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Recipes
DUCK*****Laura Calder's Foie Gras Tartines with Verjus Port Glaze
By Unblond1
This was *astounding*. We had it New Year's Eve as a small accompaniment to lobster bisque
- For Port glaze
- 1/3 cup white verjus (juice of unripe fruits, primarily grapes) or mild balsamic-type vinegar (or 1 1/2 tablespoons fresh lemon juice)
- 1/4 cup Port or Madeira (I used port the first time, but I'm sure either would work.)
- 1 1/2 tablespoons sugar
- For foie gras toasts
- 4 (1/2-inch-thick) slices firm white sandwich bread, crusts discarded and cut into squares, or 4 baguette croûtes (I used a kind of stale Italian loaf that I'd bought for the turkey stuffing at Christmas)
- 2 - 4 slices foie gras
- Sea salt and freshly ground pepper
- Fleur de sel or Malden salt
PASTA****Antipasto Salad
By Unblond1
Very good. We both like this for lunch (and probably would for dinner as well) I like it served over some arugula
- OR:
- 4 servings
- 5 oz. three cheese tortellini - I used Olivieri Herb & Three Cheese but try to find something whole wheat, if you can
- 1 celery stalks, chopped
- 1/2 cup cherry tomatoes, halved
- 6 sliced pitted black olives
- 1/4 cup chopped fresh basil
- 1 ounce reduced-fat turkey salami, cut into 1/4" strips - couldn't find this so I doubled up on the other two - could go with turkey keilbasa, if you had it
- 1 ounce turkey breast, cut into 1/4 inch strips
- 1 ounce ham, cut into 1/4" strips
- 1 ounce light provolone, cut into 1/4" strips (2 slices)
- (2 tbsp. red wine vinegar
- 1 tbsp. EVOO)
- 4 tbsp. Kraft Tuscan Italian dressing
CREAMY*****Buttermilk Herb Dressing
By Unblond1
We both like this. Good on broccoli slaw (for Dan) and as a change on a tossed salad, for me
- 22 Servings (per Tablespoon)
- 2/3 cup buttermilk
- 6 tbsp. Hellmann's light
- 4 tsp. cider or white wine vinegar
- 1 tsp. dijon
- 1 tsp. liquid honey
- 1 clove garlic, minced (optional)
- grated rind of 1 lemon or 1 tsp. or so of lemon pepper
- 1/2 tsp. sea salt
- freshly ground pepper to taste
- 2 tablespoons minced fresh chives
- 2 tablespoons minced fresh dill or 1 tbsp. dried
SHRIMP****Sweet-and-Sour Shrimp with Vegetables
By Unblond1
11/09/15 - VVG for both. These quantities make three LARGE servings
- 3/4 lb Raw Peeled and de-veined Prawns, cut into pieces if large
- 1 1/2 tbsp Cornstarch
- 1 tbsp Rice Wine
- 1 Thin Slice Ginger
- 1 1/2 tsp Sesame Oil
- 1 1/2 tbsp Canola or Peanut Oil
- 1/2 large onion, cut into wedges
- 1 large carrot, cut on the bias
- 1 cup (150 grams) broccoli, cut into small florets
- 2 stalks celery, cut on the bias
- 1/2 tbsp Minced Garlic
- 1/2 tbsp Minced Ginger
- 3 Green Onions sliced thinly
- 1/2 Red Pepper, Chopped
- 1/2 Yellow or Green Pepper, Chopped
- 1 jalapeno, if on hand
- 1 - 2 small Thai chilies (my addition)
- 2 tbsp unseasoned Rice Vinegar
- 2 1/2 tbsp Ketchup
- 2 tbsp Sugar
- 1 tsp light Soy Sauce
- 4 tablespoons broth or water
- 3 tablespoons (21 grams) whole cashews (my addition)
- 8 tablespoons white or brown basmati rice
KOHLRABI-Apple and Kohlrabi Salad with Caraway and Mint Vinaigrette
By Unblond1
1. In a small skillet over medium heat, lightly toast the caraway seeds
- DRESSING:
- 3 small to medium size Kohlrabi, peeled and thinly sliced
- 1 large Honey Crisp Apple (you can also use a Fuji or other sweet apples)
- 2 small heads frisée, torn into bite-size pieces (about 6 cups)
- 4 tablespoons chopped fresh chives, divided
- 1 teaspoon Caraway Seed, lightly toasted and chopped
- 3 tablespoons olive oil
- 1 Tablespoon Grainy Dijon Mustard
- 2 Tablespoons white wine or Apple Cider Vinegar
- 2 Tablespoons fresh Mint, roughly chopped
- 1 teaspoon Honey
- Kosher salt, freshly ground pepper
PASTA - Pasta Chips
By Unblond1
Fill a heavy-bottomed pot with 3 inches of oil and heat to 375ºF
- 1 cup Leftover Cooked Farfalle (very well dried)
- 1 teaspoon Dried Thyme
- 1 teaspoon Kosher Salt
- 1/2 teaspoon Freshly Ground Black Pepper
- Vegetable or olive Oil (for fryng)
VEG****Linguine Puttanesca
By Unblond1
24/02/16 - We both like this quite a bit and it's quick and easy, which is a bonus
- 1 tablespoon extra virgin olive oil
- 1 1/2 ounces pancetta, hot or mild, diced
- 2 cloves thinly sliced garlic
- 2 anchovy fillets, chopped
- 3/4 cup fire-roasted tomatoes, undrained
- 8 cherry tomatoes, halved or 8 of your roasted cherry tomatoes in oil
- 1/4 teaspoon red pepper flakes
- 3 1/2 ounces Catelli Smart Linguine
- 1 tablespoon pine nuts, toasted
- 1 tablespoon capers
- 8 oil-cured black olives, pitted and halved
- 1/4 teaspoon dried oregano
- 8 fresh basil leaves, torn into pieces (optional for my serving only, if on hand)
- 2 tablespoons minced fresh parsley leaves
- Salt and freshly ground black pepper
- 2 tablespoons Parmigiano Reggiano
FISH*****Laura Calder's Fish with Tomatoes and Tapenade
By Unblond1
I liked this very much and it's easy to make just for myself while Dan's fish is broiled with Maple Smoke glaze or ...
- 2 white fish filets such as sole, tilapia or halibut (about 1/4 pound each)
- 2 spoonfuls of green or black olive tapenade (I used black the first time)
- 1 small tomato, thinly sliced
- Olive oil
- Salt and pepper
- Herbes de province, for sprinkling
CAULIFLOWER - Roasted Garlic, Broccoli & Cauliflower
By Unblond1
Preheat the oven to 375°F
- 1 lb. cauliflower, cut into florets
- 1/2 lb. broccoli, cut into florets
- 1/2 head garlic, broken into cloves, peeled and smashed but still intact
- 2 tablespoons olive oil
- 2 tablespoons chicken broth
- 2 tablespoons white wine
- 1/2 teaspoon salt
- freshly ground black pepper
- pinch of chili flakes, to taste
- 1/4 cup panko
- 2 tablespoons (30 grams) grated parmesan cheese