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Recipes
Pasta Alla Norma (Pasta with Tomato Sauce and Eggplant)
By altschiller
1. Heat oven to 500º. Put eggplant into a bowl and drizzle with 4 tbsp
- 1 medium eggplants, cut into 3/4″ cubes
- 7 tbsp. extra-virgin olive oil
- Kosher salt and freshly ground black pepper, to taste
- 1 medium onion, minced
- 1 tsp. crushed red chile flakes
- 5 cloves garlic, minced
- 1 28-oz. can whole peeled San Marzano tomatoes, undrained and crushed by hand
- 3 pieces cooked bacon, not too crisp, torn by hand
- 16 fresh basil leaves, torn by hand
- 1 lb. bucatini or spaghetti
- 4 oz. ricotta salata, grated
Lobster Fra Diavolo Simple
By altschiller
by Sheila Lukins
- 5 cups canned Italian plum tomatoes, with their juices
- 4 tablespoons extra-virgin olive oil, or more if needed
- 3 fresh lobsters (each 1 1/2 pounds), each cut into 8 pieces (see Note)
- Salt and freshly ground black pepper, to taste
- 2 large shallots, finely minced
- 2 tablespoons finely minced garlic
- 3/4 cup dry white wine
- 1/4 cup cognac
- 1 small red bell pepper, stemmed, seeded, and cut into 1/4-inch dice
- 2 teaspoons finely minced fresh red jalapeño or serrano chile, with seeds and ribs; or 1/2 teaspoon crushed red pepper flakes
- 3 tablespoons tomato paste
- 1/2 teaspoon sugar
- 8 tablespoons chopped fresh flat-leaf parsley leaves
- 2 tablespoons torn fresh basil leaves
- 2 teaspoons dried oregano
- 12 ounces spaghettini
Perfect Apple Pie
By altschiller
Directions Peel, halve and core the apples
- READY IN:
- 1 unbaked pastry for double-crust pie
- 8 tablespoons unsalted butter
- 4 1⁄2 lbs golden delicious apples
- 1 lemon, juice of
- 1 cup dark brown sugar, packed
- 1 1⁄2 tablespoons flour
- 1 teaspoon sugar
- 2 teaspoons milk
- Loading
- Chef's Note
- “More work than most apple pies, but worth it. And believe it or not, the apples do not turn to mush, but keep the same texture they had before they were baked in the crust.”
- 2hrs 2hrs
- 5mins 5mins
- 2 hrs
- 5mins 5mins
- SERVES:
- 8 8
- UNITS:
- US
- whisk.queue.push(function () {
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Deryn
By altschiller
Instructions Cook the onions, ginger and garlic in the coconut oil for 5 minutes, stirring frequently
- 2 tbsp coconut oil
- 2 small yellow onions, diced
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, peeled, minced
- 2 tsp curry powder
- 1 tsp tumeric
- 1/2 tsp chili powder
- 1/2 tsp black pepper
- 1 tsp salt
- 1/2 tsp red pepper flakes
- 2 cups red lentils, uncooked
- 1 can coconut milk
- 3 cups water
- cilantro for topping
Dublin Coddle - Irish Sausage, Bacon, Onion and Potato Hotpot
By altschiller
Directions Peel the potatoes
- 2 kg potatoes
- 2 large onions, peeled and sliced thickly
- 450 g good quality pork sausages
- 450 g bacon, piece thick cut
- 500 ml water
- 1 ham stock cube or 1 beef or 1 chicken stock cube, if ham stock isn't available
- 3 -4 tablespoons fresh parsley, chopped
- salt (to season)
- coarse-ground pepper (to season)
Salmon Rillettes
By altschiller
By Erika Lenkert
- 1 celery stalk, sliced thin
- 1 onion, sliced thin
- 1 leek, sliced thin
- 1 teaspoon whole peppercorns
- 1 bay leaf
- 1 cup white wine
- 1 lemon, halved
- 6 ounces king salmon filet
- 2 ounces crème fraîche (budget partiers can substitute sour cream or a cream and sour cream combo)
- 2 tablespoons minced chives
- 3 tablespoons lemon extra virgin olive oil
- salt and freshly ground black pepper
Rigatoni with Lemon-Chile Pesto and Grated Egg
By altschiller
Cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente (pasta will still be ...
- 12 12 12 ounces rigatoni or other short pasta
- Kosher salt
- 4 4 4 hard-boiled large egg yolks
- 8 8 8 tablespoons unsalted butter, divided
- 1 1 1 teaspoon finely grated lemon zest
- 2 2 2 tablespoons fresh lemon juice
- 1 1 1 teaspoon finely grated Meyer lemon zest
- 2 2 2 tablespoons fresh Meyer lemon juice
- 1/2 1/2 1/2 teaspoon crushed red pepper flakes
- Freshly ground black pepper
- 1/2 1/2 1/2 ounce Pecorino, finely grated (about 1/2 cup)
Joy of Cooking's Apple Brown Betty
By altschiller
Old-fashioned and delicious
- 1 C graham cracker crumbs
- 1/4 C melted butter
- 2 1/2 C peeled sliced apples
- 2 T lemon juice
- 2 T water (if apples aren't juicy)
- 3/4 C brown sugar
- 1 t cinnamon
- 1/4 t nutmeg
- 1/4 t cloves
- 1/2 t salt
- 1 t lemon zest
- 1 t vanilla
- 1 T lemon juice
- 2 T water
Fish Fillets With Herb Butter
By altschiller
Pat fillets dry with a paper towel
- 2 5- to 6-ounce fish fillets, like black bass, haddock, fluke, striped bass, tilefish, snapper or salmon, 1/2- to 1-inch thick
- Salt and ground black pepper
- 3 tablespoons grapeseed or canola oil
- 2 tablespoons unsalted butter
- 2 sprigs fresh thyme, tarragon, chives or another herb
- 1 tablespoon chopped flat-leaf parsley, optional
- Lemon wedges
Panna Cotta
By altschiller
In a very small saucepan sprinkle gelatin over water and let stand about 1 minute to soften
- 1 envelope unflavored gelatin (about 1 tablespoon)
- 2 tablespoons cold water
- 2 cups heavy cream
- 1 cup half and half
- 1/3 cup sugar
- 1 1/2 teaspoons vanilla extract