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Recipes
Sunday Gravy
By Cubby
In a large enameled cast-iron casserole, heat the olive oil until shimmering
- 2 tablespoons extra-virgin olive oil
- 3 pounds bone-in, beef short ribsKosher salt
- Pepper
- 2 medium onions, finely chopped
- 2 tablespoons tomato paste
- 3 garlic cloves, minced
- 1 teaspoon dried oregano
- Two 28-ounce cans whole peeled Italian tomatoes, crushed by hand
- 1 medium carrot, peeled
- 2 pounds spaghetti
Opal Garlic Chicken Wings
By Cubby
Winging it from a DDD recipe
- 1 1/2 lbs separated chicken wings
- 3 tablespoons minced garlic
- 3 tablespoons chili paste
- 1/2 cup broth
- 1/4 cup soy
- 1 tablespoon sugar
Cherry Tomato Salad - Quick-Marinated
By Cubby
Halve the tomatoes and add them to a large zipper bag with the sliced red onion
- 1 1 1 pint red grape tomatoes
- 1 1 1 pint yellow grape tomatoes
- 1/2 1/2 1/2 red onion, thinly sliced
- 1/4 1/4 1/4 cup olive oil
- 3 3 3 tablespoons balsamic vinegar
- 3 3 3 tablespoons minced fresh parsley
- 1 1 tablespoon 1 heaping tablespoon jarred pesto
- 1/4 1/4 1/4 teaspoon sugar
- 1 1 1 clove garlic, pressed
- Salt and fresh ground black pepper
- 1 1 1 head iceberg lettuce, cut into chunks
Creme Brulee
By Cubby
Preheat the oven to 325 degrees F
- 1 quart heavy cream
- 1 vanilla bean, split and scraped
- 1 cup vanilla sugar, divided
- 6 large egg yolks
- 2 quarts hot water
Fresh Homemade Ricotta
By Cubby
Preparation Line a large sieve with a layer of heavy-duty (fine-mesh) cheesecloth and place it over a large bowl
- 2 quarts whole milk
- 1 cup heavy cream
- 1/2 teaspoon salt
- 3 tablespoons fresh lemon juice
- Special equipment: large sieve, fine-mesh cheesecloth
Tomato-Fennel Soup with Crab
By Cubby
Heat the olive oil in a large pot over medium-low heat
- 2 tablespoons extra-virgin olive oil
- 2 bulbs fennel, trimmed, cored and thinly sliced, plus fronds for topping
- 2 leeks (white and light green parts), sliced and rinsed
- Kosher salt
- Pinch of red pepper flakes
- 2 tablespoons Sambuca or other anise-flavored liqueur
- 1 28 -ounce can whole plum tomatoes, crushed by hand
- 2 cups low-sodium chicken broth
- 3/4 cup heavy cream
- 4 ounces lump crabmeat, picked over for shells
Chicken Scarpariello
By Cubby
Season the chicken with salt and pepper and dust with flour
- 8 small skinless, boneless chicken thighs (2 pounds)
- Salt and freshly ground pepper
- All-purpose flour, for dusting
- 1/2 cup extra-virgin olive oil
- 8 garlic cloves, halved lengthwise and lightly smashed
- 4 large rosemary sprigs, broken into 2-inch pieces
- 2 cups chicken stock or low-sodium broth
- 2 tablespoons fresh lemon juice
- 2 tablespoons unsalted butter
- 1/2 cup Peppadew peppers or other pickled peppers, sliced
Tomato Crostini with Whipped Feta
By Cubby
For the whipped feta, place the feta and cream cheese in the bowl of a food processor fitted with the steel blade
- 6 ounces good feta, crumbled
- 2 ounces cream cheese, at room temperature
- 2/3 cup good olive oil, divided
- 2 tablespoons freshly squeezed lemon juice
- Kosher salt and freshly ground black pepper
- 2 tablespoons minced shallots (2 shallots)
- 2 teaspoons minced garlic (2 cloves)
- 2 tablespoons good red wine vinegar
- 2 pounds ripe heirloom or cherry tomatoes, 1/2-inch-diced
- 3 tablespoons julienned fresh basil leaves, plus extra for serving
- 20 to 25 (1/2-inch-thick) diagonal baguette slices, toasted
- 2 tablespoons toasted pine nuts
Teriyaki-Glazed Halibut with Cucumber Noodles
By Cubby
Recipe courtesy Emeril Lagasse, 2001
- 1/3 cup mirin or rice wine
- 1/2 cup soy sauce
- 1 tablespoon sugar
- 2 teaspoons minced gingerroot
- 1 teaspoon minced garlic
- Pinch cayenne
- 4 (5 to 6-ounce) halibut fillets
- About 1/4 cup black and white sesame seeds
- 2 tablespoons vegetable oil
- Minced green onions, as garnish
- Cucumber Noodles, recipe follows
- 2 large cucumbers, peeled, halved lengthwise, and seeded
- 1 large carrot, peeled and cut in thin matchsticks, about 2-inches in length
- 1/4 cup rice wine vinegar
- 1/4 cup chopped green onions
- 2 teaspoons minced gingerroot
- 1 teaspoon Asian sesame oil
- 1 teaspoon sugar
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon salt
Miso-Chile Butter
By Cubby
In a small saucepan, melt the butter
- 1 stick unsalted butter, cubed
- 2 tablespoons white miso
- 1 tablespoon Sriracha
- 2 tablespoons fresh lemon juice
- Kosher salt
- Pepper