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Recipes
Four-Herb Chimichurri
By scottnjennie
Guy Fieri, Sunset MAY 2009
- 4 chopped garlic cloves
- 1/2 cup cilantro leaves
- 1/2 cup parsley leaves
- 6 large basil leaves
- 1 tablespoon oregano leaves
- 2 tablespoons minced white onion
- 2 tablespoons minced red bell pepper
- 1 teaspoon salt
- 2 teaspoons freshly ground black pepper
- 1/2 teaspoon ground cumin
- 1 1/2 teaspoons to 1 tbsp. ancho chile powder
- 2 tablespoons olive oil
- 2 tablespoons red-wine vinegar
Bacon Candy
By scottnjennie
Preheat the oven to 400°
- 1/2 cup packed light brown sugar
- 1 1/2 teaspoons chile powder
- 20 slices of thick-cut bacon (1 1/2 pounds)
Corned Beef and Cabbage in Guinness
By scottnjennie
The Irish butcher at my market gave me a new (to me anyway) recipe for corned beef & cabbage; he told me to cook it...
- 4 lbs flat cut corned beef brisket
- 1 (12 ounce) bottle Guinness draught (make sure you use Guinness draught, not stout as it will turn it bitter!)
- 1 medium yellow onion, peeled and cut into wedges
- 3 garlic cloves, minced
- 1 bay leaf
- 1/4 teaspoon ground cinnamon
- 1/8-1/4 teaspoon ground cloves (to taste)
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground black pepper
- 1 head cabbage, cut into wedges, rinsed and drained
- 6 medium white potatoes, peeled and quartered
- 1 -2 lb carrot, peeled and cut into 3-inch pieces
Bulgur with Leeks and Swiss Chard
By scottnjennie
Heat oil in large pot over medium-high heat
- 2 tbs. olive oil
- 2 medium-size leeks, white and tender green parts chopped
- 1 lb. Swiss chard, stems cut into 1-inch pieces, leaves torn into large pieces
- 2 cups sliced mushrooms
- 4 cloves garlic, minced (about 4 tsp.)
- 2 3/4 cups low-sodium vegetable broth
- 1 cup bulgur (or use quinoa instead for a high protein, gluten-free option)
Blackberry and Almond Crumble
By scottnjennie
Preheat the oven to 375˚
- 1 cup rolled oats
- 3/4 cup sugar
- 1 cup almond flour
- 1/4 teaspoon baking soda
- Couple pinches salt
- 3 tablespoons butter
- 1/2 cup almonds, preferably Marcona, chopped
- 3 cups fresh blackberries
- Zest of 1/2 orange
- Juice of 1 orange
- 1/2 teaspoon ground cinnamon
Eggplant Involtini
By scottnjennie
A few years ago we had our first helping of Eggplant Involtini at a restaurant in Chicago
- Olive oil, for frying the eggplant
- 2 Italian eggplants
- 2 cups basic tomato sauce
- 1 cup ricotta cheese
- 1 egg
- 1 tablespoon freshly chopped parsley
- 1 tablespoon thinly sliced scallions
- 1 teaspoon salt
- 1 teaspoon pepper
- 1/2 teaspoon nutmeg
Carrot Ginger Soup
By scottnjennie
Add onion, garlic, ginger, cinnamon and salt to a warm, oiled soup pot on medium low heat
- two tablespoons olive oil
- one small to medium sized onion, diced
- two cloves of garlic, minced
- one to two tablespoons of freshly minced ginger
- 1 teaspoon cinnamon
- two tablespoons of vegetable or chicken bouillon (if using paste)
- one small, pre-roasted butternut squash, chopped and pureed with water
- bunch of carrots (about 6, precooked, diced and pureed with water)
- one can of coconut milk
- salt and freshly cracked pepper to taste
- cayenne pepper?
Stuffed Mushrooms with Pancetta, Shallots & Sage
By scottnjennie
These can be prepared a day in advance and refrigerated—just let them come to room temperature before baking
- 35 to 40 cremini mushrooms (about 1-1/2 lb.), about 1-1/2 to 2 inches wide
- 3 Tbs. unsalted butter; more for the baking dish
- 1-1/2 oz. pancetta, finely diced (1/4 cup)
- 5 medium shallots, finely diced
- 2 tsp. chopped fresh sage
- Pinch dried red chile flakes
- Kosher salt and freshly ground black pepper
- 2/3 cup coarse fresh breadcrumbs (preferably from a day-old rustic French or Italian loaf)
- 1/4 cup freshly grated Parmigiano Reggiano
- 2 to 3 Tbs. extra-virgin olive oil for drizzling
Flourless Chocolate Cake
By scottnjennie
Heat oven to 350° F. Butter a 9-inch springform pan and dust with cocoa powder
- 1 cup (2 sticks) unsalted butter, cut into pieces, plus more for the pan
- 1/4 cup unsweetened cocoa powder, plus more for the pan
- 1 1/4 cups heavy cream
- 8 ounces bittersweet chocolate, chopped
- 5 large eggs
- 1 cup granulated sugar
- 1/2 cup crème fraîche or sour cream
- 1/4 cup confectioners’ sugar, plus more for dusting
Roasted Pork and Autumn Vegetables
By scottnjennie
Cooking Light, OCTOBER 2001 Serve with Cabernet Franc
- 2 fennel bulbs (about 1 1/2 pounds) - cut into 8 wedges
- 2 small onions - cut into 8 wedges
- 1 tablespoon olive oil, divided
- 4 cups (1-inch) cubed peeled rutabaga
- 16 baby carrots (about 3/4 pound)
- 1 (2 1/4-pound) boneless pork loin roast, trimmed
- Cooking spray
- 2 tablespoons chopped fresh sage
- 3/4 teaspoon kosher salt, divided
- 3/4 teaspoon freshly ground black pepper, divided
- 3/4 cup fat-free, less-sodium chicken broth
- 1/2 cup dry white wine
- 2 teaspoons Dijon mustard