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Recipes
Sundried Tomato Chutney (Boma)
By ArmySister
1. In a non-reactive saucepot, combine sugar and water
- 1 cup Granulated Sugar
- 1 cup Water, cool
- 1/2 cup Malt Vinegar
- 1 t. Ginger, fresh, minced
- 1 t. Coriander, toasted, grind seeds
- 1 t. Cardamom Powder
- 1 T. Red Chili Flakes
- 2 cups Sundried Tomatoes, diced and dehydrated
- 1 t. Jalapeno, minced and no seeds
- 1 t. Cilantro, chopped
Kartoffelsalat (German Potato Salad) (Biergarten)
By ArmySister
In a small bowl, combine olive oil, herbs, beef broth, vinegar, mustard, sugar & onion
- 1/3 cup olive oil
- 2 tsp mixed herbs (tarragon, parsley & sorrel)
- 1/2 cup beef broth
- 1 Tbsp wine vinegar
- 1 Tbsp Dijon mustard
- 2 tsp sugar
- 3 tsp grated onion
- 4 large baking potatoes
- Salt & pepper
Chocolate Mousse (Boulangerie Patisserie)
By ArmySister
Melt chocolate in a double-boiler over warm water
- 5 ounces semi-sweet chocolate
- 2 egg yolks, lightly beaten
- 1/4 cup heavy cream
- 1 tsp pure vanilla extract
- 3 egg whites
- 1/4 cup sugar
Vegetable Frittata (Grand Floridian Café)
By ArmySister
In a medium-sized mixing bowl, beat eggs and fold in tomatoes, zucchini, mushrooms, onions, chives, and spinach
- 3 whole eggs
- 1/4 cup tomato diced
- 1/4 cups zucchini, diced
- 1/4 cup mushrooms, diced
- 2 tablespoons onion, diced
- 2 tablespoons chives, chopped
- 2 tablespoons frozen chopped spinach, thawed, drained
- 2 tablespoons butter
- 2 tablespoons Parmesan cheese, grated
- 2 slices tomato
- 2 thin slices zucchini
- salt and pepper to taste
Cream Cheese mashed Potatoes (Le Cellier)
By ArmySister
Boil or steam potatoes until tender
- 2 pounds Idaho potatoes, peeled
- 1/8 qt. (1 stick) unsalted butter
- 1 cup (8 oz) cream cheese
- 1 cup warmed milk
- 1 Tablespoon Kosher salt
- black pepper to taste
Seared Beef Medallions (Le Cellier)
By ArmySister
Served with Watercress Salad, Cream Cheese Mashed Potatoes and Vidalia Onion Broth Le Cellier Steakhouse, Canada
- 8 Beef Tenderloin Medallions, 2 - 3 oz each
- 1 TBSP canola oil
- 1/4 cup Herb Vinaigrette (recipe follows)
- 1 watercress salad batch (recipe follows)
- 1 batch Cream Cheese Mashed Potatoes (recipe follows)
- 1 batch Roasted Vidalia Onion Broth (recipe follows)
- kosher salt to taste
- black pepper to taste
Herb Vinaigrette (Le Cellier)
By ArmySister
Served with Seared Beef Medallions with Watercress Salad, Cream Cheese Mashed Potatoes and Vidalia Onion Broth L
- 1 shallot, finely minced
- 1 garlic clove, finely minced
- 1 tsp chives, finely chopped
- 1 tsp parsley, finely chopped
- 1/2 tsp picked thyme
- 1/2 tsp rosemary, finely chopped
- 1/4 cup white balsamic vinegar
- 2 TBSP white wine (Sauvignon Blanc)
- 2/3 cup extra virgin olive oil
- kosher salt to taste
- black pepper to taste
Watercress Salad (Le Cellier)
By ArmySister
Served with: Seared Beef Medallions with Watercress Salad, Cream Cheese Mashed Potatoes and Vidalia Onion Broth
- 1 cup watercress, washed and dried
- 1/2 cup arugula, washed and dried
- 1/2 cup red (bell) pepper, julienne
- 1/2 cup red onion, julienne
- 1/2 cup herb vinaigrette (see recipe)
- kosher salt to taste
- pepper to taste
Roasted Vidalia Onion Broth (Le Cellier)
By ArmySister
Served with Seared Beef Medallions with Watercress Salad, Cream Cheese Mashed Potatoes and Vidalia Onion Broth L
- 3 lbs Vidalia onions, peeled and cut in half
- 1 lb whole shallots, peeled
- 2 sprigs of thyme
- 1/4 cup pure olive oil
- 1/2 gallon chicken stock or broth
- kosher salt to taste
- pepper to taste
Flank Steak Marinade (Boma)
By ArmySister
Boma, Animal Kingdom Lodge
- 1/4 cup Ginger
- 1/4 cup Garlic
- 1/4 cup Sugar
- 1 Tbsp Cardamom, ground
- 2 Tbsp Coriander, ground
- 1 Tbsp Turmeric, ground
- 2 Tbsp Thyme
- 1 Tbsp Crushed Pepper
- 1 cup Worcestershire Sauce
- 1 cup Soy Sauce, low sodium
- 1/4 cup Balsamic Vinegar
- 1/2 cup Malt Vinegar
- 1/4 cup Safflower Oil
- 1/2 cup Olive Oil
- 1 Flank Steak