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Recipes
Brussels Sprouts Lardons
By á-58
2004, Barefoot in Paris, All Rights Reserved
- 2 tablespoons good olive oil
- 6 ounces Italian pancetta or bacon, 1/4-inch dice
- 1 1/2 pounds Brussels sprouts (2 containers), trimmed and cut in 1/2
- 3/4 teaspoon kosher salt
- 3/4 teaspoon freshly ground black pepper
- 3/4 cup golden raisins
- 1 3/4 cups Homemade Chicken Stock, recipe follows, or canned broth
- 3 (5-pound) chickens
- 3 large onions, unpeeled and quartered
- 6 carrots, unpeeled and halved
- 4 celery stalks with leaves, cut in thirds
- 4 parsnips, unpeeled and cut in 1/2, optional
- 20 sprigs fresh flat-leaf parsley
- 15 sprigs fresh thyme20 sprigs fresh dill
- 1 head garlic, unpeeled and cut in 1/2 crosswise
- 2 tablespoons kosher salt
- 2 teaspoons whole black peppercorns
Pink Grapefruit Margaritas
By á-58
If you like a salt rim on the glasses, rub the lime around the edge of the glass and then dip the rim of each glass...
- 1 lime, cut in wedges, optional
- Kosher salt, optional
- 1 cup ruby red grapefruit juice
- 1/2 cup freshly squeezed lime juice (4 limes)
- 1 cup orange liqueur, such a Triple Sec
- 2 cups ice
- 1 cup white tequila
Hearty Spanish-Style Lentil and Chorizo Soup
By á-58
To ensure creamy, well-seasoned lentils with intact skins, we soak them in a warm brine for 30 minutes before cooki...
- 1 pound (2 1/4 cups) lentils, picked over and rinsed
- Salt and pepper
- 1 large onion
- 5 tablespoons extra-virgin olive oil
- 1 1/2 pounds Spanish-style chorizo sausage, pricked with fork several times
- 3 carrots, peeled and cut into 1/4-inch pieces
- 3 tablespoons minced fresh parsley
- 7 cups water, plus extra as needed
- 3 tablespoons sherry vinegar, plus extra for seasoning
- 2 bay leaves
- 1/8 teaspoon ground cloves
- 2 tablespoons sweet smoked paprika
- 3 garlic cloves, minced
- 1 tablespoon all-purpose flour
Blackened Scallops with Carrot Salad
By á-58
Preheat cast-iron pan over high heat
- 1 tablespoon paprika
- 1 teaspoon sugar
- 1 teaspoon kosher salt
- 1 teaspoon kochu karu (Korean chile flake) or other chile
- 8 each large Day Boat Scallops
- 2 cups shredded organic carrots (use a turning slice or food processor)
- Juice of 1 lemon
- 1 small Serrano chile, minced
- 2 tablespoons grapeseed oil
- 2 scallions sliced very thinly, white and green part separated
- 1/4 cup Citrus-Mint Syrup
- Grapeseed or canola oil for cooking
- Kosher salt and freshly ground black pepper
Picadillo
By á-58
Our version of this Cuban classic mixes ground beef with a highly seasoned tomato sauce, fried potatoes, raisins, a...
- 1 1/4 pounds ground beef
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 2 cloves garlic, minced
- 1/2 cup beer
- 1 1/3 cups drained chopped canned tomatoes (one 15-ounce can)
- 2 tablespoons tomato paste
- 2 teaspoons ground cumin
- 1 1/4 teaspoons ground coriander
- 1 1/2 teaspoons salt
- 1/4 teaspoon fresh-ground black pepper
- 1/4 teaspoon tabasco sauce
- 2 tablespoons cooking oil
- 1 pound baking potatoes (about 2), peeled and cut into 1/2-inch pieces
- 1/2 cup raisins
- 1/2 cup quartered and pitted green olives
Spaetzle
By á-58
In a large mixing bowl, beat the 3 eggs with the milk
- 4 cups all-purpose flour
- 3 eggs
- 1 cup milk
- Dash salt
- 1 tablespoon butter
Southern-Style Okra
By á-58
Cook okra in boiling salted water 10 minutes
- 1 1/2 cups sliced okra
- 1/4 cup chopped onion
- 1/2 green bell pepper, chopped
- 2 tablespoons vegetable oil
- 1 can (14.5 ounces) tomatoes with juice, or 1 1/2 cups tomato puree
- 2 teaspoons sugar
- 1 tablespoon flour blended with 1 tablespoon cold water
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Laugenbrezel (Traditional German Pretzels)
By á-58
At the Hofbräuhaus beer hall in Munich, these giant pretzels, which have a similar chew to bagels, are served with...
- 1 1/2 tbsp. barley malt syrup (available from Shop Organic)
- 1 (1/4-oz.) package active dry yeast
- 3 tbsp. unsalted butter, softened, plus more for serving
- 4 cups flour, plus more for dusting
- 1/4 tsp. kosher salt
- 2 tbsp. baking soda
- Coarse salt, for sprinkling
Baked Candied Yams
By á-58
1.Preheat the oven to 350 F
- 5 medium sized yams
- 8 tbsp salted butter
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground clove
- 1/4 tsp ground ginger
- 1 cup granulated sugar
- 1/4 cup brown sugar
- 1 tbsp pure vanilla extract, not imitation
Sautéed Kale
By á-58
Step 1 Heat olive oil in a large sauté pan set over medium-high heat until it shimmers
- 1/4 cup extra-virgin olive oil
- 3 cloves garlic, peeled and sliced
- 1 large bunch kale, stemmed, with leaves coarsely chopped
- 1/2 cup vegetable stock, white wine or water
- Kosher salt, freshly ground black pepper and red-pepper flakes to taste
- 2 tablespoons red-wine vinegar