á-58's profile page
Recipes
Meyer Lemon Cake With Lemon-Cream Cheese Frosting
By á-58
"Found this in a local newspaper
- cake
- 1 cup canola oil
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3 large eggs
- 2 cups granulated sugar
- 1/2 cup fresh meyer lemon juice
- 1 teaspoon grated lemon zest
- 2 teaspoons vanilla
- 1 cup sour cream
- frosting
- 1/2 cup unsalted butter, room temperature
- 6 ounces cream cheese, at room temperature
- 2 tablespoons fresh meyer lemon juice
- 1 teaspoon grated lemon zest
- 1 teaspoon vanilla
- 3 cups powdered sugar
Roasted Cod with Capers & Spanish Olives
By á-58
I love the sauce at the bottom of the roasting pan
- 1 large cod filet (mine was 1 1/4 lbs), cut into large chunks
- 2 tbsp capers
- 1/4 cup large pimento stuffed spanish olives, halved
- 1 small onion, sliced thin
- 2 garlic cloves, sliced thin
- 1 small tomato, chopped
- 1/3 cup white wine
- salt and pepper to taste
- red pepper flakes to taste
- 2 tbsp olive oil
- fresh parsley, chopped
Sweet Potato, Red Onion and Fontina Tart
By á-58
Try this roasted vegetable free-form tart as an appetizer or side dish for a special dinner or as a vegetarian main...
- For Crust:
- 3/4 cup walnuts
- 1 1/4 cups whole-wheat pastry flour (see Note)
- 1 1/4 cups all-purpose flour, plus more for dusting
- 2 tablespoons chopped fresh thyme and/or rosemary
- 3/4 teaspoon salt
- 3/4 teaspoon freshly ground pepper
- 1/2 cup extra-virgin olive oil
- 7 tablespoons ice-cold water
- For Filling:
- 1 1/2 pounds sweet potatoes, peeled and sliced into 1/4-inch-thick slices
- 1 tablespoon plus 2 teaspoons extra-virgin olive oil, divided
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 1 1/2 cups thinly sliced red onion
- 1 cup shredded fontina or cheddar cheese
- 1 large egg white mixed with 1 teaspoon water
- 1 teaspoon chopped fresh thyme and/or rosemary
Garlicky Roasted Shrimp with Parsley and Anise
By á-58
Don’t be tempted to use smaller shrimp with this cooking technique; they will be overseasoned and prone to overco...
- 1/4 cup salt
- 2 pounds shell-on jumbo shrimp (16 to 20 per pound)
- 4 tablespoons unsalted butter, melted
- 1/4 cup vegetable oil
- 6 garlic cloves, minced
- 1 teaspoon anise seeds
- 1/2 teaspoon red pepper flakes
- 1/4 teaspoon pepper
- 2 tablespoons minced fresh parsley
- Lemon wedges
Baked Ziti with Fresh Tomato Sauce
By á-58
Bake at 375ºF (190ºC)
- 6 eggs
- 4 pounds ricotta cheese
- 2 tablespoons fresh thyme
- 2 tablespoons fresh oregano
- 2 tablespoons fresh basil
- salt and pepper, to taste
- 3 pounds italian sausage links
- 4 pounds ziti pasta, cooked, refreshed and drained
- 8 ounces Parmesan cheese, grated
- 3 quarts Fresh Tomato Sauce (see recipe)
- 2 pounds mozzarella cheese, shredded
Andouille Sausage Recipe #1
By á-58
You'll love this Andouille Sausage recipe
- 6-lbs ground pork
- 3-1/3-tbsp finely minced garlic
- 2-tbsp salt
- 1-tsp freshly ground black pepper
- 1-tsp cayenne
- 1-tsp chili powder
- 1/8-tsp mace
- 1/8-tsp allspice
- 1/2-tsp dried thyme
- 1-tbsp paprika
- 1/4-tsp ground bay leaf
- 1/4-tsp sage
- 3-tbsp liquid smoke
- 1-cup cold red wine
Chef John's Stuffed Peppers
By á-58
This recipe's roots can be traced back to the Great Depression, when farmers first began selling the unripe peppers...
- Sauce:
- 1 cup uncooked long grain white rice
- 2 cups water
- 1 onion, diced
- 1 tablespoon olive oil
- 2 cups marinara sauce
- 1 cup beef broth
- 1 tablespoon balsamic vinegar
- 1/4 teaspoon crushed red pepper flakes
- Peppers:
- 1 pound lean ground beef
- 1/4 pound hot Italian pork sausage, casing removed
- 1 (10 ounce) can diced tomatoes
- 1/4 cup chopped fresh Italian parsley
- 4 cloves garlic, minced
- 2 teaspoons salt
- 1 teaspoon freshly ground black pepper
- 1 pinch ground cayenne pepper
- 4 large green bell peppers, halved lengthwise and seeded
- 1 cup finely grated Parmigiano-Reggiano cheese, plus more for topping
Potato Galette
By á-58
1. Adjust oven rack to lowest position and heat oven to 450 degrees
- 2 1/2 pounds (5-6 large) Yukon Gold potatoes , scrubbed and sliced 1/8 inch thick (see note)
- 5 tablespoons unsalted butter , melted
- 1 tablespoon cornstarch
- 1 teaspoon table salt
- 1/2 teaspoon ground black pepper
- 1 1/2 teaspoons chopped fresh rosemary leaves (optional)
Oven-Fried Chicken Breasts
By á-58
"I admit that nothing can stand in for good fried chicken," says John Currence
- For the Chicken:
- 4 skinless, boneless chicken breasts (5 ounces each)
- 4 cups brewed sweetened iced tea1
- 1/2 tablespoons worcestershire sauce
- 1 tablespoon tabasco
- 1 tablespoon dried thyme
- Kosher salt
- 2 cups all-purpose flour
- 3/4 teaspoon cayenne pepper
- 1 teaspoon smoked hot Spanish paprika (pimentón de la Vera)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon freshly ground pepper
- 1 tablespoon unsalted butter
- 2 tablespoons canola oil
- For the Gravy:
- 2 tablespoons canola oil
- 1 large white onion, thinly sliced
- 1/2 teaspoon dried thyme
- pinch of sugar
- 2 tablespoon dry sherry
- 1 cup chicken stock
- 1 teaspoon cornstarch, dissolved in 1 tablespoon of water
- salt and freshly ground pepper
Stovetop Roast Chicken with Lemon-Herb Sauce
By á-58
A whole 4-pound chicken, cut into 8 pieces, can be used instead of the chicken parts
- Chicken
- 3 1/2 pounds bone-in, skin-on chicken parts (breasts, thighs, and drumsticks, or a mix, with breasts cut in half), trimmed of excess fat (see note)
- 1 tablespoon vegetable oil
- 1 - 1 1/4 cups low-sodium chicken broth
- Lemon-Herb Sauce
- 1 teaspoon vegetable oil 1 medium shallot , minced (about 3 tablespoons)
- 1 teaspoon unbleached all-purpose flour
- 1 tablespoon lemon juice
- 1 1/2 tablespoons minced fresh parsley leaves
- 1 1/2 tablespoons minced fresh chives
- 1 tablespoon cold unsalted butter