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Recipes
Artichoke Hearts
By grammadot
1 Using a large steamer set over boiling water, steam artichoke hearts with stems until just tender, about 20 minut...
- 5 long-stemmed artichokes, leaves picked, chokes removed, stems peeled
- 1/2 cup Italian bread crumbs
- 2 tablespoons fresh, chopped oregano leaves
- 1/4 cup parmigiano reggiano
- 1 teaspoon finely chopped garlic
- 1/4 cup extra virgin olive oil
- 2 tablespoons olive oil
- 2 tablespoons white wine
- 3/4 cup chicken stock
- Juice of 1 lemon
- 2 tablespoons unsalted butter
- 1 garlic clove, sliced
- Salt and fresh ground black pepper, to taste
- Shaved parmigiano reggiano, for garnish, optional
- Chopped parsley, for garnish, optional
Chicken Fried Steak with Gravy
By grammadot
For the steak: Begin with setting up an assembly line of dishes
- 1 1/2 cups whole milk
- 2 large eggs
- 2 cups all-purpose flour
- 2 teaspoons seasoned salt
- Freshly ground black pepper
- 3/4 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 3 pounds cube steak (tenderized round steak that's been extra tenderized)
- Kosher salt
- 1/2 cup canola or vegetable oil
- 1 tablespoon butter
- 1/3 cup all-purpose flour
- 3 to 4 cups whole milk
- 1/2 teaspoon seasoned salt
- Freshly ground black pepper
- Mashed potatoes, for serving
Hummus - Curry Flat Bread with Tomato Chutney
By grammadot
Directions For the tomato chutney: Heat the oil in a large saute pan over medium heat
- 2 tablespoons canola oil
- 1/2 yellow onion, thinly sliced
- 3 cloves garlic, minced
- 2 pints grape tomatoes
- 1/4 cup apple cider vinegar
- 3 tablespoons light brown sugar
- Pinch of allspice
- Pinch of cinnamon
- Salt and freshly ground pepper
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons canola oil
- 1/2 small yellow onion, finely diced
- 2 teaspoons mild curry powder
- 1/8 teaspoon cayenne powder
- Two 15-ounce cans chickpeas, drained, rinsed and drained again
- 1/3 cup tahini
- 2 tablespoons olive oil
- 1 to 2 teaspoons honey
- Salt and freshly ground pepper
- 1/4 cup chopped fresh parsley
- Lemon juice, as needed
- 6 pieces naan
- Canola oil, for brushing
Asparagus with Balsamic Tomatoes
By grammadot
This Asparagus with Balsamic Tomatoes recipe is a quick and easy side dish for a warm spring or summer night
- 1 pound asparagus, trimmed
- 2 teaspoons extra-virgin olive oil
- 1 1/2 cups halved grape tomatoes
- 1/2 teaspoon minced fresh garlic
- 2 tablespoons balsamic vinegar
- 1/4 teaspoon salt
- 3 tablespoons crumbled goat cheese
- 1/2 teaspoon black pepper
Panna Cotta with Balsamic Strawberries
By grammadot
Directions In a small bowl, sprinkle the gelatin on 1 1/2 tablespoons of cold water
- 1/2 packet (1 teaspoon) unflavored gelatin powder
- 1 1/2 tablespoons cold water
- 1 1/2 cups heavy cream, divided
- 1 cup plain whole-milk yogurt
- 1 teaspoon pure vanilla extract
- 1/2 vanilla bean, split and seeds scraped
- 1/3 cup sugar, plus 1 tablespoon
- 2 pints (4 cups) sliced fresh strawberries
- 2 1/2 tablespoons balsamic vinegar
- 1 tablespoon sugar
- 1/4 teaspoon freshly ground black pepper
- Freshly grated lemon zest, for serving
Apple Pie - Caramel vinegar in crust
By grammadot
Directions Special equipment: a pastry cutter For the perfect spiced pie crust: Mix the flour, cinnamon, salt and...
- 3 cups all-purpose flour, plus more for flouring
- 1 teaspoon cinnamon
- 1 teaspoon salt
- 1/2 teaspoon nutmeg
- 1 1/2 sticks (12 tablespoons) salted butter, cut into pieces
- 3/4 cup vegetable shortening or lard
- 1 tablespoon distilled white vinegar
- 1 egg, lightly beaten
- 6 to 7 cups peeled and sliced Granny Smith apples
- 1/2 lemon, juiced
- 1/2 cup granulated sugar
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 1 1/2 sticks (12 tablespoons) unsalted butter
- 1/2 cup all-purpose flour
- 1 cup packed brown sugar
- 1/2 cup quick oats
- 1/4 teaspoon salt
- 1/2 cup pecans, chopped
- 1/2 jar (or more) caramel topping
Baked Ziti Arrabbiata
By grammadot
1. Heat 2 tablespoons of the oil in a medium saucepan over medium-high heat until shimmering
- 1 ⁄4 cup olive oil, divided, plus more for brushing
- 1 garlic clove, minced
- 11 ⁄2 teaspoons crushed red pepper, divided
- One 28-ounce can whole peeled tomatoes, smooshed with your hands, juices reserved
- Kosher salt
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk, warmed
- Freshly grated nutmeg
- 11 ⁄2 pounds ziti
- 1 ⁄2 pound mozzarella cheese, cut into 1⁄2-inch cubes
- 1 cup freshly grated Parmesan cheese, divided
- 1 cup coarse bread crumbs
Scallops with Orange-Scented Quinoa
By grammadot
Directions For the quinoa: In a medium saucepan, bring 2 cups water, the quinoa, orange zest and 1 teaspoon salt t...
- 1 1/2 cups quinoa
- Zest of 1 large orange
- Kosher salt
- Vegetable-oil cooking spray
- Eight een 1 1/2-to-2-inch scallops (about 1 1/2 pounds), tough muscle removed
- 3 tablespoons extra-virgin olive oil
- Kosher salt and freshly ground pepper
- 1/4 cup extra-virgin olive oil
- 1/4 cup fresh orange juice (about 1 large orange)
- 2 tablespoons fresh lemon juice
- Kosher salt and freshly ground pepper
- One 15-ounce can garbanzo beans, drained and rinsed
- 1/3 cup chopped fresh flat-leaf parsley
- Kosher salt and freshly ground pepper
- Special equipment: Twelve 8-inch wooden skewers, soaked in water for 30 minutes to prevent scorching
Ice Cream with Guar Gum
By grammadot
cream the egg yolks, sugar, and guar gum to get a smooth mix
- 1 1/2 cups heavy cream
- 1 1/2 cups skim milk
- 1 vanilla bean (split the bean and scrape the seeds out and then simmer with the cream and milk for 30 minutes)
- 3 egg yolks
- 3/4 cup sugar
- 1/8 tsp guar gum
Macaroni and Cheese - Creamy in slow cooker
By grammadot
Boil the macaroni in a 2 quart saucepan in plenty of water until tender, about 7 minutes
- 2 cups uncooked elbow macaroni (an 8-ounce box isn't quite 2 cups)
- 4 tablespoons (1/2 stick) butter, cut into pieces
- 2 1/2 cups (about 10 ounces) grated sharp Cheddar cheese
- 3 eggs, beaten
- 1/2 cup sour cream
- 1 (10 3/4-ounce) can condensed Cheddar cheese soup
- 1/2 teaspoon salt
- 1 cup whole milk
- 1/2 teaspoon dry mustard
- 1/2 teaspoon black pepper