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Recipes
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
Grilled Chicken with Feta and Red Pepper Sauce
By nancytripp
To grill the peppers, preheat grill
- Grilled chicken:
- 4 boneless, skinless chicken breasts
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons balsamic vinegar
- 1/2 teaspoon kosher salt
- 1/4 teaspoon Coarsely ground black pepper
- Red pepper sauce:
- 2 pounds grilled red bell peppers
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon balsamic vinegar
- 1/4 teaspoon salt
- 1/8 teaspoon Coarsely ground black pepper
- 4 ounces crumbled feta cheese
- Instructions
Cream of Jerusalem Artichoke and Celery Soup
By nancytripp
Preparation In a stainless steel or enameled kettle combine the Jerusalem artichokes, drained, the sliced celery, ...
- 2 pounds Jerusalem artichokes (sunchokes), peeled, sliced, and reserved in a bowl of cold water
- 6 cups sliced celery plus celery leaves for garnish
- 2 cups water
- 1 quart (4 cups) chicken broth
- 2/3 cup dry white wine
- 1 tablespoon English-style dry mustard
- 2 cups half-and-half
- 1/8 teaspoon freshly grated nutmeg
Nancy Macdonald's Almond Bars
By nancytripp
Spray a 9x13 pan with PAM 350 degrees for 20 to 25 minutes
- Cream:
- Spray a 9x13 pan with PAM
- 350 degrees for 20 to 25 minutes. Watch them. They should be light golden color on top.
- 2 sticks butter
- 1/2 cup veg oil
- 2 cups sugar
- 2 eggs-beaten
- Add:
- 4 cups flour
- 2 tsp almond extract....I add almost 3 tsp
Jerusalem Artichoke and Arugula Salad with Parmesan
By nancytripp
Preparation Whisk orange juice, vinegar, and mustard in small bowl to blend
- 2 tablespoons orange juice
- 1 tablespoon plus 1 teaspoon red wine vinegar
- 1 teaspoon Dijon mustard
- 5 tablespoons extra-virgin olive oil
- 1 pound Jerusalem artichokes, trimmed, peeled, thinly sliced
- 1 5-ounce bag arugula
- 2 ounces Parmesan cheese, shaved
Warm Rhubarb Compote with Walnut-Coconut Crunch
By nancytripp
Rozanne Gold
- 4 cups 1/2-inch pieces trimmed rhubarb (about 1 1/4 pounds)
- 2/3 cup plus 5 tablespoons sugar
- 1/4 cup crème de cassis (black-currant liqueur) or Chambord
- 1/2 cup walnut pieces
- 1/2 cup 1/4-inch-thick strips unsweetened flaked organic coconut*
- 2/3 cup plain Greek-style yogurt**
- Wildflower honey (for drizzling)
Spaghetti with Parsley Pesto
By nancytripp
by Alison Roman
- 1 pound spaghetti
- Kosher salt
- 1/2 cup unsalted, roasted almonds
- 4 cups (packed) fresh flat-leaf parsley leaves
- 3/4 cup chopped fresh chives
- 3/4 cup extra-virgin olive oil
- 1/2 cup finely grated Parmesan
- Freshly ground black pepper
Coconut Cake with Mascarpone Frosting
By nancytripp
by Annabel Langbein
- 2 1/2 cups all purpose flour
- 2 teaspoons baking powder
- 1 2/3 cups sugar
- 3/4 cup (1 1/2 sticks) plus 3 tablespoons unsalted butter, room temperature
- 1 teaspoon vanilla extract
- 4 large eggs, room temperature
- 3/4 cup whole milk
- 1 1/2 cups finely grated peeled fresh coconut
- 2 3/4 teaspoons finely grated lime peel, divided
- 3/4 cup mascarpone cheese* (about 6 ounces)
- 1/4 teaspoon ground cloves
- 2 2/3 cups powdered sugar
- 1/2 cup 1-inch-long strips shaved coconut with brown inner coating left intact (about 2 ounces; use vegetable peeler)
Chicken & Parsnip Fries w/ Spicy Vinegar
By nancytripp
Preheat oven to 450°F with rack in middle
- 1 1/2 * 1 1/2 pound parsnips
- 3 * 3 tablespoons olive oil, divided
- 4 * 4 chicken breast halves with skin and bone (3 1/2 pounds)
- 1/2 * 1/2 cup distilled white vinegar
- 1/4 * 1/4 teaspoon dried hot red-pepper flakes
Carrot, Avocado, and Orange Salad
By nancytripp
by April Bloomfield
- 4 medium garlic cloves, smashed and peeled
- Maldon or another flaky sea salt
- 1 1/2 teaspoons cumin seeds, toasted and ground
- 1 1/2 teaspoons coriander seeds, toasted and ground
- 1 to 1 1/2 teaspoons crumbled dried pequin chilies or red pepper flakes
- 1/4 cup plus 2 tablespoons extra virgin olive oil
- 30 or so similarly sized (each about the size of your pointer finger) young carrots, not peeled, 1/2 inch of the green tops left on
- 3 tennis-ball-sized oranges
- 3 ripe Hass avocados, chilled
- 2 tablespoons freshly squeezed lemon juice
- A handful of small, delicate cilantro sprigs