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Recipes
Green Bean Almondine w/Bleu Cheese
By Cubby
Blanch & shock beans. Heat sauté pan over medium heat and toast almonds until just turning golden, about 3-4 min...
- 8 Servings
- 2 pounds green beans, trimmed
- 1/4 cup sliced almonds
- 1 large shallot, thinly sliced
- 4 tablespoons butter
- zest of one lemon
- 2-4 oz. crumbled blue cheese
Roasted Edamame Salad
By Cubby
Recipe courtesy Alton Brown, 2008
- 12 ounces fresh or frozen shelled edamame, about 2 cups
- 1/2 cup fresh corn kernels, about 2 ears of corn
- 1/4 cup finely diced scallion
- 1 clove garlic, minced
- 1 tablespoon olive oil
- 3/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 cup chopped fresh tomato
- 1/4 cup chopped fresh basil leaves
- 1 tablespoon red wine vinegar
Raw Asparagus Salad with Tomatoes and Hard-Boiled Eggs
By Cubby
In a blender, combine the lemon juice with the scallions, anchovies and garlic and puree until nearly smooth
- 1/3 cup fresh lemon juice
- 1/3 cup chopped scallions
- One 2-ounce can anchovy fillets, drained
- 2 small garlic cloves
- 3/4 cup extra-virgin olive oil
- Kosher salt
- Pepper
- 1 pound asparagus, woody ends discarded and stalks thinly sliced diagonally
- 4 large eggs
- 2 cups mixed cherry tomatoes, halved
Snickerdoodle Scones
By Cubby
Line cookie sheet with parchment paper In large bowl combine flour, sugar, baking powder, cream of tartar and sal...
- 3 3/4 cups AP flour
- 3/4 cups granulated sugar
- 1 Tbsp baking powder
- 1 tsp cream of tartar
- 1 /2 tsp salt
- 3 /4 cup cold butter 12 Tbsp
- 2 eggs
- 1 /2 cup milk
- 1 /4 cup sour cream
- 1 /2 tsp vanilla extract
- Topping
- 2 Tbsp milk
- 1/4 cup granulated sugar
- 1 Tbsp cinnamon sugar
Salmon Baked in Foil
By Cubby
Preheat the oven to 400 degrees F
- 4 (5 ounces each) salmon fillets
- 2 teaspoons olive oil plus 2 tablespoons
- Salt and freshly ground black pepper
- 3 tomatoes, chopped, or 1 (14-ounce) can chopped tomatoes, drained
- 2 chopped shallots
- 2 tablespoons fresh lemon juice
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
Ginger Cookies
By Cubby
Recipe courtesy Paula Deen
- 3/4 cup vegetable shortening or unsalted butter
- 1 cup sugar, plus more for rolling
- 1 large egg
- 1/4 cup molasses
- 2 cups sifted all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
Green Beans with Caramelized Onions and Almonds
By Cubby
Fill a large high sided skillet with some water, adding enough to be just shy of the rim of the pan by about 1 inch
- Kosher salt
- 3 pounds green beans, trimmed of stem end
- 1/2 cup skin on sliced almonds
- 3 tablespoons unsalted butter
- 5 tablespoons extra-virgin olive oil
- 2 large onions, sliced thin
- 2 tablespoons chopped fresh thyme leaves
- Freshly ground black pepper
Cauliflower-and-Gruyère Soufflé
By Cubby
In a medium saucepan of salted boiling water, cook the cauliflower until very tender, about 7 minutes
- 1/2 pound cauliflower florets, cut into 1-inch pieces
- 1 stick unsalted butter
- 1/3 cup all-purpose flour
- 2 cups whole milk
- Kosher salt
- Pepper
- 6 ounces Gruyère cheese, shredded (2 lightly packed cups)
- 2 tablespoons finely chopped chives
- 6 large eggs
Spaghetti Pie
By Cubby
Special equipment: a 9-by-3-inch cake pan Preheat the oven to 350 degrees F
- Nonstick cooking spray, for greasing the pan
- Kosher salt and freshly ground black pepper
- 1 pound spaghetti
- 1 pound ground beef (85 percent lean)
- 1 tablespoon olive oil
- 1 medium yellow onion, chopped
- 2 cups marinara sauce, homemade or store-bought (I like Rao's)
- 1/2 cup whole-milk ricotta cheese
- 2 tablespoons minced fresh flat-leaf parsley
- 3 large eggs
- 1/2 cup plus 2 tablespoons grated Parmesan
- 1 cup shredded mozzarella
Glögg
By Cubby
In a mortar, crush the cinnamon and cardamom
- 4 cinnamon sticks
- 2 teaspoons green cardamom pods
- One 2-inch piece peeled fresh ginger, chopped
- 4 teaspoons finely grated orange zest
- 12 whole cloves
- 1 cup vodka
- Two 750-ml bottles dry white wine
- 2 cups dry rosé
- 2 cups sugar
- 2 tablespoons vanilla sugar
- 1/2 cup blanched whole almonds
- 1/2 cup raisins