á-58's profile page
Recipes
Cheese Soufflé
By á-58
We wanted a cheese soufflé with bold cheese flavor, good stature, a light, but not-too-airy texture, without the f...
- 1 ounce Parmesan cheese, grated (1/2 cup)
- 1/4 cup (1 1/4 ounces) all-purpose flour
- 1/4 teaspoon paprika
- 1/4 teaspoon salt
- 1/8 teaspoon cayenne pepper
- 1/8 teaspoon white pepper
- Pinch ground nutmeg
- 4 tablespoons unsalted butter
- 1 1/3 cups whole milk
- 6 ounces Gruyère cheese, shredded (1 1/2 cups)
- 6 large eggs, separated
- 2 teaspoons minced fresh parsley
- 1/4 teaspoon cream of tartar
Vegetable Lasagna
By á-58
1. FOR THE TOMATO SAUCE: Whisk all ingredients together in bowl; set aside
- 1 (28-ounce) can crushed tomatoes
- 1/4 cup chopped fresh basil
- 2 tablespoons extra-virgin olive oil
- 2 garlic cloves, minced
- 1 teaspoon kosher salt
- 1/4 teaspoon red pepper flakes
- 4 ounces Parmesan cheese, grated (2 cups)
- 1 cup whole milk cottage cheese
- 1 cup heavy cream
- 2 garlic cloves, minced
- 1 teaspoon cornstarch
- 1/2 teaspoon kosher salt
- 1/2 teaspoon pepper
- 1 1/2 pounds eggplant, peeled and cut into 1/2-inch cubes (about 7 cups)
- Kosher salt and ground black pepper
- 1 pound zucchini, cut into 1/2-inch pieces (about 4 cups)
- 1 pound yellow squash, cut into 1/2-inch pieces (about 4 cups)
- 5 tablespoons plus 1 teaspoon extra virgin olive oil
- 4 garlic cloves, minced
- 1 tablespoon minced fresh thyme
- 12 ounces baby spinach (about 12 cups)
- 12 no-boil lasagna noodles
- 1/2 cup minced pitted kalamata olives
- 12 ounces low-moisture whole-milk mozzarella cheese, shredded (about 3 cups)
- 2 tablespoons chopped fresh basil
Chicken Marbella
By á-58
To save time and boost flavor, we ditched the original marinade and made a paste of the prunes, olives, capers, gar...
- Paste
- 1/3 cup pitted green olives, rinsed
- 1/3 cup pitted prunes
- 3 tablespoons extra-virgin olive oil
- 4 garlic cloves, peeled
- 2 tablespoons capers, rinsed
- 3 anchovy fillets, rinsed
- 1/2 teaspoon dried oregano
- 1/2 teaspoon pepper
- 1/4 teaspoon kosher salt
- Pinch red pepper flakes
- Chicken
- 2 1/2 - 3 pounds bone-in, skin-on split chicken breasts and/or leg quarters, trimmed
- Kosher salt and pepper
- 2 teaspoons olive oil
- 3/4 cup low-sodium chicken broth
- 1/3 cup white wine
- 1/3 cup pitted green olives, rinsed and halved
- 1 tablespoon capers, rinsed
- 2 bay leaves
- 1/3 cup pitted prunes, chopped coarse
- 1 tablespoon unsalted butter
- 1 teaspoon red wine vinegar
- 2 tablespoons minced fresh parsley
Spanish Tortilla with Roasted Red Peppers and Peas
By á-58
Spanish tortillas are often served warm or at room temperature with olives, pickles, and Garlic Mayonnaise (see rel...
- 6 tablespoons plus 1 teaspoon extra virgin olive oil
- 1 1/2 pounds Yukon Gold potatoes (3 to 4 medium), peeled, quartered lengthwise, and cut crosswise into 1/8-inch-thick slices
- 1 small onion , halved and sliced thin
- 1 teaspoon table salt
- 1/4 teaspoon ground black pepper
- 8 large eggs
- 1/2 cup jarred roasted red peppers , rinsed, dried, and cut into 1/2-inch pieces
- 1/2 cup frozen peas , thawed
- Garlic Mayonnaise (see note) (optional)
Pierogi
By á-58
How to Make Potato Cheese Filling: 1
- Potato Filing:
- 2 lbs russet potatoes (5 medium), peeled
- 1/2 tsp salt
- 2 Tbsp butter melted
- 2 oz cream cheese softened
- 3/4 cup mozzarella cheese shredded
- Pierogi Dough:
- 1 cup warm water
- 1/4 cup whole milk
- 2 Tbsp sour cream
- 1 large egg
- 1 tsp salt (plus more for cooking)
- 4 cups all-purpose flour
- Toppings (For 1/3 batch):
- 4 oz bacon chopped
- 2 Tbsp butter
- Sour Cream to serve
Baked Eggs with Sweet Potatoes and Bacon
By á-58
There's nothing fancy about the prep for this skillet breakfast, but it's as colorful and comforting as they come
- 5 slices of bacon, chopped
- 1/3 cup diced onions
- 2 1/2 cups peeled & diced sweet potatoes, fresh or frozen (about a 1/2-inch dice)
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1/4 teaspoon garlic powder
- 3 packed cups of chopped spinach (about 5 ounces)
- 1/3 cup vegetable broth
- 4 or 5 eggs, depending on how many you're serving
- 2 tablespoons chopped fresh dill (or basil)
Juiciest Hamburgers Ever
By á-58
Preheat grill for high heat
- 2 pounds ground beef
- 1 egg, beaten
- 3/4 cup dry bread crumbs
- 3 tablespoons evaporated milk
- 2 tablespoons Worcestershire sauce
- 1/8 teaspoon cayenne pepper
- 2 cloves garlic, minced
Pork Tenderloin with Chimichurri Recipe
By á-58
Combine the garlic, jalapeno and vinegar in a bowl
- Chimichurri:
- 6 garlic cloves, peeled and minced
- 2 jalapenos, seeded and minced
- 1/4 cup red wine vinegar
- 1/2 About 1/2 cup finely chopped fresh flat-leaf parsley
- 1/2 About 1/2 cup finely chopped fresh oregano leaves
- 3 limes, juiced
- 1 cup extra-virgin olive oil
- 1 teaspoon kosher salt
- 1 teaspoon whole black peppercorns
- 2 pork tenderloins (about 1 pound each), trimmed of excess fat, patted dry
- Kosher salt
- Freshly ground black pepper
- Extra-virgin olive oil
- Lime juice, for drizzling
- Parsley sprigs, for garnish
Asian Ginger Dressing
By á-58
Directions In a 1 pint glass jar or larger, combine the garlic, ginger, olive oil, rice vinegar, soy sauce, honey,...
- 3 cloves garlic, minced
- 2 tablespoons minced fresh ginger root
- 3/4 cup olive oil
- 1/3 cup rice vinegar
- 1/2 cup soy sauce
- 3 tablespoons honey
- 1/4 cup water
Bratwurst Recipe #1 (All Pork)
By á-58
Hand-trim fat from the outside of meat to your desired fat preference
- 5-lbs ground pork, fine grind
- 4-tsp sugar
- 1-tbsp ground coriander
- 1-tbsp ground sage
- 1-tsp paprika
- 1-tsp cayenne pepper
- 2-tsp dried rosemary
- 1-tbsp dry mustard
- 1-tsp pepper
- 1-tsp nutmeg
- 4-tsp salt