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Recipes
Creamy Carrot Soup with Scallions and Poppy Seeds
By tulawdog
1. In a large pot, melt the butter in 1 tablespoon of the olive oil
- 2 tablespoon(s) unsalted butter
- 3 tablespoon(s) extra-virgin olive oil
- 1 large onion, coarsely chopped
- 1 quart(s) low-sodium vegetable broth
- 1 quart(s) water
- 2 pound(s) carrots, sliced 1/3 inch thick
- 6 large scallions, thinly sliced crosswise
- 2 teaspoon(s) poppy seeds
- 1/2 cup(s) heavy cream
- 1/2 cup(s) milk
- Salt and freshly ground pepper
Bruschetta a la Julie and Julia
By tulawdog
Mix tomatoes and basil together and season with salt and pepper
- 1 lb ripe tomatoes, diced
- 1/2 cup fresh basil, chopped
- salt and pepper
- 1 loaf crusty French bread, sliced 3/4 inch thick
- 2 garlic cloves, peeled and sliced in half
- 1/4- 1/2 cup olive oil or butter
Onion Scallion Beef
By tulawdog
Marinate the beef slices with all the ingredients in Marinade for 10 minutes
- Marinade:
- 8 oz beef tenderloin, thinly sliced
- 2 1/2 tablespoons cooking oil
- 3 stalks scallion, cut into 2-inch strips
- 1/2 onion, sliced
- 3 cloves garlic, thinly sliced
- 1 teaspoon corn starch
- 1 teaspoon soy sauce
- 1 teaspoon Chinese Shaoxing wine (or dry sherry)
- Sauce:
- 2 teaspoons oyster sauce
- 2 tablespoons soy sauce
- 1/2 teaspoon dark soy sauce
- 3 dashes white pepper powder
- 1/4 teaspoon sesame oil
- 1 tablespoon sugar or to taste
- Salt to taste
No-Churn Blueberry Cheesecake Ice Cream
By tulawdog
In a small saucepan, combine blueberries and granulated sugar
- 1 1/2 cups blueberries, fresh or frozen
- 1/4 cup granulated sugar
- 1 teaspoon cornstarch
- 6 ounces cream cheese, room temperature
- 1/2 cup brown sugar
- 2 cups whipping cream, cold
- 2 teaspoons vanilla extract
Baked Penne with Roasted Vegetables
By tulawdog
Preheat the oven to 450 degrees F
- 2 red peppers, cored and cut into 1-inch wide strips
- 2 zucchini, quartered lengthwise and cut into 1-inch cubes
- 2 summer squash, quartered lengthwise and cut into 1-inch cubes
- 4 cremini mushrooms, halved
- 1 yellow onion, peeled and sliced into 1-inch strips
- 1/4 cup extra-virgin olive oil
- 1 teaspoon salt, divided
- 1 teaspoon freshly ground black pepper, divided
- 1 tablespoon dried Italian herb mix or herbs de Provence
- 1 pound penne pasta
- 3 cups marinara sauce (store bought or homemade)
- 1 cup grated fontina cheese
- 1/2 cup grated smoked mozzarella
- 1 1/2 cups frozen peas, thawed
- 1/4 cup grated Parmesan, plus 1/3 cup for topping
- 2 tablespoons butter, cut into small pieces
Shortbread
By tulawdog
Preheat oven to 325F with rack in middle
- 1 1/2 cups cake flour (not self-rising)
- 1 1/2 cups all-purpose flour
- 3/4 teaspoon salt
- 2/3 cup sugar
- 2 sticks (1 cup) unsalted butter, softened
Thomas Keller's Macaroni Gratin (Grati de Macaroni) Recipe
By tulawdog
Mornay sauce: 1. Melt the butter in a large heavy saucepan set on a diffuser over medium heat
- 8 ounces 8 ounces small elbow macaroni
- 3 cups 3 cups Mornay sauce (recipe follows)
- Heavy cream if needed
- 1 cup 1 cup sauteed wild mushroom or 1/2 cup julienned Bayonne ham (optional) * I used 1/2 cup sauteed smoked bacon
- Kosher salt and freshly ground white pepper
- Fresh grated nutmeg
- 2 to 3 tsp 2 to 3 tsp minced thyme
- 1/2 cup 1/2 cup grated Comte or Emmentaler chesse * I use Dutch Gouda
- 2 to 3 tbsp 2 to 3 tbsp panko (Japanese bread crumbs) or dried bread crumbs
- Nuffnang Ads
- Sunday, March 6, 2011
- Thomas Keller's Macaroni and Cheese
- Is there such a thing as "the perfect pizza crust" or "the best chocolate cake"?
- Taste is a very subjective thing. It's a sense that varies from person to person. Everyone has their own preference for sweetness, saltiness, sourness and bitterness. Each of us has his or her own opinion on how the perfect texture should be.
- My second attempt on Thomas Keller's recipe was his macaroni and cheese or macaroni gratin in his Bouchon cookbook. This recipe is a whole new ball game compared to his simple roast chicken.
- How hard can it be to cook a macaroni and cheese?
- If you are familiar with Thomas Keller's recipes, you know most of his recipes are extremely fiddly. His strive for perfection, precision and meticulously detailed instructions are clearly portrayed in all his cookbooks, and in this recipe.
- 30 30 minutes to cook a Mornay sauce for his macaroni and cheese. Using a diffuser for the saucepan while cooking the Mornay sauce so the heat can be maintained at the lowest level. To him, the humble macaroni and cheese is simply not a fast food.
- Cloves, nutmeg, bay leaf are added to spice up the dish. Panko crumbs are sprinkled on top to give texture. The details are down to what type of cheese and which type of ham you should use.
- However, do all of the above make his the best macaroni and cheese?
- It was a thumbs down from the usually easy to please Mr J. He reckons it's too creamy as opposed to cheesy. He prefers his mac and cheese to have more cheese than cream and milk. The panko crumbs didn't do it for him either.
- What about my verdict? I am on a post Christmas, New Year and Chinese New Year diet. I had salad for dinner while they tucked into this calorie laden dish. That's the price I have to pay for living with two stick thin, genetically well blessed humans.
- Thomas Keller's Macaroni Gratin (Grati de Macaroni) Recipe
- (Adapted from Thomas Keller's Bouchon)
- Serves 4
- Thomas Keller, "A standard dish in bistros, not to mention an American favorite - macaroni and cheese. This version is tossed with a Mornay sauce seasoned with nutmeg, sprinkled with thyme and bread crumbs, and baked until bubbling and crispy on top."
- Ingredients
- 8 ounces 8 ounces small elbow macaroni
- 3 cups 3 cups Mornay sauce (recipe follows)
- Heavy cream if needed
- 1 cup 1 cup sauteed wild mushroom or 1/2 cup julienned Bayonne ham (optional) * I used 1/2 cup sauteed smoked bacon
- Kosher salt and freshly ground white pepper
- Fresh grated nutmeg
- 2 to 3 tsp 2 to 3 tsp minced thyme
- 1/2 cup 1/2 cup grated Comte or Emmentaler chesse * I use Dutch Gouda
- 2 to 3 tbsp 2 to 3 tbsp panko (Japanese bread crumbs) or dried bread crumbs
- Method
- 1 1. Bring a large pot of salted water to a boil. Add the macaroni and cook until tender; drain, rinse under cold water, and drain on paper towels.
- 2 2. Meanwhile, put a rack in the top third of the oven and preheat the oven to 400F.
- 4 4. Pour into an 8-cup gratin dish, such as a 9-by-15-inch oval, or into individual gratin or baking dishes. Sprinkle the top with the thyme, cheese, and bread crumbs.
- Mornay Sauce Recipe
- Makes 3 cups
- Ingredients
- 4 tbsp 4 tbsp unsalted butter
- 2/3 cup 2/3 cup diced Spanish onion
- Kosher salt
- 1/4 cup 1/4 cup all-purpose flour
- 2 2/3 cup 2 2/3 cup milk
- 1 1 1 /3 cup heavy cream or as needed
- 1 1 bay leaf
- 4 4 black peppercorns
- 4 4 whole cloves
- Freshly ground nutmeg
- Freshly ground white pepper
- 1/2 cup 1/2 cup grated Comte or Emmentaler cheese
Shrimp, Cherry Tomato and Oregano Bucatini
By tulawdog
Cook the pasta according to package instructions
- Bucatini for 2
- 4 garlic cloves, thinly minced
- 12 shrimp, deveined and peeled
- 1 cup of cherry tomatoes, halved
- 1/2 cup of frozen peas
- 1/4 cup of diced feta
- 2 tablespoons of heavy cream
- 4 sprigs of fresh oregano (leaves roughly torn)
- 1/2 lemon, juice and zest
- Olive oil
- Salt and freshly ground black pepper
Chicken Sausage Meatball and Broccoli Pasta Bowl
By tulawdog
Meatballs Combine all ingredients except the oil thoroughly in a mixing bowl
- For the meatballs
- 1 1
- pound ground chicken
- 1 to 2 1 to 2
- teaspoons crushed red pepper flakes
- 2 2
- teaspoons granulated (ground) garlic
- 1 1/2 1 1/2
- teaspoons salt
- 1/2 1/2
- teaspoon black pepper
- 2 2
- teaspoons granulated sugar
- 2 2
- teaspoons crushed fennel seeds
- 1 1
- large egg
- 1 1
- cup unseasoned panko crumbs
- 1/4 1/4
- cup extra-virgin olive oil
- Putting it all together
- 2 2
- tablespoons extra-virgin olive oil
- 4 4
- cloves minced garlic
- 1/4 1/4
- teaspoon crushed red pepper flakes
- The previously cooked meatballs
- 2 2
- cups chicken broth divided (1/1)
- 10 10
- ounces dry penne pasta
- 4 to 5 4 to 5
- heaping cups of small, fresh broccoli florets
- Salt and pepper to taste
- Grated Parmesan for serving
Mario Batali’s Fresh Pasta
By tulawdog
Mound the flour in the center of a large wooden cutting board
- 3 1/2 * 3 1/2 cups unbleached all-purpose flour
- 4 * 4 extra-large eggs