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Recipes
Whole Leaf Caesar Salad
By cirql8or
Recipe courtesy Michael Chiarello
- 1 egg yolk
- 1 tablespoon Dijon mustard
- 3 or 4 anchovy filets, minced
- 1 tablespoon chopped garlic
- 2 tablespoons balsamic vinegar
- 1 1/2 teaspoons fresh lemon juice
- Worcestershire sauce
- 1 cup olive oil
- 1 tablespoon warm water, if needed
- 1/2 cup freshly grated Parmesan
- 2 tablespoons unsalted butter
- 3 cloves garlic, chopped
- 1/2 loaf day-old bread, sliced into finger sized pieces
- 6 tablespoons finely grated Parmesan
- 2 heads romaine lettuce, outer leaves removed, or 3/4 pound romaine lettuce hearts
- 3/4 cup dressing
- 8 Parmesan croutons
- 1 tablespoon freshly grated Parmesan
Jazzed-Up Tomato Soup
By cirql8or
Copyright, 2006, Robin Miller, All rights reserved
- 4 cups prepared tomato soup (from can or jar)
- 1/2 cup prepared salsa
- 12 cup tortilla strips or chips, divided
- 4 tablespoon sour cream
- 2 teaspoons sliced scallions
Homemade Marshmallows
By cirql8or
Recipe courtesy Alton Brown, 2007
- 3 packages unflavored gelatin
- 1 cup ice cold water, divided
- 12 ounces granulated sugar, approximately 1 1/2 cups
- 1 cup light corn syrup
- 1/4 teaspoon kosher salt
- 1 teaspoon vanilla extract
- 1/4 cup confectioners' sugar
- 1/4 cup cornstarch
- Nonstick spray
Profiteroles
By cirql8or
Copyright, 2004, Barefoot in Paris, All Rights Reserved
- 1 cup milk
- 1/4 pound (1 stick) unsalted butter
- Pinch kosher salt
- 1 cup all-purpose flour
- 4 extra-large eggs
- 1/2 cup heavy cream
- 12 ounces semisweet chocolate chips
- 2 tablespoons honey
- 2 tablespoons prepared coffee
- Good vanilla ice cream (recommended: Haagen-Dazs), for serving
Chicken Soup with Cornmeal Sage Dumplings
By cirql8or
, 2006, Robin Miller, All rights reserved
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 pound boneless, skinless chicken breasts, cut into bite-size pieces
- 2 teaspoons dried thyme
- 8 cups reduced-sodium chicken broth
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 cup frozen peas
- 2/3 cup all-purpose flour
- 1/3 cup cornmeal
- 1 1/2 teaspoons dried sage
- 1 1/4 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup buttermilk
- 1 tablespoon olive oil
Hattie's Southern Fried Chicken
By cirql8or
Recipe courtesy Hattie's Restaurant, Executive Chef Jasper Alexander
- 1 (3 1/2 pound) chicken, cut into 8 pieces, rinsed and patted dry
- 1/2 tablespoon freshly ground black pepper
- 1 tablespoon kosher salt
- 3 cups all-purpose flour
- 1 cup vegetable oil, for frying
Memphis Iced Tea
By cirql8or
Recipe courtesy The Neelys
- Ice
- Whiskey
- 1 can soda
- Sweet iced tea
- Lemon slices, for garnish
Gina's Gin Fizz
By cirql8or
Recipe courtesy The Neelys
- 2 cups sugar
- 1 cup water
- 1 (5-inch) piece ginger, sliced
- 1/4 cup gin
- 2 tablespoons lime juice
- Soda water
Manhattan Floating Island
By cirql8or
Recipe courtesy Sunny Anderson, 2009
- 4 eggs, separated
- 1/2 cup sugar, plus 1 tablespoon
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- 4 tablespoons whiskey
- 1/8 teaspoon cream of tartar
- 1/4 teaspoon salt
- 1/2 cup raspberries
- 1/2 cup blackberries
- 3 tablespoons powdered sugar
Brie Stuffed Blackened Chicken with Heirloom Tomato Salad
By cirql8or
Recipe courtesy Robert Irvine
- 6 boneless, skinless chicken breasts
- 3 ounces chilled Brie cheese, divided into 6 wedges, skin-on
- 1 tablespoon paprika
- 1 tablespoon cayenne pepper
- 1/2 tablespoon ground cumin
- 1/8 teaspoon garlic powder
- 1/8 teaspoon onion powder
- 1/2 tablespoon dried thyme
- Pinch salt and freshly ground black pepper
- 1/4 cup grapeseed oil
- 8 to 10 heirloom tomatoes
- 1 red onion, sliced thinly
- Sea salt and freshly ground black pepper
- 3 tablespoons light olive oil
- 1 lemon, juiced
- 3 tablespoons chopped or torn fresh basil leaves