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Recipes
Black Rose
By zboni
Muddle the blackberries with the rose essence; add vodka and splash of Rose's lime juice
- 5-6 Blackberries
- 1/2 oz. Stirrings 60 Petals Rose Essence
- 1-1/2 oz. Absolut Citron
- Splash Rose's Lime juice
Beet Risotto
By zboni
Put oven rack in middle position and preheat oven to 425F
- 3 medium beets (1-1/2 lb. with greens) trimmed, leaving 1" of stems attached
- 3-1/2 cups reduced sodium chicken broth
- 3 cups water
- 1 small onion, finely chopped
- 2 Tbsp. EVOO
- 2 cups Aborio rice (14 oz)
- 1/2 cup dry white wine
- 1 tsp salt
- 1/2 tsp black pepper
- 1 oz. finely grated Parmigiano-Reggiano (1/2 cup)
- Garnish: Shaved Parmigiano-Reggiano made with a vegetable peeler
Parsnip Puree
By zboni
Put parsnips in pot, season with salt and cover with water
- • 1 pound parsnips, peeled and sliced
- • Salt
- • 2 cups heavy cream
- • 2 sprigs fresh thyme
- • 1 head garlic, cut in 1/2 horizontally
- • 4 ounces unsalted butter or extra-virgin olive oil
- • Freshly ground black pepper
Blackberry Sauce
By zboni
Place blackberries, sugar, and salt in a medium saucepan and cook until the berries are soft and the sugar has melt...
- 2 pints fresh blackberries, or 1 bag frozen blackberries, thawed
- 1/4 cup sugar
- Pinch salt
- 2 Tbsp. framboise (raspberry liqueur)
- 1 Tbsp. fresh squeezed lemon juice
Polenta Rounds With Sausage & Herbs
By zboni
Slice polenta into ¼” discs Bake on cookie sheet at 350 on 1 side until crisp
- 1 tube polenta
- 1/2 lb. sausage
- 1/2 lb. lamb
- Italian herbs
- parmesan cheese, to taste
Blue Cheese Dip w/Caramelized Shallots
By zboni
Heat oil in heavy medium skillet over medium heat
- 2 tablespoons olive oil
- 10 shallots, thinly sliced (about 2 cups)
- 2 cups crumbled creamy mild blue cheese (about 5 ounces)
- I cup sour cream
- 4 Tbsp. chopped chives, divided
- Toasted French bread baguette slices
- Assorted crudites
Apple and Beet Salad
By zboni
Place 2 tablespoons extra-virgin olive oil, 1 tablespoon cider vinegar, 1 tablespoon minced shallot, and 1 1/2 te...
- 2 tablespoons extra-virgin olive oil,
- 1 tablespoon cider vinegar,
- 1 tablespoon minced shallot,
- 1-1/2 teaspoons Dijon mustard
- 1 peeled, small-dice apple
- 1 small-dice roasted beet
- 3 cups coarsely chopped Treviso radicchio
- 1/3 cup crumbled blue cheese (about 1 ounce)
- Salt & Pepper to taste
Caramelized Onions
By zboni
In a large saucepan heat the olive oil
- 1 Tbsp extra-virgin olive oil
- 1 lb yellow onions, peeled and sliced approx. 1/8” thick
- 1/2 cup light brown sugar
- 1/2 cup balsamic vinegar
Old Fashioned Carrot Cake
By zboni
Preheat oven to 350 degrees
- 3 sticks butter
- 2 cups granulated sugar
- 2 cups all purpose flour
- 2 tsp baking soda
- 3 tsp cinnamon
- 1 tsp salt
- 4 large eggs
- 1 tablespoon vanilla
- 3 cups grated carrots
Blueberry Sauce
By zboni
Combine the blueberries and vanilla sugar in a large heavy saucepan
- 1 1/2 pints fresh blueberries, rinsed
- 1 cup vanilla sugar
- 1 tablespoon fresh lemon juice