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Recipes
Cider-Glazed Root Vegetables with Pomegranate and Cilantro
By á-58
For a seasonal vegetable recipe that would produce vegetables with a lightly sweetened glaze, we started by cutting...
- 4 tablespoons unsalted butter
- 1 pound carrots, peeled and cut into 1/2-inch pieces
- 12 ounces parsnips, peeled and cut into 3/4-inch pieces
- 12 ounces turnips, peeled and cut into 3/4-inch pieces
- 3 shallots, peeled and halved
- 2 1/2 cups hard cider
- 3 tablespoons sugar
- Salt and pepper
- 1 Granny Smith apple, cored, halved, and cut into 1/2-inch pieces
- 1/4 cup pomegranate seeds
- 2 tablespoons chopped fresh cilantro
- 2 teaspoons cider vinegar
Italian Mashed Potato Casserole with Crunchy Crumb Topping
By á-58
Instead of plain old mozzarella, we used fontina — a soft, creamy Italian cheese — for this hearty side dish
- 4 large Idaho potatoes, peeled and cubed
- 6 garlic cloves, peeled and left whole
- 11/3 cups ricotta cheese
- 3/4 cup milk
- 1 1/2 cups shredded Italian fontina cheese
- 1/2 cup grated Romano cheese
- 6 tablespoons chopped fresh parsley
- 3/4 teaspoon salt
- 1/4 cup panko bread crumbs
- 1 tablespoon olive oil
Scotch Eggs
By á-58
1. Place 6 eggs in a 2-qt
- 6 whole eggs in their shells, plus 1, lightly beaten
- 1 lb. ground pork sausage
- 1 tbsp. Worcestershire sauce
- 1 tbsp. English mustard
- 2 tsp. cornstarch
- 1/4 tsp. ground mace
- 2 leaves sage, finely chopped
- 2 sprigs thyme, finely chopped
- Kosher salt and freshly ground black pepper
- Canola oil, for frying
- 1/4 cup milk
- 1/2 cup flour
- 2 cups panko bread crumbs
Roasted Beets
By á-58
Preheat oven to 375 degrees F
- 3 medium beets, scrubbed, leaves trimmed (red or gold)
- olive oil
Polish Sausage Recipe #1
By á-58
Hand-trim fat from the outside of meat to your desired fat preference
- 8-lbs 8-lbs ground pork
- 2-lb 2-lb fine ground beef chuck
- 4-tsp 4-tsp sugar
- 2-tbsp 2-tbsp marjoram
- 3-tbsp 3-tbsp salt
- 1-tsp 1-tsp allspice
- 2-tbsp 2-tbsp black pepper
- 2-tbsp 2-tbsp caraway seeds
- 12-cloves 12-cloves garlic, minced
- 2-cup 2-cup cold white wine
TENDER, JUICY GRILLED BURGERS
By á-58
Creating a juicy and loosely textured burger that could withstand the rigors of grilling called for a number of tac...
- 1 1/2 pounds sirloin steak tips, trimmed and cut into 1/2-inch chunks
- 4 tablespoons unsalted butter, cut into 1/4-inch pieces
- Kosher salt and pepper
- 1 (13 by 9-inch) disposable aluminum pan (if using charcoal)
- 4 hamburger buns
Egg Custard Pie
By á-58
Preheat oven to 375 and place frozen, unbaked pie shell on baking sheet
- 1 1/2 cups sugar
- 2 tbsp butter, melted
- 1/2 tsp salt
- 4 eggs
- 1 cup half & half (not fat free)
- 1 tsp vanilla
- 1 deep dish pie crust (10 inch)
- cinnamon sugar for topping
Herb Crusted Salmon
By á-58
Recipe courtesy Claire Robinson, 2010
- 2 tablespoons finely chopped fresh tarragon leaves
- 1 cup fresh bread crumbs
- Kosher salt and freshly cracked black pepper
- 1 tablespoon roughly chopped fresh dill
- 3 to 4 tablespoons butter, melted, plus 1 tablespoon
- 4 to 6 (6-ounce) center-cut salmon fillets
Clams with Garlic Sauce
By á-58
Garlic, parsley and chile brighten this dish of tender clams
- For the Clams:
- Three dozen littleneck clams, scrubbed
- 1/2 cup cornmeal
- 1 tablespoon kosher salt
- 1/4 cup olive oil
- 1 small onion, minced
- 1/2 cup dry white wine
- 1 tablespoon fresh lemon juice
- 1 small dried red chile
- 2 bay leaves
- 1/4 teaspoon hot paprika
- Freshly ground black pepper
- For the Sauce:
- 4 garlic cloves, minced
- 1/4 cup plus 2 tablespoons minced fresh parsley
- A few saffron threads
- 1/2 cup fish stock or 1/4 cup bottled clam juice diluted with 1/4 cup of water
Pork Shank
By á-58
As we search for the greatest Oktoberfest recipes, certain things make themselves obvious
- 2-3 pounds pork shank
- 2 tablespoons caraway seeds
- 1/2 head garlic (about six cloves)
- Salt and pepper, the same amount used to season soup