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Recipes
Apple Pear Crumble
By Bellacucinam
Preheat oven to 375 degrees F and place rack in the center of the oven
- Filling:
- 3/4 cup all purpose flour
- 3/4 cup light brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 3/4 cup old-fashioned rolled oats
- 1/3 cup chopped walnuts or pecans
- 1/2 cup unsalted butter, cut into pieces
- 3 tablespoons light brown sugar
- 1/2 tablespoon cornstarch
- 1 1/2 pounds Granny Smith Apples - peeled, cored, and sliced into 1 inch chunks
- 1 1/2 pounds Anjou Pears, peeled, cored and cut into 1 inch chunks
- 1 cup dried or fresh cranberries
Asian Pork Burger
By Bellacucinam
Light a grill or preheat a grill pan
- 1 1/2 pounds ground pork
- 2 scallions, thinly sliced
- 1 tablespoon finely grated fresh ginger
- 1 large garlic clove, minced
- 1 1/2 teaspoons Asian sesame oil
- Kosher salt and freshly ground pepper
- 4 hamburger buns, split
Cranberry Pistachio Shortbread
By Bellacucinam
In a large bowl whisk the flour with the salt
- 2 1/3 cups (300 grams) all-purpose flour
- 1/2 teaspoon kosher salt
- 1 cup (2 sticks) (226 grams) unsalted butter, room temperature
- 2/3 cup (135 grams) granulated white sugar
- 1 teaspoon pure vanilla extract
- 1 cup (130 grams) unsalted pistachios, coarsely chopped
- 1 cup (150 grams) dried cranberries, coarsely chopped
Nuts,Chili-Lime Spiced
By Bellacucinam
1. COAT NUTS Adjust oven rack to upper-middle position and heat oven to 300 degrees
- 1 large egg white
- 1 tablespoon lime juice
- 1 tablespoon grated lime zest
- 1 teaspoon salt
- 1 pound unsalted cashew, peanuts or almonds
- 1/2 cup granulated sugar
- 2 1/2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon cayenne pepper
Skate in Brown Butter
By Bellacucinam
Put the skate in a large deep frying pan in one layer
- 4 pieces skate wing, unfilleted (about 2 1/2 pounds in all)
- 4 1/2 cups water, or more if needed
- 1/2 cup plus 1 1/2 tablespoons red-wine vinegar
- 1 teaspoon dried thyme
- 1 3/4 teaspoons salt
- 1/4 teaspoon peppercorns
- 2 bay leaves
- 1/4 pound unsalted butter
- 1/3 cup capers
- 1/4 cup chopped flat-leaf parsley
- 1/8 teaspoon fresh-ground black pepper
Chicken Kiev
By Bellacucinam
Begin by preparing the herb butter
- For the herb butter:
- 8 tablespoons butter, softened
- 2 cloves garlic, finely minced
- 2 tablespoons finely chopped parsley
- 2 tablespoons finely chopped tarragon
- 2 tablespoons finely chopped chives
- 1/4 teaspoon pepper
- juice of 1/2 lemon
- For the chicken:
- 4 boneless, skinless chicken breasts
- 1/3 cup all purpose flour
- 1 egg, beaten
- 1 cup fine bread crumbs (you may need more)
Green Olive Tapenade
By Bellacucinam
Combine olives, capers and garlic in processor and chop finely
- 1 1/4 cups pitted manzanilla olives or other green Spanish olives, rinsed, drained well
- 1 tablespoon drained capers
- 1 large garlic clove, minced
- 1 teaspoon fresh lemon juice
- 1/4 cup olive oil (preferably extra-virgin)
- 1 tablespoon chopped fresh cilantro
Peach Pie
By Bellacucinam
Pate Brisee: In a food processor, place the flour, salt, and sugar and process until combined
- Pate Brisee (Short Crust Pastry):
- 2 1/2 cups (350 grams) all-purpose flour
- 1 teaspoon salt
- 2 tablespoon (30 grams) granulated white sugar
- 1 cup (226 grams) unsalted butter, chilled, and cut into 1 inch (2.54 cm) pieces
- 1/4 to 1/2 cup (60 - 120 ml) ice water
- Peach Filling:
- 6 cups (2 1/2 pounds) (1.1 kg) fresh peaches
- 1/4 cup (50 grams) granulated white sugar
- 3 tablespoons (35 grams) quick cooking tapioca
- 2 teaspoons fresh lemon juice
- 1/8 teaspoon salt
- 1 tablespoon (12 grams) unsalted butter, cut into small pieces
- Garnish:
- 1 tablespoon cream or milk
- Granulated white sugar
- Read more: http://www.joyofbaking.com/PeachPie.html#ixzz102Lxv45A
Lentil Soup
By Bellacucinam
1.In a large pot, cook the bacon over moderate heat until crisp
- 1/4 pound bacon, slices cut crosswise into 1/2-inch strips
- 2 carrots, cut into 1-inch pieces
- 2 onions, cut into 1-inch chunks
- 2 ribs celery, cut into 1-inch pieces
- 1/2 pound mushrooms, sliced
- 6 cloves garlic, peeled
- 1 pound lentils (about 2 1/3 cups)
- 1 1/2 quarts canned low-sodium chicken broth or homemade stock
- 3 cups water
- 1 teaspoon dried rosemary, or 1 tablespoon chopped fresh rosemary
- 1 cup canned tomatoes in thick puree, chopped
- 2 teaspoons salt
- 1/4 teaspoon dried red-pepper flakes
- 1/4 teaspoon fresh-ground black pepper
- 1/2 cup tubetti or other small macaroni
Pecan Shortbread
By Bellacucinam
To Toast Pecans: Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven
- 1 cup (100 grams) pecans, toasted and coarsely chopped
- 1 cup (226 grams) unsalted butter, room temperature
- 2/3 cup (145 grams) light brown sugar
- 1 teaspoon (5 grams) pure vanilla extract
- 2 cups (260 grams) all purpose flour
- 1/4 teaspoon salt