Nancytripp's profile page
Recipes
Mustard Aioli-Grilled Potatoes with Fines Herbes
By nancytripp
by Bobby Flay with Stephanie Banyas and Sally Jackson
- 1/2 cup mayonnaise
- 2 garlic cloves, smashed to a paste
- 1 heaping tablespoon Dijon mustard
- 1 heaping tablespoon whole grain mustard
- Kosher salt and freshly ground black pepper
- 2 1/2 pounds baby Yukon gold potatoes, scrubbed
- 2 tablespoons finely chopped fresh flat-leaf parsley leaves
- 1 tablespoon finely chopped fresh chives
- 1 tablespoon finely chopped fresh tarragon
Sausage, Fontina, and Bell Pepper Strata
By nancytripp
Preheat oven to 350°F. Butter 13x9x2- inch ceramic or glass baking dish
- 6 * 6 large eggs
- 21/2 * 21/2 cups whole milk
- 2 * 2 cups sliced green onions
- 1/2 * 1/2 cup whipping cream
- 1/2 * 1/2 cup finely grated Romano cheese
- 2 * 2 tablespoons chopped fresh oregano
- 1/2 * 1/2 teaspoon salt
- 1 * 1 pound hot Italian sausages, casings removed
- 1 * 1 large red bell pepper, halved, seeded, cut into 1/2-inch wide-strips
- 1 * 1 1-pound loaf rustic French bread, cut into 1/2-inch-thick slices
- 2 * 2 cups (loosely packed) coarsely grated Fontina cheese
Braised Veal Breast with Potato-and-Onion Stuffing
By nancytripp
Make stuffing: Cover potatoes with salted cold water by 1 inch in a 4-quart pot, then briskly simmer, uncovered, ...
- For stuffing:
- 3/4 * 3/4 pound medium Yukon Gold potatoes (2 to 3), left unpeeled
- 1 * 1 large onion, chopped (2 cups)
- 2 * 2 tablespoons vegetable oil
- 1/2 * 1/2 teaspoon salt
- 1/4 * 1/4 teaspoon black pepper
- 1 * 1 large egg, lightly beaten
- 1 * 1 tablespoon chopped fresh dill
- For veal:
- 1 * 1 (4- to 4 1/2-pound) bone-in back portion veal breast (3 or 4 ribs)
- 1 * 1 teaspoon salt
- 1/2 * 1/2 teaspoon black pepper
- 1 * 1 tablespoon vegetable oil
- 1 * 1 cup dry white wine
- 1 3/4 * 1 3/4 cups reduced-sodium chicken broth (14 fluid ounces)
- 2 * 2 Turkish bay leaves or 1 California
- 1/2 * 1/2 cup heavy cream
- 2 * 2 teaspoons cornstarch
- 1 * 1 tablespoon chopped fresh dill
- 1/4 * 1/4 teaspoon fresh lemon juice, or to taste
- * Special equipment: a carpet or upholstery needle; kitchen string
Brussels Sprouts with Bacon and Raisins
By nancytripp
by Jenny Rosenstrach and Andy Ward
- 1 teaspoon olive oil
- 2 thick slices bacon
- 4 cups Brussels sprouts (about 1 pound), trimmed, halved
- Kosher salt and freshly ground black pepper
- 1/4 cup golden raisins
- 1 medium shallot, finely chopped
- 1 tablespoon unsalted butter
- 1/2 cup low-salt chicken broth
- 2 tablespoons apple cider vinegar
Stuffed Veal Breast
By nancytripp
Put oven rack in middle position and preheat oven to 350°F
- 2 * 2 cups diced (1/4 inch) marbled rye bread or a combination of rye and pumpernickel bread
- 1/2 * 1/2 cup diced (1/4 inch) celery
- 1/2 * 1/2 cup finely chopped onion
- 1 * 1 large garlic clove, chopped
- 1 1/2 * 1 1/2 teaspoons salt
- 3/4 * 3/4 teaspoon black pepper
- 1/2 * 1/2 stick (1/4 cup) unsalted butter
- 1/2 * 1/2 pound chicken livers, trimmed
- 2 * 2 large eggs
- 1/4 * 1/4 cup whole milk
- 1 * 1 tablespoon finely chopped fresh dill
- 1 * 1 (3 1/2-pound) piece boneless first- or brisket-cut veal breast (1 1/2 inches thick)
- 2 * 2 bacon slices
- 2 * 2 tablespoons olive oil
- 1 * 1 cup chicken stock or low-sodium broth
- * Special equipment: an instant-read thermometer
Brown Rice and Beans with Ginger Chile Salsa
By nancytripp
by Mary-Frances Heck
- 2 tablespoons olive oil, divided
- 1 medium onion, chopped, divided
- 1 cup brown rice
- Kosher salt
- 1/2 cup coarsely chopped fresh cilantro, divided
- Freshly ground black pepper
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 2 15-ounce cans black beans, rinsed
- 1 cup low-sodium vegetable broth or water
- 2 red jalapeños or Fresno or Holland chiles, stemmed, halved, seeded
- 1 garlic clove
- 1 tablespoon chopped peeled ginger
- 1 tablespoon finely grated lime zest
- 1/4 cup fresh lime juice
- 1 avocado, halved, pitted, chopped
- 1/4 cup crumbled Cotija cheese or feta
- Lime wedges (for serving)
Balsamic-Strawberry Pops
By nancytripp
by Charity Ferreira
- 2 cups sliced, hulled strawberries (from about 1 pound berries)
- 1/4 cup sugar
- 2 1/2 tablespoons good-quality balsamic vinegar
- Freshly ground black pepper
Crème Caramel Bread Pudding
By nancytripp
Recipes & Menus / Recipes Crème Caramel Bread Pudding This bread pudding has a built-in caramel sauce: Once the ...
- 1 1/4 cups (packed) dark brown sugar
- 4 1/2 cups 1/2-inch cubes crustless egg bread (such as challah or brioche)
- 7 large eggs
- 2 cups heavy whipping cream
- 1 cup whole milk
- 2 tablespoons sugar
- 2 teaspoons vanilla extract
- 1/4 teaspoon freshly grated nutmeg
- 2 pinches of salt
Chili Brown Sugar Delicata Squash with Pears
By nancytripp
Preheat over to 425 Cut squash in half lengthwise; scoop out the seeds Cut crosswise into 1/4 inch slices
- 1 lb delicata squash, (about 1 large)
- 2 medium ripe but firm pears, sliced
- 2 tsp extra virgin olive oil
- 1/4 tsp salt
- 1/4 tsp ground pepper
- 2 slices bacon
- 1 tbsp water
- 1 tbsp light brown sugar
- 1 tsp chili powder
SESAME COATED SAUTEED CHICKEN BREASTS
By nancytripp
Place each chicken breast half between slices of wax paper or plastic wrap
- 8 skinless, boneless chicken breast halves, about 1/4 pounds each, 2 pounds total weight
- Salt to taste, if desired
- Freshly ground pepper to taste
- 3/4 cup sesame seeds
- 7 tablespoons butter, approximately
- Juice of half a lemon