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Recipes
Vegetarian Lasagne
By sarah_carroll
1. Grease a 9"x 13" baking pan with 1 tbsp
- 12 tbsp. unsalted butter
- 12 sun-dried tomatoes
- 1 shallot, chopped
- 1 carrot, chopped
- 1 ⁄2 cup flour
- 5 cups milk
- 1 tsp. ground nutmeg
- Salt and pepper
- 3 tbsp. olive oil
- 2 lbs. shiitake mushrooms,
- stemmed, quartered
- 1 ⁄2 lb. spinach, chopped
- 6 cloves garlic, chopped
- 3 tbsp. chopped flat-leaf parsley
- 2 tbsp. chopped oregano
- 1 tbsp. chopped thyme
- 1 tbsp. chopped rosemary
- 1 tbsp. tomato paste
- 5 cups whole canned tomatoes, crushed
- 1 lb. lasagna noodles
- 2 1⁄2 cups grated grana padano
- 2 1⁄2 cups grated fontina
Mushroom Fricassee
By sarah_carroll
Heat oil and butter over medium high heat
- 1/4 cup canola oil
- 100 g butter, plus an extra knob
- pinch of chilli flakes
- 1/2 c finely chopped shallots
- 2 T pressed garlic
- 2 T finely chopped thyme
- 2 T finely chopped fresh sage
- 3/4 c white wine
- 250 g shiitake mushrooms, stalks removed
- 250 g Portobello mushrooms, coarsely chopped
- 250 g swiss brown mushrooms, sliced
- 250 g button mushrooms, sliced
- 1/3 c chopped parsley
- sea salt and freshly ground black pepper
Tomato Jam
By sarah_carroll
Combine all the ingredients in a small saucepan and bring to a boil
- 1 cup peeled, seeded and chopped tomatoes
- 1/2 cup rice wine vinegar
- 2 tablespoons sugar
- 1 tablespoon light corn syrup
- 1 tablespoon honey
- 1 clove garlic, smashed
- 1 pinch cayenne pepper
Fruit and Oat Muesli
By sarah_carroll
Per serving: 311.5 kcal calories, 28
- 1 1/4 cups quick-cooking oats
- 2/3 cup reduced-fat (2%) milk
- 2/3 cup plain low-fat yogurt
- 1 teaspoon vanilla extract
- 2/3 cup fresh orange juice
- 1/4 cup honey
- 1 1/2 cups grated peeled red-skinned apples (about 2 medium)
- 1 cup chopped raw almonds
- 3 cups chopped fresh fruit (such as apples, pears, and peeled oranges)
Homemade Hamburger Buns
By sarah_carroll
Mix together the flour, salt, sugar, and yeast in a large bowl
- 4 1/4 cups unbleached bread flour
- 1 1/2 teaspoons salt
- 3 tablespoons sugar
- 2 teaspoons instant yeast
- 1 large egg, lightly beaten
- 1/4 cup unsalted butter, at room temperature
- 1 1/2 cups buttermilk or milk, at room temperature
- sesame seeds for the tops (optional)
Potato and Fennel Mash
By sarah_carroll
Preheat oven to 375°F. Line large rimmed baking sheet with parchment paper
- 3 large fresh fennel bulbs (about 2 1/4 pounds total), trimmed, quartered through core, center core trimmed and discarded, cut into 3/4-inch pieces
- 1 medium onion, cut into 3/4-inch pieces (about 1 3/4 cups)
- 3 tablespoons extra-virgin olive oil
- 2 teaspoons fine sea salt, divided
- 3 pounds Yukon Gold potatoes, peeled, cut into 1 1/2-inch pieces
- 1/2 cup (1 stick) butter
- 1 1/2 tablespoons chopped fresh rosemary
- 1/2 cup crème fraîche*
- Read More http://www.epicurious.com/articlesguides/holidays/thanksgiving/favoritetopratedthanksgivingrecipes/recipes/food/views/Yukon-Gold-and-Fennel-Puree-with-Rosemary-Butter-350476#ixzz0o3FFQS1Q
Marinara Sauce
By sarah_carroll
Heat the olive oil in a large (12-inch) skillet
- 1 tablespoon good olive oil
- 1 cup chopped yellow onion (1 onion)
- 1 1/2 teaspoons minced garlic
- 1/2 cup good red wine, such as Chianti
- 1 (28-ounce) can crushed tomatoes, or plum tomatoes in puree, chopped
- 1 tablespoon chopped fresh flat-leaf parsley
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
Cinnamon Spiced Pecans
By sarah_carroll
Preheat oven to 350°F. Spray rimmed baking sheet with nonstick spray
- Nonstick vegetable oil spray
- 1 large egg white
- 2 tablespoons sugar
- 1 tablespoon golden brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/8 teaspoon cayenne pepper
- 1 1/2 cups pecan halves
Brandied Chocolate Mousse
By sarah_carroll
Melt chocolate over simmering water until melted and hot
- 16 # chocolate
- 3 1/2 # yolks
- 1 q Brandy
- 16 q heavy cream
Cauliflower with bacon, taleggio and breadcrumbs
By sarah_carroll
Boil cauliflower in pot of salted water and cook for 4 minutes or until just tender
- 1 cauliflower, cut into florets
- 1 onion, finely chopped
- 100 g pancetta, finely chopped
- 2 T chopped parsley
- 40 g butter
- 40 g plain flour
- 1 3/4 c milk
- 100 g taleggio cheese, broken into pieces
- pinch of nutmeg
- 1 t dijon mustard
- 25 g grated parmesan
- 25 g fresh breadcrumbs