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Recipes
1966: David Eyre’s Pancake
By lindsayvk
1. Heat oven to 425 degrees
- 1/3 cup all-purpose flour
- 1/2 cup whole milk
- 2 eggs, lightly beaten
- Pinch of nutmeg
- 4 tablespoons (one half stick) of unsalted butter
- 2 tablespoons confectioners’ sugar
- Juice of half a lemon
Kofta Tagine
By lindsayvk
Taken from Saad, taught in Morocco, Summer 2009
- 1-2 lbs. ground beef
- olive oil
- 1 can tomato sauce
- 2-3 cloves garlic
- 1/2 cup curly parsley, chopped
- 1/2 cup regular parsley, chopped
- cumin
- salt
- pepper
- 1 bullion cube (onion or veggie)
Coffee and Chipotle-Rubbed Steak Kabobs with Stout Molasses Pan Sauce
By lindsayvk
To make the rub, combine the coffee, cocoa powder, sugar, chipotle powder, 1 teaspoo salt, and 1 teapsoon pepper in...
- For the rub:
- 1 1 1 tablespoon ground coffee
- 2 2 2 teaspoons brown sugar
- 1 1 1 teaspoon unsweetened cocoa powder
- 1 1 1 teaspoon chipotle powder, or other chili powder
- Kosher salt and freshly ground black pepper
- 2 2 1-inch 1 rib eye or strip steaks, each about 1-inch thick (about 1 pound total)
- 1 1 1 tablespoon canola oil
- For the pan sauce:
- 2 2 2 teaspoons flour
- 1 1 1 cup oatmeal stout or chocolate stout beer
- 1 1 1 tablespoon soy sauce
- 2 2 2 teaspoons molasses
Whole Roasted Chicken on a Bed of Root Vegetables
By lindsayvk
This is a perfect one-pot meal, a great fall or winter dish I've made countless times and one of my favorite meals ...
- One 4- to 4 1/2-pound chicken
- Kosher salt and freshly ground black pepper
- 6 garlic cloves, smashed and peeled
- 6 thyme sprigs
- 2 large leeks
- 3 tennis-ball-sized rutabagas
- 2 tennis-ball-sized turnips
- 4 medium carrots, peeled, trimmed, and cut in half
- 1 small yellow onion, trimmed, leaving root end intact, and cut into quarters
- 8 small (golf-ball-sized) red-skinned potatoes
- 1/3 cup canola oil
- 4 Tbsp (2 oz) unsalted butter, at room temperature
Fresh Tomato, Sausage, and Pecorino Pasta
By lindsayvk
1. Cook pasta according to package directions, omitting salt and fat; drain
- 8 oz uncooked penne
- 8 oz sweet Italian sausage
- 2 tsp olive oil
- 1 cup vertically sliced onion
- 2 tsp minced garlic
- 1 1/4 pounds tomatoes, chopped
- 6 Tbsp grated fresh pecorino Romano cheese, divided
- 1/4 tsp salt
- 1/8 tsp black peppercorn
- 1/4 cup torn fresh basil leaves
Chocolate Coconut Cupcakes
By lindsayvk
1. Preheat oven to 350 degrees
- 1 2/3 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp salt, plus pinch for egg whites
- 3 eggs, separated
- 1/2 cup brown sugar
- 1/2 cup vegetable oil, plus 2 Tbsp
- 1 cup shredded coconut, plus 2 Tbsp for dusting
- 2 Tbsp unsweetened cocoa powder
- 4 oz dark chocolate, grated
- 4 Tbsp milk
- Chocolate pudding (instant, ready-made or homemade)
- Whipped cream, for decoration
- Powdered chocolate or cocoa powder for dusting
Jalapeno Citrus Swordfish with Avocado Salsa
By lindsayvk
Delicious and moist swordfish dish that is perfect for grilling
- 2 cloves garlic, minced
- 2 jalapeno peppers, sliced into rounds
- 2 lemons, juiced
- 2 limes, juiced
- 1 1/4 cup orange juice
- 1 medium tomato, chopped
- 1/2 vidalia onion, chopped
- 1 large avocado, cubed
- 2 large swordfish steaks
Creamy Rigatoni with Gruyere and Brie
By lindsayvk
1. Bring 6 quarts water to boil in a large saucepan
- 3 1/2 tsp salt, divided
- 12 oz rigatoni pasta
- 3 Tbsp all-purpose flour
- 2 cups reduced-fat milk, divided
- 1 Tbsp butter
- 1 1/4 cups finely shredded Gruyere cheese
- 3 oz soft-ripened Brie cheese, rind removed
- 1/2 tsp freshly ground black pepper
- Fresh flat-leaf parsley
Chili Powder and Cumin-Rubbed Corn on the Cob
By lindsayvk
To be used as described, or if you combine the spices with butter you can pour over corn that is not on the cob
- 6 ears of corn with husks
- 1 1/2 Tbsp butter, melted
- 1 tsp chili powder
- 1/2 tsp salt
- 1/2 tsp ground cumin
- 1/4 tsp freshly ground black pepper
- 1/8 tsp ground red pepper
- 6 lime wedges
Early Summer Potato Salad
By lindsayvk
From the Carroll Street Greenmarket, Summer 2012
- 1 lb new potatoes
- 1/2 cup Purslane, leaves whole, stems lightly chopped
- 1/2 cup Garlic Scapes, chopped
- 3/4 Shell peas
- 1 bunch cutting celery (leaf) or parsley, chopped
- 1/2 cup mayo or yogurt
- 3 TBSP Sherry or Balsamic vinegar
- Salt & Pepper