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Recipes
Cream Cheese Biscuits
By Foodiewife, A Feast for the Eyes
1. Adjust oven rack to middle position and heat oven to 450 degrees
- 1 1/2 cups all-purpose flour
- 1 1/2 cups cake flour
- 1 tablespoon sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 3/4 teaspoon baking soda
- 4 ounces cream cheese , cut into 1/2-inch pieces and frozen 30 minutes
- 4 tablespoons unsalted butter , cut into 1/2-inch pieces and frozen 30 minutes
- 1 cup plus 1 tablespoon buttermilk
Surf & Turf: Steak Oscar with Duchess Potatoes
By Foodiewife, A Feast for the Eyes
This recipe is a "take" on an old and Classic dish that has veal, asparagus and crab, smothered with Béarnaise sau...
- STEAK:
- 2 filet mignon (6 to 8-ounce, grass-fed preferred)
- 2 tablespoons vegetable or olive oil
- 1 tablespoon fleur de sel (or kosher salt, not table salt)
- 1 tablespoon coarsely cracked black peppercorns
- 2 tablespoons unsalted butter, room temperature, optional (but worth it)
- ASPARAGUS:
- 4 to 6 stalks fresh asparagus, edges trimmed
- Olive oil
- Salt & pepper
- CRAB:
- 1 Alaskan King Crab leg (or you can use any kind of fresh crab, or large pieces or shrimp), cooked
- BERNAISE SAUCE:
- 3 egg yolks, room temperature
- 1 1/2 sticks butter (don't use margarine or substitute!)
- 1/4 teaspoon salt
- Pinch of pepper (I used white pepper)
- 1 tablespoon fresh lemon juice
- 1 tablespoon fresh tarragon, chopped
- 3 tablespoon tarragon wine vinegar (or white wine vinegar)
- NOTE: I left out the traditional shallots in making this blender version, and the sauce still tasted fantastic.
Cherry Cream Cheese Coffee Cake
By Foodiewife, A Feast for the Eyes
1. Preheat oven to 350F. Coat a 9-inch square baking pan with cooking spray
- Streusel:
- 1/4 cup all-purpose flour
- 2 tablespoons granulated sugar
- 2 tablespoons light brown sugar
- 2 tablespoons cold butter, cut into small pieces
- 3 tablespoons sliced almonds
- Cream Cheese:
- 4 ounces light cream cheese (Neufchatel), softened
- 3 tablespoons granulated sugar
- Cake:
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 6 tablespoons unsalted butter
- 2/3 cup granulated sugar
- 1 egg
- 3/4 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 2/3 cup 2% reduced-fat milk
- 2 cups pitted cherries (about 10 ounces)
Emeril's Mulligatawny Soup
By Foodiewife, A Feast for the Eyes
Directions Set a 4 or 5-quart saucepan over medium heat and add the ghee
- 4 tablespoons ghee or clarified butter
- 1 1/2 pounds diced boneless, skinless chicken thighs
- 2 tablespoons garam masala
- 1 3/4 teaspoons salt
- 2 cups small diced onions
- 1/2 cup small diced carrots
- 1/2 cup small diced celery
- 2 tablespoons minced garlic
- 2 tablespoons minced ginger
- 2 cups peeled, cored and diced Granny Smith apples
- 1 cup peeled and diced Yukon gold potatoes
- 1 cup peeled and diced sweet potatoes
- 1 cup dried red lentils
- 6 cups chicken or beef stock
- 3/4 teaspoons freshly ground black pepper
- 3/4 cup diced zucchini
- 3/4 cup diced yellow squash
- 1 cup tightly packed baby spinach
- 1 (14-ounce) can unsweetened coconut milk
- 1 cup peeled, seeded and chopped tomatoes
- 1 tablespoon apple cider vinegar
- 3 cups steamed white basmati rice
- 1/2 cup toasted, finely ground cashews
- 1/4 cup chopped fresh cilantro leaves
Roasted Parmesan Creamed Onions
By Foodiewife, A Feast for the Eyes
I'm making a call out to all the onion lovers out there
- 4 yellow onions, peeled and sliced 1/4" thick
- 1 cup heavy cream
- 1/4 cup white wine
- Parmesan cheese, shaved or grated
- fresh sage or thyme, for garnish
Asian Marinated Pork Tenderloin
By Foodiewife, A Feast for the Eyes
Ann Burrell
- Sugar Snap Peas and Spinach with Ginger:
- 1/4 cup soy sauce
- 2 tablespoons rice wine vinegar
- 1 teaspoon Asian chile paste (sambal olek)
- 2 teaspoons finely chopped ginger
- 1 clove garlic, smashed and finely chopped
- 2 scallions, sliced
- 1 tablespoon orange zest
- 2 boneless pork loin chops, 3/4-inch thick
- Canola oil
- Sugar Snap Peas and Spinach with Ginger, recipe follows
- Kosher salt
- Ice
- 1 pound sugar snap peas, stem end and strings removed
- Extra-virgin olive oil
- 1 (1-inch) piece ginger, finely chopped
- 2 cloves garlic, smashed
- 1 scallion, white and light green only, thinly sliced
- 1/2 pound baby spinach, washed but not dried, stems removed
Blood Orange Upside Down Cake
By Foodiewife, A Feast for the Eyes
Make this beautiful Blood Orange Upside Down Cake in the winter months when blood oranges are in season to brighten...
- CAKE:
- 1 1/2 cups all purpose plain flour
- 3/4 cup cornmeal
- 2 teaspoons baking powder
- 1 cup sugar
- 1 1/2 sticks butter, softened
- 1/4 cup neutral flavored olive oil (or veg or canola oil)
- 1/2 cup blood orange juice
- 3 eggs, large
- 1 teaspoon orange zest
- 1 teaspoon vanilla
- 1/4 teaspoon pure orange oil (optional)
- UPSIDE DOWN TOPPING:
- 4 tablespoons butter
- 1/3 cup of dark brown sugar
- 2 blood oranges, sliced thin, rind left on
Spaetzle
By Foodiewife, A Feast for the Eyes
Spaetzle is a traditional, and very popular German noodle
- For the pan of cooked spaetzle:
- 3 eggs, beaten and frothy
- 3 cups flour, sifted
- 1/4 teaspoon salt
- 1 cup milk
- 1 stick unsalted butter
- Chopped fresh parsley
Swiss Chard, Leek, & Ricotta Crostata
By Foodiewife, A Feast for the Eyes
I thank Chef Anne Burrell from Food Network for making this recipe on her show
- CRUST:
- 2 cups all-purpose flour
- 1 cup grated Parmesan
- 1/2 cup mascarpone
- pinch Kosher salt
- pinch cayenne pepper
- 1 stick cold butter, cut into pea-sized pieces
- 2 eggs
- FILLING:
- extra-virgin olive oil
- 2 cloves garlic, smashed
- pinch crushed red pepper flakes
- 1 bunch white Swiss Chard, stems removed cut into 1/4-inch lengths, leaves cut into 1-inch lengths
- 2 leeks, tough green tops removed, cut in 1/2 lengthwise and then cut crosswise into 1/4-inch lengths
- 2 to 3 tablespoons water
- Kosher salt to taste
- 2 cups fresh ricotta
- 1 cup grated Parmesan
- 2 eggs
- pinch cayenne pepper
- egg wash,1 egg beaten with 2 tablespoons water
Folded Enchiladas
By Foodiewife, A Feast for the Eyes
Folded enchiladas are a side dish, not an entrée like stuffed enchiladas
- 2/3 ounce dried guajillo chiles, wiped clean (use New Mexico for less heat)
- 1 (8-ounce) can tomato sauce
- 1 cup chicken broth
- 1 tablespoon vegetable oil
- 1 garlic clove, peeled and smashed
- 1 teaspoon white vinegar
- 1/4 teaspoon ground cumin
- Salt
- 12 (6-inch) soft corn tortillas
- Vegetable oil spray
- 1 small onion, chopped fine
- 2 ounces queso fresco, crumbled (1/2 cup)