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Recipes
Fig and Cranberry Compote
By ruthg
Serves 8 - makes 2 cups The compote can be made up to 3 days in advance; refrigerate, covered
- 1 12 ounce bag fresh or frozen cranberries (3 1/2 cups)
- 5 ounces dried Mission figs, coarsely chopped (about 1 cup)
- 1/3 cup honey
- 1/4 teaspoon ground cardamom
- Kosher salt
Orzo and Wild Rice Salad
By ruthg
Bring the wild rice and water to a boil in a saucepan
- 1/2 cup wild rice
- 2 cups water
- 1 cup orzo pasta
- 3 tablespoons chopped red onion
- 3 tablespoons dried currants
- 2 tablespoons corn kernels, drained
- 3 tablespoons diced yellow bell pepper
- 3 tablespoons diced red bell pepper
- 3 tablespoons diced green bell pepper
- 2 tablespoons chopped fresh basil
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 tablespoons white balsamic vinegar
- 1 1/2 tablespoons honey
- 3/4 teaspoon Dijon mustard
- 1/4 teaspoon minced garlic
- 1/8 teaspoon pepper
- 1 1/2 teaspoons chopped fresh basil
- 1/4 cup canola oil
- 1/4 cup extra-virgin olive oil
Skirt Steak with Charred- Okra and Plum Salad
By ruthg
“I love okra, but pretty much only when it’s charred,” says Top Chef winner Brooke Williamson
- 1/4 cup soy sauce
- 2 tablespoons Worcestershire sauce
- 2 tablespoons whole-grain mustard
- 2 tablespoons canola oil 1 1/2 tablespoons packed light brown sugar
- 2 teaspoons crushed red pepper
- 4 garlic cloves, minced
- 2 1/4 pounds skirt steak, cut into 6 pieces
- Kosher salt
- Pepper
Crab, Mango and Avocado Salad
By ruthg
Makes 4 servings Active time: 25 minutes Total time: 25 minute
- 3 tablespoons orange juice
- 1 tablespoon fresh lime juice
- 1 tablespoon honey
- 1 teaspoon grated orange peel
- 3 tablespoons olive oil
- 1/2 red onion, sliced paper-thin
- 1 pound fresh lump crabmeat, picked over, separated into chunks
- 1 large (15- to 16-ounce) mango, peeled, pitted, sliced
- 1 large avocado, halved, pitted, peeled, sliced
- 12 large Boston lettuce leaves
Mexican Black Beans
By ruthg
Heat oil in heavy large saucepan over medium-high heat
- 1 tablespoon olive oil
- 4 garlic cloves, finely chopped
- 1 large jalapeño chili, seeded, chopped
- 1/2 teaspoon (generous) ground cumin
- 2 15-ounce cans black beans, rinsed, drained
- 1 14 1/2-ounce can low-salt chicken broth
- Fresh lime juice
- Chopped fresh cilantro
Grilled Corn with Herb Butter and Corn Nuts
By ruthg
Recipes & Menus | recipes Grilled Corn with Herb Butter and Corn Nuts As the chef at Yardbird in Miami, Jeff ...
- 1/2 cup crumbled store-bought or homemade cornbread (optional)
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1 garlic clove, minced
- 1 tablespoon mixed minced fresh herbs (such as chives, parsley, and thyme)
- 1 teaspoon kosher salt plus more
- 1/2 teaspoon freshly ground black pepper
- 4 ears of corn, husked, both ends trimmed
- 1 tablespoon olive oil
- 1/2 cup coarsely chopped store-bought toasted corn (such as Corn Nuts)
French Onion Chip Dip
By ruthg
Makes 3 1/2 cups Store dip in an airtight container within the refrigerator for up to 3 days
- NOTES:
- 2 tablespoons canola oil
- 1 tablespoon butter
- 2 large Vidalia onions, diced
- 2 cups reduced fat sour cream
- 1 cup reduced fat mayonnaise
- 1 teaspoon Nature’s Seasoning (see note below)
- 1/4 teaspoon garlic powder
- 1 teaspoon Worcestershire
- 1 teaspoon freshly ground black pepper salt to taste
- If you don't have Nature's Seasoning, you can substitute celery salt. However, I highly recommend Nature's Seasoning, it's good stuff.
- Store dip in an airtight container within the refrigerator for up to 3 days.
Fig-and-Rosemary Focaccia with Pecorino
By ruthg
Grease the bottom of a large bowl with olive oil
- 3/4 cup extra-virgin olive oil, plus more for greasing
- 1 1/2 cups warm water
- 2 1/2 teaspoons active dry yeast
- 1 1/2 teaspoon sugar
- 3 3/4 cups whole-wheat flour
- 2 tablespoons chopped rosemary
- Fine sea salt
- 12 plump dried Black Mission figs (5 ounces)
- Boiling water
- Black pepper
- 1/2 cup freshly grated Pecorino Romano cheese
Salt-and-Vinegar Rösti
By ruthg
Parboil potatoes in a large pot of boiling salted water just until a paring knife slides into the center with some ...
- 4 pounds russet potatoes, peeled
- 1 tablespoon kosher salt, plus more
- 2 tablespoons olive oil, plus more
- 2 onions, thinly sliced
- 1 tablespoon distilled white vinegar
- Freshly ground black pepper
- Flaky sea salt
Saffron Jasmine Rice with Almonds and Cranberries
By ruthg
*If saffron jasmine rice is unavailable, prepare regular jasmine rice according to package directions
- 1 7-oz. box saffron jasmine rice*
- 1 Tbsp. olive oil
- 1/2 onion, chopped
- 1 Tbsp. butter
- 3 Tbsp. dried cranberries, chopped
- 3 Tbsp. blanched, sliced almonds, toasted
- 2 Tbsp. diced red bell pepper
- If saffron jasmine rice is unavailable, prepare regular jasmine rice according to package directions. When rice is hot, stir in 1 Tbsp. butter, a pinch of saffron threads, and a pinch of salt. Prepare remaining recipe from this step.