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Recipes
ORANGE-JICAMA SALAD WITH BUTTERHEAD LETTUCE AND HONEY-MUSTARD VINAIGRETTE
By Grandmax4
1. Whisk vinegar, shallots, mustard, honey, and orange zest in medium bowl; whisk in oil
- 2 tablespoons red wine vinegar
- 3 medium shallots -- minced (about 1/4 cup)
- 1 tablespoon Dijon mustard
- 2 teaspoons honey
- 2 teaspoons grated orange zest
- 1/4 cup olive oil
- Table salt and ground black pepper
- 2 large heads butterhead lettuce -- leaves separated, washed, dried, and torn into small pieces (about 9 cups firmly packed)
- 8 ounces jicama -- peeled and sliced into 1/4-inch matchstick pieces
- 2 large oranges -- segmented
ORANGE-SPICE BANANA BREAD
By Grandmax4
1. Adjust oven rack to lower middle position and heat oven to 350 degrees
- 2 cups unbleached all-purpose flour
- 3/4 cup granulated sugar
- 3/4 teaspoon baking soda
- 1/2 teaspoon table salt
- 1 1/4 cups toasted walnuts -- chopped coarse (about 1 cup)
- 1 teaspoon ground cinnamon
- 1/4 teaspoon fresh ground nutmeg
- 2 tablespoons grated orange zest
- 3 ripe bananas -- soft, darkly speckled, mashed well (about 1 1/2 cups)
- 1/4 cup plain yogurt
- 2 large eggs -- beaten lightly
- 6 tablespoons unsalted butter -- melted and cooled
- 1 teaspoon vanilla extract
Blueberry-Lemon Bread
By Grandmax4
Preheat oven to 325°F. Butter 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan
- 1 1/2 cups all purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 6 tablespoons (3/4 stick) unsalted butter, room temperature
- 1 1/3 cups sugar
- 2 large eggs
- 2 teaspoons grated lemon peel
- 1/2 cup milk
- 1 1/2 cups fresh blueberries or frozen, thawed, drained
- 3 tablespoons fresh lemon juice
Veal Osso Buco (Ossobuco alla Milanese)
By Grandmax4
1. Preheat the oven to 350°F
- 1/2 cup olive oil
- 4 (1 1/2-inch-thick) pieces center cut veal osso buco
- Salt and freshly ground black pepper
- 1/2 cup all-purpose flour
- 1 medium onion, minced
- 1 medium leek, white and light green parts only, washed and minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 cup dry white wine
- 4 whole fresh sage leaves
- 2 sprigs fresh rosemary
- 1 dry bay leaf
- 3 tablespoons fresh flat leaf parsley, chopped
- 2 cups peeled and crushed plum tomatoes
- 1 cup veal or chicken stock or low-sodium broth
- 1 teaspoon finely grated lemon zest
KALE QUINOA PATTIES RECIPE
By Grandmax4
combine quinoa, eggs, Parmesan, chives and salt in medium mixing bowl heat 2 tbsp olive oil in skillet on medium h
- 2 1/2 c cooked quinoa, cooled
- 4 c kale, cleaned, deveined, chopped small
- 3 large eggs, beaten
- 1 tsp sea salt
- 1/2 yellow onion, diced small
- 1/2 c chives, chopped
- 1/2 c Parmesan, grated
- 2 cloves garlic, minced
- 1/2 c bread crumbs (use gluten free breadcrumbs to make this dish gluten free)
- 2 tbsp extra virgin olive oil plus more for frying
Beef Wellington (serves 6)
By Grandmax4
1-2 hours preparation time 30 mins to 1 hour cooking time
- kilograms
- middle cut beef fillet
- trimmed
- 1/4 bunch of thyme
- finely chopped
- sea salt and freshly ground black pepper
- For the Duxelles
- grams
- 2 oz butter
- cloves
- garlic
- finely chopped
- grams
- /1lb 2oz flat field mushrooms
- finely chopped
- a few drops of truffle oil
- tablespoons
- finely chopped parsley
- For the 'Wellington'
- English mustard
- to taste
- grams
- puff pastry
- egg
- lightly beaten, to seal the pastry
- melted butter
- to glaze
Crisp Rosemary Flatbread Crackers
By Grandmax4
These crackers look impressive, they taste great and they couldn't be easier
- Fast
- Gluten-Free
- Healthy
- Kid-Friendly
- Meatless
- Slow Cooker
Kale and Persimmon Salad with Pecan Vinaigrette
By Grandmax4
Preheat the oven to 350 degrees F
- 1/2 cup pecan halves
- 2/3 cup apple cider vinegar
- 1 1/2 teaspoon honey
- Kosher salt
- 1 medium shallot, thinly sliced
- 1 1/2 teaspoons Dijon mustard
- Freshly ground black pepper
- 1/3 cup extra-virgin olive oil
- 10 ounces baby kale (about 16 cups)
- 3 ripe Fuyu persimmons, peeled and cut into thin wedges
- 1/2 cup crumbled Gorgonzola
GRILLED SALMON WITH MUSTARD-MOLASSES GLAZE
By Grandmax4
Whisk together first 3 ingredients in a medium bowl
- 1/2 cup coarse-grained mustard
- 1/2 cup molasses
- 1 cup red wine vinegar
- 6 salmon fillets - (4 to 5 oz ea)
- 1/8 teaspoon salt
- 1/8 teaspoon freshly-ground black pepper
TIRAMISU: FROM BALDUCCI'S IN NYC
By Grandmax4
1. Arrange the ladyfingers on a plate and lightly soak them with the cooled espresso
- 24 lady fingers toasted in a 375 degree oven for 15 mins.
- 2 cups espresso coffee
- 6 eggs
- 3 tablespoons sugar
- 1 pound mascarpone
- 2 tablespoons marsala wine
- 2 tablespoons triple sec
- 2 tablespoons brandy
- 8 ounces bittersweet chocolate finely chopped