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Recipes
Homemade Bouillon (Portable Soup)
By nnlester
Preheat the oven to 425 F
- 10 pounds meaty bones (chicken, beef, lamb, pork, etc.)
- 2 tablespoons black peppercorns
- 2 bay leaves
- 2 teaspoons unrefined sea salt
- 2 tablespoons gelatin (optional)
Lobster Pot Pie
By nnlester
1999, The Barefoot Contessa Cookbook, All Rights Reserved
- 1 1/2 cups chopped yellow onion (1 large onion)
- 3/4 cup chopped fennel (1 fennel bulb)
- 1/4 pound unsalted butter
- 1/2 cup all-purpose flour
- 2 1/2 cups fish stock or clam juice
- 1 tablespoon Pernod
- 1 1/2 teaspoons kosher salt
- 3/4 teaspoon freshly ground black pepper
- 3 tablespoons heavy cream
- 3/4 pound cooked fresh lobster meat
- 1 1/2 cups frozen peas (not "baby" peas)
- 1 1/2 cups frozen small whole onions
- 1/2 cup minced flat-leaf parsley
- 3 cups all-purpose flour
- 1 1/2 teaspoons salt
- 1 teaspoon baking powder
- 8 tablespoons cold fresh lard, diced (1/4 pound)
- 8 tablespoons cold unsalted butter, diced
- 1/2 to 2/3 cup ice water
- 1 egg, beaten with 1 tablespoon water or heavy cream, for egg wash
Pulled Pork
By nnlester
Recipe courtesy Anne Burrell
- 3 tablespoons pimenton
- 2 tablespoons garlic powder
- 2 teaspoons cayenne
- 1 tablespoon salt
- 1 tablespoon brown sugar
- 1 tablespoon celery salt
- 1 tablespoon dry mustard
- 1 (bone-in 7 to 9-pound) Boston butt, "X" patterns cut in the fat cap
- 1 beer
- 3 cups apple cider vinegar
- 2 cloves garlic, smashed
- 2 Fresno chilies, sliced in half
- 1/4 cup brown sugar
- 1/4 cup tomato paste
- 1 tablespoon kosher salt
- 2 tablespoons Dijon mustard
- 12 burger buns, toasted
- Broccoli Stem and Carrot Slaw, recipe follows
- 6 broccoli stems (save the tops for something else), peeled and julienned on a mandolin
- 4 carrots, peeled and julienned on a mandolin
- 3 celery ribs, julienned
- 1 red onion, julienned
- 1 Granny Smith apple, skin on, julienned
- 1/2 cup julienned cornichons
- 1 1/2 cups mayonnaise
- 1/4 cup Dijon mustard
- 1/4 cup cider vinegar
- 1 clove garlic, smashed and finely chopped
- Kosher salt
Tomato Feta Salad
By nnlester
Cut the tomatoes in half and place them in a large bowl
- 4 pints grape tomatoes, red or mixed colors
- 1 1/2 cups small-diced red onion (2 onions)
- 1/4 cup good white wine vinegar
- 6 tablespoons good olive oil
- 1 tablespoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1/4 cup chopped fresh basil leaves
- 1/4 cup chopped fresh parsley leaves
- 1 1/2 pounds feta cheese
Jan's Cowboy Steak with Tomato Relish
By nnlester
Mix the ingredients for the spice mix together
- 2 tablespoons coarse sea salt
- 1 teaspoon coarsely ground coriander seed
- 1 teaspoon coarsely ground coffee beans
- 1 teaspoon coarsely ground black peppercorns
- 1 bone-in rib-eye steak (approximately 36 ounces), frenched
- 2 tablespoons olive oil, divided
- 2 pints assorted baby tomatoes (pear tomatoes, cherry tomatoes)
- 1 jalapeno, seeded and finely diced
- 2 medium shallots, finely diced
- 2 tablespoons balsamic vinegar
- 1/2 cup extra-virgin olive oil
- 1 tablespoon chopped fresh parsley leaves
- 1 tablespoon chopped fresh cilantro leaves
- Salt and freshly ground black pepper
Classic Herb Pizza Crust
By nnlester
Instructions Using a mixer, put the first three ingredients in bowl and let sit for 10 minutes so yeast is activate...
- 2/3 cup warm water
- 1/2 tsp sugar, honey or agave syrup
- 1 Tbsp dry yeast
- 2 Tbsp powdered milk
- 1/2 tsp salt
- 1 tsp unflavored gelatin
- 1 tsp Italian seasoning
- 1 tsp olive oil
- 1 tsp cider vinegar
- 2/3 cup brown rice flour
- 1/2 cup tapioca flour
- 2 tsp xanthan gum
Country Quiche
By nnlester
Preheat the oven to 350 degrees F
- 1 pound ground pork sausage with sage
- 1 teaspoon baking powder
- 20 grape tomatoes, sliced in half and sprinkled with salt
- 6 large eggs
- 10 ounces sharp Cheddar cheese, grated (about 2 1/2 cups)
- Salt and pepper
- Two 9-inch unbaked frozen pie shells (set them out to thaw while preparing the other ingredients)
Fried Green Tomatoes
By nnlester
Recipe courtesy Tyler Florence
- 1 cup stone-ground cornmeal
- 1 cup all-purpose flour
- 1 tablespoon garlic powder
- Pinch cayenne
- 1 1/2 cups buttermilk
- Kosher salt and freshly ground black pepper
- 4 large unripe tomatoes, cut into 1/2-inch thick slices, ends removed
- 1/2 cup vegetable oil
- 1 tablespoon unsalted butter
- Hot pepper sauce, for serving
- Lemon wedges, for serving
Spiced Green Tahini Sauce
By nnlester
If you don't have both spices, it's okay to omit one or the other
- 3 garlic cloves, crushed
- 3/4 cup coarsely chopped fresh cilantro
- 3/4 cup coarsely chopped fresh parsley
- 1 teaspoon ground cumin
- 1 teaspoon ground fenugreek
- 2 teaspoons kosher salt, plus more
- 1 cup tahini
- 1/4 cup fresh lemon juice