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Recipes
Asparagus with Asparagus Vinaigrette
By dfarber
1. Peel asparagus end (start 2 inches from the top), save peelings
- 1 pound medium asparagus
- 2 tablespoons salt
- 2 tablespoons champagne vinegar
- Leaves from 2 sprigs tarragon
- 1/2 cup olive oil
- Salt and pepper to taste
Chicken Croquettes
By dfarber
1. In a large saucepan, heat the olive oil and add the onion, red pepper, parsley, salt, black pepper and ham
- 3 tablespoons olive oil
- 2 tablespoons chopped white onion
- 2 tablespoons chopped red pepper
- 2 tablespoons chopped fresh parsley
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons minced smoked ham
- 1 1/4 cups flour
- 1 cup milk
- 2 cups ground chicken (about 1 pound)
- 1/4 teaspoon ground nutmeg
- 2 eggs, beaten
- 1 1/2 cups seasoned bread crumbs
- oil for frying
- lettuce leaves, for garnish
- tomato slices, for garnish
- Lime wedges, for garnish
Butternut Squash Coup with Sage and Parmesan Croutons
By dfarber
Preheat oven to 400° F. In a large bowl, toss the squash with 2 tablespoons of the olive oil, 2 teaspoons of the s...
- 1 3-pound butternut squash—peeled, seeded, and cut into 1-inch cubes (5 to 6 cups)
- 3 tablespoons olive oil
- 3 teaspoons kosher salt
- Pinch of freshly ground black pepper
- 1 tablespoon butter
- 1 large yellow onion, diced (about 1 ½ cups)
- 3 stalks of celery, chopped (about 1 ½ cups)
- 1 tablespoon chopped fresh sage (about 6 large leaves)
- 6 cups chicken broth
- 1/2 cup freshly grated Parmesan
- Sage and Parmesan Croutons
Roasted Butternut Squash and Shallot Soup
By dfarber
1. Preheat oven to 375°. 2
- 4 cups (1-inch) cubed peeled butternut squash (about 1 1/2 pounds)
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 4 large shallots, peeled and halved
- 1 (1/2-inch) piece peeled fresh ginger, thinly sliced
- 2 1/2 cups fat-free, less-sodium chicken broth
- 2 tablespoons (1-inch) slices fresh chives
- Cracked black pepper (optional)
Lime Basted pork chops with plum relish
By dfarber
1. Combine 1/2 teaspoon lime juice and next 5 ingredients in a bowl; stir well
- 1/2 cup fresh lime juice, divided
- 1/3 cup finely chopped unpeeled sweet red plum
- 2 tablespoons finely chopped unpeeled tomato
- 1 tablespoon finely chopped green onions
- 2 drops hot sauce
- 2 (4 ounce) lean, boneless center cut loin pork chops (about 3/4 inch thick)
- 1 teaspoon minced fresh thyme
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- vegetable cooking spray
Tomato Sauce or "La Pommarola"
By dfarber
Francesca Di Leonardo
- 1 kg of tomatoes
- 1 carrot
- 2 stalk of celery
- 1 onion
- parsley
- garlic
- salt
- pepper
Artichoke Bottoms with Tomato and Rice
By dfarber
In a large nonreactive sauce pan bring 1 quart of water to a boil
- 4 Artichoke bottoms
- 1/2 lemon
- 2 1/2 tablespoons unsalted butter
- 2 tablespoons virgin olive oil
- 1/4 pound mushrooms, wiped clean and sliced (about 1 cup)
- 1/4 teaspoon salt
- 1 small onion finely chopped
- 1 garlic clove, finely chopped
- 2 teaspoon chopped fresh basil, or 3/4 teaspoon dried basil
- 2 tomatoes, peeled, seeded, and chopped
- 2 cups unsalted chicken or vegetable stock
- 1 cup rice
- freshly ground black pepper
- 1/2 cup freshly grated parmesan cheese
- 1/4 cup chopped parsley
Coconut Banana Bread with Lime Glaze
By dfarber
Preheat oven to 350°. Lightly spoon flour into dry measuring cups; level with a knife
- 2 cups all-purpose flour (about 9 ounces)
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/4 cup butter, softened
- 2 large eggs
- 1 1/2 cups mashed ripe banana (about 3 bananas)
- 1/4 cup plain low-fat yogurt
- 3 tablespoons dark rum
- 1/2 teaspoon vanilla extract
- 1/2 cup flaked sweetened coconut
- Cooking spray
- 1 tablespoon flaked sweetened coconut
- 1/2 cup powdered sugar
- 1 1/2 tablespoons fresh lime or lemon juice
Pasta and Bean Soup
By dfarber
1. In a large pot, combine all stock ingredients
- Vegetable Stock:
- 2 stalks celery, chopped
- 2 leeks, washed well and chopped
- 3 carrots, washed and chopped
- 1 sprig fresh rosemary
- Fresh sage
- 1 Sprig parsley
- 1 tomato, chopped
- 1 bay leaf
- 10 peppercorns
- 6 cups cold water
- Soup:
- 3 pounds fresh fava beans (about 1 1/2 cups shelled)
- 3 pounds fresh lima beans (about 1 1/2 cups shelled)
- Salt and freshly ground pepper
- 1/2 pound thin spaghetti, broken into thirds
- 3 fresh plum tomatoes, peeled, seeded, and chopped
- Fresh mint leaves, for garnish
- Fresh basil leaves, for garnish