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Recipes
Sweet Potato Wedges with Lime Mayo
By nancytripp
by The Bon Appétit Test Kitchen
- 3 sweet potatoes (about 1 1/2 pounds), peeled, each cut lengthwise into 8 wedges
- 2 tablespoons vegetable oil
- Kosher salt, freshly ground pepper
- 1/3 cup mayonnaise
- 1/4 teaspoon finely grated lime zest
- 2 teaspoons fresh lime juice
- Chopped fresh cilantro (for serving)
Lobster Salad with Green Beans, Apple, and Avocado
By nancytripp
by Patricia Wells
- 3 tablespoons coarse sea salt
- 10 ounces slim haricots verts (green beans), trimmed at both ends and cut into 1/2-inch pieces (2 cups)
- 1 cup Greek-style yogurt
- 1 tablespoon imported French mustard
- 1/4 teaspoon fine sea salt
- 1/4 cup minced fresh chives
- 1 Granny Smith apple, cored, and cut into 1/4-inch cubes (do not peel)
- 1 large ripe avocado, halved, pitted, peeled, and cut into 1/4-inch cubes
- 1 pound (2 cups) cooked lobster meat, cut into bite-sized pieces
- Equipment: A 5-quart pasta pot fitted with a colander; 4 chilled large dinner plates
Simone's Shallot Vinaigrette
By nancytripp
Combine 1 finely chopped shallot, 2 tablespoons fresh lemon juice, and 1 tablespoon unseasoned rice vinegar in a j...
- shallot, finely chopped
- fresh lemon juice
- unseasoned rice vinegar
- Kosher salt
- Freshly ground black pepper
- olive oil
Rosemary Crusted Lamb Chops
By nancytripp
Prep time: 10 minutesCook time: 10 minutesYield: Serves 2 to 3
- 1 pound lamb chops (lamb rib chops are what are pictured here)
- 2 Tbsp minced fresh rosemary
- 2 teaspoons salt
- 1 teaspoon freshly ground black pepper
- 1 garlic clove, minced
- 4 Tbsp olive oil, divided
Cauliflower Pizza Crust
By nancytripp
1 cup cooked, riced cauliflower* 1 egg 1 cup mozzarella cheese 1/2 tsp fennel 1 tsp oregano 2 tsp parsley **pizza
- 1 cup cooked, riced cauliflower*
- 1 egg
- 1 cup mozzarella cheese
- 1/2 tsp fennel
- 1 tsp oregano
- 2 tsp parsley
- pizza or alfredo sauce
- toppings (make sure meats are cooked)
- mozzarella cheese
Roast Beef with Wild Mushroom Sauce and Caramelized-Shallot Mashed Potatoes
By nancytripp
Mix 1 tablespoon thyme, 2 teaspoons coarse salt, and 2 pressed garlic cloves in small bowl
- 1 * 1 tablespoon plus 2 teaspoons minced fresh thyme, divided
- 2 * 2 teaspoons coarse kosher salt
- 3 * 3 garlic cloves, pressed, divided
- 1 * 1 2 1/2- to 2 3/4-pound beef tenderloin, well trimmed
- 4 * 4 tablespoons olive oil, divided, plus additional for brushing
- 8 * 8 ounces fresh chanterelle mushrooms, sliced (about 4 cups lightly packed)
- 2 * 2 tablespoons minced shallot
- 4 * 4 tablespoons brandy, divided
- 1/2 * 1/2 cup whipping cream
- 1 * 1 rounded tablespoon all purpose flour
- * Beef Reduction
- * Caramelized-Shallot Mashed Potatoes
- 2 * 2 tablespoons minced fresh Italian parsley
Spinach, Pesto, and Fontina Lasagna
By nancytripp
For sauce: Melt butter in heavy large saucepan over medium heat
- Sauce:
- 2 * 2 tablespoons (1/4 stick) unsalted butter
- 1/4 * 1/4 cup all purpose flour
- 2 1/2 * 2 1/2 cups reduced-fat (2%) milk
- 1/2 * 1/2 cup dry white wine
- 1 * 1 cup freshly grated Parmesan cheese
- 1/2 * 1/2 teaspoon salt
- Spinach:
- 2 * 2 tablespoons olive oil
- 1/2 * 1/2 cup finely chopped shallots
- 4 * 4 large garlic cloves, finely chopped
- 3 * 3 6-ounce packages baby spinach
- Lasagna:
- 15 * 15 no-boil 7 x 3 1/2-inch lasagna noodles (from two 9-ounce packages)
- 3 1/2 * 3 1/2 cups fresh ricotta cheese* (28 ounces)
- 1 * 1 cup freshly grated Parmesan cheese
- 1/2 * 1/2 teaspoon finely grated lemon peel
- 1 * 1 large egg
- 2 * 2 cups coarsely grated Italian Fontina cheese (8 to 9 ounces), divided
- * Herb Pesto
Salmon with Lemon-Pepper Sauce and Watercress-Herb Salad
By nancytripp
Whisk crème fraîche, 1 tablespoon lemon juice, and 1/2 teaspoon lemon peel in small bowl
- 1 * 1 cup crème fraîche or sour cream
- 3 * 3 tablespoons plus 2 teaspoons fresh lemon juice, divided
- 1 * 1 teaspoon finely grated lemon peel, divided
- 2 * 2 tablespoons honey
- 1 * 1 tablespoon plus 2 teaspoons olive oil plus additional for brushing
- 2 * 2 tablespoons chopped shallot
- 6 * 6 6-ounce salmon fillets
- 1 1/2 * 1 1/2 cups (lightly packed) watercress leaves and small sprigs
- 1/4 * 1/4 cup small fresh dill sprigs
- 1/4 * 1/4 cup fresh tarragon leaves
- * Fleur de sel*
- 6 * 6 lemon wedges
Sauce for Fish
By nancytripp
Mix together. Not sure of portions
- Tabasco
- Soy sauce
- Butter
- Vinegar
- Ketchup
- Splash of lime
Lemon-Buttermilk Bundt Cake
By nancytripp
Preheat oven to 350°. Butter and flour Bundt pan; set aside
- (2 sticks) unsalted butter, room temperature, plus more for pan
- all-purpose flour plus more for pan
- baking powder
- kosher salt
- sugar
- Finely grated zest of 8 lemons (about 1/2 cup)
- large eggs
- buttermilk
- apricot or peach preserves
- fresh lemon juice
- A 12-cup Bundt pan