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Recipes
Watermelon Granita
By west757
It's hard to believe that a three-ingredient dessert can deliver such a big flavor payoff
- 4 cups (1 3/4 pounds) cubed seedless watermelon (from a 4-lb. melon)
- 1/2 cup sugar
- 1 tablespoon fresh lime juice
Rhubarb Galette with Cream Fraiche
By west757
Baking this free-form tart on a rimmed baking sheet helps contain any juices that might overflow
- CRUST
- 1 1/4 cups all purpose flour
- 1 tablespoon sugar
- 1/4 teaspoon salt
- 7 tablespoons chilled unsalted butter, cut into 1/2-inch cubes
- 2 tablespoons (or more) ice water
- TOPPING
- 1 pound trimmed rhubarb, cut into 2-inch-long 1/4-inch-thick matchstick-size strips
- 1/4 cup plus 5 tablespoons sugar, divided
- 2 tablespoons (1/4 stick) unsalted butter, cut into 1/2-inch cubes
- 1 large egg yolk, beaten to blend
- 1 8-ounce container cream fraiche
Overnight Lemon Country Coffee Cake
By west757
Assembling coffee cake the night before allows you to enjoy oven-fresh sweet bread in the morning
- 1/2 cup butter or margarine, softened
- 1 cup granulated sugar
- 2 eggs
- 2 containers (6 oz each) Yoplait® Original
- lemon burst yogurt
- 2 teaspoons grated lemon peel
- 2 1/3 cups Gold Medal® all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 3/4 cup packed brown sugar
- 3/4 cup chopped pecans
- 1/2 teaspoon ground nutmeg
Corn, Sweet Onion & Zucchini Sauté with Fresh Mint
By west757
Friends have made this recipe on several occasions and the overwhelming consensus is that this is a spectacular dis...
- 2 Tbs. unsalted butter
- 1 Tbs. extra-virgin olive oil
- 1-1/2 cups small-diced sweet onion, such as a Vidalia (about 7 oz. or half a large onion)
- 1 tsp. kosher salt; more to taste
- 1-1/4 cups small-diced zucchini (about 6 oz. or 1 medium-small zucchini)
- 2 slightly heaping cups fresh corn kernels (from 4 medium ears)
- 2 tsp. minced garlic
- Scant 1/2 tsp. ground cumin
- Scant 1/2 tsp. ground coriander
- 2 to 3 Tbs. chopped fresh mint
- One -quarter lemon
- Freshly ground black pepper
Squash, Prosciutto, and Orange Rind Vapor
By west757
I found this recipe on the Cooking Channel
- GARNISH:
- 8 very thin slices prosciutto
- 2 cups medium-diced butternut squash, from the "neck" of the squash
- 1 cup water
- 1 tablespoon unsalted butter, divided
- 1 teaspoon kosher salt
- 1 teaspoon sugar
- NAGE:
- 3 cups chopped butternut squash, from the bottom of the squash (chopped in a food processor)
- 1 teaspoon kosher salt
- 1 teaspoon sugar
- 1/4 pound unsalted butter, at room temperature
- 6 cups water
- SCALLOPS AND ORANGE VAPOR:
- 8 oranges
- 8 very large Maine diver scallops (size U-10: under 10 a pound)
- Kosher salt and freshly ground black pepper
- 1/4 cup canola oil
- Hot water, as needed
Silky Leek & Celery Root Soup
By west757
Super delicious soup that can be made ahead
- 3 Tbs. unsalted butter
- 2 medium leeks (white and light green parts only), trimmed, halved lengthwise, cut crosswise into thin half-moon slices, rinsed thoroughly, and drained
- 1 medium yellow onion, thinly sliced
- 1 tsp. kosher salt; more to taste
- 1-1/2 lb. celery root (about 1 large)
- 3/4 cup crème fraîche
- 1/4 cup heavy cream; more as needed
- Freshly ground black pepper
- 1/4 cup thinly sliced fresh chives
Spanish Rice Pudding
By west757
Bring water to a boil with 1/4 teaspoon salt in a large heavy saucepan
- 1 cup water
- 1/2 cup long-grain white rice
- 4 cups whole milk
- 1/2 cup sugar
- 3 (4-inch) strips lemon zest
- 1 (3-to 4-inch) cinnamon stick
- 1/2 teaspoon pure vanilla extract
- Garnish: ground cinnamon
Blueberry Cobbler with Easiest-Ever Biscuits
By west757
FILLING Position rack in bottom third of oven and preheat to 450F
- 5 cups fresh blueberries (from about 2 1/2 eleven-ounce containers)
- 1/2 cup sugar
- 2 tablespoons water
- 4 teaspoons cornstarch
- 1 tablespoon fresh lemon juice
- Pinch of coarse kosher salt
- BISCUITS
- 1 1/2 cups self-rising flour
- 1/4 teaspoon coarse kosher salt
- 1 1/2 cups creme fraiche or sour cream plus additional for serving
- All purpose flour
- 3 tablespoons sugar
Thai-Style Spicy Chicken in Lettuce Cups
By west757
This spicy ground-chicken dish is known as larb in Laos and Thailand
- 3 Tbs. uncooked jasmine rice
- 3 Tbs. fish sauce
- 1 stalk lemongrass, trimmed, outer layers removed, and inner core minced (1 Tbs.)
- 1 tsp. crushed red pepper flakes
- 1/2 tsp. packed light brown sugar
- 1-1/4 lb. ground chicken, preferably dark meat
- 1 medium shallot, minced (1/3 cup)
- 3 Tbs. fresh lime juice
- 3 medium scallions, thinly sliced on the diagonal
- 2 Tbs. coarsely chopped fresh cilantro
- 2 Tbs. coarsely chopped fresh mint
- 1 medium head butter lettuce, for serving
Grilled Lamb Chops with Mint Hollandais
By west757
The Chops Salt and pepper the lamb chops on both sides
- For the Lamb Chops:
- 12 3 - 4 oz. lamb chops
- 3 Tbsp. olive oil
- salt and pepper to taste
- For the Hollandaise Reduction & Base
- The Reduction:
- 1 Tbsp. minced shallot
- 5 black pepper corns, cracked
- 1/4 c. white wine
- 1/4 c. Champagne vinegar
- 2 Tbsp. fresh mint, chopped
- The Base sauce:
- 3 egg yolks
- 2 Tbsp. water
- 1 c. warm, clarified butter
- salt to taste