Maxwells4's profile page
Recipes
Crab Cakes
By maxwells4
1999, The Barefoot Contessa Cookbook, All Rights Reserved
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 3/4 cup small diced red onion (1 small onion)
- 1 1/2 cups small diced celery (4 stalks)
- 1/2 cup small diced red bell pepper (1 small pepper)
- 1/2 cup small diced yellow bell pepper (1 small pepper)
- 1/4 cup minced fresh flat-leaf parsley
- 1 tablespoon capers, drained
- 1/4 teaspoon hot pepper sauce (recommended: Tabasco)
- 1/2 teaspoon Worcestershire sauce
- 1 1/2 teaspoons crab boil seasoning (recommended: Old Bay)
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 pound lump crabmeat, drained and picked to remove shells
- 1/2 cup plain dry bread crumbs
- 1/2 cup good mayonnaise
- 2 teaspoons Dijon mustard
- 2 extra-large eggs, lightly beaten for frying
- 4 tablespoons unsalted butter
- 1/4 cup olive oil
Lobster Corn Creme Brulee
By maxwells4
Recipe courtesy Claire Robinson, 2010
- 3 cobs fresh corn, kernels removed
- 2 cups heavy cream
- 1 1/2 teaspoons salt
- 1 1/2 teaspoons freshly ground black pepper
- 3 eggs, plus 2 egg yolks
- 1/2 pound lobster meat, diced (tail and/or claw)
- 2 ounces finely grated Parmesan
Magic Pan Ham Crepes
By maxwells4
Look at ingredients
- Filling - Make a white sauce of 4T butter - 4T flour - and 2C milk
- To it add grated honey ham and approx 2C Jarlsburg swiss cheese
- to make a thick filling where cheese is just melted and entire
- mixture is cooled somewhat. Do not overheat.
- Fill crepes with filling and place crepes in a baking pan. Top with a little
- parmesan cheese if desired and bake in oven at 350 for 15 min or until edges
- of crepes are browned and filling is bubbly. Top with mustard sauce and devour.
- Mustard Sauce - Mostly Mayonnaise with a little yellow mustard and about as
- much sugar. That is exactly what the waiter told us when
- we asked him. It is delicious
- Note - Always use a honey ham or they will be salty
- When I say grated ham - you can use a food processor. It should be ground very fine
Pork and Veggie Saute
By maxwells4
In a bowl, combine the first five ingredients
- 1 teaspoon grated fresh ginger root
- 1/2 pound pork tenderloin, cut into 1/4-inch-thick slices
- 2 bay leaves
- 2 teaspoons canola oil
- 1/2 cup sliced fresh mushrooms
- 1/2 cup julienned sweet red pepper
- 1/3 cup thinly sliced celery
- 2 teaspoons cornstarch
- 2 teaspoons honey
- Hot cooked rice
Simple Bolognese
By maxwells4
Recipe courtesy Giada De Laurentiis
- 1/4 cup extra-virgin olive oil
- 1 medium onion, coarsely chopped
- 2 garlic cloves, peeled and coarsely chopped
- 1 celery stalk, coarsely chopped
- 1 carrot, coarsely chopped
- 1 pound ground chuck beef
- 1 (28-ounce) can crushed tomatoes
- 1/4 cup flat-leaf Italian parsley, chiffonade
- 8 fresh basil leaves, chiffonade
- Salt and freshly ground black pepper
- 1/4 cup freshly grated Pecorino Romano
Minted Cherry Summer Pudding
By maxwells4
Recipe courtesy Claire Robinson, 2010
- 1 large loaf brioche bread
- 6 cups pitted frozen cherries
- 1/2 cup dark brown sugar
- 2 bunches mint sprigs
- 1/4 cup water
- Pinch salt
- 1 pint whipping cream
Roasted Branzino with Lemons
By maxwells4
Recipe courtesy Giada De Laurentiis
- 2 teaspoons olive oil
- 8 ounces pancetta, diced into 1/4-inch pieces
- Vegetable oil cooking spray
- 2 (1 1/2-pound) whole branzino (or striped bass or red snapper), cleaned, heads removed and filleted
- Kosher salt and freshly ground black pepper
- 2 lemons, zested
- 1/4 cup roughly chopped fennel fronds
- 2 tablespoons chopped fresh thyme leaves
- 2 lemons, thinly sliced
- 1 medium bulb fennel, thinly sliced
- 1/2 cup white wine
- 2 tablespoons chopped fresh flat-leaf parsley
Chicken Pot Pie-Barefoot Contessa
By maxwells4
, 2005, Ina Garten, All Rights Reserved
- 3 whole (6 split) chicken breasts, bone-in, skin-on
- 3 tablespoons olive oil
- Kosher salt
- Freshly ground black pepper
- 5 cups chicken stock, preferably homemade
- 2 chicken bouillon cubes
- 12 tablespoons (1 1/2 sticks) unsalted butter
- 2 cups yellow onions, chopped (2 onions)
- 3/4 cup all-purpose flour
- 1/4 cup heavy cream
- 2 cups medium-diced carrots, blanched for 2 minutes
- 1 (10-ounce) package frozen peas (2 cups)
- 1 1/2 cups frozen small whole onions
- 1/2 cup minced fresh parsley leaves
- 3 cups all-purpose flour
- 1 1/2 teaspoons kosher salt
- 1 teaspoon baking powder
- 1/2 cup vegetable shortening
- 1/4 pound cold unsalted butter, diced
- 1/2 to 2/3 cup ice water
- 1 egg beaten with 1 tablespoon water, for egg wash
- Flaked sea salt and cracked black pepper
Braciole
By maxwells4
Recipe courtesy Giada De Laurentiis
- 1/2 cup dried Italian-style bread crumbs
- 1 garlic clove, minced
- 2/3 cup grated Pecorino Romano
- 1/3 cup grated provolone
- 2 tablespoons chopped fresh Italian parsley leaves
- 4 tablespoons olive oil
- Salt and freshly ground black pepper
- 1 (1 1/2-pound) flank steak
- 1 cup dry white wine
- 3 1/4 cups Simple Tomato Sauce, recipe follows, or store-bought marinara sauce
- 1/2 cup extra-virgin olive oil
- 1 small onion, chopped
- 2 cloves garlic, chopped
- 1 stalk celery, chopped
- 1 carrot, chopped
- 2 (32-ounce) cans crushed tomatoes
- 4 to 6 basil leaves
- 2 dried bay leaves
- Sea salt and freshly ground black pepper
- 4 tablespoons unsalted butter, optional
- In a large casserole pot, heat oil over medium-high heat. Add onion and garlic and saute until soft and translucent, about 2 minutes. Add celery and carrot and season with salt and pepper. Saute until
- Pour half the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.
- If not using all the sauce, allow it to cool completely and then pour 1 to 2 cup portions into plastic freezer bags. Freeze for up to 6 months.
- Yield: 6 cups
- Prep Time: 15 minutes
- Cook Time: 1 hour, 10 minutes
Butternut Squash Ravioli with Peppered POM Sauce
By maxwells4
Chef Herve Glin Cork Tree Restaurant, Palm Desert, Calif
- Peppered POM Sauce:
- Juice from 4–6 large POM Wonderful Pomegranates,* or 2 cups POM Wonderful 100% Pomegranate Juice
- 2 cups light brown sugar
- 2 tablespoons toasted, crushed black peppercorn
- Butternut Squash Ravioli:
- Juice from 1 large POM Wonderful Pomegranate,* or 1/4 cup POM Wonderful 100% Pomegranate Juice
- 1/2 cup arils from 1–2 large POM Wonderful Pomegranates
- 4 medium black mission figs, peeled and split
- 1/4 cup sherry
- pinch sugar
- 12 medium butternut squash raviolis (store-bought or homemade**)
- 3 oz. butter, cold, diced
- 1 tablespoon shallot, finely chopped
- 1/4 cup port wine
- 4 slices Italian prosciutto, each cut lengthwise into 3 strips
- 2 oz. crumbled soft goat cheese log
- 1 oz. Italian parsley
- * For 2 cups of juice, cut 4–6 large POM Wonderful Pomegranates in half and juice them with a citrus reamer or juicer. Pour the mixture through a cheesecloth-lined strainer or sieve. Set the juice a