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Recipes
Dill Fingerling Potatoes
By smyth77
Melt the butter in a Dutch oven or large heavy-bottomed pot
- 2 tablespoons unsalted butter
- 1 1/4 pounds fingerling potatoes, rinsed but not peeled
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 1/2 tablespoons chopped fresh dill
Lentil Vegetable Soup
By smyth77
In a large bowl, cover the lentils with boiling water and allow to sit for 15 minutes
- 1 pound French green lentils
- 4 cups chopped yellow onions (3 large onions)
- 4 cups chopped leeks, white part only (2 leeks)
- 1 tablespoon minced garlic (3 cloves)
- 1/4 cup good olive oil, plus additional for drizzling on top
- 1 tablespoon kosher salt
- 1 1/2 teaspoons freshly ground black pepper
- 1 tablespoon minced fresh thyme leaves or 1 teaspoon dried
- 1 teaspoon ground cumin
- 3 cups medium-diced celery (8 stalks)
- 3 cups medium-diced carrots (4 to 6 carrots)
- 3 quarts chicken stock
- 1/4 cup tomato paste
- 2 tablespoons red wine or red wine vinegar
- Freshly grated Parmesan cheese
Ricotta Nutella Calzone
By smyth77
Blend the ricotta, mascarpone, egg yolk, and powdered sugar in a food processor until smooth and creamy
- 3/4 cup whole milk ricotta cheese
- 1/4 cup mascarpone cheese
- 1 large egg yolk
- 2 tablespoons powdered sugar, plus more for dusting
- 8 ounces frozen strawberries, thawed
- 2 tablespoons sugar
- 2/3 cup chocolate-hazelnut spread (recommended: Nutella), at room temperature
- 3 tablespoons whipping cream, at room temperature
- 6 (2-ounce) pieces homemade or purchased pizza dough, cold
- 1 large egg, beaten to blend
Shrimp Bisque
By smyth77
In a large saucepan over medium heat, melt the butter
- 3 Tbs. unsalted butter
- 1 yellow onion, thinly sliced
- 1 carrot, peeled and thinly sliced
- 2 garlic cloves, thinly sliced
- 2 lb. shrimp, peeled and deveined, shells
- reserved
- 4 plum tomatoes, about 3/4 lb. total, coarsely
- chopped
- 4 cups fish or chicken stock or water
- 1/2 cup fine fresh bread crumbs
- 1/2 cup heavy cream
- 2 Tbs. dry sherry
- Salt, to taste
- Pinch of cayenne pepper
- 2 Tbs. finely chopped fresh flat-leaf parsley
Greek Lamb with Yogurt Mint Sauce
By smyth77
Place the garlic, rosemary, oregano, 1 1/2 teaspoons salt, and 3/4 teaspoon pepper in the bowl of a food processor...
- Yogurt Mint Sauce:
- 4 large garlic cloves
- 3 tablespoons chopped fresh rosemary leaves
- 1 1/2 teaspoons dried oregano
- Kosher salt and freshly ground black pepper
- 1/2 cup freshly squeezed lemon juice (4 lemons)
- 1/2 cup good olive oil
- 1/2 cup dry red wine
- 2 racks of lamb, frenched and cut into 8 chops each
- Yogurt Mint Sauce, recipe follows
- 6 scallions, white and green parts, chopped
- 1/2 cup chopped fresh mint leaves
- 2 tablespoons minced fresh dill
- Pinch crushed red pepper flakes
- 1 tablespoon good olive oil
- 1 tablespoon freshly squeezed lemon juice
- 7 ounces Greek-style yogurt (recommended: Fage Total)
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper