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Recipes
Fresh Mozzarella, Basil and Prosciutto Pizza
By danaheller
1. Place a cast-iron pizza pan on the middle rack of the oven and heat to 450 degrees
- 1/2 recipe pizza dough
- 1/3 cup pizza sauce
- 1 large ball (3 to 4 oz) fresh mozzarella, thinly sliced
- 2 oz prosciutto, trimmed of excess fat and torn into strips
- 2 tbs nicoise olives
- 2 to 3 tbs julienned fresh basil
Venus de Milo Seafood Chowder
By danaheller
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- 2 cups 1/2 inch diced potatoes
- 1 cup lobster meat (about 8 ounces)
- 1 cup small sea scallops (about 8 ounces)
- 1 cup small gulf shrimp (about 8 ounces)
- 3 1/2 cups clam juice
- 4 oz. butter
- 1/2 cup flour
- 1/4 cup minced onion
- 1/4 cup minced celery
- 1 cup tomato puree
- 2 tablespoons minced garlic
- 2 1/2 cups light cream
- salt as needed
- 2 teaspoons ground black pepper
- 3 bay leaves
Sausage, Radicchio and Burrata Pizza
By danaheller
1. Plast a cast-iron pizza pan on the middle rack of the oven and heat to 350 degrees
- 3 tbs olive oil, divided
- 1/2 lb mild Italian sausage, removed from casing
- 1 tsp fennel seeds
- 2 heads radicchio
- 1/4 tsp kosher salt
- 1/2 recipe pizza dough
- freshly ground black pepper
- 4 oz fresh burrata, sliced
- Burrata is available at Whole Foods stores. You can also substitute fresh mozzarella.
Wild Mushroom and Taleggio Pizza
By danaheller
1. Place a cast-iron pizza pan on the middle rack of the oven and heat to 450 degrees
- 1 tbs olive oil
- 3 cups assorted mushrooms, including shiitake and baby bellas
- 3 gloves garlic, minced
- salt and freshly ground black pepper
- 1/2 recipe pizza dough
- 1/2 cup pizza sauce
- 4 oz Taleggio cheese, sliced
Jerk Chicken Marinade
By danaheller
Add dry ingredients in a glass container with a screw on lid
- 1/4 cup curry powder
- 1/8 cup thyme
- 1/5 cup Paul Prudhomme's Cajun Magic
- 2 tsp white pepper
- 8 oz ketchup
- 6 oz A-1
- 8 oz olive oil
- 2 tbs fresh lime juice
Grilled Pork Loin with Blue Cheese and Walnut Vinaigrette
By danaheller
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- For the potato puree:
- 1 cup plus 1 teaspoon extra-virgin olive oil, divided
- 1/2 tablespoon minced fresh rosemary
- 2 cloves garlic, minced
- 1 tablespoon minced shallot
- 1/4 cup chopped walnuts
- 2 ounces good-quality blue cheese (such as Maytag), crumbled
- 1/2 cup good-quality sherry wine vinegar
- 1 1/2 tablespoons minced fresh Italian parsley
- Kosher salt and freshly ground black pepper
- 1 1/2 pounds Yukon Gold potatoes
- 4 tablespoons unsalted butter, melted
- 3/4 cup heavy cream
- Kosher salt and white pepper
- For the haricots verts:
- 2 ounces applewood smoked bacon, or lardons cut into small pieces
- 1 teaspoon extra-virgin olive oil
- 1 pound haricots verts or seasonal green beans, ends trimmed
- 1 tablespoon minced shallot
- 2 garlic cloves, minced
- 1/2 cup skinned, seeded and diced roma tomatoes
- Kosher salt and freshly ground black pepper
- For the pork:
- 4 (6-ounce) boneless pork loin chops
- Kosher salt and freshly ground black pepper
Tomato-Basil Soup
By danaheller
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- 4 tablespoons (1/2 stick) butter
- 2 cups onion, finely diced
- 1 cup celery, finely diced
- 1 cup carrots, finely diced
- 1/2 cup all-purpose flour
- 1 (28-ounce) can diced tomatoes or 3 cups ripe peeled, seeded and diced fresh tomatoes
- 1 cup heavy cream
- 3 cups low-sodium chicken broth
- Salt and pepper to taste
- Pinch granulated sugar
- 1/2 cup chopped fresh basil, divided
Roasted Elephant Garlic Mashed Potatoes
By danaheller
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- 1 head elephant garlic cloves, separated but unpeeled
- 10 black peppercorns
- 1 sprig thyme
- 2 cups olive oil
- Sea salt for seasoning
- 2 pounds peeled Yukon Gold potatoes, cut into 1-inch cubes
- 1/2 to 1 cup half-and-half, or to taste
- 1/2 to 1 cup unsalted butter, diced
- 1 bunch green onions, white and light green part only, thinly shredded
- White pepper
Three Pepper Soup
By danaheller
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- 2 tablespoons olive oil
- 1/2 cup chopped onion
- 1 red bell pepper, seeded and julienned
- 1 yellow bell pepper, seeded and julienned
- 1 green bell pepper, seeded and julienned
- 1 small poblano pepper, seeded and julienned
- 1 bay leaf
- 1/4 cup white wine
- 4 cups reduced-sodium chicken broth or vegetable broth
- 3 tablespoons butter, melted
- 1/3 cup all-purpose flour
- 1/4 cup heavy cream (optional)
- Salt and pepper
Creamy Onion Soup with Bacon & Thyme
By danaheller
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- 1 tablespoon olive oil
- 2 slices bacon, cut into medium dice
- 2 medium onions, thinly sliced (about 3 cups)
- 2 cloves garlic, peeled and smashed
- 1 tablespoon fresh thyme or 1 teaspoon dried
- Salt and freshly ground black pepper
- 1 medium Yukon Gold potato, peeled and cut into medium dice (about 1 cup)
- 2 1/2 cups reduced-sodium chicken broth
- 1/2 cup heavy cream