Recent Stories: Recipes

Laura Donnelly
March 24, 2015

Quinoa au Gratin

This is an almost verbatim copy of a recipe by Paco Jimenez provided to students in my Culinary Institute of America Boot Camp in San Antonio. What doesn’t taste better with cheese?

Serves 10.

1/2 lb. quinoa
2 garlic cloves
1/2 cup white onion
1/2 cup butter
3 eggs
1/2 cup Gruyere cheese, grated
3 Tbsp. Parmesan cheese, grated
1 cup cream
Salt and pepper to taste

Laura Donnelly
March 10, 2015

Moscow Mule

How about a drink to start? Make this with our very own potato-based LIV vodka.

Serves one.

2 oz. LIV vodka
1 oz. fresh lime juice
Good ginger beer
Lime wedge


Combine vodka and lime juice in a highball glass with ice. Top with ginger beer and lime wedge. Go ahead, have two.

Olivier Salad

Serves six to eight.

3 cups boiled, peeled, diced waxy potatoes

Laura Donnelly
March 5, 2015

Travel Snack

This recipe is based on Union Square Cafe’s bar nuts, but I use a healthier, less fattening variety of nuts. I pack bags of this for long-distance travel and add dried cranberries or cherries and sometimes dark chocolate chips.
Makes about 41/2  cups, more if you add dried fruit and/or chocolate.

11/2 lbs. variety of unsalted nuts; I use:
Pistachios
Pumpkin seeds
Sunflower seeds
2 Tbsp. finely chopped fresh rosemary leaves
1/4 tsp. cayenne pepper

Laura Donnelly
February 24, 2015

Butternut Squash With Ginger and Rosemary

Here’s the recipe, again, for my oft-repeated butternut squash. I got it from my Korean stepmother-out-law. Figure that one out.

Serves six.

6 cups cubed butternut squash
2 Tbsp. grated ginger
1 tsp. dried crumbled rosemary leaves
3 Tbsp. maple syrup
4 Tbsp. olive oil

Laura Donnelly
February 10, 2015

 Abraham Lincoln’s Favorite Chicken Fricasee

This recipe is from one of my favorite books, “The First Ladies Cookbook,” which is “compiled and edited by outstanding culinary and historical Authorities.”

It sounds more like fried chicken with gravy but it is called a fricasee in the book. I told you Honest Abe was not a foodie.

No serving amounts given.

2 to 3 fryers, cut up
Salt, pepper
Flour, for dredging
1/2 pint cream

Laura Donnelly
February 3, 2015

Mary’s Pie Crust

This is Mary Schoenlein’s most excellent pie crust recipe.

Makes one double-crust pie, enough for an eight or nine-inch pan.

2 cups flour
1 tsp. salt
1 Tbsp. sugar
10 Tbsp. butter, chilled and cut into small cubes
5 Tbsp. shortening, also chilled
4 to 6 Tbsp. ice water

Laura Donnelly
January 28, 2015

Contest-Winning Vegetarian Chili

Everyone should have a vegetarian chili recipe in his or her repertoire. This recipe is fairly simple and comes from Marilyn Barilleaux of Bothell, Wash., via the Taste of Home website. I think some cooked wheatberries would be good in this.

Serves 16.

4 medium zucchini, chopped
2 medium onions, chopped
1 medium green pepper, chopped
1 medium sweet pepper, chopped
1/4 cup olive oil
4 cloves garlic, minced

Laura Donnelly
January 20, 2015

Frito Pie

Frito pie is common in Texas. It is served inside the small-size Fritos bag, slit open, with chili and condiments dumped on top.

Serves one guilty person.

1 single-serving bag of Fritos
1/2 can Hormel chili (You could make your own chili but why bother? You’re already on the primrose path to culinary doom.)

Laura Donnelly
January 13, 2015

Split Pea Soup

This is a version of split pea soup I kind of made up this weekend. I didn’t have a ham hock or chunk of salt pork so I substituted two slices of bacon and some high quality ham bits. If you want to get some smoky flavor without the meat, try some smoked paprika. I also add more vegetables than most recipes because, why not?

Serves six.

2 Tbsp. olive oil
1 onion, chopped
1 Tbsp. dried oregano or marjoram
4 cloves garlic, chopped
2 slices bacon

Laura Donnelly
January 6, 2015

T.’s Pissaladiere

This recipe is more of a guideline for making T.’s version of pissaladiere. This amount will cover four squares of lavash bread.

1 14-oz. can of diced tomatoes
2 tins of anchovies, including oil
1/2 cup pitted black olives, chopped
3 Tbsp. fresh thyme leaves or 1 tsp. dried
2 cloves garlic, chopped
1 cup grated Parmesan cheese


Combine all ingredients and spread onto lavash bread. Bake at 375 until crisped, about 10 minutes.

Laura Donnelly
December 18, 2014

Potato Latkes

These are the three recipes we made for the Temple Adas Israel celebration. The first one is from Joan Nathan’s book “The Jewish Holiday Kitchen.”

Serves 8 to 10.

10 medium potatoes
2 medium onions
2 large eggs
1/4 cup flour
Salt and white pepper to taste
Vegetable oil


Peel the potatoes if skin is coarse; otherwise just clean them well.

Laura Donnelly
November 18, 2014

Bolero Carrot Gyoza

Here is Chris Polidoro’s creation from Quail Hill carrots. It is awesome.

1 lb. carrots, washed and sliced
1 shallot, sliced
2 pinches salt
3 Tbsp. olive oil
1/4 cup water
1/2 lb. savoy cabbage, blanched, well drained, and chopped
1 tsp. fresh ginger, grated
1 package Nasoya round wonton wrappers


Preheat oven to 425.

Laura Donnelly
October 28, 2014

Roasted Root Vegetable Salad With Marcona Almonds

This recipe is a shortened version of Laurent Tourondel’s from his “Fresh from the Market” cookbook. It’s the Marcona almond dressing and lemon zest that make this sing.

Serves six.

Laura Donnelly
October 14, 2014

Faux Hangawi House Salad

This recipe is my version of Hangawi’s house salad. Delicious and healthy. Serve it with any fried rice dish.

Serves four.

6 cups mixed greens, including spinach and arugula
1 Asian pear or 2 Bosc or Anjou pears, peeled, cored, and sliced
1/2 cup dry roasted sunflower seeds
1 cup crumbled Terra Chips


Dressing:
1/2 cup neutral oil
1/4 cup rice vinegar
2 Tbsp. light soy sauce

Laura Donnelly
September 23, 2014

Hot Sauce

Blend as many hot peppers as you have (a nice combination of padrons, serranos, habaneros). Add salt (a lot), vinegar, garlic, and sugar to taste. Optional: Add Roasted sweet peppers or smoked hot peppers.

Peach and Tomato Gazpacho

Blanch, peel, and core tomatoes, then crush with hands into a bowl. Add finely chopped garlic, sweet peppers, peaches, red onion, and basil. Puree in batches using a food processor or blender. Add a lot of salt and pepper and some cumin to taste.

Laura Donnelly
September 2, 2014

Blackened Tuna Steaks

This recipe is from James Peterson’s “Fish and Shellfish” cookbook. Remember the blackened fish fad? It’s still fun to make, as long as you’ve got a good cast-iron skillet and reliable ventilation in your kitchen!

     Serves four.
    4 6-to-8-oz. tuna steaks
    1 Tbsp. fresh thyme leaves, chopped
    1 Tbsp. fresh marjoram or oregano, chopped
    11/2 tsp. cayenne pepper

Laura Donnelly
July 22, 2014

For recipes that call for corn off the cob, keep the following in mind: One ear of corn yields approximately three and half ounces of kernels, or about a half cup.

Mexican Corn on the Cob

Serves four.
8 ears of corn
1/2 cup mayonnaise (I use light mayo)
1 tsp. smoked paprika or 1 tsp. chipotle adobo sauce
1/2 cup good quality Parmesan cheese or cojita cheese
Wedges of lime for serving

Laura Donnelly
May 27, 2014

Debbie’s Broiled Bluefish
It seems only appropriate that the recipes given today come from local sources. This first recipe is from the Seafood Shop and was published in “Fresh From the Farm” by Susan Meisel and Nathalie Sann. Super fresh bluefish is a wonderful thing.

Serves five to six.

2 lbs bluefish fillets, about 1 inch thick
Salt and freshly ground pepper
1/4 cup mayonnaise
Paprika
Lemon wedges


Preheat the broiler. Wash and pat dry the fillets

Laura Donnelly
May 13, 2014

Avocado Pear Smoothie
    This recipe is from a Martha Stewart website.
    Serves four.
1 ripe avocado, peeled, pit removed
1/2 cup silken tofu
1 cup pear juice
2 Tbsp. honey
1/2 tsp. vanilla
2 cups ice


    Puree until smooth, drink.

Green Smoothie
    Get on the kale bandwagon with this green smoothie. If you don’t care for the broccoli, add a handful of spinach instead.

Laura Donnelly
May 6, 2014

Open-Faced Sandwich of Spinach,
Caramelized Onions, and Roasted Peppers

    This recipe is from Deborah Madison’s book “Vegetable Literacy.” It would make a simple and delicious lunch. I suspect that using the best ingredients will really enhance this open-faced sandwich, so get a good ciabatta or whole grain levain and high quality ricotta salata.

11/3 cup caramelized onions (2 lbs. onions sauteed in 3 Tbsp. butter, salt and pepper to taste)
1 lb. clean spinach, stems removed

Laura Donnelly
April 22, 2014

Leftover Brisket Tostadas
    This recipe is more of a guideline. How much of the ingredients you use is up to you. I prefer more pico de gallo to meat.

1 lb. leftover brisket, shredded and warmed
1 package small corn tortillas
1 can refried beans
1 small can taco sauce or red chile sauce
2 cups shredded cheese, Monterey Jack and cheddar mixed is good
Crisp lettuce, shredded
1 avocado
Sour cream
Vegetable oil
Pico de gallo (see recipe below)

Laura Donnelly
March 18, 2014

    I gained four pounds in four days in Charleston. You could gain just as much from reading these recipes.

Cheese Straws
    This recipe is from the February-March issue of Garden and Gun.
    No yield amount given, dadgummit.
8 oz. shredded sharp cheddar cheese, room temperature
1/4 cup softened butter
1 cup flour
1/2 tsp. salt
1/8 tsp. cayenne pepper


    Preheat oven to 350 degrees.

Laura Donnelly
March 4, 2014

Cafe Brulot
    Cafe Brulot is a fragrant, after-dinner drink from New Orleans. It is often served in restaurants, with a great show of flaming brandy drizzled down a curl of orange peel into your demitasse cup. I’m not giving you that recipe. Keep it simple. This is also delicious served cold.

    Makes eight servings.
Zest from 1 orange
12 whole cloves
1/3 cup brandy
1/3 cup Cointreau
3 2-inch strips of lemon peel
2 Tbsp. sugar

Laura Donnelly
February 25, 2014

Couscous With Olives and Garbanzo Beans
    This recipe is from Bon Appetit’s December 2005 issue. Feel free to leave out onions if you care about fellow passengers.

    Serves six.
1 14-oz. can low-salt chicken broth
1 10-oz. box couscous
1 15-oz. can garbanzo beans, drained
1 cup chopped red onion
1/2 cup chopped fresh Italian parsley
5 Tbsp. fresh lemon juice
1 tsp. grated lemon peel