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Recipes
Warm Potato-Tomato Salad with Dijon Vinaigrette
By Cubby
Recipe courtesy Michael Chiarello
- 3 tablespoons Dijon mustard
- 3 tablespoons red wine vinegar, divided
- 1/2 teaspoon sea salt
- Freshly ground black pepper
- 1/2 cup extra-virgin olive oil
- 1 teaspoon finely minced fresh tarragon leaves
- 2 pounds Yukon gold potatoes, skin on, cut into 1-inch chunks
- 2 cups diced tomato, skin on, including seeds and juice
- 3 onions carmelized
How to Proof Bread In Your Oven
By Cubby
Adjust an oven rack to the middle position and place a loaf pan or cake pan in the bottom of the oven
- Dough
- Boiling water
Tangy Cucumber Soup
By Cubby
In a blender, puree the cucumbers, yogurt, lemon juice and garlic
- 2 pounds Persian or English cucumbers, halved lengthwise, seeded and chopped
- 1/2 cup plain fat-free Greek yogurt
- 3 tablespoons fresh lemon juice
- 2 small garlic cloves
- 1/2 cup extra-virgin olive oil, plus more for garnish
- 1 tablespoon chopped dill, plus sprigs for garnish
- Kosher salt
- Pepper
Crispy Kale Chips with Lemon
By Cubby
Recipe courtesy Guy Fieri
- 2 bunches fresh kale, stemmed, torn into bite-size pieces
- Extra-virgin olive oil
- Flaky sea salt
- 1 lemon
- Crushed red pepper flakes
Cheesy Polenta
By Cubby
Bring the water to a boil in a large, heavy pot
- 9 cups water
- 1 tablespoon salt, plus extra for seasoning
- 2 1/2 cups yellow cornmeal or polenta
- 1 1/2 cups freshly grated Parmesan
- 1 1/2 cups whole milk, at room temperature
- 10 tablespoons (1 1/4 sticks) unsalted butter, at room temperature, cut into 1/2-inch pieces
- 1/3 cup chopped fresh flat-leaf parsley
- Freshly ground black pepper
Sausage-Camembert Spoon Pudding
By Cubby
1. Heat oil in a 10" skillet over medium-high heat
- 3 tbsp. olive oil, plus more for greasing
- 8 oz. raw spicy Italian sausage, casings removed
- 3 egg whites
- 1 cup chicken stock
- 1/2 cup heavy cream
- 1/2 cup cornmeal
- 6 oz. Camembert or Brie cheese with the rind, cut into 1/4" pieces
- Kosher salt and freshly ground black pepper, to taste
- Crème fraîche, for garnish
- Aleppo pepper, for garnish
- Finely chopped parsley, for garnish
Chocolate Truffles
By Cubby
From Food Network Kitchens
- 1/2 pound semisweet chocolate, finely chopped
- 1/2 cup heavy cream
- 1 to 2 tablespoons dark rum, Grand Marnier, Bourbon, or other liquor
- 1/4 to 1/2 cup unsweetened cocoa, confectioners' sugar, sweetened ground chocolate, or finely chopped nuts
Chicken and Chickpea Tagine w/ Apricots & Harissa Sauce
By Cubby
Preheat oven to 400 degrees F
- Harissa Sauce:
- 2 tablespoons canola oil
- 8 chicken thighs
- Salt and freshly ground black pepper
- 2 tablespoons olive oil
- 1 large yellow onion, peeled, halved, and thinly sliced
- 2 cloves garlic, finely chopped
- 1 tablespoon ras al-hanut*
- Large pinch saffron, soaked in 1/4 cup warm water
- 1 cinnamon stick
- 1 1/2 cups canned diced tomatoes, drained (15-ounce can)
- 1 1/2 cups canned chickpeas, rinsed and drained (15-ounce can)
- 3 /4 cup dried apricots, sliced into half moons
- Harissa Sauce, recipe follows
- Chopped flat-leaf parsley, for garnish
- Chopped fresh cilantro leaves, for garnish
- 1 /2 cup creme fraiche
- 1 tablespoon harissa**
Bacon-and-Egg Potato Salad
By Cubby
Put the potatoes in a medium saucepan and cover with cold water
- 2 pounds small red-skinned potatoes, quartered
- 1 pound bacon, chopped
- 2 large eggs
- 2 tablespoons red wine vinegar
- 3/4 cup mayonnaise
- 3 tablespoons whole-grain mustard
- 6 scallions, finely chopped
- 1 medium red onion, diced
- 1 tablespoon sugar
- Kosher salt and freshly ground pepper
Royal Icing (Julia Usher)
By Cubby
Three different consistencies for cookie decorating
- 2 pounds confectioners sugar
- 1/2 teaspoon cream of tartar
- 5 lg or 11-12 teaspoons (1/2 cup + 1-2 tablespoons) egg whites
- OR
- 2 teaspoons meringue powder mixed in 2 tablespoons warm water per egg white (so for this amount of icing use 3 tablespoons + 1 teaspoon meringue powder mixed in 1/2 cup + 2 tablespoons warm water)