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Recipes
Chicago Steakhouse Sandwich
By rperlowitz
For the steak: Heat a cast-iron skillet over high heat until very hot
- Steak:
- One 20-ounce boneless rib eye steak
- Kosher salt and freshly ground black pepper
- Sauteed Garlicky Spinach:
- 3 tablespoons olive oil
- 4 cloves garlic, thinly sliced
- 1/2 teaspoon crushed red pepper
- Three 10-ounce bags fresh spinach, washed and stemmed
- Kosher salt and freshly ground black pepper
- Buttermilk Blue Cheese Dressing:
- 2 tablespoons crumbled blue cheese
- 1/2 cup buttermilk
- 1 cup mayonnaise
- 1/4 teaspoon Dijon mustard
- 1/2 teaspoon minced fresh dill
- 1/8 teaspoon ground black pepper
- Sandwich Build:
- 1 fresh loaf crispy French bread, cut into 8-inch segments, buttered and grilled
Carrot Latkes
By rperlowitz
Sqeeze excess water out of carrots Put all ingredients into bowl and mix well to combine Heat oil, when hot place s
- 4 C carrots, shredded
- 1 C scallions, chopped
- 1 egg and 1 eggwhite
- 1/2 C flour
- 1/2 C golden raisins, chopped
- 2 t nutmeg
- Salt
- Pepper
- 3/4 t cardamom
- Canola oil for frying
Beef Bourguigon - Julia Childs
By rperlowitz
Gather and prepare your ingredients prior to cooking
- Ingredients
- 1/2 pound bacon, chopped
- 1 tablespoon olive oil
- 3 pounds lean stewing beef (cut into approximately 2″ chunks)
- 1 carrot, sliced (or 10-15 baby carrots, coarse chopped)
- 1 onion, chopped
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons flour
- 3 cups full-bodied red wine
- 2 – 3 cups beef stock
- 1 tablespoon tomato paste
- 2 cloves garlic, smashed
- 1/2 teaspoon thyme
- 1 crumbled bay leaf (optional)
- For the brown-braised onions (Oignons Glacés à Brun)
- 1/2 bag frozen white pearl onions, defrosted and patted dry
- 1 1/2 tablespoons butter
- 1 tablespoon olive oil
- 1/2 cup beef stock or beef broth
- Salt and pepper
- For the sautéed mushrooms (Champignons Sautés au Beurre)
- 1 pound mushrooms, quartered
- 4 tablespoons butter
- Salt and pepper
Chocolate Chai Milkshake
By rperlowitz
In a saucepot on medium-low heat, steep the milk with the nutmeg, cardamom, fennel seed, pumpkin pie spice, cinnamo...
- 2 cups milk
- 1 whole nutmeg
- 1/4 teaspoon cardamom
- 1/2 teaspoon fennel seed
- 1/2 teaspoon pumpkin pie spice
- 1/2 teaspoon ground cinnamon
- 5 whole black peppercorns
- 2 pints vanilla ice cream
- 1/4 cup, plus 2 tablespoons chocolate syrup
Chillie
By rperlowitz
brown meat with onion/garlic Add chillies, beans, Rotelle and Carol Shelby add water - 1/2 to 3/4 can low fo
- 1 lbs beef and/or chicken
- 1 chopped onion
- garlic
- 1 can chilles med green chopped
- 2 cans beans (red/black)
- 1 can Rotelle diced tomatoes and green chille Spanish isle (no drain)
- Carol Shelby chili mix
Holiday Salad
By rperlowitz
1. In a small bowl whisk together the lemon juice, salt, pepper, and olive oil
- 2 Lemons, juiced, plus 1/2 Lemon
- 1 tsp. Sea Salt
- 1/4 c. & 2 tbs. Extra-Virgin Olive Oil
- 5 medium heads Belgian Endive, ends trimmed & cut into 1-in. circles
- 1 medium Green Apple, peeled, cored, & cut into 1-in. cubes
- 1/4 lb. Gruyere Cheese, rind removed & diced into 1-in. cubes
- 1/2 Avocado, diced into 1-in. cubes
- 2 tsp. Dried Cranberries, or the Seeds of 1 small Pomegranate
- 2/3 c. Defrosted Corn Kernels, or 1/2 Ear Corn, cooked & kernels removed
Roast Beef with Spicy Parsley Tomato Sauce
By rperlowitz
To make the beef roast, preheat the oven to 375 degrees F
- Roast Beef:
- Ingredients
- 1 (2 to 2 1/2-pound) sirloin tip or chuck beef roast
- 3 tablespoons olive oil
- 4 Roma tomatoes, cut in 1/2
- 2 teaspoons herbs de Provence
- Kosher salt and freshly ground black pepper
- Spicy Parsley Tomato Sauce:
- 1 1/2 cups fresh flat-leaf parsley
- 2 garlic cloves
- 1/2 teaspoons red pepper flakes
- 3/4 teaspoon kosher salt
- 3/4 teaspoon freshly ground black pepper
- 2 tablespoons red wine vinegar
- 1/2 cup extra-virgin olive oil
Edamame Dip
By rperlowitz
Place the edamame, onion, cilantro, garlic, lime juice, miso, salt, chili paste and pepper into the bowl of a food ...
- 12 ounces shelled, cooked, and cooled edamame, about
- 2 cups, see edameame basic
- 1/4 cup diced onion
- 1/2 cup tightly packed fresh cilantro or parsley leaves
- 1 large garlic clove, sliced
- 1/4 cup freshly squeezed lime or lemon juice
- 1 tablespoon brown miso
- 1 teaspoon kosher salt
- 1 teaspoon red chili paste
- 1/4 teaspoon freshly ground black pepper
- 5 tablespoons olive oil
Mustard and Herb Crusted Lamb
By rperlowitz
1. Stir together Panko, parsley, salt, and pepper in a bowl
- 1/2 c. Panko
- 2 spoons Garlic
- Parsley
- Extra Virgin Olive Oil
- 1 rack of Lamb
- Dijon Mustard
- Salt
- Pepper
Yogurtwiches - After School Snacks
By rperlowitz
1. Place a scoop of frozen yogurt between graham cracker squares 2
- Yogurt - frozen any flavor
- Graham Cracker Squares
- Chocolate Chips - regular or mini