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Recipes
Potato Salad
By cirql8or
Recipe courtesy Tyler Florence
- 2 pounds small Yukon gold potatoes
- 2 large eggs
- Kosher salt
- 1/2 bunch sliced scallions, white and green parts
- 2 tablespoons drained capers
- 2 cups mayonnaise
- 1/4 cup Dijon mustard
- 1/4 cup finely chopped dill pickles with 1/4 cup juice, about 2 pickles
- 1/2 small red onion, chopped
- 2 tablespoons chopped fresh flat-leaf parsley
- 1/2 bunch dill, chopped
- 1/2 lemon, juiced
- Freshly ground black pepper
- Extra-virgin olive oil, for drizzling
Mashed Potatoes
By cirql8or
Recipe courtesy Nigella Lawson
- 9 to 12-ounces all-purpose potatoes, per person
- Approximately 1/3 cup warm milk or cream
- Approximately 1/4 cup unsalted butter
- Salt and freshly ground pepper, preferably white
- Freshly grated nutmeg
Candied Carrots
By cirql8or
Recipe courtesy Tyler Florence
- 1 bunch young carrots, with tops
- 1/4 cup extra-virgin olive oil
- Sea salt and freshly ground black pepper
- 4 tablespoons (1/2 stick) unsalted butter
- 1 orange, zested and halved
- 1 tablespoon brown sugar
- 1 teaspoon ground cumin
- 1 teaspoon ground cinnamon
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
Limon Chicken
By cirql8or
Recipe courtesy Ingrid Hoffmann
- 4 boneless, skinless chicken breasts halves
- Salt and pepper
- 1/3 cup vegetable oil
- 1 teaspoon minced garlic
- 2 pounds yellow onions, halved and sliced
- 3 tablespoons yellow Peruvian chile or aji amarillo paste (or diced green chiles)
- 1 cup freshly squeezed lemon juice, about 5 to 6 lemons
Brown Sugar Grilled Plums with Lemon Sorbet
By cirql8or
2006, Robin Miller, All rights reserved
- Cooking spray
- 2 tablespoons butter, melted
- 2 teaspoons brown sugar
- 1/4 teaspoon ground cinnamon
- 4 large or 8 small plums, halved and pitted
- 2 cups lemon sorbet
- Candied peanuts and fresh mint for garnish, optional
Ginger-Tea Lemonade
By cirql8or
Recipe courtesy Giada De Laurentiis
- 2 cups water
- 3 black tea bags, preferably English breakfast tea
- 1 1/3 cups Ginger Simple Syrup, recipe follows
- 2/3 cup fresh lemon juice, from about 3 lemons
- 1 cup sparkling water or club soda, chilled
- 2 cups ice
- Lemon slices, for garnish, optional
- 1 cup granulated sugar
- 1 cup water
- 1 (2-inch) piece fresh ginger, peeled and chopped
Tri Colore Salad
By cirql8or
Recipe courtesy Bobby Flay
- 2 spears endive, washed, dried, and coarsely chopped
- 1 small head radicchio, washed, dried, and coarsely chopped
- 1/3 About 1/3 pound baby arugula, washed, dried, and thinly chopped
- 1 teaspoon Dijon mustard
- 3 tablespoons red wine vinegar
- 3 tablespoon extra-virgin olive oil
- Salt and freshly ground pepper
- Shaved Parmesan
Skewered Mozzarella Balls in Romaine
By cirql8or
Recipe courtesy Michael Chiarello
- 4 very large romaine leaves
- 4 (2-ounce) balls fresh mozzarella cheese, cut into small cubes
- 1/4 cup diced prosciutto
- Gray salt and freshly ground black pepper
- 12 to 15 skewers, soaked in water for 1 hour
- 1 tablespoon extra-virgin olive oil
- Sun-dried Tomato Dressing, recipe follows
Royal Icing
By cirql8or
Recipe courtesy Elisa Strauss, The Confetti Cakes Cookbook
- 1/3 cup (3 ounces) pasteurized egg whites
- 4 1/2 cups, plus 1 tablespoon sifted confectioners' sugar
- 1/2 teaspoon lemon juice