Ngaldi's profile page
Recipes
Gramma's Chocolate Cake
By ngaldi
Cream together butter and sour cream
- 1 fudge cake mix
- 1 package instant chocolate fudge pudding mix
- 1 small sour cream
- 4 eggs
- 3/4 cup water
- 1 cube butter
- 1 6 ounce package chocolate chips (I use the mini chips)
- (all at room temperature)
Cheese Fondue
By ngaldi
Directions In a small bowl, coat the cheeses with cornstarch and set aside
- 1/2 pound imported Swiss cheese, shredded
- 1/2 pound Gruyere cheese, shredded
- 2 tablespoons cornstarch
- 1 garlic clove, peeled
- 1 cup dry white wine
- 1 tablespoon lemon juice
- 1 tablespoon cherry brandy, such as kirsch
- 1/2 teaspoon dry mustard
- Pinch nutmeg
- Assorted dippers
Greek Baked Pasta
By ngaldi
Preheat the oven to 350°
- 2 tablespoons extra-virgin olive oil
- 1 1/2 pounds lean ground lamb
- 1 onion, finely chopped
- 1 teaspoon dried oregano, crumbled
- 3/4 teaspoon cinnamon
- Pinch of ground cloves
- Salt and freshly ground pepper
- 3 cups jarred marinara sauce
- 1 pound ziti or penne
- 3 cups fresh ricotta (1 1/2 pounds)
- 4 large egg yolks
- 1/2 teaspoon ground nutmeg
- 3/4 cup freshly grated Parmigiano-Reggiano cheese
Zucchini-Tomato Strata
By ngaldi
Preheat the oven to 350°
- One 6-ounce baguette, cut into 1/4-inch-thick slices
- 1/4 cup extra-virgin olive oil, plus more for drizzling
- Salt and freshly ground pepper
- 2 medium zucchini (1 pound), cut into 1/2-inch dice
- 1 large red onion, cut into 1/2-inch dice
- 1/2 teaspoon chopped thyme
- 1/2 cup low-sodium chicken broth
- 1/4 cup heavy cream
- 1/2 cup shredded Gruyère cheese
- 1/4 cup freshly grated Parmigiano-Reggiano cheese
- 4 medium tomatoes (1 1/2 pounds total), sliced 1/4 inch thick
Veal Scallopine with Charred Cherry Tomato Salad
By ngaldi
Light a grill. In a large bowl, whisk the olive oil with the sherry vinegar, minced shallot and Dijon mustard
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons sherry vinegar
- 1 small shallot, minced
- 1 teaspoon Dijon mustard
- Kosher salt and freshly ground pepper
- 1 pint cherry tomatoes
- Four 4-ounce veal cutlets
- 4 cups baby arugula (4 ounces)
- 1/2 cup shaved Parmigiano-Reggiano cheese (1 1/2 ounces)
Una De Cada Enchilada Casserole
By ngaldi
Make the enchilada sauce: In a medium pot over medium heat, combine the oil, onion, a pinch of salt and a few grind...
- For the enchilada sauce:
- 1 tablespoon olive oil
- 1/2 cup finely chopped Vidalia or other sweet onion
- Kosher salt and freshly ground black pepper
- 2 tablespoons tomato paste
- 1 clove garlic, grated on a rasp or finely minced
- 1 teaspoon ground cumin
- 1/2 teaspoon dried thyme
- 1 28-ounce can crushed tomatoes
- 3/4 cup beef broth
- For the beef layer:
- 2 tablespoons olive oil
- 1/2 cup finely chopped Vidalia or other sweet onion
- 1/2 cup finely chopped green bell pepper
- 1/2 cup finely chopped red bell pepper
- Kosher salt
- 3 cloves garlic, grated on a rasp or finely minced
- 1 pound 85 percent lean ground beef
- 1/2 to 1 teaspoon onion powder
- 1 teaspoon ground cumin
- 1/2 to 1 teaspoon dried thyme
- 1 packet (about 1/4 teaspoon) Sazon seasoning
- 2 Roma tomatoes, seeded and chopped
- 1/4 cup beef broth
- Freshly ground black pepper
- For the chicken layer:
- 1 rotisserie chicken, skin and bones discarded, meat shredded
- 1/2 cup shredded cheddar cheese
- 1/2 cup shredded pepper jack cheese
- For the casserole:
- 2 tablespoons unsalted butter, softened
- 1 1/2 cups shredded cheddar cheese
- 1 1/2 cups shredded pepper jack cheese
- 20 to 24 six-inch corn tortillas, cut in half
Traditional British Sunday Roast
By ngaldi
Yorkshire puddings Sift together flour and salt into a mixing bowl
- Yorkshire Pudding
- 1 cup flour
- 1/2 teaspoon salt
- 2 eggs, lightly beaten
- 1 cup milk
- Roast Beef and Gravy
- 1 8 - 12 pound rib roast of beef
- 4 ounce piece beet fat
- salt and freshly ground black pepper
- 2 tablespoons flour
- 1 1/2 cups red wine
- Roasted Vegetables
- 4 pounds russet potatoes, peeled and quartered
- 1 1/2 pounds small carrots, peeled and trimmed
- 1 1/2 pounds parsnips, peeled, trimmed, and quartered lengthwise
- salt 1 cup flour
- freshly ground black pepper
- For the horseradish cream
- 1 cup heavy cream
- 1/4 cup prepared horseradish
- 1 teaspoon white wine vinegar
- salt and freshly ground black pepper
- Brussels Sprouts
- 3 pounds brussels sprouts, trimmed
- salt
- 3 tablespoons butter
- Peas
- salt
- 1 1/2 pounds shelled fresh or frozen peas
- 2 tablespoons butter
Butternut Squash Gratin with Onion and Sage
By ngaldi
To make butternut squash easier to handle, cut off the neck, peel it, and cut it into pieces to use in this gratin
- 1 tablespoon butter; more for the gratin dish
- 1 tablespoon olive oil
- 2 large onions, chopped into 1-inch squares (about 4 cups)
- 3 tablespoons chopped fresh sage or 1 tablespoon dried
- 3 pounds butternut squash, peeled and cut into 1/2-inch cubes (about 8 cups)
- 2 cloves garlic, minced
- Salt and freshly ground black pepper to taste
- 1/2 cup plus 2 tablespoons heavy cream, heated until warm
- 1 cup fresh bread crumbs
- 1 1/2 tablespoons melted butter
The Best Pork Chop You’ve Ever Cooked
By ngaldi
I recently took group of Wine-Knows clients to dinner at Richard Sanford’s winery in the Santa Rita Hills near Sa...
- 1 Quart water
- 4 Tablespoon kosher salt
- 4 Tablespoon brown sugar
- 2 Tablespoon crushed juniper berries
- 2 cloves garlic
Banana Bread
By ngaldi
No need for a mixer for this recipe
- 3 or 4 ripe bananas, smashed
- 1/3 cup melted butter
- 1 cup sugar (can easily reduce to 3/4 cup)
- 1 egg, beaten
- 1 teaspoon vanilla
- 1 teaspoon baking soda
- Pinch of salt
- 1 1/2 cups of all-purpose flour