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Recipes
Chocolate-Orange Biscotti
By DenaK
Make a Menu Position oven racks in the middle and top of the oven and heat the oven to 350°F
- 2-1/2 cups whole skin-on hazelnuts
- 12 oz. high-quality bittersweet or semisweet chocolate
- 8 oz. (1 cup) unsalted butter, completely softened at room temperature
- 4 large eggs
- 1 cup packed light brown sugar
- 1 cup granulated sugar
- 2 tsp. pure vanilla extract
- 1/2 tsp. almond extract
- 2 Tbs. instant espresso powder or finely ground coffee
- 3/4 cup high-quality Dutch-processed cocoa powder, sifted
- 1 cup candied orange peel
- 18 oz. (4 cups) unbleached all-purpose flour
- 1 tsp. baking powder
- 1 tsp. kosher salt
- 4 egg whites
- 1 tsp. best-quality orange extract
- 3/4 cup granulated sugar
Baked Fontina | Smells Like Home
By DenaK
Brace yourselves for possibly the easiest appetizer you’ll ever come across
- 1 1/2 lbs Italian fontina, rind removed and cubed into 1-inch pieces
- 6 cloves garlic, thinly sliced
- 1 tbsp fresh thyme, chopped
- 1 tsp fresh rosemary, chopped
- 3 tbsp extra virgin olive oil
- 1/2 tsp Kosher salt
- 1/2 tsp freshly ground black pepper
Wild Mushroom Toasts
By DenaK
Melt 1 Tbs. of the butter together with 1 Tbs
- 1 lb. wild mushrooms, such as chanterelles, maitakes, hedgehogs, or morels
- 2 Tbs. unsalted butter
- 2 Tbs. extra-virgin olive oil; more as needed
- Kosher salt
- 2 medium shallots, finely chopped (about 1/4 cup)
- 2 tsp. chopped fresh thyme
- 1/2 cup crème fraîche (about 4 oz.)
- 1 Tbs. chopped fresh flat-leaf parsley
- Freshly ground black pepper
- 18 slices baguette (cut 1/4 to 1/2 inch thick)
- 1/4 cup freshly grated Parmigiano-Reggiano
Traditional Spanish Paella
By DenaK
Cooking Light MAY 2000
- 1 cup chopped fresh parsley
- 1/4 cup fresh lemon juice
- 1 tablespoon olive oil
- 2 large garlic cloves, minced
- 1 cup water
- 1 teaspoon saffron threads
- 3 (16-ounce) cans fat-free, less-sodium chicken broth
- 8 unpeeled jumbo shrimp (about 1/2 pound)
- 1 tablespoon olive oil
- 4 skinned, boned chicken thighs, cut in half
- 2 links Spanish chorizo sausage (about 6 1/2 ounces) or turkey kielbasa, cut into 1/2-inch-thick slices
- 1 (4-ounce) slice prosciutto or 33%-less-sodium ham, cut into 1-inch pieces
- 2 cups finely chopped onion
- 1 cup finely chopped red bell pepper
- 1 cup canned diced tomatoes, undrained
- 1 teaspoon sweet paprika
- 3 large garlic cloves, minced
- 3 cups uncooked Arborio rice or other short-grain rice
- 1 cup frozen green peas
- 8 mussels, scrubbed and debearded
- 1/4 cup fresh lemon juice
- Lemon wedges (optional)
Orange Sherbet
By DenaK
In a 2-quart saucepan, bring the zest, 1 cup of the juice, and the sugar to a simmer over medium heat, stirring un...
- 10 medium navel oranges (about 5 lb.)
- 1 cup granulated sugar
- 1-1/2 Tbs. fresh lemon juice
- 3/4 cup heavy cream
Chicken-and-Brie Sandwich with Roasted Cherry Tomatoes
By DenaK
Cooking Light JUNE 2001
- 1 teaspoon olive oil
- 2 cups halved cherry tomatoes (about 1 pound)
- 2 tablespoons balsamic vinegar
- 1 tablespoon chopped fresh thyme
- 1/4 teaspoon kosher salt
- 1/8 teaspoon black pepper
- 1/4 cup low-fat mayonnaise
- 1 tablespoon whole-grain Dijon mustard
- 1 garlic clove, minced
- 1 (16-ounce) loaf French bread, cut in half horizontally
- 3 ounces Brie cheese, sliced
- 3 cups shredded cooked chicken breast (about 1 pound)
- 2 teaspoons extra-virgin olive oil
- 1 teaspoon balsamic vinegar
- 1/8 teaspoon kosher salt
- 2 cups fresh spinach
Chocolate Hazelnut Crinkle Cookies
By DenaK
Make dough: Put oven rack in middle position and preheat oven to 350°F
- 2/3 cup hazelnuts
- 2 tablespoons granulated sugar
- 6 oz fine-quality bittersweet
- chocolate (no more than 60% cacao if marked), finely chopped
- 2 3/4 cups all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 2 teaspoons baking powder
- 3/4 teaspoon salt
- 1 stick (1/2 cup) unsalted butter, softened
- 1 1/2 cups packed light brown sugar
- 2 large eggs
- 1/4 cup whole milk
- 1 teaspoon pure vanilla extract
- 3/4 cup confectioners sugar
- Special equipment: parchment paper
Baked Eggplant with Pistachio Pesto and Goat Cheese
By DenaK
Instructions Preheat the oven to 450°F
- 1/4 cup all-purpose flour
- 1 teaspoon dried basil
- 1/4 teaspoon black pepper
- 4 large egg whites, lightly beaten
- 3/4 cup plain dry bread crumbs
- 1 large eggplant, trimmed, cut into 12 slices
- 3 large tomatoes
- 1/2 cup marinara sauce , homemade or store-bought
- 1/4 cup pesto
- 1/2 cup goat cheese, crumbled
- 2 tablespoons grated Parmesan cheese
- Pistachio Pesto
- 1/2 cup shelled pistachio
- 1/2 cup fresh basil leaves
- juice of half lemon
- 2 garlic cloves
- 1/2 extra-virgin olive oil
- Kosher salt
- Freshly ground black pepper to taste
Slow-Cooker White Bean Soup With Andouille and Collards
By DenaK
Directions In a 4- to 6-quart slow cooker, combine the beans, sausage, onion, celery, and thyme
- 1 pound dried white beans (such as cannellini or great northern)
- 1/2 pound andouille sausage links, halved lengthwise and sliced crosswise
- 1 large onion, chopped
- 2 stalks celery, chopped
- 4 sprigs fresh thyme
- 8 cups low-sodium chicken broth
- 1 bunch collard greens, stems discarded and leaves cut into bite-size pieces (about 8 cups)
- 1 tablespoon red wine vinegar
- kosher salt and black pepper
- olive oil and bread sticks, for serving
Pork Cutlets With Arugula and Apple Salad
By DenaK
Directions Place the flour, eggs, and panko in separate shallow bowls
- 1/4 cup all-purpose flour
- 2 large eggs, beaten
- 2/3 cup panko bread crumbs
- 4 thin pork cutlets (about 1 pound)
- kosher salt and black pepper
- 5 tablespoons olive oil
- 1/4 cup sour cream
- 1 tablespoon fresh lemon juice, plus lemon wedges for serving
- 1 bunch arugula, thick stems removed (about 4 cups)
- 1 apple, thinly sliced