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Recipes
Egg Yolk Pasta Dough
By Lonnie
Osteria Pasta Class
- FOR SEMOLINA PASTA DOUGH:
- 6.5 oz 00 flour
- 2.5 oz. durum flour
- 9 egg yolks
- 1 T extra virgin olive oil
- 2 T cold water
- 16 oz semolina flour
- 8 oz water
Roasted Brussel Sprouts with Pancetta
By Lonnie
Cook pancetta until golden brown and crisp
- Shallots
- Olive Oil
- 1/2 lb pancetta
- 8 baby Yukon Gold potatoes, quartered
- unsalted butter
- salt and pepper
- lemon juice
- 1 lb brussel sprouts
Tyler Florence's Turkey Gravy
By Lonnie
Heat the oven to 375 degrees F
- 2 pounds turkey wings
- 5 tablespoons extra-virgin olive oil
- 1 medium onion, halved
- 4 carrots, chopped
- 1 head garlic, smashed
- 2 sprigs fresh sage
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 8 black peppercorns
- 2 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- Kosher salt and freshly ground black pepper
Chicken Puttanesca
By Lonnie
Toss chicken with salt and pepper
- 4 6 oz chicken cutlets, cut into 1/2 inch pieces
- 1/2 t salt
- 1/4 t pepper
- 6 olive oil packed anchovies, chopped
- 1 t anchovy oil
- 1 T minced garlic
- 1 15 oz can crushed tomatoes
- 1/2 c chopped pitted Kalamata olives
- 3 T capers
- 1/4 t red pepper flakes
CHICKEN MARSALA
By Lonnie
PALEO DIET FRIENDLY This family-favorite chicken dish will please young and old alike
- 2 T. extra-virgin olive oil
- 4 6-ounce boneless, skinless chicken breasts, pounded with meat
- ten derizer tool
- 1 cup assorted wild mushrooms, chopped
- 1 shallot, chopped
- 1/2 cup marsala wine
- 1/2 cup homemade chicken broth (recipe is in Chapter 7 of The Paleo Diet
- Cookbook)
- 1/2 tsp. dried oregano
Chocolate Chip Loaf
By Lonnie
- 3 1/2 cups all purpose flour, plus some for dusting pans
- 1/2 teaspoon salt
- 4 eggs
- 4 egg yolks
- 1 tablespoon vanilla
- 1 1/2 cups unsalted butter, softened
- 2 cups sugar
- 1 (12 ounce) bag semisweet chocolate chips
Pork Ragu
By Lonnie
1. Season pork with salt and pepper
- 3 3/4 lbs boneless pork shoulder roast, quartered
- Kosher salt and freshly ground pepper
- 1 c all purpose flour
- 3 T olive oil
- 3/4 c diced pancetta
- 1 yellow onion, diced
- 3 carrots, peeled and cut into 3/4" dice
- 3 fennel bulbs, cut into slices 1/2" thick
- 1 T minced garlic
- 1 3/4 lbs cremini mushrooms, quartered
- 1 can (28 oz) diced tomatoes, drained
- 3 T EACH mushroom demi-glace and tomato paste
- 1 c EACH red wine and chicken broth
- 3/4 lb pappardelle, cooked al dente
Krisha's Apple Cake
By Lonnie
DOUGH Beat margarine and sugar together until light
- DOUGH
- 3 cups flour
- 3 eggs
- 3 T of baking powder
- Vanilla
- 2 sticks margarine
- 1 cup sugar
- Jelly roll pan
- Wax or parchment paper
- FILLING
- 8-10 Macintosh apples, peeled cored and finely grated
- Cinnamon
- Sugar (little bit)
Lincoln House Mushroom Soup
By Lonnie
Simmer first 6 ingredients in large saucepan for 30 minutes
- 9 c chicken stock
- 1/4 c tamari soy sauce
- 1/4 c red wine vinegar
- 2 bay leaves
- 1 t minced fresh parsley
- 1/4 t dried thyme, crumbled
- 1/4 c butter
- 4 medium onions, minced
- 1/4 c all purpose flour
- salt and freshly ground black pepper
- 1/4 c rice
- fresh chives, snipped
Krisha's Potato Kugel
By Lonnie
1. Preheat oven to 425 degrees
- 8 medium russet potatoes
- 2 large onions
- 5 large eggs, beaten with a whisk
- 1 tsp salt
- 1/3 c olive oil
- 3/4 c matza meal