TaratheFoodie's profile page
Recipes
Mini Blackberry and Macadamia Nut Cheesecakes
By TaratheFoodie
Perfect for parties!
- 1/3 cup finely crushed chocolate wafers
- 2 tablespoons butter, melted
- 1/4 cup ricotta cheese
- 2 ounces cream cheese
- 1/4 cup sugar, plus 2 tablespoons
- 1 orange, zested
- 1 egg
- Butter, for greasing
Grilled Chicken Breast with Speck, Crimini, and Asparagus
By TaratheFoodie
First, pound out your chicken
- 2 boneless skinless chicken breasts
- 1 lb. crimini mushrooms
- 4 slices of speck or prosciutto
- 4 fresh sage leaves
- 10 spears of asparagus
- 1/2 cup shredded Gouda cheese
- Olive oil - about 3 tablespoons
- Butter - 1 tablespoon
- Sea salt
- Fresh ground black pepper
- Garlic powder
- 6 About 6 sprigs of fresh thyme
Mesa Grill's Southwestern Potato Salad
By TaratheFoodie
A kicked up version of boring old potato salad
- 2 pounds small new potatoes
- 1 cup prepared mayonnaise
- 2 tablespoons Dijon mustard
- 2 tablespoons fresh lime juice
- 2 tablespoons ancho chile powder
- 1/2 teaspoon cayenne pepper
- 1 large ripe tomato, seeded and diced
- 1/4 cup chopped cilantro leaves
- 1 jalapeno chile, finely diced
- 3 scallions, chopped, white and green parts
- 1 medium red onion, thinly sliced
- 4 cloves garlic, finely chopped
- Salt and freshly ground black pepper
Tuscan White Bean Soup with Broccoli Rabe
By TaratheFoodie
Courtesy of Emeril Lagasse, from the cookbook "Sizzling Skillets and Other One-Pot Wonders"
- 2 tablespoons olive oil
- 2 cups small-diced onion
- 1 cup small-diced celery
- 1 cup small-diced red bell pepper
- 1 tablespoon plus 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons minced garlic
- 1 teaspoon dried Italian herbs
- 1/4 teaspoon crushed red pepper
- 8 cups chicken stock or canned low-sodium chicken broth
- 2 pounds dried white beans (cannellini, baby lima, or great Northern), rinsed, picked over, soaked overnight, and drained
- 1 piece Parmigiano-Reggiano cheese rind, about 1 × 3 inches
- 1 bay leaf
- 4 cups water
- 1 1/2 pounds broccoli rabe, tough stem ends trimmed, chopped into bite-sized pieces
- 1 sprig fresh rosemary
- Grated zest of 1 lemon
- 2 teaspoons freshly squeezed lemon juice
- 6 ounces Parmigiano-Reggiano cheese, finely grated (about 1 1/2 cups)
- Extra-virgin olive oil, for drizzling
Roasted Garlic and Red Pepper Hummus
By TaratheFoodie
Blend all ingredients in a food processor until smooth
- 2 15-ounce cans garbanzo beans (chickpeas), drained
- 1/4 cup plus 2 tablespoons tahini (sesame seed paste)
- 3 tablespoons plus 2 teaspoons fresh lemon juice
- 2 tablespoons olive oil
- 2 small heads of garlic
- 3/4 cup diced roasted red pepper
- Salt and Pepper to taste
Leek Potato Soup
By TaratheFoodie
Recipe courtesy Alton Brown, 2005
- 1 pound leeks, cleaned and dark green sections removed, approximately 4 to 5 medium
- 3 tablespoons unsalted butter
- Heavy pinch kosher salt, plus additional for seasoning
- 14 ounces, approximately 3 small, Yukon gold potatoes, peeled and diced small
- 1 quart vegetable broth
- 1 cup heavy cream (I used about a 1/2 cup)
- 1 cup buttermilk (I left this out - didn't have any)
- 1/2 teaspoon white pepper
- 1 tablespoon snipped chives (I used green onions)
- pancetta (I topped the soup with this after frying it up)
- sour cream (I also topped the soup with this)
Pork and Chive Dumplings with Dried Shrimp
By TaratheFoodie
Preparation Make dough In large bowl, combine flour, salt, and 1 cup boiling water
- Ingredients
- For dough
- 2 cups all-purpose flour
- 3/4 teaspoon salt
- For filling
- 2 teaspoons dried shrimp
- 2 taspoons Chinese rice wine, such as Shaoxing, or medium-dry Sherry
- 6 ounces cabbage (1/4 medium head), roughly chopped
- 1/2 teaspoon kosher salt
- 1 pound ground pork
- 1 bunch golden or green garlic chives, finely chopped (1/2 cup)
- 2 scallions (green parts only), thinly sliced on the diagonal
- 1 clove garlic, finely chopped
- 1/8 teaspoon fresh ginger, finely grated
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon sugar
- 1/2 teaspoon Asian sesame oil
- 1 large egg, beaten
- 1/4 teaspoon freshly ground black pepper
- 1 heaping tablespoon cornstarch
- For frying
- 4 1/2 tablespoons vegetable oil
- For dipping sauce
- 1/4 cup soy sauce
- 1/3 cup unseasoned rice vinegar
- 1 teaspoon Sriracha (Southeast Asian chile sauce)
- 1 scallion (green part only), thinly sliced on the diagonal
Easy Garam Masala
By TaratheFoodie
Mix cumin, coriander, cardamom, pepper, cinnamon, cloves, and nutmeg in a bowl
- 1 tablespoon ground cumin
- 1 1/2 teaspoons ground coriander
- 1 1/2 teaspoons ground cardamom
- 1 1/2 teaspoons ground black pepper
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
Chunky Fresh Tomato Salsa
By TaratheFoodie
Recipe by Rick Bayless If you’re comfortable and efficient with a knife, the flavors of Mexico’s quintessent...
- 1 garlic clove, peeled
- Fresh hot green chiles to taste (I like 2 serranos or 1 jalapeño), stemmed and halved
- 2 medium-large (about 1 pound total) round red, ripe tomatoes
- 1/3 cup (loosely packed) roughly chopped cilantro
- 1 large green onion, roots and wilted outer leaves removed, chopped into small pieces
- 1 tablespoon fresh lime juice (or vinegar)
- Salt
Spicy Sriracha Chicken Wings
By TaratheFoodie
A recipe by Michael Symon
- 10 pounds chicken wings, split
- 1/4 cup coriander seeds, crushed
- 1 teaspoon cumin seeds, crushed
- 1 teaspoon cinnamon
- 2 tablespoons kosher salt
- 1/4 cup extra-virgin olive oil
- 3/4 cup Sriracha chile sauce
- 1 1/2 sticks (12 tablespoons) unsalted butter, melted
- 1/2 cup chopped cilantro
- Finely grated zest and juice of 3 limes
- 3 quarts vegetable oil, for frying