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Recipes
Tipsy Turtle Bark
By AllisonClayman
Preparation Preheat oven to 350�F
- Ingredients
- 2 cups pecan halves
- 1 cup (about 24) caramel candies, such as Kraft, unwrapped
- 1 tablespoon rum, bourbon, or whisky (see tip, below)
- 1 1/2 teaspoons heavy cream
- 1/4 teaspoon salt
- 1 pound high-quality semisweet chocolate, finely chopped
Gourmet's Cheese Fondue
By AllisonClayman
PreparationRub inside of a 4-quart heavy pot with cut sides of garlic, then discard garlic
- 1 garlic clove, halved crosswise
- 1 1/2 cups dry white wine
- 1 tablespoon cornstarch
- 2 teaspoons kirsch (optional)
- 1/2 pound Emmental cheese, coarsely grated (2 cups)
- 1/2 pound Gruyere, coarsely grated (2 cups)
Spinach-Artichoke Dip
By AllisonClayman
We lightened this classic dip without sacrificing flavor
- 1 can (14 ounces) artichoke hearts in water, rinsed, drained, and coarsely chopped
- 4 ounces reduced-fat bar cream cheese
- 1/4 cup plus 1 tablespoon grated Parmesan
- 1 tablespoon fresh lemon juice
- 1 small garlic clove, chopped
- 1/8 teaspoon cayenne pepper
- 2 scallions, sliced
- 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
- Raw vegetables, such as bell-pepper wedges, carrot slices, and cauliflower florets, for dipping
Grilled Peppers with Cheese
By AllisonClayman
DIRECTIONS 1.Heat gas or charcoal grill
- INGREDIENTS
- 3 large red bell peppers
- 1/8 teaspoon salt
- 6 slices (1/4 inch thick) fresh mozzarella cheese (about 6 oz)
- 2 teaspoons extra-virgin olive oil
- 1 tablespoon chopped fresh basil leaves
Ginger Iced Tea
By AllisonClayman
Directions: Place the ginger in a large, nonaluminum bowl
- Ingredients:
- 1 piece fresh ginger, 3 inches long, peeled and
- coarsely grated
- 10 cups water
- 1 cup sugar
- 1/4 cup loose tea leaves, such as English
- Breakfast or Earl Grey
- Cracked ice for serving
Roasted Fennel with Parmesan
By AllisonClayman
Copyright, 2004, Ina Garten, All rights reserved
- 2 large fennel bulbs
- 1/4 cup good olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- Parmesan shavings
Short Ribs with Root Vegetables
By AllisonClayman
This recipe is inspired by ones that use flanken, a cut of beef from the chuck end of short ribs
- 6 pounds boneless beef short ribs, trimmed
- Coarse salt and freshly ground pepper
- 1/4 cup olive oil
- 3 large onions, (9 ounces each), halved lengthwise and cut crosswise into 1/4-inch slices
- 6 garlic cloves, finely chopped
- 1/3 cup packed dark-brown sugar
- 2 1/2 cups apple cider
- 1 1/2 cups low-sodium store-bought chicken stock
- 1 tablespoon fresh thyme leaves
- 1 tablespoon finely chopped fresh rosemary
- 1/3 cup fresh flat-leaf parsley, finely chopped, plus more for garnish
- 1 pound parsnips, peeled and cut into 1/2-inch slices
- 1 3/4 pounds carrots, peeled and cut on the diagonal into 1-inch pieces
- 1 1/2 pounds Yukon gold potatoes, peeled and cut into 1-inch pieces
Mediterranean Chicken Packets
By AllisonClayman
Boiled new potatoes or buttered orzo are good partners for this savory chicken dish
- 4 boneless, skinless chicken breast halves (6 to 8 ounces each)
- Coarse salt and ground pepper
- 1 can (14.5 ounces) diced tomatoes, drained
- 4 artichoke hearts (from a 14-ounce can), quartered
- 12 Kalamata olives, halved and pitted
- 4 teaspoons capers
- 1/2 cup crumbled feta (2 ounces)
- 1/2 teaspoon Italian seasoning
- 1 tablespoon olive oil
Chicken Club Salad
By AllisonClayman
In the Club: Prep this deconstructed sandwich at night or in the morning, and store each part separately
- 6 slices bacon
- 4 boneless, skinless chicken breast halves (6 to 8 ounces each)
- coarse salt and ground pepper
- 3 plum tomatoes, quartered lengthwise, seeded, and cut into 1/2-inch pieces
- 1/2 small red onion, finely chopped
- 2 celery stalks, sliced crosswise 1/4 inch thick, plus 1/2 cup celery leaves (optional)
- 1/2 cup light mayonnaise
- 1 tablespoon white-wine vinegar
- lettuce leaves, for serving
Israeli Couscous with Parsley and Shallots
By AllisonClayman
Israeli couscous, found in gourmet shops and many supermarkets, has large, chewy grains
- Coarse salt and ground pepper
- 1 cup Israeli (pearl) couscous
- 1 tablespoon olive oil
- 8 shallots (about 1/2 pound total), halved and thinly sliced
- 1/2 cup fresh parsley, coarsely chopped
- 1 tablespoon fresh lemon juice