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Recipes
Guacamole with Salsa Fresca
By gstark
Cooking Class
- 1 ripe Avocado
- Lemon juice to taste, about 2 tsp
- 2 tbsp Salsa Fresca
- Salt to taste
- Salsa Fresca
- 1 cup tomatoes seeded and diced (2 med tomatoes)Salt tomatoes and let sit couple hours
- 1/4 cup fine diced onions
- 1/4 cup jalapeno, seeded and minced
- 1 tbsp fresh lime juice
- 1 tbsp fresh cilantro
- If soak tomatoes in salt do not salt again.
Chicken Mozzarella Pasta with Sun-Dried Tomatoes
By gstark
First, you sautee garlic and sun-dried tomatoes in the olive oil that comes from the jar with sun-dried tomatoes â€...
- 3 large garlic cloves, minced
- 1 small jar (3-4 oz) sun-dried tomatoes in oil, or use 3-4 oz fat-free sun dried tomatoes
- 1 lb chicken breast tenders
- salt
- paprika (just a little bit)
- 1 cup half and half
- 1 cup mozzarella cheese, shredded
- 8 oz penne pasta (for gluten free, use Tinkyada gluten free brown rice pasta)
- 1 tablespoon basil (if using dry basil), if using fresh basil you can add more
- 1/4 teaspoon crushed red pepper flakes (at least, add more to taste)
- 1/2 cup reserved cooked pasta water (or more)
- salt, to taste
Cranberry Cornmeal Shortbread Cookies
By gstark
Makes about 2 1/2 dozen (2-inch rectangle) cookies
- For glaze:
- 1/3 c. powdered sugar
- 1 tsp. freshly grated orange zest
- 2 to 4 tsp. freshly squeezed orange juice
- For cookies:
- 1 c. flour, plus extra for rolling dough
- 1/4 c. finely ground yellow cornmeal
- 3 tbsp. sugar
- 1 to 2 tsp. freshly chopped rosemary
- Pinch of cayenne pepper
- 1/2 c. (1 stick) unsalted butter, at room temperature
- 2 to 4 tbsp. chopped dried cranberries
Creamy Turkey and Wild Rice Soup
By gstark
Simmer until soup has thickened, about 10 minutes
- Fill a large stock pot with:
- 1 leftover turkey carcass, chopped into 4 pieces
- 2 celery ribs, halved
- 2 carrots, halved
- 1 onion, peeled and quartered
- fresh herbs like rosemary, thyme, parsley, sage
- enough water to cover everything
- Heat on high and bring to boil.
- Reduce heat and simmer 2-3 hours, until turkey carcass falls apart and broth is formed.
- Remove solids and pour broth through fine strainer to filter even more.
- Reserve broth.
- In a large dutch oven over medium-high heat toast:
- 1 cup wild rice
- Toast until rice begins to pop, about 5-7 minutes.
- Stir in:
- 9 cups of turkey broth
- 2 carrots, peeled and chopped
- 2 celery ribs, chopped
- 1/2 tsp thyme
- 1/4 tsp baking soda
- Extra broth can be refrigerated or frozen for later use.
- Bring soup to boil, then reduce heat to low and simmer, covered, until rice is cooked, about 1 hour.
- Whisk until smooth in a small bowl:
- 1 cup heavy cream
- 1/4 cup all-purpose flour
- Slowly whisk cream mixture into soup.
- Add:
- 3 cups chopped turkey, cooked
- Simmer until soup has thickened, about 10 minutes.
- Season with:
- salt & pepper
Potato Gratin with Mushrooms & Gruyere
By gstark
The Technique: Gratin Parboil sliced potatoes in whipping cream, then layer them with mushrooms and top with Gruyè...
- Ingredients
- 1/4 cup olive oil
- 4 cups finely chopped leeks (white and green parts only; about 3 large)
- 1 1/2 pounds 1/2-inch cubes assorted mushrooms (such as crimini and stemmed shiitake; about 10 cups)
- 2 garlic cloves, minced
- 3 pounds Yukon Gold potatoes, peeled, cut into 1/8-inch-thick slices
- 2 cups heavy whipping cream
- 1 teaspoon (or more) salt
- 1/2 teaspoon (or more) freshly ground black pepper
- 1 cup coarsely grated Gruyère cheese
Cucumber Tomato Avocado Salad
By gstark
Our classic cucumber and tomato salad just got better with the addition of avocado, a lemon dressing and fresh cila...
- 1 lb Roma tomatoes
- 1 English cucumber
- 1/2 medium red onion, sliced
- 2 avocados, diced
- 2 Tbsp extra virgin olive oil or sunflower oil
- Juice of 1 medium lemon (about 2 Tbsp)
- 1/4 cup (1/2 bunch) cilantro, chopped
- 1 tsp sea salt or 3/4 tsp table salt
- 1/8 tsp black pepper
Garlic & Herb Cauliflower Potatoes
By gstark
PREPARATION Wrap cauliflower in a clean dish towel, then turn it upside down and bang it against the surface of you...
- INGREDIENTS
- Serves 4
- 2 cauliflower heads
- 2 tablespoons olive oil
- 3 cloves garlic, chopped
- 1/2 cup sour cream
- 1/2 cup chives, chopped
- 1/4 cup fresh parsley, chopped
- 1 teaspoon salt
- 1 teaspoon pepper
Avocado, Tomato and Vidalia Onion Salad
By gstark
Reply:
- 2 Hass avocados, peeled, pitted, and cut into 8 slices each
- 1 pound Roma tomatoes, quartered
- 1/2 cup thinly sliced Vidalia onion
- 1/2 cup parsley, basil, or cilantro leaves (as desired)
- Salt and freshly ground black pepper, to taste
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon red wine or balsamic vinegar
- Lemon juice
Chicken Salad - Mom's
By gstark
Cook noodles Cook eggs Mix ingredients
- O Ring Noodles
- Hard boiled eggs
- Celery
- Mayo
- Little French Dressing
- Options
- Craisins
- Slivered Almonds
- Grapes
CAST-IRON SKILLET STUFFING
By gstark
The day before: Tear apart bread into approximately 1/2-inch pieces and let dry overnight
- Makes 12 to 16 servings
- 1 large loaf bread
- 2/3 cup coarsely chopped walnuts
- 1 tablespoon chopped fresh thyme, plus more to garnish
- 3 tablespoons plus 1/2 cup unsalted butter, divided
- 2 medium yellow onions, roughly chopped
- 1 medium carrot, roughly chopped
- 4 large celery stalks, roughly chopped
- 2 tablespoons sage, roughly chopped
- 3 cloves garlic, roughly chopped
- 1 pound ground pork sausage
- 3/4 cup chardonnay or other dry white wine, divided
- 2 teaspoons salt, or to taste
- 1 teaspoon black pepper, or to taste
- 4 large egg yolks
- 2 cups turkey stock or unsalted chicken stock, plus more if needed (up to 1/2 cup)
- Parmigiano-Reggiano cheese, grated (optional)