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Recipes
Tomato, Cheddar, and Bacon Pie
By melissaf
Southern Living JUNE 2013
- 2 1/4 cups self-rising soft-wheat flour (such as White Lily)
- 1 cup cold butter, cut up
- 8 cooked bacon slices, chopped
- 3/4 cup sour cream
- 2 3/4 pounds assorted large tomatoes, divided
- 2 teaspoons kosher salt, divided
- 1 1/2 cups (6 oz.) freshly shredded extra-sharp Cheddar cheese
- 1/2 cup freshly shredded Parmigiano-Reggiano cheese
- 1/2 cup mayonnaise
- 1 large egg, lightly beaten
- 2 tablespoons fresh dill sprigs
- 1 tablespoon chopped fresh chives
- 1 tablespoon chopped fresh flat-leaf parsley
- 1 tablespoon apple cider vinegar
- 1 green onion, thinly sliced
- 2 teaspoons sugar
- 1/4 teaspoon freshly ground black pepper
- 1 1/2 tablespoons plain yellow cornmeal
Green Beans Gremolata
By melissaf
Bring a large pot of water to a boil
- 1 pound French green beans, trimmed
- 2 teaspoons minced garlic (2 cloves)
- 1 tablespoon grated lemon zest (2 lemons)
- 3 tablespoons minced fresh flat-leaf parsley
- 3 tablespoons freshly grated Parmesan cheese
- 2 tablespoons toasted pine nuts
- 2 1/2 tablespoons good olive oil
- Kosher salt and freshly ground black pepper
Lazy Baked Greek Chicken
By melissaf
4 Servings
- 2 tablespoons EVOO (extra-virgin olive oil)
- 1/2 medium onion, finely chopped
- 3 large cloves garlic, finely chopped
- One 10-ounce box organic chopped spinach, thawed
- Salt and pepper
- Freshly grated nutmeg, to taste
- 3 tablespoons butter
- 1 cup panko breadcrumbs
- 1 teaspoon dried oregano (about 1/2 palmful)
- 4 pieces skinless, boneless chicken breast
- 1/2 cup crumbled greek feta cheese
Crunchy Noodle Salad
By melissaf
Bring a large pot of salted water to a boil
- Kosher salt
- 1 pound thin spaghetti
- 1 pound sugar snap peas
- 1 cup vegetable oil
- 1/4 cup rice wine vinegar
- 1/3 cup soy sauce
- 3 tablespoons dark sesame oil
- 1 tablespoon honey
- 2 garlic cloves, minced
- 1 teaspoon grated fresh ginger
- 3 tablespoons toasted white sesame seeds, divided
- 1/2 cup smooth peanut butter
- 2 red bell peppers, cored and seeded, and thinly sliced
- 4 scallions (with and green parts), sliced diagonally
- 3 tablespoons chopped fresh parsley leaves
Veal and Olive Ragù with Pappardelle
By melissaf
6 Servings
- Salt
- 1 pound pappardelle or other wide, flat pasta
- 2 tablespoons extra-virgin olive oil (EVOO)
- 1 tablespoon butter
- 1-1/2 pounds ground veal
- Pepper
- 1 onion, finely chopped
- 2 cloves garlic, finely chopped
- 2 sprigs rosemary, finely chopped
- 2 tablespoons tomato paste
- 1 cup pitted large green olives, coarsely chopped
- 1/2 cup dry white wine
- 1 cup beef broth
- 1/3 cup finely chopped flat-leaf parsley (a generous handful)
- 2 teaspoons finely grated lemon peel
- 1/2 cup grated pecorino-romano cheese, plus more for passing around the table
Eggplant and Veal Pastitsio
By melissaf
Roast eggplant: Put oven rack in middle position and preheat oven to 425°F
- 1 (1 1/4-lb) eggplant, trimmed and cut into 1-inch pieces
- 1 teaspoon salt
- 2 tablespoons extra-virgin olive oil
- 6 cups chopped braised veal shanks with sauce, reheated to warm
- 3 cups short tubular pasta (about 10 oz) such as cellentani
- 3 cups whole milk
- 1 large garlic clove, smashed
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 7 oz crumbled feta (1 1/2 cups)
- 3 large eggs, lightly beaten
- Special equipment: a 3- to 3 1/2-qt (13- by 9-inch) shallow baking dish or casserole
Pasta Ponza
By melissaf
Place an oven rack in the center of the oven
- Butter for greasing
- 2 cups (12 ounces) red cherry or grape tomatoes, halved
- 2 cups (12 ounces) yellow cherry or grape tomatoes, halved
- 1/4 cup capers, rinsed and drained
- 1 tablespoon extra-virgin olive oil, plus extra for drizzling
- 1/2 teaspoon kosher salt, plus extra for seasoning
- 1/4 teaspoon freshly ground black pepper, plus extra for seasoning
- 1/2 cup Italian-style seasoned breadcrumbs
- 1 pound ziti or other short tube-shaped pasta
- 1 1/4 cups (2 1/2 ounces) Pecorino Romano cheese, grated
- 1/4 cup chopped fresh flat-leaf parsley
Tomato Feta Pasta Salad
By melissaf
Cook the pasta in a large pot of boiling salted water with a splash of oil to keep it from sticking together
- 1/2 pound fusilli (spirals) pasta
- Kosher salt
- Good olive oil
- 1 pound ripe tomatoes, medium-diced
- 3/4 cup good black olives, such as kalamata, pitted and diced
- 1 pound good feta cheese, medium-diced
- 6 sun-dried tomatoes in oil, drained and chopped
- 5 sun-dried tomatoes in oil, drained
- 2 tablespoons red wine vinegar
- 6 tablespoons good olive oil
- 1 garlic clove, diced
- 1 teaspoon capers, drained
- 1 teaspoon kosher salt
- 3/4 teaspoon freshly ground black pepper
- 1 cup freshly grated Parmesan
- 1 cup packed flat-leaf parsley, chopped
Chicken Fried Steak with Gravy
By melissaf
For the steak: Begin with setting up an assembly line of dishes
- 1 1/2 cups whole milk
- 2 large eggs
- 2 cups all-purpose flour
- 2 teaspoons seasoned salt
- Freshly ground black pepper
- 3/4 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 3 pounds cube steak (tenderized round steak that's been extra tenderized)
- Kosher salt
- 1/2 cup canola or vegetable oil
- 1 tablespoon butter
- 1/3 cup all-purpose flour
- 3 to 4 cups whole milk
- 1/2 teaspoon seasoned salt
- Freshly ground black pepper
- Mashed potatoes, for serving
Jumbo Cheesy Italian Meatballs
By melissaf
Wow! These jumbo Italian meatballs are So delicious! Simple to prepare and hides a cheesy surprise in the center
- Extra-virgin olive oil, for brushing
- 3 1/2 cups torn stale Italian bread (about 1/4 loaf)
- 1 cup whole milk
- 2 large eggs
- 2 pounds ground beef chuck
- 1 small bunch parsley, chopped (about 1 cup)
- 1/2 cup parmesan cheese, grated
- 1 clove garlic, grated
- Kosher salt
- 1/2 teaspoon red pepper flakes
- 4 mini mozzarella balls (bocconcini)
- 2 tablespoons extra-virgin olive oil
- 3 cloves garlic, thinly sliced
- 1/4 to 1/2 teaspoon red pepper flakes
- 1 (28 ounce) can crushed tomatoes
- 3 to 4 sprigs basil, plus chopped leaves for topping
- Kosher salt
- Ricotta cheese, for topping