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Recipes
Roasted Radishes with Brown Butter, Lemon, and Radish Tops
By nancytripp
by Tasha de Serio
- 2 bunches medium radishes (such as red, pink, and purple; about 20)
- 1 1/2 tablespoons olive oil
- Coarse kosher salt
- 2 tablespoons (1/4 stick) unsalted butter
- 1 teaspoon fresh lemon juice
Crustless Quiche
By nancytripp
Preheat oven to 425°F with rack in middle
- Equipment:
- 1 1/2 * 1 1/2 tablespoons fine dry plain bread crumbs
- 1 * 1 cup frozen chopped onions
- 1 * 1 cup diced cooked ham (1/4 pound)
- 1 * 1 tablespoon unsalted butter
- 1 * 1 (8-ounce) package shredded Swiss cheese (2 cups)
- 4 * 4 large eggs
- 1 * 1 cup heavy cream
- 1 * 1 cup whole milk
- * Equipment: a 10-inch quiche dish or 10-inch glass pie plate
- * Accompaniment: green salad
Rigatoni with Shrimp, Calamari and Basil
By nancytripp
by Chef Michael White
- 1 pound uncooked large shrimp, peeled, deveined, divided
- 14 ounces cleaned calamari (bodies only; tentacles reserved for another use), divided
- 12 ounces rigatoni pasta
- 6 tablespoons extra-virgin olive oil, divided
- 3 cups thinly sliced leeks (white and pale green parts only; about 3 large)
- 3 large garlic cloves, thinly sliced
- 1/4 teaspoon dried crushed red pepper
- 1 8-ounce bottle clam juice
- 1/3 cup frozen peas, thawed
- 4 tablespoons butter, divided
- 1/2 cup finely grated Pecorino Romano cheese or Parmesan cheese plus additional (for serving)
- 3/4 cup thinly sliced fresh basil, divided
Bella's Moroccan-Spiced Sweet Potato Salad
By nancytripp
by Rebecca Katz with Mat Edelson
- 2 tablespoons extra-virgin olive oil
- 1 cup finely diced yellow onion
- Sea salt
- 1 teaspoon grated fresh ginger, or 1/2 teaspoon ground ginger
- 1 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1 pound orange-fleshed sweet potatoes, such as garnet yams, cut into 1/2-inch cubes
- 1/2 cup water
- 1/4 cup freshly squeezed orange juice, preferably blood orange juice
- 1 teaspoon grated orange zest
- 1 teaspoon grated lemon zest
- 2 tablespoons freshly squeezed lemon juice
- 2 teaspoons Grade B maple syrup
- 12 kalamata olives, cut in half
- 1/4 cup finely chopped fresh flat-leaf parsley
- 1/4 cup almonds or shelled pistachios, toasted and coarsely chopped
Apple Ginger Pie with Cider-Bourbon Sauce
By nancytripp
Preparation For Crust : Mix flour, sugar, salt and apple pie spice in processor
- 2 1/2 cups unbleached all purpose flour
- 1/4 cup sugar
- 1 teaspoon salt
- 1 teaspoon apple pie spice
- 1/2 cup (1 stick) chilled unsalted butter, cut into pieces
- 1/3 cup chilled solid vegetable shortening
- 7 tablespoons sour cream
- 3 pounds Golden Delicious apples, peeled, cored, cut into 1/2-inch-thick slices
- 2/3 cup sugar
- 1/4 cup all purpose flour
- 3 tablespoons minced crystallized ginger
- 2 tablespoons bourbon
- 1 teaspoon apple pie spice
- Milk
- Sugar
- Vanilla ice cream
- 5 cups apple cider
- 5 tablespoons unsalted butter
- 2 tablespoons sugar
- 3 tablespoons bourbon
- Makes about 1 cup
Cauliflower-Leek Kugel with Almond-Herb Crust
By nancytripp
Preparation Cook cauliflower in large pot of boiling salted water until tender, about 10 minutes
- 8 cups cauliflower florets (from 2 medium heads of cauliflower)
- 6 tablespoons olive oil, divided
- 4 cups coarsely chopped leeks (white and pale green parts; from 3 large)
- 6 tablespoons unsalted matzo meal
- 3 large eggs
- 1/2 cup chopped fresh parsley, divided
- 1/2 cup chopped fresh dill, divided
- 1 1/2 teaspoons salt
- 1/2 teaspoon coarsely ground black pepper
- 1/3 cup almonds, toasted, chopped
Espresso and Mascarpone Icebox Cake
By nancytripp
Beat 2 cups cream with 6 tablespoons sugar in a bowl with an electric mixer at medium speed until it just holds sof...
- 3 cups chilled heavy cream
- 1/2 cup plus 1 tablespoon sugar
- 1 cup mascarpone cheese (about 9 oz) at room temperature
- 1 (9-oz) box chocolate wafers such as Nabisco Famous
- 1 tablespoon instant-espresso powder*
- Special equipment: a 9 1/2- to 10-inch springform pan (about 26 cm)
Scarlet Poached Pears
By nancytripp
by Paul Grimes
- 2 cups Orange Muscat such as Essencia (from a 750-ml bottle)
- 1 medium red beet (1/4 pound), peeled and sliced
- 1 tablespoon sugar
- 2 teaspoons fresh lemon juice
- 1 (2-inch) cinnamon stick
- 2 Turkish bay leaves or 1 California
- 3 small firm-ripe pears (3/4 to 1 pound total), such as Forelle, peeled, halved lengthwise, and cored
Grass-Fed Strip Steak with Spicy Hoisin Sauce and Cucumber Relish
By nancytripp
Recipes & Menus / recipes Grass-Fed Strip Steak with Spicy Hoisin Sauce and Cucumber Relish This healthy steak re...
- 1 tablespoon olive oil
- 4 medium shallots, thinly sliced
- 1/4 cup coarsely chopped fresh cilantro
- 3 garlic cloves, minced
- 1 tablespoon finely grated peeled fresh ginger
- 1/2 teaspoon dried crushed red pepper
- 1/2 cup low-salt chicken broth
- 1/4 cup hoisin sauce
- 3 tablespoons light soy sauce
- 2 tablespoons honey
- 2 unpeeled English hothouse cucumbers, cut into 1/4-inch cubes
- 1/4 cup seasoned rice vinegar
- 1 tablespoon toasted sesame seeds
- 2 teaspoons minced peeled fresh ginger
- 2 1-pound grass-fed New York strip steaks (each about 1 inch thick)
- 2 Maui or Vidalia onions, cut into 1/2-inch-thick rounds
- Olive oil
Spring Vegetable and Quinoa Pilaf
By nancytripp
Bring broth and 1/2 teaspoon sea salt to boil in medium saucepan; add quinoa
- 1 3/4 * 1 3/4 cups low-salt chicken broth
- 1/2 * 1/2 teaspoon coarse sea salt plus additional for seasoning
- 1 * 1 cup quinoa, rinsed and drained 3 times
- 6 * 6 baby golden beets, peeled, cut into 1/3-inch cubes
- 3 * 3 tablespoons olive oil
- 2 * 2 garlic cloves, minced
- 1 * 1 cup 1/2-inch pieces orange bell peppers
- 1 * 1 cup 1/2-inch pieces red bell peppers
- 1/2 * 1/2 pound asparagus, trimmed, cut on diagonal into 3/4-inch pieces
- 1 * 1 cup 1/2-inch pieces trimmed baby zucchini (about 6 ounces)
- * Freshly ground black pepper
- 4 * 4 green onions, thinly sliced
- 1 * 1 tablespoon chopped fresh Italian parsley