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Recipes
Spinach Salad
By Shaylie
Remove the stems from the spinach and wash, drain and pat dry thoroughly
- 8 ounces young spinach
- 2 large eggs
- 8 pieces thick-sliced bacon, chopped
- 3 tablespoons red wine vinegar
- 1 teaspoon sugar
- 1/2 teaspoon Dijon mustard
- Kosher salt and freshly ground black pepper
- 4 large white mushrooms, sliced
- 3 ounces red onion (1 small), very thinly sliced
Leg of Lamb with Rosemary and Garlic
By Shaylie
Preheat the oven to 400 degrees F
- Sauce:
- 1 leg of lamb, bone in (about 6 to 7 1/2 pounds)
- 1/4 cup fresh lemon juice
- 8 cloves garlic, minced
- 3 tablespoons chopped fresh rosemary leaves
- 1 tablespoon salt
- 2 teaspoons coarsely ground black pepper
- 1 cup chopped fresh herbs (combination of rosemary, chives, and parsley)
- 2 cups diced onions
- 2 cups chicken stock
- 1 cup red wine
vMac and Cheese
By Shaylie
Preheat the oven to 375 degrees F
- Kosher salt Vegetable oil
- 1 pound elbow macaroni or cavatappi
- 1 quart milk
- 8 tablespoons (1 stick) unsalted butter, divided
- 1/2 cup all-purpose flour
- 12 ounces Gruyere, grated (4 cups)
- 8 ounces extra-sharp Cheddar, grated (2 cups)
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon ground nutmeg
- 3/4 pound fresh tomatoes (4 small)
- 1 1/2 cups fresh white bread crumbs (5 slices, crusts removed
vNormandy Fondue
By Shaylie
Halve the garlic, and rub the inside of the fondue pot with the cut side
- 1 clove garlic
- 4 fl oz / 1/2 cup dry white wine
- 5 fl oz / 2/3 cup single cream
- 12 oz Camembert cheese, rind removed
- 3 tsp cornflour
- 4 tbsp Calvados brandy
- cubes of French bread and chunks of apple, to serve
Cauliflower Pizza Crust
By Shaylie
Jennifer said to flip half way through backing because the bottom was a little soft
- 4 cups raw cauliflower rice (about one medium head)
- 1 egg, beaten
- 1/3 cup soft goat cheese (chevre)
- 1 teaspoon dried oregano
- pinch of salt
Baked Orecchiette with Pork Sugo
By Shaylie
In Italian cuisine, a sugo is a gravy or sauce
- 31/4 pounds boneless pork shoulder, cut into 1-inch pieces
- Kosher salt and freshly
- ground pepper
- 3 tablespoons extra-virgin
- olive oil
- 4 carrots, cut into 1/4-inch dice
- 4 celery ribs, cut into 1/4-inch dice
- 1 large sweet onion, cut into 1/4-inch dice
- 4 garlic cloves, very
- finely chopped
- 1 14-ounce can diced tomatoes
- 1-1/2 cups dry red wine
- 4 thyme sprigs
- 5 cups chicken stock or
- low-sodium broth
- 2 tablespoons chopped
- flat-leaf parsley
- 1 tablespoon chopped oregano
- 1/2 teaspoon crushed red pepper
- 1-1/2 pounds orecchiette
- 2 cups freshly grated Parmigiano-Reggiano cheese (7 ounces)
vPloughman's Fondue
By Shaylie
Rub the inside of the fondue pot with the cut side of the garlic
- 1 clove garlic
- 10 fl oz beer
- 8 oz grated Red Leicester (or orange-coloured Cheddar)
- 8 oz Cheddar cheese
- 3 tsp plain flour
- 1 tsp dry mustard
- pepper
- cubes of granary bread, or white bread and pickles, to serve
Beet and Apple Salad
By Shaylie
For this salad, use fresh horseradish and Gegenbauercider vinegar, a rare Austrian import
- 4 large beets (21/2 pounds)
- 5 thyme sprigs
- 1/2 cup extra-virgin olive oil, plus more for drizzling
- Salt and freshly ground pepper
- 1/2 cup apple-cider vinegar
- 1 teaspoon Dijon mustard
- 3 tablespoons prepared horseradish
- 1/2 cup salted pistachios, chopped
- 1 green apple, thinly sliced
Grilled glazed baby back ribs
By Shaylie
Create three different flavors with this baby back rib recipe: Sticky Brown, Zaatar, Basil Chili
- In a medium bowl, whisk together:
- You'll need a sturdy drip pan to go under the cooking grate.
- 5 lbs. pork baby back ribs, cut into half-racks if needed to fit on grill
- 4 tsp. kosher salt
- 1-1/2 tsp. freshly ground black pepper
- 1 tsp. cayenne
- Sticky Brown Sugar Glaze, Zaatar Glaze, or Basil Chile Lemonade Glaze
- -----------
- Sticky brown sugar glaze
- 1-1/2 cups packed light brown sugar
- 3 tbsp. each cider vinegar and beer or water
- 1-1/2 tsp. red chile flakes (1/2 tsp. for a mild version)
- 1 tsp. dry mustard
- ------------
- Zaatar is a Middle Eastern spice blend.
- » In a medium bowl combine:
- 1/2 cup sesame seeds
- 1/2 cup ground sumac*
- 1/2 cup olive oil
- 1/2 cup honey
- 1/3 cup water
- 1-1/2 tbsp. dried thyme
- 1-1/2 tbsp. marjoram
- 1 tsp. kosher salt
- -------------
- Basil chile lemonade glaze
- Tart, spicy, and aromatic.
- In a medium bowl combine:
- 3/4 cup (6 oz.) thawed frozen lemonade concentrate
- 1/4 cup chopped fresh basil leaves
- 1 tbsp. olive oil
- finely shredded zest of 4 lemons
- 1/4 cup fresh lemon juice
- 1-1/2 tsp. red chile flakes