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Recipes
Carrot-Ginger Dressing
By SallySmo
This Sara Moulton recipe served at a Central Market Cooking Class was served on top of a Warm Shrimp Salad
- 2 medium carrots, peeled and coarsely chopped (about 1 lb)
- 1 (3") piece ginger, peeled and coarsely chopped (about 1 Tbs)
- 4 medium scallions, thinly sliced, white and green parts kept separate
- 1/3 C vegetable oil, preferably grapeseed
- 3 Tbs seasoned rice vinegar
- 2 tsp sesame oil
- 2 tsp soy sauce
- 1-2 tsp hot sauce or to taste
- Season with salt
Chicken with Mustard Cream Sauce
By SallySmo
Cut the chicken breasts in half lengthwise so that you have eight smaller, thinner chicken cutlets
- 4 whole Boneless, Skinless Chicken Breasts
- 2 Tablespoons Olive Oil
- 2 Tablespoons Butter
- 3 whole Garlic Cloves, Minced
- 1 cup Brandy (or White Wine If Preferred)
- 1 Tablespoon (heaping) Dijon Mustard
- 1 Tablespoon (heaping) Grainy Mustard
- 1/2 cup Heavy Cream (more To Taste)
- 1/2 cup Chicken Broth (more To Taste)
- Salt And Pepper, to taste
Herbed New Potatoes
By SallySmo
Melt the butter in a Dutch oven or large heavy-bottomed pot
- 4 tablespoons (1/2 stick) unsalted butter
- 2 1/2 pounds small white or Yukon gold potatoes, scrubbed but not peeled
- 2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 3 tablespoons chopped mixed fresh green herbs, such as parsley, chives, and dill
Pasta - Traditional Lasagna
By SallySmo
You will need 3 recipes. One for the pasta, one for the meat sauce and one for the beschiamela
- Pasta – refer to seperate recipe.
- Ragù di Carne – refer to seperate recipe.
- Beschiamela – refer to seperate recipe.
- Grated parmesan cheese
Bow Tie Pasta
By SallySmo
Cook pasta according to directions
- 1 lb bow-tie pasta
- 1 gr bell pepper, chopped
- 1 red bell pepper, chopped
- 1 yellow bell pepper, choppee
- 3 oz oil-packed sun-dried tomatoes, chopped
- 1 med red onion, chopped
- 3 oz pine nuts, toasted
- 8 oz prepared red-wine salad dressing
- 2 tsp sugar
Ninja Pizza Dough
By SallySmo
Place the yeast, salt, sugar and water in the bowl
- 1/4 ounce pkg. dry active yeast
- 1 teaspoon salt
- 1 tablespoon sugar
- 2/3 cup water, warmed to 110-115°F
- 1/4 cup canola oil (substitute olive oil)
- 2 cups all-purpose flour
Artichoke Casserole
By SallySmo
Place 2 cloves of chopped garlic, 3 tablespoons of oil and anchovies in a skillet and heat slowly until the anchovi...
- 4 tablespoons olive oil, divided
- 3 anchovy filets
- 3 cloves of garlic, chopped and divided
- ¼ teaspoon crushed red pepper flakes
- 1 tablespoon capers
- 4 ounces fresh breadcrumbs
- Salt and pepper to taste
- 2 tablespoons toasted pine nuts
- 2 packages frozen artichoke hearts, thawed
- 1/4 cup chopped parsley
Chocolate Almond Pie
By SallySmo
Melt marshmellows, chocolate bars and milk in a double boiler
- 16-20 marshmellows
- 4 - 1 1/2 oz Hershey bars with Almonds
- 1/2 C milk
- 1 C heavy cream
- 1 tsp vanilla
- Graham cracker crust
- Whipped Cream (optional)
Marinated Crab Claws
By SallySmo
When I was growing up in Shreveport, a very special occasion had to be celebrated at Ernest's Restaurant and you ab...
- 1 C green onions (tops and bottoms)
- 1 C celery, chopped
- 4 garlic cloves
- 1 C chopped parsley
- 2 C Spanish olive oil
- 2 C tarragon vinegar
- juice of 6 lemons
- 2 Tbsp salt
- 1 Tbsp pepper
Fried Shrimp
By SallySmo
Beat eggs in a bowl. Dip shrimp in flour and shake to remove excess
- 1 1/2 # shrimp
- 2 eggs
- 1 C flour
- 2 C Panko bread crumbs
- Oil for frying
- Lemon
- Salt