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Recipes
Horseradish-and-Herb-Crusted Beef Rib Roast
By sallycohen
The inspiration for this delicious roast comes from chef John Besh's father-in-law, Pat Berrigan, who serves it eve...
- 2sticks unsalted butter, softened
- 1head of garlic, cloves coarsely chopped
- 1cup prepared horseradish
- 1/4cup plus 2 tablespoons chopped thyme
- 3tablespoons chopped rosemary
- 3tablespoons chopped sage
- One 16-pound rib roast of beef
- Salt and freshly ground pepper
Mignonette Sauce
By sallycohen
Combine all ingredients and chill
- 1 tablespoon coarsely ground white or black peppercorns (vary amount according to taste)
- 1/2 cup white or red wine vinegar
- 2 tablespoons finely chopped shallots or sweet onions
- Salt to taste
Spinach Salad with Apples, Avocado, and Bacon
By sallycohen
Whisk oil, powdered sugar, vinegar, lemon juice, dry mustard, paprika and ground ginger in small bowl to blend
- 1 cup vegetable oil
- 1/4 cup powdered sugar
- 1/4 cup apple cider vinegar
- 1 tablespoon fresh lemon juice
- 1 1/2 teaspoons dry mustard
- 1 1/2 teaspoons paprika
- 1/2 teaspoon ground ginger
- 1/2 pound bacon slices, chopped
- 2 6-ounce bags baby spinach leaves
- 2 medium-size red apples (such as Red Delicious or Gala), halved, cored, thinly sliced
- 1 cup very thinly sliced red onion
- 1 ripe avocado, halved, pitted, peeled, cubed
Lottie + Doof » Blueberry Cake
By sallycohen
For the cake: Adjust oven rack to middle position and heat oven to 350°F
- Cake:
- 2 cups plus 1 teaspoon all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon table salt
- 16 tablespoons unsalted butter (2 sticks), softened
- 3/4 cup packed light brown sugar
- 1/2 cup granulated sugar
- 3 large eggs
- 1 cup whole milk
- 1/2 cup blueberries, fresh or frozen (if frozen, do not defrost)
- Topping:
- 1/2 cup blueberries, fresh or frozen (again, do not defrost)
- 1/4 cup granulated sugar
- 1/2 teaspoon ground cinnamon
Pickled Asian Pears with Lemon
By sallycohen
MAKES 1 QUART/4 CUPS 1. Combine lemon zest, juice, ginger, sugar, salt, vinegar, and mirin in a 2-qt
- MAKES 1 QUART/4 CUPS
- INGREDIENTS
- Zest of 1 lemon, cut 2" pieces
- 5 tbsp. lemon juice
- 1 tsp. pickled ginger
- 1 1/2 cups sugar
- 1 tsp. salt
- 1 cup white wine vinegar
- 2 tbsp. mirin
- 2 lbs. Asian pears (about 2 large), or any sweet, firm pear, peeled, cut into 1 1/2" wedges, and cored
Eggplant Caprese with Grilled Tomato and Basil Vinaigrette
By sallycohen
Prepare barbecue (medium heat)
- On the grill
- 1 (1-pound) globe eggplant, trimmed, cut crosswise into 1/2-inch-thick rounds
- Olive oil (for grilling)
- 1 large plum tomato (about 4 ounces)
- For the dish
- 1/3 cup chopped fresh basil plus sprigs for garnish
- 1 tablespoon white wine vinegar
- 1/4 cup olive oil
- 2 (7- to 8-ounce) balls fresh or buffalo mozzarella cheese, drained, thinly sliced
- 2 pounds (about 4 large) heirloom tomatoes (preferably assorted colors), thinly sliced
- print a shopping list for this recipe
Spinach Salad Flambe
By sallycohen
Tear spinach into bite size pieces & place in a large salad bowl
- 6 12 oz bunches of spinach washed & dried
- 6 hard cooked eggs sliced
- 1/4 t salt
- 1/2 t ground pepper
- 12 bacon strips, fried crisp
- 3/4 C bacon drippings
- 1/2 C malt vinegar
- 1/4 C lemon juice
- 4 t worcestershire sauce
- 1 1/2 oz brandy
Cherries Jubilee
By sallycohen
Blend cherries in saucepan with sugar, lemon & cinammon Cool - reheat
- 2 C bing cherries drained
- 1/2 C sugar
- juice of 1 lemon
- 1 t cinamnon
- 2 T brandy
Amaretti Torte
By sallycohen
350F Butter and flour an 8"-9" pan Cream butter until fluffy and almost white Add sugar gradually Beat in yol
- 1 t Butter and flour for pan
- 2 Sticks unsalted butter at room temperature
- 1 C Sugar
- 5 Egg yolks
- 6 Egg whites
- 1/2 C Amaretto cookie crumbs
- 1/2 C Flour
- 4 oz crushed semi-sweet chocolate
Tortilla Española
By sallycohen
1. Lightly beat the eggs and season with a generous sprinkle of salt
- 8 eggs
- Salt
- 2 cups high-quality olive oil
- 1 sweet onion, thinly sliced
- 1 clove garlic, crushed slightly
- 3 large Yukon Gold potatoes, peeled and sliced into 1/4-inch round