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Recipes
Celery Slaw with Shrimp
By tooth
To make the vinaigrette, in a food processor or blender, combine the mayonnaise, sour cream, olive oil, vinegar, mu...
- For the creamy cider vinaigrette:
- 1/2 cup mayonnaise
- 1/4 cup sour cream or buttermilk
- 1/4 cup olive oil
- 1/4 cup unfiltered cider vinegar
- 1 tsp. dry mustard
- 1 garlic clove, chopped
- 2 lb. shrimp, peeled and deveined
- 3 Tbs. olive oil
- 1 tsp. mild Spanish smoked paprika,
- pimentón de La Vera
- Coarse salt and freshly ground pepper, to taste
- 1/4 lb. apple wood–smoked bacon slices
- 1/2 head green cabbage, cored and shredded
- 5 celery stalks, thinly sliced
- 6 green onions, white and light green
- portions, chopped
- 1 bunch red radishes, trimmed and thinly sliced
- 1/2 cup chopped fresh flat-leaf parsley
- 1/3 cup crumbled blue cheese, preferably
- Maytag (optional)
Tuna Tartar
By tooth
Sesame Wonton Crisps: Preheat oven to 350°F
- ***Sesame Wonton Crisps***
- 12 wonton wrappers (can substitute egg roll wrappers)
- 2 tablespoons olive oil
- 3 tablespoons sesame seeds
- ***Tuna Tartar***
- 6 ounces sushi-grade tuna, cut into 1/4-inch dice
- 2 tablespoons green onions, green parts only, finely chopped
- 2 tablespoons sesame seeds, toasted
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon peeled and grated fresh ginger
- 1 clove garlic, minced
- 3/4 teaspoon orange zest
- 2 tablespoons cilantro, finely chopped
- 1/2 teaspoon kosher salt
- 1 avocado, cut into 1/4-inch dice
- 2 teaspoons lime juice
- Cilantro sprigs for garnish
No Knead bread
By tooth
1. In a large bowl combine flour, yeast and salt
- 3 cups all-purpose or bread flour, more for dusting
- 1/4 teaspoon instant yeast
- 1 1/4 teaspoons salt
- Cornmeal or wheat bran as needed.
Pomegranate Braised Chicken
By tooth
In a Dutch oven (or pan that can go from the stove top to the oven with a lid) melt the butter and add the olive oi...
- 2-1/2 pounds cut-up bone-in chicken
- 2 Tbsp. olive oil
- 1/4 cup butter
- 1 cup leeks, chopped
- 1/2 cup white wine
- 1 bottle Stonewall Kitchen Pomegranate Grille Sauce
Fennel Sausage and Egg Tartlets
By tooth
To make the pastry by hand, in a large bowl, combine the flour and salt
- For the pastry:
- 1 cup all-purpose flour
- 1/2 tsp. salt
- 8 Tbs. (1 stick) cold unsalted butter, cut into 1/2-inch pieces
- 1 egg, lightly beaten
- For the filling:
- 1/2 lb. fennel sausages, casing removed and meat crumbled
- 4 eggs
- Salt and freshly ground pepper, to taste
- 2 Tbs. grated Parmigiano-Reggiano cheese
- 1 Tbs. chopped fresh flat-leaf parsley
Candy Cane Creme brulee
By tooth
A holiday version of a classic dessert
- 1 cup whipping cream
- 2 egg yolks
- 1/3 cup granulated sugar
- 1/8 cup crushed candy canes
- pinch of salt
- 1/2 teasoon vanilla
- 3 teaspoons brown sugar
- 3 teaspoons granulated sugar
- 2 teaspoons crushed candy canes
Penne with Tomatoes, olives, and cheese
By tooth
Heat 3 tablespoons oil in heavy large Dutch oven over medium-high heat
- 6 tablespoons olive oil
- 1 1/2 cups chopped onion
- 1 teaspoon minced garlic
- 3 28-ounce cans Italian plum tomatoes, drained
- 2 teaspoons dried basil
- 1 1/2 teaspoons dried crushed red pepper
- 2 cups canned low-salt chicken broth
- 1 pound penne or rigatoni
- 2 1/2 cups packed grated Havarti cheese
- 1/3 cup sliced pitted brine-cured olives (such as Kalamata)
- 1/3 cup grated Parmesan cheese
- 1/4 cup finely chopped fresh basil
Candy Cane Creme Brulee
By tooth
A holiday version of a classic dessert
- 1 cup whipping cream
- 2 egg yolks
- 1/3 cup granulated sugar
- 1/8 cup crushed candy canes
- pinch of salt
- 1/2 teasoon vanilla
- 3 teaspoons brown sugar
- 3 teaspoons granulated sugar
- 2 teaspoons crushed candy canes
Braised Chicken in Sun Dried Tomato Cream
By tooth
Sprinkle chicken with salt and pepper
- 2 skinless boneless chicken breasts
- 1 T of oil from oil packed tomatoes
- 3 lge garlic cloves, sliced thin
- 1/2 cup dry white shine
- 1/3 cup whipping cream
- 1/4 cup drained oil packed sun dried tomatoes, sliced thin
- 3 Thinly sliced fresh basil
Sea Scallops with Vegetable Ragoût
By tooth
A recipe I found in Bon Appetit as I was looking for something for dinner tonight
- 5 tablespoon butter
- 2 tablespoons olive oil
- 1 large sweet onion (such as Vidalia or Maui), halved, thickly sliced crosswise
- 4 garlic cloves, minced
- 24 2-inch-long asparagus tips
- 4 ounces sugar snap peas, strings removed
- 6 fresh thyme sprigs
- 1/3 cup canned vegetable broth
- 1 tablespoon fresh lemon juice
- 1 heart of romaine lettuce, sliced crosswise into 1-inch strips
- 1 cup frozen peas, thawed
- 20 sea scallops, side muscles trimmed
- 4 lemon wedges