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Recipes
Canal House Classic Vinaigrette
By GadgetGirl
Make this once with measuring spoons and cups; the next time, just eyeball it, adjusting any or all of the ingredi...
- 1 small garlic clove, finely grated
- 2 tablespoons red wine vinegar
- 2 teaspoons Dijon mustard
- 1/2 cup olive oil
- Kosher salt and freshly ground black pepper
Chocolate–Peanut Butter Fun Cake
By GadgetGirl
This chocolate cake with peanut butter frosting gets a generous (and fun!) garnish of chopped chocolate and peanuts
- special equipment:
- Chocolate Cake
- Nonstick vegetable oil spray
- 1 1/4 cupsall-purpose flour
- 1 cupsugar
- 3/4 cupnatural unsweetened cocoa powder
- 1 1/2 teaspoonskosher salt
- 1 teaspoonbaking soda
- 1/4 cupvegetable oil
- 1 teaspoonvanilla extract
- 1/2 cupfinely chopped semisweet or bittersweet chocolate (3 1/2 ounces)
- Peanut Butter Buttercream
- 1/2 cupsugar
- 1/4 cupegg whites (from about 2 large eggs)
- 1 1/2 teaspoonsvanilla extract
- 1/4 cupcreamy peanut butter
- 6 tablespoons(3/4 stick) chilled unsalted butter, cut into 1/4-inch cubes
- Kosher salt
- 1/4 cupchopped semisweet or bittersweet chocolate (about 1 3/4 ounces)
- 1/4 cupchopped unsalted, dry-roasted peanuts
- An 8x8x2-inch cake pan
Southwest Cornmeal Bacon
By GadgetGirl
Preheat oven to 350°. Stir together cornmeal, brown sugar, cumin, and ground red pepper
- 1/3 cup plain yellow cornmeal
- 1/4 cup firmly packed light brown sugar
- 1/4 teaspoon ground cumin
- 1/4 teaspoon ground red pepper
- 12 thick bacon slices
- Vegetable cooking spray
Chicken Paillards with Tomato, Basil, and Roasted-Corn Relish
By GadgetGirl
What to drink: Pinot Noir or dry rosé
- Relish
- 3 tablespoons extra-virgin olive oil, divided
- 1 1/2 cups fresh corn kernels
- 12 ounces cherry tomatoes, halved
- 1/4 cup chopped green onions
- 3 tablespoons finely sliced fresh basil
- Chicken
- 4 large skinless boneless chicken breast halves, tenderloins removed
- All purpose flour
- 1 1/2 tablespoons unsalted butter
- 1 1/2 tablespoons extra-virgin olive oil
Grilled Corn on the Cob with Chile and Lime
By GadgetGirl
Why you'll make it: Because its tart and spicy cream topping does butter one better
- 6 6tablespoonscrema 6tablespoonscrema mexicana, crème fraîche, or sour cream
- 1 1tablespoonfresh 1tablespoonfresh lime juice
- 1/4 1/4teaspoonchipotle 1/4teaspoonchipotle chile powder or ancho chile powder
- 1/4 1/4teaspooncoarse 1/4teaspooncoarse kosher salt
- 8 8ears 8ears of corn with husks
- 2 2limes, 2limes, halved or quartered
- 1/4 1/4cupchopped 1/4cupchopped fresh cilantro
- to 6 mexicana, fresh lime juice, chile powder, and coarse kosher salt in small bowl to blend. DO AHEAD Can be made 6 hours ahead. Cover and chill.
- to husks away from corn to expose kernels. Place corn and lime on platter. Brush corn with crema-lime mixture. Sprinkle with cilantro.
Middle Eastern–Inspired Chicken with Tahini Sauce
By GadgetGirl
The Good News Tahini is made with sesame seeds, which are rich in essential minerals
- 1 cup plus 3 tablespoons plain nonfat Greek yogurt
- 1/4 cup cider vinegar
- 5 tablespoons fresh lemon juice
- 3 garlic cloves, minced
- Kosher salt and freshly ground black pepper
- 2 cardamom pods, lightly crushed
- 1/4 teaspoon cayenne pepper
- Four 6-ounce skinless, boneless chicken breasts
- 1/4 cup tahini paste
- 1 tablespoon canola oil, for brushing
Savory Mini Blue Cheese Cakes with Port Reduction
By GadgetGirl
Preheat the oven to 325 degrees F
- 1/2 cup fine dry bread crumbs
- 1/4 cup finely chopped toasted walnuts
- 1 tablespoon unsalted butter, melted
- 4 ounces goat cheese, crumbled, at room temperature
- 4 ounces Roquefort or Stilton, rind removed and crumbled, at room temperature
- 8 ounces cream cheese, at room temperature
- 2 large eggs
- 1/2 teaspoon minced garlic
- 1 teaspoon minced fresh tarragon leaves
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 3 cups Ruby Port
- 2 tablespoons sugar
- 1 bunch arugula, stems removed, washed and spun dry
- Sliced ripe pears, accompaniment
- Ripe red grapes, accompaniment
- Toasted walnut halves
- Thinly sliced French bread, lightly toasted, accompaniment
Tagliatelle with Braised Chicken and Figs
By GadgetGirl
This Spanish-inspired pasta from chef Kyle Bailey is rich and complex-tasting, thanks to a sauce made from chicken ...
- 2 tablespoons canola oil
- 2 pounds skinless, bone-in chicken thighs
- Kosher salt
- Pepper
- 1 carrot, chopped
- 1 onion, chopped
- 2 celery ribs, chopped
- 1/2 small tomato, chopped
- 2 tablespoons Madeira
- 1 quart chicken stock
- 2 garlic cloves
- 1 tablespoon black peppercorns
- 2 tablespoons unsalted butter
- 1/2 cup dried figs, stemmed and chopped
- 8 ounces dried tagliatelle pasta
- 2 tablespoons freshly grated Parmigiano-Reggiano cheese
- 2 tablespoons chopped tarragon
- 1/4 cup marcona almonds, chopped
- Shaved Manchego cheese, for garnish
- Preheat the oven to 350°. In a large enameled cast-iron casserole, heat the oil. Season the chicken thighs with salt and pepper and cook over moderately high heat, turning, un
Sour Cream Pocketbook Rolls
By GadgetGirl
1. Cook first 4 ingredients in a saucepan over medium-low heat, stirring occasionally, 3 to 4 minutes or until butt...
- 1 (8-oz.) container sour cream
- 1/2 cup butter
- 1/2 cup sugar
- 1 1/4 teaspoons salt
- 2 (1/4-oz.) envelopes active dry yeast
- 1/2 cup warm water
- 2 large eggs, lightly beaten
- 4 cups all-purpose flour
- 1/4 cup butter, melted and divided
Yukon Gold Mashed Potatoes
By GadgetGirl
Yukon Gold potatoes are buttery, sweet boiling potatoes that are perfect for mashing
- 6 lb. Yukon Gold potatoes, peeled and cut into
- 1/2 -inch dice
- 3/4 cup sour cream
- 12 Tbs. (1 1/2 sticks) unsalted butter
- 1 cup milk
- Salt and freshly ground white pepper, to taste