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Recipes
The Ultimate Smoked Ham Recipe
By á-58
Spicy Apricot Glaze 1) Prep
- 8 pound bone-in precooked wet cured ham
- 1 cup Spicy Apricot Glaze
- 1 cup chicken broth
- Spicy Apricot Glaze
- 1/2 cup apricot preserves
- 1/2 cup honey
- 2 tablespoons brown sugar
- 1 tablespoon Dijon-style mustard
- 1 1/2 teaspoons Worcestershire sauce
- 1/2 teaspoon soy sauce
- 1/2 teaspoon paprika
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper powder
- 1/4 teaspoon garlic powder
- 1/8 teaspoon cinnamon powder
- 1/8 teaspoon sage flakes
- 1/16 teaspoon ground cloves
Creamy Macaroni and Cheese (NYT)
By á-58
Here is Julia Moskin's fantasy of what this dish should be: nothing more than tender elbows of pasta suspended in p...
- 4 tablespoons butter
- 2 cup cottage cheese (not lowfat)
- 4 cups milk (not skim)
- 2 teaspoon dry mustard
- Pinch cayenne
- Pinch freshly grated nutmeg
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 2 pound sharp or extra-sharp cheddar cheese, grated
- 1 pound elbow pasta, uncooked
Italian Pot Roast - Cook's Country
By á-58
Tomatoes, red wine, and garlic should complement one another in an Italian Pot Roast recipe—not overpower it
- 1 1 1/2-4 boneless beef chuck-eye roast (3 1/2-4 pounds), tied (see photo below)
- 2 2 2 tablespoons vegetable oil
- 1 1 1 medium onion, chopped
- 1 1 1 rib celery, chopped
- 1 1 1 pound cremini or white mushrooms, quartered
- 2 2 2 tablespoons tomato paste
- 1 1 can 1 (14.5-ounce) can diced tomatoes
- 1/2 1/2 1/2 cup canned tomato sauce
- 2 2 2 teaspoons sugar
- 1/2 1/2 1/2 cup water
- 1 1 1 cup red wine (see note)
- 1 1 1, 1 large head garlic, outer papery skins removed, then halved (photo 1, below)
- 1 1 1 sprig fresh thyme
- 1 1 1 sprig fresh rosemary
Peanut Sauce
By á-58
Place peanut butter in heavy medium saucepan
- 1 Cup Creamy Peanut Butter
- 14 1/2 Ounces Chicken Broth Can
- 1/4 Cup Lime Juice
- 3 Tablespoons Brown Sugar
- 2 Tablespoons Soy Sauce
- 1 Teaspoon Soy Sauce
- 2 Tablespoons Fresh Ginger, Peeled & Chopped
- 1/2 Teaspoon Dried Crushed Red Pepper
- Lime Peel, Julienned
Grilled Chicken Ratatouille
By á-58
We gave this classic Provençal dish a taste of summer by grilling the vegetables traditionally used in ratatouille...
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons chopped fresh basil
- 1 tablespoon chopped fresh marjoram
- 1 teaspoon salt
- Canola or olive oil cooking spray
- 1 red bell pepper, halved lengthwise, stemmed and seeded
- 1 small eggplant, cut into 1/2-inch-thick rounds
- 1 medium zucchini, halved lengthwise
- 4 plum tomatoes, halved lengthwise
- 1 medium red onion, cut into 1/2-inch-thick rounds
- 4 boneless, skinless chicken breasts (about 1 1/4 pounds), trimmed and tenders removed (see Note)
- 1/4 teaspoon freshly ground pepper
- 1 tablespoon red wine vinegar
Grilled Marinated London Broil
By á-58
In a bowl whisk together marinade ingredients until combined well
- 4 4 4 large garlic cloves, minced
- 4 4 4 tablespoons balsamic vinegar
- 4 4 4 tablespoons fresh lemon juice
- 3 3 3 tablespoons Dijon mustard
- 1 1/2 1 1/2 1/2 tablespoons Worcestershire sauce
- 1 1 1 tablespoon soy sauce
- 1 1 1 teaspoon dried oregano, crumbled
- 1 1 1 teaspoon dried basil, crumbled
- 1 1 1 teaspoon dried thyme, crumbled
- 1/2 1/2 1/2 teaspoon dried hot red pepper flakes
- 2/3 2/3 2/3 cup olive oil
- 2 2-to-2 1/2 1/2 pound London broil
ROASTED BUTTERNUT SQUASH WITH RADICCHIO AND PARMESAN
By á-58
Taking a cue from famed chef Yotam Ottolenghi, we sought to create a savory recipe for roasted butternut squash tha...
- SQUASH
- 1 large (2 1/2- to 3-pound) butternut squash
- 3 tablespoons unsalted butter, melted
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- TOPPING
- 1 tablespoon sherry vinegar
- 1/2 teaspoon mayonnaise
- Pinch salt
- 2 tablespoons extra-virgin olive oil
- 1/2 cup coarsely shredded radicchio
- 1/2 ounce Parmesan cheese, shaved into thin strips using vegetable peeler
- 3 tablespoons pine nuts, toasted
Sausage With Peppers and Onions
By á-58
Step 1 Prick each sausage in several places with a skewer or the tip of paring knife to prevent bursting
- 8 8 2 Italian pork fennel sausages, sweet or hot (about 2 pounds)
- Extra-virgin olive oil
- 3 4 3 4 1/4-inch or 4 medium bell peppers, a mix of red and yellow, sliced into 1/4-inch strips
- 2 2 1/4-inch medium red onions, sliced into 1/4-inch half-moons
- Salt and pepper
- 2 2 2 garlic cloves, minced
- 1 1 1 tablespoon red wine vinegar
- Pinch Pinch of crushed red pepper
- Pinch Pinch of dried oregano
- Basil leaves, for garnish
- 4 4 4 large eggs (optional)
Bavarian Leberkäse
By á-58
1. Grind all meats in your grinder
- 7 lbs of very lean beef. Any cut will do, you don’t have to waste your prime tenderloin on this.
- 1 lbs of pork neck. A good butcher might be willing to cut this into smaller cubes for you, just make sure (as in any cut), that no physical contaminants (bones, etc.) are in the mix.
- 9 oz bacon, preferably with rind and very preferably made at home or bought in a block, not as the cheap pre-cut megamart pennysaver version.
- 1 onion (if they’re small, 2)
- 1 tsp of ground white pepper
- 2 tsp of majoram
- 3 cloves of garlic, worked into paste
- 6 1/4 cups of water (for a creamier product, replace 1 cup of water with heavy cream)
- optionally some lemon zest
Hot Vanilla Souffle
By á-58
Recipe courtesy Gale Gand
- 2 tablespoons unsalted butter, melted
- 1/4 cup granulated sugar for souffle dish
- 1 1/3 cups whole, 2 percent fat, or 1 percent fat milk
- 1 vanilla bean, split lengthwise
- 1/3 cup plus 1 1/2 tablespoons granulated sugar
- 1/3 cup all-purpose flour
- 1 1/2 tablespoons unsalted butter, softened
- 4 large eggs, separated
- Confectioners' sugar
- Satin chocolate sauce, recipe follows
- 2 ounces unsweetened chocolate
- 4 1/2 ounces semisweet chocolate
- 1/4 cup light corn syrup
- 1/3 cup hot water