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Recipes
Pork Loin Roast with Pistachio Pesto
By Bellacucinam
Starting just above the tail fat, start cutting around the eye of the roast, unrolling the roast as you go, until t...
- 2 lb. Pork Loin Roast, boneless, butt end
- 1 Cup Pistachio Pesto
- 2-3 Strips Pancetta or Bacon, thin sliced
- 2 oz.Olive Oil
- 1 Head Escarole, chopped
- Salt and Pepper
Chicken, Paprika Braised
By Bellacucinam
Pat chicken dry. Remove skin and reserve
- 8 chicken thighs with skin and bones (2 1/4 lb)
- 1 tablespoon olive oil
- 2 cups finely chopped onion
- 1/4 teaspoon salt
- 2 tablespoons paprika
- 1 (14-oz) can whole tomatoes, drained
- 1/2 cup chicken broth or water
- 1 1/2 teaspoons all-purpose flour stirred together with 1 tablespoon water
- 2 tablespoons sour cream, plus additional for serving
- 2 tablespoons chopped fresh parsley (optional)
- Accompaniment: egg noodles or rice (optional)
Goat Cheese and Watercress Tea Sandwiches
By Bellacucinam
Mix cheese and chopped watercress in medium bowl
- 2 5 1/2-ounce logs soft fresh goat cheese (such as Montrachet), room temperature
- 1/2 cup chopped watercress leaves
- 16 thin slices cinnamon-raisin, date or whole wheat sandwich bread, crusts trimmed
- 5 tablespoons (about) unsalted butter, room temperature
- 3/4 cup finely chopped toasted pecans Watercress sprigs (for garnish)
Pistachio Pesto
By Bellacucinam
Combine all ingredients, except oil, in a food processor and pulse until combined
- 1/4 Cup Fresh Basil, packed
- 1 Tbs. Fresh Mint, packed
- 1/2 cup Pistachios, unsalted, roasted, chopped
- 1 tsp. Fennel Pollen or Ground Fennel seed
- 1 Orange, zest only
- 2 Garlic Cloves, chopped
- 1 tsp. Kosher Salt
- 1/4 tsp. Black pepper
- 1 oz. Extra Virgin Olive Oil
Cucumber Mint Tea Sandwich
By Bellacucinam
In a small bowl combine the mint, the butter, and the cream cheese and stir the mixture until it is combined well
- 1/4 cup loosely packed fresh mint leaves, rinsed, spun dry, and chopped fine
- 2 tablespoons unsalted butter, softened
- 2 tablespoons cream cheese
- 6 slices of whole-wheat bread
- a 3-inch length of seedless cucumber, cut into thin slices
Stuffed Artichokes
By Bellacucinam
scoop out the hairy "choke" in the center of the artichokes
- 2 lemons
- 4 medium artichokes
- 4 cloves garlic, smashed
- 1/2 bunch mint, picked and cut into a chiffonade
- 1/2 bunch Italian parsley, leaves picked and finely chopped
- 1 cup grated Parmesan
- 1 cup bread crumbs
- 1/2 teaspoon crushed red pepper
- 1/2 cup pine nuts, toasted, optional
- 3 anchovy fillets, minced, optional
- Extra-virgin olive oil
- Kosher salt
- 2 cups white wine
Orange Scented Broccoli and Cauliflower
By Bellacucinam
Bring a couple inches of water to boil in a large skillet and add the florets, orange rind and salt
- 1 head broccoli, cut into florets (save those stems for soup!)
- 1 head cauliflower, cut into florets (think soup!)
- 1 navel orange, rind removed and reserved
- Salt
- 3 tablespoons extra-virgin olive oil, 3 turns of the pan
- 2 shallots, thinly sliced
- 1 orange, juiced
- Pepper
- 2 scallions, sliced
Beef Tenderloin Crostini w/Whipped Sage Cream
By Bellacucinam
Preheat the oven to 350 degrees F
- 1 baguette, sliced into 1/2-inch rounds (about 30 pieces)
- 4 tablespoons butter, melted
- 2 tablespoons olive oil
- 1 1/2 pounds beef tenderloin, trimmed
- 2 garlic cloves, minced
- 1 tablespoon coarsely ground black pepper
- 2 teaspoons kosher salt
- 1 cup sage whipped cream, recipe follows
- 30 small fresh sage leaves, for garnish
- Special Equipment: Pastry Brush
Ribollita - Giada
By Bellacucinam
Heat the oil in a heavy large pot over medium heat
- 1/4 cup extra-virgin olive oil, plus some for drizzling on bread
- 1 onion, chopped
- 1 carrot, chopped
- 4 ounces pancetta, chopped
- 2 cloves garlic, 1 minced and 1 whole
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 1 tablespoon tomato paste
- 1 (15-ounce) can diced tomatoes
- 1 pound frozen spinach, thawed and squeezed dry
- 1 (15-ounce) can cannelloni beans, drained
- 1 tablespoon herbs de Provence
- 3 cups chicken stock
- 1 bay leaf
- 1 (3-inch) piece Parmesan rind
- 4 to 6 ciabatta rolls, halved lengthwise or 1 loaf, sliced
- Grated Parmesan, for serving
Veggie Burger, Black Bean
By Bellacucinam
In a medium bowl, rinse beans and pat dry
- 1 (16 ounce) can black beans, drained and rinsed
- 1/2 green bell pepper, cut into 2 inch pieces
- 1/2 onion, cut into wedges
- 3 cloves garlic, peeled
- 1 egg
- 1 tablespoon chili powder
- 1 tablespoon cumin
- 1 teaspoon Thai chili sauce or hot sauce
- 1/2 cup bread crumbs