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Recipes
Oven-Baked Penne with Eggplant: Penne al Forno con Melanzane
By Valarie
Stack eggplant slices in a colander, each piece sprinkled with sea salt
- 2 pounds eggplant, sliced 1/2-inch thick
- Sea salt
- 3 tablespoons extra-virgin olive oil, plus 1 tablespoon, plus 2 tablespoons
- 1 pound penne or other short pasta
- 2 cups basic tomato sauce, recipe follows
- 1/2 cup fresh bread crumbs
- Salt and pepper
- 1/3 cup grated caciocavallo or pecorino
- 4 sprigs fresh basil, roughly torn
- 1/4 cup extra-virgin olive oil
- 1 Spanish onion, chopped in 1/4 inch dice
- 4 garlic cloves, peeled and thinly sliced
- 3 tablespoons chopped fresh thyme leaves, or 1 tablespoon dried
- 1/2 medium carrot, finely shredded
- 2 (28-ounce) cans peeled whole tomatoes, crushed by hand and juices reserved
- Salt
Emeril Lagasse's True Bolognese
By Valarie
In a medium Dutch oven, heat the oil over medium- high heat and cook the pancetta until it is crisp and the fat is ...
- 1 tablespoon olive oil
- 8 ounces pancetta, finely chopped
- 1 1⁄2 cups small-diced onion
- 3 ⁄4 cup small-diced carrot
- 3 ⁄4 cup small-diced celery
- 3 ⁄4 teaspoon freshly ground black pepper
- 1 1⁄2 teaspoons salt
- 1 pound ground sirloin
- 1 ⁄2 pound ground veal
- 3 tablespoons tomato paste
- 3 ⁄4 cup dry white wine
- 1 1⁄2 tablespoons minced garlic
- 1 1⁄2 cups beef stock or canned low-sodium beef broth
- 1 cup half-and-half
- 2 tablespoons finely chopped fresh parsley leaves
- 1 pound dried pasta, such as tagliatelle or pappardelle, cooked until al dente, for serving
- Grated Parmigiano-Reggiano cheese, for garnish
Italian Lemonade
By Valarie
Combine the sugar with 3 cups of water in a small saucepan
- 1 cup granulated sugar
- 1 cup fresh lemon juice
- Peel of 1 whole lemon, pith removed
Scallion and Asparagus Salad
By Valarie
With a vegetable peeler, shave off the skin from the bottom 3 inches or so of each stalk, so they cook evenly
- 1 1/2 pounds asparagus
- 3/4 pound scallions
- 1 teaspoons salt, or more if needed
- 3 1/2 tablespoons extra-virgin olive oil
- 1 1/2 tablespoons red wine vinegar
- freshly ground pepper, to taste
- 3 hard boiled eggs, peeled
Bow Tie Pasta with Chicken and Broccoli
By Valarie
In a Dutch oven, cook pasta according to package directions, except add broccoli for the last 5 minutes of cooking
- 8 ounces dried whole grain or regular bow tie or penne pasta (about 2-1/2 cups)
- 3 cups broccoli florets
- 4 skinless, boneless chicken breast halves (1 to 1-1/4 pounds total), cut into bite-size pieces
- 1 teaspoon adobo seasoning*
- 2 tablespoons olive oil, margarine, or butter
- 1 clove garlic, minced
- 1/4 cup light mayonnaise or salad dressing
- 1/8 teaspoon ground black pepper
- 2 tablespoons finely shredded Parmesan cheese
French Onion Patty Melt
By Valarie
Yields: 4 Preparation Melt 2 tablespoons butter in a medium skillet over medium heat
- Share:
- 5 tablespoons butter, divided
- 3 large onions, thinly sliced
- Salt and pepper
- 1/4 teaspoon ground thyme
- 1/4 cup dry sherry
- 1/2 cup beef stock or beef consommé
- 1 1/2 pounds ground chuck or sirloin
- 2 tablespoons Worcestershire sauce
- 2 tablespoons finely chopped parsley
- 2 tablespoons Dijon mustard
- 1 tablespoon EVOO – Extra Virgin Olive Oil
- 8 slices good quality white bread
- 8 slices Gruyère or Swiss cheese
- Cornichons, for garnish
Herb-Crusted Beef Tenderloin
By Valarie
1. Tuck tail of tenderloin under and tie roast
- 1 whole beef tenderloin (5 to 6 pounds), trimmed and patted dry
- Kosher salt and cracked black pepper
- 2 teaspoons sugar
- 2 slices hearty white sandwich bread, torn into pieces
- 1/2 cup chopped fresh parsley leaves
- 2 teaspoons chopped fresh thyme leaves, plus 2 tablespoons
- 1 1/4 cups Grated Parmesan cheese
- 6 tablespoons olive oil
- 4 garlic cloves, minced
Quick Pizza Margherita
By Valarie
Cooking Light DECEMBER 2002
- 1 (10-ounce) can refrigerated pizza crust dough
- Cooking spray
- 1 teaspoon extra-virgin olive oil, divided
- 1 garlic clove, halved
- 5 plum tomatoes, thinly sliced (about 3/4 pound)
- 1 cup (4 ounces) shredded fresh mozzarella cheese
- 1 teaspoon balsamic vinegar
- 1/2 cup thinly sliced fresh basil
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
Smoky Maple-Mustard Salmon
By Valarie
Preheat oven to 450°F. Line a baking sheet with foil and coat with cooking spray
- 3 tablespoons whole-grain or Dijon mustard
- 1 tablespoon pure maple syrup
- 1/4 teaspoon smoked paprika or ground chipotle pepper (see Notes)
- 1/4 teaspoon freshly ground pepper
- 1/8 teaspoon salt
- 4 4-ounce skinless center-cut wild-caught salmon fillets (see Notes)
Shrimp Pad Thai
By Valarie
David Bonom, Cooking Light MAY 2002
- 8 ounces wide rice stick noodles (Banh Pho)
- 1/4 cup ketchup
- 2 tablespoons sugar
- 3 tablespoons fish sauce
- 1/2 teaspoon crushed red pepper
- 2 tablespoons vegetable oil, divided
- 1 pound medium shrimp, peeled and deveined
- 2 large eggs, lightly beaten
- 1 cup fresh bean sprouts
- 3/4 cup (1-inch) sliced green onions
- 1 teaspoon bottled minced garlic
- 2 tablespoons chopped unsalted, dry-roasted peanuts