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Recipes
Leek and Wild Mushroom Stuffing
By sarah_carroll
Combine 1 1/2 cups hot water and dried porcini in small bowl
- 1 1/2 cups hot water
- 1/2 ounce dried porcini mushrooms*
- 1 cup (2 sticks) butter
- 1 pound fresh shiitake mushrooms, stems removed, caps sliced
- 1 pound button mushrooms, sliced
- 1 1/2 cups chopped leeks (white and pale green parts only)
- 6 garlic cloves, chopped
- 2 cups dry white wine
- 1 tablespoon chopped fresh thyme
- 1 1/2 8-ounce French-bread baguettes, halved lengthwise, cut crosswise into 1/2-inch-thick slices
- 1 large egg, beaten to blend
Soft Black Bean Tacos
By sarah_carroll
Heat the canola oil in a large, heavy nonstick skillet on medium-high, and add the chili powder and ground cumin
- 1 tablespoon canola oil
- 1 teaspoon chili powder
- 1 teaspoon ground cumin seeds
- 2 cans black beans, with liquid
- 8 corn tortillas
- 1 cup fresh or bottled salsa*
- 2 ounces queso fresco or feta cheese, crumbled
Pistachio Doughnuts
By sarah_carroll
1 Process pistachios in a food processor until finely ground, transfer to a large bowl, add flour, sugar, baking p...
- 75 gm pistachio kernels
- 320 gm plain flour
- 110 gm (½ cup) caster sugar
- 3 tsp baking powder
- Finely grated rind of 1 orange
- Scraped seeds of 1 vanilla bean
- 250 ml (1 cup) milk
- 60 gm butter, melted and cooled
- 1 egg, lightly beaten
- For deep frying/greasing: vegetable oil
- Rosewater glaze
- 120 gm caster sugar
- 2 small strawberries, crushed
- 225 gm pure icing sugar, sieved
- 3 tsp rosewater, or to taste
Pistachio Paste
By sarah_carroll
Process all ingredients a processor until finely ground and a paste forms
- 100 g shelled pistachios
- 1 T glucose
- 4 drops green food coloring
- 1/4 t almond extract
Lettuce Hand Rolls
By sarah_carroll
1. In a sauté pan over medium-high heat, cook the garlic in the oil until fragrant, about 3 minutes
- 1 garlic clove, minced
- 1 tablespoon olive oil
- 3/4 pound ground pork
- 1 teaspoon Chinese five-spice powder
- 1 tablespoon soy sauce
- 2 tablespoons brown sugar
- 8-10 Bibb lettuce leaves
- 1 carrot, shredded
- 1 cucumber, peeled and julienned
- Chopped peanuts (optional)
- Dipping Sauce
- 2 tablespoons soy sauce
- 2 tablespoons sugar
- 4 tablespoons lime juice
- Add half a garlic clove, if desired
Ratatouille Pasta Toss
By sarah_carroll
1.Bring a large pot of water to a boil, add salt and then cook the pasta until al dente
- Salt
- 1 pound rigatoni
- 1/4 cup extra-virgin olive oil (EVOO), 4 turns of the pan
- 4 garlic cloves, crushed
- 1 pound zucchini, diced
- 1 pound eggplant, diced
- 1 large yellow onion, diced
- Freshly ground pepper
- 3 whole roasted red peppers, fresh, or canned, drained
- 1/2 cup dry white wine, chicken stock or vegetable stock (a couple of glugs)
- One 15-ounce can crushed tomatoes
- A handful of flat-leaf parsley, chopped
- 10 leaves fresh basil, shredded or torn
- Grated Parmigiano-Reggiano or Pecorino Romano cheese
- Crusty bread, to pass around at the table
Stir Fried Baby Bok Choy
By sarah_carroll
Trim 1/4 inch from bottom of each head of bok choy
- 1 1/2 pounds baby bok choy
- 2 tablespoons peanut oil
- 1 (1/4-inch) piece fresh ginger, minced (about 1 teaspoon)
- 2 scallions (white and green parts), thinly sliced
- 4 cloves garlic, thinly sliced
- 1 teaspoon coarse sea or kosher salt
- 1 teaspoon sugar
- 1/8 teaspoon ground white pepper
Shaved Zucchini Salad
By sarah_carroll
Whisk oil, lemon juice, 1 teaspoon coarse salt, 1/2 teaspoon black pepper, and crushed red pepper in small bowl to ...
- 1/3 cup extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon coarse kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon dried crushed red pepper
- 2 pounds medium zucchini, trimmed
- 1/2 cup coarsely chopped fresh basil
- 1/4 cup pine nuts, toasted
- Small wedge of Parmesan cheese
Guava and Custard Apple Snow Egg
By sarah_carroll
1. Preheat oven to 150ºC and turn on ice cream machine to chill
- Custard apple ice cream
- 100 ml milk
- 3 egg yolks
- 100 g caster sugar
- 3 soft ripe custard apples
- 50 ml pouring cream
- Vanilla custard base
- 400 ml pouring cream
- 2 vanilla beans, split and seeds scraped
- 1 whole egg
- 3 egg yolks
- 80 g caster sugar
- Guava granita
- 100 g caster sugar
- 500 ml water
- 400 g strawberry guavas, peeled and diced
- 100 g fresh strawberries, hulled and halved
- Poached meringue
- Canola oil spray
- 150 g egg white
- 150 g caster sugar
- Guava puree
- 175 g caster sugar
- 250 ml water
- ½ vanilla bean
- 375 g strawberry guavas, peeled and roughly diced
- Maltose tuiles
- 200 g liquid maltose
- 100 g caster sugar
- 20 g flaked almonds
- Vanilla cream
- 100 g vanilla custard base
- 100 g double cream
- Guava fool
- 100 g of guava puree
- 200 g vanilla cream
- 1 cup icing sugar, to serve
Fresh Asian Noodle Salad
By sarah_carroll
Soak the noodles in a bowl of warm water until soft, then drain and put back in the bowl
- • 300g/10½oz cellophane noodles or beanthread noodles
- • 200g/7oz minced beef
- • 2 teaspoons five-spice
- • 5 tablespoons olive oil
- • 2 cloves of garlic, peeled and grated
- • 2 heaped teaspoons of grated fresh ginger
- • 100g/5½oz cooked peeled prawns
- • 3 teaspoons sugar
- • 1 bunch of spring onions, finely sliced
- • 3 tablespoons fresh lime juice
- • 1 tablespoon fish sauce
- • 2 fresh red chillies, deseeded and finely sliced
- • 1 handful of fresh coriander, chopped
- • 1 handful of fresh mint, chopped
- • 2 handfuls of roasted peanuts
- • sea salt and freshly ground black pepper