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Recipes
Chicken and Ginger Soup
By nancytripp
Preheat oven to 350°F. Grind cilantro stems, garlic, chopped ginger, and peppercorns in mini processor to paste
- 12 * 12 long fresh cilantro stems
- 6 * 6 garlic cloves, peeled
- 1 * 1 2-inch piece peeled fresh ginger, chopped, plus matchstick-size strips for garnish
- 10 * 10 white peppercorns
- 3 * 3 tablespoons vegetable oil
- 1/2 * 1/2 cup Chinese rice wine
- 6 * 6 tablespoons oyster sauce
- 6 * 6 tablespoons yellow bean sauce
- 1/4 * 1/4 cup sugar
- 8 * 8 cups low-salt chicken broth
- 4 * 4 large organic or free-range chicken thighs with skin and bones, rinsed
- 4 * 4 large organic or free-range chicken drumsticks, rinsed
- * Chopped green onions
- * Red jalapeño chile rings
Lemony Salsa Verde
By nancytripp
Combine lemon, shallot, and garlic in a medium bowl; season with salt and pepper
- lemon (with peel), seeded, chopped
- small shallot, finely chopped
- garlic clove, finely chopped
- Kosher salt and freshly ground black pepper
- olive oil
- finely chopped fresh parsley
- finely chopped fresh cilantro
- chopped fresh chives
- Fresh lemon juice (optional)
Rigatoni with Roasted Broccoli and Chickpeas
By nancytripp
by Joan Lang
- 1 can (2 ounces) anchovies packed in oil, chopped, oil reserved
- 4 cloves garlic, chopped
- 1 can (15.5 ounces) chickpeas (liquid reserved), rinsed and drained
- 1 chicken bouillon cube
- 1 pound broccoli, cut into small florets
- 1/2 pound whole-wheat rigatoni
- 1/2 cup grated Romano
Braised Lamb Shanks
By nancytripp
Preheat the oven to 325 degrees F
- 6 lamb foreshanks (see Food for Thought)
- Coarse salt
- Freshly ground black pepper
- 3 tablespoons plus 1/2 cup olive oil
- 2 ribs celery, roughly chopped
- 1 carrot, roughly chopped
- 1 large Spanish onion, roughly chopped
- 1/2 cup tomato paste
- 5 sprigs thyme
- 1 bay leaf
- 1 tablespoon black peppercorns
- 3 anchovy fillets
- 1 whole head garlic, cut in half
- 2 cups red wine
- 1 cup dry white wine
- 1/3 cup white vinegar
- 1 teaspoon sugar
- 2 cups Veal Stock (page 32) or
- 1 cup demi-glace (see Note)
- 2 cups Chicken Stock (page 23)
Fabio's Creamless Creamy Squash Soup
By nancytripp
Cook celery, carrot, and onion in 2 tablespoons oil in a 3-quart heavy saucepan over low heat, stirring occasional...
- 1 * 1 celery rib, chopped
- 1 * 1 medium carrot, chopped
- 1 * 1 medium onion, chopped
- 2 * 2 tablespoons fine-quality extra-virgin olive oil (preferably Tuscan) plus additional for drizzling
- 1 * 1 lb winter squash such as butternut, peeled, seeded, and cut into 1/2-inch cubes
- 1/2 * 1/2 lb boiling potatoes, peeled and cut into 1/2-inch cubes
- 1 * 1 whole fresh peperoncino (small hot Italian green pepper) or 3/4 teaspoon dried hot red pepper flakes
- 2 * 2 teaspoons coarse sea salt
- 3 1/2 * 3 1/2 cups boiling water plus additional for thinning
- 1 * 1 crisp amaretto (Italian almond macaroon), finely crushed (2 tablespoons)
Tuna, Salmon or Mahi Mahi Steaks with Pineapple Salsa
By nancytripp
Serves 8
- Make pineapple Salsa:
- 1 cup chopped onion 2/3 cup honey
- 1 cup red wine 1/2 cup balsamic vinegar
- 1/2 cup pineapple juice 2 Tbl low sodium soy sauce
- 2 Tbl Mirin (sweet rice wine)
- (or use sweet white wine like Riesling as a substitute)
- 4 cups diced fresh pineapple
- Prepare tuna or mahi-mahi or salmon (@ 4 lbs
- Marinate fish for 30 minutes in:
- 4 tsp canola oil
- 4 Tbl pineapple juice
- 2 tsp dried rubbed sage or 2 Tbl chopped fresh
- 1/2 tsp salt
- 1/2 tsp black pepper.
Grilled Yogurt-Marinated Leg of Lamb
By nancytripp
by The Bon Appétit Test Kitchen
- 2 cups whole-milk yogurt, divided
- 1 teaspoon plus 3 1/2 tablespoons Tabil Spice Blend
- 5 large garlic cloves, minced, divided
- 1 teaspoon kosher salt plus more for seasoning
- 1 teaspoon freshly ground black pepper plus more for seasoning
- 1/4 cup extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 45 pound butterflied leg of lamb, opened like a book
- 4 lemons, halved
Rishia Zimmern’s Chicken With Shallots
By nancytripp
Rinse chicken thighs in water, and pat them very dry with paper towels
- 8 bone-in chicken thighs
- 2 tablespoons flour
- 1 tablespoon kosher salt
- 1 tablespoon ground black pepper
- 2 tablespoons unsalted butter
- 12 to 15 whole medium shallots, peeled
- 2 cups white wine
- 2 tablespoons Dijon mustard
- 2 sprigs tarragon
- 2 cups cherry tomatoes, cut in half.
Pumpkin-Pecan Pie with Whiskey Butter Sauce
By nancytripp
by Stephan Pyles
- 1 1/2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup butter (1 stick)
- 3 to 4 tablespoons cold water
- 1 cup cooked pumpkin purée
- 1/4 cup firmly packed light brown sugar
- 2 tablespoons sugar
- 1 large egg, beaten until frothy
- 1 tablespoon heavy cream
- 1 tablespoon unsalted butter, softened
- 1 tablespoon vanilla extract
- 1/4 teaspoon salt
- 1/4 teaspoon ground cinnamon
- Pinch of ground allspice
- Pinch of ground nutmeg
- 3/4 cup sugar
- 3/4 cup dark corn syrup
- 2 small eggs
- 1 1/2 tablespoons unsalted butter, melted
- 2 teaspoons vanilla extract
- 1 pinch salt
- 1 pinch ground cinnamon
- 3/4 cup pecan pieces
- 4 tablespoons unsalted butter (1/2 stick)
- 1/3 cup sugar
- 1 large egg
- 1/2 tablespoon very hot water
- 1/4 cup heavy cream
- 1/4 cup bourbon whiskey
Swiss Chard Lasagna with Ricotta and Mushroom
By nancytripp
by Melissa Clark
- 2 1/2 cups whole milk
- 1 Turkish bay leaf
- 6 tablespoons (3/4 stick) unsalted butter
- 1/4 cup all purpose flour
- 1/2 teaspoon coarse kosher salt
- 1/2 teaspoon (scant) ground nutmeg
- Pinch of ground cloves
- 1 pound Swiss chard, center rib and stem cut from each leaf
- 4 tablespoons extra-virgin olive oil, divided
- 1 1/3 cups chopped onion
- 4 large garlic cloves, chopped, divided
- 1/4 teaspoon dried crushed red pepper
- Coarse kosher salt
- 1 pound crimini mushrooms, sliced
- 1/4 teaspoon ground nutmeg
- 9 7 x 3-inch lasagna noodles
- Extra-virgin olive oil
- 1 15-ounce container whole-milk ricotta cheese (preferably organic), divided
- 6 ounces Italian Fontina Cheese, coarsely grated (about 1 1/2 cups packed), divided
- 8 tablespoons finely grated Parmesan cheese, divided
- Test-kitchen tip: To test for doneness, insert the blade of a small knife deep into the center of the lasagna for 30 seconds. remove the knife and feel the blade. If it's hot, so is the lasagna.