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Recipes
Salmon Soy Glazed
By pattie_d
Preheat oven to 400 degrees
- 1/4 cup olive oil
- 3 tablespoons soy sauce
- 2 tablespoons fresh lemon juice
- 2 tablespoons dry white wine or water
- 2 pounds salmon fillet
"Mock" Garlic Mashed Potatoes
By pattie_d
Set a stockpot of water to boil over high heat
- 1 medium head cauliflower
- 1 tablespoon cream cheese, softened
- 1/4 cup grated Parmesan
- 1/2 teaspoon minced garlic
- 1/8 teaspoon straight chicken base or bullion (may substitute 1/2 teaspoon salt)
- 1/8 teaspoon freshly ground black pepper
- 1/2 teaspoon chopped fresh or dry chives, for garnish
- 3 tablespoons unsalted butter
Broccoli Quiche Bites
By pattie_d
The dry vegetable soup and dip mix makes these bites tasty
- 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
- 4 eggs, beaten
- 1 envelope dry vegetable soup and dip mix
- 1 pkg. (10 ounces) frozen chopped broccoli, thawed and well drained
- 1 cup whipped cottage cheese
- 1/2 cup shredded Cheddar cheese
Snapper Barbecued in Banana Leaves
By pattie_d
Prepare the spice paste: Set up the grill for direct grilling and preheat to medium-high
- 1/4 medium onion
- 2 cloves garlic, peeled and skewered on a toothpick
- 1/2 teaspoon annatto seeds or paste, or 1/2 teaspoon saffron threads
- 1/2 teaspoon black peppercorns
- 2 whole allspice berries
- 2 cloves
- 1 piece cinnamon stick (about 1 inch)
- 1/2 teaspoon dried oregano, preferably Mexican
- 1 bay leaf
- 6 tablespoons sour orange juice or lime juice
- 1 teaspoon coarse salt
- 2 pounds red snapper, cut into uniform 8-ounce portions
- 2 to 3 whole banana leaves (enough to make 8 pieces, each 8 by 10 inches)
- 2 onion slices, separated into rings
- 8 sprigs fresh epazote or cilantro
- You’ll also need: Wooden toothpicks
Salmon Cakes with Creamy Ginger-Sesame Sauce
By pattie_d
Remove crusts from the bread, break into pieces, and process in a food processor until you get a fine bread crumb
- 6 slices whole-wheat sandwich bread
- 2 (15-ounce) cans salmon, drained, skin and bones removed
- 2 eggs, lightly beaten
- 5 scallions
- 1/2 cup finely chopped canned water chestnuts
- 1/4 cup finely chopped fresh cilantro leaves
- 1/2 teaspoon freshly ground black pepper
- 3 teaspoons olive oil, divided
- Creamy Ginger-Sesame Sauce, recipe follows
Pate Brisee-M. Stewart
By pattie_d
Pate brisee is the French version of classic pie or tart pastry
- Makes 1 double-crust or 2 single-crust 9- to 10-inch pies
- 2 1/2 * 2 1/2 cups all-purpose flour
- 1 * 1 teaspoon salt
- 1 * 1 teaspoon sugar
- 1 * 1 cup (2 sticks) unsalted butter, chilled and cut into small pieces
- 1/4 to 1/2 * 1/4 to 1/2 cup ice water
White Chocolate Valentines
By pattie_d
Recipe courtesy Wes Martin
- Ingredients for 1 recipe Sugar Cookie Dough, at room temperature
- 1 teaspoon red gel paste food coloring
- 4 ounces white chocolate, melted
- Pink gel paste food coloring
Asparagus Frittata with Creme Fraiche and Chives
By pattie_d
Frittatas are flat Italian omelettes
- 6 6 6 large eggs
- 1/2 1/2 1/2 cup minced fresh chives
- 1/4 1/4 1/4 cup chopped fresh Italian parsley
- 1/4 1/4 1/4 cup grated Parmesan cheese
- 2 2 2 tablespoons half and half
- 1/2 1/2 1/2 teaspoon salt
- 1/2 1/2 1/2 teaspoon freshly ground black pepper
- 1 1 1 tablespoon unsalted butter
- 1 1 1 tablespoon extra-virgin olive oil
- 1-pound 1-pound 1/4-inch One 1-pound bunch fresh asparagus, trimmed, cut crosswise into 1/4-inch pieces
- 1/4 1/4 1/4 yellow onion, minced
- 1/3 1/3 1/3 cup creme fraiche or sour cream
Leek & Swiss Chard Tart
By pattie_d
Makes one 9-inch tart Brisee Ingredients: Makes 1 large disk or 2 medium disks
- Brisee Dough:
- 1 medium disk Pate Brisee
- 2 tablespoons extra-virgin olive oil
- 4 leeks, white and pale-green parts only, thinly sliced and rinsed well (4 to 5 cups)
- 1/4 cup dry white wine
- 1 bunch Swiss chard, stems and ribs discarded, leaves shredded (4 cups)
- 1 tablespoon unsalted butter
- 2 tablespoons all-purpose flour, plus more for surface
- 1/3 cup whole milk, warmed
- 2 tablespoons Dijon mustard
- 1 large egg, lightly beaten
- Coarse salt and freshly ground pepper
- 1 cup grated Gruyere cheese
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon sugar
- 8 ounces (2 sticks) cold unsalted butter, cut into small pieces
- 1/4 to 1/2 cup ice water
Savory Beet Soup
By pattie_d
Kathryn Conrad, Cooking Light OCTOBER 2004
- 1 teaspoon olive oil
- 1 cup chopped onion
- 4 cups fat-free, less-sodium chicken broth
- 2 cups water
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 3 medium beets, peeled and halved
- 1 medium potato, peeled and halved crosswise
- 1 bay leaf
- 1 teaspoon lemon juice
- 8 teaspoons reduced-fat sour cream