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Recipes
Short Rib Stew with Caramelized Kimchee
By Lonnie
In this riff on a pot-au-feu, sauteed kimchi is a delicious change from the traditional horseradish
- 1/2 c low sodium soy sauce
- 3 T chopped garlic
- 1 T minced fresh ginger
- 1 small Asian pear, grated (1/4 c)
- 1 t freshly ground pepper
- 2 scallions, thinly sliced (more for serving)
- 1/4 c toasted sesame oil
- 6 lbs English-cut beef short ribs (12 4x2x2 inch pieces)
- 2 T canola oil
- 1 quart low sodium chicken broth
- 1 large daikon, peeled and cut into 1 1/2 inch chunks
- 4 large carrots, peeled and cut into 1 inch chunks
- 2 baking potatoes (1 1/2 lbs), peeled and cut into 1 inch chunks
- 2 c Napa cabbage kimchee (12 oz), chopped
- 4 radishes, thinly sliced
- Steamed white or brown short-grain rice, for serving
Blender Dressing
By Lonnie
Blend for 30 seconds. Add vinegar and lemon juice
- 1/2 c olive oil
- 2 T minced onion
- 1 T grated Parmesan cheese
- 2 t salt
- 3/4 t each: dry mustard, worcesteshire sauce,
- basil, oregano, sugar, pepper
- 1/4 c red wine vinegar
- 1 T lemon juice
Low Carb Fish with Vegetables in Foil
By Lonnie
Preheat oven to 400°F (200°C)
- 30 oz. white fish, in filets
- ½ leek
- 1 yellow onion
- 2 garlic cloves
- 2 red bell peppers
- 12 cherry tomatoes
- 1 fresh fennel or pointed cabbage or savoy cabbage
- 1 carrot
- 1⁄3 cup olives, pitted
- 1⁄3 cup fresh thyme or fresh parsley
- 1 lime, in slices
- salt and pepper
Salty Hot Fudge
By Lonnie
1. In a heavy saucepan over low heat, melt butter and chocolate, stirring constantly so that butter does not burn
- 1/2 c. salted butter
- 2 ounces unsweetened chocolate, roughly chopped
- 1/2 c. Dutch processed cocoa
- 2/3 c. sugar
- 1 c. heavy cream
- 2 t salt
- 2 t vanilla
Salisbury Steak
By Lonnie
1. Cut one onion in half; grate one half and slice the other
- 2 onions
- 1 lb ground beef
- 1 egg
- 1 T Dijon mustard
- 1 t salt, divided
- 1/2 t black pepper, divided
- 1/2 t garlic powder
- 1 T canola oil
- 2 cloves garlic
- 3 c low sodium beef broth
- 1 T corn starch mixed with 1 T cold water
Chicken Under a Brick
By Lonnie
Tyler Florence's Recipe
- 1 whole (3 pound) chicken
- 3/4 cup olive oil
- 2 oranges, juiced and zested
- 2 teaspoons cumin seed, toasted
- 1 teaspoon curry powder
- 1 tablespoon brown sugar
- 1 teaspoon minced garlic
- 2 tablespoons chopped parsley
- Salt and freshly ground black pepper, to taste
Rustic Shrimp Bisque
By Lonnie
1. In a large pot over high heat, cook shrimp shells in 1 tablespoon butter and 1/4 teaspoon salt, stirring frequen...
- 1 pound medium or large uncooked
- shrimp, shelled, shells reserved
- 6 tblsps unsalted butter
- 1 1/2 tsps kosher salt, more to taste
- 2/3 cup dry white wine
- 2 tblps brandy
- 3 thyme sprigs
- 1 bay leaf
- 2 celery ribs, chopped
- 2 large leeks, white and light green
- parts only, chopped
- 2 garlic cloves, chopped
- 1 fennel bulb, finely chopped, fronds
- reserved for garnish
- 1/4 cup long-grain rice
- 2 tblsp tomate paste
- Pinch cayenne
- Fresh squeezed lemon juice to taste
Tyler Florence's Turkey Breast
By Lonnie
Preheat the oven to 450 degrees F
- 1 small (golf-ball sized) onion, peeled and coarsely chopped
- 1 lemon, scrubbed clean
- 12 fresh sage leaves
- Large handful fresh flat-leaf parsley (about 1/2 cup, from 12 stems)
- 3 tablespoons extra-virgin olive oil, plus more for oiling pan
- 1 teaspoon salt, plus more as needed
- 6 fresh bay leaves
- 4 tablespoons butter
- 2 boneless turkey breast halves, skin on (about 2 to 2 1/2 pounds each)
- Freshly ground black pepper
- 3 tablespoons all-purpose flour
- 1/4 cup apple or regular brandy (recommended: Calvados)
- 2 to 3 cups apple cider
- Salt and pepper
Jessica's Celery Root Mas
By Lonnie
Preheat the oven to 350. Chop off the top of the garlic head, exposing the individual cloves
- 4 celery roots
- 1 head garlic
- 3 parsnips, (cleaned and peeled)
- 2 tablespoons olive oil
- 1 tablespoon organic butter (optional) - I use Earth Balance because it's dairy-free
- 1/2 cup organic vegetable broth (optional)
- Salt and pepper to taste
Celeriac Remoulade
By Lonnie
Peel celery roots thoroughly, removing any deep bits
- 2 medium celery roots
- 2 T lemon juice
- Salt
- 1 egg yolk
- 2 T Dijon mustard
- 1/2 olive oil
- 2 T white vinegar
- Salt and freshly ground black pepper
- Minced parley, capers, snipped chives for garnish