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Recipes
Chocolate Cake with Espresso Glaze
By ngaldi
Flourless chocolate cake is a crumbly and dense classic everyone loves
- FOR THE CAKE:
- 3 tablespoons unsalted butter or nondairy margarine, plus more for pan
- 6 ounces bittersweet chocolate, chopped
- 6 large eggs, separated, at room temperature
- 1 cup granulated sugar
- 3 tablespoons instant espresso powder
- 1/4 teaspoon coarse salt
- 1 tablespoon vanilla extract
- FOR THE GLAZE:
- 3 ounces bittersweet chocolate, chopped
- 1 1/2 tablespoons unsalted butter or nondairy margarine
- 2 teaspoons vanilla extract
- 1/3 cup heavy cream or plain soy milk
- 1/3 cup granulated sugar
- 1 tablespoon instant espresso powder
- 1/4 teaspoon coarse salt
Bette Cooper's Coffee Cake
By ngaldi
See preceding page
- 4 cups flour
- 1/2 teaspoon salt
- 1/2 cup butter
- 1/2 cup sugar
- 1 full cup lukewarm milk
- 2 packages yeast put into warm milk and mix into dough
- 3 eggs, one at a time, beat very well after each addition until dough leaves spoon. over with saran wrap and refrigerate overnight. When ready to bake, cut into 4 parts - roll each out until thin, spr
- Bake at 325° about 20 minutes.
- Icing - thin, powdered sugar, vanilla and cream. Ice while still hot.
- Mix like pie crust and sift the flour and sugar over the butter.
Caramelized Onion Tartlets
By ngaldi
Make It Now Directions Melt butter in a heavy-bottomed skillet over medium heat
- All-purpose flour, for dusting
- Pate Brisee (Pie Dough)
- 3 tablespoons butter
- 6 tablespoons sugar
- 12 cipollini onions, peeled
- Salt and freshly ground black pepper
- 1 tablespoon balsamic vinegar
- 2 sprigs fresh thyme
Corn on the Grill
By ngaldi
Preheat an outdoor grill for medium heat, and lightly oil the grate
- 5 cloves garlic, minced, or more to taste
- 1/2 cup butter
- 1 tablespoon white sugar
- 1 teaspoon salt
- 1 teaspoon ground cumin
- 1 teaspoon ground black pepper
- 1/2 lime, juiced
- 2 tablespoons hot pepper sauce (such as Tapatio®)
- 6 ears fresh corn
Braised Lamb Shanks with Caramelized Onions and Shallots
By ngaldi
For lamb shanks: Heat 2 tablespoons olive oil in heavy large Dutch oven over medium-high heat
- 4 tablespoons olive oil
- 1 pound onions, sliced
- 5 large shallots, sliced (about 1 cup)
- 2 tablespoons chopped fresh rosemary or 2 teaspoons dried
- 6 3/4 - to 1-pound lamb shanks
- all purpose flour
- 2 1/2 cups dry red wine
- 2 1/2 cups canned beef broth
- 1 1/2 tablespoons tomato paste
- 2 bay leaves
- 3 large russet potatoes (about 2 1/2 pounds), peeled, cut into 2-inch pieces
- 3 rutabagas (about 1 3/4 pounds), peeled, halved, thinly sliced
- 6 small parsnips (about 14 ounces), peeled, cut into 1-inch pieces
- 3 tablespoons olive oil
Grandma's Lasagna
By ngaldi
In a large enameled cast-iron casserole, heat the olive oil until shimmering
- 1/4 cup extra-virgin olive oil
- 1/2 pound ground beef chuck
- 1/2 pound ground sirloin
- 4 teaspoons minced garlic
- 1/2 teaspoon dried oregano, crumbled
- 1/4 teaspoon crushed red pepper
- 2 tablespoons tomato paste
- Two 28-ounce cans Italian peeled tomatoes, finely chopped, juices reserved
- One 28-ounce can tomato puree
- 2 cups chicken stock or low-sodium broth
- 2 bay leaves
- 6 thyme sprigs, tied together with kitchen string
- Pinch of sugar
- Salt and freshly ground pepper
- 1 1/2 pounds sweet Italian sausage, casings removed
- 2 pounds fresh ricotta
- 1/4 cup finely chopped flat-leaf parsley
- 2 tablespoons finely chopped basil
- 1/2 cup freshly grated Parmesan cheese
- 1 pound packaged whole-milk mozzarella, shredded (3 cups)
- 1 large egg, beaten
- 12 dried lasagna noodles
Ricotta-and-Fontina-Stuffed Shells with Fennel and Radicchio
By ngaldi
Preheat the oven to 375°
- 2 tablespoons unsalted butter
- 2 tablespoons extra-virgin olive oil
- 2 pounds fennel bulbs, thinly sliced
- 1 medium sweet onion, thinly sliced
- 2 medium heads of radicchio (10 ounces total), chopped
- 12 ounces jumbo shells
- 2 cups fresh ricotta cheese
- 6 ounces Italian Fontina cheese, shredded (1 1/2 cups)
- 1/4 cup chopped parsley
- Salt
- Freshly ground pepper
- 2 large eggs, beaten
- 3 cups Best-Ever Marinara or jarred sauce
- 1/2 cup heavy cream
Mexican Lasagna
By ngaldi
Preheat the oven to 350 degrees F and spray a baking sheet with oil
- cooking oil spray
- 6 small corn tortillas cut into quarters
- 1 egg
- 1/4 cup milk
- 1/4 cup sour cream
- 1 cup mild chunky salsa (I used a spicy one since I don't have kids)
- 1 lb cooked shredded chicken breast
- 4 oz cream cheese, cut into 1/2 inch cubes
- 2 tbsp chopped fresh cilantro
- 3 scallions, chopped
- 1 tsp kosher salt
- 2 cup shredded Mexican cheese
Antipasto Kabobs
By ngaldi
Cook tortellini according to package directions; drain and rinse in cold water
- 1 package (9-ounce) refrigerated cheese tortellini
- 40 pimiento-stuffed olives
- 40 large pitted ripe olives
- 3/4 cup Italian salad dressing
- 40 thin slices pepperoni
- 20 thin slices hard salami, halved
- parsley sprigs, optional
Grilled Asparagus with Parmesan
By ngaldi
Preheat charcoal or gas grill to medium high (you can only hold your hand over it for a few seconds at that heat
- 1 1 1 pound asparagus
- 1 1 1 T extra-virgin olive oil
- to to taste
- 1/2 1/2 about 1/2 cup freshly grated parmesan cheese
- to charcoal or gas grill to medium high (you can only hold your hand over it for a few seconds at that heat.)