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Recipes
Sautéed Fish Fillets Meunière with Sauce Grenobloise
By Valarie
1. Cover the fish with the milk, cover, and chill for at least 30 minutes
- Four 6-ounce pieces, skinless, mild-flavored fish fillets, such as trout, tilapia or catfish
- 2 cups milk
- 1 cup unbleached all-purpose flour
- Kosher salt and freshly ground black pepper
- 2 tablespoons vegetable oil
- Grenobloise Sauce (recipe below)
- Sauce Grenobloise
- Ingredients
- 1 lemon
- 2 – 3 tablespoons unsalted butter
- 2 tablespoons drained brined capers
- 2 tablespoons finely chopped parsley
Vegetable Tempura with Honey-Mustard Sauce
By Valarie
Coat a 15 x 10 x 1-inch baking pan with cooking spray; set aside
- Nonstick cooking spray
- 1 1/2 cups panko crumbs (Japanese-style bread crumbs)
- 1/4 teaspoon salt
- 1 1/2 cups cauliflower flowerets
- 1 1/2 cups small fresh mushrooms, stems removed
- 1 medium sweet potato, peeled and cut into 31/2-inch strips
- 1 small zucchini, sliced 1/4 inch thick
- 1 small red onion, sliced 1/2 inch thick and separated into rings
- 1 cup green beans
- 1 cup sugar snap peas
- 1/4 cup all-purpose flour
- 2 slightly beaten eggs
- 2 tablespoons margarine or butter, melted
- 1 recipe Honey-Mustard Sauce
- Honey-Mustard Sauce
- Ingredients
- 1 cup Dijon-style mustard
- 2 tablespoons honey
Siitake, Shrimp & Sno Peas Stir Fry
By Valarie
Directions In a small bowl, combine garlic, ginger, vinegar, soy sauce, and red-pepper flakes
- 1 garlic clove, thinly sliced
- 1 teaspoon grated peeled fresh ginger
- 3 tablespoons rice vinegar
- 2 tablespoons soy sauce
- 1/4 teaspoon red-pepper flakes
- 2 tablespoons vegetable oil
- 1 pound shiitake mushrooms, stemmed and halved (large ones quartered)
- 1 pound large shrimp, peeled and deveined
- 4 ounces snow peas, trimmed (2 cups)
- 2 scallions (green parts only), chopped
ENCHILADA SUIZA STACK
By Valarie
That’s the kind of ingredient list I like to see when I get home from a long day at work! First things fir...
- 3-4 chicken breasts, cooked & shredded
- 8 green onions, chopped
- 2 cups Green Mexican Salsa/Salsa Verde
- 1 cup Monterey Jack cheese, shredded
- 1 cup Swiss cheese, shredded
- 6-8 tortillas {whole wheat or flour…we used flour}
- Optional toppings: sour cream, pico de gallo
Bacon Wrapped Trout
By Valarie
Directions Preheat the oven to 425 degrees F
- Two 8-ounce rainbow trout, butterflied and dressed
- Kosher salt and freshly ground black pepper
- 2 tablespoons olive oil, divided
- 2 tablespoons chopped fresh herbs, such as parsley, chives and thyme
- 1 tablespoon capers, drained and chopped
- 2 cloves garlic, finely chopped
- Juice of half a lemon, plus 4 thin lemon slices
- 4 slices bacon
Peking Duck Wraps
By Valarie
In short, no home cook in her right mind is ever going to make traditional Peking Duck – at least not on a weekn...
- Ingredients
- Ginger Hoisin Sauce (recipe follows)
- 1/2 medium napa cabbage
- 1 medium jicama
- 1 medium red bell pepper
- 4 medium scallions
- 3 tablespoons seasoned rice vinegar
- Kosher salt and freshly ground black pepper
- 1/4 teaspoon hot red pepper flakes
- 2 1/2 reserved cooked duck breast halves (from Bistro Duck Breasts)
- 2 tablespoons vegetable oil
- Eight 8-inch flour tortillas
Jessica Seinfeld's Cacio e Pepe
By Valarie
Jessica Seinfeld, wife of funnyman Jerry and best-selling author of two other cookbooks, has put together no-fail r...
- 3 tablespoons unsalted butter
- 1 to 2 teaspoons whole black peppercorns
- 1 cup (4 oz.) grated pecorino
- 1/2 cup (2 oz.) grated Parmesan
- 1 box (1 lb.) whole wheat or regular spaghetti
Chicken Enchilada Slow Cooker Soup
By Valarie
Rinse and pat dry the chicken breasts, then place into the bottom of a slow cooker
- 1 pound skinless, boneless chicken breast halves
- 1 (15.25 ounce) can whole kernel corn, drained
- 1 (14.5 ounce) can diced tomatoes including juice
- 1 (14.5 ounce) can chicken broth
- 1 (10 ounce) can enchilada sauce
- 1 (4 ounce) can diced green chiles
- 1 white onion, chopped
- 1/4 cup chopped fresh cilantro
- 2 bay leaves
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper, or to taste
Spicy Rib Roast
By Valarie
1 piece ginger (about the same size as the combined garlic cloves), peeled Preheat the oven to 400 degrees
- RUB
- 3 large garlic cloves
- 1 piece ginger (about the same size as the combined garlic cloves), peeled
- 2 teaspoons sugar
- 2 tablespoons soy sauce
- 1/2 teaspoon cayenne pepper
- 1 teaspoon dry mustard
- 1 teaspoon paprika
- 1 3-rib beef rib roast (about 7 pounds), all visible fat trimmed from top (about 6 pounds trimmed)
- 1/3 cup water
- 1/3 cup sturdy red wine
- 1 small bunch watercress, washed and dried, for garnish (optional)
- 1/2 cup Basic Brown Sauce (see recipe below)
- Preheat the oven to 400 degrees.
- BASIC BROWN SAUCE
- 4 pounds veal or beef bones (shins, necks, tails, etc.), cut into 3-inch pieces (you can have the butcher do this)
- 1 pound chicken bones (necks, wings, backs, etc.)
- 2 cups diced onions
- 1 cup diced carrots
- 1 cup diced celery
- 6 garlic cloves, crushed but not peeled
- 1/3 cup all-purpose flour, dissolved in 1 1/2 cups water
- 1/4 cup tomato paste
- 8 quarts cold water
- 1 cup dry white wine
- 2 tablespoons dark soy sauce
- 1 teaspoon black peppercorns
- 3 bay leaves 1 teaspoon crushed dried thyme
Marinated Mixed Olives
By Valarie
If olives are in brine, drain and discard liquid
- Mixed green and black olives
- Olive oil, to taste
- Lemon zest, to taste
- Crushed red pepper flakes, to taste
- 2 rosemary sprigs, crushed
- Kosher salt, to taste
- Slivered garlic, to taste