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Recipes
Brandy Alexander
By JeanAnn
Drink
- 1 1/2 oz Brandy
- 1 oz Dark Creme de Cacao
- 1 oz half-and-half or heavy cream
- 1/4 teaspoon grated Nutmeg
- Rather than nutmeg, fresh mint leaves of an equal measure of ginger have been used for different flavor blends with the Cacao
Roasted Pear and Gorgonzola Salad
By JeanAnn
To prepare the vinaigrette, combine the vinegar, garlic, shallot, herbs, salt and pepper in the bowl of a food proc...
- For the balsamic vinaigrette:
- 3/4 cup balsamic vinegar
- 1 teaspoon minced garlic
- 1 tablespoon minced shallot
- 1 tablespoon chopped mixed fresh herbs (such as basil, oregano and thyme)
- 2 teaspoons salt
- 1 teaspoon freshly ground black pepper
- 2 1/2 cups olive oil
- The vinaigrette is best made a day or two ahead to allow the flavors to develop.
- For the roasted pears:
- 4 larrge, firm Bosc or Bartlett pears, cut in half
- Salt and freshly ground black pepper to taste
- 2 tablespoons olive oil
- 1 tablespoon light brown sugar
- 2 tablespoons dry sherry (or balsamic vinegar)
- For the salad:
- 12 ounces mixed lettuce greens (mesclun or spring mix), washed and dried
- 1 cup crumbled Gorgonzola cheese, or another good-quality blue chees
- 1 cup toasted walnuts
Garlic-Jalapeno Shrimp
By JeanAnn
This tasty marinade – hot but not punishing – is so easy it will quickly make its way into your regular rotatio
- 20 large shrimp (about 1 pound), peeled and deveined (tails left intact; optional)
- 3 garlic cloves, minced
- 1/2 jalapeno chile (stem, ribs, and seeds removed), finely chopped
- 1 tablespoon fresh lime juice
- 3 tablespoons extra-virgin olive oil
- Coarse salt and freshly ground pepper
Bolsa Bruschetta
By JeanAnn
Preheat oven to 375 degrees
- 1/2 medium butternut squash, peeled, seeded and cut into large dice
- Olive oil
- Salt to taste
- 4 - 6 slices ciabatta bread
- 4 ounces Caprino Royal Chevre (or other fresh farmstead goat cheese)
- 12 medium whole basil leaves, stems removed
- Local raw honey, for drizzling
- 3 tablespoons pine nuts or walnuts, toasted (chopped if using walnuts)
Mango and Radish Salad with Lime Dressing
By JeanAnn
With sunny mango, rosy radishes, and bright-green cucumbers, this salad’s flavors are as vibrant as its colors
- 1 mango, peeled and cut into wedges
- 1/2 English cucumber, thinly sliced
- 1 bunch radishes (about 8), halved or quartered
- 1 tablespoon finely grated lime, zest and 2 tablespoons lime juice (from 2 limes)
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon honey
- Coarse salt
Seared Rib-Eye Steak with Arugula Salad
By JeanAnn
In a large saute pan, heat 2 tablespoons olive oil
- 6 tablespoons extra-virgin olive oil, plus extra for brushing
- 2 (1-inch-thick) rib-eye steaks (about 1 pound each)
- Kosher salt and freshly ground black pepper
- 3 cups arugula, washed and spun dry
- 11/2 cups roasted peppers, rinsed and patted dry
- 2 tablespoons balsamic vinegar
- Small block Parmesan (about 8 ounces)
- Read more at: http://www.foodnetwork.com/recipes/giada-de-laurentiis/seared-rib-eye-steak-with-arugula-and-roasted-pepper-salad-recipe3/index.html?oc=linkback
Spring Green Risotto
By JeanAnn
Ina Garten (page 147) - Risotto is a great last-minute dinner if you have most of the ingredients on hand
- 1 1/2 tablespoons good olive oil
- 1 1/2 tablespoons unsalted butter
- 3 cups chopped leeks, white and light green parts (2 leeks)
- 1 cup chopped fennel
- 1 1/2 cups Arborio rice
- 2/3 cup dry white wine
- 4 to 5 cups simmering chicken stock, preferably homemade
- 1 pound thin asparagus
- 10 ounces frozen peas, defrosted, or 1 1/2 cups shelled fresh peas
- 1 tablespoon freshly grated lemon zest (2 lemons)
- Kosher salt and freshly ground black pepper
- 2 tablespoons freshly squeezed lemon juice
- 1/3 cup mascarpone cheese, preferably Italian
- 1/2 cup freshly grated Parmesan, plus extra for serving
- 3 tablespoons minced fresh chives, plus extra for serving
- Read more at: http://www.foodnetwork.com/recipes/ina-garten/spring-green-risotto-recipe/index.html?oc=linkback
Roasted Pepper and Goat Cheese Sandwiches
By JeanAnn
Preheat the oven to 500 degrees F
- For assembling:
- 4 large red or yellow bell peppers, preferably Holland
- 2 tablespoons good olive oil
- 1 tablespoon balsamic vinegar
- 2 cloves garlic, minced
- 2 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons drained capers
- 1 large ciabatta bread, halved horizontally
- 1 (11-ounce) garlic-and-herb or plain goat cheese (recommended: Montrachet) at room temperature
- 8 to 10 large basil leaves
- 3 thin slices red onion
- Kosher salt and freshly ground black pepper
- Read more at: http://www.foodnetwork.com/recipes/ina-garten/roasted-pepper-and-goat-cheese-sandwiches-recipe/index.html?oc=linkback
Mango and Radish Salad with Lime Dressing
By JeanAnn
Arrange mango, cucumber and radishes on a platter
- 1 mango, peeled and cut into wedges
- 1/2 English cucumber, thinly sliced
- 1 bunch radishes (about 8), halved and quartered
- 1 tablespoon finely grated lime zest and 2 tablespoons lime juice (from 2 limes)
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon honey
- coarse salt
Heirloom Tomato, White Peach and Ricotta Salata Salad
By JeanAnn
Arrange slices of ripe white peaches and large heirloom tomatoes on a platter
- ripe white peaches
- large heirloom tomatoes
- red onion
- torn, fresh basil
- crumbled ricotta salata
- coarse salt
- freshly ground pepper
- extra-virgin olive oil