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Recipes
Sausage, Apple and Rye-Bread Stuffing
By klodge76
From Gourmet Magazine, December 1997
- 12 light rye bread slices (about 1 pound)
- 1 pound smoked kielbasa (not low-fat)
- 2 onions
- 2 celery ribs
- 1 large garlic clove
- 1 stick (1/2 cup) unsalted butter
- 2 Granny Smith apples
- 1 cup packed fresh flat-leafed parsley leaves
- 2 cups chicken broth
Mushrooms stuffed with Sausage & Spinach
By klodge76
Recipe from the Sunnyside in Warren, RI
- 3/4 pound Italian sausage (hot or mild)
- Olive Oil
- 1 1/2 teaspoons dried oregano
- 1/2 pound fresh spinach (blanched)
- 1 cup freshley grated Parmesan cheese
- 1/2 teaspoon Worchestershire sauce or to taste
- 1 8-ounce package cream cheese, room temperature
- 2 About 2 dozen large white button mushrooms, stems removed
- 1/3 About 1/3 cup dry white wine for brushing the mushrooms
Maine Pumpkin Bread
By klodge76
This is a great pumpkin bread recipe, moist and spicy
- Yields three 7X3 inch loaf pans
- 1 (15 ounce) can pumpkin puree
- 4 eggs
- 1 cup vegetable oil
- 2/3 cup water
- 3 cups white sugar
- 3 1/2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 1/2 teaspoons salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- Optional: Dates, golden raisins or walnuts are all good additions
Ligurian Thin Crust Foccacia
By klodge76
Italian appetizer recipe from the Sunnyside restaurant in Warren, RI
- For the Foccacia:
- 1 1/2 cups all purpose flour
- 1/2 tsp kosher salt
- 3 tbsp olive oil
- 2 tsp white wine vinegar or lemon juice or cider vinegar or white wine
- 1/2 cup cool water
- For the filling:
- 1 1/2 cups leeks, white and pale green parts only, cut into thin half moons and wash well. Disgard tops.
- 1 tbsp olive oil
- Salt to taste
- 1/8 tsp of ground nutmeg
- Several grindings of the peppermill
- 1/2 cup mascarpone or ricotta cheese
- 1/4 cup grated Parmigiano
Tagliatelle con Asparagi
By klodge76
Pasta with asparagus, parmigiano and cream
- 1 pound fresh asparagus, trimmed and cut into 1/4" pieces
- 3 Tbsp butter
- 1/2 cup chicken stock (or water)
- 1/2 cup heavy cream
- 1/2 cup grated Parmigiano or Grana Padano, to taste
- Salt to taste
- 1 pound tagliatelle, liguini or other pasta of your choice
- To serve: additional grated parmigiano and pepper
Sunnyside Butterscotch Pudding
By klodge76
This recipe comes from the Sunnyside restaurant in Warren, RI
- 1 cup dark brown sugar
- 4 tablespoons cornstarch
- Generous pinch of salt
- 4 cups heavy cream
- 4 tablespoons unsalted butter
- 1 tablespoon vanilla paste or extract
Pork Saltimbocca
By klodge76
From the Williams-Sonoma Kitchen
- 4 boneless pork chops, each 3/4 to 1 inch thick and 6 to 7 oz.
- Kosher salt and freshly ground pepper, to taste
- 8 fresh sage leaves
- 8 thin prosciutto slices
- Olive oil for brushing
- Stuffed artichokes with pine nuts and currants for serving (see related recipe at left)
- Balsamic vinegar for drizzling
Cappuccino Thumbprint Cookes
By klodge76
These are a dressed-up version of a typical thumbprint cookie, where a little sphere of dough is indented at the to...
- Cookie Dough:
- 8 ounces (2 sticks) unsalted butter , softened
- 1/2 cup light brown sugar , firmly packed
- 1 tsp. vanilla extract
- 2 large egg yolks
- 2 cups all-purpose flour
- Finishing:
- 2 large egg whites
- 1 1/2 cups (about 6 ounces) slivered almonds , finely ground in the food processor
- Filling:
- 1 1/2 Tbsp. very strong brewed espresso or coffee
- 1 tsp. vanilla extract
- 6 ounces best quality white chocolate , melted and cooled
- Cinnamon for sprinkling
Beef Stroganoff
By klodge76
In a large pot heat the oil over high heat
- 2 tablespoons vegetable oil
- 2 1/2 pounds beef tenderloin, thinly sliced
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons clarified butter
- 1 cup sliced cremini mushrooms
- 1/2 cup chopped onion
- 1/4 cup white wine
- 2 tablespoons tomato paste
- 2 teaspoons Dijon mustard
- 3 cups demi-glace OR beef broth
- 1 1/4 cups sour cream
- *Can be found in gourmet food stores
- Serving suggestion: egg noodles, cooked
Blueberry Sour Cream Coffee Cake
By klodge76
Super easy, excellent coffee cake from the Stonewall Kitchen Cookbook
- 2 cups all-purpose flour, plus additional for the pan
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 pound (2 sticks) unsalted butter, at room temperature, plus additional for the pan
- 1-1/2 cups granulated sugar
- 2 large eggs, at room temperature
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 3/4 cup plus 1 tablespoon Wild Maine Blueberry Jam or blueberry preserves
- 2 tablespoons gold rum, optional
- 1 tablespoon confectioners' sugar