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Recipes
Can’t-Miss Rice
By andrea_turnowski
Heat oven to 350 degrees. Rinse rice well under cold water
- 1 cup long-grain white rice
- 1 tablespoon unsalted butter
- 1 teaspoon salt
Chava's Thin and Crispy Potato Kugel
By andrea_turnowski
Directions See How It's Made Grate potatoes in the food processor
- Yield 20 thin squares
- Units US
- 6 peeled potatoes
- 1 onion
- 4 eggs
- 2 tablespoons matzo meal
- 1 ⁄2 teaspoon baking powder
- salt and pepper
- 4 tablespoons oil
One-Pot Spaghetti With Cherry Tomatoes and Kale
By andrea_turnowski
Bring just over a quart of water to a boil
- 1 pound spaghetti
- 1 pound cherry tomatoes, halved (about 2 pints)
- 2 lemons, zested
- 1/4 cup plus 3 tablespoons olive oil
- 2 teaspoons salt
- 1 bunch kale or spinach, leaves only, washed and chopped
- Salt and pepper, to taste
- Parmesan, for serving
mojito
By andrea_turnowski
1. muddle the mint with a pestle, with the lime juice in the bottom of a shaker
- 1 oz. mint leaves, torn in half
- 2 oz. fresh lime juice
- 1 and 1/2 oz. white rum
- 1 tsp extra-fine granulated sugar
- crushed ice
- 4 oz club soda
Polenta Gratin with Mushroom Bolognese
By andrea_turnowski
This tasty recipe for polenta gratin is courtesy of Tom Colicchio
- 2 tablespoons vegetable oil
- 1 onion, peeled and chopped
- 1 carrot, peeled and chopped
- 1 rib celery, peeled and chopped
- Coarse salt and freshly ground black pepper
- 1 clove garlic, peeled and very finely chopped
- 1/2 to 3/4 pound mixed wild mushrooms, cleaned, trimmed, and chopped
- 1 tablespoon fresh thyme leaves
- 1 tomato, seeded and diced
- 1 cup store-bought low-sodium chicken stock
- 1 cup polenta
- 1/4 cup extra-virgin olive oil
- 3 to 4 tablespoons freshly grated Parmigiano Reggiano cheese
Chicken A La Sylvain
By andrea_turnowski
1. dip cutlets into eggs and then bread crumbs 2
- 4 chicken cutlet
- 2 eggs
- plain bread crumbs
- 1 tbsp. butter
- 2 bouillion cubes
- water
- 1 lemon
Cauliflower Parmesan
By andrea_turnowski
Heat the oven to 400 degrees
- 1/2 cup all-purpose flour
- 4 large eggs, lightly beaten
- 3 cups panko or plain unseasoned bread crumbs
- Kosher salt, as needed
- Black pepper, as needed
- 1 medium head cauliflower, trimmed and cut into 2-inch florets
- Olive oil, for frying
- 5 cups Simple Tomato Sauce (see recipe)
- 1 cup finely grated Parmesan, preferably Parmigiano-Reggiano
- 1/2 pound fresh mozzarella, torn into bite-size pieces
Caroline's Blueberry Crumb Cake
By andrea_turnowski
1
- 1/4 c. butter (softened)
- 1/2 c. sugar
- 1 egg
- 2 cups flour*
- 2 tsp. baking powder*
- 1/2 c. milk*
- mix in two batches
- Add 2 cups blueberries, can be frozen
- Crumb topping
- 1/4 c. butter
- 1/2 cup sugar or less
- 1/3 cup flour
- 1 tsp. cinnamon
guacomole
By andrea_turnowski
Good & Plenty Victoria's
- 3 ripe avocados
- 1/2 medium onion
- 1 large jalepeno chopped small
- 1 1/2 tbs. lemon juice
- 3 /tsp. salt
rhubarb crisp
By andrea_turnowski
1. Heat oven to 375 degrees
- 6 tbsp cold butter, cut into small pieces, plus more for greasing pan
- 2 1/2 lbs rhubarb, trimmed, tough strings remove, and cut into 1 1/2 inch pieces (5-6 cups)
- 1/4 cup white sugar
- 1 tbsp orange or lemon juice
- 1 teaspoon orange or lemon zest
- 3/4 cup brown sugar
- 1/2 cup flour
- 1/2 tsp cinnamon
- pinch salt
- 1/2 cup rolled oats
- 1/2 cup pecans