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Recipes
Red Wine Velvet Cake
By Janet-2
Notes: Make the frosting first so as to refrigerate it before frosting the cake
- To finish:
- 12 ounces all purpose flour (about 2 3/4 cups if by volume)
- 2 ounces natural cocoa (1/2 cup if by volume)
- 16 ounces unsalted butter, room temperature
- 2 ounces safflower oil or other neutral flavored oil
- 18 ounces brown sugar (3 cups, moderately packed, if by volume)
- 1 teaspoon salt
- 2 1/4 teaspoon baking soda
- 3/4 teaspoon baking powder
- 1/2 teaspoon ground cinnamon, preferably freshly ground
- scrapings from two vanilla bean pods or 1 tsp vanilla bean paste
- 6 eggs, room temperature
- 12 ounces red wine (Zinfandels work especially well)
- 1 1/2 ounces vanilla extract
- 1 batch cream cheese German buttercream (See above)
- 5 ounces white chocolate, preferably in a block or bar
- 1/2 ounce cocoa nibs
- Cream Cheese German Buttercream frosting
- 16 ounces whole milk
- 2 vanilla beans, split and scraped, seeds reserved for cake
- 10 ounces sugar (1 1/4 cups, by volume)
- 1 1/2 ounces cornstarch (6 tablespoons by volume)
- 2 eggs
- 2 egg yolks
- 16 ounces cream cheese, room temperature
- 16 ounces unsalted butter, room temperature
- 1/4 teaspoon salt, or more to taste
Pork Roast with Apple Mustard Glaze
By Janet-2
Preheat the oven to 350 degrees F
- 1 (4 1/2 to 5 1/2-pound) bone-in pork loin end roast
- Kosher salt and freshly ground black pepper
- 1 1/2 cups apple juice
- 2 tablespoons brown sugar
- 1 tablespoon soy sauce
- 1 tablespoon Worcestershire sauce
- 3 tablespoons spicy brown mustard
Miso Glazed Seabass
By Janet-2
Preheat broiler. Lightly oil a 17- by 12-inch shallow baking pan
- Miso-Glazed Sea Bass with Asparagus
- 2 tablespoons white miso (fermented soybean paste; not sweet or labeled "saikyo")
- 1 1/2 teaspoons sugar
- 1 teaspoon fresh lemon juice
- 1/2 teaspoon water
- 1/8 teaspoon black pepper
- 1 pound medium asparagus, trimmed
- 2 teaspoons olive oil
- 4 (5- to 6-ounce) sea bass fillets with skin (1 inch thick)
- Garnish: lemon wedges
Red Velvet Shortbread Cookies
By Janet-2
1. Preheat oven to 325 degrees F
- 1 1/4 cups all-purpose flour
- 1/3 cup granulated white sugar
- 2 tablespoons unsweetened cocoa powder
- 1/4 teaspoon salt
- 1/2 cup butter, (cold) cut up into chunks
- 1 tablespoon red food coloring
- 3 ounces white chocolate (with cocoa butter), coarsely chopped
- 1 1/2 teaspoons shortening
- festive sprinkles
Roman Summer Salad
By Janet-2
Mix parsley, basil, capers, olives and anchovies together
- • 3-4 red vine tomatoes, sliced
- • Italian parsley
- • Basil
- • 2 tbsp. capers
- • Pitted black and green olives, sliced in half
- • Anchovies (in oil), 3 filets, chopped finely
- • Olive oil
- • Balsamic vinegar
Jambalaya
By Janet-2
Toss shrimp with cayenne pepper, salt and black pepper; set aside in the refrigerator
- 4 lbs. cleaned medium shrimp
- 1 1/2 tsp. cayenne pepper
- 1 1/2 tsp. salt
- 3/4 tsp. freshly ground black pepper
- 1 1/2 tsp. vegetable oil
- 9 (about 4 lbs) andouille sausages, cut in half lengthwise then sliced diagonally into bite-sized pieces
- 3 large onions, diced
- 3 red bell peppers, diced
- 3 green bell peppers, diced
- 8 garlic cloves, minced
- 1 bay leaf
- 1 28 ounce can chopped tomatoes
- 9 cups chicken stock
- 3 cups white rice
Italian - Sauteed Cannellini Beans & Cherry Tomatoes
By Janet-2
Heat skillet with olive oil
- 1 can cannellini beans
- olive oil
- 1 sprig rosemary, chopped
- cherry tomatoes
- lemon zest
- basil
- fresh mozzarella balls
Mayonnaise and aioli
By Janet-2
Bring eggs to room temperature (very important or it will not work)
- For aioli:
- 1 egg (at room temperature)
- 1 cup oil
- some water
- Salt to taste
- 3-4 cloves of garlic, peeled, minced, and turned into paste
- For lemon aioli:
- add a few drops of fresh lemon juice.
Hawaiian Da Kine Burgers with Sweet Chili Glaze
By Janet-2
- Heat up the grill. Combine sausage, ground beef, with papaya, onions and sea salt
- Patties:
- 3 oz. of spicy Hawaiian Portuguese sausage or linguica
- 2 lbs. ground chuck
- 1 1/3 cup minced ripe papaya
- 1/3 cup minced sweet onion
- 5 tsp. McCormick Asian styled spiced sea salt
- 6 hamburger buns
- Sweet Chile Glaze
- 2/3 cup Thai sweet chili sauce
- 2 1/2 tbsp. Japanese shoyu sauce
- Hot Watercress Salad
- 3 tbsp. macadamia nut oil or peanut oil
- 2 small ripe Hass avocados, sliced lengthwise
- 1 1/2 tbsp. fresh lemon juice
- Ginger-Goat Cheese spread
- 4 oz. goat cheese with garlic chives
- 1/2 cup mayonnaise
- 2 1/2 tbsp. finely minced fresh ginger
- 1/2 ripe papaya, coarsely chopped
- 5 cups watercress, chopped
- 2 small sweet onions, thinly sliced in rings
- 1/4 tsp. crushed red pepper flakes
- 2 tbsp. shoyu sauce
- vegetable oil
Irish Stew
By Janet-2
In an ovenproof pot, heat the oil
- 1 tbsp. oil
- 2 strips of bacon, cut into 1/2 inch pieces
- 2 lbs. stewing beef, cut in 1-inch pieces
- 1 large onion, chopped
- 2 tbsp. flour
- 2 carrots, sliced
- 12 large pearl onions
- 1 1/2 cups beef stock
- 1 bottle dark stout beer (like Guinness)
- 2 tbsp. dark brown sugar
- 2 tbsp. red wine vinegar
- 1 tbsp. bouquet garni
- 1/2 tsp. salt to taste
- 1 tsp. freshly ground pepper, to taste
- 6-8 small red potatoes for serving