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Recipes
rosemary-infused oil
By pdav
Cook 1 cup olive oil with 5 or 6 rosemary sprigs in a small saucepan over medium heat, about 5 minutes
- 1 cup olive oil
- 5-6 rosemary sprigs
citrus-cilantro couscous
By pdav
1.In a small saucepan, bring water to a boil
- 1 1/2 cups water
- 1 1/2 cups couscous
- 2 tablespoons finely grated orange zest
- 1/4 cup chopped fresh cilantro
- Coarse salt
balsamic-dijon vinaigrette
By pdav
In a small bowl or jar, whisk or shake together the oil, vinegar, mustard, ½ teaspoon salt, and ¼ teaspoon pepper
- 1/3 cup olive oil
- 3 tablespoons balsamic vinegar
- 2 teaspoons Dijon mustard
- kosher salt and black pepper
steak frites with herb mustard
By pdav
Preheat the oven to 450 degrees F
- 3 tablespoons dijon mustard
- 1 tablespoon extra-virgin olive oil
- 1 1/4 pounds flank steak, trimmed of excess fat
- Freshly ground black pepper
- 2 tablespoons minced fresh chives
- 1 tablespoon minced fresh tarragon
- 2 pounds large russet potatoes
- 2 large egg whites
- 1 teaspoon paprika
- Pinch of cayenne pepper
- Kosher salt
- Olive oil cooking spray
spring linguine with basil
By pdav
1. Cook pasta according to package directions, omitting salt and fat
- 9 ounces uncooked fresh linguine
- 1 cup shelled fresh green peas
- 4 teaspoons extra-virgin olive oil
- 1 tablespoon unsalted butter
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup thinly sliced fresh basil
- 2 ounces shaved fresh Parmigiano-Reggiano cheese
pasta with brie, mushrooms and arugula
By pdav
Cook the pasta according to the package directions
- 12 ounces penne (3/4 box)
- 1 tablespoon olive oil
- 1 pound button mushrooms, quartered
- 1 small red onion, sliced
- 1/2 cup dry white wine
- kosher salt and black pepper
- 8 ounces Brie, cut into 1-inch pieces
- 4 cups baby arugula
Rigatoni with Sausage and Escarole
By pdav
Cook rigatoni according to package directions until just 'al dente'
- 1/2 pound uncooked rigatoni pasta
- 3/4 pound sweet Italian sausage, casings removed
- 1 large head escarole
- 1 tablespoon minced garlic
- 2 tablespoons extra virgin olive oil
- 3/4 cupchicken broth
- 1/2 cup grated Parmesan cheese
pasta salad with goat cheese and arugula
By pdav
In a large pot of boiling salted water, cook pasta until al dente
- Coarse salt and ground pepper
- 3/4 pound gemelli or other short pasta
- 1 can (15 ounces) cannellini beans, rinsed and drained
- 3/4 cup crumbled fresh goat cheese (3 ounces)
- 3 tablespoons olive oil
- 2 tablespoons red-wine vinegar
- 2 teaspoons Dijon mustard
- 1 bunch arugula (8 ounces), torn
- 1/2 small red onion, thinly sliced
curried broccoli couscous
By pdav
1.In a large saucepan, heat the oil over medium-high heat
- 2 tablespoons olive oil
- 1/4 bunch broccoli, finely chopped (1 1⁄2 cups)
- 1 teaspoon curry powder
- 1 cup canned chickpeas, rinsed
- 1/3 cup golden raisins
- kosher salt
- 3 ⁄4 cup couscous
chicken alambre
By pdav
- 1 tablespoon vegetable oil
- 1 large red onion, thinly sliced
- 12 ounces fresh chorizo, casings removed and meat crumbled
- 6 ounces 1/3-inch-diced slab bacon
- 12 ounces skinless, boneless chicken thighs, cut into strips
- 2 red bell peppers, cut into strips
- 8 ounces Oaxaca cheese or mozzarella cheese, torn