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Recipes
Salmon Cakes with Greens
By nancytripp
by Marge Perry
- 1/4 cup fat-free mayonnaise
- 1/4 cup plus 1 tablespoon chopped shallots
- 2 teaspoons Dijon mustard, divided
- 1/2 cup lowfat buttermilk
- 1 1/2 teaspoon fresh lemon juice
- 1 pound salmon fillet, skin removed, finely chopped
- 2 egg whites
- 5 tablespoons drained capers
- 1/2 cup plain breadcrumbs
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 teaspoon olive oil
- 8 cups mixed greens
Orange-Scented Bittersweet Chocolate Cake with Candied Blood Orange Compote
By nancytripp
Recipes & Menus / Recipes Orange-Scented Bittersweet Chocolate Cake with Candied Blood Orange Compote Orange-flav...
- 3 medium or 4 small blood oranges
- 2 1/2 cups (or more) water
- 1 cup sugar
- 2 tablespoons Grand Marnier or other orange-flavored liqueur
- 2 cups all purpose flour
- 3/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1 pound bittersweet chocolate (do not exceed 61% cacao), chopped
- 1 cup (2 sticks) unsalted butter, cut into 8 pieces
- 1 1/4 cups sugar
- 1 cup (packed) golden brown sugar
- 1 tablespoon Grand Marnier or other orange-flavored liqueur
- 2 teaspoons finely grated orange peel
- 4 large eggs
- 3/4 cup sour cream
- 6 ounces bittersweet chocolate (do not exceed 61% cacao), chopped
- 1/2 cup (1 stick) unsalted butter, cut into 4 pieces
- 2 tablespoons dark corn syrup
- 8 10-inch-diameter cake pan with 2-inch-high sides
- Small offset spatula
Cate
By nancytripp
I got all my ingredients together to make this bread and started mixing the dough
- 4 cups (570 g) bread flour
- 1 cup (90 g) almond flour or almond meal (I used almond meal. The bread will rise more if you use almond flour)
- 2 1/2 teaspoons sea salt
- 1 package (2 1/4 teaspoons) active dry yeast
- 1 1/2 cups (375 ml) warm water (105 - 115 degrees F)
- 3 tablespoons honey
Bruschetta with Black Olive Pesto, Ricotta, and Basil
By nancytripp
Place bread on baking sheet
- 1 loaf country bread with thick crust, sliced into 3/4 inch thick pieces
- 1/2 medium garlic clove, peeled
- 1/4 cup ex. virgin olive oil
- salt
- 1 medium garlic clove, minced - about 1 tsp.
- 1/2 cup pitted kalamata olives
- 2 T. ex. virgin olive oi, plus extra for serving
- 1 small shallot, minced (2 T.)
- 1 1/2 tsp juice from 1 lemon
- 1 1/2 cups whole milk ricotta
- ground black pepper
- 2 T. fresh basil leaves, finely shredded
Key lime pie
By nancytripp
Make the graham cracker crust: Arrange a rack in the middle of the oven and preheat to 350°F
- For the graham cracker crust:
- 1 1/2 cups graham cracker crumbs from about 12 (2 1/4-inch by 4 3/4-inch) crackers
- 1/4 cup sugar
- 1 teaspoon ground cinnamon
- 5 tablespoons unsalted butter, melted
- For the filling:
- 2 large egg whites
- 4 large egg yolks
- 1 (14-ounce) can sweetened condensed milk
- 1/2 cup fresh or bottled Key lime juice
- To serve:
- 1 cup heavy cream
- 3 tablespoons confectioners' sugar
- Special equipment: 9-inch pie plate, stand mixer fitted with the whisk attachment (optional)
Salmon Canapés
By nancytripp
by Kerri Conan
- 4 ounces goat cheese, at room temperature
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon Sriracha sauce (or more to taste)
- 12 ounces daikon, cut crosswise into 16 slices (1/4 inch thick each)
- 8 ounces thinly sliced smoked salmon (or lox), cut into 16 pieces
- 1 tablespoon chopped fresh chives
Roasted Asparagus
By nancytripp
by Melissa Hamilton and Christopher Hirsheimer
- 24 large asparagus spears (about 2 pounds), trimmed and peeled
- Extra-virgin olive oil
- Coarse sea salt and freshly ground black pepper
- Aged balsamic vinegar
- Parmesan, for shaving
Mushroom Soup with Hazelnut Gremolata
By nancytripp
Place porcini in 1 cup hot water
- * 1 1/2-ounce package dried porcini mushrooms*
- 1 * 1 cup hot water
- 4 * 4 tablespoons butter, divided
- 1 1/4 * 1 1/4 cups chopped onion
- 1 * 1 cup sliced peeled carrot (about 1 large)
- 1 * 1 pound crimini (baby bella) mushrooms, sliced (about 6 cups)
- 3 * 3 cups (or more) vegetable broth
- 1/2 * 1/2 cup coarsely chopped fresh parsley
- 1/3 * 1/3 cup plus 1 tablespoon olive oil
- 1/4 * 1/4 cup hazelnuts, toasted , husked, finely chopped
- 2 * 2 teaspoons finely grated orange peel
- 1 * 1 garlic clove, chopped
- 12 * 12 ounces assorted fresh wild mushrooms (such as chanterelle, crimini, and stemmed shiitake), sliced (about 5 cups)
Beet and Goat Cheese Salad with Pistachios
By nancytripp
Preparation Preheat oven to 425°F
- 3 large red beets (1 2/3 lb without greens)
- 2 large golden beets (1 lb without greens)
- 1/4 cup minced shallot
- 2 tablespoons fresh lemon juice
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup pistachio oil
- 4 oz soft mild goat cheese
- 3 tablespoons salted shelled pistachios (not dyed red), coarsely chopped
- 1 oz mâche (also called lamb's lettuce), trimmed (4 cups)
- Special equipment: a 2 1/2-inch round cookie cutter (without handle; at least 2 inches high)
Linda's pie crust
By nancytripp
mix and make
- 8 tbsp organic butter, chilled (or coconut oil)
- 1/2 cup whole-grain spelt flour
- 1/2 cup all-purpose flour (or gluten-free all-purpose flour)
- 1/4 cup coconut flour
- a pinch of sea salt
- 4 tbsp evaporated cane sugar, divided
- 2-3 tbsp ice water