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Recipes
Zinfully Delicious Short Ribs
By Cindy
Preheat the oven to 350 degrees F
- 12 bone-in meaty beef short ribs of similar weight and size
- Salt and freshly ground black pepper
- 1 About 1 teaspoon allspice, or a couple pinches ground cloves
- 1 About 1 tablespoon smoked sweet paprika, a scant palmful
- 4 tablespoons vegetable or olive oil
- 4 large cloves garlic
- 1 red Fresno chile pepper, chopped
- 4 bay leaves
- 1 cup loosely packed fresh flat-leaf parsley
- A few stems fresh rosemary, needles picked
- 2 medium onions, cut into wedges with root end attached
- 3 large carrots, sliced on an angle or chopped into bite-size pieces
- 2 small ribs celery with leafy tops
- 1 (750 ml) bottle red zinfandel wine
- 4 cups beef stock
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- Crusty bread, for serving
- 2 cups arugula, for serving
CREAM CHEESE COOKIE PRESS COOKIES
By Cindy
Cream butter until fluffy
- 1/2 lb. butter
- 3 oz. bar cream cheese
- 1 c. sugar
- 1 egg yolk
- 1/2 tsp. vanilla
- 2 1/2 c. sifted flour (works well with Wondra)
Buttery Garlic Herb Knots
By Cindy
Prepare the recipe for Simple Pizza Dough
- 1/2 recipe Simple Pizza Dough, recipe follows
- 16 tablespoons (2 sticks) unsalted butter, room temperature
- 2 tablespoons fresh thyme leaves, minced
- 2 tablespoons fresh rosemary leaves, minced
- 3/4 cup grated Parmesan, divided
- 10 cloves garlic, grated
- Bench flour
- 2 teaspoons kosher salt
Buttery Garlic Herb Knots
By Cindy
Prepare the recipe for Simple Pizza Dough
- Simple Pizza Dough:
- 1/2 recipe Simple Pizza Dough, recipe follows
- 16 tablespoons (2 sticks) unsalted butter, room temperature
- 2 tablespoons fresh thyme leaves, minced
- 2 tablespoons fresh rosemary leaves, minced
- 3/4 cup grated Parmesan, divided
- 10 cloves garlic, grated
- Bench flour
- 2 teaspoons kosher salt
- 1 3/4 cups warm water (105 to 110 degrees F)
- 1 envelope active dry yeast (2 1/4 teaspoons)
- 2 teaspoons sugar
- 3 tablespoons olive oil
- 4 cups bread flour, plus more for dusting
- 2 teaspoons salt
- Nonstick spray
Crab and Vermicelli
By Cindy
Place a large pot of water on to boil
- 1 pound vermicelli
- Salt
- 2 tablespoons extra-virgin olive oil, 2 turns of the pan
- 1 tablespoon butter, cut into small bits
- 1/2 to 1 teaspoon crushed red pepper flakes, eyeball it, medium to spicy heat level
- 2 cloves garlic, chopped
- 2 shallots, thinly sliced
- 1/2 pound shiitake mushrooms, stemmed and thinly sliced
- 1/4 cup dry sherry or Marsala
- 8 ounces, drained weight, lump crabmeat, shredded
- 1 (28-ounce) can crushed San Marzano tomatoes
- 1/4 cup half-and-half or cream, eyeball it
- Shredded Romano or Parmigiano, your pick, optional
- 10 to 12 basil leaves, shredde
Chicken Thighs with Smoky Roasted Peppers
By Cindy
Char the bell peppers under the broiler or over an open flame
- 4 bell peppers (2 red, 1 yellow, 1 green)
- 2 pounds trimmed skinless, boneless chicken thighs
- Salt and pepper
- Flour, for coating
- 3 tablespoons EVOO – Extra Virgin Olive Oil
- 1 teaspoon fennel seeds (about 1/3 palmful)
- 4 cloves garlic, thinly sliced
- 1 Italian cherry or Fresno chili pepper, thinly sliced
- 1 cup white wine
- One 28-ounce can Italian plum tomatoes and their juices
- Warm, crusty bread, such as ciabatta
CHOCOLATE CREAM CHEESE COOKIES
By Cindy
Cream butter and 1 cup confectioners' sugar in large bowl and mix until well blended
- 2 c. confectioners' sugar, divided
- 1/4 c. cocoa
- 2 (3 oz.) pkgs. cream cheese, softened
- 2 tbsp. cocoa
- 1 tsp. vanilla
- Cherry halves - drain cherry juice off
- 1 c. butter, softened
- 1 3/4 c. all-purpose flour
- 1 egg
- 1 c. pecans
Fresh Herb Salad with Burrata
By Cindy
Make sure all of the herbs are washed and dried and place into a bowl
- Crostini:
- 1/2 cup fresh basil leaves
- 1/2 cup fresh celery leaves
- 1/2 cup fresh chervil leaves
- 1/2 cup fresh mint leaves
- 1/2 cup fresh parsley leaves
- 1/2 cup fresh tarragon leaves
- 1 lemon, juiced
- Extra-virgin olive oil
- Kosher salt and freshly cracked black pepper
- 8 ounces burrata cheese
- Crostini, for serving, recipe follows
- 1 large baguette, cut on the bias into 1/2-inch thick slices
- Olive oil, for drizzling
- 1 clove garlic, peeled
- Kosher salt and freshly cracked black pepper
Lemon Chicken
By Cindy
Recipe courtesy Rachael Ray
- 1 1/2 pounds chicken breast or chicken tenders, cut into chunks
- 1/4 cup all-purpose unbleached flour
- Coarse salt
- 2 tablespoons wok or vegetable oil, 2 turns of the pan (preferred brand: House of Tsang)
- 1 tablespoon (a splash) white or rice wine vinegar
- 1/2 cup chicken broth or stock
- 8 ounces (1 cup) prepared lemon curd
- 1/4 cup hot water
- 1 lemon, zested
- 2 scallions, thinly sliced or 20 blades fresh chives, finely chopped
Perfect French Fries
By Cindy
Peel and rinse the potatoes
- 5 pounds russet potatoes
- Vegetable or peanut oil, for frying
- Sea salt