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Recipes
Mini Chocolate-Meringue Cupcakes
By ngaldi
Recipe courtesy Giada De Laurentiis
- 2 large egg yolks, at room temperature
- 1/4 cup vegetable oil
- 2/3 cup sugar
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon fine sea salt
- 1/2 cup semisweet chocolate chips, melted
- 1/4 cup cake flour
- 3 large egg whites, at room temperature
- 1 cup semisweet chocolate chips, melted
- 1 tablespoon vegetable oil
- Special equipment: a (24-count) mini-muffin pan, 18 to 20 (1.25-inch diameter) paper mini-muffin cup liners, recommended: Wilton
Crispy Salmon with Green Herb-Caper Sauce with Asparagus Cheese Puffs
By ngaldi
Recipe courtesy Bobby Flay, 2001
- 4 (7 ounce) salmon fillets, skin on
- Salt and freshly ground pepper
- 1 cup rice flour
- 1/2 cup water
- Olive oil, for searing
- Herb Caper Sauce, recipe follows
- 4 lemon wedges, for garnish
- Asparagus Cheese Puffs, recipe follows
- 1/2 cup olive oil
- 1/4 cup finely chopped flat-leaf parsley
- 1/4 cup capers
- 3 tablespoons chopped fresh chives
- 2 cloves garlic, finely chopped
- 1 teaspoon chopped fresh thyme
- 1 teaspoon chopped fresh oregano
- 1 teaspoon chopped fresh rosemary
- Salt and freshly ground pepper
- 2 tablespoons fresh lemon juice
- 1/2 pound fresh asparagus, trimmed, cut into 1/4-inch pieces and blanched
- 3/4 cup milk
- 5 tablespoons unsalted butter, cut into small pieces
- 1/2 teaspoon salt
- 3/4 cup all-purpose flour
- 1/4 teaspoon curry powder
- Pinch cayenne
- 3 large eggs
- 1 cup coarsely grated Manchego
- 1/2 cup finely grated Parmigiano-Reggiano
Yogurt Panna Cotta with Walnuts & Honey
By ngaldi
If you plan to unmold the panna cotta later, lightly coat the inside of a 9-inch round cake pan or smaller dessert ...
- Neutral oil such as canola or safflower
- 2 tablespoons (30 ml) water
- 2 tablespoons (30 ml) freshly squeezed lemon juice (from about 1/2 lemon)
- 2 1/2 teaspoons (1 packet or 1/4 ounce or 7 grams) unflavored gelatin
- 2 cups (460 grams) plain whole-milk Greek yogurt
- 2 cups (475 ml) milk, heavy cream or a combination thereof (see note up top), divided
- 1/4 to 1/2 cup (50 to 100 grams) granulated sugar (see note up top)
- To serve
- 1/3 to 1/2 cup (110 to 170 grams) honey
- 1/2 to 3/4 cup (55 to 85 grams) walnuts, toasted, cooled and coarsely chopped
Shiitake & Chanterelle Mushroom Pizza
By ngaldi
For dough: Combine all flours, coarse salt, and sugar in processor
- Dough
- 2 1/2 cups unbleached all purpose flour or bread flour
- 1/2 cup white whole wheat flour or bread flour
- 3 tablespoons vital wheat gluten flour or bread flour
- 1 1/2 teaspoons coarse kosher salt
- 1 teaspoon sugar
- 1 cup plus 2 tablespoons warm water (105°F to 115°F)
- 1 1/2 teaspoons active dry yeast
- 3 1/2 tablespoons extra-virgin olive oil, divided
- Additional unbleached all purpose flour (for kneading and shaping)
- Topping
- 3 tablespoons extra-virgin olive oil plus additional for brushing
- 6 ounces fresh shiitake mushrooms, stemmed, thinly sliced
- 6 ounces fresh chanterelle mushrooms, thinly sliced
- 1 cup (packed) coarsely grated whole-milk mozzarella cheese
- 2/3 cup freshly grated Parmesan cheese
- 6 ounces chilled soft fresh goat cheese, coarsely crumbled
- 2 tablespoons sliced fresh chives
Pecorino Romano with Apples and Fig Jam
By ngaldi
Recipe courtesy Giada De Laurentiis
- 6 dried figs, halved
- 1/2 cup simple syrup, recipe follows
- 2 tablespoons brandy
- 1/4 cup chopped toasted hazelnuts
- 24 baguette slices
- Olive oil, for drizzling
- 1/2 cup grated Pecorino Romano
- 1 large apple (Granny Smith or Braeburn), thinly sliced into 24 slices
- 1/4 pound chunk Pecorino Romano, for shaving 24 pieces
- 1/2 cup water
- 1 cup sugar
Cheesy Hash Brown Casserole
By ngaldi
Preheat the oven to 375 degrees F
- 2 tablespoons butter
- 2 large green chiles, diced
- 2 jalapenos, finely diced
- 1 poblano chile, diced
- 2 onions, diced
- 4 pounds diced frozen hash brown potatoes (2 bags)
- Salt and ground pepper
- 2 cups grated sharp Cheddar
- 2 cups grated Monterey Jack
- 8 slices bacon, fried and chopped
Chopped Barbecue Chicken Salad
By ngaldi
Dressing: Combine barbecue sauce, olive oil, lime juice, and red wine vinegar
- SALAD DRESSING
- 1/4 cup barbecue sauce
- 2 tablespoons olive oil
- 2 tablespoons lime juice
- 1 tablespoon red wine vinegar
- SALAD INGREDIENTS
- 15 ounces red beans (dark or light kidney beans), rinsed, drained
- 2 boneless, skinless, chicken breasts - grilled, cut up
- 15 ounces corn - drained (may also use fresh corn, cooked and cooled)
- 1 cup bell peppers - chopped (assortment of colors)
- 1 cup radishes, thinly sliced
- 1/2 cup red onion - chopped
- 1 tomato - chopped
- 10 ounces mixed greens bag
- 1 cup Mexican cheese - shredded
Berry Strata
By ngaldi
Recipe courtesy Giada De Laurentiis
- 2 tablespoons butter
- 3 tablespoons honey
- 4 large eggs
- 1/2 cup whole milk ricotta
- 3 tablespoons sugar
- 1 cup whole milk
- 1/4 cup orange juice
- 4 slices of bread, torn into 1-inch pieces (about 4 cups)
- 1 (10-ounce) bag frozen mixed berries, thawed and drained
Honey Glazed Carrots
By ngaldi
Recipe courtesy Sunny Anderson
- Salt
- 1 pound baby carrots
- 2 tablespoons butter
- 2 tablespoons honey
- 1 tablespoon lemon juice
- Freshly ground black pepper
- 1/4 cup chopped flat-leaf parsley
Roasted Salmon Nicoise Platter
By ngaldi
2007, Ina Garten, All Rights Reserved
- 4 lemons, zested and juiced
- 1/4 cup olive oil
- 1/4 cup Dijon mustard
- 4 garlic cloves, minced
- Kosher salt and freshly ground black pepper
- 6 pounds skin-on fresh salmon fillets
- 3 pounds small Yukon gold potatoes
- 1 1/2 pounds haricots verts, stems removed
- 3 pounds ripe tomatoes, cut into wedges (6 small tomatoes)
- 12 hard-cooked eggs, peeled and cut in 1/2
- 1 bunch watercress or arugula
- 1/2 pound large green olives, pitted
- 1 can anchovies, optional
- 1/4 cup champagne vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup good olive oil