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Recipes
Drinks - New Year's Eggnog
By Pascento96
Beat egg whites until stiff but not dry; gradually add sugar, beating continuously
- 6 eggs
- 3/4 sugar
- 1 pint cream, chilled
- 1 pint milk, chilled
- (or 2 pints of half & half)
- 1 pint of whisky, brandy or bourbon
- 1/4 Jamaica run
Soup - Lentil Vegetable Soup
By Pascento96
In a large bowl, cover the lentils with boiling water and allow to sit for 15 minutes
- 1 pound French green lentils
- 4 cups chopped yellow onions (3 large onions)
- 4 cups chopped leeks, white part only (2 leeks)
- 1 tablespoon minced garlic (3 cloves)
- 1/4 cup good olive oil, plus additional for drizzling on top
- 1 tablespoon kosher salt
- 1 1/2 teaspoons freshly ground black pepper
- 1 tablespoon minced fresh thyme leaves or 1 teaspoon dried
- 1 teaspoon ground cumin
- 3 cups medium-diced celery (8 stalks)
- 3 cups medium-diced carrots (4 to 6 carrots)
- 3 quarts chicken stock
- 1/4 cup tomato paste
- 2 tablespoons red wine or red wine vinegar
- Freshly grated Parmesan cheese
Pasta - Rapini and Pasta - Pascento
By Pascento96
Cut of ends of Rappini and wash
- 1 bunch of Rappini
- 1/2 lb of fettucine noodle
Pasta - Orecchiette with Swiss chard and Parmigiano-Reggiano
By Pascento96
Mario Batali from the Today Show
- 1/4 cup extra-virgin olive oil
- 1 small white onion, halved and sliced 1/4 inch thick
- 3 garlic cloves, smashed and peeled
- 1 pound Swiss chard, trimmed and sliced 1/4 inch thick
- Maldon or other flaky sea salt
- Coarsely ground black pepper
- Kosher salt
- 1 pound orecchiette
- 3/4 cup freshly grated Parmigiano-Reggiano, plus extra for serving
Breakfast - Butter Coffee Cake
By Pascento96
Cake – Combine all ingredients and beat 6 to 8 minutes
- Cake –
- 1 pkg yellow cake mix only (for high altitude add flour as directed)
- 1 regular pkg instant vanilla pudding
- 3/4 cups water
- 3/4 cup oil
- 4 eggs
- 1 t. vanilla
- 1 t. almond extract
- Filler –
- 1/2 cup sugar
- 1/2 cup chopped pecans
- 4 T cinnamon
- Glaze –
- 2 T. milk
- 1/2 t. vanilla
- 1/2 t. almond extract
- 1 cup powdered sugar
Chicken - Stuffed Roasted Hens with Pesto Oil Drizzle
By Pascento96
This recipe makes a complete dinner for two: petite Cornish hens are filled with a savory bread stuffing, then roas...
- 4 Tbs. (1/2 stick) unsalted butter
- 1/2 cup diced yellow onion
- 1/2 cup diced fennel bulb
- 1/4 cup white wine
- 1/4 cup chicken stock
- 2 cups diced bread cubes (3/4-inch dice), toasted
- 1/4 cup pine nuts, toasted
- Kosher salt and freshly ground pepper, to taste
- 12 oz. baby carrots, peeled and halved lengthwise
- 2 Tbs. olive oil
- 2 small fresh rosemary sprigs
- 2 Cornish hens, each about 1 lb.
- Pesto dipping oil for serving
Pork - Spiced pork chops with sweet and sour glaze
By Pascento96
Giada de Laurentiis from the Today Show
- Pork
- 1/4 cup olive oil, plus extra, as needed
- 4 (8-ounce) boneless pork chops, about 1 inch thick
- Kosher salt and freshly ground black pepper
- 1 teaspoon crushed red pepper flakes
- Glaze
- 1/2 cup balsamic vinegar
- 1/2 cup honey
- 2 cloves garlic, minced
- 3 scallions, pale green and white parts only, finely chopped
- 1 teaspoon chopped fresh rosemary leaves
- 1/2 stick (4 tablespoons) unsalted butter, cut into 1/2-inch cubes, at room temperature
- Kosher salt and freshly ground black pepper
Bread - Cheddar And Scallion Bread
By Pascento96
Place an oven rack in the center of the oven
- 8 ounces sharp cheddar cheese, shredded or coarsely grated
- 6 ounces butter, at room temperature
- 4 scallions, finely chopped
- 2 cloves garlic, chopped
- Kosher salt and freshly ground black pepper
- 1 (1 pound) loaf ciabatta bread, cut in half horizontally
Salad - Herbed Bean Salad
By Pascento96
Tossed with an herbed vinaigrette, this cannellini bean salad is the perfect accompaniment to our Pork Chops Agrodo...
- 1 1/2 cups cannellini beans, picked over, rinsed and soaked overnight
- 2 fresh thyme sprigs
- 1/2 yellow onion, peeled
- 1 bay leaf
- 1 shallot, finely diced
- 1 tsp. finely chopped fresh oregano
- 3 Tbs. thinly sliced fresh basil
- 2 tsp. fresh lemon juice
- 1/2 cup extra-virgin olive oil
- Kosher salt and freshly ground pepper, to taste
Pasta - Campanelle with walnuts, ricotta and lemon
By Pascento96
1. Heat oil in a medium pan over medium heat until shimmering
- 1/2 cup plus 2 tablespoons extra-virgin olive oil
- 4 large garlic cloves
- Coarse salt and freshly ground pepper
- 1 pound campanelle pasta
- 1 cup packed fresh flat-leaf parsley leaves, divided, plus 2 tablespoons finely chopped parsley stems (from 1 small bunch)
- 2 heaping tablespoons finely grated lemon zest (from 3 large lemons)
- 4 ounces walnuts, toasted well and roughly chopped (1 1/4 cups)
- 1 cup fresh ricotta cheese