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Recipes
Couscous and Grilled Tuna with Grilled Ratatouille and Deconstructed Pesto
By grammadot
Directions Special equipment: a grill basket Toast 1/2 cup of the couscous in a dry skillet over medium heat
- 1 cup whole wheat Israeli couscous
- 1 1/4 cups vegetable stock or water
- Kosher salt and freshly ground black pepper
- 2 Japanese eggplants, halved
- 2 zucchini, halved
- 2 yellow squash, halved
- 1 red onion, cut into thick slices
- Canola oil, for brushing the vegetables and tuna
- 1 pint grape or pear tomatoes
- 2 tuna steaks, each about 1 1/2 inches thick
- 1 cup basil leaves, roughly chopped, plus whole leaves for garnish
- 1/3 cup toasted pine nuts
- 3 cloves garlic, minced and crushed to a paste with salt
- 1/4 cup grated Parmesan cheese
- 1/4 cup olive oil, plus more for drizzling
- Zest and juice of 1 lemon
Pork Tenderloin Roasted and Sweet Potatoes
By grammadot
Directions Position a rack in the upper third of the oven; preheat to 450 degrees F
- 1 large pork tenderloin (1 1/4 to 1 1/2 pounds), trimmed
- 3 tablespoons packed light brown sugar
- 1 teaspoon dried sage
- 2 cloves garlic, minced
- Kosher salt and freshly ground black pepper
- 2 sweet potatoes (about 1 1/2 pounds), cut into 1/2-inch wedges
- 1 red onion, cut into 1/2-inch wedges
- 3 tablespoons extra-virgin olive oil
- Pinch of cayenne pepper
- 1 cup low-sodium chicken broth
- 2 teaspoons dijon mustard
- 2 tablespoons chopped fresh chives
Focaccia Bread
By grammadot
Combine the warm water, yeast and sugar in a small bowl
- 1 3/4 cups warm water
- 1 package active dry yeast
- 1 tablespoon sugar
- 5 cups all-purpose flour, plus additional for kneading
- 1 tablespoon kosher salt, plus coarse sea salt, for sprinkling
- 1 cup extra-virgin olive oil, divided
Orecchiette with Broccoli and Pecorino
By grammadot
Directions Preheat the oven to 500 degrees F
- 2 broccoli crowns, cut into small florets
- 1/2 cup extra-virgin olive oil
- 1/2 teaspoon kosher salt, plus for the pasta water
- 1 pound orecchiette pasta
- 1 1/2 teaspoons anchovy paste
- 5 cloves garlic, smashed
- 1/3 cup chopped fresh parsley
- 1/4 teaspoon red pepper flakes
- 3/4 cup freshly grated pecorino
- 1 teaspoon lemon zest, from 1 large lemon
- 1/4 cup golden raisins
- 1/4 cup pine nuts, toasted
Corn and Cheese Chowder
By grammadot
Directions Watch how to make this recipe
- 4 tablespoons (1/2 stick) butter
- 1 whole onion, chopped
- 3 slices bacon, cut into pieces
- 3 whole bell peppers, finely diced (red, yellow, orange)
- 5 ears corn, kernels sliced off
- 1/4 cup all-purpose flour
- 3 cups chicken stock or broth
- 2 cups half-and-half
- 1 heaping cup grated Monterey Jack
- 1 heaping cup grated pepper Jack
- 1/3 cup sliced green onions
- Salt and freshly ground black pepper
- 12 bread bowls, hollowed out
Scallop BLT Salad
By grammadot
In a skillet cook bacon until crisp and transfer to paper towels to drain
- 4 slices thick cut bacon
- 10 large dry untreated sea scallops
- 1 1/2 cups balsamic vinegar
- 1 tbs brown sugar
- 1 head Bibb or Boston lettuce
- 2 vine ripened tomatoes, thinly sliced
- 1 baguette, cut into slices and toasted
- salt and freshly ground black pepper
French Onion Soup
By grammadot
Directions In a large stockpot on medium-high heat, saute the onions with the butter and bay leaf for 20 minutes, ...
- 2 1/2 pounds yellow onions, halved, and sliced 1/4-inch thick (8 cups)
- 1/4 pound unsalted butter
- 1 bay leaf
- 1/2 cup medium-dry sherry
- 1/2 cup brandy or Cognac
- 1 1/2 cups good dry white wine
- 4 cups beef stock
- 4 cups veal stock
- 1 tablespoon kosher salt
- 1/2 teaspoon freshly ground white pepper
- Freshly grated Parmesan
Cupcakes - Stuffed Peanut Butter with Swirled Peanut Butter Frosting
By grammadot
Directions Place an oven rack in the center of the oven
- 25 soft caramel candies, such as Kraft Classic Caramels, unwrapped
- 1/4 cup heavy cream
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 1 1/4 cups granulated sugar
- 3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
- 3 eggs, at room temperature
- 1/2 cup creamy peanut butter
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 4 cups powdered sugar
- 1/4 cup whole milk, at room temperature
- 1/2 cup creamy peanut butter
Lemon Meringue Pie (Paula Deen)
By grammadot
make and blind bake a 9" pie crust Refrigerate the dough-lined pie plate until firm, about 40 minutes, then freeze...
- 1 9" prepared pie crust, baked
- pie filling
- 1 1/2 cups granulated sugar
- 1/4 cup cornstarch
- 4 large eggs, lightly beaten
- 1/2 cup fresh lemon juice
- 2 tbs unsalted butter
- 1 tbs lemon zest
- for the meringue
- 5 egg whites at room temperature
- 1/2 tsp cream of tartar (powdered in spice aisle)
- 10 tbs granulated sugar
- 1 tsp vanilla extract
APPLE CRISP FOR TWO
By grammadot
To make the filling: Preheat oven to 350°F
- For the filling
- 2 large Granny Smith apples (peeled, cored, and chopped - about 2 cups)
- 1 tablespoon all-purpose flour
- 2 tablespoons brown sugar
- For the topping
- 1/4 cup all-purpose flour
- 3 tablespoons old-fashioned rolled oats
- 2 tablespoons brown sugar
- 1/8 teaspoon cinnamon
- tiny pinch of salt
- 2 tablespoons unsalted butter, cold and cubed