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Recipes
Lemon-Poppy Seed Zucchini Bread
By ruthg
Southern Living AUGUST 2012
- 1/2 cup butter, softened
- 1 1/3 cups sugar
- 3 large eggs
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/8 teaspoon baking soda
- 1/2 cup sour cream
- 1 cup shredded zucchini
- 1 tablespoon lemon zest
- 2 teaspoons poppy seeds
Chocolate Truffle Pie with Orange-Champagne Sabayon and Strawberries
By ruthg
Photo: TOM SCHIERLITZ Recipe: DIANE ROSSEN WORTHINGTON BON APPÉTIT APRIL 2011
- Truffle pie:
- 1/4 cup almond meal or very finely ground almonds
- 1/4 cup matzo cake meal
- 1/4 teaspoon salt
- 1 pound plus 1 ounce bittersweet chocolate (do not exceed 61% cacao), chopped
- 6 tablespoons (3/4 stick) plus 1 tablespoon unsalted pareve margarine
- 3 large eggs
- 3/4 cup sugar
- 1 tablespoon vanilla extract
- 1 tablespoon finely grated orange peel
- Sliced almonds, lightly toasted
- Strawberries:
- 1 1/4 pounds strawberries, hulled, sliced
- 2 tablespoons sugar
- 1 teaspoon finely grated orange peel
- ORANGE SABAYON:
- 6 large egg yolks
- 4 1/2 tablespoons sugar
- 2 teaspoons finely grated orange peel
- 3/4 cup champagne or other sparkling wine
Steak au Poivre Salad
By ruthg
Per Serving: 273 cal; 10g total fat (3g sat;, 4g mono, 1g poly); 53mg chol; 243mg sodium; 15g carb; 4g fiber; 33g p
- Lemon Pepper Vinaigrette:
- 1 pound cremini mushrooms, thinly sliced
- 1 bag baby spinach or arugula (6 ounce, I used a bag of mixed greens)
- 3/4 cup thinly sliced shallots or white onions
- 3/4 cup fresh parsley leaves
- 1/2 to 3/4 cup fresh mint leaves
- 2 strips bacon, diced
- 1 New York strip steak, trimmed, seasoned with salt and pepper (I used tenderloin steaks)
- 1/3 cup extra virgin olive oil
- 1/4 cup fresh lemon juice
- 2 teaspoons cracked black pepper
- 1 teaspoon Dijon mustard
Risotto with Beef and Red Wine
By ruthg
In a saucepan over medium heat, bring the stock to a gentle simmer and maintain over low heat
- 7-8 cups chicken stock or prepared low sodium broth
- 1/4 EVOO
- 1/2 cup finely chopped yellow onion
- 1/2 cup sliced cardoon (a winter vegetable, a cross between celery and artichoke)
- 1 # boneless beef sirloin cut into 1inch cubes
- 3 cups Arborio or Carnaroli rice
- 1 cup Chianti, or other full-bodied dry red wine at room temperature
- 2 Tbsp unsalted butter
- Salt and freshly ground pepper
Mediterranean Baked Feta with Tomatoes
By ruthg
In a bowl, mix the tomatoes, olives, onion, garlic, 1 tablespoon of the parsley, oregano, olive oil and a few grind...
- 1 cup cherry tomatoes, halved
- 1/3 cup chopped, pitted Kalmata olives
- 1 clove garlic, minced
- 1/4 cup thinly sliced red onion (oops, I forgot this)
- 2 tablespoons finely-chopped fresh flat-leaf parsley, divided
- 1 teaspoon dried oregano
- 1 teaspoon olive oil
- Freshly ground black pepper
- 1 8- to 10-ounce block feta
- Crackers, flatbread*, pita chips, or crostini, for dipping
Warm Mustard and Herb Fingerling Potato Salad
By ruthg
Heat the oven to 425 degrees F
- For the Vinaigrette:
- 1.5 pounds Idaho Fingerling Potatoes, scrubbed clean
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- kosher salt and freshly cracked black pepper to taste
- .
- 2 teaspoons Garlic, Minced
- 2 teaspoons Shallots, Minced
- 2 Tablespoons Grainy Dijon Mustard
- 2 teaspoons Dried Oregano
- 2 teaspoons Dried Parsley
- 1/2 teaspoons Freshly Cracked Black Pepper
- 1/2 teaspoons Kosher Salt
- 1/4 cups Red Wine Vinegar
- 1-1/4 cup Extra Virgin Olive Oil
Mr. B's Barbecued Shrimp
By ruthg
4 appetizers or 2 entrees We are famous for our barbecued shrimp, and with reason
- 16 jumbo shrimp (12 per pound, about 1 1/2 pounds), with heads and unpeeled
- 1/2 cup Worcestershire sauce
- 2 tablespoons fresh lemon juice (about 2 lemons)
- 2 teaspoons ground black pepper
- 2 teaspoons cracked black pepper
- 2 teaspoons Creole seasoning
- 1 teaspoon minced garlic
- 1 1/2 cups (3 sticks) cold unsalted butter, cubed
- French bread as accompaniment
Grilled Tandoori Chicken
By ruthg
Serves 8 Suneeta Vaswani, a chef, cooking instructor, and cookbook author who lives in Houston, has been cursed wit...
- Ingredients:
- 16 skinless chicken thighs, or 8 skinless leg quarters (for grilling, leg quarters are preferable)
- 1 cup plain nonfat yogurt
- Juice of 2 limes or lemons
- 1 tablespoon peeled, pureed or finely chopped fresh ginger
- 1 tablespoon pureed or finely chopped garlic
- 2 teaspoons ground coriander
- 2 teaspoons ground cumin
- 2 teaspoons garam masala
- 1 teaspoon cayenne, or to taste
- 1 1/2 teaspoons salt or to taste
- Few drops each red and yellow food dye (optional)
- 2 lemons, halved
- 1 onion, sliced into rings, for garnish
- Lemon wedges for garnish
Mushroom Wellington Cups
By ruthg
Preheat oven to 375 degrees
- 4 tablespoons unsalted butter, plus 4 to 6 tablespoons unsalted butter, melted
- 1 1/4 pounds small cremini or button mushrooms, sliced
- 6 garlic cloves, minced
- 2/3 cup dry white wine
- 2 tablespoons all-purpose flour
- 1/2 cup heavy cream
- Coarse salt and freshly ground pepper
- 5 sheets (12 by 16 1/2 inches) frozen phyllo dough, thawed
- 2 ounces store-bought pate
Wild Rice and Leftover Turkey Soup
By ruthg
4, 2 cup servings
- 2 tablespoons olive oil
- 1 onion, diced
- 1 garlic clove, minced
- Salt and pepper, to taste
- 2 cans (14.5 ounces each) chicken broth*
- 2/3 cup wild rice blend
- 2 1/2 cups water
- 4 carrots, chopped
- 4 celery stalks, chopped
- 8 ounces cooked, diced leftover turkey (or chicken)