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Recipes
Best-Ever Beer Cheese Soup
By Gams
Directions In a large stockpot, melt the butter over medium heat
- 8 tablespoons (1 stick) salted butter
- 1 to 1 1/2 large carrots, diced (about 3/4 cup)
- 3/4 cup small-diced piquillo peppers, or 1/2 large red bell pepper, diced
- Fine sea salt and freshly ground black pepper
- 3/4 cup all-purpose flour
- 4 cups chicken stock, low-sodium store-bought or homemade
- One 12-ounce bottle beer, preferably a mild-flavored blond or pale ale
- 1 1/2 cups half-and-half
- 12 ounces aged yellow cheddar (aged at least 2 years), grated
- 1/2 tablespoon Worcestershire sauce
- Dash hot sauce
- 1/8 teaspoon grated nutmeg
- 2 tablespoons Dijon mustard
- 2 tablespoons fresh lemon juice
- Mustard oil or extra-virgin olive oil, for garnish
- Fresh goat cheese, for garnish
- Fresh thyme leaves, for garnish
Vanilla Rum Panna Cotta with Salted Caramel
By Gams
In a small bowl, sprinkle the gelatin on 3 tablespoons of cold water
- 2 2 2 teaspoons (1 packet) unflavored gelatin
- 3 3 3 cups heavy cream, divided
- 2 2 2 cups plain whole-milk yogurt
- 2 2 2 teaspoons pure vanilla extract
- 1 scraped from 1 vanilla bean
- 3/4 3/4 3/4 cup sugar
- Dark rum, such as Mount Gay
- 1/2 1/2 1/2 cup good caramel sauce, such as Fran's
- Fleur de sel
Lemon-Lime Pound Cake
By Gams
Directions For the cake: Preheat the oven to 325 degrees F
- 3 cups granulated sugar
- 3 sticks (12 ounces) unsalted butter
- 5 eggs
- 3 cups all-purpose flour
- 1/2 teaspoon salt
- 1 cup lemon-lime soda, such as 7-Up
- 1 tablespoon lemon zest
- 1 tablespoon lime zest
- Nonstick baking spray, for spraying pan
- 2 cups powdered sugar, sifted
- 1 tablespoon lemon zest, dried for at least 30 minutes, plus more for sprinkling
- 1 tablespoon lemon juice
- 1 tablespoon lime zest, dried for at least 30 minutes, plus more for sprinkling
- 1 tablespoon lime juice
- 1/4 teaspoon salt
- 1 cup heavy cream
- 1 teaspoon granulated sugar
- Blackberries, for serving
Slut's Spaghetti - Nigella Lawson
By Gams
Bring a large pot of water, for the pasta, to a boil over medium heat, though you don't need to get started on the ...
- 3 tablespoons olive oil
- 8 anchovy fillets, drained and finely chopped
- 2 garlic cloves, peeled and thinly sliced, crushed or grated
- 1/2 teaspoon crushed red pepper flakes, or 1 to 2 tablespoons jarred or canned jalapeno peppers (preferably red), drained, sliced, and diced, or to taste
- Salt
- 1 pound spaghetti
- 1 (14-ounce) can diced tomatoes
- 1 1/4 cups chopped drained pitted black olives
- 2 tablespoons small capers, well rinsed and drained
- 2 to 3 tablespoons chopped fresh parsley leaves, for garnish, optional
- Freshly ground black pepper
Corn and Crab Chowder - Rachael Ray
By Gams
Heat a deep pot over moderate heat
- 1 tablespoon vegetable oil or extra-virgin olive oil, 1 turn of the pan in a slow stream
- 2 tablespoons butter
- 2 all-purpose potatoes, peeled and diced
- 2 ribs celery, chopped
- 1 medium yellow onion, chopped
- 1 small red bell pepper, seeded and diced
- 1 bay leaf, fresh or dried
- Salt and freshly ground black pepper
- 1 tablespoon Old Bay seasoning blend, found near seafood department or, on spice aisle in your market
- 3 tablespoons all-purpose flour
- 2 cups vegetable or chicken stock or broth
- 1 quart whole milk
- 3 cups corn kernels, scraped fresh from the cob or, frozen kernels
- 8 ounces cooked lump crab meat, fresh is available in plastic tubs at many fish counters
- 4 small bread boules, 6 inches, hollowed out, preferably sour dough, optional
- Oyster crackers
- Hot cayenne pepper sauce
- Sliced scallions
Veracruz-Style Tilapia ("Pescado A La Veracruzana") - Marcela Valladolid
By Gams
Preheat oven to 350 degrees F
- 3 tablespoons olive oil, divided
- 4 (6-ounce) tilapia fillets or other white fish fillets
- Salt and freshly ground black pepper
- 1 small onion, chopped
- 4 garlic cloves, minced
- 1 1/2 cups canned crushed tomatoes with juice
- 1 Anaheim chile, stemmed, seeded and cut into thin strips
- 1 bay leaf
- 1 teaspoon dried oregano
- 1/2 cup pitted and halved green olives
- 1/4 cup capers, drained
Bourbon Balls
By Gams
Preheat oven to 325 degrees F
- 1 cup pecans
- 8 ounces vanilla wafers, enough to make 2 cups
- 1/2 cup unsweetened Dutch-processed cocoa, divided
- 1 cup confectioners' sugar, divided
- 1/4 cup light corn syrup
- 1/4 cup bourbon
Corn and Crab Chowder Pot Pies - Rachael Ray
By Gams
Directions Heat some extra-virgin olive oil, a turn of the pot, in a Dutch oven over medium to medium-high heat
- Ingredients
- 1 tablespoon extra-virgin olive oil
- 3 to 4 slices speck or bacon, chopped or thinly sliced
- 2 handfuls baby potatoes, chopped (5 or 6)
- 3 to 4 small ribs celery, chopped
- 1 onion, finely chopped
- 2 large cloves garlic, chopped or thinly sliced
- 1 mild Fresno chile pepper, finely chopped
- 2 tablespoons chopped fresh thyme
- 1 tablespoon crab-boil seasoning, a palmful (recommended: Old Bay)
- 3 cups chicken stock
- 3 cups whole milk
- 4 tablespoons butter
- 3 rounded tablespoons flour
- 1 rounded tablespoon Dijon mustard
- 3 to 4 ears corn on cob, scraped or 2 cups frozen organic kernels, defrosted
- 1 sheet frozen puff pastry dough, thawed
- 1 (6- to 8-ounce) tub fresh lump crabmeat
- A few drops hot sauce
Dad's Meatloaf with Tomato Relish - Tyler Florence
By Gams
Preheat the oven to 350 degrees F
- Tomato Relish:
- Ingredients
- Extra-virgin olive oil
- 1 onion, finely diced
- 2 garlic cloves, minced
- 2 bay leaves
- 2 red bell peppers, cored, seeded, and finely diced
- 2 tomatoes, halved, seeded, and finely diced
- 1/4 cup chopped fresh flat-leaf parsley
- 1 (12-ounce) bottle ketchup
- 1 tablespoon Worcestershire sauce
- Sea salt and freshly ground black pepper
- Meatloaf:
- 3 slices white bread, crusts removed, torn into chunks by hand
- 1/4 cup whole milk
- 1 1/2 pounds ground beef
- 1 pound ground pork
- 2 eggs
- Leaves from 2 fresh thyme sprigs
- Salt and freshly ground black pepper
- 3 to 4 bacon slices
Chicken and Dumplings
By Gams
Directions Watch how to make this recipe
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 whole chicken, cut into pieces (cut-up fryer)
- Salt and freshly ground black pepper
- 1/2 cup finely diced carrots
- 1/2 cup finely diced celery
- 1 medium onion, finely diced
- 1/2 teaspoon ground thyme
- 1/4 teaspoon turmeric
- 6 cups low-sodium chicken broth
- 1 1/2 cups all-purpose flour
- 1/2 cup yellow cornmeal
- 1 heaping tablespoon baking powder
- 1 teaspoon kosher salt
- 2 cups half-and-half
- 2 tablespoons all-purpose flour
- 2 tablespoons minced fresh parsley, optional
- Salt, as needed