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Recipes
Spinach and Cheese Strata
By nancytripp
Squeeze handfuls of spinach to remove as much liquid as possible, then finely chop
- 1 * 1 (10-oz) package frozen spinach, thawed
- 1 1/2 * 1 1/2 cups finely chopped onion (1 large)
- 3 * 3 tablespoons unsalted butter
- 1 * 1 teaspoon salt
- 1/2 * 1/2 teaspoon black pepper
- 1/4 * 1/4 teaspoon freshly grated nutmeg
- 8 * 8 cups cubed (1 inch) French or Italian bread (1/2 lb)
- 6 * 6 oz coarsely grated Gruyère (2 cups)
- 2 * 2 oz finely grated Parmigiano-Reggiano (1 cup)
- 2 3/4 * 2 3/4 cups milk
- 9 * 9 large eggs
- 2 * 2 tablespoons Dijon mustard
Big Apple Pancake
By nancytripp
Put oven rack in middle position and preheat oven to 450°F
- 1/2 * 1/2 stick (1/4 cup) unsalted butter
- 1 * 1 large sweet apple such as Gala or Golden Delicious, peeled, cored, and cut into 1/4-inch-wide wedges
- 1/2 * 1/2 cup whole milk
- 1/2 * 1/2 cup all-purpose flour
- 4 * 4 large eggs
- 3 * 3 tablespoons granulated sugar
- 1/2 * 1/2 teaspoon vanilla
- 1/4 * 1/4 teaspoon salt
- * Confectioners sugar for dusting
Vinaigrette
By nancytripp
Whisk together
- 2 T wine vinegar
- 1 1/2 t shallot, minced
- 1 1/2 t dijon mustard
- 1/8 t salt
- freshly ground pepper
- chopped fresh herbs..mint or thyme
- 6 T olive oil
Sea Bass with Citrus-Olive-Caper Sauce
By nancytripp
by Liza Schoenfein
- 8 sea bass fillets (about 5 ounces each), skin on
- 3 tablespoons olive oil, divided
- 1 teaspoon salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 2 lemons, peeled and thinly sliced, segments halved
- Juice of 2 lemons
- 2 tablespoons chopped fresh oregano
- 2 tablespoons capers, rinsed
- 3/4 cup pitted Kalamata olives, roughly chopped
Chicken in Reisling
By nancytripp
Preheat oven to 350F with rack in middle
- 1 * 1 whole chicken (about 3 1/2 pound), backbone discarded and chicken cut French style into 8 pieces (see cooks' note, below)
- 1 * 1 tablespoon vegetable oil
- 3 * 3 tablespoons unsalted butter, divided
- 4 * 4 medium leeks (white and pale green parts only), finely chopped (2 cups)
- 2 * 2 tablespoons finely chopped shallot
- 4 * 4 medium carrots, halved diagonally
- 1 * 1 cup dry white wine (preferably Alsatian Riesling)
- 1 1/2 * 1 1/2 pound small (2-inch) red potatoes
- 2 * 2 tablespoons finely chopped flat-leaf parsley
- 1/2 * 1/2 cup crème fraîche or heavy cream
- * Fresh lemon juice to taste
Tuscan Porterhouse Steak with Red Wine-Peppercorn Jus
By nancytripp
by Kay Chun
- 2 2 2 teaspoons black peppercorns, coarsely crushed (see Cooks' Notes)
- 2 2 2 teaspoons kosher salt
- 1 1 1 tablespoon vegetable oil
- 3 3 3 tablespoons unsalted butter, cut into tablespoon pieces, divided
- 3 3 3 garlic cloves, crushed
- 2 2 sprigs 2 (4-inch) sprigs fresh rosemary
- 5 5 5 sprigs fresh thyme
- 1/2 1/2 1/2 cup medium-bodied dry red wine (such as Chianti, Rioja, or merlot)
- 1 1 1 cup low-sodium chicken broth
- 12-inch equipment: ovenproof 12-inch heavy skillet
Easy Flan
By nancytripp
1. In a medium size sauce pan place the sugar and water, bring to a boil in a high heat until sugar dissolves, wh...
- NOTES:
- Ingredients for 8 servings
- 1 can of condense milk*
- 1 can of evaporate milk**
- 6 eggs
- 1 (8oz) pkg. of cream cheese (optional, see note)
- 1 teaspoon of vanilla
- 1 cup of sugar
- 2 tablespoons of water
- The Evaporated milk has 12 Fluid ounces equals 1 1/2 cups. (354ml)
- Sweetened condensed milk according to the can is measured by weight at 14 OZ/397grams, about 300 ml., this will be about 1 1/4 cup.
- I do not always have the cream cheese at home and prepare the recipe just omitting the cheese. The flan still come out delicious.
Eggplant Rolls with Spicy Tomato Sauce
By nancytripp
Preparation Make sauce: Cook garlic and red pepper flakes in 1 tablespoon oil in a 2-quart heavy saucepan over mo...
- 1 garlic clove, minced
- 1/4 teaspoon dried hot red pepper flakes
- 7 tablespoons olive oil
- 1 1/2 lb plum tomatoes, chopped
- 1/2 teaspoon sugar
- 1 teaspoon salt
- 1 (1 1/4-lb) eggplant
- 12 1/2 oz ricotta (preferably fresh; 1 1/2 cups)
- 1 1/2 oz finely grated Parmigiano-Reggiano (1/2 cup)
- 3 tablespoons finely chopped fresh basil
- 1/4 teaspoon black pepper
- Special equipment: a well-seasoned ridged grill pan or a gas grill (see cooks' note, below)
Meatballs & String Beans Is the Greatest Recipe of All Time
By nancytripp
First: Make meatballs. Meanwhile, make a sauce Cook on medium-high for a bit, then bring down to a simmer, add mea...
- a pound or so of mixed meats (we always bought “meatball mix” made from veal/beef/pork, a pound for every two people),
- an egg,
- grated Parm,
- some breadcrumbs—likely “seasoned.” Mix. Roll.
- one big onion,
- a clove of minced garlic,
- a green pepper (optional!),
- all sautéed.
- Add salt and white pepper.
- Maybe some crushed dried chile flakes. Then add about five pounds of peeled (not optional!) and chopped plum tomatoes.
- a few handfuls of trimmed string beans
Three-Greens Soup with Spinach Gremolata
By nancytripp
by The Bon Appétit Test Kitchen
- 2 tablespoons extra-virgin olive oil, divided
- 1 small onion (about 7 ounces), thinly sliced
- Kosher salt and freshly ground black pepper
- 4 garlic cloves, 3 thinly sliced, 1 finely grated
- 4 cups low-salt chicken broth
- 1 pound Yukon Gold potatoes, cut into 1/2" pieces
- 1/2 bunch collard greens (8 ounces), center ribs and stems removed, chopped (about 2 cups)
- 1 bunch Swiss chard (12 ounces), center ribs and stems removed, coarsely chopped (about 8 cups)
- 1 5-ounces bag packaged spinach (not baby), stems removed (about 4 cups), divided
- 2 teaspoons (or more) fresh lemon juice
- 2 teaspoons finely grated lemon zest
- 1 tablespoon toasted pine nuts