ForkAndTheCork's profile page
Recipes
Nectarine Blackberry Crisp
By ForkAndTheCork
Anthony's Homeport recipe from 2002
- 5-6 Nectarines
- 1 1/8 cup sugar
- 1 teaspoon baking powder
- 1 Cup flour
- 4 oz. melted butter
- 3 half-pints blackberries
- 1/4 Cup plus 1 1/2 teaspoon flour
- 1 Cup sugar
- 1 egg
Potato Crescent Rolls
By ForkAndTheCork
Place potatoes in a saucepan, and cover with water
- 2 potatoes, peeled and cut into 1 inch cubes
- 1 (.25 ounce) package active dry yeast
- 1 1/2 cups warm water (110 degrees F/45 degrees C)
- 2/3 cup white sugar
- 2/3 cup shortening
- 2 eggs
- 1 1/2 teaspoons salt
- 6 1/2 cups all-purpose flour
- 1/4 cup butter, melted
Old Fashioned Chocolate Cake
By ForkAndTheCork
For the cake: Preheat oven to 350 with a rack in the center
- For the cake:
- 3 cups all-purpose flour
- 2 Cups sugar
- 1/2 Cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- 2 Cups hot water
- 3/4 Cup vegetable oil
- 2 Tablespoons distilled white vinegar
- 1 Tablespoon instant coffee granules
- 1 Tablespoon vanilla extract
- For the Chocolate icing:
- 1 Stick unsalted butter (8 Tablespoons)
- 1 1/2 Cups sugar
- 1 1/4 Cups unsweetened cocoa powder
- pinch of salt
- 1 1/4 Cups heavy whipping cream
- 1/4 Cup sour cream
- 1 teaspoon instant coffee granules
- 2 teaspoons vanilla extract
Grilled Halibut with Fresh Mango Salsa
By ForkAndTheCork
Prepare grill. Combine first 7 ingredients
- 2 Cups Plum tomatoes, seeded and diced
- 1 1/2 Cups diced peeled ripe mango
- 1/2 Cup diced onion
- 1/2 Cup chopped fresh cilantro
- 2 tablespoons cider vinegar
- 1 teaspoon sugar
- 1 teaspoon salt, divided
- 1 teaspoon pepper, divided
- 2 cloves garlic, minced
- 4 (6oz) Halibut fillets
- 2 Tablespoons Olive Oil
Nicoise Sandwiches
By ForkAndTheCork
1. Place eggs in a small saucepan
- 2 large eggs
- 3 (5-ounce) fresh albacore tuna steaks
- 1/4 teaspoon salt
- 1/2 teaspoon freshly ground black pepper, divided
- Cooking spray
- 4 (6-inch) pieces French bread baguette, halved lengthwise
- 24 Quick Pickled Dilly Green Beans
- 8 (1/4-inch-thick) tomato slices
- 1 cup thinly sliced fennel bulb (about 1/2 small bulb)
- 5 kalamata olives, pitted and coarsely chopped
- 2 tablespoons extra-virgin olive oil
- 1/2 cup arugula leaves