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Recipes
Moroccan Lentil Soup with Veggies
By Snook
Heat 1/4 cup olive oil in a large pot over medium heat
- 1/4 cup olive oil
- 4 large carrots, chopped
- 1 large white onion, finely chopped
- 2 teaspoons kosher salt
- 2 teaspoons chopped fresh parsley
- 1 teaspoon ground black pepper
- 1/2 teaspoon ground ginger
- 1/2 teaspoon dried tarragon
- 1/2 teaspoon cumin
- 1 (16 ounce) package dry lentils
- 1 cup crushed tomatoes
- 2 quarts vegetable broth
- 1 (10 ounce) package spinach
- 1 large zucchini, cut into small pieces
- 1 pinch salt to taste
- 1 teaspoon olive oil, or to taste
Spaetzle
By Snook
In a medium bowl, beat the flour, eggs, and milk with a wooden spoon until smooth
- 3 cups all-purpose flour; more as needed
- 9 large eggs, well beaten
- 1 cup milk
- 3 cloves garlic, mashed to a paste or finely minced
- 1/2 cup finely chopped fresh flat-leaf parsley
- 1 tsp. coarse salt; more to taste
- Heaping 1/4 tsp. freshly ground black pepper; more to taste
- 8 Tbs. unsalted butter; more as needed
Pasta, Creamy Corn with Basil
By Snook
Bring a large pot of well-salted water to a boil
- Fine sea salt
- 12 ounces dry orecchiette or farfalle
- 1 tablespoon olive oil, plus more for drizzling
- 1 bunch scallions (about 8), trimmed and thinly sliced (keep the whites and greens separate)
- 2 large ears corn, shucked and kernels removed (2 cups kernels)
- 1/2 teaspoon ground black pepper, more for serving
- 3 tablespoons unsalted butter
- 1/2 cup grated Parmesan cheese, more to taste
- 1/3 cup torn basil or mint, more for garnish
- 1/4 teaspoon red pepper flakes, or to taste
- Fresh lemon juice, as needed
Warm Farro Pilaf with Kale and Cranberries
By Snook
To make farro: Heat oil in saucepan over medium-high heat
- Farro
- 1 tablespoon olive oil
- 1 medium carrot, cut in half
- 1 celery rib, cut in half
- 1/2 small onion
- 1 1/4 cups pearled farro
- 4 cups vegetable broth
- Pilaf
- 2 tablespoons olive oil
- 1/2 medium onion, diced
- 1/2 pound kale, center stem removed, chopped (about 4 packed cups)
- 2 cloves garlic, minced
- 1/2 tsp. Aleppo pepper or 1/4 tsp. red pepper flakes
- 1/2 cup dried cranberries
- 1/3 cup toasted pine nuts
Cocktail: Bourbon Ginger Snap
By Snook
In a large saucepan, combine water, lemon juice, honey and ginger; bring to a boil
- 2 q water
- 1 c fresh lemon juice
- 1 c honey
- 3 " piece of fresh ginger (peeled and sliced)
- 6 c fresh orange juice
- 4 c pear nectar
- 1 L bourbon
- 2 lemons (thinly sliced)
Mapo Ragu
By Snook
This is my simple, everyday take on a dish developed at Momofuku Ssam Bar in Manhattan many years ago by the chefs ...
- 3 tablespoons neutral oil, like canola
- 2 large onions, peeled and sliced
- Pinch of kosher salt, or to taste
- 1 pound ground pork
- 4 cloves garlic, peeled and chopped
- 10-15 frozen cylindrical rice cakes (optional), or rice noodles, or pasta, or steamed rice
- 1 inch fresh ginger, peeled and chopped
- 3 tablespoons gochujang (Korean chili-bean paste)
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon brown sugar
- 2 teaspoons Sichuan peppercorns (optional)
- 1 bunch kale or any hearty cooking greens, roughly chopped
- 4 scallions, thinly sliced, for garnish
Rice: Snook
By Snook
Preheat oven to 350 degrees
- 1 c long grain white rice
- 1 can beef boullion soup (or beef broth)
- 1 can French onion soup
- 1/2 stick butter (or less)
- 5 or 60 fresh sliced mushrooms
Salmon ~ Vietnamese Caramel
By Snook
Heat the sugar in a small nonstick skillet over medium heat
- 1/4 cup granulated sugar
- 3 Tbs. fresh lime juice; more to taste
- 1 Tbs. fish sauce
- 1/4 cabbage, coarsely grated or julienned (about 1-1/2 cups)
- 1/4 cup chopped fresh cilantro
- Kosher salt
- 1 Tbs. canola oil
- 4 scallions, thinly sliced (about 3/4 cup)
- 3 medium cloves garlic, minced
- Freshly ground black pepper
- 1-1/2 lb. skinless salmon fillet, preferably wild, pin bones removed, cut into 1-1/2-inch pieces
Appetizer: Jalapeno Cheddar Crackers
By Snook
Place the flour, kosher salt, and baking powder in a food processor fitted with the steel blade and pulse to mix
- 2 cups all-purpose flour
- 1 teaspoon kosher salt
- 1/8 teaspoon baking powder
- 14 tablespoons (1 3/4 sticks) cold unsalted butter, 1/2 inch-diced
- 5 ounces extra-sharp white Cheddar, grated
- 1 tablespoon minced seeded jalapeno pepper
- 1/4 teaspoon chipotle chili powder
- 3 tablespoons ice water
- 1 egg beaten with 1 tablespoon milk, for egg wash
- Fleur de sel or sea salt
Cod with Mushrooms, Garlic & Vermouth
By Snook
In a heavy 12-inch skillet, melt 3 Tbs
- 4 Tbs. cold unsalted butter
- 10 oz. white or baby bella (cremini) mushrooms, wiped clean and sliced about 1/8 inch thick
- 4 medium cloves garlic, minced
- 1/2 cup dry vermouth
- 3-1/2 Tbs. chopped fresh parsley
- 1 Tbs. balsamic vinegar
- 1/2 tsp. kosher salt; more to taste
- 1/4 tsp. freshly ground black pepper; more to taste
- Four 6-oz. skinless cod fillets