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Recipes
Beef Stroganov
By Christopher
yield: Makes 6 servings Active time: 35 min Start to finish: 35 min This recipe makes good use of the tail-end po...
- 3 1/2 tablespoons unsalted butter
- 1 tablespoon all-purpose flour
- 1 cup beef broth
- 1 (1-lb) piece beef tenderloin, trimmed, sliced 1/4 inch thick, then cut into 1-inch pieces
- 2 tablespoons olive oil
- 1/2 cup thinly sliced shallot
- 3/4 lb cremini mushrooms, trimmed and halved (quartered if large)
- 3 tablespoons sour cream at room temperature
- 1 teaspoon Dijon mustard
- 2 tablespoons chopped fresh dill
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Accompaniment: buttered wide egg noodles
Classic Spaghetti and Meatballs
By Christopher
"I've always loved to cook," writes Mary Gareffa of East Longmeadow, Massachusetts, "and though at eighty-nine I'm ...
- 3 3/4 -inch-thick slices Italian bread with crusts (each 3x5 inches)
- Milk
- 1 pound ground sirloin
- 2 tablespoons (packed) grated Parmesan cheese
- 1 large egg
- 1 tablespoon minced fresh Italian parsley
- 1 large garlic clove, minced
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 tablespoons olive oil
- Tomato-Sausage Sauce
- 1 pound spaghetti, freshly cooked
- Additional grated Parmesan cheese
BANANA BREAD PUDDING WITH RUM SAUCE
By Christopher
Serves 6 to 8. Bon Appétit, March 1995
- BANANA BREAD PUDDING:
- 1/3 cup raisins or currants
- 2 tablespoons plus 1/4 cup dark rum
- 2 tablespoons (1/4 stick) butter
- 3 bananas, peeled, halved crosswise and then lengthwise
- 5 tablespoons sugar
- 2 cups whipping cream
- 4 large eggs
- 1 teaspoon vanilla extract
- 8 ounces firm white bread slices, crusts trimmed, each slice cut into 3 strips
- 1/2 cup chopped toasted pecans (about 2 ounces)
- Rum Sauce (Not Necessary, pudding tastes great without it)
- RUM SAUCE:
- 1/4 cup (1/2 stick) unsalted butter
- 1/2 cup whipping cream
- 1/2 cup packed dark brown sugar
- Pinch of salt
- 2 tablespoons dark rum
Soupe a l'Oignon au Fromage (French Onion Soup)
By Christopher
In a large kettle cook the onions in the butter over moderate heat, stirring frequently, for 40 minutes, or until t...
- 6 large onions (about 5 pounds), sliced thin
- 1/2 stick (1/4 cup) unsalted butter
- 1 tablespoon all-purpose flour
- 1 1/2 quarts beef broth
- twelve 1/2-inch-thick slices of French bread, toasted
- 3/4 pound coarsely grated Gruyère
No-Bake Chocolate Raspberry Cream Pie
By Christopher
active time: 30 minutes total time: 2 hours 30 minutes The perfect dessert for your next barbecue: This chilled p...
- 7 ounces chocolate wafer cookies (about 32), coarsely broken
- 1/2 cup bittersweet chocolate chips
- 6 tablespoons (3/4 stick) butter, cut into 1/2-inch cubes
- 1/4 cup sugar
- 1 14-ounce can sweetened condensed milk
- 1/4 cup crème fraîche*
- 1/4 cup fresh lemon juice
- 1 teaspoon finely grated lemon peel
- 2 1/2 cups fresh raspberries (two 6-ounce containers)
Carolina Cole Slaw
By Christopher
Bon Appétit | March 1996 by Caroline Belk: Richmond, Virginia yield: Serves 8
- • 1/2 cup distilled white vinegar
- • 6 tablespoons sugar
- • 6 tablespoons vegetable oil
- • 2 1/2 teaspoons dry mustard
- • 1 teaspoon celery seeds
- • 1 medium cabbage (about 1 1/4 pounds), thinly sliced
- • 1 large onion, thinly sliced
- • 1 large green bell pepper, thinly sliced
Sweet Potato Fries with Basil Salt and Garlic Mayonnaise
By Christopher
Preheat the oven to 400 degrees F
- 5 sweet potatoes, cut into about 1 by 5-inch "fries"
- 3 tablespoons olive oil
- 2 tablespoons chopped fresh basil leaves
- 2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 3/4 cup mayonnaise
- 1 clove garlic, minced
- 1 tablespoon lemon juice
Risotto with Leeks, Shiitake Mushrooms, and Truffles
By Christopher
For leeks: Bring leeks and cream to boil in heavy medium saucepan
- Leeks:
- 2 large leeks (white and pale green parts only), halved, thinly sliced crosswise (about 2 cups)
- 3/4 cup whipping cream
- Mushrooms:
- 1 pound shiitake mushrooms, stemmed, cut into 1/4- to 1/3-inch-thick slices
- 1 large onion, halved, thinly sliced lengthwise
- 1/4 cup (1/2 stick) butter, melted
- 1 tablespoon white truffle oil
- 1 teaspoon minced fresh thyme leaves
- Risotto:
- 4 tablespoons (1/2 stick) butter, divided
- 1 large onion, chopped
- 1 1/2 cups arborio rice or medium-grain white rice
- 1/2 cup dry white wine
- 5 cups (or more) hot vegetable broth
- 1/2 cup grated Parmesan cheese
- 2 teaspoons shaved or chopped black truffle (optional)
- Chopped fresh parsley
Cornish Game Hens
By Christopher
Place hens on a rack in a shallow baking pan
- For the Hens:
- 6 cornish game hens
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/4 cup margarine, melted
- 1/4 cup orange juice
- 1/4 cup Granny M's Mandarin Orange Glaze
- 1/4 cup honey
- For the Sauce:
- 1/4 cup orange juice
- 1/4 tsp Granny M's Mandarin Orange Glaze
- 2 Tbsp honey
- 1/2 tsp cider vinegar
- 1 Tbsp cornstarch
- 1 Tbsp cold water
Classic Potato Pancakes
By Christopher
Epicurious | December 2005 Developed by Andrew Friedman yield: Makes about 24 pancakes This is the classic latk...
- • 1 medium onion, peeled
- • 4 large russet or Idaho potatoes (about 3 1/2 pounds), peeled
- • 2 large eggs
- • 2 tablespoons all-purpose flour
- • 6 tablespoons vegetable oil
- • 6 tablespoons unsalted butter
- • Applesauce and/or sour cream, for serving