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Recipes
Warm Artichoke-Olive Dip
By Dunjab
Preheat oven to 375°F. Coarsely chop artichokes and 3/4 cup basil in processor
- 18-ounce package frozen artichoke hearts, thawed
- 3/4 cup(packed) fresh basil leaves plus additional (for garnish)
- 1 cupfinely grated Parmesan cheese
- 3/4 cupgreen-olive tapenade
- 15.2-ounce garlic-and-herb cheese (such as Boursin)
- Assorted sliced crusty breads
- Read More http://www.bonappetit.com/recipes/2010/11/warm_artichoke_olive_dip#ixzz1JpgUt2y7
Spargelsueppchen
By Dunjab
Holzige Enden des Spargels abschneiden und ihn ca
- 500 ggrüner Spargel380 mlGeflügelfond1 TLMandelblättchen125 mlSchlagsahne1 TLTabasco Salz Pfeffer30 gButter60 gGarnelen (küchenfertig)1 TLÖl © gettyimages
Braised Kale with Apples and Pancetta
By Dunjab
Start by heating the olive oil over medium-high heat in a large skillet or sauté pan
- 1 bunch green kale, cleaned, de-stemmed and thinly sliced
- 1 bunch spinach, cleaned, de-stemmed and chopped
- 2 apples, cored and cubed, tossed in lemon juice
- 1/2 lemon, juiced
- 2 cloves garlic, minced
- 1/2 lb sliced pancetta, bacon or ham, chopped
- 1/8 cup apple cider vinegar
- 2 T olive oil
- Salt and pepper
Duck Breast with Fig Sauce
By Dunjab
1.PREPARE THE DUCK: With a sharp knife, score the skin of the duck breasts in a crosshatch pattern
- Duck Two 12-ounce Moulard duck breasts with skin
- 1/4 cup extra-virgin olive oil
- One 2-inch strip of lemon peel
- Juice of 1 lemon
- 1 tablespoon thyme leaves
- 1 tablespoon rosemary leaves
- 1 large shallot, thinly sliced
- 1 tablespoon prepared horseradish, drained
- 1 large garlic clove, smashed
- Fig Sauce 12 small dried Black Mission figs, stems trimmed
- 1 1/2 cups chicken stock or low-sodium broth
- 1 tablespoon unsalted butter
- 1 garlic clove, minced
- 2 tablespoons brandy
- 1 rosemary sprig
- Salt and freshly ground pepper
Cast Iron Crusty White Bread
By Dunjab
1. PREPARE THE PRE-FERMENT: In a medium bowl, mix the water with the yeast and stir until the yeast is dissolved
- 250 grams warm water (1 cup plus 2 tablespoons)
- 1/4 teaspoon dry granulated yeast
- 300 grams organic all-purpose flour (2 1/2 cups)
- Bread Dough
- 1.25 kilograms warm water (5 1/2 cups)
- 1.8 kilograms organic all-purpose flour (13 3/4 cups)
- 200 grams organic whole wheat flour (1 1/2 cups)
- 5 tablespoons kosher salt dissolved in 1/2 cup of warm water
- White rice flour or all-purpose flour, for dusting
Chocolate Pots de Creme
By Dunjab
Place the chocolate in a blender
- 9 ounces high-quality semisweet chocolate, chopped
- 1 1/2 cups whole milk
- 1 1/2 cups heavy cream
- 6 large egg yolks
- 5 tablespoons granulated sugar (add an extra tablespoon if using bitter chocolate)
- 1/4 teaspoon salt
- 1 tablespoon confectioners' sugar
Chocolate lava cake
By Dunjab
1.Preheat oven to 350 deg F (Gas mark 4 or 180 deg C)
- 10 oz (280 g) bittersweet chocolate (70% cocoa)
- 4/5 cup (180 g) butter
- 8 eggs
- 1 +1/4 cup (275 g) sugar
- 1 +1/4 cup (140 g) all-purpose flour
Lime Tart with Blackberries and Blueberries
By Dunjab
A press-in crust makes this party-worthy dessert easy to put together
- Lime Curd
- 3 large eggs
- 3 large egg yolks
- 1 cup sugar
- 3/4 cup fresh lime juice
- 6 tablespoons (3/4 stick) unsalted butter, cut into 6 pieces
- Crust
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1/4 cup sugar
- 1 large egg yolk
- 1 1/4 cups all purpose flour
- 1 large pinch of salt
- Topping
- 2 6-ounce containers fresh blackberries
- 1 6-ounce container fresh blueberries
- 1 tablespoon blackberry jam
- Read More http://www.bonappetit.com/recipes/2010/06/lime_tart_with_blackberries_and_blueberries#ixzz1JojJumD2
Cherry-Topped Almond Panna Cotta
By Dunjab
Pour 1/4 cup milk into small microwave-safe bowl
- 1 cup whole milk, divided
- 2 1/4 teaspoons unflavored gelatin (from about 2 envelopes)
- 3 cups heavy whipping cream
- 10 tablespoons sugar, divided
- 1 teaspoon almond extract
- 1/2 teaspoon vanilla extract
- 1/2 cup sliced almonds
- 1 pound fresh cherries, pitted, halved
- 1 tablespoon almond liqueur (optional)
- Read More http://www.epicurious.com/recipes/food/views/Cherry-Topped-Almond-Panna-Cotta-359391#ixzz1JoktkZyN
Scalloped Squash, red pepper and corn gratin with cheddar crust
By Dunjab
For sauce: Melt butter in heavy medium skillet over medium heat
- Sauce:
- 2 1/2 tablespoons butter
- 2 1/2 tablespoons all purpose flour
- 1 1/2 cups whole milk, hot
- 3/4 cup (packed) coarsely grated extra-sharp white cheddar cheese
- 1/4 teaspoon hot pepper sauce
- Vegetables:
- 2 tablespoons olive oil, divided
- 1 pound medium-size yellow crookneck squash, trimmed, cut into 1/2-inch-thick rounds
- 1 pound medium-size zucchini, trimmed, cut into 1/2-inch-thick rounds
- 1 1/4 cups diced onion
- 1 cup diced red bell pepper
- 1 garlic clove, minced
- 1 cup frozen corn kernels, thawed
- 1 teaspoon chopped fresh rosemary
- 1 tablespoon butter, cut into 1/2-inch cubes
- Topping:
- 1 1/2 cups (packed) fresh breadcrumbs made from crusty French bread (do not remove crust)
- 1/2 cup (packed) coarsely grated extra-sharp white cheddar cheese (about 2 ounces)
- 1 1/2 tablespoons butter, melted
- Read More http://www.epicurious.com/recipes/food/views/Scalloped-Squash-Red-Pepper-and-Corn-Gratin-with-Cheddar-Crust-233167#ixzz19HP2XWh1