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Recipes
Quinoa with Roasted Tomatoes, Avocado, and Pesto
By west757
Everyone has their favorite lunchtime salad or sandwich combinations
- For the quinoa and vegetables
- 2 cups cherry tomatoes
- Olive oil
- Salt
- 2 cups dry quinoa
- 1 avocado, cut into chunks
- 1/3 to 1/2 cup diced mozzarella (about 3-4 ounces)
- 3/4 cup chickpeas, more if desired
- For the pesto vinaigrette
- 1 clove garlic, chopped
- 1/2 teaspoon salt
- 1/2 cup walnuts, toasted
- 1 cup basil leaves
- pinch cayenne
- 1 1/2 tablespoons rice wine vinegar or lemon juice
- 1 teaspoon Dijon mustard
- 4-6 tablespoons olive or canola oil or a mixture of the two
Pan-Roasted Lobster With Chervil and Chives
By west757
Jasper White, a New England chef, devised this recipe to complement and enhance the flavor of lobster
- • 2 live 1 3/4-pound lobsters
- • 2 tablespoons peanut oil
- • 2 shallots (1 1/2 ounces), finely diced
- • 1/4 cup Bourbon or Cognac
- • 2 or 3 tablespoons dry white wine (use the wine to be served at table)
- • 6 tablespoons unsalted butter, cut into small pieces and chilled
- • 1 tablespoon each finely chopped fresh chervil and fresh chives
- • Kosher or sea salt to taste
- • Freshly ground pepper to taste
Overnight Tomatoes
By west757
These tomatoes boast an ideal balance of acid, sweet and savory
- 200 grams mixed small tomatoes, cherry, grape, pear
- 4-5 small unpeeled garlic cloves
- 2 tsp extra virgin olive oil
- 1/4 tsp kosher salt
- 1/8 tsp freshly-ground black pepper
- 4 sprigs fresh thyme
Warm Piquillo and Crab Dip
By west757
A quick and easy appetizer
- 1 pound lump crab, picked over
- 1/4 cup mayonnaise
- 1/4 cup crème fraîche
- 2 tablespoons chopped flat-leaf parsley
- 2 tablespoons snipped chives
- 1 tablespoon Dijon mustard
- 2 teaspoons fresh lemon juice
- 1/4 pound Manchego cheese, shredded (1 cup)
- One 9-ounce jar piquillo peppers, drained and cut into strips
Good-For-You Blueberry Muffins
By west757
Applesauce keeps these muffins tender and moist, allowing me to reduce the overall fat and sugar in the recipe
- Nonstick cooking spray
- 4-1/2 oz. (1 cup) unbleached all-purpose flour
- 4 oz. (1 cup) whole-wheat flour
- 2 tsp. baking powder
- 1/2 tsp. table salt
- 1/4 tsp. baking soda
- 2 large eggs
- 3/4 cup granulated sugar
- 1/4 cup canola oil
- 1 cup natural unsweetened applesauce
- 1-1/2 tsp. finely grated lemon zest
- 1 tsp. pure vanilla extract
- 3/4 cup low-fat buttermilk
- 1-1/2 cups fresh blueberries
How To: Hard Boil an Egg
By west757
Hard-boiling eggs is almost as easy as boiling water, if you know the right process: Cooking eggs too long or too v...
- Eggs, as many as you need.
Austrian Steak Strips
By west757
This recipe is very similar to beef stroganoff with a flavor twist
- 1 large garlic clove, peeled
- 2 medium carrots, peeled and cut into 2-inch lengths
- 1 medium onion, peeled and ends cut flat
- 1 sweet green pepper, cored, seeded and cut into rectangles to fit feed tube
- 2 tablespoons vegetable oil
- 1 lb. boneless beef round, trimmed and cut into strips
- 1 cup beef broth
- ¼ cup dry red wine
- 1 tablespoon caraway seeds
- 1 tablespoon red wine vinegar
- 1 teaspoon medium Hungarian paprika
- ½ teaspoon crushed dried marjoram
- Salt and freshly ground black pepper
- 1 cup sour cream
- ¼ cup unbleached all-purpose flour
Orange Fennel Marmalade
By west757
1. Mix fennel, orange juice, sugar and ginger in large saucepan
- 1 large head fennel, finely chopped (about 2 cups)
- 2 cups orange juice
- 1/4 cup firmly packed brown sugar
- 1/4 teaspoon McCormick® Gourmet Collection Ginger, Ground
- 1 large orange
- 1 tablespoon finely chopped fresh cilantro
- 1 teaspoon salt
Moroccan-Date Bonbons
By west757
Elizabeth Falkner loves eating these energy-boosting, cardamom-spiced date bites made with almonds, walnuts and pis...
- 2 1/2 ounces sliced almonds (1/2 cup plus 2 tablespoons)
- 1/2 cup shelled pistachios (2 ounces)
- 3/4 cup chopped walnuts (3 ounces)
- 1 pound moist pitted dates, chopped
- 4 pitted kalamata or dry-cured Moroccan olives, chopped
- 1/2 tablespoon finely grated fresh ginger
- 1/2 tablespoon honey
- 1/2 teaspoon finely grated orange zest
- 1/4 teaspoon cinnamon
- 1/8 teaspoon ground cardamom
- 1/8 teaspoon orange flower water
- 1/8 teaspoon salt
Ile Flottante With Caramel
By west757
Also known as Floating Island, this is a classic egg dessert
- For the meringue:
- Safflower oil, for pan
- 9 large egg whites, room temperature (reserve 4 yolks for making creme anglaise)
- 1 teaspoon cream of tartar
- Coarse salt
- 1 cup plus 2 tablespoons superfine sugar
- 2 teaspoons pure vanilla extract
- For the creme anglaise (makes about 1 1/2 cups):
- 1 1/4 cups whole milk
- 3/4 cup heavy cream
- 1/2 vanilla bean, split lengthwise
- 4 large egg yolks
- 3 tablespoons granulated sugar
- Coarse salt
- For the caramel:
- 1 cup granulated sugar
- 1/2 cup plus 3 tablespoons water