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Recipes
Pistou Soup
By carinem25
Heat oil in a large saucepan, add leek and sweat over low heat for 1-2 minutes
- 2 tbs olive oil
- 1 leek, white part only, finely chopped
- 1 carrot, peeled, cut into 1cm cubes
- 1 large potato, peeled, cut into 1cm cubes
- 2 cups good-quality chicken or vegetable stock
- 1 tomato, peeled, seeds removed, cut into 1cm cubes
- 1 can (15oz) four-bean mix, drained, rinsed
- 2 oz thin French or thin green beans, ends trimmed, cut into 3/4 in lengths
- 1 large zucchini, chopped
- 4 tbs (1/3 cup) good-quality basil pesto
- Chargrilled bread or baguette, to serve
Creamy Goat Cheese Deviled Eggs with Herbs
By carinem25
Place egg yolks in medium bowl; mash with fork until crumbled
- 6 hard cooked eggs, halved, separated
- 2 oz. soft goat cheese, crumbled
- 6 T. mayonnaise
- 2 t. minced shallots
- 2 t. minced fresh tarragon, chives, chervil, dill, or basil
- 1/8 t. salt
- dash pepper
Summer gazpacho with frozen olive oil
By carinem25
Start several hours ahead by freezing 100ml of the oil in small ice-cube trays (or use large trays and only half fi...
- 2/3 c extra virgin olive oil
- 2 slices Italian-style bread, crusts removed
- 2 tbs sherry vinegar
- 1 garlic clove
- 1 tsp sugar
- 1 small red chilli, seeded, chopped
- 1 1/2 lb tomatoes, peeled, seeded and chopped
- 14 oz roasted red bell pepper
- 10 oz canteloupe, chopped
- 1/2 european cucumber, peeled, seeded
- 10 basil leaves
- 1 1/4 c tomato juice
- 4 green onions, chopped
Sugar Snap Pea Salad with lemon-mint vinaigrette
By carinem25
Vegan
- For Lemon Mint Vinaigrette:
- 1/4 c. evoo
- 3 T. chopped fresh mint
- 2 T. lemon juice
- 1 T. shallot, minced
- 1 t. dijon
- 1/2 t. sugar
- Salad:
- 1 lb. sugar snap peas, trimmed
- 1/3 c. chopped pistachios
Barbecue-Rubbed Scallops with Creamy Sauerkraut Soup
By carinem25
Being the northernmost city in the South, Louisville has a complex blend of relatively unsung ethnicities, one of t...
- For sauerkraut soup:
- 3 tablespoons unsalted butter, divided
- 1 bacon slice, cut into 1-inch pieces
- 1/2 cup chopped white onion
- 1 cup drained sauerkraut (5 ounces), rinsed
- 1/3 cup dry white wine
- 2 1/2 cups chicken stock or reduced-sodium chicken broth
- 1/4 cup heavy cream
- 1 teaspoon Dijon mustard
- 2 teaspoons sour cream
- For scallops:
- 1/2 teaspoon all-purpose flour
- 1 teaspoon sumac
- 1/2 teaspoon sweet smoked paprika (pimentón dulce)
- 1/4 teaspoon ground coriander
- 1/4 teaspoon white pepper
- Rounded 1/8 teaspoon cayenne
- 1 teaspoon kosher salt
- 12 large sea scallops, tough ligament removed from side of each if attached
- 2 tablespoons olive oil
- Garnish: baby arugula
Seared Scallions with poached eggs
By carinem25
Mince 1 whole scallion, transfer to a bowl, and whisk in 2 tablespoons oil and lemon juice
- 2 bunches scallions
- 3 tablespoons extra-virgin olive oil, divided
- 1 teaspoon fresh lemon juice
- Kosher salt and freshly ground black pepper
- 2 large eggs
Potato-Crusted Cod with Mustard-Malt Vinegar Sauce
By carinem25
Play on Fish and Chips
- 1 c. instant mashed potato flakes
- 4 T. chopped fresh chives, divided
- 3/4 t. salt
- 1/4 t. pepper
- 1/3 c. milk
- 4 T. butter, chilled, cut up, divided
- 1 T. canola oil
- 4 (6 oz.) cod fillets
- 3 T. malt vinegar
- 5 T. water
- 4 t. whole-grain mustard
Raclette-Topped Broiled Tomatoes
By carinem25
Preheat broiler, and place oven rack 4 inches from top of oven
- 6 small tomatoes, halved (1 1/2 lb)
- 2 T dijon
- 2/3 c. shredded raclette (can sub. gruyere or swiss)
- 1/4 c. whole wheat bread crumbs
- 1 1/2 T capers, rinsed and drained
- 1 1/2 T chopped chives
- 1 T butter, melted
- 1/8 t. cayenne
Slow-Roasted Halibut with Shaved Asparagus and Fennel Salad
By carinem25
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