AndreaO's profile page
Recipes
Peach Crumble Dessert Recipe
By AndreaO
Preheat oven to 375°. Place peaches in a greased shallow 2-1/2-qt
- TOPPING:
- 6 cups sliced peeled ripe peaches
- 1/4 cup packed brown sugar
- 3 tablespoons all-purpose flour
- 1 teaspoon lemon juice
- 1/2 teaspoon grated lemon peel
- 1/2 teaspoon ground cinnamon
- 1 cup all-purpose flour
- 1 cup sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1 egg, lightly beaten
- 1/2 cup butter, melted and cooled
- Vanilla ice cream, optional
Baja Light Fish Tacos
By AndreaO
Sunset SEPTEMBER 2010
- 1 tablespoon ancho chile powder
- 2 teaspoons dried Mexican oregano
- 1/4 teaspoon kosher salt
- 1/4 teaspoon pepper
- 1 1/2 pounds boned, skinned Pacific cod
- 1 tablespoon olive oil
- 12 to 14 corn tortillas* (5 to 6 in.), warmed on grill
- Cabbage and Cilantro Slaw
- Light Chipotle Tartar Sauce
Thai Chicken Coconut Soup (Tom Kha Gai)
By AndreaO
Jiranooch Shapiro, Anchorage, AK, Sunset DECEMBER 2008
- 1 can (14 oz.) coconut milk
- 1 can (14 oz.) reduced-sodium chicken broth
- 6 quarter-size slices fresh ginger
- 1 stalk fresh lemongrass, cut in 1-in. pieces
- 1 pound boned, skinned chicken breast or thighs, cut into 1-in. chunks
- 1 cup sliced mushrooms
- 1 tablespoon fresh lime juice
- 1 tablespoon Thai or Vietnamese fish sauce (nuoc mam or nam pla)
- 1 teaspoon sugar
- 1 teaspoon Thai chili paste
- 1/4 cup fresh basil leaves
- 1/4 cup fresh cilantro
Heirloom Tomato and Haricot Vert Salad
By AndreaO
Suzanne Goin, Lucques, Tavern, Larder at Maple Drive, A
- 1/2 About 1/2 tsp. kosher salt, plus more for blanching beans
- 1/4 pound haricots verts (thin green beans), tops trimmed
- 1 tablespoon fresh oregano leaves
- 1/2 small garlic clove
- 2 1/4 teaspoons red wine vinegar
- 1 1/2 teaspoons good-quality balsamic vinegar
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons roasted hazelnut oil*
- 1/2 teaspoon lemon zest
- Pepper
- 1/4 cup skinned toasted hazelnuts
- 1 1/4 pounds heirloom tomatoes
- 1/2 bunch baby arugula
- 1 About 1 cup cherry tomatoes, stemmed and cut in half
- 2 tablespoons crème fraîche
- Pistou
Chai-Spiced Shortbread Cookies
By AndreaO
Anissa Shea, Walnut Creek, CA, Sunset DECEMBER 2011
- 1 cup butter, softened
- 1/2 cup sugar
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 2 cups flour
- 1 tablespoon cinnamon
- 1 1/4 teaspoons ground ginger
- 1 teaspoon ground fennel seeds*
- 1/2 teaspoon ground cardamom
- Leaves from 1 English Breakfast tea bag
- 1 cup white chocolate chips
Coconut Lime Shrimp Skewers
By AndreaO
Sunset JUNE 2009
- 1 tablespoon minced fresh ginger
- 1 tablespoon minced garlic
- 1 tablespoon freshly grated lime zest
- 2 tablespoons fresh lime juice
- 1 can (14 oz.) coconut milk
- 2 pounds large shrimp (26 to 30 per lb.), peeled and deveined
- 1/4 teaspoon kosher salt
- Fresh lime wedges for squeezing
- 1/2 cup toasted, sweetened shredded coconut
Tomato "Bruschetta" with Tuna and Cannellini Salad
By AndreaO
Sunset AUGUST 2009
- 5 tablespoons extra-virgin olive oil
- Finely shredded zest of 1 lemon
- 3 tablespoons fresh lemon juice
- 3/4 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 3 tablespoons chopped chives
- 1/4 cup flat-leaf parsley leaves, plus more for garnish
- 1 can (15 oz.) cannellini beans, drained and rinsed
- 2 cans (5 oz. each) tuna*, preferably packed in natural juices, drained and broken into chunks
- 3 green onions, thinly sliced
- 4 to 8 thick slices large heirloom tomatoes (we especially love Brandywine)
Gabriel's Guacamole
By AndreaO
Gabriel's, Santa Fe, New Mexico, Sunset AUGUST 2006
- 2 medium Hass avocados, peeled, pitted and diced
- 1/4 teaspoon minced garlic
- 1/4 teaspoon finely chopped jalapeño
- 1/4 cup chopped tomatoes
- 1 teaspoon finely chopped onion
- Kosher salt
- 2 teaspoons fresh lime juice
- 2 teaspoons chopped cilantro
Avocado Toasts with Heirloom Tomatoes
By AndreaO
DIRECTIONS 1. To a small bowl, add the: Sliced red onion Red wine vinegar Set aside to macerate for 5 minutes ...
- Red onion, 1/4 medium (thinly sliced)
- Red wine vinegar, 1/2 cup
- Ripe heirloom tomatoes, 2 medium (cored and cut into bite-size pieces)
- Cherry or grape tomatoes, 3/4 cup (preferably Sungold tomatoes; halved)
- Mixed herbs (such as basil, cilantro and mint), 1 cup (roughly torn)
- Sea salt, 1 teaspoon, plus extra for serving
- Extra-virgin olive oil, 1/2 cup plus 2 tablespoons
- Good quality day-old bread, 2 thick slices
- Garlic clove, 1 (peeled and halved)
- Ripe Hass avocado, 1/2 (pitted, quartered lengthwise and peeled)
- Persian cucumber, 1 (peeled and sliced into 1/4-inch rounds)
- Freshly ground black pepper
Florentines
By AndreaO
Sunset NOVEMBER 2003
- 1/4 cup (1/8 lb.) butter
- 1/3 cup sugar
- 1/4 cup whipping cream
- 2 tablespoons all-purpose flour
- 1/2 cup finely chopped candied orange peel
- 1/2 cup ground almonds (see notes)
- 1/2 cup sliced almonds
- 4 ounces semisweet chocolate, chopped