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Recipes
Prosciutto-Wrapped Asparagus with Lemony Bread Crumbs
By GadgetGirl
Michael Chiarello cooks these asparagus twice: The first time early in the grilling session; the second time right ...
- 1 pound thin asparagus
- 1 tablespoon extra-virgin olive oil, plus more for brushing
- Kosher salt
- Freshly ground pepper
- 1/4 cup plain dry bread crumbs or panko
- 1 garlic clove, minced
- 1 tablespoon freshly grated Parmigiano-Reggiano cheese
- 1 tablespoon minced flat-leaf parsley
- 1 teaspoon finely grated lemon zest
- 12 thin slices of prosciutto
grilled sesame-eggplant dip with pita wedges
By GadgetGirl
For the last couple of years we have gone "camping" at fort Casey in Washington state
- 3 1 1/4-pound Eggplants
- 1 1/2 tablespoons Asian Sesame oil
- 1 1/2 cups chopped green onions(about 6) divided
- 4 garlic cloves, chopped
- 1 1/2 tablespoons chopped peeled fresh ginger
- 1 1/2 tablespoons soy sauce
- 1 2/2 tablespoons unseasoned rice vinegar
- 1 tablespoon chili-garlic sauce
- 1/2 cup chopped fresh cilantro, divided
- 8 pita breads
Farro with Artichokes and Herb Salad
By GadgetGirl
For this main course, do as Jonathon Sawyer does and prepare farro much as you would risotto: Add stock slowly whil...
- 4 tablespoons unsalted butter
- 1 carrot, finely diced
- 1 small celery root, peeled and finely diced
- 1 small onion, finely diced
- 2 celery ribs—1 finely diced and 1 thinly sliced, plus 1/2 cup celery leaves
- 1 bay leaf
- 2 cups farro (14 ounces)
- 1 cup dry white wine
- 4 cups low-sodium chicken broth
- Salt and freshly ground pepper
- 3 tablespoons grated Grana Padano cheese, plus shaved cheese for garnish
- 4 ounces marinated baby artichokes, drained and halved (3/4 cup)
- 1/2 cup flat-leaf parsley leaves
- 1/4 cup snipped chives
- 1 tablespoon tarragon leaves
- 1 teaspoon white wine vinegar
- 1 tablespoon extra-virgin olive oil
Fresh Goat Cheese and Radicchio Salad with Figs
By GadgetGirl
Suzanne Goin, chef and co-owner of four Los Angeles restaurants--Lucques, A
- large shallots, peeled and separated into lobes
- 1/4 About 1/4 cup extra-virgin olive oil, divided
- 1 tablespoon unsalted butter
- 1 About 1 tsp. kosher salt, divided
- Pepper
- 8 ounces log fresh goat cheese
- 6 super-ripe figs
- 1 small head radicchio (about 1/2 lb.)
- 1/4 cup loosely packed flat-leaf parsley leaves
- 2 tablespoons fresh lemon juice $
- 1 About 1 tbsp. saba* or 1 tbsp. dark honey thinned with 1 tsp. water
Apple and Sage Roasted Chicken with Pan Juices
By GadgetGirl
Succulent, golden-skinned chicken makes a memorable and mouthwatering meal
- 1 roasting chicken
- 3/4 teaspoon(s) salt
- 3 medium apples, cored and quartered
- 3 small onions
- 2 celery stalks
- 2 clove(s) garlic
- 2 tablespoon(s) fresh sage, chopped
- 1/4 cup(s) butter, softened
- 1 tablespoon(s) whole-grain mustard
- 1/8 teaspoon(s) cracked white pepper
- 1 teaspoon(s) fresh thyme
- 1/4 cup(s) fruity white wine, such as Riesling
- 3/4 cup(s) fresh apple cider
Dates Stuffed with Goat Cheese
By GadgetGirl
These stuffed dates, which pair well with a welcoming glass of dry sparkling wine, are surprisingly simple to make
- 1 Tbs. olive oil
- 2 Tbs. fine dried bread crumbs
- 24 large dates, preferably Medjool
- 1/4 lb. soft fresh goat cheese
Fava Bean Salad with Fennel and Radish
By GadgetGirl
Lata uses Singing Brook cheese, an artisanal aged sheep's-milk cheese produced by Blackberry Farm in Tennessee
- 1 1/2 pounds unshelled whole fava beans (about 1 cup shelled)
- 1 1/2 tablespoons fresh lemon juice
- 1 1/2 teaspoons extra-virgin olive oil
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon salt
- 2 cups very thinly sliced fennel bulb
- 2 cups arugula leaves $
- 1/4 cup thinly sliced radish $
- 1/4 cup walnuts, toasted and chopped
- 1.5 ounces Singing Brook or pecorino Romano cheese, crumbled (about 1/3 cup)
The Creamiest Aioli
By GadgetGirl
Think of this aioli as your secret sauce
- 1 large egg yolk
- 1 small garlic clove, finely grated
- 1/4 teaspoonkosher salt plus more
- 1/4 cupgrapeseed oil
- 1/4 cupgood-quality extra-virgin olive oil
- Pinch of cayenne pepper
- Fresh lemon juice
- Freshly ground black pepper
Peanut Butter Balls
By GadgetGirl
If you use almond bark or chocolate chips I've always had to add 2-3 tablespoons of butter; otherwise, the chocolat...
- 1/2 cup peanut butter
- 3 tablespoons butter, softened
- 1 cup sifted powdered sugar
- 8 ounces chocolate-flavored candy coating
Pan-Seared Strip Steak with Red-Wine Pan Sauce and Pink-Peppercorn Butter
By GadgetGirl
- PINK-PEPPERCORN BUTTER
- 1/4 cup (1/2 stick) unsalted butter, room temperature
- 1 teaspoon minced fresh thyme
- 1 teaspoon honey
- 1 teaspoon whole pink peppercorns
- Coarse kosher salt
- STEAK
- 1 10-ounce New York strip steak (about 1 1/4 to 1 1/2 inches thick)
- 2 teaspoons extra-virgin olive oil, divided
- 1 teaspoon minced fresh thyme
- Coarse kosher salt
- 1/4 cup thinly sliced shallot
- 1 cup dry red wine
- 1/2 cup low-salt beef broth or low-salt chicken broth