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Recipes
CARROT-GINGER SOUP WITH €HILE BUTTER AND ROASTED PEANUTS
By t1bishop
6 FIRST-COURSE SERVINGS This soup is good and velvety on its own, but the chile butter adds a luxurious crowning t...
- CHILE BUTTER
- 1/4 cup (1/2 stick) unsalted butter,
- room temperature
- 2 tablespoons finely chopped green
- onions (white and green parts only)
- 1/4 teaspoon dried crushed red pepper
- SOUP
- 2 tablespoons (% stick) butter
- 1 1/2 pounds carrots, peeled, cut
- into 1/4-inch-thick rounds
- 1 1/4 cups chopped onion
- 5-ounce white-skinned potato, peeled, chopped
- 2 1/2 tablespoons minced peeled fresh ginger
- 5 cups (or more) vegetable broth or chicken broth
- 6 tablespoons unsalted roasted peanuts, finely chopped
Pan..roasted Snapper with Crab Meat with Roasted Garlic and Sun..dried Tomato Butter
By t1bishop
Louisiana has such an embarrassment of riches, from rivers, lakes and the sea, that creative chefs instinctively c...
- Tomato Butter
- 1 cup (2 sticks) unsalted butter at
- room temperature
- 1/4 cup finely chopped oil-packed
- sun-dried tomatoes
- 1/4 teaspoon salt
- 1 teaspoon minced fresh basil
- 1/8 teaspoon cayenne pepper
- 2 tablespoons roasted garlic
- Six 7-ounce snapper fillets with skin
- 3 teaspoons seafood seasoning
- 1 cup all-purpose flour
- 1/2 cup clarified butter
- 1 cup fish stock or bottled clam juice
- 1 1/2 cups (16 ounces) fresh crab meat,
- picked over for shells
- 16 to 20 whole chives
SPANISH WHITE BEANS WITH SPINACH
By t1bishop
ACTIVE TIME: 25 MIN START TO FINISH: 30 MIN Thanks to a few humble additions-sundried tomatoes, sweet smoked papr...
- 1 large onion, coarsely chopped (2 cups)
- 1/2 cup oil-packed sun-dried tomatoes,
- drained and chopped
- 6 Tbsp extra-virgin olive oil, divided
- 4 garlic cloves, minced
- 1/2 tsp sweet smoked paprika
- (piment6n dulce)
- 2 (19-oz cans) cannellini beans, rinsed
- and drained
- 1 cup water
- 2 (lO-oz) bags spinach, tough stems
- removed
Two-Cheese Squash Casserole
By t1bishop
HANDS-ON TIME: 2S MIN. TOTAL TIME: 1 HR
- 4 lb. yellow squash, sliced
- 1 large sweet onion, finely
- chopped
- 1 cup (4 oz.) shredded Cheddar
- cheese
- 1/2 cup chopped fresh chives (8-oz.) container sour cream
- 1 tsp. garlic salt
- 1 tsp. freshly ground pepper
- 2 large eggs, lightly beaten
- 1 1/2 cups soft, fresh breadcrumbs,
- 1 1/4 cups (5 oz.) freshly shredded
- Parmesan cheese, divided
- 2 Tbsp. butter, melted
CHICKPEA AND ZUCCHINI SALAD
By t1bishop
Combine chickpeas, jalapeno, zucchini, red onion, coriander, yogurt, lime rind and juice in a bowl
- Two 19 oz (540 ml) cans chickpeas
- drained
- 1 tsp (5 ml) chopped jalapeno
- pepper
- 1 ZUCCHINI, halved, seeded and cut into half inch dice
- 3/4 cup diced red onions
- 1/2 cup (125 mL) chopped coriander
- 2 tsp (5 mL) grated lime rind
- 2 tbsp (15 ml) lime juice
- 1 tbsp (15 ml) toasted cumin seeds
- chopped tomato
- chopped romaine lettuce
- Salt and freshly ground pepper
CHICKEN WITH OLIVES, CARAMELIZED ONIONS, AND SACE
By t1bishop
Layer upon layer of flavor infuses this stylish yet deeply comforting dish
- 2 3 1/2- to 3 3/4-pound chickens, each cut into quarters, backbones removed
- 2 teaspoons ground cumin
- 2 teaspoons salt
- 2 teaspoons Hungarian sweet paprika
- 1 teaspoon turmeric
- 2/3 cup olive oil
- 1 1/4 pounds white onions, thinly sliced
- 1 l/4 pounds red onions, thinly sliced
- l/2 tablespoons honey
- 1 7S0-ml bottle dry white wine, divided
- 9 large fresh sage leaves
- 8 large shallots, peeled
- 8 large garlic cloves, peeled
- 3 Turkish bay leaves
- 3 cups assorted brine-cured
- Mediterranean olives (such as
- Kalamata and plchollne
garlicky shrimp and black eyed peas
By t1bishop
MAKE BLACK-EYED PEAS: Cook bacon in a 12-inch heavy skillet over medium heat until browned but not crisp
- FOR BLACK-EYED PEAS
- 4 bacon slices
- 4 scallions, chopped
- 1 medium carrot, finely chopped
- 1 celery rib, finely chopped
- 1/2 medium green bell pepper, chopped
- 2 large garlic cloves, finely chopped
- 2 Turkish bay leaves or 1 California
- 1 tsp dried thyme
- 1 fs tsp hot red-pepper flakes
- 2 (15-oz) cans black-eyed peas, rinsed
- and drained
- 1 % cups reduced-sodium chicken broth
- FOR SHRIMP
- 3 Tbsp extra-virgin olive oil
- 1 Ib large shrimp, peeled and deveined
- 3 large garlic cloves, finely chopped
- 1/2 cup dry white wine
SEA BASS IN PAPILLOTE
By t1bishop
Traditional papillote takes time and requires origami-like folding
- 3 tablespoons extra-virgin olive oil
- 4 (6-oz) fillets black sea bass or
- striped bass (1 1/2 to 1 1/4 inches
- thick) with skin
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
- 8 thin lemon slices (less than l/S inch
- thick; from 1 large lemon)
- 8 sprigs fresh thyme
- 2 garlic cloves, very thinly sliced
- 12 cherry or grape tomatoes, halved
- 1 1/2 tablespoons drained bottled capers
Chicken Breasts with Red Onions and Thyme
By t1bishop
1. In a large skillet. heat the olive oil
- 2 tablespoons extra-virgin olive oil
- 4 skinless, boneless chicken breast halves
- Salt and freshly ground pepper
- 2 large portobello mushrooms, stemmed, black gills cut off, caps sliced lJ4 inch thick
- 1 medium red onion, thinly sliced
- 2 garlic cloves, thinly sliced
- l/4 cup white wine vinegar
- 1/2 cup chicken stock or low-sodium
- broth
- 1 teaspoon chopped thyme
Jalapeno-Lime Grilled Grouper
By t1bishop
HANDS-ON TIME: 22 MIN. TOTAL TIME: 32 MIN
- Vegetable cooking spray
- 3 Tbsp. chopped fresh cilantro
- 2 Tbsp. fresh lime juice
- 1 1/2 to 2 Tbsp. chopped pickled
- jalapeno pepper
- 1 Tbsp. grated fresh ginger
- 1 1/2 tsp. minced fresh garlic
- 4 grouper fillets (about 1 1/2 lb.)
- 1 tsp.salt
- 1/2 tsp. pepper
- Mango Relish