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Recipes
Maple Baked Beans
By Dixie8686
Place the beans in a large bowl and cover with cold water by 1-inch and cover with plastic wrap
- 1 pound dry red kidney beans
- 2 quarts water
- 1 large yellow onion, cut in eighths
- 1 bay leaf
- 6 whole black peppercorns
- 3/4 cup medium amber pure maple syrup
- 1/2 cup light brown sugar, lightly packed
- 1/2 cup ketchup
- 1 tablespoon Chinese chili paste
- 1 tablespoon grated fresh ginger
- 1 teaspoon kosher salt
- 5 ounces thick-cut smoked bacon, cubed
Vegetable Parmesan
By Dixie8686
Put an oven rack in the center of the oven
- Butter, for greasing the baking dish
- 1 medium eggplant, cut into 1/4 to 1/2-inch thick slices
- 2 medium fennel bulbs, trimmed and cut into 1/4-inch thick slices
- 2 zucchini, trimmed and cut lengthwise into 1/4-inch thick slices
- Olive oil, for drizzling
- Kosher salt and freshly ground black pepper
- 1 (26-ounce) jar marinara sauce, divided
- 3 cups shredded mozzarella cheese, divided
- 1 cup grated Parmesan, divided
- 1 cup plain bread crumbs
Parmesan-Roasted Broccoli
By Dixie8686
Preheat the oven to 425 degrees F
- 4 to 5 pounds broccoli
- 4 garlic cloves, peeled and thinly sliced
- Good olive oil
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 teaspoons grated lemon zest
- 2 tablespoons freshly squeezed lemon juice
- 3 tablespoons pine nuts, toasted
- 1/3 cup freshly grated Parmesan cheese
- 2 tablespoons julienned fresh basil leaves (about 12 leaves)
Basic Pepperoni Pizza and Four Cheese Pizza
By Dixie8686
For the pizza dough: Sprinkle the active dry yeast over 1 1/2 cups of warm--not lukewarm--water
- 1 teaspoon active dry yeast
- 4 cups all-purpose flour
- 1 teaspoon kosher salt
- 1/3 cup olive oil, plus more for oiling bowl
- 12 ounces fresh mozzarella, sliced thin
- 1 cup pepperoni pieces
- 2 tablespoons olive oil
- Salt and pepper
- One 3.5-ounce jar pesto
- 12 ounces fresh mozzarella, sliced thin
- 4 ounces fontina, grated
- 4 ounces goat cheese, crumbled
- 1/4 cup grated Pecorino Romano
- 1/4 cup olive oil
- 5 cloves garlic, finely minced
- 1 pint red grape tomatoes, halved lengthwise
- 1 pint yellow grape tomatoes, halved lengthwise
- 1 tablespoon balsamic vinegar
- 16 fresh basil leaves, chiffonade, plus more if needed
- Salt and pepper
- 1 to 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 medium onion, chopped finely
- 1/2 cup chicken broth
- Three 15-ounce cans crushed tomatoes
- Salt and pepper
- Pinch sugar
- 1 teaspoon dried oregano
- 8 to 10 fresh basil leaves, chopped
John Dory Oyster Bar Oyster Pan Roast with Uni Butter Crostini
By Dixie8686
In a large saucepan, heat the oil
- 1 tablespoon extra-virgin olive oil
- 1/2 small onion, minced
- 2 garlic cloves, 1 clove minced
- 1/4 cup dry vermouth
- 12 oysters, such as Wellfleet, shucked,
- 1/4 cup oyster liquor reserved (this is the residual liquid from the oyster once you open the shell)
- 3/4 cup fish stock or water
- 1 cup heavy cream
- 1 1/2 teaspoons fresh lemon juice
- Kosher salt
- 1 ounce uni tongues (sea urchin roe)
- 2 ounces softened butter
- Pinch of tarragon
- Pinch of cayenne pepper
- 4 slices French bread, toasted and rubbed with raw garlic clove
Chocolate Devils
By Dixie8686
Special equipment: a 2 1/2-inch biscuit cutter and a frosting (piping) bag and tip For the best chocolate sheet c...
- Baking spray, for spraying parchment
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1/4 teaspoon salt
- 2 sticks (1 cup) butter
- 4 heaping tablespoons cocoa
- 1/2 cup buttermilk
- 1 teaspoon baking soda
- 1 teaspoon vanilla
- 2 eggs, beaten
- 5 tablespoons all-purpose flour
- 1 cup milk
- 1 teaspoon vanilla
- 2 sticks (1 cup) butter
- 1 cup granulated sugar (not powdered sugar!)
- 3 cups heavy cream
- 2 teaspoons vanilla
- 24 ounces semisweet chocolate, broken into pieces
- 1 jar maraschino cherries
Pammie's Braciole
By Dixie8686
Special equipment: butcher's twine Gently pound the steak to 1/4-inch thickness
- One 1 1/2- to 2-pound flank steak
- Salt and freshly ground black pepper
- 2 large eggs, beaten
- 1 cup seasoned breadcrumbs
- 1 cup grated Pecorino Romano
- 3/4 cup fresh flat-leaf parsley leaves, minced
- 3 cloves garlic, minced
- 1/4 cup plus 2 tablespoons olive oil
- 2 tablespoons tomato paste
- 1/4 cup dry red wine
- Jeff Mauro's Marinara Sauce, recipe follows
- Jarred hot giardinera, optional
- 3 tablespoons olive oil
- 8 cloves garlic, minced
- 1/2 large yellow onion, diced
- 1 tablespoon Italian seasoning
- 1 teaspoon crushed red pepper flakes
- Two 28-ounce cans crushed tomatoes
- Salt and freshly ground black pepper
Bruschetta with Shrimp, Tarragon and Arugula
By Dixie8686
For the toasts: Put an oven rack in the center of the oven
- Toasts:
- 1 (1-pound) loaf ciabatta bread, trimmed and cut into 14 (1/2-inch thick) slices
- Olive oil, for drizzling
- 1 garlic clove, halved
- Topping:
- 3 tablespoons olive oil
- 1 large or 2 small shallots, thinly sliced
- 1 clove garlic, chopped
- 1 pound extra-large shrimp, peeled and deveined
- Kosher salt and freshly ground black pepper
- 6 Roma tomatoes, chopped
- 1/4 cup white wine
- 1/4 cup low-sodium chicken stock
- 3 tablespoons chopped fresh tarragon leaves
- 1 packed cup arugula, chopped
- 1/2 cup mascarpone cheese, at room temperature
Montauk Seafood Salad
By Dixie8686
To cook the seafood, combine 8 cups of water with the white wine vinegar and salt in a large saucepan and bring to ...
- 8 cups water
- 1/2 cup white wine vinegar
- 1 tablespoon kosher salt
- 1 1/2 pounds large shrimp (25 to 30 shrimp), peeled and deveined
- 1 pound sea scallops (10 to 12)
- 3 pounds fresh mussels in the shell, scrubbed and beards removed
- 1 cup good olive oil
- 1/2 teaspoon whole fresh thyme leaves
- 1 teaspoon minced fresh garlic
- 2 lemons, zested
- 1/4 cup freshly squeezed lemon juice
- 1 teaspoon Dijon mustard
- 2 tablespoons Champagne or white wine vinegar
- 2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 3/4 cup medium-diced celery (2 stalks)
- 3 tablespoons chopped fresh parsley leaves
- Thinly sliced lemon, for garnish
Carrot Cake with Ginger Mascarpone Frosting
By Dixie8686
Preheat the oven to 400 degrees
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- 2 cups sugar
- 1 1/3 cups vegetable oil
- 3 extra-large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 2 cups plus 1 tablespoon all-purpose flour (or 2 cups plus 1 tablespoon Cup4Cup gluten-free flour)
- 2 teaspoons ground cinnamon
- 2 teaspoons baking soda
- 1 1/2 teaspoons kosher salt
- 1 pound carrots, grated
- 1 cup raisins
- 1 cup chopped walnuts
- Ginger Mascarpone Frosting (recipe follows)
- Crystallized ginger (not in syrup), chopped, for garnish
- Mascarpone Frosting
- 12 ounces Italian mascarpone cheese, at room temperature
- 4 ounces cream cheese, at room temperature
- 2 cups sifted confectioners’ sugar
- 2 tablespoons heavy cream
- 1/2 teaspoon pure vanilla extract
- 1/3 cup minced crystallized ginger (not in syrup)
- 1/4 teaspoon kosher salt