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Recipes
Celery and Apple Salad with Lemon-Mustard Dressing
By forkspoonnknife
Celery and Apple salad - simple yet delicious enough to forget about the cold winds billowing outside
- 1 bunch of celery with leaves, sliced at a deep angle
- 2 apples, julienne
- 1/2 cup celery leaves, chopped
- Dressing
- 1/4 cup lime juice
- 3 T Dijon mustard
- 3 T honey
- 2/3 cup Extra Virgin Olive Oil
- 1/2 tsp salt
- 1/2 tsp pepper
Pastrizza -Caramelised Onions and Sausage with a Dijon and Jarlsberg Spread
By forkspoonnknife
Voila! I have coined a new culinary term - Pastrizza! I googled to check if it was taken and well, I did not find ...
- For the cheese spread:
- 1 puff pastry sheet, thawed
- 1 spanish onion julienned
- 2 spicy sausages with casing removed
- 1/2 cup grated swiss cheese
- 1 egg + 1 tsp water beaten for egg wash
- 1 tsp Italian seasoning
- salt and pepper to taste
- 1 cup grated Jarlsberg or any Swiss cheese; Gruyere would be great too!
- 1 T Dijon mustard
- 2 T room temperature butter
- 1/2 tsp minced garlic
Pepian Sauce over Chicken
By forkspoonnknife
Pepian Sauce is made with Tomatillos and green peppers as the main ingredients
- To roast:
- 1 pound fresh tomatillos
- 1 large poblano pepper
- 1/2 medium green bell pepper
- Dry spice:
- 1/2 cup raw unsalted pine nuts
- 5 whole peppercorns
- 4 cloves, 1 stick of cinnamon, 1 star anise broken
- 1 tsp whole cumin seeds
- To saute:
- 1 large onion, chopped
- 5 cloves garlic, minced
- 1 jalapeno chopped fine
- 1 cup chopped fresh cilantro leaves, plus 1/4 cup for garnish
- 1/2 cup chicken or vegetable broth
- 2 T sour cream
- 6 boneless chicken thighs pounded to 1/2 inch thickness
- salt and pepper to taste and olive oil as needed
Perfect Shrimp Souffle with Shrimp and Wine Sauce
By forkspoonnknife
This shrimp souffle makes a nice project for a lazy Sunday lunch; no hurry to eat and a large appetite to appease
- 3/4 pound medium sized shrimps peeled and de-veined
- 1 medium red onion diced fine
- 1 clove of garlic minced
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 2 teaspoons paprika
- 1/2 teaspoon cayenne
- 5 egg whites
- 4 egg yolks
- 1/8 teaspoon cream of tartar
- 1/4 cup grated parmesan + 2 tablespoons for coating souffle dish
- 4 tablespoons butter
- 3 tablespoons all purpose flour
- 1 cup whole milk
- 1/2 cup white wine
- 1/2 cup fish/clam/shrimp stock
- 1/2 cup half & half or light cream
- 3/4 teaspoon tomato paste
- salt and pepper to taste
- olive oil as needed
Hearty Mac and Cheese
By forkspoonnknife
A wholesome, hearty meal packed with good stuff nicely rounded off by the cheese! I think that's the best part of a...
- 1/2 lb chorizo sausage without the casing
- 2 carrots, grated
- 1/2 large onion, diced
- 1 large clove of garlic minced
- 1/4 head of cauliflower chopped into bite sized flowerlets
- 1/2 pound of elbow or cavatappi pasta
- 2-3/4 cups milk
- 6 oz velveeta cheddar cheese
- 1/4 cup provolone
- 5 T butter
- 4 T all purpose flour
- 1/2 tsp ground black pepper
- 1/4 tsp cayenne
- 1/2 paprika
- 1/4 tsp cinnamon
- 1/4 tsp nutmeg
- 2 T chopped parsley
- 2 T chopped dill
- 1 tomato sliced thin
- 2 T grated parmesan
- salt and pepper to taste
Smoked Salmon and Avocado Pastries
By forkspoonnknife
Hors d'œuvres have the unfortunate association with stuffy, stiff necked parties with little room for fun and ofco...
- 1 puff pastry sheet, thawed
- 4 oz smoked salmon slices
- 1 ripe avocado cored and sliced thin
- 1 T lime juice
- salt and pepper to taste
Cajun-fried Tilapia with Mango Salsa served with Couscous Cakes
By forkspoonnknife
The sweetness of the mango works perfectly with the spice in the cajun marinade of the fish and the mild acidity fr...
- 2 Tilapia fillets
- 1 T cajun spice rub (recipe below)
- 1 tsp fresh lemon juice
- For the salsa
- 1 mango peeled and diced small
- 1 medium cucumber peeled and diced small
- 1 jalapeno de-seeded and diced
- 2 T fresh lime juice
- 1/3 cup chopped fresh parsley or coriander
- For the couscous cakes (adapted from Giada's recipe)
- (makes 4)
- 1.5 cups cooked couscous
- 1/4 cup chopped cilantro
- 1 egg
- 2 T all purpose floor
- 2 tsp ground cumin
- salt and pepper as needed
- oil for frying
- Cajun Spice (makes 1/3 cup)
- 1 T paprika
- 1/2 T ground cayenne
- 1 T ground pepper
- 1 T salt
- 1/2 T onion powder
- 1/2 T garlic powder
- 1/2 T oregano
- 1/2 T thyme
Crab Tart
By forkspoonnknife
Baked dishes are a great way to show case crab meat
- 1 can (7.5 oz) lump crab meat, drained
- 1 T lemon juice
- 1/2 cup finely diced celery
- 3 scallions minced
- 2 eggs
- 1/4 cup cream cheese at room temperature
- 1/4 cup mozzarella cheese, grated
- 1 tp Worcestershire sauce
- 1 T minced fresh parsley
- Tabasco sauce, salt and pepper to taste
- 1 store bought pie sheet