Dr. Jenny

Chef #452355

South Lyon, MI

Joined: Feb 18, 2007

152 Public Recipes by Dr. Jenny

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Duck With Cherries, Spinach and Pine Nuts

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Be the first to review! | By Dr. Jenny

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DH and I enjoyed this way of preparing duck last night. It is from the December 2010 issue of Bon Appetit and is credited to the restaurant, Fornino, in Park Slope, Brooklyn. We used two duck breasts and halved the spice blends, but made the full amount of sauce. We served with mashed potatoes and asparagus. We found we had to cook our duck a little longer than the indicated time.

Recipe #448014

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Coriander-Crusted Steak With Miso Butter Sauce

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Be the first to review! | By Dr. Jenny

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DH and I made this easy, tasty recipe from Bon Appetit tonight and really enjoyed it.

Recipe #447658

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Curried Lentil Soup

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1 Reviews | By Dr. Jenny

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We made this filling soup from recent (December 2010?) issue of Bon Appetit. The soup calls for French green lentils, which are small, dark green, and speckled with black. We found them at a specialty foods store. It is suggested that you begin with 2 Tb of your favorite curry powder (we used Madras) and then add more according to your taste. We liked the idea of adding pureed chickpeas to the soup, which makes it different from other lentil soups we've seen. It thickens the soup without adding the calories you might get from a flour roux or heavy cream. The recipe says it makes 6 servings, but DH and I were very hungry today at lunch and ate the entirety, so I am listing it as 4.

Recipe #446615

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Shrimp and Coconut Curry With Green Beans

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6 Reviews | By Dr. Jenny

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This recipe from December 2010 Bon Appetit was just as good as it looked. DH and I really enjoyed it. Thanks to many of the ingredients going into the food processor, prep was not too laborious. Although the recipe did not specify, we served over jasmine rice, which worked really well.

Recipe #446582

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Steak With Stout Pan Sauce

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Be the first to review! | By Dr. Jenny

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We found this recipe from the January 2011 Bon Appetit to be easy for a weeknight and full of flavor. We served with Recipe #155018 155018, which we highly recommend.

Recipe #446304

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Pasta With Shrimp and Cilantro-Lime Pesto

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1 Reviews | By Dr. Jenny

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DH and I made this tasty shrimp linguine for lunch today and thought it was very good. We have plenty of leftovers. This is from the July 2010 "Bon Appetit."

Recipe #436222

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Cherry Turkey Burgers

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1 Reviews | By Dr. Jenny

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This recipe sounded a bit different, but it turned out really nice. Even DH, who was skeptical, enjoyed it. I got the recipe from a local market called Westborn. These were very easy to prepare.

Recipe #435640

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Pasta Rustica With Chicken Sausage and Three Cheeses

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1 Reviews | By Dr. Jenny

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I made this very nice recipe for my aunt and myself from the Williams-Sonoma "Chicken" cookbook and we enjoyed it very much. I cheated and used stewed tomatoes because I was in a hurry and this seemed to work fine.

Recipe #435444

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Quinoa With Black Beans and Cilantro

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Be the first to review! | By Dr. Jenny

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This recipe is from the September 2008 issue of "Bon Appetit." I just made it for my lunch and absolutely love it! I used feta cheese as that is what I had on hand. My chili powder was of medium heat, which I feel was perfect in this dish.

Recipe #435441

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Quinoa, Garbanzo & Spinach Salad W/ Smoked Paprika Dressing

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3 Reviews | By Dr. Jenny

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I made this very easy, healthy recipe today for lunch from Bon Appetit. This was my first time making quinoa. I will definitely be looking for more recipes. Not only was it tasty, but I loved reading up on all the health benefits. I halved the recipe easily to serve just me (for the next few days) and the only substitution I made was to use grape tomatoes as I could not find baby heirlooms.

Recipe #434181

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Lamb Chops With Mustard-Molasses Glaze

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Be the first to review! | By Dr. Jenny

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DH and I made these lamb chops from my Bobby Flay "Boy Meets Grill" cookbook. We liked how fast and easy they were, requiring minimal prep. We used lamb loin chops. DH said next time we will use rib chops as he didn't think the loin chops needed all of the dressing up, though he agreed the glaze was very nice.

Recipe #434151

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Grilled Salmon With Quick Blueberry Pan Sauce

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1 Reviews | By Dr. Jenny

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DH and I made this recipe the other night from Bon Appetit and absolutely loved it. DH was very skeptical and complained mighty heartily at the beginning about serving his salmon with a blueberry sauce. However, once the sauce was made and thickened up, you really would not have known that it was made from blueberries. We both agreed it was delicious.

Recipe #434149

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Grilled Lamb Burgers W/ Marinated Red Onions, Dill & Sliced

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Be the first to review! | By Dr. Jenny

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DH and I made these tasty lamb burgers from the Grilling 2010 magazine a couple of nights ago. The recipe is credited to Tony Rosenfeld of "Big Guy Cooking." I really liked these burgers. DH liked them, but likes my Moroccan Lamb Burgers (also posted) better. The fresh dill in my garden wasn't looking so hot, so I subbed 1 Tb dried dill. This worked, but I'm sure the fresh would be even better. I would definitely make these again. Prep time includes 15 mins marinating time.

Recipe #433558

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Smoky Potato Gratin (For BBQ)

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1 Reviews | By Dr. Jenny

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DH and I made this recipe on the BBQ last night to accompany Grill Roasted Chicken with Chimichurri Rojo. From Williams-Sonoma. We enjoyed the potatoes very much. We easily halved the recipe, but still used 2 garlic cloves. We also used salted butter and this was fine.

Recipe #433321

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Pork Gyros

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Be the first to review! | By Dr. Jenny

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I found this recipe, entitled "Pork Gyros with Yogurt-Tomato Sauce, Red Onion, and Arugula" on another recipe site some time back. It appeared in the June 2006 issue of Bon Appetit. Ice Cool Kitty posted the recipe for the sauce portion of these gyros, Recipe #386313 386313. Please see her recipe for making the Yogurt-Tomato sauce portion. I am posting the gyros portion so that other chefs will know what the recipe had looked like in its entirety. DH and I made these for dinner two nights ago and thought they were very tasty. Prep time does not include overnight marinating of the pork tenderloin, nor the time it takes to make the yogurt-tomato sauce as Ice Cool Kitty gave an estimate for that in her recipe posting. While the original recipe says it makes 12 pitas, and that is how I am posting it, DH and I found it to make about 5 large pitas.

Recipe #433246

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Grilled Eggplant and Feta Cheese Salad (Bobby Flay)

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1 Reviews | By Dr. Jenny

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DH and I made this salad to accompany a grilled chicken souvlaki dish that we made for dinner. The salad was really tasty. It is from my Bobby Flay "Boy Meets Grill" cookbook.

Recipe #427797

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Eggplant Sandwiches W/ Goat Cheese, Tomato, & Basil

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3 Reviews | By Dr. Jenny

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DH and I made this Bobby Flay recipe today for lunch and enjoyed it a lot. I admit to cheating and using a bottled basil oil that I had on hand. I think the basil oil proportions as posted would be way too much for the sandwiches. If you make your own basil oil, I would suggest either scaling it back significantly, or have another recipe that calls for basil oil on deck for the next day or so. We easily halved this recipe and I thought it suited the two of us and would not have been enough for 4 people, but I am posting as originally published. Prep time includes marinating time.

Recipe #427772

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Feta and Scallion Dip With Olive Oil and Lemon (Bobby Flay)

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1 Reviews | By Dr. Jenny

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DH and I made this tasty dip from my "Boy Gets Grill" cookbook. We easily halved the recipe to suit four people. I got lots of compliments from the friends I served it to. It is pretty lemony, so if you are not a fan of lemons, this may not be for you. Also, my feta was Bulgarian and it was extremely salty so I did not add any extra salt to the recipe. Also, we cheated and just used store bought pita chips.

Recipe #426781

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Grilled Quesadillas With Feta, Spinach, and Olive-Lemon Relish

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1 Reviews | By Dr. Jenny

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DH and I enjoyed these meatless quesadillas last night for dinner. They come from my Bobby Flay "Boy Gets Grill" cookbook. The relish, I found, has an especially nice lemony zing. I substituted Kalamata olives for the "oil-cured black olives" as that is what I had on hand and I love Kalamata! I served with Recipe #426403 426403, which we really enjoyed.

Recipe #426408

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Mediterranean-Style Orzo Salad With Corn

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5 Reviews | By Dr. Jenny

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DH and I really enjoyed this flavorful orzo salad from my Stonewall Kitchen "Harvest" cookbook. I served it as a side to Bobby Flay's Recipe #426408 426408, for a nice meatless meal. DH and I agreed that we could see this really being a hit at summer BBQs. Interestingly, while the zip of the vinegar was really nice and pronounced when I served it shortly after making, the flavor was less intense when I had some for leftovers the next day, so I would plan on eating this salad the same day to get the most flavor from it. We didn't make with the edible flowers. We chilled for about 30-40 minutes before serving. Prep time includes chill time in the fridge--I read the directions below to mean chill for 30 minutes before serving it, but maybe I was reading it wrong? Either way it was good!.