RobinPD's profile page
Recipes
Chicken Pot Pie with Savory Crumble Topping
By RobinPD
From Cook's Illustrated. This recipe relies on two unusual ingredients: soy sauce and tomato paste
- Filling
- 1 1/2 pounds boneless, skinless chicken breasts and/or thighs
- 3 cups low-sodium chicken broth
- 2 tablespoons vegetable oil
- 1 medium onion , chopped fine (about 1 cup)
- 3 medium carrots , peeled and cut crosswise into 1/4-inch-thick slices (about 1 cup)
- 2 small celery ribs , chopped fine (about 1/2 cup)
- Table salt and ground black pepper
- 10 ounces cremini mushrooms , stems trimmed, caps wiped clean and sliced thin
- 1 teaspoon soy sauce (see note)
- 1 teaspoon tomato paste (see note)
- 4 tablespoons (1/2 stick) unsalted butter
- 1/2 cup unbleached all-purpose flour
- 1 cup whole milk
- 2 teaspoons juice from 1 lemon
- 3 tablespoons minced fresh parsley leaves
- 3/4 cup frozen baby peas
- Crumble Topping
- 2 cups (10 ounces) unbleached all-purpose flour
- 2 teaspoons baking powder
- 3/4 teaspoon table salt
- 1/2 teaspoon ground black pepper
- 1/8 teaspoon cayenne pepper
- 6 tablespoons unsalted butter , cut into 1/2-inch cubes and chilled
- 1 ounce Parmesan cheese , finely grated (about 1/2 cup)
- 3/4 cup plus 2 tablespoons heavy cream (see note)
Barbecued Baby Back Ribs For Charcoal Grill
By RobinPD
For a potent spice flavor, brine and dry the ribs as directed, then coat them with the spice rub, wrap tightly in p...
- Brine:
- 1/2 cup table salt or 1 cup kosher salt
- 1/2 cup granulated sugar
- 2 racks baby back ribs (about 2 pounds each), or loin back ribs
- Spice rub
- 1 tablespoon sweet paprika , plus additional 1/2 teaspoon
- 1 1/2 teaspoons chili powder
- 1 3/4 teaspoons ground cumin
- 1 1/2 teaspoons dark brown sugar
- 3/4 teaspoon table salt or 1 1/2 teaspoons kosher salt
- 3/4 teaspoon dried oregano
- 3/4 teaspoon ground black pepper
- 1 teaspoon ground white pepper
- 1/2 teaspoon cayenne pepper
Smoked Turkey-Lentil Soup
By RobinPD
Cooking Light Fresh Food Fast, Oxmoor House 2009
- 1 (8-ounce) smoked turkey leg
- 6 cups organic vegetable broth
- 1/2 pound dried lentils, rinsed and drained
- 1 (8-ounce) container refrigerated prechopped celery, onion, and bell pepper mix
- 2 teaspoons chopped fresh oregano
- 1/2 teaspoon freshly ground black pepper
- Plain fat-free Greek yogurt (optional)
- Oregano sprigs (optional)
Grilled Mustard-Glazed Pork Loin
By RobinPD
Two surefire ways to dress up a pork roast are to give it a flavorful, deeply caramelized crust on the grill and se...
- 1/2 cup grainy mustard
- 6 tablespoons apple jelly
- 2 tablespoons dark brown sugar
- 2 tablespoons extra virgin olive oil
- 1 garlic clove, minced
- 2 teaspoons minced fresh thyme leaves
- 1/2 teaspoon salt
- 3/4 teaspoon pepper
- 1 boneless pork loin roast (2 1/2 to 3 pounds), fat on top scored lightly and tied (see note)
Roasted Carrots
By RobinPD
1. Adjust oven rack to middle position and heat oven to 425 degrees
- 1 1/2 pounds carrots, peeled, halved crosswise, and cut lengthwise if necessary to create even pieces
- 2 tablespoons unsalted butter, melted
- Table salt and ground black pepper
Basil Hummus
By RobinPD
To use dry garbanzo beans instead of canned, you will need about 1 1/4 cup of dried beans to make enough beans for ...
- 1/4 cup pine nuts
- 2 cups sweet basil leaves, packed
- 3 cloves garlic, smashed then minced
- 2 15-ounce cans garbanzo beans (chickpeas), rinsed and drained*
- 1/4 cup olive oil
- 1/4 cup water
- 1/3 cup fresh lemon juice
- 1 1/2 to 2 teaspoons salt
- Several dashes Tabasco
- 1 teaspoon tomato paste
Pollock Lasagna Recipe
By RobinPD
Mix the bechamel ingredients together over medium heat until smooth and creamy and thickish
- Bechamel:
- 2 1/2 cups milk (or more)
- 1 cup heavy cream
- 6 tbsp butter (melted)
- 6 tbsp flour
- 1 tsp salt
- Pasta:
- 1 package lasagna noodles
- Spaghetti sauce
Herb-Encrusted Roast Leg of Lamb with Garlic Roasted Baby Potatoes
By RobinPD
Recipe courtesy Emeril Lagasse, 2001
- 1/4 cup Dijon mustard
- 1/2 cup dry red wine
- 3 tablespoons minced garlic
- 1/2 cup olive oil
- 1/4 cup minced fresh mint
- 2 tablespoons finely chopped fresh rosemary
- 2 tablespoons chopped fresh thyme
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 (6 pound) leg of lamb, trimmed of fat
- 3 pounds baby potatoes, rinsed well and halved (if larger than 1 1/2 inches in diameter, cut into 1/2-inch pieces)
- 1/4 cup extra-virgin olive oil
- 1 teaspoon fresh lemon juice
- 1 tablespoon minced garlic
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh thyme
Moroccan Vegetable Stew
By RobinPD
Hearty vegetables slow cook together with coriander, cumin, cayenne, cinnamon, and toasted almonds to make a flavor...
- 2 tablespoons olive oil
- 3 cloves garlic, peeled and crushed with the side of a knife
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1/2 teaspoon cayenne
- 1/4 teaspoon ground cinnamon
- 5 cups vegetable or chicken broth
- 4 carrots, peeled and cut into 1/2-inch lengths, about 12 ounces
- 2 1/2 cups eggplant, peeled and diced
- 2 1/2 cups zucchini, sliced 1/2-inch thick
- 2 cups cauliflower florets
- 1 cup onion, diced, about 5 ounces
- 2 (14.5-ounce) cans stewed tomatoes
- 1 (15-ounce) can garbanzos, drained and rinsed
- 3/4 cup dried currants
- 1 cup toasted almonds, chopped
- 1/2 tablespoon kosher salt
Charcoal-Grilled Barbecued Chicken Kebabs
By RobinPD
Published May 1, 2011. From Cook's Illustrated
- 1/2 cup ketchup
- 1/4 cup light or mild molasses
- 2 tablespoons grated onion (see note)
- 2 tablespoons Worcestershire sauce
- 2 tablespoons Dijon mustard
- 2 tablespoons cider vinegar
- 1 tablespoon light brown sugar
- 2 pounds boneless, skinless chicken thighs or breasts, trimmed of excess fat and cut into 1-inch cubes (see note)
- 2 teaspoons kosher salt
- 2 tablespoons sweet paprika
- 4 teaspoons sugar
- 2 teaspoons smoked paprika
- 2 slices bacon , cut into 1/2-inch pieces
- 4 12-inch metal skewers