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Recipes
Braised Short Rib, Wheat-free Beer, and Potato Potpies
By west757
In Martha Stewart Living's October 2011 issue, there is a sensational issue for Short Rib Potpies
- FILLING
- 4 lbs boneless short ribs, cut into 2 inch pieces
- salt and pepper
- 3 Tbs cornstarch
- 3 Tbs safflower oil
- 1 medium yellow onion, halved and thinly sliced
- 5 garlic cloves, thinly sliced
- 2 12oz wheat free beer
- 2 rosemary sprigs
- 1 lb cipollini onions, peeled
- TOPPING
- 6 medium russet potatoes (3.5 lbs)
- Extra-virgin olive oil or Wegman's Herb Infused Oil for brushing
- salt and pepper
Mixed Mushroom Ragout
By west757
Stephanie Izard's rich, chunky mushroom ragout is great on everything from seared halibut to sautéed scallops and ...
- 1/4 cup vegetable oil
- 1 pound shiitake mushrooms—stems discarded, caps sliced 1/4 inch thick
- Salt and freshly ground pepper
- 1 pound mixed mushrooms such as cremini, sliced 1/8 inch thick, and oyster mushrooms, caps quartered
- 1 medium onion, finely diced
- 2 garlic cloves, minced
- 1/4 cup dry white wine
- 1 cup chopped canned tomatoes, drained
- 1/2 cup unsweetened coconut milk
- 1 tablespoon Dijon mustard
- 1 tablespoon harissa
- 2 teaspoons white or blond miso
- 1 tablespoon golden raisins (optional)
- 1 tablespoon capers
- 1/2 cup chicken stock
Potato and Leek Flat Bread With Greens
By west757
I love the recipes from Real Simple
- 1 1-pound package refrigerated pizza dough
- cornmeal for the pan
- 2 small leeks (white and light green parts), halved and thinly sliced lengthwise
- 2 medium Red Bliss potatoes, thinly sliced
- 1 teaspoon fresh thyme
- kosher salt and pepper
- 3 tablespoons extra-virgin olive oil
- 1/4 cup (1 ounce) grated Gruyere
- 1 5-ounce package mixed greens
Carottes Râpées (Grated Carrots Salad)
By west757
Today, we’re featuring a classic everyday type French dish — carottes râpées (grated carrots salad)
- 8 carrots (count 2 carrots per serving for a starter)
- 6 TBSP of olive oil (you can use vegetable oil also)
- 2 TBSP of balsamic vinegar (you can use a fine red wine vinegar also)
- 1 tsp of spicy mustard (e.g. Maille Dijon mustard: has the closest taste to what I use when I am in France). You can use 2 tsp if you prefer a stronger vinaigrette.
- 1 minced shallot
- 1 garlic clove
- Minced parsley (optional)
- Salt & pepper
Stir-Fried Shrimp with Spinach & Peanut Noodles
By west757
Look for fresh egg noodles in the produce section of the supermarket near the tofu and egg roll wrappers
- Kosher salt
- 1/4 cup smooth peanut butter
- 1 -inch chunk fresh ginger (about 1/2 oz.), peeled and thinly sliced
- 2 Tbs. soy sauce
- 1 Tbs. rice vinegar
- 1/4 tsp. chile paste or hot sauce
- 1 Tbs. vegetable oil
- 1 lb. large shrimp (21 to 25 per lb.), peeled and deveined
- 1 clove garlic, thinly sliced
- 9 oz. fresh Chinese egg noodles (or 8 oz. dried spaghetti)
- 10 oz. fresh spinach, thick stems removed, large leaves torn in half, washed and dried
- Green part of 1 scallion, thinly sliced (about 1 Tbs.)
Outrageous Carrot Cake
By west757
This lavish cake boasts three layers loaded with carrots, pineapple, coconut and walnuts
- CAKE
- 3 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 tablespoon plus 1 teaspoon ground cinnamon
- 6 eggs
- 2 1/2 cups sugar
- 1 1/2 cups canola oil
- 2 1/2 cups finely grated carrots (about 6 carrots)
- 2 (8-oz.) cans crushed pineapple in juice, well-drained*
- 1 cup shredded sweetened coconut
- 1 cup finely chopped walnuts
- FROSTING
- 12 oz. cream cheese, softened
- 1 cup unsalted butter, softened
- 2 teaspoons vanilla extract
- 6 cups powdered sugar
- 11/2 cups finely chopped walnuts, if desired
7-minute Frosting
By west757
A delicate but stable icing
- 1 1/2 cups sugar
- 1/4 teaspoon cream of tartar or 1 tablespoon white corn syrup
- 1/8 teaspoon salt
- 1/3 cup water
- 2 egg whites
- 1 1/2 teaspoons pure vanilla extract
Asparagus and Soft Eggs on Toast
By west757
Country toast, soft boiled eggs and asparagus-a classic combination
- 4 slices rustic country bread
- 1 pound asparagus, tough ends trimmed
- 2 tablespoons olive oil
- kosher salt and black pepper
- 8 large eggs*
- 1/4 cup Parmesan (1 ounce)
A Tisket, A Tasket a Holiday Salad Basket
By west757
Every year for the holidays we plan a multi-course menu based on a chosen theme
- 1 bag salad greens, your choice
- 2 pears
- 1 basket raspberries
- 8 Pepperidge Farms, puff pastry cups
- (baked according to instructions)
- Raspberry Vinaigrette
- 1/4 cup raspberry vinegar
- 2 tablespoons rice vinegar
- 1 teaspoon dijon mustard
- 1/2 cup virgin olive oil
- salt and pepper to taste
Chicken-and-Lemongrass Dumplings
By west757
MAKE AHEAD Freeze the uncooked dumplings on a floured baking sheet
- 2 1/2 cups all-purpose flour, plus more for sprinkling
- 1 cup water
- 1 pound ground chicken
- 1 cup thinly sliced napa cabbage
- 1/4 cup chopped cilantro
- 2 tablespoons finely grated lemongrass (2 stalks)
- 2 tablespoons snipped chives
- 1 tablespoon minced fresh ginger
- 1 large garlic clove, minced
- 1 large egg
- 1 teaspoon salt
- 1/4 cup vegetable oil