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Recipes
Paella Master Recipe
By altschiller
Preparation 1. Put 3 tablespoons olive oil in a 12-inch skillet over medium-high heat
- 3 tablespoons olive oil
- 1/2 pound meat, like chicken thighs, chorizo, pork, etc. (optional)
- Salt and pepper to taste
- 1 onion, chopped
- 1 bell pepper, minced
- 2 cups rice
- 1 pinch saffron
- 3 1/2 cups liquid (chicken, lobster or vegetable stock; water; wine, etc., or a combination)
- 1/2 pound seafood, like shrimp, mussels, squid, etc. (optional)
- 1/2 pound vegetables, like olives, tomatoes, snow peas, mushrooms
Guacamole
By altschiller
In a large bowl place the scooped avocado pulp and lime juice, toss to coat
- 3 Haas avocados, halved, seeded and peeled
- 1 lime, juiced
- 1 /2 teaspoon kosher salt
- 1 /2 teaspoon ground cumin
- 1 /2 teaspoon cayenne
- 1 /2 medium onion, diced
- 1 /2 jalapeno pepper, seeded and minced
- 2 Roma tomatoes, seeded and diced
- 1 tablespoon chopped cilantro
- 1 clove garlic, minced
Fiorentini with Butternut Squash
By altschiller
Recipes & Menus | recipes Fiorentini with Butternut Squash Shredded butternut squash is cooked briefly, leaving s...
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 5 cups shredded butternut squash (from about 1/2 peeled medium squash; shredded with the coarse grating attachment on a food processor or on a box grater)
- 1/4 cup thinly sliced fresh sage
- 1 pound fiorentini or other short curled pasta
- Kosher salt
- 1/2 cup finely grated Parmesan or Grana Padano plus more
Herbed Faux-tisserie Chicken and Potatoes
By altschiller
Preheat oven to 425°. Coarsely grind fennel seeds and red pepper flakes in a spice mill, electric coffee grinder, ...
- 2 T fennel seeds
- 1 t crushed red pepper flakes
- 2 T dried thyme
- 1 T kosher salt
- 1/2 t freshly ground black pepper
- 6 T olive oil, divided
- 3 1/2 –4 pound chicken (if you use a smaller chicken, it won't get super brown, but regardless, the chicken will be super moist and flavorful)
- 1 lemon, halved, slice 1/2 in thin rounds and then slice the rounds in half
- 1 head of garlic, halved crosswise. Do not peel.
- 4 Yukon Gold or red potatoes, scrubbed, halved, or quartered if large
- 3 or 4 large carrots, peeled and cut into 2" pieces
- 3 or 4 shallots, peeled and halved, if small, quartered if large
Salmon Confit in Olive Oil with Arugula Salad and Balsamic Vinegar
By altschiller
by Christian Delouvrier
- 4 cups light olive oil
- Bouquet Garni
- Four 6-ounce boneless, skinless Copper River salmon filets
- 1 1/2 pounds micro arugula, washed and patted dry
- Sel de Guerande to taste
- 4 teaspoons aged balsamic vinegar (see note)
Vinegar-Braised Chicken and Onions
By altschiller
Recipes & Menus | recipes Vinegar-Braised Chicken and Onions For this dish, balsamic vinegar adds the sweetness n...
- 2 pounds cipolline or pearl onions
- Kosher salt
- 3 tablespoons olive oil
- 8 ounces pancetta (Italian bacon), cut into 1/4-inch pieces
- 4 garlic cloves, peeled, crushed
- 5 pounds skin-on bone-in chicken pieces (breasts, thighs, and/or legs; breasts halved crosswise)
- Freshly ground black pepper
- 3/4 cup balsamic vinegar
- 3/4 cup red wine vinegar (chianti is good)
- 2 cups low-sodium chicken broth (homemade from roasted chicken in best, dark and rich)
- 1/2 cup golden raisins
- 2 bay leaves
- 1/2 lb sliced mushrooms
Chicken in Creamy Tomato Curry: Chicken Tikka Masala
By altschiller
Directions Sauce: For the marinade: In a large bowl, mix together the marinade ingredients
- 1 cup plain yogurt, whisked until smooth
- 3 tablespoons Ginger-Garlic Paste, recipe follows (or 1 tablespoon grated fresh ginger and 3 cloves garlic put through a garlic press or finely minced)
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 pound boneless, skinless chicken thighs, poked with a fork, and cut into large bite-sized chunks
- 2 teaspoons olive oil
- 3 tablespoons butter
- 1/3 cup Ginger-Garlic Paste, recipe follows (or 6 cloves garlic and 2-inch thumb ginger minced)
- 2 serrano peppers, minced (seeds removed if you don't want it spicy)
- 2 tablespoons tomato paste
- 1 teaspoon garam masala
- 2 teaspoons paprika
- 8 Roma tomatoes, diced
- 1 1/2 teaspoons kosher salt
- 1 to 2 cups water
- Oil, for grilling
- 1 tablespoon dried fenugreek leaves (optional)
- 1/2 cup heavy cream
- Minced fresh cilantro, for garnish
- Cooked rice, naan, or crusty piece of bread, for serving
- 1/2 cup cloves garlic, whole
- 1/2 cup fresh ginger, peeled, cut into 1/2-inch slices
- 1/4 cup canola oil
Baking Powder Biscuits
By altschiller
Terrific recipe
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup Crisco® All-Vegetable Shortening
- 3/4 to 1 cup milk (or buttermilk, but add 1/4 t baking soda to flour mixture)
Rigatoni with Spicy Calabrese-Style Pork Ragù
By altschiller
Recipes & Menus | recipes Rigatoni with Spicy Calabrese-Style Pork Ragù Any short, tubular pasta will work with ...
- 1 medium onion, quartered
- 1 carrot, peeled, cut into 1-inch pieces
- 1 celery stalk, cut into 1-inch pieces
- 4 garlic cloves
- 2 teaspoons fresh oregano leaves
- 1/4 teaspoon crushed red pepper flakes
- 1/2 cup coarsely chopped flat-leaf parsley, divided
- 1 28-ounce can whole peeled tomatoes
- 1/4 cup olive oil
- 1 pound hot or sweet Italian sausage, casings removed
- 1 pound ground pork
- Kosher salt, freshly ground pepper
- 1 tablespoon tomato paste
- 1 pound mezzi rigatoni or penne rigate
- 3/4 cup finely grated Parmesan or Grana Padano plus more
Peas With Orange and Mint
By altschiller
Heat butter in a 12″ skillet over medium-high heat; add shallots, and cook, stirring often, until soft, about 4 m...
- 4 tbsp. unsalted butter
- 2 large shallots, thinly sliced
- 4 cups frozen green peas
- 1/4 cup fresh orange juice
- Kosher salt and freshly ground black pepper, to taste
- 3 tbsp. finely chopped mint
- Peeled zest of 1 orange, julienned