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Recipes
Raspberry Bûche de Noël
By tulawdog
Prepare the syrup. Put 60 ml (1/4 cup) water and the 30 grams (2 tablespoons + 1 teaspoon) sugar in a small saucep...
- For the syrup:
- 30 grams (2 tablespoons + 1 teaspoon) unrefined blond cane sugar
- 1 tablespoon dark rum or rosewater
- For the cake base:
- 4 large organic eggs, separated
- 100 grams (1/2 cup) unrefined blond cane sugar
- 100 grams (3 1/2 ounces, about 3/4 cup) all-purpose flour
- 1/4 teaspoon fine sea salt
- For the filling:
- 120 grams (1/2 cup) plain Greek-style yogurt or fromage blanc
- 120 grams (1/2 cup) mascarpone cheese
- 20 grams (1 tablespoon + 2 teaspoons) unrefined blond cane sugar
- 1 fresh pod vanilla (or 2 teaspoons vanilla extract)
- 230 grams (8 ounces) raspberries, fresh in season, frozen otherwise (no need to thaw)
Chicken Piccata - PW
By tulawdog
Have a pot of water simmering for the pasta
- 4 * 4 whole Boneless, Skinless Chicken Breasts
- * Kosher Salt To Taste
- * Freshly Ground Black Pepper, To Taste
- 4 * 4 Tablespoons All-purpose Flour
- 5 * 5 Tablespoons Butter
- 4 * 4 Tablespoons Olive Oil
- 1 * 1 cup Dry White Wine
- 3/4 * 3/4 cups Low Sodium Chicken Broth
- 2 * 2 whole Lemons
- 3/4 * 3/4 Cup Heavy Cream
- * Chopped Fresh Parsley
- 1 * 1 pound Angel Hair Pasta
Stuffed Mushrooms with Fresh Herbs
By tulawdog
Turn oven up to 375 degrees F
- * 20 cremini mushrooms
- * 2 tablespoons unsalted butter
- * 1 1/4 cups fresh bread crumbs (See Note)
- * zest of one lemon
- * 1/2 teaspoon kosher salt
- * 1/4 teaspoon freshly ground pepper
- * 1/4 cup chicken or vegetable stock
- * 1 shallot, minced
- * 1 teaspoon sherry vinegar
- * 1 tablespoon fresh sage, minced
- * 1 teaspoon thyme leaves
- * 1 teaspoon fresh Italian parsley, minced plus more for garnish
- * 1/4 cup shredded parmesan reggiano
Old-Fashioned Pecan Pie
By tulawdog
1. Make Filling: Adjust oven rack to lowest position and heat oven to 450 degrees
- INGREDIENTS
- 1 cup maple syrup
- 1 cup packed light brown sugar
- 1/2 cup heavy cream
- 1 tablespoon molasses
- 4 tablespoons unsalted butter, cut into 1/2-inch pieces
- 1/2 teaspoon Salt
- 6 large egg yolks, lightly beaten
- 1 1/2 cups toasted and chopped pecans
- 1 (9-inch) unbaked pie shell (see note), chilled in pie plate for 30 minutes
Beef enchiladas with chipotle-pasilla chili gravy
By tulawdog
n a dry skillet heated on high, toast the pasilla and chipotle chiles on each side for about 10 seconds or just unt...
- For the pasilla-chipotle chili gravy:
- 1 or 2 dried chipotle chiles (depending on how hot you want it), seeds and stems removed
- 4 dried pasilla chiles, seeds and stems removed
- 1/4 medium yellow onion, chopped
- 4 cloves garlic, chopped
- 1 teaspoon ground cumin
- 1/2 teaspoon oregano
- Pinch of ground allspice
- 3 cups beef broth
- 2 tablespoons lard or vegetable oil
- 2 tablespoons all-purpose flour
- For the enchiladas:
- 1 pound ground beef
- 1/2 medium yellow onion, diced and divided
- 4 cloves garlic, minced
- 1 teaspoon ground cumin
- Salt and black pepper to taste
- 1 tablespoon of lard or vegetable oil
- 12 corn tortillas
- 2 cups shredded cheddar cheese (8 ounces)
Parmesan Chicken and Kale Sauté
By tulawdog
Heat the oil in a large skillet over medium heat until shimmering
- 2 tablespoons olive oil
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1/2-inch-thick strips
- Kosher salt
- Freshly ground black pepper
- 1 medium onion, diced
- 3 cloves garlic, minced
- Pinch red pepper flakes
- 1 large bunch flat-leaf kale (about 12 ounces), stems removed and leaves coarsely chopped
- 1/2 cup dry white wine
- 1/2 cup grated Parmesan cheese
- 1 tablespoon freshly squeezed lemon juice
Warm Brussels Sprout Salad With Bacon and Hazelnut Vinaigrette Recipe
By tulawdog
Trim off bottoms of Brussels sprouts and separate the leaves that are released
- 12 ounces Brussels sprouts
- 3/4 cup hazelnuts
- 1 small shallot, finely minced (about 2 tablespoons)
- 1 tablespoon honey
- 1 tablespoon sherry vinegar
- 1 tablespoon extra-virgin olive oil
- 3 ounces bacon, cut into 1/2-inch pieces
- Kosher salt and freshly ground black pepper
Slow Cooked Pulled Pork
By tulawdog
Spread the chopped onion evenly over the bottom of the slow cooker and top with the bay leaf
- 1 large onion, chopped, (about 1 lb)
- 1 bay leaf
- 4 lb pork shoulder or butt, with the bone
- 2/3 cup dry white wine
- 1/2 cup apple cider vinegar
- 3 tbsp double concentrated tomato paste
- 2 tbsp honey
- 2 tsp Worcestershire sauce
- 1 tsp Dijon mustard
- 3-4 garlic cloves, peeled
- 1 tbsp sweet paprika
- 1 1/2 tsp dried thyme
- 1 1/2 tsp cumin
- 3/4 tsp salt
- 3/4 tsp freshly ground black pepper
- 1/2 tsp coriander
- 1/4 tsp cayenne
Grilled Flank Steak with Mushrooms Recipe
By tulawdog
1 Salt the steak well and let it come to room temperature
- 2 * 2 pounds flank steak
- * Salt
- * Olive oil
- * Black pepper
- 2 * 2 pounds mixed mushrooms (if you can, make sure the assortment includes some shiitake mushrooms, they're especially flavorful), cleaned, rough chop
- 2 * 2 tablespoons butter
- 1/2 * 1/2 cup minced shallots (or onions)
- 1 * 1 cup red wine (or beef broth)
- 1 * 1 Tbsp minced fresh rosemary
Spicy Sausage Pizza
By tulawdog
For the dough 1. Combine bread flour and water and mix on low speed until blended
- (Dough makes 2 crusts)
- For the Dough
- 5 1/2 cups bread flour
- 2 1/3 cup warm water
- 3/4 tbs. salt
- 1 1/4 tsp. yeast
- For the Topping
- 2 tbs. olive oil
- 1/2 lb. spicy sausage, casing removed and crumbled
- 1 onion, diced
- 1/2 cup pizza sauce
- 8 oz. mozzarella cheese, shredded
- 1/2 green pepper, sliced
- 3 button mushrooms, sliced
- Oregano, to taste
- Red pepper flakes, to taste (optional)