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Recipes
Roasted Tomatoes
By es123
Preheat the oven to 450 degrees F
- 12 plum tomatoes, halved lengthwise, cores and seeds removed
- 4 tablespoons good olive oil
- 1 1/2 tablespoons balsamic vinegar
- 2 large garlic cloves, minced
- 2 teaspoons sugar
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
Parmesan Crusted Salmon
By es123
Lightly season the salmon with salt and pepper
- Sun-Dried Tomato Pesto Paste:
- 1 (6-ounce) salmon fillet, skin off
- 1/4 cup Parmesan, finely grated
- Salt and freshly ground black pepper
- 4 ounces sun dried tomatoes, packed in olive oil
- 1 clove garlic
- 1/4 cup extra-virgin olive oil
- Salt and freshly ground black pepper
- Basil Pesto:
- 1/2 cup extra-virgin olive oil
- 1 clove garlic
- 1/2 cup basil leaves
- 1/4 cup grated Parmesan
- Salt and freshly ground white pepper
- Parmesan Crisps, recipe follows
- Sauteed Asparagus, recipe follows
- Mashed Potatoes, recipe follows
Vegetarian Corn Chowder
By es123
Place one cup of the water and one cup of corn in a blender and puree until smooth
- 3 cups corn
- 5 cups water
- 1/4 cup margarine
- 3 cloves garlic, minced
- 1 onion, minced
- 2 red bell peppers, diced
- 1 leek, sliced thin (optional)
- 4 cups vegetable broth
- 1 carrot, grated or sliced thin
- 1 potato, diced
- 2 tbsp cream cheese or Tofutti vegan cream cheese
- 1/4 cup corn meal
- 1 tsp chopped fresh sage
- 1/2 tsp thyme
- salt and pepper to taste
Springerle Cookies
By es123
Do not double this recipe
- 6 eggs
- 3 c (1 1/2 lb) sugar
- 3/4 tsp Hartshorn or baking powder
- 5 to 6 c flour
- anise seeds
Gougeres
By es123
1. Lightly grease two baking sheets; set aside
- 1 1/2 cup water
- 1/2 cup butter cut into pieces
- 1/4 teaspoon salt
- 1 1/2 cup all-purpose flour
- 5 eggs
- 1 1/2 cup shredded Gruyere cheese (6 ounces)
- 4 teaspoons Dijon-style mustard
- 1/8 teaspoon ground white pepper
- 1/8 teaspoon cayenne pepper
- Cayenne pepper
LOBSTER POT STICKERS
By es123
Drain and dry the water chesnuts
- 1 pound finely chopped lobster meat
- 1/4 cup chopped water chestnuts
- 1/4 cup chopped chives
- 1/8 tsp bouquet garni
- 1/4 cup minced garlic
- 1/2 tsp salt
- 1/2 tsp freshly ground pepper
- One package wonton skins
- One jar of red colored, sweet ginger
Cod Fish Cakes
By es123
Place the salted cod in water and leave overnight
- 1 lb. salted cod
- 3 large potatoes
- 4 eggs
- 1/3 cup fresh parsley, chopped
- 1/3 cup onions
- 1/2 tsp. black pepper
- Flour
- Oil
Apple Bourbon Pie
By es123
Combine raisins and bourbon; let soak for 1 1/2 to 2 hours
- 1/2 cup raisins
- 1/2 cup Bourbon
- 3 pounds Granny Smith apples, about 9 to 10 apples
- 3/4 cup granulated sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/8 teaspoon ground nutmeg
- 1/2 cup chopped pecans, toasted*
- pie pastry for 2-crust pie
- 2 teaspoons apricot or pineapple preserves, melted
- 1 tablespoon buttermilk or evaporated milk
- 1 tablespoon sugar
Coffee Crème Caramel
By es123
1. Preheat oven to 325°F
- 2/3 cup sugar, divided
- 1 tablespoon water
- 1 3/4 cups low-fat milk
- 1/4 cup espresso beans, coarsely ground (see Note)
- 3 large eggs
- 1 large egg white
Empadinhas (Shrimp Pies)
By es123
1. Make the dough. Place the flour in a large mixing bowl and make a well in the center
- For the crust:
- 4 cups flour
- 1 tablespoon butter, at room temperature
- 1 cup shortening (Crisco)
- 2 eggs
- 2 teaspoons salt
- 1-1/2 cup cold water
- For the filling:
- 1 pound shrimp
- 1 tablespoon oil
- 1 small onion, finely chopped (about 1/4 cup)
- 1 clove garlic, minced
- 1 bay leaf
- 2 tablespoons tomato paste
- salt and pepper
- 3 tablespoons flour
- 1/4 cup cooked peas
- 8 pitted green olives, chopped
- cayenne pepper
- 1 egg beaten with a pinch of salt for glaze
- 50 small tartlet molds