misplaced-in-az
Well-known member
EPI for her to e-mail me, but have not heard from her. According to her post, she may have had trouble getting to EPI.
You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an alternative browser.
You should upgrade or use an alternative browser.
Has anyone notified Zuri about the new sites? I left a msg, on
- Thread starter misplaced-in-az
- Start date
lisainbirmingham
Active member
Yip, I did....Oh this is so great, (doing a happy dance) nt
Tuscan-style Steak with Arugula and Parmesan (PatNoCal's recipe)
Tuscan-Style Steak with Arugula and Parmesan
5 tablespoons extra-virgin olive oil
1 tablespoon fresh-squeezed lemon juice
2 medium cloves garlic, minced OR pressed through a garlic press (about 2 tsp)
1 tablespoon chopped fresh parsley leaves
1 tablespoon chopped fresh oregano leaves
Salt and coarsely ground black pepper
1 teaspoon vegetable oil
4 boneless strip steaks, 1 to 1-1/4 inches thick (8 to 10 oz each), trimmed of exterior gristle and patted dried with paper towels (sometimes I use rib-eye steaks)
8 cups loosely packed arugula, washed and dried
3 ounces Parmesan cheese, cut into thin shavings
Whisk together olive oil, lemon juice, garlic, parsley, oregano and a pinch each of salt and pepper in a small bowl until smooth; set aside.
Heat vegetable oil in a large, heavy-bottomed skillet over medium-high heat until smoking. Meanwhile, season steaks liberally with salt and pepper. Lay steaks in pan and cook, without moving, until a well-browned crust forms, about 5 to 6 minutes. Using tongs, flip steaks. Reduce heat to medium. Cook 3 to 4 minutes more for rare (120 degrees F on an instant-read thermometer), or 5 to 6 minutes for medium-rare (125 degrees F). Transfer steaks to a cutting board, tent with foil, and let rest 5 minutes.
Divide arugula evenly among 4 individual plates. Cut each steak crosswise into thin strips and arrange steak over arugula. Drizzle any juices that collected from the meat over the greens. Re-whisk dressing and drizzle it over steak and greens. Sprinkle with Parmesan and serve immediately. Makes 4 servings.
Source: Cook’s Illustrated newsletter from The Quick Recipe.
CI note: High-quality extra-virgin olive oil in particular can make a huge different in the flavor of a dish such as this simple steak recipe. Using the best olive oil and Parmesan cheese you can find makes this 30-minute recipe a succulent, attractive dish that is appropriate for a variety of occasions. The greens may be washed and dried up to a day ahead of time, but the vinaigrette should be made the same day for the best flavor. If the arugula is very mature, tear the leaves into 2 or 3 pieces. Serve a crusty loaf of bread alongside to soak up any remaining vinaigrette and juices from the steak.
Pat’s note: Delicious and so quick to prepare. Seasoned rib-eye steaks and grilled them. Grilled zucchini, crookneck, Japanese eggplant, bell pepper and onion were great accompaniments along with grilled corn on the cob.
Tuscan-Style Steak with Arugula and Parmesan
5 tablespoons extra-virgin olive oil
1 tablespoon fresh-squeezed lemon juice
2 medium cloves garlic, minced OR pressed through a garlic press (about 2 tsp)
1 tablespoon chopped fresh parsley leaves
1 tablespoon chopped fresh oregano leaves
Salt and coarsely ground black pepper
1 teaspoon vegetable oil
4 boneless strip steaks, 1 to 1-1/4 inches thick (8 to 10 oz each), trimmed of exterior gristle and patted dried with paper towels (sometimes I use rib-eye steaks)
8 cups loosely packed arugula, washed and dried
3 ounces Parmesan cheese, cut into thin shavings
Whisk together olive oil, lemon juice, garlic, parsley, oregano and a pinch each of salt and pepper in a small bowl until smooth; set aside.
Heat vegetable oil in a large, heavy-bottomed skillet over medium-high heat until smoking. Meanwhile, season steaks liberally with salt and pepper. Lay steaks in pan and cook, without moving, until a well-browned crust forms, about 5 to 6 minutes. Using tongs, flip steaks. Reduce heat to medium. Cook 3 to 4 minutes more for rare (120 degrees F on an instant-read thermometer), or 5 to 6 minutes for medium-rare (125 degrees F). Transfer steaks to a cutting board, tent with foil, and let rest 5 minutes.
Divide arugula evenly among 4 individual plates. Cut each steak crosswise into thin strips and arrange steak over arugula. Drizzle any juices that collected from the meat over the greens. Re-whisk dressing and drizzle it over steak and greens. Sprinkle with Parmesan and serve immediately. Makes 4 servings.
Source: Cook’s Illustrated newsletter from The Quick Recipe.
CI note: High-quality extra-virgin olive oil in particular can make a huge different in the flavor of a dish such as this simple steak recipe. Using the best olive oil and Parmesan cheese you can find makes this 30-minute recipe a succulent, attractive dish that is appropriate for a variety of occasions. The greens may be washed and dried up to a day ahead of time, but the vinaigrette should be made the same day for the best flavor. If the arugula is very mature, tear the leaves into 2 or 3 pieces. Serve a crusty loaf of bread alongside to soak up any remaining vinaigrette and juices from the steak.
Pat’s note: Delicious and so quick to prepare. Seasoned rib-eye steaks and grilled them. Grilled zucchini, crookneck, Japanese eggplant, bell pepper and onion were great accompaniments along with grilled corn on the cob.
Oven-Cooked Potatoes with Onions & Cream
Oven-Cooked Potatoes with Onions & Cream
from "Falling Cloudberries" cookbook
Author's note: Add chopped herbs to the potatoes before cooking, if you wish
Traca's note: I added minced garlic, thyme, salt & pepper. For the liquid, I used a ratio of 3/4 cream, 1/4 chicken stock.
3 pounds (9 to 10 medium potatoes)
3 red onions, chopped
3 cups heavy whipping cream
Preheat the oven to 375. Cut the potatoes into small fries, about 2 x 1/4-inch. Put them in a shallow baking pan, add the onions, and season well with salt and pepper. Mix together thoroughly with your hands. Drizzle the cream over the top, making sure it covers all the potoato. Cover the dish with aluminum foil and bake for about 1 1/2 hours. Remove the foil and bake for another 30 minutes, or until the potatoes are really soft and have absorbed most of the cream. There should be a little thickened liquid in the pan. Serve not too hot.
Oven-Cooked Potatoes with Onions & Cream
from "Falling Cloudberries" cookbook
Author's note: Add chopped herbs to the potatoes before cooking, if you wish
Traca's note: I added minced garlic, thyme, salt & pepper. For the liquid, I used a ratio of 3/4 cream, 1/4 chicken stock.
3 pounds (9 to 10 medium potatoes)
3 red onions, chopped
3 cups heavy whipping cream
Preheat the oven to 375. Cut the potatoes into small fries, about 2 x 1/4-inch. Put them in a shallow baking pan, add the onions, and season well with salt and pepper. Mix together thoroughly with your hands. Drizzle the cream over the top, making sure it covers all the potoato. Cover the dish with aluminum foil and bake for about 1 1/2 hours. Remove the foil and bake for another 30 minutes, or until the potatoes are really soft and have absorbed most of the cream. There should be a little thickened liquid in the pan. Serve not too hot.
Tasting Room's Potato Salad
I begged shamelessly for this recipe. Note: with the addition of molasses, it's not pretty (brown-ish in color) but it's totally delicious. For presentation, I topped with parsley and drizzled olive oil over the top.
Tasting Room Potato
Salad serves 6
2 # fingerling potatoes (I used Yukon Golds)
3 strips bacon, brunoise, browned and crisp
2 T molasses
4 sage leaves, thinly shredded
3 shallots, thinly sliced
½ C high quality red wine vinegar (KWV)
1 bunch parsley
3 T Extra Virgin Olive oil
Kosher salt and pepper to taste
Make dressing: Mix shallots, vinegar, and molasses; let marinate several hours or up to two days.
Cook potatoes: Boil potatoes, skins on, until just done but not mushy. Peel when warm, and slice into coins.
Marinate: Toss potatoes with olive oil, salt and pepper, sage, and bacon; let sit several hours at room temperature. Meanwhile, pick leaves off parsley stems and discard stems or save for another use.
Toss salad: toss all ingredients together; add more oil and season with salt and pepper to taste.
I begged shamelessly for this recipe. Note: with the addition of molasses, it's not pretty (brown-ish in color) but it's totally delicious. For presentation, I topped with parsley and drizzled olive oil over the top.
Tasting Room Potato
Salad serves 6
2 # fingerling potatoes (I used Yukon Golds)
3 strips bacon, brunoise, browned and crisp
2 T molasses
4 sage leaves, thinly shredded
3 shallots, thinly sliced
½ C high quality red wine vinegar (KWV)
1 bunch parsley
3 T Extra Virgin Olive oil
Kosher salt and pepper to taste
Make dressing: Mix shallots, vinegar, and molasses; let marinate several hours or up to two days.
Cook potatoes: Boil potatoes, skins on, until just done but not mushy. Peel when warm, and slice into coins.
Marinate: Toss potatoes with olive oil, salt and pepper, sage, and bacon; let sit several hours at room temperature. Meanwhile, pick leaves off parsley stems and discard stems or save for another use.
Toss salad: toss all ingredients together; add more oil and season with salt and pepper to taste.
Oven-baked Asparagus with Green Sauce
Oven-baked Asparagus with Green Sauce
from Cooking for the Weekend by Michael McLaughlin
Serves 8
This dry-heat method of cooking asparagus concentrates and sweetens the vegetable’s subtle flavor, while the robust salsa verde adds a pungent accent
2 pounds medium asparagus, trimmed and peeled
2 tablespoons olive oil
Salt
Green Sauce (recipe follows)
Position a rack in the upper third of the oven and preheat the oven to 450 degrees F.
On a Jell-roll pan, toss the asparagus with the olive oil. Set on the rack and back, stirring once or twice, until the asparagus is just tender and lightly browned, 12 to 15 minutes.
Arrange the asparagus, hot or warm, on individual serving plates. Drizzle generously with green sauce and serve immediately.
***
Green Sauce
Makes about 1 ¾ cups
2 cups loosely packed whole-leaf parsley leaves
2 cups loosely packed fresh basil leaves
3 tablespoons fresh lemon juice, strained
1 egg, at room temperature
5 oil-packed anchovy filets
2 tablespoons small capers, drained
1 garlic clove, peeled
1 teaspoon Dijon-style mustard
½ teaspoon salt
½ teaspoon freshly ground black pepper
¾ cup olive oil
In a food processor, combine all ingredients except the olive oil; process until smooth. With the machine running, slowly add the oil through the feed tub; the sauce will thicken. Adjust the seasoning. The sauce can be prepared up to 3 days ahead. Cover and refrigerate, but return to room temperature before use.
Oven-baked Asparagus with Green Sauce
from Cooking for the Weekend by Michael McLaughlin
Serves 8
This dry-heat method of cooking asparagus concentrates and sweetens the vegetable’s subtle flavor, while the robust salsa verde adds a pungent accent
2 pounds medium asparagus, trimmed and peeled
2 tablespoons olive oil
Salt
Green Sauce (recipe follows)
Position a rack in the upper third of the oven and preheat the oven to 450 degrees F.
On a Jell-roll pan, toss the asparagus with the olive oil. Set on the rack and back, stirring once or twice, until the asparagus is just tender and lightly browned, 12 to 15 minutes.
Arrange the asparagus, hot or warm, on individual serving plates. Drizzle generously with green sauce and serve immediately.
***
Green Sauce
Makes about 1 ¾ cups
2 cups loosely packed whole-leaf parsley leaves
2 cups loosely packed fresh basil leaves
3 tablespoons fresh lemon juice, strained
1 egg, at room temperature
5 oil-packed anchovy filets
2 tablespoons small capers, drained
1 garlic clove, peeled
1 teaspoon Dijon-style mustard
½ teaspoon salt
½ teaspoon freshly ground black pepper
¾ cup olive oil
In a food processor, combine all ingredients except the olive oil; process until smooth. With the machine running, slowly add the oil through the feed tub; the sauce will thicken. Adjust the seasoning. The sauce can be prepared up to 3 days ahead. Cover and refrigerate, but return to room temperature before use.
Grilled Tuscan Vegetables (Orchid's recipe)
Grilled Tuscan Vegetables
Serving Size : 10
Amount Measure Ingredient -- Preparation Method
1 clove garlic -- minced
3/4 cup olive oil
1/4 cup red wine vinegar
1/2 teaspoon dried oregano
1 teaspoon sugar
1 teaspoon salt
1 teaspoon black pepper
3 small eggplant
3 small zucchini
3 small red bell peppers
3 small yellow bell peppers
Place first 7 ingredients in a small bowl and mix well.
Cut each eggplant and zucchini lengthwise in half. Cut each pepper lengthwise in half; discard seeds.
Preheat broiler. Arrange vegetables, cut side down in broiler pan and brush with 1/3 cup of dressing. Broil vegetables 7 minutes. Turn; brush with 1/3 cup dressing. Broil 8 to 10 minutes until fork-tender. Remove vegetables to bowl. Pour dressing from pan and remaining dressing to coat well. Refrigerate at least 4 hours to blend flavors, stirring occasionally. Bring to room temperature and drain before serving.
- - - - - - - - - - - - - - - - - -
NOTES : May be prepared 1 day in advance.
Grilled Tuscan Vegetables
Serving Size : 10
Amount Measure Ingredient -- Preparation Method
1 clove garlic -- minced
3/4 cup olive oil
1/4 cup red wine vinegar
1/2 teaspoon dried oregano
1 teaspoon sugar
1 teaspoon salt
1 teaspoon black pepper
3 small eggplant
3 small zucchini
3 small red bell peppers
3 small yellow bell peppers
Place first 7 ingredients in a small bowl and mix well.
Cut each eggplant and zucchini lengthwise in half. Cut each pepper lengthwise in half; discard seeds.
Preheat broiler. Arrange vegetables, cut side down in broiler pan and brush with 1/3 cup of dressing. Broil vegetables 7 minutes. Turn; brush with 1/3 cup dressing. Broil 8 to 10 minutes until fork-tender. Remove vegetables to bowl. Pour dressing from pan and remaining dressing to coat well. Refrigerate at least 4 hours to blend flavors, stirring occasionally. Bring to room temperature and drain before serving.
- - - - - - - - - - - - - - - - - -
NOTES : May be prepared 1 day in advance.
Lemon Verbena Fruit Salad
Lemon Verbena Fruit Salad
From the Herbfarm Cookbook by Jerry Traunfeld
Author notes:
The heavenly citrus scent of lemon verbena intensifies the fruit flavor in this refreshing salad. It's perfect for brunch or a light dessert.
Serves 8
1/4 cup sugar
1/2 cup (gently packed) fresh lemon verbena leaves, thick center vein removed (I substitute mint)
2 tablespoons fresh squeed lime juice
8 cups mixed sliced ripe fruit and berries, such as melon, peaches, nectariens, apricots, plums, pitted sweet cheeries, grapes, raspberries, strawberries, and blackberries.
Process the sugar and lemon verbena in a food processor to a very smooth green paste, scraping down the sides as necessary. Add the lime juice and process briefly. Shortly before serving, toss this dressing with the fruit in a large mixing bowl.
Lemon Verbena Fruit Salad
From the Herbfarm Cookbook by Jerry Traunfeld
Author notes:
The heavenly citrus scent of lemon verbena intensifies the fruit flavor in this refreshing salad. It's perfect for brunch or a light dessert.
Serves 8
1/4 cup sugar
1/2 cup (gently packed) fresh lemon verbena leaves, thick center vein removed (I substitute mint)
2 tablespoons fresh squeed lime juice
8 cups mixed sliced ripe fruit and berries, such as melon, peaches, nectariens, apricots, plums, pitted sweet cheeries, grapes, raspberries, strawberries, and blackberries.
Process the sugar and lemon verbena in a food processor to a very smooth green paste, scraping down the sides as necessary. Add the lime juice and process briefly. Shortly before serving, toss this dressing with the fruit in a large mixing bowl.
Southern Living's Goat Cheese, Sundried Tomato & Basil Pesto Spread
(See the link for a photo)
Outstanding! I doubled the recipe & put it in a cheesecake pan with a removeable bottom, lined with waxed paper.
To speed things up, I used Trader Joe's pesto (be sure to drain off the extra oil floating on the top) and sundried tomato pesto (again, drain off the oil). So easy and yet insanely delicious! Served on top of a cake stand.
Goat Cheese Spread (Lame title, see the photo in the link for a better reference.)
To garnish as in our photo, cut one dried tomato into slivers. Gently press fresh oregano sprigs and tomato slivers in a decorative pattern over the top of the cheese after it is inverted.
Yield: Makes 12 to 16 appetizer servings
Ingredients
2 (8-ounce) packages cream cheese, softened
8 ounces goat cheese
2 garlic cloves, minced
4 teaspoons chopped fresh or 1 1/4 teaspoons dried oregano
1/8 teaspoon freshly ground pepper
1/4 cup basil pesto
1/2 cup dried tomatoes in oil, drained and chopped
Garnishes: dried tomato slivers, fresh oregano sprigs
French bread slices or crackers
Preparation
Process first 5 ingredients in a food processor until smooth. Spread one-third of cheese mixture in bottom of a plastic wrap-lined 8- x 4-inch loafpan. Top with pesto; spread one-third cheese mixture over pesto. Sprinkle with dried tomatoes; top with remaining cheese mixture. Cover and chill 8 hours.
Invert spread onto a serving plate, discarding plastic wrap. Garnish, if desired. Serve with French bread slices or crackers.
Southern Living
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=339899
(See the link for a photo)
Outstanding! I doubled the recipe & put it in a cheesecake pan with a removeable bottom, lined with waxed paper.
To speed things up, I used Trader Joe's pesto (be sure to drain off the extra oil floating on the top) and sundried tomato pesto (again, drain off the oil). So easy and yet insanely delicious! Served on top of a cake stand.
Goat Cheese Spread (Lame title, see the photo in the link for a better reference.)
To garnish as in our photo, cut one dried tomato into slivers. Gently press fresh oregano sprigs and tomato slivers in a decorative pattern over the top of the cheese after it is inverted.
Yield: Makes 12 to 16 appetizer servings
Ingredients
2 (8-ounce) packages cream cheese, softened
8 ounces goat cheese
2 garlic cloves, minced
4 teaspoons chopped fresh or 1 1/4 teaspoons dried oregano
1/8 teaspoon freshly ground pepper
1/4 cup basil pesto
1/2 cup dried tomatoes in oil, drained and chopped
Garnishes: dried tomato slivers, fresh oregano sprigs
French bread slices or crackers
Preparation
Process first 5 ingredients in a food processor until smooth. Spread one-third of cheese mixture in bottom of a plastic wrap-lined 8- x 4-inch loafpan. Top with pesto; spread one-third cheese mixture over pesto. Sprinkle with dried tomatoes; top with remaining cheese mixture. Cover and chill 8 hours.
Invert spread onto a serving plate, discarding plastic wrap. Garnish, if desired. Serve with French bread slices or crackers.
Southern Living
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=339899