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Recipes
Glazed Salmon with Spicy Grapefruit Relish
By pattie_d
This sweet, astringent red-grapefruit relish gets a bit of heat from red-pepper flakes
- 3 Ruby Red grapefruits
- 3 to 4 tablespoons light brown sugar
- 1/4 to 1/2 teaspoon red pepper flakes
- 4 skinless salmon fillets, (about 6 ounces each)
Sweet Bows Crostoli
By pattie_d
In the top of a double boiler, melt the butter, then add the sugar, milk and salt
- 6 tablespoons unsalted butter
- 1/4 cup plus 2 tablespoons sugar
- 1/4 cup milk
- 1/2 teaspoon salt
- 2-1/4 cups flour
- 1 whole egg plus 1 yolk
- 3 tablespoons dark rum
- Grated zest 1 lemon
- Juice 1/2 lemon
- Vegetable oil for deep-frying
- Confectioners’ sugar
Peanut Butter Cup Ice Cream
By pattie_d
Add all ingredients to blender except carob chips
- 1/2 cup dark chocolate (carob chips)
- 1/2 cup vanilla soy milk
- 2/3 cup crunchy peanut butter
- 3 tablespoons of agave
- 3 cups frozen soy milk ice cubes
Glowing Green Smoothie for Radiant Skin
By pattie_d
This smoothie supplies you with the energy, vitamins and minerals to give your skin a youthful, sexy glow
- 1 1/2 cups water
- 1 head organic romaine lettuce, chopped (about 6 cups)
- 2 stalks organic celery (about 1 1/2 cups)
- 7 cups of chopped spinach
- 1 organic apple or pear, cored and chopped
- 1 organic banana
- 2 tbsp of fresh lemon juice
Goat Cheese Tart
By pattie_d
Unfold a sheet of puff pastry on a lightly floured surface and roll it lightly to an 11 by 11-inch square
- 1 package (17.3 ounces/2 sheets) puff pastry, defrosted
- Good olive oil
- 4 cups thinly sliced yellow onions (2 large onions)
- 3 large garlic cloves, cut into thin slivers
- Kosher salt and freshly ground black pepper
- 3 tablespoons dry white wine
- 2 teaspoons minced fresh thyme leaves
- 4 tablespoons freshly grated Parmesan, plus 2 ounces shaved with a vegetable peeler
- 4 ounces garlic-and-herb goat cheese (recommended: Montrachet)
- 1 large tomato, cut into 4 (1/4-inch-thick) slices
- 3 tablespoons julienned basil leaves
Apple Crumb Squares
By pattie_d
Heat oven to 350 degrees F
- Prep: 20 minutes
- Bake: at 350 degrees F for 60 minutes
- Cake
- 3/4 cup (1-1/2 sticks) unsalted butter, softened
- 1 cup sugar
- 3 eggs
- 3/4 teaspoon almond extract
- 1-1/2 cups all-purpose flour
- 1/8 teaspoon salt
- 6 Granny Smith apples, cored, peeled, halved and thinly sliced
- 1/4 cup apricot preserves, melted
- Crumb Topping
- 2 cups all-purpose flour
- 1 cup light-brown sugar
- 1-1/4 teaspoons pumpkin pie spice
- 1/4 teaspoon salt
- 3/4 cup (1-1/2 sticks) unsalted butter, melted
- 2 tablespoons confectioners sugar
Egg Fried Rice
By pattie_d
2 tablespoons peanut oil 3 eggs, beaten 14 ounces cooked jasmine rice 3 ripe tomatoes, sliced 3 tablespoons light
- Prep Time:10 minInactive Prep Time:--Cook Time:5 min
- Level: easy
- 1 a wok over a high heat and add 1 tablespoon peanut oil. Add the eggs and scramble for a few minutes, then remove them from the wok, and set side. Wipe down the wok.
- to the wok and add the remaining peanut oil. Add the rice, and stir well to break up the grains. Then, add the tomatoes, and stir-fry for a few minutes.
- to to eggs to the wok, and season with the soy sauce, sesame oil, and white pepper, to taste. Add the spring onions, and mix well. Serve immediately.
Blueberry Ice Cream Pie
By pattie_d
Directions 1. Preheat oven to 350 degrees F
- Almond-Brown Sugar Crust
- 1 1/2 cups slivered almonds
- 2 tablespoons packed light brown sugar
- 1/2 teaspoon kosher salt
- 3 tablespoons unsalted butter, melted
- Blueberry Sauce
- 3 cups blueberries, rinsed, well drained, and carefully picked over for damaged berries
- 1/3 cup granulated sugar
- 1 teaspoon cornstarch
- 1/4 teaspoon kosher salt
- 1 teaspoon grated lemon zest
- 2 teaspoons freshly squeezed lemon juice
- A few gratings of nutmeg (about 1/8 tsp.)
- 1 tablespoon water
- Assemble and Serve
- 1 homemade or purchased vanilla ice cream
- 3/4 cup of the Blueberry Sauce, chilled
- 1/2 cup creme fraiche or sour cream
- 1/2 cup heavy cream
- 1 tablespoon sugar
- 2 cups fresh blueberries, rinsed, picked over, and well dried on paper towel-lined baking sheets
- Remaining Blueberry Sauce, heated
Salmon Filets with Tomato Jam
By pattie_d
Preheat oven to 400 degrees
- 4 pieces Salmon fillets 6 oz. each/skin removed
- 1 tablespoon olive oil for fish
- 2 teaspoons olive oil
- 1 medium onion, chopped
- 2 large garlic cloves, crushed w/garlic press
- 1/2 teaspoon dried basil
- 1/4 teaspoon dried oregano
- 1 tablespoon sugar
- 1/4 cup red wine vinegar
- 1 cup marinara sauce
- 1/2 teaspoon grated fresh orange peel
- orange slices for garnish
Wassail
By pattie_d
Recipe courtesy Alton Brown, 2009
- 6 small Fuji apples, cored
- 1 cup brown sugar
- 1 cup water
- 72 ounces ale
- 750 ml Madeira
- 10 whole cloves
- 10 whole allspice berries
- 1 cinnamon stick, 2-inches long
- 1 teaspoon ground ginger
- 1 teaspoon ground nutmeg
- 6 large eggs, separated