Tulawdog's profile page
Recipes
Grilled Turbot with White Wine and Butter Sauce
By tulawdog
1. Heat 2 tbsp. butter in a 10" skillet over medium heat until lightly browned
- 10 tbsp. unsalted butter, cubed and
- chilled
- 1 large shallot, minced
- 1 ⁄2 cup white wine
- 1 bay leaf
- 1 sprig thyme
- 1 ⁄3 cup plus 2 tbsp. heavy cream
- Kosher salt and freshly ground black
- pepper, to taste
- 2 7–10-oz. boneless, skinless filets of
- turbot, sole, fluke, or flounder
- 1 ⁄4 cup flour minced flat-leaf parsley,
- to garnish
- Lemon wedges, for serving
Buttery Soft Dinner Rolls
By tulawdog
1. In the bowl of an electric mixer fitted with a dough hook, combine the flour, salt, sugar, and yeast
- 5 cups unbleached bread flour
- 1 1/2 tsp. salt
- 3 tbsp. granulated sugar
- 2 tsp. instant yeast
- 1 egg, lightly beaten
- 1/4 cup unsalted butter, cut into pieces
- 1 1/2 cups warm water, about 115-120°F
- 1 egg, lightly whisked with a small amount of water for egg wash OR 2 tbsp. unsalted butter, melted (optional)
Chocolate Pecan Pie
By tulawdog
Crust 1. Whisk together the flour, salt, and sugar
- Basic Pie Crust
- Ingredients
- 1 Cup all purpose flour
- 1/2 Teaspoon Salt
- 1 Teaspoon Sugar
- 1/2 Cup cold, unsalted butter, cut into cubes
- 4-6 Tablespoons very cold water
- Filling
- Ingredients
- 4 Oz. dark chocolate, chopped
- 2 Tablespoons unsalted butter
- 1/2 Cup packed dark brown sugar
- 3 Large eggs, beaten
- 1/4 Teaspoon Salt
- 3/4 Cup light corn syrup
- 1 1/2 Cups toasted pecan halves
Foolproof Pan Pizza
By tulawdog
Combine flour, salt, yeast, water, and oil in a large bowl
- 400 grams (14 ounces, about 2 1/2 cups) bread flour
- 10 grams (.35 ounces, about 2 teaspoons) kosher salt, plus more for sprinkling
- 4 grams (.15 ounces, about 1/2 teaspoon) instant yeast
- 275 grams (9.5 ounces, about 1 cup plus 3 tablespoons) water
- 8 grams (.25 ounces, about 2 teaspoons) extra-virgin olive oil, plus more to coat pans and drizzle
- 1 1/2 cups pizza sauce, such as our New York-style pizza sauce
- 12 ounces grated full-fat, dry mozzarella cheese (see note above)
- Toppings as desired
- Small handful torn fresh basil leaves (optional)
- 2 ounces grated parmesan or pecorino Romano cheese (optional)
Lemon Raspberry Thumbprint Cookies
By tulawdog
Preheat oven to 350°F. Lightly grease two baking sheets, or line with Silpats
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 sticks (1 cup) butter, at room temperature
- 2/3 cup sugar
- 2 large egg yolks
- zest of 1 large lemon
- 1 tablespoon fresh lemon juice
- 1 teaspoon pure vanilla extract
- 1/2 cup raspberry jam or jelly (I prefer seedless)
Spinach and Artichoke Pasta Recipe
By tulawdog
Start your pasta water boiling in a large pot and melt your butter in a large skillet on medium high
- 2-4 servings of spaghetti noodles
- 1 TBS butter
- 3 pieces thinly sliced prosciutto (or bacon) chopped
- 1/2 red onion chopped
- 3 cloves minced garlic
- 5 mushrooms sliced (I used crimini but button is fine)
- 6-10 artichoke hearts (depending on what’s in your jar or can) chopped
- 3/4 cup white wine
- salt and pepper to taste
- 1 cup baby spinach leaves
- 1/2 cup shredded gruyere or parmesan cheese
Salted Chocolate Pecan Pie
By tulawdog
Adjust oven rack to lower middle position and preheat oven to 425°F
- One half recipe Easy Pie Dough, shaped and chilled in a pie plate
- 4 eggs, lightly beaten
- 14 ounces (about 1 2/3 cups) light corn syrup
- 3 1/2 ounces (about 1/3 cup) dark brown sugar
- 1/2 teaspoon salt
- 2 teaspoons vanilla
- 8 ounces pecan pieces (or whole pecans, roughly chopped, about 2 cups)
- 4 ounces semisweet chocolate, roughly chopped into 1/4 inch pieces, (about 1 cup) divided
- Sprinkle of Maldon sea salt crystals or other coarse salt
Rigatoni with Sausage, Peas, Tomatoes and Cream
By tulawdog
If using fresh peas, drop them into a small saucepan of boiling salted water and cook until tender but still a bi...
- 1 cup fresh peas or thawed frozen peas
- salt
- 2 tablespoons unsalted butter
- 1 tablespoon extra virgin olive oil
- 1/3 cup finely chopped yellow onion
- 1 link (about 1/4 lb.) mild Italian sausage
- 2 to 3 ounces sliced pancetta, finely minced
- 1/2 cup dry white wine
- 3 cups tomato sauce
- 1/4 cup heavy cream
- 1 tablespoon coarse salt
- 1 pound dried rigatoni
- 1/2 cup freshly grated Parmigiano-Reggiano
Carne Asada Tacos
By tulawdog
Place the cilantro, green onions, jalapeno, garlic and cumin in a food processor, and process in 10 to 12 pulses
- Marinade
- 1/2 cup packed fresh cilantro leaves
- 3 medium green onions, roughly chopped
- 1 medium jalapeno, stemmed and roughly chopped
- 3 medium garlic cloves, roughly chopped
- 1/2 teaspoon ground cumin
- 1/4 cup vegetable oil
- 3 tablespoons lime juice, separated
- Steak
- 1 1/2 lbs skirt steak, cut in 4 equal pieces
- 2 teaspoons kosher salt
- 1/2 teaspoon sugar
- 1/2 teaspoon black pepper
- Tacos
- 12 6-inch corn tortillas, warmed
- 1 red bell pepper, sliced in 1-inch strips
- 1 yellow bell pepper, sliced in 1-inch strips
- 1 green bell pepper, sliced in 1-inch strips
- 1 yellow onion, sliced in 1-inch slices
- 1 tablespoon olive oil
- Cilantro Lime Sour Cream
- 1/2 cup sour cream
- 2 tablespoons cilantro, minced
- 1 teaspoon grated lime zest
- 2 tablespoons fresh limejuice
Sheet Pan Chicken Souvlaki
By tulawdog
Arrange a rack in the middle of the oven and heat to 400℉
- 2 pounds skin-on chicken thighs, bones removed
- 1 pound small red potatoes, halved
- 1 teaspoon kosher salt, divided
- 2 tablespoons freshly squeezed lemon juice
- 1 1/2 tablespoons olive oil, divided
- 2 tablespoons dried oregano
- 1 tablespoon dried basil
- 1 clove garlic, minced
- 2 medium red or yellow bell peppers, cored, seeded, and sliced into 1/2-inch strips
- 1/4 teaspoon freshly ground black pepper