á-32's profile page
Recipes
Ham, Leek, and Three-Cheese Quiche
By á-32
Marsha and John Antonelli of Whittier, California, write: "We recently had lunch at Bistro Jeanty, in Yountville, C...
- 1 round of refrigerated pie dough for a 9-inch pie (from a 15-oz package; not a preshaped frozen pie shell)
- 3/4 * 3/4 lb leeks (about 3 medium; white and pale green parts only)
- 2 * 2 tablespoons unsalted butter
- 1/4 * 1/4 lb thinly sliced smoked ham
- 3 * 3 oz Gruy�, coarsely grated (1 cup)
- 3 * 3 oz Italian Fontina, coarsely grated (1 cup)
- 3 * 3 oz whole-milk mozzarella, coarsely grated (1 cup)
- 3 * 3 large eggs
- 1/8 * 1/8 teaspoon freshly grated nutmeg
- 1/4 * 1/4 teaspoon black pepper
- 1 3/4 * 1 3/4 cups cr� fra�e (from two 8-oz containers)
Farfalle Pasta with Beet Vinaigrette and Parsley Pesto
By á-32
For the parsley pesto: Bring a medium pot of water to a rolling boil
- Parsley Pesto:
- Kosher salt
- 2 cups fresh curly parsley leaves
- 1/2 teaspoon granulated sugar
- 1/2 cup olive oil
- 1 cup thinly sliced scallions, green and white parts
- Beet Vinaigrette:
- 5 medium beets, thoroughly scrubbed and quartered (reserve and finely slice beet greens, if attached)
- 2 cups water
- 1/4 cup red wine vinegar
- 2 tablespoons extra-virgin olive oil
- Pasta:
- 1 pound farfalle pasta
- Kosher salt
- 1 tablespoon unsalted butter
- 1/4 cup shaved Parmesan
Chocolate Peanut Butter Globs
By á-32
Directions Preheat the oven to 325 degrees F
- 6 tablespoons (3/4 stick) unsalted butter
- 12 ounces semisweet chocolate chips, divided
- 2 ounces unsweetened chocolate
- 2 extra-large eggs
- 1 tablespoon instant espresso powder, such as Medaglia d'Oro
- 2 teaspoons pure vanilla extract
- 3/4 cup sugar
- 1/3 cup plus 1 tablespoon all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon kosher salt
- 1 cup whole walnut halves (not chopped)
- 1 cup whole pecan halves (not chopped)
- 2/3 cup peanut butter chips, such as Reese's
Fennel and Cabbage Slaw
By á-32
Toss the fennel, cabbage, scallions, and bacon together in a medium bowl
- For the dressing:
- 1 fennel bulb, core removed, cut into quarters, and sliced very thinly, fronds reserved
- 1 cup thinly sliced purple cabbage
- 2 scallions, chopped
- 2 strips bacon, cooked crisp and chopped
- 1/4 cup mayonnaise
- 3 tablespoons red wine vinegar
- 3 tablespoons chopped fennel fronds
- 1 teaspoon sugar
- Salt and freshly ground black pepper
Moroccan Scramble with Turkey Merguez, Roasted Chickpeas and Avocado
By á-32
Directions For the chickpeas: Preheat the oven to 425 degrees F
- Roasted Chickpeas:
- Two 15-ounce cans chickpeas, drained, rinsed and drained again
- 2 tablespoons olive oil
- Kosher salt and freshly ground black pepper
- Scramble:
- 3 tablespoons olive oil
- 5 cloves garlic, finely chopped to a paste or grated with a rasp grater
- 1 Fresno chile, finely diced
- 1 tablespoon harissa paste
- 8 ounces ground turkey or chicken (90/10)
- 1 tablespoon red wine vinegar
- 8 large eggs
- 1/4 cup chopped fresh cilantro
- 2 ripe avocados, peeled, pitted and diced
- 1 medium red onion, thinly sliced, soaked in ice water for 10 minutes and drained
Muddy Buddies
By á-32
9 cups Chex cereal (any variety) 1 cup semi-sweet chocolate chips 1/2 cup creamy peanut butter 1/4 cup (1/2 stic
- 9 cups Chex cereal (any variety)
- 1 cup semi-sweet chocolate chips
- 1/2 cup creamy peanut butter
- 1/4 cup (1/2 stick) butter or margarine
- 1 teaspoon vanilla extract
- 1 1/2 cups powdered sugar
Ruth Chris Creamed Spinach
By á-32
Melt 4 tablespoons butter in heavy medium saucepan over medium heat
- 6 tablespoons butter
- 1 ⁄4 cup all-purpose flour
- 1 ⁄4 cup chopped onion
- 1 bay leaf
- 1 whole clove
- 2 cups whole milk
- 2 (10 ounce) bagsready-to-use fresh spinach
Three peppercorn-crusted steak with creamy Caesar sauce
By á-32
Coat a stovetop grill pan or griddle with cooking spray and preheat to medium-high
- Cooking spray
- 1 1/4 pound steak, such as flank, skirt or London broil
- 2 tablespoons mixed peppercorns
- 3/4 cup buttermilk
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon garlic powder
- Preparation
Caramelized Onion, Gruyere and Bacon Spread
By á-32
Preheat oven to 425°. Heat a large cast-iron skillet over medium-high heat
- cooking spray
- 1 tablespoon butter
- 3 1/2 cups chopped onion
- 4 ounces Gruyère cheese, shredded and divided
- 2 tablespoons chopped fresh chives, divided
- 1/3 cup canola mayonnaise
- 1/3 cup fat-free sour cream
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup bacon spread
Tequila-Lime Mahimahi Tacos
By á-32
by Larraine Perri
- 4 tablespoons fresh lime juice, divided
- 3 tablespoons tequila
- 3 tablespoons roughly chopped fresh cilantro, divided
- 1 teaspoon finely chopped garlic
- 1 teaspoon ground cumin
- 1 lb mahimahi
- 3 tablespoons rice wine vinegar
- 1 teaspoon canola oil
- 2 3/4 teaspoons honey, divided
- 1 1/2 teaspoons kosher salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 3 cups thinly sliced red cabbage
- 3/4 cup reduced-fat sour cream
- 3 tablespoons 2 percent milk
- 1 1/2 teaspoons finely grated lime zest
- 8 corn tortillas (6 inches each)
- 1/2 firm-ripe avocado, thinly sliced
- 2 limes, quartered