Mm_food4me's profile page
Recipes
Croissant Breakfast Sandwich
By mm_food4me
Other things I love adding to this sandwich are avocado, tomatoes and/or creamy goat cheese
- 2 croissants
- 2 eggs
- 2 oz smoked salmon
- 1 Persian cucumber sliced
Black Pepper Popovers filled with Vermont Cheddar and Herb Scrambled Eggs and Maple-Mustard Glazed Canadian Bacon
By mm_food4me
Directions For the canadian bacon: Whisk the maple syrup and mustard in a small bowl
- 1/4 cup grade B pure maple syrup
- 1 heaping tablespoon Dijon mustard
- 2 tablespoons canola oil
- 6 slices thick-cut Canadian bacon
- 2 tablespoons canola oil
- 12 cherry tomatoes, halved
- Salt and freshly ground black pepper
- 12 large eggs
- 3 ounces grated aged white Vermont Cheddar
- 1 tablespoon finely chopped fresh chives
- 1 tablespoon finely chopped fresh parsley leaves
- 2 teaspoons finely chopped fresh tarragon
- 6 tablespoons unsalted butter, cut into pieces
- 1 tablespoon unsalted butter, melted and cooled, plus more for greasing pans
- 3/4 cup all-purpose flour
- 3/4 cup whole milk, at room temperature
- 1/2 teaspoon kosher salt
- 1/2 teaspoon coarsely ground black pepper
- 2 large eggs, at room temperature
Stracotto (Pot Roast) with Porcini Mushrooms
By mm_food4me
Preheat the oven to 350 degrees F
- 1 (5-pound) boneless beef chuck roast
- Kosher salt and freshly ground black pepper
- 1/4 cup olive oil, divided
- 2 onions, chopped
- 6 cloves garlic, crushed
- 1 cup red wine, such as cabernet sauvignon or pinot noir
- 1 (15-ounce) can low-sodium beef broth, plus extra, as needed
- 1/2 ounce dried porcini mushrooms
- 1 large sprig fresh rosemary, leaves removed and chopped
- 6 sprigs fresh thyme, leaves removed and chopped
Slow Roasted Lamb with Bordeaux Caramel Recipe
By mm_food4me
To offset the decadent lamb, I served this with a saute of spring greens, which included baby artichokes, asparagus...
- for lamb
- 3-4 lbs lamb shoulder roast
- 6 cloves garlic grated into a paste
- 2 Tbs kosher salt
- 1 Tbs sugar
- 1 tsp freshly ground black pepper
- for bordeaux caramel
- 1 Tbs corn syrup
- 1/4 C sugar
- 3/4 C bordeaux wine
- meat caramel from the roast lamb
- 1 Tbs butter
- for spring veggie saute
- olive oil
- 2 spring onions sliced
- 6 baby artichokes trimmed of tough leaves and stems peeled
- 1 C fresh chick peas shelled (or english peas)
- 10 spears asparagus
- lemon juice
Homemade Tomato Soup
By mm_food4me
Instructions In a large pot over medium heat, add ¼ cup of vegetable broth and saute the onion and garlic until ...
- 1 (28-ounce) can diced tomatoes
- 1/2 purple onion, chopped
- 4 garlic cloves
- 2 cups vegetable broth
- 4-5 fresh basil leaves, thinly sliced
Caraway-Spiced Chickpea Stew with Mint Yogurt
By mm_food4me
"I like to add something unusual to a dish," says Yotam Ottolenghi about including caraway—a spice often used in ...
- 1/2 cup dried chickpeas, soaked in water overnight and drained
- 2 large carrots, cut into 1/2-inch dice
- 1/4 cup plus 1 teaspoon extra-virgin olive oil
- Salt and freshly ground pepper
- 1 large onion, cut into 1/2-inch dice
- 1 teaspoon caraway seeds
- 1 1/2 teaspoons ground cumin
- 1 1/2 pounds Swiss chard, stems discarded and leaves sliced 1/2 inch thick
- 1 tablespoon fresh lemon juice
- 3/4 cup plain low-fat yogurt
- 1 teaspoon dried mint
- 3 tablespoons cilantro leaves
Stawberry Rhubarb Parmesan Crisp
By mm_food4me
Put the oven rack in the middle position and preheat to 350 degrees F
- 1 lbs strawberries cored and quartered
- 1 C rhubarb chopped
- 1/4 C sugar (more if your strawberries aren’t ripe)
- 1 tsp corn starch
- 1/2 C old fashioned oatmeal (not the quick cook kind)
- 1/2 oz grated Parmigiano-Reggiano cheese
- 3 Tbs dark brown sugar
- 2 Tbs melted unsalted butter
- 1/4 tsp vanilla
Creamy Peanut Butter Pie
By mm_food4me
In memory of Mickey Perillo
- 8 ounces chocolate cookies
- 4 tablespoons butter, melted
- 4 ounces finely chopped chocolate or semi-sweet chocolate chips
- 1/4 cup chopped peanuts
- 1 cup heavy cream
- 8 ounces cream cheese
- 1 cup creamy-style peanut butter
- 1 cup confectioner's sugar
- 1 – 14 ounce can sweetened condensed milk
- 1 teaspoon vanilla extract
- 1 teaspoon freshly squeezed lemon juice
Tofu with an Asian Twist
By mm_food4me
Dredge the cubed tofu in cornstarch
- 2 tablespoons vegetable oil
- 1 lb. extra firm tofu, drained, pressed (see note), and cubed
- 3 tablespoons cornstarch
- 1 teaspoon minced fresh garlic
- 1 tablespoon minced fresh ginger
- 1 teaspoon toasted sesame oil
- 1 tablespoon agave syrup (or sweetener of choice)
- ¼ cup wheat-free tamari (I use San-J)
- ½ teaspoon chili powder (or less if you prefer it less spicy)
ASIAN NOODLE SALAD WITH FRIED HALLOUMI
By mm_food4me
Rehydrate the rice noodles in a bowl of warm water for 20 minutes
- for salad
- 1/2 bunch of broccoli rabe
- 1/2 sweet onion sliced thin
- 2 Persian cucumbers cubed
- 1 ripe tomato cubed
- 1 handful cilantro or mint chopped
- 1 chili minced (Thai, or Serrano)
- for dressing
- juice of 1 lime
- 1 Tbs olive oil
- 1 Tbs + 1 tsp fish sauce
- 1 Tbs sugar
- 7 oz Bánh phở rice noodles (the kind used in phở and pad Thai)
- 6 oz Halloumi cheese sliced into 1/4″ thick slices
- oil for frying