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Recipes
Pumpkin Lune with Butter and Sage
By Laurniesaurus
The Babbo Cookbook, © 2002 by Mario Batali - "Traditional to Mantova, these 'lune' (little moons) often have cruse...
- Personal edit:
- 1 small pumpkin, or butternut or acorn squash (about 1 lb.)
- 2 Tbsp. extra-virgin olive oil
- 1/2 c. grated Parmigiano-Reggiano, plus more for serving
- 1/2 tsp. freshly grated nutmeg
- 2 Tbsp. balsamic vinegar
- Kosher salt and freshly ground black pepper, to taste
- 8 oz. Fresh Egg Pasta
- 8 Tbsp. (1 stick) unsalted butter
- 8 fresh sage leaves
- 1 large amaretti cookie
- Omit balsamic vinegar
- Add ~1/2 c. Hazelnut Paste
- Add ~1/2 c. brown sugar, to taste
- Amaretti cookie optional
Pork Belly Buns
By Laurniesaurus
Courtesy of David Chang of Momofuku Noodle Bar and Momofuku Ssäm Bar via Gourmet, October 2007
- PORK:
- 1/2 c. kosher salt
- 1/2 c. sugar
- 4 1/2 c. water, divided
- 2 1/2 lb. skinless boneless pork belly, cut into quarters
- 1/2 c. reduced-sodium chicken broth
- BUNS:
- 1 c. warm water (105-115°F), divided
- 1/2 tsp. active dry yeast
- 3 Tbsp. sugar plus a pinch
- 2 Tbsp. nonfat dried milk
- 3 1/2 c. cake flour (not self-rising)
- 1 1/2 tsp. baking powder
- Canola oil for greasing and brushing
- Equipment: a deep 12-inch skillet with domed lid or a 14-inch flat-bottomed wok with lid
- Accompaniments: hoisin sauce; thinly sliced cucumber; chopped scallions
- preparation
Coconut Brown Rice
By Laurniesaurus
In a medium sized heavy pot, add coconut milk, rice, water, ginger, garlic, salt and coconut; bring to a bowl over ...
- 1 cup uncooked brown rice (brown jasmine, basmati or short grain works well)
- 1 cup lite coconut milk
- 1 1/4 cup water
- 1 tsp grated fresh ginger
- 1 garlic clove, crushed
- 1/4 tsp salt, or more to taste
- 3 tbsp cilantro
Hazelnut Cake
By Laurniesaurus
© 2002 by Mario Batali, The Babbo Cookbook
- 1 c. skinned hazelnuts, toasted in a 350ºF oven for 5 minutes
- 1 1/4 c. unbleached, AP flour, plus more for the pan
- 10 Tbsp. (1 1/4 sticks) unsalted butter, softened
- 3/4 c. sugar
- 1/4 c. Hazelnut Paste
- 3 eggs
- 1 tsp. pure vanilla extract
- 1/2 tsp. kosher salt
- 1 tsp. baking powder
- Cocoa powder, for dusting
Radish +
By Laurniesaurus
Eat
- French breakfast radishes, or available variety
- Sharp cheese, preferably herbed
- Sea Salt
- Smoked salmon
- Wheat bread
Flaky Pie Crust
By Laurniesaurus
Family recipe, courtesy of chef Grant Achatz via Food & Wine
- 2 c. AP flour
- 1 tsp. salt
- 2/3 c. cold vegetable shortening, in tablespoons
- 1/2 c. ice water
Vegetable Lasagna
By Laurniesaurus
1. Preheat oven to 350º. Grease 13 x 9 x 2 pan with butter
- 1 recipe Basic Tomato Sauce
- 8-10 lasagna noodles
- Olive oil
- Salt and pepper
- 3-4 medium carrots, grated
- 1 bunch collard greens, cleaned, stemmed and chopped
- 4 portabello mushrooms, cleaned and chopped
- 1 large red bell pepper, chopped
- 3 cloves garlic, grated
- 4 Tbsp. (1/2 stick) unsalted butter
- 1 lb. ricotta
- 1 lb. mozzarella
- 1 c. grated parmesan
- 1 1/2 tsp. dried oregano
- 1 Tbsp. fresh rosemary, chopped
- 1 Tbsp. fresh sage, chopped
Mixed Berry Buckwheat Crumble
By Laurniesaurus
1. Combine fruit in casserole dish or cake pan with 1/2 c
- 1 pt. blackberries
- 1 pt. blueberries
- 1 pt. cherries, pitted
- 1 c. light brown sugar
- Zest of one lemon
- Juice of one half lemon
- 4 Tbsp. cornstarch
- 1/2 tsp. allspice
- 1/2 tsp. cinnamon
- 3/4 c. buckwheat flour
- 3/4 c. old-fashioned rolled oats
- 3/4 c. crushed almonds
- 1/4 c. flax seeds
- 1/4 tsp. salt
- 1 1/2 sticks chilled butter, plus 2 Tbsp., cubed