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Recipes
Rich Beef Barley Soup
By msweeney
Directions Heat the olive oil in a large pot or Dutch oven, such as Le Creuset
- 1 tablespoon good olive oil
- 2 pounds beef oxtails
- Kosher salt and freshly ground black pepper
- 2 cups chopped leeks, white and light green parts (2 leeks)
- 2 cups (1/2-inch) diced carrots (4 carrots)
- 1 cup chopped yellow onion
- 1 cup (1/2-inch) diced celery (2 stalks)
- 2 garlic cloves, minced
- 2 sprigs fresh thyme leaves
- 3 bay leaves
- 10 cups canned beef broth
- 1 cup pearled barley
Claire's Croque Madame
By msweeney
Sauce: Melt the butter in a small saucepan over medium heat
- 1 tablespoon butter
- 1 tablespoon all-purpose flour
- 1 cup milk*
- Salt
- Pinch grated cayenne
- 3/4 cup grated Gruyere cheese
- 6 super thin slices black forest ham
- 2 croissants, sliced in half and lightly toasted in oven
- 1 tablespoon butter
- 2 large farm fresh eggs
- 2 tablespoons water
- 2 teaspoons Dijon mustard
- Chopped parsley leaves or chives, for garnish
Cauliflower Rice (Mexican)**
By msweeney
Instructions Break apart cauliflower, and "rice" half of it at a time in a food processor
- 1 large head of cauliflower (riced)
- 2 teaspoons olive oil
- 1 medium onion, minced
- 3 cloves garlic, minced
- 1 carrot, chopped
- 1 ear of corn, kernels cut off
- 1/2 cup fresh or frozen peas
- 1 1/2 teaspoons sea salt (more or less- adjust to your tastes!)
- 1 1/2 teaspoons oregano
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon soya sauce
- 1/4 cup tomato paste
- 2 limes
- cilantro (garnish, optional)
Pumpkin Spice Oatmeal
By msweeney
Whisk the pumpkin puree, milk, 2 cups of water, the dried cranberries, brown sugar, pumpkin spice, vanilla and a la...
- One 15-ounce can pure pumpkin puree
- 2 cups milk, plus more for serving
- 1/2 cup dried cranberries or raisins
- 1/4 cup light brown sugar (packed), plus more for sprinkling
- 1 teaspoon pumpkin pie spice
- 1 teaspoon pure vanilla extract
- Kosher salt
- 2 cups old-fashioned rolled oats
- Pepitas (toasted pumpkin seeds), for serving
Fried Couscous Salad
By msweeney
Directions For the couscous: In a medium saucepan, bring the chicken broth and salt to a boil over medium-high hea...
- 2 cups low-sodium chicken broth
- 1/2 teaspoon kosher salt
- 1 (10-ounce) box (1 1/4 cups) couscous (recommended: Near East)
- 1/4 cup extra-virgin olive oil
- 2 cloves garlic, peeled and crushed
- 4 ounces ricotta salata cheese, cut into 1/2-inch pieces
- 1 small or 1/2 large cucumber, peeled, seeded, and cut into 1/2-inch pieces
- 1/4 cup sun-dried tomatoes, chopped
- 1/4 cup grated Parmesan
- 1/4 cup chopped fresh basil leaves
- 1/4 cup extra-virgin olive oil
- Zest and juice from 1/2 large lemon
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
East Hampton Clam Chowder
By msweeney
Directions Melt 4 tablespoons (1/2 stick) of the butter in a large heavy-bottomed stockpot
- 12 tablespoons (1 1/2 sticks) unsalted butter, divided
- 2 cups chopped yellow onions (2 onions)
- 2 cups medium-diced celery (4 stalks)
- 2 cups medium-diced carrots (6 carrots)
- 4 cups peeled medium-diced boiling potatoes (8 potatoes)
- 1 1/2 teaspoons minced fresh thyme leaves (1/2 teaspoon dried)
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 quart (4 cups) clam juice
- 1/2 cup all-purpose flour
- 2 cups milk
- 3 cups chopped fresh chowder clams (1 1/2 pounds shucked clams)
French Almond Cake
By msweeney
Instructions Preheat the oven to 350˚F (175˚C)
- For the glaze:
- 3/4 3/4 3/4 cup plain yogurt or Greek yogurt
- 1 1/2 1 1/2 1/2 cups granulated sugar
- 4 4 4 large eggs
- 1 1/2 1 1/2 1/2 cups all purpose flour
- 3/4 3/4 3/4 cup almond flour meal
- 3 3 3 teaspoons baking powder
- 3/4 3/4 3/4 teaspoon salt
- 1 1 1 teaspoon almond extract
- 2 2 2 teaspoons vanilla extract
- 3/4 3/4 3/4 cup sunflower oil grape seed or canola oil
- 1 1 1 teaspoon finely grated orange zest
- 3 3 3 tablespoons fresh orange juice
- 1 1 1 teaspoon vanilla extract
- 1/2 1/2 1/2 teaspoon almond extract
- 3/4 3/4 3/4 cup powdered sugar plus more for sprinkling
- 1/2 1/2 1/2 cups sliced almonds
Corny Polenta
By msweeney
Directions Scrape the corn from the cob by balancing the cob on small inverted bowl nested in larger bowl
- 2 ears fresh husked corn on the cob or 1 cup frozen kernels, defrosted
- 1 tablespoon extra-virgin olive oil
- 3 to 4 thin scallions, finely chopped
- 3 cups chicken stock
- 1 cup quick-cooking polenta
- 2 tablespoons butter
- 2 tablespoons hot sauce
- Kosher salt
Baja-Style Limeade
By msweeney
Directions In a medium saucepan bring 1 cup of water, 3/4 cup agave syrup, and rosemary to a boil over medium-high...
- 3 cups water
- 3/4 cup agave syrup, plus extra, as needed
- 1 tablespoon coarsely chopped fresh rosemary leaves
- 1 cup freshly squeezed lime juice (about 8 limes)
- 1/2 cup agave syrup or other natural sweetener
- Ice
Restaurant-Style Salsa
By msweeney
Combine the diced tomatoes, whole tomatoes, cilantro, onions, garlic, jalapeno, cumin, salt, sugar and lime juice i...
- Two 10-ounce cans diced tomatoes and green chiles, such as Rotel
- One 28-ounce can whole tomatoes with juice
- 1/2 cup fresh cilantro leaves (or more to taste!)
- 1/4 cup chopped onion
- 1 clove garlic, minced
- 1 whole jalapeno, quartered and sliced thin, with seeds and membrane
- 1/4 teaspoon ground cumin
- 1/4 teaspoon salt
- 1/4 teaspoon sugar
- 1/2 whole lime, juiced