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Recipes
French Onion Soup
By ngteller
Hugue Dufour makes a pork broth for his French onion soup using bacon for smokiness and a pig's foot for richness
- 2 pounds lean slab bacon, in one piece
- 1 whole pig's foot or two halves
- 8 large yellow onions—1 whole, 7 sliced
- 1/4 inch thick 2 gallons of water
- 1/4 cup rendered pork fat or vegetable oil
- Salt
- 1/2 cup all-purpose flour
- Two 12-ounce bottles brown ale
- 6 rosemary sprigs
- Freshly ground pepper
- 12 ounces rustic bread, cubed
- 6 tablespoons unsalted butter, melted
- 6 garlic cloves, peeled
- 4 cups shredded Gruyère cheese (about 1/2 pound)
Rice (Cardamon and Cumin)
By ngteller
In a medium saucepan, melt butter and add cardamom and cumin and cook until fragrant, about 2 minutes
- 2 tbsp unsalted butter
- 4 cardamom pods
- 1 tsp cumin seeds
- 3/4 tsp salt
- 2 q/4 converted rice
Boxty
By ngteller
Peel the cooked potatoes while they are still hot, drop into a bowl and mash immediately
- 8 ounces (225 grams) freshly cooked potatoes
- 8 ounces (225 grams) peeled raw potatoes
- 8 ounces (225 grams/ generous 1 1/2 cups) white flour
- 1/4 American teaspoon baking powder
- 8 to 12 fluid ounces (225 to 300 millileters/1 to 1 1/2 cups) buttermilk
- Pinch salt (optional)
- Butter, for frying
Free-Form Blueberry Tart
By ngteller
PREPARE THE PASTRY In a food processor, combine the 1 1/2 cups of flour with the candied ginger and salt and pulse ...
- PASTRY:
- 1 1/2 cups all-purpose flour, plus more for sprinkling
- 1 tablespoon minced candied ginger
- 1/4 teaspoon salt
- 1 1/2 sticks cold unsalted butter, cut into small pieces
- 1/4 cup plus 1 tablespoon ice water
- FILLING:
- 1/4 cup sugar, plus more for sprinkling
- 2 teaspoons finely grated lemon zest
- 1/4 cup all-purpose flour
- 4 cups blueberries
- 2 tablespoons fresh lemon juice
- 1 egg white, beaten
Summer Berry Medley w/ Limoncello and Mint
By ngteller
Limoncello (lee-mon-CHAY-low) is a lemon-flavored liqueur from Italy's Amalfi coast
- 1 cup fresh raspberries
- 2 cups fresh blackberries
- 2 cups hulled fresh strawberries, quartered
- 2 cups fresh blueberries
- 1/4 cup sugar
- 1 tablespoon grated lemon rind
- 2 tablespoons fresh lemon juice
- 2 tablespoons limoncello (lemon-flavored liqueur)
- 1/2 cup torn mint leaves
Pork - Slow cooked pulled BBQ
By ngteller
The night before roasting
- Rub Recipe:
- 1 6-7 lb bone-in butt pork shoulder, with 1/4-inch fat cap
- BBQ rub (recipe follows)
- 6-8 cups apple juice
- 3-4 cups BBQ sauce (whatever your favorite)
- 1 tbsp kosher salt
- 2 tbsp dark brown sugar
- 1/4 cup chili powder
- 3/2 tbsp paprika
- 3/2 tsp ground pepper
- 5/4 tsp cayenne pepper
- 1 tsp garlic powder
- 1 tsp taco spice
- 1 tsp onion powder
- 1 tsp dry mustard
- 1/4 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/8 tsp ground coriander
- 1/8 tsp ground cumin
- 1/2 cup sugar
Chicken and Herbed Dumplings
By ngteller
Cut chicken backs, necks and wing tips into 1-inch pieces
- 1 large roasting chicken, about 5 pounds, back removed and cut into 8 pieces
- 2 sweet onions, such as Vidalia or Walla Walla, coarsely chopped
- 6 cups chicken broth or water
- 2 bay leaves
- 1 1/2 teaspoons salt
- 2 cups all-purpose flour
- 1/3 cup minced fresh soft herbs, such as parsley, tarragon, and green onion tops
- 4 teaspoons baking powder
- 1 teaspoon salt
- 3 tablespoons butter
- 1 cup plus 3 tablespoons milk
- 7 tablespoons butter
- 10 tablespoons all-purpose flour
- 1/4 cup dry white wine
- 2 teaspoons Essence, recipe follows
- 1 teaspoon fresh thyme leaves
- 3 ribs celery, cut into 1/2-inch pieces on the diagonal
- 4 carrots, peeled and cut into 1/2-inch pieces on the diagonal
- 1 large onion, cut into 1-inch pieces
- 1/4 cup heavy cream or milk
- 1/2 cup frozen green peas, thawed
- Salt and freshly ground black pepper
- 3 tablespoons chopped fresh parsley leaves
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
Garlic Paste
By ngteller
Put garlic and water in food processor and run until smooth
- 25 garlic cloves, peeled
- 0.5 cup water (100ml)
Soup - Indian Cream of Pea
By ngteller
Combine potatoes, onion, stock, ginger, ground coriander and cumin into a pot and bring to boil
- 900 g (4oz) potatoes, peeled and roughly diced
- 75 g (3oz) onion, peeled and coarsely chopped
- 4 cups chicken stock
- 3/4 -in cube fresh ginger, peeled
- 1/2 tsp ground coriander
- 2 tsp ground cumin
- 5 tbsp chopped cilantro
- 1/2 fresh, hot green chili
- 275 g (10oz) shelled peas, fresh or frozen
- 1 tsp salt (to taste)
- 1 tbsp lemon juice
- 150 ml (5 oz) heavy creme
- fresh green chili sliced for garnish
Beef Kabobs - Haitian Voodoo Sticks
By ngteller
Dissolve bouillon in water
- 2 tablespoons beef bouillon granules
- 2 tablespoons water
- 3 cloves garlic, minced
- 2 teaspoons cayenne pepper
- 1/2 teaspoon salt
- 1 teaspoon black pepper
- 1 1/2 pounds beef sirloin, cut into 1/2-inch cubes
- 10 wooden skewers, soaked in water for 1 hour
- 2 tablespoons vegetable oil
- Other options include veggies (bell peppers, onions, zucchini, etc)