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Recipes
Cherry Banana Bread
By arthurlemay
Preheat the oven to 350 degrees
- 10 ounces Maraschino cherries
- 1/3 cup butter, softened
- 2/3 cup brown sugar, firmly packed
- 2 eggs, lightly beaten
- 1 3/4 cups King Arthur flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2-3 bananas, very ripe, mashed
- 1/2 cup ,chopped walnuts
SEAFOOD CASSEROLE
By arthurlemay
Hearty, rich seafood dish that needs a buttery, well structured Chardonnay to accompany the meal
- FOR THE SAUCE
- 1 Tbsp. Butter
- 1 Tbsp. All-purpose flour
- 2/3 Cup Fish stock
- FOR THE CASSEROLE
- 2 Tbsp. Butter
- 1 Lb. Shrimp, peeled
- 1/2 Lb. Sea scallops, halved
- 1/2 Lb. Haddock or Cod, cut into 1-inch pieces
- 8 Oz. Lobster meat, cut into 1-inch pieces
- 1 Tsp. garlic, minced
- 2 Tsp. Dry sherry
- 1/3 Cup Monterey jack cheese, freshly grated
- 1/2 Cup Bread crumbs
PASTA e FAGIOLI
By arthurlemay
Great Italian Soup
- 1 pound lean ground beef or mild Italian sausage
- 2 tablespoons olive oil, divided
- 1.5 cups onions, chopped
- 1 cup carrots, diced (about 2 medium)
- 1 cup celery, diced (about 3 stalks)
- 3 cloves garlic, diced (2 tablespoons)
- 2 cans (14.5 ounce)tomato sauce (or 3-3.5 cups of your own sauce)
- 3-4 cups beef or chicken broth
- 1/2 cup water (or more if you desire)
- 1 can diced tomatoes (14.5 ounce)
- 2 teaspoons granulated sugar
- 1.5 teaspoons dried basil
- 1 teaspoon dried Oregano
- 3/4 teaspoon dried thyme
- 1/2 teaspoon dried marjoram
- salt and ground pepper to taste
- 1 cup dry pasta
- 1 can (14.5 ounces) dark red kidney beans, drained and rinsed
- 1 can (14.5 ounces) great northern beans, drained and rinsed
- Finely shredded Parmesan or Romano cheese for serving
Pecan Pie, Low Profile
By arthurlemay
Once you make this, it will be a holiday tradition
- For The Foolproof Cream Cheese Pie Crust:
- 1 cup King Arthur Flour
- 1/8 teaspoon salt
- 3 ounces cream cheese
- 1 stick unsalted butter, cut into pieces
- For The Pecan Pie:
- 4 egg yolks
- 1/2 cup dark corn syrup
- 4 tablespoons unsalted butter, cut in 1/2" pieces
- 1/2 cup light brown sugar, packed
- 1/4 cup heavy cream
- 1 pinch salt
- 1 teaspoon vanilla extract
- 1 1/2 cups pecan halves
- 1 each foolproof cream cheese crust (see above)
Oyster Dressing
By arthurlemay
Delicious dreessing to go along with almost any poultry recipe
- CORNBREAD:
- 1 cup self rising cornmeal
- 1/2 cup self rising flour
- 3/4 cup buttermilk
- 2 large eggs
- 2 tablespoons vegetable oil
- DRESSING:
- 7 slices white bread, dried in warm oven
- Cornbread
- 1 sleeve saltine crackers
- 2 cups chopped celery
- 1 large onion chopped
- 8 tablespoons butter
- 7 cups chicken stock
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon dried sage
- 1 tablespoon poultry seasoning
- 5 large eggs, lightly beaten
- 2 pints oysters, drained
Treasure of the Sea, Benjamin's
By arthurlemay
in a medium saucepan over low heat, melt the clarified butter
- 4 tablespoons clarified butter
- 4 tablespoons King Arthur flour
- 6 ounces olive oil
- 1 pound sea scallops
- 1 pound shrimp, peeled and deveined
- 1 teaspoon shallots, diced
- 1 teaspoon garlic, diced
- 7 ounces dry white wine
- 10 ounces clam juice
- 10 ounces light cream
- 10 ounces crabmeat
- 1 teaspoon salt
- 1/2 teaspoon pepper
Shrimp Scampi With Pasta, Botolph on Tremont's
By arthurlemay
A little twist on shrimp scampi with the addition of a little cream, tomatoes and broccoli
- 2 pounds fresh fettucine
- 3 tablespoons olive oil
- 24 jumbo shrimp, peeled and deveined
- 1 tablespoon Kosher salt
- 1 1/2 teaspoons ground black pepper
- 1 1/2 tablespoons fresh thyme, chopped
- 1 tablespoon fresh rosemary, chopped
- 3 tablespoons fresh parsley, chopped
- 1/4 cup roasted garlic, minced
- 1/2 cup vegetable or light fish stock
- 1 1/2 cups heavy cream
- 1 cup tomato concasse (peeled, seeded, chopped tomatoes)
- 3 cups broccoli florets
Veal Capri
By arthurlemay
Tenderize the veal by pounding it lightly with a meat tenderizer
- 4 slice veal cutlet 1/4-inch thick
- 1 cup cornmeal
- 1 cup breaadcrumbs
- 1 cup flour
- 6 eggs, beaten with 1/4 cup water
- 2 cups olive oil
- 4 slices eggplant, 1/4-inch thick
- 1 1/2 sticks butter
- 1 pound mushrooms, sliced
- 1/2 pound artichoke hearts
- 2 cups Madeira wine
- 1/2 pound mozzarella chees cut in 1/4-inch slices
clam Chowder, Turner Fisheries'
By arthurlemay
Wash the clams and quahogs thoroughly
- 6 quahogs, washed
- 12 clams, cherrystones
- 1 cup water
- 4 ounces clarified butter
- 1 onion, diced
- 1 stalk celery, diced
- 1 clove garlic, minced
- 1/2 teaspoon dried thyme
- 1/2 cup King Arthur flour
- 5 cups clam juice, fresh or bottled
- 1 bay leaf
- 2 potatoes, peeled and diced
- 1 pint heavy cream
- salt and pepper to taste
Clam Chowder, Bay Tower Room's
By arthurlemay
In a large stockpot, bring 1 1/2 gallons of water to a boil
- 12 large quahogs, washed
- 1 stalk celery, diced
- 1 onion, diced
- 1/4 pound bacon, diced
- 1 clove garlic, minced
- 1/4 cup butter
- 1/4 cup flour
- 6 stems fresh thyme
- 1 tablespoon black pepper
- 2 bay leaves
- 3 quarts, heavy cream
- 8 potatoes, peeled and diced