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Recipes
Goat Cheese Turnover
By Christopher
Savory pastries from L'Atlantide
- 6 Tbsp (about) olive oil
- 1/2 cup chopped onion
- 1/4 cup chopped drained roasted red peppers from jar
- 2 Tbsp chopped fresh cilantro
- 2 Tbsp chopped fresh mint
- 1 Tsp ground cumin
- 1 medium russet potato, peeled, cut into 2 inch pieces
- 8 sheets phyllo dough, thawed if frozen
- 4 ounces soft fresh goat cheese (such as Montrachet)
Egg Salad
By Christopher
Place eggs in a saucepan and cover with cold water
- 8 eggs
- 1 tablespoon mayonnaise
- 2 tablespoons prepared Dijon-style mustard
- 1 teaspoon dried dill weed
- 1 teaspoon paprika
- 1/2 red onion, minced
- salt and pepper to taste
Salad for Guys Who DO NOT Like Salad
By Christopher
Dressing In a small bowl combine juice from lemon (remove seeds), olive oil, balsamic vinegar, chopped garlic, sal...
- Dressing
- 1 Lemon
- 1/4 cup Olive Oil
- 1-1/2 tsp Balsamic Vinegar
- 1 clove garlic – finely chopped
- 1/4 tsp salt
- 1/2 tsp freshly ground pepper
- Salad
- 1/2 of 3lb Dole bag of classic iceberg lettuce also containing carrots and red cabbage
- 5 hardboiled eggs (sliced)
- 1 small can of tuna packed in water, drained
- 1-1/2 cup of marinated artichoke hearts - drained
- 4 medium tomatoes – chopped
- 1 yellow pepper - chopped
- 1 orange pepper - chopped
Salmon with Puff Pastry and Pesto
By Christopher
Preheat the oven to 400 degrees F
- • 4 pieces of purchased puff pastry , each cut to be just larger than a piece of salmon
- • 4 (4 to 6-ounce) pieces salmon
- • 1/4 cup sliced almonds
- • 1/4 cup purchased pesto
- • 2 tomatoes, sliced
Christopher's Crab Cakes with Mustard Mayonnaise Sauce
By Christopher
Serves 3 as main course, 6 as 1st course
- 1/4 cup finely chopped onion
- 1/4 cup finely chopped celery
- 1/2 stick (4 tbsp) unsalted butter
- 1 can (13 oz) lump crab meat
- 1-1/2 cups of fresh bread crumbs
- 1 egg yolk
- 1/4 cup mayonnaise
- 1/2 tsp Old Bay seasoning
- 1/2 tsp Worcestershire sauce
- For mustart mayonnaise
- 1/4 cup mayonnaise
- 2 1/2 tsps stone-ground mustard
- 1/4 tsp fresh lemon juice, or to taste
Sweet Potato Fries with Basil Salt and Garlic Mayonnaise
By Christopher
Recipe courtesy Giada De Laurentiis Prep Time: 15 min Inactive Prep Time: -- Cook Time: 45 min Level: Easy
- • 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
Whipped Cream
By Christopher
"How to make basic whipped cream
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- 1 tablespoon confectioners' sugar
thyme and garlic cheese dip
By Christopher
Bon Appétit | November 2002 This herbed cheese dip has almost nothing else in it to mask the thyme flavor
- 1 tablespoon (packed) fresh thyme leaves
- 1/2 garlic clove
- 1/2 teaspoon coarse salt
- 1/4 teaspoon ground black pepper
- 1 71/2 -ounce package farmer cheese or one 8-ounce package cream cheese
- 1/4 cup sour cream
Slow Cooker/Crock Pot Massaman Curry
By Christopher
Recipe #242793 | ½ day | 30 min prep |
- • 1 tablespoon peanut oil
- • 2 large onions, cut into wedges
- • 1 kg beef brisket (gravy beef, or shank)
- • salt
- • 400 g coconut cream
- • 3/4-1 cup massaman curry paste (bought or made)
- • 250 ml water
- • 4 cinnamon sticks
- • 4 bay leaves
- • 6 waxy potatoes, peeled and diced in 2-3cm cubes
- • 2-3 tablespoons fish sauce
- • 2 tablespoons grated palm sugar
- • 2 tablespoons tamarind paste or lemon juice
- • 4 tablespoons roasted peanuts, crushed
- • 3 sprigs coriander, chopped
WHITE GAZPACHO
By Christopher
Can be prepared in 45 minutes or less
- For Croutons
- 1 slice firm white sandwich bread, cut into 1/2-inch cubes
- 1 teaspoon olive oil
- For Gazpacho
- 1 slice firm white sandwich bread, soaked in cold water to cover 5 minutes
- 1/2 medium cucumber, peeled and chopped (about 1 cup)
- 1/2 medium green bell pepper, chopped (about 3/4 cup)
- white part of 1 scallion, chopped
- 1 garlic clove, chopped
- 2 tablespoons olive oil
- 2 tablespoons mayonnaise
- 1 tablespoon white-wine vinegar (preferably tarragon-flavored)
- 1/8 teaspoon dried tarragon, crumbled
- 3/4 cup ice water