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Recipes
Chocolate Mousse Tart with Hazelnuts
By AdamNicole
A crispy crust made from ice-cream cones is the perfect complement to velvety chocolate mousse
- FOR THE CRUST::
- 18 sugar cones, coarsely crushed (6 ounces total)
- 1/2 teaspoon coarse salt
- 2 tablespoons granulated sugar
- 6 tablespoons (3/4 stick) unsalted butter, melted and cooled
- FOR THE TOPPING AND FILLING::
- 1/3 cup peeled raw hazelnuts
- 1/4 cup granulated sugar
- 1/4 teaspoon coarse salt
- 1 3/4 cups heavy cream
- 5 ounces bittersweet chocolate, coarsely chopped
- 2 tablespoons confectioners' sugar
Roasted Cauliflower with Herbed Breadcrumbs
By AdamNicole
This side dish goes well with fish or seared steak
- 1 head cauliflower (2 pounds), cut into florets
- 2 tablespoons plus 2 more tablespoons extra-virgin olive oil
- Coarse salt and ground pepper
- 2 slices white sandwich bread
- 1 garlic clove, chopped
- 2 tablespoons finely chopped fresh parsley
- 2 teaspoons chopped fresh thyme leaves
- Grated zest of 1 lemon
Pumpkin Banana Mousse Tart
By AdamNicole
2002 Barefoot Contessa Family Style, All rights reserved
- 2 cups graham cracker crumbs (14 crackers)
- 1/3 cup sugar
- 1/4 teaspoon ground cinnamon
- 1/4 pound (1 stick) unsalted butter, melted
- 1/2 cup half-and-half
- 1 (15-ounce) can pumpkin puree
- 1 cup light brown sugar, lightly packed
- 3/4 teaspoon kosher salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 3 extra-large egg yolks
- 1 package (2 teaspoons) unflavored gelatin
- 1 ripe banana, finely mashed
- 1 teaspoon grated orange zest
- 1/2 cup cold heavy cream
- 2 tablespoons sugar
- 1 cup (1/2 pint) cold heavy cream
- 1/4 cup sugar
- 1/2 teaspoon pure vanilla extract
- Orange zest, optional
Easy and Delicious Pumpkin Mousse
By AdamNicole
Recipe courtesy Alton Brown, 2008
- 1 cup cold heavy cream
- 1 (15-ounce) can pumpkin puree
- 1/3 cup evaporated milk
- 1 (3.4-ounce) box pumpkin spice flavored instant pudding mix
- 1 teaspoon vanilla extract
- 1 cup Spiced Pecans, recipe follows
- 1 teaspoon kosher salt
- 1/2 teaspoon ground cumin
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground orange peel
- 1 pound pecan halves
- 4 tablespoons unsalted butter
- 1/4 cup packed light brown sugar
- 2 tablespoons packed dark brown sugar
- 2 tablespoons water
Artichoke and Spinach Dip
By AdamNicole
Recipe courtesy Emeril Lagasse, 2005 Great Dip for company
- 1/4 cup plus 2 tablespoons vegetable oil
- 1/4 cup all-purpose flour
- 2 cups milk
- Salt
- Cayenne pepper
- 1/2 cup grated Parmesan (about 2 ounces)
- 1/2 cup grated Monterey Jack (about 2 ounces)
- 1 cup chopped onions
- 1 (10-ounce) bag fresh spinach, stemmed, rinsed and chopped
- 2 tablespoons chopped garlic
- 2 (15-ounce) cans artichoke hearts, drained and julienned
- 10 to 15 small corn tortillas, cut into fourths
- Vegetable oil, for frying
Classic Stuffing
By AdamNicole
The terms stuffing and dressing are often used interchangeably, but they do have different meanings: Stuffing is co...
- 12 tablespoons unsalted butter
- 4 onions, (2 pounds), peeled and cut into 1/4-inch dice
- 16 celery stalks, cut into 1/4-inch dice
- 10 large fresh sage leaves, chopped, or 2 teaspoons crushed dried sage
- 4 cups Homemade Chicken Stock, or canned low sodium chicken broth, skimmed of fat
- 2 stale loaves white bread, (about 36 slices), crust on, cut into 1-inch cubes
- 2 teaspoons salt
- 4 teaspoons freshly ground black pepper
- 3 cups (about 2 bunches) fresh coarsely chopped flat-leaf parsley, leaves
- 2 cups pecans, toasted and chopped (optional)
- 2 cups dried cherries, (optional)
Meatballs with Garlic Bread
By AdamNicole
Cooking the meatballs in the tomato sauce saves time and infuses the sauce with flavor
- 3 hoagie rolls
- 1 pound ground beef chuck
- 1 large egg, lightly beaten
- 3 teaspoons minced garlic
- Coarse salt and ground pepper
- 3/4 teaspoon dried oregano
- 2 tablespoons plus 1 teaspoon extra-virgin olive oil
- 1 can (28 ounces) crushed tomatoes
- 1 can (15 ounces) whole peeled tomatoes
- Sugar
Meyer Lemon Curd Tart
By AdamNicole
Recipe courtesy Anne Burrell
- 1 stick cold butter, cut into pea size pieces
- 1/4 cup sugar
- 1 1/4 cup all-purpose flour, plus extra for rolling dough
- 1 egg yolk
- Pinch salt
- 2 to 4 tablespoons cold water
- 3/4 cup freshly squeezed Meyer lemon juice
- 3 Meyer lemons, zested
- 1 1/3 cups sugar
- 5 eggs
- Pinch salt
- 1 1/2 sticks butter, cut into pats
- 1 pint blueberries
- 2 tablespoons sugar
- 2 tablespoons Meyer lemon juice
- Special equipment: 1 pound dried beans, 10-inch tart pan
Homemade Mango-Agave Granola with Greek Yogurt
By AdamNicole
Preheat the oven to 325 degrees F
- 1/4 cup canola oil
- 1/4 cup agave syrup
- 1/4 cup clover honey
- 1 teaspoon ground cinnamon
- 2 tablespoons light brown sugar
- 1 teaspoon vanilla extract
- 3 cups old-fashioned rolled oats (not instant)
- 1 cup sweetened shredded coconut
- 3/4 cup slivered almonds
- 1/2 cup raw sunflower seeds
- 1/2 cup raw pumpkin seeds
- 1/2 cup wheat germ
- 2 tablespoons ground flax seed
- 1/4 teaspoon salt
- 1 cup diced dried sweetened mango
- 1 pint 2-percent Greek yogurt
- Honey drizzle, for garnish
Harvest Chicken
By AdamNicole
1. Place chicken, onions, apricots and raisins in slow cooker bowl
- 1-3/4 pounds boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces
- 2 large onions, thinly sliced
- 1/2 cup dried apricots, coarsely chopped
- 1/3 cup raisins
- 1-1/4 cups low-sodium chicken broth
- 2 tablespoons tomato paste
- 2 tablespoons lemon juice
- 2 tablespoons flour
- 1-1/2 teaspoons ground cumin
- 1-1/2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon black pepper
- 2 cups cooked couscous