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Recipes
Cauliflower-Cashew Soup With Crispy Buckwheat
By GadgetGirl
Simmering vegetables in a covered pot over low heat so that they steam in their own liquid—a French technique cal...
- 1/2 cup olive oil, divided
- 4 large shallots, thinly sliced
- 2 garlic cloves, thinly sliced
- 2 bay leaves
- 2 teaspoons fresh thyme leaves
- Kosher salt
- 1/2 cup dry white wine
- 1 large head of cauliflower, cored, cut into small florets, stem chopped, divided
- 1/4 teaspoon cayenne pepper
- 3/4 cup plus 2 Tbsp. cashews
- 6 cups (or more) vegetable stock, preferably homemade
- Freshly ground black pepper
- 2 tablespoons buckwheat groats
- 2 teaspoons fresh lemon juice
- 1/2 teaspoon paprika
Garlic and Rosemary Pork Tenderloin with an Orange Juice Reduction, Sweet Potato Puree and Steamed A
By GadgetGirl
Season the pork tenderloin on both sides with rosemary, tarragon, salt and pepper
- Garlic and Rosemary Pork Tenderloin:
- 3 pork tenderloins, cleaned
- 3 tablespoons chopped rosemary leaves
- 3 tablespoons chopped tarragon leaves
- Salt and pepper
- Chicken stock, for sauteing
- 2 garlic cloves, chopped
- 1 tablespoon vegetable oil
- Sweet Potato Puree, recipe follows
- Steamed asparagus, recipe follows
- Orange juice reduction, recipe follows
- Julienne roasted red pepper, recipe follows
- Sweet Potato Puree:
- 1/2 can pumpkin pie filling
- 1/2 can sweet potatoes
- 1 tablespoon honey
- 1 1/2 tablespoons tarragon leaves, chopped
- Salt and pepper
- Steamed Asparagus:
- Several stalks asparagus
- 2 tablespoons butter
- 2 tablespoons shallots, chopped
- 1 tablespoon garlic, chopped
- 1 tablespoon salt
- 1/2 tablespoon pepper
- Orange juice reduction:
- 1 (12-ounce) can frozen orange juice concentrate
- 1 1/2 tablespoons chopped tarragon leaves
- 1 teaspoon sugar
- Roasted Red Pepper:
- 1 red bell pepper
- Salt and pepper
Bacon and Dried Tomato Scones
By GadgetGirl
Preheat oven to 400 degrees F
- 3/4 cup dried tomatoes (not oil-packed)
- 2 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon dried basil, crushed
- 1 teaspoon dried oregano, crushed
- 1/4 teaspoon garlic salt
- 3/4 cup butter, cut up
- 8 slices bacon, crisp-cooked, drained, and crumbled
- 1/4 cup sour cream
- 2 eggs, lightly beaten
- 2 tablespoons milk
- 1/2 cup shredded mozzarella cheese
- Crisp-cooked bacon, crumbled (optional)
Pear, Endive and Walnut Salad
By GadgetGirl
Asian pears are a particularly good choice for salads, as they remain crisp when tossed with a vinaigrette
- 3 Asian or Bosc pears, halved, cored and cut into
- slices 1/8 inch thick
- Juice of 1 lemon
- 3 Tbs. sherry vinegar
- 1 tsp. Dijon mustard
- 1 shallot, minced
- 1/2 cup extra-virgin olive oil
- Coarse salt and freshly ground pepper, to taste
- 1/2 cup walnut halves
- 3 large heads Belgian endive, cored and cut
- lengthwise into narrow strips
Romaine and Charred Corn Salad with Avocado Dressing
By GadgetGirl
Smashing ripe avocado with olive oil, lemon juice, honey and garlic creates a fantastic, creamy dressing for this h...
- 2 1/2 cups fresh corn kernels (from 3 to 4 large ears)
- 1/4 cup extra-virgin olive oil
- 3 tablespoons fresh lemon juice
- 2 teaspoons honey
- 1/2 teaspoon minced garlic
- 1/2 Hass avocado, peeled and cut into 1/4-inch dice
- Kosher salt
- Pepper
- Three 6- to 8-ounce romaine hearts, torn into bite-size pieces
- 1/2 cup very thinly sliced red onion
- 1/2 cup shredded pecorino cheese, plus more for garnish
Caesar Salad Spears
By GadgetGirl
Salads usually require forks, but Grace Parisi transforms a classic Caesar into a clever finger food
- 1/4 cup extra-virgin olive oil
- 7 Belgian endives
- 1/2 teaspoon finely grated lemon zest
- 3 anchovy fillets, mashed
- Kosher salt and freshly ground pepper
- 2 tablespoons fresh lemon juice
- 2 cups 1/4-inch-diced white bread
- 1/4 cup freshly grated Parmigiano-Reggiano cheese, plus more for garnish
- 1/4 cup mayonnaise
- 1 small garlic clove, smashed
Churrasco Strip Steak with Chimmichurri Sauce
By GadgetGirl
My first encounter with this dish was in a Nicaraguan steak house in Miami
- 4 strip steaks (10-12 oz. each)
- 1 c. Mojito Marinade
- 1 med. Bunch fresh Italian parsley
- 1 buch cilantro
- 10-12 large garlic cloves, coarsely chopped
- 3-4 T. freshly squeezed lemon juice
- 1 tsp. red pepper flakes
- 2 tsp. Kosher salt
- 1 tsp. ground cumin
- 1 tsp. dried oregano
- 1/4 eas. ground cumin
- 1 c. extra virgin olive oil
- Mojito Marinade
- 1/4 cup garlic, chopped
- 1/2 cup onions, chopped
- 2 cups fresh orange juice
- 1/2 cup fresh lime juice
- 1/2 cup olive oil
- 4 teaspoons kosher salt
- 1 tablespoon black pepper
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano
- 1 tablespoon fresh cilantro, chopped
- Change Measurements: US | Metric
Vanilla Holiday Cookies,Cocoa Sandwich Cookies,Spiced Thumbprints
By GadgetGirl
Line two cookie sheets with parchment paper
- 3/4 cup (1 1/2 sticks) unsalted butter, softened
- 1/2 cup sugar
- 1 egg
- 1/2 teaspoon fine sea salt
- 2 1/2 teaspoons vanilla
- 2 cups all-purpose flour
- Powdered Sugar Icing
Billionaire's Meatloaf from Alex Hitz
By GadgetGirl
It's beloved as comfort food, but this classic dish can hold its own at even the fanciest affairs
- 4 tablespoons salted butter
- 2 1/2 cups chopped onion
- 4 tablespoons minced shallots
- 1 pound sliced mushrooms
- 1 tablespoon plus 1/2 teaspoon salt, divided
- 2 tablespoons brandy
- 2 large eggs
- ;1 pound ground beef chuck, at room temperature
- 1 pound ground pork, at room temperature
- 1 pound ground lamb, at room temperature
- 3 tablespoons Dijon mustard
- 1 tablespoon plus 1 teaspoon tomato paste
- 1 cup white bread crumbs, firmly packed
- 1/2 cup beef stock
- 1 cup grated mild cheddar cheese, firmly packed
- 1 tablespoon minced garlic
- 1 teaspoon ground black pepper
- 1/4 teaspoon cracked black pepper
- 2 1/4 teaspoons dried thyme
- 2 teaspoons paprika
- 1 teaspoon allspice
- 1 1/2 teaspoons dried oregano
- 1/8 teaspoon minced dried bay leaf
- 4 –6 slices parcooked bacon, for garnish at cooking time
Eggplant Parmesan with Parsley Orzo
By GadgetGirl
Removing intermittent strips of eggplant skin not only makes this dish easier to cut and eat but also retains some ...
- 1 cup uncooked orzo pasta
- 1/4 cup chopped fresh flat-leaf parsley
- 1 tablespoon extra-virgin olive oil
- 1/2 teaspoon kosher salt, divided
- 1 medium eggplant
- 3 tablespoons all-purpose flour
- 1 teaspoon water
- 1 large egg
- 3/4 cup panko
- 1/2 teaspoon dried oregano
- 1 ounce Parmigiano-Reggiano cheese, grated (about 1/4 cup)
- Cooking spray
- 4 ounces fresh mozzarella cheese, thinly sliced
- 1 1/3 cups lower-sodium marinara sauce
- 1/2 teaspoon black pepper