Pattie_d's profile page
Recipes
Roasted Eggplant Soup Recipe Vegan Style
By pattie_d
This chilled eggplant soup from Chef Daniel Patterson of Coi in San Francisco and Plum in Oakland is packed with su...
- 4 1/2 to 5 pounds Chinese or Japanese eggplant
- 5 tablespoons olive oil, plus more as needed
- Coarse sea salt
- 1/2 teaspoon whole coriander seeds
- 1/2 teaspoon whole cumin seeds
- 1/4 teaspoon red pepper flakes
- 5 tablespoons freshly squeezed lemon juice (from about 2 medium lemons), plus more as needed
- 1 1/2 teaspoons sherry vinegar, plus more as needed
- Freshly ground black pepper
- 4 ounces fresh Romano beans
- 2 ounces Padrón peppers
- 1 medium zucchini, trimmed, halved lengthwise, then cut crosswise into 1/4-inch-thick slices
- 1 cup cherry tomatoes, large dice
- 1/3 cup tightly packed purslane leaves
- 1/4 cup loosely packed purple basil leaves
- Edible flowers, for garnish
Raw Banana Mocha Caramel Mousse Cake
By pattie_d
Per Amy
- Crust:
- 1/2 cup raw sunflower seeds
- 1/2 cup sprouted buckwheat, dried in the dehydrator (or additional coconut)
- 1/2 cup dried finely shredded coconut
- 1/8 teaspoon sea salt
- 10-12 soft Medjool dates, pitted and chopped
- 3 Tbsp raw cacao powder
- Chocolate Filling:
- 2 cups diced ripe avocados (about 4 medium)
- 2 cups sliced bananas
- 1/2 cup raw coconut nectar, or your choice of raw liquid sweetener
- 1/2 tsp sea salt
- 1 Tbsp pure vanilla extract
- 1 tsp coffee extract
- 1 1/4 cups plus 2 Tbsp raw cacao powder
- 1/2 cup coconut butter, liquefied
- Caramel:
- 10 soft Medjool dates
- 3 Tbsp raw coconut nectar or maple syrup
- 2 Tbsp raw pecan butter or raw coconut butter (warmed to liquid id using coconut)
- 1 Tbsp raw coconut oil, warmed to liquid
- 1/4 tsp sea salt
- 1 tsp pure vanilla extract
- 2-3 Tbsp filtered water as needed
- 2 bananas, sliced
Brined and Roasted Turkey
By pattie_d
Recipe courtesy Emeril Lagasse, 2001
- 1 (10 to 12-pound) turkey
- Brine, recipe follows
- 4 tablespoons unsalted butter at room temperature
- 1 large yellow onion, cut into 8ths
- 1 large orange, cut into 8ths
- 1 stalk celery, cut into 1-inch pieces
- 1 large carrot, cut into 1-inch pieces
- 2 bay leaves
- 2 sprigs thyme
- 1 1/2 to 2 cups chicken or turkey stock, for basting
- 1 tablespoon vegetable oil
- Reserved turkey neck and giblets
- 1 large carrot, coarsely chopped
- 1 onion, coarsely chopped
- 1 large celery stalk, coarsely chopped
- 1 small bay leaf
- 3 cups turkey stock, chicken stock, or canned low-salt chicken broth
- 3 cups water
- 4 cups turkey broth
- 1 cup dry white wine
- 4 tablespoons unsalted butter
- 1/4 cup flour
- Salt and freshly ground black pepper
- 1 cup salt
- 1 cup brown sugar
- 2 oranges, quartered
- 2 lemons, quartered
- 6 sprigs thyme
- 4 sprigs rosemary
Marinated Salad
By pattie_d
In a large bowl, combine nectarines, mushrooms, cherry tomatoes, olives and green onions
- 3 nectarines, chopped
- 1/2 pound fresh mushrooms, quartered
- 1 cup cherry tomatoes, halved
- 1/2 cup pitted ripe olives (optional) 1/3 cup chopped green onions
- 1 (8oz) can artichoke hearts
- 1 Tbsp vegetable oil
- 1/4 cup lemon juice
- 1/4 tsp sugar
- 1 tsp tarragon, crumbled
- 1/2 tsp thyme
Berry Mixed Fruit Terrine
By pattie_d
n a small bowl, sprinkle gelatin over 1/4 cup grape juice; let soften 2 to 3 minutes
- 2 envelopes (1/4 ounce each) unflavored gelatin
- 2 cups white grape juice
- 1/2 cup sugar
- 5 1/2 to 6 cups (about 2 pounds) mixed fresh berries, such as strawberries (hulled and halved), raspberries, blackberries, and blueberries
- I
Microwave Veggie Delight
By pattie_d
Dr. Oz fan Barbara Clarke is back with another quick and easy recipe you can make in your microwave
- 1 large zucchini
- 1 clove garlic, minced
- 1 small onion, chopped
- 2 fresh leaves of basil, thinly chopped
- 1 tbsp extra virgin olive oil
- 1 cup pre-cooked tomato sauce
- 1 pinch of salt and pepper
- 1 tbsp shaved parmesan cheese
*Pie Crust
By pattie_d
Flour is by weight, use scale 6 oz
- 3 ounces (6 tablespoons) butter, chilled
- 1 ounce (2 tablespoons) lard, chilled
- 6 ounces (approximately 1 cup) all-purpose flour, plus extra for rolling dough
- 1/2 teaspoon table salt
- 1/4 cup ice water, in spritz bottle
- Approximately 32 ounces of dried beans, for blind baking
Tilapia Puttanesca
By pattie_d
1. Thaw fish, if frozen. Rinse; pat dry with paper towels
- START TO FINISH: 25 MINUTES
- 1 lb. fresh or frozen skinless tilapia fillets
- 1/8 tsp. salt
- 1/2 medium red onion, cut in wedges
- 1 Tbsp. olive oil
- 2 cloves garlic, minced
- 1 14.5-oz. can diced tomatoes
- 2 tsp. dried oregano, crushed
- 1/4 tsp. crushed red pepper
- 1/4 cup pitted kalamata olives
- 1 Tbsp. capers, drained (optional)
- 2 Tbsp. coarsely chopped fresh Italian (flat-leaf) parsley
Quick Vanilla Buttercream Frosting
By pattie_d
In a standing mixer fitted with a whisk, mix together sugar and butter
- 3 cups confectioners' sugar
- 1 cup butter
- 1 teaspoon vanilla extract
- 1 to 2 tablespoons whipping cream
Grilled Grouper with Mango Habanero Barbecue Sauce
By pattie_d
Recipe courtesy Emeril Lagasse, 2004
- 3 tablespoons olive oil
- 1/2 cup diced onion
- 1 habanero pepper, diced with seeds and ribs removed
- 1 teaspoon diced garlic
- 2 cups diced mango
- 1/4 cup fresh lime juice
- 1/2 cup white vinegar
- 2 tablespoons granulated sugar
- 1/2 teaspoon dry mustard
- 1 1/4 teaspoons salt
- 4 (6-ounce) grouper fillets
- 1/4 teaspoon fresh cracked white pepper