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Recipes
Perciatelli with Bolognese
By á-32
In a large cast-iron or Dutch oven casserole over medium heat, heat some olive oil and then add the pancetta, porci...
- Extra-virgin olive oil
- 4 ounces pancetta, minced
- 1/2 cup dried porcini, soaked, drained and chopped fine
- 4 cloves garlic, finely minced
- 1 medium onion, finely diced
- 1 large carrot, finely diced
- 1 celery stalk, finely diced
- 1 pound ground pork
- 1 pound ground skirt steak
- Salt and freshly ground black pepper
- 4 tablespoons tomato paste
- 2 cups red wine
- 2 cups chicken stock
- 1 cup milk
- 1 large can San Marzano crushed tomatoes (28 ounces)
- 2 cheese rinds from Parmesan or Pecorino Romano (roughly 1/2 cup total in large chunks)
- 2 teaspoons minced fresh basil, plus torn leaves for garnish
- 2 teaspoons fresh thyme leaves, minced
- 2 pounds dry perciatelli pasta
- 1/2 cup ground Pecorino Romano cheese
Easy Coquilles Saint Jacques
By á-32
Special equipment: six (1 1/2-cup) gratin dishes Preheat the oven to 400 degrees and place six (1 1/2-cup) gratin ...
- 8 8 8 tablespoons (1 stick) unsalted butter, divided
- 1/4 1/4 1/4 cup all-purpose flour
- 1 1/2 1 1/2 1/2 cups seafood stock or clam juice
- 1 1 1 cup heavy cream
- 1/2 1/2 1/2 teaspoon curry powder
- Kosher salt and freshly ground black pepper
- 1 1 1 cup small-diced shallots (4 large)
- 12 12 12 ounces cremini mushrooms, caps brushed clean, stems discarded
- 1/4 1/4 1/4 cup Cognac or brandy
- 1 1/2 1 1/2 1/2 cups fresh bread crumbs
- 1/4 1/4 1/4 cup minced fresh flat-leaf parsley
- 5 5 5 ounces grated Gruyère cheese
- 1/4 1/4 1/4 cup good olive oil
- 2 2 2 pounds fresh bay scallops, drained, side muscles removed
Fresh Green Curry Paste
By á-32
Put the jalapenos, shallots, garlic, and ginger in the bowl of a food processor
- 2-3 2-3 3 1/2 jalapeno chiles, stems removed (about 3 1/2 ounces)
- 2 2 3oz 1/2 peeled and coarsely chopped (about 3oz or 1/2 cup)
- 4 4 4 cloves garlic
- 1 1 4 2 (1-ounce) piece fresh ginger, peeled and cut into 4 pieces ( about 2 tbsp)
- 1 1 1 cup packed fresh cilantro leaves and stems
- 1 1 1 tablespoon Asian fish sauce
- 1 1 2 tablespoon grated fresh lime zest (from 2 large limes)
- 1 1/2 1 1/2 1/2 teaspoons ground coriander
- 1/2 1/2 1/2 teaspoon ground cumin
- 1/4 1/4 1/4 teaspoon salt
Creamy Cheddar Grits
By á-32
Bring 4 cups of water to a boil in a heavy 4-quart saucepan
- 2 2 2 teaspoons kosher salt
- 1 1 1 cup fine quick-cooking grits (not instant)
- 1 1/4 1 1/4 1/4 cups half-and-half
- 2 2 2 tablespoons unsalted butter
- 1 1/2 1 1/2 1/2 cups grated aged sharp Cheddar cheese (4 ounces)
- 1/2 1/2 1/2 cup chopped scallions, white and green parts (4 scallions)
- 1/2 1/2 1/2 teaspoon freshly ground black pepper
- Grated Cheddar and chopped scallions, for garnish
Herbed Cornbread
By á-32
Preheat over o 450 degrees Add the cornmeal to a large bowl along with the flour, baking powder, salt, basil, sage...
- 1 cup yellow cornmeal
- 1/2 cup all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried sage
- 1/2 teaspoon dried thyme
- 1 cup buttermilk
- 1/2 cup whole milk
- 1 large egg
- 1/2 teaspoon baking soda
- 3 tablespoons salted butter
- 3 tablespoons shortening
Potato & Celery Root Gratin with Leeks
By á-32
by Susan Spungen
- 3 cups heavy cream
- 2 garlic cloves, peeled
- 1 sprig thyme plus 3 teaspoons fresh thyme leaves, divided
- 2 tablespoons (1/4 stick) unsalted butter, divided
- 3 leeks, white and pale-green parts only, halved lengthwise, thinly sliced crosswise
- Kosher salt
- 2 pounds russet potatoes, peeled, very thinly sliced crosswise (1/8" thick)
- 1 pound celery root, peeled, very thinly sliced crosswise (1/8" thick)
- 2 cups grated Gruyère
- Freshly ground black pepper
Mediterranean Chicken
By á-32
Watch how to make this recipe
- 2 tablespoons all-purpose flour
- Pinch of cayenne
- 2 tablespoons California extra-virgin olive oil
- 3 large chicken breast cutlets, pounded or thinly sliced
- Juice of half a lemon, plus four slices of lemon
- 2 large cloves garlic, sliced
- 1/3 cup sliced kalamata olives, pitted
- 1/3 cup green olives (we use some marinated in herbs de Provence), pitted
- 3 tablespoons fresh Italian parsley, chopped
- 1/2 teaspoon kosher salt
- Fresh pepper, to taste
- 2 teaspoons butter
Fresh Tomato Sauce
By á-32
Preserve part of the summer season: Gather as many just-picked tomatoes as you can find, cook up a big pot of sauce...
- 10 pounds beefsteak or plum tomatoes (or a combination)
- 1/4 cup olive oil
- 1 medium onion, coarsely grated
- 6 garlic cloves, smashed
- Coarse salt and ground pepper
- 2 tablespoons tomato paste
Curried Carrot & Apple Soup with Fried Shallots
By á-32
1 Heat the oil in a large stock pot over medium high heat
- 1 tablespoon olive oil
- 1 medium onion, minced
- 4 garlic cloves, minced
- 1 large apple, such as Granny Smith, peeled, cored and diced small
- 2 lbs carrots, peeled and diced small (about 8 large)
- 2 teaspoons yellow curry powder
- 4 cups vegetable or chicken stock
- salt and pepper to taste
- 1/3 cup fat-free half and half
- 1 small shallot, sliced into rings and fried in butter until crispy and golden
Instapot southern-Style Short Ribs
By á-32
Tender, Meaty short ribs
- 4 lb bone in beef short ribs
- 1.5 cups barecue sauce
- 1 cup bone broth
- 1/4 cup yellow mustard
- 1 T mustard seeds
- 2 T olive Oil
- 1/2 cup White Wine