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Recipes
Tiramisu (No Ladyfingers!)
By á-58
This is without a doubt the most decadent dessert I’ve ever made, and I’ve made some powerfully fattening dishe...
- For the Genoise Sponge Cake:
- 6 eggs, separated
- 1 tsp. vanilla extract
- 1/2 c. sugar, divided
- 1 c. cake flour, sifted
- For the Zabaglione (Sabayon):
- 2 egg yolks
- 1/2 c. sugar
- 2 tbsp. brandy
- 2 tbsp. rum
- For the Mascarpone Cream:
- 1 recipe zabaglione
- 8 oz. mascarpone, at room temperature
- 1 c. whipping cream, chilled
- 2 tbsp. sugar
- For the Espresso Syrup:
- 2 c. hot espresso or strong coffee
- 1/2 c. sugar
- 1 tsp. vanilla
- 1/2 c. bittersweet chocolate, grated
- For garnish (optional):
- cinnamon or cocoa powder
- chocolate shavings
- berries or other fruit
Almond Parmesan Crusted Zucchini Crisps
By á-58
Put almonds in a food processor and chop until they are nearly a powder
- 2 Medium Zucchini (6 to 7 inches) Sliced 1/4 - 1/2 inch thick on a slight bias
- 1/2 Cup Almonds
- 1/2 Cup Grated Parmesan Cheese
- 1 Egg
- 1/2 Tsp Garlic Pepper
- 1/2 Tsp Onion Powder
- 2 Tbs Butter
PEANUT BUTTER CHOCOLATE KISS COOKIES
By á-58
Combine butter, peanut butter and sugars; blend until creamy
- 1 c. butter
- 2/3 c. creamy peanut butter
- 1 c. granular sugar
- 1 c. brown sugar
- 2 eggs
- 2 tsp. vanilla
- 2 2/3 c. flour
- 2 tsp. baking soda
- 1 tsp. salt
- 16 oz. pkg. chocolate kiss candy
Grilled Italian Chicken Breasts
By á-58
1 Mix marinade ingredients and place chicken and marinade in a gallon ziplock bag
- 2 lbs chicken breasts (cut to similar sizes)
- 1/2 cup Italian dressing
- 1 tablespoon olive oil
- 2 tablespoons lemon juice
- 2 garlic cloves (crushed)
- 1 shallot (minced)
- 1/2 teaspoon pepper (cracked)
- 1/2-1 teaspoon hot sauce
Citrus-Mint Syrup
By á-58
In a medium nonreactive saucepan, combine orange, lemon and limes juices and soy sauce and bring to a boil over med...
- Juice of 2 medium oranges
- Juice of 1 lemon
- Juice of 2 limes
- 1 tablespoon Wanjashan naturally brewed soy sauce
- 1 tablespoon Dijon mustard
- 1/4 cup fresh mint leaves
- 1/4 cup grapeseed or canola oil
- Kosher salt and freshly ground black pepper
Asparagus with Dijon Cream Sauce
By á-58
1.Chop shallot. Trim asparagus, removing tough root end
- 1 shallot, finely chopped
- 2 lb fresh asparagus spears
- 3 tablespoons water, divided
- 3 tablespoons sherry vinegar
- 1/4 cup heavy cream
- 2 tablespoons unsalted butter
- 1 tablespoon whole grain Dijon mustard
- 1/4 teaspoon kosher salt
- 1/4 teaspoon pepper
Prosciutto Wrapped Figs And Blue Cheese
By á-58
Recipe courtesy Michael Chiarello
- 8 Black Mission figs
- 1/2 cup blue cheese, cut into cubes
- 8 prosciutto (thinly sliced, cut in half lengthwise)
- 2 tablespoons extra-virgin olive oil
- Sea salt and freshly ground black pepper
Fried Okra
By á-58
Recipe courtesy Emeril Lagasse
- 1 pound okra
- Buttermilk
- 1/2 cup flour
- 1/2 cup cornmeal
- Essence, recipe follows
- Oil, for frying
- Salt and pepper
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
Shepherd's Pie
By á-58
Recipe courtesy Alton Brown, 2008
- 1 1/2 pounds russet potatoes
- 1/4 cup half-and-half
- 2 ounces unsalted butter
- 3/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 egg yolk
- 2 tablespoons canola oil
- 1 cup chopped onion
- 2 carrots, peeled and diced small
- 2 cloves garlic, minced
- 1 1/2 pounds ground lamb
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons all-purpose flour
- 2 teaspoons tomato paste
- 1 cup chicken broth
- 1 teaspoon Worcestershire sauce
- 2 teaspoons freshly chopped rosemary leaves
- 1 teaspoon freshly chopped thyme leaves
- 1/2 cup fresh or frozen corn kernels
- 1/2 cup fresh or frozen English peas
Roasted Broccoli Florets with Basil and Lemon
By á-58
Preheat the oven to 425 degrees F
- 2 tablespoons olive oil
- 1/4 teaspoon cayenne pepper
- Salt and freshly ground pepper, to taste
- 1 pound broccoli florets
- 1 teaspoon grated lemon zest
- 1 tablespoon chopped fresh basil