Lonnie's profile page
Recipes
Creme Fraiche
By Lonnie
Stir together. Keep near heat for 24 - 36 hours
- 4 c whipping cream
- 3 T buttermilk
Sponge Cake
By Lonnie
Beat whole eggs for at least 20 minutes or until bowl is almost full
- 10 eggs
- 2 c sugar
- 1/4 t salt
- 1 c cake meal
- 1/3 c potato starch
- juice of 1 lemon or orange; or, 1/2 lemon or
- orange, juice and rind
Robiolo Stuffed Tomatoes
By Lonnie
1. Halve the tomatoes and scoop out the seeds and some of the flesh
- 4 large ripe tomatoes
- Kosher salt to taste
- 3 1/2 oz robiola cheese, rind removed, diced
- 2 oz gorgonzola cheese, crumbled
- 2 T unsalted butter, softened
- Freshly ground black pepper to taste
- 4 plum tomatoes, peeled and chipped, or use
- insides of ripe tomatoes, above
- 1/2 t mild paprika
- 4 chives, finely diced
- 2 T vodka
Tomato Soup from Chef Omni
By Lonnie
1. Combine onion, garlic and celery with butter in stock pot and sweat until translucent
- 40 oz canned diced tomatoes
- 1 yellow onion, diced
- 1/4 cup chicken or vegetable stock
- 1 1/2 tsp. fresh garlic, finely chopped
- 1/3 cup celery, small dice
- 1/2 stick unsalted butter
- 1 Tbsp. thyme, fresh picked leaves
- 1 1/2 Tbsp. basil, fresh chopped
- 1/2 tsp. black pepper
- 3/4 tsp. kosher salt
- 1 oz sherry wine
- 1/2 cup heavy cream
- 5 oz roasted red peppers
Sour Cream Cherry Coffee Cake
By Lonnie
1. Preheat oven to 350 degrees
- 1/4 lb unsalted butter
- 1 c sugar
- 2 large eggs
- 1 c fat free sour cream
- 2 c flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- 1 tsp vanilla
- 1 tblsp finely chopped lemon zest
- 1/2 c cherry preserves
Francobolli Ravioli with Robiola Cheese and Chanterlle Mushrooms
By Lonnie
Osteria past filling
- FILLING
- 3 1 oz. squares of Robiola Cheese
- 1 oz. Parmesan cheese
- 1 whole egg
- salt and pepper to taste
- CHANTERELLE/MUSHROOM BUTTER SAUCE
- 1 oz. European chanterelle mushrooms (cleaned)
- 3 oz. unsalted butter
- 1 oz. evtra virgin olive oil
- 1 clove garlic crushed
- 4-5 Thyme sprigs (leaves removed)
- 2 oz. pasta water
- Parmesan cheese, as needed
- Salt and pepper to taste
Krisha's Stuffed Cabbage
By Lonnie
1. Fill a large pot about three-fourths full with water, add a little vinegar, and bring to a rapid boil
- FOR THE STUFFING:
- White or cidar vinegar
- 1 large head (about 3 lbs) green or savoy
- cabbage, cored
- 1 medium onion, sliced
- 1 1/2 lbs ground beef
- 1/2 raw rice
- dry bread crumbs or matza meal
- 1 large egg
- 1/2 c water
- 1 med yellow onion, chopped
- 3/4 t salt
- 1/2 t ground black pepper
- FOR THE SAUCE:
- 2 c crushed tomatoes or tomato sauce, or 1 c
- each
- 3 T tomato paste
- 1 c water
- 2 bay leaves
- 1 - 8 T sugar(depending on preference)
- 1/2 t salt
- ground black pepper to taste
- 2 - 4 T lemon juice or cidar vinegar
Chicken Breasts and Roasted Lemons
By Lonnie
Tangy roasted lemons harmonize beautifully with chicken
- For the Roasted Lemons:
- 3 medium lemons, thinly sliced and seeded
- 1 teaspoon extra-virgin olive oil
- 1/8 teaspoon salt
- For the Chicken:
- 4 boneless, skinless chicken breast halves (about 1 pound total),
- trimmed
- 1/8 teaspoon salt
- Freshly ground pepper to taste
- 1/4 cup all-purpose flour
- 2 teaspoons extra-virgin olive oil
- 1 1/4 cups reduced-sodium chicken broth
- 2 tablespoons drained capers, rinsed
- 2 teaspoons butter
- 3 tablespoons chopped fresh parsley, divided
Potato Skin Poppers
By Lonnie
Preheat the oven to 350 degrees
- 3 cups frozen, diced potatoes (or hash browns)
- 2 cups shredded cheddar cheese
- 2 cups Daisy Brand Sour Cream
- 3/4 cup cooked bacon pieces
- localoffersIcon
- 1/3 cup chopped green onions
- 1 dash salt & pepper to taste
- 14 8-inch flour tortillas
- 2 tablespoons butter, melted
BLT Steak Popovers
By Lonnie
Popovers Serves six (approximately twelve popovers)
- 4 c. milk, warmed
- 8 eggs
- 4 c. flour
- 1 ½ heaping tbsp. salt
- 2 ¼ c. grated Gruyere