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Recipes
MINIATURE CRAB CAKES WITH MUSTARD MAYONNAISE
By Christopher
For a particularly light and crunchy coating we used panko (coarse Japanese bread crumbs) on these crab cakes rathe...
- For crab mixture:
- 1/2 cup minced red bell pepper (about 1 small)
- 1 teaspoon vegetable oil
- 1/3 cup mayonnaise
- 1 large egg yolk
- 1 1/2 tablespoons stone-ground mustard
- 1 to 2 teaspoons fresh lemon juice
- 3/4 teaspoon dried tarragon, crumbled
- 1 pound jumbo lump crab meat, picked over
- 1 1/2 cups panko* (Japanese flaked bread crumbs)
- For mustard mayonnaise
- 1/4 cup mayonnaise
- 2 1/2 teaspoons stone-ground mustard
- 1/4 teaspoon fresh lemon juice, or to taste
- 1/2 stick (1/4 cup) unsalted butter, melted
- *available at Japanese markets, some specialty foods and seafood shops
Granny's Slow Cooker Vegetarian Chili
By Christopher
By: Sharon123 Jan 14, 2003 This is a rich, satisfying meal that freezes well
- (11 ounce) can condensed black bean soup (or canned black beans in juice)
- 1 (15 ounce) can kidney beans, drained and rinsed
- 1 (15 ounce) can garbanzo beans, drained and rinsed (sometimes I use lentils)
- 1 (16 ounce) can vegetarian baked beans
- 1 (14 1/2 ounce) can chopped tomato puree (I use large 29 oz. can crushed tomatoes)
- 1 (15 ounce) can whole kernel corn, drained
- 1 onion, chopped
- 1 green bell pepper, chopped
- 2 zucchini, chopped
- 2 stalks celery, chopped
- 2 garlic cloves, chopped
- 1 (4 ounce) can diced chilies
- 1-2 jalapeno, chopped (depending on how much heat you want)
- 1 tablespoon chili powder
- 2 teaspoons cumin
- 1 tablespoon dried parsley
- 1 tablespoon dried oregano
- 1 tablespoon dried basil
- 1 tablespoon cilantro (optional)
miniature cream scones with currants
By Christopher
Gourmet | March 1990 Servings: Makes about 16 miniature scones
- 1/2 cup heavy cream plus additional for brushing the scones
- 1 large egg
- 1 teaspoon vanilla
- 3 tablespoons sugar plus additional for sprinkling the scones
- 1/2 teaspoon salt
- 2 1/4 cups cake flour (not self-rising)
- 1 tablespoon double-acting baking powder
- 1/2 teaspoon baking soda 3/4 stick (6 tablespoons) cold unsalted butter, cut into bits
- 1/2 cup dried currants
miniature cream scones with currants
By Christopher
Gourmet | March 1990 Servings: Makes about 16 miniature scones
- 1/2 cup heavy cream plus additional for brushing the scones
- 1 large egg
- 1 teaspoon vanilla
- 3 tablespoons sugar plus additional for sprinkling the scones
- 1/2 teaspoon salt
- 2 1/4 cups cake flour (not self-rising)
- 1 tablespoon double-acting baking powder
- 1/2 teaspoon baking soda 3/4 stick (6 tablespoons) cold unsalted butter, cut into bits
- 1/2 cup dried currants
Pear, Endive and Watercress Salad
By Christopher
lice goat cheese into 6 equal portions; form each into ball
- 6 ounces soft fresh goat cheese (such as Montrachet)
- 3/4 cup fresh breadcrumbs from sourdough bread (about 2 ounces)
- 1/2 cup white wine vinegar
- 1 large garlic clove
- 1 tablespoon chopped shallot
- 1 tablespoon Dijon mustard
- 1/2 cup walnut oil or olive oil
- 2 tablespoons vegetable oil
- 2 pears, cored, thinly sliced
- 4 heads Belgian endive, thinly sliced
- 2 bunches watercress, trimmed
- 2 cups walnuts, toasted
Mocha Fudge Pie
By Christopher
Combine hot water and 2 teaspoons coffee granules in a medium bowl; stir well
- 1/3 cup hot water
- 4 teaspoons instant coffee granules, divided
- 1/2 (19.85-ounce) box light fudge brownie mix (about 2 cups)
- 2 teaspoons vanilla extract, divided
- 2 egg whites
- Vegetable cooking spray
- 3/4 cup 1% low-fat milk
- 3 tablespoons Kahlua or other coffee-flavored liqueur, divided
- 1 (3.9-ounce) package chocolate-flavored instant pudding-and-pie
- filling mix or 1 (1.4-ounce) package sugar-free
- 3 cups frozen reduced-calorie whipped topping, thawed and divided
- Chocolate curls (optional)
Creamy Artichoke Dip with Pita Chips
By Christopher
"I had a wonderful dinner at the Ligonier Tavern in Ligonier, Pennsylvania," writes Heather McCarthy of Pittsburgh
- 2 8-ounce packages cream cheese, room temperature
- 1/3 cup sour cream
- 1/4 cup mayonnaise
- 1 tablespoon fresh lemon juice
- 1 tablespoon Dijon mustard
- 1 garlic clove, minced
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon hot pepper sauce
- 3 6-ounce jars marinated artichoke hearts, drained, coarsely chopped
- 1 cup grated mozzarella cheese (about 2 1/2 ounces)
- 3 green onions, finely chopped
- 2 teaspoons minced seeded jalapeño chili
- 6 6-inch pita rounds, each cut into 6 triangles
- Olive oil
PARMESAN CHICKEN
By Christopher
Active time: 15 min Start to finish: 40 min
- 3 tablespoons Dijon mustard
- 1 teaspoon white-wine vinegar
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 6 (5-oz) skinless boneless chicken breast halves
- 1 1/2 English muffins (not sandwich-size)
- 3/4 cup finely grated Parmigiano-Reggiano (1 1/2 oz)
- 1 tablespoon unsalted butter, melted
- Special equipment: parchment paper
PARMESAN CHICKEN
By Christopher
Active time: 15 min Start to finish: 40 min
- 3 tablespoons Dijon mustard
- 1 teaspoon white-wine vinegar
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 6 (5-oz) skinless boneless chicken breast halves
- 1 1/2 English muffins (not sandwich-size)
- 3/4 cup finely grated Parmigiano-Reggiano (1 1/2 oz)
- 1 tablespoon unsalted butter, melted
- Special equipment: parchment paper
Pork Chops and Applesauce
By Christopher
Gourmet | September 2003 yield: Makes 4 to 8 servings The predicaments of six kids growing up under one suburban...
- For pork chops
- • 2 cups milk
- • 3 teaspoons salt
- • 8 (1/2-inch-thick) pork chops (with or without bone; 2 lb total)
- • 3 1/2 cups fresh bread crumbs (from 10 slices firm white sandwich bread, ground in a food processor)
- • 1 tablespoon minced garlic
- • 2 teaspoons chopped fresh rosemary or 1/2 teaspoon dried, crumbled
- • 2 teaspoons chopped fresh thyme or 1/2 teaspoon dried, crumbled
- • 2 to 3 tablespoons vegetable oil
- • 2 to 3 tablespoons unsalted butter
- For applesauce
- • 3 lb mixed McIntosh and Gala apples
- • 1/4 cup water
- • 3 tablespoons sugar
- • 1 tablespoon cider vinegar
- • 1 Turkish or 1/2 California bay leaf
- • 1/4 teaspoon ground allspice