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Recipes
Aioli
By Sparrow2222
Instructions Place garlic and salt in a food processor fitted with a metal blade, or in a blender
- or 3 fresh garlic cloves, peeled and chopped. (If they've started to sprout, don't use them for aioli.)
- Large pinch coarse sea or kosher salt
- 1 egg yolk*, at room temperature
- 1/2 lemon, juiced
- 2/3 cup pure olive oil (not extra virgin)
- 1/3 cup extra-virgin olive oil
- Freshly ground black pepper
Parker's Split Pea SoupCopyright 1999, The Barefoot Contessa Cookbook
By Sparrow2222
In a 4-quart stockpot on medium heat, saute the onions and garlic with the olive oil, oregano, salt, and pepper unt...
- 1 cup chopped yellow onions
- 2 cloves garlic, minced
- 1/8 cup good olive oil
- 1/2 teaspoon dried oregano
- 1-1/2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 2 cups medium-diced carrots (3 to 4 carrots)
- 1 cup medium-diced red boiling potatoes, unpeeled (3 small)
- 1 pound dried split green peas
- 8 cups chicken stock or water
Barefoot Contessa Spicy Schezuan Noodles
By Sparrow2222
Cook brocoli: Blanch in boiling salted water 2 minutes; immerse in bowl of ice water; drain Place the garlic and g...
- 6 garlic cloves, chopped
- 1/4 cup fresh ginger, peeled and chopped
- 1/2 cup vegetable oil
- 1/2 cup tahini (sesame paste)
- 1/2 cup smooth peanut butter
- 1/2 cup good soy sauce
- 1/4 cup dry sherry
- 1/4 cup sherry vinegar
- 1/4 cup honey
- 1/2 teaspoon hot chili oil
- 2 tablespoons dark sesame oil
- 1/2 teaspoon freshly ground black pepper
- 1/8 teaspoon ground cayenne pepper
- 1 pound spaghetti
- 4 scallions, sliced diagonally (white and green parts)
- broccoli
Puff Pastry Apple Tarts Glazed With Honey
By Sparrow2222
Line 2 baking sheets with parchment paper
- 1 sheet frozen puff pastry thawed (half of 17.3-oz package)
- 2 Golden Delicious apples - (7 to 8 oz ea) peeled, halved, cored, each half very thinly sliced
- 3 tablespoons sugar
- 3 tablespoons unsalted butter melted
- 4 teaspoons honey
Nick & Toni's Penne alla Vecchia Bettola (Penne with Tomato Vodka Sauce)
By Sparrow2222
Preheat oven to 375 degrees F
- 1/4 cup good olive oil
- 1 medium Spanish onion, chopped
- 3 cloves of garlic, diced
- 1/2 teaspoon crushed red pepper flakes
- 1 1/2 teaspoons dried oregano
- 1 cup vodka
- 2 (28-ounce) cans peeled plum tomatoes
- Kosher salt
- Freshly ground black pepper
- 3/4 pound penne pasta
- 4 tablespoons fresh oregano
- 3/4 to 1 cup heavy cream
- Grated Parmesan cheese
Peanut Butter Cups
By Sparrow2222
Combine sugar, peanut butter, and butter in an electric mixer fitted with the paddle attachment
- 2 cups sifted confectioners' sugar
- 1 1/2 cups smooth peanut butter, preferably all natural
- 3 tablespoons unsalted butter
- 1 pound bittersweet or semisweet chocolate
- 36 1 3/8-inch paper candy cups
Butternut Squash Risotto
By Sparrow2222
Preheat the oven to 400 degrees F
- 1 butternut squash (2 pounds)
- 2 tablespoons olive oil
- Kosher salt and freshly ground black pepper
- 6 cups chicken stock, preferably homemade
- 6 tablespoons (3/4 stick) unsalted butter
- 2 ounces pancetta, diced
- 1/2 cup minced shallots (2 large)
- 1 1/2 cups Arborio rice (10 ounces)
- 1/2 cup dry white wine
- 1 teaspoon saffron threads
- 1 cup freshly grated Parmesan
Osso Buco - Epicurious
By Sparrow2222
Season the veal shanks with salt and pepper and dredge them in the flour, shaking off the excess
- 8 to 10 large 2 1/2-inch-thick veal shanks, each patted dry and tied securely with kitchen string to keep the meat attached to the bone
- all-purpose flour for dredging the veal shanks
- 7 tablespoons unsalted butter plus additional if necessary
- 3 tablespoons olive oil plus additional if necessary
- 1 1/2 cups dry white wine
- 1 1/2 cups finely chopped onion
- 3/4 cup finely chopped carrots
- 3/4 cup finely chopped celery
- 1 teaspoon minced garlic
- 3 to 4 cups chicken broth or beef broth
- 1 1/2 cups peeled, seeded, and chopped tomato or 1 1/2 cups drained canned plum tomatoes, chopped
- a cheesecloth bag containing 6 fresh parsley sprigs, 4 fresh thyme sprigs, and 1 bay leaf
- 1/2 teaspoon salt
- For the gremolata
- 1/2 cup minced fresh parsley leaves (preferably flat-leafed)
- 2 tablespoons freshly grated lemon zest
- 1 tablespoon minced garlic
Shrimp Fra Diavolo
By Sparrow2222
Season the shrimp with salt and pepper
- 3/4 lb shrimp, peeled and deveined
- Salt and black pepper to taste
- 1/2 Tbsp olive oil
- 2 tsp red pepper flakes
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1/4 tsp dried oregano or thyme
- 1 can (28 oz) crushed tomatoes
- 1 cup dry white wine
- 8 oz spaghetti
- 2 Tbsp chopped flat-leaf parsley
Thai Summer Rolls
By Sparrow2222
Perfect Appetizer for a summer day
- 1-2 cups bean sprouts
- 2 carrots, julienned
- 1/2 cucumber, julienned
- 1 red pepper, julienned
- 2 handfuls fresh cilantro, hand-torn
- 3/4 cup chopped unsalted peanuts
- 1 teaspoon chili garlic paste (or to taste)
- 1/2 lime, juiced
- 2 teaspoons soy sauce
- 20 (8-inch) round rice paper wrappers
- 40 basil leaves