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Recipes
Parmesan Crusted Grilled Cheese
By danyell923
Directions With a rasp grater, finely grate Parmesan onto a plate (you should have 1 cup)
- 2 ounces Parmesan
- 8 slices white sandwich bread
- 1/2 cup olive oil
- 1 tablespoon Dijon mustard
- 8 teaspoons apricot jam
- 1 1/2 cups grated fontina (6 ounces)
- 2 cups baby arugula
Pappardelle with Clams, Turmeric and Habaneros
By danyell923
"I've always loved the flavors of garlic and turmeric with shellfish," says Fatty Crab's Zakary Pelaccio
- 8 large garlic cloves, unpeeled
- 2 tablespoons extra-virgin olive oil
- 1/2 teaspoon ground turmeric
- 2 habanero chilesâ1 chopped with seeds, 1 seeded and thinly sliced
- 2 cups packed whole basil leaves plus 1/2 cup chopped basil
- 1 tablespoon coarsely cracked black pepper
- 1/4 cup gin
- 1 cup bottled clam juice
- 4 dozen littleneck clams, scrubbed
- Finely grated zest of 1 lime
- 2 tablespoons fresh lime juice
- 3/4 pound pappardelle
- 4 tablespoons unsalted butter
Braised Chicken and Brussel Sprouts
By danyell923
Directions Preheat oven to 375 degrees
- 1 tablespoon olive oil
- 1 whole chicken (3 1/2 to 4 pounds), cut into 10 pieces
- Salt and pepper
- 1 pound brussels sprouts, trimmed and halved
- 2 medium shallots, thinly sliced
- 1 tablespoon Dijon mustard
- 1/4 cup cider vinegar
- 1/2 cup chicken broth
- 2 tablespoons heavy cream
Rösti with Fried Eggs
By danyell923
Recipes & Menus | recipes Rösti with Fried Eggs Rösti is a large potato pancake made famous by the Swiss
- 3 russet potatoes (about 1 1/2 pounds)
- Kosher salt
- 6 tablespoons (3/4 stick) unsalted butter, divided
- Freshly ground black pepper
- 4 ounces raclette or Gruyère cheese, sliced
- 4 large eggs
- Chopped flat-leaf parsley
Orecchiette Carbonara with Charred Brussels Sprouts
By danyell923
Heat 1 Tbsp. oil in a large skillet over high heat
- lb. brussels sprouts, trimmed, leaves separated
- oz. fresh orecchiette (see Fresh Pasta recipe) or other fresh or dried small pasta
- Kosher salt
- oz. guanciale (salt-cured pork jowl) or pancetta (Italian bacon), finely chopped (about 1/4 cup)
- tsp. coarsely ground black pepper
- cup (1/2 stick) unsalted butter, cut into pieces
- cup grated Pecorino plus more
- large egg yolks, beaten to blend
- Tbsp. olive oil, divided
Chicken Vermicelli Soup
By danyell923
In a large pot, combine the chicken parts with the corn cobs, scallions, ginger, garlic, 2 1/2 teaspoons of salt an...
- 5 About 5 pounds skinless chicken backs, necks and wings
- 2 ears of corn, kernels cut off and cobs reserved
- 2 scallions, cut in half
- One 2-inch piece of fresh ginger, chopped
- 2 large garlic cloves
- Kosher salt
- 8 ounces dry rice vermicelli
- 2 teaspoons vegetable oil
- Two 6-ounce skinless boneless chicken breast halves
- 1/4 cup Asian fish sauce
- Small Thai or sweet basil leaves and thinly sliced Thai chiles, for garnish
Shrimp and Penne with Spring Herb Pesto
By danyell923
Directions In a large pot of boiling salted water, cook pasta according to package instructions
- Coarse salt and ground pepper
- 3/4 pound penne rigate
- 1 pound medium shrimp, peeled and deveined
- 1/2 pound snap peas (3 cups)
- 1/2 cup Spring Herb Pesto
- 4 ounces ricotta (1/2 cup)
- Extra-virgin olive oil and grated Parmesan, for serving (optional)
Port of Call
By danyell923
combine first 3 ingredients in a shaker with ice
- 1 tbsp aperol or campari
- 3 tbsp blood orange juice
- dash orange bitters
- sparkling wine
Creamy One-Pot Spaghetti with Leeks
By danyell923
In a pot, heat the olive oil
- 1 tablespoon extra-virgin olive oil
- 5 garlic cloves, minced
- 3 scallions, thinly sliced
- 2 leeks, white and light green parts only, trimmed and thinly sliced
- 1 medium shallot, chopped
- 1 anchovy fillet, drained
- Pinch of crushed red pepper
- 1 pound spaghetti, noodles broken in half
- 3 3/4 cups chicken stock
- 3/4 cup heavy cream
- 1/2 teaspoon kosher salt, plus more for seasoning
- 2 tablespoons chopped chives
- 1/4 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving
Mashed Potatoes with Crispy Shallots
By danyell923
For ultrafluffy potatoes, Grace Parisi presses them through a ricer
- 6 pounds Yukon Gold potatoes, peeled and quartered (see Note)
- 4 peeled garlic cloves
- 2 cups canola oil
- 6 large shallots, thinly sliced (1 1/2 cups)
- 1 cup half-and-half
- 1 1/2 sticks (12 tablespoons) unsalted butter
- Kosher salt