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Recipes
Thai Beef with Basil
By tulawdog
Heat 1 Tbsp. oil in a large skillet over high heat
- 2 tablespoons vegetable oil, divided
- 6 garlic cloves, thinly sliced
- 2 red chiles, thinly sliced, seeded for less heat if desired, divided
- 1 pound ground beef
- Kosher salt and freshly ground black pepper
- 1/2 cup low-sodium chicken broth
- 3 cups fresh basil leaves, divided
- 2 medium carrots, julienned or coarsely grated
- 2 scallions, thinly sliced
- 4 tablespoons fresh lime juice, divided
- 2 tablespoons reduced-sodium soy sauce
- 1 tablespoon fish sauce (such as nam pla or nuoc nam)
- 1 teaspoon sugar
- Steamed rice and lime wedges (for serving)
Mushroom Risotto Recipe
By tulawdog
Place chicken stock and dried mushrooms (if using) in a microwave-safe container and microwave on high power until ...
- 1 quart (950ml) homemade or store-bought low-sodium chicken stock or vegetable stock
- 1 ounce (30g) dried porcini mushrooms (optional)
- 1 1/2 pounds (700g) mixed mushrooms, such as shiitake, cremini, oyster, and chanterelle, trimmed and thinly sliced, stems reserved
- 4 tablespoons (60ml) extra-virgin olive oil
- 4 tablespoons (50g) unsalted butter
- Kosher salt and freshly ground black pepper
- 1 medium yellow onion, finely chopped (about 6 ounces; 170g)
- 2 medium cloves garlic, finely minced
- 1 1/2 cups (about 300g) risotto rice, such as arborio or vialone nano
- 2 teaspoons (10ml) soy sauce
- 1 tablespoon (15ml) light miso paste
- 3/4 cup (175ml) dry white wine
- 1/4 cup (60ml) heavy cream (optional; see note)
- 1 ounce (30g) finely grated Parmigiano-Reggiano cheese, plus more for serving
- Handful finely minced mixed fresh herbs, such as parsley, chervil, tarragon, and/or chives
Creamy Mushroom Soup - C/I
By tulawdog
* 1. Melt butter in large, heavy-bottomed Dutch oven over medium-low heat; when foaming subsides, add sh...
- Sauteed Wild Mushroom Garnish (optional):
- 6 tablespoons unsalted butter
- 6 large shallots , minced (about 3/4 cup)
- 2 small cloves garlic , minced (about 1 1/2 teaspoons)
- 1/2 teaspoon ground nutmeg , freshly grated
- 2 pounds white button mushrooms , wiped clean and sliced 1/4 inch thick
- 3 1/2 cups chicken stock or canned low-sodium chicken broth
- 4 cups hot water
- 1/2 ounce dried porcini mushrooms , rinsed well
- 1/3 cup dry sherry or Madeira
- 1 cup heavy cream
- 2 teaspoons lemon juice from 1 lemon
- Table salt and ground black pepper
- 2 tablespoons unsalted butter
- 8 ounces shiitake mushrooms or chanterelle, oyster, or cremini mushrooms, stems trimmed and discarded, mushrooms wiped clean and sliced thin
- Table salt and ground black pepper
Osso Bucco Recipe
By tulawdog
1. Heat half of the oil and half of the butter over medium heat in a deep, flameproof casserole dish with a lid
- 4 tbsp olive oil
- 1 tbsp butter
- 1 large brown onion, finely chopped
- 1 large carrot, finely diced
- 1 large celery stalk, finely diced
- 1 bay leaf
- 12 x 3 cm (1 1/4 inch) thick pieces of veal shank (veal osso bucco), about 1.8 - 2kg (4 - 4 lb 8 oz)
- (I use 4 x thick pieces of beef shank / beef osso bucco)
- Seasoned plain (all purpose) flour, for coating
- 250 ml (9 fl oz / 1 cup) white wine
- 60 ml (2 fl oz / 1/4 cup) freshly squeeze lemon juice
- 1 large strip lemon rind, white pith removed
- 500 ml (17 fl oz / 2 cups) veal or chicken stock
- 1 large thyme sprig, leaves finely chopped
- 1/4 tsp finely grated nutmeg
Bruschetta
By tulawdog
Step 1: Drain the diced tomatoes of any extra juice (save it for stock, sauce or just drink it)
- 3 cups of the most local tomatoes you can find, diced
- 3 tablespoons of garden fresh basil, chopped
- 1 tablespoon olive oil
- Salt and pepper to taste
- 6 slices of bread
Seafood Risotto Recipe
By tulawdog
1. Place the stock, broth, or clam juice and the reserved shrimp shells in a medium saucepan over medium heat an...
- 2 quarts fish stock, low-sodium fish broth, or clam juice
- 1/4 cup olive oil, plus more for drizzling
- 4 anchovy fillets, finely chopped
- 1 medium yellow onion, finely chopped
- 2 cups Arborio or Carnaroli rice
- 1 cup dry white wine
- Kosher salt
- Freshly ground black pepper
- 1/2 pound scallops
- 1/2 pound small shrimp (about 20), peeled and deveined, shells reserved
- 1/2 pound cleaned calamari, cut into 1/2-inch rings but tentacles left whole
- Vegetable oil
- 1 cup frozen peas, thawed
- 1/4 cup coarsely chopped fresh Italian parsley leaves
- Finely grated zest of 1 medium lemon
- Juice of 1/2 medium lemon, plus more as needed
Balsamic Roasted Tomatoes
By tulawdog
Preheat oven to 325 degrees F
- 2 lb. small tomatoes, such as grape or cherry tomatoes
- 2 Tbsp. olive oil
- 1/4 tsp. sea salt
- 1/4 tsp. fresh ground black pepper
- 2 Tbsp. balsamic vinegar
- 1/4 cup chopped, fresh flat leaf parsley
Citrus Chicken Tenders
By tulawdog
Pat chicken dry with paper towels and season with salt and pepper
- 2 pounds chicken tenderloins, trimmed
- Salt and pepper
- 2 tablespoons vegetable oil
- 3 tablespoons unsalted butter
- 3 garlic cloves, minced
- 1 tablespoon rice flour
- 1 cup low-sodium chicken broth
- 1 tablespoon grated orange zest plus 1/4 cup juice
- 2 teaspoons grated lemon zest plus 3 tablespoons juice
- 2 tablespoons minced fresh parsley
Blueberry Lemon Sweet Rolls - PW
By tulawdog
(Adapted from my mom's cinnamon rolls recipe
- 2 whole Lemons
- 2 cups (Heaping) Fresh Blueberries
- Dough
- 4 cups Whole Milk
- 1 cup Sugar
- 1 cup Canola Oil
- 8 cups All-purpose Flour
- 2 packages Active Dry Yeast
- 1 cup (additional) All-purpose Four
- 1 Tablespoon (heaping) Salt
- 1 teaspoon (heaping) Baking Powder
- 1 teaspoon (scant) Baking Soda
- 1 stick Butter
- 3/4 cups Sugar
- Icing
- 2 cups Whole Milk (additional)
- 3 cups Powdered Sugar
- Dash Of Salt
- Juice From Lemons
- Zest From Lemons
- 3 Tablespoons Melted Butter
Rolled Fillets of Chicken with Pork and Rosemary Filling
By tulawdog
1. Peel the garlic and use a heavy knife handle to smash it just a bit
- 2 cloves garlic
- 2 tablespoons olive oil
- 1/2 pound ground pork
- Salt
- Pepper
- 2 teaspoons fresh rosemary leaves, minced (or 1 teaspoon dried)
- 2 boneless, skinless chicken breast halves, filleted*
- 2 tablespoons butter
- Sturdy round toothpicks
- 1/2 cup dry white wine