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Recipes
Nut-Crusted Chicken Cutlets with Lemon and Thyme
By carvalhohm
1. Adjust oven rack to lower-middle position and heat oven to 350ºF
- 2 2 to 8 skinless chicken breasts (6 to 8 ounces each), trimmed of excess fat (see note)
- Kosher salt
- 1/2 1/2 1/2 cup roughly chopped almonds
- 2 2 2 tablespoons unsalted butter, cut into 2 pieces
- 1 1 3 medium shallot, minced (about 3 tablespoons)
- 1/2 1/2 1/2 cup panko (Japanese-style bread crumbs)
- 1 1 1 4 finely grated zest from 1 lemon, zested lemon cut into 4 wedges
- 1/2 1/2 1/2 teaspoon minced fresh thyme leaves
- pinch pinch cayenne pepper
- 2 2 2 large eggs
- 1 1 1 teaspoon Dijon mustard
- 1/8 1/8 1/8 teaspoon ground black pepper
- 1/2 1/2 1/2 cup unbleached all-purpose flour
Panzanella (Italian Bread Salad)
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By carvalhohm
1. Adjust oven rack to middle position and heat oven to 400 degrees
- 6 6 1-inch to 1 Italian or French bread , cut or torn into 1-inch pieces (1/2 to 1 pound)
- 1/2 1/2 1/2 cup extra-virgin olive oil
- Salt and pepper
- 6-8 6-8 to cloves of fresh garlic, peeled (I added this to the bread as it was toasting)
- 1 1/2 1 1/2 1-inch pounds tomatoes, cored, seeded, and cut into 1-inch pieces
- 3 3 3 tablespoons red wine vinegar
- 1 1 1 cucumber, peeled, halved lengthwise, seeded, and sliced thin
- 1 1 1 shallot, sliced thin
- 1/4 1/4 1/4 cup chopped fresh basil
Foolproof Vinaigrette
By carvalhohm
1. Combine the vinegar, shallot, mayonnaise, mustard, salt, and pepper to taste in a small nonreactive bowl
- 1 1 1 tablespoon wine vinegar
- 1 1/2 1 1/2 1/2 teaspoons very finely minced shallot
- 1/2 1/2 1/2 teaspoon regular or light mayonnaise
- 1/2 1/2 1/2 teaspoon Dijon mustard
- 1/8 1/8 1/8 teaspoon table salt
- Ground black pepper
- 3 3 3 tablespoons extra-virgin olive oil
Soy Sauce Chicken
By carvalhohm
Rinse chicken, inside and out and then pat dry
- 1 1 1 whole chicken
- 1 1 1 whole chicken
- 1 1 1 whole chicken
- 2 2 2 tablespoons of oil
- 2 2 2 tablespoons of oil
- 2 2 2 tablespoons of oil
- 4 4 4 whole cloves garlic
- 4 4 4 whole cloves garlic
- 4 4 4 whole cloves garlic
- 2 2 2 star anise
- 2 2 2 star anise
- 2 2 2 star anise
- 1 1 1 cinnamon stick
- 1 1 1 cinnamon stick
- 1 1 1 cinnamon stick
- 2 2 2 inches of ginger sliced
- 2 2 2 inches of ginger sliced
- 2 2 2 inches of ginger sliced
- 1/2 1/2 1/2 cup soy sauce
- 1/2 1/2 1/2 cup soy sauce
- 1/2 1/2 1/2 cup soy sauce
- 1/2 1/2 1/2 cup brown sugar
- 1/2 1/2 1/2 cup brown sugar
- 1/2 1/2 1/2 cup brown sugar
- 4 4 4 cups water
- 4 4 4 cups water
- 4 4 4 cups water
Dark Chocolate Cupcakes
By carvalhohm
1. Adjust oven rack to lower-middle position; heat oven to 350 degrees
- 8 8 4 T unsalted butter, cut into 4 pieces
- 8 8 4 T unsalted butter, cut into 4 pieces
- 8 8 4 T unsalted butter, cut into 4 pieces
- 2 2 2 oz bittersweet chocolate, chopped
- 2 2 2 oz bittersweet chocolate, chopped
- 2 2 2 oz bittersweet chocolate, chopped
- 1/2 1/2 1/2 c (1 1/2 oz) Dutch-processed cocoa
- 1/2 1/2 1/2 c (1 1/2 oz) Dutch-processed cocoa
- 1/2 1/2 1/2 c (1 1/2 oz) Dutch-processed cocoa
- 3/4 3/4 3/4 c (3 3/4 oz) unbleached all purpose flour
- 3/4 3/4 3/4 c (3 3/4 oz) unbleached all purpose flour
- 3/4 3/4 3/4 c (3 3/4 oz) unbleached all purpose flour
- 1/2 1/2 1/2 tsp baking soda
- 1/2 1/2 1/2 tsp baking soda
- 1/2 1/2 1/2 tsp baking soda
- 3/4 3/4 3/4 tsp baking powder
- 3/4 3/4 3/4 tsp baking powder
- 3/4 3/4 3/4 tsp baking powder
- 2 2 2 large eggs
- 2 2 2 large eggs
- 2 2 2 large eggs
- 3/4 3/4 1/4 c (5 1/4 oz) sugar
- 3/4 3/4 1/4 c (5 1/4 oz) sugar
- 3/4 3/4 1/4 c (5 1/4 oz) sugar
- 1 1 1 tsp vanilla
- 1 1 1 tsp vanilla
- 1 1 1 tsp vanilla
- 1/2 1/2 1/2 tsp table salt
- 1/2 1/2 1/2 tsp table salt
- 1/2 1/2 1/2 tsp table salt
- 1/2 1/2 1/2 c (4 oz) sour cream
- 1/2 1/2 1/2 c (4 oz) sour cream
- 1/2 1/2 1/2 c (4 oz) sour cream
Leafy Green Salad with Red Wine Vinaigrette
By carvalhohm
For the best results, use at least two kinds of greens
- 2 1/4 2 1/4 1/4 tablepoont red wine vinegar
- 1/8 1/8 1/8 teaspoon table salt
- Pinch Pinch ground black pepper
- 3 3 3 tablespoons extra-virgin olive oil
- 8 8 8 cups, mixed salad green,, washed, dried, and torn into
- bite-sized pieces
Spicy Salad with Mustard and Balsamic Vinaigrette
By carvalhohm
This salad makes a perfect partner to rich main dishes, like lasagna, because its bitter greens and zesty vinaigret...
- 6 6 6 tablespoons extra-virgin olive oil
- 4 4 4 teaspoons balsmlc vinegar
- 1 1 1 tablespoon Dijon mustard
- 1 1 1 teaspoon finely minced shallot
- 1/4 1/4 1/4 teaspoon table salt
- 1/8 1/8 1/8 teaspoon ground black pepper
- 15 15 15 cups spicy greens, such as arugula, watercress, mizuna,
- and baby mustard greens, washed and dried
Vietnamese Chicken Curry
By carvalhohm
To marinate the Chicken: Add chicken to bowl and marinate with 1 tbsp madras curry, onion powder, garlic powder, an...
- 1 1 1 lb chicken thighs
- 1 1 1 lb chicken drumsticks
- 1 1 1 tbsp madras curry
- 1 1 1 tsp onion powder
- 1 1 1 tsp garlic powder
- 1 1 1 tsp kosher salt
- Freshly cracked pepper
- 1 1 1 onion, chopped
- 3-4 3-4 3-4 garlic cloves, minced
- 2 2 2 stalks of lemongrass cut into 2 inch pieces.
- 1 1 1 tbsp ginger, minced
- 2 2 2 tbsp fish sauce
- 1 1 1 tbsp sugar
- 3 3 3 tbsp madras curry
- 1 1 1 cup chicken broth
- 1 1 1 can coconut milk
- 3 3 1 carrots, cut into 1 inch chunks
- 4-5 4-5 1 yukon gold potatoes, cut into 1 inch chunks
Chocolate Pan Frosting
By carvalhohm
1. Melt the butter in a saucepan over low heat, 2 to 3 minutes
- 8 8 8 tablespoons (1 stick) unsalted butter
- 4 4 4 tablespoons unsweetened cocoa powder
- 1/4 1/4 1/4 teaspoon salt
- 1/3 1/3 1/3 cup whole milk, or more if needed
- 3 1/2 3 1/2 1/2 cups confectioners' sugar, sifted
Hearty Chicken Noodle Soup
By carvalhohm
STOCK: Heat oil in large Dutch oven over med-hi heat until simmering
- Stock:
- 1 1 1 T. vegetable oil
- 1 1 1 pound ground chicken
- 1 1 1 small onion, chopped medium
- 1 1 1 medium carrot, peeled and chopped medium
- 1 1 1 stalk celery rib, chopped medium
- 2 2 2 quarts chicken broth
- 4 4 4 c. water
- 2 2 2 bay leaves
- 2 2 2 tsp. salt
- 1 1 oz.) 1 (12 oz.) bone-in chicken breasts halves, cut in half crosswise
- 2 2 1 1_ 2 noodles (about 1 c.)4-6 Swiss chard leaves, ribs removed, torn into 1_ pieces (about 2 cups_ opt.)1 T. minced fresh parsley leavesSalt and ground black pepper