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Recipes
Italian American Meatloaf
By TPMay
Preheat the oven to 350°F
- 1 pound ground beef 1 pound ground pork
- 1 pound ground veal 1 cup milk
- 1 cup bread cubes (3 or 4 slices Italian country bread, crusts removed)
- 1/2 - cup finely grated pecorino Romano
- 2 tablespoons minced garlic
- 1 onion cut into small dice
- 2 eggs
- 2 tablespoons dried oregano
- 1/2 - cup chopped flat leaf parsley
- Fine sea salt and freshly ground black pepper
- Olive oil, for greasing
- 1 cup canned plum tomatoes, crushed
- 2 tablespoons tomato paste
- 1 medium carrot, diced
- 1 stalk celery, diced
MARIO BATALI'S BRAISED LEEKS WITH OLIVE
By TPMay
For the Leeks: Trim the roots of the leeks, leaving the root end intact
- For the Leeks:
- VINAIGRETTE
- 6 Leeks
- Olive Oil
- Salt and Pepper
- 1 cup White Wine
- 4 tablespoons Butter (cut into small cubes)
- 1 cup Water
- 4 sprigs Thyme
- 3 Garlic cloves (sliced thinly)
- 1 cup Shallots (sliced)
- FOR THE VINAIGRETTE:
- 1/3 cup Black Olives (pitted and roughly chopped)
- 1/2 cup Parsley (chopped)
- 1 teaspoon Chili Flakes
- 4 tablespoons Red Wine Vinegar
- Salt and Pepper to taste
- 2 tablespoons Olive Oil
- 1/4 cup Pecornino
ROASTED BEETS WITH A LITTLE SPICY HORSERADISH CREAM
By TPMay
Cut the greens from the beets, leaving about 1 inch of the stems attached, and reserve the greens
- 3 1/2 pounds beets including the greens
- 2/3 cup crème fraîche or sour cream
- 2 to 3 tablespoons finely grated peeled fresh horseradish or drained (bottled)
- 1/2 teaspoon freshly grated lemon zest
- 2 tablespoons unsalted butter
- 1 tablespoon minced fresh chives
Peppered Beef Soup
By TPMay
Rinse roast, and pat dry. Cut a 1-inch-deep cavity in the shape of an "X" on top of roast
- 1 (4-lb.) sirloin tip beef roast
- 1/2 cup all-purpose flour
- 2 tablespoons canola oil
- 1 medium-size red onion, thinly sliced
- 6 garlic cloves, minced
- 2 large baking potatoes, peeled and diced
- 1 (16-oz.) package baby carrots
- 2 (12-oz.) bottles lager beer*
- 2 tablespoons balsamic vinegar
- 2 tablespoons Worcestershire sauce
- 2 tablespoons dried parsley flakes
- 1 tablespoon beef bouillon granules
- 1 1/2 to 3 tsp. freshly ground pepper
- 4 bay leaves
- Salt to taste
Lebanese Lentils, Rice and Caramelized Onions (Mujadara)
By TPMay
Throw the lentils into a medium saucepan
- 1 cup brown or green lentils (not lentils du Puy), sorted for debris and rinsed
- 1/2-cup extra-virgin olive oil
- 1 teaspoon cumin seeds
- 1/2-teaspoon cracked black peppercorns
- 3 medium red onions, thinly sliced
- Kosher salt
- 3/4-cup basmati rice
- 1/2-teaspoon ground cumin
- 1/2-teaspoon cayenne pepper
- 1 (1-inch) cinnamon stick
- 2 tablespoons pine nuts, optional
- Squeeze of fresh lemon juice
- Greek yogurt, for serving, optional
Custard Pie with Phyllo Recipe - Galaktoboureko
By TPMay
Make the Filling: In a large saucepan, heat the milk over medium high heat until just boiling
- For the Filling:
- 6 cups milk
- 1-1/4 cup fine semolina (you can substitute Farina)
- 6 egg yolks
- 1/2 cup sugar
- 1 tbsp. vanilla extract
- 2 tbsp. unsalted butter
- For the Syrup:
- 1 cup sugar
- 1 cup water
- 2 inch piece of lemon rind
- 2 inch piece of orange rind
- Juice of 1/2 a lemon
- 1 pound phyllo pastry sheets
- 1/2 pound unsalted butter, melted (for brushing)
Pastelón de Plátano Maduro (Ripe Plantain Casserole)
By TPMay
Domenican Cooking
- For the filling
- 1 1/2 pounds of ground beef
- 1 bell pepper, diced
- 1 small red onion diced into small cubes
- 1 1/2 teaspoon of salt (or more, to taste)
- 1/4 teaspoon of pepper (or more, to taste)
- 1 teaspoon of crushed garlic
- 2 tablespoons of olive oil
- 1/4 cup of water
- 1 cup of tomato sauce
- 1 teaspoon of chopped parsley
- To assemble
- 6 very ripe plantains
- 1 teaspoon of salt
- 1/4 cup of butter
- 2 tablespoons of vegetable oil (soy, peanut or corn)
- 1 cup grated cheddar cheese (see notes)
Phyllo Chimichangas with Mango Salsa
By TPMay
Place beef, onions, garlic, peppers, potato, cilantro, salt and beer into 4-quart saucepan
- 1 1/2 pounds stewing beef, cubed
- 2 cups Spanish onions, chopped
- 1 clove minced garlic
- 2 fresh jalapeño peppers, minced
- 2 fresh red chili peppers, minced
- 1 large Idaho baking potato, peeled and cubed
- 1/2 cup chopped fresh cilantro
- 1 teaspoon salt
- 2 12-ounce cans Mexican or other beer
- 1 1/2 cups Monterey Jack cheese, grated
- 20 sheets Athens Fillo Dough (9″ x 14″), thawed
- 1/4 cup butter, melted
Cheesy Butternut Squash and Wild Rice Bake.
By TPMay
Serves 6
- 3 cups cooked brown-wild rice blend
- 3 cups steamed diced butternut squash
- 1/2 cup chopped parsley
- 1 teaspoon dried herb blend (I like Colonel De's 'Simon & Garfunkel')
- 1 tablespoon olive oil
- 1/2 large onion, diced
- 3 large garlic cloves, sliced
- 1 cup ricotta
- 1/2 cup plain Greek yogurt
- 2 large eggs
- Pinch of ground nutmeg
- 1/2 cup grated Fontina
- 1/4 cup grated Parmesan
- Salt and freshly ground pepper
ROASTED AUTUMN VEGETABLES
By TPMay
Preheat oven to 400F In a large bowl, combine the carrots, shallots, squash, brussels sprouts, and garlic
- 4 small carrots (halved lengthwise)
- 3 shallots (halved)
- 1 butternut squash (halved and seeded and then cut in 1/2-inch slices)
- 1/2 pound brussels sprouts (halved)
- 4 cloves garlic
- 6 tablespoons extra virgin olive oil
- salt and pepper to taste
- 1/2 cup dried black lentils (rinsed)
- 1/2 onion (studded with 4 cloves)
- 1 bay leaf
- 3 tablespoons apple cider vinegar
- 1 tablespoon dijon mustard
- 1/2 pound arugula
- 2 Celery Stalks (thinly sliced)
- 1 Lemon (zest and juice)
- 1/3 Parmigiano (to garnish)