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Recipes
Jumbo Lump Crab Cakes
By marlabeth19
Carefully check the crab meat for any cartilage
- 2 pounds jumbo lump crab meat
- 16 saltine crackers
- 2 eggs, beaten
- 1/4 c. good mayonnaise
- 2 t. mustard
- 1 T. fresh lemon juice
- 1/2 t. Worcestershire
- 1 t. Old Bay seasoning
- salt to taste
- 6 T. butter
Peanut Butter Chocolate Whoopie Pies
By marlabeth19
Make cookies: Preheat the oven to 375 degrees
- For the Cookies:
- 1 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder, not Dutch-process
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon coarse salt
- 1 tablespoon unsalted butter, softened
- 1/4 cup vegetable shortening
- 1/2 cup granulated sugar
- 1/2 cup packed dark-brown sugar
- 1 large egg
- 1 cup whole milk
- 1 teaspoon pure vanilla extract
- For the Filling:
- 2/3 cup natural, creamy peanut butter
- 1/2 cup (1 stick) unsalted butter, softened
- 3/4 cup confectioners' sugar
Lobster Ravioli with White Truffle Sauce
By marlabeth19
Boil lobsters in lightly salted boiling water for 10 to 12 minutes
- Filling:
- 2 live lobsters, 2 pounds each
- 1 teaspoon chopped fresh tarragon
- Stock:
- Lobster shells from above lobsters
- 1 carrot
- 1 stalk celery
- 1 small onion, peeled
- 2 tablespoons tomato paste
- 2 cloves garlic, peeled
- Water to cover
- Sauce:
- 1/2 cup white wine
- 1 cup chicken stock
- 2 cups heavy cream
- 2 ounces white truffle butter
- Dash lemon juice
- Dash Tobasco sauce
- Dash Worcestershire sauce
- Salt and pepper to taste
- Egg wash:
- 1 egg yolk
- 1 tablespoon milk
- Pasta:
- 4 sheets fresh pasta, 18 inches by 24 inches
- Garnish:
- 2 tablespoons caviar or flying fish roe
- 1 tablespoon chives, chopped
- 2 T. shaved white truffle
Grandma's Flanken, Barley, and Vegetable Soup
By marlabeth19
Put beef ribs and marrow bones into a heavy soup pot and add cold water until the meat is just covered
- 2 lbs. beef flanken (beef short ribs)
- 1 lb. beef marrow bones
- 2 quarts beef stock
- 3 large yellow onions, chopped fine
- 2 soup carrots, peeled and diced into 1/4-inch chunks
- 2 parsnips, peeled and diced into 1/4-inch chunks
- 2 large potatoes, peeled and diced into 1/4-inch chunks
- 1 sweet potato, peeled and diced into 1/4-inch chunks
- 1/2 lb. green beans, cut in 1-inch pieces
- 1/2 lb. white button mushrooms
- 1 bag frozen peas
- 1 bunch curly parsley
- 1 bunch dill
- 2 bay leaves
- 1 c. dried lima beans
- 1 c. dried green peas
- 1 c. dried yellow peas
- 1 c. dried barley
- salt and pepper to taste
Chicken Soup with Matzo Balls
By marlabeth19
Wash all vegetables and herbs, then cut to size
- 1 whole chicken, cut into 8s
- 4 quarts cold water
- 2 yellow onions, peeled and quartered
- 4 soup carrots, peeled and cut into 1/2-inch slices
- 4 stalks celery, washed and cut into 1/2-inch slices
- 3 turnips, peeled and quartered
- 3 parsnips, peeled and cut into pieces
- 1 bunch curly parsley
- 1 bunch dill
- salt and pepper to taste
- Small pasta, like diatalini or alphabet noodles
- Matzo balls
Salad Nicoise With Seared Tuna
By marlabeth19
To make the Vinaigrette: Combine all ingredients in a mason jar
- VINAIGRETTE:
- 2 garlic cloves minced
- 1 teaspoon Dijon mustard
- 3 tablespoons red wine vinegar
- 1/2 lemon juiced
- 2 tablespoons chopped fresh flat-leaf parsley
- 2 tablespoons minced fresh tarragon
- Sea salt to taste
- Freshly-ground black pepper to taste
- 1/2 cup extra-virgin olive oil
- SALAD:
- 1 pound small red new potatoes scrubbed, halved
- 8 large eggs
- 1/2 pound haricots verts or French green beans stems trimmed
- 2 pounds fresh sushi-quality tuna
- 2 tablespoons extra-virgin olive oil
- Sea salt to taste
- Freshly-ground black pepper to taste
- 1 pint teardrop or cherry tomatoes halved
- 1 cup nicoise olives
- 16 anchovy fillets
- 16 caper berries with stems
- 1/2 bunch fresh chives snipped in half
Cheddar Cheese Fondue
By marlabeth19
Recipe from Melting Pot Fondue Restaurant
- 1 c. sharp cheddar
- 1 c. Emmanthaler cheese
- 1/3 about 1/3 cup beer
- 2 cloves garlic, minced
- 2 t. worchestireshire sauce
- 1 teas. mustard powder
- dash cayenne pepper
- Bread cubes, apples, celery, carrots, etc.
Dolmades (Stuffed Grape Leaves)
By marlabeth19
To make the filling, coat a large saute pan with 1/4 cup of the oil and place over medium heat
- 1/2 cup extra-virgin olive oil
- 1 large yellow onion, finely chopped
- 1 small fennel bulb, halved, cored and diced
- 1 teaspoon grated lemon zest
- 1/2 cup pine nuts
- 1 cup long-grain rice
- 1 1/2 cups chicken stock
- 2 tablespoons finely chopped dill leaves
- 1/4 cup finely chopped flat-leaf parsley
- Kosher salt and freshly ground black pepper
- 1 (8-ounce) jar grape leaves, rinsed and drained
- 2 lemons, juiced
Chicken Yakitori
By marlabeth19
In a food processor, pulse together chicken, eggs, garlic, 2 tablespoons ginger, scallions, salt, flour, cornstarch...
- Sauce:
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 3 large eggs
- 1 tablespoon roughly chopped garlic
- 2 -inch piece fresh ginger plus 2 tablespoons roughly chopped
- 2 scallions, roughly chopped
- 1 teaspoon salt
- 3 teaspoons flour
- 3 teaspoons cornstarch
- 1/2 cup panko bread crumbs
- 2 quarts water
- 1/2 cup sake wine
- 1/2 cup soy sauce
- 1/4 cup mirin
- 2 tablespoons honey
- 2 teaspoons cornstarch
- Fresh cilantro leaves, for garnish
- Chopped green onion, for garnish
- Sesame seeds, for garnish
- Cayenne pepper, for garnish
- Special Equipment: 20 (6-inch) bamboo skewers, soaked in water
Alton Brown Duck
By marlabeth19
Combine all brine ingredients in a plastic container with a lid
- 1/2 cup kosher salt
- 1 pint pineapple orange juice
- 15 whole black peppercorns
- 1 bunch fresh thyme
- 4 cloves garlic, smashed
- 1 (5 1/2 to 6 pound) frozen Long Island Duck, thawed