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Recipes
Herb-Roasted Leg of Lamb with Vegetables and Jus
By tulawdog
Preheat oven to 400°F. In roasting pan, combine onions, celery, and garlic cloves
- 4 * 4 medium onions, peeled (roots trimmed but still attached) and quartered
- 1 * 1 large stalk celery, quartered
- 6 * 6 large garlic cloves, lightly crushed and peeled
- 4 * 4 tablespoons extra-virgin olive oil
- 1 * 1 (7-pound) boneless leg of lamb, trimmed, rolled, and tied
- 1 * 1 teaspoon herbes de Provence
- 1 1/2 * 1 1/2 teaspoons kosher salt
- 1/2 * 1/2 teaspoon freshly ground black pepper
- 6 * 6 medium carrots, peeled and cut into 3-inch-long pieces
- 2 * 2 medium or 1 large celery root, peeled and cut into 1 1/2-inch chunks
- 1 1/2 * 1 1/2 cups dry white wine
- 1 1/2 * 1 1/2 cups low-sodium beef broth or chicken broth
green beans with parmigiano reggiano
By tulawdog
1. Cook or steam green beans, al dente at this stage 2
- around 200g green beans
- 3 cloves of young, fresh garlic
- around 10 g of parmigiano reggiano
- olive oil
- salt and pepper to taste
Lemon Linguine with Basil Pesto Shrimp
By tulawdog
1. Place shrimp in a non-metal bowl or zip lock bag and spoon in half of the pesto to coat
- 1 pound large shrimp, peeled and deveined – with or without the tails
- 1 batch Basil Pesto (recipe follows)
- 1 pound linguine, cooked al dente
- 1/2 to 2/3 cup olive oil
- 1/4 to 1/2 cup fresh lemon juice (2-3 lemons)
- 1/2 cup Parmesan cheese
- 1 tablespoon fresh lemon zest
- 1 cup pasta cooking water
- Salt and freshly ground black pepper
Sticky Lemon Rolls with Lemon Cream Cheese Glaze
By tulawdog
Prepare the lemons: Zest and juice the lemons
- For the dough:
- Lemons, for dough, filling, glaze, and garnish
- 3 large lemons, at room temperature
- 1 envelope (0.25 ounces, or 2 1/2 teaspoons) active yeast
- 3/4 cup milk, warmed to about 100°F (warm but not hot on your wrist)
- 1/2 cup (1 stick) unsalted butter, very soft, plus 3 tablespoons more for roll assembly
- 1/4 cup white sugar
- 2 teaspoons vanilla extract
- 4 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon nutmeg
- 2 large eggs
- For the sticky lemon filling:
- 1 cup sugar
- 1/4 teaspoon freshly-ground nutmeg
- 1/2 teaspoon powdered ginger
- For the lemon cream cheese glaze:
- 4 ounces cream cheese, softened
- 1 cup powdered sugar
Herb and Lemon Baked Shrimp
By tulawdog
Position a rack in the center of the oven and heat the oven to 400°F
- 1/2 cup extra-virgin olive oil
- 4 fresh thyme sprigs
- 3 large fresh rosemary sprigs, cut in half
- 3 fresh oregano sprigs
- 2 teaspoons black peppercorns
- 1 tablespoon coriander seeds
- 1 large lemon
- 2 lbs. extra-large shrimp (26 to 30 per lb.), preferably wild, peeled and deveined
- 2 Tbs. white wine vinegar
- Kosher salt to taste
Chicken Parmesan - CI
By tulawdog
1. First, bring a large pot of water to a boil
- 2 garlic cloves, minced
- 1/2 cup extra-virgin olive oil
- 1 28-ounce can crushed tomatoes
- 1/2 teaspoon dried basil
- 1/4 teaspoon dried oregano
- 1/4 teaspoon granulated sugar
- 1 large egg
- 1/2 cup dry bread crumbs
- 2 large boneless, skinless, chicken breasts (about 8 ounces each), tenderloins removed
- 3/4 cup mozzarella cheese, grated
- 1/4 cup Parmesan cheese
- 8 ounces spaghetti or linguine
- Salt and black pepper
Baked Trout with Lemon Butter
By tulawdog
Preheat the oven to 400 F
- 2 whole trout, cleaned and gutted
- salt and pepper
- 3 T. butter, melted
- 1/2 lemon, thinly sliced
- 1 large clove garlic, minced
Crock Pot Chicken Cacciatore
By tulawdog
Quick method: Season chicken with salt and black pepper and place in the slow cooker
- 8 chicken thighs, with the bone, skin removed
- 28 oz can crushed tomatoes (Tuttorosso my favorite!)
- 1/2 red bell pepper, sliced into strips
- 1/2 green bell pepper, sliced into strips
- 1/2 large onion, sliced
- 1 tsp dried oregano
- 1 bay leaf
- salt and fresh pepper to taste
- 1/4 cup fresh herbs such as basil or parsley for topping
Lentil Soup with Sweet Potatoes and Kale
By tulawdog
Add grapeseed oil (enough to coat the bottom of your pan) to a large soup pot and heat over medium
- 1-2 tablespoons grapeseed oil
- 1 onion, cut into small dice
- 2 celery stalks, cut into small dice
- 2 large carrots, cut into small dice
- 2-4 garlic cloves, minced
- 1/2 teaspoon chili flakes
- 1 cup lentils, rinsed and drained
- 4-6 cups vegetable broth, preferably homemade
- 1 cup diced pureed tomatoes
- 1 large sweet potato, peeled and cut into bite sized pieces
- 2-3 cups packed kale leaves, torn into bite sized pieces
Reuben Sandwich Muffins
By tulawdog
Preheat oven to 350 degrees
- Bread dough: 24 frozen dinner rolls (about 2 1/2 pounds)
- 2 cups chopped, sliced or shredded Corned Beef (already cooked)
- 8 oz Sauerkraut (well drained)
- 1/4 cup diced onion
- 10 oz Cheese such as Swiss, Provolone or Mozerella, shredded