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Recipes
Chicken Chasseur
By SFCook
from Better Homes & Garden magazine, 1971
- 1 c. all purpose flour
- 1/2 tsp. dried oregano, crushed
- 1 tsp. salt
- 1/4 tsp. black pepper
- 8 chicken drumsticks (or 4 drumsticks and 4 thighs)
- 1 Tbs. unsalted butter
- 2 Tbs. olive oil
- 2 garlic cloves
- 3/4 c. chopped onion
- 1 c. white wine
- 1 1/2 Tbs. lemon juice
- 1 1/2 c. fresh mushrooms, sliced
- 2 T. unsalted butter
- 4 medium tomatoes, peeled and diced
- 2 tsp. sugar
- 1/2 c. water
- Parsley sprigs, chopped (optional)
Chocolate Cheesecake Candy Cane Bars
By SFCook
For the crust: Preheat the oven to 350 degrees F
- 20 chocolate wafer cookies
- 3 tablespoons unsalted butter, melted
- 1 tablespoon sugar
- 1/2 teaspoon finely ground coffee beans
- 1/4 teaspoon fine salt
- 8 ounces semisweet chocolate, finely chopped
- 8 ounces cream cheese, at room temperature
- 2/3 cup sugar
- 1/2 cup sour cream
- 2 large eggs, at room temperature
- 4 ounces bittersweet chocolate, chopped
- 2 tablespoons unsalted butter
- 1 teaspoon light or dark corn syrup
- 2 tablespoons sour cream, at room temperature
- 1/2 cup crushed candy canes
Rabbit Braised in Red Wine (Coniglio al Vino Rosso) Recipe | SAVEUR
By SFCook
Heat oven to 350°. In a bowl, whisk together wine, vinegar, and sugar; set red wine mixture aside
- 1 (750-ml) bottle of red wine
- 1 ⁄4 cup red wine vinegar
- 2 1⁄4 Tbsp. sugar
- 1 (2–3 lb.) rabbit, cut into 8 pieces
- Kosher salt and freshly ground black pepper, to taste
- 1 ⁄4 cup flour
- 1 ⁄4 cup extra virgin olive oil
- 16 cloves garlic, crushed 16 sage leaves
- 6 sprigs rosemary
Baked Eggs with Smoked Salmon, Arugula and Manchego » The Year In Food
By SFCook
Serving a complete breakfast in a single dish makes it feel like a little present, complete with tasty, unexpected ...
- 8 large eggs
- 1.5 cups diced leeks, white and pale green parts only
- OR 1 cup or less green onions, chopped, white and light green part only
- 1.5 cups chopped arugula, plus a little extra for garnish
- OR 1 cup or less baby spinach, coarsely chopped, plus extra for garnish
- 4 ounces smoked salmon, cut into small cubes
- 2/3 cup grated Manchego cheese, plus more for garnish
- 1 tablespoon olive oil or butter
- salt and freshly ground pepper to taste
- 4 eight-ounce ramekins or cocottes/oven-safe bowls (original instructions)
- KI member note: may need larger ramekins or cocottes to keep from overflowing. I use about half the recipe, with only 1 egg per 8 oz. container.
Ale-Braised Collard Greens With Smoked Ham Hock
By SFCook
From the NY Times/Kim Severson: Greens have always had a symbolic role on the Southern table
- 2 tablespoons extra-virgin olive oil
- 1 medium yellow onion, diced
- 2 garlic cloves, minced
- Kosher salt, as needed
- 1/2 teaspoon red pepper flakes
- 1 tablespoon dark brown sugar
- 12 ounces American amber ale (such as Yalobusha Copperhead Amber Ale)
- 1/2 cup apple cider vinegar
- 1 smoked ham hock
- 3 bunches (about 3 pounds) collard greens, thoroughly washed, stems removed, cut into 2-inch pieces
- Black pepper, as needed
Boneless Leg of Lamb Stuffed with Swiss Chard and Feta
By SFCook
Pound the lamb to even out the thickness
- 1 pound Swiss chard, the stems discarded and the leaves chopped coarse
- 6 large garlic cloves, sliced thin lengthwise
- 3 tablespoons olive oil
- 1/4 pound Feta, crumbled (about 3/4 cup)
- 1 8-pound leg of lamb, boned, butterflied, and trimmed well (4 to 5 pounds boneless)
- 1 1/2 teaspoons crumbled dried rosemary, or to taste (or use
- 1 onion, sliced
- 1 cup dry red wine
- 1 1/2 cups beef broth
- 1/2 cup water
- 1 tablespoon cornstarch dissolved in 2 tablespoons cold water
- Spiced Quinoa Timbales and Honey-glazed Baby Carrots as accompaniments
Shrimp Cocktail Veracruz-Style
By SFCook
This citrusy, shrimp appetizer was originally published in Saveur - Issue #12 and modified by Sue R
- For Shrimp:
- 1 lb. small raw shrimp (50 – 55)
- 2 Tbsp. salt
- 1 tsp. whole black peppercorns
- Juice of 4 - 6 limes + lime halves
- Sauce:
- 2 plum tomatoes, peeled, cored & chopped (or 1 regular tomato)
- 1/2 small white (or red) onion, peeled and chopped
- 3 scallions, thinly sliced, crosswise
- 1 garlic clove, peeled and minced
- 1-2 fresh jalapeño(s), sliced (seeded to lessen heat)
- 4-6 Tbsp. extra-virgin olive oil
- Zest of 1 lime
- 2 Tbsp. fresh lime juice + more for serving
- 2 Tbsp. fresh lemon juice
- 2 Tbsp. chopped fresh cilantro (or Italian or curly parsley) + more for serving
- Salt and freshly ground white pepper to taste (approx. 1 tsp. salt, 3/4 tsp. pepper)
- 1 avocado, peeled and sliced (or coarsely chopped, for individual servings)
- Lime wedges & cilantro or parsley sprigs
- Optional: diced cucumber; Tabasco or a vinegary Mexican bottled hot sauce (such as Tamazula, Valentina or Búfalo, the latter being on the sweet side)
- Salsa Verde (to be served on the side):
- 1/2 lb. fresh tomatillos
- 1 garlic clove, peeled and chopped
- 4 fresh Serrano chiles, stemmed and chopped
- Salt
- 2 Tbsp. minced white onion
- 2 Tbsp. roughly chopped fresh cilantro
Marinated Bocconcini Recipe
By SFCook
This take on marinated mozzarella may not be the most obvious, but the flavors mellow as they sit to complement the...
- 16 ounces drained bocconcini
- 1/2 cup extra-virgin olive oil
- 3 tablespoons capers, finely chopped
- 2 tablespoons finely chopped fresh Italian parsley leaves
- 1 tablespoon finely chopped fresh thyme leaves
- 1 medium garlic clove, thinly sliced
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Seafood Stuffed Salmon
By SFCook
Adapted from: "The Simple Life" sunshineandblogging
- 2 lbs fresh Salmon, 2 large or 4 small pieces
- 10 large prawns, chopped into small pieces
- 6 oz fresh crab meat
- 5 oz chopped spinach
- 1/4 small onion, chopped
- 6 tbsp stuffing mix (seasoned bread cubes, such as Stove Top)
- 2 cloves garlic, minced
- 6 Tbsp butter
- 3 green onions, chopped, white parts only
- 1/4 cup white wine
- 1/4 tsp garlic powder
- Salt & Pepper to taste
- Extra Virgin Olive oil
Butternut Squash Soup (CI)
By SFCook
Do not use pre-peeled squash in this recipe
- 2 1/2 pounds butternut squash, peeled, seeded, and cut into 2-inch chunks (about 7 cups)
- 2 tablespoons unsalted butter
- 1 leek, white and green parts only, quartered lengthwise, sliced thin, and washed thoroughly (about 1 1/2 cups)
- Salt and pepper
- 4 cups vegetable broth
- 1 - 2 cups water
- 2 sprigs fresh thyme
- 1 bay leaf
- pinch cayenne pepper
- Sour cream