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Recipes
Grilled Beets with Burrata and Poppy Seed Vinaigrette
By jargrr
by Ed Kenny
- 1 small shallot, finely chopped
- 2 tablespoons Sherry vinegar
- 2 teaspoons poppy seeds
- 1 teaspoon Dijon mustard
- 1 teaspoon finely grated orange zest
- 1/4 cup vegetable oil
- 5 tablespoons extra-virgin olive oil, divided
- Kosher salt, freshly ground pepper
- 1 1/2 pounds mixed baby beets (any color), trimmed, divided
- 1 bunch scallions, root ends trimmed
- 1 pound burrata or fresh mozzarella, cut into 8 wedges
Old-Fashioned Chicken Noodle Soup
By jargrr
Combine chicken broth and chicken in heavy large pot
- 16 cups canned low-salt chicken broth
- 1 3 1/2-pound chicken, cut into 8 pieces
- 1/2 cup chopped onion
- 2 carrots, peeled, thinly sliced
- 2 celery stalks, sliced
- 2 tablespoons (1/4 stick) butter
- 1 cup sliced mushrooms
- 1 tablespoon fresh lemon juice
- 8 ounces dried wide egg noodles
- 1/2 cup finely chopped fresh parsley
Canal House Green Goddess Dressing
By jargrr
Purée watercress, anchovies, mayonnaise, sour cream, parsley, chives, tarragon, and vinegar in a blender until smo...
- 1/2 bunch watercress, tough stems removed, coarsely chopped (about 2 cups)
- 4 anchovy fillets packed in oil, drained
- 1/2 cup mayonnaise
- 2 tablespoons sour cream
- 1/2 cup (lightly packed) fresh flat-leaf parsley leaves
- 2 tablespoons chopped fresh chives
- 2 tablespoons chopped fresh tarragon
- 1 tablespoon white wine vinegar
- Kosher salt, freshly ground pepper
Chicken with Forty Cloves of Garlic
By jargrr
Separate the cloves of garlic and drop them into a pot of boiling water for 60 seconds
- 3 whole heads garlic, about 40 cloves
- 2 (3 1/2-pound) chickens, cut into eighths
- Kosher salt
- Freshly ground black pepper
- 1 tablespoon unsalted butter
- 2 tablespoons good olive oil
- 3 tablespoons Cognac, divided
- 1 1/2 cups dry white wine
- 1 tablespoon fresh thyme leaves
- 2 tablespoons all-purpose flour
- 2 tablespoons heavy cream
Lamb Chops Sizzled with Garlic
By jargrr
Photo by
- Eight 1/2-inch-thick lamb loin chops (about 2 pounds), fatty tips trimmed
- Salt and freshly ground pepper
- Pinch of dried thyme
- 3 tablespoons extra-virgin olive oil
- 10 small garlic cloves, halved
- 3 tablespoons water
- 2 tablespoons fresh lemon juice
- 2 tablespoons minced parsley
- Pinch of crushed red pepper
Steak Au Poivre
By jargrr
Preheat the oven to 375 degrees F
- 2 bone-in rib-eye steaks, about 1 1/2 pounds each
- Kosher salt
- 2 tablespoons coarsely cracked black pepper
- 1/2 cup brandy
- 1 cup heavy cream
- 2 tablespoons sherry vinegar
- 2 tablespoons butter
French String Bean Salad
By jargrr
Fill a large bowl with ice water
- Kosher salt
- 1 1/2 pounds French string beans, both ends trimmed
- 2 tablespoons Dijon mustard
- 2 tablespoons white wine vinegar
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup good olive oil
- 2 tablespoons minced fresh dill
Seafood Chowder with Bacon and Thyme
By jargrr
Diana Yen
- 1 1/2 pounds Yukon Gold potatoes, peeled and cut into 1/2-inch cubes (about 2 large potatoes)
- 1 tablespoon unsalted butter
- 4 ounces high-quality bacon, sliced into 1/2-inch pieces (about 4 slices)
- 2 celery stalks, thinly sliced on a bias (about 1/2 cup)
- 2 medium leeks, white and light-green parts only, halved and thinly sliced (about 1 1/2 cups)
- 1 garlic clove, minced
- 1/2 teaspoon kosher salt, plus more for seasoning
- 1/2 teaspoon fresh thyme leaves
- 2 pounds skinless haddock (or cod) fillets, cut into 2-inch cubes
- 3 pounds mixed littleneck clams and cockles, rinsed and scrubbed
- 2 cups heavy cream
- Ground white pepper
- 1/4 cup freshly chopped flat-leaf parsley
- Crusty bread, for serving
Cucumber, Tomato and Onion Salad
By jargrr
Directions In a large serving bowl, toss together the cucumbers, cherry tomatoes, onion, parsley, vinegar, olive o...
- 1 pound cucumbers (about 2 cucumbers), peeled and thinly sliced
- 1 pint cherry tomatoes, halved
- 1/2 Vidalia onion, very thinly sliced
- 2 tablespoons chopped fresh parsley leaves
- 1 tablespoon apple cider vinegar
- 1 tablespoon olive oil
- Salt and freshly ground black pepper
Perfect Potato Salad
By jargrr
Cut the potatoes in halves or thirds, then boil until fork tender
- 5 pounds russet potatoes (about 8 medium russets)
- 1 1/2 cups real mayonnaise, plus more if needed
- 4 tablespoons yellow mustard, plus more if needed
- 5 whole green onions, sliced up to the darkest green part
- 2 tablespoons fresh dill, chopped
- 1 teaspoon kosher salt, plus more if needed
- 1/2 teaspoon fresh ground black pepper
- 1/2 teaspoon paprika
- 10 whole small sweet pickles, sliced
- 2 tablespoons pickle juice
- 6 whole hard boiled eggs, peeled and sliced