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Recipes
Rigatoni with Red Pepper, Almonds, and Bread Crumbs
By Christopher
Cook Time:8 minLevel: EasyYield: 4 to 6 servings
- 1 pound rigatoni pasta
- 3 cups purchased garlic-flavored croutons, (about 5 ounces)
- 1/4 cup slivered almonds (about 1 ounce), toasted
- 1 cup julienned roasted red bell peppers
- 3/4 cup extra-virgin olive oil
Crisp Fried Eggplant
By Christopher
yield: Serves 2 as a side dish or first course Can be prepared in 45 minutes or less
- 1/3 cup cornstarch
- 1 large egg
- 1/2 teaspoon coarse salt plus additional for sprinkling the eggplant
- 1 cup fresh bread crumbs
- 1 small eggplant (about 1/4 pound), cut crosswise into 1/4-inch-thick slices
- vegetable oil for deep-frying
- lemon wedges if desired
Veal Scallops with Wild Mushroom, Mustard, and Tarragon Sauce
By Christopher
yield: Makes 6 servings Serve with: Orzo with parsley, and steamed carrots and green beans
- 1 1/4 pounds veal scallops, about 1/8 inch thick
- 4 tablespoons (1/2 stick) butter
- 1/4 cup chopped shallots
- 8 ounces assorted wild mushrooms (such as oyster and stemmed shiitake), sliced or quartered
- 2 tablespoons chopped fresh tarragon
- 1/2 cup dry white wine
- 1 cup heavy cream
- 2 tablespoons coarse-grained Dijon mustard
Fried Rice
By Christopher
by Victoria Granof user rating 100% would make it again user rating: 3½ forks yield: Makes 4 servings Fe...
- • 3 tablespoons canola oil
- • 2 eggs, beaten
- • 1 bunch scallions, roughly chopped
- • 1 cup leftover pork, chicken, or beef, diced
- • 1 cup frozen peas and carrots, thawed (plus any leftover vegetables you have on hand)
- • 4 cups cold cooked white or brown rice
- • 4 tablespoons soy sauce
- • Salt and pepper to taste
Spaghetti Carbonara
By Christopher
yield: Makes 6 first-course servings This pasta dish originated in the region of Lazio, not Tuscany
- 9 bacon slices, chopped
- 1 tablespoon butter
- 1/2 cup whipping cream
- 1/2 cup grated Parmesan cheese
- 4 large egg yolks
- 12 ounces spaghetti
- Additional grated Parmesan cheese
Pumpkin Soup
By Christopher
Cook carrots, onion, garlic, and bay leaf in oil in a 6- to 8-quart heavy pot over moderate heat, stirring occasion...
- • 5 carrots, chopped (1 1/2 cups)
- • 1 large onion, chopped
- • 2 garlic cloves, minced
- • 1 Turkish or 1/2 California bay leaf
- • 3 tablespoons extra-virgin olive oil
- • 1 4- to 4 1/2-pound pumpkin or butternut squash, seeded, peeled, and cut into 1-inch pieces (9 cups)
- • 1 teaspoon salt
- • 3/4 teaspoon ground cumin
- • 1/4 teaspoon black pepper
- • 5 cups reduced-sodium chicken broth (40 fluid ounces)
- • 3 1/2 cups water
Nectarine-Blackberry Crisp
By Christopher
A crème fraîche custard is folded into the mixed-fruit filling of this elegant crisp
- Topping:
- 1 cup all purpose flour
- 6 tablespoons (packed) golden brown sugar
- 1 teaspoon finely grated lemon peel
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, melted
- 1 teaspoon vanilla extract
- Filling:
- 2 large eggs
- 1 cup crème fraîche or sour cream
- 1 teaspoon vanilla extract
- 1 tablespoon plus 1/2 cup all purpose flour
- 3 cups blackberries (two 5.6- to 6-ounce packages)
- 4 medium nectarines (about 18 ounces total), pitted, cut into 11/2-inch cubes
- 1/4 cup sugar
- Vanilla ice cream
Banana Bread
By Christopher
Gourmet | August 2003 Flour Bakery + Cafe, Boston MA yield: Makes 2 loaves active time: 30 minutes total time:
- • 3 1/4 cups all-purpose flour
- • 2 teaspoons baking soda
- • 1/2 teaspoon cinnamon
- • 1/2 teaspoon salt
- • 4 large eggs at room temperature for 30 minutes
- • 2 1/3 cups sugar
- • 1 cup vegetable oil
- • 3 cups coarsely mashed very ripe bananas (6 large)
- • 1/4 cup crème fraîche
- • 2 teaspoons vanilla
- • 1 1/3 cups walnuts (4 ounces), toasted and chopped
Rustic Pear and Apple Tart
By Christopher
For crust: Mix flour, sugar, grated lemon peel, salt and ground mace in processor
- Crust
- 1 1/3 cup all purpose flour
- 3 tablespoons sugar
- 1 1/2 teaspoons grated lemon peel
- 1/4 teaspoon salt
- 1/4 teaspoon ground mace
- 7 tablespoons cold butter, cut into 1/2-inch pieces
- 1 large egg yolk
- 2 tablespoons ice water
- Filling
- 1/2 cup slivered almonds, toasted
- 2 large Golden Delicious apples, peeled, cored, cut into 1/2-inch-thick wedges
- 2 Bartlett pears, peeled, cored, cut into 1/2-inch-thick wedges
- 1/2 cup sugar
- 1 1/2 teaspoons grated lemon peel
- 1/4 teaspoon ground mace
- 1 1/2 tablespoons butter
- Whipped cream
- 1 cup chilled whipping cream
- 2 tablespoons sugar
- 2 tablespoons pear schnapps or brandy
Farmhouse Butternut Squash Soup
By Christopher
yield: Makes 6 (first course) servings active time: 30 min total time: 45 min Green apple and a dash of cider vi...
- 4 bacon slices
- 4 large garlic cloves, chopped
- 1 teaspoon caraway seeds
- 2 pounds butternut squash, peeled, seeded, and chopped
- 1/2 pounds carrots, chopped
- 1 Granny Smith apple, peeled, cored, and chopped
- 3 thyme sprigs
- 2 Turkish bay leaves or 1 California
- 3 1/2 cups reduced-sodium chicken broth
- 2 cups water
- 1 to 1 1/2 teaspoons cider vinegar