Cl4515's profile page
Recipes
Broccoli and Celery Slaw
By cl4515
Combine the broccoli, celery, and red onion in a large mixing bowl
- 1 medium head broccoli, stalks thinly sliced and florets chopped
- 4 celery stalks, thinly sliced on the diagonal
- 1/2 medium red onion, thinly sliced
- 1/2 cup mayonnaise
- 1 lime, zested and juiced
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 2 teaspoons sugar
- Kosher salt and freshly ground black pepper
- 1/2 cup golden raisins
Strawberry Jam
By cl4515
Place the strawberries in a colander and rinse them under cold running water
- 3 pints fresh strawberries
- 3 cups superfine sugar
- 2 tablespoons orange-flavored liqueur (recommended: Grand Marnier)
- 1/2 Granny Smith apple, peeled, cored and small-diced
- 1/2 cup fresh blueberries
Pavlova with Mixed Berries
By cl4515
Preheat the oven to 180 degrees F
- Sweetened Whipped Cream:
- 4 extra-large egg whites, at room temperature
- Pinch kosher salt
- 1 cup sugar
- 2 teaspoons cornstarch
- 1 teaspoon white wine vinegar
- 1/2 teaspoon pure vanilla extract
- Sweetened Whipped Cream, recipe follows
- 1/2 pint fresh strawberries, hulled and sliced
- 1/2 pint fresh blueberries
- 1/2 pint fresh raspberries
- Triple Raspberry Sauce, recipe follows
- 1 cup cold heavy cream
- 1 tablespoon sugar
- 1 teaspoon pure vanilla extract
- Triple Raspberry Sauce:
- 1 half-pint fresh raspberries
- 1/2 cup sugar
- 1 cup seedless raspberry jam (12-ounce jar)
- 1 tablespoon framboise liqueur
Fried Okra
By cl4515
Heat oil to 350 degrees (use thermometer) Wash and drain okra, pat dry
- 1/2 lb. small okra
- 2 eggs
- 2 tsp. Dijon mustard
- 1/2 c. rice flour
- 1 c. fine cornmeal (not polenta)
- 2 tsp. salt
- tsp. ground black pepper
- Oil for frying (heat to 350 degrees)
Flourless Peanut Butter Cookies
By cl4515
1. Mix all ingredients thoroughly
- 1 cup Sugar
- 1 cup Creamy Peanut Butter
- 1 Egg
- 1 tsp Vanilla
Avocado and Grapefruit Salad
By cl4515
Place the mustard, lemon juice, salt, and pepper in a small bowl
- 1 tablespoon Dijon mustard
- 1/4 cup freshly squeezed lemon juice
- 1 1/2 teaspoons kosher salt
- 3/4 teaspoon freshly ground black pepper
- 1/2 cup good olive oil
- 4 ripe Hass avocados
- 2 large red grapefruits
Marinated Lamb Kebobs
By cl4515
Combine the yogurt, olive oil, lemon zest and juice, rosemary, salt, and pepper in a large, non-reactive bowl
- 1 pound plain yogurt (regular or lowfat)
- 1/4 cup good olive oil, plus more for brushing grill
- 1 teaspoon lemon zest
- 1/4 cup freshly squeezed lemon juice (2 lemons)
- 5 tablespoons fresh whole rosemary leaves
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 pounds top round lamb
- 1 red onion
Rosemary Polenta
By cl4515
Heat the butter and olive oil in a large saucepan
- 1/4 pound (1 stick) unsalted butter
- 1/4 cup olive oil
- 1 tablespoon minced garlic (3 cloves)
- 1 teaspoon crushed red pepper flakes
- 1 teaspoon minced fresh rosemary leaves
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 3 cups chicken stock, preferably homemade
- 2 cups half-and-half
- 2 cups milk
- 2 cups cornmeal
- 1/2 cup good grated Parmesan
- Flour, olive oil, and butter, for frying
Plum Crunch Cake
By cl4515
Preheat the oven to 375 degrees F
- 3 pounds Italian prune plums, pitted and quartered
- 1 1/2 cups light brown sugar, lightly packed
- 1/4 cup all-purpose flour
- 6 tablespoons creme de cassis liqueur
- For the topping
- 1 1/2 cups all-purpose flour
- 3/4 cup granulated sugar
- 3/4 cup light brown sugar, lightly packed
- 1/2 teaspoon kosher salt
- 1 cup oatmeal
- 1/2 cup chopped walnuts
- 1/2 pound (2 sticks) cold unsalted butter, diced
- Directions
- Vanilla ice cream, for serving
Salmon with Fennel
By cl4515
Preheat the oven to 500 degrees F
- 1 (10 pound) fresh salmon
- 5 cups sliced yellow onions, 1/4-inch thick (3 pounds)
- 5 cups sliced fennel bulbs, 1/4-inch thick (3 pounds)
- 1/2 cup good olive oil
- 3 tablespoons fresh thyme leaves, coarsely chopped
- 2 tablespoons coarsely chopped fennel fronds
- 1 orange, zested
- 2 tablespoons freshly squeezed orange juice
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- Directions
- Have the fishmonger cut the head and tail off the salmon and butterfly it, removing all the bones. You should have about 7 pounds of salmon.