Best 2 Alex Guarnaschelli Husband Recipes
Indulge in Alex Guarnaschelli's culinary creations with a delectable array of recipes that showcase her expertise and passion for food. From the vibrant flavors of her Grilled Calamari with Cherry Tomatoes and Capers to the comforting warmth of her Chicken Fricassee with Buttermilk Biscuits, each dish is a testament to her culinary prowess. Embark on a culinary journey with these carefully curated recipes, perfect for home cooks of all skill levels. Discover the secrets behind Alex's signature dishes, from the zesty Lemon Ricotta Pancakes that start your day off right to the elegant Lobster Risotto that impresses at dinner parties. With detailed instructions and helpful tips, you'll be able to recreate these restaurant-quality dishes in your own kitchen. Get ready to tantalize your taste buds and elevate your cooking skills with Alex Guarnaschelli's exceptional recipes.
Let's cook with our recipes!
PICKLED WATERMELON AND WATERMELON RIND
This is a great way to have some fruit mixed in with your pickled vegetables. The pickling liquid is also delicious. I use the liquid in marinades for meat, salad dressings or sauce, and even cocktails! I do pickled rind and pickled watermelon at the same time to maximize the use of the fruit. I start with a huge wedge of melon (because you will nibble, and so will everyone else as they see you making this) and cut the cubes. Cut the rind (not the skin) into small pieces once you have removed the flesh.
Provided by Alex Guarnaschelli
Categories side-dish
Time 10h30m
Yield 3 cups
Number Of Ingredients 7
Steps:
- In a small saucepan, combine the vinegar, sugar, salt and 4 cups water over medium heat. Bring up to a boil. Place the coriander and peppercorns on a cutting board. Lightly crush the spices with the bottom of a sturdy pan, then add them to the liquid. Turn the heat down to low, and simmer for 5 minutes. Taste for seasoning. It should be a mix of vinegary, sweet and slightly salty. Shut it off to cool slightly.
- Fill a quart-size jar with the watermelon cubes and a pint-size jar with the rind pieces.
- Pour the vinegar mixture over the melon and rind and let it cool at room temperature, uncovered, for 2 hours. Place in the refrigerator and let it chill, uncovered, overnight. Then cover tightly. The pickles will be good for 2 to 3 weeks in the refrigerator.
HOMEMADE TOASTER PASTRIES
I have made a quickie version of this with (super salty and not that sweet) store-bought pie dough as the crust with decent results. That familiar, overly processed dough touches on the nostalgia of this jammy treat. I took a ton of inspiration from Stella Park's recipe in her book "Bravetart" which was edited by my late, great mother, Maria Guarnaschelli. I like shortening and butter in my recipe, but Stella really helped me drop the cake flour and baking soda I originally had in my dough. I have eaten the store-bought versions out of the box standing at my kitchen counter as often as I have patiently waited as they toasted up in the toaster or oven. This pastry is almost invincible, slightly dry and yet buttery. It needs a searing hot cup of coffee and you're all set.
Provided by Alex Guarnaschelli
Time 5h
Yield 12 toaster pastries
Number Of Ingredients 13
Steps:
- For the dough: In a large bowl, combine the flour, sugar and salt. Add the butter and shortening and toss in the flour mixture. Transfer to the bowl of a food processor and pulse until a pebbly mixture forms.
- Add 1/3 cup cold water and pulse until a ball of dough forms, adding more water, 1 tablespoon at a time, as needed. Divide the dough in half and sandwich each half between 2 pieces of parchment paper. Press the dough flat so it spreads between the parchment. Transfer to a baking sheet and refrigerate for at least 1 hour and up to 24 hours.
- For the filling: In a medium bowl, combine the jam, vinegar and molasses. Set aside.
- To roll and cut the dough: On a lightly floured surface (or on a sheet of parchment), roll each piece of dough into a 12-inch square. Cut each square into four 3-inch strips. Then, cut each strip into three 4-inch rectangles. Repeat the same with the other piece of dough. You will have a total of 24 rectangular pieces of dough approximately 3 inches by 4 inches.
- To assemble: Line 2 baking sheets with parchment paper. Transfer 6 dough rectangles to each of the baking sheets; these will be the bottom pieces of the toaster pastries. Using a fork, dock the remaining 12 dough rectangles all over; these will be the top pieces of the toaster pastries. Brush a 1/2-inch border along the edges of a bottom piece of dough with the beaten egg. Spread a tablespoon of filling in the center of the piece of dough. Place a piece of the docked dough on top. Gently press from the center outward to press out any air bubbles and to seal the edges. Crimp all around the edges gently with the tines of a fork. Repeat with the remaining dough pieces and filling. You should have 12 toaster pastries total. Refrigerate for at least 2 hours and up to 24 hours.
- Preheat the oven to 350 degrees F. Bake the pastries, rotating the baking sheets halfway through, until light brown, 25 to 30 minutes. Set the baking sheets on wire racks to let cool.
- For the icing: In a small bowl, stir together the confectioners' sugar and milk until smooth. Spread the icing over the pastries when cooled. Top with rainbow sprinkles.
Tips:
- Mise en Place: Before you start cooking, make sure you have all of your ingredients and equipment ready and organized.
- Pay Attention to Seasoning: Season your dishes generously with salt and pepper. You can always adjust the seasoning to taste, but it's hard to add flavor back if you don't season enough in the beginning.
- Use Fresh Ingredients: Whenever possible, use fresh ingredients for the best flavor. Fresh vegetables, herbs, and spices will make a big difference in your dishes.
- Don't Overcook Your Food: Overcooked food is tough and dry. Cook your food just until it's done, then remove it from the heat.
- Use the Right Tools: Having the right tools for the job will make cooking much easier and more enjoyable. Invest in a good set of knives, pots, pans, and other kitchen essentials.
- Practice, Practice, Practice: The more you cook, the better you'll become at it. Don't be afraid to experiment with different recipes and techniques.
Conclusion:
Cooking is a skill that takes time and practice to master. But with the right techniques and a little patience, anyone can learn to cook delicious meals. Alex Guarnaschelli is a great example of a chef who has mastered her craft through hard work and dedication. Her recipes are full of flavor and creativity, and they're sure to impress your friends and family. So what are you waiting for? Start cooking today!
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