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Recipes
Risotto Spring Vegetable
By mariannefeldman
INSTRUCTIONS 1. For the Gremolata: Combine ingredients in small bowl and set aside
- WHY THIS RECIPE WORKS:
- SPRING VEGETABLE RISOTTO
- 4 6 1, 2008. main course or 6 as a first course. Published May 1, 2008. From Cook's Illustrated.
- For a flavorful spring vegetable risotto recipe, we simmered the trimmings from leeks and other vegetables in chicken broth before stirring the broth into the rice.
- INGREDIENTS
- Gremolata
- 2 2tablespoons 2tablespoons minced fresh parsley leaves , stems reserved
- 2 2tablespoons 2tablespoons minced fresh mint leaves , stems reserved
- 1/2 1/2teaspoon 1 finely grated zest from 1 lemon
- Risotto
- 1 1pound 1/2-inch asparagus , tough ends snapped off and reserved, spears cut on bias into 1/2-inch thick pieces
- 2 2medium 4 2 , white and light green parts halved lengthwise, washed, and sliced thin (about 4 cups), 2 cups roughly chopped greens reserved (see note)
- 4 4cups 4cups low-sodium chicken broth (see note)
- 3 3cups 3cups water
- 5 5tablespoons 5tablespoons unsalted butter
- Salt and ground black pepper
- 1/2 1/2cup 1/2cup frozen peas
- 2 2medium 2 garlic cloves , minced or pressed through garlic press (about 2 teaspoons)
- 1 1/2 1 1/2cups 1/2cups Arborio rice (see note)
- 1 1cup 1cup dry white wine
- 1 1/2 1 1/2ounces 3/4 grated Parmesan cheese (about 3/4 cup), plus extra for serving
- 2 2teaspoons 1 juice from 1 lemon
Seven-Minute Frosting for Whoopie Pie - Martha
By mariannefeldman
This is one of our tried-and-true favorites: You can't go wrong
- 1 1/2 cups sugar
- 2 tablespoons light corn syrup
- 6 large egg whites
- 1 teaspoon pure vanilla extract
Brussel Sprouts Hashed
By mariannefeldman
http://cooking.nytimes.com/recipes/453-hashed-brussels-sprouts-with-lemon-zest
- INGREDIENTS
- 2 tablespoons freshly squeezed lemon juice, more to taste
- Grated zest of 1 lemon
- 2 to 3 pounds brussels sprouts
- 2 tablespoons olive oil
- 2 tablespoons butter
- 3 garlic cloves, minced
- 2 tablespoons black mustard seeds, cumin seeds, or poppy seeds
- 1/4 cup dry white wine or vermouth
- Salt and pepper to taste
Muffins - Raspberry Whole Grain
By mariannefeldman
Preheat the oven to 400 F
- 1/2 cup rolled oats
- 1 cup 1 percent low-fat milk or plain soy milk (soya milk)
- 3/4 cup all-purpose (plain) flour
- 1/2 cup cornmeal, preferably stone-ground
- 1/4 cup wheat bran
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1/2 cup dark honey
- 3 1/2 tablespoons canola oil
- 2 teaspoons grated lime zest
- 1 egg, lightly beaten
- 2/3 cup raspberries
Popping Corn in Microwave
By mariannefeldman
http://www.kingarthurflour
- 1/4 cup unpopped kernels.
- 1/2 teaspoon salt.
- 1 teaspoon vegetable oil.
Pink Applesauce Tart
By mariannefeldman
http://www.marthastewart.com/1083657/pink-applesauce-tart
- Pate Brisee
- All-purpose flour, for dusting
- 1/4 cup sugar
- 2 tablespoons unsalted butter
- Pinch of salt
- 2 tablespoons Calvados
- 1 1/2 cups Martha's Pink Applesauce
- 2 small red-skinned apples (about 12 ounces), such as McIntosh or Empire
- 3 tablespoons red-currant or sour-cherry jelly
Amaretti Cookies - Chewy
By mariannefeldman
by Lillian Chou epicurious
- 1 (7-ounce) tube pure almond paste (not marzipan; 3/4 cup)
- 1 cup sugar
- 2 large egg whites at room temperature for 30 minutes
- a pastry bag with a 3/8-inch plain tip
Scones - Belgian Milk Chocolate Chip
By mariannefeldman
www.BetterBaking.Com Belgian Milk Chocolate Chip Scones These are chocolate-kissed, buttery little scones that dis...
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Vegetable Casserole with Tofu Topping
By mariannefeldman
Recipe cross-tester: Ian Knauer Mother: Cynthia Knauer, Allentown, PA
- 2 tablespoons olive oil
- 2 medium onions, halved lengthwise and thinly sliced lengthwise
- 1 lb cabbage, cored and cut crosswise into 1/3-inch-thick slices (4 cups)
- 1 lb kale, stems and center ribs removed and leaves coarsely chopped (12 cups)
- 1/2 lb carrots, cut into 1/4-inch-thick matchsticks
- 1/2 cup water
- 2 tablespoons soy sauce
- 1/2 teaspoon salt
- 1 1/2 cups fine fresh or dried bread crumbs, preferably whole wheat
- 7 oz firm tofu
- 1 oz finely grated Parmigiano-Reggiano (1/2 cup)
- 1/3 cup olive oil
- 2 teaspoons dried basil, crumbled
- 1 1/2 teaspoons dried oregano, crumbled
- 1 teaspoon paprika
- 1 garlic clove, chopped
- 1/4 teaspoon salt