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Recipes
Pasta with Peas, Asparagus, Butter Lettuce, and Prosciutto
By Beepers
From Bon Appetit
- tablespoons (1/4 stick) butter
- 2 tablespoons extra-virgin olive oil plus additional for drizzling
- 1/2 pound spring onions or green onions (dark green parts discarded); white parts cut into 1/4-inch-thick slices, pale green parts cut into 1/2-inch-thick slices
- 2 tablespoons minced shallot
- Coarse kosher salt
- 1/2 cup dry white wine
- 1/2 cup low-salt chicken broth
- 1 1/2 pounds asparagus, cut crosswise into 3/4-inch pieces
- 2 cups shelled fresh peas (from about 2 pounds peas in pods) or 2 cups frozen petite peas, thawed
- 1 pound campanelle (trumpet-shaped pasta) or medium (about 1-inch) shell-shaped pasta
- 1 head of butter lettuce or Boston lettuce (about 6 ounces), cored, leaves cut into 3/4-inch-wide slices
- 1 cup finely grated Parmesan cheese plus additional for sprinkling
- 1/2 cup chopped fresh Italian parsley
- 4 ounces thinly sliced prosciutto, cut crosswise into 1/2-inch-wide strips
Bluewater Bread Pudding with Caramel Sauce
By Beepers
From Bon Appetit Sept 2002 Recipe from Bluewater Cafe, New Canaan Connecticut
- Sauce
- 1 pound dark brown sugar
- 2 cups whipping cream
- 1 cup light corn syrup
- 1/2 cup dark rum
- Pudding
- 2 1/2 cups whole milk
- 1 cup whipping cream
- 1 cup sugar
- 4 large eggs
- 4 large egg yolks
- 1 tablespoon vanilla extract
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon salt
- 12 slices good-quality white bread, crusts trimmed
- 3 tablespoons unsalted butter, room temperature
- 1/2 cup dried currants
Ring Macaroni Salad with Baby Shrimp
By Beepers
From my mom's collection - very delicate salad
- 2 c ring macaroni
- 2 T mayonnaise diluted with milk
- 1 t white distilled vinegar
- 1/4 c green pepper
- 1/4 c celery
- 1 can baby shrimp
- dash garlic salt
- dash onion powder
- dash white pepper
- dash salt
Seared Salmon with Linguine and Ramp Pesto
By Beepers
From Bon Appetit
- 2 tablespoons plus 1/2 cup olive oil, divided
- 2/3 cup thinly sliced trimmed ramp bulbs and slender stems plus 3 cups thinly sliced green tops (from about 8 ounces ramps)
- 1 cup freshly grated Asiago cheese*
- 1/3 cup Marcona almonds
- 2 tablespoons chopped fresh tarragon
- 12 ounces linguine
- 6 6 oz salmon filets
Puffed Apple Pancake
By Beepers
Recipe from the Arroyo Village Inn,a lovely bed-and-breakfast in Arroyo Grande, California
- 1 cup whole milk
- 4 large eggs
- 3 tablespoons sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 2/3 cup all purpose flour
- 4 tablespoons (1/2 stick) unsalted butter
- 12 ounces Golden Delicious apples (about 2), peeled, cored, thinly sliced
- 3 tablespoons (packed) golden brown sugar
- Powdered sugar (optional)
Salad of Winter Greens, Walnuts, Roasted Beets and Goat Cheese
By Beepers
Love this salad!
- Dressing
- 3 tablespoons olive oil
- 2 tablespoons white wine vinegar
- 2 tablespoons orange juice
- 1 1/2 teaspoons grated orange peel
- Salad
- 4 (2- to 3-inch-diameter) beets, unpeeled, scrubbed, all but 1 inch of tops removed
- 1 tablespoon olive oil
- 1 (4.5-ounce) bag baby lettuces with frisée
- 1/2 cup walnut pieces, toasted (or pecans)
- 4 ounces chilled soft fresh goat cheese (such as Montrachet), coarsely crumbled
- mandarin oranges
- red onion, sliced thin
Pumpkin-Walnut Flapjacks
By Beepers
Walnuts add crunch to these breakfast treats served at the Mirror Lake Inn in Lake Placid
- 1 1/4 cups buttermilk
- 3/4 cup canned pure pumpkin
- 4 large eggs, separated, room temperature
- 1/4 cup sugar
- 3/4 teaspoon vanilla extract
- 1/4 cup (1/2 stick) unsalted butter, melted
- 1 1/3 cups cake flour
- 1 3/4 teaspoons pumpkin pie spice
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- Vegetable oil or butter
- 1/2 cup finely chopped walnuts
- Pure maple syrup
Fettuccine with Peas, Asparagus, and Pancetta
By Beepers
Awesome Bon Appetit Recipe - very fresh and light!
- 12 ounces fettuccine or penne
- 3 ounces pancetta or bacon, chopped
- 1 1/4 pounds asparagus, trimmed, cut on diagonal into 1-inch pieces
- 2 cups shelled fresh green peas, blanched 1 minute in boiling water, drained, or frozen peas (do not thaw)
- 1 bunch green onions, thinly sliced, white and pale green parts separated from dark green parts
- 2 garlic cloves, pressed
- 1/2 cup finely grated Parmesan cheese plus additional for serving
- 1/3 cup heavy whipping cream
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons fresh lemon juice
- 1 tablespoon finely grated lemon peel
- 1/4 cup chopped fresh Italian parsley, divided
- 1/4 cup thinly sliced fresh basil, divided
Apple, Dried Cherry, and Walnut Salad with Maple Dressing
By Beepers
Recipe from the Mountain Town Station Brewing Company and Steakhouse in Mount Pleasant Michigan
- Maple Dressing
- 1/4 cup mayonnaise
- 1/4 cup pure maple syrup
- 3 tablespoons Champagne vinegar or other white wine vinegar
- 2 teaspoons sugar
- 1/2 cup vegetable oil
- Salad
- 1 5-ounce bag mixed baby greens (about 10 cups lightly packed)
- 2 Granny Smith apples, peeled, cored, cut into matchstick-size strips
- 1/2 cup dried tart cherries
- 1/2 cup chopped walnuts, toasted
Asian Pasta Salad
By Beepers
From Wendy Featherstone
- pounds of vegetables:
- 16 oz box farfelle bow ties
- sugar snap pes, bean sprouts, red pepper
- 1/4 c toasted sesame seeds
- 3 large green onions
- 3 T cilantro
- soy-sesame dressing:
- 1 T minced garlic
- 1 T minced ginger
- 6 T soy sauce
- 1 T rice wine vinegar
- 1 T sugar
- 1 T sesame oil
- 3/4 t hot red pepper flakes
- 2 T mayonnaise
- 1/4 c olive oil