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Recipes
spinach and mushroom quiche
By dhoffmanlatter
Preheat oven to 375 degrees F
- 2 tablespoons extra-virgin olive oil
- 8 ounces sliced fresh mixed wild mushrooms such as cremini, shiitake, button and/or oyster mushrooms
- 1 ½ cups thinly sliced sweet onion
- 1 tablespoon thinly sliced garlic
- 5 ounces fresh baby spinach (about 8 cups), coarsely chopped
- 6 large eggs¼ cup whole milk
- ¼ cup half-and-half
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh thyme leaves, plus more for garnish
- ¼ teaspoon salt
- ¼ teaspoon ground pepper
- 1 ½ cups shredded Gruyère cheese
chicken chilaquiles casserole
By dhoffmanlatter
Preheat oven to 375°F. Arrange 5 tostadas in the bottom of a large cast-iron skillet, breaking them, if needed, to...
- 15 corn tostadas (from 1 12.3-oz. pkg.) 2 (8-oz.) pouches green chile enchilada sauce (such as Frontera) 3 cups shredded rotisserie chicken 8 ounces Monterey Jack cheese, shredded (about 2 cups) 4 ounces Manchego cheese, shredded (about 1 cup) 3 tablespoons sour cream 1 jalapeño chile, thinly sliced 1/4 cup fresh cilantro leaves, roughly chopped
simple black bean and corn salad
By dhoffmanlatter
Toss corn with black beans, tomatoes, bell pepper, avocado, onion, and cilantro In a small bowl, whisk together li...
- 1 cab corn kernels
- 2 15 ounce cans black beans drained and rinsed
- 2 medium roma tomatoes diced
- 1 medium red bell pepper diced
- 2 medium avocados diced
- 1/2 small red onion minced
- 1/2 cup freshly chopped cilantro
- 1/4 cup lime juice
- 1/4 cup extra virgin olive oil
- 2 cloves garlic minced
- 1/2 teaspoon salt
- 1/2 teaspoon red pepper flakes
turtle pie
By dhoffmanlatter
Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced
- Pecan cookie crust
- 140 grams (1 cup) plain flour
- 50 grams (1/4 cup) caster sugar
- 1 tablespoon cornstarch or cornflour
- 110 grams (1 cup) pecans, finely chopped
- 115 grams (1/2 cup or 1 stick) unsalted butter, melted
- Brown sugar caramel
- 240 ml (1 cup) sweetened condensed milk
- 90 grams (1/2 cup) brown sugar
- 60 grams (1/4 cup) unsalted butter
- Pinch of sea salt
- Chocolate ganache
- 225 grams (1 and 1/2 cups) dark (or milk) chocolate, roughly chopped
- 120 ml (1/2 cup) thickened or heavy cream
- 110 grams (1 cup) pecans, roughly chopped
bittersweet brownie shortbread
By dhoffmanlatter
Heat oven to 350 degrees. Grease a 9-by-13-inch baking dish, and line with parchment paper so that there is a 2-inc...
- FOR THE SHORTBREAD:
- 1 ½ cups/340 grams cold unsalted butter (3 sticks), cut into 1/2-inch pieces, plus more for greasing the pan
- 3 cups/385 grams all-purpose flour
- ¾ cup/150 grams granulated sugar
- 1 ¼ teaspoons fine sea saltFOR THE BROWNIE:
- 1 cup plus 2 tablespoons unsalted butter (2 1/4 sticks)
- 3 ounces unsweetened chocolate, chopped
- 1 ¼ cups/265 grams light brown sugar
- 1 cup/200 grams granulated sugar
- ½ cup plus 1 tablespoon/45 grams cocoa powder
- 3 large eggs
- 1 tablespoon vanilla extract
- 1 ½ cups/190 grams all-purpose flour
- ¼ teaspoon fine sea salt
- ¾ cup/90 grams slivered almonds, chopped walnuts or pecans (optional)
avocado green goddess salad
By dhoffmanlatter
Make the pickled onions: In a small bowl, whisk together the hot water with the honey until fully combined; then wh...
- Gem Salad With Grapefruit, Picked Onions and Avocado Dressing
- Active: 20 mins Total: 20 mins Servings: 4 Reviews (24) Print
- OVERVIEW INGREDIENTS STEPS
- Here, four contrasting elements come together, and they result in a stunning salad that brims with fresh, exciting flavor.
- At its base is Little Gem lettuce (or romaine, if Little Gem is unavailable), which is so crisp and cool, it practically quenches your thirst as you bite into it. The leaves are slathered in a gorgeous pale-green and luxuriously creamy (but healthful) dressing made by blending cilantro or basil with scallion, avocado, yogurt and a splash of vinegar.
- Once plated, the dressed leaves are topped with juicy, tart-sweet red grapefruit segments (blood orange or Cara Cara segments would work here as well) and zingy quick-pickled red onions, which can be prepared in the time it takes to pull the salad together, or made ahead.
- Crisp, juicy, creamy, tangy and tart with beautiful hues of pink and green, it’s a salad that brings a bright ray of light to any meal in need of a little sunshine. While it pairs well with just about any soup, stew or sheet-pan dinner, this salad is my absolute go-to with a hearty bowl of chili.
- Gem Salad With Grapefruit, Picked Onions and Avocado Dressing
- Storage: The pickled onions can be refrigerated for up to 1 week. The dressing can be refrigerated for up to 3 days.
- FOR THE PICKLED ONION
- 3 tablespoons hot water
- 1 teaspoon honey
- 1/4 cup red wine vinegar
- 1/3 cup thinly sliced red onion (half-moons)FOR THE DRESSING
- 1/4 cup fresh cilantro or basil leaves
- 1 scallion, coarsely chopped
- 1 ripe avocado, halved, pitted and peeled
- 3 tablespoons white wine vinegar
- 2 tablespoons plain Greek yogurt (low-fat or full fat)
- 2 tablespoons water
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper, plus more to tasteFOR THE SALAD
- 2 red grapefruits
- 8 cups (4 ounces) lightly packed torn gem or romaine lettuce leaves
roasted tomato and white bean stew
By dhoffmanlatter
Heat the oven to 425 degrees
- ½ cup roughly chopped Italian parsley leaves and tender stems
- 2 teaspoons lemon zest (from 1 large lemon)
- 2 (10-ounce) containers cherry or grape tomatoes
- ¼ cup olive oil, plus 2 tablespoons and more for drizzling (optional)
- 1 tablespoon fresh thyme leaves
- Kosher salt and black pepper
- 1 medium yellow onion, thinly sliced
- 3 large garlic cloves, thinly sliced
- ½ teaspoon red-pepper flakes
- 2 (15-ounce) cans white beans (such as butter or cannellini), rinsed
- 1 ½ cups vegetable or chicken broth, or water
- Flaky salt, for serving (optional)
- Toasted bread, for serving
Za'atar Salmon With Charred Broccolini
By dhoffmanlatter
Position one rack in the middle of the oven and another 6 inches under the broiler heat source, and preheat to 400 ...
- 1/2 cup thick-style plain yogurt, such as Greek or skyr
- 2 lemons (1 juiced/about 2 tablespoons; 1 sliced)
- 1 teaspoon ground cumin, divided
- Kosher salt
- Freshly ground black pepper
- 4 salmon fillets, 6 to 8 ounces each, skin removed
- 1 bunch broccolini (about 8 ounces), ends trimmed and thick pieces cut lengthwise
- 3 tablespoons extra-virgin olive oil
- 1/4 teaspoon crushed red pepper, or more as needed1 tablespoon za’atar
- 1/2 cup roughly chopped flat-leaf parsley, leaves and fine stems, for garnish (optional)
creamy spinach soup with goat cheese
By dhoffmanlatter
In a medium pot over medium heat, heat the oil until shimmering
- Creamy Spinach Soup With Goat Cheese
- Active: 25 mins Total: 35 mins Servings: 4 to 6 Reviews (35) Print
- OVERVIEW INGREDIENTS STEPS
- March has me craving green. I’m impatiently waiting for blades of grass to disrupt all the brown, cheering on the early tree buds, and hankering for all the edible spring shoots and leaves to hit the market.
- This soup is just the thing to satisfy the need for green this time of year, and it does so in a way that offers comfort on still-cool nights. It’s a stunning, emerald bowl of goodness, made with fresh spinach leaves simmered in broth until they are wilted but still bright, and then pureed until smooth.
- Sauteed onion and potato, cooked in the broth, add flavor and extra body, respectively. And a cup of milk stirred into the puree rounds out the taste with extra creaminess and nutrition, but if you prefer, additional broth works, too.
- For a funky twist, some soft, fresh goat cheese is melted in — just enough to add a gentle grassy depth and delightful richness without overpowering the delicate soup.
- Garnished with a contrasting white drizzle of yogurt, this soup definitely gets the green light as a warming way to get your vegetables and transition into the coming season.
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped (about 1 cup)
- 1 small russet potato (6 ounces), peeled and diced
- 3 cups low-sodium chicken or vegetable broth
- 1/2 teaspoon kosher salt, or more to taste
- 1/4 teaspoon freshly ground black pepper
- 16 cups (8 ounces) fresh baby spinach
- 1 cup low-fat milk (1%), or more as needed; can substitute 1 cup additional broth
- 3 ounces soft goat cheese (chevre)
- 2 tablespoons plain yogurt (low-fat or full fat)
honey and soy glazed chicken thighs
By dhoffmanlatter
Heat the oven to 425 degrees
- 2 tablespoons canola oil
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 6 tablespoons low-sodium soy sauce (see tip)
- 5 tablespoons mild honey, such as clover, acacia or orange blossom
- 3 tablespoons unsalted butter
- Kosher salt and black pepper
- 8 bone-in, skin-on chicken thighs (about 3 pounds)