Leigh's profile page
Recipes
roasted pork loin with chunky savory applesauce
By Leigh
Directions Preheat the oven to 425 degrees F
- Ingredients
- 2 * 2 sprigs rosemary leaves, roughly chopped
- 2 * 2 sprigs sage, roughly chopped
- 2 * 2 cloves garlic, smashed
- * Pinch crushed red pepper
- * Salt
- * Extra-virgin olive oil
- 1 * 1 (6-chop) pork rib roast
- 2 * 2 large onions, sliced
- 1 * 1 bundle thyme, tied with string
- 3 * 3 bay leaves
- 2 * 2 quarts apple cider
- * Chunky Applesauce, recipe follows
Sea Scallops with Saffron Aioli
By Leigh
Recipe courtesy Claire Robinson
- 1/3 cup freshly squeezed orange juice, plus 1 teaspoon zest
- 1/8 teaspoon (pinch) saffron threads
- 1/2 cup best-quality mayonnaise
- Kosher salt
- 2 tablespoons olive oil
- 12 to 16 large sea scallops
- Freshly cracked black pepper
miami flank steak with onions & lime & mashed planatians w/ tomato shrimp
By Leigh
Heat a medium pot over medium heat
- 6 tablespoons extra-virgin olive oil, divided, plus a little to drizzle
- 2 medium yellow skinned onions, 1 finely chopped, divided, 1 thinly sliced
- 3 cups chicken stock, divided
- 1 tablespoon plus 2 teaspoons ground cumin, divided
- 3 tablespoons fresh thyme, 5 or 6 sprigs, chopped
- 1 1/2 cups white rice
- 1 (14-ounce) can black beans
- 2 pounds flank steak
- 2 tablespoons grill seasoning blend ( recommended: Montreal Steak Seasoning by McCormick)
- 1 lime
- 3 green plantains (they like green bananas and are available in produce department)
- Waxed paper
- 1 small green bell pepper, seeded and finely chopped
- 4 cloves garlic, cracked away from skin and finely chopped
- 1 pound small shrimp, peeled, deveined and coarsely chopped
- Salt and pepper
- 1 lemon
- 1 (8-ounce) can tomato sauce
- 3 tablespoons finely chopped parsley leaves
- Hot sauce (recommended: Tabasco)
Elaine's Orange Rolls (Bitty Buns)
By Leigh
Recipe courtesy Elaine Hyatt
- 2 1/2 cups flour
- 1 tablespoon baking powder
- 1 teaspoons salt
- 1/2 teaspoon baking soda
- 1/3 cup shortening
- 1 cup buttermilk
- 1/4 cup butter, softened (1 teaspoon per biscuit)
- 1 cup and 2 tablespoons orange marmalade (1 1/2 tablespoons per biscuit)
- 1/4 cup brown sugar (1 teaspoon brown sugar)
- 2 1/2 cups powdered sugar
- 1/4 cup orange juice
- 1 teaspoon butter, softened
- 2 tablespoons cream cheese
- Dash salt
- 1/4 teaspoon vanilla
- 2 tablespoons orange zest
Eggplant Rollatini
By Leigh
Recipe courtesy Giada De Laurentiis
- 3 medium-sized eggplants (about 4 pounds total)
- Sea salt and freshly ground black pepper
- Can vegetable spray
- 32 ounces ricotta cheese
- 2 large eggs, lightly beaten
- 1/2 cup shredded mozzarella
- 8 tablespoons grated Parmesan
- 3 tablespoons toasted pine nuts
- 20 basil leaves, chiffonaded
- Extra-virgin olive oil, for drizzling
- 2 cups fresh tomato sauce, recipe follows
- Simple Tomato Sauce
- 1/2 cup extra-virgin olive oil
- 1 small onion, chopped
- 2 cloves garlic, chopped
- 1 stalk celery, chopped
- 1 carrot, chopped
- Sea salt and freshly ground black pepper
- 2 (32-ounce) cans crushed tomatoes
- 2 dried bay leaves
- 4 tablespoons unsalted butter, optional
Garlic Bread
By Leigh
Copyright 2006, Ina Garten, All Rights Reserved
- 6 large garlic cloves, chopped
- 1/4 cup chopped flat-leaf parsley
- 1/4 cup chopped fresh oregano leaves
- 1/2 teaspoon kosher salt
- Freshly ground black pepper
- 1/2 cup good olive oil
- 1 loaf ciabatta bread
- 2 tablespoons unsalted butter
Grilled Stuffed Jalapeno Chiles with Grilled Red Pepper-Tomato Sauce
By Leigh
Recipe courtesy Bobby Flay, 2007
- 8 ounces cream cheese, at room temperature
- 4 ounces soft goat cheese
- 4 ounces shredded aged white Cheddar cheese
- 2 ears corn, grilled in husk and kernels removed
- 2 green onions, thinly sliced
- Salt
- Freshly ground black pepper
- 12 jalapeno chiles, halved, stemmed and seeded
- 1 heaping tablespoon ancho chili powder
- Grilled Red Pepper-Tomato Sauce, recipe follows
- 2 red peppers, grilled, peeled and chopped
- 2 plum tomatoes, grilled until charred on all sides, and coarsely chopped
- 2 tablespoons red wine vinegar
- 1 tablespoon honey
- 1/4 cup chopped fresh cilantro leaves
- 1/4 cup olive oil
- Salt
- Freshly ground black pepper
Crunchy Noodle Salad
By Leigh
2006, Ina Garten, All Rights Reserved
- Kosher salt
- 1/2 pound thin spaghetti
- 1 pound sugar snap peas
- 1 cup vegetable oil
- 1/4 cup rice wine vinegar
- 1/3 cup soy sauce
- 3 tablespoons dark sesame oil
- 1 tablespoon honey
- 2 garlic cloves, minced
- 1 teaspoon grated fresh ginger
- 3 tablespoons toasted white sesame seeds, divided
- 1/2 cup smooth peanut butter
- 2 red bell peppers, cored and seeded, and thinly sliced
- 4 scallions (with and green parts), sliced diagonally
- 3 tablespoons chopped fresh parsley leaves
Roasted Artichoke Salad
By Leigh
2008, Ina Garten, All Rights Reserved
- 4 boxes (9 ounces each) frozen artichoke hearts, defrosted
- Good olive oil
- Kosher salt and freshly ground black pepper
- 1 shallot, minced
- 3 tablespoons freshly squeezed lemon juice
- 1 teaspoon Dijon mustard
- 5 tablespoons white wine vinegar or champagne vinegar, divided
- 1/2 cup chopped fresh basil leaves
- 6 tablespoons capers, drained
- 2 jars roasted red peppers, sliced thin
- 1/2 cup minced red onion
- 1/2 cup chopped fresh parsley leaves
- 2 pinches hot red pepper flakes, optional
vegetable parmesan
By Leigh
Directions Put a grill pan over medium-high heat or preheat a gas or charcoal grill
- Ingredients
- * Butter, for greasing
- * Olive oil, for drizzling
- * Kosher salt and freshly ground black pepper
- 1 * 1 medium eggplant, cut into 1/4 to 1/2-inch thick slices
- 2 * 2 medium fennel bulbs, trimmed and sliced into 1/4-inch thick pieces
- 1 * 1 red bell pepper, cut into thirds
- 1 * 1 yellow bell pepper, cut into thirds
- 1 * 1 orange bell pepper, cut into thirds
- 1 * 1 (26-ounce) jar marinara sauce
- 3 * 3 cups shredded mozzarella cheese
- 1 * 1 cup grated Parmesan
- 1 * 1 cup plain bread crumbs