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Recipes
Artichoke-Goat Cheese Strata
By Fresh2
Preheat the oven to 400 degrees
- 1 (1- t0 1 1/4 -pound) loaf sourdough bread or black olive bread, crusts removed if thick
- 3 (6- to 6 1/2 ounce) jars marinated artichoke hearts, drained, 3 tablespoons of the marinade reserved
- 2 tsps minced fresh thyme or tarragon or 1 tsp dried thyme or tarragon
- 3 plump garlic cloves, roasted in a dry skillet until soft, smashed
- 3/4 pound creamy fresh goat cheese, crumbled
- 3/4 cup freshly grated parmesan cheese
- 8 large eggs
- 2 1/2 cups half-and-half or milk
- 1 tsp salt
- 3/4 tsp freshly ground black pepper
- 3 tbls extra virgin olive oil
Greek Feta and Olive Oil Dip
By Fresh2
Good with cucumbers, pita, or spread on bread topped with roasted peppers
- 1/2 lb Feta, roughly chopped
- 1/4 cup milk
- 1/4 cup extra-virgin olive oil
- Minced fresh jalapeno to taste
- 2 to 3 Tbls cream cheese (optional)
Mojito Ii
By Fresh2
In a tall glass with back of a spoon crust mint with sugar and lemon juice until sugar is dissolved and stir in rum
- 2 fresh mint sprigs
- 2 tsp sugar
- 2 Tbls fresh lemon juice
- 1 1/2 ounces (1 jigger) light rum
- Chilled club soda or seltzer water
Boeuf Bourguignon
By Fresh2
Cook bacon in boiling salted water 3 minutes, then drain
- 1/4 lb thick-sliced bacon, cut into 1-inch pieces
- 3 lb boneless beef chuck, cut into 2-inch pieces
- 1.3 cup all-purpose flour
- 2 Tbls vegetable oil
- 4 1/2 Tbls unsalted butter
- 1/2 cup brandy
- 1 (4-inch) piece of celery
- 4 fresh parsley stems (no leaves)
- 4 fresh thyme sprigs
- 2 bay leaves (not California)
- 2 cloves
- 2 onions, finely chopped
- 3 large garlic cloves, finely chopped
- 2 carrots, cut into 1/4-inch thick slices
- 1 Tbls tomato paste
- 1 (750-ml) bottle dry red wine (preferable Burgundy or Cotes du Rhone)
- 1 lb small (1 1/2) boiling onions or pearl onions
- 1 lb mushrooms, quartered if large
- Kitchen string
Faux Fried Pickles
By Fresh2
Southern fried pickles are great, but they are fried! These oven "fried" are great
- Dill pickle slices
- 1 or 2 eggs, beaten
- Buttermilk
- Seasoned panko bread crumbs
- Regular bread crumbs
- Cayenne pepper
- Salt
- Pepper
- Cooking spray
- Sauce
- 1/4 cup mayonnaise
- 1 tablespoon drained horseradish
- 2 teaspoons ketchup
- 1/4 teaspoon Cajun seasoning
Layered Torta with Ham, Provolone, Spinach and Herbs
By Fresh2
This stunning sandwich pie is loaded with flavor -- a special dish that's easier to make than it looks
- Dough:
- 2 cups flour
- 1 cup chilled unsalted butter, cubed
- 3/4 tsp salt
- Filling and Assembly
- 2 tsp olive oil
- 1 tbsp minced garlic
- 1 lb spinach leaves
- 1 tsp kosher salt, divided
- 11 large eggs, divided
- 2 tsp unsalted butter
- 1 tbsp chopped fresh oregano leaves
- 8 ox sliced provolone cheese
- 1 cup fresh basil leaves, stemmed and torn in bite-size pieces
- 12 oz thinly sliced smoked ham (like black forest)
- 1 jar (8 oz) roasted red peppers, rinsed, drained, and patted dry
French Onion Soup
By Fresh2
In a large stockpot on medium low heat, saute onions with the butter and bay leaf for 45 minutes, until the onions ...
- 2 1/2 pounds yellow onions, halved, and sliced 1/4 inch thick. (8 cups)
- 1/2 pound sweet onions, halved, and sliced 1/4 inch thick
- 1/4 pound unsalted butter
- 1 bay leaf
- 1/2 cup medium-dry sherry
- 1/2 cup brandy or Cognac
- 1 1/2 cups good dry white wine
- 8 cups. Beef stock
- 1 tablespoon kosher salt
- 1/2 teaspoon freshly ground pepper
- Toasted French bread slices
- Gruyere cheese, grated
Root Beer Glazed Pork Chops with Bourbon-Mashed Sweet Potatoes and Caramelized Onions
By Fresh2
Directions To make the glaze, combine the root beer and stock in a medium heavy saucepan
- 2 cups root beer
- 2 cups reduced veal stock
- 4 (16-ounce) double-cut bone-in pork chops
- 4 teaspoons Essence, recipe follows
- 4 teaspoons olive oil
- 1 recipe Bourbon-Mashed Sweet Potatoes, recipe follows
- 1 recipe Caramelized Onions, recipe follows
- Parsley leaves, for garnish
Gaucho Steak with Four-Herb Chimichurri
By Fresh2
The flavor in this dish, from Guy Fieri, just doesn't stop
- -Herb Chimichurri:
- Marinade
- 1 minced garlic clove
- 1/4 cup cilantro leaves
- 2 tbsp olive oil
- 3 tbsp tequila
- 1 tbsp each fresh lemon and lime juice
- 1/2 tsp salt
- 1 tsp freshly ground black pepper
- 1 1/2 lbs skirt steak
- 4 chopped garlic cloves
- 1/2 cup each cilantro and parsley leaves,
- 6 large basil leaves,
- 1 tbsp oregano leaves,
- 2 tbsp each minced white onion and red bell pepper,
- 1 tsp salt
- 2 tsp freshly ground black pepper
- 1/2 tsp ground cumin
- 1 1/2 tsp to 1 tbsp ancho chile powder
- 2 Tbsp each olive oil and red-wind vinegar
Chicken Fried Steak with Redeye Curry Gravy
By Fresh2
Top Chef star Dale Talde serves his outstanding, crispy fried steak with a richly flavored gravy spiked with curry ...
- 1 large egg, lightly beaten
- 1/2 cup milk
- 1 1/2 cups all-purpose flour
- Salt
- Freshly ground pepper
- Twelve 1/4-inch-thick slices of top-round beef (about 18 ounces)
- Vegetable oil
- 1 small onion, thinly sliced
- 2 garlic cloves, minced
- 1 tablespoon minced fresh ginger
- 1 tablespoon mild Madras curry powder
- 1 1/2 tablespoons Sriracha
- 1/2 cup strong-brewed coffee
- One 13-ounce can unsweetened coconut milk
- 2 tablespoons lime juice
- Lime wedges for serving
- 1 1/2 teaspoons sugar
- Published November 2012