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Recipes
Heirloom Tomato Salad with Anchovy Vinaigrette
By danyell923
In a small skillet, combine the olive oil, anchovies, garlic and lemon zest
- 1/4 cup extra-virgin olive oil
- 4 anchovies, minced
- 1 garlic clove, minced
- 1 teaspoon finely grated lemon zest
- 1 medium shallot, thinly sliced
- 2 tablespoons red wine vinegar
- 2 large eggs
- 1 1/2 pounds assorted heirloom tomatoes—large ones sliced, small ones halved
- Fleur de sel
- Freshly ground pepper
- Flat-leaf parsley, for serving
- Marjoram leaves, for serving
Charred Corn Salad with Mint, Parsley and Cilantro
By danyell923
Heat a large grill pan. Brush the corn with olive oil and season with salt and pepper
- 4 large ears of corn, shucked
- Extra-virgin olive oil
- Salt
- Freshly ground pepper
- 1/2 small red onion, thinly sliced
- 2 1/2 tablespoons fresh lime juice
- 1 teaspoon pure maple syrup
- 1 jalapeño, seeded and thinly sliced
- 3 tablespoons torn mint leaves
- 3 tablespoons torn parsley leaves
- 3 tablespoons torn cilantro leaves
Mushroom Bolognese
By danyell923
In a food processor, pulse the onion, carrot, celery, parsnip, turnip and king oysters until finely chopped
- 1 small onion, coarsely chopped
- 1 medium carrot, coarsely chopped
- 1 celery rib, coarsely chopped
- 1 medium parsnip, chopped
- 1/2 small turnip, coarsely chopped
- 1 pound king oyster mushrooms
- 1/4 cup extra-virgin olive oil
- Kosher salt
- Ground pepper
- 1 ounce dried porcini mushrooms
- 1/2 cup dry red wine
- 1 small Parmigiano-Reggiano cheese rind, plus 1/4 cup freshly grated Parmigiano-Reggiano
- Pinch of crushed red pepper
- 1/4 cup heavy cream
- 1 teaspoon minced rosemary
- 1 1/2 pounds spaghetti, cooked until al dente and kept warm
- 4 tablespoons unsalted butter
Cauliflower-and-Cumin Fritters
By danyell923
"These are not your usual fritters," says cookbook author Yotam Ottolenghi
- Lime Sauce
- 1 1/3 cups plain full-fat Greek yogurt
- 2 tablespoons finely chopped cilantro
- 1 teaspoon finely grated lime zest
- 2 tablespoons fresh lime juice
- 2 tablespoons extra-virgin olive oil
- Kosher salt
- Freshly ground pepper
- Fritters
- 1 small cauliflower, about 3/4 pound, cut into little florets
- Scant 1 cup all-purpose flour
- 3 tablespoons finely chopped parsley, plus whole leaves for garnish
- 2 shallots, finely chopped ( 1/4 cup)
- 1 garlic clove, minced
- 4 large eggs, preferably organic
- 1 1/2 teaspoons ground cumin
- 1 teaspoon ground cinnamon
- 1/2 teaspoon turmeric
- 1 1/2 teaspoons salt
- 1 teaspoon freshly ground pepper
- 2 About 2 cups sunflower oil, for frying
Banoffee Pie
By danyell923
In a large bowl, whisk the flour with the confectioners’ sugar and salt
- 1 1/4 cups all-purpose flour
- 1/4 cup confectioners’ sugar
- 1/2 teaspoon fine sea salt
- 2 sticks plus 2 tablespoons cold unsalted butter, cubed
- 3 tablespoons cold water
- 1 large egg yolk
- 1/2 cup packed dark brown sugar
- 1 cup dulce de leche
- One 3 1/2-ounce dark chocolate bar, finely chopped
- 3 large bananas, thinly sliced
- 1 cup heavy cream
White Chocolate Cherry Chunkies
By danyell923
Recipe courtesy Paula Deen
- 1 stick butter, softened
- 1 cup packed brown sugar
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 tablespoons milk
- 1 cup chopped macadamia nuts
- 1/2 cup candied cherries
- 1 1/2 cups white chocolate chunks
Brussels Sprouts with Prosciutto and Juniper
By danyell923
In a very large skillet, heat the olive oil until shimmering
- 1/2 cup extra-virgin olive oil
- 8 large garlic cloves, halved lengthwise
- 6 thin slices of prosciutto (3 ounces), torn in half crosswise
- 1 3/4 pounds brussels sprouts, halved lengthwise or quartered if large
- Flaky sea salt, such as Maldon
- 2 tablespoons fresh lemon juice
- Generous pinch of crushed red pepper
- 8 juniper berries, crushed and minced
- 1 teaspoon finely chopped thyme
- Lemon wedges, for serving
Chocolate Cupcakes With Meringue Frosting
By danyell923
Make the cupcakes: Preheat the oven to 350 degrees F
- Cooking spray
- 1/2 cup loosely packed pitted prunes
- 1 cup all-purpose flour
- 1/3 cup whole-wheat flour
- 1/3 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1/2 cup packed light brown sugar
- 2 large eggs
- 1/2 cup low-fat plain Greek yogurt
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 3 large egg whites
- 1/3 cup granulated sugar
- 1/8 teaspoon cream of tartar
- Pinch of salt
- 2 tablespoons unsweetened cocoa powder
- 1/4 teaspoon vanilla extract
- 1/4 teaspoon finely grated orange zest (optional)
Mixed Berry Gazpacho with Basil
By danyell923
Recipes & Menus | recipes Mixed Berry Gazpacho with Basil Michael Laiskonis uses a little sugar and the gentle he...
- 3 cups mixed berries (about 1 lb.); if using strawberries, cut into 1/2" pieces
- 2 tablespoons sugar
- 1 tablespoon fresh orange juice
- 1 teaspoon finely grated lemon zest
- 1 teaspoon lemon juice
- 1 teaspoon fresh lime juice
- 1 sprig basil, torn into pieces, plus small leaves for garnish
- Extra-virgin olive oil (for drizzling)
- Freshly ground black pepper
- Vanilla ice cream
Miso Noodles with Seared Ahi Tuna
By danyell923
Recipe courtesy Guy Fieri
- 1/2 cup white miso paste
- 3 teaspoons low-sodium soy sauce
- 2 tablespoons mirin
- 2 tablespoons canola oil
- 2 tablespoons seasoned rice vinegar
- 1 teaspoon sesame oil
- Kosher salt
- 10 ounces sugar snap peas, julienned into matchsticks
- 12 ounces buckwheat soba noodles
- 2 medium organic carrots, peeled and julienned into matchsticks
- 2 tablespoons canola oil, plus more for brushing
- 1 tablespoon sweet soy sauce
- 2 teaspoons yuzu
- 1 teaspoon sesame oil
- 1 teaspoon grated fresh ginger
- 3 pounds good-quality ahi (or yellowfin) tuna, sushi-grade if possible
- 1/4 cup black sesame seeds
- 1/4 cup white sesame seeds
- 4 scallions, thinly sliced on the bias, for garnish
- Special equipment: 8 bamboo skewers soaked in water for 10 to 15 minutes