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Recipes
Moussaka
By es123
Preheat the oven to 450 degrees
- For the casserole:
- 3 large eggplants (about 4 pounds)
- 1/2 cup plus 2 tablespoons extra-virgin olive oil, plus more for the pan
- Kosher salt and freshly ground pepper
- 1 large bunch Swiss chard, stems trimmed and leaves chopped
- 3 tablespoons unsalted butter
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 pound ground lamb or beef
- 1 teaspoon dried oregano
- 1 teaspoon ground cinnamon
- 1/2 teaspoon freshly grated nutmeg
- 1/4 cup dry white wine
- 1 14.5-ounce can diced tomatoes, drained
- 2 tablespoons tomato paste
- 2 tablespoons Worcestershire sauce
- 2 bay leaves
- 2 tablespoons dry breadcrumbs
- 1 medium all-purpose potato, peeled and thinly sliced
- For the cheese custard:
- 6 tablespoons unsalted butter
- 1/2 cup all-purpose flour
- 5 ups whole milk, at room temperature
- Pinch of freshly grated nutmeg
- Kosher salt
- 1 1/2 cups grated kefalotiri cheese or
- 1/2 cup grated parmigiano-reggiano mixed with 1 cup crumbled feta
- 2 large eggs plus 3 egg yolks
Chocolate Mousse Pudding
By es123
Place chocolate in a glass bowl and microwave on high, stirring every 45 seconds, until melted, about 3 minutes tot...
- 1 pound sliken tofu, preferably Nasoya brand
- 1 12-ounce bag chopped semisweet chocolate or 1 bag good-quality semi-sweet chocolate chips
- 1/2 cup soymilk
Lightest-Ever Olive Oil Angel Hair Pasta
By es123
In a bowl, combine the onions, tomatoes, garlic, shredded shiso, and oil
- 1 red onion, thinly sliced
- 3 very ripe tomatoes, 1/4 inch dice
- 1-2 cloves of garlic, minced
- 16 shiso leaves, shredded, plus some for garnish
- 1/4 extra-virgin olive oil
- Kosher salt and freshly ground black pepper to taste
- 1 pound angel hair
- Reggiano shredded for garnish
- Kosher salt and black pepper to taste
Lobster sliders with Spicy avocado mayo
By es123
In bowl of food processor, combine ½ pound lobster meat, ½ pound shrimp, heavy cream, salt and pepper
- Spicy avocado mayo:
- 1 1/2 pound lobster meat
- 1/2 pound shrimp, peeled and deveined
- 1/2 cup heavy cream
- 1/2 cup scallions, chopped
- 1/4 cup fine diced red pepper
- Salt and pepper to taste
- 2 ripe avocados
- 3 tablespoons mayonnaise
- 2 limes
- 1/2 teaspoon chipotle powder
- 2 jalepenos, peeled, seeded and finely diced
- 1/4 cup chopped cilantro
- Salt and pepper to taste
Emeril's Lobster Cheesecake
By es123
Preheat the oven to 350 degrees F
- 1 cup freshly grated Parmesan cheese
- 1 cup bread crumbs
- 1/2 cup melted unsalted butter
- 1 tablespoon olive oil
- 1 cup chopped onions
- 1/2 cup chopped yellow bell peppers
- 1/2 cup chopped red bell peppers
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 3/4 pounds cream cheese, at room temperature
- 4 large eggs
- 1/2 cup heavy cream
- 1 cup grated Smoked Gouda cheese
- 1 pound (about 2 cups) cooked lobster meat, roughly chopped
- 1/2 cup chopped parsley
- 2 cups CrËme Fraiche
- 2 hard boiled eggs, finely chopped
- 1 tablespoon finely chopped fresh parsley leaves
- 1/4 cup small diced red onions
- 7 ounces Osetra caviar
Israeli couscous with cranberries and pecans
By es123
Bring a pot of salted water to a boil, and add the couscous
- Salad:
- 2 cups Israeli couscous, uncooked
- 1 cup dried cranberries
- 1 cup toasted pecans, quartered
- 2 scallions, minced
- Dressing:
- 3 tbsp canola oil
- 1.5 tbsp champagne vinegar
- 1 orange, zest
- 1/2 orange, juiced
- 1/2 tsp turmeric
- 1/2 tsp dried thyme
- 1/2 tsp dried tarragon
- Salt and pepper to taste
Supper Enchiladas
By es123
1. In a blender, whirl red enchilada sauce and roasted red peppers until smooth
- 1 can (10 oz.) red enchilada sauce
- 1 jar (7 oz.) peeled roasted red peppers
- 1/2 cup green salsa (salsa verde, refrigerated or canned)
- 1 cup canned green enchilada sauce (see notes)
- 12 corn tortillas (blue, if available, 5 to 6 in. wide; see notes)
- 2 packages (10 oz. each) frozen chopped spinach, thawed and squeezed dry
- 6 ounces cream cheese or panela, cut into thin slices or small chunks
- 1/2 cup shredded parmesan cheese or packed crumbled cotija cheese
- 6 or 12 large eggs
- 1 1/2 cups shredded mild cheddar cheese (6 oz.)
- 3/4 cup thinly sliced green onions, including tops
- 6 tablespoons chopped fresh cilantro
- 6 to 12 tablespoons sour cream or Mexican crema
- Salt
Broccoli and Cheese Calzone
By es123
Preheat oven to 375° F. Grease baking sheet or round pizza pan with 1 T
- 2 T. olive oil divided
- 1 cup Hood Chive and Onion Low Fat Cottage Cheese
- 1 16-ounce package refrigerated pizza dough
- 4 ounces cheddar cheese grated
- 2 cups cooked broccoli chopped into 1" pieces
Salt Cod Cakes
By es123
1. Soak cod in a large bowl of cold water for 6–8 hours, changing water 2–3 times
- 1 lb. boneless salt cod
- 2 medium russet potatoes, peeled
- 7 tbsp. butter
- 1 ⁄2 small yellow onion, peeled and minced
- 1 tsp. dry mustard
- 2 –4 dashes worcestershire sauce
- 1 whole egg and yolks from 3 eggs
- Freshly ground black pepper
- 3 tbsp. olive oil
- Flour
Blueberry-Lemon Bundt Cake
By es123
For best results, coat the inside of the Bundt pan with cooking spray just before filling it with the batter to pre...
- 2 1/2 cups all-purpose flour plus 1 teaspoon for blueberries and zest
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup butter (2 sticks) unsalted room temperature
- 1 cup packed light-brown sugar
- 1 cup granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 2 cups blueberries
- 2 tablespoons grated lemon zest
- cooking spray
- Confectioners' sugar