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Recipes
AUSTRIAN CREPES
By es123
In a bowl whisk together flour, sugar, and salt
- 2 cups all-purpose flour
- 2 1/2 tablespoons sugar
- 3/4 teaspoon salt
- 4 large eggs
- 1 1/3 cups milk
- 1 1/2 cups club soda or seltzer (from a new bottle)
- 1/2 stick butter (1/4 cup) unsalted , melted
Mango Lassi Smoothie
By es123
Place ingredients in the order listed in a blender
- 1 cup chopped peeled mango
- 1/3 cup peach sorbet
- 1/2 cup nonfat vanilla yogurt
- 1/4 cup orange juice
- 1/8 teaspoon orange-flower water (optional, see Ingredient Note)
Roasted Butternut Squash, Rosemary, and Garlic Lasagne
By es123
Preheat oven to 450°F. and oil 2 large shallow baking pans
- 3 pounds butternut squash, quartered, seeded, peeled, and cut into 1/2-inch dice (about 9 1/2 cups)
- 3 tablespoons vegetable oil
- 4 cups milk
- 2 tablespoons dried rosemary, crumbled
- 1 tablespoon minced garlic
- 1/2 stick (1/4 cup) unsalted butter
- 4 tablespoons all-purpose flour
- nine 7- by 3 1/2-inch sheets dry no-boil lasagne pasta
- 1 1/3 cups freshly grated Parmesan (about 5 ounces)
- 1 cup heavy cream
- 1/2 teaspoon salt
- Garnish: fresh rosemary sprigs
Twice Grilled Peppers with Buffalo Mozzarella and Caper-Basil Vinaigrette
By es123
Heat your grill to high. Brush bell peppers with 2 tablespoons of the oil and season with 1/2 teaspoon of salt and ...
- 3 red bell peppers
- 3 yellow bell peppers
- 3 orange bell peppers
- 3 tablespoons olive oil
- 3/4 teaspoon kosher salt
- 3/4 teaspoon freshly ground black pepper
- Italian or French bread, thinly sliced and grilled
- 1 pound buffalo mozzarella, cut into 1/4-inch thick slices
- Fresh basil leaves, for garnish
Creamy Potato Salad with Lemon and Fresh Herbs
By es123
Bring potatoes to boil in large pot of water
- 3 pounds baby red potatoes
- 3 tablespoons unseasoned rice vinegar
- 3/4 cup mayonnaise
- 3 medium green onions, thinly sliced
- 1 celery stalk, cut into 1/3-inch cubes
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh basil
- 2 tablespoons chopped fresh dill
- 1 1/2 teaspoons finely grated lemon peel
Suflê de Chuchu
By es123
Tire a casca e parte branca central do chuchu, e afervente com água e sal
- 5 chuchus médios
- sal à gosto
- 1/2 xícara (chá) de leite
- 2 ovos (com as claras separadas)
- 3 colheres (sopa) de queijo parmesão ralado
- 1 colher (sopa) de margarina
- 3 colheres (sopa) de farinha de trigo
- 1 cebola pequena bem picadinha
- salsinha a gosto cortada bem pequena
- 1 colher (chá) de fermento em pó
- 2 claras batidas em neve
Coq Au Vin
By es123
In a large, heavy skillet or Dutch oven, fry the bacon over medium heat until crisp
- 6 slices bacon
- 2 chicken breasts
- 2 thighs
- 2 legs
- 1/2 cup all-purpose flour
- Kosher salt
- Pepper
- 2 cloves garlic chopped
- 2 cups pearl onions peeled
- 2 cups mushrooms
- 2 carrots, cut in 2-inch pieces
- 1/4 cup cognac or brandy
- 1 bottle Burgundy wine
- 2 cups chicken broth
- 5 sprigs fresh thyme
- 2 teaspoons herbs de Provence
- 3 bay leaves
- parsley
Peas & Carrots Canapés With Chocolate Mint Goat Cheese
By es123
The Peas Layer Heat a small saucepan over medium heat
- The Peas Layer:
- 2 tablespoons finely minced shallot
- 1 tablespoon butter
- 1 cup heavy cream
- 12 ounces fresh-shelled peas or frozen petite peas
- plus two dozen blanched peas for garnish
- 1/2 teaspoon fine sea salt
- The Minted Goat Cheese Layer:
- 4 ounces fresh goat cheese, at room temperature
- 4 ounces cream cheese, at room temperature
- 2 tablespoons finely chopped fresh mint leaves; use extra mint leaves
- for plate garnish
- 1/2 ounce 64% or higher dark chocolate, grated on a cheese grater
- or finely chopped
- 1/4 teaspoon ground cumin
- 1/2 teaspoon salt
- 6 large, fat carrots for base
Sweet-and-Sour Eggplant (Caponata)
By es123
Special equipment: a deep-fat thermometer Cut eggplant into 1/2-inch cubes and transfer to a colander
- 2 lb eggplant (preferably small but not Asian)
- 2 tablespoons plus 1 teaspoon coarse sea salt (preferably Sicilian)
- 2 1/4 to 2 1/2 cups olive oil
- 11 garlic cloves (from 2 heads), chopped
- 2 tablespoons tomato paste (preferably from a tube)
- 1 (28-oz) can whole Italian tomatoes, finely chopped and juice reserved
- 5 celery ribs, cut into 1/2-inch pieces
- 1 large onion, chopped
- 1 large red or yellow bell pepper, cut into 1/2-inch pieces
- 1 cup large green Sicilian olives (6 oz), pitted and cut into 1/4-inch pieces
- 1/4 cup drained bottled capers, rinsed
- 1/3 cup red-wine vinegar
- 1/4 cup sugar
- 1/2 teaspoon black pepper
- 1/4 cup chopped fresh flat-leaf parsley
- 1/4 cup chopped fresh basil
Rhubarb-Strawberry Jam
By es123
Place fruit, lime juice, butter (if using) and pectin in an oversize saucepan with lemon juice and cook over medium...
- 5 cups cleaned, stemmed, and mashed ripe strawberries
- 5 cups diced rhubarb (cleaned)
- 1/4 cup fresh lime juice
- 9 1/2 cups granulated sugar
- 1/2 teaspoon butter (optional, this will help to keep the foam down)
- 2 packages (1.75 ounce) powdered fruit pectin
- half pint canning jars with lids, and rings, sterilized and ready to fill* (10 - 12 of them)