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Recipes
Balsamic Glazed Roast Pork
By SFCook
From the chef & cookbook author, David Lebovitz: I used a boneless pork loin roast, called a roti de porc in French
- 2/3 cup (160ml) balsamic vinegar
- 1/4 cup (60ml) honey
- 3 tablespoons (45ml) olive oil
- 3 tablespoons (45ml) soy sauce
- 2 inch (5cm) piece fresh ginger, peeled and minced
- 4 to 5 cloves garlic, peeled and minced
- 2 teaspoons hot sauce
- freshly ground black pepper
- 1 tablespoon fish sauce (optional)
- 2 to 2 1/2 pounds (1-1,25kg) boneless pork loin roast (or pork tenderloin)
Holiday Stollen
By SFCook
A German Christmas tradition
- 2/3 cup black raisins
- 2/3 cup golden raisins
- 1/2 cup dried cherries
- 1/3 cup dark rum
- 1 cup slivered almonds, lightly toasted
- 1 package active dry yeast (1/4 ounce)
- 1/2 cup milk, at room temperature
- 4 cups all-purpose flour
- 3/4 cup plus 3 tablespoons sugar
- 2 3/4 teaspoons ground ginger
- 1 teaspoon kosher salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cardamom
- 1 teaspoon freshly grated nutmeg
- 1 teaspoon freshly grated lemon zest
- 1/2 vanilla bean, seeds scraped and reserved
- 2 cups (4 sticks) unsalted butter, melted (clarified)
- 1 large egg yolk
- 1/2 cup chopped candied ginger
- 1/2 cup mixed candied citrus peel (optional, see note)
- 2 cups confectioners’ sugar.
Individual Zucchini, Lemon, and Ricotta Galettes
By SFCook
Whisk flour and salt in medium bowl
- 2 cups all purpose flour
- 1/2 teaspoon salt
- 3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into 1/2-inch cubes
- 4 tablespoons (or more) ice water
- 5 2/3 cups coarsely grated zucchini (about 1 1/3 pounds)
- 1 1/4 teaspoons salt, divided
- 4 tablespoons butter, divided
- 4 teaspoons extra-virgin olive oil
- 1 cup finely chopped onion
- 1 small garlic clove, minced
- 2 teaspoons fresh lemon juice
- 1 1/4 cups ricotta cheese
- 1/3 cup plus 1/4 cup grated Parmesan cheese
- 1 large egg
- 2 teaspoons finely grated lemon peel
- 1/2 teaspoon ground black pepper
- Fleur de sel*
Slow-Roasted Halibut with Shaved Asparagus and Fennel Salad
By SFCook
Thinly shaving the asparagus gives the familiar vegetable a new look—and a delicate taste
- Salad:
- 4 1/2 teaspoons fresh lemon juice
- 1 tablespoon Dijon mustard
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons drained capers, chopped
- 3/4 pound asparagus spears (about 1 bunch), trimmed
- 1/2 cup thinly sliced fennel bulb (preferably shaved with V-slicer)
- Fish:
- Nonstick vegetable oil spray
- 2 1/2 cups fresh breadcrumbs made from crustless French bread
- 3 tablespoons finely grated Parmesan cheese
- 2 tablespoons finely chopped fresh Italian parsley
- 1 tablespoon finely chopped fresh thyme
- 2 teaspoons finely grated lemon peel
- 3 tablespoons butter, melted
- 6 6-ounce halibut fillets
Pickled Mushrooms - Luchow
By SFCook
From Luchow'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
Pickled Shrimp
By SFCook
By Tamar Adler - NY Times Shrimp season is summer and fall in marshy coastal Georgia and South Carolina and in the...
- 2 pounds shrimp, peeled and deveined, tails on
- 4 scallions, mostly white, quartered or in eighths lengthwise
- 2 cloves garlic, sliced lengthwise, very thinly
- 1/2 cup lemon juice
- 1/4 cup white-wine vinegar
- 2 teaspoons kosher salt
- 1 1/2 teaspoons fennel seed
- 1 1/2 teaspoons coriander
- 10 dried chiles, broken once or left whole
- 1 pod cardamom
- 1 lemon, quartered and thinly sliced
- 1 cup olive oil
- 1/4 cup roughly chopped fresh oregano
- a few peppercorns
- 4 bay leaves
- 1/4 onion and/or leek
- 1 clove garlic
- a few sprigs fresh thyme or oregano
Smoked Salmon Salad in Cucumber Cups
By SFCook
Katherine Cobbs, Cooking Light NOVEMBER 2013
- 1/4 cup finely chopped green onions
- 2 tablespoons plain 2% reduced-fat Greek yogurt
- 2 tablespoons canola mayonnaise
- 2 tablespoons drained capers
- 1 tablespoon chopped fresh dill, divided
- 1 (12-ounce) package cold-smoked salmon, coarsely chopped
- 3 English cucumbers
- 1/8 teaspoon freshly ground black pepper
Moroccan Stuffed Tomatoes
By SFCook
More Mediterranean than truly Moroccan, this is a stuffed tomato dish without the usual carbs or dairy
- 3 tablespoons extra-virgin olive oil, plus additional for brushing baking dish
- 6 medium ripe vine tomatoes, tops sliced off and seeds removed
- Sea salt
- 1 medium onion, very thinly sliced
- 2 garlic cloves, minced
- 1 pound firm medium zucchini, trimmed and grated
- 3 tablespoons finely chopped cilantro
- 1/3 teaspoon chile flakes, or to taste
- 3 tablespoons toasted shelled pistachios.
Larb Chicken Salad
By SFCook
Whisk first 4 ingredients in medium bowl to blend; reserve sauce
- 2/3 cup fresh lime juice
- 1/3 cup fish sauce (nam pla*)
- 1 tablespoon sugar
- 2 teaspoons Thai roasted chili paste in oil or chili-garlic sauce
- 3/4 cup canned low-salt chicken broth
- 1 1/2 pounds ground chicken
- 1 cup thinly sliced green onions
- 3/4 cup thinly sliced shallots
- 3 tablespoons minced fresh lemongrass*
- 1 tablespoon thinly sliced Thai chilies* or serrano chilies
- 1/2 cup chopped fresh cilantro leaves
- 1/3 cup chopped fresh mint leaves
- 2 small heads Boston lettuce, separated into leaves
- Available at Asian markets and some supermarkets nationwide.
CHOCOLATE-HAZELNUT SPREAD
By SFCook
Directions 1. Toast the hazelnuts: Heat the oven to 350°
- 1 cup hazelnuts (roasted or raw), toasted
- 1/4 cup granulated sugar
- 1 tablespoon cocoa powder
- 1 teaspoon salt
- 3 tablespoons coconut oil
- 10 ounces dark chocolate, melted and cooled slightly