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Recipes
Crispy Kale Salad with Lime Dressing
By lindsayvk
Microwave sugar and 2 Tbsp
- Ingredient Info:
- 1 1/2 tablespoons (packed) palm sugar or light brown sugar
- 1/4 cup fresh lime juice
- 3 tablespoons fish sauce (such as nam pla or nuoc nam)
- 1 teaspoon minced garlic
- 1/2 red Thai chile or 1/4 red jalapeño, seeded, thinly sliced
- 24 small Tuscan kale leaves (about 5 inches) or 5-inch-long pieces torn from large stemmed leaves
- 1 tablespoon vegetable oil
- Kosher salt and freshly ground black pepper
- 3 cups (loosely packed) mixed tender herbs (such as cilantro, mint, and basil)
- 3 cups mixed shaved vegetables (such as carrots, beets, and radishes)
- 2 cups pea tendrils, watercress, or baby arugula
- 2 cups thinly sliced stemmed Tuscan kale leaves (from 1 bunch)
- 1 cup thinly sliced cucumber
- Fish sauce is available at Asian markets and in the Asian foods section of most supermarkets. Find Tuscan kale, also called black kale, Lacinato kale, or cavolo nero, at farmers' markets and some supermarkets.
- Read More http://www.bonappetit.com/recipes/2012/09/crispy-kale-salad-with-lime-dressing#ixzz2ST4LRVY2
Crispy-Roasted Indonesian Peanut Wings
By lindsayvk
Wings: Bring about 1" of water to boil in a steamer pot
- Wings
- 2 2
- pounds Chicken Wings
- water
- salt & pepper
- Indonesian-Style Peanut Sauce
- 2 2
- garlic cloves, minced
- 1/4 1/4
- cup scallions, minced, white & light green parts only
- 1/4 1/4
- cup soy sauce
- 1/4 1/4
- cup rice wine vinegar
- 1/2 1/2
- teaspoon honey
- 4 4
- tablespoons peanut butter
- 2 2
- teaspoons hot sesame or hot chili oil
- 1/2 1/2
- teaspoon worcestershire sauce
- 1 1
- pinch crushed red pepper flakes
- 1 1
- teaspoon sesame oil (not hot)
- 1/4 1/4
- cup crushed or chopped roasted peanuts
Chicken Pot Pie
By lindsayvk
Chicken potpie, a relative of the English meat pies and French pates en croute, is to me one of those iconic Americ...
- Filling:
- Basic pie crust
- 1 cup 1/2-inch pieces red-skinned potatoes
- 1 1/4 cups 1/2-inch pieces carrots (cut on the diagonal)
- 12 white pearl onions
- 3 bay leaves
- 2 thyme sprigs
- 24 black peppercorns
- 1 1/4 cups 1/2-inch pieces celery (cut on the diagonal)
- 2 cups shredded cooked chicken
- Bechamel:
- 3 Tbsp (1 1/2 ounces) unsalted butter
- 3 Tbsp all-purpose flour
- 3 cups whole milk
- 1 tsp kosher salt, or to taste
- 1/2 tsp freshly ground black pepper or to taste
- 1 Tbsp finely chopped flat-leaf parsley
- 1/2 tsp finely chopped thyme
- Pinch of cayenne
- 1 egg, beaten
Graham Family Pancakes
By lindsayvk
Delicious
- 1 cup buttermilk
- 1 egg
- 3 TBSP melted butter
- 3/4 cup flour
- 1 tsp baking soda
- 1/4 tsp salt
Throw It All In Fudge
By lindsayvk
1. Pour the sweetened condensed milk into a small sauce pot and turn on medium heat
- 11.5 oz bag Chocolate, semi-sweet or milk chocolate
- 14 oz can Sweetened Condensed Milk
- 1 tsp Vanilla
- 1 TBS Butter
- 1/2 tsp Salt
- Mini M&M's, Pecans, Candy Corn, optional
Creamy Tomato Basil
By lindsayvk
Heat the oil in a 6-quart heavy-bottom pot over medium heat
- 2 tablespoons olive oil
- 2 cups chopped yellow onion (about 1 large onion)
- 4 garlic cloves, peeled and smashed
- Two 16-ounce cans diced tomatoes
- 1 cup water
- 1 tablespoon dried basil leaves
- 2 teaspoons salt
- Pinch sugar
- 4 ounces cream cheese, softened
Dan Dan Noodles
By lindsayvk
For the Roasted Chili Vinaigrette: Combine all vinaigrette ingredients in a bowl and stir vigorously to mix
- For the Roasted Chili Oil Vinaigrette
- 1/2 cup roasted chili oil (see note)
- 3 tablespoons Chinkiang vinegar (see note)
- 1 tablespoon soy sauce
- 1 tablespoon sugar
- 2 cloves of garlic, grated on a microplane grater
- To Serve
- 12 ounces fresh chinese noodles (or 6 ounces dried noodles)
- 2 teaspoons vegetable oil
- 2 ounces ground pork
- 2 tablespoons finely chopped preserve Sichuan Vegetable (zha cai, see note)
- 2 ounces roasted peanuts, lightly crushed in a mortar and pestle
- 1 tablespoon Sichuan peppercorn, finely ground in a mortar and pestle
- 2 cloves garlic, grated on a microplane
- 2 tablespoons finely sliced scallion greens
Potato Salad
By lindsayvk
The best potato salad my mother made, summer 2009
- 1 5lb bag white potatoes
- 1 whole package celery, chopped
- 1 whole vidalia onion, chopped
- 2 halves of a lemon, juiced
- 36 Tbsp mayonnaise
- 2 Tbsp white wine vinegar
- 1 whole jar (8 oz) Grey Poupon Harvest Coarse Ground Mustard
- 2-3 Tbsp fresh chopped dill
- 1 tsp sugar
- Salt and pepper to taste
Roast Poussins or Cornish Hens
By lindsayvk
We love the young chickens known as poussins for their tenderness
- Gremolata Butter:
- Six 1 1/4-pound poussins or Cornish game hens
- 1 tsp black peppercorns
- finely grated zest of 2 lemons
- 2 large garlic cloves, grated or minced
- 12 Tbsp (1 1/2 sticks; 6 oz) unsalted butter, at room temperature
- 2 Tbsp fresh lemon juice
- 2 Tbsp finely chopped flat-leaf parsley
- 1 tsp kosher salt
- Kosher salt and freshly ground black pepper
- Canola oil
- 6 garlic cloves, smashed, skin left on
- 1 bunch thyme
- Fleur de sel
Wild Mushroom Cakes with Avocado Pesto and Red Pepper Coulis
By lindsayvk
These vegetarian-friendly cakes are served with an addictive nontraditional pesto that gets its creaminess and love...
- Red Pepper Coulis:
- 2 red bell peppers
- 2 small garlic cloves, unpeeled
- 2 Tbsp whole milk
- 1 1/2 tsp honey
- Mushroom Cakes:
- 2 Tbsp butter
- 2 Tbsp olive oil
- 2 8-oz packages sliced button mushrooms
- 2 large portobello mushrooms (about 6 oz total), gills scraped out, sliced
- 8 oz fresh shiitake mushrooms, stemmed, sliced
- 2 garlic cloves, minced
- 2 large eggs beaten to blend
- 2 Tbsp finely grated Parmesan cheese
- 2 Tbsp chopped fresh basil
- 2 Tbsp chopped fresh Italian parsley
- 1 tsp salt
- 1/2 tsp freshly ground black pepper
- 1/2 cup panko crumbs, plus additional for coating
- Avocado Pesto:
- 1/4 cup pine nuts, toasted
- 1 cup coarsely mashed avocado (from about 2 large avocados)
- 1/4 cup finely grated Parmesan cheese
- 2 Tbsp chopped fresh cilantro
- 1 Tbsp chopped fresh Italian parsley
- 2 tsp fresh lime juice
- 1/4 cup plus 2 Tbsp olive oil
- 1 Tbsp butter