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Recipes
Maple-Roasted Carrot Salad
By raffterman
Preheat the oven to 425 degrees
- 2 pounds carrots, preferably with leafy tops
- Good olive oil
- Kosher salt and freshly ground black pepper
- 1/4 cup pure Grade A maple syrup
- 2/3 cup dried cranberries
- 2/3 cup freshly squeezed orange juice (2 oranges)
- 3 tablespoons sherry wine vinegar
- 2 garlic cloves, grated on a Microplane
- 6 ounces baby arugula
- 6 ounces goat cheese, such as Montrachet, medium-diced
- 2/3 cup roasted, salted Marcona almonds
Sear-Roasted Haddock or Cod with Horseradish Aïoli & Lemon-Zest Breadcrumbs
By raffterman
Sear-Roasted Haddock or Cod with Horseradish Aïoli and Lemon-Zest Breadcrumbs is the perfect zesty recipe to spice...
- LEMON ZEST BREADCRUMBS:
- 3 tablespoons olive oil
- 1 cup coarse fresh breadcrumbs from a rustic loaf
- 1 tablespoons finely grated lemon zest
- Kosher salt and freshly ground black pepper to taste
- HORSERADISH AIOLI:
- 5 tablespoons mayonnaise
- 2 teaspoons prepared horseradish
- 3/4 teaspoon fresh lemon juice
- 1/2 teaspoon minced garlic
- 1/2 teaspoon tomato paste
- Kosher salt and freshly ground black pepper to taste
- 3 tablespoons olive oil
- FISH:
- 4 (6-ounce each) thick-cut skinless haddock or cod fillets
- Kosher salt and freshly ground black pepper to taste
- 2 cups fresh flat-leaf parsley leaves, washed and dried
- 1 lemon
- 1 About 1 teaspoon extra-virgin olive oil
Golden Sweet Cornbread
By raffterman
Directions Preheat oven to 400 degrees F (200 degrees C)
- Golden Sweet Cornbread
- Sweet Dinner Rolls
- Homesteader Corn Bread
- Janet's Rich Banana Bread
- Downeast Maine Pumpkin Bread
- Mom's Zucchini Bread
- Pumpkin Bread IV
- Grandmother's Buttermilk Cornbread
- Absolute Mexican Cornbread
- Measuring All-Purpose Flour
- Sugar and Sweeteners
- Types of Salt
- All about Eggs
- Types of Cooking Oil
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 2/3 cup white sugar
- 1 teaspoon salt
- 3 1/2 teaspoons baking powder
- 1 egg
- 1 cup milk
- 1/3 cup vegetable oil
Turkey and Butter Bean Cassoulet
By raffterman
Preheat the oven to 325 degrees F
- 4 turkey drumsticks
- 1 teaspoon freshly cracked pepper
- 1 teaspoon sea salt
- 1/2 teaspoon paprika
- 2 tablespoons canola oil
- 4 cups low-sodium organic chicken stock
- 2 cups canned whole San Marzano tomatoes, crushed by hand
- 1/2 cup fresh parsley leaves, minced
- 2 teaspoons pure maple syrup
- 2 cloves garlic
- 2 yellow onions, sliced
- 1 bay leaf
- 1 sprig fresh thyme
- 2 cup uncooked butter beans, rinsed
Recipes
By raffterman
In bowl, toss cabbage with salt and let stand for 5 minutes; squeeze out liquid
- 1 1 sauce 1 tbsp (15 mL) rice vinegar 1 tsp (5 mL) minced gingerroot
Roasted Beet Salad with Romaine and Vanilla–Citrus Vinaigrette
By raffterman
add to recipe box Using a combination of red and golden beets for this salad makes it visually stunning as well as...
- 2 lb. medium beets (about 6; preferably a combination of red and golden), without greens, scrubbed
- 1 cup fresh grapefruit juice (from 2 small grapefruit)
- 1 cup fresh orange juice (from 3 medium oranges)
- 1/2 vanilla bean, split lengthwise
- 2 Tbs. white balsamic vinegar
- 1/2 Tbs. mild honey
- 1/2 cup extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 2 hearts of romaine, leaves separated
- 1 oz. (1 cup) microgreens (optional)
- 2 oz. Villa Jack or aged manchego, shaved in shards with a sharp vegetable peeler (about 1/2 cup)
Cumin Rice and Beans
By raffterman
1. Cook the rice. If you have instant rice, follow the instructions on the bag
- 1 1/2 cups Basmati rice
- 2 tablespoons olive oil
- 1/2 white onion
- 1 large tomato
- 2 tablespoons cumin
- 3-4 cloves garlic
- 4-5 italian sausages (I prefer Johnsonville Spicy Italian)
- 1 can red kidney beans, drained
- 1 sprig parsley, chopped
- Salt and pepper to taste
Kale Salad with Pickled Beets, Bacon, Blue Cheese, and Honey-Clove Vinaigrette
By raffterman
Pickle the beets In a 3-quart saucepan, combine the vinegar, sugar, fennel and caraway seeds, peppercorns, mustard...
- For the pickled beets
- 1-1/2 cups cider vinegar
- 3/4 cup granulated sugar
- 1 Tbs. fennel seeds
- 1 Tbs. caraway seeds
- 1 Tbs. black peppercorns
- 1-1/2 tsp. yellow mustard seeds
- 5 bay leaves
- 1 cinnamon stick
- Kosher salt
- 1 lb. baby beets (about 1-inch diameter), peeled and very thinly sliced on a mandoline
- For the dressing
- 1/4 cup cider vinegar
- 1 Tbs. honey
- 1/4 tsp. ground cloves
- 3/4 cup extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- For the salad
- 1 lb. lacinato kale, washed, stemmed, and torn into bite-size pieces
- 1 lb. slab bacon, cut lengthwise into1/2-inch slices and crosswise into 1/2-inch-thick lardons
- 4 oz. blue cheese, crumbled into large pieces
- Kosher salt and freshly ground black pepper
Bacon Corn Chowder
By raffterman
Remove the kernels from the cob by laying the cob down on cutting board; using a sharp knife make strokes cutting t...
- 6 cobs fresh corn, shucked
- 8 slices of bacon cut into 1/2 inch (1.27cm) pieces
- 1 large onion
- 1 tablespoon (15 ml) garlic, minced
- 1 tablespoon (15 ml) butter
- 1 pound (454 g) Yukon gold potatoes peeled and cut into 1/2 inch (1.27cm) cubes
- 1 cup (250 ml) white wine preferably a Sauvignon Blanc
- 1 tablespoon (15 ml) fresh thyme leaves
- 1 teaspoon (5 ml) ground cayenne
- 4 cups (1 liter) whole milk
- 3 cups (750 ml) 35% cream
- 1 red pepper diced 1/4 inch (.63 cm) cubes
- 6 green onion thinly sliced on bias
Jamie Oliver Turkey Chili
By raffterman
Make this great chili recipe with left over turkey
- GUACAMOLE:
- Olive oil
- 2 red onions, peeled and roughly chopped
- 1 carrot, peeled and roughly chopped
- 1 leek, trimmed and roughly chopped
- 1 red pepper, deseeded and roughly chopped
- 1 yellow pepper, deseeded and roughly chopped
- 1 fresh red chilli, deseeded and finely chopped
- 1 fresh green chilli, deseeded and finely chopped
- 1 bunch fresh cilantro, stalks finely chopped, leaves picked
- 1 teaspoon ground cumin
- 1 heaped teaspoon smoked paprika
- 1 heaped teaspoon honey, optional
- 3 tablespoons white wine vinegar, optional
- 1 1/2 pound cooked turkey, leftover, shredded
- Sea salt
- Freshly ground black pepper
- 3 (14-ounce) cans chopped tomatoes
- 1 (14-ounce) can butter beans or chickpeas, drained
- Juice of limes
- Sour cream, to serve
- 2 ripe avocados, peeled and pitted
- 2 tomatoes, halved
- 1/4 red onion, peeled
- 1/2 clove garlic, peeled
- 1 fresh green chilli, deseeded
- 1 bunch fresh cilantro
- 1 lime