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Recipes
Garlic and Herb Tomatoes
By kddozier
Heat the olive oil in a saute pan large enough to hold all the tomatoes in one layer
- 3 tablespoons good olive oil
- 2 teaspoons minced garlic (2 cloves)
- 2 pints cherry tomatoes or grape tomatoes
- 2 tablespoons chopped fresh basil, plus more for garnish
- 2 tablespoons chopped fresh flat-leaf parsley, plus more for garnish
- 2 teaspoons chopped fresh thyme leaves
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Baked Shrimp Scampi
By kddozier
Preheat the oven to 425 degrees F
- 2 pounds (12 to 15 per pound) shrimp in the shell
- 3 tablespoons good olive oil
- 2 tablespoons dry white wine
- Kosher salt and freshly ground black pepper
- 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
- 4 teaspoons minced garlic (4 cloves)
- 1/4 cup minced shallots
- 3 tablespoons minced fresh parsley leaves
- 1 teaspoon minced fresh rosemary leaves
- 1/4 teaspoon crushed red pepper flakes
- 1 teaspoon grated lemon zest
- 2 tablespoons freshly squeezed lemon juice
- 1 extra-large egg yolk
- 2/3 cup panko (Japanese dried bread flakes)
- Lemon wedges, for serving
Zucchini Pancakes
By kddozier
Preheat the oven to 300 degrees F
- 2 medium zucchini (about 3/4 pound)
- 2 tablespoons grated red onion
- 2 extra-large eggs, lightly beaten
- 6 to 8 tablespoons all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- Unsalted butter and vegetable oil
Roasted Artichoke Salad
By kddozier
Preheat the oven to 350 degrees F
- 4 boxes (9 ounces each) frozen artichoke hearts, defrosted
- Good olive oil
- Kosher salt and freshly ground black pepper
- 1 shallot, minced
- 3 tablespoons freshly squeezed lemon juice
- 1 teaspoon Dijon mustard
- 5 tablespoons white wine vinegar or champagne vinegar, divided
- 1/2 cup chopped fresh basil leaves
- 6 tablespoons capers, drained
- 2 jars roasted red peppers, sliced thin
- 1/2 cup minced red onion
- 1/2 cup chopped fresh parsley leaves
- 2 pinches hot red pepper flakes, optional
Fruit Salad with Limoncello
By kddozier
For the lemon yogurt topping, whisk together the yogurt, lemon curd, honey, and vanilla and set aside at room tem...
- 7 ounces Greek yogurt (recommended: Fage Total)
- 1/3 cup good bottled lemon curd
- 1 tablespoon honey
- 1/4 teaspoon pure vanilla extract
- 2 cups sliced strawberries (1 pint)
- 1 cup raspberries (1/2 pint)
- 1 cup blueberries (1/2 pint)
- 2 tablespoons sugar
- 3 tablespoons limoncello liqueur
- 1 banana, sliced
- Fresh mint springs
Sparkling Cider
By kddozier
Combine the apple cider and whiskey in a small pitcher
- 1 quart fresh apple cider
- 1/2 cup whiskey
- 1 bottle dry sparkling wine
- Frozen cranberries, for garnish
Remoulade Sauce
By kddozier
Mix all ingredients together in a bowl, pressing with a spoon to mash the onion and garlic
- 1/2 cup mayonnaise
- 1/4 cup finely diced celery
- 2 TBS finely chopped green onions
- 2 TBS dijon mustard
- 2 TBS finely chopped parsely
- 2 TBS prepared horseradish
- 2 TBS ketchup
- 2 tsp lemon juice
- 2 tsp white wine vinegar
- 1 tsp Worcestershire sauce
- few drops Tabasco
- 1/2 tsp minced garlic
- 1/2 tsp salt
- 1/4 tsp dry mustard
- 1/4 tsp paprika
Easy Cheese Danish
By kddozier
Preheat the oven to 400 degrees F
- 8 ounces cream cheese, at room temperature
- 1/3 cup sugar
- 2 extra-large egg yolks, at room temperature
- 2 tablespoons ricotta cheese
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon kosher salt
- 1 tablespoon grated lemon zest (2 lemons)
- 2 sheets (1 box) frozen puff pastry, defrosted
- 1 egg beaten with 1 tablespoon water, for egg wash
Edamame and Scallion Slaw w/ Orange Lime Drsg
By kddozier
Combine dressing ingredients in a bowl and whisk to combine
- For the salad:
- 1/4 cup olive oil
- 1 tablespoon whole-grain Dijon mustard
- 2 large navel oranges, juiced
- 1 lime, juiced
- 2 tablespoons red wine vinegar
- Salt and freshly ground pepper
- 2 (1-pound) packages prepared slaw mix
- 1 pound edamame, shelled, boiled in salted water for 3 to 5 minutes and drained
- 1 bunch scallions (about 6), thinly sliced
Halibut with Lemon-Caper Sauce
By kddozier
Serves 4-6
- 1-1/2 lbs halibut fillets, cut into 8 pieces
- sea salt and black pepper
- 1/2 c flour
- 4-6 TBS olive oil
- 2 TBS chopped shallots
- 1/4 c capers, rinsed and drained
- 3 TBS fresh lemon juice
- 1 tsp finely grated lemon zest
- 4 TBS unsalted butter
- 1 TBS chopped flat leaf parsley