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Recipes
Chocolate Macadamia Tartlets & Chocolate Tart Dough
By pattie_d
You could easily mistake these diminutive tarts for elegantly evolved candy bars: One bite into the chocolate pastr...
- Tart Dough:
- 1/2 cup (about 2 1/4 ounces) macadamia nuts, halved
- 1 cup sugar
- 2 tablespoons light corn syrup
- 2 tablespoons water
- 1 cup heavy cream
- 4 tablespoons unsalted butter
- 1 tablespoon creme fraiche
- 1/2 teaspoon pure vanilla extract
- Pinch of coarse salt, preferably sea salt
- 8 ounces bittersweet chocolate, finely chopped
- 1 1/2 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 cup sugar
- 1/2 teaspoon salt
- 1/2 cup (1 stick) chilled unsalted butter, cut into small pieces
- 2 large egg yolks
- 2 tablespoons heavy cream, chilled
- 1/2 teaspoon pure vanilla extract
Braised Calamari Stuffed with Shrimp, Spinach and Herbs
By pattie_d
To make the calamari: Roughly chop 3 of the calamari tubes and add to a food processor with the coarsely chopped s...
- For the calamari:
- cook time: 1 hr
- 11 clean medium calamari tubes, about 5 to 6 inches long
- 1/2 pound peeled, deveined medium shrimp, roughly chopped
- 3 cloves garlic, smashed and coarsely chopped
- 2 cups coarsely chopped baby spinach
- 2 eggs
- 1/2 to 3/4 cup bread crumbs
- 1/2 cup grated Parmigiano-Reggiano
- 1/2 bunch fresh oregano, leaves chopped
- 2 pinches crushed red pepper flakes
- Kosher salt
- For the sauce:
- Extra-virgin olive oil
- 1 large or 2 small onions, finely diced
- Pinch crushed red pepper flakes
- Kosher salt
- 2 cloves garlic, smashed and finely chopped
- 3/4 cup dry white wine
- 1 (28-ounce) can Italian plum tomatoes
Stuffed Eggplant and Chicken Parm with Tomato-Basil Sauce
By pattie_d
Salt eggplant and drain on paper or kitchen towels 20 minutes
- For the Tomato Basil Sauce:
- 1 medium-size firm eggplant, top trimmed and skin from 2 opposite sides removed, sliced lengthwise into 4 steaks about 1/2-inch thick
- Salt
- ..
- 1 tablespoon olive oil
- 3 tablespoons butter
- 1 small onion, finely chopped
- 2 large cloves garlic, finely chopped
- 1 cup chicken stock
- 2 cans San Marzano tomatoes
- 2 cups passata .
- A few leaves torn basil
- Sea salt, to taste
- ..
- 1 cup fine breadcrumbs
- 1 cup panko breadcrumbs
- 1 cup grated Parm cheese
- Zest of 1 lemon
- 1/4 cup flat leaf parsley, finely chopped
- 2 tablespoons fresh thyme, finely chopped
- Flour, for dredging
- 3 eggs, beaten
- 2 boneless, skinless chicken breasts, halved across forming 4 large cutlets then pounded very thin
- Pepper
- 8 thin slices fior di latte or fresh mozzarella
- Olive oil, for shallow frying
- 1 pound spaghetti, for side dish, optional (crusty bread is fine for mopping as well)
- Yields: 4
Cool Summer-Berry Soup
By pattie_d
Cooking Light JUNE 2000
- Garnish:
- 2 cups fresh raspberries
- 2 cups halved fresh strawberries
- 1/2 cup cranberry-raspberry juice drink
- 1/2 cup dry white wine
- 1/4 cup sugar
- 1/8 teaspoon ground cinnamon
- 1 (8-ounce) carton strawberry low-fat yogurt
- 1 cup fresh blueberries
- 2 teaspoons sugar
- 2 teaspoons cranberry-raspberry juice drink
Eggs In Purgatory with Artichoke Hearts, Potatoes and Capers
By pattie_d
Heat olive oil in heavy large skillet over medium heat
- 3 tablespoons extra-virgin olive oil
- 1 1/2 cups chopped onion
- 2 teaspoons chopped fresh thyme
- 1/2 teaspoon dried crushed red pepper
- Coarse kosher salt
- 1 8- to 10-ounce package frozen artichoke hearts, thawed, drained
- 2 garlic cloves, minced
- 1 28-ounce can diced tomatoes in juice (preferably fire-roasted)
- 8 ounces red-skinned or white-skinned potatoes, peeled, cut into 1/2-inch cubes
- 2 tablespoons drained capers
- 8 large eggs
- 1/3 cup freshly grated Parmesan cheese
Turkey Sloppy Joe
By pattie_d
1. Heat medium-size nonstick skillet over medium heat
- 1 pound ground turkey
- 2 teaspoons olive oil
- 1 large red onion, chopped
- 1 sweet green pepper, chopped
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 can (8 ounces) tomato sauce
- 1/2 cup bottled barbecue sauce
- 1/4 cup chopped stuffed green olives (optional)
- 4 hard rolls, split
Bavarian Pork roast
By pattie_d
1. Trim fat from roast. If necessary, cut roast to fit into a 3-1/2- to 6-quart crockery cooker
- Prep: 25 min.
- Cook: 4 hours
- 1 1-1/2- to 2-pound boneless pork shoulder roast
- 2 teaspoons caraway seed
- 1 teaspoon dried marjoram, crushed
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
- 1 tablespoon olive oil or cooking oil
- 1/2 cup water
- 2 tablespoons white wine vinegar
- 1 8-ounce carton dairy sour cream or plain yogurt
- 4 teaspoons cornstarch
Gruyere Puffs with Roasted Garlic-Tomato Sauce
By pattie_d
To prepare the puffs, combine the butter, salt and water in a heavy-bottomed saucepan, and bring to a boil
- Egg Wash:
- • 7 tablespoons butter, diced
- • Pinch of salt
- • 1 cup water
- • 1 cup flour, sifted
- • 5 medium eggs
- •3/4 cups imported Gruyere cheese, freshly grated
- • 1 egg yolk
- • 1/2 teaspoon water
- Roasted Garlic-Tomato Sauce:
- • 1 cup tomato & cumin seed sauce, without cumin seeds
- • 12 cloves garlic, roasted, peeled, and cut in half lengthwise
- • 6 fresh basil leaves, minced
- • Salt & pepper, to taste
- • Vegetable oil, for frying
- • 12 fresh basil leaves, for garnish
- Preheat oven to 400F.
BEEF BOURGUIGNON - CROCK POT
By pattie_d
Slowly cook bacon in large baking pan; remove
- 1 lb. bacon, cooked, reserve grease
- 3 lbs. beef, cubed
- 1 bottle red wine
- 1 lb. onion, chopped
- 1 lb. celery
- 1 lb. carrots, chopped
- 2 cloves garlic, chopped
- Chopped shallots (optional)
- 1 bay leaf
- Salt & pepper
- Flour
Beef-less Barley Soup
By pattie_d
heat oil in a large thick bottomed pot
- other ingredients:
- gardein
- 1 pkg gardein beefless tips, halved
- 1 tbsp olive oil
- 1 cup celery diced
- 1 cup carrot small, peeled and diced
- 2 cups onion medium, diced
- 1 cup parsnips, peeled and diced
- 2 cups cremini mushrooms, quartered
- 2 cups leeks, the white and some of the green
- 2 cloves garlic, peeled and minced
- 10 cups vegetable broth (better than boullion)
- 1 cup red wine
- 1 tbsp vegan worcestershire (try wizard brand)
- 1 28oz can diced tomato
- 1 tbsp thyme, fresh
- 1 tsp oregano, dried
- 1 bay leaf
- 1 tsp salt
- 1/2 tsp pepper
- 1 cup barley pearl
- 1 tbsp balsamic vinegar
- to taste salt & pepper
- 3 tbsp parsley