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Recipes
Spicy Rice with Shrimp and Peppers
By nancytripp
Whisk extra-virgin olive oil, 2 teaspoons vinegar, and 2 chopped green onions in small bowl
- 2 * 2 tablespoons extra-virgin olive oil
- 2 * 2 teaspoons plus 1 tablespoon balsamic vinegar
- 4 * 4 green onions, chopped, divided
- 1 * 1 pound uncooked medium shrimp, peeled, deveined
- 1 * 1 tablespoon fresh lime juice
- 2 1/2 * 2 1/2 cups bottled clam juice
- 1/2 * 1/2 teaspoon annatto powder*
- 1/4 * 1/4 cup olive oil
- 1 * 1 cup chopped onion
- 1/2 * 1/2 green bell pepper, seeded, chopped
- 1 * 1 garlic clove, chopped
- 2 * 2 plum tomatoes, seeded, chopped
- 2 * 2 tablespoons chopped fresh cilantro
- 1/2 to 1 * 1/2 to 1 whole Scotch bonnet chile or habanero chile, seeded, chopped
- 1 * 1 cup medium-grain white rice
Deep Dish Pate Brisee
By nancytripp
Directions In a food processor, pulse together flour, salt, and sugar to combine
- 3 3/4 cups all-purpose flour
- 1 1/2 teaspoons salt
- 1 1/2 teaspoons sugar
- 1 1/2 cups (3 sticks) chilled unsalted butter, cut into small pieces
- 1/2 to 3/4 cup ice water
Scallops with Cauliflower, Dried Cherries, and Capers
By nancytripp
Cook cauliflower florets in large pot of boiling salted water until tender, about 6 minutes
- 5 * 5 cups small cauliflower florets (from 1 large head)
- 3 * 3 tablespoons olive oil, divided
- 1 * 1 9-ounce package fresh spinach leaves
- 1 * 1 large shallot, finely chopped, divided
- 1/4 * 1/4 teaspoon ground cinnamon
- 6 * 6 large sea scallops, side muscle removed
- 6 * 6 tablespoons (3/4 stick) butter
- 6 * 6 large sage leaves, sliced thinly
- 3 * 3 tablespoons dried tart cherries
- 2 * 2 tablespoons drained capers
Pecan Pie
By nancytripp
Preheat oven to 350 degrees F (175 degrees C)
- 1 3/4 cups white sugar
- 1/4 cup dark corn syrup
- 1/4 cup butter
- 1 tablespoon cold water
- 2 teaspoons cornstarch
- 3 eggs
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 1/4 cups chopped pecans
- 1 (9 inch) unbaked pie shell
Roasted Asparagus Soup with Spring Herb Gremolata
By nancytripp
Preheat oven to 425°F. Combine asparagus, leeks, and oil in very large bowl; toss to blend
- 5 * 5 pounds asparagus, trimmed, cut into 2-inch pieces (14 to 15 cups)
- 4 * 4 cups chopped leeks (white and pale green parts only; about 4 large)
- 1/4 * 1/4 cup olive oil
- 6 * 6 cups (or more) low-salt chicken broth
- 2 * 2 tablespoons minced fresh Italian parsley
- 4 * 4 teaspoons finely grated lemon peel
- 1 * 1 tablespoon minced fresh tarragon
- 1 * 1 small garlic clove, minced
Lemony Risotto with Asparagus and Shrimp
By nancytripp
Bring broth and water to a simmer in a medium saucepan
- 3 * 3 cups reduced-sodium chicken broth
- 2 * 2 cups water
- 3/4 * 3/4 pound asparagus, trimmed and cut into 1-inch pieces
- 1 * 1 small onion, finely chopped
- 4 * 4 tablespoons unsalted butter, divided
- 1 1/4 * 1 1/4 cups Arborio rice
- 1/4 * 1/4 cup dry white wine
- 3/4 * 3/4 pound medium shrimp, peeled and deveined
- 1 * 1 tablespoon grated lemon zest
- 1/4 * 1/4 cup grated parmesan
- 2 * 2 tablespoons chopped flat-leaf parsley
Broccoli Tots
By nancytripp
Instructions Preheat your oven to 400 degrees
- Ingredients
- 1 head broccoli, cut into equal sized florets
- 1 cup sharp cheddar cheese, shredded (I used Cabot Vermont Sharp White Cheddar)
- 1/3 cup onion, finely chopped
- 1/2 cup breadcrumbs
- 2 eggs
- salt and pepper
Overnight Bread
By nancytripp
Makes one loaf
- 3 cups flour . all purpose (360 grams)
- 1/4 tsp instant yeast
- 1 tsp + 1/4 more salt
- 1/4 tsp red wine vinegar
- 1 1/2 cups HOT water
Seared Scallops with Tarragon-Butter Sauce
By nancytripp
Pat scallops dry and sprinkle with 1/4 teaspoon each of salt and pepper (total)
- 1 1/4 * 1 1/4 pounds large sea scallops, tough ligament from side of each discarded
- 7 * 7 tablespoons unsalted butter, cut into tablespoons, divided
- 2 * 2 tablespoons finely chopped shallot
- 1/4 * 1/4 cup dry white wine
- 1/4 * 1/4 cup white-wine vinegar
- 1 * 1 tablespoon finely chopped tarragon
Roasted-Pepper Salad
By nancytripp
Toss together all ingredients and let stand, covered, 1 hour for flavors to develop
- 2 * 2 lb mixed bell peppers, tender-roasted and cut lengthwise into 1/4-inch- wide strips
- 3 * 3 tablespoons white balsamic vinegar
- 1 * 1 teaspoon sugar
- 1/2 * 1/2 teaspoon salt
- 1/4 * 1/4 teaspoon black pepper
- 2 * 2 tablespoons capers in brine, rinsed and drained
- 2 * 2 tablespoons chopped fresh basil