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Recipes
Panini with Chocolate and Brie
By Realtychick
Preheat the panini grill. Brush both sides of the bread with olive oil
- 12 slices sourdough bread
- 1/3 cup extra-virgin olive oil
- 12 ounces Brie cheese, thinly sliced
- 1 (12-ounce) bag semisweet chocolate chips
- 1/3 cup thinly sliced fresh basil leaves
Sautéed Spring Greens with Bacon and Mustard Seeds
By Realtychick
In a large skillet, cook the diced bacon in the olive oil over moderate heat, stirring, until golden, about 3 minut...
- 2 ounces thick-cut bacon, finely diced
- 2 tablespoons extra-virgin olive oil
- 1 large shallot, thinly sliced
- 1 hot red chile, seeded and finely chopped
- 1 tablespoon yellow mustard seeds
- 1 1/4 pounds mixed young spring greens, such as dandelion, mustard, collards, Tuscan kale and spinach—stems and inner ribs trimmed, leaves cut into ribbons
- Salt
- Freshly ground pepper
- 1 tablespoon white wine vinegar
Asian Broccoli
By Realtychick
Put the garlic cloves and oil in a small heavy-bottomed saucepan
- 1/2 head garlic, peeled (about 8 cloves)
- 1/2 cup good olive oil
- 1/2 teaspoon crushed red pepper flakes
- 1/2 teaspoon kosher salt
- 2 stalks broccoli, cut into florets (4 cups of florets)
- 1 tablespoons soy sauce
Fruit Tart
By Realtychick
To make the crust, put the flour in a large bowl
- For the crust:
- 1 1/2 cups all-purpose flour
- 1/4 cup sugar
- 8 tablespoons (1 stick) unsalted butter, cut into pieces and slightly softened at room temperature
- 1 egg yolk
- For the frangipane:
- 6 ounces almonds, toasted, and cooled
- 2/3 cup sugar
- 8 tablespoons cold unsalted butter, cut into pieces
- 2 eggs
- 1/4 teaspoon pure vanilla extract
- 2 teaspoons all-purpose flour
- 1/4 cup plus 3/4 cup apricot preserves
- Assorted fresh fruit, including strawberries, kiwi, mango, blackberries, fig, blueberries, and star fruit, sliced
- 2 tablespoons water
Grilled Steak with Caramelized Onions, Blue Cheese, and Roasted Red Pepper Sauce
By Realtychick
Combine oil, garlic, chiles, and lime zest in a large shallow baking dish
- 3/4 cup olive oil
- 6 cloves garlic, coarsely chopped
- 1 ancho chile, coarsely chopped
- 1 New Mexican chile, coarsely chopped
- 1 lime, zested and coarsely chopped
- 1 pound flank steak
- Salt and freshly ground pepper
- 12 (6-inch) flour tortillas
- 1 pound white cheddar, coarsely grated
- Grilled Onions, recipe follows
- 8 ounces blue cheese, crumbled
- Ancho chile powder
- Chopped cilantro
- 2 red onion
- Roasted Red Pepper Sauce, recipe follows
- 2 red bell peppers, roasted, peeled, seeded and coarsely chopped
- 3 tablespoons chopped red onion
- 2 teaspoons chipotle puree
- 2 tablespoons fresh lime juice
- 2 tablespoons honey
- 3/4 cup olive oil
- Salt and freshly ground pepper, to taste
Baked Shrimp Scampi
By Realtychick
Preheat the oven to 425 degrees F
- 2 pounds (12 to 15 per pound) shrimp in the shell
- 3 tablespoons good olive oil
- 2 tablespoons dry white wine
- Kosher salt and freshly ground black pepper
- 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
- 4 teaspoons minced garlic (4 cloves)
- 1/4 cup minced shallots
- 3 tablespoons minced fresh parsley leaves
- 1 teaspoon minced fresh rosemary leaves
- 1/4 teaspoon crushed red pepper flakes
- 1 teaspoon grated lemon zest
- 2 tablespoons freshly squeezed lemon juice
- 1 extra-large egg yolk
- 2/3 cup panko (Japanese dried bread flakes)
- Lemon wedges, for serving
The Laureate
By Realtychick
Stud each orange slice with 10 cloves
- 4 orange slices
- 40 whole cloves
- 1 1/2 cups water
- 1/3 cup dried hibiscus flowers (also called Jamaica @ Latin Markets)
- 4 small bay leaves
- 1 cup añejo tequila
- 4 tablespoons agave nectar
Julia Child's Boeuf Bourguignon
By Realtychick
Remove the rind and cut the bacon into lardons, or sticks, each 1/4 inch thick and 1 1/2 inches long
- For the brown-braised onions:
- 6-oz. chunk of bacon
- 1 Tbs. olive oil or vegetable oil
- 3 lb. lean stewing beef, cut into 2-inch cubes
- 1 carrot, sliced
- 1 onion, sliced
- 1 tsp. salt
- 1/4 tsp. freshly ground pepper
- 2 Tbs. all-purpose flour
- 3 cups full-bodied, young red wine, such as Beaujolais, Côtes du Rhône, Bordeaux-St. Émilion, Burgundy or Chianti
- 2 to 3 cups brown beef stock or canned beef bouillon
- 1 Tbs. tomato paste
- 2 garlic cloves, mashed
- 1/2 tsp. thyme
- 1 bay leaf, crumbled
- 1 1/2 Tbs. butter
- 1 1/2 Tbs. oil
- 18 to 24 small white onions, peeled
- 1/2 cup brown stock or canned beef bouillon
- Salt and freshly ground pepper, to taste
- Herb bouquet (4 fresh parsley sprigs, 1/2 bay leaf and 1/4 tsp. thyme tied in cheesecloth)
- For the sautéed mushrooms:
- 2 Tbs. butter
- 1 Tbs. oil
- 1 lb. fresh mushrooms, quartered
- Salt and freshly ground pepper, to taste
Carrot Bread With Hazelnuts, Coconut and Cream Cheese Glaze
By Realtychick
Make the carrot bread: Preheat the oven to 350 degrees F
- For the Bread:
- 1 stick unsalted butter, melted and cooled (or 1/2 cup vegetable oil), plus more for the pan
- 1 1/4 cups all-purpose flour
- 3/4 cup granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon grated nutmeg
- 3/4 cup hazelnuts, toasted and chopped
- 1 cup sweetened shredded coconut
- 2 large eggs
- 1/2 cup plain yogurt or sour cream
- 1 teaspoon vanilla extract
- 1 teaspoon grated lemon zest (optional)
- 1 cup shredded carrots
- For the Glaze:
- 1 cup confectioners' sugar
- 3 tablespoons cream cheese, softened
- 2 tablespoons milk
- 1/4 teaspoon vanilla extract
Delicioso Adobo
By Realtychick
Combine all measured ingredients in a small glass jar with an airtight lid and shake to blend
- 1 tablespoon lemon pepper seasoning
- 1 tablespoon garlic powder
- 1 tablespoon onion powder or flakes
- 1 tablespoon dried oregano
- 1 tablespoon parsley flakes
- 1 tablespoon achiote powder*
- 1/2 tablespoon ground cumin
- 1 tablespoon salt
- *Achiote is also known as Annatto seeds