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Recipes
Orecchiette with Mixed Greens and Goat Cheese
By gizgaab
Recipe courtesy Giada De Laurentiis
- 1 cup dried orecchiette pasta
- 2 cups Mediterranean-style mixed salad greens
- 2 tablespoons sun-dried tomatoes (packed in olive oil), chopped
- 1 tablespoon goat cheese, crumbled
- 2 tablespoons grated Parmesan, plus more for garnish
- Pinch salt
- Pinch freshly ground black pepper
Chicken in Parmesan Chive Cream Sauce
By gizgaab
Heat oil in a large skillet over medium-high heat
- 1 tablespoon olive oil
- 1/2 cup shallots, diced
- 3 cloves garlic, minced
- 2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
- 1 teaspoon dried thyme
- 2 bay leaves
- 1 1/2 cups heavy cream
- 1/4 cup Parmesan, grated
- 2 tablespoons chopped fresh chives
- Salt and freshly ground black pepper
- 1 cup rice, regular or instant, cooked according to package directions
Braised Red Cabbage with caramelized Onions & cider
By gizgaab
1. Preheat oven to 350 degrees
- 3 * 3 tablespoons extra-virgin olive oil
- 1 * 1 medium onion, thinly sliced
- 2 * 2 tablespoons light-brown sugar
- 1/2 * 1/2 cup cider vinegar
- 2 * 2 cups fresh cider
- 1 * 1 cup homemade or store-bought low-sodium
- chicken stock
- 1 * 1 cinnamon stick
- 1 * 1 dried bay leaf
- * Coarse salt and freshly ground pepper
- 1 * 1 small head red cabbage (about 2 1/2 pounds),
- cut into 8 wedges, core intact
Broccoli, Parmesan and Lemon
By gizgaab
Recipe courtesy Tyler Florence
- 3 heads broccoli (about 3 pounds)
- 3 tablespoons olive oil
- Salt and freshly ground black pepper
- 1 cup freshly grated Parmigiano-Reggiano
- 1 lemon, juiced
Bechamel Sauce*
By gizgaab
This French sauce may sound fancy, but it's actually the base for a range of homey, all-American recipes, such as T...
- 3 tablespoons unsalted butter
- 1/4 cup finely chopped onion
- 1/4 cup all-purpose flour
- 1/2 teaspoon coarse salt
- 4 cups whole milk
Meatballs al Forno with Creamy Polenta-The Ultimate
By gizgaab
Recipe courtesy Tyler Florence
- 1/2 baguette, crust removed
- 1 1/4 cups milk
- 1 1/2 pounds ground beef sirloin
- 1 1/2 pounds ground pork
- 1/2 bunch fresh parsley
- 1/2 bunch basil
- 2 cloves garlic, finely chopped
- 1/2 cup extra-virgin olive oil, plus extra for drizzling
- 4 eggs
- 1/2 cup freshly grated Parmesan
- 1/3 cup ground pinenuts
- Sea salt and freshly ground black pepper
- 1 cup dried bread crumbs
- 1/2 pound chanterelle mushrooms
- 2 pints vine-ripened small tomatoes
- 1 medium ball fresh mozzarella
- Creamy Polenta, recipe follows
- 1 quart chicken stock
- 1 1/2 cups finely ground cornmeal
- 1/4 cup heavy cream
- 1/4 cup freshly grated Parmesan
- 3 tablespoons whole butter
- Pinch sea salt
Prosciutto & Gruyère Croissants |
By gizgaab
make the pastry: 1. If you are using rapid-rise yeast or fresh yeast and have planned ahead such that you know you...
- processor danish pastry:
- 1/4 cup (60 ml) warm water
- 1/2 cup (125 ml) milk at room temperature
- 1 large egg at room temperature
- 2 1/4 cups (10 1/8 oz | 286g) all-purpose flour*
- 1 package (2.25 tsp. | 1/4 oz | 7g) rapid rise yeast or 1 tablespoon fresh yeast**
- 1 teaspoon kosher salt
- 1 tablespoon (1 oz. | 25g) sugar
- 1 cup (8 oz | 250g) unsalted butter, cold, cut into thin slices
- Nigella uses white bread flour
- I used instant (rapid-rise) yeast this time but with the cheese danishes I used active dry yeast and let it stand with the milk and water for about 10 minutes until it was a little foamy (see notes in recipe).
- pain au jambon:
- 8 to 16 thin slices prosciutto di Parma or smoked ham (depending on how many croissants you are making)
- Gruyère or similar cheese, about 1/2 oz per croissant (I used 4 oz. total), cut into matchstick-sized pieces
- egg wash:
- 1 egg beaten with 2 tablespoons of milk
Souffle - Parmesan Cheese
By gizgaab
Recipe courtesy Claire Robinson, 2010
- 2 tablespoons unsalted butter, plus more for ramekins
- 3/4 cup grated Parmesan, plus more for coating ramekins
- 2 cups whole milk
- 2 tablespoons all-purpose flour
- Kosher salt and freshly ground black pepper
- 6 large eggs, separated
Herb Drop Biscuits
By gizgaab
Preheat oven to 425 degrees
- 2 cups all-purpose flour
- 1/4 cup chopped fresh chives
- 1 tablespoon baking powder
- 1 teaspoon salt
- 4 tablespoons cold unsalted butter
- 1 cup milk
Tequila Lime Chicken
By gizgaab
Directions Combine the tequila, lime juice, orange juice, chili powder, jalapeno pepper, garlic, salt, and pepper ...
- 1/2 cup gold tequila
- 1 cup freshly squeezed lime juice (5 to 6 limes)
- 1/2 cup freshly squeezed orange juice (2 oranges)
- 1 tablespoon chili powder
- 1 tablespoon minced fresh jalapeno pepper (1 pepper seeded)
- 1 tablespoon minced fresh garlic (3 cloves)
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 3 whole (6 split) boneless chicken breasts, skin-on