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Recipes
Grilled Octopus (The Chef's Kitchen)
By zircon50
Poach Baby Spanish Octopus in red wine vinegar for 20 minutes
- 3 Baby Spanish Rock Octopus
- 8 Sprigs of Chopped Parsley
- 1 oz. Cilantro
- 32 oz Red Wine Vinegar
- 5 oz of Extra Virgin Olive Oil
- 2.5 oz of Lemon Juice
- 1 Sliced Red Onion
- Salt and Pepper to Taste
Strawberry Rhubarb Pie (Barefoot Contessa)
By zircon50
Preheat the oven to 375 degrees F
- 4 cups (1-inch diced) fresh rhubarb (4 to 5 stalks)
- 4 cups fresh strawberries, hulled and halved, if large
- 1 cup sugar
- 1 1/2 teaspoons grated orange zest
- 1 tablespoon cornstarch
- 1/3 cup freshly squeezed orange juice
- 2 Perfect Pie Crusts
- 1 egg beaten with 1 tablespoon milk or cream, for egg wash
Date Nut Spice Bread (Barefoot Contessa)
By zircon50
Preheat the oven to 350 degrees F
- 2 cups coarsely chopped dates (10 ounces pitted)
- 1/3 cup orange liqueur (recommended: Cointreau or Triple Sec)
- 4 tablespoons (1/2 stick) unsalted butter, at room temperature
- 3/4 cup light brown sugar, lightly packed
- 1 extra-large egg
- 1 teaspoon pure vanilla extract
- 1 tablespoon grated orange zest (2 oranges)
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 teaspoon kosher salt
- 3/4 cup freshly squeezed orange juice (3 oranges)
- 3/4 cup coarsely chopped pecans (3 ounces)
- 6 ounces cream cheese, at room temperature
- 1/3 cup granulated sugar
- 1 tablespoon grated orange zest
Stuffed Mushrooms (Valerie Bertinelli)
By zircon50
Preheat the oven to 325 degrees F
- 2 teaspoons extra-virgin olive oil
- 12 large white mushrooms, brushed clean, stems removed and reserved
- 1/2 cup baby spinach, finely chopped
- 1/2 onion, minced
- 2 cloves garlic, chopped
- 1/2 cup cherry tomatoes, finely chopped
- 2 tablespoons flat-leaf parsley, chopped
- 1/8 teaspoon salt, plus additional for sprinkling on mushroom caps
- Pinch freshly ground black pepper
- 3 tablespoons grated Pecorino Romano cheese
- 3 tablespoons panko (Japanese breadcrumbs)
Cranberry Buckle with Pecan Streusel
By zircon50
Makes one 9-inch square cake A buckle is a combination of cake batter, berries, and crumb, named for the buckled ...
- STREUSEL
- 1/2 cup flour
- 1/4 cup granulated sugar
- 1/4 cup packed light brown sugar
- 4 tablespoons (1/2 stick) very cold unsalted butter, cut up
- 1/4 cup chopped pecans
- CAKE
- Butter (for the pan)
- 1 3/4 cups flour
- 1 1/4 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 1 1/4 cups granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- Grated rind of 1 orange
- 2/3 cup buttermilk
- 2 cups (8 ounces) fresh cranberries
- 1 cup heavy cream, whipped until it holds soft peaks with 2 tablespoons confectioners’ sugar
Homemade Gumdrops (Pioneer Woman)
By zircon50
Spray a 15-count silicone gumdrop or chocolate candy mold with cooking spray
- Nonstick cooking spray, for spraying the molds
- Two 1/4-ounce envelopes unflavored gelatin
- 1/2 cup granulated sugar, plus more for coating
- One 3-ounce package cherry-flavored gelatin
- Red granulated sugar, for coating
- Coarse white sugar, for coating
ZABAGLIONE (The Romangnolis' Table)
By zircon50
A round-bottom copper bowl isideal for making zabaglione
- 6 egg yolks
- 6 Tbsps. sugar
- 12 Tbsps. Marsala wine
Silken Tofu Chocolate Mousse
By zircon50
1.Place the heatproof bowl over a pot of simmering simmering water and melt the chocolate with cocoa powder, almond...
- 1 package (270 grams) of silken tofu, drained
- 120 grams high quality dark chocolate, broken into pieces
- 1/4 cup unsweetened cocoa powder
- 1/4 cup water
- 1 tablespoon almond milk (I've used soy milk)
- 1/2 cup sugar
- 2 tablespoons port (I've used Grand Marnier)
Chocolate Hazelnut Gelato
By zircon50
In a saucepan combine the milk, cream, and 1/2 cup sugar over medium heat
- 2 Cups Milk
- 1 Cup Heavy Cream
- 1/2 Cup Sugar
- 1/2 Can Fat Free Sweetened Condensed Milk
- 4 Egg Yolks
- 1/2 Teaspoon Vanilla Extract
- 1/2 Cup Chocolate-hazelnut Spread (recommended: Nutella)
- 2 Teaspoon Hazelnut Liquor (frangelico)
- 1/2 Cup Toasted Hazelnuts, crushed, for garnish
Pasta e Fagioli (Pasta and White Beans)
By zircon50
Dice Pancetta and place in a large pot or Dutch oven on low heat
- 5 oz Pancetta (approx 3 thick slices, or 1/3 lbs) diced
- 1 diced onion
- 5 (15.5 oz) cans of Cannellini Beans
- 2 (32 oz ) boxes or 4 (15 oz cans) chicken broth
- 5 garlic cloves
- 3 sprigs of fresh Rosemary (or 1 1/2 teaspoons dried)
- 1 sprig of fresh Tarragon (or 1 teaspoon dried)
- 2 Tblsp. tomato paste
- 1 1/2 cups Small Shells or Ditalini pasta
- Salt to taste
- Freshly ground pepper
- Parmigiano Reggiano Cheese