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Recipes
Prawn and Cannellini Bean Soup
By Maverick19
1. Place the cannellini beans in a saucepan with the celery, onion, carrot, garlic, stock and bay leaves
- 14 oz canned cannellini beats, drained
- 2 stalks celery, coarsely chopped
- 1 onion, finely chopped
- 1 carrot, peeled and coarsely chopped
- 3 cloves garlic, crushed
- 4 cups vegetable stock
- 2 bay leaves
- 1 cup tomato puree
- salt and freshly ground black pepper
- 12 prawns, peeled and deveined
- 1 Tbsp finely chopped flat-leaf parsley
English Muffin Bread
By Maverick19
This is the recipe from Cook's Country
- Cornmeal
- 5 cups bread flour
- 4 1/2 tsp instant or rapid-rise yeast
- 1 Tbsp sugar
- 2 tsp salt
- 1 tsp baking soda
- 3 cups whole milk, heated to 120 degrees
Giada's - Nonna Luna's Rice and Shrimp Dish
By Maverick19
This is a recipe from Giada de Laurentiis' Nonna
- 1 stick butter
- 8 oz cream
- 1 garlic clove, peeled, whole
- 2 cups rice
- 3 1/2 cups chicken stock
- 1 pound shrimp, uncooked
- 2 lemons
- 1 tbsp hot sauce
- 3-4 pinches salt
Shrimp Scampi - Gambas al Ajillo
By Maverick19
One of Spain's classic tapas
- 1 1/2 lbs shelled and deveined large shrimp, tails intact
- kosher salt
- 1/4 cup thinly sliced garlic
- 1 1/4 cups extra virgin olive oil
- 1 small dried hot red chile, seeded and crumbled
- 1/2 cup minced parsley
- 2 Tbsp dry sherry, such as manzanilla
- 1 tsp finely grated lemon zest
- crusty bread, for serving
Beef Stroganoff
By Maverick19
Classic recipe for beef stroganoff
- 1 1/2 lb beef sirloin steak, 1/2 inch thick
- 8 oz fresh mushrooms, sliced (2 1/2 cups)
- 2 medium onions, thinly sliced
- 1 garlic clove, finely chopped
- 1/4 cup butter or margarine
- 1 1/2 cups beef broth
- 1/2 tsp salt
- 1 tsp worcestershire sauce
- 1/4 cup all purpose flour
- 1 1/2 cups sour cream
- 3 cups hot cooked egg noodles
Corn Chowder
By Maverick19
1. Saute the onion and garlic in the oil for 5 minutes in a large saucepan
- 1 onion, diced
- 3 cloves garlic, crushed
- 1-2 Tbsp olive oil
- 2 stalks celery, diced
- 1 carrot, peeled and diced
- 1 potato, peeled and diced
- 1/2 sweet potato, peeled and diced
- 6 corn cobs
- 1 quart vegetable or chicken stock
- 1/2 tsp chili flakes
- chopped fresh parsley and freshly ground pepper, to garnish
Spiced Parsnip Soup
By Maverick19
1. Heat the oil in a large saucepan and add onion, leek, sugar, ginger, turmeric and nutmeg
- 1 Tbsp oil
- 1 onion, finely chopped
- 1 leek, thinly sliced
- 1/2 tsp sugar
- 1/2 tsp finely grated fresh ginger
- 1/4 tsp ground turmeric
- pinch of ground nutmeg
- 1 lb parsnips, peeled and thinly sliced
- 1 potato, peeled and thinly sliced
- 3 cups chicken stock
- salt and freshly ground black pepper
- 1/2 cup creamy yogurt
- 1 Tbsp chopped pistachio nuts
Squid Ink Pasta with Asparagus
By Maverick19
1. In a very large, deep skillet, heat 1/4 cup plus 2 Tbsp of the oil
- 1/2 cup evoo
- 1/2 lb shallots, thinly sliced
- 1 1/2 lb thin asparagus, tips reserved, spears cut into pieces
- 1 garlic clove, thinly sliced
- 1 tsp crushed red pepper
- salt
- 1/4 cup dry white wine
- 1 Tbsp champagne vinegar
- 1 lb Squid Ink pasta, linguine or tagliatelle
- 1/2 cup creme fraiche
- 2 Tbsp snipped chives
- 2 Tbsp parsley, chopped
- 1 Tbsp tarragon, chopped
- 1/4 cup fine dry bread crumbs
- parmigiano reggiano, freshly grated, for serving
Caramels - Soft Vanilla Bean
By Maverick19
These caramels are the recipe of Chef Chris Hanmer of CH Patisserie
- 2 1/2 cups sugar
- 2 cups heavy cream
- 3/4 cup light corn syrup
- 1 vanilla bean, split lengthwise and seeds scraped
- 1 stick unsalted butter (Plugra preferred), cut into tablespoons and softened
- 1/2 tsp kosher salt
Classic Gazpacho
By Maverick19
Place the breadcrumbs in a sieve and pour 2 cups cold water over
- 1 1/2 cups fresh white breadcrumbs
- 1 cup coarsely chopped fresh tomatoes
- 1 small red onion, roughly chopped
- 1 cup chopped cucumber (peeled and deseeded)
- 1 cup coarsely chopped red pepper, pith and seeds removed
- 2 Tbsp olive oil
- 1/4 cup sherry
- salt and freshly ground black pepper
- 2 Tbsp finely chopped green pepper
- extra 2 Tbsp finely chopped red pepper
- extra 2 Tbsp finely chopped cucumber, deseeded and peeled
- 1 Tbsp finely chopped stuffed olives
- extra 2 Tbsp finely chopped red onion
- 1/2 cup croutons