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Recipes
Quinoa Pilaf with Pine Nuts
By rperlowitz
Put the broth and quinoa in a medium sized saucepan and bring to a boil
- 2 cups low-sodium chicken broth
- 1 cup quinoa, rinsed
- 1/4 cup pine nuts
- 1 tablespoon olive oil
- 1/2 large onion, chopped
- 1/3 cup chopped fresh parsley leaves
- Salt and pepper
Chicago Italian Beef Sandwich
By rperlowitz
For the pot roast: Preheat the oven to 300 degrees F and position a rack in the middle position
- Pot Roast:
- 1 boneless beef chuck eye roast (about 3 1/2 pounds)
- Kosher salt and freshly ground black pepper
- 2 tablespoons vegetable oil
- 1 medium onion, roughly chopped
- 1 tablespoon dried Italian seasoning
- 2 teaspoons crushed red pepper
- 6 cloves garlic, roughly chopped
- 1/2 cup dry red wine
- 3 cups beef stock
- 2 sprigs fresh thyme
- Sweet Peppers:
- 4 green bell peppers, seeded and cut into strips
- 2 tablespoons olive oil
- 1 teaspoon granulated garlic
- Kosher salt and freshly ground black pepper
- Sandwich Build:
- 4 soft, hinged sub or hoagie rolls
- Homemade Hot Giardiniera, recipe follows
Italian Pizzeria Salad
By rperlowitz
For the vinaigrette: In a jar, combine the vinegar, oil, shallot, honey, mustard, salt and crushed red pepper
- 1/2 cup red wine vinegar
- 1/3 cup extra-virgin olive oil
- 1 tablespoon minced shallot
- 1 teaspoon honey
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon kosher salt
- Pinch crushed red pepper
- 12 ounces marinated artichoke quarters, drained and halved lengthwise
- 10 1/2 ounces cherry tomatoes, halved
- 8 ounces ciliegine mozzarella (cherry-size mozzarella balls), halved
- 6 ounces pitted medium black olives, drained
- 1 head romaine lettuce, quartered lengthwise and sliced into 1/2-inch pieces
- 5 ounces spring mix lettuce
- 2 tablespoons chopped fresh basil
- 1 tablespoon chopped fresh oregano (see Cook's Note)
- Kosher salt
Berry Crostada
By rperlowitz
To make the crust, combine the flour, sugar, lemon zest, and salt in a food processor and pulse to blend
- 1 1/2 cups all-purpose flour
- 2 tablespoons sugar, plus 2 tablespoons
- 1 lemon, zested and juiced
- 1/4 teaspoon kosher salt
- 10 tablespoons unsalted butter, chilled and cut into 1/2-inch pieces
- 3 tablespoons ice water
- 5 cups frozen mixed berries, thawed (about 30 ounces)
- 1 1/2 tablespoons cornstarch
- 2/3 cup mascarpone cheese
- 1/3 cup heavy cream
- 3 tablespoons honey
Taco Soup
By rperlowitz
1. Put water, chicken, and salsa in a pot
- 3 c. Water
- 3 c. Bouillon Cubes
- 1 pkg. Taco Seasoning
- 16 oz. Salsa
- 15 oz. Black Beans
- 11 oz. Corn w/ Red and Green Peppers
- 2 10 oz. Cans of Chicken/Leftover Chicken
Pizza Garlic Knots
By rperlowitz
1. Measure the flour into a large bowl; set aside
- For the Dough:
- Pizza dough (or use receipt below)
- 5 1/2 cups all-purpose flour
- 1 3/4 cups warm water (about 115 degrees F)
- 1/4 cup olive oil
- 1 1/2 tablespoons active dry yeast
- 1 tablespoon granulated sugar
- 1 teaspoon sea salt
- For the Garlic Coating:
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 4 cloves of garlic, finely minced
- 1/4 cup finely chopped fresh Italian parole
Warm & Creamy Bacon Dip
By rperlowitz
1. preheat over to 400 2. combine all ingredients 3
- 8 oz. softened cream cheese
- 2 c. sour cream
- 3 oz. cooked and crumbled bacon or bacon bits
- 2 c. shredded cheddar cheese
- 1 c. green onion
Garlic Shrimp and Checkpeas
By rperlowitz
1. position rake in upper third of oven and preheat to 450 toss chickpeas w/ 1 T
- 2 15 oz cans chickpeas, drained and rinsed
- 6 T EVOO
- Kosher salt
- 1 1/4 lb med shrimp peeled and deveined with tails intact
- 3 gloved garlic minced
- 1 t. lemon zest
- 1/2 red pepper flakes
- 1/2 c chopped parsley
- lemon wedges for serving
Banana Split - fried
By rperlowitz
For the chocolate sauce: Combine the chocolate and 1/4 cup water in a heavy small saucepan
- Bananas:
- One 4-ounce bar semisweet chocolate, chopped
- Small pinch cayenne pepper (less than 1/16 teaspoon)
- 1 tablespoon unsalted butter
- 4 slightly underripe bananas, split lengthwise in half, then cut crosswise in half
- 1/4 cup light brown sugar
- 1/3 cup sliced almonds, toaste
Pasta and Bean Soup
By rperlowitz
1. Cover the beans with cold water and soak overnight
- 1 lb. Dried Pinto Beans (or kidney, great northern, or garbanzo beans)
- Olive Oil
- 1 1/2 c. Chopped Onions
- 3 tbs. Minced garlic
- Dried Oregano
- Dried Basil
- 3 Bay Leaves
- 1 can (6 oz.) Tomato Paste
- 1 can (28 oz.) Tomato Puree
- 10 c. Water
- Salt
- Pepper
- 1 c. Orzo (or other small pasta)
- Chopped Italian (flat leaf) Parsley
- Freshly grated Parmesan cheese, for garnish