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Recipes
Gorgonzola & Pecan Salad Dressing
By msweeney
Instructions Pecans: Melt butter in an non-stick skillet
- Pecans:
- 1- 5 ounce bag of lettuce like mesclun
- 1 pear diced into 1/2 inch cubes
- 4 ounces blue cheese
- 2 tablespoons unsalted butter
- 1 cup pecans
- 1 tablespoon sugar
- 1/8 teaspoon salt
- Dressing:
- 3 tablespoons white wine vinegar
- 1 tablespoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 5 tablespoons extra virgin olive oil
Lobster and Shells
By msweeney
Directions Bring a large pot of water to a boil and add 2 tablespoons of salt and some olive oil
- Kosher salt
- Good olive oil
- 1 pound small pasta shells, such as Ronzoni
- Kernels from 8 ears of corn (about 6 cups)
- 12 scallions, white and green parts, thinly sliced
- 2 yellow or orange bell peppers, seeded and small-diced
- 2 pints cherry tomatoes, halved
- 2 pounds cooked fresh lobster meat, medium-diced
- 1 1/2 cups good mayonnaise
- 1 cup sour cream
- 1/2 cup freshly squeezed lemon juice (4 lemons)
- Freshly ground black pepper
- 1 1/2 cups minced fresh dill
Blueberry Crumb Cake - Ina Garten
By msweeney
Directions For the cake: Preheat the oven to 350 degrees F
- Streusel:
- 1/4 cup granulated sugar
- 1/3 cup light brown sugar, lightly packed
- 1 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1/4 pound (1 stick) unsalted butter, melted
- 1 1/3 cups all-purpose flour
- Cake:
- 6 tablespoons unsalted butter, at room temperature (3/4 stick)
- 3/4 cup granulated sugar
- 2 extra-large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon grated lemon zest
- 2/3 cup sour cream
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 cup fresh blueberries
- Confectioners' sugar for sprinkling
Winter Minestrone
By msweeney
Heat the oil in a heavy large pot over medium heat
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, peeled, chopped
- 2 celery stalks, chopped
- 3 ounces thinly sliced pancetta, coarsely chopped
- 2 garlic cloves, minced
- 1 pound Swiss chard, stems trimmed, leaves coarsely chopped
- 1 russet potato, peeled, cubed
- 1 (14 1/2-ounce) can diced tomatoes
- 1 fresh rosemary sprig
- 1 (15-ounce) can cannellini beans, drained, rinsed
- 2 (14-ounce) cans low-sodium beef broth
- 1 ounce piece Parmesan cheese rind
- 2 tablespoons chopped fresh Italian parsley leaves
- Salt and pepper
Salisbury Steak
By msweeney
For the meat mixture: Combine the ground beef, breadcrumbs, ketchup, dry mustard, Worcestershire sauce, bouillon an...
- 1 1/2 pounds lean ground beef
- 1/2 cup seasoned breadcrumbs
- 1 tablespoon ketchup
- 2 teaspoons dry mustard
- 4 dashes Worcestershire sauce
- 1 cube beef bouillon, crumbled (or powdered beef base)
- Salt and pepper
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 whole onion, halved and thinly sliced (or diced if you prefer)
- 2 cups beef broth, more if needed for thinning
- 1 tablespoon ketchup
- 1 teaspoon seasoning sauce, such as Kitchen Bouquet, optional
- 4 dashes Worcestershire
- 1 teaspoon cornstarch, optional
- Salt and pepper
Winter Minestrone and Garlic Bruschetta
By msweeney
Heat 2 tablespoons of olive oil over medium heat in a large, heavy pot or Dutch oven
- Good olive oil
- 4 ounces pancetta, 1/2-inch-diced
- 1 1/2 cups chopped yellow onions
- 2 cups (1/2-inch-diced) carrots (3 carrots)
- 2 cups (1/2-inch-diced) celery (3 stalks)
- 2 1/2 cups (1/2-inch-diced) peeled butternut squash
- 1 1/2 tablespoons minced garlic (4 cloves)
- 2 teaspoons chopped fresh thyme leaves
- 1 (26-ounce) can or box diced tomatoes, such as Pomi
- 6 to 8 cups chicken stock, preferably homemade
- 1 bay leaf
- Kosher salt and freshly ground black pepper
- 1 (15-ounce) can cannellini beans, drained and rinsed
- 2 cups cooked small pasta, such as tubetti
- 8 to 10 ounces fresh baby spinach leaves
- 1/2 cup good dry white wine
- 2 tablespoons store-bought pesto
- Garlic Bruschetta (recipe follows)
- Freshly grated Parmesan cheese, for serving
- 1 French baguette
- Good olive oil
- 1 clove garlic, cut in half lengthwise
Quinoa, Roasted Eggplant and Apple Salad with Cumin Vinaigrette
By msweeney
Directions For the vinaigrette: Toast the seeds over medium heat in a heavy medium skillet, stirring occasionally,...
- Vinaigrette:
- 2 teaspoons cumin seeds
- 1/4 cup extra-virgin olive oil
- 2 1/2 tablespoons apple cider vinegar
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/8 teaspoon ground cinnamon
- 1/8 teaspoon ground cloves
- 1 large shallot, finely chopped (about 1/2 cup)
- Salad:
- One 14.5-ounce can vegetable broth (about 2 cups)
- 1 1/4 cups whole-grain quinoa, preferably organic
- Nonstick vegetable oil spray
- One 1 1/4-pound eggplant, unpeeled, cut into 1/2-inch cubes
- 3 tablespoons extra-virgin olive oil
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 large Honey Crisp or Golden Delicious apple, unpeeled,cored, quartered
- 3/4 cup walnut pieces, toasted, or 1/3 cup roasted saltedsunflower seeds
- 1/2 cup dried cranberries
- 1 large bunch watercress
Pecan Nut Crust
By msweeney
Stir together ground nuts, cinnamon, and sugar
- 2 1/2 cups ground pecans
- 1/4 teaspoon ground cinnamon
- 1/3 cup white sugar
- 4 tablespoons unsalted butter, melted
Enchilada Lasagna
By msweeney
Combine the chiles, garlic, chili powder, cumin, chicken broth, tomato sauce, salt and pepper in a medium saucepan ...
- 2 dried chipotle chiles, stems and seeds removed, diced
- 3 large garlic cloves, minced
- 2 1/2 teaspoons chili powder
- 1 1/2 teaspoons toasted cumin seeds, freshly ground
- 2 cups chicken broth
- 3 cups tomato sauce
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon vegetable oil
- 1 pound boneless, skinless chicken breasts or thighs, cubed
- 1 1/2 cups diced onion
- Pinch kosher salt
- 1 large clove garlic, minced
- 1 teaspoon dried oregano
- 12 (6-inch) corn tortillas
- 3 cups shredded queso fresco or Monterey Jack
- Nonstick cooking spray
Brown Soda Bread Loaf
By msweeney
Preheat oven to 350 degrees
- Soft butter for the bread pan
- 125 grams (approximately 1 cup) whole-wheat flour
- 62 grams (approximately 1/2 cup) unbleached all-purpose or bread flour
- 25 grams (2 rounded tablespoons) steel-cut oats, either regular or quick-cooking
- 40 grams (approximately 1/3 cup) rolled oats
- 8 grams (approximately 2 teaspoons, tightly packed) brown sugar
- 3.5 grams (1/2 teaspoon) salt
- 10 grams (2 teaspoons) baking soda, sifted