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Recipes
Mincemeat Pie
By cirql8or
Recipe courtesy Alton Brown, 2008
- 2 Granny Smith Apples, peeled, cored and quartered
- 8 ounces golden raisins
- 6 ounces dark brown sugar
- 4 ounces dried figs, coarsely chopped
- 2 ounces dried cherries
- 2 ounces beef suet, coarsely chopped
- 1-ounce crystallized ginger, coarsely chopped
- 1/2 cup brandy
- 1 orange, zested and juiced
- 1 lemon, zested and juiced
- 1/2 teaspoon freshly grated nutmeg
- 1/4 teaspoon freshly ground allspice
- 1/4 teaspoon freshly ground clove
- Cornmeal crust, see recipe below
- 12 ounces all-purpose flour, plus additional for dusting
- 2 1/2 ounces stone ground cornmeal
- 1 1/2 ounces sugar, plus extra for the crust
- 1 teaspoon table salt
- 8 ounces very cold unsalted butter
- 2 ounces apple cider or juice
- 2 ounces cold water
- 1 egg beaten with 1 teaspoon water
Roasted Tomato-Bread Soup
By cirql8or
Recipe courtesy Claire Robinson
- 1 pound vine-ripened tomatoes, quartered and seeded
- 3 tablespoons garlic-infused extra-virgin olive oil, plus more for garnish
- Kosher salt and freshly ground black pepper
- 1/2 cup finely sliced fresh basil leaves, plus more leaves for garnish
- 1 (28-ounce) can crushed tomatoes (recommended: San Marzano)
- 1 1/2 cups water
- 1/2 loaf sourdough baguette (day-old) or 1/4 loaf country bread, torn into 1/2-inch pieces (about 3 cups)
Homemade Croutons
By cirql8or
Recipe courtesy The Neelys
- Day old French bread
- Olive oil
- Salt and freshly ground black pepper
- 1/4 teaspoon red pepper flakes
Flambeed Cinnamon Pears in Voul-Au-Vents with Cardamom Ice Cream
By cirql8or
Recipe courtesy Emeril Lagasse, 2007
- 4 tablespoons unsalted butter
- 4 pears, sliced (Bosc or Anjou)
- 1 teaspoon ground cinnamon
- 2 tablespoons superfine sugar
- 1 cup pear brandy
- 2 sheets frozen puff pastry, 1 (17.3-ounce) package, thawed, each sheet cut into 12 squares
- 1 large egg beaten to blend with 1 tablespoon water, for glazing
- 1 tablespoon superfine sugar
- 4 cups half-and-half
- 1 cup sugar
- Pinch salt
- 5 egg yolks
- 2 teaspoons freshly ground cardamom
Hot Toddy
By cirql8or
Recipe courtesy Alton Brown, 2009
- 1 lemon, thinly sliced, plus more for garnish
- 1/2 cup Demerara sugar
- 1 quart water
- 2 1/2 cups Scotch whiskey
- Freshly grated nutmeg
Grilled Skirt Steak (Churrasco)
By cirql8or
Recipe courtesy Daisy Martinez, 2008
- 2 skirt steaks (about 1 pound each), trimmed of fat and cut in 1/2 crosswise
- Sea salt and fresh ground black pepper
- 1 teaspoon onion powder
- 1 tablespoon white wine vinegar
- 1 tablespoon extra-virgin olive oil
- Vegetable oil cooking spray
- Chimichurri, recipe follows
- 4 cups flat-leaf parsley (from about 1 large bunch)
- 6 cloves garlic
- 1/2 to 3/4 cup extra-virgin olive oil
- 1/4 cup red wine vinegar
- Salt and freshly ground black pepper
- 1 heaping teaspoon red pepper flakes, optional
Cheesy Baked Tortellini
By cirql8or
Recipe courtesy Giada De Laurentiis
- Olive oil
- 2 cups marinara sauce
- 1/3 cup mascarpone cheese
- 1/4 cup chopped fresh Italian parsley leaves
- 2 teaspoons chopped fresh thyme leaves
- 1 pound purchased cheese tortellini
- 2 ounces thinly sliced smoked mozzarella
- 1/4 cup freshly grated Parmesan
Creamed Spinach Stuffed Tomatoes
By cirql8or
Recipe courtesy Rachael Ray, 2008
- 1 cup heavy cream
- 1 tablespoon extra-virgin olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, finely chopped
- Salt and freshly ground black pepper
- 2 boxes chopped frozen spinach, defrosted
- A few grates nutmeg
- 2 large beefsteak tomatoes
- 1/2 cup blue cheese crumbles
- Chopped chives, for garnish
Mexican Lasagna
By cirql8or
, 2005, Robin Miller, All rights reserved
- Cooking spray
- 12 ounces cooked chicken, cut into 1-inch cubes (about 3 cups)
- 1 cup sour cream (regular or low-fat)
- 1 cup shredded Monterey Jack cheese (regular or low-fat), divided
- 1 cup shredded Cheddar (regular or low-fat), divided
- 1/2 cup mild, medium or hot salsa
- 1 (4-ounce) can chopped green chiles
- 2 tablespoons chopped fresh cilantro leaves
- 1 teaspoon ground chili powder
- 1/4 teaspoon cayenne pepper, or to taste
- 8 (6-inch) corn tortillas, cut into 6 wedges
Chantilly Ice Cream with Moulin Rouge Poached Pears
By cirql8or
Recipe courtesy Sandra Lee, 2007
- 4 slightly under-ripe pears
- 1 cup orange juice
- 1 to 2 tablespoons mulling spices (recommended: Morton and Bassett)
- 1 (750-ml) bottle Chianti (recommended: Classico)
- 1 cup packed brown sugar
- 1 pint vanilla ice cream, softened in the refrigerator for 1 hour
- 1 tablespoon grenadine
- 2 tablespoons heavy cream, if needed