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Recipes
SWEET ASPIC
By Coo1
ADD 1/2 BOILING M/M T TO GELETIN & THEN ADD COOL M/M T SERVE WITH THICK RANCH DRESSING
- 8 C MOLD
- 4 C. M/M T
- 2 CANS STEWED TOMATOES
- 2 6 OZ. RASPBERRY JELLO
BEEF FLANK STEAK GRILLED W CORN, TOMATO & ASPARAGUS SALAD
By Coo1
Active: 50 min. Total: 2.5 hours Serves: 4
- 1 1/2 cups dry red wine
- 1/2 cup Dijon mustard
- 1/4 cup packed dark brown sugar
- 8 garlic cloves, crushed and peeled
- 3 large shallots, coarsely chopped
- 2 TBSP chopped flat leaf parsley
- 1 TBSP chopped thyme
- Kosher salt and freshly ground pepper
- One 1 1/2 pound flank steak
- 2 TBSP cider vinegar
- 1 TBSP honey
- 6 ounces cherry tomatoes – quartered
- 1/4 small sweet onion thinly sliced
- 6 ounces thin asparagus
- 2 ears of corn shucked
- 1 TBSP EVOO
- 6 basil leaves shredded
- 1 TBSP unsalted butter
- 6 ounces fresh morel mushrooms, cleaned halved or 1/2 ounce dried morels reconstituted in boiling water for 10 minutes
TOMATOES – GRANDMA’S TOMATO PUDDING
By Coo1
ABOUT 1 1/2 HOURS BEFORE SERVING: 1
- 15 MEDIUM TOMS, PEELED AND QUARTERED
- 1 CUP PACKED DARK BROWN SUGAR
- 1 6-0Z CAN TOMATO PASTE
- 1 TSP SALT
- 6 WHITE BREAD SLICES, CUT INTO 1 INCH CUBES
- 1 CUP BUTTER, MELTED
FLANK STEAK (MARINATED)
By Coo1
- 3/4 cup olive oil
- 1/4 cup soy sauce
- 1/4 cup honey
- 1/4 cup vermouth
- 1 1/2 tbls ground ginger (fresh grated ginger is best. Grate enough to cover top of steak lightly
- 4 garlic cloves minced
- 1 tsp cracked pepper
TOMATOES – SLOW ROASTED
By Coo1
1. Preheat oven to 275. In minifood processor, process the basil, olive oil, olives and rosemary to a paste
- 3/4 CUP Chopped basil
- 1/4 cup EVOO
- 1/4 cup pitted Nicoise olives, chopped
- 2 TSP chopped rosemary
- 8 large plum tomatoes, sliced crosswise 1/3 inch thick
- S&P
NOODLES SZECHUAN
By Coo1
Put garlic & ginger in processor
- 6 cloves garlic chopped
- 1/4 c chopped fresh ginger
- 1/2 c veg oil
- 1/2 c sesame paste
- 1/2 c smooth peanut butter
- 1/2 c soy sauce
- 1/4 c dry sherry
- 1/4 c sherry vinegar
- 1/4 c honey
- 1/2 t hot chili oil
- 2 T sesame oil
- 1/2 t pepper
- 1/8 t cayenne
- 1 lb spaghetti
- 1 red pep julienned
- 1 yellow pep julienned
- 4 scallions sliced diagonally
FREGOLA W WILD MUSHROOMS, SHERRY, CREAM
By Coo1
Serves; 6 as side dish or 3-4 as a first course If you can’t find chanterelles, hedgehogs or porcini, substi...
- 3/4 Lb wild mushrooms, such as chanterelles, hedgehogs, porcini, or a mix
- 1 1/2 Tbls unsalted butter
- 1 1/2 Tbls exra virgin olive oil
- Kosher salt
- 2 Medium shallots (4 oz) finely diced
- 1/2 Tbls chopped fresh thyme
- 3 Tbls dry sherry
- 1 Cup heavy cream
- Freshly ground black pepper
- 2 Tbls coarsely chopped fresh flat leaf parsley
- 1 1/4 Cups fregola sarda
- 1/2 About 1/2 cup freshly grated parmigiano-reggiano, for sprinkling
FRIED CAPERS
By Coo1
An addictive garnish
- Capers the pickled or salted flower buds of a Mediterranean bush, are normally rinsed or soaked and then added to dishes like salsa verde or puttanesca sauce, where they lend a briny edge. But fry cap
MARINADE , CITRUS (CARLA'S MARINADE)
By Coo1
Thinly slice garlic and in a small saucepan cook in oil over moderately low heat until it just begins to turn golde...
- 2 large garlic cloves
- 1/3 cup olive oil
- 3 tablespoons packed dark brown sugar
- 2 tablespoons balsamic vinegar
- 1 1/2 teaspoons Dijon mustard
- 1/4 cup fresh lemon juice
- 1/4 cup fresh orange or lime juice
- 1 1/2 teaspoons freshly grated lemon zest
MEAT OR CHICKEN TANDORI
By Coo1
MARINATE 24 HOURS GRILL
- 3 T TANDORI PASTE
- 1 T LEMON JUICE
- 6 1/2 OZ. PLAIN YOGURT