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Recipes
Ginger Scallion Crab Cakes
By sallycohen
Heat a couple tablespoons of olive oil in a medium sized skillet over medium heat, and add the minced garlic, shall...
- olive oil
- 2 garlic cloves minced
- 1 shallot minced
- 1 tablespoon grated fresh ginger
- 1 bunch scallions, chopped
- 1/4 cup cilantro, roughly chopped
- 1/2 teaspoon crushed red pepper
- 1 jalapeno, minced
- 1/4 cup plus 1 tablespoon mayonnaise
- juice of 2 limes
- 1 teaspoon soy sauce (optional)
- 1 large egg, lightly beaten
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 1 cup panko (Japanese bread crumbs/flakes) or 1 cup plain regular bread crumbs
- 1 pound fresh or pasteurized crab meat (claw or back-fin is fine for this dish, but you can also use the pricier jumbo lump)
Sea Scallop Salad with Meyer Lemon and Pomegranate
By sallycohen
Preparation 1. Make the vinaigrette: Put lemon and shallot in a small bowl
- 1 Meyer lemon, peel on, diced very small (about 1/2 cup)
- 1 large shallot, finely diced
- Salt and pepper
- 1 tablespoon white wine vinegar
- Olive oil
- 8 large sea scallops (about 3/4 pound)
- Small head radicchio or treviso, torn in large pieces
- 2 small Belgian endives, red or white, leaves separated
- Handful of arugula leaves or watercress, optional
- 1/4 cup pomegranate seeds
Granola
By sallycohen
1. Preheat oven to 300 degrees
- 4 C regular rolled oats
- 1 1/2 C sliced almonds
- 1/2 C packed brown sugar
- 1/2 t salt
- 1/2 t ground cinnamon
- 1/4 C cooking oil
- 1/4 C honey
- 1 t vanilla
- 1 1/2 C raisins or dried cranberries
Japanese-style Glazed Pan Seared Salmon
By sallycohen
Combine glaze ingredients in a bowl and stir until brown sugar is completely dissolved
- ingredients:
- Japanese-style Glazed Pan Seared Salmon
- 4 15 SERVINGSTOTAL TIME: 15 MIN
- 6 6 oz four 6 oz Salmon fillets
- Sea Salt or Kosher Salt
- fresh cracked Black Pepper
- 2 2 2 Tablespoons Grape Seed Oil (or other neutral, high flashpoint oil)
- glaze ingredients
- 1/4 1/4 1/4 cup Sake
- 1/4 1/4 1/4 cup Soy Sauce
- 1/4 1/4 1/4 cup Brown Sugar
- 1 1 1 Tablespoon Rice Vinegar
- 1/2 1/2 1/2 Tablespoon fresh grated Ginger
- directions:
- Combine glaze ingredients in a bowl and stir until brown sugar is completely dissolved.
- Rinse and pat dry salmon fillets. Place salmon fillets in glaze and marinate for a few minutes, and then flip over and marinate for a couple more minutes.
- to 5 cooks, place glaze in a small saucepan. Bring to a simmer over high heat. Vigorously simmer for 5 minutes.
- Plate salmon and brush or pour glaze over salmon.
- RECIPE SOURCE: WHITEONRICECOUPLE.COM.
Daniel's Dish: Italian Update
By sallycohen
Daniel Boulud's Chicken Lasagna Recipe Written by Daniel Boulud • Styled by Quy Nguyen; Food preparation by AJ S
- Ingredients:
- Daniel Boulud's Chicken Lasagna Recipe
- Written by Daniel Boulud • Styled by Quy Nguyen; Food preparation by AJ Schaller • Photographed by Kana Okada
- Lasagna with Chicken, Wild Mushrooms, and Fontina Cheese
- Makes 10 to 12 servings
- 5 T extra-virgin olive oil
- 2 medium onions, finely diced
- 2 stalks celery, finely diced
- 1 lb. fresh wild mushrooms (such as chanterelle, black trumpet, or hen of the woods, also called maitake), trimmed, washed, and roughly chopped
- 1/2 lb. spinach leaves, stems removed, washed
- 4 T butter, plus extra to grease pan
- 2 lb. boneless, skinless chicken thighs cut into approximately 1/2-inch pieces
- 1 cup dry white wine
- 1/2 cup all-purpose flour
- 1 cup heavy cream
- 3 cups milk
- 1/2 bunch Italian parsley leaves, roughly chopped
- Freshly grated nutmeg to taste
- 16 dried lasagna noodles
- 1 lb. fontina cheese, cut into small dice
- 1 cup grated Parmesan
- Salt and freshly ground white pepper
Corn Salad
By sallycohen
Heat a large skillet over medium high heat
- 1 lb of frozen corn kernels (of course you can use fresh corn)
- 2 tablespoons olive oil
- 1/2 cup red onion, chopped fine
- 1 ripe avocado, diced
- 1 cup cherry tomatoes, cut in half
- 1/4 cup cilantro, chopped
- 2 tablespoons lime juice (about one whole lime)
- 3 tablespoons olive oil
- 1/4 teaspoon cumin
- 1/4 teaspoon cayenne (or less if you want it less spicy)
- 1/2 teaspoon salt
Dark Chocolate Chunk and Dried Cherry Oatmeal Cookies
By sallycohen
Preheat oven to 350°. Beat butter and brown sugar together until smooth
- 1 cup butter
- 1 cup brown sugar, firmly packed
- 2 eggs
- 1 & 1/2 teaspoons vanilla extract
- 1 & 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 3 cups oats
- 1 cup dried cherries
- 8 ounces semi-sweet chocolate chunks
Whole Roasted Snapper with Artichokes and Aïoli
By sallycohen
Make aïoli: In blender, purée garlic, salt, cayenne pepper, and 2 teaspoons oil until smooth and creamy, about 2...
- For Aioli
- 3 garlic cloves, coarsely chopped
- 1/2 teaspoon salt
- Pinch cayenne pepper
- 1 cup extra-virgin olive oil
- 2 large egg yolks
- fresh lemon juice
- For Fish
- 12 large garlic cloves, peeled
- 1/4 cup extra virgin olive oil
- 1/4 cup fresh lemon juice
- 1 1/2 teaspoons sea salt (also called gros sel)
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons za'atar*
- 2 (2-pound) whole red snappers, cleaned, leaving head and tail intact
- 2 beefsteak tomatoes, cut into 1/3-inch thick slices
- 1 bunch fresh thyme
- 1 bunch rosemary
- For Artichokes
- 2 lemons, halved
- 12 baby artichokes
- 3 cups olive oil
- Sea salt
- *Za'atar is also available at Middle Eastern Markets or online at penzeys.com.
Honey-Lime Sweet Potatoes
By sallycohen
Bring a saucepan three-fourths full of water to a boil over high heat
- 6 sweet potatoes, peeled and cut crosswise into slices 1/2 inch thick
- Melted unsalted butter for brushing, plus 2 Tablespoons. butter
- 1/2 cup honey, at room temperature
- 1/4 cup fresh lime juice
- Salt and freshly ground pepper, to taste
Leek and Potato Soup
By sallycohen
Adapted from Julia's Kitchen Wisdom: Essential Techniques and Recipes from a Lifetime of Cooking by Julia Child (Al...
- 3 cups sliced leeks (white and tender green parts)
- 3 cups peeled and roughly chopped "baking" potatoes)
- 6 cups water)
- 1-1/2 teaspoons salt)
- 1/2 cup sour cream or creme fraiche, optional
- Bring ingredients to the boil in a 3-quart saucepan. Cover partially and simmer 20 to 30 minutes, until vegetables are tender. Correct seasoning. Serve as is, or puree, and/or top each portion with a