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Recipes
Lamb Shanks, Osso Buco-Style Recipe - Joshua Wesson | Food & Wine
By ngaldi
Preheat the oven to 325. In a large skillet, heat 2 tablespoons of the vegetable oil
- 1/4 cup vegetable oil
- 8 lamb shanks (1 1/4 pounds each), fat trimmed
- Salt and freshly ground pepper
- 3 tablespoons extra-virgin olive oil
- 12 garlic cloves, finely chopped
- 4 medium onions, coarsely chopped
- 4 medium carrots, halved lengthwise and cut into 1-inch pieces
- 2 large celery ribs, cut into 1/2-inch dice
- One bottle (750 ml) dry red wine
- One 28-ounce can crushed tomatoes
- 2 1/2 cups chicken stock or low-sodium broth
- Three 3-inch-long strips of orange zest
- 2 teaspoons dried oregano
- 1/4 cup coarsely chopped flat-leaf parsley
Tomatoes with Crisp Fried Eggplant and Burrata
By ngaldi
Place flour, eggs, and breadcrumbs in 3 separate wide, shallow bowls
- All-purpose flour, for dredging
- 3 large eggs, well beaten
- 2 cups fresh breadcrumbs
- 4 Japanese eggplants (1 to 1 1/4 pounds total), cut on the bias into 1/2-inch-thick slices
- 12 ounces cherry tomatoes, preferably in a mix of colors (you can sub larger tomatoes that you cut into wedges)
- 2 tablespoons extra-virgin olive oil
- 1 cup fresh basil leaves, half of them torn
- Coarse salt and freshly ground pepper
- Vegetable oil, for frying
- 1 ball (about 7 ounces) burrata cheese (you can use fresh mozzarella, but it won’t be as creamy and delicious)
Candied Jalapeño Appetizer
By ngaldi
Roughly chop the jalapeño's and put into a mixing bowl
- 1 large jar sliced, pickled jalapeño
- 1/2 cup sugar
- 1 block cream cheese
- chips and/or crackers
Penne with Braised Short Ribs
By ngaldi
Place an oven rack in the lower 1/3 of the oven
- 4 pounds beef short ribs
- Kosher salt and freshly ground black pepper
- 1/4 cup olive oil
- 1 large onion, diced
- 3 cloves garlic, coarsely chopped
- 5 Roma tomatoes, cut into eighths
- 1 cup red wine, such as Cabernet Sauvignon
- 3 tablespoons Dijon mustard
- 2 cups low-sodium beef broth
- 1 pound penne pasta
- 1/4 cup freshly grated Parmesan
- 1/4 cup chopped fresh flat-leaf parsley
Pastitsio
By ngaldi
Start with the meat sauce
- Meat Sauce
- ~2 lbs of ground beef & pork
- 4 shallots
- 1/4 cup olive oil
- 6 cloves garlic
- 3 Bay leaves
- 1/4 tsp ground allspice
- 28 oz tomatoes
- 1/4 cup dry white wine
- 1 tsp dried oregano
- 3/4 tsp ground cinnamon
- 1/4 tsp nutmeg
- 1/2 tsp capers
- ground cayenne
- salt and pepper to taste
- 1 lb tubular pasta (I used ziti since I can’t find Bucatini)
- Béchamel
- 1 stick of butter
- 1 cup of all-purpose flour
- 9 cups of whole milk (warm)
- 7 eggs (room temperature)
- 1 cup grated Romano/Parmesan
- salt and pepper to taste
- 1/2 tsp grated nutmeg
- 1 + cup Romano for topping
Tomato Blue Cheese Salad
By ngaldi
Hello, you gorgeous local heirloom tomatoes, you
- For The Dressing
- 2 tablespoons sour cream
- 2 tablespoons buttermilk
- 2 tablespoons mayonnaise
- 2 ounces crumbled blue cheese
- Milk for thinning as needed
- For the Salad
- 2 heirloom tomatoes
- Blue cheese crumbles
- Fresh chopped chives
Pears & Camembert
By ngaldi
Camembert, creamy and mild, is the perfect canvas for sweet Bosc pears cooked in Brandy and rosemary, with a balsam...
- 1 (8-ounce) wheel Camembert cheese, cold
- 1 tablespoon unsalted butter
- 1 large Bosc pear, peeled and cut into 1/4-inch dice
- 2 tablespoons Brandy
- 1 teaspoon fresh rosemary, chopped, plus more for garnish
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
- 8 walnut halves
Maman's Cheese Souffle
By ngaldi
Recipe courtesy Jacques Pepin, The Apprentice, Houghton Mifflin Company, 2003
- 6 tablespoons (3/4 stick) unsalted butter, plus more to butter a 6-cup gratin dish
- 6 tablespoons all-purpose flour
- 2 cups cold whole milk
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 5 extra-large eggs
- 2 1/3 cups grated Swiss cheese, preferably Gruyere (about 6 ounces)
- 3 tablespoons minced fresh chive blades
Grilled Fish Tacos with Chipotle-Lime Dressing Recipe - Allrecipes.com
By ngaldi
To make the marinade, whisk together the olive oil, vinegar, lime juice, lime zest, honey, garlic, cumin, chili pow...
- Marinade
- 1/4 cup extra virgin olive oil
- 2 tablespoons distilled white vinegar
- 2 tablespoons fresh lime juice
- 2 teaspoons lime zest
- 1 1/2 teaspoons honey
- 2 cloves garlic, minced
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- 1 teaspoon seafood seasoning, such as Old Bay™
- 1/2 teaspoon ground black pepper
- 1 teaspoon hot pepper sauce, or to taste
- 1 pound tilapia fillets, cut into chunks
- Dressing
- 1 (8 ounce) container light sour cream
- 1/2 cup adobo sauce from chipotle peppers
- 2 tablespoons fresh lime juice
- 2 teaspoons lime zest
- 1/4 teaspoon cumin
- 1/4 teaspoon chili powder
- 1/2 teaspoon seafood seasoning, such as Old Bay™
- salt and pepper to taste
- Toppings
- 1 (10 ounce) package tortillas
- 3 ripe tomatoes, seeded and diced
- 1 bunch cilantro, chopped
- 1 small head cabbage, cored and shredded
- 2 limes, cut in wedges
Lemon Basil Lasagna Rolls
By ngaldi
1. Preheat oven to 350 degrees
- 12 to 15 lasagna noodles
- 2 1/2 cups marinara sauce
- 1 container (15 ounces) part-skim ricotta cheese
- Zest of 2 lemons, plus more for garnish
- 1 tablespoon chopped oregano, plus more for garnish
- 1 cup julienned basil, plus more for garnish
- 1 teaspoon sea salt