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Recipes
Chicken Breasts With Tomatoes and Capers
By bjlazyl
Sprinkle the chicken with salt and pepper
- 4 boneless, skinless chicken breasts, about 2 1/4 pounds
- Salt and freshly ground white pepper to taste
- 2 tablespoons olive oil
- 2 tablespoons butter
- 6 tablespoons finely chopped shallots
- 2 teaspoons finely chopped garlic
- 4 teaspoons finely chopped fresh tarragon or 2 teaspoon dried
- 8 ripe plum tomatoes cut into small cubes (or one 28-ounce can of tomatoes, drained and chopped)
- 1/4 cup red wine vinegar
- 1/4 cup drained capers
- 1 cup dry white wine
- 2 tablespoons tomato paste
- 1/4 cup chopped fresh parsley leaves
Everything You Need to Know About Chicken Wings
By bjlazyl
hey say chicken wings are the ultimate party food
- tw
Gingerbread and White Chocolate Mousse Trifle
By bjlazyl
MAKE THE GINGERBREAD Preheat the oven to 325°
- Nonstick baking spray
- 1 1/4 cups all-purpose flour
- 1 1/2 teaspoons ground ginger
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground cloves
- 1/4 teaspoon freshly grated nutmeg
- 1/2 cup unsulfured molasses
- 1/2 cup sugar
- 1 stick unsalted butter, melted
- 1 large egg
- 1 1/2 teaspoons finely grated ginger
- 1 tablespoon minced crystallized ginger
- 1/2 cup water
- 2 teaspoons unflavored powdered gelatin
- 4 large egg yolks
- 1/4 cup sugar
- 3 cups heavy cream
- 1/2 cup whole milk
- 2 teaspoons finely grated lemon zest
- 1/2 teaspoon kosher salt
- 10 1/2 ounces white chocolate, chopped
- 3/4 cup sugar
- 1/2 cup pomegranate juice
- 1/2 teaspoon fresh lemon juice
- 1/2 cup fresh pomegranate seeds
- Slivered crystallized ginger, for garnish
Pumpkin-Gingersnap Tiramisù
By bjlazyl
In a small bowl, sprinkle the gelatin over the water and let stand for 5 minutes
- 3 1/2 teaspoons unflavored gelatin (from 1 1/2 envelopes)
- 2 tablespoons water
- 6 large egg yolks
- 1/4 cup plus 2 tablespoons cornstarch
- 1/4 teaspoon salt
- 1 1/2 cups plus 1 tablespoon sugar
- 1 quart whole milk
- One 15-ounce can pumpkin puree
- 1 tablespoon pure vanilla extract
- 3/4 teaspoon cinnamon
- 1 pound mascarpone (2 cups)
- 3 tablespoons Calvados or other apple brandy
- 1 1/4 pounds gingersnaps, 1/4 pound finely crushed
Pasta Ponza
By bjlazyl
Directions Place an oven rack in the center of the oven
- Butter for greasing
- 2 cups (12 ounces) red cherry or grape tomatoes, halved
- 2 cups (12 ounces) yellow cherry or grape tomatoes, halved
- 1/4 cup capers, rinsed and drained
- 1 tablespoon extra-virgin olive oil, plus extra for drizzling
- 1/2 teaspoon kosher salt, plus extra for seasoning
- 1/4 teaspoon freshly ground black pepper, plus extra for seasoning
- 1/2 cup Italian-style seasoned breadcrumbs
- 1 pound ziti or other short tube-shaped pasta
- 1 1/4 cups (2 1/2 ounces) Pecorino Romano cheese, grated
- 1/4 cup chopped fresh flat-leaf parsley
Ham-and-Potato Salad
By bjlazyl
In a medium saucepan, cover the potatoes with water and bring to a boil
- 1 1/2 pounds fingerling potatoes
- Salt
- 1 cup mayonnaise
- 3 hard-cooked large egg yolks, mashed with a fork
- 1 1/2 tablespoons minced cornichons
- 1 tablespoon minced shallot
- 1 tablespoon prepared horseradish
- Pinch of cayenne
- 1/4 cup plus 1/2 tablespoon extra-virgin olive oil
- 2 1/2 tablespoons red wine vinegar
- Pepper
- One 1/2-pound piece of smoked ham, cut into bite-size pieces
- 1/2 English cucumber, chopped
- 4 cups mesclun (2 ounces)
- Pickled okra, halved lengthwise, for garnish
Chickpea Salad with Lemon, Parmesan, and Fresh Herbs
By bjlazyl
Combine rinsed and drained chickpeas, chopped fresh basil, chopped Italian parsley, fresh lemon juice, extra-virgin...
- 15 - to 15 1/2-ounce can chickpeas (garbanzo beans), rinsed, drained
- chopped fresh basil
- chopped fresh Italian parsley
- fresh lemon juice
- extra-virgin olive oil
- small garlic clove, pressed
- (packed) freshly grated Parmesan cheese
- Coarse kosher salt
Classic Potato Gratin
By bjlazyl
Preheat oven to 325°. Cut 1 garlic clove in half and rub the inside of a 3-qt
- 5 garlic cloves, divided
- 1 tablespoon unsalted butter, room temperature
- 2 medium shallots, quartered through root ends
- 2 1/2 cups heavy cream
- 1 tablespoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 tablespoon thyme leaves, plus more
- 4 pounds russet potatoes, scrubbed, very thinly sliced on a mandoline
- 3 ounces Gruyère, finely grated
- 1 ounce Parmesan, finely grated
Chicken Breast with Orange and Gaeta Olives (Pollo con Olive ed Aranci)
By bjlazyl
by Lidia Matticchio Bastianich and Tanya Bastianich Manuali
- 2 tablespoons extra-virgin olive oil
- 1 1/2 pounds thinly sliced chicken cutlets
- 1 teaspoon kosher salt
- All-purpose flour, for dredging
- 2 tablespoons unsalted butter
- 1 large red onion, sliced
- 1 cup pitted Gaeta or Kalamata olives, whole or halved
- Juice and grated zest of 1 orange
- 1/2 cup white wine
- 1 teaspoon fennel powder
- 2 tablespoons chopped fresh Italian Parsley
Cheese Enchiladas With Chili Gravy
By bjlazyl
Prepare the chili gravy: In a medium sauté pan set over medium-high heat, heat oil or fat until it begins to shimm...
- 1/4 cup neutral oil, like canola, or use lard or chicken or beef fat
- 1/4 cup all-purpose flour
- 1 teaspoon kosher salt, or to taste
- 1/2 teaspoon ground black pepper, or to taste
- 1 1/2 teaspoons garlic powder
- 2 teaspoons ground cumin
- 1/2 teaspoon dried oregano, ideally Mexican oregano
- 2 tablespoons chile powder
- 2 cups chicken broth, ideally homemade or low-sodium if store-bought
- 1/2 cup neutral oil, like canola
- 12 yellow corn tortillas
- 3 cups shredded Cheddar cheese, or a mixture of 1 1/2 cups Cheddar cheese and 1 1/2 cups American cheese, like Velveeta
- 1 medium-size white onion, peeled and chopped