Mimikd's profile page
Recipes
Strawberry Muddle
By mimikd
Stir sugar and 1/2 cup water in heavy small saucepan over medium-low heat until sugar dissolves
- 1/2 cup sugar
- 1/2 cup water
- 1 1/2 cups chopped hulled strawberries
- 6 thin lemon slices
- Ice cubes
- 1 750-ml bottle chilled Prosecco
Oyster Stew
By mimikd
A Christmas Eve tradition!
- 3 tablespoons butter
- 1 cup finely chopped celery
- 3 tablespoons finely chopped shallots
- 2 cups whole milk
- 2 cups half-and-half
- 2 (8 ounces) containers freshly shucked oysters, undrained
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon salt
- 1/2 teaspoon coarsely ground black pepper
- 1/8 teaspoon cayenne pepper
Mushroom and Leek soup with parsley dumplings
By mimikd
Soup Bring 2 cups water and porcini mushrooms to boil in small saucepan
- Soup
- 2 cups water
- 3/4 ounce dried porcini mushrooms
- 3 1/2 tablespoons extra-virgin olive oil, divided
- 4 garlic cloves, minced
- 1 pound crimini (baby bella) mushrooms, sliced
- 1 teaspoon finely chopped fresh thyme
- Fine sea salt
- 3 tablespoons dry Sherry
- 1 1/2 cups chopped onion
- 3 cups thinly sliced leeks (white and pale green parts only; about 2 large)
- 8 cups Light Vegetable Broth or good-quality canned vegetable broth (such as Swanson)
- Pinch of cayenne pepper
- Parsley Dumplings
- 3/4 cup (scant) low-fat cottage cheese
- 6 tablespoons (3/4 stick) butter, room temperature, divided
- 2 large eggs, room temperature
- 1 cup all purpose flour, divided
- 1 teaspoon fine sea salt
- Pinch of ground nutmeg
- 1/4 cup finely grated Parmesan cheese
- 3/4 cup finely chopped fresh Italian parsley
Steamed Clams with Fennel and Spicy Italian Sausage
By mimikd
This impressive dish requires very little prep work and the whole thing is cooked in just one pan
- 2 * 2 tablespoons (1/4 stick) butter
- 1 * 1 cup chopped onion
- 2 * 2 cups chopped fennel
- 1 * 1 teaspoon fennel seeds, crushed
- 1/2 * 1/2 pound spicy Italian sausages, casings removed
- 1 * 1 tablespoon chopped fresh oregano
- 1 * 1 14.5-ounce can diced tomatoes in juice
- 1/2 * 1/2 cup dry white wine
- 2 * 2 pounds Manila clams or littleneck clams, scrubbed
- 2 * 2 tablespoons chopped fresh parsley
White-wine Sangria
By mimikd
In a pitcher, combine all the fruit
- 1 cup seedless green grapes
- 1 peeled and sliced kiwi
- 1 pound seedless watermelon, scooped into 1-inch balls
- 1/4 honeydew melon, seeded and cut into 1-inch cubes
- 1 sliced and seeded lime
- 1 sliced and seeded star fruit
- 1 pink grapfruit, seeded, sliced and quartered
- 1 Tablespoon superfine sugar
- 3 ounces of Cointreau
- 3 ounces of Brandy
- 750 ml bottle chilled fruity white wine
- 1 cup white cranberry juice
Mini Sage and Fontina Grilled Cheese Sandwiches
By mimikd
Melt butter in small saucepan over medium heat; sprinkle with salt
- 3/4 cup (1 1/2 sticks) unsalted butter
- 5 teaspoons chopped fresh sage plus 32 whole fresh sage leaves
- 16 5x3x1/2-inch slices country-style bread, crust removed
- 1 cup (packed) coarsely grated Fontina cheese (about 4 ounces)
- 1/4 cup (packed) finely grated Parmesan cheese
Fallen Chocolate Cake
By mimikd
One large fallen chocolate cake can be prepared in either a springform pan or a cake pan with a removable bottom
- Ingredients
- 8 tablespoons unsalted butter (1 stick), plus extra for cake pan
- 8 ounces semisweet chocolate , coarsely chopped
- 4 large eggs
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1/4 teaspoon table salt
- 1/2 cup granulated sugar
- 2 tablespoons unbleached all-purpose flour , plus extra for cake pan
- confectioners' sugar or unsweetened cocoa powder for decoration, optional
- whipped cream for serving, optional
Prosecco Sangria
By mimikd
In a pitcher, combine all fruit - pitted and cut into wedges
- 1 peach
- 1 nectarine
- 3 apricots
- 5 ounces Peach Brandy
- 750 ml chilled Prosecco
- 1 cup peach nectar
- Sugar
Shrimp and Andouille Pot Pies
By mimikd
Bon Appetit March 2009
- 1 sheet frozen puff pastry (half of 16-ounce packag e all-butter puff pastry or half of 17.3-ounce package regular puff pastry), thawed
- 1/2 cup heavy whipping cream
- 2 tablespoons all purpose flour
- 1 tablespoon butter
- 3 1/2 cups sliced leeks (white and pale green parts only; from 3 large)
- 1/2 pound andouille sausage, cut into scant 1/2-inch cubes
- 2 large garlic cloves, minced
- 1/3 cup dry vermouth or dry white wine
- 1 1.5-ounce package concentrated classic seafood stock (such as Glace de Fruits de Mer Gold) mixed with 2 cups water; or 2 cups bottled clam juice
- 1/4 teaspoon dried thyme
- 1 8-ounce red-skinned potato, peeled, cut into 1/2-inch cubes
- 1 1/2 pounds deveined peeled uncooked jumbo shrimp, cut into 1-inch pieces
Moroccan-Style Chicken Pie
By mimikd
Bon Appetit March 2009 B'stilla, a traditional Moroccan recipe, was the inspiration for this savory pie
- Filling:
- 2 tablespoons olive oil
- 1 large onion, chopped
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon turmeric
- 1/8 teaspoon crumbled saffron threads
- 1 tablespoon all purpose flour
- 2 cups low-salt chicken broth
- 1 1/2 pounds skinless boneless chicken thighs
- 1/4 cup chopped golden raisins
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons chopped fresh Italian parsley
- Phyllo:
- 1/2 cup slivered almonds
- 3 tablespoons powdered sugar
- 1/2 teaspoon coarse kosher salt
- 1/4 teaspoon ground cinnamon
- 10 sheets (about 17x12 inches) fresh phyllo pastry or frozen, thawed
- 1/2 cup (about) unsalted butter, melted (for brushing)