Adriennehannis' profile page
Recipes
Lamb Stew
By adriennehannis
Heat a large Dutch oven with a tight-fitting lid over medium-high heat
- 1/4 cup vegetable oil
- Flour, for dredging
- 2 1/2 pounds lamb shoulder, cut into 2-inch cubes, or purchase precut lamb stew meat
- 4 teaspoons kosher salt
- Freshly ground black pepper
- 2 tablespoons unsalted butter
- 2 medium onions, cut into sixths
- 5 cloves garlic, minced
- 1 tablespoon tomato paste
- 10 cups cold water, or low-sodium chicken broth
- 6 sprigs parsley
- 6 sprigs fresh thyme
- 2 bay leaves
- 1 1/4 pounds medium red potatoes, quartered
- 4 medium carrots, cut into 1-inch pieces
- 2 celery stalks, cut into 1-inch pieces
- 7 canned whole, peeled tomatoes, lightly crushed
- 1 tablespoon red wine vinegar
Perfect Roast Chicken
By adriennehannis
Preheat the oven to 450°F
- 1 Whole chicken, wing tips snipped with scissors, any goodies in the cavity removed
- Salt and Pepper – Combine generous pinches of salt and grinds of pepper in a bowl, I like Diamond Kosher salt
- Twine, unwaxed dental floss, white sewing thread – whatever you have
Cheese Fondue
By adriennehannis
Add the wine and garlic to a saucepan
- 1 medium garlic clove
- 2 cups dry white wine
- 1 lb. shredded swiss cheese
- 1 teaspoon cornstarch
- 3 tablespoons Kirsch or brandy
- pinch nutmeg
- dash of hot sauce
Easy Pork with Hoisin Sauce
By adriennehannis
Trim excess fat and silverskin from tenderloin
- 1 pound pork tenderloin
- 1 tablespoon toasted sesame oil
- Salt and pepper
- 4 medium garlic cloves, smashed
- 12 ounces green beans, cut into 1-inch lengths
- 1/4 cup dry sherry or shaoxing wine
- 1/4 cup hoisin sauce
- Toasted sesame seeds, for garnish, optional
- Thinly sliced green onions, for garnish, optional
- Steamed rice, for serving, if desired
Olive Oil Mayo | Melissa Joulwan
By adriennehannis
Perfect for tuna, seafood, and egg salad-and the basis for creamy dressing for tossed salads; makes 1 1/2 cups
- 1 large egg
- 2 tbsp lemon juice
- 1/4 cup plus 1 cup light-tasting olive oil (not extra-virgin!)
- 1/2 tsp dry mustard
- 1/2 tsp salt
Lemon Chicken with Artichoke Hearts
By adriennehannis
Heat oil in a large frying pan over medium-high heat
- 2 tablespoons olive oil
- 1/2 medium yellow onion, finely chopped
- 3 medium garlic cloves, thinly sliced
- 1 1/2 pounds boneless skinless chicken meat, large dice
- 1 1/2 cups quartered artichoke hearts (canned or jarred - not frozen)
- 2/3 cup dry white wine
- 1/3 cup water
- 1 teaspoon freshly squeezed lemon juice
- 1/2 cup lightly packed thinly sliced basil leaves
- 1 teaspoon lemon zest
Provencal Chicken Stew
By adriennehannis
Combine the 3/4 cup flour and the salt in a resealable plastic bag
- 3/4 cup plus 2 tablespoons all-purpose flour
- 1 teaspoon salt
- 1 chicken, cut into serving pieces and skinned
- 1/4 cup olive oil
- 1 yellow onion, finely chopped
- 1 clove garlic, minced
- 1/2 cup dry white wine
- 1 (14 1/2-ounce) can crushed tomatoes
- Freshly ground black pepper
- 1/4 cup chopped fresh parsley, for garnish
- 1/4 cup fresh basil leaves, cut into chiffonade, for garnish
- 1 cup black Nyons or kalamata olives, for garnish
Farfalle with Zucchini and Lemon-Cream Sauce
By adriennehannis
In a medium saute pan, saute the garlic in the oil over medium heat until fragrant, about 30 seconds
- 6 garlic cloves, thinly sliced
- 2 tablespoons EVOO
- 3 small zucchini, end trimmed and thinly sliced
- Salt and freshly ground black pepper to taste
- 12 fresh basil leaves, slivered (about 1/4 cup)
- Finely grated zest from 2 lemons
- 1/3 cup grated Parmesan cheese, plus more to taste
- 3/4 pound fresh or whole-milk ricotta, at room temperature
- 4 ounces mascarpone cheese, at room temperature
- 1 pound farfalle (bow-tie) pasta, cooked al dete according to package directions
Corn and Chicken Poblano Braised Chicken
By adriennehannis
Put onion and garlic in slow cooker
- 1 large white onion, chopped
- 5 garlic cloves, finely chopped
- 6 whole chicken legs
- 1/2 pound fresh poblano chiles (about 4), stems, seeds, and ribs removed and chiles chopped
- 3 ears corn, kernels cut from cobs
- 1/2 cup sour cream
- 3/4 cup chopped cilantro
- Equipment: a 5- to 6-quart slow cooker
- Accompaniment: white rice
- Read More http://www.epicurious.com/recipes/food/views/Corn-and-Chicken-Poblano-Braised-Chicken-358031#ixzz169iuFciB
Tuscan Bean Dip
By adriennehannis
Preheat oven to 400' F. Lay bread on a baking sheet
- 1 small baguette, thinly sliced
- 4 cloves garlic
- 1 1/2 teaspoon kosher salt, plus additional for seasoning
- 1/4 cup extra-virgin olive oil
- 2 sprigs fresh rosemary, leaves stripped
- Pinch crushed red pepper
- 1 15 oz. can cannellini beans, rinsed and drained
- Crisp vegetables, for dipping (optional)