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Recipes
Oatmeal - Lightly Toasted Overnight Steel-Cut with Honey-Roasted Apricots and Pistachios
By grammadot
Preheat the oven to 300 degrees F
- 2 cups steel-cut Irish oats
- 1/4 teaspoon fine sea salt
- 8 ripe but still firm apricots, pitted and quartered
- 1/2 cup apricot nectar
- 1/4 cup clover honey
- 4 whole cloves
- 2 cinnamon sticks
- 1 cup warm milk
- 3/4 cup shelled pistachios, toasted and chopped
- Rose water, for drizzling, optional
Mushrooms Sausage-Stuffed
By grammadot
Directions Preheat the oven to 325 degrees F
- 16 extra-large white mushrooms
- 5 tablespoons good olive oil, divided
- 2 1/2 tablespoons Marsala wine or medium sherry
- 3/4 pound sweet Italian sausage, removed from the casings
- 6 scallions, white and green parts, minced
- 2 garlic cloves minced
- 2/3 cup panko crumbs
- 5 ounces mascarpone cheese, preferably from Italy
- 1/3 cup freshly grated Parmesan
- 2 1/2 tablespoons minced fresh parsley leaves
- Salt and freshly ground black pepper
Chicken Tenders - Spicy with Honey-Mustard
By grammadot
Directions Put an oven rack in the center of the oven
- Vegetable oil cooking spray
- 1/3 cup honey
- 1/3 cup Dijon or whole-grain mustard
- 1 cup all-purpose flour
- 1 tablespoon kosher salt, plus extra for seasoning
- 3 large eggs, at room temperature, beaten
- 3 tablespoons hot sauce (recommended: Tabasco)
- 1 cup cornmeal
- 2 tablespoons chili powder
- 1 teaspoon cayenne pepper
- 1 1/2 pounds chicken tenders, halved lengthwise
- Olive oil, for drizzling
- Kosher salt
Chicken Chili and White Beans
By grammadot
Directions In a large heavy-bottomed saucepan or Dutch oven, heat the oil over medium-high heat
- 2 tablespoons olive oil
- 1 large onion, chopped
- 4 garlic cloves, minced
- 2 pounds ground chicken
- 1 teaspoon salt, plus more for seasoning
- 2 tablespoons ground cumin
- 1 tablespoon fennel seeds
- 1 tablespoon dried oregano
- 2 teaspoons chili powder
- 3 tablespoons flour
- 2 (15-ounce cans) cannellini or other white beans, rinsed and drained
- 1 bunch (about 1 pound) Swiss chard, stems removed, leaves chopped into 1-inch pieces
- 11/2 cups frozen corn, thawed
- 4 cups low-sodium chicken stock
- 1/4 teaspoon crushed red pepper flakes
- Freshly ground black pepper for seasoning
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh flat-leaf parsley
Angel hair with goat cheese
By grammadot
Sea Watch Restaurant
- 2 tablespoons olive oil
- 1 clove garlic, minced, or to taste
- 3/4 cup diced fresh tomato
- 1/2 cup white wine
- 3/4 cup chicken stock Pinch of crushed red pepper Salt and black pepper, to taste
- 4 ounces angel hair pasta, cooked according to package directions
- 1 teaspoon roasted pine nuts
- 1 sprig fresh basil, leaves picked and chopped, plus more for garnish
- 1 sprig Italian parsley, leaves picked and chopped, plus more for garnish
- 2 ounces fresh goat cheese, crumbled, plus more for garnish
- 2 tablespoons whipped butter
Baked Beans
By grammadot
heat oven to 350 place oil, onions and bacon in hot ovenproof pan and saute until bacon is cooked
- 1 large can of baked beans
- 1 tbs canola oil
- 1/2 onion chopped
- 3 slices thick bacon diced
- 1/4 cup brown sugar
- 1/4 cup ketchup
- 2 tbs yellow mustard
- 2 tbs molasses
Deviled Eggs - Smoked Salmon
By grammadot
Directions Place the eggs in a pot large enough to hold them in a single layer
- 8 extra-large eggs
- 1/2 cup sour cream
- 2 ounces cream cheese, at room temperature
- 2 tablespoons good mayonnaise
- 1 tablespoon freshly squeezed lemon juice
- 2 tablespoons minced fresh chives, plus extra for garnish
- 4 ounces good smoked salmon, minced
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 ounces salmon roe
Rack of Lamb Persillade
By grammadot
Directions Preheat the oven to 450 degrees F
- 3 small or 2 large racks of lamb, frenched
- Good olive oil
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 cups loosely packed fresh parsley leaves
- 1 tablespoon chopped garlic cloves (3 cloves)
- 1 cup fresh white bread crumbs
- 2 teaspoons grated lemon zest (2 lemons)
- 4 tablespoons (1/2 stick) unsalted butter, melted
Cupcakes - Rum Raisin with Rum Raisin Buttercream
By grammadot
Directions For the buttercream: Bring the rum and cane sugar to a boil in a medium saucepan
- 1 1/2 cups golden rum
- 1 tablespoon pure cane sugar
- 1 cup golden raisins
- 4 ounces unsalted butter, softened
- 2 ounces cream cheese, softened
- 3 to 4 cups organic powdered sugar, divided
- 1 teaspoon pure rum extract
- Nonstick baking spray
- 2 1/2 cups cake flour
- 1 1/4 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1 3/4 cups pure cane sugar, divided
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground allspice
- 1/8 teaspoon freshly ground nutmeg
- 10 tablespoons (1 1/4 sticks) unsalted butter, melted and cooled slightly
- 1 cup buttermilk, room temperature
- 3 tablespoons vegetable oil
- 1 teaspoon vanilla extract
- 1/2 teaspoon pure rum extract
- 6 large egg yolks, room temperature
- 3 large egg whites, room temperature
Honey White Bread
By grammadot
Place the water in the bowl of an electric mixer fitted with a dough hook attachment
- 1/2 cup warm water (110 degrees)
- 2 packages dry yeast
- 1 teaspoon sugar
- 1 1/2 cups warm whole milk (110 degrees)
- 6 tablespoons (3/4 stick) unsalted butter, melted and cooled
- 1 1/2 tablespoons honey
- 2 extra-large egg yolks
- 5 to 6 cups all-purpose flour
- 1 tablespoon kosher salt
- 1 egg white, lightly beaten