• Joined January, 2010
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My Most Recent Ratings

Fresh Herb Salad w/ Shallot & Truffle Vinaigrette

Fresh Herb Salad w/ Shallot & Truffle Vinaigrette

[I posted this recipe.] — EdibleMenu 2/22/2010
Crispy Salmon w/ a Tomato Basil Beurre Blanc

Crispy Salmon w/ a Tomato Basil Beurre Blanc

[I posted this recipe.] — EdibleMenu 2/14/2010
Twice Baked Potatoes

Twice Baked Potatoes

[I posted this recipe.] — EdibleMenu 2/7/2010
Cajun Spiced Pork Chops w/ Cranberry-Apple Chutney

Cajun Spiced Pork Chops w/ Cranberry-Apple Chutney

[Almost every cookbook I've ever read recommends cooking pork to 170-185 degrees. I promise that this will result in overcooked meat. The real danger in pork comes from Trichinosis, which is killed at 137 degrees. To leave a safe margin for thermometer inaccuracy, I strongly recommend cooking your pork to 150-165 degrees. The pork will be tender and incredibly juicy.] [I posted this recipe.] — EdibleMenu 2/1/2010
Salmon Kedgeree

Salmon Kedgeree

[I posted this recipe.] — EdibleMenu 1/25/2010
Bruschetta w/ Tomato & Basil

Bruschetta w/ Tomato & Basil

*To chiffonade the basil simply stack a bunch of leaves on top of each other, roll them up width-wise and slice them into little ribbons. [I posted this recipe.] — EdibleMenu 1/19/2010
Macaroni w/ Bleu Cheese & Mushroom

Macaroni w/ Bleu Cheese & Mushroom

[I posted this recipe.] — EdibleMenu 1/19/2010
Broccoli Soup w/ Herbed Goat Cheese & Toasted Walnuts

Broccoli Soup w/ Herbed Goat Cheese & Toasted Walnuts

*I took some goat cheese and rolled it in some Italian Herbs, then formed it into a roll and placed it in the fridge to set. This way I could cut circles out of it. [I posted this recipe.] — EdibleMenu 1/19/2010
All-in-1 Veggie Breakfast

All-in-1 Veggie Breakfast

[I posted this recipe.] — EdibleMenu 1/19/2010
Chicken Salad Stuffed Tomatoes

Chicken Salad Stuffed Tomatoes

[I posted this recipe.] — EdibleMenu 1/19/2010
Mixed Mushroom Salad on Toast

Mixed Mushroom Salad on Toast

*You can buy a pack of mixed mushrooms from the grocer (shiitake, oyster, button, cremini, etc.), or you can mix your own. Dried mushrooms are okay too, just rehydrate them in hot water for 20 minutes. [I posted this recipe.] — EdibleMenu 1/19/2010
Hummus & Crostini

Hummus & Crostini

[I posted this recipe.] — EdibleMenu 1/19/2010
Homemade Basil Gnocchi

Homemade Basil Gnocchi

*You can use fresh mashed potatoes for better flavor, but you have to remove all the skin first and make sure that you thoroughly whip ALL of the lumps out. For brevity's sake I'm using instant potatoes for this blog. [I posted this recipe.] — EdibleMenu 1/19/2010
Sharp Cheddar & Jalapeño Scones

Sharp Cheddar & Jalapeño Scones

*It is important to keep your ingredients cold, so once you're done prepping the butter, for example, put it back in the cooler until you're ready to use it. **When you're mincing your jalapeño, go ahead and mince up everything; the seeds, the veins, all of it. Jalapeños aren't overly spicy and I think you'll be disappointed if you take out the seeds. These aren't like habañeros, so don't be afraid. [I posted this recipe.] — EdibleMenu 1/19/2010
Toasted Pumpkin Seeds

Toasted Pumpkin Seeds

[I posted this recipe.] — EdibleMenu 1/19/2010
Russian Borscht (Beet Soup)

Russian Borscht (Beet Soup)

The beet is the most intense of vegetables. The radish, admittedly, is the more feverish, but the fire of the radish is a cold fire, the fire of discontent not passion. Tomatoes are lusty enough, yet there runs through tomatoes an undercurrent of frivolity. Beets are deadly serious. -Tom Robbins, Jitterbug Perfume [I posted this recipe.] — EdibleMenu 1/19/2010
Blackened Salmon w/ Wild Rice & Cajun Alfredo

Blackened Salmon w/ Wild Rice & Cajun Alfredo

*I use 26/30 shrimp because they're pretty small. "26/30" means that there are an average of 26-30 shrimp in a pound. "16/20" shrimp are larger and more commonly used in shrimp cocktails. These are the two most commonly found sizes in super-markets. There are also "41/50" shrimp and "90/110" shrimp also known as "popcorn" shrimp. [I posted this recipe.] — EdibleMenu 1/19/2010
Stuffed Chicken w/ Roasted Red Peppers & Herbed Goat Cheese

Stuffed Chicken w/ Roasted Red Peppers & Herbed Goat Cheese

*Herbes de Provence [EHRB duh proh-VAWNS] is a basic assortment of the most commonly used herbs in Southern France; basil, fennel, lavender, marjoram, rosemary, sage, savory, and thyme. [I posted this recipe.] — EdibleMenu 1/19/2010
Roasted Heirloom & Smoked Mozzarella Caprese Salad

Roasted Heirloom & Smoked Mozzarella Caprese Salad

What is an Heirloom Tomato? The advent of megaagriculture in America has seen the gradual depletion of ancient varieties of native nonhybrid plants. Unfortunately for those who appreciate full-flavored fruits and vegetables, produce-seed conglomerates focus only on those strains that have mass-market appeal - which means they're beautiful and hardy, but not necessarily the best-tasting. Fortunately, about 25 years ago some dedicated individuals began saving what they could of the remaining open-pollinated (without human intervention) seed varieties, which have become known as "heirloom seeds." -Food Lover's Companion [I posted this recipe.] — EdibleMenu 1/19/2010
Fresh Peach Yogurt Soup w/ Pistachios & Candied Mint Leaves

Fresh Peach Yogurt Soup w/ Pistachios & Candied Mint Leaves

[I posted this recipe.] — EdibleMenu 1/19/2010

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Welcome to BigOven! What amazing photos...Love them all.

4 years ago    ellie36

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