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Recipes
Branzino with Brown Butter and Almonds on a Bed of Crispy Kale
By Cindy
Position a rack in the center of the oven and heat the broiler
- 1 bunch Tuscan kale (also called lacinato kale), stemmed
- 1 tablespoon extra virgin olive oil (EVOO), plus more for drizzling
- Kosher salt and freshly ground black pepper
- Freshly grated nutmeg
- 4 fillets branzino
- A splash of white vermouth
- 1/2 cup sliced almonds, chopped
- 3 tablespoons butter
- 1 lemon
- 2 tablespoons flat leaf parsley, finely chopped
Snap Pea and Cucumber Salad
By Cindy
For the salad: Bring a large saucepan of salted water to a boil over high heat
- 1 pound sugar snap peas, trimmed
- 2 small Persian cucumbers, unpeeled, thinly sliced
- 1 cup (about 1/2 pint) cherry or grape tomatoes, halved
- 1/4 cup chopped fresh dill
- 2 tablespoons fresh lemon juice (from 1/2 large lemon)
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon lemon zest
- Kosher salt and freshly ground black pepper
Stuffing Seasoned Chicken Cutlets with Pear Sauce
By Cindy
In a food processor grind up the stuffing cubes until they form bread crumbs, set aside
- For the pear sauce:
- Flour, for dredging
- Salt and pepper
- 2 Eggs
- 1/2 cup whole milk
- 2 tablespoons Dijon mustard
- 2 cups seasoned stuffing cubes
- 4 boneless skinless chicken breasts, cut into 8 cutlets, lightly pounded
- 3 tablespoons vegetable oil or EVOO - Extra Virgin Olive Oil
- 1/4 cup sugar
- 1 cup water
- 4-5 brown pears, peeled
Apple Coffee Cake with Crumble Topping and Brown Sugar Glaze
By Cindy
Preheat the oven to 350 degrees F
- Cake:
- 1 stick plus 2 teaspoons unsalted butter
- 1 1/2 cups packed light brown sugar
- 2 large eggs
- 2 cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 cup sour cream
- 1 teaspoon pure vanilla extract
- 2 cups peeled, cored and chopped apples
- Crumble Topping:
- 1/2 cup packed light brown sugar
- 1/2 cup all purpose flour
- 1/2 teaspoon ground cinnamon
- 4 tablespoons unsalted butter, softened
- Brown Sugar Glaze:
- 1/2 cup packed light brown sugar
- 1/2 teaspoon vanilla extract
- 2 tablespoons water
Roasted Tomato Penne alla Vodka
By Cindy
Preheat the oven to 325 degrees F
- 3 pounds plum tomatoes
- 2 tablespoons EVOO, plus more for drizzling
- 2 About 2 tablespoons fresh thyme leaves, finely chopped
- Salt and freshly ground pepper
- 4 cloves garlic, finely chopped
- 1 onion, finely chopped
- 1 cup vodka
- 1/2 cup chicken stock
- 1 cup mascarpone cheese
- Generous handful fresh basil leaves, torn
- 1 pound penne rigate or other short-cut pasta
- 1 cup diced fresh mozzarella
- 1 cup shredded Parmigiano-Reggiano
Goat Cheese and Herb Stuffed Chicken Roulade
By Cindy
Preheat the oven to 350 degrees F
- 2 (8-ounce) packages frozen chopped spinach, defrosted, and all excess liquid pressed out 8 ounces goat cheese
- 4 tablespoons toasted and finely chopped marcona almonds
- 4 tablespoons regular breadcrumbs
- 1 clove garlic, grated
- Kosher salt and freshly cracked black pepper
- 8 tablespoons (1 stick) unsalted butter, at room temperature
- 2 tablespoons minced fresh parsley
- 2 tablespoons minced fresh rosemary
- 2 tablespoons minced fresh thyme
- 1 lemon, zested
- 2 whole chickens (3 1/2 to 4 pounds)
- 2 tablespoons canola oil
Not Your Average Garlic Knot
By Cindy
Preheat oven to 400ºF. Prepare a bundt pan with non-stick cooking spray
- Nonstick cooking spray
- 4 tablespoons butter
- 2 cloves garlic, finely chopped
- 1 pound store-bought pizza dough, cut into 1-inch balls
- 2 tablespoons finely chopped rosemary
- Coarse ground sea salt
- Black pepper
- 1 cup shredded provolone
- 1 cup grated parmesan
- Tomato sauce, homemade or store-bought, for dipping
Twice-Baked Potatoes
By Cindy
Preheat the oven to 400 degrees F
- 8 baking potatoes, washed
- 3 tablespoons canola oil
- 2 sticks salted butter
- 1 cup bacon bits (fry your own!)
- 1 cup sour cream
- 1 cup Cheddar or Jack cheese (or a mix of both), plus more for topping
- 1/2 cup whole milk
- 2 teaspoons seasoned salt
- 3 green onions, sliced
- Freshly ground black pepper
Roasted Prime Rib with Thyme and Marsala
By Cindy
For the beef: Allow the beef to stand at room temperature before roasting, 30 minutes
- Beef:
- 1 tablespoon chopped fresh thyme
- 1 tablespoon kosher salt
- 1 teaspoon freshly ground black pepper
- 3 cloves garlic, minced
- One 6-pound bone-in beef prime rib roast, trussed
- Sauce:
- 2 cups low-sodium beef broth
- 1 cup sweet marsala
- 3 tablespoons arrowroot
- 1 tablespoon chopped fresh thyme
- 3 tablespoons unsalted butter, at room temperature, cut into 1/2-inch pieces
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
Fried Chocolate and Banana Ravioli
By Cindy
In a small bowl, combine the banana, sugar and walnuts
- 1 medium banana, peeled and cut into 1/4-inch pieces to yield about 3/4 cup
- 1/4 packed cup light brown sugar
- 1/3 cup finely chopped walnuts
- 16 won ton wrappers
- 1 egg, beaten
- 1/3 cup chocolate-hazelnut spread (recommended: Nutella) or creamy peanut butter
- Vegetable oil, for frying