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Recipes
Salted Caramels
By sallycohen
1. Lightly grease a 9-inch-square baking pan
- 4 tablespoons unsalted butter, more for greasing pan
- 1 1/2 cups heavy cream, preferably not ultrapasteurized
- 2 cups sugar
- 1/2 light corn syrup
- Pinch salt
- 1 teaspoons vanilla extract, optional.
Dark Chocolate Frosting
By sallycohen
Melt butter. Stir in cocoa
- 1/4 c unsalted butter
- 1/3 c Hershey's Special Dark cocoa powder
- 1 1/2 c powdered sugar
- 3 T milk
- 1/2 t vanilla extract
Olive Gremolata
By sallycohen
Preparation 1. Place parsley, capers, garlic, orange zest, lemon zest and olives in small mixing bowl
- 1 cup chopped flat-leaf parsley
- 2 tablespoons capers, rinsed and roughly chopped
- 1 or 2 garlic cloves, very finely chopped
- 1/2 teaspoon grated orange zest
- 1/2 teaspoon grated lemon zest
- 1/2 cup coarsely chopped olives, preferably a mixture of black and green
Indian Roasted Salmon
By sallycohen
750g/l l/2l b salmon (preferably the thick centre section), skin removed Salt Freshly ground black pepper 4 tablesp...
- Notes:
- 750 g/l l/2l b salmon (preferably the thick centre section),
- skin removed
- Salt
- Freshly ground black pepper
- 4 tablespoons vegetable oil
- 1/4 teaspoon cumin seech
- J/ 4 teaspoon brown mustard seeds
- J/ 4 teaspoon fennel seeds
- Pinch fenugreek seeds
- Pinch kalonji
- / \ large onion, peeled and cut in half lengthways and then cross
- ways into thin half-rings
- A -icm/1 l/2in cube of fresh ginger, peeled and cut into very thin
- slices and then into very fine slivers
- 450 g/li b fresh spinach, trimmed and finely shredded
- 8 canned plum tomatoes, chopped, or fresh tomatoes, peeled and
- de-seeded
- J25ml/4JI ounce double cream
- 1 M teaspoon cayenne pepper, or to taste
- e sauce. Spoon
- some of the thinner, more watery parts of the sauce over the fish.
- Cover. Simmer for 5 to 10 minutes, or until the fish has just
- cooked through.
- Panchphoran Vali Macchi
- In Bengal, the five whole spices frequently used as a \arka (page
- 10 ) for seasoning fisli and vegetables are fennel, fenugreek, halon-
- ji, cumin and mustard seeds. These seeds may be bought pre-
- mixed and are collectively known as panchphoran. Of course, you
- can just as easily mix your own. They provide the main flavour
- here, along with ginger and garlic.
- The fish 1 have chosen to use is salmon, as it holds its shape
- and has a fine flavour. However, you could use thick pieces of fi!-
- letted haddock, halibut or cod as well.
- Serve with any rice dish and perhaps Stir-Fried Cauliflower
- with Ginger (page 44).
- Categories:
- Seasonings
- Keywords:
- Salmon Indian
Sugar Cutout Cookies
By sallycohen
½ cup flour plus ½ cup sugar, for dusting Whip butter to cream in the sugar and flour
- 1 cup butter
- 1/2 cup brown sugar
- 2 1/4 cups flour
Shrimp Ceviche Verde Ceviche Verde de Camarón
By sallycohen
From Season 8 Mexico - One Plate at a Time
- 1 pound very fresh uncooked, medium-to-small shrimp, peeled and deveined
- 1/2 cup fresh lime juice
- 4 ounces fresh tomatillos, husked, rinsed and roughly chopped
- 1 cup loosely packed cilantro (mostly leaves)
- Salt
- 1 serrano chile, stemmed, seeded and very finely chopped
- 1/2 habanero chile, stemmed seeded and very finely chopped
- 2 to 3 tablespoons finely chopped chives
- 1 ripe avocado, pitted, flesh scooped from skin and cut into small cubes
Navarin of Lamb with Spring Vegetables
By sallycohen
In a large flameproof casserole, heat vegetable oil over medium-high heat
- 2 tablespoons vegetable oil
- 3 1/2 pounds boneless shoulder or leg of lamb, cut into 1/2-inch cubes
- Salt and freshly ground black pepper
- 3 cloves garlic, finely chopped
- 2 medium onions, peeled and diced
- 3 tablespoons all-purpose flour
- 1 cup dry white wine
- 2 cups Homemade Beef Stock
- 1 cup canned tomatoes with juice, seeded and crushed
- 1 tablespoon chopped fresh rosemary, or 2 teaspoons dried
- 2 teaspoons fresh thyme leaves, or 1 teaspoon dried
- 1 bay leaf
- 1/2 8-ounce package pearl onions, (about 24)
- 16 baby carrots, or 4 large carrots
- 1/2 pound baby turnips, or 2 large turnips
- 3/4 cup peas
- 1/2 pound young string beans, or haricots verts, stems trimmed
- Perfect Mashed Potatoes
- Fresh chervil, for garnish
Braised Beef Short Ribs with Potato Puree
By sallycohen
Season the short ribs with 1 tablespoon thyme and the cracked black pepper
- 6 beef short ribs, 14 to 16 ounces each (ask for 3 bone centercut)
- 1 tablespoon plus 1 teaspoon thyme leaves, and 4 whole sprigs thyme
- 1 tablespoon freshly cracked black pepper
- 3 dozen small pearl onions
- � cup extra-virgin olive oil
- 1 cup diced onion
- 1/3 cup diced carrot
- 1/3 cup diced celery
- 2 bay leaves
- 2 tablespoons balsamic vinegar
- 1 � cups port
- 2 � cups hearty red wine
- 6 cups beef or veal stock
- 4 sprigs flat-leaf parsley
- 2 bunches Swiss chard, cleaned, center ribs removed
- Potato pur�(recipe follows)
- Horseradish cream (recipe follows)
- Kosher salt and freshly ground black pepper
- Potato pur�
- 1 � pounds russet potatoes
- 1 � pounds Yukon Gold potatoes
- � cup heavy cream
- � cup whole milk
- 8 ounces (2 sticks) unsalted butter, cut into chunks
- Kosher salt
- Horseradish cream
- � cup creme fraiche
- 1 tablespoon prepared horseradish
- Kosher salt and freshly ground black pepper
Meyer Lemon Vinaigrette
By sallycohen
Whisk all ingredients together and use to dress your favorite salad
- 3 . Vinaigrette for salads
- "The floral nature of Meyer lemons makes for a great vinaigrette, and pairs nicely with salads that have a sweet fruit component in them."
- 1/2 cup Meyer lemon juice
- 2 cups extra virgin olive oil
- 2 tablespoon Dijon mustard
- 1 tablespoon chopped fresh thyme
- 1 teaspoon salt
- 1 teaspoon pepper
Italian Salsa Verde
By sallycohen
Ingredients
- 1 cup fresh basil
- 1 cup fresh Italian parsley
- 1 cup fresh mint
- 2 cups extra-virgin olive oil
- 1/2 cup red wine vinegar
- 4 anchovies
- 1 Tbs capers
- 2 garlic cloves
- 1 tsp black pepper, freshly ground