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Recipes
Salad with Goat Cheese Croutons
By LDenvir
For the salad: Place the tomatoes on a baking sheet, drizzle with some olive oil and sprinkle with salt and pepper
- Salad:
- 1 cup cherry tomatoes, halved
- Olive oil, for drizzling
- Kosher salt and freshly ground black pepper
- 1 cup pecans
- 6 to 8 cups mixed greens
- 1 ripe pear, such as D'anjou, cored and sliced into 1/4-inch slices
- Vinaigrette:
- 1/4 cup champagne vinegar
- 1/4 cup freshly squeezed orange juice
- 1 teaspoon honey
- 1 teaspoon country Dijon mustard
- 1 small shallot, finely chopped
- 1/2 cup olive oil
- Kosher salt and freshly ground black pepper
- Goat Cheese Croutons:
- 3/4 cup vegetable oil
- One 8-ounce log goat cheese
- 1/4 cup all-purpose flour
- 1 large egg, slightly beaten
- 3/4 cup panko breadcrumbs
Potato Wrapped Halibut
By LDenvir
- 2 Yukon gold potatoes, washed
- Coarse salt and freshly ground pepper
- 4 (6-ounce) skinless halibut filets
- 12 fresh flat-leaf parsley leaves
- 3 to 4 tablespoons olive oil
- Beurre Rouge
- 1 cup dry red wine, such as cabernet sauvignon
- 1/2 cup red-wine vinegar
- 3 tablespoons minced shallots
- Pinch sugar
- 1 cup (2 sticks) cold unsalted butter, cut into 1/2-inch cubes
- Coarse salt
- Cipollini Onions
- 2 tablespoons olive oil
- 16 cipollini onions, trimmed and peeled
- Coarse salt and freshly ground pepper
- 2 tablespoons balsamic vinegar
- 2 teaspoons sugar
- 3/4 cup store-bought low-sodium chicken broth or stock
- 3 sprigs fresh thyme
- 2 cloves garlic, crushed
Holiday Sticky Bun (Barefoot)
By LDenvir
Directions Preheat the oven to 400 degrees f
- For the filling:
- 12 tablespoons (1 1/2 sticks) unsalted butter at room temperature
- 1/3 cup light brown sugar, lightly packed
- 1/2 cup pecans, chopped in very large pieces
- 1 package (17.3 ounces/ 2 sheets) frozen puff pastry, defrosted
- 2 tablespoon unsalted butter, melted and cooled
- 2/3 cup light brown sugar, lightly packed
- 3 teaspoons ground cinnamon
- 1/2 cup cranberries
- 1/2 cup white raisins
Country Bread (Barefoot)
By LDenvir
The day before making the bread or early in the day, make the poolish (or biga) by placing 8 ounces of the flour, ...
- Ingredients
- All-purpose flour
- Room temperature water
- 3 grams fresh yeast, crumbled
- 1 tablespoon kosher salt
Sauteed Mushrooms
By LDenvir
Submerge the mushrooms in cold water, swish around to wash thoroughly, and drain
- 1/2 pounds fresh mushrooms
- 1/2 lemon
- 3 cloves garlic, minced
- 3 tablespoons extra-virgin olive oil
- 1 1/2 teaspoons coarse salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons chopped fresh flat-leaf parsly
- Server with POLENTA
Easy Breadsticks
By LDenvir
Preheat the oven to 400 degrees F
- 1 baguette
- 3 tablespoons olive oil
- 1 teaspoon paprika
- Kosher salt and freshly ground black pepper
Fettunta with Prosciutto (Grilled Bread Barefoot)
By LDenvir
Directions Prepare a gas, charcoal, or wood fire for grilling
- Ingredients
- 6 slices good French boule, sliced 3/4-inch thick
- 1 to 2 plump garlic cloves, peeled
- 1/2 cup good extra-virgin olive oil
- 1 1/2 ounces thickly sliced prosciutto, minced
- 1 1/2 ounces finely grated smoked mozzarella or good Parmesan
- 3 tablespoons minced fresh parsley leaves
Pots de Creme (P.W.)
By LDenvir
Place the chocolate chips in a blender
- Brandy Whipped Cream:
- 12 ounces semisweet chocolate chips
- 2 teaspoons brandy
- 1 teaspoon vanilla extract
- 1 pinch salt
- 4 eggs, at room temperature
- 8 ounces (1 cup) very hot strong coffee
- Brandy Whipped Cream, recipe follows
- Chocolate bar, for shaving over
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1 tablespoon brandy
Chile Con Queso (PW)
By LDenvir
Brown the sausage and onion in a large nonstick skillet, breaking the sausage up as you go
- Ingredients
- One 1-pound package refrigerated hot breakfast sausage
- 1 onion, diced
- One 2-pound block processed cheese, such as Velveeta
- One 10-ounce can diced tomatoes and green chiles
- 2 cans chopped green chiles
- 1 jalapeno, diced
- Chips, for serving
Sausage Gravy (PW) Use with Pepper Biscuits
By LDenvir
With your finger, tear small pieces of sausage and add them in a single layer to a large heavy skillet
- Ingredients
- 1 pound breakfast sausage, hot or mild
- 1/3 cup all-purpose flour
- 3 to 4 cups whole milk, more to taste
- 1/2 teaspoon seasoned salt
- 2 teaspoons freshly ground black pepper, more to taste
- Biscuits, warmed, for serving