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Recipes
Classic Beef Wellington
By danyell923
Time Line - 2 days ahead- make the duxells and defrost the puff pastry - 1 day ahead - begin the madeira, make cr...
- Beef Stock
- 6 cups stock for Madeira sauce
- Duxelles
- 2 Tbsp unsalted butter softened
- 1 Tbsp vegetable oil
- 1/4 cup finely chopped shallots
- 1 1/2 cups finely chopped portobello mushrooms (from 4 large caps remove stems and gills before chopping in food processor)
- kosher salt and freshly ground pepper
- 1 Tbsp finely chopped fresh flat leaf parsley
- Madeira
- 1 cup Madiera
- Kosher salt and freshly ground pepper
- 2 Tbsp cold unsalted butter, diced
- Crepes
- 1 1/2 cup unbleached al purpose flour
- 1/8 tsp kosher salt
- 2 large eggs
- 3/4 cup whole milk
- 2 Tbsp unsalted butter
- Chicken liver pate
- 1/2 cup unsalted butter, melted; more for ramekins
- 9 oz chicken livers
- 2 medium shallots chopped
- 1 medium clove garlic, chopped
- 3 sprigs fresh thyme
- 2 1/2 Tbsp Madeira
- 2 1/2 Tbsp brandy
- 2 large eggs
- kosher salt and freshly ground pepper
Chicken Salad with Tahini-Yogurt Dressing
By danyell923
In a medium bowl, whisk the yogurt, lime juice, garlic, tahini, turmeric and 1 tablespoon of olive oil
- 1 cup whole Greek yogurt
- 2 tablespoons fresh lime juice
- 2 garlic cloves, minced
- 2 teaspoons tahini
- 1/2 teaspoon ground turmeric
- 1 tablespoon extra-virgin olive oil, plus more for brushing
- 1 English cucumber—peeled and finely diced
- 1/2 cup lightly packed mint, finely chopped
- Kosher salt
- Freshly ground black pepper
- 2 1/4 pounds skinless, boneless chicken thighs
- Chipotle chile powder
- Thinly sliced scallions, for garnish
- Warm flatbread or steamed rice, for serving
Buffalo Chicken Pizza
By danyell923
Directions Preheat oven to 500 degrees
- 1 pound pizza dough, thawed if frozen
- 2 tablespoons unsalted butter, melted
- 1/4 cup plus 2 tablespoons cayenne-pepper sauce, such as Frank's RedHot, divided
- 3/4 pound frozen breaded chicken tenders, cut into 1-inch pieces
- 1/2 cup shredded Monterey Jack
- 1/4 cup crumbled blue cheese
- 1 stalk celery, thinly sliced
- 1 small carrot, shredded
Thai Chicken Curry
By danyell923
Recipes & Menus | recipes Thai Chicken Curry It's not just about cook time—one-pot meals also equal easy cleanu...
- 2 teaspoons vegetable oil
- 1 4-ounce can or jar yellow curry paste
- 3/4 pound carrots, peeled, cut into 1/2-inch-thick rounds
- 1 medium onion, chopped
- 1 red bell pepper, cut into 1-inch pieces
- 1 pound Yukon Gold potatoes (about 3), peeled, cut into 1/2-inch pieces
- 1 pound skinless, boneless chicken thighs, cut into 1-inch pieces
- 1 13.5-ounce or 15-ounce can unsweetened coconut milk
- Chopped fresh basil and cilantro
Penne with Asparagus, Peas, Mushrooms and Cream
By danyell923
Preheat a cast-iron grill pan
- 1 pound thin asparagus
- 3 tablespoons extra-virgin olive oil, plus more for grilling
- Salt
- Freshly ground pepper
- 3 medium shallots, minced
- 3/4 pound shiitake mushrooms, stems discarded and caps thinly sliced
- 2 1/4 cups heavy cream
- 1 1/2 pounds penne rigate
- 1 1/2 cups frozen baby peas, thawed
- 3/4 cup freshly grated Parmigiano-Reggiano cheese
- 3 tablespoons finely chopped flat-leaf parsley
Master Sweet Dough
By danyell923
Recipes & Menus | recipes Master Sweet Dough This versatile dough is ideally made in a stand mixer, but a food pr...
- 2/3 cup whole milk
- 5 tablespoons sugar, divided
- 1 3/4 teaspoons active dry yeast (from one 1/4-ounce envelope)
- 2 large eggs, room temperature
- 2 3/4 cups unbleached all-purpose flour
- 1 teaspoon kosher salt
- 1/2 cup (1 stick) unsalted butter, cut into 1-inch pieces, room temperature, plus 1/2 tablespoon, melted
Pappardelle With Lobster and Corn
By danyell923
Fill a large pot with 2 inches of water; bring to a boil
- 3 live lobsters (1 1/2 pounds each)
- 3 ears of corn
- 3 tablespoons unsalted butter
- 2 tablespoons extra-virgin olive oil
- 1/2 cup dry white wine
- 1 stalk celery, halved crosswise, plus 3 tablespoons chopped celery leaves
- 2 shallots (1 whole, 1 diced)
- 2 sprigs parsley, plus 1/3 cup chopped leaves
- 2 tablespoons tomato paste
- 1/4 teaspoon sweet paprika
- 1/2 cup heavy cream
- Kosher salt
- 1 pound pappardelle pasta
- 1/3 cup chopped fresh chervil and/or chives
French Onion Soup with Comté
By danyell923
Eight 10–12 oz. ovenproof bowls Heat butter in a large heavy pot over medium-high heat
- (1/2 stick) unsalted butter or duck fat
- large onions (about 5 lb.), thinly sliced
- large shallots, finely chopped
- garlic cloves, finely chopped
- Kosher salt and freshly ground black pepper
- dry vermouth or dry white wine
- white wine vinegar
- sprigs flat-leaf parsley
- sprigs thyme
- bay leaf
- low-sodium chicken or vegetable broth
- 1/4 "-thick slices country-style bread, toasted
- sliced Comté cheese or Gruyère
Creamy Tuna Noodle Cazuela
By danyell923
Preheat the oven to 450°
- 12 ounces farfalle pasta
- 4 tablespoons unsalted butter
- 1 medium onion, finely chopped
- 2 tablespoons all-purpose flour
- 3 cups whole milk or half-and-half
- 1 1/2 cups frozen baby peas
- 3/4 cup piquillo peppers, sliced (6 ounces)
- 1/2 cup freshly grated Parmigiano-Reggiano cheese
- One 6-ounce can or jar solid white tuna in oil, drained and flaked
- Salt
- Freshly ground pepper
- 1/2 cup panko (Japanese bread crumbs)
Shallot Vinaigrette
By danyell923
Recipes & Menus | recipes Simone's Shallot Vinaigrette Vinaigrette can be made 1 week ahead and kept refrigerated
- 1 shallot
- 2 tbsp fresh lemon juice
- 1 tbsp unseasoned rice vinegar
- salt
- pepper
- 1/3 cup olive oil