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Recipes
Salmon and White Bean Bruschetta
By Bellacucinam
Fill a large saucepan with water
- 1 fillet wild salmon (about 6 ounces), skin on
- 1/2 teaspoon salt
- 1 can (15 ounce) white beans, drained and rinsed
- 1 medium tomato, diced (about 1 cup)
- 1 carrot, peeled and grated (about 1/4 cup)
- 2 cloves garlic, finely chopped
- 1/4 cup fresh basil (or tarragon)
- 1 tablespoon balsamic vinegar
- 1 tablespoon olive oil
- 1/4 teaspoon freshly ground black pepper
Roast Beef with Gravy
By Bellacucinam
Start with the roast at room temperature (remove from refrigerator 1 hour before cooking - keep it wrapped)
- For the gravy:
- 3 to 3 1/2 lbs of Boneless Rump Roast (pick a end cut with a lot of fat marbling)
- Olive oil
- 8 slivers of garlic
- Salt and pepper
- Red wine, water, and or beef stock
- corn starch
Lentil, Alton
By Bellacucinam
Place the olive oil into a large 6-quart Dutch oven and set over medium heat
- 2 tablespoons olive oil
- 1 cup finely chopped onion
- 1/2 cup finely chopped carrot
- 1/2 cup finely chopped celery
- 2 teaspoons kosher salt
- 1 pound lentils, picked and rinsed
- 1 cup peeled and chopped tomatoes
- 2 quarts chicken or vegetable broth
- 1/2 teaspoon freshly ground coriander
- 1/2 teaspoon freshly ground toasted cumin
- 1/2 teaspoon freshly ground grains of paradise
Spice Yogurt Marinade
By Bellacucinam
Place all of the ingredients in a blender, and puree until smooth
- 1 cup plain yogurt
- 3 tablespoons fresh lemon juice
- 3 tablespoons extra-virgin olive oil
- 1 small onion, chopped (1/2 cup)
- 1/4 cup packed fresh mint
- 4 garlic cloves, chopped
- 2 strips lemon zest (each 2 inches long)
- 1/2 teaspoon ground cumin
- 1/2 teaspoon hot paprika
- 1/2 teaspoon ground coriander
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
Black Beans, Spicy
By Bellacucinam
In a large pot, soak beans overnight covered in water by 2 inches
- 2 cups (about 1 pound) dried black beans, picked over, soaked overnight
- 3 tablespoons extra-virgin olive oil
- 1/2 medium onion, diced
- 1 jalapeno pepper, chopped
- 2 cloves garlic, chopped
- 1 bay leaf
- Kosher salt
- freshly ground black pepper
Swordfish Spiedini
By Bellacucinam
Whisk the oil, herbes de Provence, salt, and pepper in a large bowl to blend
- 1/4 cup extra-virgin olive oil
- 2 teaspoons herbes de Provence
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 2 pounds swordfish steaks (at least 1-inch thick), trimmed
- 12 short, thick wooden skewers, soaked in water for at least 30 minutes
- 12 thin slices pancetta (about 3 ounces), unrolled so that you have a strip
- 6 lemon wedges
Yellow Rice
By Bellacucinam
Put all the ingredients into a heavy-bottomed pot, stir well, and bring to a boil over medium-high heat
- 2 cups long-grain rice
- 4 cups water
- 2 cloves garlic, smashed
- 1 tablespoon turmeric
- 1 teaspoon kosher salt
- 1 bay leaf
Baked Parsnips
By Bellacucinam
In a saucepan, cook parsnips in gently boiling water until slightly tender, about 15 minutes
- 2 1/2 pounds parsnips, peeled and sliced
- 3 tablespoon chicken stock (see Note)
- salt and pepper, to taste
- Pinch nutmeg
- 1/4 cup (1/2 stick) butter
Potatoes, Garlic-Parmesan Mashed
By Bellacucinam
Peel and dice potatoes, making sure all are relatively the same size
- 3 1/2 pounds russet potatoes
- 2 tablespoons kosher salt
- 16 fluid ounces (2 cups) half-and-half
- 6 cloves garlic, crushed
- 6 ounces grated Parmesan
Colcannon
By Bellacucinam
Peel the potatoes and cut them into 1-inch pieces
- 3 pounds Yukon Gold potatoes
- 6 cups thinly sliced cabbage
- 1 leek
- 1 shallot
- 1 cup milk, scalded
- 1/4 tablespoons unsalted butter, cut into bits and softened