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Recipes
Farro, Cavolo Nero & Kabocha Squash
By á-58
Combine the farro, salt and broth in a large, heavy saucepan over medium heat
- 2 cups farro, rinsed and drained
- 2 teaspoons kosher salt
- 5 cups chicken broth or water if you want it vegetarian
- 1 tablespoon shallots, minced
- 1 each kabocha squash, cut into 1/2’s, seeds removed
- 1 tablespoon fresh thyme
- cavolo nero (black kale)
Jeanne's Chocolate Kiss Cookies
By á-58
Directions Preheat oven to 350 degrees F (175 degrees C)
- 1 1/4 cups butter
- 2 cups white sugar
- 2 egg
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 54 milk chocolate candy kisses, unwrapped
- 1/3 cup granulated sugar for decoration
Oyster-Artichoke Casserole
By á-58
Preheat the oven to 350 degrees F
- 4 ounces (1 stick) unsalted butter
- 1 cup chopped green onions
- 1 tablespoon minced garlic
- 1/2 pound mushrooms, sliced
- 4 pints oysters and their liquor, picked over to remove any bits of shell
- 1/4 cup chopped fresh parsley
- 1 tablespoon Worcestershire sauce
- 2 teaspoons lemon juice
- 1/2 teaspoon salt
- 1/2 teaspoon cayenne
- 1/2 teaspoon freshly ground black pepper
- 8 fresh, boiled artichoke hearts, cut into 1/2-inch slices
- 3 tablespoons flour
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/2 cup bread crumbs, seasoned with 1 teaspoon Essence, recipe follows
CROISSANTS
By á-58
The layered structure that characterizes croissants is formed through a process called lamination: A relatively lea...
- 3 tablespoons unsalted butter plus 24 tablespoons (3 sticks) unsalted European-style-butter, very cold
- 1 3/4 cups whole milk
- 4 teaspoons instant or rapid-rise yeast
- 4 1/4 cups (21 1/4 ounces) all-purpose flour
- 1/4 cup (1 3/4 ounces) sugar
- Salt
- 1 large egg
- 1 teaspoon cold water
Sloppy Joes
By á-58
2006, Ellie Krieger, All rights reserved
- 1 pound extra-lean ground beef
- 1 onion, diced
- 4 cloves garlic, minced
- 1 jalapeno, minced
- 1 red pepper, diced
- 1 can small red beans or pinto beans, preferably low sodium drained and rinsed
- 1 1/2 cups no-salt-added tomato sauce
- 2 tablespoons tomato paste
- 1 tablespoon red wine vinegar
- 1 tablespoon molasses
- 1 tablespoon Worcestershire sauce
- 1 teaspoon mustard powder
- 3/4 teaspoon salt
- Freshly ground black pepper
- 8 whole-wheat burger buns
Greek-Style Lamb Pita Sandwiches with Tzatziki Sauce
By á-58
Since the yogurt and cucumbers in the Tzatziki Sauce need to drain for 30 minutes, start making the sauce before th...
- For Tzatziki Sauce
- 1 cupplain whole-milk yogurt
- 1/2 medium cucumber, peeled, seeded, and diced fine (about 1/2 cup)
- 3/8 teaspoon table salt
- 1 tablespoon fresh lemon juice
- 1 small garlic clove, minced or pressed through a garlic press (about 1/2 teaspoon)
- 1 tablespoon finely chopped fresh mint leaves or dill
- Vegetable oil for cooking grate
- For Lamb Patties
- 4 (8-inch) pita breads (see note above)
- 1/2 small onion, chopped coarse (about 1/3 cup)
- 4 teaspoons fresh lemon juice
- 1/2 teaspoon table salt
- 1/4 teaspoon ground black pepper
- 1 tablespoon minced fresh oregano leaves
- 2 medium garlic cloves, minced or pressed through a garlic press (about 2 teaspoons)
- 1 pound ground lamb
- Accompaniments
- 1 large tomato, sliced thin
- 2 cups shredded iceberg lettuce
- 2 ounces crumbled feta cheese (about 1/2 cup)
Caesar Salad
By á-58
If you can't find ciabatta, a similar crusty, rustic loaf of bread can be substituted
- Croutons
- 5 tablespoons extra virgin olive oil
- 1/2 teaspoon garlic paste from 1 medium clove (see note)
- 1/2 - 3/4 loaf ciabatta , cut into 3/4-inch cubes (about 5 cups) (see note)
- 1/4 cup water
- 1/4 teaspoon table salt
- 2 tablespoons finely grated Parmesan cheese
- Salad
- 3/4 teaspoon garlic paste from 1 large clove (see note)
- 2 - 3 tablespoons juice from 1 to 2 lemons
- 1/2 teaspoon Worcestershire sauce
- 6 anchovy fillets , patted dry with paper towels, minced fine, and mashed to paste with fork (1 tablespoon) (see note)
- 2 large egg yolks (see note)
- 5 tablespoons canola oil
- 5 teaspoons extra virgin olive oil
- 1 1/2 ounces finely grated Parmesan cheese (about 3/4 cup)
- Ground black pepper
- 2 - 3 romaine hearts , cut crosswise into 3/4-inch-thick slices, rinsed, and dried very well (8 to 9 lightly pressed cups)
Chinese Hand Pulled Noodle Recipe
By á-58
Chef Tomm's Hand Pulled Noodle Recipe
- 300 grams Cake Flour
- 50 grams All Purpose Flour
- 200 grams Water
- 15 grams Sesame oil Optional
- 6 grams Salt
- 3 grams baking soda
Orrechiette With Roasted Fennel and Sausage
By á-58
For the fennel: Place an oven rack in the center of the oven and preheat to 400 degrees F
- Fennel:
- Vegetable oil cooking spray
- 2 small bulbs fennel, trimmed and cut into 3/4-inch pieces
- 2 tablespoons extra-virgin olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- Pasta:
- 8 ounces (2 1/2 cups) orecchiette pasta
- 2 tablespoons extra-virgin olive oil
- One 4-ounce spicy Italian sausage link, casing removed
- 1 small onion, chopped
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 cloves garlic, minced or smashed
- 2 tablespoons white wine, such as pinot grigio
- 8 oil-packed sun-dried tomatoes, drained and chopped
- 2 tablespoons chopped fresh flat-leaf Italian parsley
- 1 teaspoon capers, rinsed and drained
- 1/2 cup grated Parmesan
Greek Spinach and Feta Pie (Spanakopita)
By á-58
1. FOR THE FILLING: Place spinach and water in large microwave-safe bowl
- 2 (10-ounce) bags curly leaf spinach, rinsed
- 1/4 cup water
- 12 ounces feta cheese, rinsed, patted dry, and crumbled into fine pieces (about 3 cups)
- 3/4 cup whole-milk Greek yogurt (see note)
- 4 medium scallions, sliced thin (about 1/2 cup)
- 2 large eggs, beaten
- 1/4 cup minced fresh mint leaves
- 2 tablespoons minced fresh dill leaves
- 3 medium garlic cloves, minced or pressed through garlic press (about 1 tablespoon)
- 1 teaspoon grated zest plus 1 tablespoon juice from 1 lemon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon table salt
- 1/8 teaspoon cayenne pepper
- 7 tablespoons unsalted butter, melted
- 1/2 pound (14 by 9-inch) phyllo, thawed (see note)
- 1 1/2 ounces Pecorino Romano, grated fine (about 3/4 cup)
- 2 teaspoons sesame seeds (optional)