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Recipes
Grilled Pork Tenderloin with Orange Marmalade Glaze
By Foodiewife, A Feast for the Eyes
This recipe is slightly adapted from Simply Recipes
- 1/3 1/3 1/3 cup soy sauce (use gluten-free soy sauce for gluten-free version)
- 1/3 1/3 1/3 cup orange marmalade
- 1/3 1/3 1/3 cup honey
- 1 1 1 tablespoon plus 1 teaspoon rice wine vinegar
- Pinch Pinch of crushed red pepper flakes
- 1 1 1 pound pork tenderloin
- 2 2 2 scallions, thinly sliced, optional
- Olive oil, for grill
Osso Bucco with Risotto Milanese
By Foodiewife, A Feast for the Eyes
Osso Bucco, in Italian means“Bone with a Hole”
- GREMOLATA:
- Olive oil (enough for a thin layer in a Dutch Oven)
- 6 veal shanks (8 to 10 ounces and 1 1/2-inches thick each), tied around equator with butcher's twine (I used 6 oxtails, which is less traditional)
- 1 cup flour seasoned with 1 tbsp salt and 1 Tbsp pepper)
- 2 carrots, finely chopped
- 2 celery sticks, finely chopped
- 1 onion, finely chopped
- 2 cups red wine
- 3 tablespoons tomato paste
- 2 tablespoons garlic, minced
- 2 sprigs rosemary, finely chopped
- 3 sprigs thyme, finely chopped
- 1 quart (4-cups) beef stock
- 2 bay leaves
- Optional: 2 tablespoons cornstarch and water, whisked to thicken the sauce
- 1/2 cup chopped fresh parsley leaves, for garnish
- 3 medium garlic cloves, minced or pressed through garlic press (about 1-tablespoon)
- 2 teaspoons minced lemon zest (see note)
- 1/4 cup fresh parsley leaves, minced
Creamy Pumpkin Custard adapted from Dolce Italiano: Desserts from the Babbo Kitchen, by Gina DePalma
By Foodiewife, A Feast for the Eyes
http://www.examiner.com/food-in-seattle/just-time-for-the-holidays-creamy-pumpkin-custard-with-rum-raisin-compote#c
- ¼ cup granulated sugar, plus more for dusting the ramekins
- 2 pieces crystallized ginger (about 1 ounce), minced
- 6 ounces cream cheese, softened
- ½ cup packed light brown sugar
- 1 tablespoon yogurt or sour cream
- 3 large egg yolks
- 1 teaspoon vanilla
- ¼ teaspoon kosher salt
- 1 cup canned pumpkin (straight up pumpkin, without the pumpkin pie spices)
- Rum-Raisin Compote (recipe follows), for garnish
- Rum-Raisin Compote
- Makes about 1 ½ cups
- 1 heaping cup of raisins
- ¾ cup juice from fresh oranges
- ¼ cup golden or dark rum
- 1/3 cup sugar
- 2 tablespoons unsalted butter, softened
Brown-Butter Coconut Cashew Blondies
By Foodiewife, A Feast for the Eyes
The dark, nutty butter gives these squares a deeper, richer flavor
- 1 1/4 cups (2 1/2 sticks) unsalted butter, plus more for pan
- 2 1/4 cups all-purpose flour, plus more for pan
- 2 cups packed light-brown sugar
- 1/2 cup granulated sugar
- 3 large eggs
- 2 1/2 teaspoons pure vanilla extract
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons coarse salt
- 1 cup whole cashews, toasted
- 2 cups sweetened flaked coconut, toasted
Butterflied Chicken, Ina Garten Style
By Foodiewife, A Feast for the Eyes
This recipe for butterflied and grilled chicken comes from Food Network's "The Barefoot Contessa"
- 1/4 cup chopped fresh rosemary leaves, plus 2 sprigs
- 3 garlic cloves, chopped
- 1 teaspoon lemon zest
- 1 1/2 tablespoons lemon juice
- Good olive oil
- Kosher salt
- Freshly ground black pepper
- 2 roasting chickens (2 1/2 to 3 pounds each), deboned and butterflied
- 1/2 lemon, thinly sliced
Lemon Ice Cream
By Foodiewife, A Feast for the Eyes
Combine the lemon zest, juice, and sugar in a non-reactive bowl and refrigerate for a couple of hours
- 3 lemons, finely grated zest of
- 1/2 cup lemon juice, freshly squeezed
- 3/4 cup sugar
- 4 egg yolks
- pinch of salt
- 1 cup milk
- 2 cups heavy cream
Taco Potatoes
By Foodiewife, A Feast for the Eyes
Preheat the oven to 400 degrees F
- 5 pounds russet potatoes, scrubbed and cut into large chunks
- 1/2 cup olive oil
- 1/4 cup taco seasoning
Jamaican Style Jerk Chicken Recipe
By Foodiewife, A Feast for the Eyes
"Jerk" spice originates from Jamaica
- 1/2 cup olive oil
- 1/4 cup lime juice (from about 2-limes)
- 1/4 cup soy sauce
- 2 tablespoons ground allspice
- 2 tablespoons dark brown sugar
- 2 tablespoons fresh thyme leaves
- 1 tablespoon kosher salt
- 1 tablespoon freshly ground black pepper
- 1 1/2 teaspoons ground cinnamon
- 1 1/2 teaspoons ground nutmeg
- 5 cloves garlic, crushed
- 2 bunches scallions (6 to 8 per bunch), roughly chopped
- 2 jalapenos*, chopped
- 1 (3-inch) piece ginger, peeled and chopped
- 3 chickens, quartered (you can ask your butcher to do it for you)
- NOTE: The jalapenos didn't impart a LOT of heat. If you prefer spicier food, then go for habaneros or scotch bonnets. Just be careful because they pack a lot of heat!
Honey-Peach Ice Cream
By Foodiewife, A Feast for the Eyes
Adapted from Dorie Greenspan’s “Baking: From My Home to Yours” •For the best flavor, and to make sure ...
- 4 large ripe peaches (about 2 pounds), peeled and pitted
- 1/4 cup honey
- 1 cup whole milk
- 1 cup heavy cream
- 3 large egg yolks
- 1/2 cup sugar
- 2 teaspoon pure vanilla extract
Caramel Apple Cheesecake Bars with Streusel Topping
By Foodiewife, A Feast for the Eyes
Preheat oven to 350 degrees F
- Streusel Topping:
- 2 cups all-purpose flour
- 1/2 cup firmly packed brown sugar
- 1 cup (2 sticks) butter, softened
- 2 (8-ounce) packages cream cheese, softened
- 1/2 cup sugar, plus 2 tablespoons, divided
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 Granny Smith apples, peeled, cored and finely chopped
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Streusel topping, recipe follows
- 1 cup firmly packed brown sugar
- 1 cup all-purpose flour
- 1/2 cup quick cooking oats
- 1/2 cup (1 stick) butter, softened
- 1/2 cup caramel topping