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Recipes
Arugula Sauce
By draingal
Serve this sauce over pasta that has been filled with a blend of wild herbs; such as beet greens, spinach, arugula,...
- 2 tbsp. unsalted butter or olive oil
- 1/4 cup chopped shallot or red onion
- 1 cup chopped arugula
- 2 tbsp dry white wine
- 3 cups heavy (whipping) cream or half-and-half
- 1/2 cup freshly grated parmesan cheese
- salt
- freshly ground white pepper
- 3 tbsp. minced arugula
- small arugula leaves for garnish
Poppyseed Filling
By draingal
Peel and cut up into small pieces 3 apples, add 1/4 cup raisins
- 1 pound ground poppyseed
- 1/2 cup dark karo or honey
- 1/2 cup sugar
- 1/2 cup milk - evaporated
- 1/4 tsp. salt
- 1/2 stick oleo
- 4 tbsp. flour
- 3 beaten eggs
Peach Moonshine
By draingal
In a large pot, bring juice, peaches w/ syrup, sugar, and cinnamon sticks to a boil
- 2 64 oz bottles white grape peach juice
- 2 15 oz cans sliced peaches in heavy syrup
- 2½ cups granulated sugar
- 6 - 7 cinnamon sticks
- 1 750 ml bottle grain alcohol I used 190 proof Everclear
- 1 750 ml bottle peach schnapps
Cranberry-Grape Sauce
By draingal
Cook shallot in olive oil in a large skillet over medium-high heat until soft, 1 to 2 minutes
- 1 shallot, chopped
- 2 tbsp. extra-virgin olive oil
- 2 c. fresh cranberries
- 2 c. seedless black grapes, halved
- 1/2 c. ruby port
- 1/4 c. fresh orange juice
- 2 tsp. orange zest
- Kosher salt
- Freshly ground black pepper
Old-fashioned potato salad
By draingal
1. In a large pot, cover potatoes with water
- 4 lbs red potatoes, scrubbed, cut into 1/4-inch chunks
- 1/3 cup cider vinegar
- 1 1/2 tsp salt
- 1/2 tsp pepper
- 3/4 cup light mayonnaise
- 1/2 cup sour cream
- 1 Tbsp Dijon mustard
- 6 hard-cooked eggs, coarsely chopped
- 3 stalks celery, diced
- 1/2 cup chopped red onion
- 1/4 cup chopped flat-leaf parsley
Asian Slaw
By draingal
In bowl, whisk together garlic, soy sauce, vinegar, ginger root, sesame oil and red pepper flakes
- 2 cloves garlic, minced
- 2 Tbs. soy sauce
- 1 1/2 Tbs. rice wine or white wine vinegar
- 1 Tbs. minced fresh gingerroot
- 1/2 tsp. sesame oil
- 1/4 tsp. crushed red pepper flakes
- 1 head napa cabbage (about 1 lb.), thinly sliced
- 3 scallions, thinly sliced
- 2 carrots, thinly sliced
- 1 Tbs. sesame seeds, toasted
Pineapple Moonshine
By draingal
Note: This recipe uses Everclear 190 proof
- 2 cups orange juice
- 64 oz pineapple juice
- 8 oz coconut water
- 1/2 cup Torani Pineapple syrup
- 1 tablespoons orange zest
- 1 orange sliced
- 7 oz shredded coconut
- 2 cups sugar
- 750 ml Everclear 190 proof
Chicken and Gnocchi Soup
By draingal
Over medium heat melt butter in soup pot, add garlic and sauté, add chicken and cook through
- 1/3 cup olive oil or butter
- 2 minced garlic cloves
- 1 lb chicken
- 1/3 cup flour
- 1/2 carrot, shredded
- 1 stick celery
- 1/2 cup chopped fresh spinach
- 2 1/2 cups whole milk
- 1 1/2 cups heavy cream
- 3 chicken bouillon cubes
- Pepper to taste
- 17 ounces gnocchi
Tuscan Cannellini Bean Soup with Parmesan Toasts
By draingal
1. Tie up the Parmesan rind, bay leaf and basil stems in a cheesecloth bag
- 1 Parmesan rind
- 1 bay leaf
- 6 basil stems, leaves removed
- 2 tablespoons extra-virgin olive oil
- 1 yellow onion, finely chopped
- 1/2 medium carrot, peeled and finely chopped
- 1/2 fennel bulb, trimmed and finely chopped
- 2 garlic cloves, thinly sliced
- 2 1/2 cups low-sodium or homemade vegetable stock or broth
- 1 1/2 cups whole canned tomatoes, roughly chopped
- 1/3 pound black kale (also called lacinato or dinosaur kale), stems removed and roughly chopped
- 4 to 6 thin baguette slices
- Finely grated Parmesan cheese, for the toasts
- Salt and freshly ground black pepper
- Two 15.5-ounce cans cannellini beans (preferably low-sodium), rinsed and drained
Eggplant Stack
By draingal
Salt the eggplant on each side and let it drain in a colander for about 30 minutes to get the bitterness out
- 1 large eggplant, cut lengthwise into 1/4-inch slices
- Kosher salt
- 1 cup all-purpose flour
- Ground black pepper
- 2 eggs, scrambled
- 1 tablespoon grated Parmigiano-Reggiano, plus more for garnish
- 1/4 cup Italian parsley leaves, roughly chopped
- 1 1/2 cups breadcrumbs
- 1 cup vegetable oil
- 3 to 4 medium tomatoes, sliced
- Garlic powder
- Fresh basil leaves
- Extra-virgin olive oil
- Balsamic vinegar
- 1 pound cow mozzarella (not buffalo), sliced
- 1/2 cup arugula