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Recipes
Pears Poached in Port and Cranberry Juice with Port Syrup
By nancytripp
Lightly sweetened plain low-fat yogurt is a nice complement to the syrup
- 1 750-ml bottle ruby Port
- 1/2 cup cranberry juice cocktail
- 6 tablespoons sugar
- 1 5 x 1-inch strip orange peel (orange part only)
- 1 whole star anise
- 3 large firm but ripe Bosc or Bartlett pears (about 8 ounces each), peeled, halved, cored
- 1 cup plain low-fat yogurt
- 2 tablespoons powdered sugar
- Mint sprigs (optional)
Coq au Vin
By nancytripp
Pat chicken dry and season with 1 teaspoon salt and 1/2 teaspoon pepper
- Serve with:
- 6 * 6 chicken thighs with skin and bone
- 2 * 2 tablespoons olive oil
- 10 * 10 garlic cloves, halved
- 3 * 3 celery ribs, cut crosswise into 1-inch pieces
- 1 * 1 cup dry white wine
- 1 * 1 cup water
- 1/4 * 1/4 cup finely chopped flat-leaf parsley
- * Olive-oil Mashed Potatoes
Roast Pork With Milk
By nancytripp
Rub the pork with salt and pepper
- 1 3-pound boneless loin of pork
- Salt and freshly ground pepper to taste
- 1 tablespoon olive oil
- 12 small white onions, about 3/4 pound, peeled
- 1 quart milk
- 1/4 cup heavy cream
Herbed Lima Bean Hummus
By nancytripp
Simmer beans, onion, garlic, salt, and water in a 3-quart saucepan, covered, until beans are tender, about 8 minute...
- 2 (10-oz) packages frozen baby lima beans
- 1 large onion, chopped
- 5 garlic cloves, smashed with side of a large knife
- 1 teaspoon salt
- 2 cups water
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped fresh flat-leaf parsley
- 1 teaspoon ground cumin
- 1/4 teaspoon cayenne, or to taste
- 3 to 4 tablespoons fresh lemon juice
- 5 tablespoons extra-virgin olive oil
- 2 tablespoons chopped fresh dill
- 2 tablespoons chopped fresh mint
- Accompaniment:sesame won ton crisps or toasted pita wedges
Crisp Chicken w/ Sherry-Vinegar Sauce
By nancytripp
Put oven rack in upper third of oven and preheat oven to 450°F
- meaty fish.
- Ingredients
- 4 * 4 chicken breast halves (2 to 2 1/2 lb total), with skin and bone
- 1 * 1 teaspoon salt
- 1/2 * 1/2 teaspoon black pepper
- 2 * 2 tablespoons olive oil
- 4 * 4 garlic cloves, finely chopped
- 3/4 * 3/4 teaspoon paprika
- 1/3 * 1/3 cup Sherry vinegar
- 1/3 * 1/3 cup reduced-sodium chicken broth
- 2 * 2 teaspoons mild honey
Portuguese Chourico and Kale Soup
By nancytripp
Directions Heat oil in a deep pot over medium high heat
- 2 tablespoons (2 turns around the pan) extra-virgin olive oil
- 3 medium white waxy potatoes, like yukon golds, peeled and diced
- 2 medium onions, chopped
- 4 to 6 cloves garlic, chopped
- 2 bay leaves, fresh or dried
- 1 pound kale, coarsely chopped
- Coarse salt and pepper
- 1 (15-ounce) can garbanzos ( chick peas), drained and rinsed
- 1 can diced tomatoes
- 1 pound diced chourico, casing removed
- 1 quart chicken broth
- Warm, crusty bread
Pork Roast with Winter Fruits and Port Sauce
By nancytripp
Make stuffing: Simmer apricots, prunes, and Port in a small heavy saucepan, covered, 5 minutes
- For stuffing:
- 1/4 * 1/4 pound California dried apricots, cut into 1/2-inch pieces
- 1/4 * 1/4 pound pitted prunes, cut into 1/2-inch pieces
- 2/3 * 2/3 cup ruby Port
- 1 * 1 medium onion, finely chopped
- 1 * 1 small shallot, finely chopped
- 3/4 * 3/4 stick unsalted butter
- 1 * 1 tart apple such as Granny Smith, peeled and cut into 1/2-inch pieces
- For roast:
- 1 * 1 (6-pound) bone-in pork loin roast (10 ribs), frenched, at room temperature 1 hour
- 9 * 9 or 10 bacon slices
- For port sauce:
- 1/2 * 1/2 cup ruby Port
- 1 * 1 small shallot, finely chopped
- 1 1/2 * 1 1/2 cups water, divided
- 2 * 2 teaspoons arrowroot
Cioppino
By nancytripp
by The Bon Appétit Test Kitchen
- 1 teaspoon fennel seeds
- 3 tablespoons olive oil
- 1 medium onion, finely chopped
- 1 small (or 1/2 large) fennel bulb, finely chopped
- 4 garlic cloves, coarsely chopped
- 3 bay leaves
- 1 teaspoon dried oregano
- 1/2 teaspoon crushed red pepper flakes
- Kosher salt and freshly ground black pepper
- 1 28-ounce can whole peeled tomatoes, crushed by hand, juices reserved
- 1 1/2 cups dry white wine
- 1 8-ounce bottle clam juice
- 1 pound skinless fillets haddock or U.S. Pacific cod, cut into 1" pieces
- 1 pound mussels, scrubbed, debearded
- 1 pound large uncooked shrimp, peeled and deveined, or frozen king crab legs, thawed
- 1 pound cleaned squid, thawed if frozen, bodies cut into 1/2" rings, tentacles left whole
- Country-style bread
Chicken Paillard with Parmesan Breadcrumbs
By nancytripp
Place chicken breasts between 2 pieces of plastic wrap, and pound to an even thickness of 1/3 inch
- 6 boneless, skinless chicken breasts
- 3/4 cup all-purpose flour
- 3 large eggs
- 4 1/2 cups fresh, soft bread crumbs
- 1 cup finely grated Parmigiano-Reggiano
- 6 tablespoons finely chopped flat-leaf parsley
- Kosher salt
- black pepper
- 6 tablespoons extra virgin olive oil
- 12 tablespoons (1 1/2 sticks) unsalted butter
- 1 rosemary sprig, broken in half
- 1 dried chile d’arbol, broken in half
- 2 cloves garlic, sliced
- 2 heads escarole, core removed, leaves separated and cleaned
- Lemon wedge, for seasoning
- 2 tablespoons chopped capers
- Finely grated zest of 1 lemon
Apple and Cranberry Crisps with Ginger-Pecan Topping
By nancytripp
This recipe can be doubled and baked in a 13x9x2-inch baking dish
- 4 medium Granny Smith apples (about 1 1/2 pounds), peeled, cored, chopped into 1/2-inch cubes
- 1/2 cup dried sweetened cranberries
- 1/2 cup sugar
- 3 tablespoons minced crystallized ginger
- 1 tablespoon all purpose flour
- 1/3 cup (packed) dark brown sugar
- 1/4 cup all purpose flour
- 1/4 cup old-fashioned oats
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/8 teaspoon ground cloves
- 1/4 cup (1/2 stick) chilled unsalted butter, cut into 1/2-inch cubes
- 2/3 cup toasted pecans, coarsely chopped
- Vanilla ice cream