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Recipes
Mushroom, Leek, and Fontina Frittata
By danyell923
Recipes & Menus | recipes Mushroom, Leek, and Fontina Frittata Frittatas are excellent served warm or at room te...
- 2 tablespoons olive oil, divided
- 2 medium leeks, whites and pale green parts only, chopped
- 8 ounces crimini (baby bella) mushrooms, thinly sliced
- 12 large eggs
- 1/2 cup crème fraîche or sour cream
- 2 tablespoons coarsely chopped flat-leaf parsley
- 3/4 cup shredded Fontina cheese, divided
- Kosher salt, freshly ground pepper
Grand Margarita
By danyell923
How to make the Grand Margarita Cocktail If desired, moisten the rim of a rocks or cocktail glass and coat with sa...
- Salt (optional)
- .5 oz Grand Marnier
- 1.5 oz Premium tequila
- .75 oz Fresh lime juice
- .5 oz Simple syrup (one part sugar, one part water)
Spicy Crab Bisque
By danyell923
In a large soup pot, melt the butter
- 4 tablespoons unsalted butter
- 1 small white onion, finely chopped
- 6 celery ribs, finely chopped
- 6 scallions, thinly sliced
- 2 bay leaves
- 1/4 cup all-purpose flour
- 5 cups low-sodium chicken broth
- 2 tablespoons Mashed Roasted Garlic
- 3 cups whole milk
- 2 tablespoons dry sherry
- 1 tablespoon ketchup
- 1 teaspoon tomato paste
- 1/4 teaspoon sweet smoked paprika
- 1/8 teaspoon cayenne pepper
- Pinch of ground cloves
- Pinch of ground mace
- Pinch of freshly grated nutmeg
- 1 cup heavy cream
- 1/2 to 1 tablespoon Tabasco
- Salt
- Freshly ground pepper
- 2 pounds jumbo lump crab or Dungeness crabmeat
- Oyster crackers, for serving
Salami-Egg Canapés
By danyell923
Gustav Klimt and strudel are two icons in chef Kurt Gutenbrunner and food writer Jane Sigal's Neue Cuisine
- 5 large eggs
- Ice
- 6 ounces sliced spicy salami
- 1/4 cup mayonnaise
- 2 tablespoons Dijon mustard
- 5 cornichons, plus thinly sliced cornichons for garnish
- 8 thin slices of German dark wheat breadcrusts removed, toasted and cut into 1 1/2-inch squares
Apricot Sorbet Floats
By danyell923
Recipes & Menus | recipes Apricot Sorbet Floats Don't use your best Champagne for this dessert—any affordable b...
- 1 cup sugar
- 1 pound apricots plus more for serving, pitted, sliced
- 3/4 cup sparkling wine plus more for serving
Brined Roast Chicken with Olive Bread Panzanella
By danyell923
This is a fantastic roast chicken, but the real star in the recipe is the olive bread, which gets spread in the roa...
- 3 quarts plus 3 cups tepid water (15 cups)
- 2 cups dry white wine
- 3 heads of garlic, halved crosswise
- 1/2 cup kosher salt, plus more for seasoning
- 2 tablespoons coarsely ground black pepper, plus more for seasoning
- 2 lemons, thinly sliced
- 1 orange, thinly sliced
- 9 rosemary sprigs, plus 2 teaspoons chopped rosemary
- Two 3 1/2-pound chickens
- 1 pound olive bread, cut into 1-inch cubes
- 2 tablespoons bacon fat or melted butter
Fried Shrimp Flatbreads with Spicy Cardamom Sauce
By danyell923
PREPARE THE SAUCES In a bowl, whisk the crème fraîche with the buttermilk, mint, chives, lemon zest and 1 minced ...
- 1/2 cup crème fraîche
- 2 tablespoons buttermilk
- 2 tablespoons chopped mint
- 2 tablespoons minced chives
- Finely grated zest of 1 lemon
- 7 garlic cloves, minced
- Salt
- Freshly ground black pepper
- 4 Thai chiles, minced
- 1 teaspoon ground cardamom
- 1/2 teaspoon ground cumin
- 2 tablespoons freshly squeezed lemon juice
- 1 large egg beaten with 1 tablespoon of water
- 1 cup panko (Japanese bread crumbs)
- 16 large shrimp (about 1 pound), shelled and deveined
- Vegetable oil, for frying
- Salt
- Four 10-inch, thin flatbreads, such as naan, or thick flour tortillas, warmed
- 1 Hass avocado, sliced lengthwise 1/4 inch thick
- 1/4 cup sliced pickled red onions (from a jar of pickled beets and onions)
Lamb Roast with Mustard Pan Sauce
By danyell923
In a skillet, toast the fennel seeds over moderate heat for 2 minutes; crush and transfer to a medium bowl
- 1 tablespoon fennel seeds
- 3 fennel bulbs—halved, cored and chopped
- 12 garlic cloves, smashed and peeled
- 5 tablespoons extra-virgin olive oil
- 2 tablespoons minced rosemary, plus 2 sprigs
- 1 teaspoon crushed red pepper
- 1 tablespoon coarsely cracked black peppercorns
- Kosher salt
- 1 pound ground lamb
- One 5 1/2- to 6-pound boneless saddle of lamb (see Note)
- Freshly ground black pepper
- 1 1/2 cups chicken stock or low-sodium broth
- 2 tablespoons unsalted butter
- 1 teaspoon Dijon mustard
Baked Chicken & Brussels Sprouts
By danyell923
Directions Preheat oven to 375 degrees
- 1 tablespoon extra virgin olive oil
- 1 1/4 pounds boneless, skinless chicken breast, cut into 8 pieces
- 1 pound fresh Brussels sprouts
- 1 1/2 cups chopped yellow onion
- 2 1/2 tablespoons fresh rosemary
- 1 1/2 cups 99% fat-free chicken broth
- Salt and black pepper to taste
Chicken-Zucchini Chilaquiles
By danyell923
Heat the vegetable oil in a large skillet over medium-high heat
- 1/2 cup vegetable oil
- 15 corn tortillas, quartered
- 1 small zucchini, cut into 1/2-inch pieces
- 2 cups shredded rotisserie chicken
- 1 cup tomatillo salsa
- 1/2 cup chopped fresh cilantro, plus more for topping
- 1 cup shredded mozzarella or Mexican cheese blend
- Sliced radishes and chopped red onion, for topping