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Recipes
Chewy Coconut Macaroons
By joanmarie
In a bowl, toss the coconut, flour and salt
- 2-1/2 cups flaked coconut
- 3/4 cup all-purpose flour
- 1/8 teaspoon salt
- 1 can (14 ounces) fat-free sweetened condensed milk
- 1-1/2 teaspoons almond extract
citrus champagne punch
By joanmarie
Combine the lemon juice, sugar, vodka, Limoncello, and vermouth in a large nonreactive bowl and stir until the suga...
- 2/3 cup fresh lemon juice
- 2/3 cup superfine sugar
- 1 cup vodka
- 1/2 cup limoncello
- 2 teaspoons vermouth
- 1 (750 ml) bottle chilled dry Champagne or sparkling wine
- Ice
- Lemon twists, for garnish
ITALIAN ALE MUSSELS
By joanmarie
To clean live mussels, rinse under cool running water and scrub with a hard-bristle brush
- 2 pounds mussels in shells
- 1 tablespoon olive oil
- 2 fennel bulbs, cored and sliced
- 3 cloves garlic, minced
- 1 14 1/2 - ounce can fire-roasted no-salt-added diced tomatoes
- 1 12 - ounce bottle Belgian white ale
- 1 cup reduced-sodium chicken broth
- 2 teaspoons snipped fresh thyme
- 1 teaspoon snipped fresh rosemary
- 1/2 teaspoon crushed red pepper
- 1/4 teaspoon black pepper
- 1/4 cup snipped fresh Italian (flat-leaf) parsley
- 1 tablespoon butter
- Fennel fronds (optional)
- Toasted or grilled artisanal bread slices (optional)
Seeded Whole-Grain Quick Bread
By joanmarie
Preheat oven to 350°F. Coat a 9-by-5-inch loaf pan with cooking spray
- 1/3 cup unsalted sunflower seeds
- 1/3 cup unsalted pumpkin seeds
- 3 tablespoons flaxseed
- 3 tablespoons sesame seeds
- 2 cups white whole-wheat flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon baking powder
- 3 large eggs
- 1 1/2 cups buttermilk
- 1 cup rolled oats
- 1/2 cup avocado oil or extra-virgin olive oil
- 2 tablespoons honey or pure maple syrup
Oysters DuPont
By joanmarie
Heat oil and garlic in an 8" skillet over medium
- 1/3 cup olive oil
- 2 cloves garlic, minced
- 3 tbsp. minced mixed herbs, such as basil, oregano, and rosemary
- Freshly ground black pepper, to taste
- Coarse rock salt, for baking sheet
- 12 oysters, preferably Apalachicola, on the half shell
- 6 oz. feta, crumbled
- 6 oz. lump crabmeat
- 1 1/2 tbsp. capers
- Chopped parsley and thinly sliced scallions, for garnish
- Hot sauce, lemon wedges, and toasted ciabatta, for serving (optional)
HERB-COATED COD
By joanmarie
Place butter in a shallow bowl
- 1/4 cup butter, melted
- 2/3 cup crushed butter-flavored crackers
- 2 tablespoons grated Parmesan cheese
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon garlic powder
- 1 pound cod fillets
ESCAROLE AND NEW POTATOES
By joanmarie
COOK POTATOES IN THEIR SKINS IN BOILING WATER 20 MINUTES
- 8-10 SMALL NEW POTATOES (1-1/2 LBS)
- 2 MEDIUM SIZE ONIONS CHOPPED
- 2 CLOVES GARLIC FINELY CHOPPED
- 2 TBS OLIVE OIL
- 1 LB ESCAROLE LEAVES
- 1 CUP CHICKEN BROTH
Seared Scallops with Jalapeno Vinaigrette
By joanmarie
Place jalapeno, rice vinegar, olive oil, and Dijon mustard in a blender
- 1 large jalapeno pepper, seeded and membranes removed
- 1/4 cup rice vinegar
- 1/4 cup olive oil
- 1/4 teaspoon Dijon mustard
- salt and freshly ground black pepper to taste
- 1 tablespoon vegetable oil
- 12 large fresh sea scallops
- Scallops Jumbo Sea
- 1 pinch sea salt
- 1 pinch cayenne pepper
- 2 oranges, peeled and cut in between sections as segments
Spring Green Risotto
By joanmarie
Heat the olive oil and butter in a medium saucepan over medium heat
- 1 1/2 tablespoons good olive oil
- 1 1/2 tablespoons unsalted butter
- 3 cups chopped leeks, white and light green parts (2 leeks)
- 1 cup chopped fennel
- 1 1/2 cups Arborio rice
- 2/3 cup dry white wine
- 4 to 5 cups simmering chicken stock, preferably homemade
- 1 pound thin asparagus
- 10 ounces frozen peas, defrosted, or 1 1/2 cups shelled fresh peas
- 1 tablespoon freshly grated lemon zest (2 lemons)
- Kosher salt and freshly ground black pepper
- 2 tablespoons freshly squeezed lemon juice
- 1/3 cup mascarpone cheese, preferably Italian
- 1/2 cup freshly grated Parmesan, plus extra for serving
- 3 tablespoons minced fresh chives, plus extra for serving
Five-Herb Frittata with Prosciutto and Parmesan
By joanmarie
1 In a medium bowl, beat the eggs with the water and salt
- 4 large eggs
- 2 teaspoons water
- 1/2 teaspoon kosher salt
- 1 tablespoon finely chopped mint
- 1 tablespoon finely chopped parsley
- 1 tablespoon finely chopped chives
- 1 teaspoon finely chopped oregano
- 1 teaspoon finely chopped thyme
- 1 1/2 tablespoons unsalted butter
- 1/2 ounce prosciutto, torn (2 slices)
- Coarsely ground black pepper
- Parmigiano-Reggiano cheese shavings, for serving