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Recipes
Corn and Roasted Pepper Salad (2)
By JeanAnn
Combine first 6 ingredients in a large bowl
- 2 cups fresh corn kernels (about 4 ears) $
- 1 cup chopped Roasted Bell Peppers
- 2/3 cup chopped seeded plum tomato $
- 1/4 cup minced shallots
- 2 tablespoons finely chopped fresh flat-leaf parsley
- 2 teaspoons minced seeded jalapeño pepper $
- 1/2 teaspoon grated lime rind $
- 2 tablespoons fresh lime juice $
- 2 teaspoons extra-virgin olive oil
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
Field Greens | Manchego Cheese | Walnut Vinaigrette
By JeanAnn
Preparing the Vinaigrette: In a small bowl, whisk together both of the oils, vinegar, lemon juice, and salt and pep...
- Ingredients for Walnut Vinaigrette
- 1/2 cup walnut oil
- 1/4 cup extra-virgin olive oil
- 5 tablespoons sherry vinegar
- 2 tablespoons freshly squeezed lemon juice
- Fine sea salt and freshly ground pepper to taste
- Ingredients for Salad
- 1 pound mixed baby lettuce, washed and drained
- 1 firm ripe pear, preferably Nashi variety, very thinly sliced
- 3 ounces Manchego cheese, shaved thinly with vegetable peeler
- 2 tablespoons snipped fresh chives
Pear Granita
By JeanAnn
Beverage
- 6 pears, about 3 lbs, peeled and cored, coarsely chopped (Use ripe Bartlett or Comice pears)
- 1 cup water
- 1 cup sugar
- 1 tablespoon lemon juice
Sweet, Spicy and Salty Candied Nut Mix
By JeanAnn
Melt the butter and sugar in a large skillet over medium heat and add the salt
- 2 tablespoons unsalted butter
- 2 tablespoons brown sugar
- 1/2 teaspoon kosher salt
- 1/2 cup blanched whole almonds
- 1/2 cup whole cashews
- 1/2 cup roasted, unsalted peanuts
- 1/2 cup whole pecans
- 1/4 teaspoon chili powder
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground cumin
- 1/8 teaspoon cayenne pepper
- 1 tablespoon fresh rosemary leaves, roughly chopped
- Read more at: http://www.foodnetwork.com/recipes/jeff-mauro/sweet-spicy-and-salty-candied-nut-mix-recipe/index.html?oc=linkback
Lobster Rolls
By JeanAnn
Ina Garten's lobster Rolls: A very famous restaurant near East Hampton (I’m sure it has a name, bit no one knows ...
- 3/4 pound cooked fresh lobster meat, diced
- 1/2 cup good mayonnaise
- 1/2 cup finely diced celery (1 1/2 stalks)
- 1 tablespoon capers, drained
- 1 1/2 tablespoons finely minced fresh dill
- Pinch of kosher salt
- Pinch of freshly ground black pepper
- 8 French Brioche rolls (Whole Foods)
Basic risotto recipe
By JeanAnn
1. Heat oil in a heavy pot 10-12 inches in diameter
- 3 Tablespoons extra-virgin olive oil
- 1 medium onion, diced
- 2-4 ounces country ham, pancetta, prosciutto or other flavorful cured meat, minced
- 2 cups of Arborio rice
- Salt
- 5 cups homemade chicken broth (or 1 can of low sodium broth mixed with 3 cups of water), room temperature
- 1/2 cup of dry white wine
- 1/2 cup grated Parmesan or Asiago cheese, plus extra for passing
Spinach with Raisins and Pine Nuts
By JeanAnn
Place raisins in a small bowl; cover with hot water
- 1/4 cup raisins
- 1 teaspoon olive oil
- 1 cup chopped onion
- 2 pounds bagged prewash spinach
- 1/4 cup pine nuts, toasted
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Smoky Pork Pappardelle
By JeanAnn
Preheat the oven to 300 degrees
- One 2-pound piece of boneless pork shoulder
- Smoked sea salt
- 2 tablespoons canola oil
- 1 Granny Smith apple, cut into 1-inch dice
- 1 medium onion, cut into 1-inch dice
- 1 carrot, cut into 1-inch dice
- 1 celery rib, cut into 1-inch dice
- 2 garlic cloves, crushed
- 3 thyme sprigs
- 1/2 cup tomato paste
- 1 cup dry white wine
- 2 cups chicken stock or low-sodium broth
- 1/3 cup Champagne vinegar
- 3 tablespoons honey
- 3 tablespoons mascarpone cheese
- Freshly group pepper
- 1 pound pappardelle
- 1 tablespoon chopped flat-leaf parsley
- Extra virgin olive oil, for drizzling
Green Beans Gremolata
By JeanAnn
Jeffrey loves French string beans so I, always looking for new ways to prepare them
- 1 pound French green beans, trimmed
- 2 teaspoons minced garlic (2 cloves)
- 1 tablespoon grated lemon zest (2 lemons)
- 3 tablespoons minced fresh flat-leaf parsley
- 3 tablespoons freshly grated Parmesan cheese
- 2 tablespoons toasted pine nuts
- 2 1/2 tablespoons good olive oil
- Kosher salt and freshly ground black pepper
- Read more at: http://www.foodnetwork.com/recipes/ina-garten/green-beans-gremolata-recipe/index.html?oc=linkback
Flank Steak (Mustard Marinated)
By JeanAnn
From Ina Garten's Barefoot Contessa Fool Proof book, page 126
- 1 flank steak
- 2 - 2 1/2 pounds
- 1/3 cup dry white wine
- 1/3 cup good olive oil
- 1/3 cup Dijon mustard
- kosher salt and freshly ground black pepper
- 1/3 cup chopped shallots (about 2)
- 1 tablespoon minced garlic
- 2 tablespoons coarsely chopped fresh tarragon leaves
- Extra Kosher Salt, and good EVOO for drizzle at finish