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Recipes
Grilled Zucchini with Herb Salt and Feta
By Dixie8686
Directions For the herb salt: Combine the salt, oregano and thyme in a small bowl and mix to blend
- 1/2 cup kosher salt
- 1 1/2 teaspoons dried oregano
- 1 1/2 teaspoons dried thyme
- 3 medium zucchini, ends trimmed, sliced lengthwise into 1/4-inch-thick planks
- Olive oil, for brushing
- 1/2 cup crumbled feta cheese
Double Hot Chocolate
By Dixie8686
Heat the milk and half-and-half in a saucepan on medium heat to just below the simmering point
- 2 1/2 cups whole milk
- 2 cups half-and-half
- 8 ounces bittersweet chocolate, chopped
- 8 ounces milk chocolate, chopped
- 1 tablespoon sugar
- 1 teaspoon pure vanilla extract
- 1 teaspoon instant espresso or coffee powder
- 4 to 5 vanilla beans or cinnamon sticks
Maple Bread with Soft Cheese
By Dixie8686
Cook the maple bread in two batches: Heat a large, heavy skillet over medium heat and, when hot, add 1/4 cup of the...
- 1/2 cup maple syrup
- 3 tablespoons butter
- Salt
- 8 thin slices sourdough bread
- Oil, for oiling plate
- 1 small disk washed-rind cheese, such as Camembert
Best Yogurt Parfait Ever
By Dixie8686
First, pour the yogurt into a bowl
- One 17 1/2-ounce container plain Greek yogurt
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- 1/2 cup brown sugar
- Assorted berries (or other fruit of your choice)
Gumbo
By Dixie8686
Make a roux with the butter and flour
- 3 large spoons butter (or cooking oil or lard)
- 3 large spoons flour
- 1 or two Bay Leaves
- salt, pepper, cajun seasoning
- 2 lb. shrimp
- 2 lb. okra
- 2 medium onions
- 2 Tablespoons chopped bell pepper
- 2 Tablespoons chopped celery
- 1 large can diced tomato
Green Bean Salad
By Dixie8686
Directions For the salad: Bring a pot of water to a boil
- 8 ounces green beans
- 8 ounces yellow wax beans
- 4 ounces crumbled blue cheese (or goat cheese)
- 1/4 cup dried cranberries
- 1/4 cup candied walnuts
- 1 tablespoon minced chives
- 6 slices cooked turkey bacon, cut into 1/4-inch pieces
- 1 tablespoon Dijon mustard
- 1 tablespoon white wine vinegar or champagne vinegar
- 1 shallot, minced
- 3 tablespoons extra-virgin olive oil
- Salt and freshly ground black pepper
White Bean and Arugula Salad
By Dixie8686
Directions The night before, place the beans in a large bowl and add water to cover by 2 inches
- 3/4 pound dried cannellini beans
- 2 tablespoons plus 1/2 cup good olive oil
- 1 red onion, halved lengthwise and sliced into 1/4-inch-thick half-rounds
- 2 ounces sun-dried tomatoes in oil, drained and small-diced
- 4 teaspoons minced garlic (4 cloves)
- 2 teaspoons minced fresh rosemary leaves
- 1/4 teaspoon crushed red pepper flakes
- 2 ounces thinly sliced prosciutto, small-diced
- 1 teaspoon grated lemon zest
- 1/4 cup freshly squeezed lemon juice (2 lemons)
- Kosher salt and freshly ground black pepper
- 2 ounces baby arugula
Heirloom Tomato Panzanella
By Dixie8686
Preheat the oven to 350 degrees F
- 3 cups torn Tuscan bread (1 1/2-inch pieces)
- 1/2 cup olive oil
- Kosher salt and freshly cracked black pepper
- 1/2 cup sliced English cucumbers (peeled and seeded)
- 1/2 cup finely julienned red onions
- 1/4 cup fresh parsley leaves
- 2 tablespoons Spanish capers, rinsed
- 2 tablespoons roughly chopped Tuscan olives
- 1/2 teaspoon finely minced garlic
- 6 fresh basil leaves, chopped
- 4 heirloom tomatoes, cut into 1 1/2-inch pieces (about 2 cups)
- 3/4 cup Mustard-Anchovy Vinaigrette, recipe follows, or as needed
- 1/4 cup white wine vinegar
- 2 tablespoons Dijon mustard
- 1/2 teaspoon chopped garlic
- 1/2 teaspoon chopped shallots
- 4 salt-packed anchovies, rinsed
- 1 1/2 cups grapeseed oil
- Kosher salt and freshly cracked black pepper
Potato Basil Puree
By Dixie8686
Bring a large pot of salted water to a rolling boil and fill a bowl with ice water
- 2 cups fresh basil leaves, lightly packed
- 2 pounds large Yukon Gold or white boiling potatoes
- 1 cup half-and-half
- 3/4 cup freshly grated Parmesan cheese, plus extra for serving
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
Shrimp Skewers
By Dixie8686
Combine the parsley, basil, mustards, salt, pepper, olive oil, and lemon juice
- 1/4 cup minced fresh parsley
- 1/4 cup minced fresh basil
- 1 teaspoon dry mustard
- 2 teaspoons Dijon mustard
- 2 teaspoons kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup good olive oil
- Juice of 1 lemon
- 2 pounds jumbo shrimp (16 to 20 per pound), peeled (tails left on) and deveined