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Recipes
Double-Lemon Cheesecake Bars
By GadgetGirl
These tangy-sweet squares are a marriage of two classic desserts--lemon bars and cheesecake
- 52 vanilla wafers, finely crushed (about 2 cups)
- 3 Tbsp. butter or margarine, melted
- 4 eggs, divided
- 4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
- 1-3/4 cups sugar, divided
- 3 Tbsp. flour
- 1 Tbsp. zest and 1/3 cup juice from 2 lemons, divided
- 1/2 tsp. vanilla
- 2 Tbsp. cornstarch
- 1/2 cup water
Watermelon-Jalapeño Margarita
By GadgetGirl
For a spicy garnish, combine salt and chili powder in a saucer
- 8 cups cubed watermelon
- 1 1/2 cups white tequila
- 1/2 cup orange liqueur (such as Triple Sec)
- 1/2 cup fresh lime juice
- 1/4 cup Simple Syrup
- 1 to 2 jalapeño peppers, thinly sliced
- Cracked ice
- Garnishes: fresh jalapeño slices, watermelon wedges
- Simple SyrupIngredients
- 1 cup sugar
- 1 cup water
Ancho Chili Corn Chowder
By GadgetGirl
In a large saucepan, combine butter and olive oil
- 2 tbsp butter
- 1 tbsp olive oil
- 3/4 cup finely chopped red onion
- 1/2 cup finely chopped celery
- 1/2 cup finely chopped red bell pepper
- 1 (11 ounces) can niblet corn, drained
- 1 (4.5 ounces) can chopped green chilies
- 1 cup frozen country style hash brown potatoes, thawed
- 2 tbsp all purpose flour
- 1 tsp ancho chili powder
- 1/4 tsp cayenne pepper
- 1/4 tsp ground cumin
- 1/4 ts garlic powder
- 1/4 tsp salt
- 1/4 tsp black pepper
- 2 1/2 cups chicken broth
- 3/4 cup heavy whipping cream
Seared Queso Fresco and Queso Panela with Cilantro Mojo
By GadgetGirl
The contrasting flavors of rich and nutty seared cheese and bright, herby mojo make this an addictive appetizer
- CILANTRO MOJO
- •3/4 cup extra-virgin olive oil
- •1 cup coarsely chopped fresh cilantro
- •4 garlic cloves, finely chopped
- •1 serrano chile, seeded, finely chopped
- •1 tablespoon (packed) chopped fresh basil
- •2 tablespoons red wine vinegar
- •1 tablespoon fresh lime juice
- CHEESE
- •3 tablespoons olive oil, divided
- •1 12-ounce package queso fresco, cut into finger-size sticks
- •1 12-ounce package queso panela,* cut into finger-size sticks
- •
- •* A fresh white cow's-milk cheese (also known as queso canasta or queso de la canasta) with the texture of moist mozzarella; available at some supermarkets and at Latin markets.
Frozen Margaritas
By GadgetGirl
Margarita recipe from Sally
- 2 Cups Tequila
- 1 Cup Tequila
- 12 ounces frozen lemonade
- 12 ounces frozen limeade
- 4 cups water
Smoky Chicken and Wheat Berries with Bacon
By GadgetGirl
This is chef Lee Richardson's attempt to bring barbecued chicken to a fine-dining setting
- •8 cups water
- •1 cup (packed) golden brown sugar
- •1/2 cup coarse kosher salt
- •6 chicken breast halves (preferably organic) with skin and bones, wing tips attached
- •4 cups pecan shells (from 1 1/2 pounds cracked pecans in shells)
- •Wheat Berries with Bacon
- •1 tablespoon icewine mixed with 1 tablespoon cider vinegar
- •Microgreens, watercress sprigs, or pea tendrils (for garnish; optional)
- SPECIAL EQUIPMENT
- •13x9x2-inch disposable aluminum foil pan
- •Icewine is a sweet wine made from grapes that have frozen on the vine. It's available at quality liquor stores and from klwines.com.
- Wheat Berries
- •1 1/2 cups dried wheat berries
- •6 slices applewood-smoked bacon, diced
- •2 cups chopped leeks (from 2 large leeks; white and pale green parts only)
- •2 ounces fresh oyster mushrooms, sliced
- •1/2 cup grape tomatoes, halved
- •1/4 cup (1/2 stick) butter
- •1 1/2 tablespoons icewine mixed with 1 1/2 tablespoons cider vinegar
Braised Short Ribs
By GadgetGirl
The signature dish at Bouchée is similar to boeuf bourguignon except it uses short ribs, which create a more elega...
- For short ribs
- 4 (8-ounce) pieces bone-in beef short ribs
- 1 tablespoon vegetable oil
- 3/4 teaspoon fine sea salt
- 1/2 teaspoon black pepper
- 4 medium carrots, finely chopped
- 1 medium onion, finely chopped
- 2 garlic cloves, finely chopped
- 1 (14-ounce) can whole San Marzano tomatoes in juice, puréed in a blender with juice
- 1 1/2 cups dry red wine
- 4 cups brown veal stock or 1/2 cup Demi-Glace Gold concentrate (concentrate requires a dilution ratio of 1:8; 1/2 cup concentrate to 4 cups water)
- 2 sprigs fresh thyme
- 1 Turkish or 1/2 California bay leaf
- 1 tablespoon Banyuls vinegar or red-wine vinegar
- 1 tablespoon balsamic vinegar
- For vegetables
- 20 pearl onions (5 ounces)
- 1 1/2 tablespoons unsalted butter
- 1 tablespoon Banyuls vinegar or red-wine vinegar
- 2 cups chicken stock or reduced-sodium chicken broth (16 fluid ounces)
- 4 medium carrots, cut diagonally into 1 1/2-inch pieces
- 3 thick bacon slices (preferably applewood-smoked; 1/4 lb total), cut crosswise into 1/4-inch pieces
- 8 medium fresh white mushrooms, trimmed and quartered lengthwise
Lentil and Split Pea Soup
By GadgetGirl
A hearty, satisfying soup that will take the chill out of the coldest winter night
- 3 bacon slices, chopped
- 1 onion, chopped
- 1 carrot, chopped
- 1/4 cup chopped leek (white and pale green parts only)
- 1 large garlic clove, minced
- 6 cups low salt chicken broth
- 1/2 cup lentils
- 1/2 cup split peas
- 1/2 large potato, peeled, grated
- 1 smoked ham hock
- 1/4 cup chopped celery with leaves
- 1/4 t dried thyme
- 1 bay leaf
- 2 T dry red table wine
Salad with Pears, Cranberries, Red Onions and Cashews
By GadgetGirl
his spinach salad speaks to all the wonderful autumnal flavors of the Pacific Northwest
- Dressing
- 1 cup extra-virgin olive oil
- 1/4 cup balsamic vinegar
- 2 teaspoons whole-grain mustard
- 2 teaspoons sugar
- 2 teaspoons kosher or sea salt
- Freshly ground pepper
- 1/4 cup finely chopped basil
- 2 minced garlic cloves
- 1 cup thinly sliced red onion
- 2/3 cup sweetened dried cranberries
- 10 cupsspring mix
- 3 firm but ripe Bosc pears (do not peel), quartered lengthwise, cored, and cut into long, thin slices
- 1 1/2 cups salted cashews
- crumbled goat cheese
Summer Corn Soup with Crisp Prosciutto and Basil
By GadgetGirl
This silky soup is the perfect way to use up a bumper crop of fresh corn
- 3 very thin slices prosciutto
- 3-4 large ears fresh corn
- 4 Tbs. unsalted butter
- 1 medium yellow onion, chopped (about 1-1/2 cups)
- Kosher salt
- 2 cups lower-salt chicken broth
- 1-1/2 cups medium-diced peeled red potato (from 2 to 3 medium)
- Freshly ground black pepper
- 2 Tbs. coarsely chopped fresh basil