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Recipes
Apple-Blackberry Cake
By Kristine
1. Preheat over to 375 degrees
- Granulated sugar, for pan
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon of salt
- 3 ounces (6 tablespoons) unsalted butter, melted, plus more for pan, plus 1 ounce (2 tablespoons) cut into pieces
- 3/4 cup plus 2 tablespoons packed light-brown sugar
- 1/2 cup whole milk
- 2 large eggs
- 4 McIntosh apples (about 1 1/2 pounds), peeled, cored, and cut into 8 wedges
- 1 cup (1/2 pint) blackberries
- 1/4 teaspoons ground cinnamon
- Whipped cream for serving (optional)
Armenian Pilaf
By Kristine
1. Toast pasta in a medium saucepan over medium heat until deep golden brown, about 4 minutes
- 1/3 cup broken pieces egg vermicelli
- 1 1/2 ounces (3 tablespoons) unsalted butter
- 3 cups basmati or other long-grain white rice
- 4 1/2 cuts homemade or store bought low sodium chicken stock
- 2 1/4 teaspoons of course salt
Beet Salad with Oregano, Pecans, & Goat Cheese
By Kristine
1. If the beets have leaves and stems, trim off the leaves and all but ¼ inch of the stems
- Serves 6 to 8
- 8 to 10 medium beets (red, golden, or a combination)
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons aged balsamic vinegar
- sea salt or kosher salt and freshly ground pepper
- 4 ounces of soft goat cheese, crumbled
- 2 tablespoons of chopped fresh oregano
- 1/4 cup chopped lightly toasted pecans
Bourbon Sweet Potato & Apple Casserole with a Pecan Crust
By Kristine
Serves 8 1. Bake the sweet potatoes: Position the rack in the center of the oven and heat the oven to 400 degree...
- 3 pounds of sweet potatoes (about 3 large)
- 2 ounces (4 tablespoons) unsalted butter; more for pan
- 4 ounces toasted and very finely chopped pecans (1 cup)
- 1 1/3 cups fresh breadcrumbs
- 2 tablespoons finely chopped fresh parsley
- kosher salt
- 1 cup heavy cream
- 8 1/4 8 1/4 inch thick slices of fresh ginger, unpeeled and crushed
- 2 whole star anise
- 1 2 to 3 inch cinnamon stick
- 2 tablespoons & 2 teaspoons of bourbon
- 1 1/2 teaspoon pure vanilla extract
- 1 3/4 pound Granny Smith apples (about 3 large) peeled, quartered, cored, & thinly
- sliced.
Brussels Sprouts with Pancetta
By Kristine
1. Preheat the oven to 450 degrees
- 2 1/2 pounds Brussels sprouts, trimmed
- 1 tablespoon kosher salt
- 1/2 cup chopped pancetta (about 4 ounces)
- 1/4 teaspoon of kosher salt
- 1/4 teaspoon of freshly ground pepper
- 1 tablespoon cider vinegar
Brussels Sprouts with Toasted Hazelnut Butter
By Kristine
1. Make the butter. Heat the oven to 400 degrees
- For the Butter:
- 1/3 cup of hazelnuts (about 1 oz.)
- 2 oz. (4 tablespoons) unsalted butter, softened
- 2 teaspoons finely grated lemon zest
- 1 1/2 teaspoons of lightly chopped fresh thyme
- 1/2 teaspoon of honey
- kosher salt
- For the Brussels Sprouts:
- 1/4 cup extra-virgin olive oil
- 1 3/4 pound of Brussels sprouts, trimmed and quartered or cut into 6 wedges if very
- Large (about 6 cups)
- kosher salt
- 1/2 cup lower-salt chicken broth
Burnished Chicken Thighs with Roasted Sweet Potatoes, Parsnips & Shallots
By Kristine
1. Stir together the oil, mustard, vinegar, ¼ teaspoon of the salt, and ¼ teaspoon of the pepper in a large bowl
- Add a pinch of caraway seeds to the vegetables before roasting for an interesting twist.
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons whole-grain Dijon mustard
- 1 1/2 tablespoons balsamic vinegar
- 1/2 teaspoon kosher salt, plus more as needed
- 1/2 teaspoon freshly ground black pepper
- 8 chicken thighs (about 6 ounces each), trimmed of excess fat and skin
- 1 medium-large (12 ounces) sweet potato, peeled and cut into 1/2-inch pieces
- 4 medium parsnips (6 ounces total), peeled and cut into 1/2 - inch pieces
- 4 small shallots, lobes separated, peeled and halved through the root end
- 3 strips bacon
- 1/4 cup coarsely chopped fresh flat-leaf parsley
Carrots Roasted with Smoked Paprika
By Kristine
1. Place a jelly-roll pan on bottom oven rack
- 2 tablespoons olive oil
- 1 1/2 teaspoons Spanish smoked paprika
- 1 teaspoon of kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 1/2 pounds of medium carrots, peeled and halved lengthwise
- 2 tablespoons finely chopped fresh cilantro
Chocolate-Date Cake with Chocolate Sticky Toffee Glaze
By Kristine
1. For the cake: Preheat oven to 350 degrees
- For the cake:
- 1 1/4 cups water
- 15 ounces of whole Medjool dates (about 22), pitted, plus 4 more, pitted and halved
- Length wise, for garnish
- 3 tablespoons of brandy
- 2 tablespoons strong-brewed coffee
- 4 tablespoons of unsweetened Dutch-process cocoa powder
- 2 cups all-purpose flour
- 1 teaspoon of salt
- Pinch of ground cinnamon
- 1 1/2 sticks (12 tablespoons) unsalted butter, room temperature, plus more for pan
- 3/4 cup packed dark brown sugar
- 4 large eggs
- 1 1/2 teaspoons of baking soda
- 5 ounces of bittersweet chocolate coarsely chopped
- For the glaze:
- 1/2 stick (4 tablespoons) of unsalted butter
- 2/3 cup packed light-brown sugar
- 1/3 cup light corn syrup
- 1 tablespoon of water
- Pinch of salt
- 2 tablespoons heavy cream
- 4 ounces bittersweet chocolate finely chopped
- 1 tablespoon plus 1 1/2 teaspoons of brandy
Coffee- Toffee Pecan Pie
By Kristine
1. Position rack in the center of the oven, set a heavy-duty rimmed baking sheet on the rack, and heat the oven to ...
- 3 ounces (6 tablespoons) unsalted butter
- 3/4 cup packed dark brown sugar
- 3/4 cup light or dark corn syrup
- 1/2 cup Lyle’s Golden Syrup
- 3 large eggs, at room temperature
- 2 tablespoons of bourbon
- 1 tablespoon instant espresso powder
- 1 teaspoon of pure vanilla extract
- 3/4 teaspoon table salt
- 1/3 cup very finely chopped toasted pecans
- 2 cups toasted pecan halves
- 1 blind baked all butter piecrust
- 1/2 cup crushed chocolate toffee candy pieces, such as Heath or Skor