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Recipes
Creamed Pearl Onions
By A_Liebmann
Blanch the pearl onions by placing them into a large pot of rapidly boiling water
- 12 ounces pearl onions
- 1 cup heavy cream
- 2 bay leaves
- 1 tablespoon chopped flat-leaf parsley
- 1 garlic clove smashed
- 1/2 teaspoon fresh grated nutmeg
- Salt to taste
- Freshly-ground black pepper to taste
- 1 cup goose stock or chicken broth
Oven Roasted Chicken and Root Vegetables
By A_Liebmann
Heat over to 400 degrees. You'll need a large roasting pan lined with nonstick foil
- 1 roasting chicken (5-1/2 lb.), giblets reserved for another use
- 1/2 t. each salt, pepper and dried thyme
- 6 small red potatoes, halved
- 1/2 small rutabaga, peeled and cut in 1-1/2" chunks
- 1 medium red onion, cut in 12 wedges
- 2 large carrots, cut into 2" lengths, thicker parts halved lengthwise
- 3 small parsnips, peeled and cut in 2" lengths, thicker parts halved lengthwise
Oven Roasted Chicken and Root Vegetables
By A_Liebmann
Heat over to 400 degrees. You'll need a large roasting pan lined with nonstick foil
- 1 roasting chicken (5-1/2 lb.), giblets reserved for another use
- 1/2 t. each salt, pepper and dried thyme
- 6 small red potatoes, halved
- 1/2 small rutabaga, peeled and cut in 1-1/2" chunks
- 1 medium red onion, cut in 12 wedges
- 2 large carrots, cut into 2" lengths, thicker parts halved lengthwise
- 3 small parsnips, peeled and cut in 2" lengths, thicker parts halved lengthwise
Veggie shish kabobs marinade
By A_Liebmann
Really tasty marinade that you can also save some and use it as a dipping sauce
- 1/2 cup vegetable oil
- 3 Tbsp fresh lemon juice
- 4 1/2 tbsp soy sauce
- 1 scallion thinly sliced
- 1 1/2 tsp ground ginger
- 1 tsp fresh chopped ginger
- 3-5 cloves garlic pressed-depends on how much you like garlic
Bramble Jelly Shot
By A_Liebmann
A Bramble cocktail - a lemon sour base, gin or vodka, and a float of blackberry liqueur
- For the float:
- 8 ounces crème de mûre (blackberry liqueur)
- 7 grams (1 packet) Knox unflavored gelatin
- 1 package (3 ounces) blackberry -flavored Jell-O gelatin
- 1 1/3 cup hot water
- For the gin/vodka sour:
- 1 1/3 cup gin (lemon infused) (Note: vodka may be substituted!)
- 2/3 cup fresh lemon juice
- 1/2 cup sugar
- 4 packets Knox unflavored gelatin
- 1 1/3 cup hot water.
Cheddar cheese straws
By A_Liebmann
1. Combine all ingredients in a food processor 30 seconds or until mixture forms a ball
- 16 oz block of sharp cheddar cheese at room temperature
- 1 1/2 c flour
- 1/4 c softened butter
- 1/4 c butter softened
- 1 tsp salt
- 1/4 tsp ground red pepper
- 1/8 tsp dry mustard
Butternut Squash Soup
By A_Liebmann
Sauté 1/2 sliced onion with a pinch of thyme in butter until soft
- Butternut Squash Sauté
- 1/2 sliced onion
- pinch of thyme
- butter
- salt
- pepper
- 2 pounds diced butternut squash
- 5 cups chicken broth.
- "Variation"
- Squash and Sage Butternut Squash Soup
- 2 shallots instead of onion.
- Replace 1 1/2 cups of the broth with apple cider
- nutmeg.
- crème fraîche
Garlic Chicken Kiev
By A_Liebmann
Pound chicken and season with salt & pepper, onion, parsley, and garlic
- 4 chicken breasts
- 1 T green onion chopped
- 1 T fresh chopped parsley
- 4 clove garlic
- 1 tsp garlic powder
- 1/2 stick butter
- 1 beaten egg
- 1 T water
- 1/4 c. flour
- 1/4 c bread crumbs
- 1 T butter
- 1 T cooking oil
Butternut squash& roasted garlic ravioli with sage butter and Parmesan
By A_Liebmann
Roasted butternut squash ravioli with a great nutty brown butter sauce
- 1 1/2 lbs butternut squash, peeled and roughly chopped
- 8 garlic cloves, peeled and chopped
- A handful of sage leaves, chopped
- 12 sage leaves, whole
- 1/2 a stick of butter
- A handful of pine nuts, toasted
- Parmesan cheese, freshly grated
Lemon Chicken
By A_Liebmann
TO MAKE THE CHICKEN: Combine the flour, salt, and pepper in a medium bowl, and stir with a fork or a whisk to mi...
- For the Chicken:
- 1 1/2 cups all-purpose flour
- 2 teaspoons salt
- 1/2 teaspoon black or white pepper
- 1 pound boneless, skinless chicken breast
- For the Lemon Sauce:
- 2 tablespoons water
- 1 tablespoon cornstarch
- 1 cup chicken stock
- 1/3 cup sugar
- 2 teaspoons chopped fresh ginger (optional)
- 1 teaspoon soy sauce
- 1/2 teaspoon salt
- 1/3 cup freshly squeezed lemon juice
- For cooking the Chicken:
- 1/3 cup vegetable oil
- 3 tablespoons thinly sliced green onion