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Recipes
Brown Sugar-Cranberry Tart
By Realtychick
MAKE THE TART SHELL: In a standing mixer fitted with the paddle, beat the butter with the sugar at medium speed un...
- tart shell:
- 1 stick unsalted butter, softened
- 1/3 cup sugar
- 1 large egg yolk
- 1/4 teaspoon pure vanilla extract
- 1/4 teaspoon salt
- 1 1/4 cups all-purpose flour
- filling and topping:
- 1 1/2 cups granulated sugar
- 1/4 cup water
- 2 cups cranberries (10 ounces)
- 2 large eggs
- 1/2 cup brown sugar
- 1 1/2 teaspoons all-purpose flour
- 1/4 cup plus 2 tablespoons half-and-half
- 1/8 teaspoon pure almond extract
- Confectioners’ sugar, for dusting
- Lightly sweetened whipped cream, for serving
Lamb & Spinach-Stuffed Onions
By Realtychick
PREPARE THE ONIONS: Preheat the oven to 350°
- Topping:
- Two unpeeled 1 1/2-pound sweet onions, such as Vidalia or Walla Walla, root ends trimmed
- Oil, for rubbing
- 5 ounces curly-leaf spinach, washed but not dried
- 1 pound ground lamb
- 2 teaspoons ancho chile powder
- 1/8 teaspoon cinnamon
- 2 cups coarse fresh bread crumbs
- 3/4 cup shredded Gruyère cheese
- 1 cup beef broth
- 1 cup canned crushed tomatoes
- Salt
- Freshly ground black pepper
- 1/4 cup plus 2 tablespoons heavy cream
- 3/4 cup coarse fresh bread crumbs
- 1 tablespoon vegetable oil
- 1/4 teaspoon ancho chile powder
- 1/4 cup shredded Gruyère cheese
Potato-Crusted Halibut
By Realtychick
In a small saucepan over medium heat, combine the olive oil, garlic, thyme, bay leaves, lemon zest, crushed red pep...
- 1 1/2 cups extra-virgin olive oil
- 6 garlic cloves, smashed
- 1 thyme bundle
- 2 bay leaves
- 1 lemon, zest removed from the lemon with a vegetable peeler in wide strips
- Pinch crushed red pepper flakes
- 1 tablespoon fennel seeds
- 3 Yukon gold potatoes, scrubbed
- 4 (6-ounce) Pacific halibut fillets
- Kosher salt
Nepenthe's Triple Berry Pie
By Realtychick
Filling: Defrost frozen berries in a colander to drain excess juice
- The Filling:
- 3 ½ cups Frozen Raspberries
- 3 ½ cups Frozen Blackberries (boysenberries)
- 3 ½ cups Strawberries
- 3 TBSP Corn starch
- 2 oz. Grand Marnier
- ½ cup Brown sugar
- 1 ½ tsp. Cinnamon
- Crust: - (for one 10" crust)
- 3/4 cup + 1TBSP AP flour
- 1/2 tsp. Sugar
- 1 pinch Salt
- 7 TBSP Cold Unsalted Butter (or 3 1/2 oz)
- 1-3 tsp Heavy Cream
- Nut Crumb Topping for one pie:
- ¾ cup Walnuts
- ¾ cup AP flour
- ¾ cup Rolled Oats
- ¾ cup Brown Sugar
- 1/2 cup Cold Unsalted Butter
Orange and Fennel Roasted Cod (Or Sea Bass)
By Realtychick
Heat the oven to 450°. Cut off the tops of the fennel bulbs and chop the leafy fronds
- 2 fennel bulbs (about 1 pound each), including the fronds
- 1 tablespoon cooking oil
- 1 teaspoon salt
- 1/2 teaspoon fresh-ground black pepper
- 1/4 cup fresh orange juice
- 1 teaspoon grated orange zest
- 1/4 teaspoon fennel seeds
- 2 pounds cod fillets or Sea Bass, cut to make 4 pieces
Bacon & Parmesan Crackers
By Realtychick
Preheat the oven to 250 degrees F
- 1 sleeve country club-style crackers
- 3/4 cup grated Parmesan
- 1 pound thinly sliced bacon
Chicken Pozole
By Realtychick
Preheat the grill to medium
- 4 ounces Roma tomatoes
- 1 small chopped yellow onion
- 2 tablespoons minced garlic
- 1 canned chipotle chile in adobo
- 1 tablespoon canola oil, plus more for saute pan
- 1 tablespoon dried Mexican oregano
- 1 bay leaf
- 3 pounds canned hominy, drained
- 8 cups chicken stock
- 8 ounces cooked chicken thigh meat
- Spinach leaves, for serving
- Fried corn tortilla strips, for garnish
- Sliced avocado quarters, for garnish
- Shredded Pepper Jack cheese, for garnish
- Chopped green onion, for garnish
- Cilantro springs, for garnish
- Lime wedges, for garnish
Chicken Tikka Masala
By Realtychick
In a blender, purée turmeric, 2 tsp
- 1 tbsp. ground turmeric
- 4 tsp. garam masala
- 1 tsp. red food coloring (optional)
- 6 cloves garlic, crushed
- 1 (2 1⁄2") piece ginger, peeled and chopped, plus julienned strips for garnish
- 1 jalapeño, stemmed and chopped
- 1 (28-oz.) can whole peeled tomatoes, undrained
- 2 lb. boneless skinless chicken breasts, cut into 1 1⁄2" cubes
- 1 ⁄4 cup Greek yogurt
- Kosher salt, to taste
- 6 tbsp. unsalted butter
- 1 tsp. coriander seeds
- 1 ⁄2 tsp. cumin seeds
- 1 tbsp. paprika
- 2 small yellow onions, finely chopped
- 1 cup heavy cream
- Cilantro leaves, for garnish
- Cooked basmati rice, for serving
Bruschetta with Roasted Fig, Rosemary Ricotta and Pistachio Dust
By Realtychick
Mix together ricotta, lemon zest & rosemary
- 36 slices (1/2-inch thick) baguette bread, about 1 loaf
- 1/4 cup extra-virgin olive oil
- 1 cup ricotta
- 1 tsp lemon zest
- 2 TBS chopped fresh rosemary
- 15 figs, roasted and coursly chopped
- 1/2 cup shelled pistashios
Blackberry-Vinegar Caramel Sauce
By Realtychick
Cook sugar in a medium saucepan over medium heat, without stirring, until it begins to turn golden brown around the...
- 1 cup sugar
- 1/4 cup unseasoned rice vinegar
- 10 ounces fresh or frozen blackberries (about 2 cups)