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Recipes
Mahogany Chicken Thighs
By RobinPD
We wanted the moist, flavorful, well-rendered meat of braised chicken thighs, but we wanted crispy skin, too
- 1 1/2 cups water
- 1 cup soy sauce
- 1/4 cup dry sherry
- 2 tablespoons sugar
- 2 tablespoons molasses
- 1 tablespoon distilled white vinegar
- 8 (5- to 7-ounce) bone-in chicken thighs, trimmed
- 1 (2-inch) piece ginger, peeled, halved, and smashed
- 6 garlic cloves, peeled and smashed
- 1 tablespoon cornstarch
Caramelized Onion and Bacon Tart
By RobinPD
From Oprah Magazine Cookbook
- 4 slices bacon, cut into 1/2-inch pieces
- 4 small onions, cut in half lengthwise and thickly sliced
- 1 tablespoon plus 1 teaspoon fresh thyme leaves, chopped
- Kosher salt
- 1 cup whole milk ricotta cheese
- 1 egg yolk
- Freshly ground pepper
- 1/4 cup plus 1 tablespoon Parmigiano-Reggiano
- 1 (8-inch) frozen pie or tart shell
Crunchy Oven-Baked Fish
By RobinPD
174 calories, 1 g total fat, 0 g saturated fat, 43 mg cholesterol, 333 mg sodium, 18 g carbohydrate, 1 g fiber, 21 ...
- 1 lb orange roughy, or other white fish
- 1/4 cup all-purpose flour
- 1/4 tsp salt
- 1/4 tsp lemon pepper
- 1 egg white
- 1/4 cup fine dry breadcrumbs
- 1/4 cup corn meal
- 1 1/2 tsp lemon zest, finely grated
- 1/2 tsp dried basil, crushed
Shrimp Scampi
By RobinPD
Add the oil, butter and garlic to a large sauté pan and heat to medium
- 1/4 cup olive oil
- 1/4 cup butter
- 1 pound peeled and deveined large shrimp, 16-20 count
- Salt
- Black Pepper
- 4 cloves garlic, minced
- 1 Tablespoon chopped fresh oregano
- 2 Tablespoons chopped Italian parsley
- 1/2 cup Buddy's Breadcrumbs (see recipe)
- 1/4 cup grated pecorino
- Juice of 3 lemons
- 1 pound cooked linguini
Sweet-Sour Balsamic-Glazed Ribs
By RobinPD
Adapted from Animal, Los Angeles
- For the ribs:
- 2 spare-rib racks, the smallest you can find (5 to 6 pounds total)
- 2 tablespoons grapeseed or canola oil
- Kosher salt
- 4 large flat-leaf parsley sprigs
- 4 garlic cloves, peeled and gently crushed
- 4 thyme sprigs
- For the barbecue sauce:
- 1 cup balsamic vinegar, or to taste
- 1 cup ketchup
- 6 ounces (1/2 can) your favorite beer
- 1/4 cup honey
- 3 tablespoons grainy mustard
- 1 tablespoon molasses
- 1 1/2 teaspoons Worcestershire sauce
- 1 teaspoon Tabasco sauce, or to taste
- 1/4 cup dark brown sugar, or to taste
- 1/2 red onion, diced
- 1 large clove garlic, minced
- Salt
Nepali Grilled Chicken
By RobinPD
From Mangoes & Curry Leaves
- One 3 1/2- to 4-pound chicken, cut into 12 to 16 pieces, or 3 to 3 1/2 pounds chicken legs and breasts, cut into smaller serving pieces
- Marinade
- 1 cup chopped ripe tomatoes or canned tomatoes
- 1 1/2 teaspoons ground cumin
- 1 1/2 teaspoons ground coriander
- 1 tablespoon minced ginger
- 3 tablespoons chopped garlic
- 1 tablespoon fresh lime juice
- 2 teaspoons salt
- 1/4 cup vegetable oil
Summer Peach Cake
By RobinPD
This dessert, which marries cake with fresh summer peaches, is a bakery favorite, but most versions are plagued by ...
- 2 1/2 2 1/2 1/2 pounds peaches, pitted and cut into 1/2 inch-thick wedges
- 5 5 5 tablespoons peach schnapps
- 4 4 4 teaspoons lemon juice
- 6 6 1/3 tablespoons plus 1/3 cup granulated sugar
- 1 1 1 cup (5 ounces) all-purpose flour
- 1 1/4 1 1/4 1/4 teaspoons baking powder
- 3/4 3/4 3/4 teaspoon salt
- 1/2 1/2 1/2 cup packed (3 1/2 ounces) light brown sugar
- 2 2 2 large eggs
- 8 8 8 tablespoons unsalted butter, melted and cooled
- 1/4 1/4 1/4 cup sour cream
- 1 1/2 1 1/2 1/2 teaspoons vanilla extract
- 1/4 1/4 1/8 teaspoon plus 1/8 teaspoon almond extract
- 1/3 1/3 1/3 cup panko bread crumbs, finely crushed
Beef Stew
By RobinPD
Cook's Note: Beef chuck, from the shoulder, because of its marbling of intra-muscular fat, is the choice for any ty...
- Vegetable oil, for searing
- 2 1/2 pounds beef chuck, cut into 2-inch cubes
- Kosher salt and freshly ground black pepper
- 2 tablespoons unsalted butter
- 2 medium onions, cut into 6ths
- 5 cloves garlic, crushed
- 1 tablespoon tomato paste
- 1/3 cup all-purpose flour, or to cover
- 10 cups cold water, or chicken or beef broth, homemade or low-sodium canned
- 6 sprigs parsley
- 6 sprigs fresh thyme
- 2 bay leaves
- 1 1/4 pounds medium red potatoes, quartered
- 4 medium carrots, cut into 2-inch pieces
- 2 celery stalks, cut into 2-inch pieces
- 7 canned whole, peeled tomatoes, lightly crushed
- 2 to 3 teaspoons red wine vinegar, or to taste
Quinoa Salad with Black Beans, Corn, and Tomatoes
By RobinPD
This quinoa salad is a toss together of black beans, fresh garden tomatoes, corn, farmers cheese, jalapeños, red o...
- 1 cup uncooked quinoa, well rinsed
- 1/2 teaspoon salt
- 2 cups water
- 1/3 cup diced red onion
- 2 Tbsp lime juice
- 1 15-ounce can black beans, drained and rinsed
- 1 cup frozen corn, defrosted, OR 1 cup of fresh corn, parboiled, drained and cooled (approximately the amount of kernels from one ear of corn)
- 3 medium tomatoes, seeded and cut into chunks
- 5 ounces Queso fresco, Queso Panela, fresh Mozzarella or other mild farmer's cheese, cut into 1/4-inch to 1/2-inch cubes
- 1 jalapeño, seeded and finely chopped
- 1/4 cup chopped cilantro, including tender stems, packed
- 3 Tbsp olive oil
Roasted Ratatouille
By RobinPD
Although it isn't necessary, if you peel the peppers (use a vegetable peeler), they taste sweeter
- 2 whole heads garlic
- 2 onions, peeled and cut in wedges
- 1 lb (500g) baby eggplants, cut into 1" (2.5cm) chunks
- 1 lb (500g) zucchini, cut into 1" (2.5cm) chunks
- ¼ cup (50mL) olive oil
- 1 tsp (5mL) salt
- ½ tsp (2mL) pepper
- 3 tbsp (45mL) chopped fresh thyme
- 2 red peppers, peeled and cut into wedges
- 2 yellow peppers, peeled and cut into wedges
- 2 cups (500mL) cherry tomatoes