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Recipes
Oven-Fried Zucchini Chips with Basil Dipping Sauce
By Foodiewife, A Feast for the Eyes
1. Preheat oven to 425° F
- 1 cup seasoned breadcrumbs
- 1/2 cup Parmesan cheese, fresh grated
- 1/2 teaspoon salt
- 1/2 teaspoon onion powder
- 1/8 teaspoon freshly ground black pepper
- 1/3 cup milk
- 2 small zucchini cut in 1/4-inch-thick slices
- Cooking spray or vegetable/olive oil
- Basil Dipping Sauce
- (adapted from Melissa D'Arabian)
- 1/2 cup Sour Cream
- 3 tablespoons mayonnaise (like Hellmann's)
- 3 tablespoons fresh basil, chopped
- 1 scallion, chopped
- 1/2 clove garlic
- 1/2 teaspoon Worcestershire sauce
- Kosher salt and ground black pepper
Spiced Linzer Cookies
By Foodiewife, A Feast for the Eyes
1. In a medium bowl, sift flour and baking powder; set aside
- 2 cups all-purpose flour, plus more for dusting
- 1/2 teaspoon baking powder
- 3/4 cup pecan halves, toasted
- 2 tablespoons confectioners' sugar, plus more for sprinkling
- 1/8 teaspoon salt
- 1 tablespoon pumpkin pie spice
- 1/2 cup (1 stick) cold unsalted butter, cut into small pieces
- 1/4 cup sugar
- 1 teaspoon pure vanilla extract
- 1 large egg
- 1/2 cup Biscoff Spread
Classic Creme Caramel
By Foodiewife, A Feast for the Eyes
Though you can make one large creme caramel, we find that custards baked in individual ramekins cook faster, are mo...
- Caramel
- 1 cup granulated sugar
- 1/3 cup water
- 2 tablespoons corn syrup
- 1/4 teaspoon lemon juice
- Custard
- 1 1/2 cups whole milk
- 1 1/2 cups light cream
- 3 large eggs
- 2 large egg yolks
- 2/3 cup granulated sugar
- 1 1/2 teaspoons vanilla extract
- Pinch table salt
New Orleans King Cake
By Foodiewife, A Feast for the Eyes
Dissolve the yeast in the water
- Dough
- 1 Tbs active dry yeast
- 1 cup warm water
- 1/2 cup sugar
- 1/2 cup milk, warmed
- 4 3/4 cup all-purpose flour
- 2 tsp salt
- 1 tsp grated nutmeg
- 1 tsp ground cinnamon
- 1 tsp grated lemon zest
- 1/2 cup (1 stick) unsalted butter, softened
- 5 egg yolks
- Cream Cheese Filling
- 1 (8 oz) package cream cheese, softened
- 1/4 cup sugar
- 3 Tbs all-purpose flour
- 1 egg yolk
- 1 tsp lemon juice
- 1 tsp vanilla
- (makes about 1 1 2/ cups)
- 1 tiny plastic baby, hard candy or bean
- 1 egg white
- 1 Tbs milk
- Lemon Icing
- 4 cups powdered sugar (confectioners' sugar)
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup lemon juice
- 1 1/2 tsp grated lemon zest
- yellow food coloring (optional)
OVEN-ROASTED VEGETABLES from Ina Garten
By Foodiewife, A Feast for the Eyes
From Back to Basics Cookbook, Pag 171
- 2 fennel bulbs, tops removed
- 1 pound fingerling or small potatoes
- 1/3 cup olive oil
- Kosher salt
- Freshly ground black pepper
- 1 pound French string beans, trimmed
- 1 bunch thin asparagus, cut into 3-inch diagonal pieces
- 1/4 cup freshly grated parmesan cheese
Italian Seasoning
By Foodiewife, A Feast for the Eyes
Why buy a spice mixture, when you can make your own? I save empty spice bottles (or buy them at places like World M...
- 1 tablespoon dried thyme
- 1 tablespoon dried basil
- 1 tablespoon dried rosemary
- 1 tablespoon dried oregano
- 1 tablespoon dried marjoram
- 1 tablespoon dried parsley
- 1 tablespoon garlic powder* (optional)
- 1 tablespoon red pepper flakes* (optional)
Swiss Fondue
By Foodiewife, A Feast for the Eyes
This recipe was published in a local magazine for Lugano's Swiss Bistro (Carmel, CA)
- 3/4 cup and 2 tsp dry Swiss white wine
- 6 oz. shredded Swiss Emmenthal cheese6
- 6 oz. shredded Gruyere cheese
- 3 oz. shredden Appenzeller cheese
- 1 Tbsp and 3/4 tsp. cornstarch
- 1 oz. Kirschwasser (Cherry brandy)
- 1/4 tsp. salt
- pinch white pepper (my addition, since this was not on the ingredients list, but in the directions)
- 4 tsp. ground nutmeg
- 3/4 (1 lb.) loaf French bread, cut into 1-inch cubes
Louisa's Ricotta Cake (adapted from Food52)
By Foodiewife, A Feast for the Eyes
Heat the oven to 400F˚. Butter and flour a 9 or 10-inch springform pan
- 8 tbsp unsalted butter (1 stick), at room temperature
- 1 cup plus 2 tablespoons sugar
- 3 large eggs
- 1 1/4 cup all-purpose flour
- 1 pinch salt
- 1 cup fresh ricotta
- zest of 1 lemon
- 1 tablespoon baking powder
- 1 apple, peeled and grated (should yield about 1 cup)
- confectioners sugar for serving
Sprinkle Cake with Swiss Meringue Buttercream
By Foodiewife, A Feast for the Eyes
Each year, I like to bake and decorate my own birthday cake
- SWISS MERINGUE BUTTERCREAM:
- 1/2 cup (1-stick) unsalted butter, softened, plus more for pans
- 2 1/2 cups cake flour, plus more for dusting
- 3/4 cup all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 3/4 teaspoon coarse salt
- 1/2 cup vegetable shortening, room temperature
- 1 3/4 cups sugar
- 2 tablespoons pure vanilla extract
- 1 large egg
- 1 cup ice-cold water
- 1/2 cup whole milk
- 1/2 cup well-shaken buttermilk
- 1 cup sprinkles (assorted colors)
- 3 large egg whites, room temperature
- 1/4 teaspoon cream of tartar
- 1 to 1 1/4 cups sprinkles, for decorating
- 6 egg whites
- 1 1/3 cups sugar
- Pinch of salt
- 1 pound plus 6 tablespoons (4 3/4-sticks) unsalted butter, cut into tablespoons, room temperature
- 1 3/4 teaspoons pure vanilla extract
Easy Homemade Apple Jelly (Ball® FreshTECH Automatic Jam & Jelly Maker)
By Foodiewife, A Feast for the Eyes
Yes, I do own a Ball® FreshTECH Automatic Jam & Jelly Maker and the Ball® FreshTECH Automatic Home Canning System...
- 3 cups store bought, unsweetened 100% pure apple juice juice (I found it at Trader Joe's. Do NOT use apple juice concentrate)
- 4 tablespoons Ball® RealFruit® Classic Pectin
- 1/2 teaspoon butter or margarine
- 3 1/3 cups granulated sugar