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Recipes
Parmigiano-Reggiano Cream Sauce
By Fresh2
Contributed by Grace Parisi SERVINGS: 4 to 6 FAST Use this superfast cream sauce with classic Potato Gnocchi or
- 3/4 cup heavy cream
- 1 recipe prepared gnocchi
- 1/4 cup grated Parmigiano-Reggiano cheese
Curried Pumpkin with Caramelized Onions
By Fresh2
Recipe courtesy Anne Burrell
- Extra-virgin olive oil
- 3 large onions, julienned
- Kosher salt
- 5 cups (1/2-inch) diced sugar pumpkin
- 2 tablespoons garam masala
- Pinch crushed red pepper flakes
- 1 1/2 cups chicken or vegetable stock
- 1 bunch finely chopped chives
- 1/2 cup toasted green pumpkin seeds
Tiramisu Italiano
By Fresh2
Cream together egg yolks and sugar in a heatproof bowl set over a pot of simmering water
- 7 egg yolks
- 1/2 cup sugar
- 1/3 cup sweet marsala, plus 2 tablespoons
- 8 ounces mascarpone, softened to room temperature
- 1 cup heavy cream
- 1 cup brewed espresso coffee
- 1 ounce dark chocolate
- 1/4 cup rum
- 1 teaspoon natural vanilla extract. Could also scrape from vanilla seed
- 48 ladyfingers
- 1/4 cup unsweetened cocoa powder
- Dark or bittersweet chocolate for shaved garnish
Butternut Squash Soup
By Fresh2
From Deborah Scott at Island Prime on Harbor Island
- 1 large butternut squash
- 1 tbls garam masala (an Indian spice blend available at many grocery stores)
- 1 tbls brown sugar
- 1 stalk of celery, chopped
- 1/2 large onion, chopped
- 1 bay leaf, broken into several pieces to release oils
- 3 14-ounce cans chicken stock (use either homemade or Swanson's)
- 1 pint heavy cream
- Salt & pepper to taste
Chicken Piccata
By Fresh2
Directions Watch how to make this recipe Season chicken with salt and pepper
- 2 skinless and boneless chicken breasts, butterflied and then cut in half
- Sea salt and freshly ground black pepper
- All-purpose flour, for dredging
- 6 tablespoons unsalted butter
- 5 tablespoons extra-virgin olive oil
- 1/3 cup fresh lemon juice
- 1/2 cup chicken stock
- 1/4 cup brined capers, rinsed
- 1/3 cup fresh parsley, chopped
- 1/2 cup white wine
Shrimp and Ginger Stir-Fry
By Fresh2
This recipe works well with lobster or other shellfish or chicken, beef or pork
- Marinade:
- 2 tablespoons soy sauce
- 2 tablespoons dry or medium dry sherry (fino or amontillado)
- Stir-fry:
- 1 pound medium or large shrimp, shelled
- 3 tablespoons oil, divided
- 2-3 cloves garlic, mashed or grated
- 3-4 serrano chilies, seeded and finely chopped
- 3-4 teaspoons fresh ginger, peeled and finely grated, or more to taste
- 1 medium onion, finely chopped
- 6 to 8 ounces sugar snap peas or pea pods
- 2-3 rainbow carrots, peeled and cut in thin rounds
- 1 bell pepper, 1/2 red and 1/2 yellow or orange, mixed, chopped
- 1-2 tablespoons water
- Sauce:
- 2 tablespoons soy sauce
- 2 tablespoons dry or medium dry sherry
- 1 tablespoon cornstarch
Tomato Basil Soup
By Fresh2
Sammy's Woodfired Pizza soup
- 4 tablespoons olive oil
- 1 medium onion, diced
- 1 tablespoon garlic, chopped
- 1 1/2 pounds Roma tomatoes, seeded and diced
- 32 ounces chicken stock
- 12 ounces crushed tomatoes (Italian)
- 3 to 5 fresh basil leaves
- 1/2 teaspoon crushed red chilies
- 1 teaspoon sugar
- 1 teaspoon each ground black pepper and sea salt
- Shaved Romano or Parmesan cheese for garnish
Chili Lime Corn on the Cob
By Fresh2
Cooking corn on the cob in its de-siled husk keeps the kernels moist and adds a nice grassy flavor
- 4 tbsp butter, at room temperature
- 1 tsp each finely shredded lime zest and chili powder
- 1/2 tsp salt, plus more for sprinkling
- 1/2 tsp freshly ground black pepper
- 1/4 tsp granulated garlic
- 6 ears sweet corn
True Food Kitchen’s Tomato and Watermelon Salad
By Fresh2
Divide the watermelon pieces and tomatoes among four salad plates
- 1 pound red watermelon, rind removed and cut into 1 1/2-inch chunks
- 1 pound yellow watermelon, rind removed and cut into 1 1/2-inch chunks
- 4 heirloom tomatoes, halved
- 1 pint cherry tomatoes, halved
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons white balsamic vinegar
- 1/2 teaspoon salt
- Pinch of freshly ground black pepper
- 2 tablespoons small fresh basil leaves
- 4 ounces mild, soft goat cheese, such as Montrachet, crumbled
- 1/4 cup chopped, roasted unsalted cashews
Neelys Short Ribs
By Fresh2
Preheat the oven to 350 degrees F
- 1/4 cup olive oil, divided
- 6 pounds beef short ribs
- Salt and freshly ground pepper
- 1 large onion, coarsely chopped
- 1 carrot, chopped
- 4 cloves garlic, chopped
- 2 celery ribs, chopped
- 1 tablespoon tomato paste
- 2 cups dry red wine
- 3 cups low-sodium chicken stock
- 1 (15 ounce) can diced tomatoes, in thick puree
- 3 thyme sprigs
- 1 bay leaf
- 1 orange zested
- 1 Tbls chopped parsley leaves, for garnish