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Recipes
Herb-Roasted Cornish Game Hens
By Fresh2
Directions Place parsley, rosemary, thyme, garlic, lemon, salt, and pepper in a food processor
- 1/4 cup parsley leaves, packed
- 2 tablespoons rosemary leaves
- 2 tablespoons thyme leaves
- 2 cloves garlic, peeled
- 1/2 lemon, ends trimmed, cut into wedges and seeded
- 1 1/4 teaspoons coarse salt, plus more for sprinkling
- 1/4 teaspoon freshly ground black pepper, plus more for sprinkling
- 1 tablespoon extra-virgin olive oil
- 6 1/2 pound Cornish game hens
- 4 tablespoons butter, softened
Almond-Cinnamon Toast Featherbed
By Fresh2
Butter a deep 9- to 10-inch baking dish
- 1 (1- to 1 1/4 pound) loaf challah, Portuguese sweet bread, raisin bread, solft white bread or pannetone
- 4 tbls (1/2 stick) unsalted butter, softened
- 2 tsps ground cinnamon
- 1/4 cup sugar
- 6 ounces almond paste, cut into small bits
- 1/2 pound mascarpone cheese, or 1/4 pound mascarpone plus 1/4 pound ricotta cheese
- 5 large eggs
- 1 1/2 cups half-and-half or milk
- 1/4 cup amaretto liqueur
- 1 tsp salt
- 3 tbls unsalted butter, melted
- 1/3 cup slivered almonds, optional
Pepper-Glazed Goat Cheese Gratin
By Fresh2
Preheat the oven to 400°
- 1 pound creamy fresh goat cheese, softened
- 6 tablespoons apricot preserves
- 4 Peppadew peppers, finely chopped
- 1 pickled jalapeño, seeded and finely chopped
- 2 tablespoons minced cocktail onions
- 2 teaspoons Dijon mustard
- 1 1/2 teaspoons dry sherry
- Pita chips and toasted baguette slices, for serving
Pasta with Pumpkin, Sausage, and Cavolo Nero
By Fresh2
Bring a large pot of well-salted water to a boil over high heat
- Kosher salt
- 1 1 1 lb. sweet Italian sausage, casings removed if using links
- 1 1 1 Tbs. olive oil (optional)
- 1 1 1 medium yellow onion, chopped
- 3 3 3/4-inch-diced cups 3/4-inch-diced peeled, seeded pumpkin
- 1/4 1/4 1/4 cup dry white wine
- 4 4 4 cloves garlic, minced
- 1 1 1 tsp. dried marjoram
- 1-1/2 1-1/2 1-1/2 cups lower-salt chicken broth
- 10 10 1-inch oz. cavolo nero kale (aka Lacinato, black, or dinosaur kale), trimmed, ribs removed, leaves cut into 1-inch pieces
- 8 8 8 oz. dried campanelle pasta
- 1/2 1/2 1/2 cup grated Parmigiano-Reggiano; more for serving
- Freshly ground black pepper
Double Ginger Shortbread
By Fresh2
This variation on the classic Scottish treat showcases ginger’s tangy flavor
- 12 ounces (3 sticks) unsalted butter, softened, plus more to grease pans
- 2 3/4 cups (13.5 ounces) unbleached flour
- 2 tablespoons cornstarch
- 1 teaspoon kosher salt
- 1 1/2 cups (6 ounces) confectioners’ sugar
- 2 ⁄3 cup (about 3-3 1/2 ounces) crystallized ginger, finely chopped
- 2 tablespoons (about 3-4 inches) fresh ginger, peeled and finely grated
- 1/2 teaspoon vanilla extract
Sicilian-Style Potato Gratin
By Fresh2
Capers, a common ingredient in traditional Sicilian cooking, give this gratin a tangy, briny flavor
- 1 garlic clove, halved
- Olive oil for brushing plus 4 tablespoons, divided
- 2 cups chopped onions
- Coarse kosher salt
- 2 1/4 pounds russet potatoes, peeled, very thinly sliced
- 8 tablespoons (packed) grated Pecorino Romano cheese, divided
- 3 tablespoons drained capers
- 2 cups low-salt chicken broth
Lobster Pot Pie
By Fresh2
Directions Saute the onions and fennel with the butter in a large saute pan on medium heat until the onions are tr...
- 1 1/2 cups chopped yellow onion (1 large onion)
- 3/4 cup chopped fennel (1 fennel bulb)
- 1/4 pound unsalted butter
- 1/2 cup all-purpose flour
- 2 1/2 cups fish stock or clam juice
- 1 tablespoon Pernod
- 1 1/2 teaspoons kosher salt
- 3/4 teaspoon freshly ground black pepper
- 3 tablespoons heavy cream
- 3/4 pound cooked fresh lobster meat
- 1 1/2 cups frozen peas (not "baby" peas)
- 1 1/2 cups frozen small whole onions
- 1/2 cup minced flat-leaf parsley
- 3 cups all-purpose flour
- 1 1/2 teaspoons salt
- 1 teaspoon baking powder
- 8 tablespoons cold fresh lard, diced (1/4 pound)
- 8 tablespoons cold unsalted butter, diced
- 1/2 to 2/3 cup ice water
- 1 egg, beaten with 1 tablespoon water or heavy cream, for egg wash
Lobster Pot Pie
By Fresh2
1999, The Barefoot Contessa Cookbook, All Rights Reserved
- 1 1/2 cups chopped yellow onion (1 large onion)
- 3/4 cup chopped fennel (1 fennel bulb)
- 1/4 pound unsalted butter
- 1/2 cup all-purpose flour
- 2 1/2 cups fish stock or clam juice
- 1 tablespoon Pernod
- 1 1/2 teaspoons kosher salt
- 3/4 teaspoon freshly ground black pepper
- 3 tablespoons heavy cream
- 3/4 pound cooked fresh lobster meat
- 1 1/2 cups frozen peas (not "baby" peas)
- 1 1/2 cups frozen small whole onions
- 1/2 cup minced flat-leaf parsley
- 3 cups all-purpose flour
- 1 1/2 teaspoons salt
- 1 teaspoon baking powder
- 8 tablespoons cold fresh lard, diced (1/4 pound)
- 8 tablespoons cold unsalted butter, diced
- 1/2 to 2/3 cup ice water
- 1 egg, beaten with 1 tablespoon water or heavy cream, for egg wash
Colcannon
By Fresh2
SERVES 6–8 Colcannon is a dish enjoyed all over Ireland year-round, though it's particularly associated with Ha...
- 4 lbs. large red potatoes (about 9), peeled and
- quartered
- 12 tbsp. butter
- 1 ⁄2 small head cabbage, cored and thickly sliced
- 2 lightly packed cups chopped greens (any
- combination of spinach, parsley, kale, or broccoli
- or cauliflower leaves)
- 1 1⁄3 cups milk
- 4 scallions, green part only, chopped
- Salt and freshly ground black pepper
Fennel and Fingerling Confit
By Fresh2
Recipe courtesy Anne Burrell
- 1 pound small fingerling potatoes
- 1 bulb fennel, cut into 1/4-inch wedges
- 1 small red onion, cut into 1/2-inch rings
- 3 cloves garlic, smashed
- 1 small thyme bundle
- 4 bay leaves
- 1 quart extra-virgin olive oil
- Kosher salt
- 1 bunch chives, finely chopped