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Recipes
Linguine alla Cipolla {Linguine with Onions}
By vail28
1. Place the dried mushrooms into a small bowl and cover with warm water to hydrate
- 1 cup dried mushrooms
- 2 cups milk
- 3 small-medium onions – minced
- salt/pepper
- 2 tablespoons tomato sauce
- 2 tablespoons extra virgin olive oil
- 3.5 tablespoons unsalted butter – room temperature
- 1 clove garlic – minced
- 1 heaping tablespoon parsley – chopped
- 1 pound Linguine
- 1/4 cup Grana Padano – grated
Three Ginger Cookies
By vail28
1. Preheat the oven to 350F /180C and place baking racks in the top and bottom third of the oven
- 2 cups (240 g) all-purpose
- 1 teaspoon baking soda
- 1 Tablespoon ground ginger
- 1/2 teaspoon salt (preferably fine grain sea salt)
- 1/2 cup (4 oz / 113 g) unsalted butter
- 1/4 cup (60 ml) unsulphured molasses
- 1/3 cup (65 g) granulated sugar
- 3/4 cup (135 g) turbinado sugar, divided (1/4 cup (45 g) for cookie dough + 1/2 cup (90 g) for rolling cookies before baking)
- 1 1/2 tablespoons grated fresh ginger, peeled
- 1 large egg
- 1/2 cup (40 g) crystallized ginger, finely chopped
Fresh Apple Salsa
By vail28
Pour the lime juice into a medium bowl
- 1/4 cup lime juice (from about 2 limes)
- 2 tart apples, peeled and cored
- 1 small onion, finely diced
- A handful of cilantro, roughly chopped
- 1 red chili or jalapeño pepper, seeded and minced, seeds reserved
- 1 poblano pepper, seeded and minced
- 2 tablespoons minced ginger
- 1 tablespoon sugar or apple-cider syrup (see note)
- Salt
- 1/2 cup chopped walnuts, toasted.
Orange Chicken with Vegetables
By vail28
1. In a large bowl, combine the chicken, 1 tablespoon of the ginger, 1 tablespoon of the rice wine or sherry, the s...
- 1 pound skinless, boneless chicken breast, preferably from a small producer of free-range chickens, cut into pieces 1/4 inch thick by 1 inch long
- 2 tablespoons finely shredded or minced ginger
- 2 tablespoons Shao Hsing rice wine or dry sherry
- 2 teaspoons soy sauce (low-sodium if desired)
- 2 teaspoons cornstarch
- 3/4 teaspoon sugar
- 1/4 teaspoon roasted and ground Sichuan peppercorns
- 1/4 cup chicken broth or water
- 2 teaspoons rice vinegar
- 2 tablespoons peanut or canola oil
- 1 tablespoon minced garlic
- Zest of 1 orange
- 2 medium-size ripe tomatoes, cut into thin wedges, or 1 heaped cup cherry tomatoes, halved
- 3 cups baby spinach or chopped chard leaves, washed and dried
- 1/4 cup thinly sliced scallions
- Salt to taste
Chocolate Pecan Pie Bars
By vail28
1. Toast the pecans and prepare the crumb crust
- 9 * 9 ounces (about 2 cups)
- pecan halves
- 1 * 1 9-ounce bag pretzel rods
- 1 * 1 pound (4 sticks) unsalted butter, plus extra for
- buttering the pan
- 1/2 * 1/2 cup granulated sugar
- 8 * 8 ounces semisweet or bittersweet chocolate, chopped into pieces not larger than 1/4 inch
- 3/4 * 3/4 cup (about 4 1/2 ounces) finely chopped Mexican chocolate (such as the widely available Ibarra brand)
- 3 * 3 tablespoons all-purpose flour
- 6 * 6 large eggs
- 1 1/2 * 1 1/2 cups firmly packed dark brown sugar
- 1 1/2 * 1 1/2 cups corn syrup, preferably dark (or use a mixture of corn syrup and molasses, sorghum, Steen’s cane syrup or most any of the other rich-flavored syrups)
- 1 * 1 tablespoon pure vanilla extract, preferably Mexican vanilla
- * Powdered sugar, for garnish
Ropa Vieja
By vail28
Cover meat with water and add remaining ingredients
- FOR SAUCE:
- 2 lbs. brisket
- 1 spring parsley
- 1 bay leaf
- 3 large onions, quartered
- 1 garlic clove, peeled
- 1 carrot, chunks
- 1 tsp. salt
- 1 tsp. peppercorns
- 1 green pepper, roasted
- 3 minced garlic cloves
- 1 tsp. salt
- pepper
- 1/4 tsp. oregano
- 2-3 T. EVOO
- 1 chopped onion
- 1 bay leaf
- 1 c tomato sauce
- 1/2 c beef broth
- 1/2 c sweet sherry
- 1 T white wine vinegar
Mint Limeade
By vail28
Roughly cut the zest off of the limes (see photo)
- 4 limes
- 1 cup light brown sugar
- 2 cup cold water
- 1 1/2 cups ice
- 1/4 cup mint leaves
- Tequila if you feel like it
Chicken Braised with Cream and Tarragon
By vail28
Season the chicken with salt and pepper on both sides
- 5 whole chicken legs, separated to legs thighs
- salt and pepper
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1/2 lb. crimini mushrooms, washed, dried, and sliced
- 1 small onion, peeled and thinly sliced
- 2 garlic cloves, minced
- 1/2 cup white wine
- 1 cup heavy cream
- 3-4 sprigs of tarragon
Chicken With Artichokes and Pasta
By vail28
Dredge cutlets in flour, shaking off excess
- Coarse salt and ground pepper
- 1/4 cup all-purpose flour
- 8 thin chicken cutlets (about 1 1/2 pounds total)
- 2 tablespoons olive oil
- 1 cup reduced-sodium chicken broth
- 1 can (14 ounces) artichoke hearts packed in water, rinsed, drained, and quartered
- 2 tablespoons rinsed and drained capers
- 2 tablespoons butter
- 8 ounces pasta
- 1/2 cup parsley leaves
Healthful Mediterranean Chicken and Pasta
By vail28
1. In 4-quart Dutch oven, cook and drain pasta as directed on package, omitting salt
- 2 cups uncooked multigrain penne pasta (6 oz)
- 2 teaspoons olive or canola oil
- 1 small onion, chopped (1/3 cup)
- 2 medium zucchini, cut in half lengthwise, then cut crosswise into 1/4-inch slices
- 2 cloves garlic, finely chopped
- 2 cups 3/4-inch pieces cooked chicken breast
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 can (8 oz) Muir Glen® organic tomato sauce
- 1/2 teaspoon dried oregano leaves
- 1 teaspoon dried basil leaves
- 1/4 cup pitted Kalamata olives, quartered lengthwise
- 3/4 cup crumbled reduced-fat feta cheese (3 oz)