Andrea_turnowski's profile page
Recipes
marian's potato kugel
By andrea_turnowski
grate onions first and then potatoes in the food processor drain both of excess water preheat oven to 350 degrees
- 2 onions grated
- 5 lbs potatoes partially peeled and grated
- 7 eggs lightly beaten
- 1 cup matzo meal
- 5 tsps. garlic powder
- 21/4 tsps. salt
- 1 tsp. ground pepper
- 1 cup minced scallions
Whole Roasted Cauliflower With Almond-Herb Sauce
By andrea_turnowski
Heat the oven while you prepare the cauliflower: Place a heavy oven-proof skillet (a cast-iron skillet looks very n...
- 1 large cauliflower
- Olive oil
- Salt
- 1/3 cup blanched almonds
- 6 to 10 anchovy fillets (optional)
- 2 garlic cloves, peeled
- 2 tablespoons unsalted butter, at room temperature
- 1/2 cup extra-virgin olive oil, plus extra for basting
- 2 teaspoons wine vinegar (white or red), more to taste
- 1/2 cup coarsely chopped parsley, mint, tarragon, cilantro or a combination
- 1/2 to 1 teaspoon red pepper flakes (optional)
- Salt and ground black pepper
Baked Rigatoni With Tomatoes, Olives and Pepper
By andrea_turnowski
Pulse tomatoes with juice in a food processor to a coarse purée
- 1 (28-ounce) can tomatoes, whole or diced, with juice
- 3 tablespoons extra-virgin olive oil, more for oiling baking dish
- 1 large sweet yellow pepper, cut in 1/2-inch dice
- 2 garlic cloves, minced
- 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
- 1/2 teaspoon red pepper flakes
- 1/8 teaspoon sugar
- Salt
- 1/3 cup kalamata olives, pitted and halved
- Black pepper
- 2 tablespoons slivered fresh basil (optional)
- 1 pound rigatoni
- 3 ounces Gruyère, grated (3/4 cup)
- 1 ounce Parmesan, grated (1/4 cup)
pecan dainties
By andrea_turnowski
1. cream butter and sugar until fluffy 2
- 1 cup butter, softened
- 1/2 cup sugar
- 2 cups flour
- 1 tbsp. water
- 2 cups ground pecans
- pecan halves for garnish
Foolproof Tarte Tatin
By andrea_turnowski
At least one day before you plan to cook the tart, prepare the apples: Slice off the bottom of each apple so it has...
- 6 to 8 large, firm-fleshed apples, preferably Braeburn, or use a mix of Honeycrisp and Granny Smith
- 6 tablespoons/80 grams salted butter, very soft
- 2/3 cup/135 grams granulated or light brown sugar
- 1 sheet all-butter puff pastry, about 8 ounces (store-bought is fine)
RECIPE Grilled Quail, Tuscan-Style
By andrea_turnowski
TOTAL TIME 30 minutes (plus marination of as much as one hour) Preparation 1
- TOTAL TIME
- 30 minutes (plus marination of as much as one hour)
- Ingredients
- 8 * 8 quail
- * Salt and freshly ground black pepper
- 2 * 2 tablespoons minced garlic
- 20 * 20 fresh sage leaves, roughly chopped
- 3 * 3 tablespoons olive oil
Smoked Salmon Tart for a Crowd
By andrea_turnowski
Put flour, baking powder and 1/2 teaspoon salt in the bowl of a food processor
- 2 cups/310 grams all-purpose flour
- 1/2 teaspoon baking powder
- Kosher salt
- 4 ounces/1 stick/120 grams unsalted butter, cold and cut in half-inch chunks
- 2 egg yolks, beaten with enough ice water to make 1/2 cup
- 8 ounces/1 cup/240 milliliters crème fraîche
- 3 tablespoons freshly grated horseradish, or more to taste
- 1 teaspoon Dijon mustard
- Zest of 1 lemon
- Coarsely ground black pepper
- 1 small sweet onion, very thinly sliced
- 1 teaspoon olive oil
- 1/4 pound/4 ounces/125 grams sliced smoked salmon
- 2 ounces/60 grams trout roe or wild salmon caviar (optional)
- 1 tablespoon snipped chives
- 1 teaspoon roughly chopped tarragon, or torn leaves
Peggy's sauerkraut
By andrea_turnowski
drain sauerkraut cook with onion for 20 minutes add 1/4 stick butter with flour to make a roux
- bag of sauerkraut,drained
- 1 onion peeled and cut in half
- 1/4 stick of butter
- flour
Simple Tomato Sauce
By andrea_turnowski
In a large, straight-sided skillet over medium heat, warm the oil
- 1/4 cup extra-virgin olive oil
- 4 garlic cloves, thinly sliced
- 1/4 teaspoon red chile flakes (optional)
- 2 (28-ounce) cans whole or diced plum tomatoes
- 2 sprigs basil or 1 bay leaf
- 1/2 teaspoon kosher salt, or to taste
- 1/4 teaspoon black pepper
ossobuco
By andrea_turnowski
Essentials of Classic Italian Cooking by Marcella Hazan
- 1 cup onion chopped fine
- 2/4 cup carrot chopped fine
- 2/3 cup celery chopped fine
- 1/2 stick butter
- 1 tsp garlic chopped fine
- 2 strips of lemon zest
- 1/3 cup vegetable oil
- 8 1 1/2 inch thick slices of veal hind shank, each tide tightly around the middle
- flour, spread on a plate
- 1 cup dry white wine
- 1 cup beef broth
- 1 1/2 cups canned imported Italian plum tomatoes, coarsely chopped,with their juice
- 1/2 tsp fresh thyme or 1/4 tsp dried
- 2 bay leaves
- 2-3 sprigs parsley
- ground fresh black pepper
- salt