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Recipes
Black Pepper Ice Cream
By cortanez
1. Heat the half & half and peppercorns to a simmer
- 2 cups half & half
- 1/4 cup whole black peppercorns
- 5 oz. sugar (NOTE: Use 1/2 cup only next time)
- 5 large egg yolks
- 1 1/2 teaspoons vanilla
Pasta With Sardines, Bread Crumbs and Capers
By cortanez
1. Bring a large pot of water to a boil and salt it
- Salt
- 1/4 cup extra virgin olive oil
- 1/2 cup bread crumbs, ideally made from stale bread
- 1 onion, chopped
- Freshly ground black pepper
- 1 pound long pasta, like perciatelli
- 1 teaspoon grated lemon zest (from one lemon)
- Juice from 1 lemon (maybe more)
- 2 tablespoons drained capers
- 2 cans sardines packed in extra virgin olive oil (about 1/2 pound)
- 1/2 cup chopped fresh parsley, plus more for garnish
Sloppy Joes
By cortanez
Heat oil in a large skillet with straight sides
- 1 tablespoon vegetable oil
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 2 garlic cloves, chopped
- Salt and freshly ground black pepper
- 2 pounds lean ground beef (ground sirloin or 93%/7% lean ground beef)
- 1 (8-ounce) can tomato sauce
- 3 tablespoons tomato paste
- 1 cup barbecue sauce
- 1 tablespoon Worcestershire sauce
- 1 teaspoon hot sauce (recommended: Tabasco)
- 4 hamburger buns, split
- Barbecue sauce, for topping
Brussels Sprouts with Bacon
By cortanez
Brown bacon in a medium skillet over medium high heat
- 3 slices bacon, chopped
- 1 tablespoon extra-virgin olive oil, 1 turn of the pan
- 1 shallot, chopped
- 1 1/2 pounds Brussels sprouts, trimmed, small spouts left whole, larger spouts halved
- Salt and pepper, to your taste
- 1 cup chicken broth
White Wine-Marinated Steak
By cortanez
CALORIEs 227; FAT 14.4 g; PROTEIN 21
- 3 tablespoons white wine
- 1 tablespoon olive oil
- 1 teaspoon Dijon mustard
- 1 pound chuck eye steaks, trimmed
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Cooking spray
- 1 large shallot, sliced
- 1/4 cup fat-free, lower-sodium beef broth
Ham and Split Pea Soup
By cortanez
Use a small smoked picnic ham if you can find one
- 3 quarts water
- 1 piece (about 2 1/2 pounds) smoked, bone-in ham
- 4 bay leaves
- 1 pound (2 1/2 cups) split peas, rinsed, and picked over
- 1 teaspoon dried thyme
- 2 tablespoons extra-virgin olive oil
- 2 medium onions, chopped medium
- 2 medium carrots, chopped medium
- 2 medium celery ribs, chopped medium
- 1 tablespoon unsalted butter
- 2 medium garlic cloves, minced or pressed through a garlic press
- Pinch sugar
- 3 small new potatoes, scrubbed and cut into medium dice
- Ground black pepper
- Minced red onion (optional)
- Balsamic vinegar
Roasted Garlic Cauliflower
By cortanez
1. Preheat oven to 450°F
- 3 cloves of minced garlic
- 3 tablespoons olive oil
- 1 large head cauliflower, separated into florets
- 1/3 cup grated Parmesan cheese
- Juice from 1 lemon
- salt and black pepper to taste
Classic Pizzelles
By cortanez
Beat eggs, adding sugar gradually
- 6 eggs
- 3 cups flour
- 1 1/2 cups sugar
- 2 Tbsp vanilla or anise
- 1 cup butter, melted
- 2 tsp. baking powder
Lemon Meringue Pie
By cortanez
As soon as the filling is made, cover it with plastic wrap to keep it hot and then start working on the topping
- LEMON FILLING:
- 1 cup (7 ounces) sugar
- 1/4 cup (1 ounce) cornstarch
- 1/8 teaspoon salt
- 1 1/2 cups cold water
- 6 large egg yolks, beaten
- 1 tablespoon grated zest and 1/2 cup juice from 2 or 3 lemons
- 2 tablespoons unsalted butter
- MERINGUE:
- 1 tablespoon cornstarch
- 1/3 cup water
- 1/4 teaspoon cream of tartar
- 1/2 cup (3 1/2 ounces) sugar
- 4 large egg whites (room temperature)
- 1/2 teaspoon vanilla extract
- 1 premade graham cracker pie crust
Arugula with Parmesan
By cortanez
If the arugula has roots attached, cut them off
- Lemon Vinaigrette:
- 1/2 pound fresh arugula (3 large bunches)
- 1/4-pound chunk very good Parmesan
- 1/4 cup freshly squeezed lemon juice (2 lemons)
- 1/2 cup good olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper