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Recipes
Roasted Pork Shoulder (Pernil Al Horno)
By jeaninemg
Directions Place the pork, fat-side up, in a roasting pan fitted with a rack insert, and using a sharp knife, scor...
- 1 boneless pork shoulder (about 4 pounds), skin on
- 4 garlic cloves, smashed
- 1 handful fresh oregano
- 4 tablespoons Kosher salt (1 tablespoon for every pound of meat)
- 1 tablespoon coarsely ground black pepper
- 3 tablespoons vegetable oil
- 2 tablespoons white wine vinegar
Lemon-Parmesan Roasted Potatoes
By jeaninemg
Directions Preheat the oven to 450 degrees F
- 1 1/2 pounds baby Yukon gold potatoes, halved
- 1 1/2 pounds baby red-skinned potatoes, halved
- Kosher salt
- 4 cups cubed day-old sourdough bread (crusts removed)
- 1/3 cup extra-virgin olive oil
- 2 cloves garlic, grated
- 2 teaspoons finely grated lemon zest, plus wedges for serving
- Freshly ground pepper
- 1/4 cup chopped fresh parsley
- 1/2 cup grated parmesan cheese (about 1 ounce)
Pork Schnitzel
By jeaninemg
Directions Place chops between 2 sheets of waxed paper
- 6 boneless top pork loin chops (1/2 inch thick, 1 1/2 pounds), trimmed
- 1/2 teaspoon salt
- 1/3 cup all-purpose flour
- 1/4 cup dried bread crumbs
- 1 egg
- 1/4 cup milk
- 3 tablespoons oil
Blueberry & Yogurt Ice Pops
By jeaninemg
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- 2 Cups blueberries
- 7 Tablespoons water
- 1/4 Cup plus 2 tablespoons granulated sugar
- Generous 2 cups Greek yogurt
- 8 Tablespoons honey
- 3 Tablespoons freshly squeezed lemon juice
Lemon Tart
By jeaninemg
directions FOR THE SWEET PASTRY DOUGH: Preheat an oven to 400 degrees F
- For Lemon Filling:
- Sweet Pastry Dough (see recipe)
- 1/3 cup unsalted butter, melted
- 1 tablespoon grated lemon peel
- 1/2 cup fresh lemon juice
- 4 large eggs
- 1 1/4 cups sugar
- For Lemon Garnish:
- 1/2 cup sugar
- 1/2 cup water
- 3 paper-thin slices of lemon
Puff Pastry Heirloom Tomato Tart
By jeaninemg
Directions Preheat the oven to 400 degrees F
- 1 sheet frozen puff pastry (half of a 17-ounce package), thawed
- All-purpose flour, for dusting
- 1 8 -ounce package cream cheese, at room temperature
- 1/3 cup sour cream
- 1/2 teaspoon finely grated lemon zest
- 1 teaspoon fresh lemon juice
- 1/4 teaspoon sugar
- Kosher salt and freshly ground pepper
- 2 tablespoons finely chopped fresh chives,
- plus more for topping
- 12 ounces assorted small heirloom tomatoes, halved
Steamed Christmas Pudding
By jeaninemg
Directions: Grease one 2-quart lidded pudding mold
- 1 1/2 C self-rising flour
- 1 C white sugar
- 1 tsp. ground cinnamon
- 2 eggs, beaten
- 1/4 C melted butter
- 1/2 C prepared mincemeat pie filling
- 1/2 C whole cranberry sauce
- 1/2 C pumpkin puree
- 1 (8 0z.) container sour cream
- 1 (8 oz.) package cream cheese
- 1/3 C confectioners' sugar
String Beans with Shallots
By jeaninemg
Blanch the string beans in a large pot of boiling salted water for 1 1/2 minutes only
- 1 pound French string beans (haricots verts), ends removed
- Kosher salt
- 2 tablespoons unsalted butter
- 1 tablespoon good olive oil
- 3 large shallots, large-diced
- 1/2 teaspoon freshly ground black pepper
Lentil Sausage Soup
By jeaninemg
In a large bowl, cover the lentils with boiling water and allow to sit for 15 minutes
- 1 pound French green lentils (recommended: du Puy)
- 1/4 cup olive oil, plus extra for serving
- 4 cups diced yellow onions (3 large)
- 4 cups chopped leeks, white and light green parts only (2 leeks)
- 1 tablespoon minced garlic (2 large cloves)
- 1 tablespoon kosher salt
- 1 1/2 teaspoons freshly ground black pepper
- 1 tablespoon minced fresh thyme leaves
- 1 teaspoon ground cumin
- 3 cups medium diced celery (8 stalks)
- 3 cups medium diced carrots (4 to 6 carrots)
- 3 quarts Homemade Chicken Stock, recipe follows, or canned broth
- 1/4 cup tomato paste
- 1 pound kielbasa, cut in 1/2 lengthwise and sliced 1/3-inch thick
- 2 tablespoons dry red wine or red wine vinegar
- Freshly grated Parmesan, for serving
- 3 (5-pound) chickens
- 3 large onions, unpeeled and quartered
- 6 carrots, unpeeled and halved
- 4 celery stalks with leaves, cut in thirds
- 4 parsnips, unpeeled and cut in 1/2, optional
- 20 sprigs fresh flat-leaf parsley
- 15 sprigs fresh thyme
- 20 sprigs fresh dill
- 1 head garlic, unpeeled and cut in 1/2 crosswise
- 2 tablespoons kosher salt
- 2 teaspoons whole black peppercorns
Orange Chiffon Cake with Marshmallow Flowers
By jeaninemg
Directions Cake: 1. Separate eggs
- Cake:
- 2 eggs
- 2 1/4 cups all-purpose flour
- 1 1/2 cups sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 cup milk
- 1/3 cup vegetable oil
- 1/2 cup orange juice
- 1 tablespoon finely shredded orange or lemon peel
- 1 1/2 teaspoons snipped fresh thyme (optional)
- 1 recipe Honey Frosting
- Flower Decorations
- Large and tiny marshmallows
- Tinted sugar
- White baking chocolate, melted
- Sugar pearl decorations
- Green tiny marshmallows
- Flower Decorations:
- Large and tiny marshmallows
- Tinted sugar
- White baking chocolate, melted
- Sugar pearl decorations
- Green tiny marshmallows
- Honey Frosting:
- 5 ounces mascarpone cheese or cream cheese (2/3 cup)
- 3 tablespoons butter
- 1/4 cuphoney
- 1/2 teaspoon vanilla
- 3 - 3 1/4 cups powdered sugar