It really does make a difference buying the imported ingredients. Try it! From Above an Italian Restaurant Ingredients: Chicken breasts, cut into strips (one breast yields 3-4 strips) Italian seasoned breadcrumbs Locatelli (Pecorino Romano) cheese, grated Eggs Butermilk or heavy cream Extra Virgin Olive oil Vegetable Oil (optional) Tomato sauce (recipe follows) Mozzarella cheese (fresh, […]Continue Reading... No Comments.
What did I do today? I made CAVIAR! Salmon Caviar (Ikura) Step 1 Soak the Salmon skeins in a large boil of water, as hot as you can […]Continue Reading... No Comments.
My favorite way to serve salmon. I think this is the quintessential Northwest recipe. It contains OUR trinity of wild mushrooms, hazelnuts, and raspberries. Fancy and easy!Directions: 1 whole salmon, cut into two filets 1 small shallot, finely chopped 6 T. butter 8 oz. mixed wild mushrooms 1 cup hazelnuts 1/2 t. thyme freshly grated […]Continue Reading... No Comments.
My mama would roll her eyes at some of the ingredients and some of the steps, but so totally worth it! Ingredients: 1 whole free-range chicken, about 5 lbs. 2 large onions 2 large carrots 6 cloves garlic 4 T. goose fat 2 T. thyme 1 T. rosemary 1 t. marjoram 1 t. turmeric 1 […]Continue Reading... No Comments.
An original Marianne Delgado creation… Serves 2 Ingredients: 1/2 t fennel seed 1/2 t onion powder 1/2 t garlic powder 1/2 t salt 1/4 t oregano 1/4 t thyme 1/4 t chili powder 1/4 cup milk 2 eggs 4 slices heavy whole grain bread Directions: Grind all the spices with a mortar and […]Continue Reading... No Comments.
Marianne found this easy cracker recipe from Megan Alton’s blog Waking Up Happy. Why make your own crackers? Because they are salty and buttery, smell amazing fresh from the oven, still keep for a quite a while in a sealed container in the pantry and use REAL food ingredients with no scary additives. Plus, you […]Continue Reading... No Comments.
A great big thank you to Marianne from our Facebook community for sharing this amazing recipe for Tiramisu from Food Network! Ingredients: 6 egg yolks 3 tablespoons sugar 1 pound mascarpone cheese 1 1/2 cups strong espresso, cooled 2 teaspoons dark rum 24 packaged ladyfingers 1/2 cup bittersweet chocolate shavings, for garnish Directions: […]Continue Reading... No Comments.
One of my new favorite quick breakfasts! If you don’t like cottage cheese’s texture, you can whir this in the blender, but frankly, that’s more dishes to wash. Ingredients: 1/2 cup cottage cheese 1/2 ripe banana 2 tablespoons chopped walnuts 1/2 teaspoon almond extract Directions: Combine all ingredients in a small bowl and mash with […]Continue Reading... No Comments.
Thanks to Marianne for trying this one out for us! Her picture of this great multigrain bread makes me want to bake up a loaf. I got the original recipe by Marian Blazes on About.com. I’ve substituted kasha for oatmeal and added buckwheat flour and wheat berries. Great sandwich bread! High protein, moist, and a […]Continue Reading... No Comments.
From Fine Cooking Ingredients: For the pie dough 7-1/2 oz. (1-2/3 cups) unbleached all-purpose flour; more for rolling 2 Tbs. granulated sugar 1 tsp. kosher salt 6 oz. (3/4 cup) cold unsalted butter, cut into small cubes 5 to 7 Tbs. ice water For the filling 8 large egg yolks 1 tsp. pure vanilla extract […]Continue Reading... No Comments.
Resist the urge to cut into this pie before it has cooled completely so the juices have time to thicken. This pie tastes even better the day after it has been baked. The Martha Stewart Show, October 2005 Yield Makes one 9-inch pie Ingredients: 1/2 cup all-purpose flour, plus more for rolling Deep-Dish Pate Brisee […]Continue Reading... No Comments.
Recipe by Suzanne Goin, Bon Appetit Ingredients: 1/2 pound seedless red or purple grapes 1 tablespoon minced shallot 1 tablespoon (or more) Sherry vinegar 1/4 teaspoon kosher salt plus more for seasoning 1/4 cup extra-virgin olive oil 1 tablespoon saba or aged balsamic vinegar plus more for drizzling Freshly ground black pepper 1/2 pound arugula (about […]Continue Reading... No Comments.
“Everybody expects to see green beans at the holiday table, but I wanted to add some unexpected flourishes.” –Julianna Grimes, Associate Food Editor, Cooking Light Magazine, DECEMBER 2009 Ingredients: 1 1/2 pounds haricots verts, trimmed 3 tablespoons butter, divided 1/3 cup thinly sliced shallots 3/4 pound exotic mushroom blend, coarsely chopped 1/4 cup dry sherry 3 […]Continue Reading... No Comments.
*1 large potato for each person and 1 for the pot (Yukon Gold or Idaho Russet) *1 carrot for every 3 persons, peeled and sliced very thinly. You want them to mash up into the potatoes after they’re cooked) Peel your potatoes, cut them in halves or fourths, and put them with the carrots in […]Continue Reading... No Comments.
Room-temperature egg whites will produce the most voluminous meringue. For just the right texture, whip the whites until they hold stiff, glossy peaks–but keep the mixture still spreadable enough that you can make decorative swirls in it as you top the pie. From Martha Stewart Living, November 2011 Prep Time: 25 minutes Total Time: 8 hours […]Continue Reading... No Comments.
Originally published as “Everything” Stuffing in Taste of Home October/November 2009, p25 Prep: 30 min. Cook: 3 hours Yield: 9 Servings Ingredients: 1/2 pound pork sausage 1/2 a loaf Hazelnut bread, torn into cubes 1-1/2 cups crushed corn bread stuffing 1/2 cup chopped toasted chestnuts or pecans 1/2 cup minced fresh parsley 1 tablespoon minced […]Continue Reading... No Comments.
From Martha Stewart This simple recipe is an ideal base for many pies and tarts, sweet or savory. To make the pastry leaves for garnishing the Pumpkin Mousse, roll out dough (scraps can be used) to a 1/4-inch thickness on a lightly floured surface, and cut out leaves using floured leaf-shaped cookie cutters. Bake on […]Continue Reading... No Comments.
From Bon Appetit Ingredients: Spiced butter 1/2 cup (1 stick) unsalted butter, room temperature 1 teaspoon rosewater 1 teaspoon finely grated lime zest 1 tablespoon fresh lime juice 1/2 teaspoon ground cinnamon 1/2 teaspoon ground coriander 1/4 teaspoon freshly grated nutmeg 1/4 teaspoon freshly ground black pepper 1/4 teaspoon ground cardamom 1/4 teaspoon ground cumin […]Continue Reading... No Comments.
Ingredients: 3/4 cup firmly packed watercress sprigs (2 oz before discarding coarse stems), finely chopped 1 1/3 cups firmly packed baby spinach (1 1/3 oz), finely chopped 3 tablespoons finely chopped scallion greens 1 tablespoon finely chopped fresh flat-leaf parsley 2 teaspoons minced celery 3 tablespoons coarse fresh bread crumbs (preferably from a day-old baguette) […]Continue Reading... No Comments.
by Susie Middleton From Fine Cooking 101 , pp. 54 November 18, 2010 Ingredients: 3 to 3-1/4 lb. sweet potatoes (about 3 large) 2 oz. (4 Tbs.) unsalted butter; more for the pan 4 oz. toasted and very finely chopped pecans (1 cup) 1-1/3 cups fresh breadcrumbs 2 Tbs. finely chopped fresh parsley Kosher salt […]Continue Reading... No Comments.