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Recipes
Artichoke & Fontina Pizzas
By es123
1.In a medium bowl, combine the artichoke hearts with 1 cup of the olive oil, the lemon juice, garlic, thyme, rosem...
- 16 ounces frozen artichoke hearts, thawed and drained
- 1 cup plus 1 tablespoon olive oil
- 2 teaspoons fresh lemon juice
- 2 garlic cloves, smashed
- 2 thyme sprigs
- 2 rosemary sprigs
- 1 bay leaf
- 1 small dried red pepper Salt Cornmeal, for dusting Two 8-ounce balls of store-bought pizza dough
- 2 1/2 cups coarsely grated imported Fontina cheese Freshly ground pepper
Beef and olive empanaditas
By es123
1. For filling, in a large skillet, cook beef, onion, and garlic until beef is brown
- 6 ounces lean ground beef
- 1/3 cup finely chopped onion
- 1 clove garlic minced
- 1/2 teaspoon ground cumin
- 1/8 teaspoon ground red pepper
- 1/2 cup chopped pimiento-stuffed green olives
- 1/4 cup tomato sauce
- 2 tablespoons golden raisins
- 1 recipe Empanadita Pastry
- 1 egg
- 1 tablespoon water
Almond Hummus
By es123
In a colander rinse and drain chickpeas
- 3/4 cup almond oil
- 3 tablespoons almonds
- 2 19-ounce cans of chickpeas
- 4 garlic cloves, chopped
- 2/3 cup tahini, well-stirred
- 2/3 cup water
- 5 tablespoons fresh lemon juice
- 1 teaspoon salt
- Parsley sprigs for garnish
- Toasted pita wedges
Finnish Coffee Bread (Pulla)
By es123
Dissolve yeast in milk in a large mixing bowl
- Glaze:
- 2 packages active dry yeast
- 2 cups warm milk (110 degrees F)
- 2 eggs
- 1 cup sugar
- 2 teaspoons cardamom
- 7 cups flour
- 1/2 cup butter softened
- 2 teaspoons salt
- 1 egg, slightly beaten
- 1/2 cup sliced almonds
- 1/2 cup crushed lump sugar
Tomato, Mozzarella, and Basil Salad Glucksman
By es123
In a small bowl whisk together oil, vinegar, garlic, mustard, sugar, and salt and pepper to taste
- 1 tablespoon extra-virgin olive oil
- 3 tablespoons balsamic vinegar
- 1 teaspoon minced garlic
- 1/4 teaspoon English dry mustard
- 1/8 teaspoon sugar
- 1 large vine-ripened tomato cut into 1/4-inch-thick slices
- 1/4 pound mozzarella cheese (preferably fresh), cut into 1/4-inch-thick slices
- 6 large fresh basil leaves sliced thin, up to 8
Fresh rosemary & lemon cupcakes
By es123
1. Let butter and eggs stand at room temperature for 30 minutes
- 1/2 cup butter softened
- 2 eggs
- 1 3/4 cup cake flour
- 2 tsp. rosemary finely chopped fresh
- 1 baking powder
- 1/2 tsp. salt
- 1 cup granulated sugar
- 1 3/4 teaspoons lemon extract
- 1/2 tsp. vanilla
- 2/3 cup milk
- 2 tsp. finely shredded lemon peel
- 3 Tbsp. lemon juice
- 1 recipe Lemon Glaze (see recipe)
Berkshire Blue Cheese Fondue
By es123
Rub the inside of the fondue pot with garlic
- 2 lb. crumbled Berkshire Blue from Berkshire Cheese Company
- 1 cup dry white wine (Pinot Grigio, Sauvignon Blanc)
- 2 cups dry sherry
- ground pepper
- 1 pound French bread cut into 1" pieces
Corn Bread with Fennel Seeds, Dried Cranberries
By es123
Special equipment: 10 miniature (3- by 2- by 1 1/2-inch) metal loaf pans Preheat oven to 375°F
- 1 1/3 cups all-purpose flour
- 2/3 cup yellow cornmeal (not coarse)
- 1/3 cup sugar
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon baking soda
- 3/4 teaspoon salt
- 1 1/2 sticks (3/4 cup) unsalted butter, melted and cooled
- 2 large eggs
- 1 1/2 cups well-shaken buttermilk
- 1/2 cup golden raisins, coarsely chopped
- 1/2 cup dried cranberries, coarsely chopped
- 1 1/2 tablespoons fennel seeds, coarsely crushed with a mortar and pestle or pulsed in an electric coffee/spice grinder
Thai Tacos
By es123
Marinate the pork satay by placing sliced pork in a medium bowl
- For the tacos:
- 1 pound boneless pork sirloin chops, sliced into thin pieces
- 5 tablespoons coconut milk
- 1 tablespoon curry powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon ground ginger
- 1/2 teaspoon fish sauce
- 2 tablespoons cooking oil
- 6 cups shredded romaine lettuce
- 3 cups chopped tomatoes
- 3 ripe avocados, sliced into quarters
- Cilantro for garnish
- 1 dozen corn or flour tortillas
- For the sauce:
- 13.5 oz. coconut milk
- 1 tablespoon red curry paste
- 1 teaspoon fish sauce
- 1 cup creamy peanut butter
Herbed Goat Cheese and Roasted-Vegetable
By es123
Preheat oven to 400°F. Spray 2 large baking sheets with nonstick spray
- Nonstick vegetable oil spray
- 2 medium zucchini, each cut lengthwise into 4 slices
- 1 large red bell pepper, quartered
- 1 large eggplant, cut crosswise into 1/2-inch-thick slices
- 2 tablespoons extra-virgin olive oil
- 3 teaspoons chopped fresh oregano
- 3 teaspoons chopped fresh thyme
- 1 tablespoon red wine vinegar
- 2/3 cup soft fresh goat cheese, room temperature (about 5 ounces)
- 1 teaspoon grated lemon peel
- 8 slices whole grain bread or whole grain rolls
- 2 cups (packed) baby spinach leaves