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Recipes
Jackie's Rice Pudding
By carinem25
the bizzo
- 1/4 c. texmati basmati rice
- 2 qt half and half
- 2 eggs beaten
- 3/4 c. sugar
- 1 1/2 t vanilla
Egg Yolk Ravioli, Sweet Peas, Local Butter and Black Truffle
By carinem25
For the Sweet Pea Puree: Blanch the peas in salted, boiling water for 2 minutes
- Sweet Pea Puree:
- 2 cups sweet English peas
- 2 tablespoons extra virgin olive oil
- 2 cloves garlic, smashed
- 1/4 cup extra virgin olive oil
- 1/2 cup grated Pecorino Romano
- Juice of 1/2 lemon
- Salt
- Freshly ground black pepper
- 2 tablespoons fresh mint, chiffonaded
- Pasta Dough:
- 1 heaping cup all purpose flour
- 2 eggs
- 1 teaspoon extra virgin olive oil
- To Assemble and Serve:
- 6 eggs
- Water
- Butter
- Maldon salt
- 1 pinch chiffonaded fresh mint
- 4 shavings black truffle
Spiced Lentil Tacos
By carinem25
Heat oil in large skillet over medium-high heat
- 1 tablespoon olive oil
- 1 cup finely chopped onion
- 1 clove garlic, chopped
- 1/2 teaspoon salt
- 1 cup dried brown lentils, rinsed
- 1 package (2.25 ounce) taco seasoning
- 2 1/2 cups vegetable broth
- 1/2 cup fat-free sour cream
- 1 chipotle chile in adobo sauce, finely chopped (use half for less heat)
- 2 teaspoons adobo sauce
- 8 taco shells
- 1 1/4 cups shredded lettuce
- 1 cup chopped tomato
- 1/2 cup shredded reduced-fat (2 percent) cheddar
African Spiced Lentil Dip
By carinem25
In a large saucepan, cover the lentils, carrot and onion with the water and bring to a boil
- 2 cups brown lentils
- 1 carrot, cut into 1-inch pieces
- 1 medium red onion, chopped
- 1 quart water
- 4 tablespoons unsalted butter
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground ginger
- 1/2 teaspoon freshly grated nutmeg
- 1/2 teaspoon ground allspice
- 1/4 teaspoon cayenne pepper
- Salt and freshly ground black pepper
- 1 tablespoon fresh lemon juice
- 2 tablespoons chopped cilantro
- Toasted pita triangles, for serving
Baby Artichokes Stuffed with Crab Salad
By carinem25
Squeeze the lemon halves into a large bowl of water
- 1 lemon, halved, plus 2 teaspoons lemon juice
- 20 baby artichokes
- 1/4 cup extra-virgin olive oil
- 1 large carrot, finely diced
- 1 large celery rib, finely diced
- 1/4 cup finely diced onion
- Salt and freshly ground pepper
- 1 cup dry white wine
- 1/4 cup white wine vinegar
- 1/2 teaspoon black peppercorns
- 1/2 teaspoon coriander seeds
- 2 bay leaves
- 8 thyme sprigs
- 3 tablespoons crème fraîche
- 1 tablespoon snipped chives
- 1/2 pound jumbo lump crabmeat
Aged Gouda Fondue with Caraway Croutons
By carinem25
Preheat the oven to 350°
- 1 tablespoon caraway seeds
- 1 stick (4 ounces) unsalted butter
- 1 baguette (about 12 ounces), cut into 1-inch cubes
- Salt
- 3 cups heavy cream
- 1 pound medium-aged Gouda cheese, coarsely shredded
- Freshly ground white pepper
Chilled Celery Soup with Nantucket Bay Scallops
By carinem25
In a large saucepan, melt the butter over moderate heat
- 6 tablespoons unsalted butter
- 4 large shallots, thinly sliced (1 cup)
- 8 celery ribs, thinly sliced, plus 2 tablespoons shredded celery leaves, for garnish
- 4 cups water
- 1/2 cup flat-leaf parsley leaves
- 1 1/3 cups crème fraîche
- Salt and freshly ground white pepper
- 2 tablespoons grapeseed oil
- 1 1/4 pounds Nantucket bay scallops (see Note)
Sesame-Tossed Cucumbers and Radishes
By carinem25
1. Combine all liquids and whisk together 2
- 1/4 c. sesame oil
- 2 T rice vinegar
- 1/4 t soy sauce
- 1 T sesame seeds
- 1/2 t salt
- 8 small or 6 medium cucumbers, peeled and thinly sliced
- 10 radishes, thinly siced
Hearts of Palm in Lemon Dressing
By carinem25
Whisk first 5 ingredients together
- 2 T Lemon Juice
- 1 T Chopped Dill
- 2 t Olive Oil
- 1 clove garlic, minced
- 1/8 t sugar
- 1 14oz can hearts of palm, cut into 1" lengths
Chicken Pot Pie
By carinem25
Sweat vegetables (except peas) in butter until slightly softened, sprinkle flour on top and cook while stirring 1-2...
- 6 oz Chicken Veloute
- 1 T diced carrots
- 1 T diced mushrooms
- 1 T diced onion
- 1 T diced leek
- 1 T fresh or frozen peas
- 1 oz diced chicken breast
- 1 t flour
- 1 t butter
- 1 1/2 T chopped fresh herbs (sage, basil, rosemary, thyme)
- frozen puff pastry, cut to slightly overlap ramekins