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Recipes
Super-Quick Mocha Yule Log
By nancytripp
Recipes & Menus / Recipes Super-Quick Mocha Yule Log Garnish this no-bake bûche de Noël with purchased meringu...
- 1/2 cup powdered sugar plus additional for garnish
- 1/4 cup natural unsweetened cocoa powder
- 2 teaspoons instant espresso powder
- 2 cups chilled heavy whipping cream
- 1 teaspoon vanilla extract
- 1 9-ounce package chocolate wafer cookies
- 8 purchased vanilla meringue cookies
Grilled Mushrooms and Carrots with Sesame
By nancytripp
Prepare grill for medium-high heat
- oz. maitake mushrooms
- oz. shiitake mushrooms
- oz. small carrots (about 6), scrubbed, halved lengthwise
- vegetable oil, divided
- Kosher salt and freshly ground black pepper
- reduced-sodium soy sauce
- unseasoned rice vinegar
- toasted sesame oil
- finely grated peeled ginger
- scallions, thinly sliced on a diagonal
- toasted sesame seeds
Brussels Sprouts with Bacon and Raisins
By nancytripp
by Jenny Rosenstrach and Andy Ward
- 1 teaspoon olive oil
- 2 thick slices bacon
- 4 cups Brussels sprouts (about 1 pound), trimmed, halved
- Kosher salt and freshly ground black pepper
- 1/4 cup golden raisins
- 1 medium shallot, finely chopped
- 1 tablespoon unsalted butter
- 1/2 cup low-salt chicken broth
- 2 tablespoons apple cider vinegar
Beet and Tomato Gazpacho
By nancytripp
Put the onion slices in a bowl, cover with cold water and add a few drops of vinegar
- 2 slices red or white onion
- 1 large beet (about 6 ounces), roasted
- 1 small (6 ounces) cucumber or 1/2 long European cucumber peeled and coarsely chopped
- 2 pounds ripe tomatoes, quartered
- 2 sticks celery, coarsely chopped
- 2 large garlic cloves, halved, green germs removed
- 2 tablespoons sherry vinegar, plus a little extra for the onion
- 3 tablespoons extra virgin olive oil
- Salt to taste
- 1/2 to 1 cup ice water
- 1/2 cup diced cucumber
- Slivered fresh mint leaves
Shrimp With Apples and Snow Peas
By nancytripp
I tried this unusual recipe years ago and just unearthed it again
- 1 lb snow peas, trimmed
- 5 tablespoons butter
- 2 large tart cooking apples, peeled and sliced thickly
- 2 tablespoons sugar
- 1/2 cup minced onion
- 2 lbs raw shrimp, peeled and deveined
- 3/4 cup dry white wine
- 2/3 cup Dijon mustard
- 3/4 cup creme fraiche
Italian Sausage with Red Grapes
By nancytripp
Heat olive oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then cook sausages, turning...
- 2 * 2 tablespoons olive oil
- 2 * 2 lb sweet Italian sausage (about 12 3- to 4-inch links)
- 2 * 2 lb seedless red grapes, stemmed
- 1/4 * 1/4 cup balsamic vinegar
- * Accompaniment: sautéed greens with garlic
Paccheri and Cheese with Peas and Mint
By nancytripp
Butter pan. Dust pan all over with 1/3 cup Parmesan
- 1/4 cup (1/2 stick) unsalted butter plus more for pan
- 1/3 cup plus 1 1/2 cups grated Parmesan, divided (about 3 1/2 ounces total)
- 1/4 cup all-purpose flour
- 4 cups whole milk
- 1 cup shredded Fontina cheese
- 1 large egg
- Kosher salt and freshly ground black pepper
- 1 pound paccheri rigati or rigatoni
- 1 cup shelled fresh or frozen peas
- 2 cups coarsely chopped arugula
- 1 cup plus 2 tablespoons coarsely chopped flat-leaf parsley
- 1/2 cup plus 2 tablespoons coarsely chopped fresh mint
- 1 cup ricotta (about 9 ounces)
- 1/2 teaspoon finely grated lemon zest
- 9 "-diameter springform pan
Fennel-Rubbed Pork Tenderloin with Roasted Fennel Wedges
By nancytripp
Preheat oven to 350°F with rack in middle
- 1 * 1 teaspoon fennel seeds
- 1 * 1 pound pork tenderloin
- 2 * 2 medium fennel bulbs, trimmed, reserving fronds
- 2 * 2 tablespoons extra-virgin olive oil
- 3 * 3 garlic cloves, smashed
- 1/4 * 1/4 cup dry white wine
- 1/2 * 1/2 cup reduced-sodium chicken broth
- 2 * 2 tablespoons unsalted butter, cut into pieces
- 1/2 * 1/2 teaspoon fresh lemon juice, or to taste
Slow-Roasted Halibut with Shaved Asparagus and Fennel Salad
By nancytripp
For salad: Whisk lemon juice and mustard in small bowl
- Salad:
- 4 1/2 * 4 1/2 teaspoons fresh lemon juice
- 1 * 1 tablespoon Dijon mustard
- 3 * 3 tablespoons extra-virgin olive oil
- 2 * 2 tablespoons drained capers, chopped
- 3/4 * 3/4 pound asparagus spears (about 1 bunch), trimmed
- 1/2 * 1/2 cup thinly sliced fennel bulb (preferably shaved with V-slicer)
- Fish:
- * Nonstick vegetable oil spray
- 2 1/2 * 2 1/2 cups fresh breadcrumbs made from crustless French bread
- 3 * 3 tablespoons finely grated Parmesan cheese
- 2 * 2 tablespoons finely chopped fresh Italian parsley
- 1 * 1 tablespoon finely chopped fresh thyme
- 2 * 2 teaspoons finely grated lemon peel
- 3 * 3 tablespoons butter, melted
- 6 * 6 6-ounce halibut fillets
Caponata ala Jane
By nancytripp
Place eggplant in a colander and sprinkle with salt and let sit for 1/2 hour Sauté peppers, onions, garlic, celer...
- Caponata
- 1 small eggplant cut into 1/2" cubes
- 2 tea salt
- 2 peppers seeded and cut into 1" pieces
- 1 cup chopped onion
- 1 minced clove of garlic
- 1/2 cup chopped celery
- 16 can diced tomatoes
- 2 med zucchini cut into 1/2" cubes
- 2 TBS tomato paste
- 2 TBS wine vinegar
- 1 TBS sugar
- 6 green olives sliced
- 1 bay leaf
- Salt/pepper to taste