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Recipes
Tilapia with Citrus Bagna Cauda
By es123
Cook the butter and 2 tablespoons extra-virgin olive oil in a heavy medium saucepan over low to medium heat just un...
- 3 tablespoons unsalted butter
- 2 tablespoons extra-virgin olive oil, plus 2 teaspoons
- 4 anchovy fillets, minced
- 1 1/2 teaspoons minced garlic
- 2 tablespoons orange juice
- 2 tablespoon thinly sliced fresh basil leaves
- 1 teaspoon lemon zest
- 1 teaspoon orange zest
- 6 (6-ounce) skinless tilapia fillets
- Salt and freshly ground pepper
Asian Mussels Pasta
By es123
- Asian Tapenade:
- 2 pounds PEI mussels, scrubbed, rinsed, dried
- 1/2 cup dry white wine
- 1 pint cherry tomatoes, halved
- 1 pound blanched bucatelli, al dente
- 3/4 cup Asian Tapenade
- 1/4 cup Thai basil, cut into 1/8-inch ribbons
- Kosher salt and freshly ground black pepper
- Grapeseed or canola oil for cooking
- 1/4 cup minced garlic
- 2 tablespoons minced ginger
- 1 red onion, cut into 1/4-inch dice
- 1/4 cup minced fermented black beans
- 1 jalapeno, stemmed, minced with seeds
- 2 red bell peppers, cut into 1/4-inch dice
- 1 cup Nicoise olives, pitted, minced
- 1/2 cup Chinese black vinegar or balsamic
- 1/2 cup extra virgin olive oil
- Kosher salt and freshly ground black pepper
Portobello Mushroom Lasagna
By es123
Preheat the oven to 375 degrees F
- Kosher salt
- Good olive oil
- 3/4 pound dried lasagna noodles
- 4 cups whole milk
- 12 tablespoons (11/2 sticks) unsalted butter, divided
- 1/2 cup all-purpose flour
- 1 teaspoon freshly ground black pepper
- 1 teaspoon ground nutmeg
- 1 1/2 pounds portobello mushrooms
- 1 cup freshly ground Parmesan
Blue Ginger Cracker Dough
By es123
Using a mortar and pestle or a spice grinder, grind the cumin, coriander, fennel, and peppercorns and combine them ...
- 1 tablespoon cumin seeds
- 1 tablespoon coriander seeds
- 1 tablespoon fennel seeds
- 1 teaspoon black peppercorns
- 1/2 ounce (2 packages) active dry yeast
- 6 1/2 cups bread flour
- 1 cup extra-virgin olive oil
- 2 tablespoons minced garlic
- 2 tablespoons kosher salt
Spicy Shrimp and Lobster Coconut Soup
By es123
Place the lemongrass stalks and coriander in dampened cheesecloth and tie together with kitchen twine
- 2 (4-inch) pieces lemongrass stalk, smashed
- 1 teaspoon whole coriander seeds
- 2 teaspoons olive oil
- 1/2 cup diced yellow onion
- 1/2 red bell pepper, seeds and stem removed, and diced
- 2 teaspoons minced garlic
- 4 teaspoons minced fresh ginger
- 2 cups shrimp stock
- 1/2 Scotch bonnet pepper, seeded and minced
- 1 1/4 teaspoons kosher salt
- 1/4 teaspoon freshly ground black pepper
- 12 ounces medium shrimp, peeled and deveined
- 2 spiny lobster tails, meat removed and diced
- 2 1/2 cups unsweetened coconut milk
- 1/4 cup fresh lime juice
- 3 to 4 tablespoons chopped fresh cilantro leaves
- Fresh cilantro sprigs, for garnish
Brie in Puff Pastry
By es123
Preheat oven to 425 degrees
- 1 wedge of brie
- 1 pre-made puff pastry
- 1/2 cup walnuts
- 1/2 cup brown sugar
- Granny Smith apples
Moroccan Eggplant Salad
By es123
Toast cumin in a dry 10-inch heavy skillet (preferably cast-iron) over medium heat, stirring occasionally, until fr...
- Scant teaspoon cumin seeds
- 1 pound firm eggplant
- 1 small red onion, chopped (1/4 cup)
- 2 teaspoons red-wine vinegar
- 1 teaspoon sugar
- 2 tablespoons extra-virgin olive oil, divided
- 2 tablespoons chopped flat-leaf parsley, divided
Empadinhas filled with hearts of palm
By es123
1.Melt the butter with the shortening, and let cool
- For the Filling:
- 5 tablespoons butter
- 3 tablespoons vegetable shortening
- 2 1/2 cups flour
- 1 teaspoon salt
- 3 egg yolks
- 1/4 cup buttermilk
- 2 tablespoons butter
- 1 tablespoon olive oil
- 4 pieces bacon, chopped fine (optional)
- 1 large onion, chopped fine
- 1 tablespoon sugar
- 1 can hearts of palm, drained and chopped
- 1 tablespoon flour
- 1 cup whole milk
- 12 black olives, roughly chopped
- 1/2 cup small cubes of farmer's cheese or feta (optional)
Vegetarian Pot Pie
By es123
Heat the oven to 400 degrees F and arrange a rack in the middle
- 1 tablespoon unsalted butter
- 2 small heads fennel, finely chopped (about 3 cups)
- 1/2 medium yellow onion, finely chopped
- 2 medium carrots, peeled and finely chopped (about 2/3 cup)
- 12 ounces white button mushrooms, sliced (about 5 cups)
- 1 small russet potato, peeled and diced small (about 2 1/2 cups)
- 1/4 cup all-purpose flour
- 1 cup low-sodium mushroom broth
- 1 cup whole milk
- 1 cup frozen baby green peas
- 1/4 cup thinly sliced fresh chives
- 1/4 cup parsley
- 1 tablespoon white vinegar
- 1 large egg yolk
- 7 ounces store-bought puff pastry or pie dough, defrosted if frozen
Baked Artichokes with Gorgonzola and Herbs
By es123
Bring a large pot of salted water to a boil over high heat
- Salt
- 4 artichokes
- 3 lemons, plus 1 lemon
- 10 ounces mild Gorgonzola cheese, room temperature
- 2 tablespoons cream
- 2 teaspoons chopped fresh thyme leaves
- 2 teaspoons chopped fresh parsley leaves, plus 1 tablespoon
- 1 clove garlic, minced
- 1/2 teaspoon freshly ground black pepper
- 3 tablespoons bread crumbs
- 1 tablespoon olive oil