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Recipes
Blueberry Slab Pie
By neysa
Have a large crowd to feed? Treat yourself and your guests to this easy, delicious blueberry slab pie
- CRUST:
- 5 cups all-purpose flour, plus more for rolling
- 1 1/2 teaspoons coarse salt
- 2 tablespoons sugar
- 2 cups (4-sticks) cold unsalted butter, cut into small pieces
- 1 to 1 1/2 cups ice water
- FILLING:
- 2 1/4 pounds fresh or frozen blueberries (8-cups)
- 3 tablespoons cornstarch
- 1/2 cup sugar
- 1 tablespoon grated lemon zest, plus 3 tablespoons lemon juice
Chocolate Rum Cheesecake
By neysa
Directions: Position a rack in the center of an oven and preheat to 325 degrees
- For the crust:
- 1 1/4 cups graham cracker crumbs
- 1 tablespoon granulated sugar
- 4 tablespoons (1/2 stick) unsalted butter, melted
- For the filling:
- 6 oz bittersweet baking chocolate
- 1/4 cup rum (I used dark rum)
- 1 lb cream cheese
- 3/4 cup superfine sugar
- 1/2 cup sour cream
- 1 tablespoon vanilla extract
- 4 extra-large eggs
Poached Egg on Polenta with Kale Pesto
By neysa
Courtesy of Dan Stacy of Royal Fig Catering and the Seedling Truck! Photo courtesy of Bonnie Berry Photography
- for polenta:
- 1 quart milk
- 1 cup coarse ground cornmeal
- 3 tbsp unsalted butter
- 1 tsp kosher salt
- 2 oz shredded Parmesan cheese
- for kale pesto:
- 1 bunch kale
- 2 cloves garlic
- 1 tsp salt
- olive oil
- black pepper
Orzo Super Salad Recipe
By neysa
I thought we could chat a bit about orzo salads today
- 10 medium asparagus, trimmed and cut into 1
- inch segments 1/2 a medium head of broccoli (or broccolini), cut into small trees small handful of cilantro(or mint if you prefer), chopped
Herb Cream Cheese Scrambled Eggs Recipe
By neysa
Lillet Buttermilk Shakes
- equal parts thyme, tarragon, oregano 6 green onions, with greens, chopped 1/3 cup (big handful) chopped chives fine grain sea salt and freshly ground pepper 1 tablespoon unsalted butter 3 eggs, well whisked plenty of toast, for serving
Peruvian Chicken with Spicy Rice
By neysa
An all-in-one dish to tempt your tastebuds
- 8 pieces chicken
- 1/2 cup oil
- 1 onion , chopped
- 3 cloves garlic , minced
- 1 hot pepper , chopped (jalapeno or similar)
- 1 cup cilantro , blended
- 2 red peppers (1 chopped and the other in strips to decorate)
- 3 cups rice
- 1 cup peas
- 1/2 cup corn kernel
- 2 1/2 cups boiling water
- 1/2 cup beer
- salt and pepper
Fig and Mascarpone Tart
By neysa
In a medium bowl combine mascarpone and sour cream
- 1 cup mascarpone cheese
- 3/4 cup sour cream
- 1/3 cup honey (use up to 1/2 cup honey if you’d like it sweeter)
- 1 teaspoon pure vanilla extract
- 2 fresh apricots, sliced
- 8 to 12 fresh figs, sliced
- extra honey for drizzling (optional)
Garlic Soup Recipe
By neysa
Garlic Soup from one of my favorite food blogs, 101 cookbooks (photo also taken from 101 cookbooks)
- Binding pommade:
- 6 cups water
- 1 bay leaf
- 2 sage leaves
- 3/4 teaspoon fresh thyme
- a dozen medium cloves of garlic, smashed peeled, and chopped
- 1 teaspoon fine grain sea salt
- 1 whole egg
- 2 egg yolks
- 1 1/2 ounces freshly grated Parmesan cheese
- freshly ground black pepper
- 1/4 cup extra virgin olive oil
- day-old crusty bread & more olive oil to drizzle
Halloween whoopie pies
By neysa
1. Preheat oven to 375
- 1 1/2 * 1 1/2 cups all-purpose flour (spooned and leveled)
- 1/2 * 1/2 cup unsweetened cocoa powder (spooned and leveled)
- 1 * 1 teaspoon baking soda
- 1 * 1 teaspoon baking powder
- 1 * 1 teaspoon salt
- 1 * 1 cup (2 sticks) unsalted butter, room temperature
- 1 * 1 cup packed light-brown sugar
- 1 * 1 large egg
- 1 * 1 cup unsweetened applesauce
- 1/2 * 1/2 teaspoon pure vanilla extract
- 1 * 1 cup confectioners' sugar
- * Orange nonpareils or sanding sugar, for decoration
Summer Macaroni Salad with Tomatoes and Zucchini
By neysa
Cook pasta in generously salted water according to package directions
- 16 oz uncooked elbows
- 4 cups grape tomatoes, cut in half
- 2 cups (1 small) zucchini, sliced and quartered
- 1/2 cup red onion, finely chopped
- 7 tbsp light mayonnaise (Hellman's)
- 2 1/2 tbsp red wine vinegar
- 2 tbsp fat free Greek yogurt
- 2 tsp Dijon mustard
- 1/4 tsp oregano
- 1/4 tsp garlic powder
- salt and pepper to taste