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Recipes
Roasted Radishes and Carrots
By nancytripp
Recipe courtesy Melissa d'Arabian
- 1 bunch small to medium radishes, about 12
- 12 baby carrots
- 1 tablespoon olive oil
- 1 teaspoon dried thyme
- Kosher salt and freshly ground black pepper
- Lemon half
Cumin-Scented Quinoa and Black Rice
By nancytripp
by The Bon Appétit Test Kitchen
- 1/2 cup short-grain black rice
- 1 cup red quinoa, rinsed well
- 1 bay leaf
- 1/4 teaspoon kosher salt plus more
- 4 tablespoons extra-virgin olive oil, divided
- 1 small onion, finely chopped
- 3 large garlic cloves, minced
- 2 teaspoons cumin seeds
- 3 tablespoons fresh lemon juice
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped flat-leaf parsley
- 2 tablespoons 1" pieces chives
- Freshly ground black pepper
- 1 avocado, peeled, pitted
- 1 lemon, cut into wedges
- Ingredient info: Black rice and red quinoa are available at better supermarkets and at natural foods and specialty foods stores.
Thyme Gougères
By nancytripp
by The Bon Appétit Test Kitchen
- 1/4 cup (1/2 stick) unsalted butter
- 1 cup all-purpose flour
- Large pinch of cayenne pepper
- Large pinch of kosher salt
- 1 cup plus 3 tablespoons grated Gruyère
- 1/2 cup grated Asiago
- 2 teaspoons fresh thyme leaves plus more for garnish
- 5 large eggs
Pan-Grilled Pork Tenderloin with Pomegranate Molasses
By nancytripp
Karen MacNeil, Cooking Light OCTOBER 2004
- 1 cup less-sodium beef broth
- 1/2 cup pinot noir or other spicy dry red wine
- 2 tablespoons pomegranate molasses
- 1 tablespoon finely chopped shallots
- 1 tablespoon honey
- 1 tablespoon butter
- 1/2 teaspoon salt
- 1/4 teaspoon five-spice powder
- 1/4 teaspoon freshly ground black pepper
- 1 (1-pound) pork tenderloin, trimmed
- Cooking spray
Avocado Salad Dressing
By nancytripp
Toss w/ crisp greens Use as dip or top a grilled chicken breast
- 1 large avocado, pitted and skinned
- 3 T olive oil
- 2 T lime juice
- 2 T chopped cilantro
- 1/4 t honey
- 1/4 t salt
- pinch cayenne pepper
Fig and Blue Cheese Savouries
By nancytripp
by Amanda Hesser, Merrill Stubbs, and the Food52 Community
- 1 cup all-purpose flour
- 8 tablespoons (1 stick) unsalted butter, at room temperature
- 4 ounces blue cheese, crumbled
- Freshly ground black pepper
- 3 About 3 tablespoons fig preserves
Roasted Onions with Gruyère Crouton
By nancytripp
Recipes & Menus / Recipes Roasted Onions with Gruyère Crouton This combination of several different varieties of...
- 12 white pearl onions, peeled
- 12 red pearl onions, peeled
- 8 large shallots, peeled, halved through root end
- 6 large green onions, dark green tops trimmed
- 2 medium sweet onions (such as Vidalia), peeled, cut into 3/4- to 1-inch wedges through root end
- 1 large red onion, peeled, cut into 3/4- to 1-inch wedges through root end
- 1 brown-skinned onion, peeled, cut into 3/4- to 1-inch wedges through root end
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon fresh thyme leaves
- 1 teaspoon coarse kosher salt
- 1/2 teaspoon freshly ground black pepper
- 3 cups coarsely torn 1/2-inch pieces rustic bread with crust
- 1 cup low-salt chicken broth
- 6 ounces Gruyère cheese, coarsely grated (about 1 1/2 cups packed)
- Sea salt flakes or crystals
Pie Crust, King Arthur Recipe
By nancytripp
Whisk together all of the dry ingredients, reserving a few tablespoons of the flour
- 1 1/2 cups (6 1/2 ounces) Perfect Pastry Blend or King Arthur Unbleached All-Purpose Flour
- 1 tablespoon (1/8 ounce) buttermilk powder, optional
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder, optional
- 1/4 cup (1/2 stick, 4 tablespoons) butter
- 1/4 cup (1 1/2 ounces) vegetable shortening
- 1 teaspoon white or cider vinegar
- 3 to 5 tablespoons (1 1/2 to 2 1/2 ounces) ice water
Turkey Meatballs with Almonds
By nancytripp
by Melissa Potter: Los Angeles, California
- 2 tablespoons olive oil
- 1 large onion, chopped
- 1 large ripe tomato, chopped
- 1 red bell pepper, chopped
- 1 cup canned low-salt chicken broth
- 3 tablespoons chopped toasted almonds
- 2 bay leaves
- 1 pound ground turkey
- 1 cup fresh white breadcrumbs
- 2 eggs
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped toasted almonds
- 3/4 teaspoon dried thyme, crumbled
- 2 garlic cloves, chopped
- Slice almonds, toasted
Easter Ham with Golden Breadcrumbs and Madeira Sauce
By nancytripp
by Melissa Hamilton and Christopher Hirsheimer
- 1 16-pound whole bone-in smoked ham
- 2 cups (packed) dark brown sugar
- 1/2 cup Dijon mustard
- 1/4 cup extra-virgin olive oil
- 3 cups coarse fresh breadcrumbs made from six 1/2"-thick slices rustic white bread
- 3 cups Madeira
- Special equipment: Cheesecloth