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Recipes
Currant Scones
By Trix
Butchart Gardens , Victoria, BC
- 1 1/2 cups flour
- 1/4 cup sugar
- 1/2 tsp baking soda
- 1/2 tsp cream tartat
- Salt
- 1/4 cup shortening
- 1/3 cup currants
- 1/2 cup milk
- 1 tsp cider vineger
Chocolate-Glazed Chocolate Tart
By Trix
Chocolate-Glazed Chocolate Tart Very fancy dessert for entertaining with whipped cream and raspberries on top
- FOR CRUST
- 9 (5- by 21/4-inch) chocolate graham crackers (not chocolate-covered), finely ground (1 cup)
- 5 tablespoons unsalted butter, melted
- 1/4 cup sugar
- FOR FILLING
- 1 1/4 cups heavy cream
- 9 oz bittersweet chocolate (not more than 65% cacao if marked), chopped
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt
- FOR GLAZE
- 2 tablespoons heavy cream
- 1 3/4 oz bittersweet chocolate, finely chopped
- 1 teaspoon light corn syrup
- 1 tablespoon warm water
- EQUIPMENT: a 9-inch round fluted tart pan (1 inch deep) with removable bottom
Balsamic Dressing
By Trix
La Casa Sena restaurant recipe in Sante Fe New Mexico
- 1/3 cup plus 1 tbsp balsamic vinegar
- 1 tbsp honey
- 1 tsp minced garlic
- 1 tsp minced peeled fresh ginger
- 1 plum tomato, chopped
Proscuitto Date Bundles
By Trix
- 20 slices proscuitto
- 10 baby bocconcini cheeses
- 7 dried dates
- 1 tsp olive oil
- Ground pepper
- 1 cup maple syrup
- 1 cup balsamic vinegar
Prosciutto and Gruyère Pastry Pinwheels
By Trix
Preparation Place pastry sheet on work surface
- 1 sheet frozen puff pastry (half of 17.3-ounce package), thawed
- 4 ounces thinly sliced prosciutto
- 2 tablespoons chopped fresh basil
- 3/4 cup (packed) finely grated Gruyère cheese (about 2 1/2 ounces)
- 1 egg, beaten to blend
- Brush Honey Mustard on pastry
Turkey Pot Pie
By Trix
Preheat oven to 350 degrees F
- 2 tablespoons butter
- 1 onion, chopped
- 2 stalks celery, chopped
- 3 carrots, chopped
- 4 tablespoons flour
- 4 cups chicken or turkey stock
- 2 potatoes, peeled and diced
- 2 cups shredded turkey
- 2 tablespoons chopped parsley
- 1/2 cup frozen peas, thawed
- 1 prepared pie crust
- 1 egg, lightly beaten
Parmesan Chicken
By Trix
2002, Barefoot Contessa Family Style, All Rights Reserved
- 4 to 6 boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 extra-large eggs
- 1 tablespoon water
- 1 1/4 cups seasoned dry bread crumbs
- 1/2 cup freshly grated Parmesan, plus extra for serving
- Unsalted butter
- Good olive oil
- Salad greens for 6, washed and spun dry
- 1 recipe Lemon Vinaigrette, recipe follows
- 1/4 cup freshly squeezed lemon juice (2 lemons)
- 1/2 cup good olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Chèvre and Grape Truffles
By Trix
Blend cheeses, port and salt til smooth
- 8 oz Chèvre softened
- 4 oz cream cheese softened
- 3 tbsp port
- salt
- 2 lbs seedless grapes
- 1 cup pistachios shelled, toasted and ground medium
Fergola Sarda Pasta Dish
By Trix
Italian Grocery for Fregola Sarda
- 1 package (usually 1 lb. or 450 g) fregola sarda*
- Zest and juice of 1 large lemon
- 1/4 cup good quality olive oil
- 1/2 cup fresh basil, chopped
- 1/4 cup fresh mint, chopped
- 1/4 cup fresh chives, chopped
- Salt and pepper to taste
- You may substitute orzo or Israeli couscous.
Best Cocoa Brownies
By Trix
Makes 16 large or 25 smaller brownies Position a rack in the lower third of the oven and preheat the oven to 325°...
- 10 tablespoons (1 1/4 sticks) unsalted butter
- 1 1/4 cup sugar
- 3/4 cups plus 2 tablespoons unsweetened cocoa powder (natural or Dutch-process)
- 1/4 teaspoon salt
- 1/2 teaspoon pure vanilla extract
- 2 cold large eggs
- 1/2 cup all-purpose flour (unsifted, measured by stirring briefly, spooning into the measuring cup until it is heaped above the rim, then leveling it with a straight-edged knife or spatula -- it should weigh nearly 2.5 ounces)
- 2/3 cups walnut or pecan pieces (optional)