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Recipes
Hazelnut Cinnamon Rolls
By es123
Brush 1 tablespoon of melted butter over the bottom and sides of an 8 by 8 by 2-inch baking dish
- 3 tablespoons butter, melted
- 1/3 cup hazelnuts, toasted and coarsely chopped
- 1/4 cup packed dark brown sugar
- 2 tablespoons sugar
- 1 teaspoon ground cinnamon
- 1/8 teaspoon ground cloves
- 1 (1-pound) loaf purchased frozen white bread dough, thawed (recommended: Bridgeford)
- 3/4 cup powdered sugar
- 3 tablespoons mascarpone cheese
- 1 tablespoon buttermilk
Blue cheese shortbread
By es123
Preheat oven 350-degrees. Into a food processor, put bleu cheese and butter blend together
- 4 ounces crumbled Bleu cheese
- 2 sticks butter (softened)
- 2 cups flour
- 1 cup walnuts
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon black pepper
- kosher salt
Thai Rice Curry with Herbed Chicken (Khao Mok Gai)
By es123
For Cucumber Relish: In a saucepan, bring vinegar and honey to a boil
- Cucumber relish:
- 300 ml (10 fl oz/ 1 1/4 cup) rice vinegar
- 260 g (9 oz) honey
- 360 g (12 oz) cucumber, peeled, cored and finely chopped
- 4 tbsp finely chopped long red chiles
- 3 tbsp chopped coriander
- Thai Rice Curry with Herbed Chicken:
- 60 ml (2 1/4 fl oz / 1/4 cup) coconut milk
- 1 shallot, finely chopped
- 2 garlic cloves, finely chopped
- 1 tbsp finely chopped fresh ginger
- 4 chicken breasts, skinned and boned
- 1 tbsp curry powder
- 1/4 tsp turmeric powder
- 300 g (10 1/2 oz) brown jasmine rice
- 3 tbsp soy sauce
- 1 tbsp miso paste
- 4 cardamom pods
- 1 bay leaf
- 1 cinnamon stick
Seafood Crepe
By es123
In a heavy-bottomed stockpot coated lightly with oil, saute ginger, onions and celery and season
- Crepes:
- 1 tablespoon minced ginger
- 1 cup yellow onions, cut into 1/4-inch dice
- 1 cup celery, cut into 1/4-inch dice
- 1/2 cup Shaoxing wine or dry sherry
- 4 cups low-sodium chicken stock
- 6 tablespoons cornstarch plus 4 tablespoons water for a slurry
- 1/2 pound Bay scallops
- 1/2 pound small shrimp, peeled and cleaned
- 1 pound crab, picked
- 1/2 pound oysters, shucked
- 2 tablespoons shiso ribbons or fresh tarragon, plus whole leaves for garnish
- Juice of 1 lemon
- 8 crepes, warmed in 200 degree oven wrapped in parchment and foil
- Grapeseed or canola oil for cooking
- Kosher salt and freshly ground black pepper
- 4 eggs
- 1 1/2 cups warm milk
- 6 tablespoons melted butter
- 1 cup plus 3 tablespoons all-purpose flour, sifted
- 2 tablespoons sugar
- 1 teaspoon salt
- Clarified butter, to cook
Grapefruit Crab Salad
By es123
To begin, split 2 coconuts in half and save milk
- 2 coconuts, split
- 2 pomelos, segmented (you may also substitute grapefruit)
- 2 pound jumbo lump crabmeat
- 1/2 bunch Cilantro, leaves picked
- 2 limes, juiced
- 3 Thai chilis, minced
- 4 tbsp. oil
- 1 tsp. Fish sauce
Dungeness Crab, Wild Mushroom and Pine Nut Lasagne
By es123
Preheat the oven to 375°F (191°C)
- For the béchamel sauce:
- 8 cloves garlic, peeled
- 1 teaspoon extra-virgin olive oil
- 8 tablespoons butter
- 1/4 cup sifted flour
- 4 cups milk, hot
- Grated zest of 2 lemons
- 1 teaspoon porcini mushroom powder (optional – my addition)
- Salt
- For the pasta:
- 1 package of lasagne noodles cooked as per package directions
- For the fillings:
- 1 teaspoon butter
- 9-12 ounces Dungeness crab meat
- 1/4 cup freshly g rated Parmigiano-Reggiano
- 1/4 cup freshly grated pecorino-romano
- 1 ounces dried wild mushrooms, reconstituted in hot water (The original recipe called for 1/2 lb. button mushrooms, stemmed and thinly sliced.)
- 1/2 cup ricotta
- 3/4 cup pine nuts
Mussel Chowder with Colorful Vegetables
By es123
Bring the water and clam juice to a boil in a large pot
- 2 cups water
- 1 cup bottled clam juice
- 4 pounds mussels, scrubbed (debearded, if necessary; see Note)
- 6 tablespoons butter
- 3 tablespoons olive oil
- 4 cups peeled diced all-purpose potatoes (about 1 1/4 pounds)
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 2 carrots peeled and finely diced
- 2 leeks cleaned and thinly sliced (white and pale green parts only)
- 1 yellow bell pepper seeded and finely diced
- 1 large shallot, chopped
- 1 tablespoon minced garlic
- 3/4 cup dry white wine
- 2 cups heavy cream
Black-Eyed Pea Salad
By es123
- 1 1/2 cups unpeeled dried shrimp
- 1 lb. dried black-eyed peas rinsed well
- 2 yellow onions (1 halved, 1 finely chopped)
- 3/4 cup chopped flat-leaf parsley leaves
- 10 tbsp. extra-virgin olive oil
- 3/4 cup fresh lime juice
- 3 tbsp. chopped cilantro leaves
- 2 ripe tomatoes chopped
- 1 green bell pepper seeded and finely chopped
- Kosher salt and freshly ground black pepper
- 10 medium head-on shell-on fresh shrimp
- 2 cloves garlic finely chopped
Raspberry Creme Brulee
By es123
Preheat the oven to 300 degrees F
- 1 extra - large egg
- 4 extra - large egg yolks
- 1/2 cup sugar plus 1 tablespoon for each serving
- 3 cups heavy cream
- 1 teaspoon cardamom
- 2 tablespoons framboise liqueur
- 1 teaspoon pure vanilla extract
- 1/2 pint fresh raspberries
GARLIC SOUP (AIGO BOUIDO)
By es123
STEP #1 Drop garlic cloves in boiling water and boil for 30 seconds
- 1 Separated head or about 16
- cloves whole, unpeeled garlic
- 2 qt Water (4 cups = 1 quart)
- 1 tsp Salt
- 1 pinch Of pepper
- 2 Cloves (optional)
- 1/4 tsp Sage
- 1/4 tsp Thyme
- 1/2 Bay leaf
- 4 Sprigs parsley
- 3 tbsp Olive oil