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Recipes
Roasted Asparagus and Scallion Salad - New York Times
By ruthg
Featured in: A Bold Take On Asparagus, Deep In Its Season
- Kosher salt, as needed
- 1/4 cup freekeh or farro
- 2 1/2 teaspoons soy sauce
- 2 teaspoons lime juice
- 1 small garlic clove, grated on a Microplane or minced
- Fine sea salt and black pepper, to taste
- 3 tablespoons extra-virgin olive oil, more as needed
- 1 bunch asparagus (1 pound), woody ends trimmed
- 1 bunch scallions (about 5 ounces), halved lengthwise and crosswise to form 2-inch-long ribbons
- 3 ounces (3 cups) salad greens, such as baby arugula
- Pecorino Rossellino or other young sheep’s milk cheese, as needed (optional)
Perfectly Moist and Tender Turkey
By ruthg
Allow turkey to stand at room temperature for about an hour
- 1 18-pound fresh turkey, giblets and neck removed, rinsed and patted dry
- 1 loaf ciabatta bread or rustic Italian loaf, halved and cut open
- 1/2 cup (1 stick) unsalted butter, room temperature
- Coarse salt and freshly ground pepper
Lemon Chicken with Artichokes
By ruthg
Instructions Coat chicken in seasoned flour
- 1 1/2 pounds boneless chicken breasts, pounded until 1/2 inch thick
- 1/2 cup flour seasoned with 1/2 teaspoon salt and 1/4 teaspoon pepper
- 3 tablespoons canola oil
- 1 cup white wine
- 2 packages frozen artichoke hearts, quartered
- 1 lemon, sliced thin
- 1 tablespoon fresh thyme leaves
- Shaved parmesan cheese for garnish
Pasta with Braised Pork, Red Wine and Pancetta
By ruthg
Andrew Zimmern: In the winter, I always make tons of this pasta and freeze it in quart-size Ziploc bags for quick ...
- 2 tablespoons olive oil
- 1/2 pound pancetta, sliced 1/2 inch thick and cut into 1/2-inch dice
- 3 pounds trimmed boneless pork shoulder, cut into 1-inch chunks
- Salt
- Freshly ground pepper
- 3 sage leaves
- 2 thyme sprigs
- 1 rosemary sprig
- 1 small onion, cut into 1/2-inch dice
- 1 small carrot, cut into 1/2-inch dice
- 1 celery rib, cut into 1/2-inch dice
- 1 leek, white and light green part only, cut into 1/2-inch dice
- 4 garlic cloves, minced
- 2 cups dry red wine
- 2 cups chicken stock or low-sodium broth
- One 14-ounce can tomato puree
- 1 pound dried strozzapreti or tubetti pasta
- Freshly grated pecorino cheese, for serving
Gougéres
By ruthg
You can bake the gougères ahead, cool completely, then freeze for up to a month
- HEAT:
- 2 ⁄3 cup water
- 1 ⁄3 cup whole milk
- 1 stick unsalted butter (8 Tbsp.)
- 1 tsp. kosher salt
- 1 ⁄4 tsp. cayenne pepper
- 1 ⁄4 tsp. freshly grated nutmeg
- cup all-purpose flourBEAT IN:
- .
- BEAT IN:
- 4 eggs
- 2 cups shredded Gruyère cheese, divided (5.5 oz.)
- 1 ⁄4 cup grated Parmesan
- 1 ⁄4 cup minced fresh parsley
- 1 Tbsp. minced lemon zest
Buffalo Mozzarella with Neat and Messy Roasted Tomatoes
By ruthg
An hour in the oven yields rich and roasted tomato chaos, which can be stirred into pasta or squashed onto toast
- 2 pounds cherry tomatoes, halved
- 2 pounds cherry tomatoes on the vine
- Salt
- Pepper
- 1/4 cup extra-virgin olive oil
- Two 8-ounce balls of buffalo mozzarella cheese, sliced
- Crusty bread, for serving
Smoked-Salmon and Cucumber Rolls
By ruthg
Quarter cucumber lengthwise, cutting off and discarding rounded ends
- 1 (12-inch) seedless cucumber (usually plastic-wrapped)
- 4 ounces cream cheese, softened (1/2 cup)
- 1/4 cup finely chopped fresh chives
- 2 tablespoons drained bottled horseradish
- 1/4 teaspoon salt
- 1 pound thinly sliced smoked salmon
Burrito Bowl
By ruthg
Calories 470 Protein 17g Carbohydrate 51g Fiber 13g Fat 25g Calories 470 Protein 17g Carbohydrate 51g Fiber
- 1 (15-oz.) can unsalted black beans, drained and rinsed
- 1/4 cup water
- 1/2 teaspoon chili powder
- 1/4 teaspoon ground cumin
- 1/2 teaspoon kosher salt, divided
- 1 tablespoon olive oil
- 1 cup fresh corn kernels (from 2 ears)
- 1 tablespoon fresh lime juice (from 1 lime), divided
- 1 (8.8-oz.) pouch microwavable brown rice
- 1/4 cup chopped fresh cilantro, divided
- 4 cups finely chopped romaine lettuce hearts (from about 1 heart)
- 4 ounces queso blanco, crumbled (about 1 cup)
- 2 ripe avocados, sliced
- 1/2 cup pico de gallo
- 4 tablespoons light sour cream
- Calories 470
- Protein 17g
- Carbohydrate 51g
- Fiber 13g
- Fat 25g
- Calories 470
- Protein 17g
- Carbohydrate 51g
- Fiber 13g
- Fat 25g
Glazed Spiral-Cut Holiday Ham
By ruthg
Yield: Makes 8 to 10 servings
- 1 (8- to 9-lb.) fully cooked, bone-in spiral-cut ham half
- .
- Pineapple-Prosecco Glaze
- 1 1/4 cups pineapple preserves
- 1/2 cup Prosecco or Cava
- 1/2 teaspoon kosher salt
- Pulse all ingredients in a food processor 6 or 7 times or until smooth.
- .
- Cola-Dijon-Brown Sugar Glaze
- 1 1/2 cups firmly packed dark brown sugar
- 1/2 cup cola soft drink
- 1/2 cup Dijon mustard
- 1/2 teaspoon kosher salt
- Stir together all ingredients until smooth.
- .
- Coffee-and-Pepper Jelly Glaze
- 1 1/4 cups red pepper jelly
- 1/2 cup strong brewed coffee
- 1/2 teaspoon kosher salt
- Preparation
- Stir together all ingredients until well blended.
Roulade de Saumon aux Crabes des Neiges (Smoked Salmon Stuffed with Cottage Cheese and Crab)
By ruthg
This elaborate appetizer is based on one served at the seafood festival on the Atlantic island of Miquelon
- 14 slices smoked salmon
- 1/2 cup homemade fish stock or store-bought, chilled
- 1 tbsp. powdered gelatin
- 4 oz. cream cheese, softened
- 2 cups small curd cottage cheese, drained overnight
- 3 tbsp. minced chives
- 2 tbsp. minced dill
- 2 tbsp. minced tarragon
- Kosher salt and freshly ground black pepper, to taste
- 10 oz. cooked snow crab meat, finely shredded
- Lettuce leaves and sliced lemon twists, for garnish (optional)