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Recipes
Port Wine Sauce
By ruthg
Makes 1 cup Total time: 30-30 minutes Look for truffle butter at specialty markets
- Saute:
- 1/2 cup chopped onion
- 1/4 cup chopped carrot
- 1/4 cup chopped celery
- 1 Tbsp tomato paste
- 1 Tbsp unsalted butter
- Degalze:
- 1/4 cup tawny port
- 1/4 cup dry red wine
- 2 dried bay leaves
- 3 cups low-sodium beef broth
- Whisk:
- 2 Tbsp cold water
- 2 tsp cornstarch
- 1 Tbsp red currant jelly
- 1 Tbsp truffle butter or unsalted butter
- Salt and black pepper to taste
Prosciutto and Parmesan Pinwheels
By ruthg
Makes about 30 Very Easy
- 1 (17.5 ounce) package frozen puff pastry sheets, thawed
- 5 ounces prosciutto, thinly sliced
- 5 ounces Parmesan cheese, thinly sliced
- 2 teaspoons prepared Dijon mustard
Smoked Salmon on Toast Points
By ruthg
This elegant hors d’oeuvre is full of classic flavors and makes a gorgeous appetizer for festive entertaining
- For the herbed cream cheese:
- 4 oz. cream cheese, at room temperature
- Zest of 1/2 lemon
- 1 tsp. fresh lemon juice
- 1 1/2 Tbs. chopped fresh chives
- 1 Tbs. chopped fresh dill
- 6 slices white or wheat sandwich bread, crusts removed, each cut into 4 triangles
- 2 Tbs. unsalted butter, melted
- 6 oz. smoked salmon, thinly sliced
- 1/2 cup finely chopped red onion
- 1/2 cup capers, finely chopped
- 3 hard-cooked eggs, peeled and grated
- Dill sprigs for garnish
Grilled Vegetable Antipasto with Balsamic Dressing
By ruthg
Serves 4 Award-winning chef Art Smith lost 120 pounds with the help of healthy comfort foods like Nutritional Inf...
- Ingredients:
- For the balsamic dressing:
- 2 tablespoons balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 ⁄3 cup extra-virgin olive oil
- 6 basil leaves, chopped
- Salt and freshly ground black pepper
- For the grilled vegetables:
- 2 zucchini
- 1 yellow squash
- 1 red bell pepper
- 12 asparagus stalks
- 8 green onions, cleaned
- 4 stalks rapini (also called broccoli rabe)
- For the garnish:
- 4 basil leaves, chopped
Spinach-and-Cheese Puff
By ruthg
Bake up to 1 day ahead and refrigerate
- Butter, for baking dish
- 3 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
- 1 1/2 cups half-and-half
- 3 large eggs, lightly beaten
- 1 1/2 cups coarsely grated Gruyere cheese (about 6 ounces)
- Coarse salt and ground pepper
- 1/4 teaspoon ground nutmeg
Truffled Potato Gratin
By ruthg
BON APPÉTIT DECEMBER 2004 PHOTO: MARK THOMAS Bon Appetit Comment: Fresh black truffles are worth the splurge
- 4 cups whipping cream, divided
- 2 tablespoons chopped fresh thyme
- 15 whole black peppercorns
- 5 large garlic cloves, crushed, divided
- 5 pounds long slender russet potatoes, peeled, cut into 1/8-inch-thick slices
- 3 fresh black truffles or three 1/3-ounce jars whole black truffles, sliced paper-thin
Seared Salmon with a Lemon -Chive Beurre Blanc
By ruthg
This classic sauce is made with a wine, vinegar and shallot reduction into which very small chunks of cold butter a...
- 2 2 2 Tbsp finely minced shallot
- 2 2 2 Tbsp lemon juice
- 2 2 2 Tbsp dry white wine
- 1 1 1 Tbsp whole white peppercorns, lightly crushed
- 1 1 1 Tbsp heavy whipping cream
- 8 8 1/4 1/2" (1 stick) cold, unsalted butter, cut into 1/4 - 1/2" pieces
- Kosher salt and freshly ground white pepper
- 2 2 2 Tbsp minced chives
- 1 1 1 Tbsp grated lemon zest
- 4 4 ounce) 4 (4-5 ounce) salmon fillets, pinbones removed
- 1 1 1 Tbsp extra-virgin olive oil
- 1 1 1 Tbsp canola oil
Cold Soba Salad with Feta and Cucumber
By ruthg
Cook soba according to package instructions
- 1 package (8.8 ounces) soba (Japanese buckwheat noodles)
- 1/2 English cucumber, peeled into long ribbons and thinly sliced
- 1/4 head red cabbage, thinly sliced
- 1 shallot, thinly sliced
- 1 cup fresh parsley, chopped, plus more for garnish
- 1/4 cup fresh lemon juice
- 3 tablespoons olive oil
- Coarse salt and ground pepper
- 4 ounces feta, crumbled
Crab Mac and Cheese - Alex Guarnaschelli
By ruthg
Food Network star Alex Guarnaschelli
- WINE AND PASTA INGREDIENTS:
- WINE AND PASTA INGREDIENTS:
- WINE AND PASTA INGREDIENTS:
- 2 2 2 cups Woodbridge by Robert Mondavi Chardonnay (or Chardonnay of choice)
- 2 2 2 cups Woodbridge by Robert Mondavi Chardonnay (or Chardonnay of choice)
- 2 2 2 cups Woodbridge by Robert Mondavi Chardonnay (or Chardonnay of choice)
- to by Robert Mondavi x Jacobsen Cabernet Sauvignon Salt to taste (or sea salt of choice)
- to by Robert Mondavi x Jacobsen Cabernet Sauvignon Salt to taste (or sea salt of choice)
- to by Robert Mondavi x Jacobsen Cabernet Sauvignon Salt to taste (or sea salt of choice)
- 1 1 1 pound elbow macaroni
- 1 1 1 pound elbow macaroni
- 1 1 1 pound elbow macaroni
- SAUCE INGREDIENTS:
- SAUCE INGREDIENTS:
- SAUCE INGREDIENTS:
- 3 3 3 cups heavy cream
- 3 3 3 cups heavy cream
- 3 3 3 cups heavy cream
- 2 2 2 tablespoons Dijon mustard
- 2 2 2 tablespoons Dijon mustard
- 2 2 2 tablespoons Dijon mustard
- 3 1/2 3 1/2 1/2 cups grated Swiss cheese
- 3 1/2 3 1/2 1/2 cups grated Swiss cheese
- 3 1/2 3 1/2 1/2 cups grated Swiss cheese
- 1/2 1/2 1/2 cup grated sharp cheddar cheese
- 1/2 1/2 1/2 cup grated sharp cheddar cheese
- 1/2 1/2 1/2 cup grated sharp cheddar cheese
- 1 1 1 cup finely grated Parmesan cheese
- 1 1 1 cup finely grated Parmesan cheese
- 1 1 1 cup finely grated Parmesan cheese
- 1 1 1 tablespoon Worcestershire sauce
- 1 1 1 tablespoon Worcestershire sauce
- 1 1 1 tablespoon Worcestershire sauce
- 2 2 2 teaspoons Tabasco
- 2 2 2 teaspoons Tabasco
- 2 2 2 teaspoons Tabasco
- 1 1 1 pound lump crabmeat, picked of any shell bits
- 1 1 1 pound lump crabmeat, picked of any shell bits
- 1 1 1 pound lump crabmeat, picked of any shell bits
- TOPPING:
- TOPPING:
- TOPPING:
- 1 1 1 cup Panko breadcrumbs, toasted
- 1 1 1 cup Panko breadcrumbs, toasted
- 1 1 1 cup Panko breadcrumbs, toasted
- 1/2 1/2 1/2 cup chopped flat-leaf parsley
- 1/2 1/2 1/2 cup chopped flat-leaf parsley
- 1/2 1/2 1/2 cup chopped flat-leaf parsley
Stuffed Shells Florentine
By ruthg
Makes 4 servings
- 1 cup (about 4 ounces) coarsely chopped mushrooms
- 1/2 cup chopped onion
- 1 clove garlic, minced
- 1 teaspoon Italian seasoning
- 1/4 teaspoon ground black pepper
- 1 tablespoon margarine
- 1 (l6-ounce) container fat-free ricotta cheese
- 1 cup grated parmesan cheese
- 1 (10-ounce) package frozen chopped spinach, thawed and well drained
- 2 Tbsp chopped basil
- 1/2 cup EGG BEATERS® Healthy Real Egg Product
- 24 jumbo pasta shells, cooked in unsalted water and drained
- 1 (15 1/4-ounce) jar reduced-sodium spaghetti sauce