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Recipes
Mac and Cheese Lorraine
By jargrr
Heat water for pasta, salt water and cook pasta to al dente
- Salt
- 1 pound gemelli pasta or other short cut pasta
- 1 tablespoon extra-virgin olive oil
- 1/2 pound bacon, chopped
- 2 onions, quartered and thinly sliced
- 1/2 cup dry white wine
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup chicken stock
- 1 cup whole milk
- Freshly ground black pepper
- 2 cups shredded Gruyere
- Pinch freshly grated nutmeg, to taste
- 1 tablespoon Dijon mustard
PICKLED GARDEN RELISH
By jargrr
In large pot, combine ingredients with 1/4 c
- 1/2 Head of cauliflower cut into florettes
- 2 carrots cut in 2" strips
- 2 stalks celery cut in 1" pieces
- 1 jar pimednto drained & cut in strips
- 1 jar (3 oz.) pitted green olives drained
- 3/4 c. wine vinegar
- 1/2 c. olive or salad oil
- 2 tbs. sugar
- 1/2 tap. oregano
- 1/4 tsp. pepper
Loaded Mashed Potato Balls with Bacon Bits
By jargrr
Photo by
- 2 cups cold mashed potatoes
- 1 egg, lightly beaten
- 4 oz block cheddar cheese, cubed
- 1/4 cup chopped green onions
- 1/2 lb bacon cooked, crumbled, divided
SCALLOPED POTATOES
By jargrr
Arrange potatoes and onions in alternate layers in a 2 qt
- 5 c. thinly pared sliced potatoes
- 1 c. thinly sliced onions
- 3 c. thin white sauce
- WHITE SAUCE
- 1 tb. butter
- 1 tb. flour
- 1 c. milk
- Pepper
- shake of paprika
Tuna Nicoise Sandwich
By jargrr
Find more recipes at: marthastewart
- virgin olive oil 2 tablespoons white
- wine vinegar 1 tablespoon Dijon mustard Coarse salt and ground pepper 2 cans oil
- packed tuna (6 ounces each), drained 1/4 English cucumber 1/2 small red onion 1 8
- inch round loaf country
- style bread 3 tablespoons jarred olive tapenade 1 cup fresh basil leaves 2 large eggs, hard
- cooked and sliced
FRIED DONUTS
By jargrr
Scald milk & in large bowl, pour over sugar & butter
- 1/2 c. sugar
- 1/2 c. butter
- 2 pkgs. dry yeast
- 1/4 c. warm water
- 1 1/4 c. milk, scalded
- 5 c. flour
- 4 eggs, beaten
- 1 c. raisins
- oil for frying
Potato Gnocchi with Brown Butter and Sage
By jargrr
Photo by
- GNOCCHI:
- Kosher salt
- 3 large russet potatoes, about 1 1/2 to 1 3/4 pounds
- 1 to 1 1/2 cups all-purpose flour, plus more for dusting
- 1 large egg
- SAUCE:
- 6 tablespoons salted butter
- 1 tablespoon red pepper flakes
- 4 sage leaves, thinly sliced
- 1/2 cup Parmesan cheese, shaved and/or coarsely grated
MUFFULETTA
By jargrr
Stir together celery, olives, parsley, garlic, tomatoes, 4 tbs
- 1/2 c. finely chopped celery
- 1/3 c. kalamata olives (2 oz.) pitted and finely chopped
- 1/3 c. green olives (2 oz.) pitted and finely chopped
- 1/4 c. finelly chopped flat leaf parsley
- 1 small garlic clove, finely chopped
- 1/2 c. finely chopped tomatoes
- 6 tbs. olive oil
- 2 tsp. red wine vinegar
- Black pepper
- 1 round soft country loaf bread
- 1/3 lb. sliced provolone
- 1/3 lb. salami
- 1/3 lb. sliced ham
- I add some onions and capers
Spicy Seared Scallop Salad
By jargrr
Directions Rinse sea scallops and pat dry with a towel
- 3 tablespoons vegetable oil
- 1 teaspoon cayenne
- 1 teaspoon black pepper
- 1/2 teaspoon garlic salt
- 1/2 pound fresh sea scallops
- 3 tablespoons white wine vinegar
- 1 tablespoon mayonnaise
- 1 teaspoon Dijon mustard
- Pinch of cayenne
- Salt and pepper
- 1 clove garlic, smashed
- 1/2 cup olive oil
- Mixed greens
- 1/2 red bell pepper, seeded and cut into strips
- 1/2 yellow bell pepper, seeded and cut into strips
Creamy Crab and Bacon Endive Boats
By jargrr
In a large bowl, combine the mayonnaise, sour cream, capers and mustard
- 1 /2 cup mayonnaise
- 1 /2 cup sour cream
- 2 tablespoons capers, drained and roughly chopped
- 2 teaspoons Dijon mustard
- 2 tablespoons minced shallots
- 3 small inner stalks celery with leaves, finely chopped
- 1 lemon, zested and juiced (about 1 tablespoon juice)
- Kosher salt
- Freshly ground white pepper
- 1 pound lump cooked crabmeat
- 1 /3 cup chopped fresh parsley, plus 1/2 cup fresh parsley leaves
- 1 /3 cup chopped fresh tarragon
- 20 endive spears (3 to 4 endives)
- 4 strips cooked bacon, finely chopped