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Recipes
Swedish Meatballs
By Foodiewife, A Feast for the Eyes
1. For the Meatballs: Whisk egg and cream together in medium bowl
- Meatballs
- 1 large egg
- 1/4 cup heavy cream
- 1 large slice high-quality white sandwich bread , crusts removed and bread torn into 1-inch pieces
- 8 ounces ground pork
- 1 small onion , grated on large holes of box grater (about 1/4 cup)
- 1/8 teaspoon freshly grated nutmeg
- 1/8 teaspoon ground allspice
- 1/8 teaspoon ground black pepper
- 1 teaspoon packed brown sugar (see note)
- 1 1/2 teaspoons table salt
- 1 teaspoon baking powder
- 8 ounces 85 percent lean ground beef
- 1 1/4 cups vegetable oil
- Sauce
- 1 tablespoon unsalted butter
- 1 tablespoon unbleached all-purpose flour
- 1 1/2 cups low-sodium chicken broth
- 1 tablespoon packed brown sugar (see note)
- 1/2 cup heavy cream
- 2 teaspoons juice from 1 lemon
Red Wine Braised Beef Brisket
By Foodiewife, A Feast for the Eyes
Prep Time: 35 minutes | Total Time: 4 hours 30 minutes Preheat oven to 350 degrees
- 2 tablespoons plus 2 teaspoons extra-virgin olive oil
- 3 1/2 pounds beef brisket, cut into 3-inch pieces
- coarse salt and ground pepper
- 8 shallots, halved
- 6 garlic cloves, smashed and peeled
- 3 cups dry red wine
Brined Herb-Crusted Turkey with Apple Cider Gravy
By Foodiewife, A Feast for the Eyes
Special equipment: butcher's twine To brine the turkey: Combine all of the ingredients for the brine in a large co...
- 7 quarts water
- 1 quart apple cider
- 3/4 cup kosher salt
- 1/3 cup granulated sugar
- 1 large onion, diced
- 1 large or 2 small carrots, diced
- 3 ribs celery, diced
- 1 head garlic, cut in 1/2 equatorially
- 1/2 bunch fresh rosemary
- 1/2 bunch fresh sage
- 6 bay leaves
- 1 (12 to 14 pound) turkey, free range organic is great!
- 1 bunch fresh rosemary, leaves finely chopped
- 1 bunch fresh sage, leaves finely chopped
- 3 sticks butter, room temperature
- Kosher salt
- 1 large onion, cut into 1/2-inch dice
- 1 large or 2 small carrots, peeled and cut into 1/2-inch dice
- 2 ribs celery, cut into 1/2-inch dice
- 4 cloves garlic, smashed
- 2 Granny Smith apples, cut into 1/2-inch dice
- 5 bay leaves
- 1 cinnamon stick
- 1 bunch thyme
- Kosher salt
- 1 quart chicken stock, divided
- 2 cups apple cider, divided
- 1/2 to 3/4 cup all-purpose flour
British Flapjacks
By Foodiewife, A Feast for the Eyes
I saw this recipe in Bon Appetit, March 2010 and written by Molly Wizenberg
- 1/2 cup (1 stick) unsalted butter, cut into 8 pieces
- 1/2 cup (packed) golden brown sugar
- 1/4 cup golden syrup*
- 2 1/3 cups quick-cooking oats (not instant or old-fashioned)
- Pinch of salt
- A type of syrup popular in Great Britain; available at some supermarkets, specialty foods stores, and British import shops. (I found my at Pier 1 - World Market)
Pressure Cooker Sunday Gravy, Italian Ragu Sauce over Pasta
By Foodiewife, A Feast for the Eyes
Being a native Californian, with a combination of German and Mexico roots, I'd never heard of-- yet along-- tasted ...
- SAUCE:
- 2 tablespoons olive oil
- 1 rack baby back ribs (about 2 1/4 pounds), cut into 2-rib sections
- Table salt and ground black pepper
- 1 pound hot Italian sausage links
- 2 medium onions, chopped fine (about 2-cups)
- 1 1/4 teaspoons dried oregano
- 3 tablespoons tomato paste
- 4 medium garlic cloves, minced or pressed through garlic press (about 4-teaspoons)
- 2 (28-ounce) cans crushed tomatoes
- 2/3 cup beef broth
- 1/4 cup fresh basil leaves, chopped
- MEATBALLS:
- 2 slices hearty white sandwich bread, crusts removed and bread cut into 1/2-inch cubes
- 1/2 cup buttermilk (Six tablespoons of plain yogurt thinned with 2 tablespoons of milk can be substituted for the buttermilk.)
- 1/4 cup fresh parsley leaves, chopped
- 2 medium garlic cloves, minced or pressed through garlic press (about 2 teaspoons)
- 1 large egg yolk
- 1/2 teaspoon table salt
- 1/4 teaspoon crushed red pepper flakes
- 1 pound meatloaf mix* (I used a combo of ground beef and pork)
- 2 ounces thinly sliced prosciutto, chopped fine
- 1 ounce Pecorino Romano, grated (about 1/2 cup)
- 1/2 cup olive oil
- PASTA:
- 1 1/2 pounds spaghetti or linguine
- 2 tablespoons table salt
- Grated parmesan cheese for serving
Malibu Mai Tai
By Foodiewife, A Feast for the Eyes
This drink is inspired by the Olive Garden Milan Mai Tai
- Garnish:
- 2 ounces Malibu Classic Rum
- 1 ounce Amaretto
- 3 ounces pineapple juice
- 2 ounces Sweet & Sour Mix
- Splash Grenadine
- Splash maraschino cherry juice
- Ice
- Fresh pineapple chunks
- Maraschino cherries
Creamy Celery Soup
By Foodiewife, A Feast for the Eyes
1 Melt 2 Tbsp butter in a thick-bottomed 4 to 5 quart pot on medium heat
- 3 Tbsp butter, divided into 2 Tbsp and 1 Tbsp
- 1 cup chopped onion
- 1 1/2 cups sliced leeks, white and light green parts only
- 5 cups of chopped celery, and 1 1/2 cups of diced celery (from one large bunch of celery or two small bunches)
- 2 cloves garlic, minced
- 2 bay leaves
- 4 cups chicken stock
- 1/2 teaspoon to 1 1/2 teaspoons of salt, to taste
- 1/4 to 1/3 cup of cream
- Freshly ground black pepper to taste
- Fresh chopped chives or parsley for garnish
Nainamo Bars
By Foodiewife, A Feast for the Eyes
According to local legend about 35 years ago, a Nanaimo housewife entered her recipe for chocolate squares in a mag...
- BOTTOM LAYER:
- 1/2 cup unsalted butter, room temperature
- 1/4 cup sugar
- 5 tablespoons unsweetened cocoa powder
- 1 egg, beaten
- 1 1/2 cups graham cracker crumbs
- 1/2 cup walnuts, finely chopped (or pecans or almonds)
- 1 cup coconut (more traditional, but I don't add this)
- MIDDLE AND SECOND LAYER:
- 1/2 cup unsalted butter
- 2 cups powdered (confectioners) sugar
- 2 tablespoons and 2 teaspoons cream
- 2 tablespoons vanilla custard powder (I use Bird's brand) You can use vanilla pudding mix, but it doesn't taste as good
- TOP LAYER:
- 8 squares semi-sweet chocolate (1-ounce each)
- 2 to 4 tablespoons unsalted butter
Buttermilk Pancakes for Two
By Foodiewife, A Feast for the Eyes
When it's just two of you, why make pancakes for an army? With buttermilk and sour cream, these pancakes are a happ...
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 2 tablespoons sour cream
- 2 tablespoons unsalted butter, melted and cooled
- 1 large egg
- 1 teaspoon vegetable oil, plus extra as needed
- Pure maple syrup
Almond Crescents adapted from Solo Foods
By Foodiewife, A Feast for the Eyes
Heat oven to 325° F. Planning note: Dough must be refrigerated for at least 4 hours before baking
- 1 cup butter, softened
- 1/3 cup sugar
- 1 teaspoon almond extract
- 1 can Solo Almond Filling
- 2 cups all-purpose flour
- Confectioners sugar for dusting