Lonnie's profile page
Recipes
Krisha's Sponge Cake
By Lonnie
1. Preheat oven to 350 degerees
- 1/2 c matzo cake meal
- 1/3 c potato starch
- 8 large eggs, separated
- 2 additional large eggs, not separated
- 1 1/2 c sugar
- 1/4 c fresh lemon juice
- 1/2 t cinnamon
- 1 T sugar for topping
Anne Burrell's Truffled Deviled Eggs
By Lonnie
From Centro Vinoteca
- 6 eggs
- 1 1/2 c mayonnaise
- 1 tblsp truffle oil
- Pinch of cayenne pepper
- 2 tblsp b;acl truffle peelings, finely chopped (opt)
- Chopped chives for garnish
Eggplant Salad
By Lonnie
Boil eggplant, about 1 hour
- eggplant
- radishes, scallion, green pepper, cucumber, no lettuce
- cidar vinegar to taste
- salt, pepper
- hot peppers
Carciofi all Guida
By Lonnie
Artichokes of the Jews
- 4 baby artichokes (or 2 medium, if baby unavailable)
- 1 lemon, cut into wedges
- 1 quart of olive oil, or more, if needed
- (EVOO unnecessary)
- Kosher salt to taste
Ben's Gefilte Fish
By Lonnie
Put fish in mixing bowl or pot just as making a meat loaf
- 5 - 6 lbs. carp or mixed fish (ground or chopped)
- gives approx. 2 lbs clear meat
- 2 large onions
- 4 - 5 carrots, split into strips
- 3 small eggs
- Matzo meal
- salt and pepper
Roasted Chicken Provencal
By Lonnie
1. Preheat oven to 400 degrees
- 8 bone-in, skin on chicken thighs
- 2 t kosher salt
- 1 t freshly ground black pepper
- 3/4 c all purpose flour
- 3 T olive oil
- 2 T herbes de Provence
- 1 lemon, quartered
- 8-10 cloves garlic, peeled
- 4-6 medium shallots, peeled and halved
- 1/3 c dry vermouth
- 4 sprigs of thyme, for serving