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Recipes
Cheesy Cheddar and Spinach Mashed Potato Casserole
By á-58
This homey casserole has it all: buttery Yukon Gold potatoes layered with garlicky sauteed baby spinach and shredde...
- 6 large Yukon Gold potatoes, peeled and cubed
- 1/2 cup milk
- 1/2 cup chicken broth
- 4 tablespoons softened unsalted butter
- 1 teaspoon salt
- 2 tablespoons olive oil
- 1 Vidalia onion, thinly sliced
- 4 garlic cloves, finely chopped
- One 11-ounce container baby spinach
- 1 1/2 cups shredded cheddar cheese
Apple Pork Tenderloin
By á-58
1. Preheat the oven to 400 degrees F
- 3 pounds pork tenderloin
- 1/2 cup brown sugar, packed
- 2 1/2 cups warm water or chicken broth or a combination
- 2 Tablespoons cornstarch
- 1 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ground ginger
- 4 Granny Smith apples, peeled, cored and chopped
- 1/3 cup raisins
Emeril's Osso Buco
By á-58
Recipe Courtesy of Emeril Lagasse, 1999
- 1/4 cup olive oil
- 2 (8-ounce) veal shank pieces
- Creole seasoning
- 2 stalks celery, diced
- 3 small carrots, peeled and sliced into 1/4-inch rounds
- 1/2 onion, large dice
- Salt and pepper
- 3 Roma tomatoes, peeled, chopped or 1 small can whole tomatoes or 2 tablespoons tomato paste
- 2 sprigs rosemary
- 2 sprigs thyme
- 1 1/2 cups of red wine
- 2 1/2 cups chicken stock
- 3 cups cooked rice
Harvard Beets
By á-58
Drain one can diced beets, reserving 1/3 cup liquid
- 1 pound beet, canned, diced
- 1/3 cup reserved liquid from beets
- 2 tablespoons sugar
- 1 tablespoon cornstarch
- 1/4 teaspoon salt
- 1/4 cup vinegar
- 2 tablespoons butter
GOUGÈRES
By á-58
When developing our gougères recipe, we discovered that small variations in oven temperature led to wildly differe...
- 2 large eggs, plus 1 large egg white
- 6 tablespoons water
- 5 tablespoons unsalted butter, cut into 10 pieces
- 2 tablespoons whole milk
- 1/4 teaspoon salt
- 1/2 cup unbleached all-purpose flour (2 1/2 ounces), sifted
- 3 ounces Gruyère, Emmentaler, or Swiss cheese, shredded (about 1 cup)
- Pinch cayenne pepper
Vanilla Ice Cream
By á-58
1. Place 8- or 9-inch-square metal baking pan in freezer
- 1 vanilla bean
- 1 3/4 cups heavy cream
- 1 1/4 cups whole milk
- 1/2 cup plus 2 tablespoons sugar
- 1/3 cup light corn syrup
- 1/4 teaspoon salt
- 6 large egg yolks
Glazed Salmon
By á-58
1. Adjust oven rack to middle position and heat oven to 300 degrees
- 1 teaspoon light brown sugar
- 1/2 teaspoon kosher salt
- 1/4 teaspoon cornstarch
- 4 center-cut skin-on salmon fillets, 6 to 8 ounces each (see note)
- Ground black pepper
- 1 teaspoon vegetable oil
- 1 recipe glaze (see related)
Crunchy Asian Chicken Salad with Edamame and Sesame
By á-58
In a large bowl, whisk together the vinegar, soy sauce, sesame oil, canola oil and sugar until combined
- Dressing:
- 1/4 cup rice wine vinegar
- 1 tablespoon low-sodium soy sauce
- 3 tablespoons toasted sesame oil
- 2 tablespoons canola oil
- 1 teaspoon sugar
- Salad:
- 2 1/2 cups cooked and shredded chicken
- 1 1/2 cups frozen shelled edamame, thawed
- 2 medium carrot, peeled and cut into matchsticks
- 1/2 European style cucumber, thinly sliced into half moons
- 2 tablespoons toasted sesame seeds
Baked Apple Dumplings
By á-58
Use a melon baller or a metal teaspoon measure to core the apples
- 2 1/2 cups all-purpose flour
- 3 tablespoons sugar
- 2 teaspoons baking powder
- 3/4 teaspoon salt
- 10 tablespoons (1 1/4 sticks) unsalted butter, cut into 1/2-inch pieces and chilled
- 5 tablespoons vegetable shortening, cut into 1/2-inch pieces and chilled
- 3/4 cups cold buttermilk
- 6 tablespoons sugar
- 1 teaspoon ground cinnamon
- 3 tablespoons unsalted butter, softened
- 3 tablespoons golden raisins, chopped
- 4 Golden Delicious apples (see note)
- 2 egg whites, lightly beaten
Perfect Mac-n-Cheese
By á-58
This mac n' cheese is seriously perfect
- BEECHER'S FLAGSHIP CHEESE SAUCE (makes 4 cups):
- 1 pound penne pasta
- 4 cups Beecher’s Flagship Cheese Sauce (see below)
- 2 ounces Cheddar, grated
- 2 ounces Gruyere cheese, grated
- 1/2 to 1 teaspoon chipotle chile powder
- 1/4 cup butter
- 1/3 cup all-purpose flour
- 3 cups milk
- 14 ounces semi-hard cheese, like Cheddar, grated
- 2 ounces grated semi-soft cheese, like Gorgonzola
- 1/2 teaspoon Kosher salt
- 1/4 to 1/2 teaspoon chile powder
- 1/8 teaspoon garlic powder