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Recipes
roasted tomotos
By bjlazyl
1. Heat oven to 425°. Place tomatoes, garlic, and thyme on a rimmed baking sheet and drizzle with oil; season with...
- 6 medium tomatoes
- 6 cloves garlic, unpeeled
- and lightly crushed
- 5 sprigs fresh thyme
- 1 ⁄2 cup extra-virgin olive oil
- Kosher salt and freshly ground
- black pepper, to taste
Chicken Piccata Pasta Toss
By bjlazyl
Directions Heat a deep nonstick skillet over medium high heat
- 2 tablespoons extra-virgin olive oil
- 1 1/3 pounds chicken breast tenders, cut into 1-inch pieces
- Salt and pepper
- 1 1/2 tablespoons butter
- 4 cloves garlic, chopped
- 2 shallots, chopped
- 2 tablespoons all-purpose flour
- 1/2 cup white wine
- 1 lemon, juiced
- 1 cup chicken broth or stock
- 3 tablespoons capers, drained
- 1/2 cup flat-leaf parsley, chopped
- 1 pound penne rigate pasta, cooked to al dente
- Chopped or snipped chives, for garnish
Jalapeno Popper Bites
By bjlazyl
Preheat oven to 350 degrees
- 1 (8 ounce) can Pillsbury crescent rolls
- 6-8 ounces cream cheese, softened
- 4 jalapenos, seeded and diced finely
- 8 pieces of bacon, cooked and crumbled
Rigatoni With White Bolognese
By bjlazyl
Add enough oil to a large, deep sauté pan to coat the base and place over medium-high heat
- Extra virgin olive oil
- 1/2 sweet onion, peeled and finely chopped
- 2 medium carrots, peeled and finely chopped
- 1 stalk celery, finely chopped
- Sea salt
- Freshly ground black pepper
- 1 pound mild Italian pork sausage meat, removed from casings
- 1 pound ground beef (not lean)
- 1 1/2 cups dry Italian white wine
- 1 cube beef bouillon dissolved in 2 cups simmering water
- 1 1/2 ounces dried porcini mushrooms rehydrated in 3 cups lukewarm water
- 1/3 cup heavy cream
- 1 pound rigatoni
- 3/4 cup freshly grated Parmigiano-Reggiano cheese
Osso Buco with Horseradish Gremolata
By bjlazyl
Preheat the oven to 375°
- 4 meaty veal shanks, cut 3 inches thick (5 1/4 pounds)
- Kosher salt
- Freshly ground pepper
- 1/4 cup extra-virgin olive oil
- 1/2 Spanish onion, chopped
- 1 medium carrot, sliced 1/4 inch thick
- 1 celery rib, sliced 1/4 inch thick
- 2 tablespoons chopped thyme
- 2 cups dry white wine
- 2 cups Batali’s Essential Tomato Sauce or jarred tomato sauce
- 2 cups chicken stock
- 1 cup lightly packed parsley, minced
- 1 1/2 tablespoons finely grated fresh horseradish
- 1 tablespoon finely grated lemon zest
- Saffron Orzo, for serving
Smoked Paprika Vinaigrette
By bjlazyl
Directions In a blender, combine all the ingredients and purée until smooth
- 2 cups Arbequina olive oil
- 1/4 cup sherry vinegar
- 3 tablespoons Dijon mustard
- 3 garlic cloves
- 1 shallot
- Kosher salt and freshly ground black pepper, to taste
Vegetable Risotto
By bjlazyl
Put the mushrooms in a bowl, and pour hot water over them
- 1/2 ounce dried mushrooms
- 6 tablespoons unsalted butter
- 5 green leaf lettuce leaves, shredded
- 1 leaf of a fennel bulb, finely diced
- 1 small onion, finely diced
- 1 cup arborio rice
- 2 tablespoons grated Parmesan
- Kosher salt
- Nutmeg
Chickpea and Pasta Soup Recipe | SAVEUR
By bjlazyl
Heat oil in a 6-qt. saucepan over medium-high; add rosemary, celery, carrot, and onion and cook until soft, 8-10 mi...
- 3 tbsp. olive oil
- 2 stalks celery, roughly chopped
- 1 carrot, roughly chopped
- 1 small yellow onion, roughly chopped
- 3 sprigs rosemary, minced
- 6 cups vegetable stock
- 1 (15-oz.) cans chickpeas, drained and rinsed
- 8 oz. cavatelli
- Kosher salt and freshly ground black pepper, to taste
- 2 tbsp. minced parsley
- Parmesan cheese, for serving
Creamed Pearl Onions and Fennel with Crispy Spiced Breadcrumbs
By bjlazyl
Position rack in middle of oven and preheat to 400ºF
- 4 4 4 tablespoons (1/2 stick) unsalted butter, melted, divided
- 1 1 1 large fennel bulb with fronds
- 2 2 bags 2 (12-ounce) bags frozen pearl onions, thawed
- Kosher salt
- 1 1/3 1 1/3 1/3 cups heavy cream
- 1 grated zest from 1 orange
- 1 1 1 cup panko (Japanese breadcrumbs) or coarse plain breadcrumbs
- 1/2 1/2 1/2 cup finely grated Parmesan
- 1/3 1/3 1/3 cup finely chopped flat-leaf parsley
- 1/4 1/4 1/4 teaspoon freshly ground black pepper
- 1/4 1/4 1/4 teaspoon red pepper flakes
Gingerbread Cookies
By bjlazyl
In a medium bowl, whisk the flour with the baking soda, salt, ginger, cinnamon and cloves
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 6 tablespoons unsalted butter, softened
- 1/2 cup dark brown sugar
- 2 tablespoons molasses
- 1 large egg
- 1/2 teaspoon pure vanilla extract
- Royal Icing