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Recipes
Tuna Loin Tomato Salad
By Janet-2
In a bowl, whisk together the olive oil and vinegar
- 1 ounce thinly sliced Mojama - Spanish salt-cured tuna loin, about 12 slices
- 3 tbsp. extra virgin olive oil
- 1 tbsp. sherry vinegar
- sea salt to taste
- 1/2 cucumber
- 1 green bell pepper, seeded and minced
- 1 ripe plum tomato, seeded and minced
- 8 cherry tomatoes, halved
- 1 scallion, thinly sliced
- fresh chervil sprigs
Chocolate Souffle
By Janet-2
Preheat oven to 375°F. Generously butter soufflé dish and sprinkle with sugar, knocking out excess
- 1/3 * 1/3 cup sugar plus additional for sprinkling
- 5 * 5 oz bittersweet chocolate (not unsweetened), chopped
- 3 * 3 large egg yolks at room temperature
- 6 * 6 large egg whites
- * Accompaniment: lightly sweetened whipped cream
- * Special equipment: a 5 1/2- to 6-cup glass or ceramic soufflé dish
Fish Stew
By Janet-2
Saute leeks, onions, carrots, garlic for 2 minutes
- leeks
- onion, chopped
- carrots, chopped
- celery
- rind of lemon
- garlic, 1 clove, minced
- striped bass
- olive oil
- salt and pepper
- 2 tbsp. butter
Baguette
By Janet-2
from Melissa Weller
- Poolish:
- 150 grams bread flour
- 150 grams cool water (65 degrees)
- small pinch of instant yeast (if dry yeast, melt in warm water)
- Dough:
- 470 grams all-purpose flour (King Arthur brand)
- 280 grams water
- 12 grams fine sea salt
- 3 grams instant yeast
- 235 grams of poolish
Beef Stock
By Janet-2
Preheat oven to 500◦ F Place the bones in a roasting pan and brown in the oven, about 45 minutes to 1 hour
- 8-10 pounds of beef bones or veal bones, cut into 2-inch pieces
- 4 tbsp. vegetable oil or butter
- 4 carrots, thickly sliced on the diagonal
- 4 onions, halved and sliced 1/4 inch thick
- 8 quarts cold water
- 4 ribs celery with leaves if possible
- 2 leeks, washed and diced
- 1 turnip, cut into 4 pieces with a clove stuck in each
- 4 cloves garlic
- 15 peppercorns
- Double bouquet garni (4 sprigs of parsley, 1 bay leaf, 2-3 sprigs of thyme and tie it up inside a rib of celery.
Boeuf Bourgignon
By Janet-2
Preheat oven to 350°F. Place garlic on large piece of foil
- boneless roast beef, 3-4 lbs, cut into 1-1/2" pieces
- carrots
- medium onion
- pearl onions
- crimini mushrooms, 1 cup sliced
- butter, 2tbsp.
- flour, 4 tbsp.
- tomato paste, 3 tbsp.
- fist of garlic
- rosemary, 2 sprigs
- sage, 3 sprigs
- beef broth, 3 cups
- red wine, 2 cups
- salt and pepper
- lardons or bacon, 4 strips
Bean, Bacon & Butternut Squash Soup
By Janet-2
Cut the bacon strips in half lengthwise, then thinly slice crosswise
- 2 strips bacon
- 2 cups diced butternut squash (1/2-inch cubes)
- 1 1/2 cups cooked beans, plus cooking liquid
- 3 1/2 cups chicken or vegetable stock
- 1 bunch Swiss chard
- 1/2 teaspoon apple cider vinegar
Crown Roast of Pork
By Janet-2
Preheat oven to 350 degrees F
- Sauce:
- - crown roast of pork, rib ends frenched
- 1 1/2 - 1 1/2 cups water
- 1/4 - 1/4 cup red currant jelly
- - pan drippings
- Sausage Stuffing
- 2 - 2 tablespoons (1/4 stick) butter
- 1 - 1 12-ounce package bulk pork sausage, crumbled
- 1 - 1 large onion, chopped
- 4 - 4 cups coarsely ground crustless French bread
- 1/2 - 1/2 cup pecans, toasted and chopped
- 1/4 - 1/4 cup dried cranberries
- 1/2 - 1/2 cup canned low-salt chicken broth
- 1/2 - 1/2 cup chopped fresh parsley
- 2 - 2 teaspoons crumbled dried sage leaves
- 2 - 2 teaspoons dried thyme
Coq Au Vin
By Janet-2
Dry chicken thoroughly in a towel
- 2 1/2 to 3 pounds cut-up frying chicken, skin on and thoroughly dried
- 6 pieces of lardon
- 2 tablespoons olive oil
- Salt and pepper
- 1/4 cup cognac
- 2 cups red wine (Pinot Noir, Burgundy, Cabernet Sauvignon or Port)
- 2 cups homemade chicken stock or low-sodium chicken stock or broth
- 1 tablespoon tomato paste
- 2 cloves garlic, mashed or minced
- 1 bay leaf
- 1/4 teaspoon thyme
- pearl onions, 6
- carrots, 2, chopped up
- garlic, 2 cloves
- mushrooms
- 3 tablespoons all-purpose flour
- 2 tablespoons butter, softened
- Parsley sprigs
Sweet-Hot Thai Burger
By Janet-2
Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high
- Patties
- • 2 pounds freshly ground chuck
- • 2 teaspoons kosher salt
- • 3/4 cup bottled Thai sweet chili sauce
- • 4 green onions, sliced
- • 1 cup Spicy Thai Kettle Chips, placed in a bag and smashed slightly
- Thai Salad
- • 1/4 cup fresh lime juice
- • 2 cloves garlic, chopped
- • 1 tablespoon Colavita Extra Virgin Olive Oil
- • 3/4 teaspoon kosher salt
- • 2 teaspoons bottled Thai sweet chili sauce
- • 1 tablespoon peeled and grated fresh ginger
- • 1/2 cup chopped fresh cilantro
- • 1/4 cup chopped fresh basil
- • 1 English cucumber, cut into matchsticks
- • 1 red bell pepper, cut into matchsticks
- • 1 1/2 cups fresh bean sprouts
- Cilantro Mayonnaise
- • 1 cup mayonnaise
- • 1 tablespoon lime juice
- • 1/4 cup chopped cilantro
- • 2-3 tablespoons vegetable oil, for brushing on the grill rack
- • 6 good-quality potato hamburger buns, split