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Recipes
Hearty Corn and Clam Chowder
By Christopher
Sauté bacon in heavy medium pot over medium heat until fat begins to render, about 3 minutes
- 3 bacon slices, chopped
- 1 cup chopped onion
- 1 cup chopped celery
- 1 carrot, peeled, chopped
- 2 teaspoons dried thyme
- 1 large bay leaf
- 1 pound red-skinned potatoes, peeled, cut into 1/2-inch pieces
- 1 8-ounce bottle clam juice
- 1 cup whole milk
- 1 15-ounce can creamed corn
- 2 6.5-ounce cans chopped clams
- Read More http://www.epicurious.com/recipes/food/views/Hearty-Corn-and-Clam-Chowder-4506#ixzz0p2gFINP7
Black Bean Hummus
By Christopher
This dip is also nice with raw vegetables
- 2 15-ounce cans black beans, rinsed, drained
- 3/4 cup tahini (sesame seed paste)*
- 1/4 cup fresh lemon juice
- 1/4 cup (packed) chopped fresh cilantro
- 4 green onions, sliced
- 2 tablespoons olive oil
- 2 large garlic cloves, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon cayenne pepper
- Pita bread rounds, cut into triangles
- *Available at Middle Eastern and natural foods stores and some supermarkets.
- Read More http://www.epicurious.com/recipes/food/views/Black-Bean-Hummus-5237#ixzz0p2gc93qC
Steamed Whole Red Snapper with Asian Flavors
By Christopher
yield: Makes 4 main-course servings
- 2 16- to 18-ounce whole red snappers, cleaned, scaled
- 16 very thin slices peeled fresh ginger plus 2 tablespoons, chopped
- 16 very thin slices peeled garlic plus 2 tablespoons, chopped
- 16 large fresh cilantro leaves plus 3 tablespoons, chopped
- 3 tablespoons chopped shallots
- 3 tablespoons chopped lemongrass**
- 3 tablespoons chopped green onions
- 1/2 cup canned low-salt chicken broth
- 3 tablespoons soy sauce
- 2 tablespoons oriental sesame oil
- 2 tablespoons vegetable oil
- Cooked long-grain white rice
- Read More http://www.epicurious.com/recipes/food/views/Steamed-Whole-Red-Snapper-with-Asian-Flavors-105459#ixzz0p2gx2Es1
Cranberry-Glazed White Chocolate Cheesecake
By Christopher
New York cheesecake is dressed up for the holidays with bright cranberry topping, white chocolate in the filling an...
- For crust
- 5 1/2 ounces shortbread cookies
- 1/2 cup hazelnuts, toasted, husked
- 1 tablespoon unsalted butter, melted
- For filling
- 8 ounces good-quality white chocolate (such as Lindt or Baker's), finely chopped
- 3 8-ounce packages cream cheese, room temperature
- 6 tablespoons sugar
- 1 cup sour cream
- 3 tablespoons Frangelico (hazelnut liqueur)
- 4 large eggs
- For topping
- 1 teaspoon cornstarch
- 1 teaspoon Frangelico (hazelnut liqueur)
- 3 cups fresh cranberries (one 12-ounce package)
- 1 cup sugar
- 3/4 cup water
- 1 teaspoon grated lemon peel
Stout Steak
By Christopher
Place steaks in a flat glass dish
- 4 (1/2 pound) steaks
- 1 (12 fluid ounce) can or bottle stout beer
- 1 clove crushed garlic
- 1/4 cup soy sauce
- 1 (10.5 ounce) can condensed beef broth
- 1/2 teaspoon dried sage
- 1 teaspoon onion powder
- 1 teaspoon freshly ground black pepper
Hot Crab Dip
By Christopher
Recipe from the kitchen of Felicia Gray, age 12 Many crab dip recipes call for imitation crabmeat, but there's no ...
- One 4-ounce package cream cheese, softened
- 1/2 cup mayonnaise
- 1/4 cup finely chopped onion
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon hot pepper sauce
- 1/2 teaspoon Old Bay seasoning or other seasoned salt
- 6 ounces fresh or canned lump crabmeat, drained
Apple Cobbler Cake
By Christopher
This dessert looks like a cobbler or pie, but it has the texture of a cake
- 6 large tart green apples (about 2 1/2 pounds), peeled, quartered, cored, thinly sliced
- 2 cups plus 2 tablespoons sugar
- 2 teaspoons ground cinnamon
- 2 tablespoons plus 3 cups all purpose flour
- 2 tablespoons fresh lemon juice
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 1/2 cup (1 stick) unsalted butter, melted, cooled
- 1/2 cup water
- 1 teaspoon vanilla extract
Rib-Eye Steaks with Mushrooms, Brandy and Blue Cheese
By Christopher
Place steaks in shallow dish
- 2 10- to 12-ounce rib-eye steaks (each about 1 inch thick)
- 1 tablespoon olive oil
- 3 tablespoons unsalted butter
- 1 small onion, thinly sliced
- 1/2 pound mushrooms, thickly sliced
- 4 garlic cloves, chopped
- 3/4 cup canned beef broth
- 1/4 cup brandy
- 1/4 teaspoon minced fresh rosemary
- 1 1/4 cups crumbled blue cheese (about 4 ounces)
- Fresh rosemary sprigs
Chilled Carrot Soup with Cumin and Lime
By Christopher
There will be enough of this delicious make-ahead soup for seconds or leftovers
- 2 tablespoons olive oil
- 2 pounds carrots, peeled, chopped (about 5 cups)
- 2 large leeks (white and pale green parts only), chopped (about 2 cups)
- 1 tablespoon chopped garlic
- 3 1/2 teaspoons ground cumin
- 1/2 teaspoon dried crushed red pepper
- 6 1/2 cups (or more) canned low-salt chicken broth
- 8 tablespoons sour cream
- 2 tablespoons fresh lime juice
- 2 tablespoons chopped fresh cilantro
- 2 teaspoons grated lime peel
Broccoli and Cheese Soup with Croutons
By Christopher
In a medium pot, melt the 3 tablespoons butter over medium-high heat
- 3 tablespoons unsalted butter, plus 2 tablespoons cold unsalted butter, cut into pieces
- 1 cup yellow onions or sliced leeks (white parts only, well rinsed)
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground white pepper
- Pinch nutmeg
- 1/2 teaspoon minced garlic
- 1/2 teaspoon chopped fresh thyme leaves
- 3 tablespoons all-purpose flour
- 3 cups chicken stock or canned, low-sodium chicken broth
- 1 (16-ounce) package frozen broccoli, thawed and separated
- 1/2 cup heavy cream
- 1 1/4 cups shredded medium Cheddar
- Croutons, for garnish, recipe follows