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Recipes
Fresh Herbs
By TPMay
Fresh herbs are one of the simplest ways to take your cooking from good to great
- Basil
- to fragrant, slightly sweet herb is especially popular in Italian cooking. Because the leaves are delicate and easily bruised, it’s best to tear basil or use the leaves whole.
- Try It Out: Blended with olive oil, pine nuts and Parmesan, basil is the star of pesto. It’s also a popular ingredient in tomato-based pasta sauces and on pizzas.
- Cilantro
- With long stems and wide, delicate leaves, cilantro has a distinct, pungent flavor that’s a favorite in Mexican and Asian cuisines. Cilantro is actually the leaves of the coriander plant, and it’s generally sold in bunches.
- Try It Out: Cilantro is right at home in guacamole and salsas. It’s also a favorite in spicy curries and Vietnamese dishes like spring rolls.
- Rosemary
- To woody herb has a thicker stem, needle-like leaves and a subtle pine scent. While some recipes call for whole sprigs of rosemary, most use just the leaves. To easily remove the leaves from the stem, pull them away in the opposite direction they grow.
- to It Out: Rosemary is a classic choice for flavoring meats — in marinades, stews and on the grill. It also adds great taste to roasted potatoes, parsnips and carrots.
- Mint
- The leaves have a minty, sweet flavor with a cool, fresh aftertaste. Mint actually contains menthol, which is responsible for the plant’s distinct aroma.
- to It Out: Mint is a delicious addition to cold citrus drinks and hot teas, where it steeps and releases its flavor. You can even toss torn mint leaves into fruit salads. It’s also popular in Middle Eastern cuisine.
- Oregano
- Try It Out: Oregano is a mainstay in Italian dishes such as pizza and pasta. It’s also used in Greek cooking and complements both red meat and fish.
- Parsley
- Try It Out: Both varieties can add color and flavor as a garnish. Flat-leaf parsley is also delicious stirred into soups, stews and pasta.
Grandmas Potato Salad
By TPMay
Cut potatoes in half and put into a pan of water so they are just covered
- 6 medium potatoes, cooked
- 6 eggs hard boiled and diced
- 3/4 cup celery chopped
- 1/4 medium onion, chopped
- Dressing
- 1 1/2 cups salad dressing
- 3 tablespoons prepared mustard
- 2 tablespoons vinegar
- 1 1/4 cup sugar
- 1 3/4 teaspoons salt
- 1/4 cup milk
CREAMED KALE AU GRATIN
By TPMay
Preheat oven to 375°F. Place a large sauté pan over medium heat and add a film of Olive Oil
- Olive Oil
- 1 small Yellow Onion (small diced)
- 2 Cloves Garlic (minced)
- 16 ounces Tuscan or Dinosaur Kale (sliced thinly, about 8 cup chopped)
- Kosher Salt
- Freshly Ground Black Pepper
- For the Béchamel
- 2 tablespoons Butter
- 2 tablespoons Flour
- 1 cup whole Milk
- 1 cup Heavy Cream
- Freshly Grated Nutmeg
- For the Breadcrumb Topping
- 1/2 cup Panko Breadcrumbs
- 1/4 cup chopped Fresh Parsley
- Zest of 1/2 Lemon
- 1/4 cup Melted Butter
Fruit and Gorgonzola Salad with Prosciutto
By TPMay
Cut or tear the prosciutto into bite-size pieces
- 3 ounces thinly sliced prosciutto
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons sherry vinegar
- 1 teaspoon dijon mustard
- Kosher salt and freshly ground pepper
- 2 peaches, pitted and sliced 1/2-inch thick
- 2 plums, pitted and sliced 1/2-inch thick
- 1/4 cup thinly sliced red onion
- 8 cups torn mixed salad greens
- 2 to 3 ounces crumbled gorgonzola (or other blue cheese)
- 4 slices Italian bread, toasted or grilled
Smothered Enchiladas
By TPMay
Brown ground beef in a large skillet, stirring until it crumbles and is no longer pink; drain
- 2 pounds ground beef
- 1 (1 1/4-ounce) package mild taco seasoning mix
- 1 (4.5-ounce) can chopped green chiles, divided
- 2 (10 3/4-ounce) cans cream of chicken soup
- 1 (16-ounce) container sour cream
- 8 (8-inch) flour tortillas
- 2 cups (8 ounces) shredded Cheddar cheese
Strawberry Hand Pies
By TPMay
Makes 12 pies
- Filling:
- 2 cups flour
- 1 teaspoon granulated sugar
- 1 teaspoon salt
- 3/4 cup solid vegetable shortening, cut into cubes
- 1/4 cup cold milk
- 1 egg yolk
- 1 tablespoon apple cider vinegar
- 1 large egg, beaten with 1 teaspoon water
- Coarse sugar to finish
- 2 tablespoons granulated sugar
- 1 tablespoons cornstarch
- 1 1/2 cup coarse chopped strawberries
- 1/2 cup strawberry preserves or jam
Caramelized Peach Upside-Down Cake
By TPMay
Put oven rack in middle position and preheat oven to 400°F
- 1 tablespoon plus 2 teaspoons unsalted butter
- 6 tablespoons plus 1 teaspoon cake flour (not self-rising)
- 1 1/4-pound medium peaches (about 4)
- 9 tablespoons packed light brown sugar
- 2 large eggs
- 1/4-teaspoon salt
- 1/8 teaspoon almond extract
- Special equipment: a muffin tin with 6 large (1-cup) muffin cups; parchment paper
Emeril’s Dad’s Meat Loaf
By TPMay
Preheat oven to 350 degrees
- 2 teaspoons unsalted butter 2 large garlic bulbs
- 1-pound ground beef
- 1/2-pound ground pork
- 1/2-cup heavy cream 2 large eggs
- 1-teaspoon salt
- 1 tablespoon minced garlic
- 1 cup finely chopped yellow onions
- 1 cup bottled chili sauce
- 1/2 - cup finely chopped green bell peppers
- 1/2 - to 1cup fine dried bread crumbs
- 1/2 - teaspoon freshly ground black pepper
- 2 tablespoons Emeril's Original Essence (recipe below)
- 1/2 - pound smoked chorizo sausage, chopped into 1/2- inch pieces
- 2 cups Veal Stock (recipe below) or 2 cups of canned low-sodium beef broth
- 2 tablespoons bleached all-purpose flour
- Ingredients for Essence
- 5 tablespoons sweet paprika
- 1/4-cup salt
- 1/4-cup garlic powder
- 2 tablespoons onion powder
- 1 cup bottled chili sauce
- 2 tablespoons cayenne
- 2 tablespoons freshly ground thyme
- 2 tablespoons dried black pepper
- 2 tablespoons dried oregano
- Ingredients for Veal Stock
- 4 pounds veal bones with some meat attached, sawed into 2-inch pieces (have butcher do this)
- 2 cups coarsely chopped yellow onions
- 1 cup coarsely chopped carrots
- 1 cup coarsely chopped celery
- 1/4-cup tomato paste
- 5 garlic cloves, smashed with the side of a heavy knife
- 2 cups dry red wine
- 1 teaspoon dried thyme
- 4 bay leaves
- 1 teaspoon salt
- 1 teaspoon whole black peppercorns
Bruschetta
By TPMay
12 Servings
- 4 tablespoons olive oil
- 5 cloves garlic, finely minced
- 1 pint red grape tomatoes, halved lengthwise
- 1 pint yellow grape tomatoes, halved lengthwise
- 1 tablespoon balsamic vinegar
- 16 whole fresh basil leaves, plus more as needed, chiffonade
- Salt and freshly ground black pepper
- 1 whole baguette or crusty loaf
- 1 stick butter
GENERAL TSO'S CAULIFLOWER
By TPMay
Preheat oven to 400ºF. Line baking sheet with parchment paper
- 1 head cauliflower (cut into florets)
- 1 1/2 cups rice flour
- 3 eggs whites (lightly beaten)
- 1 1/2 cups whole wheat panko
- GENERAL TSO'S SAUCE
- 1 tablespoon olive oil
- 1 teaspoon garlic (minced)
- 1 teaspoon ginger (peeled and minced)
- 2 tablespoons soy sauce
- 2 tablespoons chicken stock
- 1 tablespoon rice vinegar
- 1/2 lime (juiced)
- 2 teaspoons sriracha (substitute with hot sauce or chili flakes to taste)
- 2 tablespoons honey
- sesame seeds (for garnish)
- scallions (thinly sliced, for garnish)