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Recipes
Roasted Tomato and Basil Soup with Grilled Cheese Croutons
By á-32
To make the soup, preheat the oven to 450 degrees and line a sheet pan with parchment paper
- (makes 4 servings)
- 3 lbs vine ripened tomatoes
- 1 yellow onion
- 3 large cloves of garlic
- 1/2 cup olive oil
- Salt & freshly ground pepper
- 3 cups low sodium chicken broth
- 4 tbsp unsalted butter
- 1/2 cup fresh basil (finely chopped)
- 1/2 cup heavy cream
- Grilled Cheese
- (Just in case you’ve never made one before.)
- 8 slices of sourdough bread
- 8 slices of cheddar or good ol’ American cheese
- 8 tbsp salted butter
Skirt Steak Tacos with Spicy Sour Cream
By á-32
Ground chipotle chiles add a fiery kick to the creamy sauce for these tacos, and you can find it right in the ...
- 1/2 cup sour cream
- 1/4 tsp. ground chipotle chile
- Kosher salt
- 1 Tbs. extra-virgin olive oil
- 1 tsp. ground cumin
- Freshly ground pepper
- 1 lb. skirt steak (3/4 inch thick)
- Eight 6-inch flour or corn tortillas
- 1/4 small head iceberg lettuce, shredded (2 cups)
- 2 medium ripe tomatoes (8 oz. each), cored and chopped (2 cups)
- 1 medium ripe avocado, pitted, peeled, and sliced 1/4 inch thick
- 1/3 cup chopped red onion
Brown Rice, Tomatoes and Basil
By á-32
Serve this at room temperature
- 1 cup texmati brown rice
- 2 teaspoons kosher salt, divided
- 1/4 cup champagne or rice wine vinegar
- 2 teaspoons sugar
- 1 tablespoon good olive oil
- Freshly ground black pepper
- 1 pound ripe tomatoes, large-diced
- 1 cup packed basil leaves ( 1 large bunch)
Balsamic-Roasted Sweet Potatoes from Cuisine at Home
By á-32
Combine the oil, vinegar and brown sugar
- 1/4 cup olive oil
- 1/4 cup balsamic vinegar
- 3 tablespoons of brown sugar
- 4 sweet potatoes, peeled and cut
- into wedges.
- Gorgonzola Cheese
- Hazelnuts or walnuts, toasted and chopped
Aunt Peggy's Sweet Potato Souffle
By á-32
Souffle: Preheat the oven to 400 degrees F
- Topping:
- 3 cups cooked and mashed sweet potatoes, from about 2 to 3 small baked potatoes
- 1 cup granulated sugar
- 3 eggs, beaten
- 1/2 cup milk
- 8 tablespoons unsalted butter, about 1 stick, melted
- 1 tablespoon vanilla extract
- 1/2 teaspoon salt
- 1 cup packed light brown sugar
- 4 tablespoons unsalted butter, about 1/2 stick, cubed, at room temperature
- 1/2 cup self-rising cake flour
- 1 cup chopped pecans
Cuban Pulled Pork Tacos with Guava Glaze, Sour Orange Red Cabbage-Jicama Slaw and Chipotle Mayonnaise
By á-32
Directions Watch how to make this recipe Guava Glazed Pulled Pork: Special equipment: roaster box with probe therm...
- One 4-pound boneless pork butt
- 3/4 cup canola oil
- 1/2 cup fresh oregano leaves
- 10 cloves garlic, finely chopped
- Kosher salt
- 1 1/2 cups guava jelly
- 1/4 cup Dijon mustard
- 1/4 cup fresh orange juice
- 2 tablespoons fresh lime juice
- Freshly ground black pepper
- 16 corn tortillas, warmed
- Chipotle Mayonnaise, recipe follows
- Sour Orange, Red Cabbage and Jicama Slaw, recipe follows
- Fresh cilantro leaves, for serving
- 3/4 cup mayonnaise
- 2 tablespoons pureed chipotles en adobo
- Juice of 1/2 lime
- 1/2 cup fresh orange juice
- 1/4 cup fresh lime juice
- 2 tablespoons honey
- 1 tablespoon granulated sugar
- 1/2 jicama, grated on large holes of box grater
- 1/2 small red onion, grated on large holes of box grater
- 1/4 head red cabbage, grated on large holes of box grater
- 1 large carrot, grated on large holes of box grater
- 3 tablespoons chopped fresh cilantro
- Salt and freshly ground black pepper
Potatoe Leek Gratin
By á-32
n a 12-inch nonstick fry pan over medium heat, melt 4 Tbs
- 5 Tbs. unsalted butter
- 4 lb. leeks, white and light green portions, rinsed well, cut into 1/4-inch rings
- 1 1/2 Tbs. kosher salt
- 1 tsp. minced fresh thyme
- 1/4 tsp. freshly grated nutmeg
- 3/4 tsp. freshly ground pepper
- 1 cup heavy cream
- 6 oz. Gruyère cheese, grated
- 3 oz. Parmigiano-Reggiano cheese, grated
- 3 lb. russet potatoes, peeled, cut into 1/4-inch slices
- 3 Tbs. minced fresh chives
Spinach Artichoke Dip (Healthy)
By á-32
Directions Pre-heat your oven to 375°
- Ingredients
- 1/2 cup light mayo
- 1 , 8 oz package 1/3 less fat cream cheese
- 1/2 cup mascarpone cheese
- 3/4 + 1/3 cup parmesan cheese
- 1/2 cup plain yogurt
- 1 teaspoon garlic, minced
- 1/4 teaspoon Tabasco
- pinch of salt and pepper
- 1 3/4 cup artichoke hearts, frozen and thawed, sliced in half
- 1/2 cup frozen spinach, thawed and water squeezed out
- 1/3 cup sun dried tomatoes, minced
Classic Breakfast Coffee Cake
By á-32
For the topping: Prepare a baking sheet fitted with parchment paper
- Topping:
- 1 cup walnuts, coarsely chopped
- 2/3 cup all-purpose flour
- 1/3 cup granulated sugar
- 1/3 cup light brown sugar
- 2 teaspoons ground cinnamon
- 1 teaspoon kosher salt
- 5 tablespoons butter, melted
- Coffee Cake:
- 1/2 stick (4 tablespoons) unsalted butter, plus additional for greasing the pan
- 1 cup granulated sugar
- 2 eggs, at room temperature
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 1/2 cups sour cream
- Zest of 1 lemon
Cherry tomato, mozzarella and zucchini pie "Martha Stewart's
By á-32
1. Make the crust: Pulse flour, cheese, salt and butter in a food processor until mixture resembles coarse meal
- For the crust:
- 2 1/4 cups all-purpose flour, plus more for dusting
- 1/2 cup finely grated Parmesan cheese
- 1 teaspoon coarse salt
- 3/4 cup (1 1/2 sticks) cold unsalted butter, cut into pieces
- 1 large egg yolk, plus 1 large egg yolk, for egg wash
- 1/4 to 1/2 cup ice water
- 1 tablespoon heavy cream, for egg wash for the filling
- For the filling:
- 2 tablespoons extra-virgin olive oil
- 1 shallot, finely chopped
- 1 small zucchini, halved lengthwise and cut crosswise into 1/2 inch-thick half-moons
- 1 1/2 pounds cherry tomatoes
- 1/2 cup grated Parmesan cheese
- 4 ounces bocconcini (fresh mozzarella balls) or fresh mozzarella (1-inch pieces)
- 3 tablespoons fresh basil leaves, chopped
- 1/4 cup plus 2 tablespoons all-purpose flour
- Coarse salt and freshly ground pepper