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Recipes
Toasted Coconut Rice
By Bellacucinam
Heat oil in a saucepan over medium heat
- 1 tablespoon extra-virgin olive oil
- 1/2 cup finely shredded unsweetened coconut
- 1 cup basmati rice
- 2 cups water
- 3/4 teaspoon coarse salt
- 2 scallions, thinly sliced on the bias
Scallops, Seared with Tarragon Butter
By Bellacucinam
Pat scallops dry and sprinkle with 1/4 teaspoon each of salt and pepper (total)
- 1 1/4 pounds large sea scallops, tough ligament from side of each discarded
- 7 tablespoons unsalted butter, cut into tablespoons, divided
- 2 tablespoons finely chopped shallot
- 1/4 cup dry white wine
- 1/4 cup white-wine vinegar
- 1 tablespoon finely chopped tarragon
Zucchini, Chilled Soup
By Bellacucinam
Cook shallots in oil in a 4-quart heavy saucepan over moderate heat, stirring occasionally, until softened, about...
- 1/4 lb shallots, thinly sliced crosswise (1 cup)
- 2 tablespoons extra-virgin olive oil
- 1 1/2 lb zucchini (3 to 4 medium), peeled and halved lengthwise, then cut crosswise into 1/8-inch-thick slices
- 2 (2- by 1 1/2-inch) strips fresh lemon zest
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 3/4 cups reduced-sodium chicken broth (14 fl oz)
- 1 3/4 cups water
- 1 cup loosely packed fresh flat-leaf parsley leaves
- 1 tablespoon finely chopped fresh dill
- 1/2 cup well-shaken buttermilk or plain yogurt
Salmon Baked in Foil
By Bellacucinam
Preheat the oven to 400 degrees F
- 4 (5 ounces each) salmon fillets
- 2 teaspoons olive oil plus 2 tablespoons
- Salt and freshly ground black pepper
- 3 tomatoes, chopped, or 1 (14-ounce) can chopped tomatoes, drained
- 2 chopped shallots
- 2 tablespoons fresh lemon juice
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
Banana Chocolate Chip Muffin
By Bellacucinam
Preheat oven to 350°F. Line twelve 1/3-cup muffin cups with foil muffin liners
- 1 1/2 cups all purpose flour
- 2/3 cup sugar
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup mashed ripe bananas (about 2 large)
- 1 large egg
- 1/2 cup unsalted butter, melted
- 1/4 cup milk
- 3/4 cup semisweet chocolate chips
Old Fashioned Chocolate Pudding
By Bellacucinam
whisk together dry in saucepan
- 1/4 cup sugar
- 1/4 cup unsweetened cocoa powder
- 2 tablespoons corn starch
- pinch salt
- 2 cups whole milk
- 1 large egg
- 4 ounces semi sweet chocolate finely chopped
Halibut and Veggies en Papilliote
By Bellacucinam
Preheat the oven to 350°
- 1 pint cherry tomatoes, halved
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon balsamic vinegar
- 1 tablespoon thyme leaves
- Kosher salt and freshly ground pepper
- 3 tablespoons unsalted butter
- Four 6-ounce halibut steaks, about 1 inch thick
- 2 tablespoons fresh lemon juice
- 1 lemon, thinly sliced into 12 rounds
- 1/4 cup Niçoise olives
- 5 baby zucchini, quartered lengthwise
- 1 teaspoon ground coriander seeds
Salmon, Moroccan Cakes w/Spinach
By Bellacucinam
In a small stainless steel or glass bowl, stir together mayonnaise, garlic, and paprika
- GARLIC MAYONNAISE:
- 1/2 cup mayonnaise
- 1 clove garlic, crushed
- 1/8 teaspoon paprika
- SALMON CAKES:
- 1/2 cup couscous
- 2/3 cup orange juice
- 1 (14.75 ounce) can red salmon, drained
- 1 (10 ounce) package frozen chopped spinach - thawed, drained and squeezed dry
- 2 egg yolks, beaten
- 2 cloves garlic, crushed
- 1 teaspoon ground cumin
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon salt
- 3 tablespoons olive oil
Pretzels - Alton
By Bellacucinam
Combine the water, sugar and kosher salt in the bowl of a stand mixer and sprinkle the yeast on top
- 1 1/2 cups warm (110 to 115 degrees F) water
- 1 tablespoon sugar
- 2 teaspoons kosher salt
- 1 package active dry yeast
- 22 ounces all-purpose flour, approximately 4 1/2 cups
- 2 ounces unsalted butter, melted
- Vegetable oil, for pan
- 10 cups water
- 2/3 cup baking soda
- 1 large egg yolk beaten with 1 tablespoon water
- Pretzel salt
Honey Roasted Eggplant with Chilis
By Bellacucinam
Preheat oven to 425 degrees
- 4 or 5 baby eggplants, halved, or 2 regular eggplants, cut into 2-inch cubes
- 5 fresh green Thai chiles, halved lengthwise
- 1/4 cup honey
- 2 tablespoons extra-virgin olive oil
- Coarse salt and freshly ground pepper