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Recipes
Owl Soup
By dtrumble
Roasted Chicken and Butternut Soup
- 4 bone-in, skin-on chicken thighs
- 1 medium butternut squash (about 2 1/2 pounds), peeled, seeded, and diced medium
- 1 small yellow onion, diced medium
- 2 tablespoons extra-virgin olive oil
- Coarse salt and ground pepper
- 4 cups low-sodium chicken broth or water
- 1/4 teaspoon ground cumin
- 1/4 teaspoon ground coriander
- 1 to 2 tablespoons fresh lemon juice
- Fresh cilantro (optional)
Brined and Roasted Turkey
By dtrumble
Prep Time: 1 hr 0 min Inactive Prep Time: 4 hr 0 min Cook Time: 4 hr 0 min Level: Intermediate
- Turkey Broth:
- 1 (10 to 12-pound) turkey
- Brine, recipe follows
- 4 tablespoons unsalted butter at room temperature
- 1 large yellow onion, cut into 8ths
- 1 large orange, cut into 8ths
- 1 stalk celery, cut into 1-inch pieces
- 1 large carrot, cut into 1-inch pieces
- 2 bay leaves
- 2 sprigs thyme
- 1 1/2 to 2 cups chicken or turkey stock, for basting
- 1 tablespoon vegetable oil
- Reserved turkey neck and giblets
- 1 large carrot, coarsely chopped
- 1 onion, coarsely chopped
- 1 large celery stalk, coarsely chopped
- 1 small bay leaf
- 3 cups turkey stock, chicken stock, or canned low-salt chicken broth
- 3 cups water
- Gravy:
- 4 cups turkey broth
- 1 cup dry white wine
- 4 tablespoons unsalted butter
- 1/4 cup flour
- Salt and freshly ground black pepper
- Brine:
- 1 cup salt
- 1 cup brown sugar
- 2 oranges, quartered
- 2 lemons, quartered
- 6 sprigs thyme
- 4 sprigs rosemary
Fried Chicken
By dtrumble
Active time: 45 Min Total Time: 45 Min + Marinating
- 1 1/4 cups all-purpose flour
- 2/3 cup cornstarch
- coarse salt and black pepper
- 1 quart buttermilk
- 1 chicken (3 1/2 to 4 pounds), cut into 10 pieces or 10 skin-on legs or thighs
- 3 cups vegetable oil
Peaches and cream bundt cake
By dtrumble
This crowd-pleasing cake features the classic peaches-and-cream flavor pair
- 3 sticks unsalted butter, room temperature, plus more for pan
- 3 cups plus 2 tablespoons all-purpose flour (spooned and leveled), plus more for pan
- 1 teaspoon baking soda
- 1 teaspoon fine salt
- 4 peaches, peeled, pitted, and diced small
- 2 1/4 cups sugar
- 6 large eggs, room temperature
- 1 1/4 cups sour cream
- 1 1/4 teaspoons pure vanilla extract
- 1 1/4 teaspoons ground cinnamon
- Whipped cream (optional)
- All-purpose flour
Grilled Zucchini
By dtrumble
This is a great and simple summer recipe as I am always looking for new things to do with all the zucchini out of m...
- 2 medium zucchini
- 4 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 ⁄2 teaspoon salt
- 1 ⁄2 teaspoon pepper
- 1 ⁄2 teaspoon cajun seasoning
Lemon-Tarragon Salmon Over Asparagus
By dtrumble
Red onion, lemon, and tarragon come together as a tangy topping for salmon and asparagus
- 20 asparagus spears, trimmed to 6 inches and halved lengthwise
- 4 large radishes, very thinly sliced
- 4 boneless, skinless salmon fillets, preferably wild sockeye (5 ounces each; 1 inch thick)
- Coarse salt and freshly ground pepper
- 1 small red onion, thinly sliced
- 1/4 cup plus 1 tablespoon thinly sliced lemon zest strips, plus 1 tablespoon plus 1 teaspoon fresh lemon juice
- 3 tablespoons fresh tarragon
- 1 tablespoon plus 1 teaspoon extra-virgin olive oil
Stuffing, Sausage and Herb
By dtrumble
Prep Time: 25 min Inactive Prep Time: -- Cook Time: 57 min Level: Intermediate
- 16 cups 1-inch bread cubes, white or sourdough (1 1/2 pound loaf)
- 8 tablespoons (1 stick) unsalted butter
- 2 cups medium-diced yellow onion (2 onions)
- 1 cup medium-diced celery (2 stalks)
- 2 Granny Smith apples, unpeeled, cored and large-diced
- 2 tablespoons chopped flat-leaf parsley
- 1 tablespoon kosher salt
- 1 teaspoon freshly ground black pepper
- 3/4 pound sweet or spicy Italian sausage, casings removed
- 1 cup chicken stock
- 1 cup dried cranberries
Biscuit, Sour Cream
By dtrumble
Sour cream replaces the butter in this biscuit
- 3 cups flour
- 3 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 tablespoons sugar
- 1 / cup sour cream, cold
- 1 1/3 cups milk
Saffron Rice
By dtrumble
Place butter andminced onion in a heavy quart saucepan
- 1 cup long-grain white rice
- 2 cups water or chicken stock
- 1 TB butter
- 1 TB finely minced onion
- 1/2 tsp salt
- 1 small pinch saffro, crumbled
Peach Crumble Pie
By dtrumble
1. Preheat oven to 375 degrees
- Filling:
- 1 prepared crust
- 3 pounds peaches, halved, pitted, and cut into 1/2-inch slices (8 cups)
- 2 tablespoons light-brown sugar
- 2 tablespoons all-purpose flour
- Crumble:
- 1/3 cup packed light-brown sugar
- 1/3 cup all-purpose flour (spooned and leveled)
- 1/3 cup old-fashioned rolled oats
- 6 tablespoons (3/4 stick) cold unsalted butter, cut into small pieces