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Recipes
Pressure Cooker Creamy Mushroom Sauce
By Foodiewife, A Feast for the Eyes
If you don't own a pressure cooker, I'm sure that this recipe can be adapted on a stove top
- 1/4 cup olive oil
- 1 onion, minced
- Salt and pepper, to taste
- 1 tablespoon all-purpose flour
- 3 garlic cloves, minced
- 1 tablespoon fresh thyme, minced or 1 1/2 teaspoons dried
- 1 1/4 cups low-sodium chicken broth
- 1/4 cup dry sherry
- 10 ounces shiitake mushrooms, stemmed and sliced thin
- 10 ounces cremini mushrooms, stemmed and slice thin
- 10 ounces portobello mushroom caps, gills removed, caps halved and sliced thin
- 1/2 cup heavy cream
- 1 ounce Parmesan cheese, grated (1/2-cup)
- 2 tablespoons fresh parsley, minced
Perfect Burger Patties
By Foodiewife, A Feast for the Eyes
From Mark Bittman, NY Times: Grind your own
- chuck roast
- well-marbled sirloin steaks
- pork or lamb shoulder.
Banana Snack Cake with Brown-Butter Frosting
By Foodiewife, A Feast for the Eyes
Preheat the oven to 350. Grease and flour a 9x13 metal baking pan
- 1 1/4 cups mashed, fully riped bananas (about 4 med)
- 1 tablespoon fresh lemon juice
- 2 teaspoons vanilla
- 2 cups all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/8 teaspoon ground cinnamon
- 1 stick butter
- 3/4 cup packed brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- Brown-Butter Frosting
- 6 tablespoons butter (no substitutes)
- 3 cups confectioners’ sugar
- 5 tablespoons milk
- 2 teaspoons vanilla
America's Test Kitchen Chewy Sugar Cookies
By Foodiewife, A Feast for the Eyes
These sugar cookies are chewy in the middle and a little crunchy on the outside
- 2 1/4 cups unbleached all-purpose flour
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon table salt
- 1 1/2 cups sugar
- 1/3 cup sugar for rolling
- 2 ounces cream cheese, cut into 8 pieces
- 6 tablespoons unsalted butter, melted and still warm
- 1/3 cup vegetable oil
- 1 large egg
- 1 tablespoon milk
- 2 teaspoons vanilla extract
Easy Demi-Glace
By Foodiewife, A Feast for the Eyes
Cook's Illustrated March 2011
- 1 small onion , peeled and cut into rough 1/2-inch pieces
- 1 small carrot , peeled and cut into rough 1/2-inch pieces
- 8 ounces cremini mushrooms , stems trimmed and caps wipes clean and halved
- 2 medium garlic cloves , peeled
- 1 tablespoon vegetable oil
- 8 ounces 85 percent lean ground beef
- 1 tablespoon tomato paste
- 2 cups dry red wine
- 4 cups low-sodium beef broth (see note)
- 4 sprigs fresh thyme
- 2 bay leaves
- 2 teaspoons whole black peppercorns
- 2 packages (5 teaspoons) unflavored powdered gelatin
Copycat Lipton Onion Soup Mix
By Foodiewife, A Feast for the Eyes
Combine all ingredients and store in an airtight container
- 3/4 cup instant minced onion
- 1/3 cup beef bouillon powder
- 4 teaspoons onion powder
- 1/4 teaspoon crushed celery seeds
- 1/4 teaspoon sugar
Juicy Pan-Seared Scallops with Chimichurri
By Foodiewife, A Feast for the Eyes
The goal of this recipe was to produce scallops with a well-browned golden exterior and a moist, tender interior
- Chimichurri
- 1 cup packed fresh parsley leaves from one large bunch, washed and dried
- 5 medium cloves garlic , peeled
- 1/2 cup extra-virgin olive oil
- 1/4 cup red wine vinegar
- 2 tablespoons water
- 1/4 cup red onion , finely minced
- 1 teaspoon table salt
- 1/4 teaspoon red pepper flakes
- Scallops
- 1 1/2 pounds dry sea scallops, 10 to 20 per pound, small side muscles removed (see note)
- Table salt and ground black pepper
- 2 tablespoons vegetable oil
- 2 tablespoons unsalted butter
- Lemon wedges for serving
Quick Tagine-Style Chicken
By Foodiewife, A Feast for the Eyes
I have been making this Quick Tagine Style Chicken for years
- SPICE BLEND:
- 2 tablespoons 2 tablespoons extra-virgin olive oil, 2 turns of the pan
- 4 cloves 4 cloves garlic, minced
- 1 1/2 teaspoons 1 1/2 teaspoons grill seasoning blend (recommended: Montreal Seasoning by McCormick) or coarse salt and coarse pepper
- 2 2 medium, or 1 large yellow skinned onion, quartered and sliced
- 4 to 6 4 to 6 pitted prunes, coarsely chopped
- 8 to10 8 to10 dried apricots
- 1 cup 1 cup cup golden raisins
- 2 cups 2 cups good quality, low sodium chicken stock
- 1 1/2 teaspoons 1 1/2 teaspoons ground cumin
- 1 1/2 teaspoons 1 1/2 teaspoons sweet paprika
- 1/2 teaspoon 1/2 teaspoon ground coriander
- 1/2 teaspoon 1/2 teaspoon tumeric
- 1/8 teaspoon 1/8 teaspoon cinnamon, a couple pinches
- NOTE: This blend is so good, I recommend tripling it to store as extra seasoning.
Banana Snack Cake with Caramel Frosting
By Foodiewife, A Feast for the Eyes
1- Preheat the oven to 350 deg
- Tools needed:
- 8 Tbsp (1 stick) unsalted butter, at room temperature (plus 2 Tbsp for preparing baking pan)
- 1-1/2 cups (6.4 oz) all-purpose flour (plus 3 Tbsp for preparing baking pan)
- 1 cup (4.5 oz) whole-wheat flour (or all-purpose)
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 4 large ripe bananas
- 1 cup sour cream, at room temperature
- 2 tsp vanilla extract
- 1 cup (8.4 oz) packed dark brown sugar
- 2 large eggs, at room temperature
- 1/2 cup finely chopped walnuts or pecans (optional)
- 9 x13-inch baking pan
- Small bowl
- 2 large bowls
- Fork
- Electric mixer
- Flexible spatula
- Toothpick
- Wire cooling rack
Rigatoni with Sausage, Peas, Tomatoes and Cream
By Foodiewife, A Feast for the Eyes
If using fresh peas, drop them into a small saucepan of boiling salted water and cook until tender but still a bit ...
- For the Sauce
- 1 cup fresh peas or thawed frozen peas
- salt
- 2 tablespoons unsalted butter
- 1 tablespoon extra virgin olive oil
- 1/3 cup finely chopped yellow onion
- 1 link (about 1/4 lb.) mild Italian sausage
- 2 to 3 ounces sliced pancetta, finely minced
- 1/2 cup dry white wine
- 3 cups tomato sauce
- 1/4 cup heavy cream
- 1 tablespoon coarse salt
- 1 pound dried rigatoni
- 1/2 cup freshly grated Parmigiano-Reggiano