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Recipes
Clams AI Forno
By t1bishop
Delicious and quite simple, these clams bake in a savory brew of tomato, wine, garlic, hot pepper and onion
- 36 to 40 littleneck (hard shell) clams, cleaned
- 2 large onions, thinly sliced
- 3 garlic cloves, minced
- 1 jalapeno pepper, seeded, deribbed and minced
- 1/2 teaspoon dried red pepper flakes
- 1 1/2 cups canned tomatoes, drained and chopped
- 3/4 cup dry white wine
- 1/2 cup water
- 8 tablespoons (1 stick) unsalted butter, cut into bits
- 3 scallions, julienned
- 1 lemon, cut into 6 wedges
Penne in Creamy Basil-Walnut sauce
By t1bishop
Essentially a pesto made with walnuts instead of pine nuts, this hearty sauce is a specialty in the Tuscan country...
- 2 (1/2-ounce) slices white bread
- 1/2 cup fat-free milk
- 2 cups loosely packed basil leaves
- 1/2 cup coarsely chopped walnuts
- 2 tablespoons grated fresh pecorino
- Romano cheese
- 1 tablespoon extra virgin olive oil
- 3/4 teaspoon salt
- 3/4 teaspoon freshly ground black
- pepper
- garlic clove, peeled
- pound uncooked penne rigate pasta
- Chopped parsley (optional)
ZUCCHINI-WRAPPED FISH FILLETS
By t1bishop
In this elegant twist on the traditional French method of cooking en papillote, fish fillets become incredibly moi
- 2 (6- to 7-inch-long) zucchini, trimmed
- 3 tablespoons extra-virgin olive oil, divided, plus additional for brushing
- 16 fresh basil leaves
- 4 (6-oz) pieces halibut or salmon
- fillet (preferably wild salmon),
- skinned
- 1 tablespoon fresh lemon juice
- EQUIPMENT: a Y-shaped vegetable peeler
Fideos with Shrimp, Ham and Clams
By t1bishop
ACTIVE: 1 HR; TOTAL: 2 HR 30 MIN Fideos are thin
- Vegetable oil for frying
- 7 large shallots, thinly sliced
- 1/4 cup plus 2 teaspoons
- extra-virgin olive oil
- 3 tablespoons sherry vinegar
- salt and freshly ground pepper
- 1 pound mesclun
- 1/4 pound blue cheese, such as
- Valdeon, crumbled
Endives filled with Salmon
By t1bishop
Place piece of salmon in each endive leaves
- 2 ounces smoked salmon
- 12 small endive leaves
- 3 tablespoons olive oil
- 1 tablespoon fresh lemon juice
- Salt ( Kosher)
- Freshly ground pepper
Crab-Artichoke Tarts
By t1bishop
Combine first 4 ingredients in a bowl; stir well
- 2 teaspoons all-purpose flour
- 1/8 teaspoon dried whole thyme
- 1/8 teaspoon pepper
- 1 (4-ounce) carton thawed frozen egg substitute
- 1/4 cup roasted red bell peppers, chopped
- 1 (14-ounce) can artichoke hearts, drained and chopped
- 1 (6-ounce) can crabmeat, drained
- Vegetable cooking spray
- 32 (3-1/4 x 3-inch) wonton wrappers
- 3 tablespoons grated Parmesan cheese
- 2 tablespoons freeze-dried chives
- 1 tablespoon margarine. melted
Chicken with Lots of Garlic
By t1bishop
"Pat chicke1/4 teaspoon salt
- 1 (3- to 31f2-lb) chicken, cut into
- 8 serving pieces
- 1/2 teaspoon black pepper
- 1 teaspoon salt
- 1/4 cup all-purpose flour
- 2 tablespoons olive oil
- 20 garlic cloves, peeled
- 1/2 cup dry white wine
- 3/4 cup reduced-sodium chicken broth
- 2 tablespoons chopped fresh parsley
Roasted Tomato and Black Bean Soup
By t1bishop
Krieger roasts the tomatoes for a rich, smoky flavor; black beans make this soup extra satisfying
- 7 medium tomatoes, quartered
- 1 large onion, cut into large pieces (about 1~ in.)
- 3 garlic cloves, peeled
- 2 tbs. olive oil
- 1 tsp. salt
- 1 tsp. black pepper
- 5 cups low-sodium chicken or vegetable broth
- 2 (15.5oz.) cans black beans (preferably low-sodium) drained and rinsed
- 1 1/2 tsp. ground cumin
- 1 tsp. chili powder
- 1/4 tsp. hot pepper sauce (like Tabasco)
- 1/4 cup reduced-fat sour cream
- 1/4 cup chopped cilantro
SKILLET POTATOES WITH OLIVES AND LEMON
By t1bishop
ACTIVE TIME: 10 MIN START TO FINISH: 25 MIN The strong aromatics in this dish infuse the potatoes with a spirited
- 1/4 cup green olives such as picholine
- or arbequina
- 1 lb fingerling or small red potatoes,
- peeled if desired, then halved
- lengthwise
- 2 tablespoons extra-virgin olive oil
- 6 (3- by 1-inch) strips lemon zest,
- removed with a vegetable peeler
- 1/2 teaspoon ground cumin
- 1 cup water
- 1/4 cup coarsely chopped flat-leaf
- parsley
- ACCOMPANIMENT: lemon wedges
Chicken with fennel and onion
By t1bishop
1. In large skillet with 2 turns of the pan with EVOO heat over medium high heat
- 1/2 cup EVOO
- 4 pieces skinless, boneless chicken breasts
- salt and pepper
- 1 teaspoon poultry seasoning
- 1 teaspoon fennel seeds
- 2 tablespoons flour plus more - or use panko
- 1 large bulb of fennel thinly slices, plus handful of the fronds chopped
- 1 large onion thinly sliced
- 2 garlic cloves mashed
- 3/4 to 1 cup dry white wine
- 3 tablespoons butter
- 3 tablespoons pine nuts finely chopped
- 1 1/2 cups chicken stock
- 1 tablespoons Worchestershire sauce
- handful flat leafed parsley chopped