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Recipes
Vegetable - Artichokes Au Gratin
By Pascento96
Preheat the oven to 350 degrees
- Extra-virgin olive oil, for brushing
- 4 tablespoons plain or seasoned breadcrumbs
- 1 twelve-ounce jar marinated artichoke bottoms, drained and patted dry
- 1-1/2 teaspoons grated parmesan cheese
- 1/4 pound soft sheep's milk cheese or brie, rind removed, sliced
- 1 cup mixed salad greens
- 2 tablespoons balsamic vinaigrette
Vegetable - Roasted Onions
By Pascento96
Remove onion skins and trim ends; cut onions in half from stem to root end
- 2-3 large Vidalia onions
- 3 T. extra-virgin olive oil
- 2 T. garlic chopped
- 1/2 t. freshly ground black pepper
- 1/2 cup fresh mint
- 1/4 cup balsamic vinegar
Eggs - Breakfast Skillets
By Pascento96
Preheat an oven to 400°F
- For the hollandaise sauce:
- 2 lb. Yukon Gold potatoes (about 10), cut into wedges
- 3 slices applewood-smoked bacon, cut into 1-inch pieces
- 5 Tbs. vegetable oil
- 4 garlic cloves
- 1 fresh rosemary sprig
- 3 fresh thyme sprigs
- Kosher salt and freshly ground pepper, to taste
- 2 Tbs. unsalted butter
- 1 lb. spinach, washed and stemmed
- 12 Tbs. (1 1/2 sticks) unsalted butter, cut into 1/2-inch pieces
- 5 egg yolks
- 2 Tbs. fresh lemon juice
- 2 Tbs. white wine
- 1/4 tsp. kosher salt
- 3/4 tsp. Tabasco
- 1 1/2 tsp. curry powder
- 4 oz. Gouda cheese, cut into 4 slices
- 8 poached eggs
Salad - Beets & Crushed Avocado with Grapefruit
By Pascento96
Preheat an oven to 350°F
- 1 lb. kosher salt, plus more, to taste
- 1 Tbs. peppercorns
- 1 Tbs. coriander seeds
- 1 Tbs. fresh thyme leaves
- 1 tsp. fennel seeds
- 1 tsp. juniper berries
- 1 tsp. dried lavender
- 3 lb. red or golden beets, each 2 inches wide, trimmed and washed
- 5 Tbs. Champagne vinegar
- 1/2 cup extra-virgin olive oil
- 3 Texas Ruby Red grapefruits
- 2 ripe avocados, peeled and pitted
- Juice of 2 limes
- 1 shallot, diced
- 4 to 6 cups mâche
Lamb - Baby Lamb Chops with Artichokes and Egg-Lemon Sauce
By Pascento96
You may be familiar with the Greek avgolemono (egg-lemon) sauce, but the same sauce is also part of Italian Jewish ...
- 2 eggs
- 1 1/2 tablespoons fresh lemon juice
- 12 baby lamb rib chops
- Sea salt, preferably gray salt
- Freshly ground black pepper
- 1/2 cup unbleached all-purpose flour
- 4 tablespoons extra-virgin olive oil
- 1/2 cup dry white wine
- 1/2 cup chicken stock or canned low-sodium broth
- 2 tablespoons finely minced fresh Italian (flat-leaf) parsley
- 1 large clove garlic, minced
- 1/2 recipe Roasted Artichokes, quarters halved lengthwise
Soup - Butternut Squash Soup
By Pascento96
Cut squash into 1-inch chunks
- 1 (2 to 3 pound) butternut squash, peeled and seeded
- 2 tablespoons unsalted butter
- 1 medium onion, chopped
- 6 cups chicken stock
- Nutmeg
- Salt and freshly ground black pepper
Salad - Black Bean, Edamame and Wheat Berry Salad
By Pascento96
Combine water and wheat berries in a medium saucepan, bring to a boil
- 4 cups water
- 1/2 cup dry wheat berries
- 1/2 of a 15-oz can of black beans, rinsed and drained
- 1 cup frozen, shelled edamame, thawed
- 1 cup chopped tomato
- 1/2 cup finely chopped red onion
- 3 T extra virgin olive oil
- 2 T Red wine vinegar
- Salt and Black pepper to taste
Lamb - Lamb Chops with Lemon-Herb Yogurt
By Pascento96
In a small bowl, combine 1 tsp
- 2 1/2 tsp. kosher salt
- 1/2 tsp. sugar
- 1 Tbs. chopped fresh oregano
- 2 Tbs. chopped fresh mint
- 1 rack of lamb, cut into 8 chops
- 2 garlic cloves, minced
- 2 shallots, minced
- Zest and juice of 3 lemons
- 2 Tbs. olive oil
- 1 cup Greek-style yogurt
- 1 Tbs. chopped fresh dill
- Arugula for serving
- Spinach and feta pancake wraps for serving (see related recipe at right)
Vegetable - Roasted Artichoke Hearts
By Pascento96
You’ll use this artichoke recipe again and again
- 1/3 cup lemon juice
- 6 medium artichokes
- 2/3 cup extra-virgin olive oil
- 3 cloves garlic, quartered lengthwise
- 1 teaspoon minced fresh thyme
- 1 bay leaf
- 1 teaspoon sea salt, preferably gray salt
- Freshly ground black pepper
Vegetable - Fresh fava beans with ricotta salata
By Pascento96
Mario Batali
- 2 pounds young fava beans in the pod, shelled
- Scant 1/4 cup lemon vinaigrette (recipe follows)
- Maldon or other flaky sea salt
- A 3-ounce chunk of ricotta salata for grating
- Coarsely ground black pepper
- Lemon vinaigrette
- 1/4 cup fresh lemon juice
- 1 teaspoon lemon marmellata (marmalade) or a generous pinch of grated lemon zest
- 1/2 cup extra-virgin olive oil, preferably Tuscan