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Recipes
Basic Polenta
By efriend
Polenta is basically cornmeal mush, and it can be made with any kind of cornmeal, ground coarse, medium or fine
- Salt and pepper
- 1 cup medium or fine cornmeal
- Butter
- Parmesan for soft polenta, optional
FRIED GREEN TOMATOES From WhistleStop Cafe
By efriend
Mix together flour, cornmeal, salt & pepper
- 3-4 green tomatoes
- 1 1/2 cups flour
- 1/2 cup corn meal
- 1/2 tsp salt & pepper
- milk
- vegetable oil
Quiche Lorraine
By efriend
On a lightly floured surface, roll out the dough to an 11-inch circle
- Flaky Butter Crust, recipe follows
- 6 ounces thick cut bacon, cut into narrow strips (or “lardons”)
- 2 large eggs
- 2 large egg yolks
- 1 1/4 cups half-and-half
- 1/4 teaspoon salt
- 1/4 teaspoon ground white pepper
- Pinch freshly grated nutmeg
- 1 cup grated Gruyere or Swiss
- Simple Salad, recipe follows
- 1 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 7 tablespoons unsalted butter, chilled and cut into pieces
- 1 to 2 tablespoons ice water, or more as needed
- 1/4 cup balsamic vinegar
- 2 teaspoons dark brown sugar, optional
- 1 tablespoon chopped garlic
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 3/4 cup olive oil
- Mesclun salad mix or favorite greens, for accompaniment
Roasted Brussels Sprouts with Pears and Pistachios
By efriend
Preheat oven to 425° F. Place the prepared brussels sprouts on a baking sheet and pour on the olive oil, salt, and...
- 1 pound brussels sprouts, halved lengthwise
- 3 tablespoons olive oil
- 1/2 teaspoon salt
- 6 grinds black pepper
- 1 Bosc pear, halved lengthwise and cored
- 1/4 cup shelled pistachios, chopped coarsely
- Juice of 1/2 large lemon
CHEFS SECRET WHIPPED CREAM(STABILIZED WHIPPED CREAM)
By efriend
1Chill Bowl and beaters for at least 30 minutes
- 1 envelope knox unflavored gelatin
- 1/4 c cold water
- 2 c whipping cream(heavy cream), very cold
- 1/2 c confectioners' sugar
GARLIC HERB FLATBREAD
By efriend
1-Bowl, 8-ingredient flatbread infused with fresh garlic and minced herbs
- 1 packet (2 1/4 tsp) active dry yeast
- 2 cloves garlic, minced (1 Tbsp or 6 g)
- 1 Tbsp (3 g) minced herbs (rosemary and thyme)
- 3/4 tsp sea salt
- 1/2 tsp organic cane sugar
- 1 1/4 cups (170 g) Bob’s Red Mill Unbleached All Purpose Flour
- 3/4 cup (90 g) Bob’s Red Mill Spelt Flour (or sub more all purpose)
- 1 Tbsp (15 ml) olive oil, plus more for coating bowl
- 3/4 cup (180 ml) warm water*
Andouille Sausage and Cornbread Stuffing
By efriend
Place corn bread cubes on a baking sheet and leave out over night to dry
- Stuffing
- 6 tablespoons butter, divided, plus more for baking dish
- 2 large onions, diced
- 3 large celery stalks, diced
- 2 apples, cored and diced
- 1 pound Andouille sausage, removed from casing
- 1/2 cup apple cider
- 1 cup cranberries, fresh or frozen
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon chopped fresh sage
- 1 recipe Cast-Iron Skillet Cornbread (below), or 1 10-inch cornbread, cut in 1 1/2-inch cubes
- 1 large egg, beaten
- Kosher salt and freshly ground black pepper
- 1 cup chicken stock
IRISH SODA BREAD MUFFINS
By efriend
Instructions Preheat the oven to 400°F
- 177 g King Arthur Unbleached All-Purpose Flour
- 85 g King Arthur 100% White Whole Wheat Flour
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 74 g granulated sugar
- 170 g currants (first choice) or raisins
- 1/2 to 2 teaspoons caraway seeds, to taste
- 1 large egg
- 227 g buttermilk, yogurt, or sour cream
- 85 g butter, melted; or 2 3/8 ounces vegetable oil
- sparkling white sugar, for topping
About Kylee/Contact Kylee
By efriend
Preheat oven to 350F Line 3 large baking sheets with parchment paper; set aside (or use 1 baking sheet, and switch...
- 1 cup butter (2 sticks)
- 1 cup sugar
- 1/2 cup packed brown sugar
- 1 large egg
- 2 tsp vanilla
- 1 2/3 cups all-purpose flour
- 3/4 tsp baking soda
- 1/2 tsp salt
- 1/8 tsp baking powder
- 1 tsp cinnamon
- 1/8 tsp ground nutmeg
- 1 1/2 cups quick cooking oats
Steak Fajitas
By efriend
Skirt steak is the traditional cut used for fajitas
- 1 tablespoon cumin seeds, lightly toasted and ground
- 1 teaspoon chipotle or ancho chile powder
- 1 to teaspoon salt, more to taste
- 1 ¼ pounds flank or skirt steak
- 1 of 1 lime (2 teaspoons)
- ¼ cup fresh lime juice
- 2 cup plus 2 tablespoons extra-virgin olive oil
- 1 tablespoon Worcestershire sauce
- 4 large garlic cloves, minced
- 1 large red or yellow onion, halved and sliced
- 2 1 1 1/4 peppers (or 1 red and 1 orange or yellow), seeded and sliced 1/4 inch thick
- 1 1/4 green bell pepper, seeded and sliced 1/4 inch thick
- 1 2 jalapeño or 2 serrano chiles, minced
- ¼ cup chopped cilantro
- 4 8 large flour or 8 corn tortillas
- 1 teaspoon grapeseed or canola oil
- 1 1-inch romaine heart, cut crosswise into 1-inch wide pieces
- Salsa fresca, for serving (see recipe)
- Queso fresco, for sprinkling