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Recipes
Orange and Chocolate Mousse
By tulawdog
Chop the chocolate and melt using a double boiler
- 5.5 ounces of bittersweet chocolate (70% cocoa)
- 350 ml of heavy whipping cream
- 3 large egg whites
- 2 tbl + 1 tsp of sugar
- Zest and juice of 1/2 orange
- 1 1/2 tsp of Grand Marnier
- 4 pieces of candied orange, to garnish
- 4 squares of bittersweet chocolate, to garnish
apricot brie bites with crispy sage
By tulawdog
1. Prepare the pastry cups: Preheat the oven to 400 degrees F
- One 9.5-ounce package frozen Pepperidge Farm Puff Pastry Cups
- 2 tablespoons pine nuts
- 24 small sage leaves
- 2 tablespoons olive oil
- 1/4 cup apricot jam
- 24 1/2-inch chunks brie cheese (rind removed)
Pork Schnitzel Meatballs
By tulawdog
1 In a large bowl, combine 2 tablespoons of Panko with the milk and set aside to soak for 2 to 3 minutes
- 2 tablespoons, plus 1 cup Panko breadcrumbs
- 3 tablespoons milk
- 1 pound ground pork
- 1/2 teaspoon chopped fresh thyme
- 2 teaspoons grated zest from 1 lemon
- Kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon chopped parsley
- 1/2 cup flour
- 1 egg, beaten
- 1 quart vegetable, canola, or peanut oil.
Blushing New England Fish Chowder
By tulawdog
Heat butter and oil in a large saucepan
- 1 1
- teaspoon butter
- 1 1
- tablespoon olive oil
- 2 2
- ounces Spanish chorizo, skin removed and chopped
- 1 1
- medium sweet onion, chopped
- 1 1
- teaspoon smoked paprika
- 1 1
- bay leaf
- 2 2
- sprigs fresh thyme
- 1 1
- large Russet potato, scrubbed and cut into 1/2-inch dice
- 3 to 3 1/2 3 to 3 1/2
- cups seafood stock
- 1 1
- teaspoon salt
- 1/2 1/2
- teaspoon freshly ground black pepper
- 1/2 1/2
- cup roasted red peppers, chopped
- 1 1
- pound white flaky fish fillets (cod, cusk, haddock, hake, or pollock)
- 1/2 to 1 1/2 to 1
- cups cream (or half-and-half, if you must)
- 2 2
- tablespoons chopped chives (for garnish)
Italian Sausage and Tortellini Soup
By tulawdog
Drizzle a tablespoon or two of oil into a large Dutch oven and place over medium-high heat until shimmery and sizzl...
- Neutral cooking oil, such as canola
- 1 pound bulk hot or mild Italian sausage
- 1 small yellow onion, chopped
- 2 to 3 large cloves garlic, minced
- 1/2 cup dry red wine (or substitute chicken stock)
- 1 (28-ounce) can whole, peeled tomatoes, preferably San Marzano
- 2 cups low-sodium chicken stock
- 1 tablespoon balsamic vinegar
- 1 teaspoon brown sugar
- Parmesan rind (or a small hunk of cheese), optional
- 1 (9- or 12-ounce package) fresh or frozen tortellini (see Recipe Notes)
- 2 cups roughly chopped spinach
- Kosher salt, freshly ground black pepper, and red pepper flakes, to taste
- Shaved Parmesan and extra-virgin olive oil, for serving
Linguini with Garlic & Mushrooms
By tulawdog
* Bring a large pot of water to the boil and add the linguini
- 500 g Linguini
- 500 g Portabellini mushrooms, sliced
- 2 large leeks, finely chopped
- 4 garlic cloves, thinly sliced
- 1/2 cup reduced fat cream (optional)
- juice of 1/2 lemon
- salt & pepper to taste
- fresh oregano to serve (optional)
Chicken with Broccoli
By tulawdog
Begin by drizzling olive oil on the sliced chicken fillets and season with some salt and pepper
- 3 * 3 boneless, skinless chicken breasts, sliced in half, horizontally
- 1 * 1 box of orecchiette pasta
- 1 * 1 head of broccoli, cut into florets
- 1 1/2 * 1 1/2 cup of heavy whipping cream
- 4 * 4 cloves of garlic, minced
- 3 * 3 tbsp unsalted butter
- 1 * 1 tsp each of dried basil, rosemary
- 1/2 * 1/2 cup of grated Parmesan cheese
- * pinch of red chili flakes
- * salt and pepper to taste
- * olive oil
- * large bowl of ice water
Steak & blue cheese onion mushroom sauce
By tulawdog
Heat half the butter over high heat, add a drizzle of olive oil, and salt and pepper both sides of your steak
- 1 steak
- 2 T butter
- a drizzle of olive oil
- 1 onion, sliced
- 3 cloves garlic, minced
- 1 c sliced mushrooms
- salt and pepper
- 1/2 c cream
- 1/4 c crumbled blue cheese
Lemon and Thyme Rolls
By tulawdog
Combine the water and yeast in a mixing bowl and stir until the yeast dissolves
- 1 cup warm water
- 1 package (1/4 ounce) active dry yeast
- 3 tbsp olive oil
- 2 1/2 to 3 cups all-purpose flour
- 1 tbsp fresh thyme leaves
- 1 lemon, zest
- 1 1/2 tsp kosher salt
- 1 tsp freshly ground pepper
Tortellini Minestone
By tulawdog
Heat the olive oil in a large Dutch oven over medium heat
- 1 Tbs olive oil
- 2 carrots, peeled and cut into 1/2-inch pieces
- 2 stalks of celery, cut into 1/2-inch pieces
- 1 medium onion, minced
- 5 oz mushrooms, sliced
- 4 garlic cloves, minced
- 1 Tbs minced fresh oregano, or 1 tsp dried
- 3 cups low-sodium chicken broth
- 2 1/2 cups V8 vegetable juice
- 1 (15-oz) can cannellini beans, drained and rinsed
- 1 (9-oz) package fresh cheese tortellini (preferably whole wheat)
- 1 medium zucchini, halved lengthwise, seeded, and cut into 1/2-inch pieces
- salt and ground black pepper
- 1/2 cup pesto (homemade, or if store-bought, use the refrigerated variety)
- grated Parmesan, for serving