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Recipes
Souffle, Spinach and Cheddar
By Bellacucinam
Melt the butter in a small saucepan over low heat
- 3 tablespoons unsalted butter, plus extra for greasing the dish
- 1/4 cup finely grated Parmesan cheese, plus extra for sprinkling
- 3 tablespoons all-purpose flour
- 1 cup scalded milk
- 1/4 teaspoon of nutmeg
- Pinch of cayenne pepper
- Kosher salt and freshly ground black pepper
- 4 extra-large egg yolks, at room-temperature
- 1/2 cup grated aged Cheddar cheese, lightly packed
- 1 package frozen chopped spinach, defrosted and squeezed dry
- 5 extra-large egg whites, at room temperature
- 1/8 teaspoon cream of tartar
- Directions
- Preheat the oven to 400 degrees F. Butter the inside of a 6 to 8-cup souffle dish (6 1/2 to 7 1/2 inches in diameter by 3 1/2 inches deep) and sprinkle evenly with Parmesan.
Crab Cakes - Tyler
By Bellacucinam
Make the crab cakes first so they have time to firm up in the refrigerator before you cook them
- Extra-virgin olive oil
- 1 onion, finely minced
- 4 garlic cloves, finely minced
- 1 1/2 pounds jumbo lump crabmeat
- 1 1/2 cups fresh bread crumbs (made from 4 or 5 slices white bread with the crusts removed and processed in food processor)
- 2 tablespoons mayonnaise, plus more if needed
- 1 large egg white
- 1/2 lime, juiced
- 1/4 cup freshly chopped cilantro leaves, plus whole leaves, for garnish
- Kosher salt and freshly cracked black pepper
- 1 recipe Garlic Aioli with Celery Root, for serving, recipe follows
- Lemon wedges, for garnish
Corn Tortelli w/Tarragon Butter
By Bellacucinam
In a medium bowl mix together the drained creamed corn, mascarpone cheese, goat cheese, tarragon, and pepper
- Tarragon Butter:
- 1 recipe fresh pasta, recipe follows
- 1/4 cup cornmeal, for storing pasta
- 2 (14.75-ounce) cans creamed corn, drained well (about 1 1/2 cups total)
- 1/2 cup mascarpone cheese (4 ounces)
- 1/4 cup goat cheese (2 ounces)
- 1/2 teaspoon minced fresh tarragon leaves
- 1/4 teaspoon freshly ground black pepper
- 1 egg, for egg wash
- Special equipment: pasta roller, scalloped pasta cutter
- 1/2 cup butter (1 stick), room temperature
- 1/3 cup corn (canned or fresh)
- 1 teaspoon chopped fresh tarragon leaves
- 1/2 teaspoon lemon zest
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup grated Parmesan, for garnish
Banana-Blueberry Muffins
By Bellacucinam
1.Preheat oven to 375 degrees
- 1 cup whole-wheat flour (spooned and leveled)
- 3/4 cup all-purpose flour (spooned and leveled)
- 1/4 cup wheat germ
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1/3 cup granulated sugar
- 1/3 cup packed light-brown sugar
- 2 large eggs
- 2 ripe bananas (about 1 pound)
- 1/3 cup reduced-fat (2 percent) milk
- 1 teaspoon pure vanilla extract
- 1 cup frozen blueberries
Gnocchi - Mine!
By Bellacucinam
* Start potatoes in cold salted water, cook until done
- 5 lb bag of russets
- 5 eggs
- 4 cups of flour
- salt to taste
Minestrone with Black-eyed Peas
By Bellacucinam
1.In a pot, heat 2 tablespoons of the oil
- 3 tablespoons extra-virgin olive oil
- 2 ounces pancetta, finely diced
- 1 large onion, finely chopped
- 2 celery ribs, thinly sliced
- 4 garlic cloves, thinly sliced
- 1 leek—white and tender green parts thinly sliced, 1 dark top reserved
- Salt and freshly ground pepper
- 1/2 pound Savoy or other green cabbage, coarsely shredded
- One 14-ounce can diced tomatoes
- 1 cup dried black-eyed peas
- 2 quarts water
- 3 parsley sprigs
- 1 bay leaf
- 3 thyme sprigs
- One 15-ounce can red kidney beans, drained and rinsed
- 2 ounces penne
- 1/2 cup shredded basil
- 1/4 cup plus 2 tablespoons grated Parmigiano-Reggiano cheese
Pomelo and Char-Grilled Shrimp Salad
By Bellacucinam
Soak 6-10 skewers in water Mix first 5 ingredients and marinate shrimp for 20-30 min
- 1 tablespoon fish sauce
- 1 teaspoon soy sauce
- 2 teaspoons minced shallot or scallion
- 1/2 teaspoon ground pepper
- 1 teaspoon sugar
- 18-24 shrimp, tail on
- 2 tablespoon vegetable oil
- 1/2 cup julienned carrots
- 1/2 cup julienned cucumber
- 1 pomello supremed
- 3 basil leaves
- 2 tablespoons coarsley chopped cilantro
- 1 serrano minched
- 1 cup dipping sauce (see below)
- 1/4 cup roasted peanuts chopped
- Dipping Sauce - 1 cup
- 1/3 c warm water
- 1 1/2 tablespoons sugar
- 1/4 cup fish sauce
- 2 tablespoons rice vinegar or lime juice
- 1 serrano thin slice
- 1 garlic close sliced
- Dissolve sugar in water, then mix all ingredients.
Shrimp Sate with Pistachio Chutney
By Bellacucinam
Marinate shrimp: Butterfly shrimp by cutting almost, but not all the way, through backs
- 1 1/2 pounds deveined shelled shrimp (about 30)
- 1 tablespoon minced garlic
- 3 tablespoons olive oil
- 2 tablespoons fresh lime juice
- For chutney
- 1 (8-ounce) container plain yogurt
- 1 teaspoons ground coriander
- 1/2 teaspoon ground cumin
- 1 tablespoon olive oil
- 1-2 fresh jalapeño chiles
- 1 cups fresh cilantro sprigs
- 1 tablespoons fresh lime juice
- 1/2 cup shelled natural pistachios, toasted and finely ground
Rice Cakes, Crispy
By Bellacucinam
In a medium saucepan, combine the rice, water, mirin, vinegar and sugar and bring to a boil
- 1 cup sushi rice, rinsed
- 1 1/2 cups water
- 1/2 tablespoon mirin
- 1/2 teaspoon rice vinegar
- 1/2 teaspoon sugar
- Salt
- Vegetable oil, for frying
Peppers, Stuffed Greek Style
By Bellacucinam
Preheat oven to 350 degrees F (175 degrees C)
- 4 large green bell peppers, tops removed, seeded
- 4 large red bell peppers, tops removed, seeded
- 1 tablespoon olive oil
- 1/2 pound ground pork
- 2 onions, chopped
- salt and pepper to taste
- 1/4 cup dry white wine
- 1 (10.75 ounce) can tomato puree
- 1 (4 ounce) package feta cheese
- 1/2 cup cooked white rice
- 1/2 cup raisins
- 1/2 cup pine nuts
- 2 tablespoons chopped fresh parsley