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Recipes
Free Form Onion Tart
By chrissy14
1.Make the Dough: In a bowl, whisk the flour with the salt
- Dough
- 1 C All Purpose Flour
- 1/4 teaspoon salt
- 6 T unsalted butter, cut into small pieces and chilled
- 5 T ice cold water
- Filling
- 4 T unsalted butter
- 2 1/2 lbs sweet onions, thinly sliced
- 6 Thyme Sprigs
- 2 T Creme Fraiche
- salt and pepper
- 1 egg beaten w/ 1 T milk
Herbed Roast Leg of Lamb
By chrissy14
1.Preheat the oven to 375°
- One 3 1/2-pound trimmed boneless leg of lamb, butterflied
- Extra-virgin olive oil, for drizzling
- 1/4 cup chopped parsley, plus 2 parsley sprigs
- 1/4 cup minced chives
- 1 tablespoon chopped thyme, plus 2 thyme sprigs
- 2 teaspoons chopped marjoram, plus 1 marjoram sprig
- Salt and pepper
- Fleur de sel, for sprinkling
Spicy and sticky Baby Back Ribs
By chrissy14
1.In a small bowl, combine the brown sugar, salt, mustard, fennel, black pepper, cayenne and paprika
- 1 cup dark brown sugar
- 3 tablespoons kosher salt
- 1 tablespoon dry mustard
- 1 tablespoon ground fennel
- 1 tablespoon freshly ground black pepper
- 1 tablespoon cayenne pepper
- 1 tablespoon sweet smoked paprika
- 4 racks baby back ribs (about 2 1/2 pounds each), membrane removed from the underside of each rack
- 1 tablespoon unsalted butter
- 1 small onion, minced
- 3 garlic cloves, minced
- 1 1/2 teaspoons dried thyme
- 1 cup ketchup
- 1 cup cider vinegar
- 1 cup beef broth
- 1/4 cup hot sauce
- 1/4 cup Worcestershire sauce
- 2 tablespoons unsulfured molasses
Melon and Peach Salad with Proscuitto and Mozzarella
By chrissy14
1.In a bowl, toss the melon and peach with the oil and vin cotto; season with salt and pepper
- One 1 1/2-pound honeydew melon—seeded, peeled and thinly sliced
- 1 peach, peeled and thinly sliced
- 1 tablespoon extra-virgin olive oil
- 2 teaspoons vin cotto or balsamic vinegar
- Salt and freshly ground pepper
- 2 tablespoons chopped basil
- 2 tablespoons chopped marjoram
- 1/2 pound fresh mozzarella, chopped
- 8 thin slices of prosciutto (2 ounces)
Avocado and Onion Salad
By chrissy14
1.Arrange the avocado slices on a platter and top with the onion
- 1 Florida avocado or 3 Hass avocados, thinly sliced
- 1/4 small red onion, very thinly sliced
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon red wine vinegar
- Salt and freshly ground pepper
Asparagus Risotto with Mint
By chrissy14
1.In a medium saucepan, combine the chicken stock with the asparagus ends and mint sprigs and bring to a boil
- 6 cups chicken stock or low-sodium broth
- 1 1/4 pounds medium asparagus—ends trimmed and reserved, spears sliced on the diagonal 1/4 inch thick
- 4 mint sprigs, plus 2 tablespoons chopped mint leaves
- 2 teaspoons fennel seeds
- 2 tablespoons extra-virgin olive oil
- 1 small onion, finely diced
- 1 celery rib, finely diced
- 1 1/2 cups arborio or carnaroli rice
- 1/2 cup dry white wine
- 2 tablespoons unsalted butter, softened
- 1/4 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving
- Salt and freshly ground black pepper
Grilled Portobello Mushroom with Tarragon-Parsley Butter
By chrissy14
1.Light a grill. In a small bowl, blend the butter with the tarragon and parsley and season with salt and pepper
- 4 tablespoons unsalted butter, softened
- 1 tablespoon chopped tarragon leaves
- 1 tablespoon chopped flat-leaf parsley
- Salt and freshly ground pepper
- 8 medium portobello mushrooms, stemmed
- Extra-virgin olive oil, for brushing
Grouper with Cucumber Salad and Soy-Mustard Dressing
By chrissy14
1.In a blender, puree the soy sauce with the rice vinegar, mirin, sake, mustard and one-third of the garlic
- 3 tablespoons soy sauce
- 3 tablespoons rice vinegar
- 1 tablespoon mirin
- 1 tablespoon sake
- 2 teaspoons whole-grain mustard
- 3 garlic cloves, coarsely chopped
- 1/2 cup plus 1 tablespoon vegetable oil
- 1 medium seedless cucumber, peeled and halved crosswise
- One 3-inch piece of carrot, peeled
- One 3-inch piece of daikon, peeled
- 1 medium shallot, thinly sliced crosswise
- Four 6-ounce skinless grouper fillets
- Salt and freshly ground pepper
- 1 long red fresh chile, cut into long, fine strips
- Toasted sesame seeds, cilantro leaves and finely chopped chives, for garnish
Smoky Glazed Asparagus
By chrissy14
1.Light a grill. In a shallow dish, whisk the mayonnaise with the oil, lemon juice, garlic, paprika, salt and cumin
- 1/2 cup mayonnaise
- 1/4 cup extra-virgin olive oil
- 3 tablespoons fresh lemon juice
- 1 garlic clove, crushed
- 1 tablespoon sweet smoked paprika
- 2 teaspoons kosher salt
- 1 teaspoon cumin seeds
- 1 pound thick asparagus, trimmed
Mustard and Mayonnaise Glazed Asparagus
By chrissy14
1.Light a grill. In a shallow dish, whisk the mayonnaise with the mustard, oil, lemon juice, lemon zest, garlic, sa...
- 1/4 cup mayonnaise
- 1/4 cup grainy mustard
- 1/4 cup extra-virgin olive oil
- 3 tablespoons fresh lemon juice
- 1 teaspoon finely grated lemon zest
- 1 garlic clove, crushed
- 2 teaspoons kosher salt
- 2 teaspoons freshly ground black pepper
- 1 pound thick asparagus, trimmed