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Recipes
Ginger-Spice Cranberry-Apple Streusel Pie
By Kristine
1. Position the rack in the center of the oven, set a heavy duty rimmed baking sheet on the rack, and heat to 350 d...
- For the Streusel:
- 4 1/2 oz. (1 cup) unbleached all-purpose flour
- 3/4 cup packed light brown sugar
- 1/2 cup chopped lightly toasted walnuts
- 1/4 teaspoon table salt
- 3 ounces (6 tablespoons) of unsalted butter, melted
- For the Filling:
- 4 tart baking apples, such as Granny Smith or Pink Lady (1 1/2 to 2 lbs)
- 6 ounces fresh or thawed frozen cranberries (1 3/4 cups)
- 3/4 cup plus 6 tablespoons of granulated sugar
- 1 ounce (3 1/2 tablespoons) all purpose-flour
- 1 tablespoon finely chopped crystallized ginger
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon of cinnamon
- 1 blind baked all butter pie crust
Lentil Salad with Sherry Vinaigrette
By Kristine
1. Pick over and rinse the lentils and put them in a 4 quart saucepan
- 1 pound (2 1/4 cups) French green lentils
- kosher salt
- 1/4 cup white wine vinegar or sherry vinegar
- freshly ground black pepper
- 6 tablespoons extra virgin olive oil
- 4 scallions, trimmed and thinly sliced
- 1 teaspoon minced garlic
Mini Pizzas with Arugula, Peppers, and Prosciutto
By Kristine
1. Lightly coat a large bowl with 1 teaspoon of the oil
- 5 teaspoons of extra-virgin olive oil
- 3/4 pound pizza dough, preferably whole wheat, thawed if frozen
- 1 14 1/2 oz. can whole tomatoes, drained
- 1 teaspoon of dried oregano
- 1 large clove of garlic, chopped
- Kosher salt & freshly ground black pepper
- 2 cups of lightly packed arugula, chopped
- 1/2 cup thinly sliced roasted red peppers (rinse if jarred)
- 1 1/2 oz. thinly sliced prosciutto di Parma, cut into thin strips (about 1/2 cup)
- 1 cup grated part-skim mozzarella
- 1/4 cup freshly grated Parmigiano-Reggiano crushed red pepper flakes (optional)
Pomegranate Balsamic Glazed Carrots
By Kristine
1. Combine the juice, vinegar, and honey in a liquid measuring cup and whisk
- 1/4 cup of pure pomegranate juice
- 1 tablespoon of balsamic vinegar
- 2 teaspoons of honey
- 1 ounce (2 tablespoons) of unsalted butter
- 2 tablespoons extra virgin olive oil
- 2 pounds of carrots, trimmed, peeled, and cut into sticks about 2 inches long and 3/8
- inch wide
- kosher salt
- 1/2 cut lower salt chicken broth
- 1/8 teaspoon of cayenne
- 2 tablespoons of lightly packed thinly sliced fresh mint
Roasted Chicken Thighs, Baby Potatoes & Tomatoes with Olives & Mint
By Kristine
1. Stir together 2 tablespoons of the oil, the bay leaves, thyme, garlic ½ teaspoon of the salt, and 1/8 teaspoon ...
- 3 tablespoons extra-virgin olive oil
- 6 bay leaves
- 1 tablespoon fresh thyme leaves
- 1 clove garlic, peeled and crushed
- 1 teaspoon kosher salt, plus more as needed
- 1/4 teaspoon freshly ground black pepper
- 8 chicken thighs (about 6 ounces each, trimmed of excess fat and skin
- 12 baby white or yellow potatoes (1 pound), halved
- 1 pint grape tomatoes, halved
- 4 slender scallions, white and green parts cut diagonally into 1 1/2 - inch lengths
- 1/4 cup olives, preferably Nicoise or Picholine, pitted and chopped
- 1/4 cup slivered fresh mint leaves
- 2 teaspoons capers, drained, rinsed, and roughly chopped
Roasted Chicken Thighs, Yukon Gold Potatoes & Lemons with Cilantro Gremolata
By Kristine
1. Heat the oven to 425 degrees
- 3 tablespoons unsalted butter, softened
- 1 tablespoon minced peeled fresh ginger
- 1 tablespoon finely grated lemon zest
- 2 cloves garlic, minced
- 1 1/2 teaspoons ground coriander
- Kosher salt and freshly ground black pepper
- 2 tablespoons coarsely chopped fresh cilantro
- 8 chicken thighs (about 6 ounces each), trimmed of excess fat and skin
- 2 medium Yukon gold potatoes (12 ounces), each cut into 8 wedges
- 1 lemon, ends trimmed and cut into quarters
Roasted Pumpkin Soup
By Kristine
1. Preheat oven to 450 degrees
- 2 3/4 Pounds sugar pumpkin or butter nut squash, halved and seeded
- 1 Onion, peeled and quartered through the stem
- 2 Shittake mushrooms, stemmed, caps wiped clean
- 1 Garlic clove, peeled
- 1/2 Cup olive oil
- Coarse salt and freshly ground pepper
- 5 Cups homemade or store bought low sodium vegetable stock
Roasted Turnips with Maple and Cardamom
By Kristine
1. Position racks in the top and bottom thirds of the oven and heat the oven to 475 degrees
- 3 1/2 pound purple-top turnips, peeled and cut into 3/4 inch dice (10 cups)
- 3 tablespoons of vegetable oil
- kosher salt
- 1 oz of unsalted butter
- 3 tablespoons of pure maple syrup
- 1/4 teaspoon pure vanilla extract
- generous pinch crushed red pepper flakes
- 1/4 teaspoon ground coriander
- 1/8 teaspoon ground cardamom
- 1 teaspoon fresh lemon juice
- 1 tablespoon finely chopped fresh cilantro
Sausage, Chestnut, & Mushroom Dressing
By Kristine
1. Preheat oven to 375 degrees
- 4 tablespoons of unsalted butter
- 1 1/2 pound of mild Italian sausage, castings removed
- 2 yellow onions, diced
- 1 fennel bulb, trimmed and diced
- 3 garlic cloves, minced
- 7 oz. cremini mushrooms, quartered
- 1 teaspoon of minced fresh thyme
- 1 1/2 teaspoon of minced fresh sage
- Kosher salt and freshly ground pepper, to taste
- 1/4 cup dry sherry
- 1 cup peeled & roasted chestnuts, halved
- 1 package La Brea Bakery focaccia stuffing
- 2 tablespoons of minced fresh flat-leaf parsley
- 3-4 cups chicken stock, warmed
Sautéed Broccoli Raab with Balsamic Vinegar
By Kristine
1. In a small saucepan, boil the vinegar over medium-high heat until reduced by half, about 4 minutes
- 1/4 cup aged balsamic vinegar
- kosher salt
- 2 large bunches broccoli raab (2 1/2 pounds), thick stems trimmed, leaves and florets
- rinsed well.
- 4 medium cloves of garlic, lightly crushed, and peeled
- 3 tablespoons extra virgin olive oil
- 4 oil packed anchovy fillets, finely chopped
- 1/4 teaspoon crushed red pepper flakes
- Freshly ground black pepper