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Recipes
Sweet Potato and Poblano Salad with Honey and Rosemary
By nancytripp
Whisk first 6 ingredients in small bowl
- 2 * 2 tablespoons honey
- 1 1/2 * 1 1/2 tablespoons white wine vinegar
- 1 * 1 tablespoon chopped fresh rosemary
- 1 * 1 tablespoon minced shallot (about 1 small)
- 2 * 2 teaspoons Dijon mustard
- * Dash of Worcestershire sauce
- 1/4 * 1/4 cup olive oil
- 2 1/2 * 2 1/2 pounds red-skinned sweet potatoes (yams), peeled, quartered lengthwise
- * Canola oil or vegetable oil (for brushing)
- 2 * 2 fresh poblano chiles (about 8 ounces total),* seeded, diced
- 1/4 * 1/4 cup green onions, thinly sliced diagonally (about 2)
- 1/4 * 1/4 cup chopped fresh Italian parsley
Chocolate Panna Cotta Layer Cake
By nancytripp
Sherry Yard
- Nonstick vegetable oil spray
- 4 ounces bittersweet chocolate, chopped
- 3 tablespoons unsweetened cocoa powder
- 1/2 cup hot coffee
- 1/2 cup hot water
- 1 cup plus 1 tablespoon all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
- 1/3 cup vegetable oil
- 1/2 cup sugar
- 1/2 cup (packed) golden brown sugar
- 3 large eggs
- 1/2 cup sour cream
- 1/2 cup water
- 5 teaspoons unflavored gelatin
- 7 1/2 ounces bittersweet chocolate, chopped
- 5 ounces high-quality milk chocolate, such as Lindt or Perugina, chopped
- 2 1/2 cups heavy whipping cream
- 2 1/2 cups whole milk
- 1/2 cup plus 2 tablespoons sugar
- 1 1/4 teaspoons vanilla extract
- 1 1/4 vanilla beans, split lengthwise
- 2 16x3-inch strips waxed paper
- 5 ounces bittersweet chocolate, chopped
Roasted Cauliflower and Ricotta Grandma Pie
By nancytripp
Preheat oven to 400°. Toss cauliflower, lemon, anchovies, garlic, and capers with oil on a large rimmed baking she...
- 1 head cauliflower, cut into small florets
- 1 lemon, cut into quarters, seeded
- 4 anchovy fillets packed in oil, drained
- 4 garlic cloves
- 1/4 cup chopped drained capers
- 1/4 cup olive oil
- Kosher salt and freshly ground black pepper
- 1 cup finely ground breadcrumbs
- 1/4 cup olive oil
- 2 ounces Parmesan, finely grated (about 1/2 cup)
- Grandma-Style Pizza Dough (click for recipe)
- 8 ounces fresh mozzarella, grated (about 1 1/2 cups)
- 1 cup fresh ricotta
- 1/2 cup chopped fresh flat-leaf parsley
Treviso, Walnut, and Gruyère Salad
By nancytripp
Recipes & Menus / Recipes Treviso, Walnut, and Gruyère Salad Treviso is a red, spear-shaped variety of radicchio
- 1/4 cup white wine vinegar
- 1 teaspoon Dijon mustard
- 1/3 cup olive oil
- Coarse kosher salt
- 1 pound Treviso (about two 8-ounce heads)
- 4 cups (packed) mixed baby greens or other baby lettuces (about 3 ounces)
- 1/4 cup chopped fresh chives
- 1 cup (packed) coarsely grated Gruyère cheese (about 4 ounces)
- 1 cup walnut halves, toasted
Pomegranate Cosmos
By nancytripp
Combine the vodka, orange liqueur, pomegranate juice, and lime juice in a pitcher and refrigerate until ready to us...
- 2 cups (16 ounces) good vodka (recommended: Stolichnaya or Finlandia)
- 1 cup (8 ounces) orange liqueur (recommended: Cointreau)
- 1 cup (8 ounces) pomegranate juice (recommended: Pom Wonderful)
- 1/2 cup freshly squeezed lime juice (3 limes)
- Lime peel strips, to garnish
Mustard-Roasted Potatoes
By nancytripp
Molly Stevens
- Nonstick vegetable oil spray
- 1/2 cup whole grain Dijon mustard
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons (1/4 stick) butter, melted
- 2 tablespoons fresh lemon juice
- 3 garlic cloves, minced
- 1 tablespoon dried oregano
- 1 teaspoon finely grated lemon peel
- 1 teaspoon coarse kosher salt
- 3 pounds 1- to 1 1/2-inch-diameter mixed unpeeled red-skinned and white-skinned potatoes, cut into 3/4-inch-wide wedges
Pork Tenderloin with Plum Chutney
By nancytripp
by Susan Spungen
- 4 red or black plums
- 1 tablespoon olive oil
- 1 large shallot, sliced lengthwise
- 1/2 cup (packed) light brown sugar
- 1/4 cup Sherry vinegar or apple cider vinegar
- 1 tablespoon chopped garlic
- 1 tablespoon mustard seeds
- 2 teaspoons grated peeled ginger
- 1/2 teaspoon freshly ground black pepper
- 1 bay leaf
- Kosher salt
- 2 tablespoons minced fresh rosemary
- 4 teaspoons herbes de Provence
- 4 teaspoons olive oil
- 2 pork tenderloins (about 2 pounds)
- Kosher salt, freshly ground pepper
- 16 thin slices pancetta (Italian bacon; about 8 ounces) or prosciutto
- Ingredient info: Herbes de Provence, a dried herb mixture, can be found at specialty foods stores and in the spice section of most supermarkets.
Kale & Brussels Sprout Salad
By nancytripp
by Susan Spungen
- 1/4 cup fresh lemon juice
- 2 tablespoons Dijon mustard
- 1 tablespoon minced shallot
- 1 small garlic clove, finely grated
- 1/4 teaspoon kosher salt plus more for seasoning
- Freshly ground black pepper
- 2 large bunches of Tuscan kale (about 1 1/2 pounds total), center stem discarded, leaves thinly sliced
- 12 ounces brussels sprouts, trimmed, finely grated or shredded with a knife
- 1/2 cup extra-virgin olive oil, divided
- 1/3 cup almonds with skins, coarsely chopped
- 1 cup finely grated Pecorino
Slow Cooker Chicken Marsala
By nancytripp
Spray 4-5 quart slow cooker with cooking spray
- 2 cloves garlic, finely chopped
- 1 T vegetable oil
- 8 boneless skinless chicken breasts
- 1/2 t salt
- 1/2 t pepper
- 2 jars (6 oz each) sliced mushrooms, drained
- 1 cup sweet Marsala wine or chicken broth (from 32 oz carton)
- 1/2 cup water
- 1/4 cup cornstarch
- 3 T chopped fresh parsley
Garden Beignets
By nancytripp
by David Kinch
- 1 cup whole milk, warmed to 105°F
- 1 teaspoon sugar
- 1 teaspoon active dry yeast
- 1 1/2 cups all-purpose flour
- 1 teaspoon kosher salt
- 2 large egg whites, room temperature
- 6 tablespoons olive oil
- 1 medium white onion (about 8 ounces), halved lengthwise, thinly sliced
- 8 ounces assorted baby greens (about 12 cups), such as mustard, mizuna, and arugula
- 1 cup (2 ounces) finely grated Parmesan
- 1 teaspoon kosher salt plus more for seasoning
- Vegetable oil (for frying)
- 1/4 cup vinegar powder
- 1/2 cup all-purpose flour
- Ingredient info:Vinegar powder can be found at specialty foods stores and spicebarn.com.