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Recipes
Grilled Balsamic Vegetables
By nancytripp
Serves four to six
- 4 cloves garlic, minced
- 1 cup balsamic vinegar
- 1 pound asparagus, trimmed
- 1 yellow squash, sliced 1/2 inch thick
- 2 zucchini, sliced 1/2 inch thick
- 2 Tbsp. olive oil
- 2 Tbsp. chopped oregano
- Ground pepper
- Kosher salt
Baked Crab Dip
By nancytripp
By Diane Morgan
- 6 oz/170 g fresh crabmeat, well drained
- 1/2 cup/75 g diced red pepper/capsicum
- 1/2 cup/25 g finely chopped fresh flat-leaf parsley
- 3 tbsp snipped fresh chives
- 1/2 cup/120 ml reduced-fat mayonnaise
- 4 oz/115 g whipped cream cheese
- 1 1/2 tbsp fresh lemon juice
- 1/2 tsp hot sauce, such as Tabasco
- 1/4 cup/20 g panko (Japanese bread crumbs)
- 1/2 tsp grated lemon zest
- Crostini, Baked Pita Chips, Baked Wonton Crisps, baked potato chips
Baked Camembert with Thyme & Garlic
By nancytripp
by James Tanner
- 1 x 9oz camembert in its wooden box
- 1 garlic clove, peeled and sliced into matchsticks
- 1/2 teaspoon fresh thyme leaves
- 1 tablespoon maple syrup
- 1 small baguette, cut into 1/2 in slices
- 2 tablespoons olive oil, plus extra for brushing
- crushed sea salt
Chilled Tomato-Tarragon Soup with Croutons
By nancytripp
Mix 1/4 cup oil and 4 tablespoons tarragon in bowl
- 1/2 * 1/2 cup olive oil, divided
- 7 * 7 tablespoons finely chopped fresh tarragon, divided
- 8 1/3 * 8 1/3-inch-thick baguette slices
- 4 1/4 * 4 1/4 cups coarsely chopped plum tomatoes (about 3 1/4 pounds), divided
- 1 * 1 cup chopped shallots
- 4 * 4 garlic cloves, chopped
- 1/4 * 1/4 teaspoon dried crushed red pepper
- 2 * 2 tablespoons tomato paste
Roast Chickens with Pistachio Salsa, Peppers, and Corn
By nancytripp
by Jeff Cerciello
- 1/4 cup fresh lemon juice
- 1/4 cup olive oil
- 3 garlic cloves, minced, mashed to a paste with the back of a knife
- 3 tablespoons chopped fresh thyme leaves plus sprigs for stuffing
- 2 tablespoons chopped fresh rosemary
- 1 tablespoon chopped fresh sage
- 2 2 1/23-pounds whole chickens
- 2 tablespoons kosher salt
- Freshly ground black pepper
- 1 lemon, halved
- 1/4 cup olive oil
- 1/2 cup minced red onion
- 1/4 cup minced capers plus 1-2 teaspoon caper brine
- 1 teaspoon crushed red pepper flakes
- Kosher salt
- 8 cups thinly sliced yellow, orange, and red bell peppers (about 5 large peppers)
- 4 red Fresno chiles, seeded, thinly sliced
- 3 cups fresh corn kernels (from about 4 ears)
- 2 tablespoons minced flat-leaf parsley
- 2 tablespoons red wine vinegar
- 1 cup unsalted shelled pistachios, coarsely chopped
- 1/4 cup thinly sliced fresh chives
- 2 tablespoons finely grated lemon zest
- 1 teaspoon kosher salt
- 1 cup extra-virgin olive oil
New York Strip Roast with Madeira Pan Sauce
By nancytripp
Recipes & Menus / Recipes New York Strip Roast with Madeira Pan Sauce Here's a perfect holiday main course—read...
- 1 teaspoon coarse kosher salt
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon ground allspice
- 1 3- to 4-pound New York strip roast, fat trimmed to 1/4 inch
- 1 tablespoon canola oil
- 2 medium shallots, minced
- 2/3 cup high-quality Madeira
- 2 cups low-salt chicken broth
- 1/4 cup (1/2 stick) unsalted butter, cut into 1/2-inch cubes and frozen
Mussels in Saffron and White Wine Broth
By nancytripp
Melt the butter in a large pot, then add the garlic
- 2 * 2 teaspoons butter
- 3 * 3 garlic cloves, chopped
- 1 * 1 cup dry white wine
- 2 * 2 tablespoons half and half
- 2 1/2 * 2 1/2 teaspoons saffron threads
- 1 * 1 cup clam juice
- 4 * 4 scallions, thinly sliced
- 3 * 3 tomatoes, seeded, and chopped
- 3 * 3 tablespoons lemon juice
- 8 * 8 pounds mussels, scrubbed and debearded
- 2 1/2 * 2 1/2 tablespoons chives, chopped
Salmon Canapés
By nancytripp
by Kerri Conan
- 4 ounces goat cheese, at room temperature
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon Sriracha sauce (or more to taste)
- 12 ounces daikon, cut crosswise into 16 slices (1/4 inch thick each)
- 8 ounces thinly sliced smoked salmon (or lox), cut into 16 pieces
- 1 tablespoon chopped fresh chives
Whole Pot-Roasted Cauliflower With Tomatoes and Anchovies
By nancytripp
Position a rack in the center of the oven and heat to 450 degrees
- 1 head cauliflower (about 2 pounds), white, green or Romanesco
- 5 tablespoons olive oil, plus extra for drizzling
- 3 medium garlic cloves, thinly sliced
- 3 whole salt-packed anchovies, rinsed and filleted, or 5 to 6 anchovy fillets
- 3/4 teaspoon finely chopped rosemary leaves
- 1 1/2 cups drained whole canned tomatoes, trimmed of hard and unripe bits, diced
- 1/4 cup dry white wine, plus extra for cooking
- 3 dried pequin chiles, or 3 large pinches red pepper flakes
- 1 teaspoon flaky salt, like Maldon, or kosher salt
Braised Short Ribs
By nancytripp
by Maria Helm Sinskey
- 4 1/2 pounds 3-inch-long beef short ribs
- Coarse kosher salt
- 2 cups dry red wine
- 1 14.5-ounce can diced tomatoes in juice
- 1 6-ounce package sliced button mushrooms
- 1/2 cup finely chopped onion
- 6 garlic cloves, peeled
- 6 fresh Italian parsley sprigs
- 2 bay leaves
- Crusty bread