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Recipes
Chicken with Tarragon and White Wine
By Dixie8686
For the chicken: In a Dutch oven or large saucepan, heat the oil over high heat
- 1/4 cup vegetable oil
- 1 (4 1/2-pound) chicken, cut into 8 pieces
- Kosher salt and freshly ground black pepper
- Flour for dusting
- 1 1/2 cups (about 10 ounces) cipollini or pearl onions, trimmed and peeled
- 4 cloves garlic, halved
- Kosher salt and freshly ground black pepper
- 1 cup white wine, such as Riesling
- 3 cups low-sodium chicken broth, plus 1/3 cup
- 1/2 cup chopped fresh tarragon leaves, plus 2 tablespoons
- 2 tablespoons all-purpose flour
- 2 tablespoons unsalted butter
String Beans with Shallots
By Dixie8686
Blanch the string beans in a large pot of boiling salted water for 1 1/2 minutes only
- 1 pound French string beans (haricots verts), ends removed
- Kosher salt
- 2 tablespoons unsalted butter
- 1 tablespoon good olive oil
- 3 large shallots, large-diced
- 1/2 teaspoon freshly ground black pepper
Veggie Lasagna Rollups
By Dixie8686
Directions Special equipment: six 8-by-4-inch aluminum foil loaf pans For the noodles: Cook the noodles accordin...
- 1 pound lasagna noodles
- Nonstick cooking spray, for spraying baking sheet
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 medium onion, diced
- 1 red bell pepper, diced
- 24 ounces white mushrooms, chopped
- 2 yellow squash, diced
- 2 zucchini, diced
- 1/2 cup white wine
- 1/2 teaspoon crushed red pepper flakes
- Salt and freshly ground black pepper
- One 28-ounce can diced tomatoes, drained
- 1/4 cup tomato paste
- 1/4 cup chopped fresh parsley
- 32 ounces ricotta
- 1/2 cup grated Parmesan
- 2 large eggs
- Salt and freshly ground black pepper
- 1 1/2 pounds shredded fresh mozzarella
- Grated Parmesan, for sprinkling
Caramel Sauce
By Dixie8686
Mix the water and sugar in a medium heavy-bottomed saucepan
- 1 1/2 cups sugar
- 1/3 cup water
- 1 1/4 cups heavy cream
- 1/2 teaspoon pure vanilla extract
Caesar-Roasted Fish
By Dixie8686
Preheat the oven to 500 degrees F
- 2 large garlic cloves, chopped
- 1/4 cup chopped fresh parsley
- 1 tablespoon anchovy paste
- 2 teaspoons Dijon mustard
- 1 cup good mayonnaise
- 1 tablespoon grated lemon zest (2 lemons)
- 3 tablespoons freshly squeezed lemon juice
- Kosher salt and freshly ground black pepper
- 3 pounds striped bass steaks, 3/4 to 1 inch thick, cut into 6 portions
- 1/2 cup chopped scallions, white and green parts (4 scallions)
- 2 tablespoons good olive oil
- 3 tablespoons drained capers
- Lemon wedges, for servin
Striped Bass and Preserved Lemon Dressing with Grilled Carrots
By Dixie8686
Preheat the oven to 450 degrees
- 8 ounce filet of bass
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1/4 cup vegetable or canola oil
- 1 tablespoon unsalted butter
- 2 to 3 cloves of garlic, chopped
- 1 shallot, chopped
- Branch fresh rosemary
- Sprig fresh thyme
- Preserved Lemon Dressing, for serving, recipe follows
- Grilled Carrots, for serving, recipe follows
- Fresh dill for garnish
- 1 preserved lemon, store-bought or homemade, cut in quarters (see note)
- 1 pint of mayonnaise
- 1/2 cup rice wine vinegar
- 6 to 8 baby carrots
- 3/4 teaspoon sea salt
- 1/2 teaspoons freshly ground black pepper
- Drizzle olive oil
Mulled Wine
By Dixie8686
Tie the cloves and nutmeg pieces in a small square of cheesecloth, or put them in a large metal tea ball
- 12 whole cloves
- 2 nutmegs, cracked into pieces with a hammer
- 2 bottles (each 750ml) dry red wine
- 1/2 cup sugar
- Stripped zest from 2 oranges and 2 lemons, plus more zest for garnish
- 3/4 cup fresh orange juice
- 1/4 cup fresh lemon juice
- 2 cinnamon sticks
Roasted Beef Tenderloin
By Dixie8686
Preheat oven to 400° F. Put 1 tablespoon of the oil, 1/2 tablespoon of the rosemary, garlic, thyme, 1 1/2 teaspoon...
- 2 tablespoons olive oil, divided
- 1 1/2 tablespoons finely chopped rosemary, divided
- 1/2 tablespoon finely chopped garlic
- 1/2 tablespoon finely chopped thyme
- 2 1/2 teaspoons salt, divided
- 3/4 teaspoon pepper, divided
- 1 (2-pound) piece beef tenderloin
- 1 1/2 pounds small red potatoes, halved
- 5 carrots (about 1 pound), peeled and cut into thick rounds
- 1/3 cup low-sodium chicken broth
Red Wine Braised Beef Short Ribs
By Dixie8686
Preheat the oven to 325 degrees F
- 2 tablespoons canola oil
- Six 5-inch-long beef short ribs
- 1/2 teaspoon salt
- 1 teaspoon ground pepper
- 2 cups chopped onions
- 1 1/2 cups chopped carrots
- Two 8-ounce packages baby portobello mushrooms, quartered
- 3 tablespoons all-purpose flour
- 2 cups reduced-sodium chicken broth
- 2 cups red wine
- 1 tablespoon tomato paste
- Four 5-inch sprigs fresh rosemary
Roasted Red Bell Peppers with Eggplant (Funghetto)
By Dixie8686
For the peppers: Place an oven rack in the center of the oven and preheat to 400 degrees F
- Vegetable oil cooking spray
- 2 medium red bell peppers, halved lengthwise, cored and seeded
- 1 tablespoon extra-virgin olive oil
- 1/4 cup vegetable oil
- Two 8-ounce Japanese eggplants, trimmed and cut into 1/2-inch pieces
- 1/4 teaspoon kosher salt
- One 26-ounce jar tomato-basil sauce, such as Giada De Laurentiis for Target Tomato-Basil Sauce
- 20 pitted medium black olives, chopped
- 20 pitted medium green olives, chopped
- 2 tablespoons capers, rinsed and drained
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons plain breadcrumbs
- 2 tablespoons grated Parmesan
- 2 tablespoons extra-virgin olive oil