Dfarber's profile page
Recipes
Scallops & Potato (Ron)
By dfarber
season scallops with s & P and sear
- scallops
- mashed potato
- s & P
- onion
- grilled capers
- white wine
- Mustard
- corn
- fresh tarragon
Crusty Artisan Bread
By dfarber
In a large bowl, stir together the flour, salt and yeast
- 3 cups all-purpose flour
- 1 1/2 cups luke-warm water
- 1-2 tsp sea salt
- 1 tsp yeast*
Sea Scallops in a nest of vegetables with tomato coulis
By dfarber
1. For coulis: Quarter and core tomatoes
- Tomato Coulis:
- 1 3/4 pounds ripe plum tomatoes, peeled
- 1 tablespoon olive oil
- 2 tablespoon minced shallots
- 1 garlic clove, minced
- 1 teaspoon red wine vinegar
- 1 tablespoon finely chopped fresh basil or 1 teaspoon dried, crumbled
- salt and freshly ground pepper
- Vegetables:
- 6 ounces peeled celery root or celery, cut julienne
- 1 medium leek, white part only, cut julienne
- 1 medium carrot, peeled cut julienne
- 1 small zucchini, cut julienne
- 1 small yellow crookneck squash, cut julienne
- 1 tablespoon olive oil
- 1 small garlic clove, crushed
- Salt and freshly ground pepper
- Scallops:12 sea scallops (about 1 pound) trimmed
- 1 teaspoon low-sodium soy sauce
- 1 teaspoon fresh lemon juice
- 4 fresh basil leaves, shredded
Ron's Lobster
By dfarber
boil lobster tails for 8 min Roast Acorn squash Sautee onion, garlic
- kibster tails, acorn squash, onion, garlic white wine, chicken broth etc
Spinach (Ron)
By dfarber
sautee onion and raisins. Add white wine and wilted spinach
- onion slivered
- Pine nuts toasted
- yellow raisins
- wilted spinach
- white wine
Roasted Veal with Root Vegetables
By dfarber
1. Preheat the oven to 375°
- 1/2 pound pearl onions
- 1 1/4 pounds fingerling potatoes
- 2 large parsnips, peeled and cut into 3/4-inch pieces
- 2 large carrots, cut into small pieces
- 1 head of garlic, cloves peeled
- 3 tablespoons extra-virgin olive oil
- Salt and freshly ground black pepper
- One 4-bone rack of veal, left untrimmed (about 5 pounds)
- 1 tablespoon chopped rosemary
- 1 tablespoon chopped thyme
- 2 cups chicken stock
- 3 tablespoons cold unsalted butter
- 1 tablespoon sherry vinegar
White -Bean Soup with Bacon and Herbs
By dfarber
1. In a large soup pot, cook the bacon over moderate heat, stirring, until browned and crisp, about 7 minutes
- 1 1/4 pounds thick-sliced bacon, cut crosswise into 1/4-inch strips
- 2 tablespoons extra-virgin olive oil
- 1 Spanish onion, finely chopped
- 1 large carrot, finely diced
- 2 celery ribs, finely diced
- 4 garlic cloves, minced
- 1 fresh bay leaf
- 2 teaspoons chopped thyme
- 2 teaspoons chopped rosemary
- 1 pound Great Northern beans, soaked overnight and drained
- 10 cups chicken stock
- Salt and freshly ground pepper
Ginger Snaps
By dfarber
Mix ingredients together
- 3/4 c shortening
- 1 c sugar
- 2 c flour
- 1/4 c molasses
- 1/4 tsp salt
- 1 tsp baking powder
- 1 tsp cinnamon
- 1 tsp ground cloves
- 1 tsp ginger
- 1 egg
Honey-Glazed Roasted Root Vegetables
By dfarber
1. Preheat the oven to 425°
- 1 1/4 pounds parsnips, peeled and sliced 1/2 inch thick
- 1 1/4 pounds carrots, peeled and sliced 1/2 inch thick
- One 1 1/4 pound celery root—peeled, quartered and sliced 1/2 inch thick
- 1 1/4 pounds golden beets, peeled and sliced 1/2 inch thick
- 1/2 cup extra-virgin olive oil
- 1/2 cup honey
- 6 Thyme sprigs
- Salt and freshly ground pepper
- 2 Tablespoons sherry vinegar
Wild Rice, Sausage and Fennel Stuffing
By dfarber
Combine broth, rice, 1 cup water and fennel seeds in heavy large sauce pan over medium-high heat
- 3 cups canned low-salt chicken broth
- 1 1/2 cups wild rice (about 9 oz) rinsed, drained
- 1 cup water
- 2 teaspoons fennel seeds
- 1 pound sweet italian sausage, casings removed
- 3 small fennel bulbs trimmed, chopped (about 2 1/2 cups)
- 3/4 cup chopped toasted walnuts (optional)