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Recipes
Nuoc Cham Vietnamese Dipping Sauce
By Realtychick
Whisk together the sugar, water, fish sauce and lime or lemon juice in a bowl until the sugar is completely dissolv...
- 5 tablespoons sugar
- 3 tablespoons water
- 1/3 cup fish sauce
- 1/2 cup lime or lemon juice (about 3 limes or 2 lemons)
- 1 large clove garlic, crushed, peeled and sliced or minced
- 1 or more bird's eye or Thai chilies, seeded, and sliced or minced
- 1 shallot, peeled, thinly sliced, rinsed and drained
Miso Dressing
By Realtychick
Combine the miso and vinegar (or vinegar and lime juice) in a small bowl and whisk together
- 1 rounded tablespoon white or yellow miso
- 2 tablespoons seasoned rice vinegar, or 1 tablespoon rice vinegar and 1 tablespoon fresh lime juice
- 1/2 teaspoon grated fresh ginger
- 1 small garlic press, minced or put through a press
- Pinch of cayenne
- 2 tablespoons dark sesame oil
- 2 tablespoons peanut oil or grapeseed oil
- 2 tablespoons plain low-fat yogurt
Caramel Budino with Salted Caramel Sauce
By Realtychick
Cookie Crust: Mix cookie crumbs, butter, and salt in a medium bowl
- Cookie Crust:
- 1 cup finely ground chocolate cookie crumbs (such as Nabisco Famous Chocolate Wafers; about 20 cookies)
- 2 tablespoons unsalted butter, melted
- 1/8 teaspoon kosher salt
- Budino:
- 3 cups whole milk, divided
- 1/4 cup cornstarch
- 3/4 cup (packed) dark brown sugar
- 5 large egg yolks
- 3 tablespoons unsalted butter
- 2 teaspoons dark rum
- 1 teaspoon kosher salt
- Salted Caramel Sauce:
- 3/4 cup plus 2 tablespoons heavy cream, divided
- 1/2 vanilla bean, split lengthwise
- 1/2 cup sugar
- 2 tablespoons light corn syrup
- 4 tablespoons (1/2 stick) chilled unsalted butter, cut into 1/2' cubes
- 1/4 teaspoon kosher salt
- Lightly sweetened whipped cream
Quinoa-Stuffed Poblanos with Grilled Romesco Sauce
By Realtychick
In a saucepan, combine the quinoa with 1 cup of water and bring to a boil
- 1/2 cup red quinoa
- 6 very large poblano chiles
- 2 ears of corn, shucked
- Extra-virgin olive oil, for grilling
- 1/2 cup walnuts, toasted and finely chopped
- 3 scallions, thinly sliced
- 2 tablespoons chopped cilantro, plus sprigs for garnish
- 1/4 cup finely diced fresh mozzarella
- Salt
- Freshly ground pepper
- 1 1/2 cups Grilled Romesco Sauce (see recipe)
Broccoli and Dill Raita Slaw
By Realtychick
In a large bowl, whisk together all of the ingredients except the broccoli slaw, cranberries, and almonds
- Ginger-Garlic Paste:
- 1/2 cup plain whole milk yogurt
- 1/2 cup mayonnaise
- 2 tablespoons lemon juice
- 3 tablespoons minced fresh cilantro
- 1 tablespoons minced fresh dill
- 1 tablespoon Garlic-Ginger Paste, recipe follows
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 medium shallot, minced
- 2 (10-ounce) bags broccoli slaw
- 1/4 cup dried cranberries (optional, can substitute pomegranate seeds)
- 1/2 cup skinless sliced almonds, toasted
- 1/2 cup cloves garlic
- 1/2 cup (1/2-inch slices) fresh ginger
- 1/4 cup canola oil
Coq au Vin
By Realtychick
In a large, heavy skillet or Dutch oven, fry the bacon over medium heat until crisp
- 4 slices bacon or pancetta
- 2 chicken breasts
- 2 thighs
- 2 legs
- 1/2 cup flour
- Salt and pepper
- 2 cloves garlic, chopped
- 2 cups pearl onions, peeled
- 2 cups mushrooms
- 2 carrots, cut in 2-inch pieces
- 1/4 cup good quality cognac or brandy
- 1 bottle Burgundy wine
- 2 cups chicken broth
- 5 sprigs fresh thyme
- 2 teaspoons herbs de Provence
- 3 bay leaves
- Fresh parsley, chopped, for garnish
Spinach and Artichoke Mac & Cheese
By Realtychick
Special equipment: a broiler-safe 2-quart baking dish Position an oven rack at the center of the oven, and preheat...
- 8 ounces whole-wheat elbow pasta
- 2 tablespoons unsalted butter
- 2 medium shallots, finely chopped (about 1/3 cup)
- 3 cloves garlic, finely minced
- 3 tablespoons all-purpose flour
- 1/2 cup skim milk
- 1/3 cup reduced-fat sour cream
- 1 cup lightly packed shredded part-skim mozzarella
- 2/3 cup lightly packed shredded low-fat Swiss cheese
- 1/4 cup lightly packed grated Parmesan
- One 6-ounce bag baby spinach (about 6 heaping cups)
- One 9-ounce box frozen artichoke hearts, thawed and roughly chopped
- Kosher salt and freshly ground black pepper
The Canlis Salad
By Realtychick
Coddled Egg: Pour boiling water into a cup and put a whole egg (in the shell) into the hot water
- Salad:
- 1 large head Romaine hearts, cut into 1” squares
- (Wash individual leaves in warm water, drain and dry in colander and refrigerate.)
- 10 cherry tomatoes, halved
- 1/2 cup thinly sliced green onion
- 3/4 cup freshly grated Romano cheese
- 3/4 cup chopped bacon, cooked
- 1/2 cup thinly sliced fresh mint*
- 2 tablespoons thinly sliced oregano leaves
- 1/2 cup croutons*
- salt and freshly ground black pepper to taste
- Dressing
- 1/2 cup olive oil
- 1 ⁄3 cup freshly squeezed lemon juice
- 1/4 teaspoon freshly ground black pepper
- 1 teaspoon salt
- 1 coddled egg*
Chocolate Wafers with Ginger, Fennel and Sea Salt
By Realtychick
Line a baking sheet with parchment paper
- 1 1/2 teaspoons fennel seeds
- 1/4 teaspoon sugar
- 7 ounces bittersweet chocolate (70 to 75 percent cacao), chopped
- 16 wafer-thin crispbreads, such as Finn Crisp (1 1/2-by-3 inches)
- 2 tablespoons minced crystallized ginger
- Maldon sea salt
Broccoli Salad
By Realtychick
Trim off the large leaves from the broccoli stem
- 1 head broccoli
- 6 to 8 slices cooked bacon, crumbled
- 1/2 cup chopped red onion
- 1/2 cup raisins, optional
- 8 ounces sharp Cheddar, cut into very small chunks
- 1 cup mayonnaise
- 2 tablespoons white vinegar
- 1/4 cup sugar
- 1/2 cup halved cherry tomatoes
- Salt and freshly ground black pepper