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Recipes
Michael Simon's Traditional Seared Porterhouse Steaks
By Valarie
instructions For Traditional Method: Season steak with salt the night before and place on a rimmed baking sheet in...
- 2 2-inch Porterhouse Steaks
- 1/2 cup Red Wine
- 1 tablespoon Whole Grain Mustard
- 3 tablespoons Butter (softened)
- 1/4 cup fresh Parsley (leaves torn)
- Vegetable Oil
- Salt and Pepper
Yogurt Dip
By Valarie
Drain the yogurt in cheesecloth or paper towel for a short while so it thickens even more
- 32 .5 to 35.3 ounces Greek yogurt
- 4 teaspoons finely chopped fresh thyme
- 4 teaspoons finely chopped fresh sage
- 4 teaspoons finely chopped fresh rosemary
- 4 teaspoons garlic powder
- 6 tablespoons mayonnaise
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
Strawberry Wonton Cups with Orange Mascarpone Whipped Cream
By Valarie
Directions For the wontons: In a large bowl combine the strawberries, orange juice and powdered sugar
- 2 cups strawberries, hulled and chopped into 1/2-inch pieces
- 3 tablespoons orange juice, from 1/2 medium orange
- 1 tablespoon powdered sugar
- Cooking spray
- 24 wontons wrappers
- 1 cup heavy whipping cream
- 1/2 cup mascarpone cheese, room temperature
- 3 tablespoons powdered sugar
- 1 teaspoons pure vanilla extract
- Zest of 1 medium orange
Chicken Quesadillas
By Valarie
Preheat the broiler. Grease a baking sheet
- 1 pound skinless, boneless chicken breast, diced
- 1 (1.27 ounce) packet fajita seasoning
- 1 tablespoon vegetable oil
- 2 green bell peppers, chopped
- 2 red bell peppers, chopped
- 1 onion, chopped
- 10 (10 inch) flour tortillas
- 1 (8 ounce) package shredded Cheddar cheese
- 1 tablespoon bacon bits
- 1 (8 ounce) package shredded Monterey Jack cheese
Ratatouille Panzanella Salad with Herb-Parmesan Dressing
By Valarie
Heat a charcoal or gas grill to high
- 1 cup fresh basil leaves, coarsely chopped
- 1 cup fresh flat-leaf parsley, coarsely chopped
- 1/4 cup red wine vinegar
- 2 cloves garlic, finely chopped
- Kosher salt and freshly ground black pepper
- 1/2 cup olive oil
- 1 Japanese eggplant, halved lengthwise
- 1 medium red onion, unpeeled, thickly sliced
- 1 red bell pepper
- 1 yellow squash, halved lengthwise
- 1 zucchini, halved lengthwise
- Canola oil, for brushing
- 1/2 loaf ciabatta, split in half horizontally
- 12 cherry tomatoes, cored
- 2 ounces baby arugula or spinach
- 1/4 cup coarsely shredded Parmesan
Caramel Apple Pear Pie
By Valarie
Directions Special equipment: a 9-inch deep-dish pie pan, pie weights or beans and parchment paper Preheat the ov...
- 1 1/2 cups sugar
- 4 tablespoons flour
- Pinch salt
- 4 large eggs
- 1 cup buttermilk
- 4 tablespoons store-bought dulce de leche, cajeta or caramel, plus more for garnish
- 3 small d'Anjou pears, halved and thinly sliced
- 2 tablespoons tapioca starch
- 1/2 cup dried apple slices
- 1 baked deep-dish 9-inch Pie Crust, recipe follows, or store-bought
- Cinnamon, for dusting
- Nonstick cooking spray
- 1 1/2 cups all-purpose flour, plus more for rolling
- 1/4 teaspoon salt
- Pinch sugar
- 1/2 cup (1 stick) cold unsalted butter, cubed
- 6 tablespoons ice water
- 1 egg beaten with 1 tablespoon water, for egg wash
Roasted Beet Salad with Walnuts and Goat Cheese
By Valarie
Directions Preheat the oven to 400 degrees F
- 3 medium beets, washed and trimmed
- 1/4 cup extra-virgin olive oil
- 2 tablespoons sherry vinegar
- 1 tablespoon honey
- 1 tablespoon minced red onions
- 1/2 teaspoon Dijon mustard
- 4 cups baby spinach
- 1/2 cup crumbled goat cheese
- 1/2 cup chopped walnuts
Blueberry Pomegranate Smoothie
By Valarie
Place the pomegranate juice, blueberries, yogurt, honey and ice in a blender
- 1 1/2 cups pomegranate juice
- 1 1/4 cup blueberries
- 3/4 cup Greek yogurt
- 2 tablespoons honey
- 1 1/2 cups ice
Shrimp Stir-Fry
By Valarie
Melt the butter with the olive oil in a large skillet over a medium-high heat
- 1 tablespoon butter
- 1 tablespoon olive oil
- 2 pounds jumbo shrimp, peeled and deveined, tails on
- 4 cloves garlic, minced
- 2 large zucchini, diced
- 2 large ears of corn, kernels removed
- 3/4 cup red grape tomatoes, sliced in half lengthwise
- 3/4 cup yellow grape tomatoes, sliced in half lengthwise
- Salt and freshly ground black pepper
- 12 to 18 fresh basil leaves, cut in chiffonade
- Parmesan shavings
- Juice of 1 lemon
- Rice or pasta, for serving, optional
Mint Yogurt
By Valarie
Mix all ingredients together in a medium bowl
- 3/4 cup Greek yogurt
- 1/2 teaspoon coarse salt
- 1/2 cup chopped fresh mint leaves
- 2 teaspoons extra-virgin olive oil
- 1/2 clove garlic, minced
- Freshly ground black pepper