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Recipes
Arctic Char with Pistachio Orange Vinaigrette
By Grandmax4
Preheat broiler. Put fish, skin side down, on foil-lined rack of a broiler pan
- 4 pieces arctic char fillet with skin -- (6-ounce)
- 3 tablespoons pistachio or pecan oil -- divided
- 1 navel orange
- 1 tablespoon fresh lemon juice -- or to taste
- 1 scallion -- thinly sliced
- 2 tablespoons chopped pistachios or pecans
- preparation
COFFEE MALLOW DESSERT
By Grandmax4
1. Spray 8" x 12" pan with Pam
- Crust:
- 38 Vanilla (or Could Use Chocolate) Wafers (1 Box) -- crushed
- 1/3 cup soft butter or margarine
- Filling:
- 4 Cups miniature white marshmallows -- (1 bag)
- 1/3 C. cold water
- 2 Tbsp. instant coffee or t Tbsp coffee liqueur and 1 Tbsp. instant coffee
- 1 Litre whipping cream
- 2 Tsp. Vanilla
Smoked-Salmon Crêpe Torte
By Grandmax4
To prepare the crêpes, stir the whole-wheat flour, all-purpose flour, and salt together in a medium bowl
- 1/2 cup whole-wheat flour
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1 1/4 cups whole milk
- 2 eggs
- 2 tablespoons unsalted butter, melted
- One 8-ounce package cream cheese at room temperature
- 1 tablespoon plus 2 teaspoons roughly chopped scallion, green part only
- 2 teaspoons capers, drained and rinsed
- 1/2 teaspoon fresh lemon juice
- 2 tablespoons whole milk
- One 4-ounce package smoked salmon
GOOD EATS ROAST TURKEY
By Grandmax4
Combine all brine ingredients, except ice water, in a stockpot, and bring to a boil
- For the brine:
- 1 frozen young turkey -- (14 to 16 pound)
- 1 cup kosher salt
- 1/2 cup light brown sugar
- 1 gallon vegetable stock
- 1 tablespoon black peppercorns
- 1/2 tablespoon allspice berries
- 1/2 tablespoon candied ginger
- 1 gallon iced water
- For the aromatics:
- 1 red apple -- sliced
- 1/2 onion -- sliced
- 1 cinnamon stick
- 1 cup water
- 4 sprigs rosemary
- 6 leaves sage
- Canola oil
SWEET POTATO SOUP WITH BUTTERED PECANS
By Grandmax4
Make the soup: 1.In a kettle cook the onion, the leek, the garlic, and the carrots with the bay leaf and salt and ...
- For the soup
- 3/4 cup finely chopped onion
- 1 cup finely chopped leek -- washed well and drained
- 2 large garlic cloves -- minced
- 3 large carrots -- sliced thin (about 1 1/2 cups)
- 1 bay leaf
- 3 tablespoons unsalted butter
- 2 pounds sweet potatoes -- (about 3 large)
- a 1/2-pound russet (baking) potato
- 5 cups chicken broth plus additional for thinning the soup if desired
- 3/4 cup dry white wine
- 1 1/2 cups water
- For the buttered pecans
- 3/4 cup chopped pecans
- 2 tablespoons unsalted butter
- crème fraîche or sour cream as an accompaniment
Beets with Balsamic Vinegar
By Grandmax4
1. Preheat the oven to 350°F
- 8 medium beets (about 2 pounds total)
- 1/2 cup water
- 1/4 cup canola or other vegetable oil
- 6 tablespoons balsamic vinegar
- 2 tablespoons extra-virgin olive oil -- to taste (2 to 4)
- 1 teaspoon coarse (kosher) salt
- Freshly ground black pepper -- to taste
- preparation
Seeded Crackers
By Grandmax4
Position a rack in the lower third of the oven and heat the oven to 450°F
- For the topping:
- 1 Tbs. sesame seeds
- 2 tsp. poppy seeds
- 2 tsp. fennel or caraway seeds
- 3/4 tsp. kosher salt
- For the dough:
- 6 3/4 oz. unbleached all-purpose flour --
- (1-1/2 cups) more for rolling
- 2 oz. whole-wheat flour --
- (scant 1/2 cup)
- 1 tsp. table salt
- 3 Tbs. extra-virgin olive oil
Roast Veal Brisket with Marsala-Mushroom Sauce
By Grandmax4
This hearty winter entrée can be prepared several days ahead
- 2 2 6-to 7-pound 2 1/2 veal breasts, boned, fat trimmed (about 2 1/2 pounds each after boning), bones reserved and cut into pieces
- 2 2 6-to 7-pound 2 1/2 veal breasts, boned, fat trimmed (about 2 1/2 pounds each after boning), bones reserved and cut into pieces
- 2 2 6-to 7-pound 2 1/2 veal breasts, boned, fat trimmed (about 2 1/2 pounds each after boning), bones reserved and cut into pieces
- Dried thyme
- Dried thyme
- Dried thyme
- 1 1/2 1 1/2 1/2 pounds medium onions, quartered
- 1 1/2 1 1/2 1/2 pounds medium onions, quartered
- 1 1/2 1 1/2 1/2 pounds medium onions, quartered
- 2 2 2 tablespoons all purpose flour
- 2 2 2 tablespoons all purpose flour
- 2 2 2 tablespoons all purpose flour
- 1 1/2 1 1/2 1/2 pounds button mushrooms, thickly sliced
- 1 1/2 1 1/2 1/2 pounds button mushrooms, thickly sliced
- 1 1/2 1 1/2 1/2 pounds button mushrooms, thickly sliced
- 4 4 4 cups chicken stock or canned low-salt broth
- 4 4 4 cups chicken stock or canned low-salt broth
- 4 4 4 cups chicken stock or canned low-salt broth
- 2 2 2 cups dry imported Marsala
- 2 2 2 cups dry imported Marsala
- 2 2 2 cups dry imported Marsala
- 2 2 2 ounces dried porcini mushrooms, rinsed, drained
- 2 2 2 ounces dried porcini mushrooms, rinsed, drained
- 2 2 2 ounces dried porcini mushrooms, rinsed, drained
- 8 8 8 large garlic cloves
- 8 8 8 large garlic cloves
- 8 8 8 large garlic cloves
- 1/4 1/4 1/4 teaspoon (generous) ground allspice
- 1/4 1/4 1/4 teaspoon (generous) ground allspice
- 1/4 1/4 1/4 teaspoon (generous) ground allspice
- Fresh thyme (optional)
- Fresh thyme (optional)
- Fresh thyme (optional)
Black Bean Soup (ww)
By Grandmax4
1. In a medium nonstick saucepan, heat the oil
- 2 Teaspoons Olive Oil
- 2 Onions -- chopped
- 2 Jalapeno Peppers -- seeded, deveined & chopped (wear gloves)
- 1 Garlic Clove -- minced
- 1 15 Oz. Can Black Beans -- rinsed and drained
- 2 Cups Low-sodium Chicken Broth
- 1 Teaspoon Ground Cumin
- 1 Teaspoon Ground Coriander
- 2 Tablespoons Dry Sherry
- 1 Teaspoon Lime Juice
- 1/2 Teaspoon Salt
- 2 Tablespoons Chopped cilantro Chopped Cilantro
- 1 Small Onion or 2 Scallions -- minced
HEARTY BEEF STEW WITH GREEN PEAS AND CARROTS
By Grandmax4
Preheat oven to 200°F. Place meat in a large bowl
- 3 pounds beef chuck -- cut into 1 1/2-inch cubes, or about 4 1/2 pounds beef shank, meat removed from bone and cut into 1 1/2-inch cubes
- salt
- ground black pepper
- 2 tablespoons vegetable oil -- (2 to 3)
- 2 medium-large onions -- chopped (2 cups)
- 3 garlic cloves -- minced
- 3 tablespoons all-purpose flour
- 1 cup full-bodied red wine (Cabernet Sauvignon -- Côtes du Rhône, Zinfandel, Shiraz or Barolo)
- 2 cups homemade chicken broth or low-sodium canned broth
- 2 bay leaves
- 1 teaspoon dried thyme leaves
- 4 large carrots -- peeled and sliced 1/4 inch thick
- 1 cup frozen peas -- (6 ounces) thawed
- 1/4 cup minced fresh parsley leaves