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Wild Mushroom Bread Pudding

Wild Mushroom Bread Pudding

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Heat oven to 350°. Grease a 3-qt

  • Unsalted butter, for greasing
  • 12 oz. thick-cut bacon, cut into 1/4" slices
  • 1 1/2 lb. mixed mushrooms, such as cremini, oyster, and porcini, sliced 1/4" thick
  • 2 1/2 cups whole milk
  • 1 1/2 cups heavy cream
  • 1/2 cup grated parmesan
  • &frac13 cup roughly chopped parsley
  • 2 tsp. minced thyme
  • 6 eggs
  • Kosher salt and freshly ground black pepper, to taste
  • 1 (1-lb.) loaf country bread, torn into 1" pieces (6 cups), lightly toasted
  • 1 cup shredded Gruyère
4.2/5 (5 Votes)

Dr. Weil's Kale Salad

Dr. Weil's Kale Salad

By

A signature dish at True Food Kitchen, this raw kale salad wins over even the most skeptical hearty-green newbies

  • 1/2 cup extra-virgin olive oil
  • 1/4 cup lemon juice
  • 3 cloves garlic, mashed
  • 1/2 tsp coarse salt
  • Pinch red pepper flakes
  • 2 bunches Tuscan kale (about 14 oz), ribs removed and leaves sliced into 1/4-inch shreds
  • 1/2 cup finely grated Grana Padano or Parmigiano-Reggiano cheese, plus shavings for garnish
  • 2 Tbsp whole wheat breadcrumbs, toasted
  • Note: I have seen him add lots of black pepper to taste.
4.5/5 (6 Votes)

Golden Chicken Thighs with Charred-Lemon Salsa Verde

Golden Chicken Thighs with Charred-Lemon Salsa Verde

By

PREPARE THE CHICKEN Run your fingers under the skin of each chicken thigh to create a pocket

  • 12 bone-in skin-on chicken thighs
  • 24 sage leaves
  • 16 garlic cloves—6 cut into 4 slices each, the rest gently smashed and peeled
  • 4 tablespoons unsalted butter, cut into 12 slices
  • Strips of zest from 2 lemons
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon chopped thyme
  • 1 tablespoon chopped oregano
  • 1 tablespoon chopped parsley
  • 1 teaspoon crushed red pepper
  • Kosher salt
  • 12 fresh bay leaves (optional)
  • 1 lemon, cut into 1/2-inch slices and seeded
  • 1 tablespoon plus 1/2 cup extra-virgin olive oil
  • 1/4 cup chopped oregano
  • 1/4 cup chopped mint
  • 2 garlic cloves, chopped
  • 1 anchovy fillet
  • 1/2 teaspoon chopped drained capers
  • 1 teaspoon kosher salt
4.6/5 (10 Votes)

Zucchini, Feta, and Spinach Fritters With Garlic Tzatziki

Zucchini, Feta, and Spinach Fritters With Garlic Tzatziki

By

Directions In a blender or food processor, combine all of the tzatziki ingredients

  • 1 1/2 cups greek yogurt
  • 4 cloves garlic
  • 1 small cucumber, peeled and chopped
  • 2 teaspoons olive oil
  • Juice of 1/2 lemon
  • 2 tablespoons dill
  • Kosher salt, to taste
  • 2 medium zucchini, grated
  • 3 handfuls baby spinach, chopped
  • 1/2 cup feta cheese, crumbled
  • 1/4 cup minced fresh herbs (dil, mint, and oregano are my favorites to use here)
  • 3 large eggs, lightly beaten
  • 2 scallions, minced
  • 2 cloves garlic, minced
  • 1/3 cup all purpose flour
  • 1/2 teaspoon baking powder
  • Salt and black pepper, to taste
  • Olive oil, for frying
4.8/5 (15 Votes)

Best Braised Short Ribs -

Best Braised Short Ribs -

By

Braised Short Ribs Prep Time: 20 Minutes Cook Time: 2 Hours Difficulty: Easy Servings: 4 But seriously

  • 8 whole Beef Short Ribs
  • Kosher Salt and Pepper To Taste
  • 1/4 cup All-purpose Flour
  • 6 pieces Pancetta, Diced
  • 2 Tablespoons Olive Oil
  • 1 whole Medium Onion, Diced
  • 3 whole Carrots, Diced
  • 2 whole Shallots, Peeled And Finely Minced
  • 2 cups Red Or White Wine
  • 2 cups Beef Or Chicken Broth (enough To Almost Cover Ribs)
  • 2 sprigs Thyme
  • 2 sprigs Rosemary
4/5 (1 Votes)

Roast Beef Tenderloin with Port Sauce

Roast Beef Tenderloin with Port Sauce

By

Makes 10 servings Salting the beef 24 to 36 hours in advance enhances flavor and texture

  • 1 4- to 5-pound trimmed whole beef tenderloin, tail end tucked under, tied every 3 inches
  • 2 teaspoons coarse kosher salt
  • 4 tablespoons (1/2 stick) chilled unsalted butter, divided
  • 1/4 cup finely chopped shallots
  • 3 tablespoons Cognac or brandy
  • 1 fresh rosemary sprig
  • 1 teaspoon coarsely cracked black pepper
  • 1 cup ruby or tawny Port
  • 3-4 cups Simple Homemade Beef Stock
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons black peppercorns, coarsely cracked in mortar with pestle or in resealable plastic bag with mallet
  • Simple homemade beef stock: makes 3-4 cups
  • 1/4 cup vegetable oil
  • 4 pounds meaty beef bones (such as shank or neck bones)
  • 1 large onion, sliced
  • 4 quarts water
0/5 (0 Votes)

Low-Carb Baked Mini Frittatas with Broccoli and Three Cheeses

Low-Carb Baked Mini Frittatas with Broccoli and Three Cheeses

By

Preheat oven to 375F/190C

  • 2 1/2 cups broccoli flowerets (cut into small, bite-sized pieces)
  • 1 cup grated cheddar cheese
  • 6 T coarsely-grated Parmesan cheese
  • 8 eggs
  • 1 cup cottage cheese (rinsed, then drained)
  • 2 tsp. Spike seasoning (or use other all-purpose seasoning of your choice)
  • fresh-ground black pepper to taste
0/5 (0 Votes)

Grilled Eggplant, Apricot and Tomato Salad

Grilled Eggplant, Apricot and Tomato Salad

By

This simple summer salad from Portland, Oregon, chef Joshua McFadden perfectly showcases summer produce at its peak

  • 4 Japanese eggplants 
(1 1/2 pounds), trimmed and halved lengthwise
  • Kosher salt
  • Pepper
  • 1/2 cup extra-virgin olive oil, plus more for brushing
  • 1/2 pound mixed heirloom tomatoes, cut into bite-size pieces
  • 1/2 pound apricots—halved, pitted and cut into wedges
  • 6 scallions, thinly sliced on the bias and soaked in 
ice water for 20 minutes
  • 1/4 cup red wine vinegar
  • 1/2 cup lightly packed mint leaves
  • 1/2 cup lightly packed 
parsley leaves
  • 1/4 cup snipped chives
0/5 (0 Votes)

Tomatoes Stuffed with Corn and Black Beans

Tomatoes Stuffed with Corn and Black Beans

By

Preheat oven to 450 degrees

  • 4 beefsteak tomatoes
  • 2 tablespoons olive oil, divided
  • 3/4 cup corn kernels (from 1 large ear)
  • 2 scallions, white and green parts separated and thinly sliced
  • 1/2 to 1 small jalapeno, seeded and finely chopped
  • 1 cup drained, rinsed black beans
  • 1/2 cup shredded sharp cheddar (2 ounces), divided
  • 1 cup fresh breadcrumbs, divided
  • 1 tablespoon lime juice
  • Salt and pepper
4.9/5 (9 Votes)

The No-Peel Apple Cake

The No-Peel Apple Cake

By

This cake is topped with sauteed apple slices and drizzled in a delicious Apple Brandy-Caramel Sauce

  • CAKE:
  • 1 1/3 cups light brown sugar, firmly packed
  • 3/4 cup butter, softened
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon table salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 3/4 cup buttermilk
  • Shortening
  • APPLES:
  • 2 pounds McIntosh apples (about 6 apples, 6 to 7 ounces each)
  • 1/2 cup light brown sugar, firmly packed
  • 1 teaspoon cornstarch
  • 1/4 teaspoon ground cinnamon
  • Pinch table salt
  • 2 tablespoons butter
  • APPLE BRANDY SAUCE:
  • 1/2 cup light brown sugar, firmly packed
  • 1/4 cup butter
  • 1/4 cup heavy cream
  • Pinch table salt
  • 1 tablespoon apple brandy
  • 1 tablespoon powdered sugar
4.3/5 (16 Votes)