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Recipes
Mushroom-Stuffed Eggplant
By SFCook
From Betty Crocker cookbook, 1970; very slightly modified
- 1 medium eggplant (1 1/2 - 2 lbs.)
- 10 oz. fresh mushrooms, sliced
- 1/4 c. all purpose flour
- 6 Tbs. unsalted butter, divided
- 2 Tbs. green pepper, finely chopped
- 2 Tbs. onion, finely chopped
- 2 cloves garlic, crushed
- 1 tsp. salt
- 1/8 tsp. pepper
- 1/4 c. light cream
- 1 jar (2 oz.) chopped pimiento, drained
- 1 Tbs. Parmesan cheese, grated, or 2 Tbs. buttered bread crumbs (or combine cheese and bread crumbs)
Whole Sardines with Fresh Herbs and Crème Fraîche
By SFCook
By Douglas Rodriguez The Great Ceviche Book, Revised I'm a huge fan of small fish such as anchovies, baiting, ...
- 4 pounds fresh sardines, cleaned, boned, and filleted
- 1 cup freshly squeezed lemon juice
- 2 tablespoons salt
- 10 cloves garlic, thinly sliced crosswise
- 6 shallots, thinly sliced
- Marinade
- 1/2 cup virgin olive oil
- Leaves from 6 sprigs thyme
- Leaves from 6 sprigs oregano
- 1/2 cup freshly squeezed lemon juice
- 1 tablespoon honey
- 1 tablespoon freshly ground black pepper
- 1 cup crème fraîche or sour cream for garnish
Roasted Squash and Radicchio Salad With Buttermilk Dressing
By SFCook
Roasted delicata squash brings sweetness and a velvety texture to the bitter radicchio and arugula in this colorful...
- 2 delicata squashes (10 ounces each), halved lengthwise, seeded and cut into 1/2-inch half-moons
- 1 tablespoon honey
- 1 1/2 teaspoons kosher salt
- 1/4 teaspoon smoky chile powder, such as New Mexico or chipotle
- 6 tablespoons extra-virgin olive oil
- 1/3 cup buttermilk
- 2 teaspoons lemon juice
- 2 teaspoons finely chopped tarragon
- 1 large garlic clove, grated
- 1 head radicchio, cored and shredded (4 cups)
- 4 cups arugula
- 2/3 cup chopped toasted pecans (see note)
- 1/3 cup thinly sliced scallions
TUSCAN STRATAS
By SFCook
A strata is the ideal dish for entertaining without a fuss and they are best made the day before
- 1 cup shredded Asiago cheese
- 2 cups shredded Fontina cheese
- 2 cups Italian bread, cubed
- 2 tablespoons butter
- 3/4 cup chopped onion
- 4 eggs, beaten
- 1 teaspoon minced garlic
- 1 1/2 cups half and half
- 2 drops hot pepper sauce
- 8 ounces mild Italian sausage
- 1 1/3 cups baby Portabella mushrooms, coarsely chopped
- 1 tablespoon olive oil
- salt and pepper to taste
- 1/3 cup diced sun dried tomatoes packed in oil, drained
- 1 1/2 tsp Tuscan Seasoning
Marinated Mushrooms Lüchow
By SFCook
From Lüchow's German Cookbook This is a Lüchow favorite as a first course, with other appetizers such as pâté, ...
- "To make Pickled Mushrooms in the traditional German way, buy fresh button mushrooms; use only firm, white ones.
- 1 pound small button mushrooms
- 1 tablespoon salt
- 1 medium-sized onion, chopped fine
- 1 clove garlic
- 1/4 cup chopped fresh parsley
- 2 bay leaves
- 4 coarsely ground peppercorns
- 1/2 teaspoon crumbled dried thyme or chopped fresh thyme
- 2 cups dry white wine
- 2 cups cider vinegar
- 1/2 cup olive oil
- Juice 1/2 lemon
Soy-Glazed Chicken Thighs with Asparagus and Scallions
By SFCook
from Bon Appetit, May 2014
- 2 teaspoons aniseed
- 4 garlic cloves, finely chopped
- 1/4 cup fresh lime juice, plus wedges for serving
- 1/4 cup reduced-sodium soy sauce
- 2 tablespoons honey
- 8 chicken thighs (about 4 lb.)
- 1 bunch asparagus (about 3/4 lb.), trimmed
- 2 bunches scallions, trimmed
- 2 tablespoons vegetable oil
- Kosher salt and freshly ground black pepper
- 1/2 cup fresh cilantro leaves with tender stems
Persimmon Salad with Pomegranate and Walnuts
By SFCook
Persimmons make a colorful cool weather salad, combined with dark red Treviso and radicchio leaves and glistening r...
- 2 ounces walnuts, about 1/2 cup
- 2 tablespoons sugar
- 1/2 teaspoon fleur de sel or other coarse sea salt, crumbled
- 1 shallot, finely sliced
- 2 tablespoons sherry vinegar
- Salt and pepper
- 3 tablespoons walnut oil
- 3 medium Fuyu persimmons, peeled
- 8 ounces radicchio, Treviso or other chicory leaves
- 1/2 cup pomegranate seeds
Coconut-Braised Chicken Thighs with Lemongrass
By SFCook
The flavorful meat of chicken thighs is ideal for this aromatic Southeast Asian–style braise that is prepared in ...
- 2 1/2 lb. (1.25 kg) boneless chicken thighs
- Kosher salt and freshly ground pepper
- 1 Tbs. olive oil
- 2 green onions, white and pale green portions, chopped
- 2 lemongrass stalks, white part only, thinly sliced
- 2 Tbs. minced serrano chile
- 2 cans (each 14 fl. oz./440 ml) coconut milk
- 1 lb. (500 g) Yukon gold potatoes, peeled and cut into 2-inch (5-cm) pieces
- 6 to 8 garlic cloves, peeled and smashed
- 2 tsp. ground cinnamon
- 2 tsp. ground coriander
- 1 star anise
- 1 large lemon, cut into 8 wedges
- Juice of 1 lime
- 3 cups (5 oz./155 g) baby kale
- Steamed rice for serving
- Chopped fresh cilantro for garnish
French Apple Cake
By SFCook
From David Lebovitz, the chef & cookbook author: Adapted from Around My French Table by Dorie Greenspan Dorie doesn...
- 3/4 cup (110g) flour
- 3/4 teaspoon baking powder
- pinch of salt
- 4 large apples, a mix of varieties (tart works best)
- 2 large eggs, at room temperature
- 3/4 cup (150g) sugar
- 3 tablespoons dark rum
- 1/2 teaspoon vanilla extract
- 8 tablespoons (115g) butter, salted or unsalted, melted and cooled to room temperature
Truffled Mushroom Bruschetta
By SFCook
Truffled Mushroom Bruschetta ◾Slice the baguette on a fierce diagonal to make 6 large slices of bread ◾Brush w...
- 1 French baguette
- 1 cup of mushrooms – a mixture of wild mushrooms would be fantastic, but failing that, some oyster mushrooms and some button mushrooms are a good combination
- 2 cloves of garlic
- 1 tbsp butter
- 1/4 cup of cream
- 1/2 tsp truffle oil
- Salt and pepper
- Olive Oil