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Recipes
Blackening Seasoning
By Laurniesaurus
Recipe via Chef Paul Prudhomme
- 1 tablespoon sweet paprika
- 2 1⁄2 teaspoons salt
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon cayenne
- 3 ⁄4 teaspoon white pepper
- 3 ⁄4 teaspoon black pepper
- 1 ⁄2 teaspoon dried thyme leaves
- 1 ⁄2 teaspoon dried oregano leaves
Oatmeal/Yogurt+
By Laurniesaurus
Combine to taste
- Steel cut oatmeal or plain Swedish/Greek yogurt
- Walnuts
- Flax seeds
- Berries of choice
- Vanilla bean, scraped, or vanilla extract
- Nutmeg
- Cinnamon
Porterhouse Steak
By Laurniesaurus
Courtesy of Rocco DiSpirito
- 4 (12 oz.) porterhouse steaks
- 4 Tbsp. olive oil
- 2 Tbsp. dried oregano
- 2 Tbsp. onion powder
- 2 Tbsp. garlic powder
- 2 lemons, halved
Pumpkin Cake with Toasted Pine Nuts and Olive Oil Gelato
By Laurniesaurus
© 2002 by Mario Batali, The Babbo Cookbook
- CAKE:
- 1/4 c. pine nuts
- 1/2 c. golden raisins
- 1/4 c. boiling water
- 2 Tbsp. brandy or grappa
- 1 c. cake flour
- 1/4 tsp. kosher salt
- 1 tsp. baking soda
- 2 eggs
- 3/4 c. light brown sugar, packed
- 1 Tbsp. fresh rosemary leaves, finely chopped
- 3/4 c. extra-virgin olive oil
- 1 c. pumpkin purée
- Personal edit:
- Substitute hazelnuts for pine nuts
- Golden raisins optional
- Substitute dark rum if brandy unavailable
- GELATO:
- 6 egg yolks
- 1 c. sugar
- 3/4 c. extra-virgin olive oil
- 3 c. milk
- 1 c. heavy cream
Pork Chop Milanese with Arugula and Teardrop Tomatoes
By Laurniesaurus
Source: The Babbo Cookbook © 2002 by Mario Batali - "A spicy arugula and tomato salad accompaniment makes this a ...
- 4 center-cut pork chops, 1 inch thick
- Kosher salt and freshly ground black pepper
- 2 extra-large eggs, lightly beaten
- 1 c. fresh bread crumbs, lightly toasted
- 1/4 c. plus 3 Tbsp. extra-virgin olive oil
- 1 Tbsp. unsalted butter
- 1 bunch of arugula, stems removed
- 1/2 lb. teardrop tomatoes, halved lengthwise
- 1 Tbsp. fresh lemon juice
- 1 lemon, quartered with seeds removed
Cottage Cheese +
By Laurniesaurus
Combine
- Lowfat cottage cheese
- Avocado
- Blueberries
- Sage
- Thyme
- Salt
Fall Superfood Salad
By Laurniesaurus
Courtesy of Just Salad. Adjusted according to personal preference
- 12 oz. firm tofu
- Sesame oil
- Olive oil
- Salt and freshly ground pepper, to taste
- 3 c. each baby spinach, shredded kale, and red cabbage, shredded
- 1 1/2 c. roasted butternut squash, diced
- 1 1/2 c. broccoli florets
- 3/4 c. cooked wheatberries
- 1/4 c. flax seeds
- 1 c. roasted beets
- 1 c. carrots, shredded
- 1 fresh avocado, diced
- Fresh lemon juice
Hazelnut Paste
By Laurniesaurus
1. Combine all ingredients in food processor and blend until smooth
- 1 lb. hazelnuts, chopped
- 3 egg whites
- 1 c. confectioner's sugar
- Splash vanilla extract
- Splash Frangelico and/or dark rum
Ultimate Fish Tacos
By Laurniesaurus
Recipe courtesy of Tyler Florence
- Pink Chile Mayonnaise:
- 2 lb. mahi mahi (skinned, boned and cleaned) cut into 1 oz. strips
- 2 c. AP flour
- 3 eggs, lightly beaten
- 4 Tbsp. water
- 2 c. panko bread crumbs
- Kosher salt and freshly ground black pepper
- Vegetable oil, for frying
- 1/2 head savoy cabbage, finely shredded
- 1 bunch cilantro, leaves picked
- 1 bunch chives, chopped
- 3 limes, cut into wedges for garnish
- 1 c. sour cream
- 1 c. mayonnaise
- 3 chipotles in adobo, plus 2 Tbsp. adobo sauce
- 1/2 lemon, juiced
- Kosher salt and freshly ground black pepper
- Pineapple Salsa, à la Neato Burrito:
- 8 oz. fresh diced pineapple in juice
- 2 oz. fresh cilantro
- Pickled jalapeños
Mint Love Letters with Spicy Lamb Sausage
By Laurniesaurus
© 2002 by Mario Batali, The Babbo Cookbook
- MERGUEZ SEASONING, to combine with 1 lb. ground lamb as merguez sausage substitute:
- Kosher salt
- 1 lb. shelled sweet peas, fresh or frozen
- 2 c. mint leaves, plus 16 leaves reserved for garnish
- 1 c. Parmigiano-Reggiano, grated
- 1/2 c. heavy cream
- Freshly ground pepper, to taste
- 22 oz. Fresh Egg Pasta
- 32 oz. Basic Tomato Sauce
- 1 lb. merguez (spicy lamb sausage), cut into 1/2-inch chunks
- 1/4 lb. Grana Padano cheese, for grating
- 1/4 tsp. dried fennel
- 1 tsp/ cumin
- 1/2 tsp. cinnamon
- 1/2 tsp. coriander
- 1 tsp. garlic powder
- 1 tsp. paprika
- 1/2 tsp. red pepper flakes
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 1 Tbsp. extra-virgin olive oil