ricuardâ

Artichoke with Bagna Cauda

burnmybones — Mon, 12 Apr 2010 02:04:19 +0000

artichoke with bagna cauda

Black Bean Tostadas with Roasted Corn & Salsa Verde

burnmybones — Mon, 12 Apr 2010 02:00:58 +0000

tostadas

Bacon, Broccoli & White Cheddar Macaroni & Cheese

burnmybones — Mon, 12 Apr 2010 01:52:10 +0000

mac n' cheese

Bunashimeji Mushrooms

burnmybones — Mon, 12 Apr 2010 01:48:26 +0000

bunashimeji mushrooms

Braised Short Ribs

burnmybones — Sun, 04 Apr 2010 23:53:32 +0000

beef short ribs

braised short ribs with blue-cheese topped asparagus & roasted garlic mashed potatoes

Balsamic Roasted Pearl Onions, Purple Potatoes & Creamed Cabbage

burnmybones — Sun, 04 Apr 2010 23:25:40 +0000

balsamic roasted pearl onions, purple potatoes & creamed cabbage (with pork chop).

Pasta with Homemade Ricotta, Herbs & Lemon

burnmybones — Sun, 04 Apr 2010 23:07:38 +0000

pasta with homemade ricotta, cannellini beans, zucchini, herbs & lemon zest

Sole Meunière with Orange & Fennel

burnmybones — Sun, 04 Apr 2010 22:51:55 +0000

sole meunière

Fresh Pasta

burnmybones — Tue, 16 Mar 2010 04:17:56 +0000

fresh, homemade pasta

3 cups unbleached all-purpose flour
3 whole eggs
3 egg yolks
1 tbsp olive oil
1 tsp sea salt

Combine flour, eggs, olive oil and salt in food processor, blending until dough balls together. Turn dough onto a wooden cutting board or kitchen counter and knead for approximately 5 minutes, until dough feels smooth and elastic.

Return dough to food processor or bowl, cover, and let rest at room temperature for 1/2 hour.

Basic Stock

burnmybones — Sun, 14 Mar 2010 23:20:03 +0000

Gently heat olive oil in stock pot.
Sauté:
1 large unpeeled yellow or sweet onion
2 halved/quartered carrots
1 small celeriac or celery stalks & leaves
4 cloves of garlic
handful of parsley, including stems
optional: parsnip, fennel fronds, leek, mushrooms, bell peppers
Add chicken parts (or leftover bones from a roast chicken) to stock pot. Note: If using raw chicken, sauté until no longer pink, then cover and cook for an additional 20 minutes, until juices are released.
Pour 6-8 cups of boiling water over chicken & vegetables.
Add salt, pepper and 2-3 bay leaves.
Lower heat and let simmer for 1 hour (or longer).
Strain broth, discarding solids.
Cool completely before storing in refrigerator or freezer.

Tip: The longer your stock simmers, the more concentrated the flavor will be. Continue to reduce until you reach desired intensity. To lighten a deep, rich stock, simply add water.