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Recipes
Thin-Crust Whole-Wheat Pizza with Garlic Oil, Three Cheeses, and Basil
By á-58
For a pizza with balanced whole-wheat flavor, we used a combination of 60 percent whole-wheat flour and 40 percent ...
- DOUGH
- 1 1/2 cups (8 1/4 ounces) whole-wheat flour
- 1 cup (5 1/2 ounces) bread flour
- 2 teaspoons honey
- 3/4 teaspoon instant or rapid-rise yeast
- 1 1/4 cups ice water
- 2 tablespoons extra-virgin olive oil
- 1 3/4 teaspoons salt
- GARLIC OIL
- 1/4 cup extra-virgin olive oil
- 2 garlic cloves, minced
- 2 anchovy fillets, rinsed, patted dry, and minced (optional)
- 1/2 teaspoon pepper
- 1/2 teaspoon dried oregano
- 1/8 teaspoon red pepper flakes
- 1/8 teaspoon salt
- 1 cup fresh basil leaves
- 1 ounce Pecorino Romano cheese, grated (1/2 cup)
- 8 ounces whole-milk mozzarella cheese, shredded (2 cups)
- 6 ounces (3/4 cup) whole-milk ricotta cheese
Roasted Broccoli with Optional Garlic
By á-58
Trim away the outer peel from the broccoli stalk, otherwise it will turn tough when cooked
- 1 large head broccoli (about 1 3/4 pounds)
- 3 tablespoons extra virgin olive oil
- 1/2 teaspoon table salt
- 1/2 teaspoon sugar
- Ground black pepper
- Lemon wedges for serving
Turkey Tetrazzini Pasta
By á-58
Microwaving or reheating leftover turkey in the oven often dries it out
- 2 tablespoons unsalted butter
- 10 ounces white mushrooms, sliced thin
- Salt and pepper
- 2 garlic cloves, minced
- 1 cup heavy cream
- 1 tablespoon dry sherry
- 1 1/2 cups grated Parmesan cheese
- 1 pound spaghetti
- 3 cups cooked turkey meat, cut into bited-sized pieces (see tip above)
- 2 cups frozen peas, thawed
Mom’s Peach Cobbler
By á-58
Traditionally fruit cobblers do not have bottom crusts
- For the pastry:
- 2 1/2 cups flour
- 1/2 teaspoon baking powder
- 1 / 2 teaspoon salt
- 1 cup (2 sticks) chilled unsalted butter, cut into small pieces
- 1/4-1/3 cup cold water
- 1 tablespoon white vinegar
- For the filling:
- 3 pounds (6 medium-large) firm-ripe peaches, peeled, pitted and sliced
- 1/2 cup firmly packed light brown sugar, or to taste
- 2 tablespoons lemon juice
- 2 tablespoons butter, cut into small pieces
- 1 1/2 tablespoons cornstarch
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- For the glaze:
- 1 egg beaten with a teaspoon of water
- 1 to 2 tablespoons granulated sugar, or to taste
The Ultimate Potato Gratin
By á-58
Preheat the oven to 375 degrees F
- 1 head savoy cabbage, cored, cleaned, and shredded
- 1 (2-inch) piece slab bacon, thinly sliced
- 2 tablespoons unsalted butter, plus more for greasing the gratin dish
- 4 garlic cloves, finely chopped
- 1/2 bunch fresh chives, finely chopped to 1/4 cup
- Sea salt and freshly ground black pepper
- 2 pounds baking potatoes, unpeeled and thinly sliced (about 1/8-inch), see Cook's note*
- 2 1/2 cups heavy cream
- 2 cups grated Parmesan
Cauliflower Soup
By á-58
For a creamy cauliflower soup without cream, we relied on cauliflower’s low insoluble fiber content to produce a ...
- 1 head cauliflower (2 pounds)
- 8 tablespoons unsalted butter, cut into 8 pieces
- 1 leek, white and light green parts only, halved lengthwise, sliced thin,and washed thoroughly
- 1 small onion, halved and sliced thin
- Salt and pepper
- 4 1/2 – 5 cups water
- 1/2 teaspoon sherry vinegar
- 3 tablespoons minced fresh chives
French Onion and Bacon Tart
By á-58
Either yellow or white onions work well in this recipe, but stay away from sweet onions, such as Vidalias, which wi...
- Crust
- 1 1/4 cups unbleached all-purpose flour (6 1/4 ounces)
- 1 tablespoon sugar
- 1/2 teaspoon table salt
- 8 tablespoons unsalted butter (1 stick), cut into 1/2-inch cubes and well chilled
- 2 - 3 tablespoons ice water
- Filling
- 4 ounces bacon (about 4 slices), halved lengthwise, then cut crosswise into 1/4-inch pieces
- Vegetable oil , if needed
- 1 1/2 pounds onions , halved through root end, peeled, and cut crosswise into 1/4-inch slices (about 6 cups), see photo below
- 3/4 teaspoon table salt
- 1 sprig fresh thyme
- 2 large eggs
- 1/2 cup half-and-half
- 1/4 teaspoon ground black pepper
Scallops with Chestnut Sauce and Crisp Sage
By á-58
"In 1994, when I enrolled at the Culinary Institute oh America in Hyde Park, I had to catch up on so much—it was ...
- 2 tablespoons unsalted butter
- 1 thick slice of bacon (1 ounce), finely diced
- 1 leek, white and pale green parts only, coarsely chopped
- 2 tablespoons Cognac
- 1 1/4 cups chicken stock or low-sodium broth
- 1 cup vacuum-packed chestnuts
- Salt and freshly ground pepper
- 2 tablespoons vegetable oil
- 8 large sea scallops (about 1 pound)
- 8 sage leaves
Balsamic Blueberry Steak Sauce
By á-58
Heat olive oil in a medium saucepan over medium heat
- 1 teaspoon olive oil
- 2 garlic cloves, finely minced
- 1/4 Vidalia onion, finely diced
- 6 tablespoons balsamic vinegar
- 2 tablespoons dark brown sugar
- 4 teaspoons honey
- 2 teaspoons molasses
- 2 cups fresh blueberries
Hearty Guinness Beef Stew
By á-58
Recipe works with other coarse butcher’s rubs, like Hudson Bay Beef Spice, Great Plains Bison & Beef Rub, Pike’...
- 1/4 cup oil (canola, sunflower or grape seed)
- 1 onion, chopped
- 1 lb. cubed beef (chuck or round)
- 3 carrots, sliced
- 1 stalk celery, sliced
- 1/4 cup all-purpose flour
- 6 tsp. beef style broth concentrate, mixed into 3 cups water to create 3 cups broth*
- 1 can Guinness (or similar stout beer)
- 2 red or yellow potatoes, cubed
- 1/2 cup dehydrated oyster mushrooms (or 8 oz. fresh mushrooms, quartered)
- 1 tsp. (or 4 to 8 fresh cloves, minced)
- 3 Turkish bay leaves (or 1 California bay leaf)
- 2 Tbsp. The Q Steak Rub*
- 2 Tbsp. 1 to 2 Tbsp. tomato powder (optional)
- salt and pepper to taste