Laurniesaurus' profile page
Recipes
Crème Brûlée
By Laurniesaurus
Contributed by Francisco Gutierrez of Le Cirque via Food & Wine
- 4 c. heavy cream
- 1 vanilla bean, split lengthwise
- Pinch of salt
- 8 egg yolks
- 3/4 c. plus 2 Tbsp. granulated sugar
- 16 tsp. turbinado sugar, for glazing (see Note)
Fresh Egg Pasta
By Laurniesaurus
Culinary Institute of America recipe via The Professional Chef app
- 454 g AP flour, or as needed
- Pinch of salt
- 4 extra large eggs
- 15-30 mL water, or as needed
- 30 mL olive oil (optional)
Chicken Spiedies
By Laurniesaurus
Cut chicken breasts into generous bite-sized pieces
- 4 chicken breasts
- 1 bottle NYS Fair Salamida Chicken Spiedie marinade (Wegman's, near condiments)
- 3 medium red bell peppers
- 3 medium onions
- 1 pkg. mushrooms, white or bella
- 1 pint grape tomatoes
- Olive oil
Rosemary Roasted Potatoes
By Laurniesaurus
Roasted potatoes with fresh rosemary flavors
- 1 1/2 pounds small red or white-skinned potatoes, or a mixture
- 1/8 cup olive oil
- 3/4 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 3 cloves garlic, minced
- 2 tablespoons fresh rosemary leaves, minced
Basic Tomato Sauce
By Laurniesaurus
© 2002 by Mario Batali, The Babbo Cookbook
- 1/4 c. extra-virgin olive oil
- 1 Spanish onion, finely diced
- 4 garlic cloves, peeled and thinly sliced
- 3 Tbsp. fresh thyme, chopped, or 1 Tbsp. dried
- 1/2 medium carrot, finely shredded
- 2 28-oz. cans peeled whole tomatoes
- Kosher salt, to taste
Swordfish Skewers with Salsa Verde
By Laurniesaurus
Courtesy of Chef Chad Colby of Chi Spacca, via Food & Wine (March 2014)
- 1 c. flat leaf parsley
- 10 garlic cloves, crushed
- 1 tsp. crushed red pepper
- 1/4 c. extra-virgin olive oil
- Salt and freshly ground black pepper
- 28 fresh bay leaves (1 cup)
- 1 1/2 lb. swordfish, cut into 1 1/2" pieces
- 3 medium zucchini, very thinly sliced lengthwise on a mandoline
- 2 lemons, halved
Olive Oil and Fresh Rosemary Cake
By Laurniesaurus
© 2002 by Mario Batali, The Babbo Cookbook
- 4 eggs
- 3/4 c. sugar
- 2/3 c. extra-virgin olive oil
- 2 Tbsp. fresh rosemary leaves, finely chopped
- 1 1/2 c. unbleached AP flour
- 1 Tbsp. baking powder
- 1/2 tsp. kosher salt
Cider Brined Pork Roast with Potatoes and Onions
By Laurniesaurus
Bon Appetit cover feature, October 2013
- Personal edits:
- 1 1 1 c. packed light brown sugar
- 1 1 1 c. kosher salt, plus more
- 8 8 8 bay leaves, divided
- 3 3 3 Tbsp. coriander seeds, divided
- 1 1 1 tsp. black peppercorns plus more freshly ground
- 1 1 1 qt. unfiltered apple cider
- 1 1 8-bone 5 pork loin roast (about 5 lb.), chine bone removed, rib bones frenched, tied with kitchen twine
- 2 2 2 lb. Yukon Gold potatoes, unpeeled, quartered
- 4 4 4 medium red and/or yellow onions, halved, stem ends intact
- 5 5 5 Tbsp. olive oil, divided
- 2 2. 2 2 4 to to to of apple cider with 2 Tbsp. butter and 4 Tbsp. cornstarch in pan used to sauté apple slices. Bring to a boil and season to taste with salt and pepper.
Basil-Walnut Pesto
By Laurniesaurus
Variation on traditional pine nut pesto
- 2 c. packed basil leaves (approx. 2 oz)
- 1/3 c. olive oil
- 1/2 c. finely chopped walnuts
- 2 cloves garlic, minced or crushed
- 1/2 c. grated parmesan cheese
- 1/2 tsp. salt
Chicken Cassoulet with Fennel and Sausage
By Laurniesaurus
Courtesy of Chef Curtis Stone, via Food & Wine (March 2014)
- Four 10-12 oz. chicken thighs
- 1 Tbsp. extra-virgin olive oil, plus more for brushing
- Kosher salt and freshly ground pepper
- 1 lb. sweet Italian sausage, without casing
- 1 medium onion, finely chopped
- 1 medium fennel bulb, halved, cored and cut into 1/2" dice
- 1 carrot, cut into 1/2" dice
- 4 garlic cloves, minced
- 2 tsp. fresh rosemary, minced
- 2 tsp. fresh thyme, minced
- 2 tsp. ground fennel
- 2 1/2 c. chicken stock or low-sodium broth
- One 15 oz. can cannellini beans, rinsed and drained
- 2/3 c. panko
- 2/3 c. freshly grated Parmigiano-Reggiano cheese
- Personal note: Chicken legs can be substituted for thighs, and bacon substituted for the sausage.