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Recipes
Shakshuka with Feta
By andrea_turnowski
Preparation 1. Heat oven to 375 degrees
- 3 tablespoons extra-virgin olive oil
- 1 large onion, halved and thinly sliced
- 1 large red bell pepper, seeded and thinly sliced
- 3 garlic cloves, thinly sliced
- 1 teaspoon ground cumin
- 1 teaspoon sweet paprika
- 1/8 teaspoon cayenne, or to taste
- 1 (28-ounce) can whole plum tomatoes with juices, coarsely chopped
- 3/4 teaspoon salt, more as needed
- 1/4 teaspoon black pepper, more as needed
- 5 ounces feta cheese, crumbled (about 1 1/4 cups)
- 6 large eggs
- Chopped cilantro, for serving
- Hot sauce, for serving
Grilled Marinated Lamb with Mache and Mint
By andrea_turnowski
Recipe courtesy Tyler Florence
- 1/2 cup extra-virgin olive oil, plus more for grilling
- 1/4 cup red wine vinegar
- 4 garlic cloves, chopped
- 1 tablespoon dried oregano
- 1 tablespoon fresh oregano
- 1 tablespoon fresh thyme leaves
- 1 lemon, juiced
- Kosher salt and freshly ground black pepper
- 1 (3 1/2 pound) boneless leg of lamb, butterflied
- 1 bunch mache
- 1 bunch mint, leaves only
- 2 scallions, sliced thin
- Lemony Chickpea Puree, recipe follows
Casual Oven-Roasted Chicken Thighs
By andrea_turnowski
Pat chicken thighs dry and place, skin side up, in a single layer on a baking sheet
- 12 chicken thighs, bone in and skin on
- 1 medium onion, peeled, quartered vertically and sliced 1/4-inch thick vertically
- 1 cup peeled garlic cloves (about 40)
- 1 lemon cut in 1/4-inch-thick slices, seeded
- 15 fresh thyme sprigs
- 4 (3-inch) rosemary sprigs
- 2 tablespoons kosher salt, or to taste
- 2 teaspoons ground black pepper
spicy quinoa
By andrea_turnowski
1. Place the quinoa in a bowl, and cover with cold water
- 1 cup quinoa
- 3 cups water
- Salt to taste
- 2 cups diced cucumber
- 1 small red onion, finely minced (optional)
- 2 cups finely diced tomatoes
- 1 to 2 jalapeño or serrano peppers (to taste), seeded if desired and finely chopped
- 1/2 cup chopped cilantro, plus several sprigs for garnish
- 2 tablespoons fresh lime juice
- 1 tablespoon red wine vinegar or sherry vinegar
- 3 tablespoons extra virgin olive oil
- 1 avocado, sliced, for garnish
salmon with horseradish sauce
By andrea_turnowski
350 oven oil pan coat salmon with 1 tbsp
- 1/2 cup plain yogurt
- 4 tsps. horseradish
- salt and pepper
- fresh chives or dill
- salmon filets
Farro and Bean Soup
By andrea_turnowski
Combine beans and farro in a bowl and cover with 1 1/2 quarts water
- 1 1/2 cups red beans, kidney beans, pintos or borlottis, rinsed and picked over for stones
- 3/4 cup farro, rinsed
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- 1/4 cup diced pancetta (optional)
- 1 large onion, chopped
- 3 large garlic cloves, minced (more to taste)
- 1 bouquet garni with a few sprigs each of parsley and thyme, a bay leaf and a Parmesan rind
- 1 small carrot, peeled and diced
- 1 small stalk celery, diced
- 2 leeks, white and light green parts only, cut in half lengthwise, cleaned and sliced thin
- Salt
- 6 sage leaves, chopped, plus more for serving
- 1 14-ounce can chopped tomatoes, with juice
- 1 tablespoon tomato paste
- Freshly ground pepper
- 2 tablespoons chopped flat-leaf parsley
- Freshly grated Parmesan for serving
Butternut Squash and Apple Soup
By andrea_turnowski
2001, Barefoot Contessa Parties!, All rights reserved
- 2 tablespoons unsalted butter
- 2 tablespoons good olive oil
- 4 cups chopped yellow onions (3 large)
- 2 tablespoons mild curry powder
- 5 pounds butternut squash (2 large)
- 1 1/2 pounds sweet apples, such as McIntosh (4 apples)
- 2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 cups water
- 2 cups good apple cider or juice
Lemon-Raspberry French Toast Strata
By andrea_turnowski
Tracey Seaman
- 1/2 cup pure maple syrup, plus additional for serving
- 6 cups 1-inch cubes day-old country-style white bread with crusts (about 12 ounces or 3/4 loaf)
- 1 pint fresh raspberries
- 6 large eggs
- 4 cups whole milk
- 1 teaspoon finely grated lemon zest
- 1/4 teaspoon salt
Butternut Squash-Chicken Pan-Roast
By andrea_turnowski
Preheat the oven to 400°
- One 1 1/2-pound butternut squash, peeled and cut into 3/4-inch dice
- 3 Fuji apples, peeled and cut into 3/4-inch dice
- 1 tablespoon chopped sage
- 1/4 cup extra-virgin olive oil
- Salt
- Freshly ground pepper
- 6 whole chicken legs (3 pounds)
- 2 tablespoons unsalted butter, thinly sliced
Arugula salad dressing from Asheville
By andrea_turnowski
mix dressing dress arugula, walnuts and apple slices
- 60 % olive oil
- 40 % sherry vinegar
- maple syrup
- walnuts
- apple slices
- arugula