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Recipes
Porcini Sauce
By RobinPD
Soak the mushrooms in water for at least 30 minutes
- 1 oz dried porcini mushrooms
- 1/2 cup warm water
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 2 sliced green onions
- 2 tablespoon flour
- 1/4 teaspoon sea salt
- 1/4 teaspoon freshly ground white pepper the strained soaking liquid cream to make 1 full cup of liquid
- 1 tablespoon sherry, if desired
Pappardelle With Smoked Duck And Wild Mushrooms
By RobinPD
Pour the wine in a bowl and heat in the microwave on high for 10 seconds
- 1/4 cup Madeira
- 1/4 oz. dried porcini mushrooms
- 2 cups fresh King Oyster mushrooms
- 1 Tbsp. plus a pinch coarse salt
- 3 Tbsp. olive oil
- 1 shallot, finely chopped
- 1 carrot, diced
- 1 celery stalk, diced
- 1 smoked boneless duck breast (about 10 oz), (or goose, chicken or turkey breast)
- 2 tsp. chopped fresh rosemary
- 1 cup homemade chicken stock or reduced sodium chicken broth
- 1 lb. pappardelle
- 1/2 cup freshly grated Parmigiano-Reggiano
- Chopped flat-leafed parsley
- Add garlic and cream, if desired
Sauteed Chicken Cutlets with Porcini Sauce
By RobinPD
For even more intense mushroom flavor, grind an additional half-ounce of dried porcini mushrooms in a spice grinder...
- 1/2 ounce dried porcini mushrooms (about 3/4 cup) (see note)
- 1 cup low-sodium chicken broth
- 1/4 cup plus 1 teaspoon unbleached all-purpose flour
- Table salt and ground black pepper
- 4 boneless, skinless chicken breasts (6 to 8 ounces each), tenderloins removed and breasts trimmed of excess fat, halved horizontally, and pounded 1/4 inch thick (see note)
- 2 tablespoons vegetable oil , plus 1 teaspoon
- 1 small shallot , minced (about 2 tablespoons)
- 1/4 cup dry vermouth
- 1 teaspoon tomato paste
- 1 teaspoon soy sauce
- 1/2 teaspoon sugar
- 2 tablespoons cold unsalted butter
- 1/2 teaspoon minced fresh thyme leaves
- 1/2 teaspoon juice from 1 lemon
Barefoot Contessa: Crispy Mustard-Roasted Chicken
By RobinPD
Directions Preheat the oven to 350 degrees F
- 4 cloves garlic
- 1 tablespoon minced fresh thyme leaves
- Kosher salt and freshly ground black pepper
- 2 cups panko (Japanese bread flakes)
- 1 tablespoon grated lemon zest (2 lemons)
- 2 tablespoons good olive oil
- 2 tablespoons unsalted butter, melted
- 1/2 cup Dijon mustard, such as Grey Poupon
- 1/2 cup dry white wine
- 1 (3 1/2- to 4-pound) chicken, cut in eighths
Beef Burgundy
By RobinPD
Frozen pearl onions occasionally retain a papery outer coating; it can be removed by rinsing the onions in warm wat...
- 4 pound chuck-eye roast, trimmed of fat and cut into 1-1/2- to 2-inch pieces, fat and scraps reserved
- Salt and pepper
- 6 ounces salt pork, cut into 1/4 inch pieces
- 3 tablespoons unsalted butter
- 1 pound cremini mushrooms, whole if small, halved if medium, quartered if large
- 1 1/2 cups frozen pearl onions, thawed
- 1 tablespoon sugar
- 1/3 cup all-purpose flour
- 1 (750 ml) bottle red burgundy wine or Pinot Noir
- 4 cups beef broth
- 1 tablespoon tomato paste
- 1 teaspoon anchovy paste
- 5 teaspoons unflavored gelatin
- 2 medium onions, chopped coarse
- 2 medium carrots, peeled and cut into 2-inch lengths
- 1 medium head garlic, cloves separated and crushed, unpeeled
- 2 bay leaves
- 1/2 teaspoon black peppercorns
- 1/2 ounce dried porcini mushrooms, rinsed
- 10 sprigs fresh parsley, plus 3 tablespoons minced
- 6 sprigs fresh thyme
Al Roker's Apple Crisp
By RobinPD
Cook apples: Halve and core apples, then cut into ¾" chunks
- 3 pounds apples, assorted varieties, washed well
- 6 tablespoons sugar
- 2 teaspoons Chinese five-spice powder
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 2 tablespoons unsalted butter
- 1/4 cup unsweetened apple cider
- CRISPY TOPPING
- 1 1/4 cups unbleached all-purpose flour
- 1/2 cup firmly packed dark brown sugar
- 1 teaspoon ground cinnamon
- 1/2 generous teaspoon salt
- Pinch ground nutmeg
- 8 tablespoons unsalted butter (1 stick), softened
Rice and Lentils with Crispy Onions (Mujaddara)
By RobinPD
Mujaddara, the rice and beans of the Middle East, is a hearty one-dish vegetarian rice and lentil pilaf containing ...
- 8 1/2 ounces (1 1/4 cups) green or brown lentils, picked over and rinsed
- Salt and pepper
- 1 1/4 cups basmati rice
- 1 recipe Crispy Onions, plus 3 tablespoons reserved oil (see related content)
- 3 garlic cloves, minced
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice
- 1/8 teaspoon cayenne pepper
- 1 teaspoon sugar
- 3 tablespoons minced fresh cilantro
Roasted Brussels Sprouts
By RobinPD
1. Adjust oven rack to upper-middle position and heat oven to 500 degrees
- 2 1/4 pounds Brussels sprouts, trimmed and halved
- 3 tablespoons olive oil
- 1 tablespoon water
- Salt and pepper
Belgian Onion Soup
By RobinPD
From Epicurious. This is a vegetarian version but you can use beef broth
- 2 tablespoons butter
- 2 tablespoons of extra virgin olive oil
- 5 large onions, halved and sliced thin
- 6 cloves of garlic, minced
- 4 shallots, sliced thin
- 750 milliliter Chimay Blue beer
- 4 cups vegetable stock
- 4 bay leaves
- 6 sprigs of thyme
- 1/2 teaspoon ground white pepper
- 4 slices sourdough bread for garnish
- 1/2 pound Gruyère cheese for garnish
- Sea salt to taste
Asparagus with Sesame-Ginger Dressing
By RobinPD
Susan Sampson recipe
- 1 1/2 lb asparagus, trimmed
- 3 tbsp sesame oil
- 2 tbsp each: soy sauce, lime juice
- 1 tbsp honey
- 1 clove garlic, minced or pressed
- 1/2 tsp pureed ginger
- Kosher salt to taste
- 1 green onion (white + light green parts), finely chopped