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Recipes
Fresh tomato, goat's cheese and herb tart
By sarah_carroll
Preheat oven to 200C. Grease 1 4cm deep, 26 cm loose bottom tart pan
- 1 large shortcut pastry
- 1 T EVOO
- 2 onions, thinly sliced
- 1 T brown sugar
- 2 t balsamic vinegar
- 1/3 c packed chopped herbs (tarragon, basil, chives, and parsley)
- 3 large ripe tomatoes, halved, seeded, drained on paper towel, chopped
- 120 g soft goat cheese crumbled
- 2 T grated Parmesan
- 3 eggs, lightly beaten
- 1/2 c each milk and cream
Roasted Vegetable Stock
By sarah_carroll
Put oven rack in middle position and preheat oven to 425°F
- 3/4 lb cremini mushrooms, halved
- 1/2 lb shallots (6 small or 4 medium), left unpeeled,then quartered
- 1/2 lb carrots (3 medium), cut into 1-inch pieces
- 1 red bell pepper, cut into 1-inch pieces
- 2 garlic cloves, coarsely chopped
- 4 fresh flat-leaf parsley sprigs (including long stems)
- 3 fresh thyme sprigs
- 1 tablespoon olive oil
- 1/2 cup dry white wine
- 1 Turkish bay leaf or 1/2 California
- 1/2 cup canned crushed tomatoes
- 1 quart water
- 3/4 teaspoon salt
Caribbean Shrimp Salad
By sarah_carroll
Combine shrimp, 2 tablespoons vinegar, and chili garlic sauce in a large bowl; toss well
- 4 cups chopped cooked shrimp (about 1 1/2 pounds)
- 5 tablespoons seasoned rice vinegar, divided
- 2 tablespoons chili garlic sauce (such as Lee Kum Kee)
- 1 1/2 tablespoons olive oil
- 1 tablespoon grated lime rind
- 1/4 cup fresh lime juice (about 3 large limes)
- 1/2 teaspoon paprika
- 1/2 teaspoon ground cumin
- 2 garlic cloves, minced
- Dash of salt
- 8 cups fresh baby spinach
- 1 cup chopped peeled mango (about 1 large)
- 1 cup julienne-cut radishes
- 1/4 cup diced peeled avocado
- 1/2 cup thinly sliced green onions
- 2 tablespoons unsalted pumpkinseed kernels
Broccoli and Cheddar Soup
By sarah_carroll
Melt 3 tablespoons butter in heavy medium pot over medium-high heat
- 6 tablespoons (3/4 stick) butter, room temperature
- 2 pounds fresh broccoli, stems and florets separated and chopped into bite-size pieces
- 1 large onion, chopped
- 2 garlic cloves, minced
- 1 teaspoon chopped fresh tarragon or 1/2 teaspoon dried
- 6 1/2 cups chicken stock or canned low-salt chicken broth
- 1 cup whipping cream
- 3 tablespoons all purpose flour
- 2 cups (packed) grated extra-sharp cheddar cheese (about 8 ounces)
- Read More http://www.epicurious.com/recipes/food/views/Broccoli-Soup-with-Cheddar-Cheese-104692#ixzz1DbP17NES
Roasted Red Pepper and Eggplant Soup
By sarah_carroll
Preheat oven to 450°F. Line rimmed baking sheet with parchment paper
- 2 eggplants (about 2 1/2 pounds total), halved
- 4 red bell peppers (about 22 ounces)
- 1/4 cup olive oil
- 2 medium onions, chopped
- 1 medium leek, halved lengthwise, thinly sliced crosswise (white and pale green parts only; about 2 cups)
- 6 large garlic cloves, minced
- 8 1/2 cups chicken stock or canned low-salt chicken broth
- 3 tablespoons tomato paste
- 1/4 cup chopped fresh basil
- 2 tablespoons chopped fresh thyme
- 3 tablespoons unsalted butter
- 1 1/2 tablespoons fresh lemon juice
- Parmesan cheese shavings
Mexican Breakfast Casserole
By sarah_carroll
Roast the peppers by placing them on an open gas flame, turning them frequently with tongs until all sides are char...
- 6 poblano chile peppers, about 1 1/2 pounds
- 1 teaspoon unsalted butter
- 1 1/2 pounds Mexican chorizo, or other hot sausage, removed from casings and crumbled
- 1 cup chopped yellow onions
- 1/2 cup chopped red bell peppers
- 4 teaspoons minced garlic
- 4 teaspoons chili powder
- 5 corn tortillas, quartered
- 10 large eggs
- 3 cups half-and-half
- 1/2 teaspoon hot red pepper sauce
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup chopped green onions, green tops only
- 1/4 cup chopped fresh cilantro
- 1 1/2 cups grated pepper jack
- 1 1/2 cups grated medium cheddar
- Sour Cream, garnish
- Picante Sauce (store bought), garnish
mini shell pasta with a creamy smoked bacon and pea sauce
By sarah_carroll
To prepare your pasta • Finely slice the bacon • Pick the mint leaves and discard the stalks • Finely gr
- 10 slices smoked streaky bacon or pancetta, preferably free-range or organic
- • a small bunch of fresh mint
- • 150g Parmesan cheese
- • sea salt and freshly ground black pepper
- optional: 1 chicken stock cube, preferably organic
- • 400g dried mini shell pasta
- • olive oil
- • a knob of butter
- • 300g frozen peas
- • 2 heaped dessertspoons crème fraîche
- • 1 lemon
Mustard Walnut Vinaigrette
By sarah_carroll
Combine vinegar, mustard, sugar and shallots Whisk in oils gradually Add the herbs and season with salt and pepper
- 8 fl oz Champagne vinegar
- 2 oz spicy mustard
- 1/2 oz sugar
- 4 shallots minced
- 20 fl oz mild olive oil
- 4 fl oz walnut oil
- 1/2 oz chopped dill
- 1/2 oz chopped flat leaf parsley
- 2 T minced chives
- Salt tt
- GBP tt
Mushroom and Potato Frittata
By sarah_carroll
1. Heat 1⁄2 cup oil in a 10" nonstick skillet over medium heat
- 1 ⁄2 cup plus 2 tbsp. olive oil (preferably Spanish)
- 6 cloves garlic, finely chopped
- 1 large russet potato (about 3⁄4 lb.), peeled
- and thinly sliced crosswise
- 1 medium yellow onion, thinly sliced
- Kosher salt and freshly ground black pepper,
- to taste
- 1 ⁄4 lb. cremini mushrooms, thickly sliced
- 1 ⁄4 lb. oyster mushrooms, roughly chopped
- 1 ⁄4 cup chopped flat-leaf parsley leaves
- 6 eggs, beaten
Spanikopita Chicken Meatballs
By sarah_carroll
Preheat the oven to 400 degrees F
- 1 tablespoon extra-virgin olive oil, plus some for liberal drizzling
- 1 small onion, finely chopped
- 4 cloves garlic, chopped, divided
- 2 boxes frozen chopped spinach, defrosted.
- 3/4 cup crumbled feta cheese
- 1 pound ground chicken
- 1 tablespoons grill seasoning (recommended: McCormick Montreal Seasoning)
- 1 1/2 cups Greek style plain yogurt
- 1/3 seedless cucumber, peeled and chopped
- 3 tablespoons fresh dill
- 1/2 lemon, juiced
- 1 1/2 teaspoons, 1/2 a palm full, cumin
- 1 1/2 teaspoons, 1/2 a palm full, coriander
- Salt