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Recipes
Best Beef Stew
By akakeno
Really great beef stew, meaty and rich
- 2 medium garlic cloves , minced or pressed through garlic press (about 2 teaspoons)
- 4 anchovy fillets , finely minced (about 2 teaspoons)
- 1 tablespoon tomato paste
- 1 boneless beef chuck-eye roast (about 4 pounds), trimmed of excess fat, cut into 1 1/2-inch pieces (see note and step by step below)
- 2 tablespoons vegetable oil
- 1 large onion , halved and cut from pole to pole into 1/8-inch-thick slices (about 2 cups)
- 4 medium carrots , peeled and cut into 1-inch pieces (about 2 cups)
- 1/4 cup unbleached all-purpose flour
- 2 cups red wine (see note)
- 2 cups low-sodium chicken broth
- 2 bay leaves
- 4 sprigs fresh thyme
- 4 ounces salt pork , rinsed of excess salt (see note)
- 1 pound Yukon gold potatoes , scrubbed and cut into 1-inch pieces
- 1 1/2 cups frozen pearl onions , thawed
- 2 teaspoons unflavored powdered gelatin (about 1 packet)
- 1/2 cup water
- 1 cup frozen peas , thawed
- Table salt and ground black pepper
Skillet Carbonara Casserole
By akakeno
1. FRY BACON Cook bacon in large nonstick skillet over medium-high heat until crisp, about 5 minutes
- 8 slices bacon , chopped fine
- 2 slices hearty white sandwich bread , torn into pieces
- 1 1/4 cups grated Pecorino Romano (see note)
- Salt and pepper
- 2 large eggs
- 1 cup evaporated milk
- 5 1/4 cups water
- 3 garlic cloves , minced
- 1 cup white wine
- 1 pound penne pasta
Chicken Pot Pie with Savory Crumble Topping
By akakeno
1. FOR THE CHICKEN: Bring chicken and broth to simmer in covered Dutch oven over medium heat
- Filling
- 1 1/2 pounds boneless, skinless chicken breasts and/or thighs
- 3 cups low-sodium chicken broth
- 2 tablespoons vegetable oil
- 1 medium onion , chopped fine (about 1 cup)
- 3 medium carrots , peeled and cut crosswise into 1/4-inch-thick slices (about 1 cup)
- 2 small celery ribs , chopped fine (about 1/2 cup)
- Table salt and ground black pepper
- 10 ounces cremini mushrooms , stems trimmed, caps wiped clean and sliced thin
- 1 teaspoon soy sauce (see note)
- 1 teaspoon tomato paste (see note)
- 4 tablespoons (1/2 stick) unsalted butter
- 1/2 cup unbleached all-purpose flour
- 1 cup whole milk
- 2 teaspoons juice from 1 lemon
- 3 tablespoons minced fresh parsley leaves
- 3/4 cup frozen baby peas
- Crumble Topping
- 2 cups (10 ounces) unbleached all-purpose flour
- 2 teaspoons baking powder
- 3/4 teaspoon table salt
- 1/2 teaspoon ground black pepper
- 1/8 teaspoon cayenne pepper
- 6 tablespoons unsalted butter , cut into 1/2-inch cubes and chilled
- 1 ounce Parmesan cheese , finely grated (about 1/2 cup)
- 3/4 cup plus 2 tablespoons heavy cream (see note)
Tarter Sauce
By akakeno
Mix all ingredients together
- 1/2 cup mayo
- 1 tsp. sweet relish
- 1 tsp. capers; rinsed, drained and chopped
- 1 1/2 tsps. lemon juice
- Tabasco to taste
Peanut Noodle Salad
By akakeno
1. Cook Pasta to al dente
- 1 lb. spaghetti or linguine
- 1 Tbs. salt
- 3 Tbs. toasted sesame oil
- 3/4 cup chunky peanut butter (not natural)
- 6 Tbs. soy sauce
- 3 Tbs. white vinegar
- 1 Tbs. grated fresh ginger
- 1 Tbs. hot sauce (Franks)
- 1 cucumber, peeled, quartered lengthwise, seeded and sliced thin
- 1 red bell pepper, seeded and cut into 1/4 inch strips
- 1/3 cup chopped fresh cilantro
Hearty Minestrone
By akakeno
1. Dissolve 1 1/2 tablespoons salt in 2 quarts cold water in large bowl or container
- Table salt
- 1/2 pound dried cannellini beans (about 1 cup), rinsed and picked over (see note)
- 1 tablespoon extra virgin olive oil , plus extra for serving
- 3 ounces pancetta , cut into 1/4-inch pieces (see note)
- 2 medium celery ribs , cut into 1/2-inch pieces (about 3/4 cup)
- 1 medium carrot , peeled and cut into 1/2-inch pieces (about 3/4 cup)
- 2 small onions , peeled and cut into 1/2-inch pieces (about 1 1/2 cups)
- 1 medium zucchini , trimmed and cut into 1/2-inch pieces (about 1 cup)
- 2 medium garlic cloves , minced or pressed through garlic press (about 2 teaspoons)
- 1/2 small head green cabbage , halved, cored, and cut into 1/2-inch pieces (about 2 cups) (see step by step below)
- 1/8 - 1/4 teaspoon red pepper flakes
- 8 cups water
- 2 cups low-sodium chicken broth
- 1 piece Parmesan cheese rind , about 5 by 2 inches (see note)
- 1 bay leaf
- 1 1/2 cups V8 juice
- 1/2 cup chopped fresh basil leaves
- Ground black pepper
- Grated Parmesan cheese , for serving
Curried Potato Fritters
By akakeno
Prick the potatoes all over with a fork and microwave until tender, 8 to 10 minutes
- 2 medium russet potatoes
- 1 cup 4% cottage cheese
- 1/2 cup frozen peas, thawed
- 2 teaspoons Madras curry powder
- 1 cup plus 2 tablespoons all-purpose flour
- Kosher salt
- Vegetable oil, for frying
- 4 large eggs
- 2 cups panko (Japanese breadcrumbs)
- Mango or tomato chutney, for serving
Cheddar, Bacon, and Fresh Chive Biscuits
By akakeno
• Position rack just above center of oven and preheat to 425°F
- 6 thick-cut bacon slices
- 3 3/4 cupsbread flour
- 1 1/2 tablespoonsbaking powder
- 1 1/2 teaspoonsbaking soda
- 1 1/4 teaspoonssalt
- 1/2 cup(1 stick) chilled unsalted butter, cut into 1/2-inch cubes, plus melted butter for brushing
- 2 1/2 cups(packed) coarsely grated sharp cheddar cheese (about 12 ounces)
- 1/3 cupchopped fresh chives
- 1 3/4 cupschilled buttermilk
- Honey (optional)
Emeril's Sloppy Joes
By akakeno
1.In a large skillet, heat 2 teaspoons oil over medium-high
- 2 tablespoons plus 2 teaspoons olive oil
- 1 medium onion, diced small (2 cups)
- 1 large celery stalk, diced small (1/2 cup)
- 1/2 green bell pepper, diced small (1/2 cup)
- Coarse salt and ground pepper
- 2 teaspoons minced garlic
- 1 1/2 pounds lean ground beef
- 3 tablespoons dark-brown sugar
- 3 tablespoons Worcestershire sauce
- 2 cups prepared tomato sauce
- 1 cup homemade beef or chicken stock or low-sodium chicken broth
- 2 teaspoons hot-pepper sauce (optional)
- 4 hamburger buns, split
Indian Summer Gratin with Butternut Squash, Potatoes, Corn, and Bacon
By akakeno
Position a rack in the center of the oven and heat the oven to 400°F
- 1 Tbs. plus 1/2 tsp. unsalted butter
- 4 slices bacon
- 1-1/2 cups fresh breadcrumbs
- 1/2 cup plus 2 Tbs. finely grated Parmigiano-Reggiano
- 1 Tbs. extra-virgin olive oil
- 1-1/2 tsp. chopped fresh thyme leaves
- Kosher salt
- 1 large or 2 medium leeks (white and light-green parts only), halved and sliced 1/4 inch thick
- 2 tsp. minced fresh garlic
- 1-3/4 to 2 cups fresh corn kernels (from 3 to 4 large ears)
- Freshly ground black pepper
- 2/3 cup heavy cream
- 3/4 cup lower-salt chicken broth
- 1/2 tsp. finely grated lemon zest
- 12 oz. peeled, seeded butternut squash, cut into 1/2-inch dice (about 2-1/2 cups)
- 8 oz. Yukon Gold potatoes, cut into 1/3-inch dice (about 1-1/2 cups)