Best 2 Alexis Stewarts Daughter Jude Stewart Recipes

**Savoring the Flavors of Alexis Stewart's Culinary Creations: Delightful Recipes for Every Occasion**

Alexis Stewart, renowned for her culinary expertise and vibrant personality, invites you on a delectable journey through her kitchen. Discover a world of flavors and aromas as we explore her cherished recipes, each carefully crafted to tantalize your taste buds and create lasting memories around the dinner table. From the classic elegance of her Roasted Chicken with Herb Butter to the vibrant fusion of her Thai Coconut Curry Shrimp, Alexis's creations cater to diverse palates and suit every occasion. Indulge in the comforting warmth of her Creamy Tomato Soup, perfect for cozy evenings, or impress your guests with the sophisticated flavors of her Pan-Seared Scallops with Lemon Butter Sauce. Whether you're a seasoned cook or just starting your culinary adventure, Alexis's recipes offer a delightful balance of simplicity and sophistication, guiding you effortlessly through the steps to create dishes that will leave a lasting impression. Prepare to embark on a culinary adventure that will awaken your senses and nourish your soul.

Here are our top 2 tried and tested recipes!

ALEXIS'S BROWN SUGAR CHOCOLATE CHIP COOKIES

Alexis's Brown Sugar Chocolate Chip Cookies image

Unlike traditional recipes, this batter produces very flat and crisp chocolate chip cookies. Use an ice cream scoop to ensure even baking and uniform size. They spread wide on the pan while baking.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes

Yield Makes fifty 4-inch cookies

Number Of Ingredients 9

Ingredients

1 pound (4 sticks) unsalted butter, room temperature, plus more for baking sheets
3 cups packed light-brown sugar
1 cup granulated sugar
4 large eggs
2 teaspoons pure vanilla extract
3 1/2 cups all-purpose flour
1 1/2 teaspoons salt
2 teaspoons baking soda
1 1/2 cups best-quality chocolate chips

Steps:

Cream butter until smooth; add sugars, and beat until smooth. Beat in eggs and vanilla. Into a large bowl, sift together dry ingredients. Slowly beat dry ingredients into wet mixture. Fold in chocolate chips.
Use 1/4-cup scoop to scoop dough onto ungreased baking sheets; space at least 2 inches apart to allow for spreading. Cover with plastic wrap and refrigerate for at least an hour or up to 2 days.
Preheat oven to 375 degrees. Remove cookies from refrigerator and bake until golden, 10 to 12 minutes; rotating the pan halfway through. Remove cookies from baking sheets, and allow to cool on baking racks.

ALEXIS'S CHOPPED VEGETABLE SALAD

Alexis's Chopped Vegetable Salad image

This recipe, courtesy of Martha's daughter Alexis, takes full advantage of summer's availability of fresh vegetables. The trick is to cut all of the vegetables into similar-size pieces so that each forkful offers a mix of flavors.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Number Of Ingredients 15

Ingredients

Coarse salt
2 ears corn
Pinch of sugar
1/2 pound green beans, trimmed and cut into 1/4-inch pieces
1/2 pound wax beans, trimmed and cut into 1/4-inch pieces
4 plum tomatoes, seeded and cut into 1/4-inch pieces
1 small red bell pepper, seeded, deveined, and cut into 1/4-inch pieces
1 small yellow bell pepper, seeded, deveined, and cut into 1/4-inch pieces
1 small red onion, cut into 1/4-inch pieces
1 English cucumber, peeled, seeded, and cut into 1/4-inch pieces
3/4 cup cilantro leaves
1 medium jalapeno pepper, seeded, deveined, and finely chopped
2 tablespoons extra-virgin olive oil
2 tablespoons rice wine vinegar
1 teaspoon freshly ground pepper

Steps:

Prepare an ice-water bath. Set aside. Bring a medium saucepan of salted water to a boil. Add corn and sugar. Blanch until tender about 6 minutes. Remove from water and plunge immediately into ice bath. When the corn is thoroughly cool, remove from ice bath. Using a large knife, remove kernels from cobs. Transfer to a large bowl. Add beans to boiling water. Blanch until tender about 1 minute. With a slotted spoon, remove from water and plunge immediately into ice bath. When beans are thoroughly cooled, transfer to a colander to drain.
Add wax and green beans, tomatoes, red and yellow pepper, onion, cucumber, cilantro, and jalapeno to corn. Stir to combine. Add olive oil, vinegar, 2 teaspoons salt, and pepper. Stir to combine. Taste and adjust for seasoning. Serve immediately.

Tips:

Mise en Place: Before you start cooking, make sure you have all your ingredients and equipment ready. This will help you stay organized and reduce stress while cooking.
Use Fresh Ingredients: Whenever possible, use fresh ingredients for the best flavor and texture. Fresh fruits and vegetables are at their peak of flavor when they are in season.
Season to Taste: Don't be afraid to adjust the seasonings in a recipe to suit your own taste. Taste the dish as you go and add more salt, pepper, or other spices as needed.
Don't Overcook: Overcooked food is tough, dry, and flavorless. Cook food only until it is cooked through, but still has a bit of bite to it.
Use a Variety of Cooking Techniques: Don't just stick to one cooking method. Try grilling, roasting, sautéing, baking, or braising to add variety to your meals.
Practice, Practice, Practice: The more you cook, the better you will become at it. Don't be discouraged if your first few dishes don't turn out perfectly. Keep practicing and you will eventually become a pro.

Conclusion:

Cooking is a skill that anyone can learn. With a little practice, you can create delicious meals that will impress your family and friends. So get in the kitchen and start experimenting! The more you cook, the more comfortable you will become with the process and the more you will enjoy it. Remember, cooking is not just about following a recipe. It is about using your creativity to create something new and delicious. So have fun with it and don't be afraid to experiment. The sky's the limit!