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Recipes
Asparagus, goat cheese and lemon pasta
By Chez_Alexander
Cook your pasta in a large pot of well-salted water until it is almost tender, or about three minutes shy of what t...
- 1 pound spiral-shaped pasta
- 1 pound slender asparagus spears, trimmed, cut into 1- to 1 1/2-inch pieces
- 1/4 cup olive oil
- 1 tablespoon finely grated lemon peel
- 2 teaspoons chopped fresh tarragon plus more for garnish
- 1 5- to 5 1/2-ounce log soft fresh goat cheese (the pre-crumbled stuff will not melt as well)
- Fresh lemon juice to taste (optional)
Spinach and Ham Crepes
By Chez_Alexander
1. Cook spinach about 5 minutes in boiling water; drain
- 1 batch Basic Crepe Batter (makes 6 crepes)
- 1 lb raw spinach, washed thoroughly to remove sand, discard stems and heavy veins
- 1 cup lean ham, finely chopped
- 3 TBS heavy cream
- 1 TBS Parmesan Cheese, grated
- 1 TBS cornstarch dissolved in 2 TBS cold water
- pinch of salt
- pinch of nutmeg
Warm Potato and Goat Cheese Salad
By Chez_Alexander
1. Place potatoes in a large saucepan; cover with water
- 2 1/2 lbs cubed, peeled Yukon Gold potatoes
- 1/4 cup dry white wine
- Kosher salt and black pepper to taste
- 1/3 cup onion, finely minced
- 1/2 cup fresh parsley, minced
- 1 (3 oz) pkg goat cheese
- 1/2 cup goat's milk fromage blanc
- 1/4 cup sour cream
- 1/4 cup red wine vinegar
- 2 TBS fresh tarragon, chopped
- 2 TBS olive oil
- 1 tsp Dijon mustard
- 1 clove garlic, minced
Salmon Toast with Oil-Poached Salmon, Whipped Garlic Schmear, Charred Pea Vines, & Lemon
By Chez_Alexander
A recipe from The Pantry, Seattle, WA
- TOAST:
- 1 loaf seeded sourdough bread, cut into 1/2" slices, brushed with olive oil and toasted
- WHIPPED GARLIC SCHMEAR
- 3 TBS fresh lemon juice
- Zest of a whole lemon
- 5 cloves of garlic
- 3 egg whites
- 1 cup safflower oil
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- CHARRED PEA VINES
- 1/2 lb pea vines
- 1/2 TBS safflower oil
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- Juice of 1 lemon, for garnish
- OIL-POACHED SALMON
- 1/2 lb salmon, cut into small chunks
- Kosher salt, to taste
- 1 quart of extra virgin olive oil
- 5 cloves of garlic
- 5 sprigs of fresh thyme
- 2 each bay leaves
- 1 tsp black peppercorns, toasted
Irish Nachos
By Chez_Alexander
Preheat oven to 450 degrees
- 1 1/2 Pounds russet potatoes (cleaned, and sliced 1/4 inch thick)
- 2 Tablespoons olive oil
- 1/2 teaspoon dried rosemary leaves (crushed)
- 1/2 teaspoon dried thyme leaves (crushed)
- sea salt & fresh ground black pepper (to taste)
- 1 cup shredded sharp cheddar cheese
- 4 - 5 Slices uncured, nitrate free, thick-sliced bacon (cooked and chopped)
- Greek yogurt or sour cream
- pico de gallo, salsa, or diced tomatoes (optional)
- 2 minced green onions
- 1 Tablespoon chopped cilantro leaves
Migas
By Chez_Alexander
1. Whisk together eggs with a little water and salt in a medium bowl and set aside
- 1 (16 oz) carton original Egg Beaters
- 4 tsp canola oil
- 8 (6-inch) corn tortillas, cut into 1/4-inch strips
- 1 small yellow onion, finely chopped
- 1 jalapeno pepper, seeded, finely chopped
- 1 clove garlic, finely chopped
- 2 ounces grated Pepper Jack cheese
Noodle Jar - Coconut Curry Shrimp
By Chez_Alexander
Homemade ramen noodle jar with fresh ingredients - great to take to work or for a meal on the go!
- SOUP BASE:
- 4 TBS Better Than Bouillon (chicken)
- 2 TBS brown sugar
- 3 TBS red curry paste
- 3 cloves garlic, minced (or 1 TBS garlic paste)
- 2 TBS fish sauce
- 1 can coconut milk (~1.7 cups)
- FILLING:
- 612 g cooked shrimp (40 to 50 count), cut in bite-sized pieces
- 120 g frozen peas, thawed
- 120 g yellow onion, small, sliced very thin (120g)
- 1.6 cups cooked thin rice noodles (e.g., 1/2 bag of Maifun; 91g uncooked)
- HERB PACKET:
- Cilantro, chopped (to taste)
- Lime wedges (3) or lime juice
Little Lemony Ricotta Cheesecakes
By Chez_Alexander
1. Preheat oven to 425F. Spray 8 (3/4 cup) ramekins with cooking spray
- Cooking spray
- 2/3 cup sugar
- 1/2 cup fresh lemon juice
- 4 tsp finely grated lemon peel
- 2 8-oz packages cream cheese, room temperature
- 1 cup whole-milk ricotta cheese
- 2 extra-large eggs
- 2/3 cup lemon curd (can used jarred)
Carrot Cake with Toasted Coconut Cream Cheese Frosting
By Chez_Alexander
1. Preheat oven to 325°. 2
- CAKE:
- 3/4 cup flour (about 3 1/3 ounces)
- 1/4 cup quick-cooking oats
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup granulated sugar
- 1/4 cup canola oil
- 1 (2 1/2-ounce) jar carrot baby food
- 2 large eggs, lightly beaten
- 1 1/4 cups finely grated carrot (about 4 ounces)
- 1/2 cup golden raisins
- Cooking spray
- FROSTING:
- 1/3 cup (3 ounces) cream cheese, softened
- 1 tablespoon butter, softened
- 1 1/4 cups powdered sugar, sifted
- 1/2 teaspoon vanilla extract
- 1/4 cup flaked sweetened coconut, toasted
Coconut Cupcakes with Lime Buttercream Frosting
By Chez_Alexander
Enjoy the fresh tastes of coconut and lime in these festive cupcakes
- CUPCAKES:
- Cooking spray
- 4.5 ounces flour (about 1 cup)
- 3 tablespoons potato starch
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup sugar
- 2 tablespoons butter, softened
- 1 large egg
- 1 large egg white
- 2/3 cup milk
- 2 tablespoons flaked sweetened coconut
- 1/2 teaspoon vanilla extract
- FROSTING:
- 3 tablespoons butter, softened
- 1 teaspoon half-and-half
- 1/2 teaspoon grated lime rind
- 1 tablespoon fresh lime juice
- 4.75 ounces powdered sugar, sifted (about 1 1/3 cups)