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Recipes
Pork Tenderloin with Cranberry Sauce
By á-32
Preheat oven to 425 degrees
- 1 whole Pork Tenderloin, Trimmed Of Fat
- Salt And Pepper, to taste
- 3 Tablespoons Olive Oil, Divided
- 3 Tablespoons Butter, Divided
- 1/2 whole Medium Onion
- 1/2 cups Red Wine (optional)
- 3/4 cups Low Sodium Chicken Broth
- 1/2 cups (generous) Cranberry Sauce (homemade Or Canned Is Fine!)
Fall vegetable soup topped with maple mascarpone Souper Jenny
By á-32
Heat oil in soup pot. Sauté onion until soft
- 2 * 2 tablespoons extra-virgin olive oil
- 1 * 1 large yellow onion
- 4 * 4 cups butternut squash, peeled and diced
- 4 * 4 cups sweet potato, peeled and diced
- 4 * 4 cups parsnips, peeled and diced
- 16 * 16 ounces unsweetened canned pumpkin
- 1 * 1 tablespoon fresh sage, chopped
- 1 * 1 cup brown sugar
- * Vegetable broth, enough to cover all veggies by 2 inches
- 8 * 8 ounces mascarpone
- 3 * 3 tablespoons maple syrup
Striped Bass with Roasted Tomatillo Sauce & Tomato-Scallion Quinoa
By á-32
Calories: 382, Total Fat: 8 g, Sat
- 1 cup quinoa, rinsed
- 1/2 tsp sea salt, divided
- 1 pint grape tomatoes, halved
- 4 scallions, thinly sliced
- Fresh ground black pepper, to taste
- 4 6-oz boneless, skin-on striped bass or black sea bass fillets
- SAUCE
- Olive oil cooking spray
- 3/4 lb tomatillos (about 6 or 7), husks removed
- 2 jalapeño peppers
- 4 cloves garlic, unpeeled
- 1/2 small onion, chopped
- 1/2 packed cup fresh cilantro (leaves and thin stems), plus additional for garnish
- Juice 1 lime
- 1/8 tsp sea salt
Toasted Ciabatta with Shrimp, Tarragon and Arugula
By á-32
Directions For the bread: Place an oven rack in the center of the oven
- One 1-pound loaf ciabatta bread, trimmed and halved horizontally
- Olive oil, for drizzling
- 1 clove garlic, halved
- 3 tablespoons olive oil
- 1 clove garlic, chopped
- 1 large or 2 small shallots, thinly sliced
- 1 pound extra-large shrimp, peeled and deveined
- Kosher salt and freshly ground black pepper
- 6 plum tomatoes, chopped
- 1/4 cup white wine
- 1/4 cup low-sodium chicken stock
- 1 packed cup arugula, chopped
- 1/2 cup mascarpone cheese, at room temperature
- 3 tablespoons chopped fresh tarragon
Roasted Fig and Goat Cheese Crostini
By á-32
Preheat the oven to 325 degrees and line a sheet pan with parchment paper
- makes 24 crostini)
- 1 French baguette
- 1 lb fresh black mission figs (around 10 figs)
- 2 tbsp unsalted butter (melted)
- 3 tbsp honey
- 1/2 tsp cinnamon
- Pinch of salt
- 10 oz creamy goat cheese
Heirloom tomato Tart- Fine Cooking
By á-32
Serves 4
- 1 large Egg
- All-Purpose Flour
- 1 17.3 Package Puff pastry thawed
- 3/4 Cup (2oz) finely grated scamorza
- 1/2 Cup Ricotta at room temp
- 1 Tbs. plus 2tsp basil chopped
- 2 tsp chopped parsely
- 1/2 tsp chopped garlic
- 1/2 tsp lemon zest
- salt and pepper to taste
- 2 lb. Heiloom Tomatoes combination of regular and cherry , cored sliced 1/4"
- See salt for serving
Spinach, Pear and Pomegranate Salad
By á-32
Preheat an oven to 350°F
- 1/3 cup walnut pieces
- 3 Tbs. cider vinegar
- 2 Tbs. extra-virgin olive oil
- 1 Tbs. honey
- 1 tsp. Dijon mustard
- 1/4 tsp. salt
- 1/8 tsp. freshly ground pepper
- 8 oz. baby spinach
- 2 ripe pears, such as Bartlett, cored and sliced
- 1/2 cup pomegranate seeds
- 1/4 cup crumbled blue cheese
Holiday Bacon Appetizers
By á-32
Preheat the oven to 250 degrees F
- 1 sleeve country club-style crackers
- 3/4 cup grated Parmesan
- 1 pound thinly sliced bacon
Tomato Basil Tartlets
By á-32
Special equipment: a 2 1/4-inch round cookie cutter Place an oven rack in the center of the oven and preheat to ...
- 1 (10 by 9-inch) sheet frozen puff pastry, thawed
- 1/3 cup olive tapenade
- 1 cup (2 1/2 ounces) shredded fontina cheese
- 8 cherry tomatoes, quartered
- 6 basil leaves, chopped
- Fleur de sel or other large flake sea salt
Hatch Green Chile Chicken Enchiladas
By á-32
Preheat oven to 350. Spray a 9 x 13 pan with non stick spray heat olive oil over medium high heat and then add the ...
- 1 rotisserie chicken,deboned
- 24 corn tortillas
- 4 cups shredded Jack and Cheddar blend cheese
- 1 24 oz. bag Hatch Green Chiles
- 1/4 heaping cup flour
- 1 white onion finely chopped
- 1/4 olive oil
- 8 cups chicken stock
- 1 cup shredded cotija cheese