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Recipes
MASHED POTATO, RUTABAGA AND PARSNIP CASSEROLE WITH CARAMELIZED ONIONS
By Grandmax4
1. Butter 13 x 9x2-inch glass baking dish
- 7 cups canned low-salt chicken broth
- 3 pounds russet potatoes --
- peeled, cut into 1 1/2-inch pieces
- 1 1/2 pounds rutabagas --
- peeled, cut into 1/2-inch pieces
- 1 1/4 pounds parsnips --
- peeled, cut into 1 1/2-inch pieces
- 8 garlic cloves
- 1 bay leaf
- 1 teaspoon dried thyme
- 3/4 cup butter --
- (1 1/2 sticks) room temperature
- 3 large onions --
- thinly sliced
Berry cheesecake in a glass
By Grandmax4
Cheap cut Cheap cut We’ve pulled together our most popular recipes, our latest additions and our editor’s pic...
- 150 g punnet blackberries
- 1 tbsp golden caster sugar
- 1 lemon, finely grated zest and juice Lemon le-mon Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- 4 gingernut biscuit, crushed
- knob of butter, melted Butter butt-err Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 2 tbsp icing sugar
- 1/2 x 250g tub mascarpone or ricotta
Veal Cacciatore
By Grandmax4
Chicken cacciatore is a ubiquitous dish in Italian-American restaurants, but we think it is even more delicious whe...
- 2/3 cup dry white wine
- 1/3 cup broken dried porcini (1/4 ounce)
- 1 (5-to 6-pound) boneless veal shoulder roast
- 1/4 cup olive oil, divided
- 1/4 pound sliced pancetta, chopped
- 2 medium onions, chopped
- 2 medium carrots, chopped
- 2 celery ribs, chopped
- 3 garlic cloves, finely chopped
- 1 (28-ounce) can whole tomatoes in juice
- 1 1/2 (6-inch) rosemary sprigs
- 2 Turkish bay leaves or 1 California
- 1/3 cup small brine-cured black olives such as Niçoise
- Accompaniment: polenta
Thumbprint Cookies (savory Cheddar)
By Grandmax4
“Guests will be surprised to find that these appetizers, studded with nuts and bejeweled with pepper jelly are no...
- 1 1⁄2 cups shredded white cheddar cheese
- 1⁄2 cup freshly grated parmesan cheese
- 1⁄2 cup butter, softened
- 1 egg yolk
- 1⁄4 teaspoon pepper
- 1 cup all-purpose flour
- 1 cup finely chopped pecans or 1 cup unblanched almonds
- 1 cup hot pepper jelly (red and/or green can be used)
QUINOA WITH BLACK BEANS AND CILANTRO
By Grandmax4
1. Heat oil in heavy medium saucepan over medium-high heat
- 1 1/2 tablespoons vegetable oil
- 3 cups white onion -- chopped
- 1 1/2 cups red bell pepper -- chopped
- 1 1/2 cups quinoa -- rinsed and drained
- 3 teaspoons chili powder
- 3/4 teaspoon salt
- 2 1/4 cups water
- 1 1/2 15 oz cans black beans -- rinsed and drained
- 3/4 cup fresh cilantro -- divided
- crumbled Cotija cheese or feta cheese -- optional
Antipasto Salad
By Grandmax4
Note: • Vinaigrette can be made 1 day ahead and chilled, covered
- 3 tablespoons red-wine vinegar
- 1 small garlic clove, minced
- 1/2 teaspoon sugar
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- 6 tablespoons extra-virgin olive oil
- 2 cups water
- 3 tablespoons red-wine vinegar
- 2 tablespoons sugar
- 1 teaspoon salt
- 1 medium red onion, halved lengthwise and thinly sliced crosswise
- 2 hearts of romaine (12 ounces total), torn into bite-size pieces
- 1 cup loosely packed fresh flat-leaf parsley leaves
- 1 (8-oz) jar roasted red peppers, rinsed, drained, and cut lengthwise into 1/4-inch-thick strips
- 2 (6-oz) jars marinated artichoke hearts, drained
- 1 cup assorted brine-cured olives
- 1 cup drained bottled peperoncini (5 ounces)
- 1/2 lb cherry tomatoes, halved
CREPES WITH RICOTTA, LEMON, AND RAISIN FILLING
By Grandmax4
See Illustrations Below: Making Crepes 1
- Sweet Crepes
- 2 large eggs
- 1 cup whole milk
- 6 tablespoons water
- 1 cup bleached all-purpose flour
- 1/4 teaspoon table salt
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla
- 3 tablespoons unsalted butter -- melted, plus extra for brushing pan
- For Filling
- 2 cups ricotta cheese
- 4 ounces cream cheese at room temperature (1/2 cup)
- 1 large egg
- 1/2 cup granulated sugar 2 tablespoons reserved
- 2 tablespoons grated lemon zest from 3 lemons
- 1 teaspoon vanilla extract
- 1/2 teaspoon table salt
- 1/3 cup raisins
- 3 tablespoons unsalted butter melted
Mini-Palmera Pastry - Palmeras de Hojaldre
By Grandmax4
"Palmeras", or in French "palmiers" are scroll-like pastries that are sweet and flaky
- 1 lb (500 gr) puff pastry
- flour for dusting
- 3 oz (100 gr) powdered sugar
- 1 oz (30 gr) butter
- 4 oz (125 ml) honey
Veal Cacciatore
By Grandmax4
Cooks' notes: Veal can be braised and sliced 1 day ahead and chilled in sauce (covered once cool)
- 2/3 cup dry white wine
- 1/3 cup broken dried porcini (1/4 ounce)
- 1 (5-to 6-pound) boneless veal shoulder roast
- 1/4 cup olive oil, divided
- 1/4 pound sliced pancetta, chopped
- 2 medium onions, chopped
- 2 medium carrots, chopped
- 2 celery ribs, chopped
- 3 garlic cloves, finely chopped
- 1 (28-ounce) can whole tomatoes in juice
- 1 1/2 (6-inch) rosemary sprigs
- 2 Turkish bay leaves or 1 California
- 1/3 cup small brine-cured black olives such as Niçoise
- Accompaniment: polenta
Roasted-Tomato Soup with Parmesan Wafers
By Grandmax4
Preheat oven to 350°F with rack in middle
- 4 pounds tomatoes, halved lengthwise
- 6 garlic cloves, left unpeeled
- 3 tablespoons olive oil
- 1 medium onion, finely chopped
- 1/2 teaspoon dried oregano
- 2 teaspoons sugar
- 2 tablespoons unsalted butter
- 3 cups chicken stock or reduced-sodium chicken broth
- 1/2 cup heavy cream
- Accompaniment: parmesan wafers
- Garnish: oregano sprigs