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Recipes
Pesto Sauce
By sallycohen
The Classic Italian Cookbook
- 2 C Fresh basil
- 1/2 C Olive oil
- 2 T Pine nuts
- 2 Cloves of garlic (lightly crushed)
- 1 t Salt
- 1/2 C Freshly grated Parmesan cheese
- 2 T Freshly grated Romano cheese
- 3 T Butter
Chilled Pea Soup with Mint
By sallycohen
This is such a lovely, fresh and soothing emulsion, that I am happy to keep a pitcher of it, for a solo-supper or b...
- Chilled Pea Soup with Mint
- 6 cups vegetable stock
- stalks from a bunch fresh mint with the leaves saved
- 1 tablespoon dried mint
- 18 ounces frozen petits pois (or 3 pounds 5 ounces of fresh peas, shelled and shells reserved)
- 2 tablespoons olive oil
- 3 scallions, finely chopped
- salt and pepper
- 1 1/4 cups sour cream
Recipes from Chef Rick Bayless - Rick Bayless | Frontera
By sallycohen
24 portions of chicken—24 leg-and-thigh pieces, 24 bone-in chicken breast halves or a mixture of the two Directi...
- 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
Summer Margaritas - Rick Bayless | Frontera
By sallycohen
Recipe from Season 5 Mexico - One Plate at a Time
- 1/2 of an 8-ounce (6-inch-long) cucumber, peeled and cut into thin slices
- 3/4 cup good-quality blanco tequila (we use Milagro blanco for this margarita at our restaurant)
- 1/2 cup fresh lime juice
- 1/2 cup simple syrup
- Cucumber slices for garnish
Maple-Roasted Brussels Sprouts
By sallycohen
This unbelievably simple side dish counters the slight bitterness of brussels sprouts with a sweet maple-syrup pan ...
- 1/4 cup canola oil
- 2 1/4 pounds baby brussels sprouts or regular brussels sprouts that are halved lengthwise
- Salt and freshly ground pepper
- 1 stick (4 ounces) unsalted butter, cut into tablespoons and softened
- 2 tablespoons light brown sugar
- 1/4 cup Grade A pure maple syrup
- 1 1/2 tablespoons cider vinegar
- 1 cup vacuum-packed roasted chestnuts, coarsely chopped (6 ounces)
- 1 tablespoon walnut oil
taItalian Red-Wine Braised Duck with Olive Gremolata
By sallycohen
Trim duck legs of extraneous fat with a sharp knife, leaving a thin layer on top
- 4 Muscovy duck legs (about 4 pounds), untrimmed
- Salt and pepper
- 1/2 teaspoon coriander seed, toasted and coarsely ground
- 1/2 teaspoon fennel seed, toasted and coarsely ground
- 2 tablespoons olive oil
- 2 cups finely diced onion
- 3/4 cup finely diced carrot
- 3/4 cup finely diced celery
- 1 large thyme sprig
- 1 bay leaf
- 1 4-inch strip of orange peel, pith removed
- 4 garlic cloves, minced
- 2 tablespoons tomato paste
- 1 cup chopped canned or fresh tomatoes
- 1 cup dry red wine
- 3 cups chicken broth
- Pinch cayenne or red pepper, optional
- Olive gremolata for garnish (recipe here)
Molasses Spice Cookies
By sallycohen
Texas Home Cooking
- 1 C Dark Brown Sugar
- 3/4 C Unsalted butter
- 1 Egg
- 1/4 C Dark Molasses
- 2 C Flour
- 2 t Baking soda
- 1 t Cinnamon
- 1 t Ground cloves
- 1 t Powdered ginger
- 1 t Nutmeg
- 3/4 t salt
- Sugar
Roy's Signature Blackened Ahi with Soy Mustard Sauce
By sallycohen
Author Notes: The technique of blackening fish was made popular by Paul Prudhomme in the 1980's, when Cajun cuis...
- Soy-Mustard Sauce:
- 1/4 cup mustard powder, preferably Coleman's®
- 2 tablespoons hot water
- 2 tablespoons rice wine vinegar
- 1/4 cup soy sauce
- Blackening Spice:
- 1 1/2 tablespoons paprika
- 1/2 tablespoon cayenne pepper
- 1/2 tablespoon pure chile powder
- 1/4 tablespoon freshly ground white pepper
- 1/2 tablespoon ground sandalwood (optional)
- 8 ounces ahi tuna filet, about 2 inches thick and 5 inches long
- 2 tablespoons olive oil
- 3/4 cup warm beurre blanc sauce (see recipe links below)
- Garnish:
- 2 to 3 tablespoons pink pickled ginger
- 1/2 tablespoon black sesame seeds, toasted
- 1 ounce daikon sprouts
- Instructions: Serves 4 as an Appetizer
Stuffed Artichokes
By sallycohen
2 large hard-boiled eggs, finely chopped Preheat oven to 400 degrees F
- Juice from 2 lemons
- Zest from 1 lemon
- 6 large artichokes
- 1 1/2 cups fine dry bread crumbs
- 1/2 cup grated Parmigiano-Reggiano or Grana Padano
- 1/2 cup toasted pine nuts, coarsely chopped
- 1/2 cup plus 2 tablespoons chopped fresh Italian parsley
- 1/2 cup plus 3 tablespoons extra-virgin olive oil
- 2 large hard-boiled eggs, finely chopped
- 3/4 teaspoon kosher salt
- 1 cup dry white wine
- 1/8 teaspoon peperoncino flakes - See more at: http://www.lidiasitaly.com/recipes/detail/1069#sthash.LOfO7Ksh.dpuf
CARAMELIZED SHRIMP
By sallycohen
1. If using head-on shrimp, use scissors to remove the sharp spikes at the tail and in the center of the head
- 2 pounds fresh shell-on shrimp (16 to 20 shrimp, heads optional)
- 1/4 teaspoon freshly ground black pepper
- 1 pound brown palm sugar, chopped into pieces (available at Asian markets)
- 1 1/4 cups fish sauce
- 2 tablespoons vegetable oil
- 2 shallots, thinly sliced
- 2 Thai chiles, halved diagonally
- 1/4 cup finely chopped lemongrass (from the fleshy base of 3 stalks)
- 1 teaspoon finely chopped garlic (about 1 clove)
- One 2-inch piece ginger, peeled and cut into matchsticks
- 1/4 cup chicken stock or water
- 3 cups steamed white rice, for serving