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Recipes
Marinated Mushrooms
By SFCook
An antipasti plate is one of the most low-effort and delicious ways to warm up a crowd before a meal, especially if...
- 2 cups olive oil
- 6 garlic cloves, peeled and smashed
- 1 pound small white button mushrooms, cleaned and stems trimmed
- 1/3 cup freshly squeezed lemon juice (from 2 medium lemons)
- 6 tablespoons finely chopped Italian parsley leaves
- 2 tablespoons finely chopped tarragon leaves
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
Honey-Glazed Baby Carrots
By SFCook
http://www.epicurious.com/recipes/food/views/Honey-Glazed-Baby-Carrots-15374
- 1 1/4 pounds baby carrots, trimmed and peeled
- 1 tablespoon unsalted butter
- 1 1/2 tablespoons honey
- 1 tablespoon fresh lemon juice
- Glazed Baby Carrots with Orange Juice, Brown Sugar and Ginger Ingredients for 4 portions
- 1 pound baby carrots
- 2 tbs. unsalted butter
- 2 tbs. brown sugar
- 1/3 cup freshly squeezed orange juice
- 1 tbs. grated peeled fresh ginger
- Coarse sea salt
- Freshly grated white pepper
- 1 tsp. freshly squeezed lemon juice
- Chopped fresh parsley or mint for garnish
Butternut Squash Soup with Star Anise and Ginger Shrimp
By SFCook
Toss shrimp with ginger in a bowl and marinate, chilled, 30 minutes (do not marinate any longer or enzymes from gin...
- 24 large shrimp in shell (about 1 lb), peeled, leaving tail and first segment of shell intact, and deveined
- 1 tablespoon finely grated peeled fresh ginger
- 2/3 cup chopped shallot
- 1 garlic clove, thinly sliced
- 3 whole star anise
- 2 tablespoons unsalted butter
- 1 3/4 lb butternut squash, peeled, seeded, and cut into 1/2-inch pieces (5 cups)
- 4 cups chicken stock or broth
- 2 cups water
- 1/4 teaspoon salt
- 1 tablespoon vegetable oil
- Garnish: fresh cilantro sprigs
Cavatappi with Asparagus, Arugula, Walnuts, and Blue Cheese
By SFCook
Cavatappi is a short, tubular corkscrew-shaped pasta
- 1 tablespoon table salt
- 1/2 teaspoon table salt
- 1 pound cavatappi
- 5 tablespoons extra-virgin olive oil
- 1 pound asparagus , bottom 1 inch trimmed and discarded, spears halved lengthwise if larger than 1/2 inch in diameter and cut into 1-inch lengths
- 1/2 teaspoon ground black pepper
- 1 cup walnuts , chopped
- 4 cups arugula (lightly packed), washed and dried thoroughly (about 1 bunch)
- 6 ounces blue cheese , preferably Roquefort, crumbled
- 2 tablespoons cider vinegar
- 1 Granny Smith apple , peeled, for grating over pasta
Asparagus with Wasabi-Mayonnaise Dip
By SFCook
The dip adds a little kick to any fresh spring vegetables
- 3 lb thin to medium asparagus, trimmed
- 1 cup mayonnaise (or substitute 1/2 sour cream)
- 4 teaspoons soy sauce, or more, to taste
- 1 1/2 teaspoons sugar
- 2-3 teaspoons fresh lemon or lime juice
- 2 teaspoons wasabi paste*
- 3 garlic cloves, minced
- 2 green onions, thinly sliced + more for garnish
- Black sesame seeds (optional)
Moroccan Lamb Tagine with Raisins, Almonds, and Honey
By SFCook
Whisk together ras-el-hanout, salt, pepper, ginger, saffron, and 1 cup water in a 5-quart heavy pot
- 2 teaspoons ras-el-hanout*
- 2 teaspoons salt
- 3/4 teaspoon black pepper
- 3/4 teaspoon ground ginger
- 1/4 teaspoon crumbled saffron threads
- 3 cups water
- 3 lb boneless lamb shoulder, cut into 1-inch cubes
- 1 large onion, coarsely grated (1 cup)
- 2 garlic cloves, finely chopped
- 2 (3-inch) cinnamon sticks
- 1/2 stick (1/4 cup) unsalted butter, cut into pieces
- 1 1/4 cups raisins
- 1 1/4 cups whole blanched almonds
- 1/2 cup honey
- 1 teaspoon ground cinnamon
- Accompaniment: couscous
Spring Greens With Preserved Lemon & Olives
By SFCook
San Francisco Chronicle 4/27/14: Serve these greens with pita wedges or chips, or alone as a side dish for meat or ...
- 1 pound mixed leafy, mild-flavored greens, such as dandelion greens, baby kale and spinach, stems removed and roughly chopped
- 1 cup chopped flat-leaf parsley
- 3 cloves garlic, unpeeled but papery husk removed
- 1/2 cup roughly chopped cilantro leaves
- 1/4 teaspoon kosher salt + more to taste
- 3 tablespoons extra virgin olive oil + more for finishing
- 1/4 teaspoon sweet paprika
- Pinch hot red pepper flakes
- 1/4 teaspoon ground cumin, or more to taste
- Juice of 1/2 lemon + more to taste
- 1/4 preserved lemon
- 12 Moroccan oil-cured olives, pitted and soaked in several batches of water to remove salt
Roasted Cauliflower
By SFCook
Blasting cauliflower florets in a hot oven concentrates their natural sweetness, turning them into something akin t...
- 1 medium head cauliflower (2 1/2 to 3 pounds), cut into 1 1/2-inch-wide florets (8 cups)
- 2 tablespoons extra-virgin olive oil
- 1/4 teaspoon salt
SUE’S SPICY DEVILED EGGS
By SFCook
The *best* spicy deviled eggs
- For garnish:
- 1 dozen large eggs (preferably at least 5-7 days old), at room temperature
- 1 Tbsp. finely diced green onion, white part only (about 4)
- 4 tsp. finely grated Manchego or Parmesan cheese
- 3 Tbs. mayo
- 3 Tbs. sour cream
- 2 Tbs. grainy mustard
- 1 Tbs. fresh horseradish (or more, to taste)
- 1 1/2 tsp. cider vinegar
- 1 drop Balsamic vinegar
- 1/2 tsp. (scant) powdered mustard (or more, to taste)
- 1/4 tsp. garlic powder
- Pinch of wasabi powder or paste (optional)
- Salt & pepper to taste
- Parsley
- Sweet Paprika
STRAWBERRY UPSIDE-DOWN CAKE
By SFCook
Directions 1. Preheat the oven to 350°F
- 11 tablespoons butter, at room temperature, divided
- 3 tablespoons plus 1/2 cup brown sugar
- 1 quart strawberries, hulled and thinly sliced into rounds
- 2/3 cup whole-wheat flour
- 2/3 cup all-purpose flour
- 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- Pinch of salt
- 1 teaspoon cinnamon
- 1 egg
- 1 teaspoon pure vanilla extract
- 2/3 cup Greek yogurt