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Recipes
Chicken Piccata
By sdubbs
Cook time: 15 min
- 2 split (1 whole) boneless, skinless chicken breasts
- Kosher salt and freshly ground black pepper
- 1/2 cup all-purpose flour
- 1 extra-large egg
- 1/2 tablespoon water
- 3/4 cup seasoned dry bread crumbs
- Good olive oil
- 3 tablespoons unsalted butter, room temperature, divided
- 1/3 cup freshly squeezed lemon juice (2 lemons), lemon halves reserved
- 1/2 cup dry white wine
- Sliced lemon, for serving
- Chopped fresh parsley leaves, for serving
Salmon with Lentils
By sdubbs
Cook time: 30 min
- 1 ⁄2 pound French green lentils (lentilles du Puy)
- 1 ⁄4 cup good olive oil, plus extra for salmon
- 2 cups chopped yellow onions
- 2 cups chopped leeks, white and light green parts only
- 1 teaspoon fresh thyme leaves
- 2 teaspoons kosher salt
- 3 ⁄4 teaspoon freshly ground black pepper
- 1 tablespoon minced fresh garlic
- 1 1⁄2 cups chopped celery (4 stalks)
- 1 1⁄2 cups chopped carrots (3 carrots)
- 1 1⁄2 cups Homemade Chicken Stock, recipe follows, or good canned broth
- 2 tablespoons tomato paste
- 2 tablespoons good red wine vinegar
- 4 (8-ounce) center-cut salmon fillets, skin removed
Real Meatballs and Spaghetti
By sdubbs
Cook time: 1 hr 20 min
- For the meatballs:
- 1/2 pound ground veal
- 1/2 pound ground pork
- 1 pound ground beef
- 1 cup fresh white bread crumbs (4 slices, crusts removed)
- 1/4 cup seasoned dry bread crumbs
- 2 tablespoons chopped fresh flat-leaf parsley
- 1/2 cup freshly grated Parmesan cheese
- 2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon ground nutmeg
- 1 extra-large egg, beaten
- Vegetable oil
- Olive oil
- For the sauce:
- 1 tablespoon good olive oil
- 1 cup chopped yellow onion (1 onion)
- 1 1/2 teaspoons minced garlic
- 1/2 cup good red wine, such as Chianti
- 1 (28-ounce) can crushed tomatoes, or plum tomatoes in puree, chopped
- 1 tablespoon chopped fresh flat-leaf parsley
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- For serving:
- 1 1/2 pounds spaghetti, cooked according to package directions
- Freshly grated Parmesan
Soft Pretzel Bites
By sdubbs
For the Pretzels: Combine the water, sugar, yeast, and butter in the bowl of a stand mixer and mix with the dough h...
- For the cheese sauce:
- 1/2 cups warm water
- 2 tablespoons light brown sugar
- 1 package active dry yeast
- 3 ounces unsalted butter, melted
- 2 1/2 teaspoons kosher salt
- 4 1/2 to 5 cups all-purpose flour
- Vegetable oil
- 3 quarts water
- 3/4 cup baking soda
- 1 whole egg, beaten with 1 tablespoon cold water
- Coarse sea salt
- 1/2 Tablespoon unsalted butter
- 1/2 Tablespoon all-purpose flour
- 1/2 cup milk
- 8 ounces Cheddar cheese, grated
Portobello Mushroom Lasagna
By sdubbs
Preheat the oven to 375 degrees F
- Kosher salt
- Good olive oil
- 3/4 pound dried lasagna noodles
- 4 cups whole milk
- 12 tablespoons (11/2 sticks) unsalted butter, divided
- 1/2 cup all-purpose flour
- 1 teaspoon freshly ground black pepper
- 1 teaspoon ground nutmeg
- 1 1/2 pounds portobello mushrooms
- 1 cup freshly ground Parmesan
French Onion Soup
By sdubbs
Cook time: 1 hr
- 2 1/2 pounds yellow onions, halved, and sliced 1/4-inch thick (8 cups)
- 1/4 pound unsalted butter
- 1 bay leaf
- 1/2 cup medium-dry sherry
- 1/2 cup brandy or Cognac
- 1 1/2 cups good dry white wine
- 4 cups beef stock
- 4 cups veal stock
- 1 tablespoon kosher salt
- 1/2 teaspoon freshly ground white pepper
- Freshly grated Parmesan
Potato Gnocci with Roasted Tomatoes, Fennel, and Chevre
By sdubbs
1. In a pot, bring water and potatoes to a boil
- Ingredients
- For Gnocchi
- 11/2 lb. Yukon Gold potatoes, washed, skin on
- 2 tbsp. butter, softened
- Salt and pepper
- 1 egg
- 2/3 c. flour
- For Accompaniment
- 2 plum tomatoes (preferably San Marzano), split and roasted
- 1/4 c. extra-virgin olive oil
- 1/2 sweet onion, sliced
- 1 bulb fennel, sliced lengthwise, seasoned, brushed with olive oil, and grilled
- 1 c. chicken stock
- 2 tbsp. chopped herbs (tarragon, parsley, chives, chervil)
- 2 tbsp. butter
- Salt and pepper
- 1/2 c. fresh chevre
- 1 c. bronze fennel, loosely packed
Roasted Vegetable Soup
By sdubbs
Cook time: 4 hrs 35 min
- 3 to 4 cups chicken stock, preferably homemade, recipe follows
- Kosher salt and freshly ground black pepper
- 1 pound carrots, peeled
- 1 pound parsnips, peeled
- 1 large sweet potato, peeled
- 1 small butternut squash (about 2 pounds), peeled and seeded
- 3 tablespoons good olive oil
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons chopped fresh flat-leaf parsley
- Preheat the oven to 425 degrees F.
- Cut the carrots, parsnips, sweet potato, and butternut squash in 1- to 1 1/4-inch cubes. All the vegetables will shrink while baking, so don't cut them too small.
- Place all the cut vegetables in a single layer on 2 sheet pans. Drizzle them with olive oil, salt, and pepper. Toss well. Bake for 25 to 35 minutes, until all the vegetables are tender, turning once w
- Sprinkle with parsley, season to taste, and serve hot.
Vinegar Hill House's Braised Pork Cannelloni
By sdubbs
Over at Vinegar Hill House, new chef de cuisine Brian Leth takes his time in the kitchen with a meaty pasta dish th...
- Ingredients
- 1 whole rack St. Louis-cut pork ribs
- 4 white onions, sliced thin
- 4 carrots, cut in coins
- 1 head red cabbage, shredded
- 1/4 box golden raisins
- 1 can of beer
- 1/2 c. crème fraiche
- 1/4 c. sherry vinegar
- 1 pkg. dried pasta tubes (if you’re feeling ambitious, make it fresh)
- 1 c. grated Parmesan
- Chicken stock
- Extra-virgin olive oil
- Butter
- Salt
- Thyme
- Bay leaves
Gazpacho
By sdubbs
Cook time: 20 min
- 1 hothouse cucumber, halved and seeded, but not peeled
- 2 red bell peppers, cored and seeded
- 4 plum tomatoes
- 1 red onion
- 3 garlic cloves, minced
- 23 ounces tomato juice (3 cups)
- 1/4 cup white wine vinegar
- 1/4 cup good olive oil
- 1/2 tablespoon kosher salt
- 1 teaspoons freshly ground black pepper