I'll share my recipes, if you'll share yours - August 19, 2010

15 years ago

Summer Bean Salad with Toasted Walnuts and Pecorino Fresco

Bon AppÃ©tit : August 2010

Yield: Makes 6 servings

The season's best beans shine in this salad. Shaved pecorino frescoâa mild, fresh sheep's-milk cheeseâis a delicious finishing touch.

Dressing:

â¢ 1 tablespoon minced shallot

â¢ 4 1/2 teaspoons Sherry wine vinegar

â¢ 1 teaspoon Dijon mustard

â¢ 1/4 cup extra-virgin olive oil

â¢ 1 tablespoon walnut oil

Salad:

â¢ 8 ounces green beans, trimmed

â¢ 8 ounces yellow wax beans, trimmed

â¢ 8 ounces haricots verts, trimmed

â¢ 8 cups (packed) torn frisÃ©e leaves

â¢ 1/4 cup walnuts, toasted, chopped

â¢ 2 teaspoons fresh savory leaves or fresh thyme leaves

â¢ 2 ounces semi-firm sheep's-milk cheese (such as pecorino fresco), shaved with vegetable peeler

For dressing:

Whisk shallot, vinegar, and mustard in small bowl. Gradually whisk in both oils. Season the dressing with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover; chill. Bring to room temperature and re-whisk before using salad.

For salad:

Cook green beans in large pot of boiling salted water just until crisp-tender, 3 to 4 minutes. Using slotted spoon, transfer beans to colander; rinse with cold water. Cook wax beans and haricots verts separately in same pot of boiling salted water, 3 to 4 minutes for wax beans and 2 to 3 minutes for haricots verts. Transfer to colander; rinse with cold water. DO AHEAD: Can be made 1 day ahead. Wrap green beans, wax beans, and haricots verts separately in paper towels. Enclose in resealable plastic bag and chill.

Combine all beans and frisÃ©e in large bowl. Toss with dressing. Transfer salad to serving platter; sprinkle with walnuts, herbs, and pepper. Top with cheese.

Sort by:Oldest

Comments (7)

Jasdip
15 years ago
Rosemary Dijon Grilled Chicken

1/2 cup mayonnaise
1/4 cup dijon mustard
2 tbsp lemon juice
2 tsp crumbled dried rosemary
2 garlic cloves, minced
6 boneless chicken breasts

In a large bowl, combine the mayonnaise, mustard, lemon juice, rosemary and garlic. Cut several shallow slices into each
chicken breast. Place the chicken into the marinade and turn to coat. Marinate in the frig at least 30 minutes or overnight.

Preheat the barbecue to medium. Grill the chicken, turning occasionally until cooked through, about 6 minutes per side.
nicole__
15 years ago
Chile Rellenos Casserole
I make this all the time! Great to bring to a potluck!

Filling

1 lb bulk breakfast sausage, like Jimmy Dean
1 lb hamburger
1 large yellow onion
1/2 tsp seasoning salt

4 TBL tobasco sauce or cajun hot sauce
5 eggs
1/4 c all purpose flour
1/4 tsp seasoning salt

1 32oz can whole green chilies

1 lb grated cheddar cheese

Brown the meat onions, add salt. Then line a large 9 x 13 casserole or baking pan with the whole green chiles. Open each chile and remove any seeds before lining the dish and go up the sides with the chilies. Then dump the meat & onion mixture on top of the lined pan. Now in a large mixing bowl whisk the flour, eggs salt & hot sauce together. Pour over the meat mixture. Cover with foil. Bake @ 375 for 40minutes. Remove from oven and top with grated cheese, bake another 5 minutes.
Related Discussions
I'll share my recipes, if you'll share yours - August 2, 2010
Q
Comments (7)
BAKED PORTOBELLO FRIES W/BASIL AIOLI SAUCE (A Cozy Kitchen blog) 1/2 cup of bread crumbs (store bought or homemade) 2 tablespoons of grated Parmesan cheese or Pecarino Pinch of red crushed pepper flakes (or a pinch of cayenne) 1/8 teaspoon of garlic powder 1/8 teaspoon of oregano Salt and Pepper 2 portobellos (stems removed) 2 large eggs, beaten For Basil Aioli: 2 Tbsp. olive oil 1/4cup packed basil leaves 1/2 tsp. lemon juice 1 medium garlic clove, pressed Pinch of salt 1/2cup mayonnaise, either homemade or commercial Directions for Portobello Fries: Preheat oven to 425 degrees F. Line a baking sheet with parchment paper or spray it with cooking spray. On a plate, mix together the bread crumbs, Parmesan cheese, red crushed pepper flakes or cayenne, garlic powder, oregano, salt and pepper. In a small to medium bowl, beat the two large eggs. Cut the portobello mushrooms into 1/4" slices. One by one, dip the slices in the beaten eggs and transfer to the bread crumb mixture, being sure to coat the mushrooms thoroughly. Place the bread crumb covered mushrooms on the baking sheet and bake for 10-15 minutes, checking on them after 10 and flipping them to ensure thorough baking. Directions for Basil Aioli: In the jar of a blender (or a small food processor), combine the olive oil, basil, lemon juice, garlic, and salt. Process until the mixture is smooth like pesto, pausing every now and then to scrape down the side of the blender jar with a small spatula or knife. Mix the mayonnaise with basil mixture in a small bowl. Chill.
...See More
I'll share my recipes, if you'll share yours - August 23, 2010
Q
Comments (7)
Fresh Apple Cake With Glaze Prep Time: 20 Minutes Cook Time: 50 Minutes Ready In: 1 Hour 10 Minutes Servings: 24 A moist and nutty cake that keeps and freezes well. Frost with your choice of frosting. Ingredients: 4 cups chopped apples 2 cups white sugar 2 cups all-purpose flour 2 teaspoons baking soda 2 teaspoons ground cinnamon 1 teaspoon salt 1/2 cup vegetable oil 2 eggs, beaten 2 teaspoons vanilla extract 1 cup chopped walnuts Directions: 1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. In a medium bowl, stir together the sugar and apples, set aside. Sift together the flour, baking soda, cinnamon and salt. 2. In a large bowl, stir together the oil, eggs and vanilla. Add the apples and sugar, mix well. Stir in the dry ingredients, then the nuts. Pour into the prepared pan and spread evenly. 3. Bake in the preheated oven for 45 minutes, or until cake springs back to the touch. Glaze: 1 cup brown sugar 1 stick butter or margarine 1/3 cup cream 1 teaspoon vanilla Combine ingredients in small saucepan and cook for 2 1/2 minutes, stirring constantly. Spoon over cake while both cake and sauce are warm. This cake will stay moist for days. Sue
...See More
I'll share my recipes, if you'll share yours - August 24, 2010
Q
Comments (8)
Moravian Sugar Cake Ingredients For the dough 1 russet (baking) potato (about 1/2 pound) 1/2 cup plus 2 tablespoons warm water 1 envelope (about 2 1/2 teaspoons) active dry yeast 1/2 cup granulated sugar 3/4 stick (6 tablespoons) unsalted butter, melted and cooled 1 large egg 1 1/2 teaspoons salt 2 1/2 to 3 cups unbleached all-purpose flour 3/4 stick (6 tablespoons) cold unsalted butter, cut into bits 3/4 cup firm packed light brown sugar 2 teaspoons cinnamon Preparation Make the dough: In a small saucepan combine the potato, peeled and cut into 1-inch pieces, with enough water to cover it by 1 inch and simmer it, covered, for 10 to 15 minutes, or until it is very tender. Drain the potato well, force it through a ricer into a bowl, and stir in 2 tablespoons of the water. In a small bowl proof the yeast in the remaining 1/2 cup water for 5 minutes, or until the mixture is foamy. In a large bowl stir together well the yeast mixture, the mashed potato, the sugar, the butter, the egg, and the salt, add 2 1/2 cups of the flour, and stir the dough until it is combined well. Turn the dough out onto a floured surface and knead it for 8 to 10 minutes, adding as much of the remaining 1/2 cup flour as is necessary to form a smooth and elastic dough. Transfer the dough to a buttered large bowl, turning it to coat it with the butter, let it rise, covered with plastic wrap, in a warm place for 1 1/2 to 2 hours, or until it is double in bulk, and punch it down. The dough may be made 1 day in advance and kept covered and chilled. Bring the dough to room temperature before continuing with the recipe. Preheat the oven to 400Â°F. Press the dough evenly in a buttered 13- by 9-inch baking pan and let it rise, covered with a kitchen towel, in a warm place for 30 to 45 minutes, or until it is puffed. Make indentations all over the top of the dough with your thumb and scatter the butter over the dough. In a small bowl stir together the brown sugar and the cinnamon and sprinkle the mixture evenly over the dough. Bake the cake in the middle of the oven for 20 to 25 minutes, or until it is dark brown and cooked through. Let the cake cool for 5 minutes and cut it into squares. Sue
...See More
I'll share my recipes, if you'll share yours - August 6, 2010
Q
Comments (5)
Roast Onions with Port Balsamic Glaze If you don't have port, use sherry or sweet red wine. 4 medium red onions rind of 1/2 lemon, cut in strips with a potato peeler 1/4 cup olive oil salt and pepper 1/2 cup port or sweet red wine 1/4 cup balsamic vinegar 1/2 cup raisins 1 tbsp brown sugar Preheat oven to 375 degrees. Place onions and lemon rind in large saucepan. Cover with water; bring to boil, and cook 5 minutes. Drain; rinse under cold running water and drain again. Discard rind. Peel onions, trim stems and root ends and cut in half. Toss with olive oil, salt and pepper and arrange onions, cut-side down in casserole dish Bake, uncovered, basting occasionally 30 minutes. Combine wine, balsamic, raisins and brown sugar in a pot. Bring to boil and pour over onions. Bake another 40 minutes or until juices are syrupy.
...See More
patti43
15 years ago
Nicole, I just have to make the chili rellenos for Harry. He LOVES them!

This is our favorite pork marinade. We marinate pork tenderloin roast in it. Comes out tender and tasty!

PORK ROAST MARINADE

1/2 c. soy sauce (I use low sodium)
1/4 c. oil
2 Tbsp. molasses
1 Tbsp. ground ginger
2 tsp. dry mustard
6 garlic cloves, minced

Mix well with whisk. Put meat and marinade in a plastic bag and chill 8 hours turning occasionally.
glenda_al
15 years ago
Marinated cheese
2 pkg cheese cubes
1/2 cup olive oil
3 tablespoons finely chopped fresh flat-leaf parsley
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon dried oregano
1/2 teaspoon Italian seasoning
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
Garnish: flat-leaf parsley sprigs or fresh rosemary stems ***I don't garnish

serve with toothpicks and good snack crackers
Preparation

. Whisk together 1/2 cup olive oil, chopped parsley, and next 6 ingredients; pour evenly over cheese cubes. Cover and chill at least 8 hours or up to 24 hours
nicole__
15 years ago
Patti43.....I should also add side notes....ha ha......when I make it I drain the juice from the chiles into the eggs. I LOVE chiles too much to lose the juice! You should try it!!!
sue_va
15 years ago
Carrot Salad

2 lbs cooked carrots, sliced thin
1 can tomato soup
Â¾ cup sugar
Â¼ cup vinegar
Â½ cup salad oil
1 tsp salt
dash of pepper
Â¼ tsp prepared mustard
1 tsp Worcestershire sauce
3 small onions, sliced
1 green pepper, sliced

Mix all together, marinate in refrigerator for 24 hours.
Serve either cold or at room temperature.

Sue
drewsmaga
15 years ago
I made this again today. I am overrun with basil.

Pesto

2 cups firmly packed basil leaves
3/4 cup grated Parmesan cheese (NOT canned stuff -- grate it yourself, or buy grated in the refrigerated cheese section)
3/4 cup EEVO
2 tablespoons pine nuts (I use walnuts)
4 cloves garlic

Put it all in a blender for about 3 minutes, scraping occassionally. Makes about 1 1/4 cups. This freezes well for up to 6 months!

I'll share my recipes, if you'll share yours - August 19, 2010

Comments (7)

Jasdip

nicole__

Related Discussions

patti43

glenda_al

nicole__

sue_va

drewsmaga

COMPANY

BUSINESS SERVICES

GET HELP

CONNECT WITH US