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Recipes
Lobster Stock by Maguy Le Coze
By es123
1. Heat the oil in a large, wide pot over high heat until just smoking
- 3 tablespoons corn oil
- 1 pound cleaned, uncooked lobster shells (from about three 1 3/4-pound lobsters), coarsely chopped
- 1/4 cup brandy
- 2 medium cloves garlic, peeled and cut across into very thin slices
- 3 large shallots, peeled and cut across into very thin slices
- 1/4 small fennel bulb, cut across into very thin slices
- 2 tablespoons tomato paste
- 4 cups water
Eggplant Parmesan
By es123
For the Roasted Red Pepper Tomato Sauce: Heat the oil in a large Dutch oven over medium-high heat
- Roasted Red Pepper Tomato Sauce:
- 3 tablespoons olive oil
- 1 large yellow onion, coarsely chopped
- 3 cloves garlic, coarsely chopped
- 1/2 teaspoon red pepper flakes
- 3 roasted red peppers, peeled, seeded and chopped
- 2 (28-ounce) cans plum tomatoes and their juices, crushed with your hands
- 1 (28-ounce) can crushed tomatoes
- 3 tablespoons freshly chopped flat-leaf parsley
- 3 tablespoons freshly chopped basil leaves
- 1 tablespoon freshly chopped oregano leaves
- Salt and freshly ground black pepper
- Honey, to taste
- Eggplant:
- 5 cups fresh dried breadcrumbs (made from dried day-old bread)
- Butter, for greasing the dish
- 3 tablespoons finely chopped fresh flat-leaf parsley
- 1 tablespoon finely chopped fresh oregano leaves
- 1 tablespoon finely chopped fresh thyme leaves
- Salt and freshly ground black pepper
- 6 large eggs, beaten
- 2 tablespoons water
- 2 to 3 medium eggplants (about 2 1/4-pounds), cut into 1/2-inch-thick round slices (need about 18 slices)
- All-purpose flour, for dredging
- Vegetable oil, for frying
- Roasted Red Pepper Tomato Sauce
- 12 ounces grated mozzarella (not fresh), plus1/2 pound fresh mozzarella, thinly sliced
- 12 ounces grated fontina
- 3/4 cup grated Pecorino Romano
- Fresh basil leaves, torn
Eggplant Rolls with Spicy Tomato Sauce
By es123
Special equipment: a well-seasoned ridged grill pan or a gas grill (see cooks' note, below) Make sauce: Cook...
- 1 garlic clove, minced
- 1/4 teaspoon dried hot red pepper flakes
- 7 tablespoons olive oil
- 1 1/2 lb plum tomatoes, chopped
- 1/2 teaspoon sugar
- 1 teaspoon salt
- 1 (1 1/4-lb) eggplant
- 12 1/2 oz ricotta (preferably fresh; 1 1/2 cups)
- 1 1/2 oz finely grated Parmigiano-Reggiano (1/2 cup)
- 3 tablespoons finely chopped fresh basil
- 1/4 teaspoon black pepper
Vineyard Clam Chowder
By es123
1.Place a very large, heavy soup pot or Dutch oven over medium-low heat and add the butter
- 3 tablespoons butter
- 1/2 pound thick-sliced bacon
- 1 large yellow onion, finely chopped
- 6 large russet potatoes, peeled and cut into 1/2-inch dice
- 1 quart (4 cups) strained clam juice
- 1 1/2 quarts (6 cups) chopped clams
- 2 cups half-and-half
- Kosher salt and freshly ground black pepper
Spinach and Ricotta Calzone
By es123
Preheat oven to 450 degrees F
- Flour, for rolling dough
- 1/2 recipe Basic Pizza Dough, recipe follows
- 5 ounces frozen chopped spinach, thawed and squeezed of excess water
- 1 cup whole milk ricotta cheese
- 1 small ball fresh mozzarella, grated
- 3/4 teaspoon kosher salt
- 5 grinds black pepper
- Coarse cornmeal, for dusting baking sheet
- 2 tablespoons olive oil
Granola
By es123
Adapted from Calle Ocho, New York City via Gourmet Magazine
- 3 cups old-fashioned rolled oats
- 1 cup sweetened flaked coconut
- 1/2 cup vegetable oil*
- 1/3 cup sliced almonds (1 oz)
- 1/2 cup chopped walnuts
- 1/3 cup green (hulled) pumpkin seeds, sometimes called pepitas (1 1/2 oz; not roasted) **
- 1/3 cup packed dark brown sugar
- 1/4 cup mild honey
- Pinch cinnamon
- Pinch salt
- 1 cup tart dried cherries ***
- 1/2 cup dried blueberries
- 1/2 cup dried pears (1/4-inch dice)
- 1/2 cup diced dried apricots (1/4 inch dice)
- 1/3 cup golden raisins
Chicken with mushroom sauce
By es123
1. Lightly coat an unheated large nonstick skillet with cooking spray
- Nonstick cooking spray
- 4 small skinless, boneless chicken breast halves (about 12 ounces total)
- 1 teaspoon olive oil
- 2 cups sliced fresh mushrooms
- 1 medium red or green sweet pepper, cut into 3/4-inch squares
- 1 clove garlic, minced
- 1/2 cup reduced-sodium chicken broth
- Salt
- Pepper
- 1/2 cup fat-free dairy sour cream
- 1 tablespoon all-purpose flour
- 1/8 teaspoon black pepper
- 1 tablespoon dry sherry (optional)
- 2 cups hot cooked white or brown rice
- Snipped fresh parsley
- Fresh chives (optional)
- Edible flowers (optional)
Cocadas (Coconut Desserts)
By es123
Dissolve sugar in water and boil the mixture until it spins a thread (I use a candy thermometer; 232 to 234° F)
- 1 lb grated coconut
- 1 lb sugar
- 1 cup water
Hearty Garlic and Snap Pea Soup
By es123
1. In a large saucepan cook garlic in 2 tablespoons hot oil over medium heat for 1 minute
- 4 cloves garlic, or 1 to 2 bulbs spring garlic, chopped
- 2 tablespoons olive oil
- 1/4 1/4
- cup chopped onion
- 1 pound Yukon Gold potatoes, quartered
- 2 14 ounce cans reduced-sodium chicken broth
- 1 3/4 1 3/4
- cups water
- 1 medium fennel bulb, thinly slivered (fronds reserved)
- 1 1/2 1 1/2
- cups sugar snap peas, trimmed
- 1/2 1/2
- teaspoon salt
- 1/4 1/4
- teaspoon black pepper
- 1 tablespoon fresh snipped fennel fronds
- Plain yogurt (optional)
- Olive oil (optional)
Asparagus hummus
By es123
Prepare an ice-water bath and set aside
- 2 cups fresh asparagus, cut into 1-inch pieces
- 1 15-1/2-ounce can chickpeas (garbanzo beans), drained and well rinsed
- 2 medium cloves garlic, minced
- 2 tablespoons tahini (sesame paste)
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- 1/3 cup extra-virgin olive oil
- Kosher or sea salt and freshly ground white pepper