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Recipes
Cucumber Ice Cream
By JeanAnn
Ice cream
- 2 cups cucumber pulp and juice
- 5 cups heavy cream, lightly whipped
- 3/4 cup sugar
- 3/4 teaspoon salt
Simple, Pan-Fried Pork Chops
By JeanAnn
These are the simplest, most delightful little numbers
- 7 pieces Or 8 Pieces Breakfast Chops (very Thin Bone-in Pork Chops)
- 1 cup All-purpose Flour
- 1 teaspoon Seasoned Salt
- 1 teaspoon Black Pepper
- Cayenne Pepper To Taste
- 1/2 cups Canola Oil
- 1 Tablespoon Butter
- Extra Salt And Pepper, To Taste
Red Pepper and Fresh Corn Salad Recipe
By JeanAnn
This red pepper and fresh corn salad recipe is a colorful, and delicious way to break that summer salad routine
- 6 ears corn, husked
- 2 large red bell peppers, seeded, sliced into small strips
- 1 red onion, thinly sliced
- 1/4 cup chopped Italian parsley, or cilantro
- 1/3 cup rice vinegar
- 1/2 cup olive oil
- 1/4 tsp ground cumin
- 1/2 tsp sugar
- salt and fresh ground black pepper to taste
Avocado Soup
By JeanAnn
This soup is delicious hot or cold
- 2 cups chicken broth
- 1 Very ripe, large Haas avocado (see below)
- 1 cup heavy (whipping) cream
- 1/4 teaspoon ground cumin
- 1/4 teaspoon salt
- 1/8 teaspoon white pepper
- 1/4 cup dry sherry
- 2 tablespoons fresh lemon juice
New England Lobster Pot Pies (Neiman Marcus)
By JeanAnn
This indulgent, free-form pot pie has such an attractive vertical presentation that’s it’s definitely one of th...
- For the lobster broth
- 2 tablespoons olive oil
- 1 pound Cooked Lobster Meat (page 274), lobster shells and bodies reserved
- 2 cups chopped onions (1-inch dice)
- 1 cup chopped celery (1-inch dice)
- 1 cup peeled and chopped carrots (1-inch dice)
- 1/4 cup fresh Italian (flat-leaf) parsley stems
- 1 bunch fresh tarragon
- 1/2 bunch fresh thyme
- 3 dried bay leaves
- 1 1/2 teaspoons black peppercorns
- 1/8 teaspoon saffron threads (optional)
- 1/4 cup brandy
- 1/4 cup white wine or vermouth
- 3 large ears corn, kernels cut off and reserved, cobs cut into 2-insh sections
- 3 quarts Neiman Marcus Chicken Broth (page 12) or prepared chicken stock
- For the puff pastry
- 1 sheet frozen puff pastry cut into six 3-inch squares, about 1/8 inch thick
- 1 large egg, beaten
- For the “Pot pie” filling
- 1 cup fresh or frozen peas
- 2 cups fresh corn kernels
- 2 tablespoons butter
- 1 cup finely diced onion
- 1/2 cup peeled and finely diced carrot
- 1/2 cup finely diced celery
- 2 tablespoons all-purpose flour
- 1 cup heavy cream
- 3/4 cup finely diced white or yellow potatoes
- Salt and freshly ground black pepper to taste
- 1 tablespoon minced fresh tarragon
- 1 tablespoon minced fresh Italian (flat-leaf) parsley
- 1/4 cut fresh Italian (flat-leaf) parsley sprigs, for garnish
Grilled Apricot, Arugula and Goat Cheese Salad
By JeanAnn
For this fun cross between a salad and a cheese course, Daniel Humm grills apricots to give them an alluring smokin...
- 6 fresh apricots, halved and pitted
- 3 tablespoons extra-virgin olive oil
- 1 teaspoon thyme leaves
- Salt and freshly ground pepper
- 2 tablespoons pine nuts
- 1 1/2 teaspoons aged balsamic vinegar
- 1 bunch (4 ounces) arugula, stemmed
- One 4-ounce log fresh goat cheese, cut into 12 slices
Watermelon Soup
By JeanAnn
1. Combine the melon, lime juice, honey, mint leaves, jalapeño pepper, wine, and ginger in a blender, and process ...
- 6 cups watermelon, peeled and cubed
- 1/3 cup lime juice, fresh
- 2 tablespoons honey
- 1 tablespoon mint leaves, fresh
- 2 jalapeño peppers, halved, seeded and chopped
- 1/3 cup dry white wine
- 1 ince fresh ginger root, minced
- Tabasco sauce, to taste (optional)
Grilled Salmon Sandwiches
By JeanAnn
For the salmon, heat coals in an outdoor grill and brush the top of the grill with oil
- For the sauce:
- 2 pounds fresh salmon fillets
- Good olive oil
- Kosher salt
- Freshly ground pepper
- 1 cup good mayonnaise
- 1/4 cup sour cream
- 3/4 teaspoon white wine vinegar
- 12 fresh basil leaves
- 3/4 cup chopped fresh dill
- 1 1/2 tablespoons chopped scallions, (white and green parts)
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 3 teaspoons capers, drained
- Read more at: http://www.foodnetwork.com/recipes/ina-garten/grilled-salmon-sandwiches-recipe/index.html?oc=linkback
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By JeanAnn
FOR THE CHICKEN For the marinade, place the basil, thyme, and garlic in a mortar and pestle
Asparagus-Goat Cheese Souffles
By JeanAnn
Fill large skillet with 1 inch hot water and bring to a boil
- 1 bunch asparagus (about one pound), trimmed
- 1 1/2 cups nonfat milk
- 2 tablespoons butter
- 3 tablespoons all-purpose flour
- 1/2 teaspoon coarse salt, divided
- 1/4 teaspoon freshly ground pepper
- Pinch of ground nutmeg
- 4 large egg yolks, at room temperature
- 1 1/2 teaspoons truffle oil, optional
- 8 large egg whites, at room temperature
- 1 cup crumbled or diced aged goat cheese or Manchego cheese