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Recipes
Souffle Chaud au Chocolat et Armagnac
By dyannucci
Hot Chocolate and Armagnac Souffle Cake Michel Guerard from Les Pres d' Eugenei Eugenie-les-Bains, France
- For Baking:
- 1 lb extra bitter chocolate chips (64%) cut in half
- 1 lb unsalted butter
- 8 large egg yokes
- 8 eggs
- 1 cup sugar
- 1/2 cup Armagnac--can omit
- 1/4 cup all purpose flour
- 2 tbsp cocoa powder
- 15 4 oz ramikins or 15 4 oz aluminum souffle cups
- softened butter for greasing
- Flour for dusting
Focaccia
By dyannucci
Recipe courtesy Anne Burrell Prep Time: 20 min Inactive Prep Time: 2 hr 15 min Cook Time: 30 min Level
- • 1 3/4 cups warm water
- • 1 package active dry yeast
- • 1 tablespoon sugar
- • 5 cups all-purpose flour, plus additional for kneading
- • 1 tablespoon kosher salt, plus coarse sea salt, for sprinkling
- • 1 cup extra-virgin olive oil, divided
Peas and Pancetta with Salmon
By dyannucci
Put a medium-sized saute pan over medium-high heat
- 2 tablespoons blended oil, plus 1/4 cup, plus more for drizzling
- 6 ounces very thinly sliced pancetta, brunoise or finely chopped (about 1/2 cup)
- 1 tablespoon sliced shallots
- 1 tablespoon sliced garlic
- Kosher salt and freshly cracked black pepper
- 2 cups freshly shelled peas
- 1/2 cup fresh orange juice
- 2 tablespoons unsalted butter
- 2 tablespoons freshly picked dill leaves
- 2 tablespoons parsley leaves
- 8 (4-ounce) wild salmon fillets, skinned
- 1 cup pea shoots
- 1/2 orange, zested
- Fleur de sel
Tuna Tartare
By dyannucci
2002, Barefoot Contessa Family Style, All Rights Reserved
- 3 3/4 pounds very fresh tuna steak
- 1 1/4 cups olive oil
- 5 limes, zest grated
- 1 cup freshly squeezed lime juice
- 2 1/2 teaspoons wasabi powder
- 2 1/2 tablespoons soy sauce
- 2 tablespoons hot red pepper sauce
- 2 1/2 tablespoons kosher salt
- 1 1/2 tablespoons freshly ground black pepper
- 1 1/4 cups minced scallions, white and green parts (12 scallions)
- 3 1/4 tablespoons minced fresh jalapeno pepper, seeds removed
- 5 ripe Hass avocados
- 1 1/2 tablespoons toasted sesame seeds, optional
Mini Shrimp Cakes with Ginger Butter
By dyannucci
Recipe courtesy Giada De Laurentiis
- 3 tablespoons vegetable olive oil
- 5 large button mushrooms, stemmed, chopped into 1/4-inch pieces (about 4 ounces)
- 2 large shallots, minced
- 1 medium carrot, diced into 1/4-inch pieces
- 1 pound extra-large shrimp, peeled and deveined
- 3 tablespoons plain breadcrumbs
- 1 large egg
- Zest of 1/2 large lemon
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 stick unsalted butter, at room temperature
- One 1/2-inch-long piece fresh gingerroot, peeled and finely grated (about 4 teaspoons)
- 2 teaspoons soy sauce
- 1/4 cup vegetable oil, plus extra as needed
Parmesan-Crusted Lamb Shanks
By dyannucci
Parmigiano-Reggiano is aged, dry, and crumbly, so it's easy to grate, making it ideal for creating the beautiful an...
- 6 lamb shanks
- 1/4 cup olive oil
- 2 tablespoons tomato paste
- 1 cup red wine
- 1 (10 1/2-oz.) can beef consommé
- 6 flat-leaf parsley sprigs
- 4 fresh thyme sprigs
- 4 bay leaves
- 3 (1-inch) orange peel strips
- 2 celery ribs, cut into 1-inch pieces
- 1 large carrot, cut into 1-inch pieces
- 1 onion, cut into wedges
- 1 fresh rosemary sprig
- 4 tablespoons butter, divided
- 1 1/2 cups panko (Japanese breadcrumbs)
- 1 cup finely grated fresh Parmigiano-Reggiano cheese
- 2 1/2 teaspoons chopped fresh thyme
- 1 teaspoon chopped rosemary
- Garnishes: fresh thyme and rosemary
DAY Tomato Sauce
By dyannucci
Sommelier's Pick Biblioteca BASIC TOMATO SAUCE Instructions: In a 3 quart saucepan, heat the olive oil over mediu...
- MAKES 4 CUPS
- 1/4 cup extra-virgin olive oil
- 1 Spanish onion, chopped into 1/4 inch dice
- 4 garlic cloves, peeled and thinly sliced
- 3 tablespoons chopped fresh thyme leaves, or 1 tablespoon dried
- 1/2 medium carrot, finely shredded
- 2 (28 ounce) cans peeled whole tomatoes, crushed by hand and juices reserved
- Salt, to taste
Valhrona Chocolate Mousse
By dyannucci
Whisk egg yokes, 1/4 cup suger, butter, and 1/4 cup water in a large bowl Set over sauce pan of simmering water an...
- 4 large eggs separated
- 1/2 cup sugar
- 1/4 stick unsalted butter
- 1/4 cup water
- 8 oz valhrona bittersweet chocolate
Chicken Noodle Soup
By dyannucci
Recipe courtesy Anne Burrell Prep Time: 10 min Inactive Prep Time: -- Cook Time: 1 hr 40 min Level:
- • Extra-virgin olive oil, as needed
- • 1 large onion, cut into 1/2-inch slices
- • 4 ribs celery, cut into 1/2-inch dice
- • 3 carrots, cut into 1/2-inch dice
- • Kosher salt
- • 2 cloves garlic, smashed
- • 2 teaspoons crushed red pepper flakes
- • 1 bunch thyme
- • 3 pounds bone-in chicken legs and thighs, skin and excess fat removed
- • Water, as needed
- • 2 bay leaves
- • 1 lemon, halved
- • 1 teaspoon ground cinnamon
- • 2 grates fresh nutmeg
- • Freshly ground black pepper
- • 2 cups small pasta, preferably small shells such as orecchiette, or orzo
- • 1 (15-ounce) can white beans or chick peas
- • 1 bunch cilantro, leaves coarsely chopped
CRAB CAKES WITH REMOULADE
By dyannucci
wine spectator RODNEY FREIDANK SO BY'S NEW SOUTH CUISINE GREENVILlE Ramey Chardonnay Carneros Hyde Vineyard 2010
- 2 tablespoons minced shallots
- 2 tablespoons drained, chopped capers
- 6 anchovy fillets, finely minced
- 1 tablespoon lemon juice
- 1/4 cup minced and 1 tablespoon chopped
- Italian parsley, plus additional for garnish
- (optional)
- 1/3 cup whole-grain mustard
- 1 tablespoon plus 2 teaspoons Worcestershire
- sauce
- 2 cups plus 3/4 cup mayonnaise
- 2 pounds back fin or jumbo lump crabmeat
- 1/2 teaspoon chopped fresh thyme
- Pinch of ground white pepper
- 1 teaspoon Old Bay seasoning
- Pinch of ground mustard seed
- 1/2 cup panko crumbs
- 1 whole egg
- Whites of 2 eggs
- Olive Oil
- Lemon Wedges for garnish