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Recipes
Orange Marmalade
By west757
If you like a softer marmalade boil till temperature reaches just below the 220-222°F recommended (218-219°F work...
- 1 3/4 pounds oranges, 4 to 5 medium
- 1 lemon, zest finely grated and juiced
- 6 cups water
- 3 pounds plus 12 ounces sugar
Caramelized Pear Upside-Down Cake
By west757
The cake is delicious served warm or at room temperature
- For the topping
- 2 medium firm-ripe Bosc pears (about 1 lb.)
- Caramel Sauce
- 1 1/2 cups sugar
- 1/3 cup water
- 1 1/4 to 1 1/2 cups heavy cream
- 1/2 vanilla bean or 1/2 teaspoon pure vanilla extract
- 2 oz. (4 Tbs.) unsalted butter, cut into 4 pieces
- For the cake
- 6-3/4 oz. (1-1/2 cups) unbleached all-purpose flour
- 1-3/4 tsp. baking powder
- 1/2 tsp. ground ginger
- 1/2 tsp. ground cinnamon
- 1/4 tsp. table salt
- 1/2 cup whole milk
- 1-1/2 tsp. pure vanilla extract
- 4 oz. (8 Tbs.) unsalted butter, softened
- 1 cup packed light brown sugar
- 2 large eggs
Peppered Salmon with Roasted Root Vegetables
By west757
1. Preheat oven to 425 degrees F
- 4 medium carrots, coarsely chopped
- 2 small beets, peeled and coarsely chopped
- 3 Tbsp. olive oil
- 1 tsp. sea salt or salt
- 4 4- to 5-ounce skinless salmon fillets
- 1 tsp. coarsely ground pepper blend or pepper
- 1/4 cup frozen orange juice concentrate, thawed
- Chopped green onions (optional)
Three-Grain Pilaf
By west757
Chewy whole grains offer a wonderfully nutty, complex layer of flavor—and a dose of healthy carbs
- 1 tablespoon olive oil
- 1 small onion , chopped
- 3/4 cup wild rice , rinsed and drained
- 3 1/2 cups chicken or vegetable broth
- 1 cup brown basmati rice
- 2 sprigs fresh thyme
- 1 bay leaf
- 3/4 teaspoon salt
- 1/2 cup barley , rinsed and drained
- 1/2 cup dried cranberries
- 2 tablespoons chopped fresh parsley
- 1 teaspoon grated lemon zest
- Pinch freshly ground pepper
Asparagus-Cheese Tartines
By west757
These open-faced sandwiches with crisp asparagus, prosciutto and three layers of melted cheese are gooey and crunch...
- 12 thin asparagus spears
- 1 tablespoon extra-virgin olive oil
- 2 large shallots, thinly sliced
- Salt and freshly ground pepper
- 2 large plum tomatoes, sliced lengthwise 1/4 inch thick
- Four 3/4-inch-thick slices of peasant or Pullman sandwich bread
- 1/4 cup tapenade
- Four 1/8-inch-thick slices each of Italian fontina, fresh mozzarella and Gruyère cheese
- 4 very thin slices of prosciutto
- Aged balsamic vinegar, for drizzling
Chocolate Panna Cotta
By west757
Panna cotta has become a very popular dessert on our shores these last few years, and for good reason
- 1 1/2 cups heavy cream
- 1 1/4 teaspoons plain gelatin
- 1/4 cup mascarpone cheese or additional heavy cream
- 2 tablespoons sugar
- Pinch of salt
- 2 ounces bittersweet or semisweet chocolate, finely chopped
Vegetable Marinade
By west757
A versatile and low fat marinade for veggie kabobs or grilled vegetables on the grill in the summer
- 2 TBS Red Wine Vinegar
- 2 TBS Lemon Juice
- 3 TBS Olive Oil
- 1 TBS Fresh Basil, chopped
- 1 TBS Fresh Parsley, chopped
- 1 TBS, Dijon mustard
- 2 clove garlic, minced
- salt & pepper to taste
Garlic Scape Carbonara
By west757
This pasta is fantastic as a meal served with a big garden salad and some crusty bread
- 1/2 lb campanella pasta, or shape of your choosing
- 4 slices bacon (about 3 1/4 ounces), chopped
- 1/4 cup garlic scapes, cut into 1/4 inch coins
- 2 large eggs
- 1/4 tsp kosher salt
- 1/4 tsp red pepper flakes
- 1/2 cup freshly grated Romano cheese
Mint Pesto-Stuffed Chicken Breasts
By west757
Mint and parsley take the place of traditional basil in the springy pesto that’s tucked inside these chicken brea...
- PESTO
- 6 tablespoons toasted slivered almonds*
- 2 garlic cloves
- 3/4 teaspoon kosher (coarse) salt
- 1 1/2 cups loosely packed fresh Italian parsley
- 3/4 cup loosely packed fresh mint
- 6 tablespoons extra-virgin olive oil
- 1/2 cup (2 oz.) freshly grated Parmigiano-Reggiano cheese
- CHICKEN
- 8 boneless skinless chicken breast halves
- 3 cups sliced leeks (1/2 inch)
- 2 cups reduced-sodium chicken broth
- 1 1/2 lb. thin carrots (about 6), peeled, sliced (1/4 inch)
- 1/4 cup butter
- 1 1/4 teaspoons kosher (coarse) salt, divided
- 2 teaspoons chopped fresh marjoram
- 1/2 teaspoon freshly ground pepper
Vanilla-Balsamic Shrimp with Saffron-Basil Israeli Couscous
By west757
An unusual preparation featuring vanilla pods
- 1 1/2 vanilla beans
- 1/2 cup olive oil
- 3 Tbsp. balsamic vinegar
- Kosher salt
- 8 extra-large shrimp , peeled and deveined
- 1 1/2 cups chicken broth
- Pinch of saffron threads
- 2 Tbsp. chopped fresh basil , plus a few whole leaves for garnish (optional)
- 1 Tbsp. unsalted butter
- 1/2 cup Israeli (toasted pasta) couscous
- Freshly ground pepper