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Recipes
Oysters Rockefeller
By sallycohen
Use an oyster knife to open the oysters and remove them from their shells to a bowl
- Small oysters in their shell -- 24
- Butter -- 6 tablespoons
- Onion, minced -- 1/2 cup
- Spinach, stems removed, finely chopped - 6 ounces, or about 3 cups
- Parsley, stems removed, finely chopped -- 1 bunch
- Breadcrumbs -- 1/2 cup
- Anise-flavored liqueur, like Pernod (optional) -- 2 teaspoons
- Salt and white pepper -- to season
- Rock salt -- for serving (about 2 pounds)
- Lemons, cut into wedges -- 4
Red Mole Recipe from Chef Rick Bayless - Rick Bayless | Frontera
By sallycohen
1. Preliminaries. On a rimmed baking sheet, roast the tomatillos 4 inches below a very hot broiler until splo...
- 10 ounces (5 medium) tomatillos, husked and rinsed
- 1 1/3 cup (about 6 1/2 ounces) sesame seeds
- 1 cup rich-tasting pork lard or vegetable oil, plus a little more if necessary
- 6 ounces (about 12 medium) dried mulato chiles, stemmed, seeded and torn into large flat pieces
- 3 ounces (about 6 medium) dried ancho chiles, stemmed, seeded and torn into large flat pieces
- 3 ounces (about 10 medium) dried pasilla chiles, stemmed, seeded and torn into large flat pieces
- 8 garlic cloves, peeled
- 1 cup (about 4 ounces) unskinned almonds
- 1 cup (about 4 ounces) raisins
- 1 teaspoon cinnamon, preferably freshly ground Mexican canela
- 1/2 teaspoon black pepper, preferably freshly ground
- 1/2 teaspoon anise, preferably freshly ground
- 1/4 teaspoon cloves, preferably freshly ground
- 2 slices firm white bread, darkly toasted and broken into several pieces
- 2 ounces (about 2/3 of a 3.3-ounce tablet) Mexican chocolate, roughly chopped
- 3 quarts chicken broth
- Salt
- 1/3 to 1/2 cup sugar
tangy spiced brisket | smitten kitchen
By sallycohen
Tangy Spiced Brisket Adapted (er, overhauled) from Emeril Lagasse
- 3 large onions, sliced
- 3 tablespoons vegetable oil
- 6 garlic cloves, peeled and halved
- 1 teaspoon paprika
- 2 teaspoons salt
- 1 1/2 teaspoons garlic powder
- 1 1/4 teaspoons black pepper
- 1 1/2 teaspoons onion powder
- 1/8 to 1/4 teaspoon cayenne (adjust to your heat preference)
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 2 cups beef stock (unsalted or low salt)
- 1 cup ketchup*
- 1 cup chili sauce* (I’m realizing from comments that there are many many types; I used Heinz, which is not exactly spicy)
- 1 cup brown sugar (light or dark)
- 8 to 10 pound brisket
Stuffed Artichokes: Carciofe Ripieni
By sallycohen
Recipe courtesy Mario Batali
- 4 jumbo artichokes
- 2 lemons, juiced
- 10 garlic cloves, thinly sliced
- 1 cup grated Parmigiano-Reggiano
- 2 bunches chopped Italian parsley leaves, to yield about 1/2 cup
- 1 cup extra-virgin olive oil
- Kosher salt and freshly ground black pepper
Blood Orange-Glazed Turkey Breast
By sallycohen
Serious Heat Adjust oven rack to lower-middle position and preheat oven to 325°F
- 3/4 cup juice and 1/2 tablespoon zest from 3 blood oranges
- 1/2 tablespoons honey
- 3 medium garlic cloves, minced (about 1 tablespoon)
- 1 tablespoon Dijon mustard
- 3 tablespoons balsamic vinegar
- 1/4 teaspoon crushed red pepper flakes
- 1 1/2 tablespoons butter
- Kosher salt and freshly ground black pepper
- 1 whole, bone-in turkey breast, 4 1/2 to 5 1/2 pounds
- 2 tablespoons olive oil
- 2 pounds Idaho potatoes, peeled and halved (about 3 medium)
Short Rib Marinade Momofuko
By sallycohen
Bring to a boil over high heat
- 2 2/3 C water
- 1/2 C plus 2 T light soy sauce
- 3 T plus 1 t pear juice
- 3 T plus 1 t apple juice
- 2 1/2 T mirin
- 1 T asian sesame oil
- 1 1/4 C sugar
- 10 grinds black pepper
- 1/2 small onion
- 1 small carrot
- 3 scallions whites only
- 2 garlic cloves
- 8 pieces bone-in short ribs trimmed
Fig and Bacon Flatbread
By sallycohen
Preheat oven to 425 degrees Farenheit
- 4 Flatbread Rounds (I used Trader Joe’s Middle Eastern Flatbread)
- 3 Strips Thick Cut Applewood Smoked Bacon
- 1 Large or 2 Small Leeks (white and light green parts only) – cut in half lengthwise then cut to small pieces
- 2 Large Fresh Figs (each cut into 8 pieces)
- 7-12 Fresh Mint Leaves (chiffonade – cut into fine strips)
- Ricotta Cheese
- Baby Arugula
- Balsamic Vinegar
- Olive Oil
Famers Market Potato Salad
By sallycohen
1. Preheat oven to 425°. 2
- 1 cup fresh corn kernels (about 2 ears)
- 2 pounds fingerling potatoes, cut into 1-inch pieces
- 2 1/2 tablespoons olive oil, divided
- 2 tablespoons chopped fresh tarragon
- 2 tablespoons cider vinegar
- 2 tablespoons whole-grain Dijon mustard
- 1/2 teaspoon hot pepper sauce (such as Tabasco)
- 3/4 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- Cooking spray
- 3/4 cup vertically sliced red onion
- 3/4 cup diced zucchini
- 1 cup cherry tomatoes, halved
Lemon Bars
By sallycohen
For the crust, cream the butter and sugar until light in the bowl of an electric mixer fitted with the paddle atta...
- For the crust:
- 1/2 pound unsalted butter, at room temperature
- 1/2 cup granulated sugar
- 2 cups flour
- 1/8 teaspoon kosher salt
- For the filling:
- 6 extra-large eggs at room temperature
- 3 cups granulated sugar
- 2 tablespoons grated lemon zest (4 to 6 lemons)
- 1 cup freshly squeezed lemon juice
- 1 cup flour
- Confectioners' sugar, for dusting
GREMOLATA
By sallycohen
Mix the parsley, pine nuts and lemon zest loosely in a small bowl
- 1/4 cup finely chopped Italian parsley
- 1/4 cup pine nuts, toasted under the broiler until dark brown
- 1Zest of 1 lemon