Belongs to Asaka Chocolate Wave Cake 
serves 6
You might need to buy:
  • butter
  • semisweet chocolate chips
  • sugar
  • cornstarch
  • eggs
  • egg yolks
  • Grand Marnier
  • For the white-chocolate truffle:
  • white chocolate
  • heavy cream
  • softened butter
  • Grand Marnier
Belongs to jbreazeale Roasted Butternut Squash Lasagna 
  • Currently 3/5 Stars.
  • Star_small_rt
serves 8
You might need to buy:
  • Unsalted Butter
  • pepper
  • salt
  • nutmeg
  • ricotta cheese
  • fresh sage
  • flour
  • Whole Milk
  • nutmeg
  • fresh sage leaves
Belongs to kylerhea Gras Pistas 

“I learned to make Gras Pistas from Nadia Santini in a small restaurant called Dal Pescatore in the Montava region of Italy. The time I spent in Nadia’s kitchen was truly my greatest experience while working in Italy; while Nadia cooked, her mother and father helped, and her husband, Antonio, ran the front. Dal Pescatore was the kind of place where you went to the hen house when you needed an egg or to the eel pong when you needed an eel. Nadia taught me an enormous amount about the cooking of her region. She served this over grilled polenta, taking basil to a new plateau.
The Italians have pesto and Gras Pistas, and the French have pistou, all fo which were probably developed as a way to preserve basil. Basically a basil and parsley pesto, Gras Pistas was originally made with lard. My version uses what today’s health advocates consider more healthy—olive oil. Of course, this could all change tomorrow.
Gras Pistas is great spooned over almost anything: polenta, mashed potatoes, grilled vegetables, chicken, fish, steak, or lamb, or as a dip for focaccia.”

You might need to buy:
  • chopped fresh mint leaves
  • chopped fresh Italian flat-leaved parsley
  • chopped fresh basil leaves
  • walnuts or pine nuts
  • garlic cloves
  • extra-virgin olive oil
Belongs to kylerhea Eggplant Dip 

Eggplant Dip has a great texture with a tangy, vinegary, seasoned taste that is mellowed with the pita. I also like to smear the dip inside warm crepes for a different kind of presentation.

serves 8
You might need to buy:
  • capers
  • freshly squeezed lemon juice
  • olive oil
  • dried oregano
  • salt or to taste
  • freshly ground black pepper
  • red wine vinegar
  • pitas
  • chopped fresh parsley

“I’ve replaced the traditional chickpeas with white beans to create a lighter taste and texture. Use this as a dip for crudites or crispy crackers or as a sandwich spread with smoked ham and tomatoes.”

You might need to buy:
  • fresh lemon juice
  • extra-virgin olive oil
  • water
  • Hungarian paprika
  • kosher salt

“A classic.”

serves 4
You might need to buy:
  • Dijon mustard
  • fresh lemon juice
  • extra-virgin olive oil
  • kosher salt
  • black pepper
Belongs to kylerhea Roasted Tomatoes 

“This is a great way to concentrate the flavors of the tomato, and if you want to blister the skin, broil for 3 minutes at the end.”

You might need to buy:
  • black pepper
  • kosher salt
  • olive oil
  • plum tomatoes
  • Makes 12 tomatoes.

“I am deeply, madly in love with onions. Caramelizing them adds another dimension of richness that further enhances their many uses. Caramelized onions can be used as a stuffing for ravioli, swirled into risotto, or simply used as a condiment to accompany almost any roasted meat or vegetable.
You can substitute leeks for a somewhat different but equally delicious flavor.”

You might need to buy:
  • vegetable or canola oil
  • unsalted butter
  • Makes about 1 1/2 to 2 cups
Belongs to kylerhea Balsamic Onions 

“The sweetness of roasted red onions is further enhanced by the combination of balsamic vinegar and sugar. I particularly like this Asian-influenced sweet and sour agro dolce.
We use these as a condiment on steak and burgers or placed on top of goat or Gorgonzola cheese on toast.”

You might need to buy:
  • Roasted Red Onions
  • sugard
  • balsamic vinegar
  • Makes about 1 1/2 to 2 cups
Belongs to sass010672 Chicken Bake 
ready in about 20 minutes; serves 6
You might need to buy:
  • cream of celery soup
  • water
  • cresent rolls