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Recipes
THAI INSPIRED CANTALOUPE CHORIZO SUPPER SALAD
By sallycohen
Salad serves 4 to 6; dresng makes 1-1/2 cups and keeps 4 weeks in refrigerator: LYNNE'S TIPS Tart greens ...
- Dressing:
- 1 clove garlic, minced very fine
- 1/2 teaspoon red pepper flakes, or chile paste (adjust to your taste)
- 4 tablespoons Thai or Vietnamese fish sauce
- 2/3 cup water
- 1/3 cup rice or cider vinegar
- 3 to 5 tablespoons sugar
- Salad:
- 3 large handfuls tart greens (not all arugula), washed and thoroughly dried
- 1/3 tight-packed cup fresh Thai or regular basil leaves, torn
- 10 ounces chorizo, or other spicy ready-to-eat sausage, thin sliced on the diagonal
- 1 small to medium ripe cantaloupe, cut into 3/4-inch pieces
- 1 medium sweet onion, sliced very thin
- 2/3 cup salted peanuts (almonds can be substituted)
- 1/2 tight-packed cup fresh spearmint leaves.
- 2 limes, quartered
Dijon and Tarragon Grilled Chicken
By sallycohen
Combine first 5 ingredients in processor
- 1/3 cup chopped fresh tarragon
- 1/4 cup Dijon mustard
- 1/4 cup dry white wine
- 1 tablespoon olive oil
- 1 tablespoon honey
- 2 chickens (each about 3 1/4 pounds), each cut into 2 legs, thighs and wings and 4 breast pieces
- print a shopping list for this recipe
Ginger Scallion Noodles
By sallycohen
1. Mix together the scallions, ginger, oil, soy, vinegar, and salt in a bowl
- 2 1/2 cups thinly sliced scallions (greens and whites; from 1 to 2 large bunches)
- 1/2 cup finely minced peeled fresh ginger
- 1/4 cup grapeseed or other neutral oil
- 1 1/2 tsp usukuchi (light soy sauce)
- 3/4 tsp sherry vinegar
- 3/4 tsp kosher salt, or more to taste
- 1 pound ramen noodles
- Quick-Pickled Cucumbers (recipe follows)
- Quick-Pickled Cucumbers
- 2 pickling or field cucumbers, cut into 1/8-inch thick rounds (about 4 cups)
- 1 tbsp granulated sugar
- 1 tsp kosher salt
- In small mixing bowl, combine cucumbers, sugar and salt. Toss by hand to coat well. Let stand 5 to 10 minutes. Use immediately, or refrigerate up to 4 hours.
Rhubarb Snacking Cake
By sallycohen
This cake was inspired by one I saw in Martha Stewart Living this month, but I changed a lot
- Cake
- 1 1/4 pound (565 grams) rhubarb, trimmed and cut into 1/2-inch lenghths on the diagonal
- 1 1/3 cup (265 grams) granulated sugar, divided
- 1 tablespoon lemon juice (psst, skip ahead and zest it for the cake before you cut it)
- 1/2 cup (1 stick, 4 ounces or 115 grams) unsalted butter, softened
- 1/2 teaspoon finely grated lemon zest
- 2 large eggs
- 1 1/3 cups (165 grams) all-purpose flour
- 1 teaspoon baking powder
- 3/4 teaspoon table salt
- 1/4 teaspoon ground ginger
- 1/3 cup (80 grams) sour cream
- Crumb
- 1 cup (125 grams) all-purpose flour
- 1/4 cup (50 grams) light brown sugar
- 1/8 teaspoon table salt
- 1/4 teaspoon ground cinnamon
- 4 tablespoons (1/2 stick, 2 ounces, or 55 grams) unsalted butter, melted
Cucumber Salad
By sallycohen
Drain off excess liquid from the cucumbers, then combine with the sugar, vinegar, oil, and salt
- 2 cucumbers, peeled, seeded, and grated
- 1 tablespoon granulated sugar
- 1 teaspoon vinegar
- 1 tablespoon olive, salad, or peanut oil
- � teaspoon salt
- 1/8 teaspoon za�atar; or marjoram, thyme, or or�no; or a mixture of two or three
- Handful of cured black olives
Orange Pepper Stir fry Sauce
By sallycohen
nStirrring util the sauce is thick and bubbly
- 1 teaspoon freshly grated ginger
- 2 cloves garlic, chopped
- 1/2 teaspoon of sichuan peppercorns
- 2 tablespoons soy sauce
- 2/3 cup orange juice
- 2 tablespoons cornstarch
- 4 tablespoons water
Manicotti Wrappers
By sallycohen
Put in blender Blend at least 5 minutes
- 1 c flour
- 3 eggs
- dash of oil
- dash of salt
- 1 1/4 C liquid (3/4 milk 1/2/c water)
Chimichurri Sauce
By sallycohen
Process vinegar, herbs & spices to make a coarse puree
- Chimichurri Sauce
- 1 C lightly packed flat leaf parsley leaves
- 1 C lightly packed cilantro leaves & tender stems
- 1 inch shallot
- 1/4 C sherry vinegar, or more as needed
- 2 small cloves garlic
- 1/2 dried oregano
- 1/2 - 1 t cumin
- kosher salt
- 1/2 C olive oil
- Process vinegar, herbs & spices to make a coarse puree.
- With processor running slowly pour in oil. Adjust salt, cumin & vinegar as needed.
- Let rest at least 30 minutes. Will keep up to 5 days in the refrigerator.
Caesar Salad Recipe - Saveur.com
By sallycohen
From Julia Child
- 1 cups olive oil
- 3 cloves garlic, peeled and smashed
- 8 oz. stale crusty Italian or French white bread, cut into 1" cubes
- 1 tbsp. fresh lemon juice
- 1 tsp. Worcestershire sauce
- tsp. hot sauce, such as Tabasco
- 4 oil-packed anchovy filets, drained and roughly chopped
- Kosher salt and freshly ground black pepper, to taste
- 12 oz. whole romaine lettuce leaves, inner leaves only
- 1 egg, lightly beaten
- 1 cup finely grated Parmesan
Baked Pasta With Chicken Sausage
By sallycohen
Bring a large pot of salted water to a boil
- Coarse salt and ground pepper
- 1 tablespoon olive oil
- 1 medium red onion, chopped
- 4 cloves garlic, minced
- 1/4 cup vodka (optional)
- 1 can (28 ounces) whole tomatoes with juice, lightly crushed with hands
- 1/2 teaspoon dried oregano
- 1/2 cup heavy cream
- 1 pound rigatoni
- 10 ounces baby spinach
- 12 ounces smoked chicken sausage, halved lengthwise and sliced 1/4 inch thick
- 6 ounces fontina cheese, 4 ounces cut into 1/2-inch cubes and 2 ounces coarsely grated
- 1/4 cup grated Parmesan cheese