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Recipes
Stuffing-Sausage, Cranberry, and Pecan
By timbrehse
Preparation Preheat oven to 350°F
- 8 cups (1/2-inch) pieces firm white bread (3/4 pound)
- 1 1/2 pounds fresh pork sausage meat, crumbled
- 1/2 stick (1/4 cup) unsalted butter
- 2 onions, chopped
- 3 celery ribs, sliced 1/4inch thick
- 1 Granny Smith apple, peeled and cut into 1/2-inch pieces
- 2 teaspoons minced garlic
- 1 1/2 cups chopped pecans (8 ounces), toasted
- 1 cup dried cranberries
- 1 tablespoon chopped fresh sage
- 1 to 1 1/2 cups chicken broth
Tomato (Heirloom ) Salad with Anchovy Vinaigrette
By timbrehse
In a small skillet, combine the olive oil, anchovies, garlic and lemon zest
- 1/4 cup extra-virgin olive oil
- 4 anchovies, minced
- 1 garlic clove, minced
- 1 teaspoon finely grated lemon zest
- 1 medium shallot, thinly sliced
- 2 tablespoons red wine vinegar
- 2 large eggs
- 1 1/2 pounds assorted heirloom tomatoes—large ones sliced, small ones halved
- Fleur de sel
- Freshly ground pepper
- Flat-leaf parsley
- Marjoram leaves
Avocado Soup-Chilled-Topped with Crab
By timbrehse
In a blender, puree the Guacamole with the cold buttermilk, bottled clam juice, ice water and lime juice
- 1 cup of Guacamole with Charred Jalapeño and Scallions
- 1 cup cold buttermilk
- 3/4 cup bottled clam juice
- 1/2 cup ice water
- 1 tablespoon fresh lime juice
- Salt and pepper
- Jumbo lump crab meat
- Crème fraîche, fried tortilla strips and finely chopped chives, for garnish
Eggplant - Roasted Baby Eggplant
By timbrehse
Real Simple JULY 2005
- 6 baby or small Japanese eggplants (about 3 pounds)
- 3 lemons
- 2 cloves garlic, thinly sliced
- 12 sprigs fresh oregano
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 3/4 cup olive oil
- 8 ounces Feta cheese, sliced for serving
Swordfish Piccata
By timbrehse
Gabrielle Hamilton's Swordfish Piccata is the most delicious dish you can make from prep to completion in 25 minute...
- 1 (1.5-pound) 1 (1.5-pound) swordfish steak, cut into 3/4-inch slabs
- salt and black pepper to taste
- 1/2 cup 1/2 cup Wondra flour
- 2 tablespoons 2 tablespoons grapeseed oil
- 9 tablespoons 9 tablespoons butter
- 1 tablespoon 1 tablespoon finely minced shallot
- 1/6 cup 1/6 cup dry white wine
- 2 tablespoons 2 tablespoons capers
- juice of 1/2 lemon, plus 2 lemon “cheeks” for garnish
- 1 tablespoon 1 tablespoon minced parsley, plus a sprig for garnish
Veal Roast with Fresh Figs
By timbrehse
by Susan Hermann Loomis
- 2 tablespoons olive oil
- One 2-1/2 pound veal roast
- 1 pound fresh figs, trimmed and cut in half
- 1 large onion, thinly sliced
- 3/4 cup dry white wine
- Sea salt and freshly ground black pepper
- 4 dried, imported bay leaves
- Fresh flat leaf parsley, for garnish
Soft-Shell Crabs: Three Methods, Four Coatings, Five Sauces
By timbrehse
Three Methods, Four Coatings, Five Sauces
- COATINGS
- All coatings are adequate for at least 4 crabs. Add salt and pepper in every case.
- Simple Flour or Cornmeal
- Put a mound of all-purpose flour or cornmeal on a plate (you can add a big pinch of cayenne if you like). Dredge the crabs and fry or sauté.
- Cornmeal Batter
- Beat an egg with 1 cup milk in a bowl. On a large plate, combine 1 cup cornmeal, 1/2 cup all-purpose flour and 1/2 teaspoon cayenne. Dip the crabs in the egg mixture, then dredge well in the cornmeal mixture and fry or sauté.
- Ground Oyster Crackers or Saltines
- Tempura
- SAUCES
- Makes enough for at least 4 crabs. Salt and pepper, please.
- Tomato Sauce
- Tartar Sauce
- Cilantro ‘Pesto’
- Combine 2 cups loosely packed cilantro leaves, 1 clove peeled garlic and 3 tablespoons neutral oil in a food processor. Pulse several times. Stop, scrape the sides, add 1 tablespoon lime juice and blend. Add water as necessary to purée.
- Chili Sauce
- Ponzu Sauce
Cassoulet - Basic
By timbrehse
In a large saucepan, heat 3 tablespoons of the olive oil
- 5 tablespoons extra-virgin olive oil
- Two 1/2-inch-thick slices of pancetta (4 ounces), cut into 1/2-inch dice
- 1 medium onion, cut into 1/2-inch dice
- 1 pound dried flageolets or Great Northern beans, rinsed and picked over, then soaked for 2 hours and drained
- 4 thyme sprigs
- 2 quarts water
- 1 quart chicken stock
- 1 large head of garlic, separated into cloves and peeled
- Kosher salt
- 4 pieces of duck leg confit, trimmed of excess fat
- 3/4 pound French garlic sausage, sliced crosswise 1/2 inch thick
- 4 ounces lean slab bacon, cut into 1-inch cubes
- 2 cups coarse fresh bread crumbs
- 2 tablespoons chopped parsley
Radish Thins Pesto
By timbrehse
Growing radishes? Here's a great use for the little radish sprouts that have to be pulled when 'Thinning' make this
- 2 cups radish thins w/ root hair trimmed
- 1/4 cup grated Grana cheese
- 1 large garlic clove, quartered
- 2 tablespoons pignoli nuts, or pine nuts
- 3 chopped 1” wide strips of Meyer Lemon zest (use a peeler stem to stern and tissue thin)
- 2 tablespoons Meyer Lemon juice
- 2 tablespoons extra virgin olive oil
- Sea salt and white pepper, to taste
English Muffins
By timbrehse
In a large bowl, pour the lukewarm water and mix first, the yeast, then the flour, salt and baking soda
- 10 oz. lukewarm water
- 20 oz. plain flour
- 2 1/2 teaspoons instant yeast
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons salt
- 2 egg whites wisked stiff