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Recipes
SWEET POTATO LATKES
By TPMay
Preheat the oven to 200ºF
- 1 medium yellow onion (grated)
- 2 pounds sweet potatoes (peeled & grated)
- 2 tablespoons matzo meal (substitute ground crackers or all-purpose flour)
- 1 teaspoon kosher salt
- 2 jalapenos (1 minced, 1 sliced, separated)
- 2 large eggs (lightly beaten)
- 1/3 cup olive oil (plus 1 tablespoon)
- 1 cup cilantro (stems trimmed)
- 1/2 red onion (thinly sliced)
- 1/4 cup scallions (sliced)
- 1 lime (juice)
- 1 cup Mexican crema (or sour cream, to serve)
- 1 cup apple sauce
Baked Scallops and Seared Tournedos with Artichoke Hearts and Asparagus Tips
By TPMay
Yield:2 servings
- Tournedos:
- 8 large sea scallops, trimmed of foot at base of each scallop
- 2 tablespoons melted butter
- 2 cloves garlic, minced
- 1 shallot, chopped
- 1/4 teaspoon nutmeg, freshly grated or a few pinches ground
- Salt and pepper
- 2 tablespoons extra-virgin olive oil
- 1/2 cup Italian bread crumbs
- A handful flat leaf parsley leaves, chopped
- A drizzle olive oil
- 1 tablespoon butter
- 2 tournedos (fillet of beef steaks, each 1 to 1 1/4-inch thick)
- Grill seasoning blend or coarse salt and cracked black pepper
- 2 slices good quality white slicing bread, toasted and buttered
- 1 /2 cup Madeira or Sherry
- 2 sprigs fresh tarragon, chopped, 1 tablespoon
- Vegetables:
- 1 pound thin asparagus spears, cut tender tips into 2-inch pieces
- 1 (15-ounce) can quartered artichoke hearts, drained
- 1/4 lemon, juiced
- A drizzle extra-virgin oil
- Salt and pepper
- Buttered toast
Swedish Meatballs and Gravy
By TPMay
Prepare the meatballs: Combine the breadcrumbs and heavy cream in a small bowl, stir in with a fork until all the c...
- For the meatballs:
- 1/2 cup dry breadcrumbs
- 1/4 cup heavy cream
- 2 tablespoons olive oil
- 1 medium red onion, finely chopped
- 1/2 pound ground chuck or sirloin
- 1/2 pound ground veal
- 1/2 pound ground pork
- 2 tablespoons honey
- 1 large egg
- Kosher salt and freshly ground black pepper
- 3 tablespoons unsalted butter
- For the sauce:
- 1 cup chicken stock
- 1/2 cup heavy cream
- 1/4 cup lingonberry preserves (see below)
- 2 tablespoons pickle juice (see below)
- Kosher salt and freshly ground black pepper
- For the pickled cucumbers:
- 1 English (hothouse) cucumber
- 1 tablespoon kosher salt
- 11/2 cups water
- 1/2 cup white wine vinegar
- 1 cup sugar
- 1 bay leaf
- 2 allspice berries
- For the ligonberry preserves:
- 1 cup lingonberries
- 2 cups sugar
- 1 quart water
Baked Salmon with Dill Sauce
By TPMay
Serves 4
- 4 6-oz. salmon fillets
- 1/3 cup plain, Greek yogurt
- 3 tablespoons mayonnaise
- 2 tablespoons sour cream
- 2 tablespoon olive oil
- 2 tablespoons freshly squeezed lemon juice, divided
- 1 tablespoon fresh dill, finely chopped; plus extra for garnish
- 1-2 teaspoons lemon zest
- 1 clove garlic, grated
- sea salt and freshly ground pepper
Portuguese Kale Soup
By TPMay
Serves 4
- 1 tablespoon olive oil
- 8 ounces fresh chorizo or Italian sausage, removed from casing
- 1 large onion, diced
- 3 garlic cloves, minced
- 1 quart chicken broth
- 1 can (14.5 ounces) crushed tomatoes
- 2 or 3 bay leaves
- 2 medium potatoes, peeled and cut into medium dice
- 1 can (15 to 16 ounces) chickpeas, drained
- 1 pound kale, washed, stemmed and coarsely chopped
- Salt and ground black pepper
Cushaw Squash Pie
By TPMay
Combine cushaw squash puree, brown sugar, cinnamon, ginger, salt, nutmeg, and cloves in a medium-size mixing bowl
- 2 cups prepared cushaw squash puree
- 2/3 cup brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 3 large eggs
- 1 teaspoon vanilla
- 12 ounces evaporated milk
- pastry for single-crust pie
Luscious Lemon Pie
By TPMay
Mix sugar and cornstarch and add milk
- 1 cup sugar
- 3 tablespoons cornstarch
- 3 egg yolks
- 1/2 cup lemon juice
- 1/2 teaspoon lemon extract
- pinch salt
- 4 tablespoons butter
- 1 cup milk
- 1 cup sour cream
- Pie Shell
- Whipped Cream
Pureed Pea Soup With Mushrooms
By TPMay
Put fat, onion, garli, carrot, bay leaf and sage in a soup pot
- 2 onions, minced
- 1/4 pound fresh mushrooms, cut into 1/4 cubes
- 1 minced garlic clove
- 1 carrot, diced
- 1 bay leaf
- 1 cup cubed ham
- 1/8 teaspoon sage
- 2 dashes tabasco
- 1 cuo split peas
- 1 1/2 quarts soup stock (chicken or beef)
- 2 smoked ham hocks
- 1/2 teaspoon sugar
- 2 tablespoons butter
- 2 tablespoons bacon fat
Green Goddess Dressing
By TPMay
This is essentially an herbed homemade mayonnaise and is very good as a dip for vegetables
- 3 egg yolks
- 3 tablespoons red or whit vinegar
- 2/3 cups chopped parsley
- 1 can (2 ounce) anchovies and their oil
- 6 green onions
- 1 1/2 teaspoons dried tarragon (or better), a tablespoon of fresh tarragon
- 1 1/4 cup vegetable oil
BANANA CREAM PIE
By TPMay
For the Custard: In a large, heavy saucepan, add the milk and vanilla, bring to a simmer over medium-high heat then...
- 2 1/2 cups whole milk
- 1 tablespoon pure vanilla extract
- 5 extra large egg yolks
- 1 1/2 cups sugar (divided)
- 2/3 cup cake flour (sifted)
- 2 teaspoons unsalted butter
- 3 cups heavy cream
- 1 9- inch store-bought pie shell (blind baked and cooled, if necessary)
- 3 large bananas (peeled)
- 1 large lemon
- 1 large strawberry (optional)