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Recipes
Penne with Pistachios, Asparagus, and Cream
By oscar
Preheat oven to 350 degrees
- 1/3 cup pistachios
- 1 lb thin asparagus
- 1/4 cup unsalted butter
- 1 large clove garlic, peeled and halved lengthwise
- 1/4 teas white pepper
- 1/3 cup dry white wine
- 1 cup half n half
- 1/4 cup heavy cream
- 1 1/2 teas kosher salt
- 1 lb penne pasta
- 1/2 cup Parmigiano cheese
Couscous with Pine Nuts
By oscar
1) Melt the butter in a large saucepan
- 4 Tbls unsalted butter
- 3/4 cup chopped shallots
- 3 cups chicken broth
- 1/2 tsp kosher salt
- 1/2 tsp pepper
- 1 1/2 cups couscous
- 1/2 cup toasted pine nuts
- 1/4 cup dried currants
- 2 Tbls chopped flat-leaf parsely
Lemon Turkey Gravy
By oscar
1) Chop carrots, celery and onions and then finely pulse in a food processor
- 2 carrots
- 2 stalks celery
- 2 onions
- 8 Tbls unsalted butter
- 1/2 cup flour
- 6 cups chicken broth
- juice of 1/2 lemon
- 1 tsp salt
- 1/4 tsp pepper
Garlic Sauteed Spinach
By oscar
Rinse the spinach well in cold water to make sure it's very clean
- 1 1/2 pounds baby spinach leaves
- 2 tablespoons good olive oil
- 2 tablespoons chopped garlic (6 cloves)
- 2 teaspoons kosher salt
- 3/4 teaspoon freshly ground black pepper
- 1 tablespoon unsalted butter
- Lemon
- Sea or kosher salt, optional
Roasted, Smashed Red Potatoes
By oscar
1) Preheat oven to 450 F. Adjust the oven racks to the top and bottom positions
- 12 small red bliss potatoes
- 6 Tbls garlic infused olive oil, divided
- Kosher salt and black pepper
- 1/2 cup finely grated Parmigiano-Reggiano
- 1/2 cup sour cream
- 1/4 cup sliced scallions
OB Raspberry Chicken
By oscar
To Prepare Chicken: Pound out Chicken to same thickness all around
- Breaded Chicken:
- 8 oz Cream Cheese, softened
- 1 tsp Hidden Valley Dry Ranch Mix
- 1 tsp Garlic Powder
- Full Chicken Breast, Double Lobed or Heart Shaped
- 2 eggs
- 2-3 cups Milk
- 1/2 Cup Flour
- Salt and Pepper
- Panko (Japanese) Bread Crumbs
- Cumberland Sauce:
- 2 Tbl Corn Starch
- 4 Tbl Cold Water
- 2 Cups Melba or Seedless Raspberry Jelly
- 1/2 Cup White Wine
- 4 oz Cumberland or Raspberry Liqueur
- 1 Cup Water
Pot Roast with Vegetables
By oscar
Directions: Season all sides of the beef with a fair amount of salt and pepper
- Ingredients
- 1 (3 to 4 pound) piece beef chuck roast, trimmed of excess fat
- Kosher salt and freshly ground black pepper
- 3 tablespoons olive oil
- 1 can crushed tomatoes
- 1/2 cup water
- 1/2 cup beef broth
- 1/4 cup Pino Noir
- 2 yellow onion, cut into eights
- 2 garlic cloves, chopped
- 1 bunch baby carrots
- 2 celery stalks, sliced
- 1 cup crimini mushrooms
- 2 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 2 bay leaves
Moroccan Couscous
By oscar
Ina Garten
- 4 tablespoons (1/2 stick) unsalted butter
- 3/4 cup chopped shallots
- 3 cups Homemade Chicken Stock, recipe follows, or canned broth
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 1/2 cups couscous
- 1/2 cup pignoli nuts, toasted
- 1/4 cup currants
Lobster Dipping Sauce
By oscar
Can also be used as a sauce for sauted salmon
- 3/4 cup white wine
- 1 T lemon juice
- 1/4 cup minced shallots
- 4 T unsalted butter
- 1/4 tsp salt
- 3/4 tsp corn starch
Arugula and Watermelon Salad
By oscar
Directions Whisk together the orange juice, lemon juice, shallots, honey, salt, and pepper
- For the vinaigrette:
- 1/4 cup freshly squeezed orange juice
- 1/4 cup freshly squeezed lemon juice (2 lemons)
- 1/4 cup minced shallots (1 large)
- 1 tablespoon honey
- 1/2 cup good olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 6 cups baby arugula, washed and spun dry
- seedless watermelon, rind removed, and cut in 1/4-inch thin slices
- chunk Parmesan cheese