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Recipes
White Chocolate Buttercream
By á-58
Place the sugar and egg whites in large metal mixer bowl set over simmering water
- 1 1/2 cups sugar
- 9 large egg whites, at room temperature
- 1 1/2 pounds unsweetened butter (6 sticks), softened but still cool
- 8 ounces white chocolate, melted and cooled to room temperature
Braised Lamb Shoulder Chops
By á-58
Very pleasing rich taste, wonderful over mashed or boiled potatoes, hope you enjoy them as much as we did
- 1 tablespoon olive oil
- 4 shoulder lamb chops
- 1 large sweet onion, cut in half,and each half quartered
- 3 medium carrots, cut in half inch circles
- 3 large celery ribs, with leaves,cut in half inch lengths
- 1/2 lemon, unpeeled,cut in very thin slices
- 1/2 cup red wine (sherry or port is good) or 1/2 cup beef broth
- 1/4 teaspoon salt
- 1/8 teaspoon fresh ground pepper
- 1 (14 ounce) can tomatoes, diced
- 1 tablespoon curry powder
- 1 teaspoon cumin
- 1 teaspoon coriander
- 4 cloves garlic, smashed
- 1 tablespoon light soy sauce
- 1/2 cup cold water
- 1 tablespoon cornstarch
- 3 -4 sprigs fresh mint, leaves removed and rolled up,cut in thin strips
Cinnamon Swirl Bread
By á-58
This American classic frequently disappoints due to either precious little cinnamon flavor or, just as bad, a glopp...
- Dough
- 8 tablespoons unsalted butter
- 3 3/4 cups (20 2/3 ounces) bread flour, plus extra for work surface
- 3/4 cup (2 3/4 ounces) nonfat dry milk powder
- 1/3 cup (2 1/3 ounces) granulated sugar
- 1 tablespoon instant or rapid-rise yeast
- 1 1/2 cups warm water (110 degrees)
- 1 large egg, lightly beaten
- 1 1/2 teaspoons salt
- 1 1/2 cups (7 1/2 ounces) golden raisins
- Filling
- 1 cup (4 ounces) confectioners' sugar
- 3 tablespoons cinnamon
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- Egg Wash
- 1 large egg, lightly beaten with pinch of salt
Seaweed Salad
By á-58
Seaweed has amazing properties! Sea vegetables are virtually fat-free, low calorie and are one of the richest sourc...
- 3/4 ounce dried wakame seaweed (whole or cut)
- 3 tablespoons rice vinegar (not seasoned)
- 3 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon sugar
- red pepper flakes
- 1 teaspoon finely grated ginger
- 1/2 teaspoon minced garlic
- 2 scallions, thinly sliced
- 1/4 cup shredded carrot
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon sesame seeds, toasted
Caesar Dressing
By á-58
Mix together well with a whisk and refrigerate for at least an hour to blend flavors
- 2 cloves fresh garlic, minced
- 1 1/2 cups mayonnaise
- 1-inch or so of anchovy paste
- 1/2 cup Parmesan cheese
- 2 Tbsps lemon juice OR
- 1 Tbsp lemon juice and 1 Tbsp vinegar
- 2 t Worcestershire sauce
- 1 t Dijon mustard
- Several dashes of hot sauce
Baked Hash Brown Casserole
By á-58
Melt butter in a sauce pan
- 2 pounds frozen hash brown potatoes
- 1 can cream of mushroom soup
- 1 stick butter, melted
- 2 tablespoons onion, chopped fine
- 10 ounces sour cream
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 cups grated cheddar cheese sharp
- 2 cups bread crumbs
Baked Rigatoni with Spinach, Ricotta, and Fontina
By á-58
A quick take on spinach and ricotta cannelloni, this baked pasta is fast because there's nothing to stuff
- 1 pound rigatoni
- 3 tablespoons olive oil
- 1 10-ounce package frozen spinach, thawed
- 2 cups (about 1 pound) ricotta cheese
- 5 tablespoons grated Parmesan cheese
- 1/2 teaspoon grated nutmeg
- 3/4 teaspoon salt
- 1/4 teaspoon fresh-ground black pepper
- 6 ounces fontina cheese, grated (about 1 1/2 cups)
Salmon Cakes
By á-58
We wanted our salmon cakes recipe to be simple to prepare, so we broke out our food processor
- 3 tablespoons plus 3/4 cup panko bread crumbs
- 2 tablespoons minced fresh parsley
- 2 tablespoons mayonnaise
- 4 teaspoons lemon juice
- 1 scallion, sliced thin
- 1 small shallot, minced
- 1 teaspoon Dijon mustard
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- pinch cayenne pepper
- 1 (1 1/4 pound) skinless salmon fillet, cut into 1-inch pieces
- 1/2 cup vegetable oil
Baked Sole Fillets with Herbs and Bread Crumbs
By á-58
Try to purchase fillets of similar size
- 3 tablespoons 3 tablespoons minced fresh parsley leaves
- 3 tablespoons 3 tablespoons minced fresh chives
- 1 tablespoon 1 tablespoon minced fresh tarragon leaves (see note)
- 1 teaspoon 1 teaspoon finely grated zest from 1 lemon
- 5 tablespoons 5 tablespoons unsalted butter , cut into pieces
- 2 medium 2 medium garlic cloves , minced or pressed through garlic press (about 2 teaspoons)
- 6 6 boneless, skinless sole fillets , or flounder fillets, (about 6 ounces each) (see note)
- Kosher salt and ground black pepper
- 1 tablespoon 1 tablespoon Dijon mustard
- 2/3 cup 2/3 cup panko bread crumbs
- Lemon wedges for serving
Seafood Crepe
By á-58
In a heavy-bottomed stockpot coated lightly with oil, saute ginger, onions and celery and season
- 1 tablespoon minced ginger
- 1 cup yellow onions, cut into 1/4-inch dice
- 1 cup celery, cut into 1/4-inch dice
- 1/2 cup Shaoxing wine or dry sherry
- 4 cups low-sodium chicken stock
- 6 tablespoons cornstarch plus 4 tablespoons water for a slurry
- 1/2 pound Bay scallops
- 1/2 pound small shrimp, peeled and cleaned
- 1 pound crab, picked
- 1/2 pound oysters, shucked
- 2 tablespoons shiso ribbons or fresh tarragon, plus whole leaves for garnish
- Juice of 1 lemon
- 8 crepes, warmed in 200 degree oven wrapped in parchment and foil
- Grapeseed or canola oil for cooking
- Kosher salt and freshly ground black pepper