Robtree's profile page
Recipes
Caponata
By robtree
Peel eggplants, leaving some strips of peel, then cut into 1-inch cubes and spread on half of a kitchen towel
- yield: Makes 3 to 4 cups (antipasto or side dish)
- active time: 45 min
- total time: 9 hr
- ingredients
- 2 lb small Italian eggplants (about 4)
- 1 tablespoon kosher salt or 2 teaspoons fine sea salt
- 1 1/2 cups extra-virgin olive oil
- 1 cup chopped onion (1 medium)
- 4 medium celery ribs, cut crosswise into very thin
- 1/3 cup large green Sicilian olives (1 3/4 oz), pitted and coarsely chopped
- 1 3/4 oz Italian capers packed in salt (1/3 cup), rinsed well
- 2 tablespoons sugar, or to taste
- 1/3 cup white-wine vinegar
- 1 (14- to 15-oz) can whole tomatoes in juice, drained and chopped (1 cup)
Tiramisu
By robtree
In a mixing bowl, whisk the espresso, water and Grand Marnier together, set aside
- 1/2 cup plus 2 tablespoons espresso coffee
- 1/4 cup plus tablespoons hot water
- 3 tablespoons Grand Marnier
- 1 cup Mascarpone cheese
- 2 tablespoons Marsala
- 3 eggs yolks
- 3 tablespoons sugar
- 3 cups heavy cream, sweetened and whipped
- 1 teaspoon vanilla
- 3 egg whites
- Pinch of salt
- 1 prepared sponge sheet cake
- Shaker of cocoa powder
- Shaker of powdered sugar
Chocolate Frosting for Surprise
By robtree
Place confectioners' sugar in a medium bowl
- Makes 1 cup
- 2 cups confectioners' sugar
- 4 tablespoons (1/2 stick) unsalted butter, melted and cooled
- 1/4 cup cocoa powder
- 1/4 cup milk
- 1/4 teaspoon pure vanilla extract
Spaghetti Alla Caprese
By robtree
Cook the spaghetti in salted boiling water until al dente, about 6 minutes
- 1 pound spaghetti
- 2 tomatoes, diced
- 1 pound mozzarella ball, cubed
- 1/2 cup extra-virgin olive oil
- 1 teaspoon fresh oregano
- 4 fresh basil leaves
- Salt
Baked Potatoes
By robtree
Preheat oven at 400 degrees F
- 1 1/2 pounds potatoes, peeled, thinly sliced
- 4 fresh basil leaves, chopped
- 4 fresh sage leaves, chopped
- 1 sprig rosemary, chopped
- 2 cloves garlic, chopped
- Salt and freshly ground black pepper
- 1/2 cup extra-virgin olive oil
Raspberry white chocolate and almond Trifle
By robtree
Bring 1 cup cream to simmer in medium saucepan
- 3 1/2 cups chilled heavy whipping cream, divided
- 12 ounces high-quality white chocolate (such as Lindt or Perugina), chopped
- 1 1/4 teaspoons almond extract, divided
- 1/2 cup sugar
- 1/2 cup water
- 7 ounces Boudoirs or Champagne biscuits (crisp ladyfinger cookies),* divided
- 1 cup raspberry jam, melted, divided
- 1 1/2 12-ounce packages frozen unsweetened raspberries, partially thawed, divided
- 2 6-ounce containers fresh raspberries
- 3/4 cup sliced almonds, toasted
Cranberry Pistachio Biscotti
By robtree
Heat oven to 350°. Line a baking sheet with parchment paper
- Parchment paper
- 2 cups all-purpose flour
- 2/3 cup sugar
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 egg whites
- 1 whole egg
- 3 tablespoons light butter
- 1/2 cup dried cranberries
- 1/2 cup slivered almonds
- 1/3 cup shelled pistachios
- Grated zest of 1 lemon
- 1 tablespoon anise seeds
- Vegetable oil cooking spray
Pie crust
By robtree
Place flour, salt, and sugar in a large bowl; whisk to combine
- Makes one 9-inch double-crusted pie
- 2 3/4 cups all-purpose flour, plus more for dusting
- 1 teaspoon salt
- 1 teaspoon sugar
- 12 tablespoons (1 1/2 sticks) unsalted butter, cut into small pieces, chilled
- 4 tablespoons vegetable shortening, chilled
- 6 to 10 tablespoons ice water
Orange Sable Cookies
By robtree
Place almonds and confectioners' sugar in the bowl of a food processor
- 1 1/4 cups whole blanched almonds
- 1 cup confectioners' sugar
- 12 tablespoons (1 1/2 sticks) unsalted butter
- 3 tablespoons finely grated orange zest (2 to 3 oranges)
- 1 large egg
- 1 tablespoon freshly squeezed orange juice
- 1 1/2 cups all-purpose flour
- 1 cup sanding or granulated sugar, for rolling
Roasted Vegetable Salad
By robtree
preheat oven 425F scrub potatoes thoroughly cut in half in a 13 x9 x2 inch baking pan toss potatoes with 2 tables...
- 1 1 to pound to tiny new potatoes
- 8 8 8 ounces fresh asparagus spears
- 3/4 3/4 3/4 cup grape tomatoes
- 6 6 6 cups mixed salad greens(such as small romaine, radicchio, arugula or leaf lettece)
- 2 2 2 ounces of thinly sliced prosciutto
- 1 1 1 ounce asiago cheese
- Fresh Herb Vinaigrette
- place in container and shake well