Bunny_2's profile page
Recipes
Barefoot Contessa Dinner Spanakopitas
By bunny_2
Preheat the oven to 375 degrees F
- 1/4 cup good olive oil
- 1 cup chopped yellow onion
- 3 scallions, white and green parts, chopped
- 2 (10-ounce) packages frozen chopped spinach, defrosted
- 4 extra-large eggs, lightly beaten
- 3 tablespoons freshly grated Parmesan cheese
- Plain dry bread crumbs
- 1 teaspoon grated nutmeg
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 2 cups small-diced feta cheese (12 ounces)
- 3 tablespoons toasted pine nuts
- 24 sheets frozen phyllo dough, defrosted
- 1/4 pound (1 stick) unsalted butter, melted
- Flaked sea salt, such as Maldon, for sprinkling
Caramelized Brussel Sprouts
By bunny_2
Steam the Brussels sprouts for 7 minutes, or until just tender
- 1 pound Brussels sprouts, trimmed
- 2 tablespoons extra virgin olive oil
- A few generous pinches coarse salt
- Your best, highest-quality olive oil, for serving
- 1/2 lemon, for serving
Fish Stock
By bunny_2
Combine everything in a large pot and cover with cold water
- Shells from 4 lobsters or shells and heads of 6 shrimp (I keep them in a plastic bag in the freezer after a special dinner)
- 1 halibut frame (or any other bones from not-to-oily fish; ask your fishmonger-he should be happy to give them to you)
- 2 stalks celery, roughly chopped
- 1 yellow onion, peeled and roughly chopped
- 1 large leek, thoroughly cleaned and roughly chopped
- 3 carrots, peeled and roughly chopped
- 2 bay leaves
- 3 sprigs fresh parsley
- 1 tablespoon peppercorns
- 1 tablespoon coarse salt or Maldon sea salt
Charred Poblano Chilies - For Chiles Rellenos - Diana Kennedy
By bunny_2
Leaving the top of the chile and the stem's base intact, carefully make a slit down one side
- Poblano Chiles
Mustard Greens, Roasted Squash, and Hazelnut Salad
By bunny_2
Place racks in top and bottom thirds of oven; preheat to 400F
- 1 medium delicata squash (12-14 oz.), halved, seeded, cut into 3/4" cubes
- 2 Tbsp. plus 1/3 cup olive oil
- Kosher salt and freshly ground black pepper
- 1 cup skinned hazelnuts
- 1/2 cup hazelnut oil
- 1/2 cup Sherry vinegar
- 2 tsp. sugar
- 1 6-7 oz. bunch mustard greens, center ribs and stems removed from tough greens, cut into 2" pieces (about 5 cups)
Soffritto
By bunny_2
Soffritto is an onion-based "building block" most commonly found in Italian, Spanish, and Catalonian cooking in var...
- 3 cups diced (1/4 inch) Spanish onions (about 1 pound)
- 1 cup extra virgin olive oil
- Kosher salt
- 1 pound (about 6) plum tomatoes
- 1/2 teaspoon minced garlic
Chicken Brine
By bunny_2
Combine all the ingredients in a large pot, cover, and bring to a boil
- 5 lemons
- 12 bay leaves
- 1 bunch (4 ounces)flat-leaf parsley
- 1 bunch (1 ounce) thyme
- 1/2 cup clover honey
- 1 head garlic, halved through the equator
- 1/4 cup black peppercorns
- 2 cups (10 ounces) Diamond Crystal kosher salt
- 2 gallons water
- The key ingredient here is the lemon, which goes wonderfully with chicken, as do the herbs; bay leaf, parsley, and thyme. This amount of brine will be enough for 10 pounds. If using another brand of kosher salt, use exactly 10 ounces.
Savory Breakfast Bread and Sausage Pudding
By bunny_2
Bread Pudding is better when it sits overnight in fridge
- 2 Tbsp. unsalted butter, plus more for buttering the baking dish
- 1 large yellow onion, diced
- 1/2 pound breakfast of Italian sausage, removed from the casing
- 4 cups spinach leaves, washed and drained (about 6 oz or 1 large bunch)
- 1 1/2 cups milk
- 8 large eggs, lightly beaten
- 2 Tbsp. Dijon mustard
- 1/2 tsp. sea salt
- 1/2 tsp. freshly ground pepper
- 6 cups 1 1/2-inch cubes day-old country Italian or French Bread
- 1 1/2 cups shredded Swiss cheese (about 6 oz)
- 1 cuup grated Parmesan cheese (about 3 oz)
- 2 Tbsp. chopped fresh thyme leaves
- 1 Tbsp. chopped fresh rosemary
- Do not use frozen spinach
Easy Tzatziki with Toasted Pita Crisps
By bunny_2
Place the yogurt in a medium bowl
- 2 (7 oz) containers Greek yogurt (recommended:Fage Total)
- 1 hothouse cucumber, unpeeled and seeded
- 1/4 cup sour cream
- 2 tbps freshly squeezed lemon juice
- 1 tbps white wine vinegar
- 1 tbps minced fresh dill
- 1 1/2 tsps minced garlic
- 2 tsps kosher salt
- 1/2 tsp freshly ground black pepper
- 8 pita breads
- Good olive oil
Cedar Plank Salmon
By bunny_2
1. Soak the plank immersed in water to cover for about 2 hours 2
- 2 Tbps grainy mustard (Dijon)
- 2 Tbsp honey or pure mayple syrup (prefer the syrup)
- 1 tsp. minced fresh rosemary
- 1 Tbsp lemon zest
- 1 2 lb. salmon fillet with skin ( 1 1/2 - 2" thick)
- Salt and Pepper
- Cedar Grilling Plank