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Recipes
zeppole
By grammadot
Instructions In a medium saucepan, combine the water, butter, sugar and salt
- 1 cup water
- 1 stick (8 Tablespoons) butter
- 3 Tablespoons sugar
- 1/4 teaspoon salt
- 1 cup flour
- 4 eggs
- oil, for frying (vegetable, canola or peanut oil)
- powdered sugar, to dust the zeppole
Brussels Sprouts with Balsamic and Cranberries
By grammadot
Preheat the oven to 375 degrees F
- 3 pounds Brussels sprouts
- 1/2 cup olive oil
- 1 cup sugar
- 3/4 cup balsamic vinegar
- 1 cup dried cranberries
Sartu di Riso
By grammadot
Directions In a large saucepan combine the rice, chicken broth, 1 1/4 teaspoons of the salt and the bay leaf
- 1 pound Arborio rice (2 1/3 cups)
- 4 cups low-sodium chicken broth
- 1 3/4 teaspoons kosher salt
- 1 dried bay leaf
- 3 cups freshly grated Parmigiano-Reggiano
- 4 large eggs, at room temperature
- 1/4 cup extra-virgin olive oil
- 8 ounces sweet Italian sausage or sweet Italian turkey sausage
- 1 clove garlic, chopped
- 1 shallot, sliced
- 2 sprigs basil
- One 2-inch piece Parmigiano-Reggiano rind
- One 28-ounce can crushed tomatoes
- 3 tablespoons whole milk, at room temperature
- 7 tablespoons fine breadcrumbs
- 1/2 teaspoon dried oregano
- 8 ounces ground sirloin or ground dark turkey meat
- Olive oil, for frying
- 1 1/2 tablespoons unsalted butter, at room temperature
- 1 cup frozen peas, thawed
- One 8-ounce ball fresh mozzarella, diced
Lentils - Warm French
By grammadot
Heat the 2 tablespoons of olive oil in a medium saute pan, add the leek and carrots, and cook over medium heat for ...
- 2 tablespoons plus 1/4 cup good olive oil
- 1 leek, white and light green parts, sliced 1/4-inch thick
- 2 carrots, scrubbed and 1/2-inch-diced
- 1 teaspoon minced garlic
- 1 cup French green Le Puy lentils
- 1 whole onion, peeled and stuck with 6 whole cloves
- 1 white turnip, cut in half
- 1 teaspoon unsalted butter
- 4 teaspoons Dijon mustard
- 2 tablespoons red wine vinegar
- 1 tablespoon kosher salt
- 1 teaspoon freshly ground black pepper
Fish Sandwich - Jimmy's Fried
By grammadot
For the fried fish: Add the eggs to a shallow baking dish and sprinkle with salt and pepper
- 3 eggs, beaten
- Kosher salt and freshly ground black pepper
- 2 cups salted crackers (about 1 sleeve)
- 2 cups panko breadcrumbs
- One 1 1/2-pound boneless, skinless white fish fillet, such as cod or yellowtail snapper, cut into eight 3-ounce pieces
- Peanut oil, for frying
- 1/2 cup unsalted butter, softened
- 3 cloves garlic, grated
- Kosher salt and freshly ground black pepper
- 4 potato buns, split
- 8 slices American cheese
- 1 cup Tartar Slaw (recipe follows)
- 1/2 sweet onion, such as Vidalia
- 3 large kosher dill pickles
- 2 cups mayonnaise
- 2 tablespoons Dijon mustard
- Pinch cayenne
- Kosher salt and freshly ground black pepper
Veal rustico
By grammadot
To make the veal: 1 Place the flour, eggs and bread crumbs in separate shallow bowls or plates, season with sal...
- For the veal:
- 3 large eggs, beaten
- 1 cup all-purpose flour
- 2 cups seasoned bread crumbs
- 2 6-ounce veal cutlets, pounded thin
- 6 ounces canola oil
- For the eggplant:
- 1/2 cup all-purpose flour
- 3 large eggs, beaten
- 2 tablespoons grated parmesan cheese
- 4 thin slices eggplant
- 4 ounces canola oil
- For the tomato-basil sauce:
- 1 cup tomato sauce, homemade or jarred
- 1/4 cup heavy cream
- 1 tablespoon chopped, fresh basil
- 3 tablespoons grated parmesan cheese
- To assemble:
- 2 slices fresh mozzarella
- 4 slices prosciutto di Parma
- Kosher salt and fres
Strawberry Cheesecake Ice Cream
By grammadot
Ice cream, made from a custard with eggs, is my favorite ice cream recipe
- STRAWBERRY PUREE:
- I cup whole milk
- 1 1 2 cup heavy cream (or use 2 cups half-and-half)
- 1/2 1/2 1 1/2 bean or 1 1/2 teaspoons pure vanilla extract
- 4 4 4 ounces cream cheese, room temperature
- 3 3 3 large egg yolks
- 2/3 2/3 2/3 cup granulated white sugar
- 2/3 2/3 2/3 cup strawberry puree (recipe below)
- 1 1 1 cup fresh strawberries, chopped, optional
- 2 2 20 pints fresh strawberries or 20 ounces frozen unsweetened strawberries
- 1/4 to 1/3 1/4 to 1/3 to cup granulated white sugar, or to taste
- Freshly squeezed lemon juice, optional
- CHEESECAKE CRUST (optional):
- 3/4 3/4 5 cups graham cracker crumbs, about 5 graham crackers
- 3 3 3 tablespoons butter, melted
- 3 3 3 tablespoons sugar
Butternut Squash Soup with Fontina Cheese Crostini
By grammadot
Directions In an 8-quart stockpot, add the butter and oil and melt together over medium-high heat
- 2 tablespoons butter, at room temperature
- 2 tablespoons extra-virgin olive oil
- 1 medium onion, chopped
- 1 medium carrot, peeled and chopped into 1/2-inch pieces
- 3 cloves garlic, minced
- 3 1/2 pounds butternut squash, peeled, seeded, and cut into 3/4-inch pieces (about 7 to 8 cups)
- 6 cups low-sodium chicken stock
- 1/4 cup chopped fresh sage leaves
- Kosher salt and freshly ground black pepper
- 1/2 baguette, sliced diagonally into 1/2-inch thick slices
- Extra-virgin olive oil, for drizzling
- 2 tablespoons chopped fresh sage leaves
- 1 cup (2 ounces) grated fontina cheese
- Kosher salt
Perciatelli with Bolognese
By grammadot
In a large cast-iron or Dutch oven casserole over medium heat, heat some olive oil and then add the pancetta, porci...
- Extra-virgin olive oil
- 4 ounces pancetta, minced
- 1/2 cup dried porcini, soaked, drained and chopped fine
- 4 cloves garlic, finely minced
- 1 medium onion, finely diced
- 1 large carrot, finely diced
- 1 celery stalk, finely diced
- 1 pound ground pork
- 1 pound ground skirt steak
- Salt and freshly ground black pepper
- 4 tablespoons tomato paste
- 2 cups red wine
- 2 cups chicken stock
- 1 cup milk
- 1 large can San Marzano crushed tomatoes (28 ounces)
- 2 cheese rinds from Parmesan or Pecorino Romano (roughly 1/2 cup total in large chunks)
- 2 teaspoons minced fresh basil, plus torn leaves for garnish
- 2 teaspoons fresh thyme leaves, minced
- 2 pounds dry perciatelli pasta
- 1/2 cup ground Pecorino Romano cheese
Brownies - Pretzel
By grammadot
Directions Preheat the oven to 350 degrees F
- 1 cup (2 sticks) salted butter, plus more for buttering the pan
- 5 ounces bittersweet chocolate, broken into pieces
- 1/4 cup unsweetened cocoa powder
- 2 cups sugar
- 1 tablespoon vanilla
- 3 large eggs
- 1 1/4 cups all-purpose flour
- 3/4 cup semisweet chocolate chips
- 2 cups thin salted pretzels, lightly crushed