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Recipes
Penne a la Carbonara
By á-58
Recipe courtesy Giada De Laurentiis
- 1 pound pancetta, diced into 1-inch cubes
- Sea salt and freshly ground black pepper
- 6 eggs, at room temperature
- 1/2 cup heavy cream, at room temperature
- 1 1/4 cup freshly grated Parmesan
- 1 pound dried penne
- 4 tablespoons chopped fresh parsley leaves
Tequila BBQ Spare Ribs
By á-58
Recipe courtesy Guy Fieri
- Two 4-pound slabs pork spare ribs, St. Louis style-cut
- 2 tablespoons ground cumin
- 2 tablespoons granulated garlic
- 2 tablespoons onion powder
- 2 tablespoons paprika
- 2 tablespoons kosher salt
- 2 teaspoons ground black pepper
- 1 teaspoon ancho chile powder
- Tequila BBQ sauce, for serving, recipe follows
- 1 small California/New Mexico dried chile
- One 6-ounce can tomato paste
- 1 cup packed light brown sugar
- 1/2 cup white tequila
- 1/4 cup lime juice
- 1 tablespoon minced fresh garlic
- 1 tablespoon molasses
- Kosher salt and freshly ground black pepper
Applesauce
By á-58
Place all ingredients in a medium pot and bring to boil
- 6 Honeycrisp or other sweet, crisp apples, peeled and cubed
- 1 lemon
- 2 cups apple cider
- 2 tablespoons thyme, chopped
- A pinch of Kosher salt
- 1 shot apple brandy, such as Calvados
Indian Flatbread (Naan)
By á-58
We wanted a light and tender naan that approached the quality of the best restaurant naan, without the need for a t...
- 1/2 cup ice water
- 1/3 cup plain whole-milk yogurt
- 3 tablespoons plus 1 teaspoon vegetable oil
- 1 large egg yolk
- 2 cups (10 ounces) all-purpose flour
- 1 1/4 teaspoons sugar
- 1/2 teaspoon instant or rapid-rise yeast
- 1 1/4 teaspoons salt
- 1 1/2 tablespoons unsalted butter, melted
Crispy Baked Sweet Potato Fries
By á-58
Enjoy a perfect salty sweet flavor combo
- sweet potatoes
- cornstarch, optional
- 2 tablespoon olive oil
- cumin
- cayenne pepper
- paprika
- curry powder
- garlic
- Salt, pepper
Cranberry-Honey Spice Pinwheel Cookies
By á-58
These cookies boast a bright, zesty filling and spicy aroma
- For Filling:
- 1 1/2 cups sweetened dried cranberries
- 1 cup cranberries, fresh or frozen, thawed
- 1/2 cup honey
- 2 teaspoons freshly grated orange zest
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cardamom or allspice
- For Dough:
- 2 1/3 cups all-purpose flour
- 1 cup whole-wheat flour
- 1 1/4 teaspoons baking powder Scant
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cardamom or allspice
- 1/3 cup canola oil
- 3 1/2 tablespoons butter, melted and cooled
- 1 cup sugar
- 1/3 cup honey
- 2 large eggs
- 3 tablespoons low-fat milk, plus more as needed
- 2 1/2 teaspoons freshly grated orange zest
- 2 teaspoons vanilla extract
- 1/2 teaspoon almond extract
Chicken Breasts in Tarragon Cream
By á-58
Recipe courtesy of The Herbfarm Cookbook Published by Scribner, 2000
- 4 boneless, skinless chicken breast halves (about 1 1/2 pounds)
- Salt and freshly ground black pepper
- 2 teaspoons extra-virgin olive oil
- 1 small shallot, finely chopped (about 3 tablespoons)
- 1/4 cup dry vermouth or dry white wine
- 3/4 cup heavy cream
- 2 to 3 tablespoons coarsely chopped fresh French tarragon
- 1 teaspoon freshly squeezed lemon juice
Oyster and Corn Souffle
By á-58
1. Preheat the oven to 425 degrees
- 1 cup saltine cracker crumbs
- 1/2 cup milk
- 2 egg, lightly beaten
- 3/4 cup oysters shucked, undrained or (1 can (6 1/2 ounces) minced clams undrained)
- 2 cups fresh sweet corn
- 2 tablespoons minced parsley
- 2 tablespoons butter, melted
- 2 tablespoons yellow onion, finely chopped
- 1/2 teaspoon worcestershire sauce
- 1/2 cup parmesan cheese, grated
Chicken Schnitzel
By á-58
Season the chicken with salt and pepper
- 4 boneless, skinless chicken breasts, tenders removed, butterflied and pounded to 1/4-inch thick
- 1 1/2 cups flour
- Salt and white pepper or fine black pepper
- 4 eggs
- 2 tablespoons Dijon mustard
- 1/4 cup whole milk
- 2 cups breadcrumbs
- 2 tablespoons very thinly sliced sage leaves
- 1/4 About 1/4 teaspoon freshly grated nutmeg
- Zest of 1 lemon plus wedges of lemon to serve
- Frying oil, such as safflower or canola
Roast Chicken Cacciatore with Red Wine Butter
By á-58
Giada De Laurentiis is a chicken cacciatore expert: She's been making variations of it for years
- One 3 1/2-pound chicken
- Kosher salt
- 5 thyme sprigs
- 1 cup red wine
- 2 tablespoons tomato paste
- 2 tablespoons unsalted butter, softened
- 4 basil sprigs, plus leaves for garnish
- 4 oregano sprigs
- 3 garlic cloves, crushed
- 1 small fennel bulb, cut into 3/4-inch wedges through the core
- 1 cup cherry tomatoes
- 3/4 cup pearl onions
- 8 jarred sweet Peppadew peppers, halved
- 6 baby bell peppers, halved lengthwise and seeded
- 1 tablespoon extra-virgin olive oil
- 1/2 cup chicken stock
- 1/2 cup Castelvetrano olives, pitted and chopped