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Recipes
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
Pomegranate Champagne Sangria
By es123
Bring 1/2 cup water and sugar to boil in small saucepan, stirring until sugar dissolves
- 1/2 cup water
- 1/2 cup sugar
- 2 750-ml bottles brut Champagne chilled
- 1 1/2 cups white rum
- 1 1/4 cups pomegranate juice
- 1 large lemon thinly sliced
- Pomegranate seeds
- mint leaves
- 1 ice block
French Apple Tart
By es123
For the pastry, place the flour, salt, and sugar in the bowl of a food processor fitted with the steel blade
- For the pastry:
- 2 cups all-purpose flour
- 1/2 teaspoon kosher salt
- 1 tablespoon sugar
- 12 tablespoons unsalted butter (11/2 sticks) cold, diced
- 1/2 cup ice water
- For the apples:
- 4 Granny Smith apples
- 1/2 cup sugar
- 4 tablespoons unsalted butter (1/2 stick) cold , small diced
- 1/2 cup apricot jelly or warm sieved apricot jam
- 2 tablespoons Calvados or rum, or water
Chocolate Espresso Pot de Creme
By es123
Heat cream just to a simmer in a small saucepan
- 2/3 cups heavy cream
- 2 eggs
- 2 tablespoons bourbon
- 2 tablespoons instant Espresso granules
- 1 cup semisweet chocolate chips
Shrimp and Andouille Pot Pies
By es123
Preheat oven to 400°F. Roll out pastry on floured surface to 12-inch square
- 1 sheet frozen puff pastry (half of 16-ounce packag e all-butter puff pastry or half of 17.3-ounce package regular puff pastry), thawed
- 1/2 cup heavy whipping cream
- 2 tablespoons all purpose flour
- 1 tablespoon butter
- 3 1/2 cups sliced leeks (white and pale green parts only; from 3 large)
- 1/2 pound andouille sausage, cut into scant 1/2-inch cubes
- 2 large garlic cloves, minced
- 1/3 cup dry vermouth or dry white wine
- 1 1.5-ounce package concentrated classic seafood stock (such as Glace de Fruits de Mer Gold) mixed with 2 cups water; or 2 cups bottled clam juice
- 1/4 teaspoon dried thyme
- 1 8-ounce red-skinned potato, peeled, cut into 1/2-inch cubes
- 1 1/2 pounds deveined peeled uncooked jumbo shrimp, cut into 1-inch pieces
Grilled Vegetables
By es123
Place a grill pan over medium-high heat or prepare the barbecue (medium-high heat)
- 3 red bell peppers seeded and halved
- 3 yellow squash (about 1 pound total), sliced lengthwise into 1/2-inch-thick rec
- 3 zucchini (about 12 ounces total), sliced lengthwise into 1/2-inch-thick r
- 3 Japanese eggplant (12 ounces total), sliced lengthwise into 1/2-inch-thick rectang
- 12 cremini mushrooms
- 1 pound asparagus trimmed
- 12 green onions roots cut off
- 1/4 cup plus 2 tablespoons olive oil
- Salt and freshly ground black pepper
- 3 tablespoons balsamic vinegar
- 2 garlic cloves minced
- 1 teaspoon chopped fresh Italian parsley leaves
- 1 teaspoon chopped fresh basil leaves
- 1/2 teaspoon finely chopped fresh rosemary leaves
Barley and Roasted-Vegetable
By es123
Preheat oven to 400°F. Spray large rimmed baking sheet with nonstick spray
- Nonstick vegetable oil spray
- 4 large plum tomatoes (about 1 1/4 pounds), halved lengthwise
- 3 medium carrots, trimmed, peeled, quartered (about 8 ounces)
- 6 ounces fresh crimini mushrooms, thickly sliced
- 1 large onion, cut into 1-inch wedges through root end
- 1 red bell pepper, quartered
- 1 medium zucchini, trimmed, halved lengthwise
- 3 garlic cloves, unpeeled
- 2 tablespoons olive oil
- 8 cups (or more) canned vegetable broth
- 1 1/2-ounce package dried porcini mushrooms,* broken into pieces
- 3 large fresh thyme sprigs
- 1 bay leaf
- 1 cup pearl barley
- Chopped fresh parsley
Baked Eggs in Mushroom Gravy
By es123
Sherry and soy sauce are my secret weapons to enhance the natural meatiness of mushrooms
- 1 medium onion, chopped
- 2 tablespoons olive oil
- 1 red bell pepper, chopped
- 2 cloves garlic, chopped
- 1 10-ounce package sliced mushrooms
- 1 tablespoon soy sauce
- 2 tablespoons medium-dry Sherry
- 1 cup plus 3 tablespoons water
- 2 tablespoons cornstarch
- 4 large eggs
- Accompaniment: toast
Irish Soda Bread
By es123
Preheat oven to 375 F. Butter and flour a large baking sheet, knocking off excess flour
- 4 cups all-purpose flour
- 1/4 cup sugar
- 1 1/2 teaspoons baking soda
- 1 teaspoon kosher salt
- 4 tablespoons cold unsalted butter
- 1 cup raisins
- 2 tablespoons caraway seed
- 1 3/4 cups well-shaken buttermilk
Black-eyed Pea Salad (Emeril's)
By es123
Combine the black-eyed peas, crumbled bacon, 3 tablespoons of the reserved bacon fat, and all remaining ingredients...
- Emeril's ESSENCE Creole Seasoning:
- 5 cups cooked and drained black-eyed peas
- 4 slices bacon cooked until crisp and crumbled, fat reserved separately
- 1/2 cup plus 2 tablespoons red wine vinegar
- 1/2 cup olive oil
- 1/2 cup finely chopped red onion (1/2 medium onion)
- 1/2 cup red bell pepper
- 3 tablespoons finely chopped green onions
- 2 tablespoons finely chopped jalapenos
- 2 tablespoons finely chopped fresh parsley leaves
- 1 1/2 teaspoons minced garlic
- 1 1/2 teaspoons Essence recipe follows
- 3/4 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme