Cindy's profile page
Recipes
Mixed Salad with Tarragon
By Cindy
Combine all the vegetables and tarragon in a serving bowl
- 1/2 cucumber, thinly sliced (peel a seeded cucumber, rinse a seedless cucumber with peel left on)
- 1 ripe tomato, quartered and thinly sliced
- 1 small red onion or 1/2 medium red onion, thinly sliced
- 1 large or 2 medium romaine hearts, washed and chopped
- 3 to 4 tablespoons chopped fresh tarragon leaves or 2 teaspoons dried
- 2 tablespoons white balsamic vinegar or white wine
- 1/4 cup extra-virgin olive oil
- Salt and freshly ground black pepper
- Sesame seeds, for garnish
Tahitian Ice Cream
By Cindy
Place 1/2 cup water in a small saucepan
- 1 teaspoon gelatin
- 1 vanilla bean, preferably Tahitian
- 2 cups heavy whipping cream, chilled
- 1/2 cup sugar
- 1 cup coconut milk
- 1/2 cup light rum
- 1/2 cup toasted coconut, see Cook's Note
Italian Shepherd's Pie
By Cindy
Preheat oven 400°F. Place a large pot filled with water over high heat and bring up to a boil to cook the pasta
- 1 1/2 pounds mini penne or any mini short-cut pasta (whole wheat pasta can be substituted)
- Salt and freshly ground black pepper
- 3 tablespoons extra-virgin olive oil (EVOO)
- 3 pounds ground turkey
- 3 tablespoons tomato paste
- 5 large cloves of garlic, finely chopped
- 2 medium or 1 huge softball-size onion, diced
- 3 medium carrots, diced
- 1 medium zucchini, diced
- 1 red bell pepper, diced
- 2 1/2 cups chicken stock, divided
- 1 tablespoon poultry seasoning
- 3 tablespoons butter
- 3 tablespoons (2 palmfuls) all-purpose flour
- 1 cup milk (eyeball it)
- 2 cups shredded provolone
- 1/2 cup shredded Asiago cheese, plus additional
Chocolate Truffles
By Cindy
Heat cream in a pot until it steams
- 7/8 cup heavy cream
- 8 ounces good quality bittersweet chocolate, chopped
- Unsweetened cocoa powder, as needed
Raspberry Pound Cake with Vin Santo Cream
By Cindy
To make the Raspberry Pound Cake: Set an oven rack in the lower 1/3 of the oven and preheat to 350 degrees F
- Pound cake:
- 1 1/2 cups all-purpose flour, plus more for dusting the loaf pan
- 1 teaspoon baking soda
- 2 teaspoons orange zest (from 1 medium orange)
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 1/3 cups sugar
- 1/2 cup (1 stick) unsalted butter, at room temperature, plus more for greasing loaf pan
- 3 eggs
- 1 teaspoon vanilla extract
- 1 (10-ounce) bag sweetened, frozen raspberries, thawed and drained
- 1 cup heavy whipping cream
- 1/2 teaspoon vanilla extract
- 3 tablespoons powdered sugar
- 3 tablespoons Vin Santo wine or Moscato wine
- Cream
Sliced Steaks with Sweet and Spicy Salad on Top
By Cindy
Let the steaks sit at room temperature, to take the chill off, while you heat a grill pan to high
- 4 flat iron steaks
- Extra-virgin olive oil, for drizzling, plus 1/3 to 1/2 cup
- Salt and freshly ground black pepper
- 1 small clove garlic, finely chopped
- 2 tablespoons ketchup
- 2 tablespoons grainy Dijon mustard
- 1 tablespoon Worcestershire sauce
- 2 tablespoons white balsamic vinegar
- 1 large heart romaine, chopped
- 1 bundle arugula, chopped
Baked French Toast Casserole with Maple Syrup
By Cindy
Slice French bread into 20 slices, 1-inch each
- 1 loaf French bread (13 to 16 ounces)
- 8 large eggs
- 2 cups half-and-half
- 1 cup milk
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Dash salt
- Praline Topping, recipe follows
- Maple syrup
Brown Sugar Pork Chops
By Cindy
1. Preheat grill to medium
- 1/4 cup firmly packed light brown sugar
- 1/4 cup apple juice
- 2 tablespoons vegetable oil
- 1 tablespoon soy sauce
- 1/2 teaspoon ground ginger
- 1/4 teaspoon black pepper
- 1/8 teaspoon salt
- 1/4 cup cold water
- 1 teaspoon cornstarch
- 6 boneless loin pork chops (about 1/2 inch thick
Butternut Squash and Vanilla Risotto
By Cindy
Directions In a medium saucepan, warm the broth over medium-high heat
- 4 cups vegetable broth
- 1 large vanilla bean
- 3 cups peeled cubed (1-inch wide) butternut squash, about 12 ounces
- 2 tablespoons butter, plus 1 tablespoon
- 3/4 cups finely chopped onion (from 1 onion)
- 1 1/2 cups Arborio rice or medium-grain white rice
- 1/2 cup dry white wine
- 1/2 cup freshly grated Parmesan
- 1/2 teaspoon salt
- 2 tablespoons finely chopped fresh chives
Fried Green Beans and Wasabi Ranch
By Cindy
Recipe courtesy Rachael Ray
- 1 cup sour cream
- 1/2 cup buttermilk
- 1 to 2 teaspoons wasabi paste
- 2 to 3 tablespoons finely chopped fresh chives
- Salt and pepper
- 1 1/4 to 1 1/2 pounds green beans
- Frying oil
- 1 cup flour
- 1 1/2 teaspoons baking powder
- 1 tablespoon granulated onion
- 1 tablespoon granulated garlic
- 2 large eggs, beaten