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Recipes
Baked Salmon with Garlic and Dijon
By TPMay
Preheat the oven to 450 degrees and line a rimmed baking dish with foil
- 1 1/2 pound salmon
- 2 tablespoons fresh parsley,finely chopped
- 2 large or 3 small cloves of garlic, pressed
- 1 1/2 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 1/8 cup mild olive oil
- 2 tablespoons fresh lemon juice
- Lemon slices
ROSEMARY CHICKEN WITH MUSHROOMS AND ENDIVE
By TPMay
Preheat oven to 300ºF. Season chicken on both sides with salt and pepper
- 2 tablespoons olive oil
- 4 tablespoons butter (divided)
- 4 chicken breasts (skin-on, bone-in)
- 3 cups cremini mushrooms (sliced, 1/4-inch thick)
- 2-3 sprigs rosemary
- 3 cloves garlic (peeled & smashed)
- 2 cups endive (sliced, 1-inch thick)
- 1 1/2 cups chicken stock
- 1 orange (juice)
- Kosher salt and freshly ground black pepper (to taste)
SALAMI CORNUCOPIA
By TPMay
In a large bowl, add the cream cheese, goat cheese, olives, crushed red pepper, thyme and lemon zest and mix to com...
- 1 block cream cheese (softened, 8 ounces)
- 1 log goat cheese (softened, 8 ounces)
- 1/2 cup black olives (chopped)
- 1 teaspoon crushed red pepper
- 1 teaspoon fresh thyme leaves
- 1 lemon (zested)
- 25 slices salami (thinly sliced)
Caramelized Pear Custard
By TPMay
Serves 6
- 2 ripe hard pears, such as Bartlett or Comice (about 1 pound)
- 3 tablespoons sugar
- 2 tablespoons unsalted butter
- 1 1/2 cups half-and-half
- 1 teaspoon pure vanilla extract
- 1 tablespoon dark rum (optional)
- 2 large eggs, beaten with a fork
- 2 tablespoons pure maple syrup
- 1 tablespoon confectioners' sugar
Shrimp Salad with Sherry Vinaigrette
By TPMay
In a medium saucepan, heat 1 tablespoon of the olive oil
- 5 tablespoons extra-virgin olive oil
- 1 1/4-pounds medium shrimp—shelled and deveined, shrimp halved lengthwise, shells reserved
- Salt
- Freshly ground pepper
- 2 tablespoons sherry vinegar
- 6 ounces watercress (10 cups packed), thick stems discarded
Pasta with Fresh Tomatoes and Grilled Scallions
By TPMay
In a food processor, pulse three-fourths of the tomatoes with the chopped scallions and the 1/4 cup of olive oil to...
- 4 large plum tomatoes—peeled, seeded and chopped
- 14 large scallions, 4 chopped
- 1/4 cup extra-virgin olive oil, plus more for drizzling
- Salt
- Freshly ground pepper
- 10 ounces campanelle or farfalle pasta
Cioppino Seafood Stew
By TPMay
Mince 2 of the garlic cloves
- 3 garlic cloves, divided
- 2 tablespoons extra-virgin olive oil
- 3/4 cup finely chopped onion
- 1/2 cup packed sliced fennel
- 1/4 cup finely chopped celery
- 1 teaspoon kosher salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 1/2 teaspoon red-pepper flakes
- 1/2 pound cleaned squid, bodies sliced into 1/2-inch rings, tentacles halved lengthwise if large
- 1/2 tablespoon tomato paste
- 1 teaspoon dried oregano
- 1 cup dry white wine
- 1 15-ounce can crushed tomatoes
- 2 bay leaves
- 1 8-ounce bottle clam juice
- 1 1/2 cups seafood stock or vegetable broth
- 1/2 stick (4 tablespoons) unsalted butter, room temperature
- 3 tablespoons chopped flat-leaf parsley, divided
- 1/2 teaspoon lemon zest
- 1 baguette, sliced and toasted
- 1 pound littleneck clams, soaked in water for 1 hour
- 1/2 pound medium tail-on shrimp, peeled and deveined
- 1 pound mussels, scrubbed and de-bearded
- 1/2 pound skinless flaky white fish such as bass, halibut, hake, or cod, cut into 1-inch pieces
Asparagus Casserole
By TPMay
Serves 8
- Two bunches fresh asparagus
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 1 cup milk
- Pinch salt
- 5 ounces Cheddar, grated
- 4 hard-boiled eggs
- 1/2 cup saltine cracker crumbs (about 10 crackers)
Roast Chicken with Balsamic Bell Peppers
By TPMay
Preheat oven to 450°. Heat a large skillet over medium-high heat
- 5/8-teaspoon salt, divided 3/4-teaspoon fennel seeds, crushed
- 1/2-teaspoon freshly ground black pepper, divided 1/4-teaspoon garlic powder
- 4 (6-ounce) skinless, boneless chicken breasts
- 1/4-teaspoon dried oregano
- 2 tablespoons olive oil, divided
- Cooking spray
- 2 cups thinly sliced red bell pepper
- 1 cup thinly sliced yellow bell pepper
- 1/2-cup thinly sliced shallots (about 1 large)
- 1 1/2-teaspoons chopped fresh rosemary
- 1 cup fat-free, less-sodium chicken broth
- 1 tablespoon balsamic vinegar
PEPPERMINT S'MORES DIP
By TPMay
Serves 4
- 1 tablespoon butter (for greasing)
- 12 ounces semi-sweet chocolate chips (divided)
- 2 ounces cream cheese (softened)
- 8 ounces mint chocolate
- 16 ounces mini marshmallows
- 1/2 teaspoon cinnamon
- 1/2 cup candy canes (crushed, for garnish)
- graham crackers (to serve)