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Recipes
Zucchini Frittata
By Demi
In a large skillet over medium setting, heat 2 tbsp of the olive oil until hot
- 4 tbsp olive oil
- 1 lb baby zucchini, cut lengthwise into thirds
- 12 large eggs
- 1 tsp salt
- 3/4 tsp freshly ground black pepper
- 1/4 cup chopped parsley
- 1/4 cup grated parmesan cheese
- 6 cloves garlic, minced
Mozzarella and Roasted Red Pepper Tea Sandwiches
By Demi
Slice the ciabatta in half horizontally
- 1 medium ciabatta loaf
- 1/2 cup black olive tapenade
- 1 lb fresh mozarella, thinly sliced
- 1 roasted red pepper, sliced
- kosher salt
- olive oil
Cream Cheese Icing
By Demi
In a bowl of an electric mixer fitted with a paddle attachment, blend together the cream cheese, butter and vanilla...
- 1 pound cream cheese
- 3/4 pound unsalted butter at room temperature
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon pure almond extract
- 1 12 lbs confectioners' sugar, sifted
Barley and Lentil Soup with Swiss Chard
By Demi
Heat oil in heavy large nonreactive pot over medium-high heat
- 1 tablespoon olive oil
- 1 1/2 cups chopped onions
- 1 1/2 cups chopped peeled carrots
- 3 large garlic cloves, minced
- 2 1/2 teaspoons ground cumin
- 10 cups (or more) low-salt chicken or vegetable broth
- 2/3 cup pearl barley
- 1 14 1/2-ounce can diced tomatoes in juice
- 2/3 cup dried lentils
- 4 cups (packed) coarsely chopped Swiss chard (about 1/2 large bunch)
- 2 tablespoons chopped fresh dill
Kitchen Workhorse Italian Pot Roast
By Demi
Heat the oil in a Dutch oven over medium-high heat
- 2 tablespoons olive oil
- 1 (3 3/4 pound) bottom round beef roast
- Salt and freshly ground pepper , to taste
- 1 large onion , chopped
- 1 medium carrot , chopped into 1/2-inch dice
- 1 rib medium celery , chopped into 1/2-inch dice
- 2 cloves garlic
- 3/4 cup dry red wine , such as Zinfandel or Shiraz
- 1 can (28 ounces) tomatoes in thick pur�e, chopped
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
Spaghetti al Limone
By Demi
Cook spaghetti until al dente
- 1 lb spaghetti
- 1 1/2 cups freshly grated parmigiano-reggiano cheese
- 3/4 cup fresh lemon juice
- 2/3 cup olive oil
- 1/2 tsp sea salt
- 1/2 tsp freshly ground black pepper
- 2 tsp grated lemon zest
- 2 cups firmly packed basil leaves, slivered
Basic Vanilla Cake
By Demi
Position a rack in the center of the oven and preheat to 350 degrees F
- Cooking spray
- 3 cups cake flour, plus more for dusting
- 1 tablespoon baking powder
- 3/4 teaspoon fine salt
- 2 1/2 cups sugar
- 3 sticks unsalted butter, at room temperature
- 3/4 cup milk, at room temperature
- 1 tablespoon pure vanilla extract
- 4 large eggs, at room temperature
Red Velvet Cake
By Demi
Recipe courtesy Johnnie Gabriel
- 2 1/2 cups all-purpose flour (recommended: White Lily)
- 1 teaspoon baking soda
- 1 teaspoon cocoa
- 1 1/2 cups granulated sugar
- 2 eggs
- 1 1/2 cups canola oil
- 1 teaspoon vinegar
- 1 (1-ounce) bottle red food coloring
- 1 teaspoon vanilla
- 1 cup buttermilk
- 1/2 cup margarine
- 1 (8-ounce) package cream cheese
- 1 box confectioners' sugar, sifted
- 1/2 teaspoon vanilla
- 1 cup chopped lightly toasted pecans
Banana "Ice Cream"
By Demi
Easy to make banana ice cream is healthy and delicious! Stir in other ingredients after blending, like chocolate ch...
- Bananas
Amorone Osso Buco Pot Roast
By Demi
Put the flour in a large shallow platter and season it with a fair amount of salt and pepper
- OSSO BUCO:
- 1 cup all-purpose flour
- Sea salt and freshly ground black pepper
- 4 pieces veal shank for osso bucco
- Extra-virgin olive oil
- 3 tablespoons unsalted butter
- 1 onion, diced
- 1 celery stalk, diced
- 2 carrots, diced
- 1 lemon, zest peeled off in wide strips with a vegetable peeler
- 1 head garlic, cut horizontally through the middle
- 2 bay leaves
- 1/4 cup chopped fresh flat-leaf parsley
- 1 bottle Amarone wine or Ripasso (brand: Tomasi)
- 1 (14 1/2-ounce) can low-sodium beef broth
- 1 (28-ounce) can whole San Marzano tomatoes, hand-crushed
- CRANBERRY GREMOLATA:
- 1/4 cup pine nuts, toasted
- 1/4 cup chopped dried cranberries
- 2 garlic cloves
- 1 orange, zest finely grated
- 2 tablespoons chopped fresh flat-leaf parsley