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Recipes
Wasabi Edamame "Hummus"
By Foodiewife, A Feast for the Eyes
Here's a fun twist on hummus-- with an Asian twist of wasabi for some Japanese flavor
- 1 (12-ounce) bag frozen shelled edamame (I buy mine at Trader Joe's)
- 1/4 cup wasabi mayonnaise (I buy mine at Trader Joe's or make your own by using mayonnaise and adding Wasabi paste)
- 1 teaspoon sesame oil
- Juice of one fresh lime
- 1 garlic clove, smashed
- 1 tablespoon fresh basil
- 1 tablespoon fresh cilantro, plus more for garnish
- 1/4 cup olive oil
- Salt and pepper, to taste
- Black sesame seeds for garnish
Orange-Chipotle Glaze
By Foodiewife, A Feast for the Eyes
Combine juice, zest, shallot, chile, and thyme in small saucepan, then whisk in molasses and cornstarch
- 2/3 cup juice plus 1 teaspoon grated zest from 2 oranges
- 1 small shallot , minced (about 1 tablespoon)
- 1 - 2 chipotle chiles in adobo sauce , minced (1 to 2 tablespoons)
- 2 teaspoons minced fresh thyme leaves
- 1 tablespoon light molasses
- 3/4 teaspoon cornstarch
- Table salt
Lilli's Eggplant Roll-Ups
By Foodiewife, A Feast for the Eyes
Slice the peeled eggplants thinly, maybe 1/8 inch or so
- (No amounts are given since you have to adjust according to the size of your eggplants).
- Eggplants, peeled
- flour
- egg(s), beaten
- oil for frying
- tomato sauce
- fresh mozzarella cheese
- parmesan cheese
- fresh basil leaves
Daffodil (Angel Food) Cake
By Foodiewife, A Feast for the Eyes
Like the flower it's named for, this orange-kissed angel food cake is scented and sweet, with golden yellow and pal...
- ANGEL FOOD CAKE:
- 1 cup plus 2 tablespoons cake flour* (4 1/2 ounces) I used King Arthur Flour brand (see note)
- 1/4 teaspoon salt
- 1 3/4 cups granulated sugar (12 1/4-ounces)
- 12 large egg whites**
- 1 1/2 teaspoons cream of tartar
- 1 teaspoon vanilla extract
- DAFFODIL CAKE:
- 1 recipe angel food cake (see related recipe or use your own)
- 6 egg yolks, lightly beaten
- 1/2 teaspoon orange extract
- GLAZE:
- 2 tablespoons cream cheese, room temperature
- 1/4 cup orange juice concentrate, thawed
- 1 1/2 cups confectioners' sugar
- Note: *Do not use all-purpose flour. Our tasters unflatteringly compared a cake made with it to Wonder Bread.
- I used the equivalent liquid egg whites, which worked out quite well. actually!
Sunshine "Lemon Bars"
By Foodiewife, A Feast for the Eyes
Lemon bars are a classic cookie, with a shortbread crust and a lemon "curd" filling, dusted with powdered sugar
- CRUST:
- 1/2 cup butter, softened
- 1 cup flour
- 1/4 cup powdered sugar
- FILLING:
- Zest of 1 lemon
- 1/4 cup fresh lemon juice (about 2 lemons)
- 1 cup sugar
- 2 tablespoons flour
- 1/2 teaspoon baking powder
- 2 eggs, beaten
Chicken & Vegetable Soup with Fresh Herbs & Egg Noodles
By Foodiewife, A Feast for the Eyes
I can't buy canned soup, because nothing compares to homemade chicken soup
- 5 chicken thighs, bone-in, skin on
- 2-3 carrots, cut into 1/2" slices
- 2 celery stalks, sliced
- 1 large onion, peeled and chopped
- olive oil
- 1 pat unsalted butter
- 2 Bay leaves
- 8 cups water
- Bouquet garni* (wrapped herbs for flavor)
- 1-2 sprigs of fresh parsley
- 1 sprig oregano
- 1 sprin marjoram
- 2-3 sprigs fresh thyme
- Use any or all of these fresh herbs
- Optional: the center celery stalks with leaves are nice to add to a chicken stock, and can easily be removed if left whole. It adds extra flavor
- 1 package Egg noodles (I use Parpardelle)
Lemon Sandwich Cookies
By Foodiewife, A Feast for the Eyes
1. Mix together the butter, Confectioners' sugar, lemon zest, and salt on high speed until combined
- 2 sticks unsalted butter, room temperature
- 1 cup Confectioners' sugar
- 1 tablespoon finely grated lemon zest (1 lemon)
- 1/2 teaspoon salt
- 2 cups all-purpose flour, plus more for rolling
- 2 tablespoons granulated sugar, for sprinkling
- Creamy Lemon Filling
- 1 (4-ounce) package of cream cheese, room temperature
- 1 tablespoon finely grated lemon zest (1 lemon)
- 1 to 1 1/2 cups Confectioners' sugar
Lemon Smitten Cake
By Foodiewife, A Feast for the Eyes
Method: Preheat the oven to 350°
- Cake
- 2 cups of flour
- 1 Tablespoon of baking Powder
- 1/2 teaspoon of salt
- 1 Tablespoon of lemon zest (about 2-3 lemons)
- 2 cups of sugar
- 1/2 cup (1 stick) of butter, at room temp.
- 2 eggs
- 2 egg yolks (the whites can be frozen)
- 1 cup of whole milk
- Lemon curd
- 2 large eggs
- 1 egg yolk
- 1/2 cup granulated sugar
- 1/3 cup fresh lemon juice (from about 2 medium lemons)
- 1/8 tsp salt
- 1/4 cup (1/2 stick) unsalted butter, cut into small pieces
- 1 tsp finely grated lemon zest
- Lemon Mousse
- 1 cup heavy cream
- 3/4 cup lemon curd
- Lemon Buttercream Frosting
- 6 tbsp (3/4 stick) unsalted butter, room temperature
- 2 cups confectioners’ sugar, sifted
- 3 tbsp heavy cream
- 1-1/4 tsp vanilla extract
- 1 tsp lemon extract
Crunchy and Custardy Peach Tart From Dorie Greenspan's Baking From My Home to Yours
By Foodiewife, A Feast for the Eyes
Dorie's Crunchy and Custardy Peach Tart starts with a batch of her sweet tart dough
- 1-9 inch tart crust made with Sweet Tart Dough with Nuts, partially baked and cooled
- For the Streusel
- 2 tablespoons all-purpose flour
- 2 tablespoons (packed) light brown sugar
- 2 tablespoons chopped almonds
- 2 tablespoons cold unsalted butter, cut into pieces
- For the Filling
- 3 large ripe peaches, halved, pitted and peeled*
- 1/2 cup heavy cream
- 1 large egg
- 1/4 cup sugar
- 1/8 teaspoon pure almond extract
- confectioner's sugar, for dusting
- Sweet Tart Dough With Nuts
- From Dorie Greenspan's Baking From My Home to Yours
- Makes enough for one 9-inch crust
- 1 1/4 cups all-purpose flour
- 1/4 cup finely ground almonds
- 1/2 cup confectioners' sugar
- 1/4 teaspoon salt
- 1 stick plus 1 tablespoon (9 tablespoons) very cold (or frozen) unsalted butter, cut into small pieces
- 1 large egg yolk
Ground Lamb Kofto Kebabs with Pomegranate Glaze, Bengali-Spiced Potatoes and Persian Cucumber Raita
By Foodiewife, A Feast for the Eyes
Recipe courtesy Aarti Sequeira
- 2 Persian cucumbers, sliced 1/4-inch thick (about 1 1/4 cups)
- 6 sprigs fresh mint, leaves picked and minced (about 1/4 cup)
- 1 clove garlic, minced
- 1 cup Greek yogurt
- Kosher salt and freshly ground black pepper
- 1 pound new potatoes
- Kosher salt
- 2 tablespoons canola oil
- 2 tablespoons panch puran spice blend or Bengali five spice blend*
- 1 medium red onion, thinly sliced
- Freshly ground black pepper
- *Can be found at specialty Asian and Indian markets.
- 1/2 bunch fresh parsley, leaves picked (about 2 cups)
- 4 sprigs fresh mint, leaves picked (about 1 cup)
- 1 shallot, roughly chopped
- Zest and juice of 1 Meyer lemon
- 2 cloves garlic
- 1 pound ground lamb
- 1 teaspoon baking soda
- Kosher salt and freshly ground black pepper
- Olive oil, for greasing and drizzling
- 2 tablespoons pomegranate molasses*
- 1 teaspoon stone-ground mustard
- *Can be found at specialty Asian and Indian markets
- Special Equipment: 12 (10-inch) bamboo skewers, soaked in water for 30 minutes