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Recipes
Hazelnuts (Skin & Blanch)
By Cubby
Bring a saucepan of water to a boil
- Hazelnuts
- Baking Soda
Braised Duck Legs with Polenta and Wilted Chard
By Cubby
Prick duck skin all over with a paring knife or carving fork; season with salt and pepper
- 4 pounds duck legs
- Kosher salt, freshly ground pepper
- 12 sprigs thyme
- 10 garlic cloves, crushed
- 2 bay leaves, crumbled
- 2 teaspoons juniper berries
- 1 tablespoon vegetable oil
- 1 large onion, chopped
- 2 medium carrots, peeled, chopped
- 2 celery stalks, chopped
- 1 1/2 cups dry red wine
- 1 1/2 cups milk
- Kosher salt, freshly ground pepper
- 2/3 cup coarse-grind polenta
- 1 teaspoon Sherry vinegar or red wine vinegar
- 1 bunch large Swiss chard
- 3 tablespoons olive oil, divided
- 6 garlic cloves, crushed
- Kosher salt, freshly ground pepper
- 1/2 teaspoon crushed red pepper flakes
- 1 lemon, halved
- 1 ounce Parmesan, finely grated (about 1 cup)
- 2 tablespoons unsalted butter
Asian-Style 3 Bean Salad
By Cubby
2006, Ellie Krieger, All Rights Reserved
- 1 pound string beans, trimmed and cut into 1-inch pieces
- 1 (10-ounce) bag frozen shelled edamame (green soy beans)
- 3 tablespoons canola oil (can use water)
- 3 tablespoons rice wine vinegar
- 1/4 cup 100 percent fruit apricot preserves
- 1 tablespoon sugar (optional)
- 1/4 teaspoon chile garlic sauce
- 1 teaspoon freshly grated ginger
- 1 (15-ounce) can black beans, drained and rinsed
- 2 scallions, sliced
- Salt
Silky Zucchini Soup
By Cubby
In a large saucepan, melt the butter in the olive oil
- 1 tablespoon unsalted butter
- 2 tablespoons extra-virgin olive oil
- 1 small onion, finely chopped
- 1 garlic clove, thinly sliced
- Kosher salt
- Freshly ground pepper
- 1 1/2 pounds zucchini, halved lengthwise and sliced 1/4 inch thick
- 2/3 cup vegetable stock or low-sodium broth
- Julienned raw zucchini, for garnish
Simple Scones
By Cubby
Adjust oven rack to lower-middle position and preheat oven to 400 degrees
- 2 cups all-purpose flour
- 1/3 cup sugar
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 8 tablespoons unsalted butter, frozen
- 1/2 cup raisins (or dried currants)
- 1/2 cup sour cream
- 1 large egg
Tri-Tip Steak w/Chimichurri
By Cubby
Stir together parsley, marjoram, oil, vinegar, garlic, red pepper, colatura, hot paprika, sweet paprika, and 1 teas...
- 4 4 1 1/2 packed fresh flat-leaf parsley leaves, finely chopped (about 1 1/2 cups)
- 1 1 1/4 cup loosely packed fresh marjoram or oregano leaves, finely chopped (about 1/4 cup)
- 1 1 1 cup canola oil
- 1/2 1/2 1/2 cup red wine vinegar
- 4 4 4 large garlic cloves, grated
- 1 1 1 teaspoon crushed red pepper
- 1 1 1 teaspoon colatura (Italian fish sauce) or Asian fish sauce
- 1/2 1/2 1/2 teaspoon hot paprika
- 1/2 1/2 1/2 teaspoon sweet paprika
- 5 5 5 tsp. kosher salt, divided
- 1 1 1 (4-pound) tri-tip steak
- 1 1/2 1 1/2 1/2 tsp. black pepper
- 8 8 2 large spring onion bulbs (about 2 pounds)
Molasses Drops
By Cubby
Preheat oven to 375 degrees
- 1 3/4 cups AP flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 1/2 cup packed light-brown sugar
- 2 ounces (4 tablespoons) unsalted butter, melted
- 1/4 cup unsulfured molasses
- 1/4 cup whole milk
- 1 large egg, lightly beaten
- 1/4 cup finely chopped candied orange peel
- Sanding sugar, for rolling
Blender Hollandaise
By Cubby
From Food Network Kitchens
- 1 large egg yolk
- 1 1/2 teaspoons freshly squeezed lemon juice
- Pinch cayenne pepper
- 4 tablespoons (1/2 stick) unsalted butter
- 1/2 teaspoon kosher salt
Pasta e Fagioli
By Cubby
The day before you plan to make the soup, place the bean mix in a large bowl, add cold water to cover by 2 inches a...
- 1 (1-pound) bag Goya 16 Bean Soup Mix
- 2 tablespoons good olive oil, plus extra for serving
- 6 ounces pancetta, 1/4-inch-diced
- 1 large onion, chopped
- 1 tablespoon minced garlic (3 cloves)
- 1/2 teaspoon crushed red pepper flakes
- 1 (28-ounce) can crushed tomatoes, preferably San Marzano
- 1 cup dry red wine
- 4 to 6 cups good chicken stock, preferably homemade
- Kosher salt and freshly ground black pepper
- 1 cup miniature pasta, such as ditalini or tubettini
- 1/2 cup freshly grated Italian Parmesan cheese, plus extra for serving
- 1 tablespoon good red wine vinegar
- Julienned fresh basil leaves, for serving
Wharf Rat Crab Cakes
By Cubby
Recipe courtesy Wharf Rat
- 1 pound jumbo lump crab meat
- 1 to 2 cups bread crumbs
- 1/2 cup mayonnaise
- 1 egg
- 2 tablespoons Dijon mustard
- 2 tablespoons Old Bay Seasoning
- 1 tablespoon Worcestershire Sauce
- 1 tablespoons horseradish or 1/4 scallions
- 1 lemon, juiced