Arnette's profile page
Recipes
Mussels in White Wine
By Arnette
To clean the mussels, put them in a large bowl with 4 quarts of water and the flour and soak for 30 minutes
- 6 1/2 pounds cultivated mussels
- 2/3 cup all-purpose flour
- 1 tsp. saffron threads
- 5 tbps. unsalted butter
- 3 tbsp. olive oil
- 2 cups chopped shallots (10 to 15)
- 1/3 cup minced garlic (12 t0 15 cloves)
- 1 can chopped canned plum tomatoes, drained (8 oz.)
- 3/4 cup chopped flat-leaf parsely
- 1/4 cup fresh thyme leaves
- 2 cups white wine
- 4 tsp. kosher salt
- 2 tsp. freshly ground black pepper
Salmon with Citurs Salsa Verde
By Arnette
Salmon: Vegetable or canola oil, for oiling the grill 4 (4 to 5-ounce) center cut salmon fillets, skinned, each ...
- 2 large oranges
- 1/4 cup extra-virgin olive oil
- 1/4 cup fresh lemon juice
- 1/2 cup chopped fresh flat-leaf parsley
- 2 scallions, finely sliced
- 3 tablespoons chopped fresh mint leaves
- 2 tablespoons capers, rinsed, drained and coarsely chopped
- 2 tablespoons orange zest
- 1 teaspoon lemon zest
- 1 teaspoon crushed red pepper flakes
- Kosher salt and freshly ground black pepper
Smashed Potato Gratin
By Arnette
Can be made ahead
- 3 pounds Yukon gold potatoes
- 3 garlic cloves, peeled
- Kosher salt
- 1 cup milk
- 1 cup sour cream
- 2 cups grated Cheddar
- 3/4 cup panko bread crumbs
- 1/2 cup grated Parmigiano-Reggiano
- Pinch cayenne pepper
- 1 bunch chives
Shrimp Pasta Salad
By Arnette
This is a great make-ahead dish
- 1 8 to 10 oz. package of Capellini Pasta
- 1 lb. cooked large shrimp (can substitute ham or chicken)
- 3/4 cup mayonnaise
- 1/2 bottle of Italian Dressing
- 1/2 cup Parmesan cheese, grated
- 1 1/2 cup chopped celery
- chopped green onions to taste
- lemon pepper to taste
- fresh lemon juice to taste
Oven Roasted Corn on the Cob
By Arnette
Preheat oven to 350 degrees F
- 4 ears fresh corn
Cottage Cheese Pancakes
By Arnette
Beat egg whites until stiff
- 3 egg whites
- 1/4 teaspoon salt
- 1/4 cup flour
- 3/4 cup cottage cheese
Oriental Chicken Salad
By Arnette
Preheat oven to 350 degrees F
- 4 boneless chicken breasts
- 1/4 soya sauce
- 1/4 cup butter
- 3 packages Top Ramon Noodles.
- 1/2 cup sun flower seeds
- 1/4 almond slices, toasted
- 1/2 cup mayonnaise
- 8 cups spring mix
- 8 each green onions chopped
- Dressing
- 2/3 cup oil
- 1/3 cup tarragon vinegar
- 1/2 cup sugar
- 1/2 tsp. salt
- 1/4 tsp. pepper
Tortellini Primavera
By Arnette
1. Cook fresh pasta according to package instructions
- 1 9 0z package fresh three-cheese tortellini ( or whatever pasta you like.
- 1 cup (1-inch) sliced asparagus ( about 14 spears)
- 1 cup cubed yellow squash ( 1 large)
- 1 cup cubed zucchini ( 1 large)
- 1/2 cup sliced drained oil-packed sun-dried tomatos
- 2 tablespoons pesto
- 2 teaspoons minced garlic
- 2 tablespoons minced fresh basil
- 2 tablespoons grated fresh Parmesan cheese
Seafood Pasta with Lemon-Saffron Herb Dressing
By Arnette
yield: Makes 6 to 8 servings This elegant dish would be lovely for lunch
- 12 ounces campanelle (trumpet-shaped pasta) or macaroni
- 1/8 teaspoon crushed saffron threads
- 7 tablespoons fresh lemon juice, divided
- 6 tablespoons extra-virgin olive oil, divided
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1/4 cup thinly sliced green onions
- 2 tablespoons drained capers
- 2 tablespoons minced fresh tarragon plus sprigs for garnish
- 1 tablespoon minced fresh dill plus sprigs for garnish
- 1 teaspoon sugar
- 1 pound cooked medium shrimp
- 1 cup finely chopped celery
- 1/2 pound Dungeness crabmeat
- 2 large handfuls of arugula
- 2 small heads of butter lettuce
- Lemon wedges
Salad with Oranges, Dried Cranberries and Pecans
By Arnette
Bring 1 cup orange juice to simmer in small sauce pan
- 1 cup plus 3 tbsp. orange juice
- 6 tbsp. dried cranberries
- 3 1/2 tbsp. olive oil
- 2 tbsp. white wine vinegar
- 1 tbsp. grated orange peel
- 6 cups mixed baby greens
- 3 oranges, peel and white pith removed, segmented. ( I use canned mandarin oranges, well drained)
- 3/4 cup pecans, toasted