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Recipes
S’mores Crispy Bars
By gastrenee@yahoo.com
In a 6-qt. stockpot, melt butter over medium heat
- FROSTING:
- 1/4 1/4 1/4 cup butter, cubed
- 1 1 1 package (10-1/2 ounces) miniature marshmallows
- 6 6 6 cups Rice Krispies
- 1-1/2 1-1/2 1-1/2 cups crushed graham crackers
- 1 1 1 cup milk chocolate chips
- 3/4 3/4 3/4 cup butter, softened
- 1 1 1 cup confectioners' sugar
- 1 1 1 jar (7 ounces) marshmallow creme
- TOPPING:
- 1/4 1/4 1/4 cup crushed graham crackers
- 2 2 2 milk chocolate candy bars (1.55 ounces each)
Sweet Wine Sabayon with Berries
By gastrenee@yahoo.com
Pour 2 inches of water into a saucepan and bring to a boil
- 4 large eggs, at room temperature
- 1/4 cup plus 2 tablespoons sugar
- 3/4 cup sweet wine, such as Muscat de Beaumes-de-Venise, at room temperature
- 1 teaspoon finely grated orange zest
- 2 cups mixed fresh berries
- Mint sprigs, for garnish
Grilled Calamari & Arugula Salad
By gastrenee@yahoo.com
Cook's Note: You can use the calamari tentacles, just be careful they don't fall off the skewer into the grill
- GRAPEFRUIT VINAIGRETTE:
- 1/4 cup fresh grapefruit juice
- 1 1/2 tablespoons white wine vinegar
- 1/2 cup extra-virgin olive oil
- Sea salt
- Freshly ground black pepper
- CALAMARI SALAD:
- 1/4 cup extra-virgin olive oil
- Pinch red chili flakes
- 1 clove garlic, peeled and finely chopped
- Zest of 1 lemon, plus juice of 1/2 lemon
- 1 small bunch fresh parsley, chopped (about 1/3 cup)
- Sea salt
- 1 pound calamari, bodies only, cleaned and sliced into 1/2-inch rings
- Freshly ground pepper
- 4 handfuls baby arugula
- 1 pink grapefruit, segmented
- 1/2 bulb fennel, shaved very thinly on a mandolin
- Bamboo skewers, soaked for 30 minutes or metal skewers
Garlic Roasted Cabbage Wedges
By gastrenee@yahoo.com
Preheat oven to 425 degrees
- 1 large head green cabbage, sliced into wedges vertically from head of cabbage about 3/4 to 1-inch thick
- 3 1/2 Tbsp olive oil
- 3 cloves garlic
- 1 tsp dried marjoram
- Salt and freshly ground black pepper
- Minced fresh parsley, for garnish (optional)
- Fresh lemon wedges or crumbled bacon, for serving (optional)
Spicy, Brie-Stuffed Burgers
By gastrenee@yahoo.com
1. Make spicy scallion paste: In a food processor, pulse scallions, garlic, chile, lemon zest, olive oil, and salt ...
- For spicy scallion paste:
- 4 scallions, thinly sliced
- 2 garlic cloves, minced
- 1 serrano chile, thinly sliced
- Zest of 1 lemon
- 2 tablespoons extra-virgin olive oil
- 1/2 teaspoon salt
- 1/4 cup mayonnaise
- For the burgers:
- 1 1/2 pounds ground beef
- Salt and freshly ground pepper
- 4 ounces brie cheese, rind removed and cut into 4 pieces
- Vegetable oil, for brushing
- 4 hamburger buns of your choice
- 1 large tomato, cut in 1/4-inch slices
- 1 head of butter lettuce, leaves separated
Chocolate-Coconut Bread Pudding with Passion Fruit Sauce
By gastrenee@yahoo.com
For the Ganache: In a small bowl place the chocolate
- GANACHE:
- 6 ounces bittersweet chocolate, finely chopped
- 1 1/4 cups heavy cream
- BREAD PUDDING:
- 17 ounces brioche (crust removed), cut into 1 1/2-inch dice
- 3 tablespoons unsalted butter, melted
- 3 cup heavy cream
- 2 cups unsweetened coconut milk
- 1 1/4 cups pure cane sugar
- 1/2 vanilla bean, split and seeds scraped
- 6 ounces bittersweet chocolate (Valhrona Manjari 64 percent), finely chopped
- 4 whole large eggs
- 2 large egg yolks
- Chocolate Ganache
- 1 cup desiccated coconut
- PASSION FRUIT SAUCE:
- 3/4 cup passion fruit juice
- 1/4 cup granulated sugar
- 1/4 cup freshly squeezed orange juice
- 2 tablespoons white rum
- FOR THE ANGLAISE:
- 1/2 vanilla bean
- 3/4 cup whole milk
- 1/2 cup coconut milk
- 4 large egg yolks
- 1/4 cup sugar
Grown-up S'mores
By gastrenee@yahoo.com
These sophisticated bite-size treats are a take on some of my favorite childhood flavors; a combination of s'mores ...
- p
- 1 1/2 5 1 1/4 sweetened shredded coconutALMOND MERINGUE: 1/2 cup egg whites (about 5 large) 1 cup sugar Pinch salt 1/4 teaspoon almond extract
Toffee Almond Sandies Recipe
By gastrenee@yahoo.com
In a large bowl, cream butter and sugars until light and fluffy
- 1 1 1 cup butter, softened
- 1 1 1 cup sugar
- 1 1 1 cup confectioners' sugar
- 1 1 1 cup canola oil
- 2 2 2 large eggs
- 1 1 1 teaspoon almond extract
- 3-1/2 3-1/2 3-1/2 cups all-purpose flour
- 1 1 1 cup whole wheat flour
- 1 1 1 teaspoon baking soda
- 1 1 1 teaspoon cream of tartar
- 1 1 1 teaspoon salt
- 2 2 2 cups chopped almonds
- 1 1 1 package (8 ounces) milk chocolate English toffee bits
- Additional sugar
“The Fiery Italian” Pasta Salad
By gastrenee@yahoo.com
-To assemble and store the pasta salad, toss all ingredients through the julienned basil leaves together in a bowl;...
- Spicy, Tomato-Basil Vinaigrette ingredients:
- 1 cup cooked and cooled bow-tie pasta, drizzled lightly with oil to prevent sticking
- 2 chicken tenderloins, cooked and sliced into small strips
- 4 slices of Italian dry salami, sliced into strips
- 1/4 cup artichoke hearts, chopped (frozen and thawed)
- 1-2 tablespoons kalamata olives (pitted), sliced
- 1 tablespoon toasted pine nuts
- 1 tablespoon julienned fresh basil leaves
- 2 tablespoons shaved parmesan cheese
- Spicy, Tomato-Basil Vinaigrette (recipe below)
- Drizzle olive oil, plus 2 tablespoons, divided use
- 1/2 cup tiny, sugar plum tomatoes, halved
- 2 cloves garlic, pressed through garlic press
- Pinch or two salt
- Pinch or two cracked black pepper
- 1/4 teaspoon Italian seasoning
- 1/4 teaspoon red pepper flakes (more or less, depending on how spicy you like things)
- 1 tablespoon julienned fresh basil leaves
- 1/2 teaspoon sugar
- 1 tablespoon balsamic vinegar
Caprese Pasta Salad
By gastrenee@yahoo.com
◦Cook pasta according to package directions
- 6 ounces dry Mini Shells Pasta (around 4 cups cooked)
- 2 cups Teeny Tiny Tomatoes
- 1/4 cup Extra Virgin Olive Oil
- 2 tablespoons Lemon Juice
- 8 ounces Mozzarella Fresca
- 1/2 cup diced Green Onion
- handful chopped fresh Cilantro
- Garlic Salt
- Cracked Black Pepper