Suedo's profile page
Recipes
Chicken Tetrazzini
By suedo
Preheat the oven to 450 degrees F
- 9 tablespoons butter
- 2 tablespoons olive oil
- 4 boneless skinless chicken breasts
- 2 1/4 teaspoons salt
- 1 1/4 teaspoons freshly ground black pepper
- 1 pound white mushrooms, sliced
- 1 large onion, finely chopped
- 5 cloves garlic, minced
- 1 tablespoon chopped fresh thyme leaves
- 1/2 cup dry white wine
- 1/3 cup all-purpose flour
- 4 cups whole milk, room temperature
- 1 cup heavy whipping cream, room temperature
- 1 cup chicken broth
- 1/8 teaspoon ground nutmeg
- 12 ounces linguine
- 3/4 cup frozen peas
- 1/4 cup chopped fresh Italian parsley leaves
- 1 cup grated Parmesan
- 1/4 cup dried Italian-style breadcrumbs
Four-Cheese Stuffed-Silly Mushrooms
By suedo
Preheat the oven to 375 degrees F
- 12 medium-large baby bella mushrooms (each about 2 inches wide)
- 1/2 cup finely chopped onion
- 2 tablespoons chopped garlic
- 1 1/2 cups roughly chopped spinach leaves
- 1/2 cup fat-free ricotta cheese
- 1/4 cup fat-free cream cheese, room temperature
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 2 tablespoons shredded part-skim mozzarella cheese
- 2 teaspoons reduced-fat Parmesan-style grated topping
- 1 teaspoon garlic powder
Cioppino: A Fine Kettle of Fish
By suedo
Directions In a large pot over moderate heat combine oil, crushed pepper, anchovies, garlic, and bay
- Ingredients
- 1/4 cup (3 turns around the pan in a slow stream) extra-virgin olive oil
- 1 teaspoon crushed red pepper flakes
- 2 to 3 flat fillets of anchovies, drained
- 6 cloves garlic, crushed
- 1 bay leaf, fresh or dried
- 2 celery ribs, chopped
- 1 medium onion, chopped
- 1 cup good quality dry white wine
- 1 (14-ounce) container chicken stock
- 1 (32-ounce) can chunky style crushed tomatoes
- 4 sprigs fresh thyme, leaves removed (about 1 tablespoon)
- 1 handful flat-leaf parsley, chopped
- 1 1/2 pounds cod, cut into 2-inch chunks
- Salt and pepper
- 8 large shrimp, ask for deveined easy-peel or peel and devein
- 8 sea scallops
- 16 to 20 raw mussels, scrubbed
- A loaf of fresh, crusty bread, for mopping
Michael Symon's Mac and Cheese with Roasted Chicken, Goat Cheese and Rosemary
By suedo
Bring a large pot of water to a boil, and add enough salt so that it tastes seasoned
- Kosher Salt
- 1 pound Dried Rigatoni
- 1 quart (4 cup) Heavy Cream
- 2 tablespoon Chopped Fresh Rosemary
- 8 ounce Fresh Goat Cheese (1 cup)
- 2 cup Shredded Roasted Chicken
- Black Pepper
Soupe à l'oignon
By suedo
Cook the onions in the olive oil on medium heat until the onions caramelize (about 30 to 40 minutes)
- 2 pounds yellow onions, peeled and sliced into rings
- 3 tablespoons olive oil
- 2 cloves garlic, minced
- 2 tablespoons flour
- 2 quarts of beef stock
- 1/2 cup of white wine
- salt and pepper
- loaf of French bread, cubed (and toasted if you want extra crunch)
- 1 1/2 cups of grated Swiss cheese
Roman-style Chicken
By suedo
Season the chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper
- 4 skinless chicken breast halves, with ribs
- 2 skinless chicken thighs, with bones
- 1/2 teaspoon salt, plus 1 teaspoon
- 1/2 teaspoon freshly ground black pepper, plus 1 teaspoon
- 1/4 cup olive oil
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 3 ounces prosciutto, chopped
- 2 cloves garlic, chopped
- 1 (15-ounce) can diced tomatoes
- 1/2 cup white wine
- 1 tablespoon fresh thyme leaves
- 1 teaspoon fresh oregano leaves
- 1/2 cup chicken stock
- 2 tablespoons capers
- 1/4 cup chopped fresh flat-leaf parsley leaves
Chicken with Mustard Mascarpone Marsala Sauce
By suedo
Sprinkle the chicken with salt and pepper
- 1 1/2 pounds boneless skinless chicken breasts, each breast cut crosswise into 3 pieces
- Salt and freshly ground black pepper
- 2 tablespoons olive oil
- 5 tablespoons butter, divided
- 3/4 cup chopped onion
- 1 pound cremini mushrooms, sliced
- 2 tablespoons minced garlic
- 1 cup dry Marsala wine
- 1 cup (8 ounces) mascarpone cheese
- 2 tablespoons Dijon mustard
- 2 tablespoons chopped fresh Italian parsley leaves, plus whole sprigs, for garnish
- 12 ounces dried fettuccine
Michael Symon's Shrimp with Corn and Basil
By suedo
Heat a skillet over medium-high heat
- 1 pound Shrimp (shelled and deveined)
- 2 tablespoons Extra Virgin Olive Oil plus extra for finish
- Salt and Freshly Ground Pepper
- Crushed Red Chile Flake (to taste)
- 1 red onion (sliced)
- 2 Ears Corn
- 1/2 bunch Basil
- 1 Pint Sweet 100 Tomatoes (halved)
- 2 limes (zest and juice)
- 2 cloves garlic (sliced)
- 2 tablespoons butter
Penne with Sun-dried Tomato Pesto
By suedo
Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionall...
- 12 ounces penne pasta
- 1 (8.5-ounce) jar sun-dried tomatoes packed in olive oil
- 2 garlic cloves
- Salt and freshly ground black pepper
- 1 cup (packed) fresh basil leaves
- 1/2 cup freshly grated Parmesan
Bechamel Sauce
By suedo
Total Time: 35 min. Prep15 min
- 3 tablespoons butter
- 1/2 small white onion, cut into 1/2-inch dice
- Kosher salt
- 3 heaping tablespoons all-purpose flour
- 1 quart milk
- Pinch grated nutmeg
- 1 bay leaf
- 1/2 cup grated Parmigiano-Reggiano