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Recipes
Curried Carrot Soup
By Gibby
Preheat medium pot over medium high heat
- 1 tablespoon extra virgin olive oil, 1 turn of the pan
- 2 tablespoons butter
- 1 medium onion, chopped
- 1 bssp. grated ginger
- 1 1/2 pounds packaged baby carrots, from produce section
- 6 cups chicken stock, available on soup aisle
- 1 tablespoon mild curry paste or 1 1/2 tablespoons curry powder
- 1/4 to 1/2 teaspoon ground cayenne pepper
- Coarse salt
- 1 cup sour cream
- Plastic condiment bottle or medium plastic food storage bag
- 6 blades fresh chives, cut into 1-inch pieces
- 1 tbsp Greek Yogurt per serving
Salsa - Chopped Tomato - Serrano
By Gibby
Best salsa around. Take this salsa to parties and people will rave about it
- 2 ounces (2 medium-small round or 4 or 5 plum) ripe tomatoes
- Fresh serrano chiles to taste (roughly 3 to 5, 1/2 to 1 ounce total, or even more if you like it really picante), stemmed
- A dozen or so large sprigs of cilantro
- 1 large garlic clove, peeled and very finely chopped (optional)
- 1 small (4-ounce) white onion
- 1 1/2 teaspoons fresh lime juice
- Salt, about 3/4 teaspoon
Minestrone Skinny
By Gibby
Our hearty minestrone is burst with vegetable goodness! It's skinny on fat not flavour
- 2 tsp olive oil
- 3/4 cup chopped Spanish onions
- 1/3 cup diced celery
- 2 cloves of garlic, minced
- 1 (28 oz) diced tomatoes
- 3 cups low sodium low fat chicken broth
- 3 cups of vegetable cocktail (V-8)
- 1 cup chopped carrots, chopped jucchini, and chopped green cabbage
- 1 cup canned chick peas, drained and rinsed
- 2 oz baby shells or tubetti pasta
- 3 tbsp chopped fresh parsley
- 1 bay leaf
- 2 tsp basil
- 1 tsp oregano
- 1/2 tsp dried thyme
- 1/2 tsp black pepper
Turkey - Awesome Roast by Jamie Oliver
By Gibby
In my books, the perfect bird is 6
- Flavoured Butter:
- 6.5-8 kg higher-welfare turkey
- flavoured butter
- 2-4 clementines
- 1 x 250 g pack of butter
- 75 g dried cranberries, really finely chopped
- 4 sprigs of fresh rosemary , leaves picked
- freshly ground black pepper
- sea salt
- 1 clementine
- The Turkey:
- a few sprigs of fresh herbs
- 1 sprig of fresh rosemary
- Stuffing:
- 2-3 carrots
- 3 onions, peeled
- 2 sticks celery
Beef Tenderloin with Wild Mushroom Cream Sauce
By Gibby
I modified this recipe by changing size of filet to 8 oz
- 3/4 cup of mixed dry wild mushrooms
- 2 cups of beef broth
- 2 tsp canola oil, divided
- 1 tbsp of butter softened
- 1/4 cup shallots finely chopped
- 1 tsp roasted garlic seasoning paste
- 3/4 cup dry white wine
- 1/2 cup sour cream
- 1/4 cup low fat ceam cheese
- 4 - 8 oz Filet Mignon
- Salt and pepper to taste
Lamb with Balsamic Vinegar
By Gibby
Agnello all'Aceto Balsamico
- 4 shoulder lamb chops, about 3/4-inch thick each
- Salt and freshly ground black pepper
- 1/2 cup all-purpose flour
- 2 teaspoons Essence, recipe follows
- 3 tablespoons extra-virgin olive oil
- 1/2 cup finely sliced yellow onion
- 2 cloves garlic, crushed
- 24 black olives, pitted
- 1 1/2 teaspoons grated lemon zest
- 8 sprigs thyme
- 1 tablespoon chopped fresh rosemary
- 1/4 cup aged balsamic vinegar
- 1/4 cup Montepulciano (or any dry red wine)
- 1 teaspoon crushed red pepper flakes
- Maccheroni alla Chitarra Aglio e Olio, recipe follows
Duck Confit
By Gibby
form Bon Appitit magazine
- 1/2 cup coarse kosher salt
- 1 tablespoon dried thyme
- 2 teaspoons white peppercorns
- 2 bay leaves
- 12 whole duck legs (leg and thigh)
- 15 garlic cloves, peeled
- 6 7-ounce containers rendered duck fat
- 1 cup water
- 2 tablespoons vegetable oil
Beets - Fifteen Minute Steamed!
By Gibby
The beautiful color of beets also reflects their rich concentration of health-promoting phytonutrient antioxidants,...
- Optional:
- 3 medium beets, about 3" in diameter
- 1 medium clove garlic, pressed or chopped
- 2 tsp fresh lemon juice
- 1 TBS balsamic vinegar
- 3 TBS extra virgin olive oil
- sea salt and cracked black pepper to taste
- 1 TBS balsamic vinegar
- 10 fresh basil leaves, chopped
- 1 TBS chopped dill
- 1 TBS chopped chives
- 2 TBS Feta cheese
Calamari Fritti
By Gibby
See recipe for Jalapeno Aioli and Tomato-Basil Sauce
- 1 pound whole squid, cleaned
- 1 cup milk
- 1 large egg
- 6 fresh basil leaves, chopped
- Canola oil, for frying
- 2 cups all-purpose flour
- 2 teaspoons paprika
- Sea salt and freshly ground black pepper
- Lemon wedges, for serving
- Smoked jalapeno aioli, for dipping, recipe follows
- Tomato-basil sauce, for dipping, recipe follows
Lasagna Bolognese
By Gibby
SPECIAL EQUIPMENT: A pasta maker BOLOGNESE SAUCE Pulse onion, carrot, and celery in a food processor until finely c...
- BOLOGNESE SAUCE
- 1 large onion, coarsely chopped
- 1 medium carrot, peeled, coarsely chopped
- 1 celery stalk, coarsely chopped
- 2 tablespoons olive oil
- 1 pound ground beef chuck
- 1 pound ground pork
- 4 oz. pancetta (Italian bacon), finely chopped
- Kosher salt and freshly ground black pepper
- 1 cup dry white wine
- 1 cup whole milk
- 1 14.5-oz. can crushed tomatoes
- 3 cups low-sodium chicken broth, divided
- FRESH PASTA DOUGH AND NOODLES
- 1/2 teaspoon kosher salt
- 3 cups all-purpose flour plus more
- 4 large eggs, room temperature
- BÉCHAMEL
- 5 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 4 cups whole milk, warmed
- pinch of freshly ground nutmeg
- Kosher salt
- ASSEMBLY
- Kosher salt
- Unsalted butter, room temperature (for dish)
- 2 cups finely grated Parmesan