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Recipes
Baked Tomatoes
By nancytripp
by Guiliano Hazan
- 1/2 loaf Italian bread (about 8 ounces)
- 5 to 6 sprigs flat-leaf Italian parsley
- 1 medium clove garlic
- 1 tablespoon capers
- 1 teaspoon salt
- 3 tablespoons extra-virgin olive oil, or more as needed
- 2 large tomatoes or 4 small ones
Rack of Lamb with Swiss Chard
By nancytripp
Make swiss chard stuffing: Bring vermouth and raisins to a boil in a small saucepan, then remove from heat and let...
- Equipment:
- For swiss chard filling
- 1/2 * 1/2 cup sweet (red) vermouth
- 1/2 * 1/2 cup golden raisins
- 1 * 1 medium onion, chopped
- 2 * 2 tablespoons extra-virgin olive oil
- 2 * 2 large bunches green Swiss chard (1 pound total), stems and center ribs reserved for another use and leaves coarsely chopped
- 2 * 2 tablespoons pine nuts, toasted
- For lamb
- 4 * 4 (8-rib) frenched racks of lamb (each about 1 1/2 pound), trimmed of all but a thin layer of fat
- 1/2 * 1/2 cup Dijon mustard
- 2 * 2 teaspoons finely chopped thyme
- 1 * 1 teaspoon finely chopped rosemary
- * Equipment: kitchen string
- Accompaniment:
- * Accompaniment: roasted red peppers
Baked Swiss Chard Stems with Olive Oil and Parmesan
By nancytripp
Baked Swiss Chard Stems with Olive Oil and Parmesan (Makes 2 side dish servings, can be doubled
- 1 bunch chard stems
- 1/4 tsp. salt
- olive oil for spraying pan and chard
- 1/4 cup coarsely grated parmesan cheese (I used Grana Padano from Costco, but any type of hard aged cheese would be good here.)
- coarse ground black pepper to taste
Main Challenge: Grilled Barramundi with Wasabi Sauteed Shrimp and Scallops in an Asian Broth
By nancytripp
Recipe courtesy Jeffrey Saad
- 4 tablespoons sesame oil
- 1 cup chopped shrimp with tails, plus 4 whole, peeled and deveined
- 1 cup chopped scallops, plus 4 whole
- 4 shallots, chopped
- 6 cloves garlic, chopped
- 1/2 cup mirin
- 1/4 cup soy sauce
- 1/4 cup rice vinegar
- 16 ounces water
- 1 1/4 cups chopped cilantro leaves
- 1/2 cup chopped basil leaves
- 3 green onions, chopped
- 1/2 carrot, chopped
- 4 (6-ounce) barramundi fillets, or substitute tilapia fillets
- Salt and pepper
- 1 tablespoon wasabi powder
- 1 teaspoon hot chili sauce (recommended: Sriracha)
Bourbon Banana Pudding with Glazed Pecans
By nancytripp
by Andrea Albin
- 3 large egg yolks
- 3/4 cup plus 2 tablespoon packed light brown sugar, divided
- 3 1/2 tablespoons cornstarch
- 1/4 teaspoon salt
- 3 cups whole milk
- 5 teaspoons bourbon
- 1 teaspoon pure vanilla extract
- 1 1/2 teaspoon mild honey
- 1 1/2 teaspoon water
- 3/4 cup pecan halves
- 3 large eggs
- 1/2 cup plus 2 tablespoon sifted cake flour (not self-rising; sift before measuring)
- 1/4 teaspoon salt
- 1/3 cup plus 1 tablespoon granulated sugar, divided
- 1/2 teaspoon pure vanilla extract
- 2 1/2 tablespoons unsalted butter
- 1/4 cup bourbon
- 1/4 cup water
- 3 ripe medium bananas
- 1/2 cup heavy cream
- 1 teaspoon granulated sugar
- Equipment: a 9-inch square cake pan
Olive-Oil Cake with Candied Orange
By nancytripp
by The Bon Appétit Test Kitchen
- 1 cup sugar
- 3/4 cup orange blossom honey
- 3 tablespoons green cardamom pods, crushed
- 1 small orange, thinly sliced
- 1/2 cup olive oil plus more for brushing
- 1 cup all-purpose flour
- 1/2 cup semolina flour (pasta flour)
- 1 1/2 teaspoons baking powder
- 1 teaspoon ground cardamom
- 1/2 teaspoon kosher salt
- 1/4 teaspoon baking soda
- 1/2 cup sugar, divided
- 3 large eggs, separated
- 2/3 cup plain whole-milk yogurt
- 1 1/2 teaspoon grated orange zest
- 1 teaspoon vanilla extract
- Chopped unsalted pistachios, lightly toasted
- Special equipment: 9"-diameter springform pan
- Ingredient Info:Semolina flour (pasta flour) is available at better supermarkets and at Italian markets.
French Red Onion Soup
By nancytripp
Bring broth, water, spices, and 1/2 teaspoon salt to a boil
- # cups reduced-sodium chicken broth
- # 2 cups water
- # 2 whole star anise
- # 6 black peppercorns
- # 2 pounds red onions, cut into 1/2-inch wedges
- # 3 tablespoons olive oil
- # 1/2 cup dry red wine
- # 4 (1-inch-thick) slices of baguette
- # 2 cups coarsely grated Manchego or Gruyère (6 to 7 ounces)
Cumin-Crusted Chicken Thighs with Grilled Tomatillo Salsa
By nancytripp
by Fred Thompson
- 8 bone-in, skin-on chicken thighs
- 1/4 cup (2 fl oz/60 ml) canola oil
- 1/4 cup (1 oz/30 g) Cumin Crust Rub
- 7 large tomatillos, papery husks removed, and cut in half
- 1 jalapeño chile, halved lengthwise and seeded
- 1/4 cup (2 fl oz/60 ml) fresh lime juice
- 1 tablespoon olive oil
- 1/2 cup (3/4 oz/20 g) chopped fresh cilantro
- Kosher salt
Simple and Fluffy Gluten-Free Low-Carb Bread
By nancytripp
Preparation Preheat the oven 300°F (150°C)
- 1/2 cups Unflavored Whey Protein Powder
- 2 teaspoons Organic Baking Powder
- 1/2 cups Natural, Unsweetened Almond Butter (4.4 Oz = 125 G)
- 4 whole Extra Large Organic Eggs
Thai Chicken Curry
By nancytripp
by The Bon Appétit Test Kitchen
- 2 teaspoons vegetable oil
- 1 4-ounce can or jar yellow curry paste
- 3/4 pound carrots, peeled, cut into 1/2"-thick rounds
- 1 medium onion, chopped
- 1 red bell pepper, cut into 1" pieces
- 1 pound Yukon Gold potatoes (about 3), peeled, cut into 1/2" pieces
- 1 pound skinless, boneless chicken thighs, cut into 1" pieces
- 1 13.5-ounce or 15-ounce can unsweetened coconut milk
- Chopped fresh basil and cilantro