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Recipes
Ravioli in Fresh Asparagus Cream Sauce
By tulawdog
1. Bring a heavily salted pot of water to boil for ravioli
- 1 bunch asparagus
- 1 clove garlic
- 1/3 cup olive oil
- 1 tsp salt
- Lots of freshly cracked pepper to taste
- Pinch of red pepper flakes
- 1/2 cup heavy cream
- 1/2 cup shredded Parmesan Reggiano, plus more for garnish
- 1/2 cup reserved salted pasta water
- 1 to 2 packages (19 ounces each) frozen Safeway Select Asparagus Ravioli (or any favorite type)
Homemade Chocolate Syrup adapted from Alton Brown and Fake Plastic Fish
By tulawdog
In a large saucepan, combine sugars, salt and cocoa and whisk to combine
- *
- 1 c. granulated sugar
- *
- 1 c. dark brown sugar
- *
- 1/4 t. (a pinch) Kosher salt
- *
- 1 c. cocoa powder (Organic Dutch process)
- *
- 1 c. water
- *
- 1 T. vanilla extract
Classic Pasta Primavera Recipe
By tulawdog
1 Get a large pot of water boiling
- 1/2 pound angel hair pasta or spaghetti
- 1 small bunch broccoli, about 1 heaping cup of florets
- 1 small zucchini, diced
- 4 asparagus spears
- 1/2 cup peas, fresh or frozen
- 1/2 cup snow peas
- 3 minced garlic cloves
- 3 Roma or other paste tomatoes, seeded and diced
- 12 basil leaves, chopped
- 4 Tbsp. butter
- 1/4 cup chicken broth (use vegetable broth for vegetarian option)
- 1/2 cup heavy cream
- 1/2 cup grated parmesan cheese
- Salt
Slow-Cooked Tomato Sauce
By tulawdog
djust oven rack to lower position and preheat oven to 300°F
- 4 (28-ounce) cans whole peeled tomatoes, preferably imported D.O.P. San Marzano tomatoes (see note above)
- 1/4 cup extra-virgin olive oil, plus more for finishing.
- 4 tablespoons butter
- 8 cloves garlic, minced (about 3 tablespoons)
- 1 teaspoon red pepper flakes
- 1 tablespoon dried oregano
- 1 medium carrot, cut into large chunks
- 1 medium onion, split in half
- 1 large stem fresh basil
- Kosher salt and freshly ground black pepper
- 1 tablespoon fish sauce (optional)
- 1/2 cup minced fresh parsley or basil leaves (or a mix of the two)
schmaltz - Chicken fat
By tulawdog
1. Cook the chopped chicken fat and skin in a small amount of water to begin the rendering at a gentle temperature
- Skin and fat from 8 chicken thighs (or 2 cups/450 grams miscellaneous reserved chicken skin and fat)
- 1/4 cup/60 milliliters water
- 1 spanish onion, cut into medium dice
Bacon-Wrapped Blue Cheese Stuffed Dates
By tulawdog
Preheat oven to 375 degrees F
- 1 (8 oz.) package of dried, pitted dates (about 30 dates)
- 1 (4 oz.) container crumbled blue cheese
- 1 (12 oz.) package bacon, with the slices cut into thirds
Chicken Curry
By tulawdog
Chop up onions in a chopper
- 1 * 1 whole skinless chicken or equivalent size chicken breasts
- 1 * 1 cup low fat yogurt
- 4 * 4 tbsp minced ginger
- 4 * 4 minced garlic cloves
- 2 * 2 medium onions(1 large) chopped
- 2 * 2 medium tomatoes diced
- 1 * 1 tsp turmeric
- 2 * 2 tsp of garam masala (mixture of spices)
- 2 * 2 tsp of ground coriander
- 1 * 1 tsp of ground cumin
- 1 * 1 tsp chili powder
- * a little black pepper (optional)
- 1 * 1 tsp salt
- 4 * 4 tbsp of cooking oil
- * a little water to mix the spices
Spaghetti with Truffle Butter and Mushrooms
By tulawdog
Cook pasta according to package directions
- 2/3 cup heavy cream
- 3 oz truffle butter
- 10 oz whole wheat spaghetti (or any other pasta of your choice)
- 1 pack sliced white mushrooms
- 2 tablespoons butter
- 1 tablespoon extra virgin olive oil
- 3 tablespoons chopped fresh chives
- sea salt and freshly ground black pepper
- shaved Parmesan cheese
Mongolian Beef
By tulawdog
Combine the marinade ingredients in a bowl, and add the beef
- 8 ounces beef tenderloin, flank steak, or flap meat, cut into pieces
- 2 1/2 tablespoons oil
- 2 cloves garlic, minced
- One 1-inch piece fresh ginger, peeled and sliced into thin pieces
- 3 green onions, cut into 2-inch lengths
- Marinade
- 2 tablespoons soy sauce
- 1/2 tablespoons oyster sauce
- 1 teaspoon hoisin sauce
- 1 teaspoon Chinese rice wine or sherry
- 1 teaspoon cornstarch
- 1/2 teaspoon sesame oil
- 1 teaspoon sugar
- 1/4 teaspoon salt
- 3 dashes white pepper
Slow Cooker Chicken Tikka Masala
By tulawdog
Cut the boneless, skinless chicken thighs into 1- 1 1/2 inch pieces
- For the Chicken:
- 9 whole boneless, skinless chicken thighs
- 1 tbsp ground coriander
- 1 tbsp ground cumin
- 1 tsp Kosher salt
- 1 cup non-fat plain Greek yogurt
- 1 whole jalapeno pepper, stem removed, pepper pierced several times with a sharp knife
- For the Sauce:
- 4 tbsp butter
- 1 whole large onion, peeled and diced
- 6 cloves garlic, peeled and minced
- 1 tbsp Kosher salt
- 3 tbsp garam masala
- 1 piece fresh ginger, about 2-3 inches, peeled and grated or very finely minced
- 4 cups crushed tomatoes
- 1 tbsp sugar
- 2-3 tbsp heavy cream
- For Serving:
- 4 cups cooked rice, hot
- cilantro for garnish