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Recipes
crepes
By andrea_turnowski
blend all ingredients in blender for 1 minute
- 2 1/2 cups milk
- 2 eggs and 1 egg white
- 2 cups flour
- 4 tbsp. melted butter
- 1 tsp. vanilla
- 3 tsp. sugar
Chicken and Chickpea Tagine with Apricots and Harissa Sauce
By andrea_turnowski
Recipe courtesy Bobby Flay
- 2 tablespoons canola oil
- 8 chicken thighs
- Salt and freshly ground black pepper
- 2 tablespoons olive oil
- 1 large yellow onion, peeled, halved, and thinly sliced
- 2 cloves garlic, finely chopped
- 1 tablespoon ras al-hanut*
- Large pinch saffron, soaked in 1/4 cup warm water
- 1 cinnamon stick
- 1 1/2 cups canned diced tomatoes, drained (15-ounce can)
- 1 1/2 cups canned chickpeas, rinsed and drained (15-ounce can)
- 3/4 cup dried apricots, sliced into half moons
- Harissa Sauce, recipe follows
- Chopped flat-leaf parsley, for garnish
- Chopped fresh cilantro leaves, for garnish
- *Cook's Note: Ras al-hanut is a mixture of many different spices used in Moroccan cooking. It is available at spice markets or online.
artichokes
By andrea_turnowski
1. Stir lemon juice into a large pot of water
- Juice of 1 lemon
- 6 large globe artichokes
- 8 tablespoons unsalted butter
- 1/3 cup chopped garlic
- 2 tablespoons minced chives
- Salt
- 1/3 cup toasted panko or coarse bread crumbs
- 4 tablespoons grated pecorino Romano.
Grilled Tuna Nicoise Platter
By andrea_turnowski
1999 The Barefoot Contessa Cookbook
- 8 (1-inch-thick) fresh tuna steaks (about 4 pounds)
- Good olive oil
- Kosher salt
- Freshly ground black pepper
- 3/4 pound French string beans (haricots verts), stems removed and blanched
- 1 recipe French Potato Salad, recipe follows
- 2 pounds ripe tomatoes, cut into wedges (6 small tomatoes)
- 8 hard-cooked eggs, peeled and cut in 1/2
- 1/2 pound good black olives, pitted
- 1 bunch watercress or arrugula
- 1 can anchovies (optional)
- 3 tablespoons Champagne vinegar
- 1/2 teaspoon Dijon mustard
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 10 tablespoons good olive oil
- 1 pound small white boiling potatoes
- 1 pound small red boiling potatoes
- 2 tablespoons good dry white wine
- 2 tablespoons chicken stock
- 3 tablespoons Champagne vinegar
- 1/2 teaspoon Dijon mustard
- 2 teaspoons kosher salt
- 3/4 teaspoon freshly ground black pepper
- 10 tablespoons good olive oil
- 1/4 cup minced scallions (white and green parts)
- 2 tablespoons minced fresh dill
- 2 tablespoons minced flat-leaf parsley
- 2 tablespoons julienned fresh basil leaves
Lemony Chickpea Puree:
By andrea_turnowski
Drain and rinse chickpeas and put them into a saucepan
- 1 cup dried chickpeas, soaked overnight
- 1 bay leaf
- Kosher salt and freshly ground black pepper
- 1/2 cup extra-virgin olive oil, plus more as needed
- 3 lemons, zested and juiced
- 2 cloves garlic, finely minced
- 1 tablespoon finely chopped parsley, for garnish
Easy French Toast Casserole
By andrea_turnowski
Grease a 9x12-inch baking dish
- 1 cup brown sugar
- 1/2 cup butter
- 1 (8ounce) loaf of challah cut into bite size pieces, or sliced
- 2 cups milk
- 6 eggs
- 2 tsps. vanilla
- pinch of cinnamon, to taste
- 1 tbsp. brown sugar or as needed
- layer the bread and pour liquid over each layer(like lasagna)
Three-Cup Chicken
By andrea_turnowski
Heat a wok over high heat and add 2 tablespoons sesame oil
- 3 tablespoons sesame oil
- 1 2-to-3-inch piece of ginger, peeled and sliced into coins, approximately 12
- 12 cloves of garlic, peeled
- 4 whole scallions, trimmed and cut into 1-inch pieces
- 3 dried red peppers or 1 teaspoon red-pepper flakes
- 2 pounds chicken thighs, boneless or bone-in, cut into bite-size pieces
- 1 tablespoon unrefined or light brown sugar
- 1/2 cup rice wine
- 1/4 cup light soy sauce
- 2 cups fresh Thai basil leaves or regular basil leaves
Parker's Split Pea Soup
By andrea_turnowski
Watch how to make this recipe
- 1 cup chopped yellow onions
- 2 cloves garlic, minced
- 1/8 cup good olive oil
- 1/2 teaspoon dried oregano
- 1-1/2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 2 cups medium-diced carrots (3 to 4 carrots)
- 1 cup medium-diced red boiling potatoes, unpeeled (3 small)
- 1 pound dried split green peas
- 8 cups chicken stock or water
more-vegetable-than-egg frittata
By andrea_turnowski
1. Put olive oil or butter in a skillet (preferably nonstick or well-seasoned cast iron) and turn heat to medium
- FrittataRecipe: More-Vegetable-Than-Egg Time: 30 minutes
- 2 tablespoons olive oil or butter
- 1/2 onion, sliced (optional)
- Salt and ground black pepper
- 4 to 6 cups of any chopped or sliced raw or barely cooked vegetables
- 1/4 cup fresh basil or parsley leaves, or 1 teaspoon chopped fresh tarragon or mint leaves, or any other herb
- 2 or 3 eggs
- 1/2 cup freshly grated Parmesan cheese (optional).
roasted chicken
By andrea_turnowski
preheat convection oven to 500 degrees stuff cavity with apple,onion, season inside and out add a drop of water t
- 1/2 apple
- 1/2 onion
- 1 chicken
- salt, pepper, paprika,garlic powder,any other seasoning you like