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Recipes
Cucumber Gin Spritzers
By winefoot
You want a refreshing drink for spritz
- 1 1/2 cups gin
- 1/3 cup lime cordial, such as Rose's
- 2 tablespoons lime juice
- 1 thinly sliced persian cucumber
Chunky Squash & Chickpea Soup
By winefoot
This butternut squash soup with a chili-flavored flair will warm you on a chilly evening
- 1 butternut squash, peeled and diced, reserving the seeds
- 1 tablespoon cumin seeds
- 1 dried red chilli, crumbled
- Olive oil
- 2 sticks celery, trimmed and finely chopped
- 3 cloves garlic, peeled and finely chopped
- A few sprigs of fresh flat-leaf parsley, leaves picked and chopped, stalks finely chopped, divided
- 2 small red onions, peeled and finely chopped, divided
- 6 1/4 cups organic chicken or vegetable stock
- 2 (14-ounce) cans chickpeas, drained
- Sea salt
- Freshly ground black pepper
- Zest of 2 lemons
- A few sprigs fresh mint, leaves picked and chopped
- Harissa paste
- 1/2 tablespoon fennel seeds, toasted
- 1/2 tablespoon sesame seeds, toasted
- 1/2 tablespoon poppy seeds, toasted
- 1/2 cup almond flakes, toasted
- Extra virgin olive oil
Croque-Monsieur
By winefoot
Melt butter in a medium saucepan over medium heat until foamy
- SERVINGS: MAKES 4
- Béchamel
- 1/4 cup (1/2 stick) unsalted butter
- 1/4 cup all-purpose flour
- 1 1/2 cups whole milk
- 2 tablespoons whole grain mustard
- 1/2 teaspoon freshly grated nutmeg or 1/4 ground nutmeg
- Kosher salt
- Assembly
- 8 slices 1/2”-thick country-style bread
- 6 oz. ham, preferably Paris ham (about 8 slices)
- 3 oz. Gruyère, grated (about 1 1/2 cups)
- 1 teaspoon herbes de Provence
Spaghetti With Snap Peas and Prosciutto
By winefoot
A fancy way to make your typical spaghetti more elegant
- Kosher salt
- 12 ounces spaghetti
- 1/3 cup white wine or dry vermouth
- 1 clove garlic, smashed
- 2 wide strips lemon zest
- 5 tablespoons unsalted butter, thinly sliced
- 3 tablespoons extra-virgin olive oil
- Freshly ground pepper
- 1 medium head escarole, torn into 1-inch pieces, or 6 heaping cups torn spinach
- 1/2 pound sugar snap peas (about 2 cups), halved
- 1/4 pound prosciutto, torn into pieces
- 1/4 cup roughly chopped fresh parsley
- 2 to 4 ounces pecorino romano cheese, shaved
Asian-Style Pork Nachos with Red Cabbage and Scallions
By winefoot
Pour oil into a large heavy pot to a depth of 2” and fit with a deep-fry thermometer
- SERVINGS: 4-6
- Wonton Chips
- Vegetable oil for frying (about 10 cups)
- 6 ounces wonton wrappers, cut into triangles
- Pork
- 2 tablespoons vegetable oil
- 6 cloves garlic, thinly sliced
- 1 serrano chile, thinly sliced
- 1 pound ground pork
- Kosher salt, freshly ground pepper
- 4 tablespoons fresh lime juice
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce (such as nam pla or nuoc nam)
- 1 teaspoon sugar
- Assembly
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1/8 head red cabbage, cored, very thinly sliced
- 1 bunch scallions, thinly sliced
- 1 cup cilantro leaves with tender stems
- 1 tablespoon rice vinegar
- 1 teaspoon toasted sesame oil
- Kosher salt, freshly ground pepper
- 1/2 cup sliced pickled jalapeños
- Special Equipment
- Deep-fry thermometer
Pork Tenderloin with Date and Cilantro Relish
By winefoot
Preheat oven to 425°. Heat 1 Tbsp
- SERVINGS: 4
- 3 tablespoons olive oil, divided
- 1 pork tenderloin (about 1 1/2 lb.)
- Kosher salt and freshly ground black pepper
- 2/3 cup Medjool dates (about 4 oz.), cut into small pieces
- 2 tablespoons fresh orange juice
- 3 tablespoons chopped fresh cilantro plus leaves for serving
Green Eggs & Ham Frittata
By winefoot
Position rack in upper third of oven; preheat to 450°F
- 8 large eggs
- 1 1/2 teaspoons dried dill
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 2 tablespoons extra-virgin olive oil
- 2 leeks, white and light green parts only, diced
- 1 5-ounce bag baby spinach, chopped
- 1/2 cup diced ham
- 1/2 cup shredded havarti or Muenster cheese
Roasted Tomato-basil Bisque
By winefoot
By Duane Pemberton ©2012 Duane Pemberton I absolutely adore a good, homemade tomato bisque – even more so when t...
- 8 Roma tomatoes – cut in half lengthwise
- Extra Virgin Olive Oil
- 1/2 cup of fresh basil
- 5 strips of thick-cut bacon (I prefer the Hempler’s natural bacon)
- 3/4 cup of heavy cream or half-n-half (if you prefer less fat)
- 32 oz of Organic chicken stock
- 3-4 cloves of fresh garlic
- 1-teaspoon of red pepper flake
- 1 medium white or yellow onion
- A few sprigs of fresh thyme
- 1 bay leaf
- Kosher Salt
- Fresh cracked pepper
- Optional: 1/8 teaspoon of baking soda to help cut down on the acidity
Dark Chocolate Waffles
By winefoot
Preheat oven to 250°. Whisk flour, cocoa powder, brown sugar, baking powder, baking soda, and salt in a large bowl
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/4 cup (packed) brown sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 3 large eggs, separated
- 2 cups buttermilk
- 1/2 cup olive oil
- 1 teaspoon vanilla extract
- 6 oz. bittersweet chocolate (at least 70% cacao), finely chopped
- Nonstick vegetable oil spray
- Unsalted butter and warm pure maple syrup (for serving)
Citrus-and-Chile-Braised Short Ribs
By winefoot
Season short ribs with salt and pepper
- SERVINGS: 8
- 8 5–6” English-style bone-in beef short ribs (about 6 pounds)
- Kosher salt and freshly ground black pepper
- 2 tablespoons vegetable oil
- 2 medium onions, chopped
- 2 heads of garlic, halved crosswise
- 4 celery stalks, chopped
- 2 medium carrots, peeled, chopped
- 2 tablespoons tomato paste
- 1 teaspoon coriander seeds
- 1 teaspoon cumin seeds
- 6 chiles de árbol, or 1 teaspoon crushed red pepper flakes, plus 1 chile, for serving
- 4 sprigs oregano
- 4 wide strips orange zest, plus some thin strips for serving
- 1 cup plus 2 tablespoons fresh orange juice
- 2 limes, halved
- 1/2 cup fresh cilantro leaves with tender stems