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Recipes
Roasted Butternut Squash w/ Olives & Walnuts
By jgroeneveld
his can also be served as a salad, atop baby arugula, with some shavings of ricotta salata on top
- Ingredients
- 1 large butternut squash (about 4 pounds), peeled and cut into 1 1/2-inch chunks
- 1/4 cup extra-virgin olive oil
- 1 teaspoon kosher salt
- 1/2 cup chopped pitted oil-cured black olives
- Grated zest and juice of 1 large orange
- 2 tablespoons chopped fresh Italian parsley
- 1/2 cup coarsely chopped toasted walnuts
Scallion and Asparagus Salad
By jgroeneveld
This salad is delicious as an antipasto or a first course, or as a side dish to grilled meat and fish
- 1-1/2 POUNDS FRESH ASPARAGUS
- 3/4 POUND SCALLIONS
- 1 TEASPOONS SALT
- 3-1/2 TABLESPOONS EXTRA-VIRGIN OLIVE OIL
- 1-1/2 TABLESPOONS RED WINE VINEGAR
- FRESHLY GROUND PEPPER TO TASTE
- 3 HARD EGGS, PEELED
Baked Banana & Walnut Oatmeal
By jgroeneveld
A smart and healthy breakfast alternative to hot oatmeal
- 3 cups oatmeal
- 3/4 cup brown sugar
- 2 tsp. cinnamon
- 1 tsp. salt
- 2 tsp. baking powder
- 2 tsp. vanilla
- 1 cup whole or skim milk
- 2 eggs (1/2 cup eggbeaters)
- 2 mashed bananas
- 3/4 cup coarsely chopped walnuts
English Muffin Bread
By jgroeneveld
In a large bowl, combine 2 cups flour, yeast, sugar, salt and baking soda
- 5 cups all-purpose flour, divided
- 4 1/2 teaspoons yeast
- 1 tablespoon sugar
- 2 teaspoons salt
- 1/4 teaspoon baking soda
- 2 cups warm milk (120° to 130°)
- 1/2 cup warm water (120° to 130°)
- Cornmeal
Fresh Corn Cornbread
By jgroeneveld
For cornbread that's packed with fresh, concentrated corn flavor, we puree fresh corn kernals and cook them down in...
- 1 1/3 cups ( 6 2/3 ounces) stone ground cornmeal
- 1 cup all-purpose flour
- 2 Tbsp sugar
- 1 1/2 tsps baking powder
- 1/4 tsp baking soda
- 1 1/4 tsp salt
- 3 ears corn, kernals cut from cobs (2 1/4 cups)
- 6 Tbsp unsalted butter, cut into 6 pieces
- 1 cup buttermilk
- 2 large eggs plus 1 large yolk
Double Lemom Cheesecake Bars
By jgroeneveld
1. Heat oven to 325* F and line a 13 X 9 inch pan with foil
- 2 cups vanilla wafer crumbs
- 3 tbsp butter melted
- 4 packages (8 oz. each) cream cheese softened
- 1 3/4 cups sugar
- 3 Tbsp flour
- 1 Tbsp lemon zest
- 1/3 cup lemon juice
- 1/2 tsp vanilla
- 4 eggs, 1 separated
- 2 Tbsp cornstarch
- 1/2 cup water
- Blueberries & lemon peel to top
Sugar Cookie (II)
By jgroeneveld
Directions Beat the butter, using a mixer on medium-high speed
- 2 c. butter
- 1 1/2 c. sugar
- 2 eggs
- 3 egg yolks
- 2 tsp. vanilla extract
- 5 c. flour
- 1 tsp. salt
- 1 1/4 tsp. ground cinnamon
- 1/4 tsp. ground allspice
Chocolate Walnut Torte
By jgroeneveld
Deep chocolate flavor- whole lotta chocolate
- 1 cup flour
- 1/4 tsp. salt
- 1/4 tsp. baking soda
- 8 ounces semisweet chocolate
- 3/4 cup (1 1/2 sticks) unsalted butter, softened
- 1 cup sugar
- 1 tsp. vanilla extract
- 3 eggs
- 1/2 cup buttermilk
- 1 cup chopped toasted walnuts
- Glaze
- 4 ounces semisweet chocolate, chopped
- 1/2 cup heavy cream
Crunchy Oven Fried Fish
By jgroeneveld
To prevent overcooking, buy fish fillets at least 1 inch thick
- 4 large slices white sandwich bread, torn into 1-inch pieces
- 2 tablespoons unsalted butter, melted
- Salt and ground black pepper
- 2 tablespoons minced fresh parsley leaves
- 1 small shallot, minced (about 2 tablespoons)
- 1/4 cup plus 5 tablespoons unbleached all-purpose flour
- 2 large eggs
- 2 teaspoons prepared horseradish (optional)
- 3 tablespoons mayonnaise
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper (optional)
- 1 1/4 pounds skinless cod fillet, or haddock fillet, or other thick white fish fillet (1 to 1 1/2 inches thick), cut into 4 pieces (see note)
- Lemon wedges
Wild Rice & Mushroom Soup
By jgroeneveld
We kept the focus on the wild rice and mushrooms by selecting ingredients that amplified the nutty, earthy, umami-r...
- 1/4 ounce dried shiitake mushrooms, rinsed
- 4 1/4 cups water
- 1 sprig fresh thyme
- 1 bay leaf
- 1 garlic clove, peeled, plus 4 cloves, minced
- Salt and pepper
- 1/4 teaspoons baking soda
- 1 cup wild rice
- 4 tablespoons unsalted butter
- 1 pound cremini mushrooms, trimmed and sliced 1/4 inch thick
- 1 onion, chopped fine
- 1 teaspoon tomato paste
- 2/3 cup dry sherry
- 4 cups low-sodium chicken broth
- 1 tablespoon soy sauce
- 1/4 cup cornstarch
- 1/2 cup heavy cream
- 1/4 cup minced fresh chives
- 1/4 teaspoon finely grated lemon zest