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Recipes
Hard Boiled Eggs
By á-58
If you want hard boiled eggs that are easy to peel, make sure they are several days old
- 18 eggs
"Butter Beer" Harry Potter's Fav Drink
By á-58
In a small saucepan over medium, combine the brown sugar and water
- 1 cup light or dark brown sugar
- 2 tablespoons water
- 6 tablespoon butter
- 1/2 teaspoon salt
- 1/2 teaspoon cider vinegar
- 3/4 cup heavy cream, divided
- 1/2 teaspoon rum extract
- Four 12-ounce bottles cream soda
Seared Scallops with Herb-Butter Pan Sauce
By á-58
If you're looking for a dish that's as easy as it is romantic, look no further
- For the scallops:
- 1 lb. dry large sea scallops
- 1 Tbs. unsalted butter
- 1 Tbs. extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- For the sauce:
- 3 Tbs. unsalted butter, cut into six pieces
- 2 Tbs. finely diced shallot (1 medium shallot)
- 1/4 cup dry white vermouth or dry white wine
- 1/4 cup finely chopped mixed fresh herbs, such as flat-leaf parsley and chives
- 1/4 tsp. finely grated lemon zest
- Kosher salt and freshly ground black pepper
- 2 to 3 lemon wedges for serving
- Tip: Be sure to have all your ingredients prepped for the sauce (shallots diced, herbs chopped) before you begin searing the scallops
Pumpkin Soup with Cranberry Compote and Roasted Chestnuts
By á-58
Prepare the Pumpkin Soup: Preheat oven to 375 degrees
- FOR THE PUMPKIN SOUP
- 5 tablespoons unsalted butter
- 3 cheese pumpkins (3 pounds each), halved and seeded
- Coarse salt and freshly ground pepper
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon curry powder
- 1/4 teaspoon freshly grated nutmeg
- 8 cups low-sodium canned chicken stock
- 1 cup heavy cream
- FOR THE CRANBERRY COMPOTE
- 2 cups fresh cranberries
- 1/4 cup sugar
- Zest of 1/2 lemon
- 1/2 teaspoon coarse salt
- FOR THE ROASTED CHESTNUTS
- 10 fresh chestnuts, scored on one end
- 5 tablespoons unsalted butter
Lasagna
By á-58
Recipe courtesy Anne Burrell
- Kosher salt
- 1 1/2 (16-ounce) boxes lasagna noodles
- Olive oil
- 1 pound bulk Italian sausage
- 4 cloves garlic, smashed, divided
- Crushed red pepper flakes
- 1 (12-ounce) package cremini mushrooms, stems removed, caps sliced
- 1 zucchini, cut in 1/2 lengthwise and cut on the bias
- 2 cups ricotta
- 2 cups grated Parmigiano-Reggiano, divided
- 2 eggs
- 6 to 7 basil leaves, cut into chiffonade
- 1 recipe Chef Anne's All-Purpose Marinara Sauce, recipe follows
- 1 pound grated mozzarella
- 1/4 cup extra-virgin olive oil
- 1/4 pound pancetta, diced
- 2 large Spanish onions, cut into 1/4-inch dice
- Kosher salt
- 4 large cloves garlic, smashed and chopped
- 4 (28-ounce) cans Italian plum San Marzano tomatoes
Pecan Crusted Cod Fish
By á-58
Recipe courtesy Emeril Lagasse
- Creole Meunier Sauce:
- 2 cups roasted pecans
- 1/2-cup bread crumbs
- 4 (6 ounce) cod fillets
- 1/4 cup olive oil
- 1 tablespoon Essence
- 1 cup fried shoestring potatoes
- 1 cup Creole Meunier sauce (any beurre blanc sauce with 1 tablespoon of Essence added), warm
- 2 tablespoons chopped green onions, for garnish
- 2 tablespoons brunoise red peppers, for garnish
- 2 tablespoons minced shallots
- 1 teaspoon minced garlic
- 1/2 cup white wine
- 1/2 pound butter, cut into 1-inch cubes, cold
- 1 tablespoon Essence (Emeril's Creole Seasoning)
Stir-Fried Asparagus with Shiitake Mushrooms
By á-58
To achieve stir-fried asparagus with a flavorful browned exterior and a crisp-tender texture, we had to start with ...
- 2 tablespoons water
- 1 tablespoon soy sauce
- 1 tablespoon dry sherry
- 2 teaspoons packed brown sugar
- 2 teaspoons grated fresh ginger
- 1 teaspoon toasted sesame oil
- 1 tablespoon vegetable oil
- 1 pound asparagus, trimmed and cut on bias into 2-inch lengths
- 4 ounces shiitake mushrooms, stemmed and sliced thin
- 2 scallions, green parts only, sliced thin on bias
White Asparagus with Hollandaise Sauce
By á-58
Aspoaragus 1. Peel the asparagus and blanch in boiling salted water until tender
- 1 pound asparagus
- 1 stick butter
- 1/2 cup heavy cream
- 4 egg yolks
- 1 tablespoon lemon juice
- 1 tesspoon dry mustard
- 1 teaspoon salt
- pinch cayenne pepper
Potato Burger Buns
By á-58
Mashed potatoes are hefty and substantial, but in a potato rolls recipe, they give the crumb a light, tender, moist...
- 1 pound russet potatoes, peeled and cut into 1-inch pieces
- 2 tablespoons unsalted butter, cut into 4-inch pieces
- 2 1/4 cups (12 1/3 ounces) bread flour
- 1 tablespoon sugar
- 2 teaspoons instant or rapid-rise yeast
- 1 teaspoon salt
- 2 large eggs, 1 lightly beaten with 1 teaspoon water and pinch salt
- 1 tablespoon sesame seeds (optional)
Futo Buta’s Brussels sprouts
By á-58
Wash Brussels sprouts thoroughly, keeping the outside leaves intact if they look green and unblemished (the leaves ...
- 16 ounces fresh Brussels sprouts
- 6 cups peanut oil
- 2 ounces sweet soy or kecap manis
- 1/2 teaspoon flaked sea salt (such as Maldon)
- 2 teaspoons sesame seeds, toasted and crushed (see note)
- 2 pinches shaved bonito flakes (see note)