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Recipes
Roasted Tomato Basil Soup
By es123
Preheat the oven to 400 degrees F
- 3 pounds ripe plum tomatoes, cut in half lengthwise
- 1/4 cup plus 2 tablespoons good olive oil
- 1 tablespoon kosher salt
- 1 1/2 teaspoons freshly ground black pepper
- 2 cups chopped yellow onions (2 onions)
- 6 garlic cloves, minced
- 2 tablespoons unsalted butter
- 1/4 teaspoon crushed red pepper flakes
- 1 (28-ounce) canned plum tomatoes, with their juice
- 4 cups fresh basil leaves, packed
- 1 teaspoon fresh thyme leaves
- 1 quart chicken stock or water
Chicken Mousse
By es123
Melt butter in large skillet over medium-high heat
- 4 ounces unsalted butter
- 1 yellow onion, fine dice
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme leaves, chopped
- 1 pound chicken livers, trimmed of connective tissue
- 4 ounces Grand Marnier
- 4 ounces heavy cream
- 1 or 2 tablespoon capers, drained
- Salt and Pepper to taste
Spicy Sesame Noodles with Chopped Peanuts and Thai Basil
By es123
Heat peanut oil in small skillet over medium heat
- 1 tablespoon peanut oil
- 2 tablespoons minced peeled fresh ginger
- 2 garlic cloves, minced
- 3 tablespoons Asian sesame oil
- 2 tablespoons soy sauce
- 2 tablespoons balsamic vinegar
- 1 1/2 tablespoons sugar
- 1 tablespoon (or more) hot chili oil*
- 1 1/2 teaspoons salt
- 1 pound fresh Chinese egg noodles or fresh angel hair pasta
- 12 green onions (white and pale green parts only), thinly sliced
- 1/2 cup coarsely chopped roasted peanuts
- 1/4 cup thinly sliced fresh Thai basil leaves
Creamy Poblano Pepper Strips
By es123
Char the poblano chiles directly over the gas flame on the stove or under the broiler until blackened on all sides
- 6 fresh poblano chiles* (or canned, peeled)
- 3 tablespoons vegetable oil
- 1 medium white onion, thinly sliced
- 2 ears corn, kernels removed
- 1/4 cup heavy cream
- 1/4 cup Mexican crema or creme fraiche
- 1/2 cup, shredded Monterrey jack cheese
- Kosher salt and fresh ground black pepper
Corn and Tomato Tart
By es123
Pie Crust: Heat oven to 375 degrees
- Filling:
- 3 tablespoons olive oil
- 1/2 cup chopped onion
- 1 clove garlic, chopped
- 5 ears corn, kernels cut off
- kosher or sea salt
- freshly ground black pepper
- 1/4 cup grated cheddar cheese
- 1/2 pint cherry tomatoes, cut in half
- 3 scallions, chopped
- 2 large eggs
- 1/2 cup milk
- 1/2 cup heavy cream
- Piecrust recipe:
- 3/4 cups flour
- 6 tablespoons unsalted butter
- 1/4 teaspoon salt
- 2 tablespoons cold water
Smoked Salmon Chowder
By es123
1. Heat the olive oil in a large, heavy-bottomed pot over low heat
- 1 tablespoon olive oil
- 3 medium leeks, white and light green parts only, rinsed and sliced (about 3 cups)
- 1 garlic clove, minced
- 1 large russet potato, peeled and cubed
- 1 large stalk celery, chopped
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 cups vegetable broth
- 2 tablespoons tomato paste
- 2 cups milk (any fat content)
- 8 ounces smoked salmon, flaked
- 1/2 cup heavy cream
- 2 tablespoons chives, chopped
Beet and Goat Cheese Salad with Pistachios
By es123
Preheat oven to 425°F. Separately wrap red and golden beets tightly in double layers of foil and roast in middl...
- Dressing:
- 3 large red beets (1 2/3 lb without greens)
- 2 large golden beets (1 lb without greens)
- 4 oz soft mild goat cheese
- 3 tablespoons salted shelled pistachios (not dyed red), coarsely chopped
- 1 oz mâche (also called lamb's lettuce), trimmed (4 cups)
- Special equipment: a 2 1/2-inch round cookie cutter (without handle; at least 2 inches high)
- 1/4 cup minced shallot
- 2 tablespoons fresh lemon juice
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup pistachio oil
- Alternate dressing:
- 2 tablespoons cider vinegar
- 1 teaspoon Dijon mustard
- (preferably whole-grain or coarse-grain)
- 1/4 teaspoon celery seeds
- 1/4 teaspoon black pepper
- 3/4 teaspoon salt
- 5 tablespoons olive oil
- Walnut Gorgonzola Dressing:
- 2 tablespoons extra-virgin olive oil
- 1/4 cup chopped walnuts
- 1/4 red onion, thinly sliced
- 2 tablespoons chopped fresh basil leaves
- 1 tablespoon balsamic vinegar
- 1/4 teaspoon coarse salt
- 3 ounces Gorgonzola cheese
- 1/4 cup light or heavy cream
Quinoa and Black Beans
By es123
Heat the oil in a medium saucepan over medium heat
- 1 teaspoon vegetable oil
- 1 onion, chopped
- 3 cloves garlic, peeled and chopped
- 3/4 cup uncooked quinoa
- 1 1/2 cups vegetable broth
- 1 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
- salt and pepper to taste
- 1 cup frozen corn kernels
- 2 (15 ounce) cans black beans, rinsed and drained
- 1/2 cup chopped fresh cilantro
Mediterranean Octopus Salad
By es123
Bring a large pan of water to a simmer
- 1 pound fresh, cleaned octopus
- 2 bay lief
- 3 cloves of garlic
- whole peppercorns
- salt
- small bunch of parsley
- onlion, spring onion or leek
- lemon juice
- extra virgin olive oil
- salt and pepper to taste
Madeiran Country Soup
By es123
1. In a large 8- quart soup pot, combine all the ingredients with the exception of the kale/cabbage and the olive ...
- 2 white sweet potatoes, peeled , quartered
- 2 carrots, peeled, cut into 1/2 -inch rough chunks
- 1 all-purpose white potato, peeled and rough cut
- 1 cup peel, and cubed butternut, blue hubbard squash, or sweet pumpkin
- 2 cups green beans cut into 2-inch lengths or ** kidney beans (see head note)
- 1 cup elbow macaroni (optional;)
- 2 cups coarsely chopped kale or cabbage or combination
- 1/3 cup Portuguese olive oil or extra virgin olive oil
- 1 tablespoon coarse salt or to taste
- Fresh ground pepper to taste