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Recipes
Iceberg Wedge
By Jenusa
Remove outer leaves of lettuce and wash thoroughly in cold water
- Bleu cheese dressing:
- 1 large head iceberg lettuce, cut into large wedges
- 1 cup grape tomatoes, split down the middle
- 2 tablespoons chopped flat-leaf parsley, for garnish
- 2 cloves garlic, minced
- Kosher salt and freshly ground black pepper
- extra-virgin olive oil
- 1 1/2 cups mayonnaise
- 1 1/2 cups sour cream
- 1 tablespoon fresh lemon juice
- 6 ounces (3/4 cup) crumbled mild blue cheese such
- 2 tablespoons chopped fresh chives
- Kosher salt and freshly ground black pepper
Brandade Cakes with Caramelized Peppers and Tomatoes
By Jenusa
Fish & Potato Cakes
- For the peppers
- 4 peppers, assorted colors
- 2 generous handfuls cherry tomatoes
- 1 head garlic cloves, sliced
- Kosher salt and freshly ground black pepper
- 1/4 cup olive oil
- For the brandade cakes
- 1 pound 5 ounces salt cod, desalted and cut into large pieces*
- 2 large potatoes, sliced
- 6 cloves garlic, peeled and halved
- 1 bay leaf
- 1 sprig fresh thyme
- 3 sprigs fresh flat-leaf parsley
- 1/4 cup cream
- 1/2 teaspoon espelette pepper or hot paprika
- Handful chopped fresh parsley leaves
- Handful chopped fresh chives
- Kosher salt and freshly ground black pepper
- Peanut or grapeseed oil, for frying
- Flour or panko (Japanese) bread crumbs, for dredging
- * Cook's Note: Cut the cod into pieces and soak for 2 days in cold water; changing the water often. Drain.
Spinach Gratin
By Jenusa
Preheat the oven to 400 degrees F (200 degrees C)
- 3 tablespoons/45 ml butter, plus more for greasing
- 2 pounds/1 kg baby spinach
- 1 onion, chopped
- 1 clove garlic, minced
- 2 tablespoons/30 ml all-purpose flour
- 1 cup/250 ml 35-percent cream
- 1 cup/250 ml milk
- 2 cups/500 ml grated Emmental cheese
- Kosher salt and freshly ground black pepper
Mashed Potatoes with Bacon and Garlic
By Jenusa
Roasted garlic puree adds a mellow sweetness to mashed potatoes, which are also enriched with crispy bacon
- 6 lb. russet potatoes, peeled and cut into 2-inch
- pieces
- 2 tsp. salt, plus more, to taste
- 3/4 lb. bacon, cut into 1/2-inch pieces
- 3 1/2 cups half-and-half
- 2 Tbs. roasted garlic puree
- Freshly ground pepper, to taste
Tuna Pasta Salad with Dill
By Jenusa
Great tuna pasta salad with dill, perfect for summer parties and potlucks
- 1 (16 ounce) package small uncooked seashell pasta
- 1 1/2 cups mayonnaise
- 1/2 cup milk
- 2 tablespoons pickle juice
- 2 teaspoons dried dill weed
- 1 teaspoon salt
- 1/8 teaspoon ground black pepper
- 2 (6 ounce) cans tuna packed in water, drained
- 1/2 cup chopped onion (optional)
Potatoes Gratin
By Jenusa
Preheat the oven to 375 degrees F
- 2 pounds baking potatoes, peeled and sliced paper-thin
- 2 cups heavy cream
- 2 garlic cloves, split
- Leaves from 4 fresh thyme sprigs
- 3 tablespoons chopped fresh chives, plus more for garnish
- 1 cup grated Parmigiano-Reggiano
- Sea salt and freshly ground black pepper
Snowball Cake
By Jenusa
step 1 PREPARE cake batter, in 2-1/2-qt
- 1 pkg. (2-layer size) devil's food cake mix
- 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
- 1 egg
- 2 Tbsp. granulated sugar
- 1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
- 1/4 cup powdered sugar
- 1 cup cold milk
- 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
- 1 cup BAKER'S ANGEL FLAKE Coconut
Flavored Butters
By Jenusa
Easy to prepare, these fruit-flavored butters are delicious with our Waffled French Toast (see related recipe at le...
- For the orange butter:
- 8 Tbs. (1 stick) unsalted butter, at room
- temperature
- 1 tsp. confectioners' sugar
- 2 Tbs. orange marmalade
- Zest of 1 orange
- For the strawberry butter:
- 8 Tbs. (1 stick) unsalted butter, at room temperature
- 1 tsp. confectioners' sugar
- 2 Tbs. strawberry jam
- For the mixed berry butter:
- 8 Tbs. (1 stick) unsalted butter, at room
- temperature
- 1 tsp. confectioners' sugar
- 2 Tbs. mixed berry preserves
Beef Brisket Sandwiches
By Jenusa
Beef brisket is a tough cut of meat that benefits from long, slow cooking
- 1 beef brisket, 4 to 5 lb.
- Salt, to taste
- 1 ⁄4 cup beef grilling rub
- 2 small yellow or red onions, diced
- 4 garlic cloves, minced
- 1 ⁄2 cup beef stock
- 1 ⁄2 cup lager-style beer
- 10 sandwich rolls, toasted
- Store-bought or homemade barbecue sauce,
- warmed, for serving (see related recipe at right)
Colcannon
By Jenusa
Steam the potatoes in their skins for 30 minutes
- 3 pounds potatoes, scrubbed
- 2 sticks butter
- 1 1/4 cups hot milk
- Freshly ground black pepper
- 1 head cabbage, cored and finely shredded
- 1 (1-pound) piece ham or bacon, cooked the day before
- 4 scallions, finely chopped
- Chopped parsley leaves, for garnish