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Recipes
Fresh Orange Cake Adapted from Paula Deen
By Foodiewife, A Feast for the Eyes
So, I am a big fan of cream cheese frosting, yet usually none of them are tangy enough for me
- Cake:
- 2 1/2 cups all-purpose flour
- 1 3/4 cups sugar
- 1 1/2 teaspoons baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup vegetable oil
- 1 cup fresh orange juice
- 3 large eggs
- 1 cup sour cream
- Frosting:
- 1 stick butter, softened
- 3 8-ounce packages cream cheese, softened
- 1/4 cup fresh orange juice
- 2 cups confectioners sugar
Rustic Ricotta (Fig) Tart
By Foodiewife, A Feast for the Eyes
On a baking sheet place parchment paper, then place your dough round on top of that and prick the bottom with a for...
- 1 lb ricotta
- 2 eggs
- 1/4 cup sugar
- Orange zest
- Heaping tablespoon of orange marmalade
- Pinch of cinnamon
- 1 Pastry Dough
No Bake Meyer Lemon Cheesecake
By Foodiewife, A Feast for the Eyes
You will need 5-6 ramekins, or mini tart pans, or even wide-mouth canning jars For the crust: Pour crumbs into a m...
- For the crust:
- 1 package graham crackers, pulsed into fine crumbs in a food processor
- 1 Tablespoon sugar
- 6 Tbsp. sugar
- For the cheesecake:
- 1 package cream cheese, room temperature
- 8 oz. sweetened condensed cream
- 1/2 tsp. pure vanilla extract
- 1/8 cup Meyer lemon juice (about 1 lemon)
Sweet Basque Cream (Natillas) Epicurious |
By Foodiewife, A Feast for the Eyes
At the restaurant Marichu, we offer this sweet, liquid custard as a dessert in itself, served in small custard cups
- 1 quart heavy cream
- 2 cinnamon sticks
- 6 large eggs
- 3/4 cup sugar
- 1 tablespoon vanilla extract
- ground cinnamon
- preparation
Corn Soup a la Patricia Wells...from the kitchen of One Perfect Bite, courtesy of Patricia Wells
By Foodiewife, A Feast for the Eyes
With a sharp knife scrape kernels off corn cobs
- 3 ears fresh corn, shucked
- 6 cups 1% milk
- 2 teaspoons fine sea salt
- 1/4 fresh cilantro leaves (for garnish)
- 1 about 1 teaspoon hot smoked spanish pimentón de la Vera
Pumpkin and Blue Cheese Crostatas
By Foodiewife, A Feast for the Eyes
Pumpkin and Blue Cheese Crostatas – Pumpkin and blue cheese are a match made in heaven, and together they make a...
- 1 Crostata Pastry Dough
- 3 cups fresh pumpkin, diced
- 2 Tbsp butter
- 2 Tbsp butter
- 2 Tbsp fresh sage leaves, finely chopped
- 3 Tbsp pure maple syrup
- 1/3 cup toasted pine nuts
- 1 large garlic clove, grated on a microplane zester
- 3/4 tsp salt,
- 1/4 tsp cayenne
- 1/4 tsp freshly grated nutmeg
- 1/2 tsp fresh ground pepper
- 4 Tbsp crumbled blue cheese
- Garnish: Fried sage leaves
Chicken Saltimbocca
By Foodiewife, A Feast for the Eyes
1. Preheat oven to 375F. 2
- 4 (6-ounce)boneless, skinless chicken breasts
- 1/2 teaspoon salt
- Coarsely ground black pepper
- 8 large fresh sage leaves, chopped
- 4 paper-thin slices prosciutto
- 1/2 cup grated Pecorino Romano cheese
- 2/3 cup all-purpose flour
- 2 eggs
- 1/4 cup extra-virgin olive oil
- Fresh thyme sprigs
- 1 garlic clove, crushed
- 2 lemons, cut into halves
Wasabi & Honey Glazed Salmon
By Foodiewife, A Feast for the Eyes
This glaze is very simple to make, and it's very tasty
- 3 tablespoons mirin (or vermouth)
- 1 tablespoon rice vinegar
- 1 tablespoon reduced-sodium soy sauce
- 2 tablespoon honey
- 1 teaspoon finely chopped, peeled ginger root
- 2 teaspoons wasabi paste
- Nonstick vegetable spray oil
- 2 salmon fillets (4 to 6 ounces each)
Gingersnap-Raspberry Sandwiches
By Foodiewife, A Feast for the Eyes
These are very simple cookies to make and they have the right balance of ginger and sweetness
- 8 tablespoons unsalted butter, room temperature
- 1/4 cup vegetable shortening
- 2 cups sugar
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1 tablespoon ground ginger
- 1/4 cup pure maple syrup
- 1 large egg, beaten
- 1 cup raspberry jam with seeds
Pasta with Cauliflower, Bacon & Breadcrumbs
By Foodiewife, A Feast for the Eyes
The dish is topped with a crunchy and flavorful bacon-panko crumb mixture and given a flourish of fresh lemon juice
- 3 slices bacon, cut into 1/4-inch pieces
- 1/2 cup panko bread crumbs
- Salt and pepper
- 2 tablespoons vegetable oil
- 1 large head cauliflower (3 pounds), cored and cut into 1-inch florets
- 1 onion, chopped fine
- 1/2 teaspoon fresh thyme, minced
- 1 pound campanelle pasta (I used farfalle)
- 5 1/2 cups chicken broth
- 1/2 cup dry white wine
- 3 tablespoons fresh parsley, minced
- 1 teaspoon lemon juice, plus lemon wedges for serving
- NOTE: Since I had a small head of cauliflower, I halved all of the ingredients, which yielded 4 servings.