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Recipes
Chicken and Cilantro Bites
By Janet-2
Stir together soy and vinegar in a bowl for dipping sauce
- • ¼ cup soy sauce
- • ¼ cup rice vinegar (not seasoned)
- • 1 lb ground chicken (not breast)
- • 1 large egg
- • ½ cup finely chopped fresh cilantro
- • 2 scallions, finely chopped
- • 2 teaspoons Asian sesame oil
- • 1 tsp. salt
- • ¾ cup cornstarch
- • ½ cup vegetable oil
Braised Lamb with Pearl Barley
By Janet-2
Trim the fat from 1 shoulder of young lamb
- 1 shoulder of young lamb
- 4 carrots
- 2 stalks of celery
- 4 red onions
- 4 splashes olive oil
- 3 squashed garlic cloves
- 12 sage leaves
- 8 peppercorns
- 1 1/4 cups red wine
- 1 1/4 cups chicken stock
- 3/4 cup of pearl barley
- salt
- 12 fresh almonds
Beef & Onion Soup
By Janet-2
Warm the oil in a Dutch oven over medium-high heat
- 1 tbsp. vegetable oil
- 1 lb. round steak, cut into 1-inch cubes
- 1 tbsp. butter
- 3 yellow onions, sliced into rings
- 6 cups beef stock
- 1 tbsp Dijon mustard
- 1/4 cup dry red wine
- 1 tsp. salt
- freshly ground pepper, to taste
- 6 oz crimini mushrooms, sliced
- 1/4 cup chopped fresh flat leaf parsley
- 1 potato, cubed or 1/4 cup orzo
- grated Parmesan cheese
Cape Cod Chopped Salad
By Janet-2
Preheat oven to 400 degrees
- Dressing:
- 8 slices thick-cut bacon, such as Niman Ranch
- 8 ounces baby arugula
- 1 large Granny Smith apple, peeled and diced
- 1/2 cup toasted walnut halves, coarsely chopped
- 1/2 cup dried cranberries
- 6 ounces blue cheese, such as Roquefort, crumbled
- 3 tbsp. apple-cider vinegar
- 1 tsp. grated orange zest
- 2 tbsp. freshly squeezed orange juice
- 2 1/2 tsp. Dijon mustard
- 2 tbsp. pure maple syrup
- kosher salt
- 1/2 tsp. freshly ground black pepper
- 2/3 cup extra-virgin olive oil
Brined Turkey - Wolfgang Puck
By Janet-2
In a large stockpot, bring the water, cloves, ginger, black peppercorn, bay leaves and salt to a boil
- Brine:
- 1 gallon water
- 1/2 ounce ground cloves
- 1/2 ounce ground ginger
- 4 ounces cracked black peppercorns
- 12 bay leaves
- 1 pound kosher salt
- 24 ounces honey
- 24 ounces maple syrup
- 1 (10-pound) whole fresh turkey, giblets and neck removed and reserved for stock
- 1 stick butter, room temperature
- 2 teaspoons chopped garlic
- 1 teaspoon chopped fresh rosemary leaves
- 2 teaspoons chopped fresh sage leaves
- 2 apples, quartered and cored
- 1 onion, peeled and quartered
- 2 rosemary sprigs
- 3 sprigs sage
- Olive oil, for drizzling
- 1 cup cubed carrots
- 1 cup cubed celery
- 1 cup cubed onions
- 1/2 cup white wine
- 1/2 cup Madeira wine
- 4 cups turkey stock, recipe follows
- 1 sprig thyme
- 2 sprigs parsley
- Beurre manie (2 ounces butter mixed with 2 ounces flour until it forms a soft dough)
- Salt and pepper
- Turkey Stock
- Giblets and neck from 1 turkey
- 2 tablespoons olive oil
- 1/2 cup port wine
- 1 cup roughly chopped onions
- 1/2 cup roughly chopped carrots
- 1/2 cup roughly chopped celery
- 2 sprigs rosemary
- 5 peppercorns
- Water, to cover
Thai Duck Salad
By Janet-2
- Cook duck and slice into thin slices
- 2 tbsp. lime juice
- 1 tbsp. fish sauce
- peanuts, 1/4 cup
- 1 red onion, sliced
- cilantro, chopped
- scallions, chopped
- mint leaves
- cucumber sticks
- pineapple chunks
- rice noodles
- Chinese barbeque duck, sliced
- salad greens such as Boston lettuce
Berlin Wall
By Janet-2
Shake it hard and double strain
- 2 oz of Partida Reposado Tequila (or Espolon)
- 3/4 oz lime juice
- 3/4 oz John D. Taylors velvet falernum
- A few dashes of angostura orange bitters
- Orange peel
Cider-Glazed Roast Turkey
By Janet-2
In a large pot with a lid that is big enough to fit the turkey, add all but 2 cups apple cider and bring to a boil ...
- 1 gallon apple cider, divided
- 1 cup salt
- 1 bunch fresh thyme, divided
- 3 sprigs fresh rosemary
- 1 bunch fresh sage
- 5 cups ice cubes
- 6 cups water
- 1 (13 to 15-pound) frozen turkey, defrosted
- 2 tablespoons canola oil
- 1 tablespoon poultry seasoning
- 1/2 teaspoon fresh ground black pepper
- 1/4 cup brown sugar
Croissants
By Janet-2
natural leaven - aka sourdough starter
- 170 grams sour dough starter
- 340 grams poolish
- 537 grams milk, lukewarm
- 17 grams fresh yeast or 5 grams dry yeast
- 550 grams all-purpose flour
- 25 grams all purpose flour (for butter block)
- 295 gram bread flour
- 25 grams salt
- 70 grams sugar
- 500 grams (1 lb) butter
- 60 grams all-purpose flour
- 1 egg
- water
- parchment paper
Amatriciana
By Janet-2
The original recipe from the town of Amatrice, which claims to have invented it, has an even simpler version than t...
- to spaghetti, rigatoni or — if you can find it, and really want to do it up Italian-style — bucatini (that’s a thick, long pasta with a hole running through it) (4 oz dry)
- Crushed red-chili pepper
- Extra-virgin olive oil
- 3 or pancetta, cut into small strips (about 3 oz)
- 1/4 to wine (about 1/4 cup, or to taste)
- Pecorino Romano (optional)