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Recipes
Sweet Ricotta Dumplings/Strawberry Sauce
By pattie_d
Recommended equipment: A 3- quart saucepan; a wide pot, 8- quart capacity, for cooking the canederli; a heavy- bott...
- 3 pints fresh strawberries, hulled and quartered (about 6 cups)
- 1/2 cup sugar
- 1/4 cup freshly squeezed lemon juice for the canederli
- 1 tablespoon plus 1/4 teaspoon kosher salt
- 6 tablespoons butter
- 1 pound fresh ricotta, drained
- 2 large eggs
- 1 cup all- purpose fl our
Blueberry Sorbet
By pattie_d
Mix all ingredients in blender
- 2 cups fresh blueberries
- 1/2 cup fructose
- 1/2 cup pomegranate juice
- 2 cups ice
Apple Pie Oatmeal with Bruleed Crust
By pattie_d
For the apples and cranberries: Combine the water, sugar, cinnamon, cranberries, and salt in a small saucepan and b...
- Apples and Cranberries
- 1/2 cup water
- 2 tablespoons light brown sugar
- 1/4 teaspoon ground cinnamon
- 1/2 cup dried cranberries
- Pinch salt
- 1 large Granny Smith apple, peeled, cored and cut into medium dice
- Oatmeal
- 2 3/4 cups whole milk
- 1 cup quick cooking Irish oatmeal (recommended: McCann's)
- 1 teaspoon freshly grated orange zest
- Pinch salt
- 2 tablespoons granulated sugar
- Special Equipment: 2 (10-ounce) ramekins
Smoked Mozzarella and Ricotta Fritters
By pattie_d
23 minPrep:15 minInactive Prep:--Cook:8 min YIELD:4 to 6 side dish servings (makes 18)
- 1 1/2 cups fresh whole milk ricotta
- 1 1/2 cups shredded smoked mozzarella
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 cups panko (Japanese bread crumbs)
- 3 large eggs
- 3/4 cup all-purpose flour
- Vegetable oil, for frying
- 1 tablespoon fresh chopped thyme leaves
- 6 tablespoons balsamic vinegar
- 2 tablespoons lemon juice
- 2 tablespoons Dijon mustard
- 1 tablespoon honey
- 1/2 cup extra-virgin olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
Double-Berry Ice Cream
By pattie_d
1. Partially thaw frozen strawberries, if using
- 1 16-ounce package frozen unsweetened strawberries or 4 cups fresh strawberries, hulled
- 3/4 cup sugar
- 1 envelope unflavored gelatin
- 4 cups whole milk
- 4 eggs, beaten
- 1 12-ounce package frozen unsweetened red raspberries or 3 cups fresh red raspberries
- 1/4 cup frozen orange juice concentrate, thawed
Breakfast Strudel
By pattie_d
Preheat the oven to 375 degrees F
- Nonstick cooking spray
- 2 cups broccoli florets
- Ten 9-by-14-inch sheets frozen phyllo dough, thawed
- 1/2 teaspoon mustard powder
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 4 large eggs
- 1 cup cooked diced ham
- 2 teaspoons olive oil
- 2/3 cup reduced-fat shredded Cheddar
Farmer's Cheese with Honey, Raisins, Cinnamon and Toasted Walnuts
By pattie_d
Preheat oven 400 degrees F
- 1/2 cup toasted walnuts
- 1 pound farmer's cheese
- 2 tablespoons honey
- 1/2 cup raisins
- A couple dashes cinnamon
- A couple pinches salt
- Crackers or bread, for serving
Avocado, Shrimp, and Endive Salad
By pattie_d
Whisk 2 tablespoons oil with 1 tablespoon lemon juice until combined
- 1/4 cup extra-virgin olive oil
- 3 tablespoons fresh lemon juice
- 20 large shrimp, peeled and deveined
- 1/2 teaspoon coarse salt
- Freshly ground pepper, to taste
- 2 medium Belgian endives, leaves separated, larger ones cut into 1 1/2-inch pieces (about 3 cups)
- 1 1/2 ripe Hass avocados, halved, pitted, peeled, and cut lengthwise into 1/2-inch-thick slices
- 1 tablespoon coarsely chopped fresh tarragon
- Avocados in a seafood salad help the body to absorb the beta-carotene in crispy endive leaves.
Halibut Steamed in Grape Leaves
By pattie_d
Packaged in briny grape leaves and steamed to moist perfection, halibut is delicately perfumed with fresh herbs and...
- 12 grape leaves, rinsed in water
- 1/2 cup coarsely chopped fresh mint
- 1 tablespoon freshly chopped oregano
- 1 pound halibut, cut in 4 pieces
- Kosher salt and freshly ground black pepper
- 1 lemon, very thinly sliced
Peach and Blueberry Crumbles
By pattie_d
Preheat the oven to 350 degrees F
- For the fruit:
- Prep Time:20 minInactive Prep Time:5 minCook Time:45 min
- 2 pounds firm, ripe peaches (6 to 8 peaches)
- 2 teaspoons grated lemon zest
- 2 tablespoons freshly squeezed lemon juice
- 1/2 cup granulated sugar
- 1/4 cup all-purpose flour
- 1 cup fresh blueberries (1/2 pint)
- For the crumble:
- 1 cup all-purpose flour
- 1/3 cup granulated sugar
- 1/4 cup light brown sugar, lightly packed
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground cinnamon
- 1/4 pound (1 stick) cold unsalted butter, diced