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Recipes
Prime Rib Roast with Red-Wine Sauce
By DenaK
Cook roast: Let roast stand at room temperature 1 hour
- 1 (4-rib) prime rib roast with ribs (sometimes called standing rib roast; 9 to 10 lb)
- 1/2 oz (2 tablespoons) dried porcini mushrooms, ground to a powder in a blender
- 1 tablespoon kosher salt
- 3/4 teaspoon black pepper
- 2 small onions (1 left unpeeled and halved lengthwise, and 1 peeled and chopped)
- 3/4 stick (6 tablespoons) unsalted butter
- 2/3 cup chopped shallots (about 3 large)
- 1 carrot, finely chopped
- 1 celery rib, finely chopped
- 2 garlic cloves, smashed
- 1 tablespoon tomato paste
- 2 sprigs fresh flat-leaf parsley
- 1 sprig fresh thyme
- 1 Turkish or 1/2 California bay leaf
- 4 black peppercorns
- 1 (750-ml) bottle dry red wine such as a good-quality Côtes du Rhône
- 1/2 oz dried porcini mushrooms
- 2 cups boiling-hot water
- 2/3 cup veal demi-glace
- 1/2 teaspoon salt
- Special equipment: an instant-read thermometer
Fresh Orange Tart with Hazelnut Crust
By DenaK
by Dorie Greenspan
- 1 1/4 teaspoons unflavored gelatin
- 1 tablespoon water
- 1 cup sugar
- 2 tablespoons plus 2 teaspoons finely grated orange peel
- 2 teaspoons finely grated lemon peel
- 4 large eggs
- 3/4 cup fresh orange juice
- 3 tablespoons fresh lemon juice
- 1 cup plus 6 tablespoons (2 3/4 sticks) unsalted butter, cut into tablespoon-size pieces, room temperature
- 1 1/4 cups all purpose flour
- 1/2 cup powdered sugar
- 1/4 cup hazelnuts
- 1/4 teaspoon salt
- 9 tablespoons chilled unsalted butter, cut into 1/2-inch cubes
- 1 large egg yolk
- Candied blood orange slices
Barley Stew with Leeks, Mushrooms, and Greens
By DenaK
by The Bon Appétit Test Kitchen
- 1 tablespoon olive oil, divided
- 1 1/2 cups chopped leeks (about 2 small stalks; white and pale green parts only)
- 1 8-ounce container sliced crimini (baby bella) mushrooms
- 2 garlic cloves, pressed
- 2 1/4 teaspoons minced fresh rosemary
- 1 14.5-ounce can diced tomatoes in juice
- 1 cup pearl barley
- 4 cups (or more) vegetable broth
- 1 bunch kale (about 8 ounces), trimmed, center stalks removed, leaves coarsely chopped (about 8 cups packed)
Fish Tacos
By DenaK
by Lourdes Castro
- 1/2 red onion, thinly sliced
- 1 1/2 About 1 1/2 cups red wine vinegar
- 1/4 cup olive oil
- 1 1/2 teaspoons ancho chile powder
- 1 1/2 teaspoons dried oregano
- 1/2 teaspoon ground cumin
- 1/4 cup lightly packed fresh cilantro leaves, chopped, plus more for garnish
- 1 jalapeño, stemmed and chopped
- 1 pound flaky white fish (such as mahi mahi or cod), cut into 4 pieces
- Salt
- 8 fresh corn tortillas
- Mexican crema, homemade or store-bought
- Fresh Tomato Salsa
- 2 limes, cut into quarters
New England Clam Chowder
By DenaK
by Mary-Frances Heck
- 8 pounds cherrystone clams, scrubbed
- 1 tablespoon unsalted butter
- 8 ounces bacon, cut into 1/2" pieces
- 2 celery stalks, minced
- 1 large onion, minced
- 1 garlic clove, minced
- 2 1/2 pound Yukon Gold potatoes, peeled, cut into 1/2" pieces
- 1 tablespoon chopped fresh thyme
- 1 bay leaf
- 2 tablespoons cornstarch
- 2 cups heavy cream
- Kosher salt, freshly ground pepper
- Chopped fresh chives
- Oyster crackers or Vermont Common Crackers
Ravioli With Brussels Sprouts and Bacon
By DenaK
Directions Cook the ravioli according to the package directions
- 1 pound cheese ravioli (fresh or frozen)
- 6 slices bacon
- 3 tablespoons olive oil
- 1/2 cup pecan halves, coarsely chopped
- 1/2 pound Brussels sprouts, thinly sliced
- kosher salt and black pepper
- 1 tablespoon white wine vinegar
- grated Parmesan, for serving
Spicy Lemon Pasta
By DenaK
Directions Bring a pot of lightly salted water to a boil
- 1 pound spaghetti or fettuccine
- 3 tablespoons olive oil
- zest and juice of 2 lemons
- 3 garlic cloves, thinly sliced
- 2 jalapeno peppers, seeded and thinly sliced
- 1 1/2 cups frozen peas, thawed
- 1 teaspoon kosher salt
- 1/8 teaspoon freshly ground pepper
- 1/3 cup freshly grated Parmesan (optional)
Lemony Chicken Caesar Salad with Garlic-Parmesan Toasts
By DenaK
Make the vinaigrette: Finely grate about 1 Tbs
- 1 lemon
- 1/4 cup freshly grated Parmigiano-Reggiano
- 2 Tbs. mascarpone (or cream cheese)
- 2 tsp. Dijon mustard
- 1 small clove garlic, chopped, sprinkled with a pinch of kosher salt, and mashed to a paste
- 1/4 tsp. Worcestershire sauce
- 1/2 cup extra-virgin olive oil
- 1 tsp. chopped fresh thyme
- Couple dashes of Tabasco
- Kosher salt and freshly ground black pepper
- 2 Tbs. extra-virgin olive oil
- 1 small clove garlic, chopped, sprinkled with a pinch of kosher salt, and mashed to a paste
- 1/8 tsp. crushed red pepper flakes
- 1/2 baguette, cut into eight 1/2-inch-thick slices on the extreme diagonal so they’re about 6 inches long
- 3/4 cup freshly grated Parmigiano-Reggiano
- 2 cups thinly sliced leftover roast chicken
- 1 lb. romaine hearts (about 2 medium), cored, washed, spun dry, and cut in 2-inch pieces
Chicken thighs, artichoke, lemon and kalamata bake
By DenaK
Instructions Preheat oven to 375 Deg f In a roasting pan evenly place the slices from one of the lemons, half the r...
- 3 lbs boneless skinless chicken thighs
- 1 tsp each sea salt, oregano, basil
- 1/2 tsp ground black pepper
- 12 ounces artichoke hearts ( I used frozen from Trader Joes, canned would work too just make sure not packed in oil)
- 2/3 cup kalamata olives
- 1/2 red onion sliced thin
- 3 lemons sliced into thin circles
- 4 cloves garlic, peeled and minced
- 1/2 c white wine (or chicken broth or water)
- 2 Tbsp Lemon juice
- 2 Tbsp butter, cut into pieces
Fall Salad with Apples, Walnuts, and Stilton
By DenaK
Nancie McDermott, Cooking Light OCTOBER 2010
- 1 tablespoon minced shallot
- 1 1/2 tablespoons champagne or white wine vinegar
- 1 tablespoon fresh lemon juice
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- 1 dried apricot, finely chopped
- 3 tablespoons extra-virgin olive oil
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 2 cups torn green leaf lettuce leaves
- 2 cups thinly sliced Belgian endive (about 2 heads)
- 1/4 cup (1 ounce) Stilton cheese, thinly sliced
- 1/4 cup walnuts, coarsely chopped
- 1 (5-ounce) package baby arugula
- 1 ounce very thin slices prosciutto, torn
- 1 Granny Smith apple, cored and thinly sliced