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Recipes
Corn Salad
By Bellacucinam
Preheat grill or broiler to medium heat
- Lemon Dressing:
- 6 ears fresh corn, husked with silks removed
- 2 tablespoons canola oil
- Salt and pepper
- 2 cups halved cherry tomatoes
- 1 small red bell pepper, finely chopped
- 4 scallions, finely chopped
- 2 cups packed arugula
- 1 lemon, juiced
- 4 tablespoons olive oil
- Salt and freshly ground black pepper
- Neelys Barbeque Seasoning, recipe follows
Skirt Steak and Bok Choy Stir Fry
By Bellacucinam
In a small bowl, mix soy sauce, vinegar, peanut butter, honey, and garlic; season with pepper
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon peanut butter
- 1 tablespoon honey
- 2 garlic cloves, minced
- coarse salt and ground pepper
- 1 pound skirt steak, thinly sliced crosswise
- 1 tablespoon cornstarch
- 1 teaspoon vegetable oil
- 1 large head bok choy, cut 1 inch thick crosswise
- 4 medium carrots, halved lengthwise, thinly sliced on bias
- cooked rice, for serving
- 1/4 cup peanuts, chopped
Lasagna, White - Spinach, Mushroom and Chicken
By Bellacucinam
Melt the butter in a large saucepan over medium heat
- 8 tablespoons (1 stick) unsalted butter
- 1 pound button mushrooms, thinly sliced
- 1 cup finely chopped yellow onion
- 3 tablespoons minced garlic
- 1/2 cup all-purpose flour
- 7 cups milk
- 2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon freshly grated nutmeg
- 1 pound spinach, stemmed, washed, blanched and roughly chopped
- 3 cups grated Parmesan
- 2 tablespoons olive oil, plus more for coating casserole dish
- 1 rotiserrie checkin shredded
- 1 pound oven-ready lasagna sheets
- 1 tablespoon butter, cut into 8 pieces
Farro Salad with Grilled Eggplant, Tomatoes and Onion
By Bellacucinam
Cook farro in a large pot of boiling salted water until just tender, about 15 minutes
- 1 1/2 cups farro
- 3 Japanese (baby) eggplants, halved
- 1 small red onion, peeled, halved, and thickly sliced
- Olive oil, for brushing
- Salt and freshly ground black pepper
- 1/2 pint grape tomatoes, washed and sliced in 1/2
- 1/4 cup chopped fresh dill, plus more for garnish
- Sherry Vinaigrette, recipe follows
Chicken Noodle Soup - Anne B
By Bellacucinam
Coat a large stock pot with olive oil and add the onions, celery and carrots
- Extra-virgin olive oil, as needed
- 1 large onion, cut into 1/2-inch slices
- 4 ribs celery, cut into 1/2-inch dice
- 3 carrots, cut into 1/2-inch dice
- Kosher salt
- 2 cloves garlic, smashed
- 2 teaspoons crushed red pepper flakes
- 1 bunch thyme
- 3 pounds bone-in chicken legs and thighs, skin and excess fat removed
- Water, as needed
- 2 bay leaves
- 1 lemon, halved
- 1 teaspoon ground cinnamon
- 2 grates fresh nutmeg
- Freshly ground black pepper
- 2 cups small pasta, preferably small shells such as orecchiette, or orzo
- 1 (15-ounce) can white beans or chick peas
- 1 bunch cilantro, leaves coarsely chopped
Chocolate Cupcakes with Cream Filling
By Bellacucinam
Preheat the oven to 350°
- Filling:
- 1/2 c plus 2 Tbsp cake flour
- 1/3 c unsweetened Dutch-processed cocoa
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- Pinch of salt
- 2 large eggs, separated
- 1/3 c canola oil
- 1/2 c plus 2 Tbsp granulated sugar
- 2 Tbsp water
- 6 Tbsp unsalted butter, softened
- 1 1/2 c confectioners’ sugar
- 3/4 c marshmallow creme
- 1 1/2 Tbsp plus 1 tsp heavy cream
- Frosting:
- 1/4 c heavy cream
- 4 ounces bittersweet chocolate, finely chopped
- 1 Tbsp unsalted butter, softened
Cucumber Ginger Fizz
By Bellacucinam
Put vodka and chopped cucumber in plastic container and refridgerate 1 hour
- 1 1/2 cups vodka
- 2 English Cucumbers (1 peeled and coarsly chopped, 1 whole)
- 1 lime cut in wedges
- 2 bottles pelligrino
- 1/2 to 1 cup Ginger Simple Syrup
- Ginger Simple Syrup
- 1 cup sugar
- 1 cup water
- 4 oz fresh ginger, peeled and cut in thin rounds
- Place water and sugar in saucepan, over high heat dissolve sugar.
- Add ginger and bring to simmer. Remove from heat and let sit 30 min. Strain and cool.
Beet Soup, Chilled
By Bellacucinam
Combine 4 cups broth, beets, onions, carrot and garlic in medium saucepan
- 4 cups (or more) canned low-salt chicken broth
- 1 pound beets, peeled, chopped
- 1 cup chopped onion
- 3/4 cup peeled chopped carrot
- 2 teaspoons chopped garlic
- 1 teaspoon sugar
- 2 tablespoons chopped fresh dill or 2 teaspoons dried dillweed
- 2 tablespoons chopped fresh chives or green onions
- Sour cream
Endive Spears with Goat Cheese
By Bellacucinam
whip cheese, cream, oil and herbs until smooth
- 4 oz goat cheese
- 3 tablespoons heavy cream
- 2 teaspoons of EVOO
- 1 teaspoon of chopped dill, plus more for garnish
- 24 leaves of belgian endive
- cracked pepper
Provencal Vegetable Casserole
By Bellacucinam
Preheat the oven to 350°
- 3 tablespoons extra-virgin olive oil, plus more for drizzling
- 2 large beefsteak tomatoes, sliced 1/4 inch thick
- Salt and freshly ground pepper
- 1 large onion, thinly sliced
- 2 garlic cloves, minced
- 2 teaspoons chopped thyme
- One 1 1/2-pound eggplant, sliced lengthwise 1/4 inch thick
- Two 1/2-pound zucchini, sliced lengthwise 1/4 inch thick
- 2 tablespoons chopped parsle