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Recipes
Turkey Pastrami Appetizer
By KEM77
Super Easy Turkey Pastrami Appetizer
- 1/2 lb turkey pastrami, sliced 1/4-inch thick
- 2 ounces cream cheese, softened
- 1 teaspoon beaver hot cream-style horseradish sauce
- 1 garlic clove, minced
- kosher salt
- freshly cracked black pepper
- 8 leaves curly green leaf lettuce
- toothpicks
Basic Green Soup
By KEM77
1. Heat 2 tablespoons oil in a large skillet over high heat
- 2 tablespoons extra-virgin olive oil, plus more for garnish
- 2 large yellow onions, chopped
- 1 teaspoon salt, divided
- 2 tablespoons plus 3 cups water, divided
- 1/4 cup arborio rice
- 1 bunch green chard (about 1 pound)
- 14 cups gently packed spinach (about 12 ounces), any tough stems trimmed
- 4 cups vegetable broth, store-bought or homemade
- Big pinch of cayenne pepper
- 1 tablespoon lemon juice, or more to taste
Swedish Yellow Split Pea Soup with Ham
By KEM77
Place split peas in a medium bowl
- 3 cups yellow split peas (about 1 1/2 pounds)
- 4 cups reduced-sodium chicken broth
- 4 cups water
- 2 cups diced yellow onion
- 1 cup diced carrot
- 1 cup finely diced celery
- 8 ounces ham, trimmed and diced
- 1 tablespoon minced fresh ginger
- 1 teaspoon dried marjoram
- Freshly ground pepper to taste
Tuna Pasta with Olives & Artichokes
By KEM77
Here we toss grilled tuna with pasta, artichoke hearts, green olives and tomatoes
- 8 ounces tuna steak, cut into 3 pieces
- 4 tablespoons extra-virgin olive oil, divided
- 2 teaspoons freshly grated lemon zest
- 2 teaspoons chopped fresh rosemary or 1 teaspoon dried, divided
- 1/2 teaspoon salt, divided
- 1/4 teaspoon freshly ground pepper
- 6 ounces whole-wheat gobbetti, rotini or penne pasta
- 1 10-ounce package frozen artichoke hearts, thawed and squeezed dry
- 1/4 cup chopped green olives
- 3 cloves garlic, minced
- 2 cups grape tomatoes, halved
- 1/2 cup white wine
- 2 tablespoons lemon juice
- 1/4 cup chopped fresh basil or parsley for garnish
Classic French Bread-Peter Reinhart
By KEM77
by Peter Reinhart and Leo Gong
- 5-1/3 cups (24 oz / 680 g) unbleached bread flour
- 2 teaspoons (0.5 oz / 14 g) salt, or 1 tablespoon coarse kosher salt
- 2-1/4 teaspoons (0.25 oz / 7 g) instant yeast
- 2 cups (16 oz / 454 g) lukewarm water (about 95°F or 35°C)
Key Lime White Chocolate Tart
By KEM77
1. Preheat oven to 350˚F
- Crust:
- 2 cups vanilla wafer crumbs (beaten in food processor)
- 4 Tbs melted butter
- 4 Tbs sugar
- pinch of salt
- Filling:
- 3/4 c. sugar
- 1/3 c. cornstarch
- 1/8 tsp. Kosher salt
- 1 1/2 c/ water
- 4 egg yolks, separated
- 1 T grated key lime zest
- 2/3 c. key lime juice (about 14-18 limes depending on size and ripeness)
- 2 T unsalted butter
- 8 oz. good white chocolate, chopped
Kale and Sweet Potato Soup with Cumin and Lemon
By KEM77
Any kind of kale can be used in this soup
- 2 large leeks, white and light green only, 6 oz. trimmed (180 g.)
- 1 large onion (250 g.)
- 2 Tbs. olive oil
- 1 1/2 tsp. sea salt, more to taste
- 12 oz. sweet potatoes (350 g.)
- 1 small Yukon gold or white potato (100 g.)
- 12 oz. black or Russian kale (350 g.)
- 4 green onions, sliced (75 g.)
- 2/3 cup chopped fresh cilantro (45 g.)
- 2- 2 1/2 cups vegetable broth, as needed (about 1/2 liter)
- fresh ground black pepper
- 1 Tbs. cumin seed
- 1-2 Tbs. fresh lemon juice
- a pinch of hot pepper
- garnish: additional fruity green olive oil
- optional garnish: crumbled feta cheese
Beet, Greens and Cheddar Crumble
By KEM77
Preparation 1. Combine beets, thyme branches, garlic and peppercorns in a large pot
- 1 pound medium beets
- 3 sprigs fresh thyme branches plus 3/4 teaspoon fresh thyme leaves
- 2 garlic cloves, peeled
- 1/4 teaspoon black peppercorns
- Kosher salt and black pepper
- 1 1/4 pounds beet greens, Swiss chard or a mix of both
- 11 tablespoons cold unsalted butter, more for greasing pan
- 150 grams all-purpose flour (1 1/3 cups)
- 2 cups milk
- 9 ounces sharp Cheddar, preferably clothbound, grated (2 1/4 cups)
- 2 to 3 tablespoons English mustard powder, to taste
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon Tabasco sauce, more as needed
- 25 grams rolled oats (1/4 cup)
- 20 grams toasted hazelnuts, chopped (3 tablespoons)
- 1 1/2 teaspoons grated Parmigiano-Reggiano
- 1/4 teaspoon freshly grated nutmeg
Bolognese with Homemade Noodles
By KEM77
Mix the bread flour and flax seed meal together on a clean surface or in a bowl
- Homemade Noodles
- 2 cups bread flour
- 1 tablespoon flax seed meal
- 2 eggs
- Sauce Bolognese
- 1 pound ground beef (85% lean)
- 1 cup diced onion
- 1 tablespoon minced garlic
- 1 carrot, shredded
- 1 tablespoon dried oregano
- 1 teaspoon garlic powder
- 1 bay leaf
- salt and ground black pepper to taste
- 42 ounces canned crushed tomatoes (such as San Marzano®)
- 2 cups water
- 1 tablespoon butter
- 1/2 cup grated Parmesan cheese, plus extra for serving
Holiday Season Cranberry Bread
By KEM77
Keep this cranberry bread on hand for holiday visitors
- 2 cups flour
- 1/2 to 1 cup sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 2 tablespoons butter, melted or canola oil
- 3/4 cup orange juice, freshly squeezed
- 1 egg, well beaten
- 2 cups fresh cranberries, halved
- 1 cup walnuts or hazelnuts, chopped