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Recipes
Caper-Mustard Sauce
By sallycohen
Place capers, water, mustard, and shallot in jar of blender
- 2 tablespoons capers , rinsed
- 2 tablespoons warm water
- 1 tablespoon Dijon mustard
- 1 small shallot , minced (about 1 1/2 tablespoons)
- 6 tablespoons (3/4 stick) unsalted butter
- Ground black pepper
French Toast Casserole with Maple Syrup
By sallycohen
Slice French bread into 20 1-inch slices
- 1 loaf French bread (13 to 16 ounces)
- 8 large eggs
- 2 cups half-and-half
- 1 cup milk
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Dash salt
- Praline Topping
- 1/2 pound butter (2 sticks) room temperature
- 1 cup packed light brown sugar
- 1 cup chopped pecans
- 2 tablespoons light corn syrup
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
Lentil soup with Lamb Meatballs
By sallycohen
In a large soup pot, cook the lentils, onion, salt, pepper and bay leaf just until tender
- 1 package lentils
- Cold water to cover 1″ above level of lentils
- 1 small onion, chopped fine
- 1 tsp salt
- Fresh pepper
- Tiny piece of bay leaf, about – inch
- Meatballs
- 1 lb ground lamb
- 4 cloves garlic, minced
- cup pine nuts
- cup raisins
- 2 Tablespoons Parmigiano-Reggiano
- Salt and pepper to taste
- 2 egg yolks or 1 egg
- 4 Tablespoons extra virgin olive oil
- 4 cups beef or chicken stock
- 1 – pounds fresh baby spinach leaves
- 4 cloves garlic, minced
- Parmigiano-Reggiano
Braised Green Beans with Mushrooms
By sallycohen
1. Heat butter and oil over medium-high heat in large saut�an
- 2 tablespoons unsalted butter
- 1 tablespoon vegetable oil
- 4 medium shallots , peeled and sliced thin crosswise
- 1/2 pound domestic mushrooms , wiped clean, stems trimmed and quartered
- 1 pound green beans , stem ends snapped off
- 2/3 cup heavy cream
- 2 teaspoons lemon juice from 1 small lemon
- 1 1/2 teaspoons fresh thyme , minced
Tomato Jam Recipe
By sallycohen
Combine all ingredients in a large, non-reactive pot
- makes 4 1/2 to 5 pints
- 5 pounds tomatoes, finely chopped
- 3 1/2 cups sugar
- 8 tablespoons lime juice
- 2 teaspoons freshly grated ginger
- 1 teaspoon cinnamon
- 1/2 teaspoon ground cloves
- 1 tablespoon salt
- 1 tablespoon red chili flakes
Cod in a Fennel-Tomato Broth
By sallycohen
This dish was inspired by a classic Italian Christmas Eve seafood stew
- 2 teaspoons mild olive or vegetable oil
- 1 medium onion, preferably sweet, cut into thin slices
- 1 bulb (8 ounces with stems attached) fennel, stems removed, fronds saved for garnish if desired, bulb cut in half lengthwise, then cut into thin slices
- 1/4 teaspoon salt
- 1/2 cup white wine
- 3/4 cup low-sodium tomato juice
- 1 teaspoon sugar
- Freshly ground black pepper
- Two 4- to 6-ounce skinless cod fillets
- Finely grated zest of 1 lemon (at least 2 teaspoons)
- 2 teaspoons extra-virgin olive oil
Nutmeg Muffins
By sallycohen
*Heat oven to 350 *Mix 2c flour, brown sugar, cut in butter
- 2 c flour
- 1 1/2 c brown sugar
- 3/4 c butter
- 1 c flour
- 2 t baking powder
- 2 t ground nutmeg
- 1/2 t salt
- 1/2 t baking soda
- 1 c buttermilk
- 2 eggs
Gremolata Recipe
By sallycohen
Wash and thoroughly dry the parsley
- 1 bunch Italian (flat-leaf) parsley
- 1 clove garlic, peeled
- 1 lemon
- Kosher salt & freshly ground black pepper, to taste
Dr. Oz Green Drink Recipe:
By sallycohen
2 apples, cored 2 big handfuls of spinach half cup chopped parsley 1 celery stick, chopped 1 inch length of g...
- 2 apples, cored
- 2 big handfuls of spinach
- half cup chopped parsley
- 1 celery stick, chopped
- 1 inch length of ginger root, peeled
- 1 lemon – juice only
- 1 medium cucumber
Snappy Gingersnaps
By sallycohen
Cream the butter and sugar
- 2/3 cup of butter, softened
- 1/2 cup granulated sugar
- 2 eggs
- 3/4 cup molasses
- 1 1/2 tablespoons apple cider vinegar
- 4 1/2 cups all-purpose flour
- 1 tablespoon baking soda
- 1 tablespoon ground ginger
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 3/4 teaspoon ground cardamom