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Recipes
Homemade Egg Bread
By draingal
Prep: 30 min. + rising Bake: 30 min
- 2 packages (1/4 ounce each) active dry yeast
- 1 /2 cup warm water (110° to 115°)
- 1 -1/2 cups warm whole milk (110° to 115°)
- 3 large eggs, room temperature
- 1 /4 cup butter, softened
- 1 /4 cup sugar
- 1 tablespoon salt
- 7 to 7-1/2 cups all-purpose flour
- 1 large egg yolk, room temperature
- 2 tablespoons water
- Sesame seeds
Chinese Seafood Soup
By draingal
In saucepan, heat oil over medium heat
- 1 tsp oil
- 3 cloves garlic; chopped
- 3 cups sliced cabbage
- 4 cups chicken stock
- 6 oz shrimp
- 6 oz bay or sea scallops
- 3 tbsp soy sauce
- 2 tbsp vinegar
- 1/2 lb linguine
- 2 scallions; trimmed and chopped
Caramelized Onion Toasts
By draingal
Preheat the oven to 400 degrees F
- 1 cup and 4 tbsp unsalted butter, plus 4 tbsp, softened, for brushing the bread
- 3 onions, sliced
- 3 to 4 anchovy halves, chopped
- 2 tsp chopped fresh ground black pepper
- 1 baguette
- 1/3 cup pitted Nicoise olives
- Extra virgin olive oil
- Shaved Parmigiano-Reggiano
- Serving suggestions: store bought Italian cured meats, such as some sliced prosciutto, sliced mortadella and your favorite hard salami
Cucumber Rounds with Beet Cream & Smoked Salmon
By draingal
In a bowl, combine the sour cream, cream cheese, beets and fennel seeds and stir well
- 1/4 cup sour cream
- 1/4 cup cream cheese
- 1/4 cup jarred pickled beets, drained and chopped
- 1 teaspoon fennel seeds
- 1/2 European cucumber, sliced into 16 rounds (1/4 inch thick)
- 4 ounces sliced smoked salmon, cut into 16 strips
Citrus Dressing
By draingal
In small bowl, whisk together honey, orange juice and mustard
- 1/3 cup honey
- 1/3 cup orange juice
- 1/4 cup GREY POUPON DIJON MUSTARD
Apricot Chicken with Almonds
By draingal
Put oven rack in lower third of oven and preheat oven to 400°F
- 4 (6-oz) skinless boneless chicken breast halves
- 5/8 teaspoon salt
- 1/2 teaspoon black pepper
- 1/3 cup sliced almonds
- 1/2 cup apricot preserves
- 1 1/2 tablespoons soy sauce
- 1 tablespoon whole-grain mustard
- 1 tablespoon unsalted butter
Asian Fusion Salad Dressing
By draingal
Mix well and enjoy
- 1/2 cup olive oil
- 4 tbsp. apple cider vinegar
- 4 tbsp. soy sauce
- 1 1/2 tsp. rice vinegar
- 1 tsp. sesame oil
- 3 garlic cloves, minced
- 2 tbsp. chopped ginger
Chicken Soup with Asparagus and Shiitakes, Served with Roasted Fennel Matzoh Balls
By draingal
Prepare the matzoh balls: Preheat the oven to 400°F
- 2 small-medium fennel bulbs (about 1 pound, weighed with 2 inches of top stalks)
- 2 tablespoons olive oil
- 1/2 cup chicken broth, preferably homemade or good-quality, low-sodium purchased
- 1 tablespoon coarsely chopped garlic
- Salt and freshly ground black pepper
- 3/4 teaspoon chopped fresh thyme
- 1/4 teaspoon fennel seeds, ground in a spice grinder or with a mortar and pestle (optional)
- 2 large eggs
- 1/2 About 1/2 cup plus 2 tablespoons matzoh meal
- 7 cups homemade chicken broth
- 1/4 pound fresh shiitake mushrooms, stems removed and reserved for another use or discarded, caps wiped clean with a damp paper towel and thinly sliced
- 12 to 15 thin asparagus spears, trimmed and cut into 1-inch pieces
Butternut Squash and Bourbon Bisque
By draingal
Preheat oven to 375 degrees
- 1 to 2 butternut squash (about 4 pounds total)
- 1 tbsp extra virgin olive oil
- 1 cup diced onions
- 1 cup diced leeks
- 1/2 tsp ground cumin
- 2 tbsp chopped fresh garlic
- 1 tbsp chopped fresh ginger
- 2 tbsp pure maple syrup
- 2 tbsp soy sauce
- 1/4 cup bourbon
- 1/2 cup dry sherry
- 1/4 tsp grated nutmeg
- 5 cups chicken stock
- 3/4 cup evaporated skim milk
- Salt and freshly ground pepper to taste
- 2 tbsp cornstarch mixed with 2 tbsp water
Popovers
By draingal
Mix and sift flour and salt
- 1 cup flour
- pinch of salt
- 1 cup milk
- 2 eggs
- 1 tbsp. melted butter