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Recipes
Zucchini and Ricotta Galette
By Foodiewife, A Feast for the Eyes
adapted from a Cook’s Illustrated tart I might be tempted to double the cheese filling next time I make this; it...
- For the pastry:
- 1 1/4 cups all-purpose flour, chilled in the freezer for 30 minutes
- 1/4 teaspoon salt
- 8 tablespoons (1 stick) cold unsalted butter, cut into pieces and chill again
- 1/4 cup sour cream
- 2 teaspoons fresh lemon juice
- 1/4 cup ice water
- Filling:
- 1 large or 2 small zucchinis, sliced into 1/4 inch thick rounds
- 1 tablespoon olive oil plus 1 additional teaspoon
- 1 medium garlic clove, minced (about 1 teaspoon)
- 1/2 cup ricotta cheese
- 1/2 cup (about 1 ounce) grated Parmesan cheese
- 1/4 cup (1 ounce) shredded mozzarella
- 1 tablespoons slivered basil leaves
- Glaze:
- 1 egg yolk beaten with 1 teaspoon water
Puree' of Celery Root & Yukon Gold Potato Soup
By Foodiewife, A Feast for the Eyes
Celery Root (or celeriac) is an ugly looking vegetable
- GARNISH:
- 1 quart homemade chicken stock (or a quality commercial brand)
- 1 celery root
- 1 large leek, cleaned and cut into thin slices
- 2 cloves garlic, sliced
- 4 small Yukon Gold Potatoes
- 1/8 teaspoon white pepper
- Sea salt, to taste
- 1 tablespoon olive oil
- 1/4 cup heavy cream (or skim milk)
- Fresh chopped chives
- Creme fraiche
PW's Good Morning Muffins
By Foodiewife, A Feast for the Eyes
Preheat oven to 375 degrees
- Topping:
- 4 cups flour
- 1/2 cup sugar
- 2 tablespoons baking powder
- 1/2 cup shortening (can use 1/4 cup shortening with 1/4 cup butter)
- 2 cups orange marmalade
- 1 cup orange juice
- 1 teaspoon vanilla
- 2 eggs, beaten
- 3/4 cup sugar
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 1 tablespoon plus 1 teaspoon melted butter
- 1/4 teaspoon salt
- wheat germ (optional)
Short Rib Soup with Mushrooms & Pearl Couscous
By Foodiewife, A Feast for the Eyes
I made a batch of Red Wine Braised Shortribs, and I saved the vegetables that were used in the braising liquid
- 2 slices bacon
- 1 onion, diced small
- 2 carrots, diced small
- 1 stalk celery, diced small
- 1 leek, white part only, cut into 2‐inch sections
- 1 sprig fresh parsley
- 1 sprig fresh thyme
- 1 fresh bay leaf
- 1 (2‐inch) piece celery
- 1 cup red wine, Pinot Noir
- 3 cups beef stock
- 1 cup braising liquid (from Short Rib Recipe)
- 1/2 cup shiitake mushrooms, sliced
- 1 cup pearl couscous
- 2 tablespoon olive oil
- 1 tablespoon salt
- 2 tomatoes, peeled, seeded, and diced
- 1 cup short rib meat (from Short Rib Recipe), diced
- 1/4 cup chives, sliced into 1/2 inch pieces
Balsamic Skirt Steak and Cherry Salad
By Foodiewife, A Feast for the Eyes
Chef Todd Fisher
- 2 pieces skirt steak (8 oz. each)
- Coarse salt and ground pepper
- 1/4 cup balsamic vinegar
- 2 T. brown sugar
- 1 T. minced garlic
- 2 T. canola oil
- 2 T. California olive oil
- 4 cups baby spinach
- 2 cups arugula
- 1/2 cup pitted and split cherries
- 2 oz. blue cheese, crumbled
- 2 T. coarsely chopped almonds
Ina Garten's Baked Shrimp Scampi
By Foodiewife, A Feast for the Eyes
Ina Garten's Baked Shrimp Scampi is great served with yellow rice and roasted asparagus
- 2 pounds (12 to 15 per pound) shrimp in the shell
- 3 tablespoons good olive oil
- 2 tablespoons dry white wine
- Kosher salt and freshly ground black pepper
- 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
- 4 teaspoons minced garlic
- 1/4 cup minced shallots
- 3 tablespoons minced fresh parsley leaves
- 1 teaspoon minced fresh rosemary leaves
- 1/4 teaspoon crushed red pepper flakes
- 1 teaspoon grated lemon zest
- 2 tablespoons freshly squeezed lemon juice
- 1 extra-large egg yolk
- 2/3 cup panko (Japanese dried bread flakes)
- Lemon wedges, for serving
- NOTE: I calculate 6 large shrimp per serving, which was plenty.
Cinderella Cake
By Foodiewife, A Feast for the Eyes
For the cake: Beat sugar and eggs til well blended and light in color
- Coachman's Icing:
- 2 cups sugar
- 4 eggs
- 1 cups vegetable oil
- 2 cups flour
- 2 teaspoons baking soda
- 2 teaspoons cinnamon
- 1-15 oz. can pumpkin puree
- 1 teaspoon vanilla
- 4 oz. cream cheese, softened
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar, sifted
- 1 teaspoon vanilla
- 1/2 cup nuts, chopped (optional)
Cherry-Almond Muffins
By Foodiewife, A Feast for the Eyes
From the Kitchen Sink
- 1 1/2 cups all purpose flour
- 1/2 cup sugar
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 2/3 cup plain yogurt
- 4 tablespoons unsalted butter, melted and cooled
- 1/2 cup buttermilk
- 1 egg, lightly beaten
- 1 tablespoon almond extract
- 1/4 teaspoon pure vanilla extract
- 3/4 cup dried cherries
- raw or sanding sugar, for dusting
Mashed-Potato Casserole with Gouda and Bacon Bon Appétit | March 2009
By Foodiewife, A Feast for the Eyes
Mashed-Potato Casserole with Gouda and Bacon Bon Appétit | March 2009 by Rick Rodgers A terrific side for roast ...
- 6 slices thick-cut smoked bacon (preferably applewood-smoked)
- 3 large green onions (white and pale green parts only), finely chopped
- 3 pounds russet potatoes, peeled, cut into 11/2-inch cubes
- 3/4 cup sour cream
- 1/3 cup whole milk
- 1/4 cup (1/2 stick) butter
- 2 cups (about 8 ounces) coarsely grated smoked Gouda, divided
- preparation
Greek Lasagna (Pastitsio)
By Foodiewife, A Feast for the Eyes
You will need a total of 4 ounces of Pecorino Romano cheese
- MEAT SAUCE
- 1 tablespoon olive oil
- 1 onion , chopped fine
- 3 tablespoons tomato paste
- 6 garlic cloves , minced
- 2 teaspoons dried oregano
- 2 teaspoons ground cinnamon
- 1 1/2 pounds 93 percent lean ground beef
- Salt and pepper
- 1/2 cup red wine
- 1 (15-ounce) can tomato sauce
- 1/2 cup grated Pecorino Romano cheese
- PASTA AND BECHAMEL SAUCE
- Salt and pepper
- 8 ounces elbow macaroni
- 5 tablespoons unsalted butter
- 1/2 cup all-purpose flour
- 3 garlic cloves , minced
- 5 cups whole milk
- 1 1/2 cups grated Pecorino Romano cheese
- 3 large eggs
- 1/3 cup Greek yogurt