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Recipes
Greek-Style Lamb and Eggplant Lasagne
By es123
Cut eggplant lengthwise into 1/3-inch-thick slices and sprinkle slices on both sides with salt
- For meat sauce:
- 2 pounds eggplant (about 2 medium)
- olive oil for brushing
- 2 large onions, chopped (about 2 cups)
- 3 garlic cloves, minced
- 2 tablespoons olive oil
- 1 1/2 pounds ground lamb (preferably 10% fat)
- a 28- to 32-ounce can whole tomatoes with juice
- 2 tablespoons tomato paste
- 1 teaspoon cinnamon
- 1/8 teaspoon ground allspice
- For white sauce:
- 1/2 stick (1/4 cup) unsalted butter
- 5 tablespoons all-purpose flour
- 4 cups milk
- 1 large egg, lightly beaten
- an 8-ounce package feta, crumbled (about 1 1/2 cups)
- twelve 7- by 3 1/2-inch sheets dry no-boil lasagne pasta
Crawfish & Corn Chowder
By es123
In a large Dutch oven, Melt butter then add and sauté celery, onion and bell pepper
- 1 stick butter
- 4 ribs celery, chopped
- 1 large onion chopped
- 1 green bell pepper, seeded and chopped
- 2 cups half and half
- 1 cup cream
- 1 1/2 cups chicken stock
- 3 cups of corn
- 1 pound of processed cheese, cut into chunks so it melts easily
- 1 pound crawfish tails
French Bread Appetizers
By es123
Preheat oven to 375°F degrees
- 24 slices French bread,
- 1/4 inch thick
- 1 cup cheddar cheese, shredded
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 (7 ounce) packages dried Italian salad dressing mix
- 1/2 cup red bell peppers, chopped
- 1/2 cup green bell peppers, chopped
Rustic Mushroom Tart
By es123
Combine ricotta, goat cheese, rosemary and pepper in a medium bowl
- 3/4 cup part-skim ricotta cheese
- 1/2 cup soft goat cheese, (2 ounces)
- 2 teaspoons chopped fresh rosemary
- Freshly ground pepper, to taste
- 1 tablespoon butter
- 4 cups mixed wild mushrooms, coarsely chopped
- 1 large leek, white part only, halved lengthwise, thinly sliced and thoroughly washed
- 1/2 teaspoon salt
- 1/4 cup white wine
- 10 sheets (14x18-inch) or 20 sheets (9x14-inch) thawed phyllo dough, (see Timing Tip)
- 1/4 cup extra-virgin olive oil
- 1/4 cup plain dry breadcrumbs
Provencal Vegetable Soup
By es123
Heat the olive oil in a large stockpot, add the onions, and saute over low heat for 10 minutes, or until the onions...
- 2 tablespoons good olive oil
- 2 cups chopped onions (2 onions)
- 2 cups chopped leeks, white and light green parts (2 to 4 leeks)
- 3 cups 1/2-inch-diced unpeeled boiling potatoes (1 pound)
- 3 cups 1/2-inch-diced carrots (1 pound)
- 1 1/2 tablespoons kosher salt
- 1 teaspoon freshly ground black pepper
- 3 quarts homemade chicken stock or canned broth
- 1 teaspoon saffron threads
- 1/2 pound haricots verts, ends removed and cut in 1/2
- 4 ounces spaghetti, broken in pieces
- 1 cup Pistou
- Freshly grated Parmesan, for serving
Rock Shrimp Burgers with Wasabi Mayo
By es123
Heat your grill. For the Wasabi Mayo: Mix all the ingredients together
- Wasabi Mayo:
- 1 cup mayonnaise
- 1/4 cup prepared wasabi (available in the Asian section of your supermarket)
- 1 teaspoon freshly grated ginger
- 2 tablespoons soy sauce
- 1 teaspoon sugar
- Pinch salt
- Ginger-Wasabi Mayo 2:
- 1 tbsp wasabi powder
- 1 tbsp water
- 1 cup mayo
- 1/4 cup pickled ginger
- 1 tsp sesame oil
- 1 tbsp lime juice
- 1 tsp soy sauce
- Rock Shrimp Burgers:
- 1 pound rock shrimp
- 1 egg
- 1/4 cup finely chopped parsley leaves
- 1/2 cup panko bread crumbs
- Kosher salt
- Freshly ground black pepper
- Hamburger buns, for serving
- Tomato slices, or cherry tomato slices, for mini-burgers, for serving
Stuffed Cabbage Rolls (Galumpkis)
By es123
To make the sauce: Coat a 3-quart saucepan with the oil and place over medium heat
- Sweet and Sour Tomato Sauce:
- 2 tablespoons extra-virgin olive oil
- 2 garlic cloves smashed
- 1 1/2 quarts crushed tomatoes
- 2 tablespoons white wine vinegar
- 1 tablespoon sugar
- Kosher salt and freshly ground black pepper
- Cabbage Rolls:
- 1 1/4 cup extra-virgin olive oil
- 1 yellow onion chopped
- 2 garlic cloves minced
- 2 tablespoons tomato paste
- Splash dry red wine
- 2 tablespoons chopped fresh flat-leaf parsley
- 1 pound ground beef
- 1 pound ground pork
- 1 large egg
- 1 1/2 cups steamed white rice
- 2 large heads green cabbage about 3 pounds each
Double Tomato Bruschetta
By es123
Preheat the oven on broiler setting
- 6 roma (plum) tomatoes, chopped
- 1/2 cup sun-dried tomatoes, packed in oil
- 3 cloves minced garlic
- 1/4 cup olive oil
- 2 tablespoons balsamic vinegar
- 1/4 cup fresh basil, stems removed
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 French baguette
- 2 cups shredded mozzarella cheese
Lobster Scallion Shooters
By es123
FOR THE DUMPLINGS 1. In a medium saute pan, saute in sesame oil the garlic, shallots, lemongrass and ginger until s...
- DUMPLINGS:
- 2 ounces sesame oil
- 4 cloves garlic — minced
- 2 each shallot — minced
- 1 stalk lemongrass — minced
- 2 ounces ginger — peeled and minced
- 1 pound lobster meat — chopped fine
- 1/4 cup tamari soy sauce
- 2 tablespoons sambal chili sauce
- 1 bunch scallion — chopped
- 2 tablespoons mint — chopped
- 2 tablespoons basil — chopped
- 32 pieces dumplings wrappers
- 2 each eggs — whipped
- 1 cup corn starch
- 3/4 quart peanut oil
- RED CURRY - COCONUT CREAM:
- 2 ounces sesame oil
- 6 cloves garlic — chopped
- 2 large shallot — chopped
- 2 ounces ginger — peeled and chopped
- 2 stalks lemongrass — chopped
- 2 each kaffir lime leaves
- 1/2 cup rice vinegar
- 1/2 cup mirin
- 2 tablespoons red curry paste
- 2 cans coconut milk — about 8 ounces each
- 1 ounce cornstarch
- 1/2 bunch cilantro — coarsely chopped
- 2 each limes — juiced
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 pure vanilla extract
- 1 tablespoon orange liqueur (recommended: Grand Marnier)