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Recipes
Vanilla Cupcakes & Penuche Frosting
By Foodiewife, A Feast for the Eyes
1) Preheat oven to 350°F
- 1-1/2 c self-rising flour* (see note below)
- 1-1/4 c all-purpose flour
- 1 c unsalted butter, softened
- 2 c sugar
- 4 large eggs, room temperature
- 1 c milk
- 1 tsp vanilla extract
- Penuche Frosting
- 1/2 c butter
- 1 c brown sugar
- 1/4 c hot milk (I didn’t even heat the milk)
- 3-1/4 c powdered sugar
Honey-Wheat Dinner Rolls
By Foodiewife, A Feast for the Eyes
October/November 2011 Why this recipe works: Whole wheat flour gets its distinct hearty, nutty flavor from flecks...
- 1 3/4 cups whole milk, heated to 110 degrees, plus 1 tablespoon
- 6 tablespoons plus 1 teaspoon honey
- 5 tablespoons unsalted butter, melted and cooled
- 1 large egg
- 2 1/2 cups (13 3/4 ounces) whole wheat flour
- 1 3/4 cups (8 3/4 ounces) all-purpose flour
- 1 tablespoon instant or rapid-rise yeast
- 2 1/4 teaspoons salt
Cornish Game Hens with Pomegranate Molasses
By Foodiewife, A Feast for the Eyes
This recipe comes from Anne Burrell's "Secrets of a Restaurant Chef"
- 4 Cornish game hens, split, spine and wing tips removed
- Extra-virgin olive oil
- Kosher salt
- 1 bottle (12 fluid ounces) pomegranate molasses*
- 2 cloves garlic, smashed
- 2 tablespoons sliced scallion greens, cut thin on the bias, for garnish
- NOTE: You can easily make your own Pomegranate Molasses, which I did (it's on my blog)
Chile Verde Chicken Chili with White Beans
By Foodiewife, A Feast for the Eyes
Slow cook for 4-1/2 or pressure cook in 45 minutes
- Garnish:
- 1-1/2 cups dry great Northern beans
- 6 tomatillos, chopped
- 2 Poblano (or Anaheim) chilis, chopped
- 2 onions, chopped
- 2 jalapenos, seeded and chopped
- 3 cloves garlic, minced
- 1 T. Ground cumin
- 1 tsp. dried oregano
- 1 tsp. ground coriander
- 4 cups water
- 2 large chicken breasts, bone in
- 1/2 cup masa harina
- 3 Tbsp. Lime juice
- salt and pepper, to taste
- lime wedges
- sour cream
- chopped fresh cilantro
Frijoles Rancheros
By Foodiewife, A Feast for the Eyes
Rancheros are simply juicy "pot" beans, gussied up with sautéed veggies and fragrant with Mexican oregano, which i...
- 1 medium onion chopped
- 1 to 2 jalapeno peppers, chopped (try first with one to test heat)
- 3 to 4 small plum tomatoes
- 1 teaspoon or more Mexican oregano, to taste
- 3 cups of the "pot" beans with their liquid
- Salt and freshly ground pepper
- Whole leaves, cilantro to add when serving
Green Chile Chicken
By Foodiewife, A Feast for the Eyes
Marinade: Combine the olive oil, lime juice, cumin, salt, pepper, chipotle peppers and garlic in a blender and mix ...
- 1/2 cup olive oil
- 3 tablespoons lime juice
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 2 canned chipotle peppers in adobo sauce, or more to taste
- 2 cloves garlic
- 6 boneless, skinless chicken breasts
- 6 poblano chiles
- 8 ounces Monterey Jack cheese, cut into 6 slices
Maple-Pecan Shortbread
By Foodiewife, A Feast for the Eyes
Into a medium bowl, sift flours and salt
- 2 1/4 cups all-purpose flour, plus more for work surface
- 1/2 cup cake flour (not self-rising)
- 1/2 teaspoon salt
- 3/4 cup pecan halves (about 2 1/4 ounces), finely chopped
- 1 cup (2 sticks) unsalted butter, room temperature
- 3/4 cup granulated sugar
- 1/4 cup pure maple syrup
- 1 large egg yolk
- 1/4 teaspoon pure maple extract
- 1 large egg, lightly beaten
- Turbinado sugar, for sprinkling
"Creamless" Creamy Cauliflower Soup
By Foodiewife, A Feast for the Eyes
This soup recipe comes from "Cook's Illustrated"
- 1 head cauliflower (2-pounds)
- 8 tablespoons unsalted butter, cut into 8 pieces
- 1 leek, white and light green parts only, halved lengthwise, sliced thin, and washed thoroughly
- 1 small onion, halved and sliced thin
- Salt and pepper
- 4 1/2 to 5 cups water
- 1/2 teaspoon sherry vinegar
- 3 tablespoons fresh chives, minced
The Perfect & Best Prime Rib You Will Ever Make
By Foodiewife, A Feast for the Eyes
A perfect slice of Prime Rib is moist, tender and juicy (of course)
- 1 (7-pound) 1 (7-pound) first-cut beef standing rib roast* (3 bones), meat removed from bones, bones reserved
- Kosher salt and ground black pepper
- 2 teaspoons 2 teaspoons vegetable oil
- Look for a roast with an untrimmed fat cap (ideally 1/2-inch thick). We prefer the flavor and texture of prime-grade beef, but choice grade will work as well.
Zucchini Fries
By Foodiewife, A Feast for the Eyes
Marie, Proud Italian Cook
- Zucchini
- Panko Crumbs
- Grated parm or romano
- Salt & pepper