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Recipes
Fusilli Casa D'Angelo
By zboni
Boil water for pasta. In a sauce pan, heat the olive oil, add onion quarters and garlic
- 1 lb of your favorite pasta cooked to your liking
- Olive Oil – 3 turns in pan
- 1 onion cut in quarters
- 2 28 oz cans Italian Plum Tomatoes (San Marzano)
- 2 cloves garlic, smashed
- Salt & Pepper to taste
- Fresh Basil
- Fresh Mozzarella, cut into cubes approx. 1/2” big
PF Change Chicken Lettuce Wraps
By zboni
1. Make the special sauce by dissolving the sugar in water in a small bowl
- • 3 tablespoons oil
- • 2 boneless skinless chicken breasts
- • 1 cup water chestnut
- • 2/3 cup mushroom
- • 3 tablespoons chopped onions
- • 1 teaspoon minced garlic
- • 4-5 leaves iceberg lettuce
- Special Sauce
- • 1/4 cup sugar
- • 1/2 cup water
- • 2 tablespoons soy sauce
- • 2 tablespoons rice wine vinegar
- • 2 tablespoons ketchup
- • 1 tablespoon lemon juice
- • 1/8 teaspoon sesame oil
- • 1 tablespoon hot mustard
- • 2 teaspoons water
- • 1-2 teaspoon garlic and red chile paste
- Stir Fry Sauce
- • 2 tablespoons soy sauce
- • 2 tablespoons brown sugar
- • 1/2 teaspoon rice wine vinegar
Gnocchi
By zboni
Boil the potatoes with the skin on until tender
- 4 lbs. Idaho Potatoes
- 2 eggs
- 1/4 lb. sweet butter
- 1/2 tsp. salt
- 2 lbs. flour (“00” Delverde or Caputo Farina “00”)
- (less flour if you want them more tender)
- 1/4 tsp. fresh nutmeg
Herbed Polenta
By zboni
Bring the water to a boil in a heavy large saucepan
- 6 cups water
- 2 teaspoons salt
- 1-3/4 cups yellow cornmeal
- 3/4 cup grated Parmesan
- 3/4 cup whole milk
- 6 tablespoons (3/4 stick) unsalted butter
- 3 tablespoons chopped fresh ltalian parsley leaves
- 2 teaspoons finely chopped fresh rosemary leaves
- 2 teaspoons chopped fresh thyme leaves
- 1/2 teaspoon freshly ground black pepper
Sage Brown Butter Sauce
By zboni
Cook 8 tablespoons butter in medium skillet over medium-high heat until butter begins to brown, about 4 minutes
- 8 Tbsp. (1 stick) unsalted butter, divided
- 1/3 cup thinly sliced fresh sage
- 1-1/2 tsp. (packed) finely grated lemon zest
Crack Pie
By zboni
1. Make the oat cookie: Preheat oven to 350 degrees; line a baking sheet with parchment paper and set aside
- FOR THE OAT COOKIE
- • 1/2 cup (1 stick) unsalted butter, softened
- • 1/2 cup light-brown sugar
- • 3 tablespoons granulated sugar
- • 1 large egg
- • 1/3 cup all-purpose flour
- • 1/3 cup old-fashioned oats
- • 1/8 teaspoon baking powder
- • 1/8 teaspoon baking soda
- • 1/4 teaspoon salt
- FOR THE CRUST
- • 1/4 cup (1/2 stick) unsalted butter, softened
- • 1 tablespoon light-brown sugar
- • 1/8 teaspoon salt
- FOR THE FILLING
- • 3/4 cup granulated sugar
- • 3/4 cup light-brown sugar
- • 1/4 teaspoon salt
- • 2 tablespoons milk powder
- • 1 cup (2 sticks) unsalted butter, melted
- • 3/4 cup heavy cream
- • 1/8 teaspoon pure vanilla extract
- • 8 large egg yolks
- • Confectioners’ sugar, for dusting
Key Lime Pie Martini
By zboni
Shake & Strain into a martini glass Garnish with fresh lime and a biscuit rim
- 2 parts Absolut Vanilla
- 1 part Lime Cordial
- 1 part heavy cream
- 1/2 part sugar syrup
Flat Bread (Piadina) with Fontina and Prosciutto
By zboni
Combine the flour, baking soda, and 1 teaspoon of salt in the bowl of an upright mixer fitted with a dough hook att...
- 3 1/2 cups all purpose flour, plus extra for dusting
- 1/2 teaspoon baking soda
- 1 teaspoon fine sea salt, plus extra, to taste
- 1 stick butter, (1/2 cup) cut into 1/2-inch pieces, at room temperature
- 10 to 12 tablespoons water
- 2 tablespoons extra-virgin olive oil
- 1 pound whole milk ricotta cheese
- 2 teaspoons lemon zest (from about 2 lemons)
- Freshly ground black pepper
- 6 ounces fontina cheese, shredded
- 4 ounces prosciutto, thinly sliced
- 1 cup chopped fresh basil leaves
Gordon Ramsey's Vinaigrette
By zboni
Emulsify and pour into squeeze bottle
- 1/3 cup EVOO
- 1/4 cup Peanut Oil
- 3 Tbsp. White Wine Vinegar
- Sea Salt
- Pepper
White Balsamic Custard Tart with Fresh Berry Topping
By zboni
For crust: Combine flour, sugar, and salt in processor; blend 5 seconds
- Crust
- 1 1/4 cups all purpose flour
- 3 tablespoons sugar
- 1/4 teaspoon salt
- 1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
- 1 large egg yolk
- 1 tablespoon whipping cream
- Filling
- 1/2 cup whipping cream
- 2 tablespoons cornstarch
- 2 large eggs
- 4 large egg yolks
- 1 teaspoon vanilla extract
- 1/2 cup white balsamic vinegar
- 3/4 cup water
- 3/4 cup sugar
- 1/4 cup (1/2 stick) unsalted butter
- Topping
- 2 large strawberries, hulled, sliced
- 2 1/2 -pint containers blueberries
- 1 1/2 -pint container raspberries