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Recipes
Roasted Jalapeno Tomato Salsa
By sarah_carroll
1. Heat the broiler. Lay the whole tomatoes and jalapeños out on a broiler pan or baking sheet
- 1 1/2 pounds ripe tomatoes (about 10 medium), preferably plum
- 2 to 3 fresh jalapeño chiles (1 to 1 1/2 ounces), stemmed
- Half of a small white onion (2 ounces), sliced 1/4 inch thick
- 4 garlic cloves, peeled
- 1/4 cup water
- 1/3 cup chopped fresh cilantro, loosely packed
- 1 generous teaspoon salt
- 1 1/2 teaspoons cider vinegar
Asian Slaw
By sarah_carroll
Toss the cabbage together in a large colander and set in the sink
- 1 head green cabbage, shredded
- 1/2 head red cabbage, shredded
- 1 tablespoon salt
- 1/2 cup rice wine vinegar
- 1/4 cup soy sauce
- 2 tablespoons sesame oil
- 1/2 teaspoon chile paste
- 3 tablespoons creamy peanut butter
- 1 teaspoon fresh ginger, grated
- 2 carrots, shredded
- 1 cup bean sprouts
- 4 scallions, julienned on the bias
- Salt and pepper, to taste
- 2 tablespoons sesame seeds, for garnish
Vietnamese Prawn and Rice Noodle Salad
By sarah_carroll
For the nuoc cham, stir the sugar, fish sauce and lime juice in a bowl to dissolve the sugar, then stir in chilli a...
- 200 g rice vermicelli noodles
- 1 large carrot, cut into thin matchsticks
- 1 telegraph cucumber, seeds removed, cut into thin matchsticks
- 1 long red chilli, seeds removed, cut into thin matchsticks
- 300 g peeled cooked prawns (tails intact), deveined
- 1 cup (75g) bean sprouts
- 1/4 cup each of mint, coriander and Thai basil leaves (see note)
- Nuoc cham dressing
- 2 tbs brown sugar
- 2 tbs fish sauce
- 1/3 cup (80ml) lime juice
- 1 long red chilli, seeds removed, finely chopped
- 1 garlic clove, finely chopped
Amaretto Creme Brulee
By sarah_carroll
Heat vanilla, sugar and cream until bubbling around edges
- 1/4 vanilla bean
- 1/2 c sugar
- 2 1/4 c cream
- 1/4 c amaretto
- 1/2 c plus 1 yolk
Israeli Couscous with Roasted Eggplants
By sarah_carroll
Preheat oven to 450°F. Coat rimmed baking sheet with nonstick spray
- Nonstick vegetable oil spray
- 2 3/4-pound unpeeled eggplants, cut into 1/2-inch cubes (8 to 9 cups)
- 5 tablespoons extra-virgin olive oil, divided
- 1 cup Israeli couscous
- 1 teaspoon cumin seeds
- 2 tablespoons white balsamic vinegar
- 3/4 teaspoon ground cinnamon
- 1/4 cup finely chopped red onion
- 1/3 cup golden raisins
- 1/3 cup coarsely chopped fresh cilantro
Yellow Sheet Cake
By sarah_carroll
Preheat oven to 350°. To prepare cake, coat bottom of a 13 x 9-inch baking pan with cooking spray (do not coat ...
- Cake:
- Cooking spray
- 1 tablespoon all-purpose flour
- 1/2 cup butter, melted
- 1 (8-ounce) carton fat-free sour cream
- 1 1/2 cups granulated sugar
- 2 teaspoons vanilla extract
- 1/2 cup egg substitute
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup low-fat buttermilk
- Frosting:
- 1/2 cup (4 ounces) block-style fat-free cream cheese, softened
- 1/4 cup butter, softened
- 1 teaspoon vanilla extract
- 1/3 cup unsweetened cocoa
- 1 to 2 tablespoons evaporated fat-free milk
- 1/8 teaspoon salt
- 3 cups powdered sugar, divided
Marshmallows
By sarah_carroll
Bloom gelatin in ice cold water
- 28 leaves of gelatin
- 1/2 c triple sec
- 1 # 8oz sugar
- 2 c corn syrup
- 1 c water
Fusilli with prawns and gremolata cream
By sarah_carroll
To make gremolata, combine the garlic, parsley and zest in a bowl, then set aside
- 1 garlic clove, finely chopped
- 1/2 c finely chopped flat leaf parsley
- Grated zest of 1 lemon
- 2 T unsalted butter
- 1 Kg green prawns, peeled Tails intacgt, deviened
- 4 tomatoes, deseeded, finely chopped
- 1 T sweet chili sauce
- 300 mL thickened cream
- 400 g fusilli or other short pasta
- Olive oil and crusty bread, to serve
Eggnog
By sarah_carroll
In the bowl of a stand mixer, beat the egg yolks until they lighten in color
- 4 egg yolks
- 1/3 cup sugar, plus 1 tablespoon
- 1 pint whole milk
- 1 cup heavy cream
- 3 ounces bourbon
- 1 teaspoon freshly grated nutmeg
- 4 egg whites*
Chicken, Pancetta and Bean Stew with crispy sage leaves
By sarah_carroll
Heat 1 T EVOO in a caserole or deep frypan over medium heat
- 1/4 c olive oil
- 150 g pancetta or bacon, chopped
- 1 onion, finely chopped
- 6-8 chicken thigh cutlets on the bone
- 1 T flour, seasoned with salt and pepper
- 200 ml dry white wine
- 300 ml chicken stock, heated
- 400 g can cannellini beans, rinsed, drained
- 2 T thickened cream
- Small handful of sage leaves