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Yummy
 
Garlic Shrimp Recipe
Courtesy of Mercat a la Planxa, Chicago: http://goo.gl/AbzHf

Ingredients:
6 ea. shrimp, tail off 21-25
1 cup garlic oil
2 ea. dry guindilla chili 
1 tbls. lemon juice
salt to taste
1 tbls. chopped parsley

Instructions:
1. In a cazuela heat up shrimp in the garlic oil.
2. Add dry guindilla chilies (break in half)
3. After approx one minute, turn shrimp over and continue to cook for 1 more minute.
4. Add lemon juice and top with chopped parsley and toasted bread. 

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The most amazing one...
 
Bread Pudding Recipe
From Mercat a La Planxa, Chicago: http://goo.gl/9gQkU  
Makes: 8 portions
 
Ingredients
1 loaf of Brioche: large, diced pieces; lightly toasted in oven
1 qt heavy cream
1 qt half & half
1 vanilla bean
12  eggs
½  lb  dark brown sugar
½  cup sugar
¾ cup butterscotch sauce
 
Instructions:
1. In a large mixing bowl whisk together eggs, sugar, heavy cream, half & half, butter scotch sauce, and vanilla bean.
2. Add the toasted brioche and let soak for 15 minutes.  
3. Place in a 8 x 10 baking pan and bake in a 350 degree oven in a water bath until pudding is set, about 25-30 minutes.  
4. Drizzle with butter scotch sauce and serve with your favorite ice cream.

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This recipe is Incredible!!!
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available cooking ebooks for free at www.vietnamesefood.com.vn now, guys :). limited and exclusive, do not miss this chance :)
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ZAGAT originally shared:
 
Crunchy Peanut Butter Cookies
(From Chef Beth Leonard of Stew Leonard’s in Norwalk, CT - http://goo.gl/Ggnkq)

Ingredients
4 ounces unsalted butter or margarine, at room temperature (1 stick of butter)
1/4 cup vegetable shortening
1 cup peanut butter
1 cup sugar
1 egg
1 cup raw oatmeal
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 cup chocolate chips
Granulated sugar for garnish

Directions
1. Preheat the oven to 350 degrees. Grease a cookie sheet.
2. Beat the butter or margarine, vegetable shortening, peanut butter, and sugar in an electric mixer for 2 to 3 minutes until light and creamy. Add the egg and beat just to combine.
3. In a separate bowl, combine the oatmeal, flour, salt, and baking soda. With the mixer set at low speed, blend the dry ingredients into the butter mixture. Stir in the nuts or chips.
4. Form the dough into 2-inch balls placed 2 inches apart on a cookie sheet. Press the cookies with the back of a fork to flatten slightly. Sprinkle with sugar. Bake on the center rack of the oven for 18 to 24 minutes. Cool the cookies on a wire rack.


Preparation Time: 15 to 20 minutes
Cooking Time: ~20 minutes
Yield: 3 dozen 3-inch cookies

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BAKED SALMON

Ingredients

4 x salmon fillets
1 x lemon, squeezed
1/2 Lemon peel,
grated Fresh chives
Freshly ground black pepper
50 grams of butter
1 x tablespoon of cornflour
350 mls of milk
1 x stick of celery
50 grams soft cheese

Instructions

Place salmon fillets into a dish and sprinkle with half the juice from the squeezed lemon and a generous sprinkling of black pepper. Snip a few of the fresh chives over the top, Cover with foil and leave to stand for 20 minutes Heat half the butter in a pan and add the celery Cook for a few minutes until soft Place the salmon fillets in the pan of celery and cook for 1-2 minutes each side, Remove salmon from the pan and place in the ovenproof dish, top with the celery mixture, a few more chives and 1/2 the grated lemon peel, Dot small pieces of the remaining butter over each piece of salmon, Cover the dish with foil and place in an oven heated to 150c for about 20 minutes depending on the thickness of the salmon, Remove from the oven and remove salmon from the dish and set aside to keep warm, Put the remaining juices and sediment from the salmon into a warm pan on the hob, Mix the cornflour with the milk and pour into the pan, stir over a low heat until the mixture thickens, boil for 1 minute, Slowly stir in the remaining lemon juice and butter, lemon peel and chives, Add the soft cheese and continue stirring until smooth, Place the salmon onto serving plates, place 1 x tablespoon of sauce on the top and snip some chives over the sauce. Serve with a lemon wedge
Source: +RecipesNext

http://www.recipesnext.com/recipes/baked-salmon/
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Talk to me about YUMMY!!
ZAGAT originally shared:
 
Thanksgiving Leftovers Recipe
(From chef Jimmy Bradley)

Ingredients
1 tablespoon butter
2 cups leftover mashed potatoes
1 1/2 cups leftover turkey (hand-torn into strips)
1 1/2 cups chicken or turkey stock
3/4 cup milk
3/4 cup heavy cream
3/4 cup grated gruyere
2 tsp. paprika
2 scallions, finely sliced
Salt
Pepper
Cayenne

Directions
1. Place mashed potatoes in a large soup pot over medium heat and add milk, heavy cream, and stock (store-bought is fine).
2. Whisk gently to incorporate but do not overwork.
3. Add turkey and season with salt, pepper, and cayenne to taste.
4. Bring to a light boil and finish by whisking in butter.
5. To serve, put gruyere (or your favorite shreddable cheese) in the bottom of a bowl and add soup. Garnish with a dusting of paprika and scallions.
Recipe courtesy of Jimmy Bradley, chef and owner of The Red Cat (http://goo.gl/ftwyZ) and The Harrison (http://goo.gl/FQGez) in NYC
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<3 Dominican Rum
 
Getting ready for the weekend? Here's a cocktail to try, as featured in our Holiday Gift Guide Hangout: http://goo.gl/N0qrD 

Spice Cask Recipe
Created by Scott Fitzgerald, Mulberry & Vinatta Projects
 
2 oz. Brugal 1888
.75 oz. Ramazotti
.25 oz. Cinnamon Syrup
2 dash Orange Bitters
1 dash Angostura Bitters
 
Stir all ingredients in an iced cocktail tin. Fine strain over a large piece of ice and garnish with a large orange peel and a maraschino cherry.
 
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OMG! <3
 
Goat Cheese Fondue Recipe
Courtesy of Chef +Todd English 

Ingredients
20 oz. Goat cheese, soft, crumbed
3 cups Heavy cream
6 Tbsp. Unsalted butter
6 Tbsp. All-purpose flour
¼ cup Fresh chives, thin diagonal slices
¼ cup Dry White wine
2 Tbsp. Shallots, chopped
2 Tsp. Garlic, minced
Kosher Salt to taste
Freshly Ground Black Pepper to taste
2 Tsp. Olive oil

Instructions
1. Melt butter in a small heavy skillet over low heat; whisk in flour until smooth.
2. Cook, whisking constantly, 2 minutes or until mixture is light brown and has a nutty fragrance. Remove from heat.
3. Sauté shallots and garlic in olive oil in a medium saucepan over medium heat 3 minutes or until tender. (Do not brown.)
4. Gradually add wine, stirring to loosen particles from bottom of pan. Gradually stir in cream and cheese.
5. Bring to a boil; reduce heat, and simmer 1 minute or until cheese melts. 6. Stir in flour mixture. Cook, stirring constantly, 3 minutes or until smooth and thick.
7. Remove from heat.
8. Stir in salt and pepper.
9. Transfer fondue to a fondue pot. Sprinkle with chives. Serve with bread cubes, figs, dates, and apple slices. 6 cups (about 12 servings)

Note: A creamy Gorgonzola or Cambozola makes a great alternative to goat cheese.

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ORANGE HOT CHOCOLATE

Ingredients

Grated zest of a medium orange
200 gramms of good quality dark chocolate
chopped into small peices
+ 50 grams extra grated 3/4 litre of milk, full fat/whole milk is best 3 x tblsp sugar, brown if possible
Whipped cream, from a can or whip up some double cream with a little sugar .

Instructions

Place milk and orange zest in a saucepan and heat slowly to simmer point. Remove from the heat and allow to stand for 10 minutes. After standing time, slowly reheat milk and add sugar and broken up chocolate, continue stirring over low heat until chocolate has melted, Pour into tall cups or glasses and top with the whipped cream Sprinkle with grated chocolate and serve immediately
Quick Notes

For an extra special occasion, why not add some orange liqueur or even brandy, just place a tablespoon in the bottome of the cup before pouring the hot chocolate milk over.

Source: +RecipesNext http://www.recipesnext.com/recipes/orange-hot-chocolate/
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SEARED SCALLOPS WITH LEMON BUTTER SAUCE

Ingredients :

8 fresh scallops (removed from shells) and roe removed
1 tblsp flour
1 tblsp fresh chopped dill
75 grams butter
1 large clove of garlic peeled and chopped
Juice of 1 lemon
Black pepper
Directions / Instructions :

Have a dish or plate with a lid or cover ready warmed for the cooked scallops to go onto
Rinse scallops in cold water and pat dry with kitchen towel
Toss scallops into the flour and shake off any excess
Heat a wok or large pan over a high heat, when very hot add 25 grams of butter, melt until it starts to sizzle then place the scallops in quickly and turn each one after about 30 seconds and sear other side for 30 secs, lower heat and cook each side of fish for a further 30-60 secs depending on thickness, remove scallops from the pan and place on the warm plate, sprinkle with the dill and a shake of black pepper cover and keep warm.
Add remaining 50 grams of butter to same pan with the garlic, (scrape up any residue from the fish) cook the garlic and butter slowly over low heat for a few minutes until garlic softens but doesn't brown, turn up the heat to high, add the lemon juice to the pan stirring all the time, the sauce will slightly thicken keep cooking for 30 seconds more then remove from heat.
Serve the scallops with a little of the sauce on top and the rest on the side
Wonderful served simply with watercress or green salad and lemon wedges
Source: +RecipesNext

http://www.recipesnext.com/recipes/seared-scallops-with-lemon-butter-sauce/
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Some Drinks to Partyyyyyyyyyy! :D
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#Delicious !!!
ZAGAT originally shared:
 
Sweet Potato Gratin
(From chef Wolfgang Puck)
Serves 6

Ingredients
4 tablespoons (2 ounces) unsalted butter
1 pound Granny Smith apples, peeled, cored, quartered, and cut into 1/4-inch slices
1 1/2 pounds sweet potatoes or yams, peeled and cut into thinly sliced rounds
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon freshly ground white pepper
Freshly grated nutmeg
1 1/4 cups heavy cream, half-and-half, or milk
1/2 fresh bread crumbs

Directions
1. Preheat the oven to 375 degrees F.
2. In a 10-inch skillet, melt 2 tablespoons of butter. Over medium-high heat, sauté the apples until slightly caramelized, about 6 to 8 minutes.
3. Place the potatoes in a medium bowl and season with salt, cinnamon, pepper and nutmeg. Pour over the cream and mix well.
4. Butter a 10-inch gratin dish and layer with half the potatoes, one overlapping the other. Cover with the apples and arrange the remaining potatoes on top. Cover the dish with aluminum foil and bake for 1 hour, or until the potatoes are tender.
5. Remove from the oven.
6. Increase the oven temperature to 500 degrees F. Sprinkle the bread crumbs over the potatoes and dot with the remaining 2 tablespoons of butter. Return to the oven to brown, watching carefully to prevent burning.
7. Remove from oven and serve immediately.

Recipe courtesy of chef Wolfgang Puck, who most recently opened a new restaurant at Hotel Bel Air (http://goo.gl/FKIxp) in Los Angeles.

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