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Recipes
Secondo - Fowl - Rabbit with Olives, White Wine & Pinenuts
By SallySmo
Cut the rabbit into smaller pieces and leave to sit in a bowl with cold water and 1 tablespoon of vinegar
- 1 rabbit
- gr.100 black olives
- 1 red onion
- pine nuts and sage
- 1 cup of white wine
- salt and pepper
Pork Chops - Pan Roasted
By SallySmo
1. Combine the apple juice, water, salt, maple or sorghum syrup, pepper, and cinnamon in a pot and bring to a simme...
- 2 cups apple juice
- 3 cups cold water
- 1/4 cup kosher salt, plus more to taste
- 1/4 cup maple syrup or sorghum syrup
- 3 tablespoonscoarsely ground black pepper, plus more to taste
- 1/2 cinnamon stick
- Six 1 1/2-inch-thick center-cut pork loin chops, trimmed of excess fat
- 1 tablespoonolive oil
- Extra-virgin olive oil, for drizzling
Sauce - Tomato
By SallySmo
Wash and chop finely the carrots, onion, celery and the tomatoes then place in a large sauce pan add salt, pepper a...
- 1 kg of ripe tomatoes (preferably Roma)
- 1 red onion
- 3 carrots
- 2 sticks of celery
- A few leaves of basil and parsley
- Small dried red pepper, minced (optional)
- Rock salt
- 320 g. De Cecco or Barilla pasta(optional pasta- farfalle or fusilli)
Cinnamon Buttermilk Cake
By SallySmo
1.To make the cake, preheat your oven to 350 degrees and spray a large 13 x 18 inch jelly roll pan or sheet tray wi...
- Cake Ingredients:
- 3 cups cake flour
- 1 1/2 cups sugar
- 2 sticks unsalted butter, softened
- 2 tsp baking powder
- 1 tsp salt
- 1 tbsp cinnamon
- 2 cups buttermilk
- 4 eggs
- 2 tsp vanilla extract
- Frosting Ingredients:
- 2 sticks unsalted butter, softened
- 1 16-oz box powdered sugar
- 1 tbsp vanilla extract
Lemon and Butter Red Snapper with Almonds
By SallySmo
Heat butter and olive oil in large skillet on medium high
- Red Snapper Fillet (skin removed)
- 1/2 Lemon
- 2 Tbsp Sliced Almonds
- 2 Tbsp Flour
- Salt
- Pepper
- Cayenne Pepper
- 1 Tbsp Olive OIl
- 1 Tbsp Butter
Dessert - Panforte
By SallySmo
Preheat oven to 150°C In a dish mix wel the flour with the almonds and candied fruit
- Gr.150 flour
- Gr.150 icing sugar
- Gr.150 honey 'di acacia'
- Gr.300 blanched amonds
- Gr.250 candied fruit
- 1 sheet grease proof paper
- 1 tsp cinnamon
- 1 tsp water
Mac and Cheese
By SallySmo
In 5 qt pot, melt butter over low heat and stir in flour and red pepper flakes
- Topping:
- 3 Tbsp melted butter
- 2 C panko
- 1 C sharp cheddar
- Mix together and refrigerate until ready
- Sauce:
- 3 Tbsp butter
- 3 Tbsp flour
- 1/2 tsp dried red pepper flakes
- 2 3/4 C whole milk
- 3/4 C heavy cream
- 4 C cheeses (such as cheddars, swiss, fontina, gruyere, parmesan, etc)
- 2 tsp Dijon mustard
- 2 tsp salt
- 1/4 tsp fresh ground pepper
Risotto - Pear & Gorgonzola
By SallySmo
Thinly slice the scallions and sauté in the oil with 1 T of butter
- 320 g Arborio rice
- 2 T. butter
- 2 scallion ( spring onions)
- 2-3 liters beef /other stock (must be added to the rice hot)
- 3 T. olive oil
- 2 mature Williams pears
- 200 g sweet gorgonzola
- 4 tbsp grated parmesan
- 1 cup Vin Santo sweet wine
Artichoke Balls
By SallySmo
Saute 3 cloves of minced garlic in 2 Tbsp olive oil
- 3 cloves minced garlic
- 2 Tbsp olive oil
- 2 cans artichoke hearts, drained and hashed
- 1 C Italian bread crumbs
- 2 Tbsp lemon juice
- 2 eggs (beaten)
- 1/4 tsp salt
- 1/4 tsp MSG
- 1/2 Tbsp parsley flakes
- Parmesan cheese
Panzanella
By SallySmo
Heat the oil in a large saute pan
- For the vinaigrette:
- 3 tablespoons good olive oil
- 1 small French bread or boule, cut into 1-inch cubes (6 cups)
- 1 teaspoon kosher salt
- 2 large, ripe tomatoes, cut into 1-inch cubes
- 1 hothouse cucumber, unpeeled, seeded, and sliced 1/2-inch thick
- 1 red bell pepper, seeded and cut into 1-inch cubes
- 1 yellow bell pepper, seeded and cut into 1-inch cubes
- 1/2 red onion, cut in 1/2 and thinly sliced
- 20 large basil leaves, coarsely chopped
- 3 tablespoons capers, drained
- 1 teaspoon finely minced garlic
- 1/2 teaspoon Dijon mustard
- 3 tablespoons Champagne vinegar
- 1/2 cup good olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper