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Recipes
Summer vegetable ratatouille with stuffed squash blossoms Jeremy Bearman
By á-32
For the oil: Heat the olive oil to 160 degrees Fahrenheit
- 2 cups large diced zucchini
- 2 cups large diced yellow squash
- 1 cup medium diced red bell pepper
- 1 cup medium diced yellow bell pepper
- 3 cups large diced eggplant
- 1 1/2 cups small diced onion
- 1/4 cup thinly sliced garlic
- 3 cups large diced tomato
- 2 cups olive oil
- 5 sprigs thyme
- 2 sprig rosemary
- 2 sprigs savory
- 2 bay leaves
- 1 head whole garlic cut in half with the skin
- 1 sprig lavender
- 1/2 tsp. of chile flakes
- 1 bunch Basil
- 8 squash blossoms
- 1 cup all purpose flour for dredging
- 2 eggs whisked together for wash
- 4 cups panko bread crumbs
- 1/2 cup dried herbs de provence
- 1 cup sheep’s milk ricotta or regular ricotta drained
- 1/2 cup parmesan
Slow Cooker Chocolate Candy
By á-32
Put the peanuts in the bottom of a 4-quart slow cooker
- 2 pounds salted dry-roasted peanuts
- 4 ounces German's sweet chocolate (about 4 squares)
- One 12-ounce package semisweet chocolate chips (about 2 cups)
- 2 1/2 pounds white almond bark
Whiskey-Glazed Carrots
By á-32
Melt 1 tablespoon butter in a large skillet over high heat
- 1 stick Butter, Divided
- 2 pounds (to 3 Pounds) Carrots, Peeled And Cut Into Thick Circles
- 1/2 cups Jack Daniels Or Other Whiskey
- 3/4 cups (to 1 Cup) Brown Sugar
- 1/2 teaspoons (to 1 Teaspoon) Salt
- Freshly Ground Pepper, to taste
Paella
By á-32
Nutrients per 1 1/2-cup serving: Calories: 260, Total Fat: 7 g, Sat
- 8 oz boneless, skinless chicken breasts
- 4 oz deli-fresh, low-fat smoked turkey sausage, cut into bite-size pieces
- 1 tsp olive oil
- 1/2 medium onion, diced (about 1/2 cup)
- 1 medium tomato, chopped
- 1/2 red bell pepper, diced (1/2 cup)
- 1/2 green bell pepper, diced (1/2 cup)
- 1 tsp sweet paprika
- 2 cloves garlic, smashed
- 2 tbsp fresh parsley, chopped
- 1/4 tsp saffron (optional)
- 1 cup brown rice
- 1 cup low-sodium chicken stock
- 1/2 cup frozen peas, thawed
- 12 little neck clams, cleaned
Seafood Pasta in a Foil Package
By á-32
Preheat the oven to 350 degrees F
- 1 pound linguine
- 4 cloves garlic, minced
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1/2 cup dry white wine
- Three 14.5-ounce cans diced (or whole) tomatoes
- Salt and fresh ground pepper
- Red pepper flakes
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 pound jumbo or large shrimp, peeled and deveined, rinsed and dried
- 1 pound scallops, rinsed and dried
- Warm cream
- Fresh basil leaves, torn
- Fresh parsley leaves, torn
Grilled Whole Branzino with Lemon and Garlic
By á-32
Prepare a medium-hot fire in a grill
- 2 whole branzino, each 1 to 1 1/2 lb., scaled, cleaned and fins removed
- Kosher salt and freshly ground pepper, to taste
- 1/2 lemon, thinly sliced
- 1 garlic clove, thinly sliced
- 2 small fresh thyme sprigs
- 1 1/2 Tbs. olive oil
- Grilled fennel and tomatoes on the vine for serving (see related recipe at left)
- Grilled smashed potatoes with lemon-oregano vinaigrette (see related recipe at left)
Warm New Potato Salad with Grainy Mustard
By á-32
Cover potatoes with water by 1 inch in a 3- to 4-quart saucepan, then bring to a boil with 1 teaspoon salt
- 2 lb small (1- to 1 1/2-inch) potatoes, preferably new potatoes
- 1 1/2 teaspoons salt
- 3 tablespoons finely chopped shallots (about 2)
- 1/2 tablespoon Dijon mustard
- 1 tablespoon whole-grain mustard
- 1 tablespoon white-wine vinegar, or to taste
- 1/2 teaspoon black pepper
- 3 tablespoons olive oil
- 2 tablespoons chopped fresh flat-leaf parsley
Green Bean Casserole with Onion Rings
By á-32
Coat a 1-qt. casserole dish with nonstick spray
- 2 strips thick-sliced bacon, diced
- 1 ⁄2 cup onion, sliced
- 8 oz. button mushrooms, quartered
- 8 oz. cream cheese, softened
- 4 T. unsalted butter, softened
- 1 t. Dijon mustard
- 1 t. garlic, minced
- 1 t. fresh thyme, minced
- 1 t. fresh oregano, minced
- 1 t. fresh lemon juice
- 1 ⁄4 t. Worcestershire sauce
- 2 T. unsalted butter
- 2 T. all-purpose flour
- 1 1⁄2 cups milk, warmed
- Herbed cheese mixture
- Salt and pepper to taste
- 1 lb. haricot vert, blanched
- Sauteed mushroom mixture
- Herbed cheese sauce
Chocolate Ganache Tart
By á-32
1. Preheat oven to 350 degrees
- 3 * 3 tablespoons slivered blanched almonds
- 6 * 6 tablespoons sugar
- 1 1/4 * 1 1/4 cups (spooned and leveled) all-purpose flour
- 2 * 2 teaspoons grated orange or lemon zest, (optional)
- 1/4 * 1/4 teaspoon salt
- 6 * 6 tablespoons unsalted butter, cold and cut into pieces
- 12 * 12 ounces bittersweet chocolate, coarsely chopped
- 1 1/4 * 1 1/4 cups heavy cream
- 1 * 1 teaspoon vanilla extract
Spaghetti and meatballs Lidia Bastianich
By á-32
Everybody loves meatballs
- MEATBALLS:
- 1 medium carrot, coarsely chopped
- 2 stalks celery, coarsely chopped
- 1 medium onion, coarsely chopped
- 1 pound ground beef
- 1 pound ground pork
- 1 pound ground veal
- 2 large eggs, beaten
- 1 teaspoon ground oregano
- 1/2 cup chopped parsley
- 2 cups bread crumbs
- 1 tablespoon kosher salt
- SAUCE:
- 1/4 cup extra-virgin olive oil
- 1 medium onion, chopped (about 1 1/2 cups)
- 2 teaspoons kosher salt, plus more as needed
- 2 fresh bay leaves
- 1/2 teaspoon peperoncino
- 3 (28 ounce) cans Italian plum tomatoes, preferably San Marzano, crushed by hand
- 1 pound spaghetti