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Recipes
Cast-Iron Pizza with Fennel and Sausage
By ezunich
Place a rack in top-most position of oven; preheat to 475°
- 12 oz. store-bought pizza dough, room temperature
- 5 Tbsp. extra-virgin olive oil, divided
- 8 oz. sweet Italian sausage, casings removed
- Kosher salt
- 1/3 cup prepared marinara
- 3/4 cup coarsely grated low-moisture mozzarella
- 1/2 small fennel bulb, very thinly sliced
- 3 garlic cloves, very thinly sliced
- Crushed red pepper flakes and torn basil leaves (for serving)
Basil-Honey-Garlic Vinaigrette
By ezunich
1. Smash garlic and salt together using flat side of knife to make a paste
- 1 garlic clove
- 1/2 tsp. salt
- 1/2 cup extra virgin olive oil
- 1/3 cup balsamic vinegar
- 2 Tbsp. chopped fresh basil
- 2 Tbsp. honey
- 1/2 tsp. freshly ground pepper
BA’s Best Carrot Cake
By ezunich
Preheat oven to 350°. Lightly coat two 9"-diameter cake pans with nonstick spray
- Nonstick vegetable oil spray
- 1/2 cup golden raisins (optional)
- 3 tablespoons dark rum (optional)
- 1 cup chopped walnuts
- 1 pound carrots, peeled, coarsely grated
- 1 cup buttermilk, room temperature
- 2 1/2 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 2 teaspoons ground ginger
- 1/2 teaspoon freshly grated nutmeg
- 2 teaspoons baking powder
- 1 1/2 teaspoons kosher salt
- 3/4 teaspoon baking soda
- 4 large eggs, room temperature
- 1 cup granulated sugar
- 3/4 cup (packed) dark brown sugar
- 2 teaspoons vanilla extract
- 3/4 cup vegetable oil
- 12 ounces cream cheese, room temperature
- 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
- 1 teaspoon vanilla extract
- Generous pinch of kosher salt
- 4 cups powdered sugar
- Candied Carrot Coins (optional)
Carrot Cake with Cream Cheese Icing
By ezunich
Preheat oven to 350°. Grease a 9 inch round cake pan
- 2 cups flour
- 2 tsp cinnamon
- 1 tsp baking powder
- 1/4 tsp salt
- 2/3 cup buter, softened
- 1 cup sugar
- 3 large eggs
- 2/3 cup milk
- 3 medium carrots, grated
- 1/2 cup coarsely chopped walnuts (about 2 oz)
- Icing
- 1/2 cup (1 stick) butter, softened
- 4 oz cream cheese, softened
- 1 tsp vanilla
- 2 1/2 cups confectioners' sugar
- Topping
- 1/4 cup finely chopped walnuts (about 1 oz)
- 2 tbs light brown sugar
Cran-Bourbon-and-Orange
By ezunich
Stir together bourbon, Cranberry Reduction, and orange juice in a 10-oz
- 3 tablespoons bourbon
- 1 tablespoon Cranberry Reduction
- 1 tablespoon fresh orange juice $
- Ice cubes
- Club soda
- Garnish: fresh rosemary
Classic French Onion Soup Recipe
By ezunich
In a Dutch oven, heat 2 tablespoons oil and butter over medium heat
- 5 tablespoons olive oil, divided
- 1 tablespoon butter
- 8 cups thinly sliced onions (about 3 pounds)
- 3 garlic cloves, minced
- 1/2 cup port wine
- 2 cartons (32 ounces each) beef broth
- 1/2 teaspoon pepper
- 1/4 teaspoon salt
- 24 slices French bread baguette (1/2 inch thick)
- 2 large garlic cloves, peeled and halved
- 3/4 cup shredded Gruyere or Swiss cheese
Homemade Thin Crust Pizza
By ezunich
Set oven to 500°. Put oven stone in for 30 minutes
- 3/4 cups lukewarm water
- 1 tsp yeast or instant yeast
- 2 cups flour
- 1 1/2 tsp salt
Chocolate Chip Banana Bread
By ezunich
Cream sugar and butter; beat in the mashed bananas, eggs, and vanilla
- 1 cup granulated sugar
- 4 ounces butter, softened
- 1 1/2 cups mashed bananas
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup semisweet chocolate chips
Zucchini Patties with Dill Dip
By ezunich
For dip, in a small bowl, combine the first five ingredients
- 3/4 cup sour cream
- 2 tablespoons minced fresh dill
- 1 teaspoon lemon juice
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 2-1/2 cups shredded zucchini
- 1 cup seasoned bread crumbs
- 1 teaspoon seafood seasoning
- 1/4 teaspoon garlic powder
- 1 egg, beaten
- 2 tablespoons butter, melted
- 1 large carrot, chopped
- 1/4 cup finely chopped onion
- 1/4 cup all-purpose flour
- 1/2 cup vegetable oil
Pan-Seared Steaks with Vidalia Onions
By ezunich
I. Set a 12-inch cast-iron skillet over high heat
- Four 1/2-pound boneless strip steaks (about l-inch thick)
- Freshly ground pepper
- Coarse salt
- 4 tbsp unsalted butter
- 1 very large Vidalia or other sweet onion, finely chopped
- 1/2 cup spicy young red wine