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Recipes
Polenta - Creamy with Bacon and Cranberries
By grammadot
For the polenta: Bring the broth, 2 1/2 cups water and the salt to a boil in a heavy 5-quart saucepan over medium-h...
- 2 cups low-sodium chicken broth
- 3 teaspoons kosher salt, plus extra for seasoning
- 1 1/4 cups polenta or yellow cornmeal
- 1 cup freshly grated Parmesan
- 3/4 cup whole milk, at room temperature
- 5 tablespoons unsalted butter, at room temperature, cut into 1/2-inch pieces
- Freshly ground black pepper
- 10 to 12 strips thick-cut applewood smoked bacon (about 1 pound)
- 1 cup mascarpone cheese, at room temperature (about 8 ounces)
- 3 tablespoons maple syrup or agave
- Pinch kosher salt
- 1/2 cup dried cranberries
Oatmeal - Sunday Morning
By grammadot
Heat the milk plus 2 cups of water in a medium saucepan until it starts to simmer
- 1 1/2 cups whole milk, plus extra for serving
- 1 1/2 cups quick-cooking (not instant) oatmeal
- 1/2 teaspoon kosher salt
- 1 banana, sliced
- 1/2 cup dried cherries
- 1/2 cup golden raisins
- Pure maple syrup or brown sugar, for serving
Salmon Cakes
By grammadot
Directions Preheat the oven to 350 degrees F
- 1/2 pound fresh salmon
- Good olive oil
- Kosher salt and freshly ground black pepper
- 4 tablespoons unsalted butter
- 3/4 cup small-diced red onion (1 small onion)
- 1 1/2 cups small-diced celery (4 stalks)
- 1/2 cup small-diced red bell pepper (1 small pepper)
- 1/2 cup small-diced yellow bell pepper (1 small pepper)
- 1/4 cup minced fresh flat-leaf parsley
- 1 tablespoon capers, drained
- 1/4 teaspoon hot sauce (recommended: Tabasco)
- 1/2 teaspoon Worcestershire sauce
- 1 1/2 teaspoons crab boil seasoning (recommended: Old Bay)
- 3 slices stale bread, crusts removed
- 1/2 cup good mayonnaise
- 2 teaspoons Dijon mustard
- 2 extra-large eggs, lightly beaten
Salted Caramel Frosting
By grammadot
Cream together the butter and cream cheese
- 2 sticks (1 cup) room temperature butter
- 1 brick (8-ounces) room temperature cream cheese
- 1/2 cup salted caramel (homemade or store bought, if you cannot find salted caramel, add about a teaspoon of sea salt)
- 3-4 cups powdered sugar
Tortellini Soup
By grammadot
In a large stockpot over medium heat, heat the oil until it shimmers, about 2 minutes, then add the onion, garlic, ...
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 1 teaspoon minced garlic
- 4 carrots, peeled and sliced into 1/4-inch coins
- 8 cups chicken stock
- 1 cup frozen green peas
- One 12-ounce container tricolor cheese tortellini
- 2 ears corn, kernels removed
- 2 cups fresh baby spinach, torn into smaller pieces
- Grated Parmesan cheese, for garnish
Buttermilk Fried Chicken
By grammadot
Directions For the brine: Combine all the ingredients in a large pot, cover, and bring to a boil
- 1 gallon water
- 1 cup kosher salt
- 1/4 cup plus 2 tablespoons honey
- 12 bay leaves
- 1 head of garlic, halved
- 2 tablespoons black peppercorns
- 1/2 About 1/2 ounce (1 large bunch) thyme sprigs
- 2 About 2 ounces (1 large bunch) flat leafed parsley sprigs
- 5 lemons, halved
- Two-2 1/2 pound chickens, each chicken cut up in 8 pieces
- 10 cups peanut oil
- 3 cups all-purpose flour
- 2 tablespoons garlic powder
- 2 tablespoons onion powder
- 2 teaspoons paprika
- 2 teaspoons cayenne
- 2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 quart buttermilk
- Kosher salt
Oatmeal Pancakes
By grammadot
first had in Aspen, CO this recipe can be halved and will make 6 pancakes or 2 servings
- Optional:
- 2 cups oatmeal - uncooked (not instant)
- 2 cups buttermilk
- 1/2 cup all purpose flour
- 2 tbs sugar
- 1 tsp baking powder
- 1 tsp baking soda
- 2 eggs, lightly beaten
- 1/2 stick unsalted butter, melted
- 1 tsp vanilla
- diced bananas, walnuts
- or blueberries
Mexican Rice and Beans
By grammadot
Pioneer Woman
- 2 tablespoons canola oil
- 2 cloves garlic, minced
- 2 green onions, greens and whites sliced
- 1 jalapeno, minced
- 2 cups long-grain rice
- 3 cups low-sodium chicken broth, plus more if needed
- 1 teaspoon ground cumin
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1/4 teaspoon turmeric
- Two 16-ounce cans pinto beans, drained
- One 14.5-ounce can diced tomatoes
- One 10-ounce can diced tomatoes and green chiles, such as Rotel
- 3/4 cup grated Cheddar
- Chopped fresh cilantro, for serving
Roasted Asparagus and Mushrooms with Chile-Lemon Salt
By grammadot
Preheat the oven to 425 degrees F
- 1 pound cremini (baby bella) mushrooms, halved or quartered if large
- 1 bunch asparagus, trimmed and cut into 1-inch lengths
- 3 tablespoons extra-virgin olive oil
- 2 dried arbol chiles, stemmed
- 1 tablespoon kosher salt
- 1 teaspoon finely grated lemon zest
PB and J Cream of Wheat
By grammadot
For the roasted grapes: Preheat the oven to 375 degrees F
- Nonstick spray, for the baking dish
- 2 cups black seedless grapes
- 2 tablespoons Concord grape jelly
- 1 cup milk (skim, 1-percent or whole)
- Fine sea salt
- 1/2 cup farina hot cereal, such as Bob's Red Mill
- 2 heaping tablespoons peanut butter
- 1/4 cup roasted peanuts or your favorite nut, chopped