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Recipes
Apple Galette
By Bostoncook
Cuisine at Home
- Filling:
- 1 recipe pie dough
- 2 Granny Smith apples, peeled, cored, and sliced 1/2" thick
- 2 apples, braeburn; peeled, cored, and sliced 1/2" thick
- 1/2 cup sugar
- 1/4 cup flour
- 1 tablespoon dark rum, optional
- 1 teaspoon cinnamon
- 1/4 teaspoon kosher salt
- 1 pinch nutmeg
- half and half
- sugar
- Streusal:
- 1/4 cup flour
- 1/4 cup chopped walnuts
- 2 tablespoons brown sugar
- 2 tablespoons sugar
- 1/4 teaspoon cinnamon
- 1 pinch salt
- 3 tablespoons butter
Chicken Burgers with Sage Pesto
By Bostoncook
1. To prepare the pesto: In a food processor fitted with the metal blade, chop the sage, parsley, garlic and pine n...
- SAGE PESTO
- 1/4 cup fresh sage, washed and patted dry, plus 2 tablespoons
- 2 tablespoons Italian parsley, washed and patted dry
- 1 clove garlic, peeled
- 1/4 cup pine nuts, plus 2 tablespoons
- 1/4 cup olive oil, plus 2 tablespoons
- 3 tablespoons parmesan cheese, or romano
- Coarse salt or sea salt
- BURGERS
- 1 1/2 pounds ground chicken
- 1/3 cup bread crumbs
- 1/3 cup milk
- 1/2 teaspoon coarse salt (kosher or sea salt)
- 2 tablespoons olive oil, preferably garlic flavored
- 4 onion rolls, or hamburger buns; split
- 2 tablespoons mayonnaise
Zingerman's Ann Arbor Mushroom and Barley Soup
By Bostoncook
1. Soak the mushrooms in enough hot water to cover for a half hour
- 2 tablespoons dried porcini mushrooms
- 2 tablespoons margarine
- 1 large onion, thinly sliced
- 2 ribs diced celery, with leaves
- 1/4 cup parsley
- 1 carrot, peeled and sliced
- 3 cloves garlic, chopped
- 1 pound porcini mushrooms, fresh
- 1 tablespoon flour
- 2 quarts beef broth, or water
- 1 cup barley
- 2 teaspoons salt
Turner Fisheries Cornmeal-Crusted Fish with Curry Sauce
By Bostoncook
1. Rinse fish and pat dry
- 2 pounds cod fillets, or haddock
- 2/3 cup cornmeal
- salt and pepper
- 1/2 cup Egg Beaters® 99% egg substitute
- 2 tablespoons skim milk
- 2 tablespoons olive oil
- 2 tablespoons light butter
- 2 cups fat-free chicken broth
- 1/4 cup flour
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 1/4 teaspoons curry powder
- salt and pepper
- 1/4 cup half-and-half, fat free
- 1 teaspoon lemon juice
Pesto Dip
By Bostoncook
Mix pesto and cheese. Add milk to thin to desired consistency
- 1/3 cup pesto sauce
- 4 ounces neufchatel cheese
- skim milk
Vanilla Oat Cookies
By Bostoncook
CLBB – Valchemist
- 1 1/2 cups old-fashioned rolled oats
- 5 1/2 tablespoons butter, melted and cooled
- 1 1/2 tsp vanilla paste , or very good quality vanilla
- 1 egg
- 1/2 cup sugar
- 1/4 cup firmly packed brown sugar
- 1/4 tsp salt
Gourmet Muffins
By Bostoncook
CLBB
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground ginger
- 1 cup sugar
- 1/2 cup buttermilk
- 1/4 cup canola oil
- 2 eggs, room temperature
- 1 tablespoon lemon zest, finely minced
- 2 tablespoons all-purpose flour
- 2 tablespoons sugar
- 1 cup raspberries, rinsed first (or 1cup blueberries)
- Streusel Topping
- 1/2 cup brown sugar, packed
- 1/3 cup all-purpose flour
- 1/3 cup oats
- 1/4 cup unsalted butter, melted
Teriyaki Burgers
By Bostoncook
1. Combine all ingredients and shape into 4 burgers
- 1 pound ground round
- 1/4 cup low-sodium soy sauce
- 1/4 cup chopped scallion
- 1 teaspoon minced ginger
- 1/4 teaspoon pepper
- 1 clove garlic, minced
Stuffed Grape Leaves
By Bostoncook
1. Saute onion in oil. 2
- 1 jar grape leaves
- 1 tablespoon olive oil
- 3 onion, chopped
- 1/2 cup parsley, chopped
- 1 tablespoon fresh dill
- 3/4 cup rice, raw
- 1 tablespoon fresh mint
- 1/2 teaspoon salt
- pepper
- 1 1/2 lemons, juice of
- 1/4 cup pine nuts, optional
Baked Artichoke Dip
By Bostoncook
1. Puree artichokes-lemon
- 15 ounces artichoke hearts, drained and rinsed
- 4 ounces fat-free cream cheese
- 1/2 cup parmesan cheese
- 1/2 cup fat-free mayonnaise
- 1/2 cup fat-free sour cream
- 2 teaspoons lemon juice
- 1 scallion, sliced
- 2 teaspoons minced garlic
- 3 drops tabasco sauce
- salt
- cayenne