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    You are in: Home / blucoat's Public Recipes
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    588 Recipes

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    So simple and so delicious! The tall, crisped "chips" look striking when bunched in a tumbler, and they're terrific with cocktails. Roasting the leaves coaxes out a nutty, briny flavor that can become addictive. Recipe is from Dan Barber, celebrated chef and proprietor of Blue Hill in Manhattan and Blue Hill at Stone Barns in Pocantico Hills..

    Recipe #357905

    Delicious and soft French cookies. The recipe is from Bon Appetit Magazine (January 2000). "This cookie launched a thousand memories — and a literary masterpiece — for Marcel Proust. The group enjoys madeleines with tea, just as the narrator did in Swann’s Way." Uses a special madeleine pan (a metal mold with scallop-shaped indentations, sold at cookware stores).

    Recipe #199205

    These are really wonderful large, thick, and chewy cookies with a deep caramel flavour due to the unusual step of browning the butter . The recipe is from Cooks Illustrated Magazine (May/June 2009).

    Recipe #387119

    So easy to make! This glaze also works on other fish like halibut. The recipe is from Gourmet Magazine (Oct. 05).

    Recipe #281737

    This is an incredibly moist and delicious banana bundt cake/banana bread; the best one I've ever tasted. It also makes great muffins. It is so good, I don't feel it needs the optional glaze but I've included the instructions below if you want to make it. You can also simply dust with powdered sugar. The recipe is from Dorie Greenspan's fabulous cookbook, "Baking: From My Home to Yours". You can reduce the amount of butter by up to a 1/2.

    Recipe #434380

    The simplest chicken recipe there is and perhaps the easiest as well. Add the herb here if you like or see the flavoring ideas that follow. This is the kind of dish you’ll never get tired of, because you can change the flavoring every time you make it. From Mark Bittman's cookbook," How to Cook Everything" (10th Edition).

    Recipe #439793

    This recipe makes a very hearty and healthy vegetarian main dish. It's based on a recipe I found in an old Bon Appetit magazine. The original recipe calls for a 1/4 tsp of cayenne pepper as well which you can add if you like spice. Recipe can easily be doubled to serve 6-8. It freezes well too.

    Recipe #336213

    This was one of the most popular dishes at Nancy Mehagian's vegetarian restaurant on the island of Ibiza and she shared it in her book "Siren’s Feast: An Edible Odyssey". There are two secret (and essential) ingredients in this recipe - fine bulgur (which has the added benefit of cooking quickly) and tamari soy sauce. This really is the best tabbouleh you will ever make! Dish should be chilled before serving.

    Recipe #379639

    This is a great recipe for those who want a vegetarian meal without fake "meat". This delicious and simple recipe is from Chef Jennifer Iserloh of New York City (aka "Skinny Chef") and was printed in this month's Self Magazine (February 2009). Following the recipe results in an al dente lentil with a little chew to mimic the texture of ground beef. If you want a softer lentil, you can cook them about 15 minutes longer (in step 1) with added broth until soft.

    Recipe #358813

    This healthy recipe is from the Mayo Clinic. The balsamic vinegar is really a nice complement to the mushrooms.

    Recipe #282758

    9 Reviews |  By blucoat

    Roasting a whole chicken in a covered pot is a classic French technique where the meat turns out juicy, intensely flavourful, and especially tender and also creates a rich jus top serve with the chicken. This recipe is from America's Test Kitchen and was published in "Cook's Illustrated Magazine" (Jan. 2008). The cooking times in the recipe are for a 4 1/2- to 5-pound bird. A 3 1/2- to 4 1/2-pound chicken will take about an hour to cook, and a 5- to 6-pound bird will take close to 2 hours. If you choose not to serve the skin with the chicken, simply remove it before carving. The amount of jus will vary depending on the size of the chicken; season it with about 1/4 teaspoon lemon juice for every 1/4 cup.

    Recipe #349883

    9 Reviews |  By blucoat

    This is a super-fast, filling, healthy, and delicious vegetarian soup. Note: you may add corn kernels when you remove the pressure cooker lid. Remember that this soup is hotter than any soup that you make on the stove so let it cool accordingly. Recipe adapted from "The Veggie Queen" Jill Nussinow, MS, RD, and is on her DVD, "Pressure Cooking: A Fresh Look".

    Recipe #356028

    8 Reviews |  By blucoat

    This is a simple, light, and refreshing recipe from Gourmet Magazine. Cooks' Note: Do not let dressed cucumber salad stand more than 20 minutes before serving, or it will become soggy.

    Recipe #129093

    7 Reviews |  By blucoat

    A delicious winter soup from "Bon Appétit Magazine" (Sept.1997). The original recipe calls for half-and-half, but milk works just as well.

    Recipe #354850

    7 Reviews |  By blucoat

    This recipe is quick, easy, moist, and delicious! This recipe is modified from one in last month's "Gourmet Magazine" (February 2009).

    Recipe #358804

    7 Reviews |  By blucoat

    This is a delicious and healthier version of saag paneer (palak paneer) that uses tofu rather than cheese. The Indian spices lend a lot of flavour to the tofu. From "EatingWell Magazine".

    Recipe #346585

    7 Reviews |  By blucoat

    These dense and chewy cookies are made without butter or flour, and have an intense chocolate flavour. This recipe is from the Bon Appétit Test Kitchen (Bon Appétit Magazine, June 2008). Can also roll cookies in sugar prior to baking.

    Recipe #329345

    6 Reviews |  By blucoat

    From Cook's Illustrated (July, 2009). The pancakes can be cooked on an electric griddle. Set the griddle temperature to 350 F and cook as directed. The test kitchen prefers a lower-protein all-purpose flour like Gold Medal or Pillsbury. If you use an all-purpose flour with a higher protein content, like King Arthur, you will need to add an extra tablespoon or two of buttermilk.

    Recipe #406529

    6 Reviews |  By blucoat

    A fabulously easy recipe from "Artisan Bread in Five Minutes a Day" by Jeff Hertzberg and Zoe Francois that bakes a beautiful golden laof. This recipe takes very little effort (you basically need to mix ingredients in a bowl for a minute), but you do need to give the dough time to rise. Makes four 1-pound loaves. The recipe is easily doubled or halved. You can freeze or refrigerate unused dough.

    Recipe #390530

    6 Reviews |  By blucoat

    You can also prepare these in a skillet. This recipe is from "Cooking Light Magazine". The tempeh needs to be marinated for at least 30 minutes (longer is better).

    Recipe #348825

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