Cirql8or's profile page
Recipes
Italian Winter Greens with Pear-Walnut Dressing
By cirql8or
Recipe courtesy Tyler Florence
- 2 medium shallots, finely sliced
- 1/2 cup grapeseed oil, plus more for pan
- 1 Bosc pear, cored (3/4 diced and 1/4 thinly sliced, for garnish
- 2 tablespoons verjus or 1/2 lemon, juiced
- 2 tablespoons honey
- Kosher salt and freshly ground black pepper
- 1 bunch kale
- 1 bunch rainbow chard
- 1 bunch beet greens
- 1/2 cup grated Parmigiano-Reggiano
- 1 cup toasted walnut pieces
Grapefruit Brulee
By cirql8or
Recipe courtesy Alton Brown, 2010
- 2 red or pink grapefruits, chilled
- 2 tablespoons coarse sugar
- 3/4 teaspoon coarse sea salt
Neely's BBQ Popcorn
By cirql8or
Recipe courtesy The Neelys
- 1 tablespoon vegetable oil
- 1/2 cup popcorn kernels
- 1 stick butter, melted
- 2 tablespoons Neely's BBQ Seasoning, recipe follows
- 1/4 cup grated Parmesan
- Salt and freshly ground black pepper
- 1 1/2 cups paprika
- 3/4 cup sugar
- 3 3/4 tablespoons onion powder
Garlic Bread
By cirql8or
Recipe courtesy Guy Fieri, 2008
- 2 sticks butter, softened
- 2 cloves garlic, minced
- 1 scallion, minced
- 1 tablespoon Parmesan
- 1 tablespoon finely chopped parsley leaves
- Hot sauce, to taste
- Salt and freshly cracked black pepper
- 1 French baguette
Blueberry Pie
By cirql8or
Recipe courtesy Alex Guarnaschelli
- 1 stick unsalted butter, chilled and cubed, plus 1 tablespoon for pan
- 5 cups all-purpose flour, plus more for rolling dough
- 2 teaspoons granulated sugar
- 2 teaspoons kosher salt
- 1 cup shortening, chilled and cubed
- 1/2 to 2/3 cup, plus 2 tablespoons ice water
- Special equipment: 1 (9-inch) pie tin
- 5 cups blueberries, discard any small or overly soft berries
- 2 tablespoons all-purpose flour, sifted
- 1/2 stick unsalted butter, cut into small cubes
- 1 cup granulated sugar
- 1 pinch kosher salt
- 1 lemon, zested and juiced
- 12 to 14 ounces good quality blueberry jam
- 1/2 cup granulated sugar
- 1/4 cup water
- 1 orange, juiced
- Vanilla ice cream, for serving
Veal and Sage Meatloaf with Gorgonzola Gravy and Smashed Potatoes with Prosciutto and Cheese
By cirql8or
Recipe courtesy Rachael Ray
- 3 large russet potatoes, 2 1/4 to 2 1/2 pounds, peeled and chopped
- Salt
- 1 1/2 pounds ground veal
- 1 large egg
- 1/2 cup bread crumbs, a couple of handfuls
- 1 cup grated Parmigiano-Reggiano
- 4 to 6 sprigs fresh sage, thinly sliced
- Black pepper
- 3 tablespoons extra-virgin olive oil
- 10 to 12 cremini (baby portobello mushrooms), quartered
- 1 clove garlic, crushed
- 1 cup chicken stock
- 3 tablespoons butter
- 2 tablespoons all-purpose flour
- 3 cups milk
- 1/4 teaspoon freshly grated nutmeg, eyeball it
- 1/4 pound prosciutto di Parma, finely chopped (have the deli slice it as thick as bacon, rather than shave it)
- 1/4 to 1/3 pound Gorgonzola, depending on how cheesy you like it
- 2 tablespoons extra-virgin olive oil, 2 turns of the pan
- 1 clove garlic, cracked from skin
- 1 1/4 pounds cleaned kale, 1 large bunch, trimmed and chopped
- 1 cup dry red wine
- Salt and pepper
- 2 teaspoons lemon zest, eyeball it
Excellent Meatballs
By cirql8or
Recipe courtesy Anne Burrell
- Extra-virgin olive oil
- 1 large onion, 1/4-inch dice
- Salt
- 2 cloves garlic, smashed and chopped
- Pinch crushed red pepper
- 1/2 pound ground beef
- 1/2 pound ground veal
- 1/2 pound ground pork
- 2 large eggs
- 1 cup grated Parmigiano
- 1/4 cup finely chopped fresh Italian parsley leaves
- 1 cup breadcrumbs
- 1/2 cup water
- Marinara Sauce, recipe follows
- 1/4 cup extra-virgin olive oil
- 1/4 pound diced pancetta
- 2 large Spanish onions, cut into 1/4-inch dice
- Kosher salt
- 4 large garlic cloves, smashed and chopped
- 4 (28-ounce) cans Italian plum San Marzano tomatoes
Lemony Sweet and Sour Tender Veggie Salad
By cirql8or
Recipe courtesy Rachael Ray, 2007
- 2 tablespoons honey
- 2 lemons juiced and zested
- Salt and freshly ground black pepper
- 1/3 cup extra-virgin olive oil
- 1 1/2 pounds trimmed green beans
- 1/2 pound match-stick style shredded carrots
- 5 ribs celery, thinly sliced on a long basis
- 20 leaves fresh basil, roughly chopped or torn with your hands
Peanut Butter and Jelly Bars
By cirql8or
2005, Ina Garten, All Rights Reserved
- 1/2 pound (2 sticks) unsalted butter, at room temperature
- 1 1/2 cups sugar
- 1 teaspoon pure vanilla extract
- 2 extra-large eggs, at room temperature
- 2 cups (18 ounces) creamy peanut butter (recommended: Skippy)
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 1/2 teaspoons kosher salt
- 1 1/2 cups (18 ounces) raspberry jam or other jam
- 2/3 cups salted peanuts, coarsely chopped
Raspberry and Oatmeal Swirls
By cirql8or
Recipe courtesy Nigella Lawson
- 2 cups frozen raspberries
- 4 teaspoons confectioners' sugar
- 2 heaping cups Greek or whole milk yogurt
- 1/2 cup oatmeal cookie crumbs
- Special equipment: 6 (3/4-cup capacity) glasses