Share your recipes using fresh figs
bossyvossy
5 years ago
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I'll share my recipe, if you'll share yours, June 19, 2011
Comments (4)Cruising had this and it was awesome. GS had to have a bite and didn't give plate back, cause he finished it :o) Goat Cheese Souffle -------------------------------------------------------------------------------- 3 large egg yolks 3/4 cup whole milk 3 tablespoons butter 3 tablespoons all purpose flour 2 3-ounce logs soft fresh goat cheese, crumbled 3/4 cup freshly grated Parmesan cheese 1/3 cup chopped fresh chives 1/2 teaspoon salt 1/2 teaspoon ground black pepper 5 large egg whites Preheat oven to 375 degrees. Butter four 1-1/4 cup souffle dishes. Whisk yolks and milk in large bowl. Melt butter in heavy, medium saucepan over medium heat. Add flour and stir 1 minute. Gradually whisk in milk mixture. Continue whisking until thick, about 2 minutes. Return mixture to bowl. Cool souffle base slightly. Set aside 1/4 cup of goat cheese. Whisk remaining goat cheese, 1/2 cup Parmesan, chives, salt, and pepper into souffle base. Beat whites in another bowl until stiff but not dry. Fold whites in another bowl until stiff but not dry. Fold whites into lukewarm souffle base in 3 additions. Divide mixture among prepared dishes. Top with 1/4 cup goat cheese and 1/4 cup Parmesan, dividing equally. Bake until puffed and golden, 25 minutes. Set souffle dishes on plates and serve....See MoreI'll share my recipes, if you'll share yours - August 2, 2010
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 MoreI'll share my recipe, if you'll share yours, December 30, 2010
Comments (4)Carrot Pancakes Ingredients 1 3/4 cups milk 2 eggs 1/4 cup butter 4 medium carrots, chopped 2 cups flour 2 tablespoons baking powder 1 teaspoon salt 4 tablespoons sugar 2 dashes nutmeg 2 dashes cinnamon ( For cinnamon & nutmeg, I'm very generous with both, but be careful not to add too much) Directions First you will need to get your blender out! Pour Milk into blender; add eggs and butter. Mix briefly to put egg and butter through milk. Add carrots and blend well (until carrots are completely mixed through; no chunks left!!) Add flour, baking powder, salt, and sugar; mix in blender until all ingredients are mixed through. Then add nutmeg and cinnamon and mix for about 1 minute. Check thickness; if you feel it is too thin, add a little more flour (Tbs or 2) Spray frying pan with cooking spray. Heat to medium heat, and cook pancakes. Make them whatever size you wish! Cook until golden brown. They will be a beautiful golden color! Enjoy them with a small amount of pure maple syrup! Sue...See MoreI'll share my recipe, if you'll share yours, December 24, 2010
Comments (2)Mustard-Crusted Pork Roast with Shallots 16 shallots, unpeeled 3 tablespoons olive oil kosher salt and black pepper 1 6-pound bone-in center-cut pork rib roast (8 ribs);chine bone removed, bones Frenched, at room temperature 1/4 cup whole-grain mustard 2 tablespoons Dijon mustard 2 tablespoons chopped fresh sage 2 cups dry white wine 1/2 cup sour cream 2 tablespoons chopped fresh chives Heat oven to 400* F. In a large flameproof roasting pan, toss the shallots with 1 tablespoon of the oil and 1/4 teaspoon each salt and pepper. Push toward the edges. Place the pork in the center of the roasting pan and season with 1 teaspoon salt and 1/2 teaspoon pepper. In a small bowl, combine the mustards, sage, and the remaining 2 tablespoons of oil; spread over the pork. Roast until the internal temperature of the pork registers 145*, 85 to 95 minutes. Transfer the shallots to a platter. Transfer the pork to a cutting board, cover loosely with foil, and let rest for at least 15 minutes before slicing. Place the roasting pan over 2 burners over medium-high heat. Add the wine and simmer, scraping up any browned bits, until thickened, 5 to 6 minutes. Whisk in the sour cream and chives. Serve with the pork and shallots. *Note: This is the temperature preferred by the Real Simple test kitchen, and it is considered safe by many experts. The U.S. Department of Agriculture's recommendation for maximum safety is 15 to 20 degrees higher....See Morebossyvossy
5 years agoLars
5 years agobossyvossy
5 years agolast modified: 5 years ago
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