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Recipes
Creamy Leek Soup
By es123
Wash sliced leeks in a large bowl of cold water, agitating them, then lift out and drain well in a colander
- 8 medium leeks (3 pound), trimmed, leaving white and pale green parts only, and chopped
- 1 medium onion, chopped
- 1 large carrot, chopped
- 2 celery ribs, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 stick (1/2 cup) unsalted butter
- 1 small boiling potato (6 ounces)
- 1/2 cup dry white wine
- 3 cups chicken stock or reduced-sodium chicken broth (24 fluid ounces)
- 3 cups water
- 1 Turkish bay leaf or 1/2 California
- 1 1/2 cups fresh flat-leaf parsley leaves
- 1/4 cup all-purpose flour
- 1/2 cup chilled heavy cream
Vegetarian Paella
By es123
Heat oil in a large paella pan or skillet over medium-high heat
- 2 teaspoons olive oil
- 8 ounces soy sausage, cut into 1-inch pieces
- 2 cloves garlic, minced
- 1 cup marinated artichoke hearts, quartered
- 1 cup sliced yellow squash
- 1 cup baby squash or sliced zucchini
- 1 cup sliced carrots
- 1 bunch asparagus, ends trimmed, cut into 2-inch pieces
- 1/2 cup frozen green peas
- 14-ounce can diced tomatoes
- 6 to 8 saffron threads
- 1/2 teaspoon paprika
- 2 bay leaves
- 2 cups cooked rice
- 1/2 cup reduced-sodium vegetable broth
- 1/4 cup chopped fresh parsley leaves
- Salt and freshly ground black pepper
Asian-Flavored Quinoa Salad
By es123
In a small saucepan, combine broth and quinoa; bring to a boil over high heat
- 1 1/2 cup canned chicken broth, or water
- 3/4 cup uncooked quinoa,
- 1 Tbsp rice wine vinegar
- 2 Tbsp orange marmalade
- 2 tsp dark sesame oil
- 1 Tbsp ginger root, fresh, minced
- 1 tsp kosher salt
- 1 cup sugar snap peas, trimmed and halved
- 1 cup shredded carrots
- 1 cup shredded red cabbage
- 1 small sweet red pepper, thinly sliced
- 3 Tbsp cilantro, fresh, chopped
- 2 Tbsp scallion, thinly sliced
- 1 Tbsp sesame seeds, toasted
Duck Glaze
By es123
Combine all ingredients in small sauce pot over medium heat, stirring constantly to reduce until thickened and coa...
- 1/3 cup Honey
- 3 tablespoon Rice Wine Vinegar
- 1 tablespoon Soy Sauce
- 2 tablespoon Asian Chili Sauce
- 1 teaspoon Finely Minced Ginger
- 1/4 cup Water
- 1 teaspoon Sirarcha sauce
Bouillabaisse Burgers with Tomato-Fennel Relish and Saffron Mayonnaise
By es123
For the relish: Combine all of the ingredients in a small bowl
- For the Saffron Mayonnaise:
- 2/3 cup seeded and finely chopped firm ripe plum or vine-ripened tomatoes
- 1/3 cup finely chopped fennel
- 3 tablespoons finely chopped sweet onion
- 1/2 teaspoon grated fresh lemon zest
- 1 tablespoon fresh lemon juice
- 3/4 teaspoon fresh thyme leaves
- 1 tablespoon garlic-flavored olive oil
- 1/8 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
- 1/4 teaspoon saffron threads
- 1 tablespoon fresh lemon juice
- 3/4 cup good-quality mayonnaise
- Pinch kosher salt
- Pinch freshly ground black pepper
- For the Patties:
- 1 3/4 pounds skinless, boneless red snapper fillets (or any other firm-textured white lean fish), coarsely ground (in small batches) in a food processor or chopped into about 1/4-inch pieces by hand
- 3/4 pound peeled and deveined large raw shrimp, cut into about 1/4-inch pieces
- 5 egg whites
- 1 1/4 teaspoons chopped fresh thyme leaves
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 1/4 to 1 1/3 cups panko (Japanese bread crumbs), or as needed
- Canola oil, for brushing on the grill rack (recommended: Colavita All Natural)
- 12 slices, about 1/2 to 3/4-inch-thick, French bread, cut from center of 1 loaf or 2 loaves
- Garlic-flavored olive oil, for brushing on both sides of bread slices
Wild-Mushroom Lasagne with Blue-cheese Sauce
By es123
Cook and drain the pasta. Set oven at 400 degrees
- 1 pound fresh egg lasagne cut into 4 or 5 9-by-13 inches
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 4 leeks, white part only thinly sliced
- 2 shallots, finely chopped
- 1 pound white mushrooms thinly sliced
- 1/2 pound shiitake mushrooms stems trimmed and caps thinly
- sliced
- 1/2 pound oyster mushrooms or other wild mushrooms, stems
- trimmed & caps thinly sliced
- salt
- pepper, freshly ground
- 4 ounce blue cheese crumbled
- 1 cup heavy cream
- 1/4 cup fresh thyme chopped
Indian Eggplant - Bhurtha
By es123
1. Preheat the oven's broiler
- 1 eggplant
- 2 tablespoons vegetable oil
- 1/2 teaspoon cumin seeds
- 1 medium onion, sliced
- 1 teaspoon chopped fresh ginger
- 1 large tomato - diced
- 1 clove garlic, minced 1/2 teaspoon ground turmeric
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon salt, or to taste
- ground black pepper to taste
- 1/4 cup chopped fresh cilantro
Codfish Balls (Bolinhos de bacalhau)
By es123
Soak salt cod overnight and during the morning, changing water three times
- 1 pound salt cod
- 2 cups of mashed potatoes
- 2 tbsps of finely chopped parsley
- 2 large eggs
- oil for frying
Vegan Panna Cotta
By es123
Vegan Panna Cotta: In a saucepan, stir agar into soy, rice or coconut beverage
- Rhubarb Compote:
- 1 tsp agar agar powder
- 3/4 cup soy, rice or coconut beverage (plain or vanilla flavored)
- 1 can (400mL) coconut milk
- 3 tbsp organic sugar
- 1/2 vanilla bean or 1 tsp vanilla extract
- 4-6 stalks of local rhubarb
- 1 cup water
- 1/2 cup sweetener of choice (I like to use organic sugar)
- 1/2 tsp ground cardomom
- 1/4 tsp ground cinnamon
Pear Crisp
By es123
1. Preheat the oven to 350°F
- 1/4 cup chopped pecans
- 1/4 cup all-purpose flour
- 1/4 cup light brown sugar, firmly packed
- pinch of salt
- 1 dash ground cinnamon
- 2 firm pears (such as D'Anjou, Bosc or Bartlett)
- 1 1/2 teaspoons sugar
- 3/4 teaspoon all-purpose flour
- 2 scoops low-fat frozen yogurt or low-fat vanilla ice cream