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Recipes
Salmon with Lentils
By sdubbs
Place the lentils in a heat-proof bowl and cover with boiling water
- 1/2 pound French green lentils such as 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 Chicken Stock or good canned broth
- 2 tablespoons tomato paste
- 2 tablespoons good red wine vinegar
- 4 (8-ounce) center-cut salmon fillets, skin removed
Grilled Shitake Mushroom Salad
By sdubbs
Dressing: Combine all ingredients in a small saucepan and bring to a boil over high heat
- Ponzu-Style Dressing:
- 3 tablespoons yuzu juice (or a combination of fresh orange juice, grapefruit juice, and lime juice)
- 1 teaspoon finely chopped grapefruit zest
- 1 teaspoon finely chopped orange zest
- 1 teaspoon finely chopped lime zest
- 3 tablespoons unseasoned rice vinegar
- 2 tablespoons mirin
- 1/4 cup soy sauce
- Pinch sugar
- Salad:
- 12 shiitake mushrooms, cleaned and stems removed
- Peanut oil
- Salt and freshly ground black pepper
- 4 cups mizuna leaves
garlic and citrus chicken
By sdubbs
Position the rack in the center of the oven and preheat the oven to 400 degrees
- 1 (5 to 6 pound) whole roasting chicken, neck and giblets discarded
- 1 orange, quartered
- 1 lemon, quartered
- 1 head of garlic, halved crosswise
- 2 (14 ounce) cans reduced-sodium chicken broth
- 1/4 cup frozen orange juice concentrate, thawed
- 1/4 cup fresh lemon juice (from about 2 lemons)
- 2 tablespoons olive oil
- 1 tablespoon chopped fresh oregano
- 3 garlic cloves, chopped
Boeuf Bourguignon
By sdubbs
Beef Stew with Red Wine
- For serving:
- 1 tablespoon good olive oil
- 8 ounces good bacon, diced
- 2 1/2 pounds beef chuck cut into 1-inch cubes
- Kosher salt
- Freshly ground black pepper
- 1 pound carrots, sliced diagonally into 1-inch chunks
- 2 yellow onions, sliced
- 2 teaspoons chopped garlic (2 cloves)
- 1/2 cup Cognac or good brandy
- 1 (750-ml) bottle good dry red wine, such as Burgundy
- 2 to 2 1/2 cups canned beef broth
- 1 tablespoon tomato paste
- 1 teaspoon fresh thyme leaves
- 4 tablespoons (1/2 stick) unsalted butter, at room temperature, divided
- 3 tablespoons all-purpose flour
- 1 pound frozen small whole onions
- 1 pound mushrooms, stems discarded, caps thickly sliced
- Country bread, toasted or grilled
- 1 garlic clove, cut in half
- 1/2 cup chopped fresh flat-leaf parsley (optional)
cannellini beans with herbs and prosciutto
By sdubbs
Heat the oil in a large, heavy skillet over medium heat
- 3 tablespoons olive oil
- 1 tablespoon minced garlic
- 1 tablespoon chopped fresh sage
- 2 teaspoons chopped fresh thyme
- 1 (14-1/2 ounce) can diced tomatoes in juice
- 2 (15-ounce) cans cannellini beans, rinsed and drained
- 2 ounces prosciutto, coarsely chopped
- salt and freshly ground black pepper
- 3 cups arugula or mixed baby greens
Planked Figs w/ Pancetta & Goat Cheese
By sdubbs
Method: 1. Pour the fruit liqueur into a shallow dish
- 1/2 cup crème de cassis or other not-too-sweet fruit liqueur, such as crème de mûre, or Calvados
- 1 tablespoon cracked black pepper
- 8 large, ripe black or green fresh figs, cut in half lengthwise, stems left intact
- 8 thin slices pancetta
- 1 cup crumbled fresh goat cheese
- Clover or other amber honey for drizzling
- Read More http://www.epicurious.com/recipes/food/views/Planked-Figs-with-Pancetta-and-Goat-Cheese-359589#ixzz0ujlD5THY
Roast Duck
By sdubbs
Allow the ducks to sit at room temperature for 20 minutes
- 2 ducks (5 to 6 pounds each), innards and wing tips removed
- 6 quarts canned chicken broth
- Kosher salt
- Freshly ground black pepper
red wine vinaigrette
By sdubbs
Mix the vinegar, lemon juice, honey, salt, and pepper in a blender
- 1/2 cup red wine vinegar
- 1/4 cup fresh lemon juice
- 2 teaspoons honey
- 2 teaspoons salt
- 3/4 teaspoon freshly ground black pepper
- 1 cup extra-virgin olive oil
basil pesto
By sdubbs
In a blender, pulse the basil, pine nuts, garlic, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper until finely cho...
- 2 cups packed fresh basil leaves
- 1/4 cup toasted pine nuts
- 1 garlic clove
- 1/2 teaspoon salt, plus more to taste
- 1/4 teaspoon freshly ground black pepper, plus more to taste
- 2/3 about 2/3 cup extra-virgin olive oil
- 1/2 cup freshly grated parmesan cheese
21 Club Pumpkin Soup
By sdubbs
The following soup can be made with any variety of pumpkin except the traditional jack-o-lantern variety, which is ...
- 4 pounds pumpkin or other winter squash such as butternut or Hubbard, halved and strings and seeds discarded
- 2 tablespoons unsalted butter
- 3 large carrots, chopped
- 4 celery ribs, chopped
- 2 large onions, chopped
- 1 leek (white and pale green part only), halved lengthwise, washed well, and chopped
- 12 cups chicken broth or water
- 2 teaspoons cinnamon
- 1/2 teaspoon freshly grated nutmeg
- 1/4 cup pure maple syrup
- 1 cup heavy cream
- 1 tart apple such as Granny Smith
- 1/4 cup firmly packed light brown sugar