Lovenaples' profile page
Recipes
Salmon in parchment
By lovenaples
To prepare the packets: Lay a 14-inch-square piece of parchment paper flat on the counter, repeat this for the o...
- 4 salmon steaks, cut to 6 ounces each
- 1/2 cup green olives, pitted
- 2 stalks celery, peeled and cut (julienned)
- 1/2 white onion, peeled and julienned
- 1/2 fennel bulb, julienned
- 1 cup sun-dried tomatoes
- 8 garlic cloves, peeled
- 1 lemon, thinly sliced
- 8 sprigs Italian parsley
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons white wine
- Kosher salt and ground black pepp
Gorgonzola
By lovenaples
Great for steaks
- 4 c. heavy cream
- 3 to 4 oz. crumbly Gorgonzola
- 3 T. freshly grated Parmesan
- 3/4 t. kosher salt
- 3/4 t. fresh ground pepper
- 3 T. minced fresh parsley
Apple Pie
By lovenaples
For the pastry: In a food processor or medium bowl, mix the flour, sugar and salt briefly
- Pie Pastry
- 2 cups all purpose flour
- 1 tbsp +1 tsp sugar
- 1/2 tsp salt
- 1/2 cup cold unsalted butter, cut into pieces
- 1/4 cup +2 tbsp solid vegetable shortening
- 1 tbsp white vinegar
- 2 tbsp cold water, or more as needed
- Filling
- 8 red apples
- juice of 1/2 lemon
- 1/2 cup sugar, or more to taste depending on sweetness of apples
- 3 tbsp flour
- 1 1/2 tsp cinnamon
- 1/2 tsp cloves
- 1/2 tsp nutmeg
- 1/2 tsp salt
- Topping
- 1 cup + 2 tbsp flour
- 1 stick +1 1/2 tbsp cold unsalted butter, cut into chunks
- 2/3 cup dark brown sugar
- 1/2 cup peacans, broken up coarsely
Baked Crab Dip
By lovenaples
Dip Do-Ahead: The dip, without the panko topping, can be prepared, covered, and refrigerated up to 1 day in advance
- 6 oz/170 g fresh crabmeat, well drained
- 1/2 cup/75 g diced red pepper/capsicum
- 1/2 cup/25 g finely chopped fresh flat-leaf parsley
- 3 tbsp snipped fresh chives
- 1/2 cup/120 ml reduced-fat mayonnaise
- 4 oz/115 g whipped cream cheese
- 1 1/2 tbsp fresh lemon juice
- 1/2 tsp hot sauce, such as Tabasco
- 1/4 cup/20 g panko (Japanese bread crumbs)
- 1/2 tsp grated lemon zest
Russian Tea Cakes
By lovenaples
Recipe courtesy Anne Thornton
- Half recipe Christmas Cookie dough, at room temperature, recipe follows
- 1 1/3 cups roasted salted chopped pecans
- 2 cups confectioners' sugar
- 8 cups sifted all-purpose flour
- 4 teaspoons baking powder
- 1 1/2 cups butter (3 sticks)
- 3 cups sugar
- 4 eggs
- 2 teaspoons almond extract
- 2 teaspoons vanilla extract
White Silk Ras Tart
By lovenaples
Dorothy Lane Market
- 20 creme-filled chocolate sandwich cookies, crushed (about 2 cups)
- 1/4 cup butter, melted
- (1) 6-oz pkg white chocolate baking bars, chopped
- 2 cups whipping cream
- 1 tsp vanilla
- (1) 8-oz pkg cream cheese, softened
- (1) 10-oz pkg frozen raspberries in syrup, thawed
- 2 tsp cornstarch
- 1 cup fresh raspberries
Herb Crusted Pork Tenderloin
By lovenaples
Recipe courtesy Paula Deen, 2007
- 1 (4-pound) boneless pork loin, with fat left on
- 1 tablespoon salt
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 teaspoon dried thyme or 2 teaspoons minced fresh thyme leaves
- 1 teaspoon dried basil or 2 teaspoons fresh basil leaves
- 1 teaspoon dried rosemary or 2 teaspoons minced fresh rosemary
Lemon Garlic Chicken
By lovenaples
Position a rack in the lower third of an oven and preheat to 400°F
- 2 tsp. salt
- 1/2 tsp. freshly ground pepper
- 1 tsp. chopped fresh thyme
- 1 Tbs. chopped fresh flat-leaf parsley
- 1 tsp. chopped fresh rosemary
- 2 garlic cloves, minced
- Grated zest of 1 lemon
- 1 Tbs. extra-virgin olive oil
- 1 whole chicken, 3 to 4 lb.
Pork Loin
By lovenaples
Preheat the oven to 400 degrees F
- 1 pork loin, bone in, Frenched and tied (about 5 pounds, 10 bones)
- 2 tablespoons good olive oil
- 4 teaspoons Dijon mustard, divided
- 4 teaspoons whole-grain mustard, divided
- 1 teaspoon ground fennel seed
- Kosher salt
- Freshly ground black pepper
- 3 tablespoons all-purpose flour
- 1 cup good white wine
- 3 cups Homemade Chicken Stock, recipe follows, or canned broth
- 1/4 cup green peppercorns in brine, drained
Lemon Fusilli
By lovenaples
Serve roasted tomates as a side Good for a buffet
- 1 tablespoon good olive oil
- 1 tablespoon minced garlic (2 cloves)
- 2 cups heavy cream
- 3 lemons
- Kosher salt and freshly ground black pepper
- 1 bunch broccoli
- 1 pound dried fusilli pasta
- 1/2 pound baby arugula (or 2 bunches of common arugula, leaves cut in thirds)
- 1/2 cup freshly grated Parmesan
- 1 pint grape or cherry tomatoes, halved