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Recipes
Vegetable Summer Rolls
By es123
Alternative sauce from Cambodia: Fry the ingredients with tablespoon brown sugar, 1/4 cup of water
- For peanut sauce:
- 3 tablespoons finely chopped onion
- 1 small garlic clove, minced
- 3/4 teaspoon dried hot red pepper flakes
- 1 teaspoon vegetable oil
- 3 tablespoons water
- 1 tablespoon creamy peanut butter
- 1 tablespoon hoisin sauce
- 1 teaspoon tomato paste
- 3/4 teaspoon sugar
- For summer rolls:
- 1 ounce bean thread noodles (cellophane noodles)
- 1 tablespoon seasoned rice vinegar
- 4 (8-inch) rice-paper rounds, plus additional in case some tear
- 2 red-leaf lettuce leaves, ribs cut out and discarded and leaves halved
- 1/4 cup fresh mint leaves
- 1/4 cup fresh basil leaves (preferably Thai)
- 1/2 cup thinly sliced Napa cabbage
- 1/4 cup fresh cilantro leaves
- 1/3 cup coarsely shredded carrot (1 medium)
- Alternative sauce from Cambodia:
- 2 cloves of garlic,
- 1 shallot,
- sweet chili pepper,
- chopped cilantro stems.
- brown sugar,
- 1/4 cup of water
- 2 limes
- Fry the ingredients with tablespoon brown sugar, 1/4 cup of water. Bring to boil, simmer. Let cool. Add juice of one or two limes to taste.
Best Beef Stew
By es123
Use a good-quality, medium-bodied wine, such as Côtes du Rhône or Pinot Noir, for this stew
- 2 medium garlic cloves , minced or pressed through garlic press (about 2 teaspoons)
- 4 anchovy fillets , finely minced (about 2 teaspoons)
- 1 tablespoon tomato paste
- 1 boneless beef chuck-eye roast (about 4 pounds), trimmed of excess fat, cut into 1 1/2-inch pieces (see note and step by step below)
- 2 tablespoons vegetable oil
- 1 large onion , halved and cut from pole to pole into 1/8-inch-thick slices (about 2 cups)
- 4 medium carrots , peeled and cut into 1-inch pieces (about 2 cups)
- 1/4 cup unbleached all-purpose flour
- 2 cups red wine (see note)
- 2 cups low-sodium chicken broth
- 2 bay leaves
- 4 sprigs fresh thyme
- 4 ounces salt pork , rinsed of excess salt (see note)
- 1 pound Yukon Gold potatoes , scrubbed and cut into 1-inch pieces
- 1 1/2 cups frozen pearl onions , thawed
- 2 teaspoons unflavored powdered gelatin (about 1 packet)
- 1/2 cup water
- 1 cup frozen peas , thawed
- Table salt and ground black pepper
Creamy Spinach Dip
By es123
Purée all ingredients in a food processer until smooth
- 1 (10 oz) package frozen chopped organic spinach, thawed and well drained
- 8 oz soft tofu
- 1 tbsp olive oil
- 1/4 cup Greek yogurt
- 2 tbsp lemon juice
- 1/2 teaspoon salt
- Freshly ground pepper
- 1 cube no salt added vegetable bullion
Orange Spice Cookies
By es123
Thoroughly cream the softened butter and sugar together by hand or with a mixer
- 1/2 cup butter - softened
- 1/2 cup light brown sugar - packed
- 1 egg (medium or large)
- 1 Tablespoon grated orange rind
- 1 tsp. grated lemon rind
- 1 Tablespoon orange liquor
- 1/2 tsp. cinnamon
- 1/4 tsp. ground cloves
- 1/8 tsp. allspice
- 1/4 tsp. salt
- 2 cups flour
Shrimp with Basil-Garlic Butter
By es123
Preheat oven to 350°F. Season shrimp with salt and pepper
- 12 jumbo shrimp (3/4 pound), shelled and deveined
- 1 1/2 tablespoons olive oil
- 2 teaspoons minced garlic
- 1/3 cup dry white wine
- 1 tablespoon fresh lemon juice
- 2 tablespoons chopped sun-dried tomatoes packed in oil
- 6 tablespoons cold unsalted butter, cut into pieces
- 1/2 cup shredded fresh basil
Banana-Stuffed French Toast with Streusel Topping
By es123
-- Banana Filling -- Melt 2 tablespoons butter in heavy large skillet over medium heat
- Banana Filling --
- 2 tablespoons Butter ( 1/2 stick) unsalted butter
- 2 tablespoons Sugar
- 2 tablespoons water
- 2 large ripe bananas peeled, cut into 1/2-inch-thick rounds
- French Toast --
- 1/2 pound loaf egg bread ends trimmed, slices cut into 4 squares
- 1 cups milk (do not use low-fat or nonfat)
- 3 large eggs
- 1 teaspoons ground cinnamon
- 1/2 teaspoon vanilla extract
- Streusel Topping --
- 1/2 cups thinly sliced almonds toasted
- 2 tablespoon Butter
- 1/4 cup golden brown sugar (packed)
- 1/4 cup quick-cooking oats
- 2 tablespoons all purpose flour
- Maple Syrup
Cajun Shrimp Mirliton Casserole
By es123
Simmer mirlitons in water to cover by 2 inches in an 8-quart pot, partially covered, until very tender, about 1 hou...
- 7 medium mirliton (also called chayotes; 5 lb)
- 2 medium onions, chopped
- 2 green bell peppers, chopped
- 1 stick unsalted butter
- 3 large garlic cloves, minced
- 3/4 cups Progresso Italian breadcrumbs
- 2 lb large shrimp, shelled, deveined, and cut into 1/2-inch pieces
- 1/4 teaspoon cayenne, or to taste
- 1 teaspoon thyme
- 1 teaspoon oregano
- 2 tablespoons fine dry bread crumbs
Elephant Ears
By es123
Roll puff pastry sheet on a surface which is liberally sprinkled with granulated sugar until it is about 30 inches ...
- Puff pastry:
- 2 1/2 pound puff pastry rolled into 1/4 inch thick sheets
- 1 pound pastry flour
- 1/4 ounce salt
- 9 ounces cold water
- 1 pound butter
Lobster "Potpies"
By es123
Special equipment: a 10- to 12-qt pot; cheesecloth Cook lobsters and make stock: Bring water to a boil in pot, th...
- For lobsters and stock:
- 4 qt water
- 4 (1 1/4- to 1 1/2-lb) live lobsters
- 2 tablespoons unsalted butter
- 3 carrots, chopped (1 cup)
- 2 celery ribs, chopped (1 cup)
- 1/2 fennel bulb (sometimes called anise), stalks discarded and bulb chopped (1 cup)
- 3 large garlic cloves, minced
- 2 fresh tarragon sprigs
- 1 1/2 teaspoons salt
- 1 cup dry white wine
- For stew:
- 2 medium tomatoes
- 2 tablespoons kosher salt
- 18 baby carrots (3 bunches), peeled, trimmed, and halved lengthwise if large
- 6 oz haricots verts, cut into 1 1/2-inch pieces (1 cup)
- 1 cup shelled fresh peas (from 1/2 lb in pods) or thawed frozen baby peas
- 1/3 cup chopped shallot
- 3/4 stick (6 tablespoons) unsalted butter, cut into tablespoon pieces
- 1 fennel bulb (sometimes called anise), stalks discarded and bulb cut into 1-inch pieces (2 cups)
- 2 tablespoons cornstarch
- 1 1/2 teaspoons fresh lemon juice
- 2 teaspoons chopped fresh tarragon
- Potato rosettes
Teriyaki Shrimp Alfredo
By es123
Marinate the shrimp in teriyaki sauce for 2-3 minutes, drain
- 1 pound medium sized shrimp, peel, cleaned
- 1 cup Wanjashan organic teriyaki sauce
- 2 large shallots, sliced
- 1 tablespoon minced garlic
- 1 cup cream
- 1 cup edamames
- Juice and zest of 1 lemon
- Grated Reggiano
- Pinch of white pepper
- 1/2 pound blanched whole wheat fettucine or linguine
- Extra virgin olive oil for cooking