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Recipes
Kale Soup over Garlic Toasted Bread - Zuppa di Cavolo Nero su Fette di Pane
By Dustin
To serve 6 you'll need a pound (500 g) of dried cranberry beans, soaked for several hours or over night
- 1 pound (500 g) dried cranberry beans
- An onion, a carrot, a stick of celery, and some parsley, minced
- A second onion, carrot, stick of celery, and some parsley, minced
- 1/4 cup tomato sauce
- 1 1/2 pounds (650 g) kale
- Toasted bread
Classic Mexican White Rice with Sweet Plantains - Rick Bayless | Frontera
By Dustin
Makes about 20 cups, enough for 24 3 cups vegetable oil (I like to use oil that’s especially refined for high-he...
- 6 cups chicken broth
- Salt
- 3 cups vegetable oil (I like to use oil that’s especially refined for high-heat cooking)
- 4 large (about 2 1/2 pounds total) soft, black-ripe plantains, peeled and cut into 1/2-inch cubes
- 6 cups white rice, preferably medium-grain
- 2 large (1 pound total) white onions, chopped into 1/4-inch pieces
- 8 garlic cloves, peeled and finely chopped
- 3/4 About 3/4 cup (loosely packed) roughly chopped flat-leaf parsley, for garnish
Vava voom
By Dustin
Shake with ice and strain into a cocktail coupe glass
- 60 mL (2 oz) Aged Rum (DonQ Añejo)
- 25 mL (5/6 oz) Lime Juice
- 10 mL (1/3 oz) White Crème de Cacao (Marie Brizard)
- 10 mL (1/3 oz) Apricot Brandy (Rothman & Winter)
- 7.5 mL (1/4 oz) Simple Syrup
- 1 dash Angostura Bitters
- 1 dash Fee's Old Fashioned Bitters (Fee's Whiskey Barrel)