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Recipes
Grilled Flatiron Steaks with Tomatoes and Tapenade
By nancytripp
by Jeff Carciello
- 1/3 cup (or more) olive oil
- 1/4 cup vegetable oil
- 1 cup pitted olives (such as Niçoise or Kalamata), chopped
- 1 tablespoon minced capers
- 1 garlic clove, minced
- 1 anchovy fillet packed in oil, drained, minced (optional)
- 2 pounds flatiron, flank, hanger, or skirt steak
- Kosher salt
- Zest and juice of 1 orange
- 1/4 cup thinly sliced shallots
- 2 tablespoons chopped fresh oregano
- 2 tablespoons minced garlic
- 2 tablespoons smoked paprika
- 2 tablespoons vegetable oil
- 1 tablespoon crushed red pepper flakes
- 4 large tomatoes (about 3 pounds), sliced 1/4" thick
- 1 shallot, thinly sliced into rings
- 1/4 cup (loosely packed) flat-leaf parsley leaves
- 1 tablespoon olive oil plus more for drizzling
- Flaky sea salt and freshly ground black pepper
- 1 bunch watercress, tough stems removed (about 4 cups)
- 1 tablespoon fresh lemon juice
- Ingredient info: Smoked paprika is sold at specialty foods stores and latienda.com.
Leeks Vinaigrette with Burrata Cheese and Mustard
By nancytripp
For breadcrumbs: Preheat oven to 250°F
- Breadcrumbs:
- 2 * 2 tablespoons mustard seeds
- 1/4 * 1/4 cup whole grain Dijon mustard
- 1/4 * 1/4 cup dry white wine
- 1/4 * 1/4 cup canola oil
- 1/2 * 1/2 16-ounce loaf country white bread, crusts trimmed, bread diced
- Vinaigrette:
- 1/3 * 1/3 cup fresh lemon juice
- 1/3 * 1/3 cup whole grain Dijon mustard
- 1 * 1 teaspoon finely grated lemon peel
- 2/3 * 2/3 cup olive oil
- Leeks:
- 8 * 8 medium leeks, each cut to 6-inch lengths, root ends trimmed
- 11/2 * 11/2 cups low-salt chicken broth
- 2 * 2 tablespoons extra-virgin olive oil
- 4 * 4 large fresh thyme sprigs
- 1 * 1 large lemon, cut into very thin rounds
- * Chopped fresh Italian parsley
- 16 * 16 ounces burrata cheese or fresh waterpacked mozzarella cheese, sliced
Chicken Thighs with Preserved Lemon
By nancytripp
Serves 4
- 1 Tbsp olive oil
- 8 bone-in, skin-on chicken thighs
- Salt and ground pepper
- Rind of half a preserved lemon, minced
- Lemon wedges, for serving
Halibut with Clementine Gremolata
By nancytripp
Recipes & Menus / Recipes Halibut with Clementine Gremolata Gremolata is an Italian garnish traditionally made wi...
- 3 clementines
- 1/3 cup chopped fresh Italian parsley
- 2 garlic cloves, peeled, minced
- 1 teaspoon sea salt
- 1/4 cup extra-virgin olive oil
- 1 clementine
- 4 6-ounce halibut fillets
- Extra-virgin olive oil (for drizzling)
Crock Pot Lasagna Recipe
By nancytripp
When the temperature drops outside all I want to do is cozy up to a hot bowl of soup or chili
- 1 pound lasagna noodles
- 1 pound ground beef or turkey (already browned)
- 4 cup tomato sauce
- 1/2 cup water
- 4 cup ricotta cheese (or cottage cheese)
- 1 cup shredded mozzarella
- 1/2 cup grated parmesan
- 1 dash olive oil
Cantal Cheese Tart
By nancytripp
For crust: Blend flour and salt in processor 5 seconds
- Crust:
- 1 1/4 * 1 1/4 cups all purpose flour
- 1/4 * 1/4 teaspoon salt
- 6 * 6 tablespoons (3/4 stick) chilled unsalted butter, diced
- 3 * 3 tablespoons (or more) ice water
- Filling:
- 1 * 1 tablespoon unsalted butter
- 1/2 * 1/2 cup chopped shallots (about 2 large)
- 1 1/4 * 1 1/4 cups heavy whipping cream
- 3 * 3 large eggs
- 1/8 * 1/8 teaspoon (scant) freshly ground black pepper
- 1/8 * 1/8 teaspoon (scant) freshly grated nutmeg
- * Pinch of salt
- 2 * 2 cups coarsely grated rindless Cantal cheese (about 7 ounces)
Maple Apple Ginger Cake
By nancytripp
Preheat oven to 350F. Lightly grease and flour a 10-inch tube pan
- Maple Apple Ginger Cake
- 1 3/4 cup all purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup butter, room temperature
- 3/4 cup brown sugar
- 3 large eggs
- 1/2 cup maple syrup (pref. grade B)
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- 1 tsp vanilla extract
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- 1 tbsp freshly grated ginger root
- 3/4 cup sour cream
- 2 cups diced, peeled apples (2 medium)
LACE OATMEAL COOKIES
By nancytripp
Mix with hands. Add 1 pound melted butter
- 4 1/2 CUPS OATMEAL
- 2 LBS. BROWN SUGAR
- 6 TABLESPOONS FLOUR
- 2 TEASPOONS SALT
Parmesan chicken with Caesar roasted romaine
By nancytripp
Preheat oven to 450°F. Line a large rimmed baking sheet with foil
- 4 7-ounce skinless, boneless chicken breasts
- Kosher salt, freshly ground pepper
- 1/2 cup grated Parmesan, Pecorino, or Asiago cheese (about 1 1/2 ounces)
- 1/2 cup panko (Japanese breadcrumbs)
- 3 tablespoons extra-virgin olive oil, divided
- 2 tablespoons chopped flat-leaf parsley
- 2 garlic cloves, chopped, divided
- 2 large hearts of romaine, halved lengthwise
- 4 anchovy fillets packed in oil, drained, chopped
- 1 lemon, cut into 8 wedges
Parmesan Chicken Cutlets
By nancytripp
by The Bon Appétit Test Kitchen
- 3/4 cup all-purpose flour
- 2 large eggs
- 1 1/2 cups panko (Japanese breadcrumbs)
- 1/4 cup grated Parmesan
- 1 tablespoon mustard powder
- Kosher salt, freshly ground pepper
- 4 small skinless, boneless chicken cutlets (about 1 1/2 pounds total), pounded to 1/4" thickness
- 8 tablespoons olive oil, divided
- 1 lemon, halved