S: Recipes for My Bridesmaids, Elizabeth Lee Friedman
BC: Thank You!
FC: Recipes for My Bridesmaids | Elizabeth Lee Friedman
1: Thank you, ladies, for being a special part of my wedding. I'm truly blessed to have each of you in my life. Allez Cuisine! Love, Beth
2: Elizabeth Lee Friedman | Michelle Lee | Scallop Roast 1 medium shallot, minced 2 tablespoons white wine 2 tablespoons heavy cream salt and pepper 1 pound fresh scallops 1/2 cup panko 2 ounces thinly sliced prosciutto di Parma, minced 2 tablespoons minced fresh parsley extra virgin olive oil | 425 | 15 min. | 2
3: Preparation Preheat the oven to 425 degrees F. Place 2 gratin dishes on a sheet pan. Split minced shallot between dishes. Add 1 tablespoon each of white wine and heavy cream to each dish. Salt and pepper to taste. Place in oven and heat through until cream starts to bubble and just beginning to brown, about 5 minutes. To make the topping, mix panko, proscuitto and parsley. Take out gratin dishes from the oven. Split up scallops between each dish and divide topping. Drizzle with olive oil. Bake for 8 to 10 minutes, until the topping is golden and sizzling and the scallops are barely done. If you want the top crustier, place the dishes under the broiler for 1-2 minutes, until browned.
6: Leek and Swiss Chard Tart for Melissa Ingredients 1 sheet frozen puff pastry, thawed 2 tablespoons butter 3 large leeks (white and pale green parts only), coarsely chopped 1 teaspoon dried thyme 1/2 bunch Swiss chard, ribs removed, leaves chopped (about 2 1/2 cups) 1/2 cup whipping cream 2 eggs, beaten to blend 3/4 cup grated parmesan cheese 1 teaspoon salt 1/4 teaspoon ground black pepper Pinch of ground nutmeg
7: Preparation Roll out pastry on floured work surface to 12-inch square. Transfer to 9-inch-diameter glass pie dish. Trim overhang to 1 inch. Fold under; crimp edges. Cover; chill. Melt butter in large nonstick skillet over medium-low heat. Add leeks and thyme. Sprinkle with salt and pepper. Cover; cook until leeks are very tender but not brown, stirring often, about 10 minutes. Add chard; saut until wilted, about 2 minutes. Remove from heat; cool. Position rack in bottom third of oven; preheat to 425F. Whisk cream and next 5 ingredients in large bowl. Mix in cooled leek mixture. Pour filling into crust. Bake tart 15 minutes. Reduce heat to 350F and bake until filling is puffed and just set in center, about 15 minutes longer. Transfer to rack; cool 10 minutes. Serves 8
11: Ingredients 8 ounces small elbow macaroni (2 cups) 1 1/4 cups half and half (you can use fat-free) 1 1/3 cups (packed) coarsely grated extrasharp cheddar cheese 1 1/3 cups (packed) coarsely grated fontina cheese 1 1/2 tablespoons all purpose flour salt and pepper white truffle oil Preparation Preheat oven to 400F. Butter 11x7x2-inch glass baking dish or 6 individual ramekins. Meanwhile, cook macaroni in large saucepan of boiling salted water until just tender but still firm to bite, stirring occasionally; drain well. Reserve pan. Bring half and half to simmer in same saucepan over medium heat. Toss 1 cup cheddar cheese, 1 cup fontina cheese and flour in medium bowl to coat; add to half and half mixture. Whisk until sauce is smooth and just returns to simmer, about 2 minutes. Mix in pasta. Season with salt and pepper. Spread pasta mixture in prepared dish or dishes. Mix remaining 1/3 cup cheddar and 1/3 cup fontina cheeses and sprinkle on top of mac n cheese(s). drizzle with truffle oil. Bake until heated through, about 15 minutes. You can brown the tops under a broiler for a minute or two if needed. Serves 6... okay, 5 | Truffled Mac n Cheese for Karin
14: Salmon Ecstasy on a Plate for Treska | Ingredients 4 6 to 8 ounce salmon steaks (about 3/4 inch thick), boned, skinned 2 burrito-style flour tortillas (about 10-inch diameter) 3 tablespoons minced fresh chives 3 tablespoons minced fresh dill 2 tablespoons plus 1/2 cup minced red onion 3 tablespoons extra virgin olive oil 1 cup dry white wine 2 tablespoons fresh lemon juice 6 tablespoons (3/4 stick) chilled butter, cut into 6 pieces Preparation Tuck 1 narrow end of salmon in toward center. Wrap second narrow end around first to form solid round. Repeat with remaining salmon steaks, forming 4 solid rounds. Season with salt and pepper. Preheat oven to 400F. Cut four 3/4-to 1-inch-wide strips from center section of each tortilla. Wrap 2 strips around each salmon round, overlapping ends to encircle completely. Secure with toothpicks. Transfer to baking sheet. Sprinkle tops of salmon with 2 tablespoons chives, 2 tablespoons dill and 2 tablespoons onion. Press to adhere. Heat 3 tablespoons olive oil in heavy medium saucepan over medium heat. Add 1/2 cup onion; sauté until tender but not brown, about 5 minutes. Add wine and lemon juice. Increase heat; boil until sauce is reduced to 1/3 cup, stirring occasionally, about 9 minutes. Set aside. Bake salmon packets until salmon is cooked through, about 10 minutes. Meanwhile, bring sauce to simmer over low heat. Add 6 tablespoons chilled butter 1 piece at a time, whisking just until melted after each addition. Remove from heat. Mix in 1 tablespoon chives and 1 tablespoon dill. Season to taste with salt and pepper. Transfer salmon to plates. Spoon sauce around and serve. Serves 4
17: "Good cooks never lack friends!" a magnet Treska gave me!
19: Frozen Strawberry Yogurt for Michelle Denault | Ingredients 1 pound strawberries, trimmed, sliced 3/4 cup sugar 3/4 teaspoon fresh lemon juice 1/8 teaspoon salt 1 cup heavy cream 1 cup non-fat Greek yogurt Equipment: an ice cream maker Preparation Coarsely mash strawberries with sugar, lemon juice, and salt using a potato masher in a large bowl. Let stand, stirring and mashing occasionally, 10 minutes. Transfer half of strawberry mixture to a blender and purée with cream and yogurt until smooth. Return strawberry cream-yogurt mixture to bowl with remaining strawberries and chill, stirring occasionally, until very cold, 3 to 6 hours. Freeze mixture in ice cream maker. Transfer to an airtight container and put in freezer to firm up. Serves 8