Cindy's profile page
Recipes
CHRISTMAS SUGAR COOKIES
By Cindy
Stir flour and salt together
- 5 c. flour
- 1 tsp. salt
- 2 c. butter, softened
- 1 1/3 c. white sugar
- 6 egg yolks
- 1 tsp. vanilla
- 1 tsp. almond extract
Orange-Tarragon Duck Breast with Green Salad and Asparagus-Almond Rice
By Cindy
Rub a skillet with 1 tablespoon butter
- 3 tablespoons butter, divided
- 2 duck breasts, found in packaged meats case of larger markets
- Salt and pepper
- 1/3 cup orange marmalade
- 4 tablespoons white wine vinegar, divided
- 4 sprigs fresh tarragon, leaves finely chopped
- 2 to 3 tablespoons slivered almonds
- 1 cup rice
- 2 cups chicken stock
- 1 small bunch asparagus
- 1 endive, thinly sliced
- 1 bunch watercress, trimmed and stemmed
- 1 frisee, coarsely chopped
- 1 shallot
- 1 teaspoon Dijon mustard
- 1/4 to 1/3 cup extra-virgin olive oil
- 1 small can mandarin oranges
Almond Blueberry Cookies
By Cindy
Directions In a medium bowl, combine flour, baking powder, and salt
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 stick (1/2 cup) unsalted butter
- 1 cup sugar
- 1 egg york
- 1/4 to 1/3 cup whole milk
- 1 teaspoon almond extract
- 2 teaspoons lemon zest, about 1 lemon
- 1/2 cup chopped almonds, toasted
- 1 cup frozen blueberries, thawed and drained
Orecchiette with Broccoli Rabe Pesto
By Cindy
Bring a large pot of well-salted water to a boil
- 1 bunch broccoli rabe, tough lower stems removed
- 1/2 cup pistachios, toasted
- 3/4 cup grated parmigiano-reggiano cheese, plus more for garnish
- Kosher salt
- 1/4 cup part-skim ricotta cheese
- 1/2 pound orecchiette pasta
- High-quality extra-virgin olive oil, for finishing (optional)
Roasted Garlic Chicken
By Cindy
Preheat oven to 375ºF. Drizzle garlic with EVOO, season with salt and pepper, and wrap tightly in a foil pouch
- 4 bulbs garlic, ends cut to expose cloves
- EVOO – Extra Virgin Olive Oil, for liberal drizzling
- Salt and pepper
- 1/2 cup dry vermouth or white wine
- 1 1/2 cups chicken stock
- 3 to 4 tablespoons chopped fresh herbs of choice (I prefer rosemary and thyme)
- 2 tablespoons butter
- Juice of 1 lemon
- 8 pieces bone-in, skin-on chicken, such as 2 thighs, 2 drummers and 4 breasts
- Crusty bread, to soak up juices
Roasted Tomato and Roasted Garlic Puttanesca
By Cindy
Directions Preheat the oven to 375 degrees F
- 1 head garlic
- 12 to 14 large Roma or plum tomatoes
- 1/4 cup extra-virgin olive oil, plus more for drizzling
- Kosher salt and freshly ground black pepper
- 2 sprigs fresh marjoram or oregano, leaves picked and chopped or 1 teaspoon dried
- 1/2 cup pitted oil-cured olives, loosely packed
- 6 flat filets anchovies
- 3 tablespoons drained Capote capers or stemmed caperberries
- 1 small Fresno chile or Italian red cherry pepper, seeded and coarsely chopped
- 1 pound penne or bucatini
- 1/2 cup chopped flat-leaf parsley
Strawberry Cream Cheese Cobbler
By Cindy
Preheat oven to 350 degrees
- 1 stick (1/2 cup) butter
- 1 egg, lightly beaten
- 1 cup milk
- 1 cup all-purpose flour
- 1 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 quarts whole strawberries, capped and washed
- 4 ounces neufchatel cheese, cut in small pieces
- Plain Greek yogurt or vanilla ice cream for serving, optional
Crab and Ricotta Cannelloni
By Cindy
Directions Bring a large pot of salted water to a boil over high heat
- 1 box (8 ounces) cannelloni or manicotti pasta (about 12 shells)
- 1 cup whole milk ricotta cheese
- 3/4 cup grated Parmesan, plus 1/4 cup for sprinkling
- 1 egg yolk
- 1/2 cup chopped fresh basil leaves
- 1 pound lump crabmeat
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground white pepper
- Bechamel Sauce, recipe follows
Cheddar-Chutney Stuffed Chicken Breasts with Cran-Apple Wild Rice
By Cindy
Prepare the wild rice: Toast pecans until fragrant in a small pan over medium heat
- For the Wild Rice:
- 1/2 cup pecans
- 1/2 cup dried cranberries
- 4 tablespoons butter
- 2 small ribs celery, chopped
- 1 Honeycrisp apple, peeled and chopped
- 1 small onion, finely chopped
- 2 tablespoons thyme, finely chopped
- Salt and pepper
- 1 cup wild rice
- 1 1/2 cups chicken stock
- 1 cup water
- 4 scallions, whites and greens, thinly sliced on an angle
- 1/2 cup flat-leaf parsley, chopped
- For the Chicken:
- 4 pieces boneless, skinless chicken breasts
- Salt and pepper
- 2 tablespoons fresh thyme, finely chopped
- 1/2 cup prepared or homemade chutney of choice
- 1 cup grated or sliced extra-sharp white cheddar
- 2 tablespoons extra virgin olive oil (EVOO)
- For the Gravy:
- 3 tablespoons butter
- 3 tablespoons flour
- 1 1/2 cups chicken stock
- Black pepper
- 2 tablespoons Worcestershire sauce
- 2 tablespoons grainy mustard
- 3 tablespoons dark amber maple syrup
Vegetable Barley Soup
By Cindy
A delightful soup for those cold winter evenings
- 2 qts vegetable stock (or beef stock)
- 1 1/2 cups barley
- 2 carrots , diced
- 1/4 pound butter
- 4 clove garlic, minced
- 1 white onion, diced
- 4 bay leaves
- 2 stalks celery, diced
- 1/4 cup[ fresh parsley, finely chopped
- 1 pound white mushrooms, sliced
- 2 cups sherry
- 1 tsp salt
- 1 tsp freshly ground black pepper
- 1/2 cup Parmesan cheese, grated