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Recipes
Dark Chocolate Crème Brûlée
By á-58
PREHEAT oven to 300° F. PLACE cream, half-and-half and vanilla extract in large saucepan
- 1 cup whipping cream
- 1 cup half-and-half
- 1/2 teaspoon vanilla extract
- 1 bar (4 oz.) NESTLÉ® TOLL HOUSE® Dark Chocolate Baking Bar, broken into small pieces or 2/3 cup NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
- 4 large egg yolks
- 1/3 cup granulated sugar
- 6 teaspoons granulated sugar, divided
Sweet Potato Biscuits
By á-58
You can substitute a combination of 2 1/4 cups plus 3 tablespoons all-purpose flour and 7 tablespoons cornstarch fo...
- 2 1/2 pounds sweet potatoes (4 to 5 medium)
- 2 tablespoons cider vinegar
- 3 1/4 cups cake flour (see note)
- 1/4 cup packed dark brown sugar
- 5 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons salt
- 8 tablespoons (1 stick) unsalted butter, cut into 1/2-inch pieces and chilled; plus 2 tablespoons unsalted butter, melted
- 4 tablespoons vegetable shortening, cut into 1/2-inch pieces
Steamed Chinese Dumplings (Shu Mai)
By á-58
Makes about 40 dumplings, serving 6 to 8 as an appetizer
- 2tablespoons soy sauce
- 1/2teaspoon unflavored powdered gelatin
- 1pound boneless country-style pork ribs , cut into 1-inch pieces
- 1/2pound shrimp , peeled, tails removed and halved lengthwise (see note)
- 1/4cup water chestnuts , chopped
- 4 dried shiitake mushroom caps (about 3/4 ounce), soaked in hot water 30 minutes, squeezed dry, and cut into 1/4-inch dice
- 2tablespoons cornstarch
- 2tablespoons minced fresh cilantro leaves
- 1tablespoon toasted sesame oil
- 1tablespoon Chinese rice cooking wine (Shaoxing) or dry sherry
- 1tablespoon rice vinegar
- 2teaspoons sugar
- 2teaspoons grated ginger
- 1/2teaspoon table salt
- 1/2teaspoon ground black pepper
- 1(1 pound) package 5 1/2 inch square egg roll wrappers (see note)
- 1/4cup carrot , finely grated (optional)
Spicy Chopped Salad
By á-58
Recipe courtesy Rachael Ray
- 2 cups giardiniera Italian hot pickled vegetable salad (pepperoncini, cauliflower, carrots and celery) drained, available on Italian foods aisle, chopped
- 2 romaine hearts, chopped
- 1/2 cup pitted good quality olives, any variety
- 1/3 pound stick pepperoni or stick salami, diced
- A handful flat-leaf parsley, chopped
- 2 tablespoons red wine vinegar, eyeball it
- 4 tablespoons prepared pesto
- 3 to 4 tablespoons extra-virgin olive oil, eyeball it
- Salt and pepper
Tunisian-Style Grilled Vegetables (Mechouia)
By á-58
This Tunisian grilled vegetable salad can turn out soggy if the vegetables are grilled whole
- VINAIGRETTE
- 2 teaspoons coriander seeds
- 1 1/2 teaspoons caraway seeds
- 1 teaspoon cumin seeds
- 5 tablespoons olive oil
- 1/2 teaspoon sweet paprika
- 1/8 teaspoon cayenne pepper
- 3 garlic cloves, minced
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh cilantro
- 2 tablespoons chopped fresh mint
- 1 teaspoon grated lemon zest plus 2 tablespoons juice
- Salt
- VEGETABLES
- 2 bell peppers (1 red and 1 green)
- 1 small eggplant, halved lengthwise
- 1 zucchini (8 to 10 ounces), halved lengthwise
- 4 plum tomatoes, cored and halved lengthwise
- Salt and pepper
- 2 medium shallots, unpeeled
Bushwacker
By á-58
Six of the Most Heavenly Alcoholic Creations blended to a Creamy Delicious Coconut Tinged Crescendo! (for one drink
- 1 oz Bailey's
- 1 oz Frangelico
- 1 oz Kahlua
- 1 oz Dark Creme de Cacao
- 1 oz Vodka
- 1 oz Light Rum
- 1 oz Coco Lopez
- Chocolate Syrup in a Squeeze bottle
- Fresh Nutmeg
- Maraschino Cherry Garnish
Balsamic-Glazed Salmon
By á-58
For the glaze: In a small saucepan, bring the vinegar, maple syrup, mustard and garlic to a boil over medium heat
- Glaze:
- 3/4 cup balsamic vinegar
- 2 tablespoons maple syrup
- 1 tablespoon Dijon mustard
- 1 clove garlic, peeled and smashed or chopped
- Salmon:
- Four 6-ounce center-cut salmon fillets, skinned
- 2 tablespoons olive oil
- Kosher salt and freshly ground pepper
- Vegetables:
- 2 tablespoons olive oil
- 1 large or 2 small shallots, thinly sliced
- Kosher salt and freshly ground pepper
- 2 cloves garlic, peeled and smashed or chopped
- 2 1/2 cups frozen shelled edamame (12 ounces), thawed
- 2 cups sugar snap peas (6 ounces), halved
Fennel and Cabbage Slaw
By á-58
Recipe courtesy Melissa d'Arabian
- 1 fennel bulb, core removed, cut into quarters, and sliced very thinly, fronds reserved
- 1 cup thinly sliced purple cabbage
- 2 scallions, chopped
- 2 strips bacon, cooked crisp and chopped
- 1/4 cup mayonnaise
- 3 tablespoons red wine vinegar
- 3 tablespoons chopped fennel fronds
- 1 teaspoon sugar
- Salt and freshly ground black pepper
Hearty Italian Meat Sauce (Sunday Gravy)
By á-58
For an Italian meat sauce recipe that didn’t require a long list of ingredients and many hours to prepare, we lim...
- Sauce
- 2 tablespoons olive oil
- 1 rack baby back ribs (about 2 1/4 pounds), cut into 2-rib sections
- Table salt and ground black pepper
- 1 pound hot Italian sausage links
- 2 medium onions, chopped fine (about 2 cups)
- 1 1/4 teaspoons dried oregano
- 3 tablespoons tomato paste
- 4 medium garlic cloves, minced or pressed through garlic press (about 4 teaspoons)
- 2 (28-ounce) cans crushed tomatoes (see note)
- 2/3 cup beef broth
- 1/4 cup chopped fresh basil leaves
- Meatballs
- 2 slices hearty white sandwich bread, crusts removed and bread cut into 1/2-inch cubes
- 1/2 cup buttermilk (see note)
- 1/4 cup fresh parsley leaves, chopped
- 2 medium garlic cloves, minced or pressed through garlic press (about 2 teaspoons)
- 1 large egg yolk
- 1/2 teaspoon table salt
- 1/4 teaspoon crushed red pepper flakes
- 1 pound meatloaf mix (see note)
- 2 ounces thinly sliced prosciutto, chopped fine
- 1 ounce Pecorino Romano, grated (about 1/2 cup)
- 1/2 cup olive oil
- Pasta
- 1 1/2 pounds spaghetti or linguine
- 2 tablespoons table salt
- Grated parmesan cheese for serving
Cream of Cauliflower Soup
By á-58
In a large saucepan, heat the oil over medium heat and sauté the garlic, leeks, and 1/4 teaspoon of salt for about...
- 2 tablespoons olive oil
- 2 teaspoons chopped garlic (about 2 cloves), plus more to taste
- 2 cups (200g) chopped leeks (white parts only, from 2 or 3 leeks)
- Celtic sea salt
- 1 head cauliflower, chopped
- 7 cups (1.65l) vegetable broth (I use Massel)
- 1/4 cup (35g) raw unsalted cashews or 1/4 cup (35g) blanched slivered raw almonds, soaked
- 3 tablespoons chopped chives or a grating of nutmeg (optional; choose one, not both), to garnish