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Recipes
Salmon and Swiss Chard in Mustard Sauce
By blum099
Directions Brush the oil over the bottom of a large deep skillet with a cover
- 2 teaspoons olive oil
- 1 1/4 pounds fresh skinless salmon fillets
- 2 cloves garlic, finely minced
- 2 tablespoons Dijon-style mustard
- 2 tablespoons honey
- 1 tablespoon white wine vinegar
- 1 teaspoon dried dill
- 1/3 cup chopped onion (1 small)
- 1/2 cup reduced-sodium chicken broth
- 2 pounds Swiss chard, stems removed and the leaves cut into 1-inch pieces
Vegan Egg Nog Panna Cotta
By blum099
1. Lightly grease four 4-ounce ramekins and set aside
- 1-1/2 cups vegan eggnog ( coconut nog by So Delicious) or ( Silk Nog by Silk )
- 1/4 cup dark brown sugar, packed
- 2 teaspoons agar agar powder
- 1 6-ounce container unsweetened soy yogurt
- 1 teaspoon vanilla
- Freshly grated nutmeg, for garnish (optional)
Home-made “Chicken Style” Seitan
By blum099
Add your broth to a large pot, and add remaining simmering broth ingredients if using
- Simmering Broth:
- 1 1/2 cups vital wheat gluten flour (1 box Arrowhead Mills Brand)
- 1/4 cup un-filtered apple cider vinegar
- 1/2 cup vegetable broth
- 1/2 - 3/4 cups water, as needed
- 1 tablespoon vegan Worcestershire sauce (Wizard’s Brand)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/4 teaspoon black pepper
- 1/2 teaspoon sea salt
- 1/4 teaspoon turmeric
- 1/2 teaspoon dry oregano*Optional
- 10 cups vegetable broth
- 2 tablespoons vegan Worcestershire sauce *optional
- 2-4 cloves garlic, smashed *optional
- 2 bay leaves *optiona
horseradish
By blum099
Equivalents: 1 1/2 pounds Horseradish root = 680 g = 2 3/4 cups grated 1 tablespoon of fresh grated Horseradish = ...
- 1 pound fresh horseradish root
- 8 tablespoons white wine vinegar
- 2 1/2 teaspoons kosher salt
Chicken with Tomatoes, Apricots, and Chickpeas
By blum099
1. Rinse chicken breasts, pat dry, and sprinkle all over with salt and pepper
- 4 boned, skinned chicken breast halves (about 2 lbs. total)
- Kosher salt
- freshly ground black pepper
- 1 tablespoon olive oil
- 2 teaspoons ground cumin
- 1 1/2 teaspoons ground coriander
- 1/4 teaspoon cayenne
- 1 can (14.5 oz.) diced tomatoes
- 1/3 cup chopped dried apricots
- 1 tablespoon sugar
- 3 garlic cloves, minced
- 1 can (15.5 oz.) chickpeas (garbanzos), drained and rinsed
- 1/4 cup chopped flat-leaf parsley
Maple Pecan Blondies
By blum099
Heat the oven to 350°F. Line a 9x13-inch baking dish with parchment paper so that the ends fall over the long side...
- 2 cups all-purpose flour
- 3/4 cup pecans, finely chopped
- 1 cup packed light brown sugar
- 3/4 teaspoon salt
- 1/4 teaspoon baking soda
- 8 tablespoons unsalted butter, melted and cooled
- 1/2 cup grade B maple syrup
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 2 ounces maple sugar candy, chopped
- Maple Butter Glaze
- 1/4 cup unsalted butter
- 1/2 cup grade B maple syrup
- 1/4 cup light brown sugar
Mexican Corn Salad
By blum099
Per serving (1/6 of recipe) ■Calories: 71 ■Fat: 0
- 1 15-ounce can corn, drained
- 1 large cucumber, peeled and diced
- 1/2 cup finely chopped red onion
- 1 medium red bell pepper, seeded and finely diced
- 1 medium tomato, seeded and diced
- 1/2 cup chopped fresh cilantro
- 2 tablespoons seasoned rice vinegar
- 2 tablespoons cider vinegar or distilled vinegar
- 1 tablespoon lemon or lime juice
- 1 garlic clove, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/8 teaspoon cayenne pepper
Red Gazpacho
By blum099
This full-bodied version of contemporary gazpacho is best at the peak of harvest, when all of the vegetables are da...
- 4 or 5 large ripe tomatoes, peeled, seeded, and chopped
- 1 serrano pepper, minced
- 5 cloves garlic, minced
- 2 lemon cucumbers, peeled, seeded, and diced
- 1 red bell pepper, seeded and diced
- 1 red onion, peeled and thinly sliced
- 1 ripe but slightly firm avocado, peeled and diced
- 4 cups light beef stock or chicken stock
- 2 tablespoons fresh lemon juice
- 2 tablespoons medium-acid red wine vinegar
- 2 tablespoons chopped fresh basil
- 2 tablespoons chopped fresh Italian parsely
- 4 tablespoons chopped fresh cilantro
- kosher salt and black pepper in a mill
- 1/2 cup best-quality extra-virgin olive oil
SWISS CHARD WITH HORSERADISH
By blum099
This recipe is part of our Gourmet Modern Menu: A Hanukkah Feast
- 3 pounds green Swiss chard (2 to 3 bunches; see Cooks' Notes)
- 3 tablespoons olive oil
- 1 medium onion, halved lengthwise and thinly sliced
- 3 tablespoons water
- 1/2 teaspoon salt
- 1 1/2 tablespoons bottled white horseradish (not drained), or to taste
Golden Beet Tatin with Goat Cheese
By blum099
started off the recipe with the easy part, roasting the golden beets
- Ingredients:
- 4 small golden beets (washed and trimmed)
- 1/4 cup honey
- 1/4 cup red wine vinegar
- 1/4 cup red wine
- pastry to cover 4 ramekins
- 1/4 cup goat cheese (crumbled)
- 2 cups salad greens
- PASTRY:
- Butter Pie Crust (Pâte Brisée)
- (makes 1 9 inch pie crust)
- Printable Recipe
- Ingredients:
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 8 tablespoons (1/2 cup or 1 stick) unsalted butter (cold, cut into 1/2 inch cubes)
- 4-5 tablespoons water (cold)
- Directions:
- 1 . Pulse the flour, salt and sugar in a food processor to mix.
- 2 . Add the butter and pulse until the mixture resembles a coarse meal, about 6-8 times.
- 3 . Add a tablespoon of water at a time pulsing in between until it starts to clump together.
- 4 . Place the dough on a clean surface and shape it into a disc.
- 5 . Wrap the dough in plastic and refrigerate for at least an hour.
- 6 . Roll the dough into a 12 inch circle about 1/8 of an inch thick on a lightly floured surface.
- 7 . Place the dough into the pie plate and form it.
- If you need to pre-bake the pie crust, this is how:
- 8 . Place a piece of parchment paper in the pie and fill it with rice or beans to hold it down.
- 9 . Bake in a preheated 350F oven for 15 minutes.
- 10 . Remove the parchment paper and weight and poke the bottom of the crust with a fork a few times.
- 11 . Bake until golden brown, about 10 minutes.