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Recipes
Smoked Salmon Dip
By karen1
Cream the cheese in an electric mixer fitted with a paddle attachment until just smooth
- 8 ounces cream cheese, at room temperature
- 1/2 cup sour cream
- 1 tablespoon freshly squeezed lemon juice
- 1 tablespoon minced fresh dill
- 1 teaspoon prepared horseradish, drained
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 pound (4 ounces) smoked salmon, minced
Shrimp with Garlic and Chili Pepper
By karen1
Pour the olive oil into a wide, heavy-bottomed frying pan
- 2 tablespoons olive oil
- 1/2 fresh red chile, according to size and taste, minced
- 2 garlic cloves, chopped
- 1/2 pound unshelled medium shrimp
- 1/2 cup white wine
- Salt, if needed
- 1 tablespoon chopped parsley leaves
Sicilian Grilled Swordfish
By karen1
Directions Light a charcoal grill or preheat a gas or stovetop grill until very hot
- 2 tablespoons freshly squeezed lemon juice
- 1/4 cup good olive oil
- 2 teaspoons minced fresh oregano leaves or 1 teaspoon dried oregano
- Pinch of crushed red pepper flakes
- Kosher salt and freshly ground black pepper
- 6 (1/2-inch-thick) swordfish steaks (5 to 6 ounces each)
- 4 ounces baby arugula
- Grated zest of 1 lemon
Pasta with Pancetta and Leeks
By karen1
2012 Ree Drummond, All Rights Reserved
- 12 ounces shaped pasta, such as farfalle
- 3 ounces chopped pancetta
- 2 whole leeks, sliced thin
- 1 tablespoon butter, optional
- 1/2 cup dry white wine
- 1/2 cup heavy cream
- Salt and freshly ground pepper
- Shaved Parmesan, for serving
Rosemary Roasted Cashews
By karen1
Preheat the oven to 375 degrees F
- 1 1/4 pounds cashew nuts
- 2 tablespoons coarsely chopped fresh rosemary leaves
- 1/2 teaspoon cayenne
- 2 teaspoons dark brown sugar
- 2 teaspoons kosher salt
- 1 tablespoon melted butter
Fresh Peach Cake
By karen1
Preheat the oven to 350 degrees F
- 1/4 pound (1 stick) unsalted butter, at room temperature
- 1 1/2 cups sugar, divided
- 2 extra-large eggs, at room temperature
- 1 cup sour cream, at room temperature
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1 teaspoon ground cinnamon
- 3 large, ripe peaches, peeled, pitted, and sliced
- 1/2 cup chopped pecans
Marinated Olives with Rosemary, Red Chili, Orange and Paprika
By karen1
Recipe courtesy Tyler Florence
- 4 garlic cloves
- 1 large sprig rosemary
- 4 to 5 slices whole orange, peel on
- 1 teaspoon dried red chili flakes
- 1 tablespoon Spanish smoked sweet paprika
- 2 cups extra-virgin olive oil
- 1 quart large green Spanish olives, unpitted
Johnny Cakes with Horseradish Creme Fraiche and Smoked Trout
By karen1
For the horseradish creme fraiche: Whisk together the creme fraiche, horseradish and mustard in a small bowl
- Horseradish Creme Fraiche
- 3/4 cup creme fraiche
- 2 tablespoons prepared horseradish, drained
- 2 teaspoons whole grain mustard
- Salt and freshly ground black pepper
- Johnny Cakes
- 1 cup all-purpose flour
- 1/2 cup, plus 1 tablespoon fine yellow or white cornmeal
- 2 tablespoons granulated sugar
- 2 teaspoons kosher salt
- 1 tablespoon baking powder
- 2 large eggs, separated
- 3/4 cup whole milk
- 2 tablespoons unsalted butter, melted and cooled, plus 1/4 cup more for frying
- Horseradish creme fraiche, for garnish, recipe follows
- 1 smoked trout, flaked with fork
- Fresh flat-leaf parsley leaves, for garnish
- Finely chopped fresh chives, for garnish
Slow-Cooker Coq au Vin
By karen1
In a large saucepan over high heat, boil the wine until reduced by half, about 15 minutes
- 1 bottle (750ml) Pinot Noir
- 5 fresh flat-leaf parsley sprigs, plus 2 Tbs. finely chopped parsley
- 3 fresh thyme sprigs
- 1 bay leaf
- 1/2 leek (cut lengthwise)
- 6 oz. thick-cut bacon, cut into 1/2-inch dice
- 3 1/4 lb. whole chicken legs
- Kosher salt and freshly ground pepper, to taste
- 1 lb. small button mushrooms
- 3/4 lb. shallots, halved
- 1 Tbs. unsalted butter
- 3 garlic cloves, minced
- 2 Tbs. tomato paste
- 2 Tbs. all-purpose flour
- 1 3/4 cups chicken broth
- 3/4 lb. carrots, peeled and cut into 2-inch pieces
Smoked Salmon Dip
By karen1
Cream the cheese in an electric mixer fitted with a paddle attachment until just smooth
- 8 ounces cream cheese, at room temperature
- 1/2 cup sour cream
- 1 tablespoon freshly squeezed lemon juice
- 1 tablespoon minced fresh dill
- 1 teaspoon prepared horseradish, drained
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 pound (4 ounces) smoked salmon, minced