Joanmarie's profile page
Recipes
Butternut Squash Risotto
By joanmarie
Break down the squash. Cut the stem end off the squash, then use a vegetable peeler to remove the skin
- 1 small butternut squash
- 6 cups vegetable stock
- 3 tablespoons unsalted butter or extra-virgin olive oil
- 2 cups risotto rice (Gabriele prefers carnaroli)
- Kosher salt and freshly ground pepper
- Freshly grated Parmesan cheese, for topping
- Chopped fresh parsley, for topping
Caprese Mac and Cheese
By joanmarie
1. Preheat broiler to high
- 2 cups grape tomatoes, halved $
- 4 teaspoons extra-virgin olive oil, divided $
- 6 ounces uncooked penne
- 2 teaspoons minced garlic $
- 5 teaspoons all-purpose flour
- 1 3/4 cups 1% low-fat milk
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper $
- 3 ounces part-skim mozzarella cheese, shredded (about 3/4 cup)
- 1.5 ounces Parmesan cheese, grated (about 1/3 cup) $$
- 1/2 cup torn fresh basil leaves
- Cooking spray $
- 3 tablespoons panko
- 1/8 teaspoon crushed red pepper $
- Small basil leaves (optional)
mamma's caponata
By joanmarie
•In a Dutch oven, saute eggplant in 1/4 cup oil until tender
- 1 large eggplant, peeled and chopped
- 1/4 cup plus 2 tablespoons olive oil, divided
- 2 medium onions, chopped
- 2 celery ribs, chopped
- 2 cans (14-1/2 ounces each) diced tomatoes, undrained
- 1/3 cup chopped ripe olives
- 1/4 cup red wine vinegar
- 2 tablespoons sugar
- 2 tablespoons capers, drained
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- French bread baguettes, sliced and toasted
Apple Sharlotka
By joanmarie
1 Preheat the oven to 350°
- 4 Granny Smith apples—peeled, cored, quartered and thinly sliced
- 1 tablespoon fresh lemon juice
- 1 cup sugar
- 3/4 cup plus 2 tablespoons all-purpose flour
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon freshly grated nutmeg
- Pinch of kosher salt
- 3 large eggs
- 1/2 teaspoon pure almond extract
- Confectioners’ sugar, for dusting
Aniya Madkin's Kickin' Cauliflower Shrimp & Grits
By joanmarie
In a large pot, heat 1 tbsp
- 3 tablespoons olive oil
- 1/4 onion, chopped
- 2 cloves garlic, finely chopped
- 1 bunch collard greens, chopped
- Dash of balsamic vinegar
- 1 head cauliflower, stem removed, florets chopped
- 1/2 cup canned light coconut milk
- Zest and juice of 1 lemon (about 1 1/2 tsp. zest and 1/4 cup juice)
- 1 ear corn, kernels cut from cob (or 1/2 cup kernels)
- 10 ounces shrimp -- peeled, deveined and tails removed
- 1 teaspoon chili powder
- 1 teaspoon chopped fresh chives
- Crushed red pepper (optional)
Root Vegetable Gratin
By joanmarie
Preheat oven to 400°. Butter a shallow 2-qt
- 4 tablespoons unsalted butter, divided, plus more for baking dish
- 1 1/2 cups coarse fresh breadcrumbs
- 1 1/2 cups grated Parmesan, divided
- 6 sprigs thyme plus 1 Tbsp. leaves
- Kosher salt and freshly ground black pepper
- 3 cups heavy cream
- 1 cup low-sodium chicken broth
- 1 1/2 pounds celery root, peeled, sliced 1/16” thick
- 1 pound rutabaga, peeled, sliced 1/16” thick
- 1 pound turnips, peeled, sliced 1/16” thick
- 1 pound Yukon Gold potatoes, peeled, sliced 1/16” thick
- 2 garlic cloves, thinly sliced
MASHED POTATOES WITH GARLIC-OLIVE OIL
By joanmarie
Place potatoes in a Dutch oven; add water to cover
- 4 pounds red potatoes, quartered
- 1/2 cup olive oil
- 2 garlic cloves
- 2/3 cup heavy whipping cream
- 1/4 cup butter, softened
- 2 teaspoons salt
- 1/2 teaspoon pepper
- 2/3 to 3/4 cup whole milk
- 3 green onions, chopped
- 3/4 cup grated Parmesan cheese, optional
Sweet Bell Pepper and Onion Salad
By joanmarie
The peppers will go from softened to mushy if they sit too long; you want to serve them with some bite left
- 1 1/2 pounds orange or yellow bell peppers (about 4) or sweet orange peppers (about
- 6 ), thinly sliced into rings
- 1 small torpedo or red onion, thinly sliced into rings
- 2 tablespoons Sherry vinegar or red wine vinegar
- Kosher salt and freshly ground black pepper
- 1/4 cup coarsely chopped fresh basil
- 1/4 cup chopped fresh chives
- 1/4 cup coarsely chopped fresh flat-leaf parsley
- 1/4 cup coarsely chopped fresh mint
- 2 tablespoons olive oil
PENNE WITH BRAISED SHORT RIBS
By joanmarie
Place an oven rack in the lower 1/3 of the oven
- 4 pounds beef short ribs
- Kosher salt and freshly ground black pepper
- 1/4 cup olive oil
- 1 large onion, diced
- 3 cloves garlic, coarsely chopped
- 5 Roma tomatoes, cut into eighths
- 1 cup red wine, such as Cabernet Sauvignon
- 3 tablespoons Dijon mustard
- 2 cups low-sodium beef broth
- 1 pound penne pasta
- 1/4 cup freshly grated Parmesan
- 1/4 cup chopped fresh flat-leaf parsley
Tequila Shrimp & Chorizo Tacos with Gazpacho Salsa
By joanmarie
Preheat a grill or grill pan over medium-high
- 24 large shrimp, peeled and deveined
- Salt and pepper
- 2 shots (6 tbsp.) tequila
- 1 lime, juiced (about 2 tbsp.)
- 2 tablespoons olive oil
- 2 cloves garlic, chopped
- 1 teaspoon hot sauce, such as Tabasco
- 1 package (1 lb.) cured chorizo (I like Gaspar's)
- 3 tomatoes on the vine or plum tomatoes (about 9 oz. total), seeded and chopped
- 1 small yellow or red onion, chopped
- 1 small red or green bell pepper, chopped
- 1/3 English cucumber, chopped
- 2 ribs celery, chopped
- 1 large jalapeno chile, chopped
- EVOO, for drizzling
- 12 corn tortillas
- Chopped romaine, for serving