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Recipes
carolyn's orzo and shrimp
By dhoffmanlatter
cook orzo according to directions and drain
- 1/2 pound orzo
- dressing:
- 1/4 cup fresh dill
- salt and pepper
- 1/3 cup mayo
- 3 T white wine
- 2 1/2 t dijon mustard
- 2 T lemon juice with zest
- 1/2 cup chopped roasted red pepper
- 2 minced green onions
- 1/2 lb cooked shrimp
Tuscan bread soup ribollita
By dhoffmanlatter
Cut off rind from Parmesan; set aside
- 4-oz. piece Parmesan cheese with rind
- 1/2 pound dried small white beans (such as navy or cannellini), rinsed, picked over, and soaked overnight and cooked ahead
- bunch spinach (1 lb.), chopped
- 2 cups vegetable broth
- 1 /2 medium yellow onion, chopped
- 2 medium carrots, sliced
- 1stalk celery, finely chopped 2 tablespoons olive oil, plus more for serving2
- 2 tablespoons tomato paste 2 cloves garlic, finely chopped 1 14-oz. can whole peeled tomatoes
- 4 slices loaf crusty bread, cut into 1-in. chunks
- 2teaspoons kosher salt, divided ½ teaspoon freshly ground black pepper
apple and cheddar scones
By dhoffmanlatter
Position a rack at the center of oven and preheat oven to 375 °F
- 2 firm tart apples (1 pound or 2 454 grams)
- 1 1/2 cups (6.75 ounces or 195 grams) all-purpose flour
- 1/4 cup sugar plus 1 1/2 tablespoons for sprinkling (total of 2.2 ounces or 63 grams)
- 1/2 tablespoon (7 grams) baking powder
- 1/2 teaspoon salt (3 grams) plus additional for egg wash
- 6 tablespoons (3 ounces or 85 grams)unsalted butter, chilled and cut into 1/2-inch cubes plus additional for baking sheet if not lining it with parchment
- 1/2 cup (2.25 ounces or 65 grams) sharp cheddar, shredded (white is recommended, I assume for aesthetics)
- 1/4 cup (2 ounces) heavy cream
- 2 large eggs
summer squash pasta with brown butter and goat cheese
By dhoffmanlatter
Bring a pot of salted water to a boil and cook the pasta according to the directions
- 8 ounces of your favorite pasta
- ¼ cup pine nuts
- 5 tablespoons unsalted butter
- 1 small zucchini squash, sliced into rounds
- 1 small summer squash, sliced into rounds
- kosher salt
- freshly cracked black pepper
- 4 ounces goat cheese, crumbled
- ¼ cup fresh basil leaves
Slow Cooker White-Bean Parmesan Soup
By dhoffmanlatter
Put the soaked, drained beans in a 5- to 8-quart slow cooker, and season them generously with salt and pepper
- pound dry cannellini beans, soaked overnight and drained
- Kosher salt and black pepper
- 8 ounces Parmigiano-Reggiano, hard rinds cut off and reserved
- 1 cup wheat berries
- ¼ cup olive oil
- 1 large onion, finely chopped
- 1 fennel bulb, cored and finely chopped, fronds roughly chopped and reserved
- 3 celery stalks, sliced 1/2-inch thick
- 6 garlic cloves, roughly chopped
- 1 teaspoon fennel seeds
- 1 teaspoon red-pepper flakes
- 2 sprigs fresh rosemary
- ½ cup dry white wine
- 6 cups chicken stock or broth
- Leaves from 1 small bunch flat-leaf parsley, chopped
- Juice of 1 large lemon
slow cooker mediterranean chicken and chickpea soup
By dhoffmanlatter
Drain chickpeas and place in a 6-quart or larger slow cooker
- 1½ cups dried chickpeas, soaked overnight4 cups water1 large yellow onion, finely chopped
- Bagged Yellow Onions 3 Lb
- $1.79 for 1 item - expires in 3 days
- 1 (15 ounce) can no-salt-added diced tomatoes, preferably fire-roasted2 tablespoons tomato paste4 cloves garlic, finely chopped1 bay leaf4 teaspoons ground cumin4 teaspoons paprika¼ teaspoon cayenne pepper¼ teaspoon ground pepper2 pounds bone-in chicken thighs, skin removed, trimmed1 (14 ounce) can artichoke hearts, drained and quartered¼ cup halved pitted oil-cured olives½ teaspoon salt¼ cup chopped fresh parsley or cilantro
lo carb broccoli and cheddar soup
By dhoffmanlatter
Cook the bacon in a large Dutch oven over medium-high heat, stirring occasionally, until crisp, about 6 minutes
- 6 strips thick-cut bacon, cut into 1/2-inch pieces
- 3 pounds broccoli (about 4 heads), separated into florets and stems (about 15 cups total)
- 2 cloves garlic, minced
- 1 large white onion, diced (about 2 cups)
- 1 teaspoon Hungarian smoked paprika
- 1/2 teaspoon crushed red pepper flakes
- 4 cups chicken broth
- 2 cups grated sharp Cheddar (8 ounces), plus more for topping
- 1 cup grated Monterey Jack cheese (4 ounces), plus more for topping
- 1 teaspoon white wine vinegar
- Pinch cayenne pepper
- Kosher salt and freshly ground black pepper
Chocolate Cream Pie With Oreo Crust
By dhoffmanlatter
Heat oven to 350 degrees. Add Oreos to the bowl of a food processor and process until fine crumbs form
- FOR THE CRUST:
- 2 cups/270 grams Oreo crumbs (from about 24 standard-sized Oreos)
- 4 tablespoons/57 grams unsalted butter (1/2 stick), melted
- ½ teaspoon kosher salt
- FOR THE CUSTARD:
- ½ cup/100 grams granulated sugar
- 3 tablespoons cornstarch
- 2 tablespoons cocoa powder
- ¾ teaspoons kosher salt
- 3 cups/720 milliliters whole milk
- 6 large egg yolks
- 8 ounces/225 grams semisweet bar chocolate, finely chopped
- 2 tablespoons unsalted butter, cut into small cubes
- 1 teaspoon vanilla extractFOR THE TOPPING:
- 1 cup/240 milliliters heavy cream
- 1 tablespoons confectioners’ sugar
- Crushed Oreos, for garnish (optional)
lemony chickpea soup with pasta and artichokes
By dhoffmanlatter
Place ½ cup chickpeas, ¼ cup broth and the lemon juice into a medium bowl and mash will a fork until the mixture ...
- Two (15-ounce) cans no-salt added chickpeas, drained and rinsed
- 4 cups low-sodium chicken broth or vegetable broth
- 3 tablespoons fresh lemon juice, or more as needed
- 2 tablespoons extra-virgin olive oil
- 1 medium onion, diced
- 1 medium carrot, diced
- 2 cloves garlic, minced
- 1 sprig fresh rosemary
- ½ teaspoon kosher salt, or more as needed¼ teaspoon freshly ground black pepper
- ½ cup small whole-wheat pasta, such as elbows or small shells
- 2 cups frozen artichoke hearts, thawed and cut into bite-size pieces
- 2 cups lightly packed baby spinach leaves, coarsely chopped
Pasta With Caramelized Pears and Gorgonzola
By dhoffmanlatter
Bring a large pot of water to a boil
- Pasta With Caramelized Pears and Gorgonzola
- Active: 20 mins Total: 35 mins Servings: 4 to 6 Reviews (23) Print
- OVERVIEW INGREDIENTS STEPS
- Fruit adds something special to savory dishes: a generous dose of seasonality. We can get so many fruits year-round, but when they’re at their in-season peak, there’s nothing like, say, citrus to spark a winter salad, grilled peaches to make a barbecue sauce sing of summer or pears to turn a bowl of pasta into something positively fall-ish.
- Scale and get a printer-friendly version of the recipe here
- The sweetness of pears is nuanced and subtle, much more so than any hit of sugar, maple or honey we might use to add balance or depth to a dish. But it’s plenty nonetheless. When I first tested this pasta recipe, which originally included a few tablespoons of maple syrup, I found it far too sweet. When I made the dish again without a drop of added sweetener, the Bosc pears stood up beautifully to the Gorgonzola, taking the salty, pungent edge off the cheese. An immodest amount of butter helped, too.
- With the addition of walnuts and cranberries, this dish tastes like a well-balanced cheese plate — one that won’t let you forget what season it is.
- Pears are the unheralded stars of the fall fruit bounty. Here’s how to choose and use them.
- Kosher salt
- 12 ounces rigatoni
- 1/3 cup (1 ounce) walnut pieces
- 4 tablespoons unsalted butter
- 4 Bosc pears, peeled, cored and each cut lengthwise into eight wedges
- 1/2 cup vegetable broth
- 4 ounces (1 cup) crumbled Gorgonzola cheese, plus more for finishing (may substitute goat cheese)
- 1/4 cup dried cranberries
- 1/2 teaspoon coarsely ground black pepper