Laura Stone (stoney321) wrote,
Laura Stone

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Massive recipe post for note keeping

Casey Thompson's recipes (from Shinsei menu)
Blue Cheese Gougeres

1 C milk
4 TBSP unsalted butter
1/4 tsp. salt
1 C flour
1/4 pound blue cheese, creamy
4 large eggs, room temp

Preheat oven to 400 F. Line baking sheet with parchment. In saucepan, combine milk, butter and salt over medium high heat. Bring to a boil, then remove from heat. Add flour, stirring constantly with wooden spoon to incorporate, one minute. Return to medium high heat and cook, stirring constantly for one minute. Slowly add blue cheese, allowing it to melt. Remove from heat and and add eggs, one at a time, beating well until a soft dough forms. Drop dough by the spoonful onto the baking sheet. Bake for 10 minutes, reduce temp to 350, and bake until golden brown, about 20 minutes.

(makes 24 pieces)

Pear and Prosciutto Lettuce Cups
1/12 tsp lemon juice
3 tsp olive oil
1 tsp sugar
1 green pear, diced
1 red pear, diced
1 small tomato, seeded and diced fine
2 TBSP snipped chives
1 tsp thyme leaves
2 TBSP prosciutto, julienned
Boston lettuce leaves (or butter lettuce)

In medium bowl, add lemon juice and whisk in olive oil. Whisk in sugar and add pear, tomato, chives, thyme and prosciutto. Season with s0n0p to taste, spoon into lettuce leaf cups. (6 -8 servings)

"Troytini" Cocktail
1/2 shot peach puree
1/2 shot mango puree
1/2 shot green-apple vodka (yum!)
1 shot raspberry vodka
Splahs of sprite
1/2 shot grenadine

Combine all fruit ingredients (including liquor) and shake (strain if using fresh fruit). Add sprite and pour into chilled martini glass. Pour Grenadine along inside rim, allowing it to sink to the bottom.

Craft Dallas Recipes

Wild Mushrooms and Mozzarella Fondue With Grilled Bread
2 to 2 1/2 pounds assorted mushrooms from list: shiitake, oyster, hen of the woods, chanterelle, abalone, portobello or cremini - mix of 3 works best
1 small bunch fresh thyme
6 cloves garlic
s-n-p to taste
olive oil (i will NOT say EVOO, screw you Rachel Ray)
2 fresh mozzarella cheese rounds, water packed
1 loaf rustic style white bread

Preheat oven to 425 F. Clean and cut mushrooms into 1/2 to 1 inch pieces, strip leaves from thyme stems and slice 3 garlic cloves as thinly as possible. In large bowl, mix mushrooms, thyme, and garlic. Season with s-n-p to taste, add enough olive oil to coat mushrooms lightly.

Pour contents onto sheet pan, spread evenly in a thin layer and bake until mushrooms give off some liquid and begin to brown slightly, about 10 minutes. Remove from oven and transfer to a 2 qt. shallow sided baking or chafing dish (or a Pyrex casserole.) Cut cheese into 1 inch pieces and scatter over mushrooms, bake in oven until cheese melts, bubbles, and begins to brown slightly. Serve with or atop bread slices.

For Grilled Bread:
Preheat grill pan. Cut bread into 1/2 inch slices and drizzle or brush with olive oil. Cook slices on on grill pan 2 minutes per side until toasted. Cut remaining garlic cloves to season. Sprinkle with a little salt and pepper.


Beet Ravioli with Herbed Macadamia 'Ricotta' and Bell Pepper Puree
For FAUX-RICOTTA filling:
4 cups raw macadamia nuts, soaked for 1 hour or longer
1/4 cup lemon juice
2 tablespoons nutritional yeast
2 teaspoons sea salt
1 green onion (white plus 1 inch of green), minced
1 handful chopped oregano

In a food processor, blend nuts, lemon juice, yeast and salt until smooth, adding water or more lemon juice if too thick. Transfer to medium bowl and fold in onion and oregano. Refrigerate in airtight container if not using right away.

For purée:
3 yellow or orange bell peppers, cored, seeded and cleaned
1 tablespoon lemon juice
1 green onion, white only
1/2 teaspoon sea salt
1 tablespoon olive oil
1/2 cup pine nuts, soaked for 1 hour or more
1 small pinch ground turmeric for added color (optional)

Add all ingredients to blender and mix on high until puréed. If too thick, add olive oil. If too thin, add pine nuts.

For assembly:
1 bunch of large beets (2-inch diameter or more)
2 to 3 tablespoons olive oil
1 to 2 tablespoons lemon juice
Coarse sea salt
1 handful chopped pistachios
1 small handful fresh oregano, chopped for garnish
Fresh ground pepper

Using a mandoline, slice beets very thin, about 1/16 -inch. Make stacks and cut into uniform 2-inch squares. Place in medium bowl and add the olive oil, lemon juice and salt. Toss to coat (make sure beets are not dripping) then pat dry and arrange half of beet slices on flat serving plates. Place a generous dollop of the herbed faux-ricotta filling on each slice. Sauce the plates with the pepper purée using a squeeze bottle. Top each ravioli with a beet slice and press down gently. In a small bowl, toss pistachios with oil and a pinch of salt. Sprinkle each ravioli with the pistachios and top with oregano. Grind a bit of black pepper over the entire plate for added flavor and serve.
(Makes about 50 pieces.)

Fearing's Recipes - Dean's and their mixologist, Beam

Pear and Ginger Fizz
1 ounce grey goose La Poire vodka
squeeze of Meyer lemon jouce
Dash of Seckel pear syrup
1/2 seckel pear, cut into small pieces
pinch of crystalized ginger
5 ounces Demi-Sec champagne (sweeter than traditional Brut, this is the stuff you like) or a sweet sparkling wine, like Moscato d'Asti

Place the vodka, lemon juice, pear syrup, pears, and crystalized ginger in a glass and muddle until a paste is formed. Pour into a stemless champagne flute (this works in our angled glassware) and top with champagne/sparkling wine. (Ignore their garnish - a whole pear in the middle of the freaking glass.)

Green Tea Passion Hot Toddy
1 Honey Crisp apple, sliced paper thin and cut into circles
1 tablespoon Burleson’s Pure Clover Honey (use any local honey, hello)
1 ounce Chartreuse (a French liqueur flavored with 130 herbal extracts)
1 ounce B&B (brandy and Benedictine liqueur)
4 ounces apple cider
2 teaspoons high-quality loose-leaf green tea (Beam’s faves include a New York City line called In Pursuit of Tea and Mighty Leaf’s Green Tea Passion)

Place apple slices around the inside of an Irish coffee glass. Add honey, Chartreuse, B&B and apple cider. Top with freshly brewed green tea that is piping hot. Stir to combine and serve.

Man, I could use this right now. *pulls shawl around tighter*

Texas Pomegranate Martini
1 1/2 ounces Tito’s Texas Vodka (mmm, that stuff is good)
3/4 ounce Pama Pomegranate Liqueur
3/4 ounce Cointreau
3/4 ounce fresh pomegranate juice
Seeds from half a pomegranate (can omit)

Combine Tito’s, Pama and Cointreau in tumbler and shake until tin is frosted and beaded with sweat. In martini glass, add fresh pomegranate juice and pomegranate seeds, then top with contents of shaker tin.

6 pieces of stone fruit (plums, peaches, apricots, nectarines and cherries), pitted and cut into thick wedges
1/2 cup super-fine sugar
32 ounces fresh or canned nectar (Kern's is Beam's preference - ugh, YES. Don't get that stuff in the blue cans even though they're cheaper - they have no pulp)
16 ounces plum wine, chilled
8 ounces brandy, chilled
2 750-ml bottles of Cava (a sparkling wine from Spain)
Fresh spearmint for garnish

Place stone fruit and sugar into mixing bowl and combine using enough pressure to extract some juice from the fruit without destroying it.Add nectar, plum wine and brandy, and stir until combined. Pour contents into a large glass pitcher, top with Cava, garnish with a few sprigs of fresh spearmint and serve.

Port Steeped Fig Napoleon With Chocolate Mascarpone Creme (And ice cream recipe here, too)
For port-steeped figs:
2 cups port wine
1 cinnamon stick
1 vanilla bean
5 black peppercorns, cracked
1/4 cup sugar
1 pint fresh figs

Place everything except figs in a pot and bring to a boil – the alcohol in the wine will ignite, just turn heat off and let flames go out. Cut tops off figs, make an X in flesh, place in a heat-proof plastic container. Pour hot liquid over figs and cover. Allow to sit overnight for best flavor. The liquid can be strained and reduced to make a sauce for the plate.

For chocolate mascarpone crème:
8 ounces mascarpone
1/2 cup cocoa powder
1/2 cup powdered sugar
1/4 cup heavy cream

Place all ingredients in a bowl and fold together, be careful not to overwork.

For chocolate ice cream:
1 cup sugar
2 cups heavy cream
2 cups milk
10 egg yolks (!!!!!!)
8 ounces dark chocolate

Heat half of the sugar with the cream and milk; mix egg yolks with rest of sugar. When cream mix boils, slowly add to eggs, stirring constantly. Add chocolate and mix until everything is incorporated.Strain and cool before spinning in ice-cream maker.

Cut store-bought puff pastry into squares and bake, following instructions.Triple-stack pastry squares, filling lower layer with mascarpone crème and upper layer with figs. Garnish with ice cream. </p>
Makes about 5 to 6 servings.

Holy moley.

Come back and add:

Pumpkin Ravioli with Gorgonzola Sauce
(Can make the ravioli a day ahead and refrigerate) - tastes best with chilled chardonnay
1 1/4 Cups canned pumpkin
2 TBSP dry breadcrumbs
2 TBSP freshly grated parmesean cheese
1/2 tsp salt
1/2 tsp minced fresh sage
1/4 tsp freshly ground black pepper
1/8 tsp grated nutmeg
30 round wonton wrappers (oooh, easy!)
1 TBSP cornstarch
cooking spray
1 C fat-free milk
1 TBSP all-purpose flour
1 1/2 TBSP butter
1/2 C (2 oz.) crumbled Gorgonzola cheese
3 TBSP chopped hazelnuts, toasted

Spoon pumpkin onto several layers of paper toweling and spread to 1/4 inch thickness. Cover with additional paper towels, let stand for 5 minutes (Um, maybe put in cheesecloth lined colander, so you don't get paper towel flavor? Blech.) Scrape into medium bowl using a rubber spatula. Stir in breadcrumbs, Parmesan, salt, sage, pepper and nutmeg.

Working with 1 wonton wrapper at a time, spoon 2 tsp. pumpkin mix into center of each wrapper, brush edge of wrapper with water and fold in half, pressing edges firmly with fingers to form a half-moon. Place on large baking sheet sprinkled with cornstarch. Repeat until all pumpkin/wontons are used.

Fill large dutch over with water, bring to a simmer. Add half of ravioli to pan, cover remaining ravioli with damp towel to keep from drying out) and cook 4 minutes or until done. Do not boil, and stir gently. Remove with slotted spoon, lightly coat with cooking pray and keep warm. Repeat with remaining.

Combine milk and flour in a saucepan, stirring with a whisk. Bring to a boil; cook for 1 minute or until thick, stirring constantly. Remove from heat. Add butter, stirring until it melts. Gently stir in Gorgonzola.

To serve: 5 or 6 ravioli in bowl, drizzle with sauce, sprinkle with a few of the toasted hazelnuts. (250 calories, 9.1 g fat, 9.5 protein, 33 g carbs, 3.1 g fiber)

Spelt and Wild Mushroom Pilaf
1 C spelt
2 tsp olive oil
3/4 C chopped onion
1 1/2 tsp minced fresh thyme
1/2 tsp salt
1/4 tsp freshly ground black pepper
1 1/2 C fat-free, sodium free chicken broth (or veggie broth)
1 TBSP butter
1 (8 oz) package exotic mushroom blend, shiitake, cremini, oyster, coarsely chopped

Place spelt in medium bowl, cover with hot water to 1 inch above spelt. Cover, let stand 1 hour. Drain and rinse with warm water, drain.

Heat oil in medium saucepan over medium heat. Add onion to pan, cook 3 minutes or until tender. Stir in spelt, thyme, salt, and pepper, cook 1 minute. Stir in broth; bring to a simmer. Cover, reduce heat, cook 50 minutes, or until spelt is tender. uncover and simmer 15 minutes, or until liquid is almost completely absorbed. Remove from heat, keep warm.

Melt butter in large skillet. Add chopped mushrooms to pan; saute 3 minutes or until tender and brown. Stir mushroom mix into spelt mix. 6 2/3 C servings. (NOTE: not high in fiber, like you'd think, only 1 g - try with barley?)

Potato Sour Cream Biscuits
8 oz cubed, peeled Yukon gold potatoes
1/2 C low-fat buttermilk
1/4 C reduced fat sour cream
2 TBSP butter, cut into small pieces
1 3/4 C all-purpose flour
1 TBSP baking powder
1 tsp salt
1/2 tsp baking soda
cooking spray

Preheat oven to 450 F. Place potato in medium saucepan, cover with water and bring to a boil. Reduce heat and simmer 15 minutes, or until tender (um - you could hold off on preheating the oven until after this step, I think. Geez.) Drain and return potato to pan. Add buttermilk, sour cream, and butter to pan, mash until smooth.

Combine flour, baking powder, salt and soda in large bowl, add potato mix and stir until just incorporated. Turn dough out onto lightly floured surface and knead lightly 5 times. Pat dough to 3/4 inch thickness. Cut with 2 inch biscuit cutter into 15 biscuits. (Ooooh, use the shot glasses and make loads of bite-sized biscuits!). Bake on cookie sheet coated with light cooking spray for 15 minutes, or until browned.

Pear-Cranberry Pie with Oatmeal Streusel
3/4 C regular oats
1/2 C packed light brown sugar
1/2 tsp ground cinnamon
1/4 ts ground nutmeg
dash of salt
2 TBSP chilled butter, cut into small pieces

Filling:3 C (1/2 inch) cubed and peeled Anjou pears (2 large)
2 C fresh cranberries (or frozen - thawed and drained)
2/3 C packed light brown sugar
2 1/2 TBSP cornstarch

9 inch unbaked pie shell

Preheat oven to 350. To prepare streusel, combine first 5 ingredients in a medium bowl; cut in butter with pastry blender (me: or fingers - that way you can add pecans *g*) until crumbly. To prepare filling, combine pear, cranberries, 2/3 C brown sugar and cornstarch in a large bowl. Toss well to combine. Spoon pear mix into pie shell, sprinkle streusel mix over pear mix. Bake at 350 for 1 hour or until bubbly and streusel is browned. Cool at least 1 hour on wire rack.

Gingerbread Souffle
Cooking spray (what is it with Cooking Light that loves the Pam?)
6 TBSP granulated sugar, divided use
2 TBSP butter
3 TBSP all-purpose flour
3/4 C lowfat (1%) milk
1/3 C molasses
1 1/2 tsp ground ginger
1/2 tsp cinnamon
1/4 tsp nutmeg
1/8 tsp ground cloves
2 large egg yolks
3 large egg whites
4 tsp powdered sugar

Preheat oven to 375. Coat 8 ramekins (6-ounce size) with cooking spray. Sprinkle evenly with 2 TBSP granulated sugar. Set aside.

Melt butter in medium pan, add flour and 2 TBSP granulated sugar. Cook 1 minutes, whisking constantly. Gradually add milk, bring to a boil, whisking constantly. Cook 2 minutes, or until thickened. Remove from heat, cool 10 minutes. (I say preheat oven now - do these people not care about electricity? Good lord.) Add molasses and next 5 ingredients (through egg yolks.) stirring with whisk. Set aside.

Place egg white in bowl, beat with mixer at high speeds until soft peaks form. Gradually add remaining sugar 1 TBSP at a time, beating until stiff peaks forms (do not overbeat) Gently folk 1/4th of this in molasses mix, then gently fold in remaining. Gently (tenderly, carefully, lovingly) spoon mix into prepared dishes. Sharply tap dishes on counter 2 or 3 times to level. Place dishes on baking sheet, cook in 375 F oven for 25 minutes, or until puffy and set. Sprinkle the tops with 1/2 tsp powdered sugar and serve. (Only 4 g fat. Huh!)

Chipotle Cheddar Scones

Salmon Salad Recipe (from a Vox post)
1 can of salmon (6 oz.)
3 tbsp of low fat mayo
1/2 teaspoon of sugar
1/2 teaspoon of Parmesan cheese (I used grated parmesan and romano)
1 condiment packet's worth of mustard
generous sprinkling of black pepper
(Optional) Japanese rice seasoning

Mix well and spread on roasted garlic flavored bagel crisps. Top with Japanese rice seasoning (nori fumi furikake - consisting of sesame seeds, salt, sugar, and dried seaweed). Makes 3 servings of what I ate, listed above.

Dont forget the Shanghai dish Ru introduced you to (figure out where to get them here) ??? Xiao Long Bao, soupy dumplings. "They have a meat filling, and when the dough for the skin is wrapped around it, the maker usually adds a small ice cube inside. When the buns are steamed in a bamboo steamer, the ice cube melts and the meat filling's juices combine with the liquid to form a super savory pocket of soup inside the bun, waiting for you to bite in and spill into your mouth. The skin is also made differently, using some glutinous rice flour, so it has a chewier texture than dumplings."

Breakfast alternative to Cream of Wheat: ??????? "gui hua lian ou bai he hu", (sweet osmanthus, lotus, and lily in a creamy soup) This comes in a packet at the Asian market on Legacy.


Silver Oak 2003 Cellars Alexander Valley Cab ( THIS ONE IS PERFECT.
Veuve Cliquot Brut Champagne NV
2005 Bocage Chardonnay (
Schloss VOllrads 2006 Reisling Kabinett (this is the one you had in Hamburg - freaking delish)
Ruinarts Bland de Blanc's Champagne (old style champagne)
Chateau Coucheroy 2005 Pessac-Leognan (White bordeaux)

Man, I need to go to bed.

Will be updated by Nov. 5
Tags: recipes

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