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Recipes
Pineapple Upside-Down Cake
By Foodiewife, A Feast for the Eyes
Preheat the oven to 350 degrees F
- Pineapple Buttercream Frosting:
- Nonstick cooking spray
- 3 cups cake flour, plus more for pan
- 1 cup butter, softened, plus 1/2 cup, melted
- 2 1/4 cups sugar
- 5 large eggs
- 1 teaspoon vanilla extract
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 1/4 cups whole buttermilk
- 1 1/2 cups firmly packed brown sugar
- 2 (20-ounce) cans pineapple slices in juice, drained well (reserve 2 tablespoons juice for frosting)
- 1 (10-ounce) jar maraschino cherries, drained well
- 1/2 cup butter, softened
- 2 tablespoons reserved pineapple juice
- 3 1/2 cups confectioners' sugar
- Chopped pecans, for garnish, optional
Chicken Breasts with Walnut Aillade, Tomato Jam and Polenta
By Foodiewife, A Feast for the Eyes
What is a Walnut Aillaide Sauce? It's a garlic sauce
- 2 1/2 ounces shelled walnuts
- 2 ounces garlic, peeled
- Salt
- Freshly ground black pepper
- 1/4 pint (1/2 cup) walnut oil (or olive oil)
- Handful chopped parsley
- 1 chicken breast per person (up to 4)
- 1/2 pint (1 cup) plain yoghurt
- 1-2 Tbsp. Lemon juice
- Groundnut (peanut) or other cooking oil
Beurre Blanc
By Foodiewife, A Feast for the Eyes
not sure where this recipe came fromt
- 1 shallot
- 2 fresh tarragon sprigs (optional) (or dill sprigs)
- 1 cup dry white wine (such as Sauvignon Blanc or Pinot Grigio
- 2 tablespoons white wine vinegar
- 16 tablespoons unsalted butter - (2 sticks) cold
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground pepper preferably white
Banana Muffins with Mascarpone Cream Frosting
By Foodiewife, A Feast for the Eyes
Banana muffins with mascarpone cream frosting are a tasty way to use up ripe bananas
- MUFFINS:
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 2 cups sugar
- 1 cup vegetable oil
- 3 large eggs
- 1 tablespoon vanilla extract
- 4 ripe bananas, peeled and coarsely mashed
- FROSTING:
- 3 ounces cream cheese, room temperature
- 6 tablespoons unsalted butter, room temperature, 3/4 stick
- 1/3 cup mascarpone cheese, room temperature
- 3 tablespoons honey
- 1/2 cup chopped walnuts, toasted
Korean Tteok & Spicy Pork "Ragù"
By Foodiewife, A Feast for the Eyes
Korean tteok, or chewy, steamed rice cakes, can be prepared in countless ways
- 10 Ounces Ground Pork
- 1/2 Pound Korean Rice Cakes
- 4 Ounces Baby Bok Choy
- 1 Yellow Onion
- 2 Tablespoons Black Bean Sauce
- 2 Tablespoons Crème Fraîche
- 1 1-Inch Piece Ginger
- 1 Tablespoon Gochujang
- 1 Tablespoon Soy Glaze
- 1 Bunch Garlic Chives
Asparagus & Arugula Pesto Pizza with Pink Lemon Ricotta
By Foodiewife, A Feast for the Eyes
In this recipe, we’re topping our gourmet white pizza with one of spring’s finest vegetables: fresh, crisp aspa...
- 1 Pound Plain Pizza Dough
- 1/2 Pound Fresh Mozzarella Cheese
- 1/2 Cup Part-Skim Ricotta Cheese
- 2 Ounces Arugula
- 1 Bunch Asparagus
- 1 Clove Garlic
- 1 Pink Lemon
- Knick Knacks
- 2 Tablespoons Sliced Almonds
- 1 Shallot
- 1/4 Cup Grated Parmesan Cheese
- 1/4 Teaspoon Crushed Red Pepper Flakes
Tender Lemon Cake
By Foodiewife, A Feast for the Eyes
A maryann cake pan has a well in the top, which provides plenty of space for topping with berries, pastry cream, or...
- Glaze:
- 1 1/2 cups King Arthur Unbleached All-Purpose Flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup butter, at room temperature
- 3/4 cup sugar
- 1/4 cup fresh lemon juice
- 3 large eggs, at room temperature
- 1/3 cup milk
- 1 tablespoon fresh lemon juice
- 2 tablespoons sugar
- Topping:
- 1 cup fresh fruit, chopped or sliced; or fresh berries
- whipped cream, lemon curd, pastry cream, or pudding
Fresh Corn Chowder (adapted from Cook's Illustrated)
By Foodiewife, A Feast for the Eyes
This recipe comes from Cook's Illustrated, and it's one of my favorite versions of Corn Chowder
- 10 ears corn (medium), husks and silks removed
- 3 ounces salt pork , trimmed of rind and cut into two 1-inch cubes (note: I used regular bacon, which worked out fine)
- 1 tablespoon unsalted butter
- 1 large onion , preferably Spanish, chopped fine
- 2 medium cloves garlic , minced (about 2 teaspoons)
- 3 tablespoons unbleached all-purpose flour
- 3 cups chicken stock or canned low-sodium chicken broth
- 2 medium red potatoes (about 12 ounces), scrubbed and cut into 1/4-inch cubes (about 2 cups)
- 1 small red bell pepper (optional, my adaption)
- 1 bay leaf
- 1 teaspoon minced fresh thyme leaves (or 1/4 teaspoon dried)
- 2 cups whole milk
- 1 cup heavy cream
- 2 tablespoons minced fresh parsley leaves
- 1 1/2 teaspoons table salt
- Ground black pepper
Applesauce Cake with Penuche Frosting
By Foodiewife, A Feast for the Eyes
Applesauce cake is one of my favorite cakes-- especially during fall season
- CAKE:
- 2 1/2 cups all-purpose flour
- 1 3/4 cups white sugar
- 1 1/2 teaspoons baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground allspice
- 1/2 cup butter, softened
- 1/2 cup buttermilk
- 1 1/2 cups applesauce
- 2 eggs
- 3/4 cup chopped walnuts (optional)
- 1 cup raisins (optional)
- FROSTING:
- 1/2 cup (1-stick) butter
- 1 cup brown sugar
- 1/4 cup hot milk
- 1 teaspoon pure vanilla extract
- 3 cups powdered sugar
Melissa's Brussels Sprouts
By Foodiewife, A Feast for the Eyes
Recipe courtesy Paula Deen
- 1 tablespoon butter
- 6 whole garlic cloves
- 4 to 6 slices bacon
- 3/4 pound (about 12) Brussels sprouts, cut in 1/2
- 1 teaspoon sugar
- 1/2 cup chicken broth
- Salt and freshly ground black pepper