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Recipes
Honey-Marinated Pork with Gremolata
By nancytripp
by Sara Kate Gillingham-Ryan
- 2 12-to 14-ounce pork tenderloins, trimmed
- 1/3 cup honey
- 4 garlic cloves, minced
- 1 tablespoon orange juice
- 1 teaspoon (or more) fine sea salt
- 1 tablespoon olive oil
- 1/4 cup dry white wine
- 1 tablespoon finely grated orange peel
- 1 tablespoon chopped fresh thyme
- 2 teaspoons chopped fresh rosemary
- 2 teaspoons chopped fresh sage
Roasted Salt- and Spice- Packed Pork Loin
By nancytripp
Recipes & Menus / Recipes Roasted Salt- and Spice- Packed Pork Loin Roasting the pork at a low temperature in a s...
- 1 5-pound bone-in pork rib roast, chine bone removed, all but 1/4 inch of fat trimmed
- 1 teaspoon plus 8 cups coarse kosher salt (3 3/4 to 4 pounds)
- 1 teaspoon plus 2/3 cup freshly ground black pepper (3 1/2 to 3 3/4 ounces)
- 1/3 cup freshly ground fennel seeds (1 to 1 1/4 ounces)
- 2 tablespoons olive oil
- 1/3 cup freshly ground whole allspice (1 to 1 1/4 ounces)
- 1/3 cup freshly ground juniper berries* (about 1 ounce)
- 1 cup water
Artichoke and Cheese Stuffed Mushrooms
By nancytripp
Preheat oven to 400 degrees F
- 24 large (2 1/2 to 3 inches wide) white mushrooms
- 1/4 cup extra-virgin olive oil, for drizzling
- Salt and pepper
- 2 cans sliced or quartered artichoke hearts
- 2 cloves minced garlic
- 1/4 teaspoon freshly grated nutmeg, eyeball it
- Pinch dried thyme
- Handful grated Parmesan
- Handful parsley leaves, finely chopped
- 1 tub shredded Asiago cheese, 8 ounces
Roasted Fresh Ham with Citrus and Rye
By nancytripp
by The Bon Appétit Test Kitchen
- 1 12-pound fresh ham, cut from the shank end
- 1/2 cup chopped fresh sage
- 1/4 cup kosher salt plus more for seasoning
- 2 tablespoons finely grated orange zest
- 1 tablespoon crushed red pepper flakes
- 4 whole star anise
- 1/3 cup rye whiskey or bourbon
- 1 cup fresh orange juice
- 1 cup low-sodium chicken broth (optional)
- 1 tablespoon chilled unsalted butter
- Ingredient info: Fresh ham is available by special order from your butcher.
Savory Spring Vegetable and Goat Cheese Tart
By nancytripp
Roll out pie crust on a lightly floured surface to a 12" round
- store-bought pie crust
- All-purpose flour (for surface)
- bunches asparagus (about 1 1/4 pounds total), trimmed, peeled if thick
- spring onions or 12 scallions
- olive oil, divided
- Kosher salt and freshly ground black pepper
- unsalted butter
- soft fresh goat cheese
- crème fraîche
- heavy cream
- minced flat-leaf parsley
- minced fresh chives
- minced fresh tarragon
- large eggs
Shrimp with Linguine in a Pesto Cream Sauce
By nancytripp
Emeril
- 1 pound linguine
- 1/4 cup kosher salt
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 1/2 pounds large shrimp, peeled and deveined
- 2 tablespoons Essence, divided, recipe follows
- 1 1/2 teaspoons salt, divided
- 1 cup finely chopped yellow onion
- 1 tablespoon minced garlic
- 1 1/2 cups heavy cream
- 1/2 cup pesto
- 1/2 cup reserved pasta cooking water
- 2 tablespoons chopped parsley leaves
- 1/4 cup grated Parmesan
Chorizo and Shrimp Paella
By nancytripp
Process onion, celery, and garlic in a food processor until finely chopped; transfer to a small bowl
- 1 medium onion, quartered
- 2 celery stalks, coarsely chopped
- 4 garlic cloves
- 2 small tomatoes
- 2 tablespoons plus 1/2 cup olive oil
- 1 pound Spanish chorizo, casings and ends removed, sliced into rounds
- 8 ounces shrimp, peeled, deveined
- 2 teaspoons kosher salt, plus more
- 3/4 cup dry white or rose wine
- 2 teaspoons smoked paprika
- 1/2 teaspoon sugar
- Back-Burner Stock
- 1 teaspoon saffron threads
- 1 1/2 cups bomba rice
- 1 cup green olives (such as Castelvetrano), pitted, torn into large pieces
- 1 lemon, plus wedges for serving
- Radish sprouts (for serving)
- Flaky sea salt
Toffee Crunch Caramel Cheesecake
By nancytripp
Preparation For gingersnap crust: Preheat oven to 350°F
- Nonstick vegetable oil spray
- 1 1/2 cups ground gingersnap cookies (about 7 1/4 ounces)
- 5 tablespoons unsalted butter, melted
- 2 tablespoons (packed) golden brown sugar
- 4 8-ounce packages cream cheese, room temperature
- 1 cup (packed) golden brown sugar
- 2 tablespoons (1/4 stick) butter, melted
- 5 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups sugar
- 1/4 cup water
- 1/2 teaspoon fresh lemon juice
- 1 cup heavy whipping cream
- 4 1.4-ounce English toffee candy bars (such as Heath or Skor), chopped
Blueberry-Pecan Galette
By nancytripp
Preheat oven to 350°. Toast pecans on a rimmed baking sheet, tossing once, until fragrant and slightly darkened, 1...
- pecans
- plus 2 tablespoons all-purpose flour
- sugar
- kosher salt
- ground cinnamon
- (1 stick) chilled unsalted butter, cut into pieces
- blueberries (about 2 cups)
- cornstarch
- fresh lemon juice
- sugar, plus more for sprinkling
- All-purpose flour (for surface)
- milk, half-and-half, or heavy cream
Strawberries with Chamomile Cream
By nancytripp
by Oliver Strand
- 1 cup chilled heavy cream, divided
- 2 best-quality chamomile tea bags or 2 teaspoons dried chamomile flowers
- 2 pints fresh strawberries, hulled, quartered
- 3 tablespoons sugar, divided