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Recipes
Shepherd's Pie
By nancytripp
Directions Peel the potatoes and cut into 1/2-inch dice
- 1 1/2 pounds russet potatoes
- 1/4 cup half-and-half
- 2 ounces unsalted butter
- 3/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 egg yolk
- 2 tablespoons canola oil
- 1 cup chopped onion
- 2 carrots, peeled and diced small
- 2 cloves garlic, minced
- 1 1/2 pounds ground lamb
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons all-purpose flour
- 2 teaspoons tomato paste
- 1 cup chicken broth
- 1 teaspoon Worcestershire sauce
- 2 teaspoons freshly chopped rosemary leaves
- 1 teaspoon freshly chopped thyme leaves
- 1/2 cup fresh or frozen corn kernels
- 1/2 cup fresh or frozen English peas
Blackened Watermelon Salad
By nancytripp
Bring balsamic to boil over medium-high heat
- 1/2 cup balsamic vinegar
- 4 lbs watermelon, seeded
- 1 tbsp olive oil
- 4 tsp Old Bay or other blackened seasoning mix
- 6 cups salad greens
- 1/2 cup spiced or sweetened pecans, chopped
- 2 tbsp crumbled feta
- 1/2 lb sugar snap peas, blanched
- For the vinaigrette
- 1 cup watermelon
- 1/4 cup apple cider vinegar
- 1 tsp honey
- kosher or sea salt
- fresh black pepper
- 3/4 cup olive oil
Sweet Potatoes with Bourbon and Maple
By nancytripp
by Victoria Granof
- 1 1/2 cups strong hot coffee
- 9 tablespoons pure maple syrup
- 3 tablespoons (packed) dark brown sugar
- 1/2 teaspoons instant espresso powder
- 1/3 cup bourbon
- 9 tablespoons unsalted butter, divided
- Kosher salt and freshly ground black pepper
- 5 pounds red-skinned sweet potatoes (about 8 medium), peeled, cut into 2 1/2"-3" pieces
- 3 tablespoons olive oil
- 1/2 cup chopped smoked almonds (or toasted almonds)
Chocolate-Glazed Hazelnut Mousse Cake
By nancytripp
Make shortbread base: Put oven rack in middle position and preheat oven to 350°F
- 2 tablespoons hazelnuts, toasted and skins rubbed off
- 3 tablespoons sugar
- 1/2 cup all-purpose flour
- 1/2 stick (1/4 cup) unsalted butter, softened
- 2 tablespoons unsweetened Dutch-process cocoa powder
- 1/8 teaspoon salt
- 1 teaspoon unflavored gelatin (from a 1/4-oz envelope)
- 3 tablespoons cold water
- 1/2 cup chocolate hazelnut spread such as Nutella (5 oz)
- 1/2 cup mascarpone (1/4 lb)
- 1 1/2 cups chilled heavy cream
- 2 tablespoons unsweetened Dutch-process cocoa powder
- 3 tablespoons sugar
- 1/4 cup plus 1 tablespoon heavy cream
- 3 1/2 oz fine-quality bittersweet chocolate (not unsweetened), chopped
- Special equipment: an 8-inch (20-cm) springform pan; parchment paper
Pineapple Truffles
By nancytripp
by Susie Fishbein
- 1 1/4 cups firmly packed sweetened flaked coconut, divided
- 3/4 cup sugar, divided
- 1 medium pineapple, ripe
- 3/4 cup confectioners sugar
- 4 large egg yolks
Spicy Sautéed Spinach
By nancytripp
by Alison Roman
- 2 tablespoons ghee (clarified butter) or vegetable oil
- 1 bunch scallions, coarsely chopped
- 2 dried chiles de árbol or 1/2 teaspoon crushed red pepper flakes
- 2 garlic cloves, finely chopped
- 2 teaspoons yellow mustard seeds
- 4 bunches flat-leaf spinach, stemmed, very coarsely chopped
- Kosher salt, freshly ground pepper
Chinese Orange Chicken
By nancytripp
by Genevieve Ko
- 1 pound boneless, skinless chicken thighs, patted dry and cut into 1 1/2-inch pieces
- 1 teaspoon soy sauce
- 1 teaspoon Chinese Shaoxing wine or dry sherry
- 1/2 cup cornstarch
- 2 About 2 cups canola oil for frying
- 2 oranges
- 2 teaspoons cornstarch
- 1 tablespoon canola oil
- 2 cloves garlic, minced
- 2 teaspoons minced peeled fresh ginger (from 1-inch piece)
- 1/8 to 1/4 teaspoon crushed red pepper
- 1 tablespoon low-sodium soy sauce
- 1 teaspoon Chinese Shaoxing wine or dry sherry
- 1 teaspoon rice vinegar (not seasoned) or cider vinegar
- 2 tablespoons sugar
- Thinly sliced scallion greens, for garnish
- Thinly sliced fresh red chile, for garnish (optional)
- Cooked rice for serving
- Equipment: 10-inch cast-iron skillet or other high-sided skillet (at least 2 inches deep), deep-fry thermometer, Microplane (for optional garnish)
Grand Marnier Crêpe Cake
By nancytripp
Lillian Chou
- 6 large eggs
- 1 cup whole milk
- 3 cups chilled heavy cream, divided
- 1 teaspoon pure vanilla extract, divided
- 1 cup all-purpose flour
- 1/8 teaspoon salt
- 1 cup confectioners sugar, divided
- 2 teaspoons grated orange zest , divided
- 2 tablespoons unsalted butter, melted
- 1 tablespoon Grand Marnier or Cointreau
Turkey Meatballs with Sage and Cranberries
By nancytripp
by Robin Schempp
- 1/3 cup pine nuts
- 1 pound ground lean turkey
- 1 large egg, beaten
- 1 cup fresh whole-wheat breadcrumbs, soaked in 1 ounce skim milk
- 1/2 cup finely chopped onion
- 1/3 cup packed Swiss chard, spinach or arugula, finely chopped
- 1/3 cup dried cranberries, chopped
- 2 tablespoons grated Parmesan
- 1 1/2 tablespoons finely chopped fresh sage
- 3/4 teaspoon kosher or sea salt
- 1/4 teaspoon ground marjoram
- 1/4 teaspoon black pepper
- Parchment paper
- 1 tablespoon olive oil
- 10 ounces store-bought cranberry chutney (optional)
Whole Roasted Cauliflower and Whipped Goat Cheese
By nancytripp
Heat oven to 475° F. Bring wine, oil, salt, lemon juice, butter, red pepper flakes, sugar, bay leaf, and 8 cups wa...
- 1 head cauliflower, whole, stem trimmed and leaves removed
- 2 1/2 cups dry white wine
- 1/3 cup olive oil plus more for serving
- 1/4 cup kosher salt
- 3 tablespoons fresh lemon juice
- 2 tablespoons unsalted butter
- 1 tablespoon crushed red pepper flakes (or to taste)
- 1 tablespoon sugar
- 1 bay leaf
- Coarse sea salt (for serving)
- 4 ounces fresh goat cheese
- 3 ounces cream cheese
- 3 ounces feta cheese
- 1/3 cup heavy cream
- 2 tablespoons olive oil plus more for serving