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Recipes
Olive Oil Poached Salmon with Edamames
By es123
Season the salmon well and cover with shallots and tarragon and let marinate 30 minutes
- 4 pieces center-cut salmon, pin bones and skin removed
- 3 shallots, sliced
- 2-3 stalks tarragon, leaves ripped
- 2 cups peeled edamames
- Sea salt to season
- Coarsely ground black pepper
- Extra virgin olive oil to cook
Potato Leek Soup
By es123
1. Melt butter over medium heat in a large soup pot
- 3 tablespoons unsalted butter
- 4 leeks, white and light green parts only, roughly chopped
- 3 cloves garlic, peeled and smashed
- 2 pounds Yukon Gold potatoes, peeled and roughly chopped into 1/2-inch pieces
- 7 cups low sodium chicken or vegetable stock (best quality such as Swanson organic)
- 2 bay leaves
- 1 sprig fresh thyme, plus more for garnish if desired
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 cup heavy cream
- Chives, finely chopped (optional)
Creamed Kale with Caramelized Shallots
By es123
Heat the butter in a medium saucepan over medium heat
- 3 tablespoons unsalted butter
- 3 tablespoons finely chopped Spanish onion
- 3 tablespoons all-purpose flour
- 3 cups milk, scalded
- Pinch freshly grated nutmeg
- Salt and freshly ground pepper
- 3 pounds kale, center stalk removed, and coarsely torn into pieces
- Caramelized Shallots, recipe follows
Pizzelle
By es123
Preheat the pizzelle iron, and grease or spray it if suggested in the manufacturer's instructions
- 1 1/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 2 large eggs
- Pinch of salt
- 1/2 cup sugar
- 1 tablespoon anisette or 1 teaspoon pure anise extract
- 3 ounces unsalted butter, melted and cooled
- Confectioner's sugar, for dusting
Bills Coconut Bread
By es123
Preheat oven to 350F. Grease and flour a 9?5-inch loaf pan
- 2 1/2 cups all purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 cup sugar + 1 tbsp
- 2 cups shredded coconut
- 2 large eggs
- 1 1/4 cups milk (lowfat is fine)
- 1 teaspoon vanilla extract
- 1/3 cup butter melted
Baked-Eggplant Parmesan
By es123
1.Preheat oven to 375 degrees
- Olive oil
- 2 large eggs
- 3/4 cup plain dry breadcrumbs
- 3/4 cup finely grated Parmesan plus 2 tablespoons for topping
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- salt and ground pepper
- 2 large eggplants (2 1/2 pounds total), peeled and sliced into 1/2-inch rounds
- 6 cups Chunky Tomato Sauce
- 1 1/2 cups shredded mozzarella
Tavern on the Green's Maine Lobster Bisque
By es123
Poach lobsters in rapidly boiling wine and fish stock for 6 minutes
- 2 1/2 cups dry white wine
- 10 cups fish stock
- 2 -1 1/2 lb. lobsters
- 4 oz. butter
- 8 oz onions, chopped
- 4 oz carrots, chopped
- 4 oz celery, chopped
- 10 oz. tomatoes, chopped
- 3 oz. brandy
- 1 bay leaf
- 1 oz. tarragon
- pinch cayane pepper
- 2/3 tsp. paprika
- 1 clove garlic, chopped
- 4 oz roux
- heavy cream
- creme fraiche
- salt and pepper to taste
Grilled Eggplant, Balsamic Glazed Portabella Mushroom Sandwiches
By es123
Whisk mayonnaise, mustard, 2 tsp rosemary and garlic in small bowl to blend, set aside
- 1/2 cup mayonnaise
- 2 teaspoons Dijon mustard
- 6 teaspoons fresh rosemary, minced
- 2 teaspoons fresh thyme, minced
- 2 teaspoons fresh Italian parsley, minced
- 2 garlic cloves, minced
- 4 large portabella mushrooms, trimmed
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter salt and pepper
- 8 teaspoons balsamic vinegar
- 1 small eggplants, sliced 1/4" thick slices
- 2 tablespoons olive oil
- 4 whole wheat hamburger buns, toasted
- 4 leaves lettuce
Black Bean and Rice Salad
By es123
Bring a medium saucepan of salted water to a boil
- 1 cup long grain brown rice
- 1/4 cup extra-virgin olive oil
- 1 Cubanelle chile or Italian frying pepper trimmed and cut in 1/3-inch dice
- 1 medium red onion finely chopped
- 3 garlic cloves smashed, peeled and minced
- 2 cups freshly cut white corn kernels (from 2 ears) or 1 box (10 ounces) frozen corn, thawed
- 1 teaspoon kosher salt
- 1 15-ounce can black beans rinsed well and drained
- 1 tablespoon distilled white vinegar
- ground black pepper
Cantaloupe And Crab Soup
By es123
It's particularly good with Dungeness crab, but any crab will work
- 1 pound cooked jumbo lump crabmeat
- 1 medium shallot, minced
- 3 1/2 tablespoons fresh lemon juice
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon hot paprika, divided
- 1/4 cup water
- 2 tablespoons sugar
- 4 cups cubed cantaloupe