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Recipes
Shaved Brussels Sprouts with Pancetta
By scottnjennie
Molly Watson, Ambjorn Lindskog, Bistro Elan, Palo Alto, CA, Sunset DECEMBER 2006
- 2 pounds brussels sprouts
- 1 tablespoon vegetable oil
- 8 ounces pancetta, cut crosswise into 1/4-in.-wide strips
- Salt and freshly ground black pepper
Cucumber Potato Salad
By scottnjennie
Sunset JUNE 2011
- 1 1/2 pounds small red thin-skinned potatoes
- 1/2 cup plain low-fat Greek yogurt
- 1/2 cup olive oil mayonnaise or regular mayonnaise
- 1/2 cup roughly chopped fresh dill
- 2 tablespoons red wine vinegar
- 1 teaspoon kosher salt
- 1/2 teaspoon pepper
- 1 1/2 cups slivered red onion, rinsed and patted dry
- 1 English cucumber, very thinly sliced with a mandoline
Quinoa Cakes with Eggplant-Tomato Rag and Smoked Mozzarella
By scottnjennie
Bring water and 1/2 teaspoon salt to a boil in a heavy medium saucepan
- 1 1/2 pounds eggplant
- 1/2 teaspoon dried oregano
- 3/4 cup water
- 1 cup grape or cherry tomatoes
- 1/2 cup bottled roasted red peppers
- 1 large egg
- 5 tablespoons olive oil
- 1 small onion
- 1 1/2 cups water
- 2 teaspoons garlic
- 1 tablespoon flat-leaf parsley
- 1 cup quinoa
- 3 tablespoons olive oil
- 1/4 pound smoked mozzarella
Almond-Crusted Chicken and Nectarine Salad with Buttermilk-Chive Dressing
By scottnjennie
This time of year, salad takes center stage
- For the dressing:
- 1/4 cup buttermilk
- 1 Tbs. sour cream
- 1 Tbs. white balsamic vinegar
- 1/2 tsp. honey
- 2 Tbs. extra-virgin olive oil
- 1 Tbs. thinly sliced fresh chives
- Kosher salt and freshly ground black pepper
- For the chicken:
- 2 large eggs
- 1-3/4 cups sliced almonds
- 1/2 cup all-purpose flour
- 1-1/2 lb. chicken tenderloins, pounded 1/4 inch thick
- Kosher salt and freshly ground black pepper
- 2-3 Tbs. vegetable oil
- For the salad:
- 6 cups torn tender lettuce (such as butter lettuce, oakleaf, Red Sails) or arugula or both
- 2 small to medium ripe nectarines (or peaches), halved, pitted, and sliced 1/4 inch thick
- Kosher salt and freshly ground black pepper
Spanish Spareribs with Herb-Garlic Dipping Sauce
By scottnjennie
This popular Spanish dish is simple but wonderful
- Kosher salt and freshly ground black pepper
- 2 tsp. hot pimentón (smoked paprika) or 1/2 tsp. cayenne
- 2 tsp. dried oregano
- 2 tsp. granulated sugar
- 2 racks pork spareribs (about 9 lbs.)
- 6 Tbs. sherry vinegar or white-wine vinegar
- 4 large cloves garlic, minced (about 1 Tbs.)
- 1 Tbs. dried oregano
- 1/4 cup extra-virgin olive oil
- Kosher salt
Roasted Zucchini with Pistachios and Mint
By scottnjennie
Roasted zucchini gets dressed up with a lemony pistachio topping
- 6 medium zucchini( can use any summer squash or try with Eggplant as well), trimmed and halved lengthwise
- 2 Tbs. olive oil
- 1/4 cup roasted pistachios
- 2 Tbs. minced mint leaves
- 1 clove garlic, minced (1 tsp.)
- 1 tsp. finely grated lemon zest
- 2 Tbs. fresh lemon juice
Warm Chicken with Green Beans and Chard
By scottnjennie
Make the dressing 1. Peel and chop the shallot very finely
- For the dressing:
- small A small shallot
- Pinch of salt
- 3 tablespoons fresh lemon juice
- 6 tablespoons olive oil
- Small bunch of mint, stems discarded, leaves finely chopped
- For the chicken and salad:
- 2 plump boneless chicken breasts
- A little oil
- Sea salt and freshly ground pepper
- Sprig rosemary, finely chopped
- 7 ounces green beans, preferably the slender French ones
- 12 stalks rainbow Swiss chard
- 6 smallish tomatoes, halved or quartered, depending on their size
- A few nasturtium blossoms or leaves, if you wish
Early fall roasted veggies
By scottnjennie
Preheat oven to 350 degrees
- 4-5 small potatoes, cut into 1" cubes
- one medium sized onion, sliced (not too thinly)
- 3 carrots, cut into rounds
- 1 zucchini, cut into rounds
- 3 beets, cut into 1" cubes
- cauliflower or eggplant (if you have them), chopped int0 1-1.5" chunks
- 5 cloves garlic, quartered
- 2 tablespoons fresh ginger, finely minced
- 3 tablespoons olive oil
- 2 tablespoons maple syrup
- 1 tsp each -rosemary, thyme, paprika
- salt and freshly ground pepper to taste
Not your grandma's brussel sprouts
By scottnjennie
This recipe, inspired by a dish from Petra's, is always a hit at dinner parties
- 3 cups brussel sprouts, stems removed and sliced in half
- 1 tablespoons garlic
- 2 tablespoons olive oil
- 1/4 cup chopped almonds
Garlic-roasted chicken and root vegetables
By scottnjennie
Position an oven rack just below the center of the oven
- For chicken:
- 1 (6 1/4-pound) chicken, rinsed and patted dry
- Kosher salt and freshly ground black pepper
- 5 sprigs fresh rosemary
- 5 sprigs fresh thyme
- 1 lemon, quartered
- For butter:
- 6 tablespoons (3/4 stick) unsalted butter, at room temperature
- 3 large garlic cloves, minced
- 2 teaspoons chopped fresh rosemary leaves
- 2 teaspoons chopped fresh thyme leaves
- 1/2 teaspoon fresh lemon juice (from 1/2 large lemon)
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- For vegetables:
- 3 tablespoons extra-virgin olive oil
- 6 baby red potatoes, halved
- 4 medium carrots, peeled and halved lengthwise
- 2 large parsnips, peeled and quartered lengthwise
- 2 large shallots (about 8 ounces), peeled and halved
- 1 clove garlic, peeled
- 1 teaspoon chopped fresh rosemary leaves
- 1 teaspoon chopped fresh thyme leaves
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup low-salt chicken broth
- Kosher salt and freshly ground black pepper