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Recipes
Dark Chocolate Sablés
By ruthg
Beat butter and sugar with an electric mixer on medium speed until creamy; add vanilla, and beat until combined
- 1 cup salted butter, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/3 cup unsweetened cocoa
- 1/2 teaspoon kosher salt
- 2 1/2 (4-oz.) 60% cacao bittersweet chocolate baking bars
- Sea salt or chopped toasted pecans (optional)
Hearty Slow Cooker Beef Stew
By ruthg
Cook's Country Steve really likes this! To thicken the stew without giving it a starchy texture, use Minute Tapio...
- 5 poinds boneless beef chuck-eye roast, trimmed and cut into 1 1/2 inch cubes
- Salt and pepper
- 3 Tbsp vegetable oil
- 4 medium onionss, chopped fine
- 1 (6 ounce) can tomato paste
- 2 Cups low-sodium chicken or beefr broth
- 3 Tbsp soy sauce
- 1 pound carrots, peeled and cut into 1-inch peices
- 1 pound parsnips, peeled and cut into 1-inch pieces
- 1 pound red potatoes, cut into 1 inch pieces
- 1 1/2 tsp minced frresh thyme
- 2 bay leaves
- 2 Tbsp Minute Tapioca
- 2 Cups frozen peas, thawed
Bacon Wrapped Shrimp & Pineapple Skewers
By ruthg
Preheat the oven to 400 degrees
- 1/2 cup Thick Teriyaki Sauce
- 3 cloves Garlic, Minced
- 1 Tablespoon Fresh Minced Ginger
- 1 Tablespoon Sugar
- 1/2 teaspoon Red Pepper Flakes
- Juice Of 1/2 Lemon
- Dash Of Kosher Salt
- 2 whole Green Onions, Sliced
- 1 whole Fresh Pineapple, Cut Into Chunks
- 2 pounds Jumbo Shrimp, Peeled And Deveined, Tails Off
- 1 pound Thin Bacon, Cut In Half Crosswise.
Parmesan Fried Eggs with Bitter Greens
By ruthg
1. Heat a small nonstick skillet over medium until a shred of cheese dropped in begins to sizzle
- 1/2 cup finely grated Parmesan
- 2 large eggs
- Kosher salt and freshly ground pepper
- 2 cups baby bitter greens, such as kale, amaranth, dandelion, or mizuna
- 1/2 lemon
- 1 teaspoon extra-virgin olive oil
Grilled Vidalia Onion Salad
By ruthg
Serves 4 Time: 22 minutes Calories 177, Fat 12
- 3 tablespoons extra-virgin olive oil, divided
- 8 Vidalia onion bulbs (about 1 pound)
- 1/2 teaspoon kosher salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 1 tablespoon whole-grain Dijon mustard
- 1 tablespoon red wine vinegar
- 2 teaspoons chopped flat-leaf parsley
- 2 teaspoons chopped fresh tarragon
- 12 heirloom cherry tomatoes, halved
- 2 hard-cooked eggs, sliced
- 2 tablespoons minced fresh chives
Honey Glazed Pea Pods and Carrots
By ruthg
Bring a large saucepan of salted water to a boil
- 2 cups sliced carrots
- 1/2 pound snow peas, trimmed
- 3 tablespoons butter
- 2 tablespoons honey
- Salt & pepper to taste
Mississippi Roast - New York Times Cooking
By ruthg
Sam Sifton: An Internet darling of a recipe, a favorite of mom bloggers and Pinterest, Mississippi Roast is traditi...
- 1 boneless chuck roast or top or bottom round roast, 3 to 4 pounds
- 2 teaspoons kosher salt, plus more to taste
- 1 1/2 teaspoons freshly ground black pepper, plus more to taste
- 1/4 cup all-purpose flour
- 3 tablespoons neutral oil, like canola
- 6 tablespoons unsalted butter
- 8 to 12 pepperoncini
- 2 tablespoons mayonnaise
- 2 teaspoons apple cider vinegar
- 1/2 teaspoon dried dill
- 1/4 teaspoon sweet paprika
- 1 teaspoon buttermilk, optional
- Chopped parsley, for garnish
Fish Florentine
By ruthg
Easy to prepare. If you want to make it ahead, do so by adding everything but the bread crumbs and refrigerate
- For the spinach, sauté:
- 1 Tbsp minced shallot
- 1 tsp minced fresh garlic
- 2 tsp olive oil
- 1/2 cup frozen spinach, thawed, drained, and squeezed dry
- 1/4 cup heavy cream
- 1 tsp Dijon mustard
- Salt, black pepper, and freshly grated nutmeg to taste
- For the fish, combine:
- 1/4 cup fresh bread crumbs
- 2 Tbsp shredded parmesan
- 1 tsp minced lemon zest
- 1 Tbsp olive oil
- 2 halibut filets (6-7 oz) each)
- Juice os 1/2 lemon
Boeuf Bourguignon
By ruthg
A New York Times Recipe
- 1 tablespoon extra virgin olive oil
- 1/4 pound good slab bacon, cut into 1/2-inch cubes
- 2 pounds beef chuck, cut into 1 1/2- to 2-inch cubes
- Salt and pepper to taste
- 1 large onion, peeled and chopped
- 3 or 4 thyme sprigs
- 3 bay leaves
- 2 cloves garlic, peeled and lightly crushed
- 1/2 cup chopped fresh parsley leaves, plus more for garnish
- 1 cup good red wine, preferably pinot noir
- 12 small white (button) mushrooms, trimmed and cut in half or quarters
- 12 pearl onions, peeled (frozen are O.K.), optional
- Stock or water if necessary
Marmalade Sweet Potatoes
By ruthg
Makes 1 1/2 pounds
- Cut; Toss with:
- 2-3 sweet potatoes (1 1/2 pounds)
- 1/2 cup orange marmalade, melted
- Salt to taste