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Recipes
Hearty Tuscan Bean Soup
By á-58
We prefer the creamier texture of beans soaked overnight for this recipe
- Table salt
- 1 pound dried cannellini beans (about 2 cups), rinsed and picked over
- 1 tablespoon extra virgin olive oil , plus extra for drizzling
- 6 ounces pancetta , cut into 1/4-inch pieces (see note)
- 1 large onion , chopped medium (about 1 1/2 cups)
- 2 medium celery ribs , cut into 1/2-inch pieces (about 3/4 cup)
- 2 medium carrots , peeled and cut into 1/2-inch pieces (about 1 cup)
- 8 medium garlic cloves , peeled and crushed
- 4 cups low-sodium chicken broth
- 3 cups water
- 2 bay leaves
- 1 bunch kale or collard greens (about 1 pound), stems trimmed and leaves chopped into 1-inch pieces (about 8 cups loosely packed)
- 1 (14.5-ounce) can diced tomatoes , drained and rinsed
- 1 sprig fresh rosemary
- Ground black pepper
- 8 slices country white bread , each 1 1/4 inches thick, broiled until golden brown on both sides and rubbed with garlic clove (optional)
Caramel Cream Cheese Custard (Flan de Queso)
By á-58
Every panaderia (bakery) in Puerto Rico has many flavors of flan, from vanilla to guava
- 1/2 cup sugar
- 2 tablespoons water
- 8 ounces reduced-fat cream cheese (Neufchâtel), softened
- 8 large eggs
- 1 14-ounce can nonfat or low-fat sweetened condensed milk
- 1 12-ounce can nonfat or low-fat evaporated milk
- 2 teaspoons vanilla extract
Italian Sunday Gravy
By á-58
Most sausage has enough seasoning to make extra salt unnecessary
- 1 tablespoon vegetable oil
- 1 pound sweet Italian sausage
- 1 pound hot Italian sausage
- 2 onions , chopped medium
- 12 garlic cloves, minced
- 2 teaspoons dried oregano
- 1 (6-ounce) can tomato paste
- 1/2 cup dry red wine
- 1 (28-ounce) can diced tomatoes, drained
- 1 (28-ounce) can tomato sauce
- 2 pounds bone-in country-style spareribs , trimmed of excess fat
- 1 1/2 pounds flank steak
- 3 tablespoons chopped fresh basil
- Pepper
Grilled Beef Kofte
By á-58
We skipped the traditional bread panade in favor of a little gelatin to keep our kofte moist after grilling
- YOGURT-GARLIC SAUCE
- 1 cup plain whole-milk yogurt
- 2 tablespoons lemon juice
- 2 tablespoons tahini
- 1 garlic clove, minced
- 1/2 teaspoon salt
- KOFTE
- 1/2 cup pine nuts
- 5 garlic cloves, peeled
- 2 teaspoons hot smoked paprika
- 2 teaspoons ground cumin
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon ground coriander
- 1/4 teaspoon ground cloves
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon ground cinnamon
- 1 1/2 pounds 80 percent lean ground beef
- 1/2 cup grated onion, drained
- 1/3 cup minced fresh parsley
- 1/3 cup minced fresh mint
- 1 1/2 teaspoons unflavored gelatin
Erdapfelsalat (German Potato Salad)
By á-58
Figlmuller
- 2 pounds waxy potatoes
- 1/2 cups beef broth
- 5 tablespoons of vegetable oil
- 1 pinch of salt
- 1 pinch ground white pepper
- 3 tablespoons white wine vinegar
- 2 teaspoons granulated sugar
- 1 red onion
- 1 tablespoon tarragon mustard
- 1 cut bunch chives
One Special Spaetzle
By á-58
Recipe courtesy Guy Fieri, June 2008
- 1/2 cup cold water
- 1 3/4 cups flour, plus extra for kneading
- 2 eggs
- 1 teaspoon salt
- 3 quarts low sodium chicken stock
- 3 tablespoons butter
- 1 teaspoon minced garlic
- 2 teaspoons fresh chopped flat-leaf parsley
- 2 tablespoons finely grated Parmesan, plus extra for garnish
- Salt and freshly ground black pepper
- Special equipment: pizza wheel
Italian Chicken Soup with Parmesan Dumplings
By á-58
Passatelli—dumplings served in a light chicken broth—mainly comprise bread crumbs, egg, and Parmesan cheese
- 4 bone-in (5- to 7-ounce) chicken thigh, trimmed
- Salt and pepper
- 1 teaspoon vegetable oil
- 1 fennel bulb, 1 tablespoon fronds minced, stalks discarded, bulb halved, cored, and cut into 1/2-inch pieces
- 1 onion, chopped fine
- 2 carrot, peeled and cut into 3/4-inch pieces
- 1/2 cup dry white wine
- 8 cups low-sodium chicken broth
- 1 Parmesan cheese rind, plus 3 ounces Parmesan, shredded (1 cup)
- 2 slices hearty white sandwich bread, torn into 1-inch pieces
- 2 large egg white
- 1/4 teaspoon grated lemon zest
- Pinch ground nutmeg
- 1/2 head small escarole(6 ounces), trimmed and cut into 1/2-inch pieces
Chicken Thigh and Fennel Sausage Cacciatore
By á-58
Preheat the oven to 350 degrees F
- 2 tablespoons olive oil
- 1 pound sweet fennel sausage links, cut into large pieces
- 6 chicken thighs, bone-in and skin-on
- Kosher salt and freshly ground black pepper
- 1 cup thickly sliced cremini mushrooms
- 1 cup frozen pearl onions, thawed
- 1 cup diced red bell peppers
- 1 head garlic, roasted
- 1/2 teaspoon red pepper flakes
- 1 cup dry red wine
- 1 cup chicken stock
- 1 cup marinara sauce
- 4 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 2 tablespoons fresh flat-leaf parsley leaves
Fava Bean Stew with Garlic, Thyme, and Bay Leaves
By á-58
This is a country dish that is commonly served as an accompaniment to meze—a traditional assortment of small plat...
- 1 lb. dried fava beans
- 1 ⁄4 cup extra-virgin olive oil,
- plus more, to taste
- 6 cloves garlic, quartered
- 5 sprigs fresh thyme
- 2 bay leaves
- 1 large yellow onion, roughly
- chopped
- 5 cups chicken broth
- Kosher salt and freshly ground pepper,
- to taste
- 2 tbsp. fresh lemon juice
- Slices of country-style bread
Savory Peach Chicken
By á-58
Heat the oil in a large skillet over a medium-high heat
- 1 tablespoon canola oil
- 4 skinless, boneless chicken breasts, about 1 1/4 pounds
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons brown sugar
- 2 tablespoons low-sodium soy sauce
- 2 tablespoons rice vinegar
- 1/4 cup orange juice
- 1 teaspoon freshly grated ginger
- 2 cloves garlic, minced
- 1/2 cup low-sodium chicken broth
- 4 large firm-ripe peaches, cut into 1/4-inch slices, or 2 (10-ounce) packages frozen peaches, (about 4 1/2 cups)
- 2 tablespoons sliced almonds