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Recipes
Pear Clafouti, Barefoot Contessa
By Foodiewife, A Feast for the Eyes
Preheat the oven to 375 degrees F
- 1 tablespoon unsalted butter, at room temperature
- 1/3 cup plus 1 tablespoon granulated sugar
- 3 extra-large eggs, at room temperature
- 6 tablespoons all-purpose flour
- 1 1/2 cups heavy cream
- 2 teaspoons pure vanilla extract
- 1 teaspoon grated lemon zest (2 lemons)
- 1/4 teaspoon kosher salt
- 2 tablespoons pear brandy (recommended: Poire William)
- 2 to 3 firm but ripe Bartlett pears
- Confectioners' sugar
- Creme fraiche
Roasted Shrimp Salad
By Foodiewife, A Feast for the Eyes
2008, Ina Garten, All Rights Reserved
- 2 1/2 pounds (12 to 15 count) shrimp
- 1 tablespoon good olive oil
- Kosher salt and freshly ground black pepper
- 1 cup good mayonnaise
- 1 tablespoon orange zest (2 oranges)
- 2 tablespoons freshly squeezed orange juice
- 1 tablespoon good white wine vinegar
- 1/4 cup minced fresh dill
- 2 tablespoons capers, drained
- 2 tablespoons small-diced red onion
Easy German Stollen
By Foodiewife, A Feast for the Eyes
This baking powder version of a classic yeasted holiday favorite (a
- 2 1/4 cups King Arthur Unbleached All-Purpose Flour
- 1/2 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt*
- 1/2 cup (8-tablespoons) cold butter
- 1 cup ricotta cheese, part-skim milk type
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons buttery sweet dough flavor, optional but good
- 1/4 teaspoon lemon oil or 1/4 teaspoon Fiori di Sicilia
- 1 cup dried fruit blend; or 1/2 cup golden raisins plus 1/2 cup of your favorite dried fruits, chopped to 1/2-inch pieces if necessary
- 1/3 cup slivered almonds, toasted and cooled
- Reduce the salt to 1/4 teaspoon if you use salted butter
- Note: I added almond paste to the center of each stollen, and it turned out great.
Pesto Stuffed Shells
By Foodiewife, A Feast for the Eyes
STEP 1: In a bowl, mix together the ricotta, mozzarella, pesto and the egg (the egg keeps the filling from getting ...
- 12 oz. jumbo shell pasta
- 15 oz. part skim ricotta
- 4 oz. (1 cup) shredded mozzarella
- 1/2 cup basil pesto
- 1 large egg
- 2 cups fresh spinach (optional)
- 1 Tbsp cooking oil
- 3 cups (1 jar) pasta sauce
ALMOND MARASCHINO POUND CAKE
By Foodiewife, A Feast for the Eyes
Cream butter – add sugar gradually – beat until light
- VANILLA GLAZE:
- 1 Cup Butter (2 sticks)
- 2 1/4 cups sugar
- 6 eggs
- 3 cups sifted flour (I prefer cake flour, but it’s not necessary)
- 1/2 tsp. salt
- 1/4 tsp. soda
- 1 cup Sour Cream
- 1 tsp. pure vanilla
- 1 tsp. almond extract
- 1/2 to 3/4 cup chopped marachino cherries
- 3/4 cup chopped almonds or pecans or other nuts
- I chop raw whole almonds
- 2 cups powdered sugar
- 1 tsp. vanilla
- 2 tablespoons melted butter
- add enough milk or water to make the glaze the consistency you desire for drizzling over the cake. Mix until nice & smooth
Cucumber Salad with Sweet Thai Chili Vinaigrette
By Foodiewife, A Feast for the Eyes
1. In a small bowl whisk together rice vinegar, sweet Thai chili sauce, sesame oil, sugar, granulated garlic and sa...
- 2 tablespoons rice vinegar
- 2 tablespoons sweet Thai chili sauce
- 1 teaspoon sesame oil
- 1/4 teaspoon sugar
- 1/4 teaspoon granulated garlic
- Kosher salt to taste
- 1 cucumber, thinly sliced
- 1/2 onion, thinly slice
Easy Pineapple Glazed Spiral Ham
By Foodiewife, A Feast for the Eyes
Make your own pineapple glaze for your spiral cut ham! I wanted to show how easy it is to turn a spiral cut bone-in...
- SAUCE:
- 1 spiral cut ham, already cooked
- 1 cup of pineapple jam
- 3/4 cup brown sugar
- 2 tablespoons Dijon mustard
- 1 to 2 cups low sodium chicken broth
- CORNSTARCH SLURRY:
- 2 tablespoons cornstarch
- Water
Prosciutto-Wrapped Pork Tenderloin with Herb Pan Sauce
By Foodiewife, A Feast for the Eyes
October/November 2011 Why this recipe works: We transformed lean pork tenderloin by wrapping it in prosciutto befo...
- 2 (12-ounce) pork tenderloins, trimmed
- Salt and pepper
- 6 ounces thinly sliced prosciutto
- 2 tablespoons vegetable oil
- 1 tablespoon all-purpose flour
- 2 garlic cloves, minced
- 2 teaspoons minced fresh thyme
- 1 1/4 cups low-sodium chicken broth
- 1/4 cup lemon juice (2 lemons)
- 3 tablespoons minced fresh chives
Honey Glazed Spago Corn Bread
By Foodiewife, A Feast for the Eyes
Thibeault's Table
- For glaze:
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/4 cup cake flour (used 1/4 cup of all-purpose flour)
- 1 cup sugar
- 2 tablespoons baking powder
- 1-1/2 teaspoons salt
- 4 large eggs, at room temperature
- 3 ounces (3/4 stick) unsalted butter
- 1/3 cup vegetable oil
- 1 cup milk
- 1/2 cup buttermilk (used half cup of 18% coffee cream and soured milk with 2 teaspoons fresh squeezed lemon.)
- 2 teaspoons vanilla extract
- 3 ounces (3/4 stick) unsalted butter
- 1/4 cup (blue agave syrup)
- 1/3 cup water (1/4 cup water)
Italian Buttercream KAF
By Foodiewife, A Feast for the Eyes
Directions 1)For the syrup: Combine the sugar and water in a small, nonstick (preferable, if you have one) saucepa...
- Sugar Syrup
- * 1 1/4 cups sugar
- * 1/2 cup water
- Meringue
- * 1/2 cup meringue powder
- * 1 cup water
- * 1/4 teaspoon salt
- * 1/3 cup sugar
- Frosting
- * 3 cups (6 sticks) unsalted butter
- * 1/2 to 3/4 cup vegetable shortening (optional)
- * 1 teaspoon to 2 tablespoons flavoring (see baker's hints)