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Recipes
Indian Style Rice
By Foodiewife, A Feast for the Eyes
This yummy rice uses Garam Masala, a spice blend that includes cardamon, cumin, cinnamon, coriander and black peppe...
- GARNISH:
- 1 cup brown (or white) basmati rice
- 2 teaspoons Garam masala
- 1/2 onion, diced
- 1 small clove garlic, finely minced
- 2 cups chicken stock (or water)
- 1/4 cup golden raisins (or regular)
- 1 cup frozen peas
- Scallions
- Cilantro or parsley
Ciabatta
By Foodiewife, A Feast for the Eyes
1. FOR THE BIGA: Combine flour, yeast, and water in medium bowl and stir with wooden spoon until uniform mass forms...
- Biga:
- 1 cup unbleached all-purpose flour (5 ounces)
- 1/8 teaspoon instant or rapid-rise yeast
- 1/2 cup water (4 ounces), at room temperature
- Dough:
- 2 cups unbleached all-purpose flour (10 ounces)
- 1/2 teaspoon instant or rapid-rise yeast
- 1 1/2 teaspoons table salt
- 3/4 cup water (6 ounces), at room temperature
- 1/4 cup milk (2 ounces), at room temperature (see note)
Sour Cream Coffee Cake with Cream Cheese Filling
By Foodiewife, A Feast for the Eyes
From Cook's Illustrated. Our goal was to create a moist crumbed and richly flavored coffee cake with a creamy ...
- Lemon-Sugar Almond Topping
- 4 tablespoons granulated sugar
- 1 1/2 teaspoons finely grated zest from 1 lemon
- 1/2 cup sliced almonds
- Cake<
- 1 teaspoon powdered gelatin
- 4 teaspoons juice from one lemon
- 2 1/4 cups (11 1/2 ounces) unbleached all-purpose flour
- 1 1/8 teaspoon baking powder
- 1 1/8 teaspoon baking soda
- 1 teaspoon table salt
- 10 tablespoons unsalted butter, softened but still cool
- 1 cup plus 7 tablespoons granulated sugar
- 1 tablespoon finely grated zest from one lemon
- 4 large eggs
- 4 teaspoons vanilla extract
- 1 1/4 cup sour cream
- 8 ounces cream cheese, softened
- 1 teaspoon vanilla extract
Gooey Butter Cake
By Foodiewife, A Feast for the Eyes
Preheat oven to 350°. Prepare crust first
- FOR THE CRUST:
- 2 cups Sugar
- 2-1/2 cups All-purpose Flour
- 2 teaspoons Baking Powder
- 1/2 teaspoons Salt
- 1 stick Unsalted Butter, melted
- 1 whole Egg
- 1/4 cup milk
- FOR THE FILLING:
- 8 ounces, weight Cream Cheese, At Room Temperature
- 2 whole Eggs
- 1 teaspoon Pure Vanilla Extract
- 1 stick Unsalted Butter, melted
- 3-3/4 cups Confectioner's Sugar
Pressure Cooker Pumpkin Pie
By Foodiewife, A Feast for the Eyes
The main change I made from the classic Libby’s pumpkin pie filling was to reduce the evaporated milk in the reci...
- Crust
- 1/2 cup crushed Pecan Sandies cookies, about 6 cookies
- 1/3 cup toasted pecans, chopped
- 2 tablespoons butter melted
- Filling
- 1/2 cup light brown sugar
- 1/2 teaspoon salt
- 1 1/2 teaspoon pumpkin pie spice
- 1 egg, beaten
- 1 1/2 cups solid pack pumpkin
- 1/2 cup evaporated milk
Homemade Enchilada Sauce
By Foodiewife, A Feast for the Eyes
Heat oil in a medium skillet over medium-high heat
- 1/4 c vegetable oil (I used organic canola)
- 1/4 c all-purpose flour
- 1/2 tsp ground black pepper
- 1 tsp sea salt
- 1-1/2 tsp powdered garlic
- 2 tsp ground cumin
- 1/2 tsp dried oregano
- 2 tsp sugar
- 2 T chili powder
- 1 cup low-sodium chicken broth
- 1 cup tomato sauce
- 1 Tbsp tomato paste
Deep-Dish Strawberry Rhubarb Pie with Crumb Topping
By Foodiewife, A Feast for the Eyes
For the crust: Combine the flour, sugar, cinnamon and salt in the bowl of a food processor, pulsing to combine
- For the crust:
- 1 1/2 cups plus 1 tsp all purpose flour
- 2 1/2 tbsp sugar
- 1/2 heaping tsp cinnamon
- pinch of salt
- 11 tbsp chilled unsalted butter, cut into 1/2-inch pieces
- 3/4 tsp vanilla extract
- 2 tbsp ice cold water
- 1 egg, beaten to blend
- For the crumb topping:
- 2/3 cup rolled oats
- 1/2 cup all purpose flour
- 1/2 cup firmly packed light brown sugar
- 1/4 tsp cinnamon
- 6 tbsp chilled unsalted butter, cut into 1/2-inch pieces
- For the filling:
- 3/4 lb rhubarb, sliced 1/2-inch thick on sharp diagonal
- 1 quart strawberries, hulled and halved
- 1 cup sugar
- 1/4 cup cornstarch
- 1/2 tsp cinnamon
- 1/8 tsp nutmeg
Spring Green Risotto from Ina Garten
By Foodiewife, A Feast for the Eyes
I've made many version of risotto
- 1 1/2 tablespoons good olive oil
- 1 1/2 tablespoons unsalted butter
- 3 cups chopped leeks, white and light green parts (2 leeks)**
- 1 cup chopped fennel (NOTE: I didn't use this)
- 1 1/2 cups Arborio rice
- 2/3 cup dry white wine
- 4 to 5 cups simmering chicken stock, preferably homemade
- 1 pound thin asparagus
- 10 ounces frozen peas, defrosted, or 1 1/2 cups shelled fresh peas
- 1 tablespoon freshly grated lemon zest (2 lemons)
- Kosher salt and freshly ground black pepper
- 2 tablespoons freshly squeezed lemon juice, approx 2 lemons (NOTE: I used the juice of one lemon because I didn't want to overpower the risotto)
- 1/3 cup mascarpone cheese, preferably Italian
- 1/2 cup freshly grated Parmesan, plus extra for serving
- 3 tablespoons minced fresh chives, plus extra for serving
- NOTE: I didn't have leeks, so I used 1 large minced shallot and it worked out just fine
Grilled Chicken with Lemon Basil Pasta
By Foodiewife, A Feast for the Eyes
P-Dub
- 4 whole Grilled Chicken Breasts, Sliced
- 1 pound Penne Pasta, Cooked Until Al Dente
- ½ sticks Butter
- 3 whole Lemons, Juiced
- ¾ cups Heavy Cream
- ¼ cups Half-and-half
- 1 -½ cup Grated Parmesan Cheese (or Romano)
- Salt And Freshly Ground Black Pepper, To Taste
- 20 whole Basil Leaves, Chopped
Potato Dominoes
By Foodiewife, A Feast for the Eyes
Adapted from Francis Mallmann’s “Seven Fires” •Note: For entertaining, you can cook the potatoes half...
- 4 Idaho (baking) potatoes (the “longer,” the better)
- 4 tablespoons chilled clarified butter (see below)
- Coarse salt
- Clarified Butter
- 1/2 pound unsalted butter