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Recipes
Broccoli Rabe-and-Provolone Panini
By smleonard
Preheat a panini press. In a large skillet, heat 1 tablespoon olive oil over medium-high heat
- 1/2 cup extra-virgin olive oil
- 1 clove garlic, smashed and peeled
- 1 bunch broccoli rabe, trimmed and cut into thirds
- Salt
- Crushed red pepper
- 1/3 cup coarsely chopped sun-dried tomatoes
- 1/4 cup pine nuts, toasted
- 2 tablespoons grated parmesan cheese
- 8 slices country bread
- 8 ounces provolone cheese, sliced
Rigatoni With Creamy Tomato Sauce
By smleonard
Bring a large pot of salted water to a boil
- 12 oz. rigatoni
- 1 tsp. canola oil
- 3 c. sliced mushrooms
- 1/2 tsp. salt
- 1/3 c. red wine
- 1 1/2 c. light tomato sauce (such as Ragu)
- 1/4 tsp. black pepper
- 1/2 c. part-skim ricotta
- 1/4 c. chopped fresh basil, plus more to garnish
Alan's Apple-Cranberry Pie
By smleonard
1. Preheat oven to 375 degrees F
- Alan's Pie Pastry:
- Alan's Pie Pastry (recipe below), or 2 rolled refrigerated piecrusts
- 6 Granny Smith apples, peeled, cored and sliced
- 1/2 cup cranberries
- 2 Tbsp. lemon juice
- 1-1/4 cups sugar
- 1/4 cup all-purpose flour
- 1-1/2 tsp. ground cinnamon
- 1/4 tsp. ground allspice
- 1/8 tsp. salt
- 1 recipe Pastry Cream (recipe below)
- 1 egg, beaten
- 1 Tbsp. whipping cream
- 3-3/4 cups all-purpose flour
- 1 tablespoon sugar
- 1/2 to 1 tablespoon kosher salt
- 1/2 teaspoon baking powder
- 2/3 cup ice-cold water
- 2 tablespoons of sour cream
- 1 teaspoon vinegar
- 1- 3/4 cups cold unsalted butter
- Pastry Cream:
- 1/4 cup sugar
- 1 cup milk
- 2 egg yolks
- 3 tablespoons sugar
- 3 tablespoons constarch
- 1/4 teaspoon salt
- 2 tablespoons butter
- 1/2 teaspoon vanilla
Organic Lavender Lemonade
By smleonard
1. Pour the vodka and lavender simple syrup into a cocktail shaker
- 4 ounces organic vodka, such as Rain Organics Vodka
- 4 ounces organic lavender simple syrup
- 1 teaspoon organic lavender flowers
- 2 ounces fresh organic lemon juice
- 1 cup crushed ice
- 4 ounces seltzer water or club soda
Shallot Vinaigrette
By smleonard
Place chopped shallots in a mixing bowl with 8 ounces of the balsamic vinegar, the kosher salt, black pepper and ex...
- 6 medium sized shallots (peeled and chopped small)
- 8 to 12 fl. oz. balsamic vinegar
- 1/2 tsp. chopped garlic
- 1 tsp. kosher salt
- 1/2 tsp. ground black pepper
- 4 to 8 fl. oz. olive oil
- 1 fl. oz. extra virgin olive oil
Linguini With White Zuppa De Pesce
By smleonard
Place anchovy fillets, garlic and olive oil in a large (6 quart) Dutch oven and begin to sauté, stirring occasiona...
- 4-6 anchovy fillets
- 8 cloves garlic (peeled and pressed)
- 1 3-fl. oz. olive oil
- 16 each little-neck clams (left whole, washed and brushed)
- 10-12 fl. oz. white wine
- 1 each 1 1/2-2 # live Maine lobster (cut in half long-way claws lightly cracked)
- grated Parmesan cheese (for seasoning)
- whole dried basil (for seasoning)
- whole dried oregano (for seasoning)
- whole dried thyme (for seasoning)
- crushed red pepper (for seasoning)
- 12 each 16/20 count pink shrimp (peeled and deveined)
- 12 each 10/20 count sea scallops
- 6-8 fl. oz. clam juice
- 2 mussels (washed and beards pulled)
- 1/2 bunch flat Italian parsley (picked and rough chopped)
- 1 linguini
- kosher salt for seasoning pasta water
Creamy Cheese Grits
By smleonard
In a medium saucepan, bring the water to a boil
- 5 1/2 cups water
- Salt
- 1 1/2 cups stone-ground grits
- 2 tablespoons unsalted butter
- 1/3 cup freshly grated Parmigiano-Reggiano cheese
- Freshly ground pepper
Chicken Tortilla Soup
By smleonard
1. Heat 2 teaspoons of the oil in a large pot over medium heat
- 2.5 teaspoons vegetable oil
- 6 (6 inch) corn tortillas, cut into 1/2 inch strips
- 3 cups chicken broth
- 0.5 teaspoon ground cumin
- 0.5 teaspoon chili powder
- 0.5 teaspoon dried oregano
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (15 ounce) can whole kernel corn, drained
- 2 skinless, boneless chicken breast halves, cut into bite size pieces
- 0.5 cup salsa
- 0.5 cup chopped fresh cilantro
Cheesy Hash Brown Chili
By smleonard
Pre-heat the oven to 400F
- 2 tablespoons extra virgin olive oil (EVOO)
- 1 onion, chopped
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 1/4 cup tomato paste
- 1 pound ground beef
- Salt and pepper
- 1 can red kidney beans (15 ounces), drained and rinsed
- 1 can diced tomatoes (15 ounces)
- 1 bag frozen shredded hash brown potatoes (1 pound)
- 1 cup shredded cheddar cheese
Penne Wise Pumpkin Pasta
By smleonard
Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente
- Salt
- 1 pound whole wheat penne rigate
- 2 tablespoons extra-virgin olive oil (EVOO)
- 3 shallots, finely chopped
- 3 cloves garlic, grated
- 2 cups chicken broth
- One 15-ounce can pure pumpkin puree
- 1/2 cup heavy cream
- 1 teaspoon hot pepper sauce
- 2 pinches ground cinnamon
- 1 pinch nutmeg
- Pepper
- 7 leaves fresh sage, thinly sliced
- Grated parmigiano-reggiano cheese, to pass around the table