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Recipes
Linguine with Shrimp and Lemon Oil
By Cindy
For the lemon oil: Combine the olive oil and the lemon zest in a small bowl and reserve
- For the lemon oil:
- 1/2 cup extra-virgin olive oil
- 1 lemon, zested
- For the pasta:
- 1 pound linguine pasta
- 2 tablespoons olive oil
- 2 shallots, diced
- 2 garlic cloves, minced
- 16 ounces frozen shrimp
- 1/4 cup lemon juice (about 2 lemons)
- 1 lemon, zested
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 3 ounces arugula (about 3 packed cups)
- 1/4 cup chopped fresh flat-leaf parsley
French Onion Soup with Cheesy Croutons
By Cindy
Heat a heavy soup pot over medium heat while thinly slicing the onions
- 6 medium onions
- 4 tablespoons butter
- 3 cloves garlic, finely chopped
- 2 fresh bay leaves
- 2 tablespoons finely chopped fresh thyme
- Salt and pepper
- 1 cup dry white wine
- 1 quart beef stock
- 2 tablespoons Worcestershire sauce
- 1 baguette, ends trimmed, sliced into 16 rounds about an inch thick
- 1/2 pound Gruyere cheese, shredded
- 4 tablespoons good quality dry sherry, optional
Butternut Bowties
By Cindy
Preheat oven to 400°F. Place squash halves on a baking sheet and drizzle them with 1 tablespoon EVOO, salt and p...
- 1 butternut squash, halved and seeds removed
- 1 tablespoon EVOO - Extra Virgin Olive Oil
- Salt and freshly ground pepper
- 1 box of bowtie pasta
- 2 tablespoons butter
- 2 tablespoons flour
- 2 cups milk
- A pinch of nutmeg
- A pinch of cinnamon
- 5 to 6 sage leaves, thinly sliced
- 1 cup grated cheddar cheese
- 1 cup grated Parmigiano Reggiano
- A handful toasted almonds, to garnish (optional)
Linguine with Sun-Dried Tomatoes, Olives, and Lemon
By Cindy
Bring a large pot of salted water to a boil over high heat
- 1 pound linguine pasta
- 1 cup (6 ounces) chopped or julienned sun-dried tomatoes in oil, drained
- 1 cup (4 ounces) medium green olives, pitted
- 1 packed cup fresh basil leaves
- 1 clove garlic, roughly chopped
- 1/3 cup extra-virgin olive oil
- Zest and juice of 1 large lemon
- 3/4 cup grated Parmesan
- Salt and freshly ground black pepper
Eva Longoria's Mexican Rice
By Cindy
In a large skillet, heat the oil over medium heat until hot but not smoking
- 2 tablespoons vegetable oil
- 1 large onion, chopped
- 5 cloves garlic, minced
- 1 1/2 cups long grain white rice
- 2 tablespoons ground cumin
- 2 1/2 cups chicken broth
- 1 14-ounce can tomato sauce
- 1/2 teaspoon kosher salt, or to taste
- 1/4 teaspoon ground black pepper, or to taste
- 1 15-ounce can peas and carrots, drained (optional)
Crumb Coffee Cake (like Entenmann’s)
By Cindy
(1) Mix together in a large bowl flour, sugar, baking powder, salt; and set aside 2 cups of this mixture for the t...
- Topping:
- 3 3/4 cups flour
- 1 3/4 cups sugar
- 1/4 pound butter (l stick), softened
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 2 eggs
- 2/3 cup milk
- 1/4 pound (1 stick) butter
- 1/4 cup brown sugar
- 2 teaspoons cinnamon
- 1 pinch salt
- confectioner’s sugar (for dusting)
Green Salad With Strawberry Balsamic Vinaigrette
By Cindy
Place jam in a medium bowl and whisk in the vinegar then EVOO
- 2 teaspoons strawberry jam
- 1 tablespoon balsamic vinegar
- 3 tablespoons extra-virgin olive oil (EVOO)
- Salt and freshly ground black pepper
- 4 cups chopped romaine or mixed greens of any kind
- 6 strawberries, sliced
Panini with Chocolate and Brie
By Cindy
Directions Preheat the panini grill
- 12 slices sourdough bread
- 1/3 cup extra-virgin olive oil
- 12 ounces Brie cheese, thinly sliced
- 1 (12-ounce) bag semisweet chocolate chips
- 1/3 cup thinly sliced fresh basil leaves
Short Ribs with Tagliatelle
By Cindy
Place the olive oil in a large heavy soup pot over medium heat
- 3 tablespoons olive oil
- 2 ounces chopped pancetta (about 1/2 cup)
- 2 1/2 pounds short ribs
- Salt
- Freshly ground black pepper
- 1/4 cup all-purpose flour
- 1 medium onion, chopped
- 1 carrot, chopped
- 1/2 cup fresh parsley leaves
- 2 cloves garlic
- 1 (14-ounce) can tomatoes (whole or diced)
- 1 tablespoon tomato paste
- 1 teaspoon chopped fresh rosemary leaves
- 1 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1 bay leaf
- 2 1/2 cups beef broth
- 3/4 cup red wine
- 1 pound fresh or dried tagliatelle
- 4 to 6 teaspoons shaved bittersweet chocolate
Cheesy Baked Farro
By Cindy
Preheat the oven to 400 degrees F
- Sauce:
- Vegetable cooking spray
- 1/2 stick (1/4 cup) unsalted butter
- 1/4 cup all-purpose flour
- 2 cups warm whole milk
- Kosher salt and freshly ground black pepper
- Farro:
- 2 1/2 cups grated Parmesan
- 1 cup grated Gruyere
- 1/2 cup fontina cheese, grated
- 6 cups chicken broth
- 2 cups faro or barley, rinsed and drained
- 1 teaspoon chopped fresh thyme leaves
- Kosher salt and freshly ground black pepper
- 1/2 cup plain dried bread crumbs
- Olive oil, for drizzling