Ruthg's profile page
Recipes
Risotto with Mushrooms
By ruthg
In a saucepan over medium-high heat, bring the stock to a simmer
- 8-9 cups chicken stock or prepared low-sodium chicken broth
- 1/2 oz dried porcini mushrooms
- 1/4 cup EVOO
- 4 garlic cloves, minced
- 1/2 lb assorted fresh exotic mushrooms, thinly slicced
- 1/2 lb fresh white cultivated mushrooms, thinly sliced
- 1/4 cup minced fresh flat-leaf Italian parsley
- 2 tsp fresh thyme
- 3 cups (21 oz) Arborio or Carnaroli rice
- 1 cup dry white wine at room temperature
- 2 Tbsp butter
- Salt and freshly ground black pepper
Sesame, Tomato and Cucumber Salad
By ruthg
Preparation Arrange tomato and cucumber slices on a platter
- 1 pound tomatoes, thinly sliced crosswise
- 1/2 cup thinly sliced English cucumber
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 2 teaspoons olive oil
- 1 1/2 teaspoons granulated sugar
- 2 medium scallions, dark green parts only, thinly sliced
- 1 medium serrano or jalapeno chile, thinly sliced crosswise
- 2 teaspoons toasted sesame seeds
- 1/4 teaspoon flaky sea salt (such as Maldon)
- 1/4 teaspoon black pepper
Grilled Vegetable & Hummus Tart
By ruthg
makes 2, 8 inch X 2.5 inch [approx
- For Hummus:
- 1.5 cups cooked chickpeas
- 1/4 cup sun dried tomatoes
- 1 clove garlic
- salt
- a very generous splash of extra virgin olive oil
- 1.5 teaspoons lemon juice
- 1 tablespoon tahini (optional)
- Grilled Vegetables:
- 1 medium red onion, thickly sliced
- 2 zucchini, sliced
- 1 small eggplant, sliced
- 2 medium tomatoes, sliced
- 6 cloves of garlic. minced or grated
- coarse sea salt
- freshly ground black pepper, to taste
- red crushed pepper, to taste
- a good drizzle of olive oil
- herbs (optional)
- sumac (optional)
- For the crust:
- 2 cups all purpose flour
- 1/3 cup + 2.5 tablespoons olive oil (I have used Rosemary Infused Olive Oil)
- 1/4 cup + 1.5 tablespoons very cold club soda (use a little bit more or less to make a soft but non sticky dough)
- 1 teaspoon salt
- freshly ground black pepper
- dried herbs, (optional) – any kind you like
Tomato, Cheddar, and Bacon Pie
By ruthg
We raised the ante on classic tomato pie with a sour cream crust studded with bacon, layers of colorful tomatoes, a...
- 2 1/4 cups self-rising soft-wheat flour (such as White Lily)
- 1 cup cold butter, cut up
- 8 cooked bacon slices, chopped
- 3/4 cup sour cream
- 2 3/4 pounds assorted large tomatoes, divided
- 2 teaspoons kosher salt, divided
- 1 1/2 cups (6 oz.) freshly shredded extra-sharp Cheddar cheese
- 1/2 cup freshly shredded Parmigiano-Reggiano cheese
- 1/2 cup mayonnaise
- 1 large egg, lightly beaten
- 2 tablespoons fresh dill sprigs
- 1 tablespoon chopped fresh chives
- 1 tablespoon chopped fresh flat-leaf parsley
- 1 tablespoon apple cider vinegar
- 1 green onion, thinly sliced
- 2 teaspoons sugar
- 1/4 teaspoon freshly ground black pepper
- 1 1/2 tablespoons plain yellow cornmeal
Brûléed Bourbon-Maple Pumpkin Pie
By ruthg
This chocolate and pumpkin mashup is surprising yet delicious
- CHOCOLATE PIE DOUGH
- 1/4 cup plus 1 Tbsp. Dutch-process unsweetened cocoa powder
- granulated sugar
- kosher salt
- plus 1 Tbsp. all-purpose flour, plus more for dusting
- (3/4 stick) chilled unsalted butter, cut into pieces
- chilled vegetable shortening, cut into pieces
- large egg yolk
- apple cider vinegar
- FILLING AND ASSEMBLY
- All-purpose flour (for dusting)
- large eggs
- 15-oz. can pure pumpkin purée
- sour cream
- bourbon
- ground cinnamon
- kosher salt
- ground ginger
- ground nutmeg
- ground allspice
- ground mace (optional)
- pure maple syrup, preferably grade B
- vanilla bean, split lengthwise, or 1 tsp. vanilla extract
- heavy cream
- granulated sugar
Funfetti Biscotti
By ruthg
Makes 18 large pieces
- 3 c flour
- 1 tsp baking powder
- 3/4 tsp kosher salt
- 1 c vegetable oil
- 1 c sugar
- 3 large eggs
- 1 tb clear imitation vanilla (i use mccormick)
- 1/2 c rainbow sprinkles, store-bought or homemade
- a few pinches of sea salt and pearl sugar or sanding sugar for sprinkling
Sweet Potato, Cauliflower, and Greens Casserole
By ruthg
As a hefty vegetarian main course or as a side, this one delivers big flavor and meaty texture
- 1 head cauliflower (1 1/2 to 2 lb.), cut into small florets
- 1 (8-oz.) package fresh cremini mushrooms, stemmed and halved
- 6 tablespoons olive oil, divided
- 1 teaspoon ground cumin, divided
- 1 teaspoon kosher salt, divided
- 1/4 teaspoon freshly ground black pepper, divided
- 3 large sweet potatoes (2 1/2 to 3 lb.), peeled and cut into 1/4-inch-thick slices
- 2 garlic cloves, minced
- 4 cups chopped fresh kale, collards, or mustard greens
- 2 teaspoons red wine vinegar
- 1 (14-oz.) can butter beans, drained and rinsed (optional)
- EASY CHEESE SAUCE
- 1/2 cup panko (Japanese breadcrumbs)
- 1 tablespoon chopped cilantro
- 1 teaspoon extra virgin olive oil
Butternut Squash Baked Risotto
By ruthg
To save time, cut the squash earlier in the week and refrigerate it in a zip-top bag
- 2 tablespoons extra-virgin olive oil
- 2 shallots, diced small
- 2 garlic cloves, minced
- 1 teaspoon fresh thyme, leaves
- 1 1/2 cups Arborio rice
- Coarse salt and ground pepper
- 1/2 cup dry white wine
- 1 medium butternut squash (2 pounds), peeled and diced medium (4 cups)
- 4 cups low-sodium vegetable broth
- 1 bunch black (Tuscan) or curly kale, tough stems removed, cut crosswise into 1/2-inch-thick strips
- Grated Parmesan, for serving
Steamed Fillet of Halibut with Picholine Olives
By ruthg
Finely shave about a teaspoon of zest from the lemon using a very fine grater, taking care to only remove the yello...
- 4 rectangular portions of halibut weighing approximately 6 ounces each and 1 inch thick
- Kosher salt
- 1/4 cup extra-virgin olive oil plus extra for finishing
- 2 cups thinly sliced leek bottoms, rinsed well
- 1 cup carrot julienne
- 2 cups fennel bulb, tough outer layer discarded, thinly sliced
- 1 large garlic clove, finely minced
- 1 cup dry white wine
- 2/3 cup Picholine olives, pits removed
- 12 basil leaves, cut into chiffonade (fine ribbons)
- 2 teaspoons Maldon salt
- 1 lemon
Chocolate Truffle Pie with Amaretto Cream
By ruthg
Photo: Hector Sanchez RECIPE FROM: SOUTHERN LIVING
- 1/2 (14.1-oz.) pkg. refrigerated piecrusts
- 1 cup (6 oz.) semisweet chocolate chips
- 1 cup (6 oz.) bittersweet chocolate chips
- 1/2 cup (4 oz.) salted butter, softened
- 3/4 cup packed light brown sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 2 ounces (1/2 cup) all-purpose flour
- 1 cup toasted slivered almonds
- AMARETTO CREAM
- 1 cup heavy cream
- 2 teaspoons almond-flavored liqueur
- 1/4 cup powdered sugar