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Recipes
Black Truffle Sauce
By es123
Wash chopped leek in a bowl of cold water, then lift out and drain (do not pat dry)
- 1 leek (white and pale green parts only), finely chopped
- 1 3/4 cups finely chopped shallot (10 ounces)
- 3 garlic cloves, finely chopped
- 2 cups dry white wine
- 2 large fresh thyme sprigs
- 1 1/4 ounces preserved black truffles (preferably winter truffles), finely chopped
- 4 cups chicken stock or low-sodium chicken broth
- 4 cups heavy cream
- 1/4 teaspoon black or white truffle oil, or to taste
Rajma (Vegetarian Chili)
By es123
In a large saucepan set over moderate heat, warm the oil until hot, add the onions and pepper, and cook, stirring o...
- 2 tablespoons vegetable oil
- 1 cup minced onions
- 1 green bell pepper, diced
- 2 cloves garlic, minced
- 4 firm, ripe tomatoes, cut into 1-inch pieces
- 2 teaspoons minced gingerroot, or 1 teaspoon ground ginger
- 1 teaspoon cumin seeds
- 1 teaspoon Garam Masala
- 1/2 teaspoon lemon pepper
- 1/4 teaspoon dried red pepper flakes, or to taste (optional)
- 2 cups drained kidney beans (19-ounce can)
- Salt and freshly ground pepper, to taste
- 1/2 lemon, juiced, or to taste
- 3 tablespoons minced fresh cilantro
Butternut Squash Risotto
By es123
Heat the butter and sage in a 6-quart pressure cooker over medium-high heat until the butter begins to brown slight...
- 2 tablespoons unsalted butter
- 1 sprig fresh sage
- 2 cups chopped peeled butternut squash
- 1 small onion, coarsely chopped
- 3 large cloves garlic, smashed
- Kosher salt
- 1 1/2 cups arborio rice
- 1/4 cup dry white wine
- 2 cups low-sodium chicken broth
- 1 2-to-3-inch parmesan cheese rind (optional)
- 1 cup coarsely chopped aged gouda cheese, plus shaved gouda for garnish
- Freshly ground pepper
- 2 cups arugula
Rice & Lentils
By es123
Drop the pancetta or bacon pieces into the food-processor bowl, and pulse several times, to chop the meat into smal...
- 2 ounces pancetta or bacon, cut in pieces
- 1 cup onion cut in 1-inch chunks
- 1 cup carrot cut in 1-inch chunks
- 1 cup celery cut in 1-inch chunks
- 6 fresh sage leaves
- 2 tablespoons butter
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons tomato paste
- 1/2 cup dry white wine
- 8 to 10 cups hot water
- 1 tablespoon kosher salt
- 1 1/2 cups lentils, rinsed and picked over
- 1 1/2 cups Italian short-grain rice, such as Arborio, Carnaroli, or Vialone Nano
- 1 cup chopped scallions
- 1/2 cup grated Grana Padano or Parmigiano-Reggiano, plus more for passing
Potato-Fennel Gratin
By es123
Preheat the oven to 350 degrees F
- 2 small fennel bulbs
- 1 yellow onion, thinly sliced
- 2 tablespoons good olive oil
- 1 tablespoon unsalted butter
- 2 pounds russet potatoes (4 large potatoes)
- 2 cups plus 2 tablespoons heavy cream
- 2 1/2 cups grated Gruyère cheese (1/2 pound)
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Mussels with Smoked Salmon and Cream
By es123
In a large saucepan over medium high heat, add garlic, wine and cream
- 1 tablespoon chopped garlic
- 1/2 cup dry white wine
- 1 cup heavy cream
- 4 pounds mussels
- 3 ounces smoked salmon
FOCACCIA BREAD
By es123
Focaccia bread is an Italian flat bread
- 1 3/4 cups warm water
- 1 package active dry yeast
- 1 tablespoon sugar
- 5 cups all-purpose flour
- 1 tablespoon salt
- 1 cup extra-virgin olive oil
- Garlic Salt
- Parmesan Cheese
- Dried Italian Seasoning
Pistou
By es123
Place the garlic, tomato paste, basil, and Parmesan in the bowl of a food processor and puree
- 4 large garlic cloves
- 1/4 cup tomato paste
- 24 large basil leaves
- 1/2 cup freshly grated Parmesan
- 1/2 cup good olive oil
Lamb Tacos with Chile-Tzatziki
By es123
In a large skillet or saute pan coated lightly with oil, sautee the garlic, onion, jalapeno and cumin until lightly...
- 1 tablespoon minced garlic
- 1 red onion, minced
- 1 minced jalapeno
- 1/2 teaspoon ground cumin
- 1 pound ground lamb
- Juice and zest of 1 lemon
- 1 tablespoon sriracha
- 1 cup plain, non-fat Greek yogurt
- 6 mint leaves, fine ribbon
- 1 cup 1/4-inch diced cucumbers
- 1/2 head iceberg, finely shredded
- Kosher salt and freshly ground black pepper to taste
- 1 package small corn tortillas, heated up on grill
- extra virgin olive oil for cooking
Lemon Caper Calamari Steaks with Broccolini
By es123
Heat 2 tablespoons oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then cook garlic an...
- 1/4 cup olive oil
- 3 garlic cloves, crushed in a garlic press
- 1/4 teaspoon dried hot red-pepper flakes
- 1 lb Broccolini, trimmed
- 1/3 cup water
- 1/4 teaspoon salt
- 3 tablespoons all-purpose flour
- 1/4 cup finely grated Parmigiano-Reggiano
- 1/4 teaspoon black pepper
- 1 large egg
- 1 tablespoon water
- 4 frozen calamari steaks (1 lb total), thawed
- 2 tablespoons unsalted butter
- 1 to 1 1/2 tablespoons fresh lemon juice
- 1 tablespoon bottled capers in brine, rinsed and drained
- Accompaniment: lemon wedges