á-58's profile page
Recipes
Eggplant Parmesan
By á-58
Use kosher salt when salting the eggplant
- Eggplant
- 2 pounds globe eggplant (2 medium eggplants), cut crosswise into 1/4-inch-thick rounds.
- 1 tablespoon Kosher salt
- 8 slices of high-quality white bread (about 8 ouces), torn into quarters
- 1 cup grated Parmesan cheese (about 2 ounces)
- 4 large eggs
- 6 tablespoons vegetable oil
- Tomato Sauce
- 3 cans diced tomatoes (14 1/2 ounces each)
- 2 tablespoons extra-virgin olive oil
- 4 meduim cloves of garlic minced or pressed through garlic press (about 1 generous tablespoon)
- 1/4 teaspoon red pepper flakes
- 1/2 cup fresh basil leaves chopped
- table salt
- freshly gound black pepper
- Topping
- 8 ounces whole milk mozzarella or part-skim mozzarella, shredded (2 cups)
- 1/2 cup grated Parmesan cheese (about 1 ounce)
- 10 fresh basil leaves torn, for garnish
café de flore’s quiche lorraine
By á-58
Café de Flore is one of my favorite cafés in Paris and the quiche is one of my favorite dishes on the menu
- For the pastry
- scant 11⁄2 cups all-purpose flour, plus
- extra for dusting
- pinch of salt
- 3 ⁄4 stick chilled butter, diced,
- plus extra for greasing
- 1 egg
- For the filling
- 11 ⁄3 cups grated Cheddar cheese
- scant 1 cup diced smoked
- thick-cut bacon
- 5 eggs, beaten
- 1 ⁄3 cup + 2 tablespoons milk
- 3 ⁄4 cup + 2 tablespoons half and half
- sea salt and freshly ground
- black pepper
- 4 tomatoes, sliced (optional)
- 2 sprigs of fresh thyme
Parmesan-Crusted Asparagus
By á-58
Simply roasting asparagus and topping it with shaved Parmesan gives you limp spears and rubbery cheese
- 2 pounds (1/2-inch-thick) asparagus, trimmed
- Salt and pepper
- 3 ounces Parmesan cheese, grated (1 1/2 cups)
- 3/4 cup panko bread crumbs
- 1 tablespoon unsalted butter, melted and cooled
- Pinch cayenne
- 2 large egg whites
- 1 teaspoon honey
Spinach and Mint-Basil Pesto-Stuffed Pork Loin
By á-58
Recipe courtesy Robert Irvine, Robert Irvine's Eat!
- 1 cup fresh basil leaves
- 1/2 cup fresh mint leaves
- 1/4 cup pine nuts
- 1 teaspoon salt
- 1 tablespoon minced garlic
- 1/2 cup shredded Parmesan
- 1/4 cup olive oil
- 2 (3 pound) pork loins, 10 to 12-inches long
- Salt and freshly ground black pepper
- 1/2 cup crumbled feta cheese
- 2 cups fresh spinach
- 3 tablespoons grapeseed oil
TRIPLE-CHOCOLATE MOUSSE CAKE
By á-58
This recipe requires a springform pan at least 3 inches high
- Bottom Layer
- 6 tablespoons (3/4 stick) unsalted butter, cut into 6 pieces, plus extra for greasing pan
- 7 ounces bittersweet chocolate, chopped fine (see note)
- 3/4 teaspoon instant espresso powder
- 1 1/2 teaspoons vanilla extract
- 4 large eggs, separated
- pinch table salt
- 1/3 cup packed (about 2 1/2 ounces) light brown sugar, crumbled with fingers to remove lumps
- Middle Layer
- 2 tablespoons cocoa powder, preferably Dutch-processed
- 5 tablespoons hot water
- 7 ounces bittersweet chocolate, chopped fine (see note)
- 1 1/2 cups cold heavy cream
- 1 tablespoon granulated sugar
- 1/8 teaspoon table salt
- Top Layer
- 3/4 teaspoon powdered gelatin
- 1 tablespoon water
- 6 ounces white chocolate chips (see note)
- 1 1/2 cups cold heavy cream
- Shaved chocolate or cocoa powder for serving, optional (see note)
Vanilla Caramel Flan
By á-58
The universal dessert of the Mexican cantina, flan offers a true test of baking skill, so keep your eye on the oven...
- For Caramel:
- 1 1/2 cups sugar
- 1 cup water
- For Flan:
- 2 cups milk
- 2 cups half and half
- 3/4 cup sugar
- 8 whole eggs, plus 4 egg yolks
- 1 tablespoon vanilla extract
- Boiling water, as needed
Sachertorte
By á-58
Here is one of the recipes we have collected while traveling through Austria—Sachertorte (pronounced “SOCCER to...
- Cake Ingredients
- 5 oz. softened butter
- A half cup sifted powdered sugar
- 8 egg yolks
- 8 egg whites
- 5 oz. bittersweet chocolate
- Two -thirds cup of flour
- A half cup sugar
- 2 tablespoons apricot jam
- Glaze Ingredients
- 8 oz. bittersweet chocolate
- 2 tablespoons butter
Fig and Blue Cheese-Stuffed Pork Tenderloin
By á-58
Preheat oven to 450°. Slice the pork in half lengthwise, cutting to, but not through, other side
- 1 (1-pound) pork tenderloin, trimmed
- 1/2 cup dried figs, coarsely chopped
- 1/2 cup crumbled blue cheese
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- Cooking spray
- 1 tablespoon apple jelly, melted
Seared Duck Breast with Yam Ravioli
By á-58
Season duck breasts with kosher salt and freshly ground black pepper
- 4 Pekin duck breasts, trimmed, scored
- 2 large yams or sweet potatoes, forked, foiled and baked thru
- 2 tablespoons butter
- 1 tablespoon maple syrup
- 1/2 teaspoon five spice powder
- 1 package wonton wrappers
- 1 egg mixed with 2 tablespoons water for egg wash
- 1/2 cup Cranberry-Lemongrass Sauce, warmed
- Grapeseed or canola oil for cooking
- Kosher salt and freshly ground black pepper
Buttermilk Waffles with Buttermilk Fried Chicken Tenders
By á-58
Directions Special equipment: a waffle iron For the waffles: Combine the flour, baking powder, baking soda, sugar...
- Buttermilk Waffles:
- 1 3/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 3 tablespoons sugar
- 1/2 teaspoon fine salt
- 3 large eggs
- 1 1/2 cups buttermilk
- 1 stick (8 tablespoons) unsalted butter, melted and cooled, plus more for the waffle iron
- Buttermilk Fried Chicken Tenders:
- 12 chicken tenders
- 2 cups buttermilk
- Few dashes hot sauce, plus for serving
- 2 cups all-purpose flour
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon chile de arbol powder or cayenne
- Kosher salt and freshly ground black pepper
- Canola oil, for frying
- Honey, for drizzling