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Recipes
Beef Short Ribs with Red Wine (Barefoot)
By LDenvir
Preheat the oven to 400 degrees F
- 6 beef short ribs, trimmed of fat
- Kosher salt
- Freshly ground black pepper
- 1/4 cup good olive oil
- 1 small fennel, fronds, stems, and core removed, large-diced
- 1 leek, cleaned and large-diced, white part only
- 1 1/2 cups chopped onion (2 onions)
- 4 cups large-diced celery (6 large stalks)
- 2 carrots, peeled and large-diced
- 3 garlic cloves, minced
- 2 tablespoons tomato paste
- 1 (750-ml) bottle Cotes du Rhone or other dry red wine
- Fresh rosemary sprigs
- Fresh thyme sprigs
- 1 tablespoon brown sugar
- 6 cups beef stock
Best Cauliflower Ever
By LDenvir
Heat 3 tablespoons of the olive oil in a large skillet over medium heat
- 4 tablespoons olive oil
- 1/2 large head or 1 small head cauliflower, cut into florets
- Salt and fresh ground pepper
- 3 cloves garlic, chopped
- 1 roasted red pepper, seeded and chopped
- 2 tablespoons soft tofu
- 1/2 teaspoon crushed red pepper flakes
- 2 tablespoons breadcrumbs
- 1 tablespoon sesame seeds
Roemary and Balsamic Potatoe Wedges
By LDenvir
Preheat the oven to 450 degrees F
- Ingredients
- 1/2 cup olive oil
- 1/2 cup balsamic vinegar
- 1 tablespoon salt
- 2 teaspoons chopped fresh rosemary
- Freshly ground black pepper
- 3 large russet potatoes, scrubbed clean and cut into thick wedges
- 1/2 cup grated Parmesan
Short Rib Stew with Root Veggies and Port (Farmhouse)
By LDenvir
Heat the olive oil in a large Dutch oven or heavy pot over medium-high heat
- 1/4 cup olive oil
- 4 pounds boneless beef short ribs, cut into 2-inch pieces
- Kosher salt and freshly ground black pepper
- 2 medium yellow onions, cut into 1-inch pieces
- 6 cloves garlic, smashed and chopped
- 4 sprigs fresh oregano
- 4 sprigs fresh thyme
- 1/4 cup flour
- 4 cups beef broth
- 1 bottle red wine, preferably Cabernet Sauvignon
- 3 large carrots, chopped
- 3 large parsnips, chopped
- 2 pounds purple potatoes, scrubbed and halved
- 1 cup port wine
- 1/4 cup chopped fresh chives, optional, for garnish
Spinach Souffle
By LDenvir
A vegitable side dish
- 2 boxes frozen chopped spinach, cooked and drained
- 1 C mayo
- 1 C shredded cheddar cheese
- 2 eggs, beaten
- 1 onion, chopped
- 1 Can Cream of Mushroom soup
- Bread Crumbs
Lemon Citrus Halibut with Veggies (Trisha)
By LDenvir
For the marinade: In a small bowl, combine the orange juice, lemon juice, green onions, garlic, olive oil and red ...
- Marinade:
- Ingredients
- 1 cup freshly squeezed orange juice
- 1/2 cup freshly squeezed lemon juice
- 3 to 4 green onions, thinly sliced
- 3 cloves garlic, chopped
- 1/2 cup plus 1 tablespoon olive oil
- 1/2 teaspoon red pepper flakes
- Fish Packets:
- Four 6-ounce pieces cod
- 8 ounces string beans, trimmed
- 8 ounces cremini mushrooms, thinly sliced
- 1/2 sweet onion, cut in half lengthwise and then crosswise into 1/4-inch slices
- 1 cup grape tomatoes, halved lengthwise
- 2 to 3 tablespoons olive oil
- Kosher salt and freshly ground black pepper
Zucchini & Parm Fritters with Spicy Tomato Sauce
By LDenvir
Preheat oven to 200 degrees
- 1 pound (about 2 medium) zucchini
- 1 teaspoon coarse or Kosher salt, plus extra to taste
- 2 scallions, split lengthwise and sliced thin
- 1 large egg, lightly beaten
- Freshly ground black pepper
- 1/2 cup all-purpose flour
- 1/2 teaspoon baking powder
- Olive or another oil of your choice, for frying
- To serve (optional)
- 1 cup sour cream or plain, full-fat yogurt
- 1 to 2 tablespoon lemon juice
- 1/4 teaspoon lemon zest
- Pinches of salt
- 1 small minced or crushed clove of garlic
- Spicy Sauce
- 28 oz can whole tomatoes
- 1 T plus 1 t olive oit
- 1 med. onion, chopped
- 1/8 t red pepper flakes
- salt
- 2 cloves garlic, chopped
- Cook ingredients together.
Cornflake-Chocolate Chip-Marshmallow Cookies (MS)
By LDenvir
Cream together butter and both sugars in the bowl of an electric mixer fitted with the paddle attachment on medium-...
- A bowl of cereal, s'more, and cookie all rolled into one, this recipe from Christina Tosi's "Momofuku Milk Bar" cookbook is guaranteed to please.
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 1/4 cups granulated sugar
- 2/3 cup packed light-brown sugar
- 1 large egg
- 1/2 teaspoon pure vanilla extract
- 1 1/2 cups all-purpose flour
- 1 1/4 teaspoons coarse salt
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 3 cups Cornflake Crunch
- 2/3 cup mini chocolate chips
- 1 1/4 cups mini marshmallows
- Cook's Note
- Cookies can be stored in an airtight container at room temperature for up to 5 days, and frozen for up to 1 month.
Fregola Salad with Broccoli and Cipollini Onions (Giada)
By LDenvir
For the salad: Bring a large pot of salted water to a boil over high heat
- Dressing:
- 1 pound fregola or orzo pasta, or Israeli couscous
- 1/4 cup extra-virgin olive oil
- 2 cups (about 10 ounces) cipollini onions, peeled and halved, or quartered if large
- Kosher salt and freshly ground black pepper
- 3 cloves garlic, minced
- 1 pound broccoli, cut into small florets
- 1/3 cup water
- 1 (15-ounce) can cannellini beans, rinsed and drained
- 1/2 cup grated Parmesan
- 2 large lemons, zested and juiced
- 1/2 cup extra-virgin olive oil
- 2 tablespoons honey
- 3 1/2 teaspoons kosher salt, divided
- 1 1/4 teaspoons freshly ground black pepper, divided
- 1 cup (about 1 ounce) chopped fresh chives
Blackberry Cobbler
By LDenvir
Preheat the oven to 350 degrees F
- Blackberry Cobbler
- 4 servings
- Ingredients
- 1/2 stick butter, melted, plus more for greasing pan
- 1 1/4 cups plus 2 tablespoons sugar
- 1 cup self-rising flour
- 1 cup whole milk
- 2 cups fresh (or frozen) blackberries
- Whipped cream and/or ice cream, for serving