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Recipes
Chi Chi Cocktails
By Foodiewife, A Feast for the Eyes
Into a blender, combine the vodka, pineapple juice, cream of coconut, sugar, and ice
- 3 ounces vodka
- 4 ounces pineapple juice
- 2 ounces cream of coconut
- 1 teaspoon confectioners' sugar, or more if desired
- 1 cup crushed ice
- 2 thin slices pineapple, speared with 2 maraschino cherries on toothpicks, for garnish
- Paper umbrellas, for garnish
German Strawberry "Pfannkuchen" (Pancakes)
By Foodiewife, A Feast for the Eyes
My mother was born and raised in Bavaria (Southern German)
- Measurements are "approximate". You want the batter to be fairly thin, but not watery.
- 3 cups all-purpose flour
- 3 1/2 cups milk
- 2 eggs
- Pinch of salt
- 1 teaspoon vanilla
- Unsalted butter (for the skillet)
- NOTE: You can make the batter a little thicker, if you prefer thick pancakes. I've adapted my mother's version to be thinner- more like crepes.
FRENCH APPLE TART
By Foodiewife, A Feast for the Eyes
In her book "Barefoot Contessa Back to Basics," Ina Garten says this might just be her all-time favorite dessert
- For pastry:
- 2 cups flour
- 1/2 teaspoon kosher salt
- 1 tablespoon sugar
- 1 1/2 sticks (12 tablespoons) cold unsalted butter, diced
- 1/2 cup ice water
- For apples:
- 4 Granny Smith apples
- 1/2 cup sugar
- 1/2 stick (4 tablespoons) cold unsalted butter, small-diced
- 1/2 cup apricot jelly or warm sieved apricot jam
- 2 tablespoons Calvados, rum or water
Mixed Berry Pavlova
By Foodiewife, A Feast for the Eyes
2006, Barefoot Contessa at Home, All Rights Reserved
- Sweetened Whipped cream:
- 4 extra-large egg whites, at room temperature
- Pinch kosher salt
- 1 cup sugar
- 2 teaspoons cornstarch
- 1 teaspoon white wine vinegar
- 1/2 teaspoon pure vanilla extract
- Sweetened Whipped Cream, recipe follows
- 1/2 pint fresh strawberries, hulled and sliced
- 1/2 pint fresh blueberries
- 1/2 pint fresh raspberries
- Triple Raspberry Sauce, recipe follows
- 1 cup cold heavy cream
- 1 tablespoon sugar
- 1 teaspoon pure vanilla extract
- Triple Raspberry Sauce:
- 1 half-pint fresh raspberries
- 1/2 cup sugar
- 1 cup seedless raspberry jam (12-ounce jar)
- 1 tablespoon framboise liqueur
Restaurant Teriyaki Sauce
By Foodiewife, A Feast for the Eyes
Mix all but cornstarch and 1/4c water in a sauce pan and begin heating
- 1/4 cup soy sauce
- 1 cup water
- 1/2 teaspoon ground ginger
- 1/4 teaspoon garlic powder
- 5 tablespoons packed brown sugar
- 1 -2 tablespoon honey
- 2 tablespoons cornstarch
- 1/4 cup cold water
Cinnamon Raisin English Muffins
By Foodiewife, A Feast for the Eyes
I will never need to buy commercially made English muffins again
- 1/3 cup water, warm (110F)
- 1 tbsp sugar
- 2 1/2 tsp active dry yeast
- 1 cup milk, slightly warm (100-110F) (I used 1% milk)
- 3/4 tsp salt
- 1 1/2 tsp ground cinnamon
- 2 cups all purpose flour
- 1/3 cup raisins
Pumpkin Pie Panna Cotta
By Foodiewife, A Feast for the Eyes
Panna cotta, is called an Italian dessert that translates to "cooked milk"
- 2 cups heavy cream
- 1 cup whole milk
- 1 cup pumpkin puree (fresh or canned)*
- 1/2 cup sugar
- 1 tsp. vanilla extract
- 1 tsp. pumpkin pie spice
- 3/4 oz. powdered gelatin (1 packet)
- 3 oz. cold water
RibEye Steak with Béarnaise Sauce
By Foodiewife, A Feast for the Eyes
Béarnaise Sauce is a treasured and delicious sauce in French cuisine
- 2 large rib‐eye steaks, center cut, 1 1/2 inches thick
- 1/4 cup olive oil
- 6 sprigs fresh thyme
- 6 garlic cloves, with skin
- 2 tablespoons butter
- 1/2 cup white wine
- 1/2 cup tarragon or white wine vinegar
- 1 teaspoon pepper
- 2 shallots, chopped
- 1 1/2 tablespoons fresh tarragon, chopped
- 2 cups hollandaise sauce
- kosher salt and pepper
Cornmeal and Ricotta Waffles
By Foodiewife, A Feast for the Eyes
Cornmeal and Ricotta waffles are a special treat
- 1-1/2 cups ricotta cheese (12 ounces)
- 2 cups milk
- 6 large eggs, separated
- 1/2 cup sugar
- 2 cups cake flour
- 1/2 cup fine yellow cornmeal
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1 stick (4 ounces) unsalted butter, melted, plus more for serving
- Pure maple syrup, for serving
- Crisp bacon strips, for serving
Marbled Pistachio Cake (Adapted from Sainsbury's Magazine)
By Foodiewife, A Feast for the Eyes
Preheat the oven to 190C, fan 170C and butter a 22cm nonstick bundt tin
- 175 g soft, unsalted butter
- 225 g golden caster sugar
- 3 medium eggs
- 100 ml skimmed milk
- 225 g self raising flour
- 1 1/2 tps baking powder
- 50 g ground, unsalted pistachios
- 50 g ground almonds
- 1 tsp almond essence
- green food colouring
- For the icing
- 100 g icing sugar
- 1/4 tsp almond essence
- green food colouring
- 1 tbsp ground unsalted pistachios