspoons salt
- 8 large egges
Best Ever Grilled Cheese Sandwich
By GadgetGirl
After rigorous scientific testing, we've determined that sandwiches sliced in half on a diagonal actually taste bet...
- 2 slices Pullman or other white bread
- A dab of butter
- Mayonnaise
- A few slices American cheese or cheddar
- Pepper
Cipollini in Agrodolce
By GadgetGirl
1.Bring a large pot of water to a boil
- 3 3 3 pounds cipollini or pearl onions, root ends trimmed
- 2 2 2 tablespoons extra-virgin olive oil
- 1 1 1 dried bay leaf
- 1 1 1 sprig fresh thyme
- 2/3 2/3 2/3 cup red-wine vinegar
- 1/2 1/2 1/2 cup dry red wine
- 2 2 2 tablespoons plus 2 teaspoons sugar
- 2 2 2 ½ teaspoons coarse salt
- freshly ground pepper
- 1 1.Bring to to 25 to 30 water to a boil. Add onions; reduce heat to medium-low. Simmer onions until tender, 25 to 30 minutes. Drain; let cool. Squeeze out onions, discarding skins.
- 3 3.Stir to to 20 to 25 and salt in a small bowl; add to pan. Reduce heat to medium-low. Cook, stirring occasionally, until liquid is syrupy and glazes onions, 20 to 25 minutes. Season with pepper. Serve warm or at room temperature.
Blueberry-Almond Coffeecake
By GadgetGirl
Nutritional Information Calories:188 (27% from fat) Fat:5
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 3/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1 cup fresh blueberries, divided
- 2/3 cup low-fat buttermilk
- 2 tablespoons butter or stick margarine, melted
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1 large egg
- Cooking spray
- 1/4 cup sliced almonds
- 1 tablespoon brown sugar
- 1/4 teaspoon ground cinnamon
Green Bean & Whole Grain Penne Salad
By GadgetGirl
This salad is all about contrasts in flavor and texture: chewy, nutty pasta mingled with crisp, sweet green beans a...
- 1 1/2 pounds green beans, stems trimmed and cut into 1 1/2-inch lengths
- 16 ounces whole-grain penne, rotini, rotelle, or fusilli pasta
- 1/2 cup mayonnaise
- 1/3 pound Roquefort cheese
- 2 tablespoons red wine vinegar
- 3 tablespoons each finely chopped flat-leaf parsley and chives
- 5 crisply cooked thick slices bacon, crumbled
- 1/2 teaspoon freshly ground black pepper
- Salt