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Recipes
Parmesan-Roasted Cauliflower
By ruthg
by The Bon Appétit Test Kitchen Calories218 Carbohydrates16 g (5%) Fat14 g (22%) Protein10 g (20%) Saturated Fat4
- 1 head cauliflower
- 1 sliced medium onion
- 4 thyme sprigs
- 4 unpeeled garlic cloves
- 3 tablespoons olive oil
- Kosher salt
- Freshly ground black pepper
- 1/2 cup grated Parmesan
Caramelized Apple Dutch Baby (Grain-Free)
By ruthg
This recipe serves 1, but is easy to double or triple
- 1 T butter, ghee or coconut oil (If you’re using butter, add a little coconut oil or even a few drops of olive oil to keep it from browning.)
- 1/2 an apple, cut into three wedges, then chopped cross-wise to make a bunch of thin triangles
- 2 t sweetener, such as honey or maple syrup or brown sugar
- a dash of cinnamon
- 1/2 teaspoon freshly grated or finely chopped ginger root
- 3 pastured eggs
- 2 T cream, plain yogurt, or coconut milk
- 2 T almond flour
- 2 T unsweetened, shredded coconut
- 1/4 t vanilla extract
- a tiny pinch of sea salt
Skillet Steak and Wilted Kale
By ruthg
Sprinkle this restaurant-style steak salad with crumbled blue cheese for even more flavor
- 1 bunch kale, stems removed
- 2 (3/4-inch-thick) beef strip steaks
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1 large sweet onion, such as Vidalia, thinly sliced
- 1 tablespoon red wine vinegar
- 1 teaspoon honey
Daube de Boeuf À la Gasconne (Gascon-Style Beef Stew)
By ruthg
Gascon-Style Beef Stew This rich beef and root vegetable stew is made with armagnac, chocolate and, traditionally, ...
- 3 oz. slab bacon, cut into 1/2″ matchsticks
- 3 1/2 lb. beef chuck, trimmed and cut into 2″ pieces
- Kosher salt and freshly ground pepper, to taste
- 10 cloves garlic, roughly chopped
- 3 medium carrots, cut into 1/2″ pieces
- 2 parsnips, peeled and cut into 1/2″ pieces
- 1 large yellow onion, cut into 1/2″ pieces
- 1/3 cup armagnac or another brandy
- 2 cups beef stock
- 1 (750-ml.) bottle light-bodied red wine, such as pinot noir
- 3 sprigs parsley
- 3 sprigs thyme
- 2 bay leaves
- 2 sprigs rosemary
- Cheesecloth, for herbs
- 2 oz. roughly chopped dark chocolate
- 3 tbsp. unsalted butter
- 4 oz. porcini or white button mushrooms, trimmed and quartered
- Country bread, for serving (optional)
Linguine with Truffle Butter
By ruthg
Makes 2 servings Total Time: 15 minutes For molre intense truffle flavor, substitute truffle oil for the olive ...
- COOK:
- 4 oz. refrigerated Iinguine
- TOSS:
- 3 Tbsp. black truffle butter
- 2 Tbsp. chopped fresh parsley
- 1 Tbsp. chopped fresh chives
- 1/2 tsp. extra-virgin olive oil
- Salt and black pepper to taste
- Cook pasta in boiling salted water until al dente, about 3 minutes. Reserve '/3 cup pasta water, then drain pasta.
- Toss cooked pasta with truffle butter, parsley, chives, and oil. Add pasta water a tablespoon at a time to loosen sauce, if needed. Season pasta with salt and pepper.
Big Daddy's Grilled Blue Cheese-and-Bacon Potato Salad
By ruthg
Preheat grill to 350° to 400° (medium-high) heat
- 3 pounds baby red potatoes, cut in half
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon freshly ground pepper
- 1 cup mayonnaise
- 1/4 cup chopped fresh parsley
- 1/4 cup white balsamic vinegar*
- 2 teaspoons sugar
- 2 teaspoons Dijon mustard
- 1 cup thinly sliced red onion
- 4 ounces crumbled blue cheese
- 6 bacon slices, cooked and crumbled
Christmas-Morning Casserole
By ruthg
Butter a 9-by-13-inch baking dish
- Butter, for greasing
- 2 tablespoons extra-virgin olive oil
- 1/2 cup finely diced pepperoni (2 ounces)
- 1/2 pound shiitake mushrooms, stems discarded and caps cut into 3/4-inch pieces
- 1 medium onion, minced
- 1 red bell pepper, cut into 1/2-inch pieces
- 2 teaspoons kosher salt, plus more for seasoning
- 8 large eggs
- 3 cups whole milk
- 1 tablespoon Dijon mustard
- 1 tablespoon soy sauce
- 1/2 teaspoon pepper
- 3/4 pound day-old challah, sliced 1 inch thick and cut into 1-inch dice (10 cups)
- 6 ounces Black Forest ham, finely diced (1 1/4 cups)
- 1 cup shredded Monterey Jack cheese (1/4 pound )
- 1 cup shredded aged white cheddar cheese (1/4 pound )
- 1/2 cup finely chopped scallions, plus thinly sliced scallions for garnish
- Hot sauce, for serving
Green Beans with Tomatoes, Olives, and Eggs
By ruthg
In a large pot of boiling salted water, cook beans until crisp-tender, 3 minutes
- 1 pound green beans, trimmed
- 1/2 cup grape tomatoes, halved
- 1/2 cup Kalamata olives, pitted and halved
- 2 teaspoons extra-virgin olive oil
- 2 hard-cooked eggs, chopped
- Coarse salt and ground pepper
- Lemon wedges
Pan-Roasted Halibut with Prosciutto, Lemon, White Wine, and Capers
By ruthg
Serves 2 Tyler Florence on Food Network Rated 5 stars http://www
- 1/2 cup all-purpose flour
- Salt and freshly ground salt and pepper
- 2 (6-ounce) halibut fillets
- Extra-virgin olive oil
- 3 tablespoons butter
- 2 slices prosciutto, cut into strips
- 1/2 cup white wine
- 1/2 lemon, juiced
- 2 teaspoons capers
- 2 tablespoons chopped fresh flat-leaf parsley plus whole sprigs, for garnish
French Onion Soup
By ruthg
Heat olive oil in a Dutch oven over medium-high heat
- 2 teaspoons olive oil
- 4 cups thinly vertically sliced Walla Walla or other sweet onion
- 4 cups thinly vertically sliced red onion
- 1/2 teaspoon sugar
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon salt
- 1/4 cup dry white wine
- 8 cups less-sodium beef broth
- 1/4 teaspoon chopped fresh thyme
- 8 (1-ounce) slices French bread, cut into 1-inch cubes
- 8 (1-ounce) slices reduced-fat, reduced-sodium Swiss cheese (such as Alpine Lace)