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Recipes
Overnight Slaw
By bjlazyl
Working in batches, pulse the vegetables in a food processor until finely chopped
- 3 1/2 pounds green cabbage, cut into 1-inch chunks
- 1 very large Vidalia or other sweet onion (1 1/4 pounds), cut into 1-inch pieces
- 1 pound carrots, cut into 1/2-inch pieces
- 3 celery ribs, cut into 1/2-inch pieces
- 1 cup sugar
- 1 cup distilled white vinegar
- 3/4 cup peanut oil
- 1 teaspoon dry mustard powder
- 1 teaspoon celery seeds
- 1 teaspoon kosher salt
- 1/2 cup chopped flat-leaf parsley leaves
Mixed Bean Salad with Tomato Vinaigrette
By bjlazyl
Purée tomatoes, onion, chiles, cilantro, 1 Tbsp
- 5 plum tomatoes, cored
- 1/2 medium white onion
- 2 serrano chiles
- 1/2 cup (packed) cilantro leaves with tender stems
- 3 tablespoons fresh lime juice, divided
- 1 teaspoon kosher salt, plus 3 tablespoons if using fresh beans, plus more
- 4 pounds fresh shell beans (such as cranberry or butter), shelled, or three 15-ounce cans beans (such as black, cannellini, and/or kidney), rinsed
- 1/2 pound snap beans (such as Romano, wax, or green beans), thinly sliced on a diagonal
- 1/4 cup olive oil
- 1 tablespoon chia seeds (optional)
Poppy Seed Filling
By bjlazyl
Finely grind poppy seeds in spice mill
- poppy seeds
- honey
- milk
- fresh lemon juice
- sugar
- salt
- vanilla extract
- A spice mill or a mortar and a pestle
Wild Rice with Dried Cherries Recipe | SAVEUR
By bjlazyl
Bring 12 cups water to a boil in a 6-qt
- 2 cups wild rice blend, rinsed until water runs clear and drained
- 4 tbsp. unsalted butter
- 5 inner stalks celery, cut into 1⁄4" pieces, plus 1⁄4 cup leaves, for garnish
- 2 cloves garlic, minced
- 1 small red onion, cut into 1⁄4" pieces
- 1 ⁄3 cup chicken stock
- 1 ⁄3 cup dried cherries, roughly chopped
- 1 ⁄2 cup roughly chopped parsley, plus 1⁄4 cup leaves, for garnish
- 2 tbsp. minced thyme
- Kosher salt and freshly ground black pepper, to taste
- 1 lemon
Angry Shrimp Spaghettini
By bjlazyl
In a pot of salted boiling water, cook the pasta until al dente
- 1 pound spaghettini
- 1/2 cup extra-virgin olive oil
- 1 pound large shrimp, shelled and deveined
- 1/2 cup panko
- 2 teaspoons crushed red pepper
- 2 garlic cloves, thinly sliced
- 1 teaspoon finely grated lemon zest
- Salt
- Pepper
- Chopped parsley, for garnish
Kale-Romaine Caesar Salad
By bjlazyl
Make the croutons: Heat oven to 400 degrees
- 1 small (or 1/2 large) day-old loaf peasant-style crusty bread
- 12 to 16 ounces green kale and romaine lettuce hearts, in roughly equal amounts
- 1 large or 2 small garlic cloves
- 4 to 6 anchovies
- 1 teaspoon Dijon mustard, more to taste
- Salt and freshly ground black pepper
- 1/2 cup extra-virgin olive oil, more to taste
- 2 tablespoons freshly squeezed lemon juice, more to taste
- 1 egg
- 4 ounces freshly grated Parmesan, plus an extra chunk for serving
bacon and onion foil packet potatoes
By bjlazyl
Spray each sheet of foil with cooking spray
- 2 to 3 sheets of heavy-duty foil
- 1 packet onion soup powder
- 10-12 baby red potatoes, thinly sliced
- 12 slices of cooked and crumbled bacon
- 1 small onion thinly sliced and diced
- 1 cup cheese (optional)
- Salt and pepper to taste
- 3 tablespoons butter
- Sour cream for serving (optional)
Pavlova
By bjlazyl
Few desserts are as pretty and as easy to make as a pavlova
- 3 cups sugar
- 1 egg
- Juice and zest of 1 lemon
- 2 tbsp. unsalted butter, cubed, and chilled
- 1/4 cup cornstarch
- 1 tbsp. distilled white vinegar
- 1 tbsp. vanilla extract
- 8 egg whites, room-temperature
- 1 cup heavy cream, chilled
- 1/2 cup chilled plain yogurt
- Strawberries, halved
- Kiwi, peeled, and sliced
Simone's Shallot Vinaigrette
By bjlazyl
Combine 1 finely chopped shallot, 2 tablespoons fresh lemon juice, and 1 tablespoon unseasoned rice vinegar in a j...
- 1 shallot, finely chopped
- 2 tablespoons fresh lemon juice
- 1 tablespoon unseasoned rice vinegar
- Kosher salt
- Freshly ground black pepper
- 1/3 cup olive oil
Spinach Gratin
By bjlazyl
Add a Recipe » Lizthechef has you add 1/4 cup of flour -- just enough to thicken the sauce without making it glue...
- 4 tablespoons unsalted butter
- 2 medium-sized yellow onions, chopped
- 1/4 cup unbleached flour
- 3 cups organic whole milk
- 1/4 teaspoon freshly grated nutmeg
- pinches of cayenne
- 1 and 1/2 cup grated Gruyere cheese
- 3 16 oz. bags of organic, chopped spinach - thawed
- 1/2 to 1 teaspoon kosher salt
- 1/4 to 1/2 teaspoon ground white pepper
- 2 tablespoons unsalted butter
- 1 and 1/2 cup panko breadcrumbs
- sea salt, to taste