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Recipes
How to Cook: The Best Basic Potato Salad
By nnlester
Method: Put potatoes into a pot, cover with salted water and bring to a boil
- 3 3 1-inch pounds russet potatoes, peeled and cut into 1-inch chunks
- to and ground black pepper to taste
- 1/3 1/3 1/3 cup light or regular sour cream
- 1/3 1/3 1/3 cup gluten-free mayonnaise
- 1/4 1/4 1/4 cup mixed chopped herbs such as parsley, basil and thyme
- 2 2 2 tablespoons lemon juice
- 2 2 2 ribs celery, chopped
- 1/2 1/2 1/2 small onion, chopped
Apple Brown Butter Tart
By nnlester
Recipe courtesy Anne Burrell
- 1 1/2 sticks cold unsalted butter, cut into pea-size pieces
- 1 cup flour
- Pinch kosher salt
- 1/4 cup ice water
- 1 1/2 sticks unsalted butter
- 1 cup sugar
- 3/4 cup flour
- 3 eggs
- 1 vanilla bean, split and insides scraped
- 2 tablespoons butter
- 6 Golden Delicious apples, peeled, cored and cut into 1/8ths
- 2 tablespoons sugar
- 1/4 cup brandy
- 1/2 cup golden raisins
- Flour, for dusting
- 1 egg, beaten with 1 tablespoon water
- Special Equipment: 9-inch tart pan
Poached Pears in Honey, Ginger and Cinnamon Syrup
By nnlester
Recipe courtesy Giada De Laurentiis, 2008
- 1 (750-ml) bottle Moscato wine or other sweet dessert wine
- 2 cups simple syrup, recipe follows
- 1 cinnamon stick, broken in 1/2
- 2 tablespoons honey
- 1 (3/4-inch) piece fresh ginger, peeled, and finely chopped
- 1 vanilla bean, split lengthwise
- 6 small, firm, ripe Anjou pears, peeled
- Serving suggestion: vanilla ice cream or gelato
- Simple Syrup
- 2 cups sugar
- 2 cups water
Jicama Salsa
By nnlester
Recipe courtesy Sunny Anderson, 2010
- 1 (1 1/2 pound) jicama, peeled and diced
- 1 Granny Smith apple, peeled, cored and diced
- 1/2 small red onion, diced
- 3 tablespoons lime juice
- 2 tablespoons vegetable oil
- 1 tablespoon sugar
- 2 teaspoons hot sauce (recommended: Frank's Red Hot)
- 1 tablespoon chopped cilantro leaves
- 1 tablespoon chopped mint leaves
- Pinch kosher salt and freshly ground black pepper
Citrus Yogurt
By nnlester
Put the red wine, orange zest and honey into a bowl
- 1 tablespoon red wine
- 1 orange, zested
- 1 tablespoon honey
- 3/4 cup lowfat yogurt
- Pinch ground cinnamon
- 2 to 3 ripe figs
- 2 teaspoons nibbed or splintered pistachios, to garnish
Flourless Cacao Fudge Cake
By nnlester
Raw cacao powder retains a higher portion of nutrients than more common cocoa powder, which is usually heated durin...
- 200 g (about 14 tablespoons) unsalted butter, chopped
- 3/4 cup (75g) raw cacao powder, plus extra for dusting
- 6 eggs
- 1 1/4 cups (220g) brown sugar
- 1 cup (120g) almond meal (ground almonds)
Thick and Chewy Gluten Free Oatmeal Cookies
By nnlester
Preheat your oven to 350°F
- 1 1/2 cups (210 g) all purpose gluten free flour (I used Better Batter)
- 1 1/4 teaspoons xanthan gum (omit if your blend already contains it)
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 6 ounces semi-sweet chocolate chips*
- 1/2 cup (100 g) granulated sugar
- 1 cup (218 g) packed light brown sugar
- 2 1/2 cups (250 g) certified gluten free old fashioned rolled oats
- 10 tablespoons (140 g) unsalted butter, at room temperature
- 2 eggs (120 g, out of shell) at room temperature, beaten
- 1 teaspoon pure vanilla extract
- The chocolate chips can be replaced by an equal amount (by weight) of raisins for a more traditional cookie.
Joe's Stone Crab-Miami Mustard Sauce
By nnlester
Just like at Joe's. Great on any seafood!
- 3 1/2 teaspoons dry English-style mustard (Colemans is preferred)
- 1 cup mayonnaise
- 2 teaspoons Worcestershire sauce
- 1 teaspoon A-1 Steak Sauce
- 1/8 teaspoon salt
- 2 tablespoons light cream
Homemade Buttermilk Ranch Dressing
By nnlester
In a medium bowl, stir together the buttermilk and mayonnaise until fully mixed
- 1 cup buttermilk
- 1/2 cup mayonnaise
- 1 teaspoon lemon juice
- 1/8 teaspoon paprika
- 1/4 teaspoon mustard powder
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- 1 Tbsp chopped fresh parsley
- 1 teaspoon chopped fresh chives
- 1/4 teaspoon of dry dill (or a teaspoon chopped fresh)
Half-Dozen Buttermilk Biscuits
By nnlester
1. Preheat oven to 425°F
- 2 cups Cup4Cup flour
- 1 1/2 teaspoons kosher salt
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 pound (1 stick) unsalted butter, cold, cut into 1/2-inch cubes
- 3/4 cup buttermilk + 1 to 2 tablespoons for brushing