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Recipes
Pasta ai Quattro Formaggi
By sadams1001
Heat cream in a small saucepan on the stove over low heat
- 1 pound Angel Hair Pasta
- 1/2 cups Grated Fontina Cheese
- 1/2 cups Grated Parmesan Cheese
- 1/2 cups Grated Romano Cheese
- 1/2 cups Goat Cheese (chevre)
- 2 Tablespoons Butter, Softened
- 1 cup Heavy Cream
- 1 whole Garlic Clove, Peeled
- 1/2 teaspoons Salt, More To Taste
- Freshly Ground Black Pepper
- Minced Fresh Parsley
Herbed Polenta
By sadams1001
Bring the water to a boil in a heavy large saucepan
- 6 cups water
- 2 teaspoons salt
- 1 3/4 cups yellow cornmeal
- 3/4 cup grated Parmesan
- 3/4 cup whole milk
- 6 tablespoons (3/4 stick) unsalted butter
- 3 tablespoons chopped fresh Italian parsley leaves
- 2 teaspoons finely chopped fresh rosemary leaves
- 2 teaspoons chopped fresh thyme leaves
- 1/2 teaspoon freshly ground black pepper
Filet Mignon with Green Peppercorn Cream Sauce
By sadams1001
Boil stock in small saucepan until reduced to 3/4 cup, about 7 minutes
- 1 3/4 cups beef stock or canned beef broth
- 3 tablespoons butter
- 4 6- to 8-ounce filet mignon steaks (each about 1 inch thick)
- 1/4 cup chopped shallots
- 1 cup whipping cream
- 3 tablespoons Cognac or brandy
- 2 tablespoons drained green peppercorns in brine
Pasta Salad
By sadams1001
You can omit any of the fresh ingredients or add others
- Dressing:
- 16 oz curly macaroni (cooked & drained)
- 1 large can black olives (drained and sliced)
- 3 bunches chopped green onion
- 1 large cucumber peeled and sliced thinly
- 1-2 medium green peppers, chopped
- cherry tomatoes, cut in half
- 1 1/4 cup white vinegar
- 1 1/2 cup canola oil
- 1 cup sugar
- 1 tablespoons garlic salt
- 2 teaspoons salt
- 2 teaspoons pepper
- 2 teaspoons parsley flakes
Peach and Blueberry Cobbler
By sadams1001
Fresh peaches and blueberries are sugared, spiced with cinnamon, and then topped with cobbler crust and baked until...
- 3 to 4 ripe peaches (1 1/4 pounds), cut into eighths
- 1 cup blueberries
- 1/4 cup plus 1 tablespoon sugar
- 1/2 teaspoon ground cinnamon
- 2 teaspoons cornstarch
- 1 large egg
- 3 tablespoons unsalted butter, melted and cooled
- 1/4 cup heavy cream
- 1/2 cup plus 2 tablespoons all-purpose flour
- Pinch of table salt
- 1 teaspoon baking powder
- Vanilla ice cream (optional)
Red-Wine Pot Roast with Porcini
By sadams1001
Preheat oven to 300°F. Bring broth to simmer in saucepan
- 1 cup low-salt chicken broth or beef broth
- 1/2 ounce dried porcini mushrooms
- 1 4-pound boneless beef chuck roast, trimmed
- 2 tablespoons extra-virgin olive oil
- 1 large onion, coarsely chopped
- 2 celery stalks with some leaves, cut into 1/2-inch-thick slices
- 3 garlic cloves, smashed
- 1 tablespoon chopped fresh marjoram plus sprigs for garnish
- 1 28-ounce can whole peeled tomatoes, drained
- 1 cup dry red wine
Harissa Sauce
By sadams1001
I found the recipe as a sauce for lamb chops
- 2 red bell peppers
- 1 teaspoon cumin seeds
- 1 tablespoon coriander seeds
- 1 teaspoon caraway seeds
- 1 garlic cloves
- 2 small fresh red chiles, chopped
- 1 teaspoon kosher salt
- 3 tablespoons extra-virgin olive oil
- 1/2 lemon, juiced
Sugar Snap Peas with Ginger and Garlic
By sadams1001
Heat oil in a large skillet or wok over moderately high heat until hot but not smoking, then sauté shallots, ginge...
- 1 tablespoon olive oil
- 2 shallots, thinly sliced
- 1 tablespoon finely chopped peeled fresh ginger
- 1 garlic clove, finely chopped
- 3/4 pound sugar snap peas, trimmed
- 1/2 cup water
Fennel Encrusted Pork Loin w/ Apple-Spice Glaze
By sadams1001
Marinade & Pork: put all ingredients in blender/food processor and chop into a paste spread on pork tenderloin an
- Marinade/Crust:
- 1/2 cup olive oil
- 2 large shallots
- 4 glarlic cloves
- 2 tablespoons dijon-style mustard
- 4 rosemary sprigs (leaves chopped)
- 4 thyme sprigs (leaves chopped)
- 5 table spoons toasted fennel seeds (toss in a hot pan for 3-4 min til toasted)
- salt & freshly ground black pepper to taste
- Apple-spice glaze (best made the night before):
- 1/2 quart apple cider (apple juice will work, but cider gets thicker and has better flavor)
- 3/4 cup apple cider vinegar
- 3/4 cup packed brown sugar
- 4 shallots, large chop
- 5 garlic cloves, large chop
- 2-inch piece of ginger, sliced
- 1 small bunch of fresh thyme
- 2 star anise
- 2 cinnamon sticks
- 1 bay leaf
Crispy Twice Cooked New Potatoes with Garlic Aioli
By sadams1001
Preheat oven to 400 degrees F
- Garlic aioli:
- 20 to 30 small new potatoes
- Extra-virgin olive oil
- Kosher salt
- Freshly ground black pepper
- Vegetable oil, for deep-frying
- 2 heads garlic
- Extra-virgin olive oil
- 1 sprig thyme
- 1 tablespoon water
- Kosher salt
- Freshly ground black pepper
- 1 jumbo egg yolk
- 1 lemon, juiced
- Salt and pepper
- 1/2 cup extra-virgin olive oil
- 1/4 cup sour cream
- Chopped chives, for garnish