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Recipes
Roasted Potato Leek Soup
By Antcri742
2008, Barefoot Contessa Back to Basics, All Rights Reserved
- 2 pounds Yukon gold potatoes, peeled and cut into 3/4-inch chunks
- 4 cups chopped leeks, white and light green parts, cleaned of all sand (4 leeks)
- 1/4 cup good olive oil
- Kosher salt and freshly ground black pepper
- 3 cups baby arugula, lightly packed
- 1/2 cup dry white wine, plus extra for serving
- 6 to 7 cups chicken stock, preferably homemade
- 3/4 cup heavy cream
- 8 ounces creme fraiche
- 1/4 cup freshly grated Parmesan, plus extra for garnish
- Crispy Shallots, recipe follows, optional
- 1 1/2 cups olive oil or vegetable oil
- 3 tablespoons unsalted butter
- 5 to 6 shallots, peeled and sliced into thin rings
Butternut Squash and Spinach Lasagna Rolls
By Antcri742
November 12, 2013
- o) 1/2 cup fresh grated Parmesan cheese 1 large egg salt and fresh pepper 9 tbsp (about 3 oz) part skim shredded Italian Blend Cheese (I used Sargento) 1 tablespoon parsley, minced
Szechwan-Marinated Flat Iron Steak
By Antcri742
Recipe courtesy Wolfgang Puck at 20
- 1 tablespoon chili oil
- 2 tablespoons peanut oil
- 1 tablespoon jalapeno, sliced thinly
- 1 tablespoon shallots, julienned
- 1 tablespoon cilantro leaves
- 1 tablespoon green onions, cut into 1-inch lengths
- 1 tablespoon ginger, julienned
- 1 cup Worcestershire sauce
- 1 cup mirin, or sweet sake
- 2 cups soy sauce
- 3 pieces whole ginger, smashed
- 1/2 cup ketchup
- 1 cup chopped garlic
- 1 3/4 cups honey
- 1 cup chopped shallots
- 1/2 cup lemon juice
- 1/2 cup sambal (garlic chili paste)
- 3 tablespoons freshly ground black pepper
- 4 (8-ounce) flat iron steaks
- 1/4 cup blanched garlic
- 2 tablespoons sambal
- 1/4 cup sugar
- 1/4 cup shaohsing, or Chinese rice wine
- 2 cups oyster sauce
- 3 cups chicken stock
- 2 tablespoons peanut oil
- 1/2 cup shiitake mushrooms, quartered
- 1/2 cup blanched asparagus, cut into 1/2-inch lengths
- 1/2 cup scallions, cut into 1/2- inch lengths
- 1/2 cup bok choy
- 1/2 cup red onion, sliced
- Chopped cilantro leaves, for garnish
- Chopped scallions, for garnish
Prosciutto Standing Rib Roast with Figs
By Antcri742
Preheat the oven to 450 degrees F and arrange a rack in the lower third
- 2 tablespoons vegetable oil
- 4 garlic cloves, minced
- 1 tablespoon kosher salt, plus more for seasoning
- 1 tablespoon rosemary leaves, roughly chopped
- 2 teaspoons freshly ground black pepper, plus more for seasoning
- 1 (3 to 4-rib) standing rib roast (about 7 to 8 pounds)
- 8 to 12 pieces prosciutto
- 15 fresh figs, halved
- 8 shallots, peeled
- 1 tablespoon red wine vinegar
- 2 tablespoons honey
Pan-Fried Onion Dip
By Antcri742
Copyright 1999, The Barefoot Contessa Cookbook, All Rights Reserved
- 2 large yellow onions
- 4 tablespoons unsalted butter
- 1/4 cup vegetable oil
- 1/4 teaspoon ground cayenne pepper
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 4 ounces cream cheese, at room temperature
- 1/2 cup sour cream
- 1/2 cup good mayonnaise
Sausage and Clams With Polenta
By Antcri742
Recipe courtesy of Food Network Magazine
- 1cup instant polenta
- 2tablespoons extra-virgin olive oil
- 4cloves garlic, sliced
- 1bunch broccoli rabe, florets chopped, or 1/2 head escarole, chopped
- Kosher salt and freshly ground pepper
- 3/4pound hot or sweet Italian sausages, cut into chunks
- 1pint grape tomatoes, halved
- 3/4cup dry white wine
- 16littleneck clams, scrubbed
- Chopped fresh parsley, for topping (optional)
Grilled Shrimp with Zucchini, Almonds and Panelle
By Antcri742
Recipe courtesy Anne Burrell
- Salt
- 1/2 cup chickpea flour
- 1/2 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
- 1 lemon, zested
- 1 cup canned or cooked chickpeas, crushed
- 8 giant (U-10) head-on shrimp, deveined
- Extra-virgin olive oil
- Kosher salt
- 1 zucchini, green part only julienned
- 2 cups baby washed arugula
- 1/2 cup sliced almonds, toasted
- 2 lemons, juiced
Potato Croquettes
By Antcri742
Add milk, salt, pepper, chopped onion, beaten egg yolks and flour to mashed potatoes
- 2 tablespoons milk
- Salt
- 1/2 teaspoon pepper
- 1/2 teaspoon chopped green onion
- 2 egg yolks, beaten
- 3 tablespoons all-purpose flour
- 4 cups mashed potatoes
- 1 egg, beaten
- Sifted dried bread crumbs
- Peanut oil, enough to fill pan 1/2-inch
Shrimp Cakes with Roasted Shrimp Sauce
By Antcri742
Toss the shrimp with 1 tablespoon of the Essence
- 1 pound large shrimp, peeled, deveined, cut into 1/2-inch pieces
- 3 tablespoons plus 1 teaspoon Emeril's Original Essence or Creole Seasoning, divided, recipe follows
- 1/4 cup vegetable oil plus 1 tablespoon, divided
- 1/2 cup chopped yellow onions
- 1/4 cup chopped celery
- 1/4 cup chopped green bell peppers
- 1 teaspoon minced garlic
- 1/8 teaspoon cayenne pepper
- 1 large egg white, very cold
- 1/4 cup cold heavy cream, very cold
- 1/2 cup green onions, chopped, green tops only
- 1 tablespoon Dijon mustard
- 2 teaspoons fresh lemon juice
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Emeril's Kick It Up Red Pepper Sauce
- 1 teaspoon finely chopped fresh basil leaves
- 1 teaspoon finely chopped fresh parsley leaves
- 1 cup all-purpose flour
- 2 large eggs
- 1 cup dried fine bread crumbs
- Roasted Shrimp Sauce, recipe follows
- 1/4 cup chopped fresh parsley leaves, for garnish
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
- 2 tablespoons olive oil
- 4 cups shrimp shells and heads
- 1/2 cup chopped yellow onions
- 1/4 cup chopped carrots
- 1/4 cup chopped celery
- 1 teaspoon chopped garlic
- 1 1/2 teaspoons paprika
- 1/8 teaspoon cayenne
- 1/4 teaspoon plus 1/8 teaspoon salt
- 1 teaspoon tomato paste
- 2 tablespoons brandy
- 1/2 cup water
- 3 cups heavy cream
- 4 tablespoons cold butter, cut into pieces
- 1/4 teaspoon fresh lemon juice, optional
wholeliving
By Antcri742
Directions Preheat broiler
- 1 pint cherry tomatoes, halved
- 1/2 medium red onion, sliced 1/2 inch thick
- 1 tablespoon plus 1 teaspoon extra-virgin olive oil
- Coarse salt
- 1/2 teaspoon crushed red-pepper flakes
- 8 ounces dried whole-wheat penne
- 1 garlic clove, minced
- 1 tablespoon chopped fresh oregano
- 1/4 cup part-skim ricotta cheese