RECIPE
Avocado Butter with Tomato Salsa Verrine
adapted from Ottolenghi’s Avocado Butter on Toast with Tomato Salsa
Makes 2
Tools: 2 stemless clear glass containers that will hold 4-6 ounces such as stemless wine glass or mason jar; Long-handled teaspoon or sandwich size ziplock bag to use as piping bag
Ingredients:
1 very ripe avocado
1-1/2 Tbsp soft butter (or omit the butter and add a little Fruit Fresh to keep the avocado from turning)
2 tsp freshly squeezed lime juice
2 tsp lime zest
Salt and black pepper
¾ tsp finely chopped fresh tarragon
¾ tsp finely chopped fresh dill
1/2 cup cherry tomatoes, quartered
1 tsp capers, rinsed and finely chopped (mash with the flat side of a chef’s knife for easy chopping)
1 Tbsp olive oil
2 slices sourdough bread, toasted and rubbed with a sliced clove of garlic
1/8 tsp cumin se ...
EGGPLANT, LAMB and YOGURT CASSEROLE
*****March 2021 "HSN Dinner at Home" winner*****
source: https://cooking.nytimes.com/recipes/1020154-eggplant-lamb-and-yogurt-casserol
• 2 or 3 eggplants (aubergines) (about 1 1/2 pounds/680 grams), cut into 1-inch/3-centimeter cubes
• 1 pound/450 grams ground lamb (lamb mince)
• 1 medium onion, halved and thinly sliced
• ½ cup/15 grams fresh oregano leaves, roughly chopped (or dried)
• ⅓ cup/80 milliliters olive oi ...
LEMON POSSET
*****February 2021 "HSN Dinner at Home" winner*****
source: Todd Breyer
Note: Prepare at least 5 hrs ahead to allow time to set.
2 cups Heavy Cream
3/4 cup Sugar
Juice of 2 Lemons
Raspberries and Powdered Sugar to garnish
Bring Cream and Sugar to boil, stirring constantly. Reduce to simmer, stirring vigorously 2 to 3 mins., or until thickened (doesn’t get very thick). Remove from heat and whisk in Lemon Juice. Pour into 6 cups or ramekins, and cool. Cover with plastic wrap and refrigerate until set (4 hrs.). Garnish and serve. Yield: Serves 6
Variants: May use Lime Juice instead. Garnish with Blueberries and Shortbread Cookies. Add sugared Mint leaves (Jana!). Top with strawberry jam (Eileen).
BRUNSWICK STEW
*****February 2021 "HSN Dinner at Home" winner*****
source: Todd Breyer-family recipe (Aunt Barbara)
Note: Gets even better the second day when the flavors meld, so can make ahead.
3 lb Hen, cooked, deboned and retain Broth (5 to 7 cups water)
5 slices Bacon, chopped raw with scissors
(2) 1 lb cans Tomatoes
2 cups (1 pkg) frozen Corn
1 pkg frozen Baby Lima Beans
1 cup cubed Potatoes
1 cup chopped Onions
1.5 tsp Salt (to taste)
1 tsp Celery Salt
1/2 tsp Black Pepper
Dash of Cayenne Pepper
Bring to a boil. Simmer 2 to 3 hours.
LENTIL SAUSAGE SOUP
*****February 2021 "HSN Dinner at Home" winner*****
source: Todd Breyer-family recipe
1 lb dry Lentils, rinsed
1/4 lb Bacon, cut raw into small bits
3 Carrots, diced
2 stalks Celery, sliced
1 small Onion, chopped
3 Bratwurst, chopped raw
1.5 tsp Salt
1/4 tsp Pepper
Place all ingredients in pressure cooker with enough water to cover. Stir to mix. Cover and cook 10 to 15 minutes. Can add more water once complete to desired consistency.
Original recipe instructions & additional ingredients for the Lentil Soup, for those without a pressure cooker:
Use 2C "quick cooking Lentils” rinsed. Then put them in a pot with the bacon and vegetables and 2 qts boiling water. Simmer covered 30 mins. Saute onion in butter. Ladle 1/2C lentil soup into ...
SAVORY SUGAR PUMPKIN ROASTED WITH LIME
*****February 2021 "HSN Dinner at Home" winner*****
source: Todd Breyer
Preheat oven to 325 degrees. Slice *Pumpkin in half top to bottom and scoop out the seeds and any stringy/slimy material. (Seeds may be set aside, washed, liberally salted, and slow-roasted separately at 275 to 300 for 45 mins to an hour for a special tasty treat. Stir a couple times.) Slice cleaned Pumpkin into long 1” to 1.5” thick wedges and then cut each of those in half at the equator. Place in large bowl and coat with Olive Oil, a little Butter, Salt and Pepper to taste. Then sprinkle with L ...
SPICY ENGLISH PARSNIP SOUP
*****February 2021 "HSN Dinner at Home" winner*****
4 Parsnips, peeled and sliced
2 medium Potatoes, peeled and cubed
1 large Onion, chopped
1 Garlic clove, minced
4 TBSP Butter (or margarine or oil)
1 tsp Curry Powder
1/2 tsp Ginger Powder
6 cups stock, of choice
1/2 cup half-and-half, or heavy cream
Salt and Pepper to Taste
Parsley, finely chopped as garnish
Melt Butter in a good-sized soup pot and add vegetables. Sauté lightly 2 to 3 minutes. Sprinkle in curry and ginger and stir in thoroughly. Add stock and bring soup to boil. Lower to simmer, uncovered for 30 mins. Blend soup in a blender or food processor until thick and creamy, and then return to the pot. Reheat soup, add half-and-half and seasonings, and stir well. Add more curry to taste. Do not let soup come t ...
Nam Lao Fresh Rolls with Tamarind Dipping Sauce (HSN Dinner Group Winner)
Serves 4.
Ingredients for Roll:
12 rice paper wraps
1/2 pound diced chicken breast for beef flank steak
2 tablespoons oil
1/2 teaspoon salt
1 cup chicken stock
1 cup bean sprouts
1 cup shredded lettuce
1/4 cup water
Baked Shrimp Toast (HSN Dinner Group Winner)
Serves 4 to 6
Ingredients:
8 thinly sliced white bread, crust removed (Pepperidge Farm preferred)
1 large egg, separated, plus 1 egg yolk
1 pound medium shrimp, peeled, deveined and cleaned with salt
2 tablespoons heavy cream
1 tablespoon vodka
1 teaspoon coarse or kosher salt
1/2 cup finely chopped fresh water che ...
Thai Chicken Salad with Cellophane Noodles (HSN Dinner Group Winner)
Serves 6
Ingredients:
4 1/2 to 5 ounces cellophane noodles (bean threads available at Asian markets and many supermarkets)
3 pounds of chicken breasts, poached, skin and bones discarded and the meat torn into thin shreds (about 4 cups)
1 cup finely grated carrot
2 cucumbers peelt, seeded and chopped
For the Dressing:
4 large garlic cloves
RECIPE