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Recipes
Chocolate, Olive Oil and Sea Salt Toasts
By sarah_carroll
Sandwich the chopped chocolate between the slices of sourdough
- 200 g good quality dark chocolate, chopped
- 1 sourdough loaf, cut into 8 1.5cm thick slices
- 40 g unsalted butter
- 2 T olive oil
- 1 T EVOO, to drizzle
- Sea Salt Flakes
Spinach, Pear and Pancetta Salad
By sarah_carroll
Saute pancetta in skillet over medium heat until crisp
- 4 ounces pancetta, medium dice
- 1 small shallot, minced
- 1/4 cup sherry vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon finely chopped fresh thyme
- 1/4 cup olive oil
- Salt and freshly ground pepper
- 10 ounces fresh spinach leaves
- 2 Bosc pears, halved, cored and thinly sliced
- 1 small red onion, finely sliced
Crisp barramundi with prawn salsa and vanilla-infused dressing
By sarah_carroll
1 For prawn salsa, cook prawns in boiling salted water for 3 minutes or until cooked through, then refresh in iced...
- 1 tbsp vegetable oil
- 4 200gm barramundi fillets
- ½ lemon, juice only
- To serve: olive oil
- To garnish: chervil sprigs
- Prawn salsa
- 8 medium green prawns
- 150 gm sweet potato, peeled, boiled and refreshed in iced water, finely chopped
- 1 small zucchini, finely chopped
- 2 tomatoes, blanched, peeled, seeds removed and finely chopped
- ¼ cup (loosely packed) coarsely chopped dill
- 100 ml olive oil infused with ½ vanilla bean (see note)
- 25 gm baby spinach
Singapore Noodles
By sarah_carroll
Marinate shrimp and sliced chicken together in soy sauce, wine, cornstarch and white pepper for 20 minutes
- 1 pound thin rice noodles, soaked in cold water for 2 hours, and drained
- 1 pound baby shrimps, without shells, deveined, rinsed and drained
- 1 skinless chicken breast, 1/4-inch strips
- 1/4 cup white wine
- 2 tablespoons thin soy sauce
- 1 tablespoon cornstarch
- 1/2 teaspoon ground white pepper
- Canola oil, to cook
- 1 tablespoon minced ginger
- 1/2 cup scallions batons, 1-inch lengths
- 1 tablespoon minced garlic
- 1/2 pound bean sprout, picked
- 1 red bell pepper, julienned
- 1 onion, julienned
- 2 eggs, lightly scrambled
- 2 tablespoons Madras curry powder
- Salt and white pepper to taste
Italian American Meatballs
By sarah_carroll
Grate the bread or pulse into crumbs in a food processor
- 2 slices white sandwich bread, stale
- 1/2 pound ground pork
- 1/2 pound ground veal
- 1/2 pound ground beef chuck
- 1/2 cup plus 2 tablespoons grated Parmesan
- 1/4 cup chopped flat-leaf parsley
- 2 teaspoons kosher salt
- 1/2 medium onion, grated (about 1/4 cup)
- 2 cloves garlic, minced
- 1 large egg, beaten
- Freshly ground black pepper
- 1/3 cup olive oil, divided
Herb-Grilled Chicken Breasts, Thai Style
By sarah_carroll
Combine first 10 ingredients in processor
- 1/3 cup finely chopped fresh basil
- 1/3 cup finely chopped fresh mint
- 1/3 cup finely chopped cilantro
- 3 tablespoons finely chopped peeled fresh ginger
- 4 garlic cloves
- 1 1/2 tablespoons soy sauce
- 1 1/2 tablespoons fish sauce (nam pla)
- 1 1/2 tablespoons canola oil
- 1 1/2 tablespoons (packed) dark brown sugar
- 1 serrano chili, stemmed, chopped
- 6 skinless boneless chicken breast halves (about 2 1/2 pounds total)
- Read More http://www.epicurious.com/recipes/food/views/Herb-Grilled-Chicken-Breasts-Thai-Style-5471#ixzz0i5fxTT3v
Crostata de mirtilli
By sarah_carroll
For the pastry, place the flour, polenta, lemon zest and butter in a food processor and whiz until the mixture rese...
- 60g unsalted butter, at room temperature
- 2/3c icing sugar, plus extra to dust
- 2 egg yolks
- grated zest of 2 oranges
- 3/4c dessicated coconut
- 300g fresh or frozen (thawed) blueberries
- Juice of 1 lemon
- 2tsp cornflour
- Polenta pastry
- 1 1/4 c plain flour, plus extra to dust
- 1/4c fine polenta
- grated zest of 1 lemon
- 115g chilled unsalted butter, chopped
- 1 egg, lightly beaten with 1 1/2T EVOO
- Topping
- 60g unsalted butter
- 3/4c plain flour
- 1/2 caster sugar
- 1/2 dessicated coconut
- 1 vanilla bean, seeds scraped
Mushroom, Pepper and Fontina Frittata
By sarah_carroll
Nutritional Information Calories:168 Fat:13g (sat 5g,mono 5g,poly 1g) Cholesterol:189mg Protein:10g Carbohyd
- 2 tablespoons olive oil
- 1 thinly sliced onion
- 1 thinly sliced green bell pepper
- 1 cup sliced mushrooms
- 1 garlic clove, minced
- 8 large eggs
- 2 large egg whites
- 1/3 cup 1% low-fat milk
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon chopped fresh or 1 teaspoon dried basil
- 1 1/2 tablespoons butter
- 1 cup cherry tomatoes, halved
- 1 cup fontina cheese, cut into small cubes (about 5 ounces)
Tex Mex Buttermilk Chicken Tenders
By sarah_carroll
1.In a large, heavy skillet, heat the oil over medium-high heat
- 4 cups vegetable oil, for frying
- 2 tablespoons chili powder
- 1 tablespoon sweet smoked paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon poultry seasoning
- Juice of 2 limes and 2 teaspoons grated peel, plus wedges for serving
- 2 cups buttermilk
- 2 1/2 cups flour
- 2 pounds chicken tenders
- Salt and pepper
- 4 ears corn
- Hot pepper sauce, for passing at the table
Israeli Couscous w/ Roasted Butternut Squash and Preserved Lemon
By sarah_carroll
Original recipe calls for 1/4 cup of peel, with fresh lemon do 2T of zest and juice to taste
- 1 preserved lemon
- 1 1/2 pound butternut squash, peeled and seeded, and cut into 1/4-inch dice
- 3 tablespoons olive oil
- 1 large onion, chopped
- 1 3/4 cups Israeli couscous or acini di pepe (tiny peppercorn-shaped pasta), about 1 pound
- 1 (3-inch) cinnamon stick
- 1 cup chopped fresh flat-leaf parsley
- 1/2 cup pine nuts, toasted
- 1/2 cup golden raisins
- 1/4 teaspoon ground cinnamon