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Recipes
Beef Stew in Red Wine Sauce
By danyell923
Preheat the oven to 350°
- 1 tablespoon unsalted butter
- 2 tablespoons olive oil
- 2 pounds trimmed beef flatiron steak or chuck, cut into 8 pieces
- Salt
- Freshly ground black pepper
- 1 cup finely chopped onion
- 1 tablespoon finely chopped garlic
- 1 tablespoon all-purpose flour
- One 750-milliliter bottle dry red wine
- 2 bay leaves
- 1 thyme sprig
- One 5-ounce piece of pancetta
- 15 pearl or small cipollini onions, peeled
- 15 cremini mushrooms
- 15 baby carrots, peeled
- Sugar
- Chopped fresh parsley, for garnish
Grape, Celery, and Couscous Salad
By danyell923
Directions Cook couscous according to package instructions
- 1 cup Israeli couscous
- 1 teaspoon grated orange zest plus 2 tablespoons juice
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon white-wine vinegar
- Salt and pepper
- 1/2 pound halved red seedless grapes
- 3 thinly sliced stalks celery plus 1/2 cup celery leaves
Avocado-Radish Salad
By danyell923
Soak 1/4 cup thinly sliced red onion in cold water, 10 minutes; drain
- 1/4 cup thinly sliced red onion
- 2 tablespoons sour cream
- juice of 1 lime
- 1/2 teaspoon hot sauce
- 2 avocados
- 4 thinly sliced radishes feta cheese
Guacamole with Charred Jalapeño and Scallions
By danyell923
Preheat a grill pan. In a small bowl, toss the scallions, garlic and jalapeño with the vegetable oil
- 3 medium scallions, white and tender green parts only
- 2 medium garlic cloves, unpeeled
- 1 jalapeño, seeded and quartered lengthwise
- 1 tablespoon vegetable oil
- 3 Hass avocados, halved and pitted
- 1/4 cup finely chopped cilantro leaves
- 2 tablespoons fresh lime juice
- Salt and freshly ground pepper
Charred Lemon-Shallot Chutney
By danyell923
Recipes & Menus | recipes Charred Lemon-Shallot Chutney The smoky-tart flavors of this sauce pair well with the i...
- 1 large lemon, cut into 1/4-inch rounds
- 4 medium shallots, cut into 1/2-inch slices
- 2 tablespoons sugar
- 3/4 cup extra-virgin olive oil, divided
- Fine sea salt and freshly ground black pepper
- 1/3 cup aged balsamic vinegar
- 2 tablespoons chopped fresh chives
- 2 teaspoons Dijon mustard
Slow Cooker Beef Goulash
By danyell923
In a large skillet, heat the olive oil
- 2 tablespoons extra-virgin olive oil
- 4 pounds boneless beef short ribs, cut into 2-inch pieces
- Salt and freshly ground pepper
- 1 large onion, chopped
- 3 garlic cloves, minced
- 4 carrots, cut into 2-inch lengths
- 1/4 cup sweet paprika
- 1 tablespoon ground caraway
- 1 teaspoon ground coriander
- 3 cups chicken stock or low-sodium broth
- 4 thyme sprigs
- 2 bay leaves
- Sour cream and buttered noodles, for serving
Carrot Macaroni and Cheese
By danyell923
The Good News The silky carrot puree mixed with the cheddar here is a terrific source of vitamin A and helps reduce...
- 3/4 pound carrots, peeled and thinly sliced
- Zest and juice of 1 navel orange, zest removed in strips with a vegetable peeler
- Salt
- 3 cups penne rigate (9 ounces)
- 3 ounces sharp cheddar cheese, shredded (1 1/2 cups)
- 1 tablespoon chopped tarragon
- Freshly ground white pepper
Caramelized-Honey Brûlée
By danyell923
Preheat oven to 300°. Place honey in a medium saucepan and scrape in vanilla seeds; save pod for another use
- 3/4 cup honey
- 1 vanilla bean, split lengthwise
- 3 cups heavy cream
- 1 cup whole milk
- 3/4 teaspoon kosher salt
- 8 large egg yolks
- 3 tablespoons sugar
- Special Equpiment
- Eight 6-oz. ramekins
- A kitchen torch
Open-Faced Roasted Tomato BLTs
By danyell923
Preheat the oven to 250 degrees F
- 4 plum tomatoes, halved lengthwise
- Kosher salt and freshly ground pepper
- Extra-virgin olive oil, for drizzling
- 1/3 cup mayonnaise
- 1 tablespoon horseradish
- 1 cup sliced Savoy cabbage
- 1/4 small red onion, thinly sliced
- 8 slices bacon
- 4 slices seeded rye bread
- 1 tablespoon fresh dill
- 1 teaspoon red wine vinegar
Bacon, Date and Manchego Quesadillas
By danyell923
Directions Preheat the oven to 400 degrees F
- 12 slices bacon
- 4 10 -inch flour tortillas
- 2 cups shredded manchego cheese (about 8 ounces)
- 5 dates, pitted and julienned
- 2 tablespoons extra-virgin olive oil
- 1/2 cup salted pistachios
- 1 teaspoon red pepper flakes
- 1 clove garlic, roughly chopped
- Juice of 1/2 lemon
- 2 cups spinach
- 1/4 cup extra-virgin olive oil
- Kosher salt and freshly ground pepper
- 1 cup Mexican crema or sour cream