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Recipes
Noodle Kugel
By á-32
Directions Preheat the oven to 350 degrees F
- 1 pound wide egg noodles
- 5 extra-large eggs
- 4 cups half-and-half
- 1/4 cup light brown sugar, packed
- 2 teaspoons pure vanilla extract
- 1/2 teaspoon ground cinnamon
- 1 1/2 tablespoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 cup ricotta cheese
- 1 cup golden raisins
Gnocchi With Wild Mushroom Ragu
By á-32
Use our simple, step-by-step instructions for making homemade gnocchi
- 1/3 cup extra-virgin olive oil
- 1/2 large onion, diced
- 2 small carrots, diced
- 1 stalk celery, diced
- 2 pounds wild mushrooms, stemmed and diced if large
- Kosher salt and freshly ground pepper
- 1/4 pound cremini mushrooms, stemmed and quartered
- 2 tablespoons tomato paste
- 1 cup dry white wine
- 1 cup canned whole San Marzano tomatoes
- 2 bay leaves
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground fennel seeds
- Pinch of red pepper flakes
- 1 tablespoon fresh thyme
- 1 1/2 pounds fresh gnocchi
- Mascarpone and/or fresh mint, for topping
Grilled Shrimp Kabob with Southwest Citrus Marinade Recipe
By á-32
It's summer -- time for fun and easy cooking! Shrimp is plentiful and reasonably priced this time of year so why no...
- 2 tablespoons lemon juice
- 2 tablespoons lime juice
- 1 tablespoon tequila (optional)
- 2 tablespoons plain or flavored garlic oil
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon paprika
- 1 tablespoon chopped fresh cilantro
- 1 1/4 pound large peeled shrimp (16-20 count)
- Fresh lemon wedges
- Wooden skewers (soaked in water about 30 minutes)
Wild mushroom, white bean and greens soup Souper Jenny
By á-32
Heat olive oil in soup pot
- 2 * 2 tablespoons extra-virgin olive oil
- 1 * 1 large yellow onion, chopped
- 3 * 3 garlic cloves, peeled and minced
- 4 * 4 cups shiitake mushrooms, cleaned and quartered
- 4 * 4 cups oyster mushrooms, cleaned and quartered
- 8 * 8 ounces button mushrooms, cleaned and sliced
- 1 * 1 cup dry sherry
- 4 * 4 cups white beans (canned), rinsed
- 2 * 2 bunches of your favorite winter greens, chopped (kale, Swiss chard or broccoli leaves)
- 4 * 4 quarts low-sodium vegetable broth
Garlic and Cheese Popovers
By á-32
Butter: In a small bowl, mix together the butter, anchovy paste, chives, lemon juice, and lemon zest until smooth
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 2 tablespoons anchovy paste
- 1 tablespoon chopped chives
- 1 1/2 teaspoons fresh lemon juice
- 1/2 teaspoon lemon zest
- Kosher salt and freshly ground black pepper, optional
- Vegetable oil cooking spray
- 6 large eggs, at room temperature
- 5 cloves garlic, minced
- 2 cups whole milk, at room temperature
- 1 1/4 cups (3 ounces) finely grated Asiago cheese
- 1/4 cup (1-ounce) shredded sharp Provolone cheese
- 1 1/2 cups all-purpose flour
- 2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup chopped flat-leaf parsley
Chilled Cucumber Soup with Shrimp
By á-32
2 (17-ounce) containers Greek yogurt 1 1/2 cups half-and-half 3 hothouse cucumbers, unpeeled, seeded and chopped 3/
- 2008 , Barefoot Contessa Back to Basics,
Roasted Red Pepper Dip
By á-32
Combine all the ingredients in a blender, and process until smooth
- 1/2 cup roasted red peppers (about 4 ounces)
- 6 sun-dried tomatoes, packed in oil, drained
- 1/4 cup drained or Greek style yogurt, method follows
- 1 tablespoon extra-virgin olive oil
- 1/2 teaspoon honey
- 1/2 teaspoon kosher salt
- 1/4 teaspoon minced thyme, optional
- 1/8 to 1/4 teaspoon finely grated orange zest
- Freshly ground black pepper
Vanilla Rum Panna Cotta with Salted Caramel
By á-32
In a small bowl, sprinkle the gelatin on 3 tablespoons of cold water
- 2 2 2 teaspoons (1 packet) unflavored gelatin
- 3 3 3 cups heavy cream, divided
- 2 2 2 cups plain whole-milk yogurt
- 2 2 2 teaspoons pure vanilla extract
- 1 scraped from 1 vanilla bean
- 3/4 3/4 3/4 cup sugar
- Dark rum, such as Mount Gay
- 1/2 1/2 1/2 cup good caramel sauce, such as Fran's
- Fleur de sel
Spicy Parmesan Green Beans and Kale
By á-32
Warm the olive oil in a large, heavy saute pan over medium-high heat
- 3 tablespoons olive oil
- 1 onion, sliced
- 1/4 pound cremini mushrooms, trimmed and quartered (about 14 mushrooms)
- 1 1/2 pounds green beans, trimmed and slice into 1-inch pieces
- 2 teaspoons salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup white wine
- 1/2 teaspoon red pepper flakes
- 1 bunch kale (1/2 pound), rinsed, stemmed, and roughly chopped
- 2 tablespoons lemon juice (about 1/2 a lemon)
- 3 tablespoons finely grated Parmesan
Israeli Couscous and Arugula Salad
By á-32
Directions Bring a large pot of well-salted water to a boil
- 1 1/2 cups Israeli (pearl) couscous
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon Dijon mustard
- 1/4 cup olive oil
- 1/4 teaspoon dried red pepper flakes
- Kosher salt
- Freshly cracked black pepper
- 1 vine-ripened tomato, diced
- 1/2 cup dried currants
- 1 hothouse cucumber, seeded and diced
- 1 red bell pepper, seeded and diced
- 1/2 red onion, diced
- 2 cups Israeli (curly baby) arugula