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Recipes
Quick and easy baked apples
By scottnjennie
Warm oven to 375. Wash apples and core, set aside
- 3 granny smith apples, cored
- 1 tablespoon butter, softened, plus a little more to grease pan
- 1/4 cup brown sugar
- 1/4 cup finely chopped pecans
- 1/2 teaspoon cinnamon
- a pinch of nutmeg
- one cup apple juice
Quinoa with Spice-Roasted Shrimp and Pistou
By scottnjennie
In a resealable plastic bag, toss the shrimp with the garlic and onion powders, paprika, oregano, fennel seeds, dri...
- 1/2 pound medium shrimp, shelled and deveined
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried oregano, crumbled
- 1/2 teaspoon fennel seeds, chopped
- 1/4 teaspoon dried thyme
- 1/4 cup canola oil
- Salt and freshly ground pepper
- 1/4 cup (packed) basil leaves
- 2 tablespoons flat-leaf parsley
- 1 tablespoon fresh rosemary leaves
- 1 1/2 teaspoons fresh thyme leaves
- 1 garlic clove, smashed
- 2 tablespoons freshly grated Parmigiano-Reggiano cheese
- 1 1/2 cups quinoa, rinsed
- 2 1/4 cups water
Roast Leg of Lamb with Almond-Mint Pesto
By scottnjennie
Margo True, Sunset MARCH 2013
- 1 boned leg of American lamb (5 to 6 lbs.)
- Kosher salt and pepper
- 1 3/4 About 1 3/4 cups extra-virgin olive oil, divided
- 7 cups loosely packed fresh mint leaves (from about 3 large bunches)
- 1 1/2 cups toasted sliced almonds
- 1/3 cup lemon zest (from 4 to 5 lemons)
- 2 About 2 tbsp. lemon juice
- 1 1/2 teaspoons red chile flakes
Autumn Vegetable Ragout with Soft Polenta
By scottnjennie
Executive Chef Annie Somerville, Greens, San Francisco, California, Sunset Notes: If using dried beans, save 4 c...
- 1 1/2 cups dried small white beans, rinsed, or 2 cans (15 oz. each) white beans (see notes)
- 3 tablespoons olive oil
- 2 tablespoons minced garlic
- 1 onion (about 8 oz.), peeled and cut into 1-inch chunks
- 1 pound parsnips, peeled, ends trimmed, and cut into 1-inch chunks
- 2 1/2 pounds butternut squash, peeled, seeded, and cut into 1-inch chunks
- 1/2 About 1/2 teaspoon salt
- 1/4 About 1/4 teaspoon pepper
- 1 pound kale
- 1 can (28 oz.) diced or crushed tomatoes
- 1/2 cup pitted calamata olives, chopped
- Soft polenta
Mixed Crudités with Green Goddess Dressing
By scottnjennie
MAKE THE DRESSING In a food processor, combine all of the ingredients except the olive oil, salt and pepper
- 1 cup lightly packed flat-leaf parsley
- 1/2 English cucumber—halved lengthwise, seeded and chopped
- 1/2 Hass avocado
- 1 small shallot, chopped
- 2 tablespoons full-fat plain yogurt
- 1 tablespoon snipped chives
- 1 garlic clove, crushed
- 2 teaspoons rosé or white wine vinegar
- 1 teaspoon Asian fish sauce
- 3 tablespoons extra-virgin olive oil
- Kosher salt
- Freshly ground pepper
- 1/2 teaspoon finely grated lemon zest
- 2 tablespoons fresh lemon juice
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon finely chopped chives
- 1 tablespoon finely chopped flat-leaf parsley
- 1/2 small rutabaga (6 ounces), peeled and cut into 2-by- 1/2-inch batons
- 1/2 head of cauliflower, cut into bite-size florets
- 2 kohlrabi bulbs (1/2 pound), peeled and cut into 2-by- 1/2-inch batons
- 1 crispy sweet apple, such as Granny Smith or Honey Crisp—halved, cored and thinly sliced
- 1/2 cup shaved aged Pecorino Romano cheese
- 2 tablespoons sliced toasted almonds
- Kosher salt
- Freshly ground pepper
- 1 head of Bibb lettuce, leaves separated, for serving
Samantha's Almond Bars
By scottnjennie
Mix eggs and sugar in mixer
- 4 eggs
- 2 c. sugar
- 1 c. butter, melted
- 2 1/2 tsp almond extract
- 2 c. flour
Roast Leg of Lamb with Herbs
By scottnjennie
Sunset APRIL 2001
- 1 leg of lamb (5 to 6 lb.)
- 3 tablespoons dry white wine or lemon juice
- 2 tablespoons chopped parsley
- 2 tablespoons chopped fresh mint leaves
- 2 tablespoons olive oil
- 1 tablespoon minced garlic
- 1 teaspoon paprika
- 1/2 teaspoon crushed or crumbled dried bay leaves
- 1/2 About 1/2 teaspoon pepper
- Salt
Gaucho Steak with Four-Herb Chimichurri
By scottnjennie
Guy Fieri, Sunset MAY 2009
- Marinade
- 1 minced garlic clove
- 1/4 cup cilantro leaves
- 2 tablespoons olive oil
- 3 tablespoons tequila
- 1 tablespoon fresh lemon juice
- 1 tablespoon fresh lime juice
- 1/2 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 1 1/2 pounds skirt steak
Canyon Ranch's Pumpkin Crunch Recipe
By scottnjennie
Makes 10 (¼-cup) servings Directions Preheat oven to 300°
- 1 cup raw, hulled pumpkin seeds
- 1 1/2 tsp. canola oil
- 1/2 tsp. cinnamon
- 1/2 tsp. nutmeg
- 1/4 tsp. allspice
- 1/2 tsp. sea salt
- 2 Tbsp. maple syrup
- 1 1/4 cups dried cranberries
Zucchini-Eggplant Napoleons with Tomato, Basil, and Mozzarella
By scottnjennie
Toss eggplant and zucchini slices with 3 tablespoons of the olive oil and a sprinkling of salt and pepper
- 1 medium eggplant, cut into 12 rounds
- 2 medium-large zucchini, sliced medium thick on the diagonal
- 1/4 cup extra-virgin olive oil, divided
- Salt and ground black pepper
- 1 large tomato, cut into 6 slices and lightly salted
- 1 ball fresh mozzarella (8 ounces) cut into 6 slices (you will only need about 6 ounces)
- Small handful basil leaves
- 2 teaspoons balsamic vinegar