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Recipes
Pumpkin Banana Mousse Tart
By sdubbs
Preheat the oven to 350 degrees F
- For the crust:
- 2 cups graham cracker crumbs (14 crackers)
- 1/3 cup sugar
- 1/4 teaspoon ground cinnamon
- 1/4 pound (1 stick) unsalted butter, melted
- For the filling:
- 1/2 cup half-and-half
- 1 (15-ounce) can pumpkin puree
- 1 cup light brown sugar, lightly packed
- 3/4 teaspoon kosher salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 3 extra-large egg yolks
- 1 package (2 teaspoons) unflavored gelatin
- 1 ripe banana, finely mashed
- 1 teaspoon grated orange zest
- 1/2 cup cold heavy cream
- 2 tablespoons sugar
- For the decoration:
- 1 cup (1/2 pint) cold heavy cream
- 1/4 cup sugar
- 1/2 teaspoon pure vanilla extract
- Orange zest, optional
Giada's Baked Mashed Potatoes
By sdubbs
Preheat the oven to 400 degrees F
- 4 pounds russet potatoes, peeled, cut into 1-inch pieces
- 1 stick butter, melted plus 1 tablespoon at room temp
- 1 cup whole milk, at room temperature
- 1 1/2 cups shredded mozzarella
- 1 cup freshly grated Parmesan, divided use
- 8 oz pancetta, diced, cooked and drained of excess oil
- Salt and freshly ground black pepper
- 1/4 chopped fresh flat leaf Italian parsley
- 2 tablespoons plain dry bread crumbs
Steak Au Poivre
By sdubbs
Remove the steaks from the refrigerator for at least 30 minutes and up to 1 hour prior to cooking
- 4 tenderloin steaks, 6 to 8 ounces each and no more than 1 1/2 inches thick
- Kosher salt
- 2 tablespoons whole peppercorns
- 1 tablespoon unsalted butter
- 1 teaspoon olive oil
- 1/3 cup Cognac, plus 1 teaspoon
- 1 cup heavy cream
Ginger Snap Cocktail
By sdubbs
Pour enough ginger beer into a saucer to cover and dip a martini glass into the saucer to coat the rim
- 1 oz. ginger beer
- Ice
- 1 tsp. ginger juice
- 1 1/2 oz. dark rum
- 1 tsp. cinnamon schnapps
- Pinch of ground cloves
- 1 egg white
- Cinnamon stick
- Crystallized ginger square
- Finely ground gingerbread cookie
Giada's Baked Mashed Potatoes
By sdubbs
Preheat the oven to 400 degrees F
- 4 pounds russet potatoes, peeled, cut into 1-inch pieces
- 1 stick butter, melted plus 1 tablespoon at room temp
- 1 cup whole milk, at room temperature
- 1 1/2 cups shredded mozzarella
- 1 cup freshly grated Parmesan, divided use
- 8 oz pancetta, diced, cooked and drained of excess oil
- Salt and freshly ground black pepper
- 1/4 chopped fresh flat leaf Italian parsley
- 2 tablespoons plain dry bread crumbs
Tyler Florence's Scalloped Potato Gratin
By sdubbs
Classic scalloped potato recipe, with cream and Parmesan cheese
- 1 1/2 cups heavy cream
- 1 sprig fresh thyme
- 2 garlic cloves, chopped
- 1/2 teaspoon ground nutmeg
- 2 tablespoons butter
- 2 pounds russet potatoes, peeled and cut into 1/8-inch thick slices
- Salt and freshly ground black pepper
- 1/2 cup grated Parmesan, plus more for broiling
Corn-Bread and Chorizo Stuffing
By sdubbs
Preheat oven to 350°F with racks in upper and lower thirds of oven
- Skillet corn bread
- 1/4 pound Spanish chorizo (cured spiced pork sausage), casing removed and sausage chopped
- 2 tablespoons vegetable oil
- 2 medium onions, coarsely chopped (3 cups)
- 4 celery ribs, coarsely chopped (3 cups)
- 2 tablespoons chopped garlic
- 1 teaspoon dried oregano
- 1 cup reduced-sodium chicken broth
- 1 large egg
Giada's Grilled & Stuffed Portobello Mushrooms
By sdubbs
Place a grill pan over medium-high heat or preheat a gas or charcoal grill
- 2 tablespoons olive oil, plus 1/4 cup
- 12 ounces turkey sausage, casings removed
- 2 cloves garlic, minced
- 1/2 cup mascarpone cheese, at room temperature
- 2 tablespoons fresh thyme
- 2 tablespoons fresh oregano
- 3/4 cup plain breadcrumbs
- 1 cup (4 ounces) Gorgonzola, crumbled
- 1/2 teaspoon kosher salt, plus extra for seasoning
- 1/2 teaspoon freshly ground black pepper, plus extra for seasoning
- 6 large portobello mushrooms, stems removed
Spiced Pumpkin, Lentil, and Goat Cheese Salad
By sdubbs
Place lentils in small bowl
- 3/4 cup French green lentils*
- 6 cups 1-inch pieces peeled seeded sugar pumpkin or butternut squash (from about one 2-pound whole pumpkin)
- 3 tablespoons olive oil, divided
- 1 teaspoon ground cumin
- 1 teaspoon hot smoked Spanish paprika**
- 1/2 teaspoon sea salt
- 4 cups baby arugula
- 1 cup soft goat cheese, crumbled
- 1/4 cup thinly sliced mint leaves
- 1 tablespoon red wine vinegar
Chocolate S'more Pie
By sdubbs
Make chocolate cream filling: Make graham cracker crumb crust and reserve
- For crust
- 1 graham cracker crumb crust , baked and cooled completely
- For chocolate cream filling
- 7 ounces fine-quality bittersweet chocolate (not more than 70% cacao; not unsweetened), finely chopped
- 1 cup heavy cream
- 1 large egg, at room temperature for 30 minutes
- For marshmallow topping
- 1 teaspoon unflavored gelatin (from a 1/4-ounce package)
- 1/2 cup cold water
- 3/4 cup sugar
- 1/4 cup light corn syrup
- 1/2 teaspoon vanilla
- Vegetable oil for greasing
- Special equipment: a candy thermometer