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Recipes
Ricotta, Pea, and Mint Bruschetta
By Brie
Get ready for spring with this tasty snack
- 4 cup Shelled Peas
- Kosher Salt
- 2 cup Fresh Sheep's Milk Ricotta Cheese
- Zest of 1 Lemon
- 1/4 cup Fresh Mint Leaves
- Freshly Ground Black Pepper
- 1/4 cup Extra Virgin Olive Oil
- 1/2 Baguette cut into slices at a bias
Timpano di Maccheroni
By Brie
Timpano is an Italian baked pasta pie stuffed with meatballs, sausages, tomato sauce, and filled with pasta
- DOUGH:
- 2 Lb Rigatoni or Ziti--cook for 2 mins less than package and shock in ice H2O
- 2 tablespoons Extra Virgin Olive Oil
- 2 1/2 cups All-Purpose Flour
- 6 oz Lard (can use Butter or Vegetable Shortening)
- 4 Egg Yolks
- 1/2 teaspoon Kosher Salt
- 1 teaspoon Ice Water
- 2 tablespoons Unsalted Butter
- 1 1/2 cups Toasted Bread Crumbs
- FOR THE ASSEMBLY:
- 1 Recipe Ragu Napoletano
- 2 cups Freshly Grated Parmigiano-Reggiano
- 1 Recipe Besciamella Sauce
- 1/2 Lb Proscuitto Crudo (cut into 1/4-inch dice)
- Several Gratings Nutmeg
- 1 Recipe Polpette alla Napoletana
- RAGU NAPOLETANO:
- 1/4 cup Extra-Virgin Olive Oil
- 1/2 Lb Boneless Veal Shoulder (cut into chunks)
- 1/2 Lb Boneless Beef Chuck (cut into chunks)
- Kosher Salt Freshly Ground Black Pepper
- 1 Onion (finely chopped)
- 3/4 cup Dry White Wine
- 2 28-oz can Peeled Plum Tomatoes and Juice (passed through a food mill)
- 1/2 Lb Sweet Italian Sausage Pinch Red Pepper Flakes
- In other words, a VERY thick,dense meat sauce.
- BESCIAMELLA SAUCE:
- 5 tablespoons Unsalted Butter
- 1/4 cup Flour
- 3 cups Whole Milk
- 2 teaspoons Kosher Salt
- Grated Nutmeg
- In other words, a Rue with Nutmeg and Parm.
- POLPETTE ALLA NAPOLETANA IN BASIC TOMATO SAUCE:
- 1/4 cup Extra-Virgin Olive Oil
- 1 Large Onion (cut in 1/4-inch dice)
- 4 Garlic Cloves (thinly sliced)
- 3 tablespoons Chopped Fresh Thyme
- 1/2 Carrot (finely shredded)
- 2 28-0z cans Peeled Whole Tomatoes (crushed by hand and juices reserved)
- Kosher Salt
- 3 cups Day-Old Bread (cut into 1-inch cubes)
- 1 1/4 Lb Ground Beef
- 3 Eggs (beaten)
- 3 Garlic Cloves (minced)
- 3/4 cup Grated Pecorino Cheese
- 1/4 cup Finely Chopped Italian Parsley
- 1/4 cup Pine Nuts (baked for 8 mins in 400º oven)
- 1/2 teaspoon Kosher Salt
- 1/2 teaspoon Freshly Ground Black Pepper
- 1/4 cup Extra-Virgin Olive Oil
Lobster Thermidor
By Brie
This classic French dish was featured in Julia Child's "Mastering the Art of French Cooking" and is one of Clinton'...
- 4 Cooked Lobster Tails
- 1 stick Unsalted Butter cut into tablespoon tabs
- 1/4 pound Mushrooms trimmed and thinly sliced
- 1/2 teaspoon Paprika
- 1 teaspoon Thyme
- 1/8 teaspoon Salt
- 1/4 teaspoon Black Pepper
- 1 cup White Wine
- 1/2 cup Heavy Cream
- 2 cups Crushed Crackers
- Juice of 1/2 Lemon
- 1/2 Onion minced
Coconut Oil Onion Rings
By Brie
Onion rings are delicious, but certainly not healthy
- 1/2 cup whole wheat flour
- 1/4 cup cornstarch
- 2 tablespoon instant mashed potatoes
- 1/2 teaspoon cayenne
- flax meal
- 1/2 teaspoon dried thyme
- 1 cup club soda
- 2-3 cup whole wheat Japanese bread crumbs
- fine salt to taste
- 2-3 medium onions (cut 1/4 inch thick and separated into rings)
- Coconut oil for frying
Happy Roast Chicken
By Brie
"The easiest and best roast chicken recipe! I use organic chickens
- 1/2 cup dry white wine
- 2 lemons, cut in half
- 6 large cloves garlic
- 1 (4 pound) whole chicken
- 1 1/2 teaspoons cold butter
- 2 tablespoons Dijon mustard
- salt and pepper to taste
- Seems NOT good for the pan to use wine undiluted, because of acidity, so I will use 1/2 wine & half water or chicken broth tonight.
Cajun Cod with Shaved Vegetable Salad
By Brie
Treat your family to this tasty dish tonight
- FOR THE COD:
- 2 6-oz Cod Fillets (skin removed)
- 2 tablespoon Extra Virgin Olive Oil
- Lime Wedges for Cod
- FOR THE CAJUN SEASONING:
- 1 teaspoon White Pepper
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 1 teaspoon Ground Red Pepper
- 1 teaspoon Paprika
- 1 teaspoon Black Pepper
- FOR THE SALAD:
- 2 Carrots (peeled and shaved)
- 1/2 medium Jicama (cut into 1/2-inch cubes)
- 1 Red Bell Pepper (diced)
- 1/2 cup Parsley (chopped)
- 2 tablespoon Extra Virgin Olive Oil
- 1 tablespoon Lime Juice
- 1/2 Salt and Pepper
- 1/8 teaspoon Cayenne Pepper
Pecan Turtle Bars
By Brie
"These are easy and delicious
- 1 1/2 cups all-purpose flour--2 cups
- 1 1/2 cups packed brown sugar
- 1/2 cup butter, softened
- 1 cup pecan halves--chopped-can add more or sub nut meat
- 2/3 cup butter
- 1-2 cup milk chocolate chips,semi-sweet & or butterscotch
- Double the brown sugar/butter layer
- Vanilla in the caramel mixture?
Mostaccioli with Spinach and Feta--Shell Pasta
By Brie
"I use mostaccioli or penne, whichever is available
- 8 ounces penne pasta
- 2 tablespoons olive oil
- 3 cups chopped tomatoes
- 10 ounces fresh spinach, washed and chopped/balsamic when wilting
- 1 clove garlic, minced
- 8 ounces tomato basil feta cheese
- salt to taste
- ground black pepper to taste
- onions
- basil/oregano/flake
- Mushrooms
- Parm
Cheeseburger Crescent Casserole
By Brie
Heat oven to 375°F. In 10-inch skillet, mix beef and ketchup
- 1 lb ground beef, cooked, drained
- 1/2 1/2
- cup ketchup
- 1/4 1/4
- cup dill pickle relish
- 1 1/2 1 1/2
- cups shredded cheddar/mozz/swiss cheese (6 oz)
- 1 1
- can (8 oz) Pillsbury® refrigerated crescent dinner rolls
- can leave out the relish & ketchup & replace with BBQ sauce & onion
Bacon, Egg and Spring Onion Sandwich
By Brie
We've all had it -- the midnight munchies
- 12 pieces Bacon
- 8 Spring Onions
- 1 tablespoon Extra Virgin Olive Oil
- Salt and Pepper
- 12 Leaves Fresh Basil
- 4 Eggs
- Mayonnaise to taste
- Mustard to taste
- 8 Slices Sourdough Bread
- 2 tablespoon Butter