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Recipes
Cheese Fondue with Chipotle and Tequila
By lindsayvk
1. Place the cornstarch and the Tequila in a small bowl
- 1 1/2 tablespoons cornstarch
- 1/4 cup Reposado Tequila or Mezcal
- 1 cup dry white wine
- 8 oz Monterey Jack cheese – coarsely grated
- 12 oz aged Fontina cheese – coarsely grated
- 2 to 3 teaspoons chipotle in spicy adobo sauce, to taste – puréed
- 1/4 teaspoon sea salt
- 1 sourdough or whole wheat baguette – cut in 1/2” cubes
Mushroom Fondue
By lindsayvk
1. In a fondue pot or saucepan, bring the wine and water to a simmer over medium heat
- 1/2 cup dry white wine
- 1/4 cup water
- 1/2 lb Gruyere cheese, grated
- 2 tsp cornstarch
- 1 cup very thinly sliced shiitake mushrooms
- 2 Tbsp chopped fresh tarragon
- Salt and freshly ground black pepper
- 1 loaf Italian or French bread, cut into 1-inch cubes
Pan-Fried Chicken
By lindsayvk
1. Sift together first 6 ingredients; place mixture in a large zip-top plastic bag
- 1 cup all-purpose flour
- 1/2 cup whole-wheat flour
- 1 tsp. ground ginger
- 1/2 tsp. hot paprika
- 1/2 tsp. ground cinnamon
- 1/2 tsp. freshly ground nutmeg
- 1/2 tsp. fine sea salt
- 2 bone-in chicken breast halves, skinned
- 2 bone-in chicken thighs, skinned
- 2 chicken drumsticks, skinned
- 1/4 cup peanut oil
Peanut Butter-Oatmeal Chocolate Chip Cookies
By lindsayvk
First made 5/22/2011! Used shaved block of bittersweet calibeau instead of chocolate chips
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 stick (1/2 cup) unsalted butter, at room temperature
- 1/2 cup creamy peanut butter
- 1/2 cup granulated sugar
- 1/3 cup light brown sugar
- 1/2 teaspoon vanilla extract
- 1 egg
- 1/2 cup rolled oats
- 1 cup semisweet chocolate chips
Cinnamon Roll Muffins
By lindsayvk
I really love Cinnamon Roll Muffins, I have a serious weakness for them
- 1 cup milk
- 1 tablespoon vinegar
- 1/2 cup brown sugar
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1/2 teaspoon vanilla
- 1 egg
- 3 1/2 cups flour
- 4 tablespoons soft butter
- 3 tablespoons sugar
- 2 teaspoons cinnamon
Rosemary Ranch Chicken Kabobs
By lindsayvk
Good for grilling! Chicken stays moist even after cooking
- 1/2 cup olive oil
- 1/2 cup ranch dressing
- 3 Tbsp Worcestershire sauce
- 1 Tbsp fresh rosemary, minced
- 2 tsp. salt
- 1 tsp. lemon juice
- 1 tsp. white vinegar
- black pepper to taste
- 1 Tbsp white sugar (to taste)
- 5 skinless, boneless chicken breast halves-cut into one-inch cubes
Chicken Swiss Fondue with Dijon Sour Cream and Hummus
By lindsayvk
1. In a 4-quart fondue pot or saucepan, heat the oil to 400 degrees
- 6 cups canola oil
- 1/2 cup plus 2 Tbsp sour cream
- 1/2 cup plus 2 Tbsp Dijon mustard
- 1 cup prepared scallion hummus
- 3 Tbsp water
- 1 1/4 lbs chicken tenders, cut crosswise in half
- Salt and freshly ground black pepper
- 2 cups corn flour
Pasta with Roasted Beets, Beet Greens & Pine Nuts
By lindsayvk
Preheat oven to 400 degrees
- 1 small bunch fresh beets with greens attached
- olive oil
- 1/4 cup pine nuts
- 2 ounces pancetta
- 1 medium red onion, sliced
- 2 cloves garlic, minced
- 2 tablespoons red wine vinegar
- 4 ounces rigatoni or penne pasta
- sea salt and ground fresh pepper
Deep-Fried Eggs with Sriracha Remoulade
By lindsayvk
Jeremy Fox, chef at Ubuntu restaurant in Napa, California, developed this dish, which is a perfect appetizer for a ...
- Sriracha Remoulade:
- 1/2 cup mayonnaise
- 2 1/2 Tbsp Sherry wine vinegar
- 1 1/2 Tbsp Sriracha sauce
- 1 Tbsp whole grain Dijon mustard
- 1 Tbsp chopped Cornichons or pickles
- 1 1/2 tsp chopped fresh tarragon
- 1 1/2 tsp chopped fresh parsley
- 1 1/2 tsp chopped fresh chives
- 1 1/2 tsp chopped drained capers
- 1/2 tsp freshly ground black pepper
- 3 large hard-boiled eggs, chopped
- Deep-Fried Eggs:
- 9 large eggs, room temperature
- 1/4 cup buttermilk
- 2 Tbsp sriracha sauce
- 1/2 cup all purpose flour
- 1/2 cup semolina flour (pasta flour)
- 1 cup panko crumbs
- 1 tsp coarse kosher salt
- Peanut oil or rice bran oil
- Dandelion greens (for garnish)
Stuffed Cabbage
By lindsayvk
from Smitten Kitchen (via Local Roots CSA)
- 1 head Savoy cabbage
- 1 pound ground beef
- 1 small to medium onion, chopped small
- 2 tablespoons olive oil
- 1 carrot, shredded
- 1 celery stalk, thinly sliced
- 1 parsnip, shredded
- 1/2 cup uncooked rice
- 1 to 2 tablespoons tomato paste
- 3 to 4 cups of your favorite simple tomato sauce, tomato juice or V8