á-58's profile page
Recipes
Roasted Cauliflower with Cheddar Cheese Sauce
By á-58
Preparation Position a rack in the middle of the oven and preheat to 375°F
- 1 large head cauliflower (about 1 pound total)
- 4 tablespoons (1/2 stick) unsalted butter
- 1/4 cup all-purpose flour
- 1/8 teaspoon fine sea salt
- 2 cups whole milk
- 10 ounces Cheddar cheese or similar, grated (about 1 1/4 cup)
- Special equipment: 12- by 8-inch baking dish
Tangy Lemon Squares
By á-58
These bars are tangy enough for even true lemon lovers and the sour cream topping makes for an elegant presentation
- Crust:
- 1/2 cup butter (1 stick butter)
- 1 cup flour
- 1/4 cup powdered sugar
- 1 tablespoon lemon zest
- Pinch of salt
- Filling:
- 2 eggs
- 1 cup sugar
- 1/2 cup fresh lemon juice
- 1/2 teaspoon lemon extract (optional, for extra tang)
- 3 tablespoons flour
- Pinch of salt
- Topping:
- 1 cup sour cream
- 3 tablespoons sugar
- 1/2 teaspoon vanilla
Flatbread with Fingerling Potatoes, Shitake Mushrooms, and Truffle Oil
By á-58
by Claudia Fleming and Gerry Hayden
- 1 cup warm water (105 to115° F)
- 1 1/4 teaspoons active dry yeast
- 1 teaspoon sugar
- 1 tablespoon plus 1 teaspoon dry milk powder
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon kosher salt
- 4 (approximately 1-inch-wide and 3-inch-long) fingerling potatoes
- 4 sprigs fresh thyme plus 2 teaspoons fresh thyme leaves
- 1 clove garlic, peeled and smashed with back of knife
- 2 1/2 teaspoons kosher salt
- 1 tablespoon canola oil
- 1 tablespoon unsalted butter
- 2 cups (4 ounces) fresh shiitake mushrooms, stemmed and thinly sliced
- 1/4 cup shallots, minced (from 2 medium shallots)
- 3/4 teaspoons freshly ground black pepper
- 2 teaspoons extra-virgin olive oil
- 1/4 cup white truffle oil
- 1/2 cup crème fraîche
- 2 tablespoons fresh chives, minced
- Special equipment: stand mixer fitted with paddle attachment and dough hook, heavy baking sheet
Butternut Squash Bake
By á-58
1. Preheat an oven to 425 degrees F (220 degrees C)
- (4 pound) butternut squash - peeled, seeded, and cubed
- 1/3 yellow onion, minced
- 1/4 cup extra-virgin olive oil
- 1/2 cup Italian bread crumbs
- 1 tablespoon minced fresh thyme
- 6 ounces crumbled blue cheese
- sea salt and ground black pepper to taste
- 1/4 cup Italian bread crumbs
Crispy Potato Latkes
By á-58
We prefer shredding the potatoes on the large holes of a box grater, but you can also use the large shredding disk ...
- 2 pounds russet potatoes, unpeeled, scrubbed, and shredded
- 1/2 cup grated onion
- Salt and pepper
- 2 large eggs, lightly beaten
- 2 teaspoons minced fresh parsley
- Vegetable oil
Sesame Roasted Snap Peas Serves
By á-58
For the longest time, we only served snap peas fresh or lightly blanched
- 1 pound sugar snap peas, trimmed
- 1 teaspoon toasted sesame oil
- 1/4 teaspoon sea salt
- 1/2 teaspoon black sesame seeds
Fall Vegetable Hash
By á-58
Sub any of your favorite root vegetables for the potatoes and turnips
- 4 thick bacon slices
- 2 tablespoons olive oil
- 1 medium-size sweet onion, chopped
- 1 medium-size sweet potato (about 10 oz.), peeled and cut into 1/2-inch cubes
- 2 medium turnips (about 12 oz.), peeled and cut into 1/2-inch cubes
- 1 tablespoon white wine vinegar
- 1 pound small fresh Brussels sprouts, quartered
- 2 garlic cloves, sliced
Honey-Balsamic Lamb Chops
By á-58
Place a grill pan over medium-high heat or preheat a gas or charcoal grill
- 1/3 cup balsamic vinegar
- 1 garlic clove
- 2 tablespoons honey
- 3/4 cup vegetable or canola oil
- Kosher salt and freshly ground black pepper
- 8 small lamb chops
- 2 tablespoons olive oil
- 1/2 tablespoon chopped fresh rosemary leaves
Beer-Battered Onion Rings
By á-58
Tasters preferred the gentle flavor of sweet onions to any other kind for our Beer-Battered Onion Rings
- 2 sweet onions, peeled and sliced into 1/2-inch-thick rounds
- 3 cups beer
- 2 teaspoons malt vinegar (see note)
- Salt and pepper
- 2 quarts peanut or vegetable oil
- 3/4 cup all-purpose flour
- 3/4 cups cornstarch
- 1 teaspoon baking powder
Marinated Chicken Bruschetta
By á-58
1.Pour 1/4 cup Wish-Bone® Italian Dressing over chicken in large, shallow nonaluminum baking dish or plastic bag
- 3/4 cupWish-Bone® Italian Dressing, divided
- 6 (5 ounce)skinless, boneless chicken breast halves
- 2 mediumbeefsteak tomatoes, chopped
- 1/4 cupdiced red onion
- 1 tablespoonfinely chopped fresh basil leaves* (optional)