Marylee's profile page
Recipes
Sugar Coated Pecans
By Marylee
Sugared Pecans
- Original recipe makes 1 pound
- 1 egg white
- 1 tablespoon water
- 1 pound pecan halves
- 1 cup white sugar
- 3/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
Sweet Potato and Yam Galette
By Marylee
Bon Appétit | November 1997
- 6 tablespoons (3/4 stick) butter
- 1/2 cup (packed) dark brown sugar
- 1 tablespoon minced fresh ginger
- 1 tablespoon grated lemon peel
- 1/2 teaspoon salt
- Nonstick vegetable oil spray
- 1 1/2 pounds small slender tan-skinned sweet potatoes, peeled, sliced into 1/4-inch-thick rounds
- 1 1/2 pounds small slender yams (red-skinned sweet potatoes), peeled, sliced into 1/4-inch-thick rounds
- 1/4 cup all purpose flour
Chickpeas (Garbanzos) with Garlic and Greens
By Marylee
Healthy and delicious
- 3 tablespoons olive oil
- 2 large cloves of garlic, chopped
- 1 pinch of peperoncino (dried pepper flakes), optional
- 3 cups cooked chickpeas or 2 cans organic chickpeas in water
- Pinch of sea salt
Shrimp alla Marinara
By Marylee
Heat 4 tablespoons oil in a large skillet over medium heat
- 8 tablespoons extra-virgin olive oil
- 8 whole garlic cloves, peeled and lightly crushed
- 2 1/2 pounds large shrimp (about 30), peeled and deveined
- Salt
- Marinara sauce (see recipe)
- 8 fresh basil leaves, torn into small pieces (optional)
- 2 tablespoons minced fresh Italian parsley
Onion Rye Bread
By Marylee
Mix yeast, salt, caraway seeds and water in a large bowl
- 3 cups lukewarm water
- 1-1/2 tablespoons granulated yeast
- 1-1/2 tablespoons salt
- 1-1/2 tablespoons crarway seeds
- 1 cup rye flour
- 5-1/2 cups unbleached flour
- Cornmeal for pizza wheel
- Cornstarch wash
- 1 onion sliced finely and fried until translucent
Gnocchi, Ricotta Dunderi
By Marylee
Tasting Table Restaurant
- Dunderi
- 480 grams (2 cups) whole milk ricotta
- 6 egg yolks 45 grams (1 cup) finely grated Parmesan
- Pinch freshly ground nutmeg
- 1 teaspoon kosher salt
- 160 grams (1 cup) plus 2 tablespoons all purpose flour
- Semolina flour for dusting
- Sauce
- 1 stick unsalted butter
- 2 teaspoons fresh lemon juice
- Zest of 1 lemon
- Kosher salt, to taste
- Parmesan to taste
Buttermilk Scones
By Marylee
Preheat oven 400° In a large bowl, sitr flour, sugar, baking powder, baking soda and salt
- 2 cups flour
- 1/3 cup granulated sugar
- 1-1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 6 tablespoons chilled butter
- 1/2 cup buttermilk
- 1 large egg
- 1-1/2 teaspoons vanilla extract
- 2/3 cup currants or raisins or any other fruit.
Tortellini Soup
By Marylee
Heat olive oil. Add garlic and cook until softened, about 1 minute
- 2 T olive oil
- 4 cloves garlic, minced
- 1 tsp black pepper
- 1 (28oz) canned stewed tomatoes
- 1 (10oz) block frozen spinach
- 2 quarts chicken stock (or vegetable if vegetarian)
- 1 lb tortellini (frozen or refrigerated)
- parmesan cheese
Christmas Stollen
By Marylee
A traditional German Christmas bread topped with powdered sugar Active Time: 1 hour Total Time: 10 hours (includes
- 1/2 cup golden raisins
- 1/2 cup Zante currants
- 1/3 cup dried cranberries
- 1/2 cup plus 1 tablespoon brandy or dark rum
- 1/4 cup diced candied orange peel
- 1/4 cup diced candied lemon peel
- 1/8 cup diced candied ginger
- 1/4 cup slivered almonds
- 3/4 cup whole milk
- 1 (1/4-ounce package) active dry yeast
- 2 tablespoons warm water
- 3 1/4 cups plus 3 tablespoons all-purpose flour, plus more for dusting
- 10 tablespoons unsalted butter, plus more for finishing
- 1/3 cup granulated sugar
- 1/4 teaspoon salt
- 1 extra-large egg yolk
- 1/2 teaspoon grated lemon zest
- 1/2 teaspoon freshly grated nutmeg
- Confectioners’ sugar
Cabbage-and-Caraway Slaw
By Marylee
In a large bowl, combine the cut cabbage, apples, scallions and watercress
- 1 medium green cabbage, cored and sliced thin
- 2 Granny smith apples, cored and cut into matchsticks
- 4 scallions, trimmed and sliced thin
- 1 head watercress, roughly chopped
- 3 tablespoons mayonnaise
- 3 tablespoons sour cream
- 2 tablespoons cider vinegar
- 1 tablespoon Dijon mustard
- 3 tablespoons caraway seeds, lightly toasted in a pan
- kosher salt and freshly ground black pepper to taste.