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Recipes
Ice Cream Base
By tulawdog
In a bowl, stir together 1/4 cup milk and the cornstarch; set slurry aside
- 2 cups milk
- 4 tsp. cornstarch
- 1 1/4 cups heavy cream
- 2/3 cup sugar
- 2 tbsp. light corn syrup
- 1/4 tsp. kosher salt
- 3 tbsp. cream cheese, softened
Steak au Poivre
By tulawdog
Using the back of a pan, crush the peppercorns ensuring that they are all cracked
- 2 , 1.5 inch thick New York strip steaks
- 2 Tbsp whole black peppercorns
- kosher salt
- 2 tbsp canola oil
- 3 tbsp butter
- 1 large, finely diced shallot
- 0.25 cup Cognac
- 0.5 cup heavy cream
- 2 tsp chopped, fresh thyme
- 2 tsp chopped, fresh parsley
Stuffed Butterflied Leg of Lamb with Caramelized Lemon Jus
By tulawdog
Lamb Open lamb, boned side up, like book
- # 1 well-trimmed 4-to 4 1/2-pound boneless leg of lamb with shank end removed
- # 4 large garlic cloves; 3 chopped, 1 sliced
- # 2 teaspoons finely grated lemon peel
- # 20 fresh sage leaves (about), divided
- # 4 ounces thinly sliced pancetta (Italian bacon)
- # 3 tablespoons fresh lemon juice
- # 3 tablespoons extra-virgin olive oil
- Lemon Jus
- 1 * 1 large lemon, cut into 1/3-inch-thick slices
- 1/3 * 1/3 cup extra-virgin olive oil
- 3 * 3 large shallots, thinly sliced (about 1 cup)
- 10 * 10 large fresh sage leaves
- 1 * 1 garlic clove, thinly sliced
- 3 * 3 tablespoons sugar
- 2/3 * 2/3 cup dry white wine
- 1/3 * 1/3 cup lemon vodka
- 2 * 2 cups beef broth
BABY BOK CHOY SAUTE
By tulawdog
1). Heat oil in a wok or large saute pan over medium-high heat
- 1 tablespoon peanut oil
- 1 tablespoon fresh ginger minced
- 2 cloves garlic, minced
- 1/4 teaspoon red pepper flakes
- 1 pound baby bok choy, thick stem cut off and sliced in half lengthwise, rinsed well and drained
- 3 tablespoons vegetable broth
- 1 teaspoon toasted sesame oil
- Salt and pepper to taste
- 1 tablespoon sesame seeds, toasted
Brownies
By tulawdog
Line the inside of an 8-inch square pan with 2 lengths of parchment, allowing for excess to extend beyond the edges...
- 3 ounces (around 3/4 of a stick) unsalted or salted butter, cut into pieces, plus more for the pan
- 8 ounces/226 grams bittersweet or semisweet chocolate, chopped
- 3/4 cup sugar
- 1 teaspoon vanilla extract
- 2 large eggs, at room temperature
- 1/4 cup all purpose flour
- 1 cup nuts, toasted and coarsely chopped (I wanted to add walnuts but I didn’t have any on hand)
Slow-Cooker Chicken & Sausage Stew
By tulawdog
Heat the olive oil over medium-high heat
- 2 lbs chicken (I used a mixture of boneless breasts & thighs)
- 1 Tbsp olive oil
- 14 oz light smoked turkey sausage, 1/2-inch rounds cut in half
- 2 large onions, minced
- 6 cloves garlic, minced
- 1 Tbsp tomato paste
- 1/2 tsp dried thyme
- Pinch crushed red pepper flakes
- 3 Tbsp all-purpose flour
- 1/2 cup dry white wine (or chicken broth)
- 3 cups low-sodium/reduced-fat chicken broth, plus more as needed
- 2 bay leaves
- 2 15-oz cans cannellini beans, drained and rinsed
- 8 oz spinach, thawed and squeezed of excess liquid
- Parmesan, for serving
Salted Caramel, Bourbon, Nutter Butter and Chocolate Chunk Ice Cream
By tulawdog
To the bowl of a stand mixer fitted with the whisk attachment (or large mixing bowl and hand mixer; or lots of elbo...
- 2 cups whipping cream or heavy whipping cream - for the No-Ice-Cream-Maker version (if using an ice cream maker, use 4 cups/1 quart)
- one 14-ounce can sweetened condensed milk
- 1/4 cup bourbon (if omitting, use 2 tablespoons vanilla extract)
- 1 pound (16 ounce) package Nutter Butter cookies, or peanut butter-sandwich cookies, coarsely chopped
- 8 to 10 ounces semi-sweet or dark chocolate, chopped
- 3/4 cup+ chocolate sprinkles
- 8 ounces (salted) caramel sauce (use homemade or storebought), divided
Angel Hair Pasta with White Wine Cream Sauce, Shrimp, Bacon and Blue Cheese
By tulawdog
In a heavy saucepan, cook bacon until crisp
- 4 strips of bacon, cut into lardoons
- 1/3 cup chopped shallots
- 1 clove garlic, minced
- 16 large shrimp, peeled and deveined
- 1 cup white wine (I used Sauvignon Blanc)
- juice of 1/2 a lemon
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon each salt and pepper
- 1 cup heavy cream
- 4 tablespoons unsalted butter, cubed
- 6 ounces angel hair pasta
- blue cheese crumbles, to taste
- 4-6 large basil leaves, chopped
Crusty French Bread
By tulawdog
Dissolve yeast in warm water (110 degrees) and sugar in large bowl; allow yeast to proof or foam (about 10 minutes)
- 2 cups warm water
- 1 tablespoon yeast
- 1 tablespoon vegetable oil
- 1 tablespoon sugar
- 2 teaspoons salt
- 5 -5 1/2 cups bread flour
- Read more at: http://www.food.com/recipe/crusty-french-bread-101476?oc=linkback
Pasta with Roasted Red Peppers, Sun-Dried Tomatoes, & Brie
By tulawdog
Combine linguine, basil, roasted peppers, sun-dried tomatoes, and garlic in a 3-quart straight-sided skillet
- 12 ounces linguine, broken in half
- 1 cup packed basil leaves
- 1 cup coarsely chopped roasted red peppers
- 1/2 cup sliced oil-packed sun-dried tomatoes
- 3-4 large garlic cloves, pressed
- 4 1/2 cups water
- 2 tablespoons oil from the jar of sun-dried tomatoes (or regular olive oil)
- 1 tablespoon kosher salt, plus more to taste
- Pinch red pepper flakes
- Freshly ground black pepper, to taste
- 8 ounces brie cheese, rind removed and torn into pieces
- Grated parmesan, for serving
- Good quality olive oil, for serving