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Recipes
Spinach Salad Flambe
By sallycohen
Bon Appetit June 1978 (Page 6)
- 6 12 oz Bunches of Spinach (washed and dried)
- 6 Hard Cooked Eggs (sliced)
- 1/4 T Salt
- 1/2 t Ground pepper
- 12 Bacon strips (chopped and fried crisp)
- 3/4 C Bacon drippings
- 1/2 C Malt vinegar
- 1/4 C Lemon juice
- 4 t Sugar
- 1 t Worcestershire sauce
- 1 1/2 oz Brandy (100 proof)
Chinese Noodles
By sallycohen
Boil noodles Drain and run under cold water Dry Add sauce Should be served cold
- 1 lb Chinese dried noodles (no egg)
- 3 1/2 T Black soy sauce
- 3 1/2 T Chinese sesame oil
- 2 T Sugar
- 1 1/2 T Vinegar
- Green onions/cilantro
Pork Belly Sliders
By sallycohen
Wrap the tea leaves in cheesecloth and secure with butcher’s twine
- For the Pork Belly Sliders:
- Pork Belly Sliders with Syrah Barbeque Sauce
- For our sliders, we cook Niman Ranch pork belly low and slow and then top each slice with house-made Syrah BBQ sauce. It may be a small sandwich, but the flavor is big. Big enough to hold up to the long finish of our Syrah.
- Recipe makes approximately 36 appetizer-sized sandwiches
- 1 ounce dried tea leaves (we use Lipton’s)
- 1/2 gallon water
- 1 cup kosher salt
- 2 cups granulated sugar
- 1 gallon ice
- 4 lbs. pork belly
- Easy Pickles (recipe below)
- Syrah Hoisin BBQ sauce (recipe below)
- 18 hog dog buns (top and bottom crusts removed), halved lengthwise
- Method
- For the Syrah Hoisin BBQ Sauce:
- 1 cup Kendall-Jackson Syrah
- 1 cup hoisin sauce
- 1 cup barbeque sauce
- Method
- For the Easy Pickles:
- 1 cup rice wine vinegar
- 2 tsp. kosher salt
- 1/4 cup sugar
- 2 English cucumbers (sliced 1/4-inch thick)
Lacquered Chicken from Chef Rick Bayless
By sallycohen
Heat the oven to 350 degrees
- Classic Red Mole
- 1/2 cup agave syrup (preferably organic raw) or dark corn syrup
- 24 portions of chicken—24 leg-and-thigh pieces, 24 bone-in chicken breast halves or a mixture of the two
- Salt and fresh ground pepper
- Reserved toasted sesame seeds from the Classic Red Mole recipe
- Sprigs of watercress or flat-leaf parsley for garnish
Whole Chinese Chicken with Star Anise
By sallycohen
Mix ingredients (minus sugar) Bring to a boil in large pot Once boiling, ease in chicken Let liquid boil once ag
- 1 Whole chicken
- 1 1/2 Star anise
- 2 C Soy sauce
- 2 1/2 C Water
- 1/3 C Rice wine
- 4-5 Slices fresh ginger
- 1 Scallion
- 1 1/2 inch Cinnamon stick
- 1 t Sugar
Eggplant Parmesan Rolls
By sallycohen
Eggplant Parmesan Rolls with Swiss Chard and Fresh Mint Bon Appétit | March 2010 Eggplant Parmesan Rolls with S...
- 2 medium eggplants (about 2 1/4 pounds total), trimmed, cut lengthwise into 1/4-inch-thick slices
- Coarse kosher salt
- Extra-virgin olive oil
- 1 1-pound bunch Swiss chard, center ribs removed
- 2 large eggs
- 1 15-ounce container whole-milk ricotta cheese
- 1 1/4 cups finely grated Parmesan cheese, divided
- 2 tablespoons chopped fresh mint
- 3/4 teaspoon freshly ground black pepper
- 1 15- to 16-ounce can tomato sauce
- 1 8-ounce ball fresh water-packed mozzarella,* drained, thinly sliced
- print a shopping list for this recipe
Caesar Salad
By sallycohen
Dad to fill in
- 2 Large heads of Romaine lettuce
- 3/4 C Olive oil
- 1/4 t salt or anchovies
- 8 Grinds pepper
- 1 Lemon
- 6 Drops Worcestershire sauce
- 1/4 C Parmesan cheese
- 2 1-minute eggs
- 2 C Croutons
Maple-Oatmeal Scones
By sallycohen
Preheat the oven to 400 degrees F
- For the Scones:
- 3 1/2 cups all-purpose flour
- 1 cup whole-wheat flour
- 1 cup quick-cooking oats, plus additional for sprinkling
- 2 tablespoons baking powder
- 2 tablespoons granulated sugar
- 2 teaspoons salt
- 1 pound cold unsalted butter, diced
- 1/2 cup cold buttermilk
- 1/2 cup pure maple syrup
- 4 extra-large eggs, lightly beaten
- 1 egg beaten with 1 tablespoon milk or water, for egg wash
- For the Glaze:
- 1 1/4 cups confectioners' sugar
- 1/2 cup pure maple syrup
- 1 teaspoon pure vanilla extract
Best Beef Stew
By sallycohen
1. Adjust oven rack to lower-middle position and heat oven to 300 degrees
- 2 medium garlic cloves , minced or pressed through garlic press (about 2 teaspoons)
- 4 anchovy fillets , finely minced (about 2 teaspoons)
- 1 tablespoon tomato paste
- 1 boneless beef chuck-eye roast (about 4 pounds), trimmed of excess fat, cut into 1 1/2-inch pieces (see note and step by step below)
- 2 tablespoons vegetable oil
- 1 large onion , halved and cut from pole to pole into 1/8-inch-thick slices (about 2 cups)
- 4 medium carrots , peeled and cut into 1-inch pieces (about 2 cups)
- 1/4 cup unbleached all-purpose flour
- 2 cups red wine (see note)
- 2 cups low-sodium chicken broth
- 2 bay leaves
- 4 sprigs fresh thyme
- 4 ounces salt pork , rinsed of excess salt (see note)
- 1 pound Yukon gold potatoes , scrubbed and cut into 1-inch pieces
- 1 1/2 cups frozen pearl onions , thawed
- 2 teaspoons unflavored powdered gelatin (about 1 packet)
- 1/2 cup water
- 1 cup frozen peas , thawed
- Table salt and ground black pepper
Applesauce Raisin Cake
By sallycohen
Method 1. Preheat oven to 325°F
- Ingredients
- 1/2 lb. (2 sticks) sweet butter
- 2 cups granulated sugar
- 2 cups chunk-style applesauce*
- 3 cups unbleached all-purpose flour
- 1 teaspoon ground cinnamon
- 1 teaspoon freshly grated nutmeg
- 2 teaspoons baking soda
- 1 teaspoon vanilla extract
- 1 cup raisins
- LEMON-ORANGE ICING
- 1 cup confectioners' sugar
- 1/2 teaspoon ground cinnamon
- 11/2 tablespoons fresh lemon juice
- 11/2 tablespoons fresh orange juice