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Recipes
Old Fashioned Pancakes
By zboni
1. In a large bowl, sift together the flour, baking powder, salt and sugar
- 1 1/2 cups all-purpose flour
- 3 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1 tablespoon white sugar
- 1 1/4 cups milk
- 1 egg
- 3 tablespoons butter, melted
Bolognese Sauce
By zboni
The Best Bolognese Sauce!
- 4 Tbsp Olive Oil
- 1/3 – 1/2 lb. pancetta
- 1 lb. each: ground pork; veal & beef
- 1 carrot finely diced
- 1 stalk celery finely diced
- 1 onion finely diced
- 6 cloves garlic finely diced
- Salt & Pepper to taste.
- Pinch of fresh nutmeg.
- 1 can tomato paste
- 2-3 cans of red wine
- 2-3 cans of chicken or beef broth
- 3/4 cup milk
Spaghetti with Crab and Jalapeno
By zboni
Bring 6 qts. salted water to boil
- Salt and pepper
- 1/4 cup extra-virgin olive oil
- 6 cloves garlic, peeled and thinly sliced
- 3 jalapeno peppers, seeded and cut into 1/8-inch dice
- 1/4 cup dry white wine
- 1 pound Dungeness crabmeat
- 1 pound spaghettini (recommended: DeCecco brand)
Spinach Noodle Ring
By zboni
Mince onion & sauté in ½ stick butter
- 3 pkgs. Stouffers Spinach Souffle
- 1 large onion
- 1 pkg. wide noodles
- 1 stick butter
Avgolemono Soup
By zboni
Greek lemon chicken soup
- Garnish:
- 8 cups chicken stock
- 1 cup orzo
- 4 eggs/separated
- Juice of 3 lemons
- meat from 1 roasted chicken (white meat preferably) if desired
- fresh ground black pepper
- thinly sliced lemon
Champagne Risotto
By zboni
Preheat the oven to 450 degrees F
- • 4 thin slices prosciutto
- • 3 cups reduced-sodium chicken broth
- • 12 asparagus spears, cut diagonally into 1-inch pieces
- • 2 tablespoons butter, divided
- • 1 shallot, finely chopped
- • 3/4 cup Arborio rice or medium-grain white rice
- • 3/4 cup Champagne
- • 1/4 cup freshly grated Parmesan
- • 1/4 teaspoon salt
- • 1/2 teaspoon freshly ground black pepper
Steak Diane
By zboni
1. Parboil the potatoes in boiling salted water for 4-5 minutes or until just tender
- For the sautéed potatoes:
- • 4 x small sirloin steaks, approx 200g each, trimmed of rind and excess fat
- • 3 shallots, peeled
- • 100g chestnut mushrooms, cleaned
- • 1 garlic clove, peeled
- • Worcestershire sauce, to taste
- • 1 tbsp Dijon mustard
- • 50ml brandy
- • 200ml single cream
- • Small handful of flat-leaf parsley
- • 300g peas (defrosted if using frozen)
- • Approx 30g salted butter
- • Olive oil
- • Salt and pepper
- • Approx 500g-600g small Charlotte potatoes, cut in half
- • 2 garlic cloves, peeled
- • Few sprigs of rosemary
Poached Eggs and Frisée Wedge
By zboni
1. Add the vinegar, chopped red onion, mustard, honey, garlic, salt and pepper to a food processor or blender and b...
- For the vinaigrette:
- • 1⁄2 cup sherry vinegar
- • 1⁄2 cup chopped red onion
- • 2 tablespoons whole-grain mustard
- • 2 tablespoons honey
- • 1 garlic clove
- • 1 teaspoon sea salt
- • 1 teaspoon freshly ground black pepper
- • 1 cup grapeseed oil
- For the salad:
- • 1 pound applewood-smoked bacon
- • 1 head iceberg lettuce
- • 1 pound frisée
- • 1 cup thinly sliced red onion
- • 1⁄2 cup thinly sliced scallions, green parts only
- For the eggs:
- • 2 teaspoons rice vinegar
- • 4 large eggs
Roasted Beet Napoleon
By zboni
Roast beets. Preheat oven to 400°
- Roasted Beet Napoleon
- • 1 1/2 lbs. large yellow or red beets , washed and trimmed
- • 1/2 cup rice wine vinegar
- • 1/2 cup granulated sugar
- • 1 Tbsp. extra-virgin olive oil
- • 1/2 recipe Herbed Goat Cheese (recipe follows), cut into 8 round slices
- • 1 to 1 1/2 cups mixed baby lettuces , washed and dried
- • 1/4 cup Spago House Dressing (recipe follows)
- • 1/4 cup Citrus Hazelnut Vinaigrette (recipe follows)
- • 1 oz. Toasted Hazelnuts (recipe follows), coarsely chopped
- Herbed Goat Cheese
- • 2 tsp. chopped fresh flat-leaf parsley leaves
- • 2 tsp. chopped fresh chives
- • 1 tsp. chopped fresh thyme leaves
- • 1/2 tsp. freshly ground black pepper
- • 7 or 8 oz. log of goat cheese
- Spago House Salad Dressing
- • 2 large shallots , minced (1 heaping tablespoon.)
- • 1 Tbsp. Dijon mustard
- • 2 Tbsp. zinfandel vinegar
- • 2 Tbsp. sherry wine vinegar
- • 1/2 cup olive oil
- • 1/2 cup vegetable oil
- • Salt
- • Freshly ground white pepper
- Citrus Hazelnut Vinaigrette
- • 1 1/2 cups fresh orange juice
- • 1 shallot , peeled and minced
- • 1 tsp. minced fresh thyme leaves
- • 2 Tbsp. balsamic vinegar
- • 1/2 tsp. orange zest
- • 1/3 cup hazelnut oil
- • 1/3 cup extra-virgin olive oil
- • Salt
- • Freshly ground black pepper
- Toasted Hazelnuts
- • 1 cup hazelnuts
Purple Mustard Sauce
By zboni
Place port, red wine, shallots, peppercorns and tarragon in a saucepan, bring to a boil and reduce to about half a ...
- 1 cup red port wine
- 1 cup red wine
- 1/4 cup shallots (finely chopped)
- 4 white peppercorns
- 2 sprigs fresh tarragon
- 1 tsp French Dijon mustard
- 1 tsp mustard powder
- 1 tbsp black or brown mustard seeds