Pattie_d's profile page
Recipes
Cast Iron Baked Oysters Rockefeller Bacon Trinity, Creamy Dijon Spinach and Parmesan Bread Crumbs
By pattie_d
In a large skillet, render the chopped bacon until crispy, about 4 minutes
- 4 slices thick-cut chopped bacon
- 3 cups chopped onions
- 1 1/2 cups chopped green bell pepper
- 1 1/2 cups chopped celery
- 1 teaspoon Essence, recipe follows
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 pint oysters, drained and patted dry
- 1 recipe Dijon Creamed Spinach, recipe follows
- 1/3 cup bread crumbs
- 1/3 cup finely grated Parmesan
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
- 1/2 cup julienned yellow onion
- 1 tablespoon olive oil
- 2 teaspoons all-purpose flour
- 1 tablespoon minced garlic
- 1 sprig fresh thyme
- 1 bay leaf
- 1/4 cup Dijon mustard
- 2 cups heavy cream
- Salt and freshly ground white pepper
- 2 pounds spinach, cooked, squeezed dry and coarsely chopped
Cinnamon Twists with Cardamom-Honey Dipping Sauce
By pattie_d
Recipe courtesy Giada De Laurentiis
- Cinnamon Twists
- 1 tablespoon ground cinnamon
- 1 tablespoon sesame seeds
- 1/2 teaspoon ground cardamom
- 2 tablespoons light brown sugar
- 1 (9 by 10-inch) sheet frozen puff pastry, thawed and cut into 20 (1 by 4-inch) pieces
- 1 egg, beaten
- 1/2 cup honey
- 1/4 cup lemon juice
- 1/3 cup powdered sugar
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cardamom
Cucumber Salad with Sesame Japanese Style
By pattie_d
Tip: the longer you let it rest before serving, the saltier the cucumber will get, so if you want to serve it as a ...
- 2 long English-style cucumbers
- 2 tablespoons lemon juice
- 2 tablespoons rice vinegar or white wine vinegar
- 2 tablespoons soy sauce
- a pinch dashi stock granules (optional)
- 2 teaspoons sugar (or equivalent sweetener of your choice)
- 1 teaspoon sesame oil
- 3 to 4 tablespoons toasted sesame seeds
- a pinch salt (optional, to taste)
Korean Beef Stir-Fry
By pattie_d
PREPARATION Combine mirin, soy sauce and cornstarch in a small bowl
- 3 tablespoons mirin, (see Note)
- 2 tablespoons reduced-sodium soy sauce
- 2 teaspoons cornstarch
- 1 tablespoon canola oil
- 8 ounces flank steak, trimmed of fat and very thinly sliced against the grain (see Tip)
- 1 tablespoon chopped garlic
- 2 teaspoons chopped jalapeno pepper, or to taste
- 1 1/2 teaspoons chopped fresh ginger
- 4 cups mung bean sprouts
- 1 6-ounce bag baby spinach
- 1/4 cup chopped fresh cilantro
- 1 teaspoon toasted sesame oil
- 2 tablespoons toasted sesame seeds, (see Tip),
Rigatoni with Spiced Meat Sauce
By pattie_d
Take an everyday staple and make it uncommonly good
- Coarse salt and ground pepper
- 12 ounces rigatoni or other short pasta
- 1 pound ground lamb or beef chuck
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 1/2 cup tomato paste
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon cayenne pepper
- 1 tablespoon red-wine vinegar
Tuna Grilled with Asparagus and a Marinated Vegetable Vinaigrette
By pattie_d
- Marinated Vegetable Vinaigrette:
- • 2 tablespoons hazelnut oil, or virgin olive oil
- • 2 teaspoons Spanish Sherry vinegar, or Red Wine vinegar
- • 2 tablespoons red Onion, finely diced
- • 2 tablespoons celery, finely diced
- • 2 tablespoons carrot, finely diced
- • 2 tablespoons yellow zucchini diced
- • 2 tablespoons cucumber diced
- • 2 tablespoons red bell pepper, seeded and finely diced
- • 1 tablespoon fresh cilantro, minced
- • Salt & pepper, to taste
- French Dressing:
- • 1 tablespoon Spanish Sherry Vinegar, or Red Wine Vinegar
- • 1/2 teaspoon Dijon-Style Mustard
- • Salt & pepper, to taste
- • 3 tablespoons virgin olive oil
- • 2 teaspoons shallot, minced
- • 1 clove garlic, minced
- Tuna:
- • 4 thick tuna steaks (about 5 oz each)
- • 20 asparagus tips, about 3-1/2 inches long
- • 3 cup loosely packed mixed baby lettuce (about 3 oz)
- • 4 pinch fresh chervil, minced
- • 1 head endive
- • 1 ripe tomato, blanched, peel, seeded, cubed
- • 8 thin slices French baguette bread, toasted
- • Salt & pepper, to taste
- • Edible flowers, for garnish
Crustless Spinach Quiche
By pattie_d
Recipe courtesy of Food Network Magazine
- Extra-virgin olive oil, for greasing and drizzling
- 4 ounces smoked gouda cheese, cut into 4 pieces
- 1 10-ounce package frozen spinach, thawed and squeezed dry
- 2 large eggs plus 2 egg whites
- 1 15-ounce container part-skim ricotta cheese
- 2 tablespoons all-purpose flour
- 1/2 teaspoon freshly grated nutmeg
- 6 to 8 scallions, chopped
- 1 tablespoon grated parmesan cheese
- 1 teaspoon paprika
- 2 heads endive, sliced lengthwise
- 2 tablespoons chopped walnuts
Strawberry, Fennel, and Orange Salad
By pattie_d
This simple salad is juicy and refreshing, especially on a hot summer day
- 2 navel oranges
- 8 ounces strawberries (about 16), hulled and quartered or halved
- 1 fennel bulb, thinly sliced lengthwise, some fronds reserved for garnish
- 1 1/2 teaspoons fresh lemon juice
- 1 tablespoon extra virgin olive oil
- 1/4 teaspoon coarse salt
- Coarsely ground black pepper
- 8 Boston or Bibb lettuce leaves
Red Hot Apple Pie in a Mug
By pattie_d
We all know where the buttery crust of traditional apple pie ends up – on the scale
- 1 medium Fuji apple, cored and cut into 1/2-inch cubes
- 12 to 15 pieces Red Hots cinnamon-flavored candy
- 1/2 sheet (2 crackers) low-fat cinnamon graham crackers, crushed
- Dash cinnamon
Oatmeal Grits
By pattie_d
Place oatmeal and broth into sauté or sauce pan
- 1 cup cooked oatmeal
- 1 cup chicken broth (low sodium)
- 1/2 tsp hot sauce
- 3 tbsp grated Parmesan cheese
- 1/2 cup blanched broccolini
- 1 cup roasted mushrooms
- 1/2 tsp minced fresh chives