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Recipes
Bittersweet Chocolate pots de creme
By Arnette
This quick version of a classic French pudding comes together on the stovetop in minutes and then chills
- 1 1/2 cup half-and-half
- 3/4 cup whole milk
- 6 large egg yolks
- 1 1/2 cup bittersweet chocolate chips
- 6 tablespoon sugar
- kosher salt
Clafouti Cake
By Arnette
Preheat oven to 350 degrees F
- 1 cup butter
- 2 to 2 1/2 cups summer fruit
- 2 cups all-purpose flour
- 2 cups sugar
- 1/2 tsp. salt
- 4 tsp. baking powder
- 1 1/2 to 1 3/4 cups whole milk
- Powderd sugar
Mushroom and Lentil Pot Pies
By Arnette
Filling •Combine 3 cups cold water, lentils, and 1/4 teaspoon salt in medium saucepan; bring to boil
- 1/2 •1/2 cup lentils
- 1/4 •1/4 teaspoon salt
- 1 •1 ounce dried porcini mushrooms
- 2 •2 tablespoons olive oil, divided
- 6 •6 ounces fresh mushrooms, sliced
- 1 •1 medium onion, chopped
- 1 •1 carrot, cut into 1/4-inch-thick rounds
- 1 1/2 •1 1/2 teaspoons dried sage
- 1/4 •1/4 teaspoon dried thyme
- 1 •1 large garlic clove, minced
- 2 •2 tablespoons all purpose flour
- 2 •2 medium Yukon Gold potatoes, peeled, cut into 1/2-inch chunks
- 4 •4 teaspoons soy sauce
- 1 •1 tablespoon tomato paste
- Topping
- 1 •1 cup plus 2 tablespoons all purpose flour
- 6 •6 tablespoons yellow cornmeal
- 1 1/4 •1 1/4 teaspoons baking powder
- 1/2 •1/2 teaspoon salt
- 4 •4 tablespoons chilled unsalted butter, diced
- 1/2 •1/2 cup buttermilk
- 3/4 •3/4 cup (packed) coarsely grated Gouda cheese (about 3 ounces)
Pear and Almond Crostata
By Arnette
Directions Preheat oven to 375 degrees F
- 8 ounces cream cheese, softened
- 2 tablespoons sugar
- 1 tablespoon all-purpose flour, plus more for work surface
- 2 eggs, divided
- 1 teaspoon vanilla extract
- 2 (7-ounce) packages almond paste
- 2 Bartlett pears
- 1 tablespoon water, for egg wash
- 2 tablespoons raw sugar
- 1 pint cherry vanilla ice cream
- 1/4 cup sliced almonds, toasted
- 8 fresh mint sprigs
Lasagne with Pesto
By Arnette
Preheat oven to 350 degree F
- 1 lb. ricotta cheese
- 1 1/2 cups grated Parmesan Cheese
- 1 cup minced mozzarella cheese
- 1/2 ckup minced fresh parsley
- 1/4 cup minced green onion
- 1 egg yolk
- 1/2 tsp. marjoram
- 1/2 tsp. minced garlic
- 1/2 tsp. dried basil or 1 1/2 fresh
- 1/4 tsp. oregano
- Salt and freshly ground pepper
- 3/4 lb. lasagne noodles, cooked al dente and cooled.
- Freshly made pesto, or 8 oz.store bought.
Petits Post a l;Absinthe
By Arnette
Absinthe adds a subtle anise flavor to these puddings, which are deliciour with berries
- 1 cup heavy cream
- 2/3 cup whole milk
- 2 1/2 tablespoons sugar
- 1 teaspoons unflavored powdered gelatin dissolved in 2 tablespoons of water.
- 1 1/2 tablespoons absinthe
- Fresh berries, for serving.
Flank Steak Sauce
By Arnette
Brown flank steak on both sides then slice on a diagonial
- 2 tbsp. butter
- 1 medium onion sliced
- 3/4 cup water
- 2 tbsp. vinegar
- 2 tbsp. brown sugar
- 1 tsp. salt
- 1 clove garlic chopped
- 1 cup ketcup
- 2 tbsp. worcheshire sauce
- 1 tsp. dry mustard
- 1/4 tsp. pepper
- 1 flank steak
Classic Cherry Pie
By Arnette
Preheat oven to 425 degrees F
- Crust:
- 1/2 cup butter flavored shortening
- 2 cups all-purpose flour
- 3 teaspoons powdered sugar
- 1/4 cup butter
- 1/2 teaspoon salt
- 1 egg
- 2 teaspoons vinegar
- 1/4 cup ice water
- Filling:
- 4 cups drained cherries, juice reserved (recommended: Morello)Trader Joe's
- 1 1/4 cups sugar
- 3 tablespoons tapioca
- Pinch salt
- 1 1/3 cups juice (reserved from cherries)
- Tiny dab red gel food coloring