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Recipes
Butternut Squash Gratin with Onion and Sage
By á-58
To make butternut squash easier to handle, cut off the neck, peel it, and cut it into pieces to use in this gratin
- 1 tablespoon butter; more for the gratin dish
- 1 tablespoon olive oil
- 2 large onions, chopped into 1-inch squares (about 4 cups)
- 3 tablespoons chopped fresh sage or 1 tablespoon dried
- 3 pounds butternut squash, peeled and cut into 1/2-inch cubes (about 8 cups)
- 2 cloves garlic, minced
- Salt and freshly ground black pepper to taste
- 1/2 cup plus 2 tablespoons heavy cream, heated until warm
- 1 cup fresh bread crumbs
- 1 1/2 tablespoons melted butter
Rigatoni with Goat Cheese, Roasted Butternut Squash and Mushrooms
By á-58
Although goat cheese can have a strong flavor for some, here it adds a mild flavor and wonderful creaminess
- 4 tablespoons olive oil
- 3 tablespoons balsamic vinegar
- 1 1/2 tablespoons salt
- 1 teaspoon freshly ground black pepper
- 1 medium red onion, sliced
- 1 pound butternut squash, diced into 3/4-inch pieces
- 12 ounces cremini, baby bella or portobello mushrooms, sliced
- 1 pound rigatoni pasta
- 4 ounces goat cheese, quartered
- 2 scallions, including green tops, sliced thin
- 2 tablespoons sage leaves sliced thin, plus more for garnish
- 1 ounce (1/4 cup) Parmesan, grated, plus additional for garnish
Honey Glazed Smoked Ham
By á-58
This is a great way to take a regular cooked ham and turn it into something spectacular by applying a spicy rub and...
- 1 6 pound "ready to eat" ham
- 1 cup pineapple juice
- 3/4 cup chicken stock
- 1/2 cup honey
- 1 1/2 tablespoon vegetable oil
- 1 tablespoon black pepper
- 1 tablespoon paprika
- 1 tablespoon sugar
- 1/2 tablespoon salt
- 2 teaspoon dry mustard
- 1/2 teaspoon cayenne
- 1/2 teaspoon ground cloves
Summer Pasta Puttanesca
By á-58
Our version of fresh pasta puttanesca uses grape or cherry tomatoes, which are excellent in summer and among the be...
- 3 tablespoons extra-virgin olive oil
- 4 garlic cloves, minced
- 1 tablespoon anchovy paste
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon dried oregano
- 1 1/2 pounds grape or cherry tomatoes
- 1 pound campanelle
- Salt
- 1/2 cup pitted kalamata olives, chopped coarse
- 3 tablespoons capers, rinsed and minced
- 1/2 cup minced fresh parsley
Peruvian Roast Chicken with Garlic and Lime
By á-58
This recipe calls for a vertical poultry roaster
- 3 tablespoons extra-virgin olive oil
- 1/4 cup fresh mint leaves
- 2 tablespoons kosher salt
- 6 medium garlic cloves , peeled and roughly chopped
- 1 tablespoon ground black pepper
- 1 tablespoon ground cumin
- 1 tablespoon sugar
- 2 teaspoons smoked paprika
- 2 teaspoons dried oregano
- 2 teaspoons finely grated zest and 1/4 cup juice from 2 limes
- 1 teaspoon habanero chile (see note)
- 1 (3 1/2-to 4-pound) whole chicken
Eggplant Parmesan
By á-58
Combine oil and garlic; brush over both sides of eggplant slices
- 2 tablespoons olive or vegetable oil
- 1 garlic clove, minced
- 1 small eggplant, peeled and cut into 1/4
- inch slices
- 1 tablespoon minced fresh basil
- 1 tablespoon grated Parmesan cheese
- 1 medium tomato, thinly sliced
- 1/2 cup shredded mozzarella cheese
Steak Tips with Mushroom-Onion Gravy
By á-58
Steak tips, also known as flap meat, are sold as whole steak, cubes, and strips
- 1 tablespoon soy sauce
- 1 teaspoon sugar
- 1 1/2 pounds sirloin steak tips, trimmed of excess fat and cut into 1 1/2-inch chunks (see note)
- 1/4 ounce dried porcini mushrooms, rinsed well
- 1 3/4 cups low-sodium beef broth (see note)
- Table salt and ground black pepper
- 2 tablespoons vegetable oil
- 1 pound white mushrooms, stems trimmed, caps wiped clean and cut into 1/4-inch slices (see note)
- 1 large onion, halved and sliced thin (about 1 1/2 cups)
- 1 medium garlic clove, minced or pressed through garlic press (about 1 teaspoon)
- 1/2 teaspoon minced fresh thyme leaves
- 4 teaspoons unbleached all-purpose flour
- 1 tablespoon chopped fresh parsley leaves
Pretzel Rolls (ECOT)
By á-58
In a small bowl, whisk the yeast and 1/4 cup of the water until smooth
- 2 1/4 teaspoons dry yeast
- 1 1/4 cups warm water
- 3 1/4 cups bread flour
- 2 teaspoons salt
- 1/4 cup butter - softened
- 3 tablespoons baking soda
- 2 quarts water
- 1 large egg yolk mixed with a tablespoon or 2 of water
- coarse salt
Steak Frites
By á-58
To create the steak frites recipe of our Parisian dreams, we first determined that the fries needed to be cooked in...
- 2 1/2 pounds russet potatoes (about 4 large), scrubbed, sides squared off and cut lengthwise into 1/4-inch by 1/4-inch fries (see illustration below)
- 2 tablespoons cornstarch
- 3 quarts peanut oil
- 1 tablespoon vegetable oil
- 2 boneless strip or rib-eye steaks (1 pound each), cut in half (see photo below)
- Kosher salt and ground black pepper
- Herb Butter
- 4 tablespoons unsalted butter, softened
- 1/2 medium shallot, minced (about 2 tablespoons)
- 1 clove garlic, minced or pressed through a garlic press (about 1 teaspoon)
- 1 tablespoon minced fresh parsley leaves
- 1 tablespoon minced fresh chives
- 1/4 teaspoon table salt
- 1/4 teaspoon ground black pepper
Strawberry Cobbler
By á-58
PREHEAT oven to 350 degrees
- 1 cup whole milk
- 1 cup self-rising flour
- 1 1/4 cup sugar, divided
- Pinch of salt
- 4 cups strawberries, hulled and sliced