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Recipes
Marshmallow Pops
By Joelene
Special equipment: 12 lollipop sticks (sold in craft stores) Melt the chocolate or white (or both) almond bark in ...
- 1 pound chocolate or white chocolate almond bark (or both)
- Blue candy melting wafers, for coating
- Orange candy melting wafers, for coating
- 12 regular marshmallows
- 1/2 cup chopped pecans
- 4 graham crackers, crumbled
- Crushed chocolate sandwich cookies, such as Oreos, for topping
- Assorted sprinkles such as blue, chocolate and rainbow, for topping
Roasted Garlic Cream Sauce
By Joelene
1. Heat oven to 400 degrees
- 1 head garlic
- 2 teaspoons olive oil
- 1/2 teaspoon salt
- Freshly cracked black pepper
- 1 tablespoon unsalted butter
- 1 tablespoon all-purpose flour
- 1 cup unsalted chicken stock
- 1/2 cup heavy cream
White Bean Salad With Spicy Roasted Tomatoes and Broccoli
By Joelene
Preheat oven to 375 degrees
- 2 bunches broccoli, trimmed, florets and stems cut into 1-inch pieces (4 cups)
- 3 large garlic cloves, thinly sliced
- 5 teaspoons extra-virgin olive oil
- 1/2 teaspoon coarse salt
- 1 pound large cherry tomatoes, halved (about 3 cups)
- 1 tablespoon coarsely chopped fresh oregano
- 1/4 teaspoon crushed red pepper, flakes
- 1 1/2 teaspoons Dijon mustard
- 1 tablespoon red wine vinegar
- 1 teaspoon fresh lemon juice
- Freshly ground pepper
- 2 cups drained jarred or canned large white beans, such as large lima beans or gigande beans
- 2 ounces baby spinach (about 2 cups)
Salmon with Tomatoes and Capers in Foil
By Joelene
Prepare a grill for medium heat
- 1 pint grape tomatoes, quartered
- 2 tablespoons minced fresh parsley
- 2 tablespoons capers, rinsed and chopped
- 2 teaspoons extra-virgin olive oil
- 2 garlic cloves
- Zest and juice of 1 lemon
- Kosher salt and freshly ground black pepper
- Six 4-ounce salmon fillets
Orange Puree
By Joelene
In a medium pot, cover carrots and potatoes with cold water and boil for about 20 minutes until yams, and especiall...
- 1 medium sweet potato or yam, peeled and rough chopped
- 3 medium to large carrots, peeled and sliced into thick chunks
- 2-3 tablespoons water
French Toast Recipe
By Joelene
(makes 4 servings)
- 8 thick slices bread (a hearty white bread should work, about 1/2" slices)
- 1 1/2 cups whole milk, warmed
- 4 eggs
- 3 tablespoons light brown sugar
- 1/2 teaspoon ground cinnamon
- 2 tablespoons unsalted butter, melted plus extra for skillet
- 1/4 teaspoon salt
- 1 tablespoon vanilla extract
Slow-Cooker Thai Coconut Mussels
By Joelene
Special equipment: a 6- to 8-quart slow cooker
- Crusty Gochujang Garlic Bread:
- 1 cup chicken stock
- 1 tablespoon fish sauce, plus more if needed
- 2 cloves garlic, grated with a rasp grater
- 1 small Thai bird chile, chopped
- 1 stalk lemongrass, smashed with a knife
- 1 shallot, minced
- 2 pounds fresh mussels, cleaned, scrubbed and debearded
- 1 1/2 cups unsweetened coconut milk
- 1/2 cup fresh cilantro leaves
- Zest of 1 lime plus 1 tablespoon lime juice
- Crusty Gochujang Garlic Bread, recipe follows
- 1 stick salted butter, at room temperature
- 2 tablespoons gochujang
- 1 clove garlic, grated with a rasp grater
- 1 crusty baguette, sliced in half horizontally
The Airmail
By Joelene
Recipe courtesy of Geoffrey Zakarian
- Honey Syrup:
- 1 1/2 ounces light rum
- 1/2 ounce Honey Syrup, recipe follows
- 1/2 ounce lime juice
- 4 ounces Champagne
- Lime wheel, for garnish
- 1/2 cup honey
- 1/4 cup warm water
Gingerbread Cookies
By Joelene
Cook's Note: You can also make the royal icing with meringue powder instead of egg whites
- Cookies:
- 2 cups all-purpose flour, plus more for flouring the surface
- 2 teaspoons ground ginger
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon baking soda
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 1 stick (1/2 cup) unsalted butter, softened
- 1/3 cup lightly packed dark brown sugar
- 1/3 cup molasses
- 1 extra-large egg
- Nonstick cooking spray, for spraying the parchment paper
- Royal Icing (see Cook's Note):
- 4 cups powdered sugar (approximately)
- 3 extra-large egg whites (pasteurized)
- 3 drops lemon juice, plus more if needed
- Food coloring, optional
Smoky Black Bean Bisque
By Joelene
In a large saucepan, heat the oil over medium heat
- 2 tablespoons extra-virgin olive oil
- 1/2 cup chopped carrot
- 1/2 cup fresh or frozen corn kernels (if fresh, from about 1 ear of corn)
- 1/2 cup chopped onion
- Kosher salt
- 2 cloves garlic, finely chopped
- 2 teaspoons chile powder
- 1 teaspoon ground cumin
- Two 15-ounce cans black beans, rinsed and drained
- 1 canned chipotle pepper in adobo sauce, chopped, plus 2 tablespoons adobo sauce
- 1 quart (4 cups) hot vegetable or chicken stock
- 2 tablespoons fresh lime juice
- Fresh cilantro leaves, for garnish
- Sour cream, for garnish