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Recipes
Drunken Beans (Cook's Illustrated)
By Foodiewife, A Feast for the Eyes
Pinto beans are on the top of my list as my favorite
- Salt
- 1 pound (2 1/2 cups) dried pinto beans, picked over and rinsed
- 30 sprigs fresh cilantro (1 bunch)
- 4 slices bacon, cut into 1/4-inch pieces
- 1 onion, chopped fine
- 2 poblano chiles*, stemmed, seeded, and chopped fine (reduce to one poblano to cut back on the heat. Two was borderline too spicy for us!)
- 3 garlic cloves, minced
- 1/2 cup tequila
- 2 bay leaves
- 1 cup Mexican lager
- 1/4 cup tomato paste
- 2 limes, quartered
- 2 ounces Cotija cheese, crumbled (1/2-cup)
Braised Brisket with Bourbon-Peach Glaze
By Foodiewife, A Feast for the Eyes
Bring that BBQ-flavor that everyone craves to your home with this flavorful Braised Brisket with Bourbon-Peach Glaz...
- RUB:
- 1 tablespoon Kosher salt, plus 1 teaspoon
- 1 teaspoon freshly ground black pepper
- 1/4 teaspoon smoked or sweet paprika
- 1/8 teaspoon cinnamon, ground
- BRISKET:
- 1 (4-pound) brisket, trimmed, flat-cut, with about 1/3-inch top layer of fat
- 2 tablespoons grapeseed oil, divided
- 3/4 cup onion, chopped
- 3 garlic cloves, smashed
- 4 cups beef broth
- 1 (12-ounce) bottle stout
- 3/4 cup bourbon
- 1/4 cup light brown sugar, packed
- 1/4 cup soy sauce
- 6 large sprigs thyme
- 3 celery stalks, chopped
- 2 tablespoons tomato paste
- 1 large carrot, chopped
- 1 tablespoon balsamic vinegar
- GLAZE:
- 1/2 cup peach jam or preserves
- 2 teaspoons bourbon
- Kosher salt and freshly ground black pepper to taste
Light Loaded Potato Soup
By Foodiewife, A Feast for the Eyes
1. Scrub and dry the potatoes, and prick them all over with a fork
- 4 (6-ounce) red potatoes
- 2 teaspoons olive oil
- 1/2 cup chopped onion
- 1 1/4 cups fat-free, lower-sodium chicken broth
- 3 tablespoons all-purpose flour
- 2 cups 1% low-fat milk, divided
- 1/4 cup reduced-fat sour cream
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 3 bacon slices, halved
- 1/3 cup shredded cheddar cheese
- 4 teaspoons thinly sliced green onions
Panna Cotta with Roasted Figs and Balsamic
By Foodiewife, A Feast for the Eyes
Secrets of a Restaurant Chef
- 4 sheets gelatin
- 4 cups heavy cream
- 1 cup sugar, plus 2 tablespoons
- 1 vanilla bean
- 1 pint figs, cut in 1/2 lengthwise
- 1/4 cup high quality balsamic vinegar
- Special Equipment: 6 (6-ounce) serving dishes
Deep Dish Crumb Topped Strawberry Rhubarb Pie
By Foodiewife, A Feast for the Eyes
I always look forward to Spring, when I can buy freshly picked strawberries from our local farm stand
- For the crust:
- 1 1/2 cups plus 1 tsp all purpose flour
- 2 1/2 tbsp sugar
- 1/2 heaping tsp cinnamon
- 11 tbsp chilled unsalted butter, cut into 1/2-inch pieces
- 3/4 tsp vanilla extract
- 2 tbsp ice cold water
- 1 egg, beaten to blend
- For the crumb topping:
- 2/3 cup rolled oats
- 1/2 cup all purpose flour
- 1/2 cup firmly packed light brown sugar
- 1/4 tsp cinnamon
- 6 tbsp chilled unsalted butter, cut into 1/2-inch pieces
- For the filling:
- 3/4 lb rhubarb, sliced 1/2-inch thick on sharp diagonal
- 1 quart strawberries, hulled and halved
- 1 cup sugar
- 1/4 cup cornstarch
- 1/2 tsp cinnamon
- 1/8 tsp nutmeg
- 2 Tbsp. Instant Clear Jel (optional, I buy it from King Arthur Flour; if using, omit the cornstarch)
Taco Burger from Closet Cooking
By Foodiewife, A Feast for the Eyes
1. Mix the taco seasoning into the ground beef
- 1 pound ground beef
- 3 tablespoons taco seasoning
- 4 buns
- 4 slices cheddar cheese
- salsa
- guacamole
- tomato
- lettuce
Rosemary & Grape Focaccia Bread
By Foodiewife, A Feast for the Eyes
Manual/Mixer Method: Place all of the dough ingredients into a bowl, and mix to form a cohesive dough
- Dough
- 1/4 cup (1 3/4 ounces) olive oil
- 1 to 2 teaspoons dried or fresh rosemary, to taste
- 3/4 cup (6 ounces) warm water
- 3 cups (12 3/4 ounces) King Arthur Unbleached All-Purpose Flour or Mellow Pastry Blend
- 2 teaspoons instant yeast
- 1 1/4 teaspoons salt
- 2 tablespoons (5/8 ounce) sugar
- 1 egg
- Topping
- 1 to 2 tablespoons olive oil
- 1 1/4 pounds seedless red grapes (about 80 grapes)
Thick & Chewy Chocolate Chip Cookie Bars, from Cook's Illustrated
By Foodiewife, A Feast for the Eyes
This recipe comes from Cook's Illustrated (May 2006)
- NOTE:
- 2 1/8 cups bleached all-purpose flour (10 1/2-ounces)
- 1/2 teaspoon table salt
- 1/2 teaspoon baking soda
- 12 tablespoons unsalted butter (1 1/2-sticks), melted and cooled slightly
- 1 cup light brown sugar (7-ounces)
- 1/2 cup granulated sugar (3 1/2-ounces)
- 1 large egg
- 1 large egg yolk
- 2 teaspoons vanilla extract
- 2 cups chocolate chips or chunks (semi or bittersweet)
- You can substitute white, milk chocolate, or peanut butter chips for the semi- or bittersweet chips called for in the recipe. In addition to chips, you can flavor the dough with 1 cup of nuts, raisins
Salmon Burgers
By Foodiewife, A Feast for the Eyes
1. Cut the salmon into large chunks, and put about a quarter of it into the container of a food processor, along wi...
- 1 1/2 pounds skinless, boneless salmon
- 2 teaspoons Dijon mustard
- 2 shallots, peeled and cut into chunks
- 1/2 cup coarse bread crumbs
- 1 tablespoon capers, drained
- Salt and freshly ground black pepper
- 2 tablespoons butter or olive oil
- Lemon wedges
- Tabasco sauce
- Optional burger toppings: lettuce, red onion, Provolone, tartar sauce
LEMON - BUTTER COOKIES
By Foodiewife, A Feast for the Eyes
Colleen's recipes
- 3/4 cup butter (room temperature)
- 1 cup white sugar
- 1 egg
- 2 tablespoons corn syrup
- 2 teaspoons lemon extract
- 1 teaspoon vanilla extract
- 2 cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- a little extra sugar to roll cookies in
- lemon zest (?)