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Recipes
Homemade Chocolate Ice Cream
By tulawdog
Place the cocoa powder along with 1 cup of the half-and-half into a medium saucepan over medium heat and whisk to c...
- 1/2 cup unsweetened cocoa powder (I used Dutch process)
- 3 cups half & half
- 1 cup heavy cream
- 8 large egg yolks
- 1 cup granulated sugar
- pinch of salt
- 2 tsp vanilla
Peanut Butter Bark
By tulawdog
Melt peanut butter chips in the microwave at medium power in 30 second increments and stir until smooth
- 10 oz peanut butter chips
- 8 oz chocolate
- pretzels
- candy
- marshmallows
Porcini-Crusted Lamb Chops with Rosemary-Garlic Emulsion
By tulawdog
In a blender, process the dried porcini mushrooms into a fine powder
- 1 oz. dried porcini mushrooms
- 1 1/2 cups fresh bread crumbs
- 1/3 cup grated Parmigiano-Reggiano cheese
- 1 Tbs. chopped fresh flat-leaf parsley
- Kosher salt, to taste, plus 1 tsp.
- Freshly ground pepper, to taste
- 2 racks of lamb, each with 8 ribs, about 2 1/2 lb. total, Frenched
- 3/4 cup plus 2 Tbs. olive oil
- 1 garlic clove
- 1 Tbs. red wine vinegar
- 1 cup fresh flat-leaf parsley leaves
- 1/2 cup fresh mint leaves
- 1/3 cup fresh rosemary leaves
Breakfast Strata with Greens, Gruyere, and Sausage
By tulawdog
Wash and finely chop the greens (if you’re using frozen spinach, squeeze handfuls of it dry and then finely chop
- 1 large bunch of dark leafy greens (such as collards, chard, or kale), OR one (10-oz) package frozen spinach, thawed
- 1 1/2 cups finely chopped onion (1 large)
- 3 tablespoons unsalted butter
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon freshly grated nutmeg
- 8 cups cubed (1 inch) French or Italian bread (I usually use a 1-lb loaf, as I’ve found this yields 8 cups)
- 1 lb. sweet Italian sausage (optional)
- 6 oz coarsely grated Gruyère (2 cups)
- 2 oz finely grated Parmigiano-Reggiano (1 cup)
- 2 3/4 cups milk
- 9 large eggs
- 2 tablespoons Dijon mustard (sometimes I use whole-grain mustard for a variation)
Quick Vegetarian Black Bean Soup
By tulawdog
In large pot, heat olive oil over medium-high
- 2 Tbsp. extra virgin olive oil
- 1 onion, diced
- 3 stalks of celery, diced
- 1 red bell pepper, finely diced
- 2 large cloves garlic, minced
- 1 1/2 tsp. dried oregano
- 3/4 tsp. cumin
- 1/4-1/2 tsp. cayenne
- 1 quart of vegetable broth
- 2 (15 oz. cans) black beans (do not drain)
- Salt, to taste
- 1/4 cup cilantro
- 1 avocado, diced and sprinkled with salt
- Yogurt/sour cream
Lamb Chops with Garlic and Rosemary
By tulawdog
Marinate the lamb Grate 2 tsp
- 3 lemons
- 1/4 cup olive oil
- 5 anchovy fillets (optional)
- 1 Tbs. minced fresh rosemary
- 4 garlic cloves, minced
- 8 lamb loin chops, each about 6 oz. and 1 inch thick
- Freshly ground pepper, to taste
Garlic Shrimp Pasta
By tulawdog
Put a large pot of well-salted water to boil
- 1 lb. dried spaghetti or linguini
- 1/2 lb. shrimp (should yield 4-6 shrimp per serving depending on shrimp size)
- 4 Tbs butter
- 4 large cloves garlic
- 1 lemon, halved
- 1 tsp crushed red pepper flakes (or to taste)
- 1 handful chopped flat leaf parsley, optional
- kosher or sea salt
Challah
By tulawdog
Put 1 cup warm water in a small bowl
- Serves two large challot
- 1 1/2 1 1/2
- cup warm water, divided
- 1/4 1/4
- cup plus 2 teaspoons sugar, divided
- 2 2
- tablespoons instant (powdered) yeast
- 6 6
- cups flour -- either all white or half white whole wheat
- 2 2
- teaspoons salt
- 1/4 1/4
- cup mild honey, plus an extra tablespoon for eggwash, if desired
- 2/3 2/3
- cups flavorless vegetable or canola oil
- 4 4
- eggs, plus one yolk for eggwash, if desired
- 1 1
- pinch ground cardamom, optional
Spiced Apple Cider Sorbet
By tulawdog
Stir together apple cider, sugar, cloves and cinnamon sticks in saucepan
- 1 1/2 cups fresh apple cider
- 2/3 cups sugar
- 1 teaspoon whole cloves
- 5 whole cinnamon sticks
- 1 1/2 cups unsweetened applesauce
- 3/4 cups cranberry juice cocktail (make sure it's 100% juice)
- Juice of 1 lemon
- 2 tablespoons dark rum or other alcohol
Chicken and Andouille Gumbo - Colin's recipe
By tulawdog
1. In a large stock pot of dutch oven cook the andouille over medium heat until the fat has rendered out
- 1 lb Andouille
- 3-5 lb chicken thigh meat
- 1 cup onion - diced
- 1 cup bell pepper - diced
- 1 cup celery - diced
- 1 cup roux - adjust to thinkness you like
- 2 qt chicken stock
- salt
- black pepper
- cayenne pepper - to taste