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Recipes
Cajun Style Oven Fries
By es123
1 Preheat oven to 400 degrees F
- 4 medium potatoes
- 1/4 teaspoon oregano
- 1/4 teaspoon thyme
- 1 teaspoon paprika
- 1/8 teaspoon cayenne (or to taste)
- 1/8 teaspoon black pepper
- 1/4 teaspoon sugar
- 1/4 teaspoon cumin
- 1/2 teaspoon salt
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon Tabasco sauce
- 1 tablespoon vegetable oil
French Onion Soup
By es123
In a large, wide soup pot, melt butter over medium heat
- 4 tablespoons unsalted butter
- 3 to 3 1/2 pounds of yellow onions (about 6 large; larger onions means less peeling), thinly sliced
- kosher or sea salt and freshly ground black pepper
- 2 teaspoons flour
- 1 cup dry white wine
- 8 cups homemade beef or chicken stock or low-sodium store bought
- 1 sprig parsley
- 1 sprig thyme
- 1 bay leaf tied together in a bundle
- 1 baguette, cut into 1/2[[[.5]]-inch rounds 1 1/2 cups (about 6 ounces)
- Shredded Gruyere cheese
Pan-roasted lobster with chervil & chives
By es123
The bourbon in this recipe adds a sweetness that mingles potently with the sweetness of the lobster
- 2 live 1 3/4 pound hard-shell lobsters
- 2 tablespoons peanut oil
- 2 shallots (1 1/2 ounces), finely diced
- 1/4 cup bourbon or cognac
- 2 or 3 tablespoons dry white wine
- 6 tablespoons unsalted butter, cut into small pieces and chilled
- 1 tablespoon finely chopped chervil
- 1 tablespoon finely chopped fresh chives
- kosher or sea salt
- freshly ground pepper
Beet Salad with Almond Butter and Gorgonzola Bomboloni
By es123
Make almond butter: Grind almonds to a paste with garlic, 1/4 teaspoon salt, and cayenne in a food processor
- For almond butter:
- 1/2 cup toasted Marcona almonds
- 1/2 garlic clove, chopped
- Pinch of cayenne
- 1/2 to 1 tablespoon extra-virgin olive oil
- For beet salad:
- 1 1/2 pounds small (2-inch) beets without greens (2 pounds with greens)
- 2 tablespoons Sherry vinegar
- 1/4 cup extra-virgin olive oil
- 3 tablespoons finely chopped shallot
- 3 tablespoons finely chopped chives
- Accompaniments:
- Gorgonzola bomboloni ;
- coarse sea salt such as Maldon or fleur de sel
Minty Bulgur Wheat and Peach Salad
By es123
Combine boiling water and bulgur in a large bowl; let stand 1 hour or until water is absorbed
- 2 cups boiling water
- 1 cup uncooked bulgur wheat
- 3 tablespoons fresh lemon juice
- 2 tablespoons fresh lime juice
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon honey
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 cups diced, peeled peach (about 2 medium)
- 2 cups diced, peeled jicama
- 1 cup finely chopped fresh mint
Fresh Pasta
By es123
Mound the flour in the center of a large wooden cutting board
- 3 1/2 cups unbleached all-purpose flour
- 4 extra-large eggs
Cauliflower Soup with Lobster Dumplings
By es123
Heat butter in a large saucepan over low heat
- Lobster Dumplings:
- 4 ounces butter
- 4 tablespoons shallots, minced
- 1 head cauliflower, greens removed, head cut into small pieces
- Salt
- 6 cups lobster or chicken stock
- Lobster dumplings, recipe follows
- 1 cup heavy cream
- 1 pinch nutmeg
- 3 (1 1/2 pound) whole lobsters, cooked, meat removed from shell, 1/2 cup tail meat reserved for dumplings, tail meat sliced into rounds
- 1 tablespoon truffle oil
- 1 1/2 cups white bread crumbs
- 1/2 tablespoon softened butter
- 1 egg beaten
- 2 teaspoons chopped tarragon
- 1/2 cup chopped cooked lobster meat
- Milk, to bind
- Salt and ground white pepper
- Mix all ingredients together and roll into small firm balls about 1/2-inch in diameter.
Eggplant Salad with Dill and Garlic
By es123
In several large colanders set over bowls, toss eggplant cubes with salt
- 3 large eggplants (about 1 1/2 pounds each), peeled and cut into 1/2-inch cubes
- 3 tablespoons kosher salt
- 3 red bell peppers
- 9 tablespoons olive oil
- 8 cloves garlic, thinly sliced
- 1/4 cup fresh dill, chopped
- 3 tablespoons white vinegar
- 2 teaspoons sugar
- Sheets of matzoh, for serving
Octopus Stew (Polvo Guisado) the right one
By es123
"Purple stew" is what someone called this when they inquired about an octopus recipe popular with the Portuguese
- Day 1
- 2 1/2 pounds octopus fresh or thawed eyes and mouth (hard center beak) removed
- 1 cup white or red wine
- 1 tbsp coarse salt or to taste
- 1/2 tsp ground white or black pepper or to taste
- 4 to 5 tbsp crushed red pepper paste (pimenta moida)
- 2 bay leaves
- Day 2
- 1/2 cup or olive oil as needed
- 2 medium onions, coarsely chopped
- 2 heads garlic, thinly sliced or coarsely chopped
- big handful of flat leaf parsley, chopped
- 4 medium potatoes, peeled, cut in 1 1/2-inch pieces
- cornstarch slurry(1 tbsp cornstarch with 2 tbsp water)
Chocolate-Orange Pots de Crème
By es123
For candied orange peel: Using vegetable peeler, remove orange part of peel from orange in long strips
- Candied orange peel:
- 1 orange
- 1 cup sugar, divided
- 3/4 cup water
- Pots de crème:
- 2/3 cup whole milk
- 1/2 cup whipping cream
- 1 tablespoon Grand Marnier or other orange liqueur
- 1 teaspoon vanilla extract
- 1 teaspoon finely grated orange peel
- 4 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
- 4 large egg yolks
- 3 tablespoons sugar
- Lightly sweetened whipped cream