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Recipes
Cauliflower Steaks with Spiced Corn
By Bellacucinam
1.Preheat the oven to 375°
- 2 large heads of cauliflower, stems lightly trimmed
- 2 ears of corn, shucked
- 1/4 cup vegetable oil
- 1 fresh red chile, seeded and minced
- 4 scallions, chopped
- 2 teaspoons drained capers
- Salt and freshly ground black pepper
Salmon in Lemon Brodetto with Pea Puree
By Bellacucinam
To make the Lemon Brodetto, warm the olive oil in a medium saucepan over medium heat
- Lemon Brodetto:
- 2 tablespoons olive oil
- 1 shallot, diced
- 2 lemons, juiced
- 1 lemon, zested
- 2 cups chicken broth
- 1 tablespoon chopped fresh mint leaves
- Pea Puree:
- 2 cups frozen peas, thawed (about 10 ounces)
- 1/4 cup fresh mint leaves
- 1 clove garlic
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup extra-virgin olive oil
- 1/2 cup grated Parmesan
- Salmon:
- 1/4 cup olive oil
- 4 (4 to 6-ounce) pieces salmon
- Kosher salt
- Freshly ground black pepper
Chocolate Bar Brownies
By Bellacucinam
Preheat oven to 350 and grease chocolate bar brownie pan with vegetable shortening
- 5 oz bittersweet chocolate broken in pieces
- 10 tablespoon of sweet butter cut in cubes
- 2/3 cup flour
- 1/3 cup cocoa powder
- 3/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/4 cups sugar
- 3 eggs
- 1 1/4 teaspoon vanilla
Hearty Tomato w.Cannellini
By Bellacucinam
In a large soup pot, melt the butter over medium-high heat
- 2 tablespoons butter
- 1 onion, peeled and chopped
- 2 carrots, peeled and chopped
- 2 cloves garlic, chopped
- 1 15-ounce can cannellini (white) beans, drained and rinsed
- 1 28-ounce can crushed tomatoes
- 3 cups chicken broth
- 1 bay leaf
- 1 sprig of fresh rosemary, plus 1 teaspoon, minced
- 1/2 teaspoon red pepper flakes
- 3/4 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 2/3 cup creme fraiche
- Zest of one lemon
Irish Soda Bread
By Bellacucinam
Preheat the oven to 375 degrees F
- 4 cups all-purpose flour, plus extra for currants
- 4 tablespoons sugar
- 1 teaspoon baking soda
- 1 1/2 teaspoons kosher salt
- 4 tablespoons (1/2 stick) cold unsalted butter, cut into 1/2-inch dice
- 1 3/4 cups cold buttermilk, shaken
- 1 extra-large egg, lightly beaten
- 1 teaspoon grated orange zest
- 1 cup dried currants
Gnocchi - Mario and Lidia
By Bellacucinam
Boil the whole potatoes until they are soft (about 45 minutes)
- Mario:
- 3 pounds russet potatoes
- 2 cups all-purpose flour
- 1 egg, extra large
- 1 pinch salt
- 1/2 cup canola oil
- Lidia:
- 1 1/2 pounds baking potatoes (all the same size)
- 3/4 teaspoon salt
- 2 large eggs, beaten well
- 1 1/2 cups all-purpose flour plus more for working with the dough
Chicken Florentine
By Bellacucinam
Sprinkle the chicken with salt and pepper
- 4 boneless skinless chicken breasts
- Salt and freshly ground black pepper
- All-purpose flour, for dredging
- 6 tablespoons (3/4 stick) unsalted butter
- 2 tablespoons shallots, sliced
- 1 tablespoon chopped garlic
- 1 1/2 cups dry white wine
- 1 cup whipping cream
- 1 tablespoon chopped fresh Italian parsley
- 2 (10-ounce) packages frozen cut-leaf spinach, thawed, drained
Tuna, Green Bean and Potato Salad
By Bellacucinam
In a large bowl, whisk the olive oil with the lemon juice, garlic and oregano
- 1/4 cup plus 2 tablespoons extra-virgin olive oil
- 1/4 cup fresh lemon juice
- 2 garlic cloves, minced
- 1 teaspoon dried oregano
- Salt and freshly ground pepper
- 3/4 pound thin green beans, halved crosswise
- 2 large Red Bliss potatoes, cut into 3/4-inch pieces
- 1 cup orzo
- One 9-ounce jar Italian tuna in olive oil, drained
- 1 pint cherry tomatoes, halved
- 1/4 cup chopped flat-leaf parsley
- 1/4 cup chopped basil
Braciole, Alton Brown
By Bellacucinam
Preheat the oven to 350 degrees F
- 3 cups tomato sauce
- 1 1/4 cups flavored croutons
- 1/3 cup grated Parmesan
- 2 eggs
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh oregano
- 1 teaspoon finely chopped rosemary
- 1 teaspoon finely chopped thyme
- 1 clove garlic
- 1 pound flank steak, pounded to 1/4-inch thick
- Olive oil, for brushing
- Salt and pepper
- Vegetable oil, for searing
Creamed Spinach
By Bellacucinam
Squeeze all of the water from the spinach
- 2 (10-ounce) packages frozen spinach, thawed
- 2 teaspoons olive oil
- 2 small shallots, finely chopped (about 1/2 cup)
- 4 teaspoons all-purpose flour
- 1 1/2 cups 1 percent milk
- 1/2 cup low-sodium chicken broth
- 2 tablespoons fat free evaporated milk
- Pinch ground nutmeg
- Salt and freshly ground black pepper