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Recipes
Penne with Ricotta and Peas
By andrea_turnowski
Preparation 1. Bring a large pot of water to boil, and salt it
- Salt and pepper
- 1 cup frozen peas
- 1 pound penne, ziti or other cut pasta
- 1 About 1 cup ricotta, preferably fresh
- 1 tablespoon softened butter
- 1 cup freshly grated Parmesan cheese
Roasted Vegetable Frittata
By andrea_turnowski
Directions Preheat the oven to 425 degrees F
- 1 small zucchini, 1-inch diced
- 1 red bell pepper, seeded and 1 1/2-inch diced
- 1 yellow bell pepper, seeded and 1 1/2-inch diced
- 1 red onion, 1 1/2-inch diced
- 1/3 cup good olive oil
- Kosher salt and freshly ground black pepper
- 2 teaspoons minced garlic (2 cloves)
- 12 extra-large eggs
- 1 cup half-and-half
- 1/4 cup freshly grated parmesan cheese
- 1 tablespoon unsalted butter
- 1/3 cup chopped scallions, white and green parts (3 scallions)
- 1/2 cup grated gruyere cheese
Baked Salmon Stuffed with Mascarpone Spinach
By andrea_turnowski
Cook spinach in large pot of boiling water just until wilted, about 30 seconds
- 1 10-ounce bag fresh spinach leaves
- 1/2 cup cream cheese (about 4 ounces), room temperature
- 1/2 cup mascarpone cheese,* room temperature
- Pinch of ground nutmeg
- 8 6- to 8-ounce salmon fillets with skin (each about 1 inch thick)
- Olive oil
- 2 2/3 cups fresh breadcrumbs from French bread with crust
- 1/2 cup (1 stick) butter, melted
- 1/2 cup freshly grated Parmesan cheese
Gazpacho
By andrea_turnowski
, 1999 The Barefoot Contessa Cookbook
- 1 hothouse cucumber, halved and seeded, but not peeled
- 2 red bell peppers, cored and seeded
- 4 plum tomatoes
- 1 red onion
- 3 garlic cloves, minced
- 23 ounces tomato juice (3 cups)
- 1/4 cup white wine vinegar
- 1/4 cup good olive oil
- 1/2 tablespoon kosher salt
- 1 teaspoons freshly ground black pepper
claremont salad
By andrea_turnowski
pour marinade over cabbage and let marinate for 2 hours; cabbage will settle and make room for other ingredients in
- marinade:
- 1/2 cup oil
- 1/2 cup water
- 3/4 white vinegar
- 1/2 cup sugar
- 1 tbsp. salt
- black pepper
- 2 cloves of garlic
- salad:
- 1 2 lb head of cabbage, cut in chunks
- 3 cucumbers, sliced thin
- 2 peppers, one red and one green sliced thin
- 3 carrots, slice thin on the diagonal
- 1 red onion, sliced thin and in rings
MARTHASTEWART.COM
By andrea_turnowski
Directions Preheat oven to 450 degrees
- 6 tablespoons extra-virgin olive oil, divided
- 2 cups thinly sliced leeks, white and pale-green parts only, rinsed well (1 large leek)
- 1 Yukon Gold potato (8 ounces), sliced 1/4 inch thick
- Coarse salt and freshly ground pepper
- 1 small eggplant (12 ounces), trimmed and sliced 1/4 inch thick
- 1 large zucchini (8 ounces), sliced 1/4 inch thick
- 3 large beefsteak tomatoes, sliced 1/4 inch thick
- 1/4 cup pitted Kalamata olives, pitted and roughly chopped
- 2 teaspoons fresh thyme leaves, divided, plus more for garnish
wine list
By andrea_turnowski
wines- malbec-reunion 2012 mendoza, argentina marlborough Sauvignon Blanc 2010 new zealand
- wines to remember
Roasted Cauliflower with Kalamata Vinaigrette
By andrea_turnowski
by Melissa Roberts
- 1 (2 1/2-to 3-pounds) head cauliflower
- 1/4 cup extra-virgin olive oil, divided
- 1 small garlic clove
- 1 to 2 tablespoons fresh lemon juice (to taste)
- 1/4 cup pitted Kalamata olives, finely chopped
Sour Cherry Compote
By andrea_turnowski
Pit cherries over a bowl to catch any juices
- 1 1/4 lb fresh sour cherries, stemmed
- 1/2 cup sugar
- 1 tablespoon cornstarch
- 2/3 cup water
- 1/2 teaspoon rose water (preferably French)
Garden Cole Slaw
By andrea_turnowski
mix cabbage, parsley, scallions and red pepper together in a medium bowl Mix together sugar, vinegar, oil, salts...
- 3 cups finely shredded cabbage
- 1/2 c. snipped parsley
- 1/2 c. sliced scallions
- 2 tbsp. chopped red pepper
- 2 tsps. sugar
- 3 tbsp. vinegar
- 2 tbsp. salad oil
- 1 tsp. salt
- dash of celery salt