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Recipes
Four-Citrus Salsa
By Bellacucinam
1.Using a sharp knife, peel the orange, grapefruit, lemon and lime, removing all of the white pith
- 1 navel orange
- 1 ruby red grapefruit
- 1 lemon
- 1 lime
- 1/4 cup extra-virgin olive oil
- 1 teaspoon green-olive tapenade
- 1/2 cup thinly sliced red onion
- 2 tablespoons chopped flat-leaf parsley
- Salt and freshly ground pepper
Chicken Chili - Ina
By Bellacucinam
Cook the onions in the oil over medium-low heat for 10 to 15 minutes, until translucent
- 4 cups chopped yellow onions (3 onions)
- 1/8 cup good olive oil, plus extra for chicken
- 1/8 cup minced garlic (2 cloves)
- 2 red bell peppers, cored, seeded, and large-diced
- 2 yellow bell peppers, cored, seeded, and large-diced
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/4 teaspoon dried red pepper flakes, or to taste
- 1/4 teaspoon cayenne pepper, or to taste
- 2 teaspoons kosher salt, plus more for chicken
- 2 (28-ounce) cans whole peeled plum tomatoes in puree, undrained
- 1/4 cup minced fresh basil leaves
- 4 split chicken breasts, bone in, skin on
- Freshly ground black pepper
Braised Lamb Shanks in Guiness
By Bellacucinam
Lightly moisten the lamb shanks with water
- 6 lamb shanks
- Flour, for dredging
- Salt and pepper, to taste
- 1/3 cup olive oil
- 12 small white onions, peeled
- 3 large carrots, sliced
- 3 stalks celery, sliced
- 1 clove garlic, finely chopped
- Pinch of dried rosemary
- Pinch of driedthyme
- 1 cup Guinness Stout
- 3/4 cup beef stock
- 12 small potatoes, peeled
Tuna Steaks with Citrus Soy
By Bellacucinam
n a small saucepan, combine the soy sauce, mirin, shallot, jalapeño, orange juice, lemon zest and juice, sugar and...
- 1/2 cup soy sauce
- 1/4 cup mirin
- 1 small shallot, thinly sliced
- 1/2 jalapeño, seeded and chopped
- 2 tablespoons fresh orange juice
- One 3-inch strip of lemon zest plus 1 tablespoon fresh lemon juice
- 1 teaspoon sugar
- 1/4 teaspoon ground coriander
- 1 tablespoon vegetable oil
- Four 4-ounce tuna steaks, 1 inch thick
- Salt and freshly ground pepper
Roasted Red Pepper Dip
By Bellacucinam
Preheat oven to 350. Place everything in the food processor and process until smooth
- 1 c mayonnaise or vegan mayonnaise
- 1/3 c parmesan cheese, grated
- 12 oz artichoke hearts (unmarinated)
- 1/8 t garlic powder
- 2 T red onion
- 1 c roasted red peppers
Black and White Angelfood Cake
By Bellacucinam
Preheat the oven to 350 degrees F
- For the glaze:
- 2 cups sifted superfine sugar (about 1 pound)
- 1 1/3 cups sifted cake flour (not self-rising)
- 1 1/2 cups egg whites at room temperature (10 to 12 eggs)
- 3/4 teaspoon kosher salt
- 1 1/2 teaspoons cream of tartar
- 1 teaspoon pure vanilla extract
- 1/2 cup coarsely grated semisweet chocolate
- ____________
- 1/2 pound semisweet chocolate chips
- 3/4 cup plus 1 tablespoon heavy cream
Pecan Shortbread
By Bellacucinam
To Toast Pecans in preheated 350 degrees oven for 8-10 minutes or until browned and fragrant
- 1/2 cup (100 grams) pecans, toasted and coarsely chopped
- 1/2 cup (226 grams) unsalted butter, room temperature
- 1/3 cup (145 grams) light brown sugar
- 1/2 teaspoon (5 grams) pure vanilla extract
- 1 cups (260 grams) all purpose flour
- Pinch salt
Pasta Fagioli
By Bellacucinam
Wrap the thyme, rosemary, and bay leaf in a piece of cheesecloth and secure closed with kitchen twine
- 4 sprigs fresh thyme
- 1 large sprig fresh rosemary
- 1 bay leaf
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 cup chopped onion
- 3 ounces pancetta, chopped
- 2 teaspoons minced garlic
- 5 3/4 cups low-sodium chicken broth
- 2 (14.5-ounce) cans red kidney beans, drained and rinsed
- 3/4 cup elbow macaroni
- Freshly ground black pepper
- Pinch red pepper flakes, optional
- 1/3 cup freshly grated Parmesan
- 1 tablespoon extra-virgin olive oil
Root Vegetable and Pomegranate Salad
By Bellacucinam
Using a mandoline or a sharp knife, very thinly slice the beets, carrots, celeriac, and fennel; place in a medium b...
- 2 medium golden beets, peeled
- 3 carrots, peeled
- 1 head (about 1 pound) celeriac, peeled
- 1 medium fennel bulb (about 1 pound), trimmed
- 5 tablespoons olive oil
- 2 tablespoons freshly squeezed lemon juice
- 1 small dried red chile, crumbled
- Coarse salt and freshly ground pepper
- 1/4 cup chopped fresh parsley leaves
- 1/2 pomegranate
Lemon Chicken
By Bellacucinam
Melt butter with olive oil in heavy medium skillet over high heat
- 1 tablespoon butter
- 1 tablespoon olive oil
- 2 boneless chicken breast halves
- 1/2 pound mushrooms, thinly sliced
- 4 garlic cloves, chopped
- 8 paper-thin slices lemon
- 1/2 cup dry white wine
- 2 tablespoons fresh lemon juice
- Chopped fresh parsley