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Recipes
LT Burger (Barefoot)
By LDenvir
Heat a griddle medium hot
- LT Pickled Mayo:
- Ingredients
- 7 ounces ground prime beef (20 percent fat), at room temperature
- Softened butter
- Kosher salt and freshly ground black pepper
- Potato bun, sliced in half
- Iceberg lettuce leaf
- Slice beefsteak tomato
- Slice dill pickle
- 1 tablespoon LT Pickled Mayo, recipe follows
- 6 tablespoons mayonnaise
- 3 tablespoons ketchup
- 2 tablespoons sweet relish, drained and rinsed
- 1 tablespoon chopped cornichons
- 2 tablespoons chopped pickled jalapeno
- 1 tablespoon Cognac
- Salt and pepper, to taste
- Read more at: http://www.foodnetwork.com/recipes/lt-backyard-burger-recipe.html?oc=linkback
Pumpkin Pie with Meringue Topping
By LDenvir
Preheat oven to 375 degrees
- For The Crust
- 1 small disk Pate Brisee
- All-purpose flour, for surface
- For The Filling
- 3 large eggs
- 1 can (15 ounces) pure pumpkin puree
- 1 can (12 ounces) evaporated milk
- 3/4 cup packed light-brown sugar
- 1 tablespoon cornstarch
- 1 teaspoon pure vanilla extract
- 3/4 teaspoon ground cinnamon
- 3/4 teaspoon ground ginger
- Coarse salt
- 1/4 teaspoon freshly grated nutmeg
- For The Meringue
- 2 cups granulated sugar
- 8 large egg whites, room temperature
Roast Chicken over Baby Arugula Salad (Barefoot)
By LDenvir
Preparation 1. One to two days before cooking: Place the chicken in a baking dish
- Ingredients
- FOR THE ROAST CHICKEN WITH
- 1 4-to 4 1/2-pound whole chicken
- 4 sprigs fresh thyme
- 2 large garlic cloves, smashed flat
- 1 lemon, quartered
- 2 teaspoons fine sea salt, plus extra for serving
- 1/2 teaspoon freshly ground black pepper
- 3 to 4 slices country bread, cut 3/4-inch-thick
- Good olive oil
- FOR THE ARUGULA SALAD
- 1/4 cup Champagne vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon minced garlic
- Kosher salt and freshly ground black pepper
- 1/2 cup good olive oil
- 1/2 cup thinly sliced scallions, white and green parts (3 scallions)
- 2 tablespoons dried currants
- 6 cups baby arugula, lightly packed (6 to 8 ounces)
Salad with Warm Goat Cheese
By LDenvir
Slice the Montrachet into 12 (1/2-inch-thick) slices
- For the dressing:
- 1 (11-ounce) log plain or herbed Montrachet
- 2 extra-large egg whites, beaten with 1 tablespoon water
- Fresh white bread crumbs
- 2 tablespoons good cider vinegar
- 2 tablespoons good Champagne vinegar
- Pinch sugar
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 extra-large egg yolk
- 1 cup good olive oil
Buttermilk Biscuits (MS Brunch)
By LDenvir
Preheat oven to 400 degrees with a rack set in the center of the oven
- Add eggs, meats, and cheeses, and build a brunch buffet around these pillowy soft breakfast treats from Jason DeBriere of Peels restaurant in New York.
- The Martha Stewart Show, February 2012
- 4 cups White Lily flour, plus more for work surface
- 1 tablespoon coarse salt
- 1 tablespoon baking powder
- Pinch of baking soda
- 1 cup (2 sticks) unsalted butter, cubed and well chilled
- 1 1/4 cups buttermilk, well shaken, plus more for brushing tops
- (Make your own buttermilk - milk and lemon or vinegar)
Halibut in Green Tea Broth
By LDenvir
Preheat oven to 400 degrees
- 4 halibut fillets (6 ounces each)
- Coarse salt and ground pepper
- 1 cup quinoa
- 2 tablespoons peanut oil
- 1 piece fresh ginger (about 2 inches) peeled and finely chopped
- 1 baby bok choy (6 ounces) thinly sliced lengthwise
- 1 cup frozen shelled edamame thawed
- 4 ounces shiitake mushrooms stemmed and thinly sliced
- 1/2 cup snow peas strings removed, thinly sliced lengthwise
- 1 cup brewed green tea
- 1 tablespoon light soy sauce
- 1 teaspoon honey
- 3 scallions sliced on the diagonal
- Basil leaves for garnish
JIMMY'S GRAHAM CRACKER PIE
By LDenvir
Cook over low heat, stirring most of the time, until thick
- Melt 1 stick butter. Stir in 1 1/2 C. Graham Cracker crumbs (about 18 crackers), 1 t. cinnamon, 1/4 C. sugar. Mix. Set aside about 1/2 C. Press the remainder firmly into a pie pan. For the filling, mix:
- 3 egg yolks
- 1/2 C sugar
- 2 C milk
- 2 T cornstarch
- 1 t vanilla
Leek and Potato Galette
By LDenvir
Pre-heat oven to 375 degrees, with rack set in top third
- 6 tablespoons butter, melted
- 3 pounds (5 to 6 medium) baking potatoes, peeled
- Coarse salt and ground pepper
- 1 leek, white and light-green parts, thinly sliced crosswise, well washed
- 6 ounces Gruyere cheese, coarsely grated (about 1 1/2 cups)
Blueberry Muffins
By LDenvir
Preheat oven to 375. In a med bowl, combine flour, baking powder, and salt
- 2 C flour
- 2 t baking powder
- 1/2 t salt
- 1/2 C butter
- 3/4 C sugar, plus 1 1/2 T for sprinkling
- 2 lg eggs
- 1/2 C milk
- 1 t vanilla
- 2 C fresh or frozen blueberries (thawed), rinsed and dried
Breast of Chicken with Mushrooms and Spinach
By LDenvir
Whisk eggs with 1/4 C wine to make wash
- 6 chicken breast halves, pounded thin
- 2 eggs
- 1/4 plus 1/3 C Chardonnay
- 1/3 C flour
- s and p to taste
- 2 T olive oil
- 3 T butter
- 1 med shallot, minced
- 10 oz white button mushrooms, sliced
- 1 pkg (12 oz) prewashed baby spinach
- 1/2 C chicken stock
- Juice of 1 lemon
- 1 T chopped fresh tarragon or 1 1/2 t dried