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Recipes
Filet Mignon with Stilton and Port Reduction
By GadgetGirl
The classic combination of Stilton cheese and port becomes the accompaniment for this impressive main course
- For Filet Mignons:
- 8 (8-ounce) beef tenderloin steaks, tied to a 2-inch thickness
- 2 teaspoons kosher salt
- 2 teaspoons freshly ground black pepper
- 2 tablespoons unsalted butter
- 2 tablespoons extra-virgin olive oil
- 8 ounces Stilton or other blue cheese, sliced* (optional)
- 1 tablespoon chopped fresh flat-leaf parsley
- For the Port Reduction:
- 2 tablespoons chopped shallots
- 1 teaspoon minced garlic
- 1/2 cup ruby port
- 1 cup reduced-sodium beef broth
- 1/2 cup unsalted butter, cut into cubes and chilled
Ginger and Vanilla Bean Crème Brûlée
By GadgetGirl
Simply omit the ginger for a classic crème brûlée
Braised Brisket with Bourbon-Peach Glaze
By GadgetGirl
No one will fault you for seasoning brisket with salt and pepper, braising it in beer, and calling it a day
- ingredient info:
- Rub
- 1 tablespoonplus 1 teaspoon kosher salt
- 1 teaspoonfreshly ground black pepper
- 1/4 teaspoonsmoked paprika
- 1/8 teaspoonground cinnamon
- Brisket
- 14-pound trimmed flat-cut brisket with about 1/3" top layer of fat
- 2 tablespoonsgrapeseed oil, divided
- 3/4 cupchopped onion
- 3 garlic cloves, smashed
- 4 cupsbeef broth
- 112-ounce bottle stout
- 3/4 cupbourbon
- 1/4 cup(packed) light brown sugar
- 1/4 cupsoy sauce
- 6 large sprigs thyme
- 3 celery stalks, chopped
- 2 plum tomatoes, cored, chopped
- 1 large carrot, chopped
- 1 tablespoonbalsamic vinegar
- Glaze
- 1/2 cuppeach jam or preserves
- 2 teaspoonsbourbon
- Kosher salt and freshly ground black pepper
- Smoked paprika can be found at most supermarkets, at specialty foods stores, and at latienda.com.
Slow-Cooked Chicken with Herbed Biscuits
By GadgetGirl
Chock-full of chicken, chanterelle mushrooms and other vegetables, this savory stew is braised in a slow cooker, th...
- For the biscuits:
- 2 lb. boneless, skinless chicken breasts, cut into 1-inch cubes
- Kosher salt and freshly ground pepper, to taste
- 2 Tbs. canola oil
- 3/4 lb. chanterelle mushrooms, cleaned and quartered
- 16 Tbs. (2 sticks) unsalted butter, cut into 1/2-inch cubes
- 1 cup all-purpose flour
- 1/3 cup dry sherry
- 1 Tbs. chicken demi-glace
- 5 cups chicken stock
- 2 tsp. chopped fresh thyme
- 1 1/2 cups pearl onions
- 3 celery stalks, sliced
- 5 carrots, sliced
- 1 lb. red potatoes, cut into 1/2-inch dice
- 2 cups all-purpose flour, plus more as needed
- 1 Tbs. baking powder
- 1 1/2 tsp. kosher salt
- 2 tsp. sugar
- 8 Tbs. (1 stick) cold unsalted butter, cut into 8 pieces
- 1 cup grated Parmigiano-Reggiano cheese
- 1/4 cup chopped fresh chives
- 2 Tbs. chopped fresh flat-leaf parsley
- 3/4 cup plus 2 Tbs. buttermilk
- 1 1/2 cups fresh or frozen peas
- 1/4 cup chopped fresh chives
- 1/4 cup chopped fresh flat-leaf parsley
- 2 Tbs. unsalted butter, melted
Indian Eggplant and Onion Dip with Pita Chips
By GadgetGirl
An ideal starter for dinner of grilled lamb or chicken, this perfectly spiced dip makes a nutritious snack
- 3 pita bread rounds, cut horizontally in half, then cut into wedges
- 4 tablespoons olive oil, divided
- 1 1 1/4-pound eggplant, quartered lengthwise
- 2 1/2 cups chopped onions
- 2 unpeeled garlic cloves
- 2 tablespoons chopped fresh mint
- 2 tablespoons chopped fresh cilantro
- 1/2 teaspoon garam masala
Sweet Potato Soup with Prosciutto Crisps
By GadgetGirl
Served in demitasse cups, this sophisticated little soup makes an easy-to-handle big-party hors d'oeuvre
- 1 1/2 tablespoons unsalted butter
- 1 large leek (white and light green parts only), thinly sliced, rinsed, and drained
- 2 small garlic cloves, minced
- 2 pounds orange sweet potatoes (about 2 large sweet potatoes; often labeled �yams�), peeled and cut into roughly 1-in. pieces
- 1 1/2 About 1 1/2 tsp. coarse kosher salt
- 1/2 About 1/2 tsp. freshly ground black pepper
- 2 ounces thinly sliced prosciutto
- 1/4 cup heavy cream
- Chopped chives (optional)
Apricot Pecan Crumb Bars
By GadgetGirl
Time: 1 1/4 hours. Rich, buttery shortbread forms both the base and the crumb topping for these bar cookies
- 2 cups flour
- 1 cup cold unsalted butter, cubed
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 1 cup apricot preserves
- 1/4 teaspoon ground cinnamon
- 1/2 cup pecan halves
Tomato, Buffalo Mozzarella and Basil Pesto Salad
By GadgetGirl
This salad is a variation on a recipe that appears in the Sierra Mar Cookbook
- 1 basket cherry tomatoes
- 1/4 cup pine nuts
- 1 T olive oil
- 1/2 t salt
- 6 medium heirloom tomatoes
- 2 9-oz balls of buffalo mozzarella
- fleur del sel
- 1/2 cup basil pesto
- 1 bunch basil, preferably purple, leaves only
- 1/2 cup red wine vinaigrette
- Basil Pesto
- 2 bunches basil, leaves only
- 2 small cloves garlic, peeled
- 2 T pine nuts
- 1/4 cup canola oil
- 1 T olive oil
- 2 T parmesan cheese
- salt and pepper
- Vinaigrette
- 1/4 cup red wine vinegar
- 3 tablespoons minced shallots
- 1 tablespoon Dijon mustard
- 2/3 cup olive oil
Prosciutto Wraps
By GadgetGirl
Place a slice of prosciutto on work surface; top with pear slice, a small dollop of cheese and an arugula leaf
- 1/3 lb thinly sliced prosciutto, cut in long narrow strips
- 6 ripe pears, cored and sliced 1/2 inch thick
- 2 packages softened herb cheese (Boursin)
- 60 arugula leaves
Spiced Beef Tenderloin
By GadgetGirl
Redolent of warm winter spices, this silky beef requires a bit of advance planning because you're essentially curin...
- 2 tablespoons black peppercorns (or a mix of black and green peppercorns)
- 6 tablespoons packed dark brown sugar
- 2 tablespoons plus 2 tsp. coarse kosher salt
- 1 1/2 teaspoons ground ginger
- 1 1/2 teaspoons ground allspice
- 1 1/2 teaspoons ground nutmeg
- 1 1/2 teaspoons ground coriander
- 1 1/2 teaspoons ground cardamom
- 3/4 teaspoon ground cloves
- 4 garlic cloves, coarsely crushed into slivers
- 1 whole beef tenderloin (about 5 lbs.), tied as a roast (see Notes)
- 2 tablespoons vegetable oil, divided