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Recipes
NOODLE KUGEL
By Grandmax4
Put oven rack in middle position and preheat to 350°F
- For noodles
- 1 lb dried wide egg noodles
- 1 stick unsalted butter -- (1/2 cup) cut into pieces
- 1 cup whole milk
- 5 large eggs -- lightly beaten
- 1/2 cup sugar
- 2 teaspoons vanilla
- 1/2 teaspoon salt
- 1 container sour cream -- (1-lb)
- 1 container small curd cottage cheese (4% fat) -- (1-lb)
- 1 can crushed pineapple -- (20-oz) drained
- For topping
- 2 cups cornflakes -- coarsely crushed
- 2 tablespoons sugar
- 1/2 teaspoon cinnamon
- 2 tablespoons unsalted butter -- cut into bits
Sweet Potato, Corn and Jalapeno Bisque
By Grandmax4
In a large pot, heat the oil over medium heat
- 1 tablespoon peanut oil
- 1 cup chopped onions
- 2 large cloves garlic -- minced
- 6 medium sweet potatoes -- (about 5 pounds) preferably Jewel or Beauregard, peeled and cut into 1-inch cubes
- 8 cups vegetable or chicken stock
- 2 cups fresh or frozen corn kernels
- 1 medium jalapeño peppers (or to taste) -- stemmed, seeded and finely chopped (1 to 2)
- 1/4 cup molasses
- Kosher salt
- 1/2 teaspoon cayenne pepper -- or to taste
- 1/2 teaspoon freshly ground black pepper -- or to taste
- 1 Pinch ground cinnamon
- 3 scallions -- green parts only, finely chopped, for garnish
Onion Tart with Mustard and Fennel
By Grandmax4
Stir together yeast and warm water in a small bowl and let stand until foamy, about 5 minutes
- 2 1/4 teaspoons active dry yeast (a 1/4-ounce package)
- 1/2 cup warm water (105-115°F)
- 1 1/2 cups all-purpose flour -- (1 1/2 to 1 3/4)
- 1 large egg
- 1/3 cup plus 1 tablespoon extra-virgin olive oil -- divided
- 2 1/2 teaspoons salt -- divided
- 2 teaspoons fennel seeds
- 3 pound yellow onions -- halved and thinly sliced
- 1 tablespoon Dijon mustard
- 1/2 cup grated Parmigiano-Reggiano
Focaccia Bread
By Grandmax4
In the bowl of a stand mixer, combine the water, yeast, 2 teaspoons of the chopped rosemary, sugar, and half the fl...
- 1 3/4 cups warm (110-115°F) water
- 1 package (2 1/4 teaspoons) instant yeast
- 5 sprigs fresh rosemary leaves, chopped and divided
- 1 tablespoons granulated sugar
- 5 1/4 cups (23.63 or 670 grams) all-purpose flour, plus more for kneading
- 1 tablespoon kosher salt, plus coarse sea salt for sprinkling
- 1 cup extra-virgin olive oil, divided
Duchess Baked Potatoes
By Grandmax4
Place potatoes in a large pot and pour in water to cover by 2"; season with salt
- 12 medium Yukon Gold potatoes (3 1/2–4 pounds)
- Kosher salt
- 5 large egg yolks
- 2 garlic cloves, finely grated
- 1 1/4 cups heavy cream
- 3/4 cup sour cream
- 10 tablespoons unsalted butter, melted
- 1 teaspoon pink or black peppercorns, finely ground
Lentil Salad
By Grandmax4
1. Sort and rinse the lentils
- 1 cup lentils (French green lentils or black Beluga lentils are the best varieties to use for lentil salads because they have lots of flavor and they hold their shape when cooked.)
- 1 tablespoon red wine vinegar
- Salt
- Fresh-ground black pepper
- 3 tablespoons extra-virgin olive oil
- 1/4 cup thinly sliced scallions or
- 3 tablespoons finely diced shallot
- 3 tablespoons chopped parsley
Potato Roses
By Grandmax4
Preheat oven to 400 degrees F (200 degrees C)
- 3 pounds Yukon Gold potatoes, no wider than a muffin tin cup
- 1/3 cup melted butter, or as needed, divided
- 1 tablespoon minced fresh rosemary
- 2 teaspoons kosher salt
- 1/2 teaspoon Freshly ground black pepper, to taste
- 1 pinch cayenne pepper
- 3/4 cup grated Parmigiano-Reggiano cheese
ROASTED BEET AND CARROT SALAD WITH WATERCRESS
By Grandmax4
1. Adjust oven rack to lowest position, place large rimmed baking sheet on rack, and heat oven to 500 degrees
- 1 Pound Beets -- peeled and cut into 1/2 inch thick wedges, wedges cut in half crosswise of beets are large
- 1 Pound Carrots -- peeled and cut on bias into 1/4 inch thick slices
- 3 Tablespoons Extra Virgin Olive Oil --
- Table Salt and Ground Black Pepper --
- 1/4 Tablespoon Sugar
- 2 Tablespoons White Wine Vinegar
- 1 Tablespoon Honey --
- 1 Medium Shallot -- minced (about 3 tablespoons)
- 6 Ounces Watercress -- washed and trimmed (about 4 cups)
Savory Mushroom and Parmesan Palmiers
By Grandmax4
Heat oil in a large, deep skillet
- 1/4 cup olive oil, plus more for brushing
- 1 pound cremini mushrooms, trimmed and thinly sliced (5 cups)
- 3 large shallots, thinly sliced
- 6 large garlic cloves, chopped
- 2 bay leaves
- 1 sprig rosemary
- 2 sprigs thyme
- 3 sprigs tarragon
- 2/3 cup dry white wine
- 1/4 cup Marsala wine
- 6 tablespoons unsalted butter
- 1/2 cup panko (Japanese breadcrumbs) or plain coarse breadcrumbs
- 1/2 cup grated Parmesan (2 ounces)
- 2 teaspoons kosher salt
- 1 1/2 teaspoons freshly ground black pepper
- All-purpose flour, for rolling
- 12 ounces all-butter puff pastry, frozen and thawed
- Flaky sea salt, for sprinkling
- Two large rimmed baking sheets; parchment paper
Zesty Quinoa Salad
By Grandmax4
"Quinoa and black beans are tossed in a refreshing lime-cilantro vinaigrette for a quick and protein-packed lunch o...
- 1 cup quinoa
- 2 cups water
- 1/4 cup extra-virgin olive oil
- 2 limes, juiced
- 2 teaspoons ground cumin
- 1 teaspoon salt
- 1/2 teaspoon red pepper flakes, or more
- to taste
- 1 1/2 cups halved cherry tomatoes
- 1 (15 ounce) can black beans, drained
- and rinsed
- 5 green onions, finely chopped
- 1/4 cup chopped fresh cilantro
- salt and ground black pepper to taste