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Recipes
Ina's Stuffed Cabbage
By Peewee
For the sauce, heat the olive oil in a large saucepan, add the onions, and cook over medium-low heat for 8 minutes,...
- For the filling:
- 3 tablespoons good olive oil
- 1 1/2 cups chopped yellow onions (2 onions)
- 2 (28-ounce) cans crushed tomatoes and their juice
- 1/4 cup red wine vinegar
- 1/2 cup light brown sugar, lightly packed
- 1/2 cup raisins
- 1 1/2 teaspoons kosher salt
- 3/4 teaspoon freshly ground black pepper
- 1 large head Savoy or green cabbage, including outer leaves
- nocoupons
- 2 1/2 pounds ground chuck
- 3 extra-large eggs, lightly beaten
- 1/2 cup finely chopped yellow onions
- 1/2 cup plain dried breadcrumbs
- 1/2 cup uncooked white rice
- 1 teaspoon minced fresh thyme leaves
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
Stracciatella Semifreddo
By Peewee
Special equipment: a 3 by 15-inch piece of parchment paper, a 7 1/2 by 12-inch piece of parchment paper For the cr...
- Crust:
- Vegetable oil cooking spray
- 3 (5 inches long by 3/4-inch wide) plain or almond biscotti (about 4 ounces) halved
- 1/4 cup toasted hazelnuts, see Cook's Note
- 1/2 stick (4 tablespoons) unsalted butter, melted
- Filling:
- 8 egg yolks, at room temperature
- 1/2 cup sugar, plus 1/4 cup
- 1 teaspoon pure vanilla extract
- 1/8 teaspoon fine sea salt
- 1 cup heavy cream
- 3/4 cup chocolate-hazelnut spread at room temperature (recommended: Nutella)
Bruschetta with Shrimp, Tarragon & Arugula
By Peewee
Prep Time: 15 min Inactive Prep Time: -- Cook Time: 25 min Level: Easy Serves: 4 to 6 servings
- Toasts:
- 1 (1-pound) loaf ciabatta bread, trimmed and cut into 14 (1/2-inch thick) slices
- Olive oil, for drizzling
- 1 garlic clove, halved
- Topping:
- 3 tablespoons olive oil
- 1 large or 2 small shallots, thinly sliced
- 1 clove garlic, chopped
- 1 pound extra-large shrimp, peeled and deveined
- Kosher salt and freshly ground black pepper
- 6 Roma tomatoes, chopped
- 1/4 cup white wine
- 1/4 cup low-sodium chicken stock
- 3 tablespoons chopped fresh tarragon leaves
- 1 packed cup arugula, chopped
- 1/2 cup mascarpone cheese, at room temperature
Vegetable Parmesan
By Peewee
Recipe courtesy Giada De Laurentiis
- Butter, for greasing
- Olive oil, for drizzling
- Kosher salt and freshly ground black pepper
- 1 medium eggplant, cut into 1/4 to 1/2-inch thick slices
- 2 medium fennel bulbs, trimmed and sliced into 1/4-inch thick pieces
- 1 red bell pepper, cut into thirds
- 1 yellow bell pepper, cut into thirds
- 1 orange bell pepper, cut into thirds
- 1 (26-ounce) jar marinara sauce
- 3 cups shredded mozzarella cheese
- 1 cup grated Parmesan
- 1 cup plain bread crumbs
Artichoke and Bean Crostini
By Peewee
Recipe courtesy Giada De Laurentiis
- Vegetable cooking spray
- 4 very thin slices prosciutto
- 12 (1/4-inch thick) slices rustic country bread
- 1/2 cup extra-virgin olive oil, plus extra for drizzling
- 1 (12-ounce) package frozen artichoke hearts, thawed
- 1 (15-ounce) can cannellini beans, rinsed and drained
- 1 cup grated Pecorino Romano
- 1/2 cup coarsely chopped fresh basil leaves
- 1 teaspoon lemon zest
- 3 teaspoons fresh lemon juice
- 2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper