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Recipes
Provencal Rack of Lamb with Roasted Tomatoes
By pattynorman1947
Main Dish
- 2 garlic cloves
- 2 tsp. chopped thyme
- 1 tsp chopped rosemary
- 3 Tbsp olive oil, divided
- 2 med tomatoes, halved
- 1 frenched rack of lamb (4-8 chops, depending on size) cut in half
- 2 med. shallots, thinly sliced
- 2 med boiling potatoes, peeled and slice crosswise 1/4 inch thick
- 2 Tbsp water
Chocolate Ganache
By pattynorman1947
dessert
- 14 oz semisweet or bitterest chocolate, broken into pieces
- 3 Tbsp espresso, strong coffee, or water
- 1 tsp vanilla extract
- 1/4 cup sugar (confectioners, granulated, or light brown)
- 3/4 cup heavy cream, preferably not ultrapasteurized
- 1 pinch coarse salt, more to tase
Cheese wafer Pennies
By pattynorman1947
Cream the butter with a fork
- 1/2 cup unsalted butter at room temperture
- 2 1/2 cups grated sharp cheddar cheese
- 1/2 teaspoon worcestershire sauce
- 1/2 teaspoonHot sauce, or more
- 1 cup all purpose flour, sifted
- pecan halves (optional)
Honey garlic Dijon Tenderloin Marinade
By pattynorman1947
In a bowl, whisk together honey, mustard, soy sauce, garlic, rosemary and thyme
- 1 pok tenderloin about one pound
- 1/2 cup honey
- 1/2 cup dijon mustard
- 2 Tbsp soy sauce (or sub with Tamari or coconut aminos for gluten free option)
- 1 Tbsp minced garlic
- Leaves from 2 sprigs fresh rosemary, minced (can sub with 1/2 tsp dried rosemary)
- Leaves from 2 sprigs thyme, minced, (can sub with 1/2 tsp dried thyme)
- salt and pepper to taste
Braised Chicken with Dates and Moroccan Spices
By pattynorman1947
•Sprinkle chicken pieces with salt, pepper, and flour
- 3 1/2 •3 1/2 pounds chicken breast halves, thighs, and drumsticks
- 1 •1 tablespoon all purpose flour
- 1 •1 tablespoon extra-virgin olive oil
- 2 •2 pounds shallots (about 11 large), peeled
- 3 •3 cinnamon sticks
- 1 1/2 •1 1/2 teaspoons ground ginger
- 1 •1 teaspoon ground cumin
- 1/2 •1/2 teaspoon turmeric
- 1/8 •1/8 teaspoon cayenne pepper
- 3 •3 cups low-salt chicken broth
- 5 •5 tablespoons fresh lemon juice, divided
- 12 •12 dates, pitted, halved
- 1/4 •1/4 cup almonds, toasted, coarsely chopped
- 1/4 •1/4 cup chopped fresh cilantro
- Read More http://www.bonappetit.com/recipes/2010/11/braised_chicken_with_dates_and_moroccan_spices#ixzz1DabFHLbY
Sauteed Apples
By pattynorman1947
In a large skillet or saucepan, melt butter over medium heat; add apples
- 1/4 cup butter
- 4 large tart apples - peeled, cored and sliced 1/4 inch thick
- 2 teaspoons cornstarch
- 1/2 cup cold water
- 1/2 cup brown sugar
- 1/2 cup brown sugar
- 1/2 teaspoon ground cinnamon
Cumin and Harissa Glazed Carrots
By pattynorman1947
To blanch carrots: Fill a medium bowl with ice water and set aside
- Sea salt
- 1 1/2 pounds small carrots with tops, trimmed
- 1 Tbsp harissa paste
- 2 tsps granulated sugar
- 1 tsp ground cumin
- 1/2 tsp ground coriander
- 2 Tbsp vegetable oil, divided
- Freshly ground pepper
- 1 lemon, cut into wedges
Duck Breast with Balsamic Glaze
By pattynorman1947
Marinade: 1. Score duck breast skin at 1/4-inch intervals, being careful not to cut into breast meat
- Marinade:
- 6- 8 oz Maple Leaf Farms Boneless Duck Breasts
- 2 Tsp Each Ground Coriander, Cumin
- 1 1/2 Tsp Ground Cloves
- 1 Tsp Ground Allspice
- 2 Shallots, minced
- 4 Tbsp Oil
- To Taste Salt and Pepper
- Balsamic Glaze:
- 3/4 Cup Chopped Shallots
- 1/2 Cup White Wine
- 1/4 Cup Chopped Fresh Rosemary
- 1 1/2 Cups Balsamic Vinegar
- 2 Tbsp Butter
- To Taste Salt and Pepper
- Couscous:
- 1 Tbsp Butter
- 3 Cups Israel Couscous
- 1 Tsp Cumin
- 1/4 Tsp Nutmeg
- 1/2 Cup Each Dried Apricots, Dried Cherries
- 4 1/2 Cups Boiling Water
- 1/4 Cup Chopped Parsley
- To Taste Salt and Pepper
Mushroom, leek, and fontina gratin
By pattynorman1947
Source: Fine Cooking
- 2 oz (4 Tbsp) unsalted butter; more at room temp for the dish
- 1 1/2 medium to large white mushroom, quartered (8 1/2) Cups)
- 4 TBSP extra virgin olive oil
- kosher salt and freshly ground black pepper
- 1 lb mixed wild mushrooms such as oyster and shitake, trimmed and cut into bite size pieces (7 cups)
- 1 1/2 cups coarse fresh rye breadcrumbs
- 4 oz coarsely treated fontina ( cup)
- 3 medium to large leeks trimmed
- white and light green parts only cut into 1/4 inch dice (about 2 cups) and rinsed well
- 1/2 cup dry vermouth
- 1 cup heavy cream
- 4 sprigs fresh sage, plus 1 tbsp chopped fresh sage leaves
Caramel Apples
By pattynorman1947
Remove stem from each apple and press a stick into the top
- 6 apples
- 1 14 oz package individually wrapped caramels, unwrapped
- 2 Tbsp milk