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Recipes
Meyer Lemon Souffle
By tulawdog
Pre-heat oven to 375 degrees F and position oven rack to the lower 2/3
- Lemon pastry cream
- 4 large egg yolks
- 1 cup whole milk
- 1/2 cup strained Meyer lemon juice + zest of 2 Meyer lemons
- 1/2 cup granulated sugar
- 3 Tb cornstarch
- 1/4 tsp salt
- 1 Tb unsalted butter
- 1 tsp vanilla extract
- meringue
- 8 large egg whites
- 1/2 tsp cream of tartar
- 1/4 cup confectioners’ sugar + more for dusting
Steak Tips with Peppered Mushroom Sauce
By tulawdog
1. Cook noodles according to package directions, omitting salt and fat; drain
- 3 * 3 cups uncooked egg noodles
- * Cooking spray
- 1 * 1 pound top sirloin steak, cut into 3/4-inch pieces, fat trimmed
- 1 * 1 tablespoon butter
- 2 * 2 tablespoons finely chopped shallots
- 1 * 1 (10-ounce) package presliced baby bella mushrooms
- 1 * 1 teaspoon minced garlic
- 1 * 1 tablespoon Worcestershire Sauce
- 3 * 3 tablespoons all-purpose flour
- 1 1/2 * 1 1/2 cups fat-free, less-sodium beef broth
- 1/2 * 1/2 teaspoon black pepper
- 1/4 * 1/4 teaspoon salt
- 3 * 3 fresh thyme sprigs
- 1 * 1 teaspoon fresh thyme leaves (optional)
Braised Chicken with Lemon and Capers
By tulawdog
Preheat the oven to 350°F
- 2 * 2 bone-in chicken thighs with skin (6 ounces each)
- 2 * 2 chicken breasts with skin (6 ounces each)
- * all-purpose flour for dusting
- * salt and freshly ground pepper
- 1 * 1 tablespoon unsalted butter
- 1 * 1 tablespoon extra-virgin 0live oil
- 3 * 3 large peeled garlic cloves
- 3/4 * 3/4 cup Sauvignon Blanc
- 3/4 * 3/4 cup chicken stock
- 3 * 3 1-inch strips of lemon zest
- 4 * 4 thyme springs
- 2 * 2 teaspoons capers, drained
- 2 * 2 bay leaves
White Bean Dip
By tulawdog
Purée the beans, garlic, lemon juice and tahini in a food processor
- 2 cans cannellini beans (drained)
- 4 cloves garlic, crushed (2 – 3 would be fine for a less prominent garlic flavor)
- 3 tablespoons lemon juice
- 4 – 5 tbsp olive oil
- salt
- paprika
- tahini 1/2 – 1 tbsp (optional. I always have some around for hummus. A little goes a long way here)
Brisket Tacos
By tulawdog
Take the brisket out of the refrigerator while you prepare everything else
- One 4 to 5 pound brisket (I used flat cut)
- 1 teaspoon salt
- 1 Tablespoon crushed black pepper
- 2 dried ancho chiles, seeded and coarsely chopped
- 2 arbol chiles, seeded and coarsely chopped
- 3 garlic cloves
- 1 medium onion, quartered
- 1 Tablespoon vegetable oil
- 1 dark beer (I used this beautiful Shiner beer)
- flour tortillas
- avocados
- salsa
- sour cream
- cojita cheese or shredded jack cheese
French Onion Soup Recipe
By tulawdog
Melt butter in an electric or stovetop pressure cooker over medium heat
- 6 tablespoons unsalted butter, plus more for toasts (3 ounces; about 90g)
- 3 pounds yellow or mixed onions, sliced 1/8 inch thick (1.4kg; about 4 to 5 large onions) (see note)
- 1/2 teaspoon (2g) baking soda
- Kosher salt and freshly ground black pepper
- 1/2 cup (120ml) dry sherry, such as Amontillado
- 2 quarts (about 2L) homemade or store-bought low-sodium chicken stock
- 2 sprigs thyme
- 1 bay leaf
- 1 teaspoon (5ml) Asian fish sauce (optional)
- 1 teaspoon (5ml) cider vinegar
- 8 bowl-size slices rustic bread, toasted until crisp
- 1 medium clove garlic
- 1 pound (450g) Gruyère cheese, grated
- Freshly minced chives, for garnish
Homemade Cultured Buttermilk
By tulawdog
Pour buttermilk (1/4 cup for a quart jar or 1/2 cup for a half gallon jar) into your clean jar
- Buttermilk
- Milk
- Jar
Slow Cooker Pulled Pork
By tulawdog
Cut boneless pork shoulder crosswise into 1/4 inch slices
- 2-1/2 * 2-1/2 pounds Boneless Pork Shoulder
- 1/2 * 1/2 cups Chopped Onion
- 1 * 1 clove Garlic, Minced
- 1/4 * 1/4 cups Brown Sugar
- 1 * 1 teaspoon Dry Mustard
- 1/2 * 1/2 teaspoons Salt
- 1/4 * 1/4 teaspoons Black Pepper
- 2 * 2 cups Ketchup
- 1/4 * 1/4 cups Worcestershire Sauce
Vegetable Enchiladas
By tulawdog
In a medium saucepan, heat 2 Tbs of olive oil over medium-high heat
- 4 Tbs olive oil
- 1 Tbs ground cumin, divided
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/4 tsp ground coriander
- 1/4 c all purpose flour
- 1/4 c tomato paste
- 3 c vegetable broth
- Salt and pepper
- 1 bag fresh spinach leaves
- 3 green onions, white and light green sections sliced into thin rings
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (14.5 oz) corn kernels, drained
- 3 c grated pepper Jack cheese (12 oz)
- 16 corn tortillas (6-inch)
- Fresh cilantro, chopped
Butternut Squash, Apple, and Onion Galette with Stilton
By tulawdog
For the dough: Pulse the flour and salt together in a food processor
- Dough:
- 1 1/4 cups all-purpose flour
- Pinch salt
- 8 tablespoons (1 stick) cold unsalted butter, diced
- 1 large egg, lightly beaten
- Filling:
- 1 large baking apple, such as Rome Beauty or Cortland
- 1 small or 1/2 medium butternut squash (about 3/4 pounds), halved, seeded, and skin on
- 1 small yellow onion, peeled, root end trimmed but intact
- 3 tablespoons unsalted butter, melted
- 2 teaspoons chopped fresh rosemary leaves
- 2 teaspoons chopped fresh thyme leaves
- Kosher salt and freshly ground black pepper
- 2 tablespoons whole-grain mustard
- 1/3 cup crumbled Stilton or other blue cheese (about 1 1/2 ounces