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Recipes
Ghirardelli® Classic White Chocolate Creme Brulee
By Foodiewife, A Feast for the Eyes
1. Preheat the oven to 300 degrees F
- 4 large egg yolks, at room temperature
- 1/3 cup granulated white sugar
- 2 cups heavy cream
- 4 ounces Ghirardelli White Chocolate
- baking bar, broken or chopped into 1-inch
- pieces
- 1/2 teaspoon pure vanilla extract
- 4 teaspoons granulated white sugar
Cherry-Topped Almond Panna Cotta
By Foodiewife, A Feast for the Eyes
Pour 1/4 cup milk into small microwave-safe bowl
- 1 cup whole milk, divided
- 2 1/4 teaspoons unflavored gelatin (from about 2 envelopes)
- 3 cups heavy whipping cream
- 10 tablespoons sugar, divided
- 1 teaspoon almond extract
- 1/2 teaspoon vanilla extract
- 1/2 cup sliced almonds
- 1 pound fresh cherries, pitted, halved
- 1 tablespoon almond liqueur (optional)
- preparation
Strawberry Stack Cake
By Foodiewife, A Feast for the Eyes
1. COOK BERRIES Bring strawberries, sugar, lemon juice, and salt to simmer in large saucepan over medium heat
- You can substitute frozen berries for the fresh. Our favorite rimmed baking sheet is 18 by 13 inches, which allows you to bake 2 cake layers at a time. If using a smaller baking sheet, you�ll need to
- FILLING
- 2 1/2 pounds fresh strawberries (see note), hulled and halved
- 1/2 cup granulated sugar
- 2 tablespoons lemon juice
- Pinch salt
- CAKE
- 5 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup buttermilk
- 2 teaspoons vanilla extract
- 8 tablespoons (1 stick) unsalted butter , softened
- 4 ounces cream cheese , softened
- 2 1/2 cups granulated sugar
- 2 large eggs
- 2 tablespoons confectioners' sugar
American-Style Vanilla Biscotti: King Arthur Flour
By Foodiewife, A Feast for the Eyes
1) Preheat the oven to 350F
- 6 tablespoons butter, salted or unsalted
- 2/3 cup sugar
- 1/2 teaspoon salt
- 2 to 3 teaspoons vanilla extract
- 1/4 teaspoon almond extract, optional
- 1 1/2 teaspoons baking powder
- 2 large eggs
- 2 cups King Arthur Unbleached All-Purpose Flour
- coarse white sparkling sugar, for sprinkling on top, optional
Penne with Prosciutto, Walnuts & Fried Sage Leaves
By Foodiewife, A Feast for the Eyes
Fried sage leaves? Don't be intimidated, you're going to love the crunchiness of the sage
- 8 ounces prosciutto, diced (or, try pancetta)
- 5 garlic cloves, finely minced
- 1/4 cup good olive oil
- 1/2 cup walnuts, chopped roughly
- salt & pepper
- 1/2 cup Pecorino Romano cheese
- 1/4 teaspoon red pepper flakes (optional)
- 1 pound penne pasta
- 1/2 stick unsalted butter
- 25 sage leaves
The Ultimate Barbecued Ribs
By Foodiewife, A Feast for the Eyes
This recipe comes from Tyler Florence
- 2 slabs Baby Back Ribs (about 3 pounds)
- Kosher salt and freshly ground black pepper
- Extra virgin olive oil
- 2 Bacon slices
- 4 sprigs fresh thyme
- 1/2 onion
- 3 garlic cloves, smashed
- 2 cups ketchup
- 1 cup peach preserves
- 2 tablespoons Dijon mustard
- 2 tablespoons brown sugar
- 1/4 cup molasses
- 2 tablespoons red wine vinegar
- 1 teaspoon ground cumin
- 1 teaspoon paprika
Tomato and Goat Cheese Tarts
By Foodiewife, A Feast for the Eyes
Directions Unfold a sheet of puff pastry on a lightly floured surface and roll it lightly to an 11 by 11-inch sq...
- 1 package (17.3 ounces/2 sheets) puff pastry, defrosted
- Good olive oil
- 4 cups thinly sliced yellow onions (2 large onions)
- 3 large garlic cloves, cut into thin slivers
- Kosher salt and freshly ground black pepper
- 3 tablespoons dry white wine
- 2 teaspoons minced fresh thyme leaves
- 4 tablespoons freshly grated Parmesan, plus 2 ounces shaved with a vegetable peeler
- 4 ounces garlic-and-herb goat cheese (recommended: Montrachet)
- 1 large tomato, cut into 4 (1/4-inch-thick) slices
- 3 tablespoons julienned basil leaves
- OPTIONAL: Use feta instead of goat cheese. Or, used herbed cream cheese or boursin cheese.
- OPTIONAL: Add cooked pancetta for extra flavor.
Buttermint Ice Cream with White Chocolate
By Foodiewife, A Feast for the Eyes
Have you ever grabbed those mints that are individually wrapped, on your way out of a restaurant? The ones that me...
- 2 cups whole milk
- 1 Tablespoon plus 1 teaspoon cornstarch
- 3 Tablespoons cream cheese, softened
- 1/2 teaspoon fine sea salt
- 1/8 tsp tumeric (easily found in the spice aisle)
- 1-1/4 cup heavy cream
- 2/3 cup sugar
- 2 Tablespoons light corn syrup
- 3 ounces white chocolate, chopped (don't use chips, as they won't melt properly)
- 1 Tablespoon Buttery Sweet Dough Flavor* (buy online at Amazon)
- 1 tsp. pure peppermint extract**
- or use 8 drops of natural butter flavor
- or use 3-4 drops pure peppermint essential oil
Everything No-Knead Bread adapted from NY Times
By Foodiewife, A Feast for the Eyes
as seen on Lick the Bowl Good
- Everything Spice Blend from Appoggiatura:
- 3 cups all-purpose or bread flour, more for dusting
- 11/4 teaspoons salt
- 2 Tbsp. Everything Spice, divided (recipe below)
- 1 5/8 cups water
- Flour, cornmeal or wheat bran as needed
- 4 tsp poppy seeds
- 4 tsp sesame seeds
- 4 tsp dried garlic flakes
- 4 tsp dried onion flakes
- 4 tsp kosher or sea salt
First Awakenings Tomato Salad
By Foodiewife, A Feast for the Eyes
This recipe was reduced by 1/4
- SALAD DRESSING:
- 1 tsp. celery seed
- 1 tsp. prepared mustard (powdered)
- 1 tsp. salt
- 1/4 cups sugar
- 1/2 cups diced onion
- 1/2 cup white vinegar
- 1 cups vegetable oil
- SALAD MARINADE:
- 2 cups tomatoes
- 1 1/2 cups celery
- 1 1/2 cups zucchini
- Combine all ingredients thoroughly.