I'll share my recipe, if you'll share yours, December 23, 2011

12 years ago

This may seem like an odd pairing, but oranges and onions are delicious together. When I was young, it was a real treat to eat an orange and onion sandwich.

Orange and Red Onion Salad with Red Pepper

This simple salad is a refreshing start to winter meals at Simpatica Dining Hall. You can garnish with fresh mint or flat-leaf parsley, if desired.

Yield: 6 servings (serving size: 3 orange slices and about 5 onion pieces)

Ingredients

18 (1/4-inch-thick) orange slices (about 4 oranges)

1/2 cup vertically sliced red onion

1/2 teaspoon sea salt

1/4 teaspoon freshly ground black pepper

1/4 teaspoon ground red pepper

2 tablespoons extra virgin olive oil

Preparation

Arrange orange slices in a single layer on a platter. Top evenly with onion. Sprinkle with salt, black pepper, and red pepper. Drizzle with oil. Serve immediately.

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Comments (9)

Jasdip
12 years ago
A very festive, attractive dish, and the site has rave reviews.

Holiday Brie en Croute ---Brie baked in puff pastry
(Campbell's Kitchen)

1 egg
1 tablespoon water
1/2 of a 17.3-ounce package Pepperidge Farm Puff Pastry Sheets (1 sheet), thawed
1/2 cup apricot preserves or seedless raspberry jam
1/3 cup dried cranberries
1/4 cup toasted sliced almonds
1 (13- to 16-ounce) Brie cheese round

Heat the oven to 400F. Beat the egg and water in a small bowl with a fork.

Sprinkle the flour on the work surface. Unfold the pastry sheet on the work surface. Roll the pastry sheet into a 14-inch square.

Spread the preserves on the pastry to within 2 inches of the edge. Sprinkle with the cranberries and almonds.

Place the cheese in the center of the pastry. Fold the pastry up over the cheese to cover. Trim the excess pastry and press to seal. Brush the seam with the egg mixture.

Place seam-side down onto a baking sheet. Decorate with the pastry scraps, if desired. Brush with the egg mixture.

Bake for 20 minutes or until the pastry is golden brown. Let stand for 45 minutes. Serve with assorted crackers.
glenda_al
12 years ago
Friend serves this, and it's so pretty and so delicious!

Baked Brie with Rosemary, Almond & Cherries
serves 4-6 as an appetizer

2 T chopped fresh rosemary
2 T chopped slivered almonds
2 T honey
1 brie cheese round
8 fresh cherries, pitted and chopped
crackers (of your choice)

Preheat oven to 400F. In a small bowl, combine rosemary and almonds. With a pastry brush (or knife), coat the sides of the brie with honey and dip into rosemary-almond mixture, pressing. Place brie on a baking sheet. Brush the top with honey and sprinkle with the remaining herb mixture. Place in oven and bake 20 minutes. Remove brie from oven and top with chopped cherries. Bake an additional 5-10 minutes until brie is soft when cut. Serve with crackers.
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I'll share my recipe, if you'll share yours, December 16, 2011
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Tomato Soup with Roast Beef and Horseradish Panini (Real Simple) 2 tablespoons olive oil, plus more for the grill pan 1 large onion, chopped 4 cloves garlic, chopped 1 28-ounce can whole peeled tomatoes 3 1/2 cups low-sodium chicken broth 1 teaspoon dried thyme kosher salt and black pepper 1/2 cup sour cream 2 tablespoons prepared horseradish 8 slices sandwich bread 8 ounces thinly sliced roast beef 8 ounces sharp white Cheddar, sliced 2 cups baby arugula (1 1/2 ounces) Heat the oil in a large saucepan over medium-high heat. Add the onions and garlic and cook, stirring often, until softened, 5 to 7 minutes. Add the tomatoes (with their juices), broth, thyme, and 1/2 teaspoon each salt and pepper. Simmer, stirring occasionally, until slightly thickened, 15 to 20 minutes. Working in batches, in a blender, puree the mixture until smooth. Meanwhile, in a small bowl, stir together the sour cream and horseradish. Form sandwiches with the bread, roast beef, Cheddar, arugula, and half the horseradish mixture. Heat a lightly oiled grill pan over medium heat and cook the sandwiches until the cheese is melted, 5 to 6 minutes per side. Top the soup with the remaining horseradish mixture and serve with the sandwiches.
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alisande
12 years ago
The Ricotta Breakfast Bars I posted yesterday are very good, but rather crumbly. The topping doesn't stay on top either. I think an egg added to the recipe might be a good idea. The flavor is very good, and they're not too sweet. I usually cut the sugar in a recipe automatically, but didn't this time. They taste fine the way they are.
ravencajun Zone 8b TX
12 years ago
since I posted it on another thread I will post it here too.
this is a very very tried and true recipe you MUST follow the rules no matter how much you want to open that oven do NOT. Makes the best prime rib ever.

Prime rib

Cover prime rib with olive oil. Press on garlic pepper/kosher salt seasoning (the kind with big chunks of salt, very coarse pepper)Ã¯Â¿Â½, (Or use the McCormick MontrÃ¯Â¿Â½al Pepper blend)

Preheat oven to 500 degrees F. Yes, that's right, 500 degrees.

When it's HOT HOT HOT, put the uncovered roast inside. DO NOT OPEN THE OVEN even once during the entire process.

Leave the oven turned on for 8 minutes per pound of roast (minimum of 40 minutes). Then shut the oven off and leave it in there for a TOTAL of 2 hours (combined HOT time and REST time)

Take it out and cover it with tin foil. Leave it rest on the counter for 15 minutes before cutting. It will be perfectly dark pink in the center, juicy and flavorful.

During the time that the oven is turned on, you will hear sizzling and popping and smoke may even come out of the oven. Do not let this alarm you. Shut the kitchen door and keep the smoke alarm in the house from going insane.

The smell will drive you crazy, but you must resist the temptation to open the oven and peek. The reason this method works is because the initial high heat seers in the juices. The outside of your roast will be crispy and delicious. The inside will be tender and just plain good
patti43
12 years ago
Ravencajun, just reading the description of how the roast looks and tastes is making me very hungry.

I bought some bakery orange cranberry muffins and they were so good I've been looking for a recipe since. I tried one but it was to orange-y. Now I'll try this one and see how it works. Hey, it's Martha, dontcha' know?

Orange Cranberry Walnut Bread

8 tablespoons (1 stick) unsalted butter, at room temperature
zest of 1 orange
1 cup sugar
2 large eggs
3/4 cup heavy cream
2 tablespoons orange juice
1 teaspoon vanilla
2 cups flour
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup cranberries, diced
1/2 cup roasted walnuts, chopped

Preheat oven to 350Ã¯Â¿Â½F. In a small bowl, stir heavy cream, orange juice, and vanilla. In another small bowl whisk together flour, baking powder, baking soda, and salt.

In a large bowl beat butter, orange zest, and sugar with an electric mixer until fluffy. Add eggs one at a time while continuing to beat. Alternate adding flour mixture and cream mixture until fully incorporated. Add cranberries and walnuts.

In a prepared loaf pan or cardboard loaf pan, fill with batter until 2/3 full. Bake about 30 minutes in the oven until gold brown or until a toothpick come out clean when put in the center of the loaf. Let cool completely on a rack. Loaves can be wrapped in plastic wrap and stored on the counter for days or in the freezer for weeks. Yields 1 large loaf or 3 mini loaves.
patti43
12 years ago
Ravencajun, does your roast turn out medium rare? That's how most of us like ours. I don't know if dark pink means rare or medium.
Jasdip
12 years ago
oh that sounds good Raven!!!!

To tell you the truth, we don't really care for Prime rib, just because it's always served too rare for us. I like my meat medium-rare and it's still too rare for me.

Dh likes his meat medium with a slight tint of pink. No one will even cook prime ribs medium. haha.

But your way sounds good, I would just leave it in the oven a little longer.

By the way have you tried it the Opposite way? Cook it first, THEN sear it on high heat? It's reported to have the nice crust on the outside sealing the cooked juices inside.
ravencajun Zone 8b TX
12 years ago
About medium rare yes if you need part more done possibly cut a section off and cook it a bit longer. Center will of course be the rarer area.
patti43
12 years ago
Thanks ravencajun!! I'm definitely doing it your way.

I'll share my recipe, if you'll share yours, December 23, 2011

Comments (9)

Jasdip

glenda_al

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ravencajun Zone 8b TX

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