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Recipes
Cinnamon Chocolate Fudge
By rperlowitz
Butter the bottom and sides of an 8 by 8-inch baking pan
- Butter, for greasing the pan
- 1 (14-ounce) can sweetened condensed milk
- 2 teaspoons ground cinnamon
- 1 teaspoon pure vanilla extract
- 1 pound (about 2 cups) bittersweet (60 percent cacao) chocolate chips (recommended: Ghiradelli) see Cook's Note
- 3 tablespoons unsalted butter, cut into 1/2-inch pieces, at room temperature
- Kosher or flake salt, optional
- Cook's Note: The fudge can also be made using 1 pound (about 2 1/2 cups) of semisweet chocolate chips.
Chocolate Ganache
By rperlowitz
In a small heavy saucepan over low heat - heat whipping cream until warm
- 1 c. (1/2 pint( whipping cream
- 1 1/2 c. semi sweet chocolate chips
Pork Paillards with Sundried Tomato Butter
By rperlowitz
*For the compound butter:* In a bowl, combine the softened butter with the sundried tomatoes, sage, parsley, Cajun ...
- Compound Butter:
- 1 stick (1/2 cup) unsalted butter, softened
- 2 tablespoons drained and finely chopped oil-packed Sundried tomatoes
- 1 teaspoon minced fresh sage
- 1 tablespoon finely chopped fresh parsley leaves
- Pinch Cajun spice
- Pinch salt
- Pork:
- 1 (2-pound) boneless pork loin
- 1/2 cup all-purpose flour
- Salt and pepper
- 1/4 cup grapeseed oil
- 1 teaspoon minced fresh thyme
- 1 teaspoon minced fresh parsley
French Martini
By rperlowitz
Combine in a cocktail shaker put in chilled glass with or without ice
- 1 ounce pineapple juice
- 3 ounce vodka
- 2 t. raspberry flavored liqueur (chambord)
Oven-Dried Mashed Sweet Potatoes
By rperlowitz
Directions Preheat the oven to 400 degrees F
- 2 pounds medium sweet potatoes, scrubbed clean and dried with a kitchen towel
- 1/4 cup heavy cream
- 1 tablespoon unsalted butter, softened, plus 1 stick
- Kosher salt
- 1/4 cup fresh orange juice, plus a few grates orange zest
- 1 tablespoon dry sherry
- 1 tablespoon molasses
Zucchini-Farro Cakes with Herbed Goat Cheese and Slow-Roasted Tomatoes
By rperlowitz
Adapted with permission from Whole-Grain Mornings by Megan Gordon (Ten Speed Press, copyright 2013)
- 1 1/2 pounds grape tomatoes
- 2 tablespoons extra-virgin olive oil
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 3 1/2 cups shredded zucchini (about 1 pound)
- 1 teaspoon kosher salt, divided
- 2 cups cooked farro
- 1 cup fresh breadcrumbs
- 3 tablespoons finely chopped green onions
- 3 tablespoons chopped fresh flat-leaf parsley
- 2 tablespoons whole-wheat flour
- 1 tablespoon chopped fresh thyme
- 3 large eggs, lightly beaten
- 2 garlic cloves, minced
- 2 tablespoons extra-virgin olive oil, divided
- 2.5 ounces goat cheese (at room temperature)
- 1 1/2 tablespoons 1% low-fat milk
- 1 teaspoon chopped fresh chives
- 1/2 teaspoon chopped fresh dill
- 1/2 teaspoon chopped fresh tarragon
- 1/4 teaspoon freshly ground pepper
Hashbrowns - Oven Baked
By rperlowitz
Preheat oven to 425°F
- 1 1/2 cups paper-thin onion slices
- 1 pound Yukon Gold potatoes, peeled, coarsely grated on large holes of box grater or in processor (about 2 1/2 cups)
- 1 teaspoon salt, divided
- 2 tablespoons unsalted butter, melted
Turkey-Pepperoni Burgers
By rperlowitz
Put the turkey, pepperoni, rosemary, half of the garlic and 1/2 teaspoon each salt and pepper in a large bowl and m...
- 1 1/4 pounds ground turkey
- 1/4 pound sliced pepperoni, chopped (about 1 cup)or 4 breakfast sausage patties
- 1 large sprig rosemary or sage, leaves only, chopped
- 1 clove garlic, grated
- Kosher salt and freshly ground pepper
- 1/3 cup mayonnaise
- 1/2 cup chopped fresh parsley and/or basil
- 1/2 teaspoon finely grated lemon zest, plus 2 teaspoons fresh lemon juice (from 1 lemon)
- 8 slices provolone cheese or mozz
- 4 onion rolls, split
- 4 slices beefsteak tomato
- Lettuce leaves, for serving
Chicken and Dumplings
By rperlowitz
Directions Heat the oil in a large pot or Dutch oven over medium-high heat
- tablespoon olive oil
- bone-in, skin-on chicken thighs (about 2 pounds)
- kosher salt and black pepper
- stalks celery, chopped
- carrots, chopped
- onions, chopped
- tablespoons fresh thyme leaves or 2 teaspoons dried thyme
- cloves garlic, chopped
- bay leaves
- cups all-purpose flour
- tablespoon baking powder
- teaspoon baking soda
- tablespoons (3/4 stick) unsalted butter, melted
- cup buttermilk
- tablespoons chopped fresh flat-leaf parsley leaves, plus more for serving
Shrimp and Bacon Burgers
By rperlowitz
For the burgers: Divide the shrimp in half
- 2 pounds medium shrimp, peeled and deveined
- 2 cups panko
- 3 large eggs, beaten
- 2 tablespoons hot sauce
- 1 teaspoon chopped garlic
- 2 teaspoons seafood seasoning (recommended: Old Bay)
- 1 tablespoon freshly ground black pepper
- 2 tablespoons chopped fresh parsley
- 1 teaspoon chopped fresh chives
- 1 jalapeno, chopped, seeds optional
- 1/4 cup chopped green onions
- Olive oil, to moisten
- Canola oil, for frying
- 8 hamburger buns, toasted
- 8 slices cooked good quality bacon, cut in half
- Bibb lettuce leaves, for garnish
- 1 stick unsalted butter
- 1 lemon, juiced and zested
- 1 teaspoon capers