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Recipes
Tuna Noodle Crisp
By Snook
Preheat oven to 350 degrees
- 4 oz. uncooked noodles
- 2 T oil
- 1/3 c chopped onion
- 2 T chopped green pepper
- 2 T chopped red pepper
- 1 can cheddar cheese soup
- 1/2 c milk
- 1 t salt
- 1/8 t pepper
- 1 can tuna
- 1/2 c breadcrumbs
Chard with Pine Nuts, Parmesan, and Basil
By Snook
Pull or cut the stems from the chard leaves
- 13 to 14 oz. Rainbow chard (about 1 large bunch)
- 1 Tbs. extra-virgin olive oil
- 3 Tbs. pine nuts
- Kosher salt
- 1 Tbs. minced garlic
- 1 Tbs. cold unsalted butter, cut into 4 pieces
- 1/4 cup grated Parmigiano-Reggiano
- 1/4 cup thinly sliced fresh basil leaves (8 to 10 large)
Cocktail: Tenant’s Harbor Punch
By Snook
Using a peeler, remove the zest from the lemons, avoiding the white pith
- 4-5 medium lemons
- 3/4 cup granulated sugar
- 3 750-ml bottles off-dry white wine (such as Riesling Spatlese, Vouvray, or Chenin Blanc), chilled
- 1-1/2 cups aquavit, preferably Norwegian, such as Linie, chilled
- 2 pints fresh strawberries, hulled and halved
- 1 English cucumber, washed and sliced about 1/8 inch thick
- 4 cups sparkling water, chilled
Chicken Pot Pie
By Snook
Make the crust Put the flour and salt in a food processor and pulse to blend
- For the crust
- 9 oz. (2 cups) unbleached all-purpose flour
- 3/4 tsp. table salt
- 6 oz. (12 Tbs.) cold unsalted butter, cut into 10 pieces
- For the filling
- 5 Tbs. olive oil
- 2-1/2 lb. boneless, skinless chicken thighs or breasts
- Kosher salt and freshly ground black pepper
- 1/2 lb. medium cremini mushrooms, quartered (2 cups)
- 1-1/2 cups frozen pearl onions, thawed and patted dry
- 4 medium carrots, peeled and sliced 1/2 inch-thick (1-1/2 cups)
- 3 medium cloves garlic, minced
- 2 oz. (4 Tbs.) unsalted butter, cut into 3 pieces
- 2-1/4 oz. (1/2 cup) unbleached all-purpose flour
- 3 cups lower-salt chicken broth
- 1 cup half-and-half or heavy cream
- 1-3/4 lb. red potatoes, cut into 1/2-inch dice (5 cups)
- 1 cup frozen petite peas, thawed
- 1/4 cup dry sherry
- 1/4 cup chopped fresh flat-leaf parsley
- 2 Tbs. chopped fresh thyme
- 1-1/2 Tbs. Dijon mustard
Paella
By Snook
1. Preheat the oven to 500 degrees, or as near as you can
- 4 cups chicken stock (see text)
- Pinch saffron
- 3 tablespoons olive oil
- 1 medium onion, minced
- 2 cups short- or medium-grain rice
- Salt and fresh black pepper to taste
- 2 cups raw peeled shrimp, cut into 1/2-inch chunks
- Minced parsley for garnish.
- Optional sausage and veggies, cut into 1/2 inch chunks
Bolognese Sauce, Marcella Hazan's
By Snook
Put the oil, butter and chopped onion in the pot and turn the heat on to medium
- 1 tablespoon vegetable oil
- 3 tablespoons butter plus 1 tablespoon for tossing the pasta
- 1/2 cup chopped onion
- 2/3 cup chopped celery
- 2/3 cup chopped carrot
- 3/4 pound ground beef chuck (or you can use 1 part pork to 2 parts beef)
- Salt
- Black pepper, ground fresh from the mill
- 1 cup whole milk
- Whole nutmeg
- 1 cup dry white wine
- 1 1/2 cups canned imported Italian plum tomatoes, cut up, with their juice
- 1 1/4 to 1 1/2 pounds pasta
- Freshly grated parmigiano-reggiano cheese at the table
- xtra Béchamel
- 5 tablespoons unsalted butter
- 1/4 cup flour
- 3 cups milk
- 2 teaspoons salt
- 1/2 teaspoon freshly grated nutmeg
Salad: Mixed Green with Tarragon Vinaigrette
By Snook
Whisk together vinegar, shallot, mustard, salt, and pepper in a small bowl, then add oil in a slow stream, whisking...
- 4 teaspoons Sherry vinegar
- 1 tablespoon minced shallot
- 1/2 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup extra-virgin olive oil
- 2 teaspoons finely chopped fresh tarragon
- 1/2 lb frisée (French curly endive), torn into bite-size pieces
- 1 head Boston lettuce (1 lb), torn into bite-size pieces
- 1 bunch arugula (1/2 lb), coarse stems discarded
- 1 bunch watercress (1/2 lb), coarse stems discarded
Pozole Verde
By Snook
Drain pozole and transfer to a large soup pot
- FOR THE STEW:
- 1 pound dried pozole, soaked overnight in cold water
- 1 head garlic, divided into cloves but not peeled
- Kosher salt and black pepper
- 4 pounds boneless pork shoulder, cut into 2-inch chunks
- 1 small onion
- 2 bay leaves
- 6 cloves
- 1 pound tomatillos, diced, about 2 cups
- 1 small chayote squash, diced (optional)
- 2 medium zucchini, diced
- Kernels from 3 large ears corn, about 2 cups
- FOR THE GARNISH:
- 1 cup finely diced onion
- 2 cups roughly chopped cilantro
- 1/4 cup finely chopped hot green chile, such as serrano or jalapeño
- 1/4 cup dried oregano
- 2 firm-ripe avocados, cut into thick slices
- Roasted poblano chile strips (optional)
- Lime wedges
Lasagna: Four Cheese and Tomato
By Snook
Make the sauce Heat the oil and garlic in a 4- to 5-quart pot over medium heat
- For the sauce
- 2 Tbs. extra-virgin olive oil
- 4 medium cloves garlic, smashed
- 2 28-oz. cans whole plum tomatoes, preferably San Marzano
- 1/4 tsp. crushed red pepper flakes; more as needed
- Kosher salt
- 6 large basil leaves, torn by hand into 1/2-inch pieces
- For assembly
- 2 cups whole-milk ricotta (1 lb.)
- 2-1/2 cups grated fresh mozzarella (1 lb.)
- 2 cups grated fontina (8 oz.)
- 1-3/4 cups finely grated Parmigiano-Reggiano (3-1/2 oz.)
- 1 recipe Fresh Pasta for Lasagne
Muffins: Good-For-You Blueberry
By Snook
Position a rack in the center of the oven and heat the oven to 400°F
- Nonstick cooking spray
- 4-1/2 oz. (1 cup) unbleached all-purpose flour
- 4 oz. (1 cup) whole-wheat flour
- 2 tsp. baking powder
- 1/2 tsp. table salt
- 1/4 tsp. baking soda
- 2 large eggs
- 3/4 cup granulated sugar
- 1/4 cup canola oil
- 1 cup natural unsweetened applesauce
- 1-1/2 tsp. finely grated lemon zest
- 1 tsp. pure vanilla extract
- 3/4 cup low-fat buttermilk
- 1-1/2 cups fresh blueberries