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Recipes
Beef Tenderloin with Parmesan-Prosciutto Crisps
By danyell923
Tear two 12-inch-long sheets of wax paper
- 1/2 pound thinly sliced prosciutto
- 1 tablespoon chopped thyme
- 1 tablespoon chopped rosemary
- 1 1/2 teaspoons chopped sage
- 1/2 cup panko bread crumbs, crushed
- 1 cup freshly grated Parmigiano-Reggiano cheese
- 1/4 cup extra-virgin olive oil
- Salt
- Freshly ground pepper
- One 4- to 4 1/2-pound trimmed and tied beef tenderloin roast
- 4 tablespoons unsalted butter
- 2 shallots, minced
- 3/4 cup ruby port
- 1 cup beef demiglace
Roasted Cauliflower with Lemon-Parsley Dressing
By danyell923
Preheat oven to 425°. Toss cauliflower and 4 Tbsp
- head cauliflower (about 2 lb.), cut into florets, including tender leaves
- olive oil, divided
- Kosher salt, freshly ground pepper
- fresh flat-leaf parsley leaves
- finely grated lemon zest
- fresh lemon juice
Caramelized Pears
By danyell923
Directions Halve pears lengthwise; remove cores
- 4 red Bartlett pears
- 1/3 cup granulated sugar
Sichuan Racks of Lamb with Cumin and Chile Peppers
By danyell923
MAKE THE SPICED LAMB Preheat the oven to 400°
- 1/4 cup cumin seeds
- 1 tablespoon whole black peppercorns
- 2 tablespoons Sichuan peppercorns
- 4 Chinese dried red chiles
- 1 tablespoon plus 1/2 teaspoon fennel seeds
- 2 star anise pods
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 tablespoon ground ginger
- Five 3 1/2- to 4-pound frenched racks of lamb, excess fat trimmed
- 2 tablespoons canola or peanut oil, plus more for brushing
- Chinese dark soy sauce, for brushing (see Note)
- 2 cups veal stock or 1 cup veal demiglace mixed with 1 cup of water
- 1 tablespoon finely grated fresh ginger
- 1 garlic clove, crushed
- 1 teaspoon tobanjan (see Note)
- One 3-inch cinnamon stick
- 1 teaspoon sugar
- 1/2 teaspoon whole cloves
- 1/2 teaspoon black cardamom pods
- 1/2 teaspoon Sichuan peppercorns
- 1 Chinese dried red chile
- 1/2 star anise pod
- 1/2 teaspoon fennel seeds
- 1 tablespoon unsalted butter, cubed
- Kosher salt
- Thinly sliced scallions, thinly sliced red Fresno chiles and crispy fried shallots (see Note), for garnish
Beet Cake with Bourbon Sauce
By danyell923
Michel Nischanâs supermoist beet cake is layered with a silky, rich whiskey custard
- 3 medium beets, boiled
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3 large eggs, at room temperature
- 3/4 cup sugar
- 1/2 cup vegetable oil
- Finely grated zest of 1 lemon
Bucatini with Clams and Red Peppers
By danyell923
Preheat the oven to 350°
- 1/3 cup walnuts
- 2 large red bell peppers
- 6 tablespoons extra-virgin olive oil, plus more for drizzling
- 2 large garlic cloves, minced
- 1 1/2 pounds plum tomatoes, peeled and coarsely chopped
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/4 cup fresh orange juice
- 1 tablespoon pomegranate molasses
- 32 littleneck clams, scrubbed
- 1 pound bucatini
- 1/4 cup chopped mint
- 1/4 cup chopped flat-leaf parsley
- 1/4 cup chopped basil
- Salt
Ice Cream Bonbon Pops
By danyell923
Place 2 parchment paper–lined large plates in the freezer for 15 minutes
- Crushed popcorn
- 1 pint vanilla ice cream, or your favorite flavor
- eight About eighteen 4-inch lollipop sticks
- Crushed candy, such as Sno-Caps, Whoppers, Skittles and M&M’s
Cornmeal-Crusted Trout with Cucumber-Radish Salad
By danyell923
Directions Season fish with salt and pepper
- 4 boneless trout fillets (1 pound total), patted dry
- Salt and pepper
- 3/4 cup fine cornmeal
- 3/4 cup full-fat plain yogurt, divided
- 2 tablespoons olive oil, divided
- 1 lemon, 1/2 juiced and 1/2 cut into wedges
- 1/3 cup roughly chopped fresh dill, divided
- 1 cucumber, thinly sliced
- 1 bunch radishes, thinly sliced
The Silkiest Carbonara
By danyell923
Recipes & Menus | recipes The Silkiest Carbonara At Pirelli's restaurant in Rome, chef Barbara Lynch ate what was...
- 1/4 pound guanciale (salt-cured pork jowl) or pancetta, cut into 1/3-inch cubes
- 7 large egg yolks
- 1 large egg
- 1 pound rigatoni
- Kosher salt
- 1/2 cup finely grated Pecorino or Parmesan plus more for garnish
- 3/4 teaspoon freshly ground green peppercorns
- 3/4 teaspoon freshly ground pink pepper
- 1/2 teaspoon freshly ground white pepper
- Freshly ground black pepper
The Melting Pot Plum Sauce
By danyell923
1. 1 In a small bowl, mix the dry mustard with 1 tsp of water; let stand for 10 minutes
- 1 teaspoon dry mustard
- 1/4 cup orange juice
- 1 1/2 tablespoons soy sauce
- 1 tablespoon chinese plum sauce
- 1 tablespoon balsamic vinegar
- 1 teaspoon ginger, finely grated
- 1 teaspoon lemon juice
- 1/2 teaspoon sugar
- 1/2 teaspoon salt
- 1 tablespoon peanut oil
- 1 1/2 teaspoons sesame oil