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Recipes
Ribollita
By á-58
Ribollita is proof that some soups are better the next day, for it means "reboiled"
- 2 cups dried cannellini beans
- 2 teaspoons salt
- 1/4 cup plus 5 tablespoons olive oil
- 2 leeks (white parts only), chopped
- 1 large onion, finely chopped
- 2 celery stalks with leaves, chopped
- 2 large carrots, peeled, chopped
- 2 bunches kale, stemmed, leaves coarsely chopped
- 5 cups shredded savoy cabbage
- 1/2 cup chopped fresh parsley
- 2 large garlic cloves, minced
- One 14 1/2-ounce can diced tomatoes with juices
- 2 small russet potatoes, peeled, chopped
- 8 large pieces ciabatta or other country-style bread
- 1 large garlic clove, halved
- Freshly grated parmigiano-reggiano cheese
Austrian-Style Potato Salad
By á-58
The finished salad should be creamy and loose, with chunks of potato that keep their shape but are very tender
- 2 pounds Yukon Gold potatoes (about 4 large), peeled, quartered lengthwise, and cut into 1/2-inch-thick slices
- 1 cup low-sodium chicken broth
- 1 cup water
- Table salt
- 1 tablespoon sugar
- 2 tablespoons white wine vinegar
- 1 tablespoon Dijon mustard
- 1/4 cup vegetable oil
- 1 small red onion , chopped fine (about 3/4 cup)
- 6 cornichons , minced (about 2 tablespoons) (see note)
- 2 tablespoons minced fresh chives
- Ground black pepper
Meatballs and Marinara
By á-58
The meatballs and sauce both use the same onion mixture
- Onion Mixture
- 1/4 cup olive oil
- 3 onions , chopped fine
- 8 garlic cloves, minced
- 1 tablespoon dried oregano
- 3/4 teaspoon red pepper flakes
- Easy Marinara
- 1 (6-ounce) can tomato paste
- 1 cup dry red wine
- 1 cup water
- 4 (28-ounce) cans crushed tomatoes
- 1/2 cup grated Parmesan cheese
- 1/4 cup fresh basil leaf
- Salt
- 1 - 2 teaspoons sugar , as needed
- Meatballs
- 4 slices hearty white sandwich bread
- 3/4 cup milk
- 1/2 pound sweet Italian sausage , casings removed
- 1 cup grated Parmesan cheese
- 1/2 cup chopped fresh parsley leaves
- 2 large eggs
- 2 garlic cloves, minced
- 1 1/2 teaspoons salt
- 2 1/2 pounds ground beef chuck (80 percent lean)
Slow-Cooker Weeknight Chili
By á-58
To keep our Slow-Cooker Weeknight Chili recipe from turning out too greasy, we used reasonably lean 85 percent lean...
- 1/4 cup chili powder
- 1 tablespoon ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon dried oregano
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon red pepper flakes
- 8 ounces bacon, chopped fine
- 2 onions, chopped medium
- 1 red bell pepper, chopped medium
- 6 cloves garlic, minced
- 2 pounds 85 percent lean ground chuck
- 1 can (28 ounces) tomato puree
- 1 (28-ounce) can diced tomatoes
- 2 (15.5-ounce) cans dark red kidney beans, drained and rinsed
Chinese Chicken Salad
By á-58
This chain restaurant classic needed a serious makeover, and we started by nixing anything from a can
- 2 oranges
- 1/4 cup rice vinegar
- 1/4 cup soy sauce
- 3 tablespoons grated fresh ginger
- 3 tablespoons sugar
- 1 tablespoon Asian chili-garlic sauce
- 3 tablespoons vegetable oil
- 2 tablespoons toasted sesame oil
- 4 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed
- 2 romaine lettuce hearts (12 ounces), sliced thin
- 1/2 small head napa cabbage, cored and sliced thin (6 cups)
- 2 red bell peppers, stemmed, seeded, and cut into 2-inch-long matchsticks
- 1 cup fresh cilantro leaves
- 1 cup salted dry-roasted peanuts, chopped
- 6 scallions, sliced thin
Shepherd’s Pie with Carrot Mash
By á-58
For filling: Sprinkle beef with salt & pepper; toss with 1 Tbsp
- For filling:
- 2 lbs. sirloin steak, cut into 1/2-inch cubes
- salt & pepper
- 2 Tbsp. cornstarch, divided
- 3 Tbsp. vegetable oil, divided
- 1 white onion, halved and sliced
- 1 cup prunes, chopped
- 4 cloves garlic, minced
- 1 (2-inch) piece fresh ginger, peeled and grated
- 2 Tbsp. Flat Irons Prime Rib Rub
- 2 cups beef broth
- For topping:
- 1 1/2 lbs. Yukon Gold potatoes, peeled and diced
- 1 lb. carrots, peeled and diced
- 4 Tbsp. unsalted butter
- 1/2 cup milk
- 1 tsp. Garlic Salt
- 1/4 tsp. fresh ground pepper
Orange Green Beans
By á-58
1.Microwave green beans (in package) for 2 minutes
- 2 cloves garlic, thinly sliced
- 1 large orange
- 1 teaspoon zest/grate orange peel
- 1 (8-oz) bag fresh microwaveable french green beans
- 2 tablespoons olive oil
- 1/4 teaspoon kosher salt
Basic Pie Pastry
By á-58
Makes pastry for one single- or double-crust pie Fundamental to many pie recipes, this basic pie dough results in...
- Pastry for Single-Crust Pie:
- 1 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 1/3 cup shortening or cold butter
- 3-4 tablespoons water
- Pastry for Double-Crust Pie:
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 2/3 cup shortening or cold butter
- 6-7 tablespoons water
Marcella Hazan’s Bolognese Sauce
By á-58
After the death in 2013 of Marcella Hazan, the cookbook author who changed the way Americans cook Italian food, The...
- 1 tablespoon vegetable oil
- 3 tablespoons butter plus 1 tablespoon for tossing the pasta
- ½ cup chopped onion
- ⅔ cup chopped celery
- ⅔ cup chopped carrot
- ¾ pound ground beef chuck (or you can use 1 part pork to 2 parts beef)
- Salt
- Black pepper, ground fresh from the mill
- 1 cup whole milk
- Whole nutmeg
- 1 cup dry white wine
- 1 ½ cups canned imported Italian plum tomatoes, cut up, with their juice
- 1 ¼ to 1 ½ pounds pasta
- Freshly grated parmigiano-reggiano cheese at the table
Eggplant, Sausage, and Ziti Casserole
By á-58
Recipe courtesy Emeril Lagasse, 2001
- 1 large eggplant, cut crosswise into 1/3-inch thick rounds
- 1/2 cup olive oil, plus more as needed
- Salt
- Freshly ground black pepper
- 1 cup chopped yellow onion
- 1 pound Italian sausage, removed from casings
- 2 tablespoons tomato paste
- 1 (28-ounce) can whole Italian tomatoes, crushed, and their juices
- 1 teaspoon Italian seasonings
- 1/2 cup pitted black olives, coarsely chopped
- 1/4 teaspoon crushed red pepper
- 1/4 cup minced fresh basil leaves
- 4 tablespoons butter
- 4 tablespoons flour
- 2 cups whole milk
- 1/8 teaspoon freshly grated nutmeg
- 1/2 cup grated Parmesan
- 8 ounces ziti, cooked according to package directions and drained
- 1 cup grated mozzarella