Howie's profile page
Recipes
Bruschetta
By Howie
1) Mash to make pesto. 2) Stir in rest of olive oil
- 2 garlic cloves, chopped
- salt & pepper
- 1/3 cup olive oil
- 6-8 roma tomatoes
- 1 1/2 tsp dried basil, chopped
- 1 baquette sliced lengthwise
- grated mozza
Beef Barley Soup
By Howie
1) In a large saucepan, brown beef ribs in hot oil
- 2 lbs beef short ribs
- 5 cups water
- 1 large onion, sliced
- 2 cups carrots, sliced
- 3/4 cup green pepper, sliced
- 2/3 cup quick cooking barley
- 2 tb cooking oil
- 1 - 19 oz can tomatoes
- 1 tb salt
- 1 cup celery, sliced
- 1/4 cup parsley, snipped
Green Salad with Toasted Goat Cheese
By Howie
1) Put lettuce in bowl and refrigerate, covered
- Lettuce, washed, dried and torn into bits
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 generous tsp dijon mustard
- 2 tb red wine vinegar
- 3 tb safflower oil
- 2 tb olive oil
- 12 thick slices mild goat cheese
- 12 - 1/2 inch slices french bread
Pizza, Pesto
By Howie
1) Spread oil and blended ingredients on a pizza bread
- 2 large cloves garlic
- 34 g fresh basil
- 2 tb pine nuts
- 1/4 cup parmesan
- 1/4 cup olive oil
- mozza
- chopped tomato
Green Noodles Amandine
By Howie
1) Cook noodles as directed
- 4 tb butter
- 1 tb lemon juice
- 1/2 lb narrow green noodles
- 1/4 cup slivered almonds
- salt & pepper
Pizza, Caramelized
By Howie
1) Brush crust with olive oil
- 8 " pizza crust
- 3 onions, thinly sliced
- 1 tb sugar
- 3 tb balsamic
- 1 tb butter
- 2 tb olive oil
- 2 cups chevre
- Pine nuts, toasted
Roasted Red Pepper Soup with Aioli and Garlic Croutons
By Howie
1) The croutons: Preheat the broiler
- Croutons:
- 12 slices day old french bread
- 2 large clove garlic, peeled and cut in half
- 2 tb olive oil
- Soup:
- 2 tb unsalted butter
- 2 tb olive oil
- 1 medium onion, peeled and finely minced
- 1/2 cup carrots, finely diced
- 1/2 cup celery, finely diced
- 2 1/2 tb all-purpose flour
- 6 large red bell peppers, roasted and peeled, and diced (see recipe below)
- 5-6 cups chicken stock
- 1/2 cup heavy cream
- salt and fresh ground white pepper
- Aioli:
- 2 tsp garlic, mashed
- 1/3 cup all-purpose potato, cooked
- 2 extra large egg yolks
- 1 tsp sherry vinegar
- 3/4 cup olive oil
Artichoke Bottoms with Shrimp
By Howie
1) In a bowl, combine vinegar, olive oil, salt & pepper
- 1 1/2 tb wine vinegar
- 3 tb olive oil
- salt & fresh ground pepper to taste
- 6 artichoke bottoms, cooked
- 1 cup shrimp, cooked, shelled, deveined, and cut into small pieces
- 1/2 green pepper, finely diced
- 2 tsp lemon juice
- 1/3 cup mayo
- paprika, to taste
- 1 tsp dijon mustard (optional)
- 6 whole shrimp, cooked
Salmon En Croute
By Howie
1) Combine cream cheese with crab meat
- 4 salmon filets (4-5 oz)
- 2 oz crab meat
- 1 oz cream cheese, softened
- 4 slices of smoked salmon
- 1 egg, beaten
- 4 puff pastry sheets, 5 x 5
Million Dollar Salad
By Howie
Combine all salad ingredients
- Salad:
- 1/2 head iceberg lettuce, finely chopped
- 1/2 head romaine, finely chopped
- 1/2 bunch watercress, finely chopped
- small bunch chicory, finely chopped
- 2 medium tomatoes, peeled and finely chopped
- 2 cooked chicken breasts, diced
- 6 strips bacon, crumbled
- 1 avacado, diced
- 2 tb chives, minced
- 3 oz blue cheese, crumbled
- 3 hard boiled eggs, chopped
- Salad Dressing:
- 1 1/3 cup vegetable oil
- 2/3 cup red wine vinegar
- 1 tsp sugar
- 1 clove minced garlic
- 1 tsp salt
- 1/2 tsp pepper
- 1 tsp dijon
- 1 tsp worcestershire
- 1 tsp paprika