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Recipes
Bobby Flay Poultry Spice Rub
By sarah_carroll
Whisk all ingredients together and add the rub on a chicken and grill like you usually would
- 3 tablespoons ancho chile powder (heat level: 4)
- 3 tablespoons pasilla chile powder (heat level:4)
- 3 tablespoons ground cumin
- 3 tablespoons ground coriander
- 3 tablespoons ground ginger
- 2 tablespoons garlic powder
- 2 tablespoons onion powder
- 1 tablespoon allspice
- 1 tablespoon cinnamon
- 1 tablespoon ground cloves
- 1 tablespoon ground fennel seed
- 1 teaspoon chile de arbol – can substitute cayenne (heat level:7)
- 3 tablespoon brown sugar
- 2 tablespoons kosher salt
- 2 tablespoons coarsely ground black pepper
- 1 teaspoon cayenne pepper (heat level:8)
Pink Grapefruit, Strawberry Granita
By sarah_carroll
Stir 3/4 cup sugar and 3/4 cup water in large saucepan over low heat until sugar dissolves
- 1 1/4 cups sugar, divided
- 3/4 cup water
- 1 cup small strawberries, hulled (about 6 ounces)
- 3/4 cup fresh pink or ruby grapefruit juice
- 2 1/4 cups chilled brut Champagne
- 1 1/2 teaspoons grated lemon peel
- 9 teaspoons mascarpone cheese*
- 18 whole small strawberries
Blackberry and Apple Cake
By sarah_carroll
1. Heat oven to 350°. Grease a 9" springform pan with butter
- 3 ⁄4 cup softened unsalted butter, plus more for greasing pan
- 1 1⁄2 lbs. fresh blackberries (about 6 cups)
- 1 tbsp. dark brown sugar
- 3 granny smith apples, cored, peeled,
- and quartered
- 1 ⁄3 cup apple brandy, such as calvados
- 2 1⁄2 cups cake flour
- 2 1⁄4 tsp. baking powder
- 1 tsp. ground cinnamon
- 1 ⁄2 tsp. fine salt
- 3 ⁄4 cup milk
- 1 1⁄2 tsp. vanilla extract
- Zest of 1 lemon
- 1 cup plus 2 tbsp. superfine sugar
- 4 eggs
- Crème fraîche, for garnish (optional)
Shaved Carrot and Pear Salad with Curry Vinaigrette
By sarah_carroll
Using a vegetable peeler cut the carrots lengthwise into thin ribbons or slices
- 1 1/2 pound large carrots, trimmed and peeled (about 8 carrots)
- 2 firm pears (recommended: D'Anjou)
- 2 tablespoons chopped fresh parsley leaves
- 2 tablespoons white wine vinegar
- 1 tablespoon curry powder
- 2 teaspoons honey
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup extra-virgin olive oil
Tijuana Kitchen Rice
By sarah_carroll
In a medium sauce add oil, jalapeno, onions and tomatoes
- 3 tablespoons canola oil
- 1 jalapeno, chopped
- 1 red onion, diced
- 3 Roma tomatoes, diced
- 2 cups long-grain rice
- 3 ounces white wine
- 2 teaspoons dried oregano
- 1 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1 teaspoon black pepper
- 2 cups low-sodium chicken stock
- 3/4 cup water
- 3/4 cup tomato sauce
- 1 teaspoon sea salt
- 3 green onions, diced
- 1/2 cup crumbled queso fresco (Mexican cheese)
Tarragon Chicken with braised cannellini beans
By sarah_carroll
Preheat the voen to 200C. Combine parmesan, mascarpone, tarragon, lemon zest and juice in a bowl, then season
- 2 T grated parmesan
- 150 g mascarpone cheese
- 2 T chopped tarragon
- Grated zest of 1 lemon, plus juice of 1/2 lemon
- 4 chicken breast with skin on
- 1 T EVOO
- Steamed green beans, to serve
- Cannellini Bean Stew
- 1 T EVOO
- 1 large onion, thinly sliced
- 2 garlic cloves, finely chopped
- 200 g sliced pancetta, cut into thin strips
- 2 440g cans beans, rinsed, drained
- 100 ml dry white wine
- 100 ml chicken stock, heated
- 2 T chopped tarragon
- 1/4 c mascarpone cheese
Pork and Apple Stew
By sarah_carroll
Heat the oil over medium high heat in a Dutch oven or heavy bottom pot
- 3 lbs pork butt, cut into 1 inch cubes
- 3 tbsp canola or grapeseed oil
- 1 fennel bulb, diced
- 2 medium onions, diced
- 1/2 small head of green cabbage, chopped
- 1/2 cup dry white wine
- 1 cup apple cider
- 3 cups chicken broth
- 3 granny smith apples, peeled and chopped
- 2 bay leaves
- 2 whole sprigs fresh rosemary or 1 tbsp dry
- 2 sprigs flat leafed parsley
- kosher salt
- Freshly ground black pepper
Focaccia
By sarah_carroll
Line 3 sheet pans with parchment paper, dust with cornmeal combine water, yeast, oil until yeast is dissolved
- Cornmeal as needed
- 18 fl oz water
- 1/2 oz compressed yeast
- 2 fl oz evoo
- 1 lb 12 oz hard wheat flour
- 1/2 oz salt
Cream cheese cinnamon rolls
By sarah_carroll
1. Make the dough: In the bowl of a standing mixer fitted with a hook, combine yeast, 1⁄2 tsp
- FOR THE DOUGH:
- 1 1⁄4-oz. package active dry yeast
- 1 ⁄2 tsp. plus 1⁄4 cup sugar
- 1 ⁄2 cup milk, at room temperature
- 2 tbsp. light brown sugar
- 1 ⁄2 tsp. vanilla extract
- 1 egg
- 1 egg yolk
- 2 3⁄4 cups flour, sifted, plus
- more for kneading
- 3 ⁄4 tsp. fine salt
- 8 tbsp. unsalted butter, at room
- temperature, plus more for the pan
- FOR THE FILLING:
- 1 ⁄2 cup sugar
- 1 ⁄4 cup dark brown sugar
- 1 ⁄4 cup finely chopped pecans
- 1 ⁄4 cup finely chopped walnuts
- 1 ⁄4 cup raisins
- 1 tbsp. ground cinnamon
- 1 ⁄2 tsp. fine salt
- 1 ⁄8 tsp. ground cloves
- 2 tbsp. maple syrup
- 4 oz. cream cheese, at room temperature
- 8 tbsp. unsalted butter, melted
- FOR THE ICING:
- 2 cups confectioners' sugar
- 1 ⁄4 cup buttermilk
Chocolate chip cookie
By sarah_carroll
PREHEAT oven to 375° F. COMBINE flour, baking soda and salt in small bowl
- •2 1/4 cups all-purpose flour
- •1 teaspoon baking soda
- •1 teaspoon salt
- •1 cup (2 sticks) butter, softened
- •3/4 cup granulated sugar
- •3/4 cup packed brown sugar
- •1 teaspoon vanilla extract
- •2 large eggs
- •2 cups Chocolate
- •1 cup chopped nuts (optional)