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Recipes
Vanilla Pudding Chocolate Chip Cookies
By Foodiewife, A Feast for the Eyes
I've lost count of how many recipes claim to be "the very best" chocolate chip cookie
- 2 1/4 cups flour
- 1 package Instant vanilla pudding (small size)
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup butter (2-sticks), softened
- 3/4 cup white granulated sugar
- 3/4 cup brown sugar
- 2 eggs, room temperature
- 1 teaspoon vanilla
- 1/2 teaspoon water
- 12 ounces chocolate morsels (I used colorful M&M chocolate pieces)
Chocolate Fudge Brownies with Chocolate Buttercream Frosting
By Foodiewife, A Feast for the Eyes
BROWNIES; Place a rack in the upper third of the oven and preheat to 350 degrees F
- CHOCOLATE FUDGE BROWNIES
- 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter
- 3 ounces unsweetened chocolate
- 1/2 cup packed brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 large egg yolk
- 1 teaspoon pure vanilla extract
- 1/2 cup semisweet chocolate chips
- THE BEST CHOCOLATE BUTTERCREAM FROSTING
- 3/4 cup (1-1/2 sticks) unsalted butter
- 1/2 cup unsweetened cocoa powder1/2 teaspoon salt
- 2-1/2 to 3 cups powdered sugar, sifted
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- scant 1/2 cup heavy cream
- 1/3 cup Ovaltine
German Griessnockerl Suppe (Semolina Dumpling Soup)
By Foodiewife, A Feast for the Eyes
There are two components to making this childhood comfort food soup that my Mutti used to make for me
- BROTH:
- You can use commercial broth if you prefer
- 6 organic chicken legs*
- 1 onion, cut into quarters (no need to peel)
- 3 medium-sized carrots, cut into large pieces
- 3 stalks celery, cut into chunks
- 1 garlic clove (no need to peel)
- 6 to 8 stalks fresh parsley
- Salt & pepper
- Olive oil
- 8 cups water
- SEMOLINA DUMPLINGS:
- 5 1/2 (80-g) tablespoons unsalted butter, softened
- 2 eggs, lightly beaten at room temperature
- 2/3 cups (130-g) semolina (wheat farina, cream of wheat. I used Bob's Red Mill semolina)
- 1/4 teaspoon fine salt
- 1/8 teaspoon fresh ground nutmeg
- 1 tablespoon flat parsley, chopped
Grilled Fresh Figs, Brie & Prosciutto
By Foodiewife, A Feast for the Eyes
The sweetness of the fresh figs, with cream brie and the saltiness of the prosciutto works in harmony that deliver...
- Fresh figs, cut in half
- Brie, cut into small squares
- Prosciutto
- Skewers
Yellow Lemon Rice
By Foodiewife, A Feast for the Eyes
Saffron rice is dubbed the most expensive spice in the world
- OPTIONAL:
- 1 cup long grain white rice
- 2 cups water or chicken stock (or half of each)
- 1/4 teaspoon tumeric
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- Fresh minced parsley
- 1 cup of frozen peas (optional)
Alfajores
By Foodiewife, A Feast for the Eyes
Preheat an oven to 325°F
- 2 cups all-purpose flour, sifted
- 1/4 tsp. salt
- 12 Tbs. (1 1/2 sticks) cold unsalted butter, cut into 12 pieces
- 4 Tbs. confectioners’ sugar
- 2 tsp. vanilla extract
- 3/4 cup purchased dulce de leche
French-Style Pot-Roasted Pork Loin (Enchaud Perigordine)
By Foodiewife, A Feast for the Eyes
There are several things about this recipe that I really like
- Notes:
- 2 tablespoons unsalted butter, cut into 2 pieces
- 6 garlic cloves, sliced thin*
- 1 (2 1/2-pound) boneless center-cut pork loin roast, trimmed
- Kosher salt and ground black pepper
- 1 teaspoon sugar
- 2 teaspoons herbes de Provence**
- 2 tablespoons vegetable oil
- 1 Granny Smith apple, peeled, cored, and cut into 1/4-inch pieces
- 1 onion, chopped fine
- 1/3 cup dry white wine
- 2 sprigs fresh thyme
- 1 bay leaf
- 1/4-3/4 cup low-sodium chicken broth
- 1 tablespoon unflavored gelatin
- 1 tablespoon chopped fresh parsley
- I recommend doubling the garlic
- this herb blend is easy to find in most grocery stores. It's perfect for seasoning pork
Strawberry Cream Cake
By Foodiewife, A Feast for the Eyes
Make the cake: Preheat the oven to 350C and butter the cake pans well
- Vanilla Buttermilk Cake from Sky High Cakes
- Makes three 8", 9" or 10" round layers or two 9x13" layers (I made mine 10" round, so I could build in a springform pan)
- 4 whole eggs
- 2 egg yolks
- 2 teaspoons of vanilla extract
- 1 1/4 cups buttermilk
- 3 cups cake flour
- 2 cups sugar
- 4 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 sticks (8 oz) unsalted butter, at room temperature
- 2 lb strawberries
- 2 cups of heavy cream + 2 tablespoons sugar
- 1/2 cup water + 1/4 cup rum
Classic Beef Wellington
By Foodiewife, A Feast for the Eyes
If Britain has a holiday culinary showstopper; it's got to be beef Wellington
- For the duxelles:
- 1 oz. (2 Tbs.) unsalted butter, softened
- 1 Tbs. vegetable or sunflower oil
- 1/4 cup finely chopped shallots
- 1-1/2 cups finely chopped portobello mushrooms (from 4 large caps; remove the stems and gills before chopping, preferably in a food processor)
- Kosher salt and freshly ground black pepper
- 1 Tbs. finely chopped fresh flat-leaf parsley
- For the Madeira sauce:
- 6 cups beef stock, homemade or store-bought
- 1 cup Madeira
- Kosher salt and freshly ground black pepper
- 1 oz. (2 Tbs.) cold unsalted butter, diced
- For the crêpes:
- 2-1/4 oz. (1/2 cup) unbleached all-purpose flour
- 1/8 tsp. kosher salt
- 2 large eggs
- 3/4 cup whole milk
- 1 oz. (2 Tbs.) unsalted butter
- For assembly
- 3 lb. center-cut beef tenderloin, trimmed, side muscle removed
- Kosher salt and freshly ground black pepper
- 1 tsp. vegetable or sunflower oil
- 2/3 cup chicken liver pâté, homemade or store-bought
- 1 lb. puff pastry, homemade or store-bought, thawed overnight in the refrigerator if frozen
- 1 large egg, lightly beaten
- 1 tsp. unsalted butter, softened
Shredded Pork Taquitos
By Foodiewife, A Feast for the Eyes
This is a low-budget meal, because the cut of pork is very inexpensive
- CILANTRO AND LIME SOURCREAM:
- 2 teaspoons olive oil
- 1 1/2 -to 2 pounds pork butt roast (you can use pork sirloin because it's lean)
- 3 to 4 fire roasted poblano peppers* or 1to 7 ounces can whole green chiles
- NOTE: Or, use a quality brand of Chili Verde Sauce, about 1 1/2 cups or 12-ounces.
- 5 to 6 cloves of garlic, minced
- 1/2 cup sour cream (I used non fat)
- 1 to 2 tablespoons cilantro, chopped
- Juice of 1/2 a lime
- 1 large onion, cut into rough chunks
- Dry Rub (note, measurements are approximate; adjust to suit your taste)
- 1 tablespoon dried oregano
- 1 tablespoon cumin powder
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 tablespoon Kosher salt and fresh cracked pepper, to taste
- 2 cups chicken broth
- DIPS:
- Guacamole
- Salsa
- Cilantro and Lime Sour Cream
- Additional Ingredients:
- 12 (or more) corn tortillas
- Shredded Mexican cotija cheese (or cheese of your choice)
- 1 to 2 tablespoons vegetable oil
- NOTE: I froze half of the shredded pork for a future meal because I had approximately 12 to 14 taquitos using just half of the mixture. You can make shredded pork tacos at another time, for a quick fix meal.