Realtychick's profile page
Recipes
Roasted Butternut Squash Soup and Curry Condiments
By Realtychick
Preheat the oven to 425 degrees F
- For the Soup:
- 3 to 4 pounds butternut squash, peeled
- and seeded
- 2 yellow onions
- 2 McIntosh apples, peeled and cored
- 3 tablespoons good olive oil
- Kosher salt and freshly ground black pepper
- 2 to 4 cups chicken stock, preferably
- homemade
- 1/2 teaspoon good curry powder
- For the Condiments:
- Scallions, white and green parts, trimmed and sliced diagonally
- Flaked sweetened coconut, lightly toasted
- Roasted salted cashews, toasted and chopped
- Diced banana
Chipotle Butternut Squash Bisque w/ Bacon & Gouda
By Realtychick
Peel, seed, and cube butternut squash
- 1-2 1/2 pound butternut squash or 3, 12-oz. pkgs. frozen cooked winter squash, thawed
- 1/4 cup butter
- 1 medium onion, chopped
- 1 large carrot, coarsely chopped
- 1 stalk celery, coarsely chopped
- 2 cloves garlic, minced
- 2 large Braeburn or Gala apples, peeled, cored and chopped
- 1 48 ounce box reduced-sodium chicken broth
- 1 cup apple cider or apple juice
- 2 canned chipotle peppers in adobo sauce, coarsely chopped
- 1/2 cup sour cream
- 3 ounces smoked Gouda or smoked cheddar cheese, finely shredded
- Crumbled cooked bacon, celery leaves, and shaved Gouda cheese for garnish
Red Cabbage Salad with Fennel, Orange and Pepitas
By Realtychick
Preheat the oven to 350°
- 2 cups raw pumpkin seeds (pepitas)
- 2 tablespoons tamari
- 1/4 cup extra-virgin olive oil
- 1 tablespoon finely grated lemon zest
- 1/4 cup fresh lemon juice
- Sea salt
- Freshly ground pepper
- 4 oranges
- One 1 1/2-pound head of red cabbage—halved, cored and very thinly sliced
- 2 small fennel bulbs—halved, cored and thinly sliced, fronds reserved
- 1/4 cup shelled hemp seeds
- 1 small bunch cilantro, leaves picked and stems discarded (about 1/4 cup packed)
Coffee-Roasted Fillet of Beef
By Realtychick
Seed, stem and cut the chilies into pieces
- 2 dried pasilla chilies
- 1 6-inch white-corn tortilla
- 3 tablespoons unsalted butter
- 1 1/2 cups chopped white onion
- 4 large cloves garlic
- 2 1/2 cups chicken stock
- 1/4 cup heavy cream
- Kosher salt
- 1 teaspoon light-brown sugar
- 3 tablespoons medium-roast coffee beans, finely ground
- 1 tablespoon cocoa powder
- 1/8 teaspoon ground cinnamon
- 1 2-pound beef tenderloin roast, cut from the large end, trimmed and tied at 1/2 -inch intervals with kitchen twine
- Kosher salt and black pepper
- 2 tablespoons extra-virgin olive oil
- 3/4 pound shiitake mushrooms, stemmed and quartered
- Sprigs of watercress
Daniel Boulud's Chicken Tangine
By Realtychick
Combine the spices in a dry sauté pan set over low heat, and toast them gently until they release their fragrance,...
- For the spice mix:
- 3 1/2 tablespoons sweet paprika
- 1 teaspoon garlic powder
- 2 teaspoons cinnamon
- 3 tablespoons ground coriander
- 1 tablespoon plus 1 teaspoon ground turmeric
- 1 tablespoon ginger powder
- 1/2 tablespoon ground cardamom
- 2 1/2 teaspoons ground allspice
- For the tagine:
- 4 chicken breasts
- Kosher salt and freshly ground black pepper to taste
- 2 tablespoons spice mix
- 1/3 cup extra-virgin olive oil
- 3 Roma tomatoes
- 1 head cauliflower, cut into bite-size florets
- 1 large white onion, diced
- 3 cloves garlic, diced
- 1 tablespoon grated fresh ginger
- 1 pinch saffron
- 1 tablespoon tomato paste
- 2 cups chicken stock, homemade or low-sodium
- 3 tablespoons preserved lemons, approximately 2 lemons, roughly chopped
- 1 cup green olives, like Castelvetranos
- 1/2 bunch cilantro, leaves picked and stems discarded.
Summer Tomato & Herb Dip
By Realtychick
In a 6-quart saucepan, cook the honey over medium heat, stirring, until it darkens in color, 8 minutes
- 3 ⁄4 cup honey
- 4 lb. mixed tomatoes, cored and cut into 1⁄2-inch dice
- 1 ⁄4 cup apple cider vinegar
- 2 tsp. kosher salt
- 1 ⁄2 tsp. freshly ground black pepper
- 1 ⁄2 tsp. smoked paprika
- 1 ⁄4 tsp. ground cumin
- 2 tsp. finely chopped oregano
- 2 tsp. finely chopped rosemary
Grilled Cedar Plank Salmon with Yellow Pepper Saffron Sauce
By Realtychick
Sauce: In a blender or food processor, combine the peppers, vinegar, garlic, saffron, honey, and mustard and blend...
- YELLOW PEPPER SAFFRON SAUCE:
- 4 cedar 12 by 12-inch cedar planks, soaked in water for 3 hours
- 4 salmon fillets (6 ounces each)
- 2 tablespoons olive oil
- Salt and freshly ground pepper
- 2 yellow peppers, charred on the grill, seeded and coarsely chopped
- 1/3 cup rice wine vinegar
- 6 cloves garlic, coarsely chopped
- Pinch of saffron threads
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- 3/4 cup pure olive oil
- Salt and freshly ground pepper
Rick Bayless's Chipotle Chilaquiles
By Realtychick
In a blender, combine the tomatoes with their reserved 1/2 cup of liquid and the chipotles; blend until almost smoo...
- One 28-ounce can whole tomatoes, drained and 1/2 cup liquid reserved
- 2 chipotles in adobo
- 1 1/2 tablespoons vegetable oil
- 1 large white onion, thinly sliced
- 3 garlic cloves, very finely chopped
- 1 1/2 cups chicken stock or low-sodium broth
- Salt
- 8 ounces tortilla chips
- 1 1/2 cups shredded chicken
- 1/4 cup freshly grated Parmesan cheese or queso añejo
- 1/3 cup sour cream
- 1/4 cup finely chopped cilantro leaves
Asian Braised Pork Belly
By Realtychick
Place each portion of pork belly in a 1-gallon re-sealable plastic bag
- 2 (2 1/2 pounds each) slabs pork belly
- 2 cups fresh squeezed orange juice
- 1 cup soy sauce
- 1 cup light brown sugar
- 1/2 cup fresh squeezed lemon juice
- 1/2 cup fresh squeezed lime juice
- 1/3 cup minced garlic
- 1/4 cup minced ginger
- 1/4 cup minced green onion bottoms (white part only)
- 1/4 cup sambal oelek
- 4 cups chicken stock
- 12 ounces frisee lettuce, cleaned, rinsed and spun dry
- 1/3 cup rice wine vinegar
- Salt and freshly ground black pepper
Watermelon & Arugula Salad
By Realtychick
Whisk together the orange juice, lemon juice, shallots, honey, salt, and pepper
- For the vinaigrette:
- 1/4 cup freshly squeezed orange juice
- 1/4 cup freshly squeezed lemon juice (2 lemons)
- 1/4 cup minced shallots (1 large)
- 1 tablespoon honey
- 1/2 cup good olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 6 cups baby arugula, washed and spun dry
- 1/8 th seedless watermelon, rind removed, and cut in 1-inch cubes
- 12 ounces good feta cheese, 1/2-inch diced
- 1 cup (4 ounces) whole fresh mint leaves, julienned