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Recipes
Pasta Fagoli
By lisalang
Heat the oil in a large heavy pot, then cook the onion, carrot, pancetta, and celery until soft
- To Serve:
- 3 Tablespoons of Olive Oil
- 2 Large Garlic Cloves, Minced
- 1 Large Carrot, Finely Chopped
- 2 Celery Stalks, Finely Chopped
- 1 Small Onion, Finely Chopped
- 1/3 Cup Finely Chopped Pancetta or Bacon (Optional)
- 6 Peeled, Seeded and Chopped Ripe Roma Tomatoes (or About 1 (14 Ounce) Can Chopped Tomatoes)
- 1 Quart Chicken Broth
- 2 (14 Ounce) Tins Cannellini Beans (or Equivalent, Prepared From Dried)
- 1 1/4 Cup Small Pasta (Tubettini or Ditalini)
- 1/3 Cup Chopped Fresh Parsley
- Salt & Pepper
- Dash Of Red Pepper Flakes
Truffled wild mushroom, fontina and taleggio panini
By lisalang
Heat 1 tablespoon olive oil in a sauté pan over medium-high heat
- 2 slices tuscan bread
- 1/4 pound mixed mushrooms (cremini, shitake and yellow oyster); trimmed and clean
- 2 ounces fontina cheese
- 1 ounce taleggio cheese
- 1 1/2 cloves of garlic; grated
- 2 slices prosciutto
- 1/2 tablespoon thyme
- 1 tablespoon olive oil, plus 1/2 tablespoon
- 1/2 tablespoon white truffle oil
- Kosher salt
- Cracked black pepper
Tomato Sauce/ America's Test Kitchen
By lisalang
2 tablespoons unsalted butter 1/4 cup grated onion , from 1 medium onion (see note) 1/4 teaspoon dried oregano tabl
- 2 tablespoons unsalted butter
- 1/4 cup grated onion , from 1 medium onion (see note)
- 1/4 teaspoon dried oregano
- table salt
- 2 medium garlic cloves , minced or pressed through garlic press (about 2 teaspoons)
- 1 (28-ounce) can crushed tomatoes (see note)
- 1/4 teaspoon sugar
- 2 tablespoons coarsely chopped fresh basil leaves
- 1 tablespoon extra-virgin olive oil
- ground black pepper
Cherry Glazed Salmon
By lisalang
Place cherries, butter, red wine vinegar, and honey in a saucepan over medium heat, and bring mixture to a boil
- 2 1/2 cups fresh cherries, pitted and quartered
- 1/4 cup unsalted butter
- 1/3 cup red wine vinegar
- 2 tablespoons honey
- 1 tablespoon cornstarch
- 1/3 cup cold water
- 4 (5 ounce) salmon fillets, about 1 inch thick
- salt and ground black pepper to taste
Ramen Crusted Chicken Wings
By lisalang
2. Mix together dry batter ingredients in a bowl and set aside
- For dry batter:
- 1 pound chicken wings
- 2 teaspoons kosher salt
- 1/4 cup cornstarch
- 1/2 teaspoon baking powder
- For wet batter:
- 1/2 cup cornstarch
- 1/2 teaspoon baking powder
- 1/2 cup all-purpose flour
- 2 teaspoons kosher salt
- 1/2 cup cold water
- 1/2 cup vodka
- 1 packet ramen seasoning
- 2 packages Top Ramen, crumbled
- 1 quart vegetable, peanut, or canola oil
- Diping Sauce
- 1 teaspoon Sriracha
- 2 tablespoons rice vinegar
- 1 tablespoon scallions, finely chopped
Spicy Chickpeas (Tapas)
By lisalang
reheat the oven to 400 degrees F
- 2 (15-ounce) cans chickpeas
- 2 tablespoons olive oil
- 1 teaspoon Spanish smoked paprika
- 1 teaspoon ground cumin
- Pinch cayenne pepper, or to taste
- Kosher salt
Pineapple/Peach Salsa Guy Fieri
By lisalang
Combine all salsa ingredients
- 1 cup(s) fresh pineapple, finely diced
- 1 (8-ounce) firm-ripe peach or nectarine, diced
- 1/2 cup(s) red bell pepper, finely diced
- 3 tablespoon(s) chopped fresh mint
- 1 shallot, minced
- 2 tablespoon(s) lime juice
- 1 tablespoon(s) honey
Mussels with White Wine, Bobby Flay
By lisalang
Heat grill to high. Sprinkle garlic with a pinch of salt and, with the flat side of a large knife, mash and smear t...
- 2 cloves garlic
- Salt and freshly ground black pepper
- 2 tablespoons olive oil, plus more for the bread
- 2 shallots, coarsely chopped
- 2 cups white wine
- 2 pounds cultivated mussels, scrubbed
- 2 tablespoons cold unsalted butter
- 2 tablespoons chopped fresh tarragon leaves
- 1 baguette, halved lengthwise
Salmon with Horseradish Crust/Marcus Samuelson
By lisalang
Preheat the oven to 400 degrees Fahrenheit
- 1 large horseradish root, peeled
- 4 6-ounce salmon fillets, with skin
- 1 tablespoon unsalted butter, melted
- Kosher salt and freshly ground black pepper to taste
Cary Silverman's seafood soup
By lisalang
Sauté fingerling, corn, add paste, crushed tomatoes, wine, pour in the saved clam broth from zuppa
- Olive oil
- Fingerling potatoes
- Ear of corn
- Can tomato paste
- 1/2 can crushed tomatoes
- White wine
- Clam broth from the zuppa clams.