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Recipes
Asparagus, Roasted with Hollandaise
By Bellacucinam
Preheat the oven to 400 degrees
- 12 tablespoons unsalted butter (1 1/2 sticks)
- 4 extra-large egg yolks, at room temperature
- 3 tablespoons freshly squeezed lemon juice
- Kosher salt and freshly ground black pepper
- 2 pinches of cayenne pepper
- 2 pounds fresh asparagus
- Good olive oil
Chicken Salad, Mustard and Tarragon
By Bellacucinam
Preheat the oven to 350 degrees F
- 2 whole (4 split) chicken breasts, bone-in, skin-on
- Good olive oil
- Kosher salt and freshly ground black pepper
- 2 cups broccoli florets
- 1 1/2 cups good mayonnaise
- 2 tablespoons dry white wine
- 1/4 cup Dijon mustard
- 3 tablespoons whole-grain mustard
- 2 tablespoons minced fresh tarragon leaves
- 1 cup cherry or grape tomatoes, halved
Green Tomato Pickles
By Bellacucinam
Using a mandoline, very thinly slice the green tomatoes and white onion
- 3 small, green (unripe) tomatoes (12 ounces), cored
- 1 medium white onion
- 1 cup water
- 1 cup white wine vinegar
- 3 garlic cloves, mashed to a paste
- 1 teaspoon whole black peppercorns
- 2 teaspoons kosher salt
- 1 teaspoon sugar
French Pea Soup
By Bellacucinam
cook leeks in butter until soft
- 1/2 cups chopped leeks, white only
- 2 tablespoons unsalted butter
- 3 cups chicken stock
- 2 cups water
- 2 (10 oz) frozen peas
- 4 cups sredded bibb lettuce
- 1/2 cup mint leaves
- salt
- pepper
Chicken Persian Style w/Walnuts, Onionand Pomegranite Sauce
By Bellacucinam
Brown chicken in butter, 15 min
- 1 pomegranite, seeded
- 2.5-3 lb chicken, 8 pieces
- salt/pepper
- 4 T butter
- 2 onion, sliced thin
- 1 teas cinnamon
- 2 cups toasted walnuts ground fine
- 1/2 c tomato sauce
- 1 1/2 c chicken stock
- 4 teas lemon juice
- 1 T molasses
Plum, Raspberry, and Tarragon Soup
By Bellacucinam
Fill a large bowl with ice and water; set aside
- 1 1/2 pounds (about 6) ripe red plums, plus 1 plum, skin on and cut into 1/4-inch dice for garnish
- 6 ounces raspberries, plus more for garnish
- 1 cup white wine
- 6 tablespoons sugar
- 3 sprigs tarragon, plus more for garnish
- 2 tablespoons triple sec, Cointreau, or Grand Marnier (optional)
- 1/4 cup water
Banana Coconut Muffins
By Bellacucinam
Put oven rack in middle position and preheat oven to 375°F
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 very ripe bananas, mashed (3/4 cup)
- 1 stick (1/2 cup) unsalted butter, melted
- 2/3 cup sugar
- 1 large egg
- 1/2 teaspoon vanilla
- 3/4 cup sweetened flaked coconut
Date Bars
By Bellacucinam
Date Filling: Place the dates and water in a medium saucepan and cook over low heat, stirring occasionally, until t...
- Date Filling:
- 3 cups (400 grams) pitted dates
- 1 cup (240 ml) water
- 1 teaspoon pure vanilla extract
- Oatmeal Crust:
- 2 cups (200 grams) old fashioned rolled oats
- 1 cup (130 grams) all purpose flour
- 3/4 cup (160 grams) light brown sugar
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/8 teaspoon ground cinnamon
- 1 cup (226 grams) cold unsalted butter, cut into pieces
Mushrooms, Fiona's Stuffed
By Bellacucinam
Heat olive oil and butter in a large pan over medium heat, sauté onions and garlic until translucent
- 1 tsp olive oil
- 2 tsp butter
- 1 small onion minced
- 1 clove garlic minced
- 3 tbs chopped walnuts
- 2 green onions minced
- 1 1/2 oz feta cheese crumbled
- 2 oz gruyere cheese grated
- 24 large mushroom caps
- Salt & pepper to taste
Three Vegetable Penne with Tarragon-Basil Pesto
By Bellacucinam
Heat a large pot of water to boil for pasta
- 1 pound penne rigate (with lines) pasta
- Salt
- 1/2 pound asparagus, trimmed of tough ends
- 1 small zucchini
- 1/4 pound, haricots verts (thin green beans) trimmed of stem ends
- 1/4 cup pine nuts
- 1 cup basil, 20 leaves
- 1/2 cup tarragon leaves from 10 to 12 stems
- Handful flat-leaf parsley
- 1 lemon, zested
- 1 clove garlic
- 1/2 cup grated Parmigiano-Reggiano, plus more to pass at table
- Coarsely ground black pepper
- 1/3 cup extra-virgin olive oil, eyeball it