Bellacucinam's profile page
Recipes
Buttermilk Berry Muffins
By Bellacucinam
Preheat ovento 375 degrees
- 2 1/2 cups (325 grams) all-purpose flour
- 3/4 cup (150 grams) granulated white sugar
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- Zest of one orange
- 1 large egg, lightly beaten
- 3/4 cup (180 ml) buttermilk
- 2/3 cup (160 ml) safflower or canola oil
- 1 teaspoon pure vanilla extract
- 2 cups fresh or frozen berries (blueberries, raspberries, blackberries, and/or strawberries)
Cheesecake, Savory Basil
By Bellacucinam
Place an oven rack in the center of the oven
- Butter, for greasing the pan
- 1/2 cup (4 ounces) ricotta cheese, at room temperature
- 1/2 cup (4 ounces) cream cheese, at room temperature
- 1/3 cup (3 ounces) goat cheese, at room temperature
- 1 tablespoon sugar
- 1 large egg, at room temperature
- 1 large egg yolk, at room temperature
- Pinch fine sea salt
- 1/2 packed cup chopped fresh basil
- 2 tablespoons extra-virgin olive oil, for serving
- Serving suggestion: assorted crackers
- Special equipment: 4 1/2-inch diameter springform pan, about 2 1/2 inches tall
Corn Maque Choux
By Bellacucinam
Melt butter in large skillet over medium-high heat
- 2 tablespoons (1/4 stick) butter
- 1 cup finely chopped onion
- 1/2 cup chopped red bell pepper
- 2 cups fresh corn kernels (cut from 3 medium ears of corn)
- 3/4 cup heavy whipping cream
- 1 teaspoon chopped fresh thyme
- 1/2 teaspoon (or more) hot pepper sauce
- 1 green onion, finely chopped
- 2 tablespoons chopped fresh Italian parsley
- 1 tablespoon chopped fresh basil
- Coarse kosher salt
Date Bread
By Bellacucinam
Grease a 9x5x3-inch loaf pan
- 1 cup boiling water
- 8 ounces chopped dates
- 2 tablespoons butter
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 1 large egg
- 2 1/4 cups flour, stir before measuring
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup chopped walnuts or pecans
Mushroom and Fontina Quiche
By Bellacucinam
Preheat oven to 450°F. Unroll crust completely
- 1 refrigerated pie crust (half of 15-ounce package)
- 2 tablespoons (1/4 stick) butter
- 2/3 cup chopped shallots (about 3 medium)
- 5 cups sliced assorted mushrooms (such as chanterelle, stemmed shiitake, oyster, crimini, and button; 12 to 14 ounces), large mushrooms halved
- 4 large eggs
- 2/3 cup half and half
- 1/3 cup whole milk
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon freshly grated or ground nutmeg
- 1 1/2 cups (packed) coarsely grated Fontina cheese (about 7 ounces), divided
Pork Tenderloin Tacos with Avocado Salsa
By Bellacucinam
PORK Preheat the oven to 375°
- PORK
- 4 pork tenderloins (about 4 pounds)
- 2 teaspoons smoked paprika (pimenton)
- 2 teaspoons ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1/2 teaspoon cinnamon
- 2 tablespoons extra-virgin olive oil
- Kosher salt and freshly ground pepper
- SALSA
- 1/2 small red onion, cut into 1/4-inch dice
- 2 tablespoons red wine vinegar
- 1 medium tomato, cut into 1/2-inch dice
- 1 Hass avocado, cut into 1/2-inch dice
- 1 teaspoon minced chipotle in adobo
- 1/2 teaspoon chopped fresh oregano
- 3 tablespoons extra-virgin olive oil
- Kosher salt and freshly ground pepper
Fish Tacos
By Bellacucinam
For pickled red onion and jalapeños: Place onion and jalapeños in heatproof medium bowl
- Pickled Red Onion and Jalapeños
- 1 red onion (about 12 ounces), halved lengthwise, cut thinly crosswise
- 5 whole small jalapeños
- 2 cups seasoned rice vinegar
- 3 tablespoons fresh lime juice
- 1 tablespoon coarse kosher salt
- Baja cream
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 2 tablespoons fresh lime juice
- 1 teaspoon (packed) finely grated lime peel
- Pinch of salt
- Tomatillo Salsa Verde
- 12 ounces tomatillos,* husked, stemmed, divided
- 4 green onions, white and green parts separated
- 1 jalapeño chile
- 2 garlic cloves, unpeeled
- 1 1/4 cups (packed) fresh cilantro leaves
- 1 tablespoon (or more) fresh lime juice
- Fish
- 2 cups buttermilk
- 1/2 cup chopped fresh cilantro
- 3 tablespoons hot pepper sauce
- 3 teaspoons coarse kosher salt, divided
- 1 tablespoon fresh lime juice
- 2 pounds skinless halibut, sea bass, or striped bass fillets, cut into 1/2x1/2-inch strips
- 16 corn tortillas
- 2 cups self-rising flour
- Vegetable oil (for frying)
- Fresh salsa
- Guacamole
Banana Nut Muffins
By Bellacucinam
Preheat oven to 375 degrees F and lightly butter 2 muffin tins
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 4 overripe bananas
- 1 cup brown sugar
- 3/4 cup (1 1/2 sticks) unsalted butter, melted and cooled
- 2 eggs
- 1 teaspoon pure vanilla extract
- 1/2 cup pecans, chopped
Baked Shrimp Scampi
By Bellacucinam
Preheat the oven to 425 degrees F
- 2 pounds (12 to 15 per pound) shrimp in the shell
- 3 tablespoons good olive oil
- 2 tablespoons dry white wine
- Kosher salt and freshly ground black pepper
- 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
- 4 teaspoons minced garlic (4 cloves)
- 1/4 cup minced shallots
- 3 tablespoons minced fresh parsley leaves
- 1 teaspoon minced fresh rosemary leaves
- 1/4 teaspoon crushed red pepper flakes
- 1 teaspoon grated lemon zest
- 2 tablespoons freshly squeezed lemon juice
- 1 extra-large egg yolk
- 2/3 cup panko (Japanese dried bread flakes)
- Lemon wedges, for serving
Vegetable Pot Pie
By Bellacucinam
Directions Melt the butter in a large pot over medium heat
- For the pastry:
- Ingredients
- 12 tablespoons unsalted butter (1 1/2 sticks)
- 2 cups sliced yellow onions (2 onions)
- 1 fennel bulb, top and core removed, thinly sliced crosswise
- 1/2 cup all-purpose flour
- 2 1/2 cups good chicken stock
- 1 tablespoon Pernod
- Pinch saffron threads
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 3 tablespoons heavy cream
- 1 1/2 cups large-diced potatoes (1/2 pound)
- 1 1/2 cups asparagus tips
- 1 1/2 cups peeled, 3/4-inch-diced carrots (4 carrots)
- 1 1/2 cups peeled, 3/4-inch-diced butternut squash
- 1 1/2 cups frozen small whole onions (1/2 pound)
- 1/2 cup minced flat-leaf parsley
- 3 cups all-purpose flour
- 1 1/2 teaspoons kosher salt
- 1 teaspoon baking powder
- 1/2 cup vegetable shortening
- 1/4 pound cold unsalted butter, diced
- 1/2 to 2/3 cup ice water
- 1 egg beaten with 1 tablespoon water, for egg wash
- Flaked sea salt and cracked black pepper