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Recipes
Meatloaf Parmesan
By lisalang
For the sauce: In a large heavy saucepan, heat the oil over medium heat
- For quick marinara
- 1/4 cup extra-virgin olive oil
- 3 garlic cloves, finely chopped
- 1 celery stalk, finely chopped (about 1/3 cup)
- 1 large shallot, finely chopped or 1/3 cup finely chopped onion
- 1 28-ounce can crushed tomatoes (in puree)
- 2 dried Turkish bay leaves, broken in half
- 1/4 teaspoon dried crushed red pepper
- 1/4 cup chopped fresh basil
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- For meatloaf
- 2 large eggs
- 3 large garlic cloves, minced
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 2/3 cup chopped fresh basil plus sprigs for garnish (optional)
- 2/3 cup finely grated Parmesan cheese (preferably Parmesan Reggiano)
- 1 small onion or 1/2 large onion, finely chopped (about 2/3 cup)
- 1/3 cup Panko (Japanese breadcrumbs)
- 2 pounds ground beef (80% lean)
- 1/2 cup coarsely grated whole milk mozzarella cheese
Bread Pudding, Leek and Mushroom, Ina Garten
By lisalang
Preheat the oven to 350 degrees Fahrenheit
- Recipe: Mushroom and leek bread pudding
- Ina Garten
- Ingredients
- 6 cups (1/2-inch diced) bread cubes from a rustic country loaf, crusts removed
- 2 tablespoons good olive oil
- 1 tablespoon unsalted butter
- 2 ounces pancetta, diced small
- 4 cups sliced leeks, white and light green parts (4 leeks)
- 1 1/2 pounds cremini mushrooms, stems trimmed and 1/4-inch sliced
- 1 tablespoon chopped fresh tarragon leaves
- 1/4 cup medium or dry sherry
- Kosher salt
- Freshly ground black pepper
- 1/3 cup minced fresh flat-leaf parsley
- 4 extra-large eggs
- 1 1/2 cups heavy cream
- 1 cup chicken stock, preferably homemade
- 1 1/2 cups grated Gruyère cheese (6 ounces), divided
- Preparation
Warm artichoke and mushroom salad
By lisalang
1. Fill a large bowl with water
- Warm artichoke and mushroom salad
- Yields 4 servings
- 6 small artichokes
- 3 cups small white mushrooms, thinly sliced
- 1 lemon
- 3 tablespoons olive oil
- 1 clove of garlic, crushed
- 2 sprigs of thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup dry white wine
- 4 cups baby spinach
- Wedge of Parmesan cheese, for serving
- Extra virgin olive oil, for serving
Fish En Croute
By lisalang
Preheat the oven to 400 degrees F
- 2 tablespoons unsalted butter
- 2 1/2 teaspoons minced garlic
- 8 ounces spinach, stemmed, washed and spun dry
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly cracked black pepper
- 4 (2 1/2 to 3-ounce) flounder fillets
- 2 teaspoons Essence, recipe follows
- 1 (17.3-ounce) package frozen puff pastry, thawed
- 1/4 cup all-purpose flour
- 1 egg
- 1 tablespoon water
- 2 tablespoons chopped fresh parsley leaves
- Lemon Butter Sauce, recipe follows
Roast Capon from Tyler Florence
By lisalang
Directions Preheat oven to 450 degrees F
- Ingredients
- 1 whole (8 pound) capon chicken
- Salt and freshly ground black pepper, to taste
- 1/4 pound unsalted butter, softened
- 2 lemons, cut in half, plus 2 tablespoons lemon juice
- 1/4 cup fresh chopped herbs, such as tarragon, thyme or savory
- 1 onion, cut in half
- 4 garlic cloves, smashed
- Fresh whole herbs, such as tarragon leaves, thyme and savory sprigs
- 2 cups water
- 1/4 cup sherry
Peach Muffins with Crumbled Top
By lisalang
Preheat the oven to 400 degrees
- Fresh Peach Muffins with a Pecan Crumb Topping Ingredients
- 2 c Finely-chopped fresh or 4 ts Baking powder
- 1 1/2 c Sugar 1 ts Salt
- 1/2 c Butter - (1 stick); at room 1/4 c Brown sugar
- 2 Eggs 1/4 c Ground pecans
- 1 1/2 c Milk 1/4 ts Ground cinnamon
- 4 c Flour 4 tb Cold butter
Pancetta Potatoes
By lisalang
Heat a large non-stick skillet over medium heat
- 4 thick-cut slices bacon, roughly chopped
- 2 (1/4-inch thick) slices pancetta, cut into 1/4-inch pieces
- 3 medium russet potatoes, peeled and cut into 1/2-inch cubes
- 1/4 teaspoon kosher salt, plus extra for seasoning
- 1/4 teaspoon freshly ground black pepper, plus extra for seasoning
- 1 garlic clove, thinly sliced
- 2 tablespoonscoarsely chopped fresh thyme leaves
Mussels and Chorizio
By lisalang
Put the chorizo in a large heavy pot with a lid over high heat
- 1 pound fresh chorizo, casings removed, crumbled
- 1 very large Spanish onion, sliced
- Kosher salt and freshly cracked black pepper
- 2 pounds black mussels, cleaned and bearded
- 1 bottle Rioja or other dry red wine
- 1/2 cup coarsely chopped flat-leaf parsle
Fusilli with Shrimp and Arugula
By lisalang
Heat the oil in a heavy large skillet over medium heat
- 1/4 cup olive oil
- 1/4 cup finely chopped shallots
- 1 tablespoon minced garlic
- 1/4 teaspoon crushed red pepper flakes
- 1 cup dry white wine
- 1 pound large shrimp, peeled and de-veined
- 12 ounces fusilli pasta
- 3 cups (packed) fresh arugula, torn in 1/2
Chocolate – Banana Springrolls
By lisalang
Makes 6 Spring Rolls Heat the oil in a pot/wok
- Makes 6 Spring Rolls
- 6 spring roll pastry sheets
- 2 large banana, peeled and chopped
- 100 g dark chocolate
- For the chocolate drizzle
- 100 ml cream
- 100 g chocolate
- Flour paste
- 2 tbsn flour
- 2 tbsn water
- oil for frying