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Recipes
Vegetarian Shepherd's Pie
By sarah_carroll
In a medium bowl, whisk together broth, wine, tomato paste, and flour until evenly combined and smooth
- 1 1/2 cups low-sodium mushroom broth
- 1/3 cup dry red wine
- 1 tablespoon tomato paste
- 1 tablespoon all-purpose flour
- 3/4 ounce dried porcini mushrooms
- 3 pounds russet potatoes, peeled, and cut into large dice
- 5 tablespoons unsalted butter
- 2 pounds cremini mushrooms, stemmed and quartered
- Salt and freshly ground black pepper
- 1/2 medium yellow onion, finely chopped
- 3 medium celery stalks, finely chopped
- 5 medium garlic cloves, finely chopped
- 1 medium celery root, peeled and small dice
- 3 medium carrots, peeled and small dice
- 2 medium parsnips, peeled and small dice
- 1 tablespoon finely chopped fresh sage leaves
- 1 tablespoon finely chopped fresh thyme leaves
- 2/3 cup whole milk
Cocktail Sauce
By sarah_carroll
Combine all ingredients thoroughly Use the sauce immediately, or cover and refrigerate
- 1 lb 3/4 oz chili sauce
- 1 lb 3/4 oz ketchup
- juice of 1 lemon
- 1 oz sugar
- 2 t tobasco sauce
- 2 t worcestershire sauce
- 2 1/4 oz horseradish
Crab, Prawn,Lemongrass and Coconut Soup
By sarah_carroll
Cut fish into bite sized pieces and set aside
- 1 snapper fillet or other firm white fleshed fish fillet
- 2 green blue swimmer crabs (about 200 g Each)
- 4 golden shallots, coarsely chopped
- 25 g ginger, coarsley chopped
- 2 garlc cloves, crushed
- 1 lemongrass stalk, white part only, thinly sliced
- 1 small red chili, finely chopped
- 2 T EVOO
- 4 ripe tomatoes, coarsely chopped
- 6 green prawns, peeled and cleaned
- 750 ml fish stock
- 250 ml coconut cream
- 1 T fish sauce or TT
- juice of 2 limes or TT
- 1 bunch coriander, coarsely chopped to serve
Cheesy Mushroom and Broccoli Casserole
By sarah_carroll
Preheat oven to 425 degrees F
- 3 tablespoons butter, plus extra for casserole dish
- 2 tablespoons all-purpose flour
- 1/2 pound shiitake or baby bella mushrooms, sliced
- 1/4 cup onions, chopped
- 2 cloves garlic, finely chopped
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cayenne pepper
- 1 1/2 cups heavy cream
- 1/2 cup chicken stock
- 1 (10-ounce) box frozen chopped broccoli, thawed and drained
- 2 cups shredded Cheddar-Monterey blend
- 3 cups cooked rice
- Salt and freshly ground black pepper
Garlic and Cheese Crostini
By sarah_carroll
Preheat oven to 350°F with rack in middle
- 24 (1/3-inch-thick) baguette slices (from a baguette at least
- 1/4 cup olive oil, divided
- 3/4 cup finely grated Pecorino Romano (preferably imported)
- 5 large garlic cloves, minced
- Kosher salt
- 2 tablespoons finely chopped flat-leaf parsley
Bulgogi
By sarah_carroll
. Trim the fat off the beef with a knife
- 2 1/2 pounds rib eye beef, thinly sliced
- 2 tablepoons soy sauce
- 2 teaspoons sesame oil
- 2 teaspoons crushed garlic
- 2 tablespoons brown sugar
- 1 tablespoon rice wine (sake)
- Pinch of black pepper
Ranch Dressing
By sarah_carroll
Mash the garlic and salt to a paste with the side of a chef's knife
- 2 cloves garlic
- 1/2 teaspoon kosher salt
- 1 cup prepared or homemade mayonnaise
- 1/4 to 1/3 cup buttermilk
- 2 tablespoons minced flat-leaf parsley leaves
- 2 tablespoons minced fresh chives
- 1 scallion, trimmed and thinly sliced
- 1 teaspoon white wine vinegar
- Freshly ground black pepper
Salisbury steak
By sarah_carroll
Place potatoes in a pot and covered with water
- Spinach:
- 1 1/4 pounds ground beef sirloin
- 1 tablespoon Worcestershire sauce, eyeball it
- 1 small onion, finely chopped
- 1 tablespoon steak seasoning blend (recommended: Montreal Seasoning by McCormick) or, coarse salt and pepper
- Extra-virgin olive oil, 3 tablespoons, 3 turns of the pan
- 12 crimini or baby portobellos, sliced
- 12 shiitake mushrooms, chopped
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups beef stock
- 2 boxes frozen chopped spinach, 10 ounces, defrosted in microwave
- 2 tablespoons butter, cut into pieces
- 1/2 cup heavy cream
Soft Whole Wheat Dinner Rolls
By sarah_carroll
Whisk milk, sugar, butter, oil and 2 eggs in a large bowl
- 1 1/2 cups warm (about 120°F) low-fat milk
- 1/4 cup sugar
- 1/4 cup unsalted butter, melted
- 1/4 cup canola oil
- 3 large eggs, divided
- 1 package quick-rising yeast (about 2 1/4 teaspoons)
- 3 cups whole-wheat flour
- 2 cups cake flour, divided, plus more for dusting
- 1 1/4 teaspoons salt
- 2 tablespoons wheat germ
Muffuletta
By sarah_carroll
Combine olives, oil, parsley peppers, anchovies, vinegar, lemon juice, and oregano in the bowl of a food processor ...
- 6 oz picholine olives, pitted and chopped
- 8 oz kalamata olives, pitted
- 4 fl oz evoo
- 3 oz flat leaf parsley, chopped
- 5 oz pequilla peppers, roasted and chopped
- 2 anchovy fillets
- 1/2 oz red wine vinegar
- 1/2 oz lemon juice
- 1 tsp dried oregano
- 2 Focaccia
- 20 leaves romaine lettuce,trimmed, cleaned and left whole
- 12 oz mortadella, sliced thin
- 12 oz provolone cheese, sliced thin
- 12 oz soppressata, sliced thin