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Recipes
Carrot Ginger Ravioli with Tarragon Butter - L'Academie de Cuisine
By KDCooks
Culinary Skills Lab - Pasta - 2/20/12
- Filling:
- 1 lb Carrots, peeled and chopped into 1/2 inch cubes
- Fresh Ginger, peeled and cut into 1/2 inch cubes
- 3 pieces of candied ginger
- 1 pinch each of salt & pepper
- 1 cup of water or chicken stock
- 2 TB butter
- Wonton Wrappers
- Sauce:
- 3 shallots, peeled and diced
- 3 sprigs tarragon, leaves removed and chopped fine
- 4-6 TB butter
- Salt & pepper to taste
Pasta Dough Recipe - L'Academie de Cuisine
By KDCooks
Culinary Skills Lab - Pasta - 2/20/12
- < 1 cup flour (a little less than)
- 1 egg
- Extra Virgin Olive Oil
- Salt
Barefoot Contessa's Jalapeno Cheese Crackers
By KDCooks
This are absolutely awesome and easy to make!
- 2 cups all-purpose flour
- 1 teaspoon kosher salt
- 1/8 teaspoon baking powder
- 14 tablespoons (1 3/4 sticks) cold unsalted butter, 1/2 inch-diced
- 5 ounces extra-sharp white Cheddar, grated
- 1 tablespoon minced seeded jalapeno pepper
- 1/4 teaspoon chipotle chili powder
- 3 tablespoons ice water
- 1 egg beaten with 1 tablespoon milk, for egg wash
- Fleur de sel or sea salt
Mushroom Parmesan Canapes
By KDCooks
Quick and Easy Hors d’oeuvre
- 1 cup mayonnaise
- 1/2 cup freshly grated Parmesan
- 4-ounces sliced mushroom pieces and stems
- Clove of garlic
- 2.8 -ounce can french-fried onion rings
- 1 loaf (8-ounce) party rye or pumpernickel bread
Pork Barbeque
By KDCooks
Rub: Rub spices all over pork and refrigerate for at least 1 hour
- Pork:
- 2.5 lbs pork butt/shoulder
- 1/2 cup onion - chopped
- 2 cloves garlic - minced
- 1/2 cup brown sugar
- 1 tsp. dry mustard
- 1/4 cup worcestershire sauce
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 2 TB Cider Vinegar
- 2 cups ketchup
- Splash of Hot Sauce
- Buns (I like Martin's Potato Rolls)
- -----------------
- Optional - try adding
- 1/4 tsp Cayenne
- Cole Slaw:
- 1 bag of shredded cabbage/coleslaw
- 1 red onion, thinly chopped
- 2 green onions (white and green parts), chopped
- 1 1/2 cups mayonnaise
- 1/4 cup Dijon mustard
- 1 tablespoon cider vinegar
- 1 lemon, juiced
- Pinch sugar
- 1/2 teaspoon celery seed
- Several dashes hot sauce
- Kosher salt and freshly ground black pepper
Tiramisu
By KDCooks
From Cooks Illustrated - Nov/Dec 2007
- 2-1/2 cups strong brewed coffee, room temperature
- 1-1/2 Tablespoons instant espresso granules
- 9 tablespoons dark rum [I substituted Kahlua and cut the amount down to 4-1/2 tablespoons]
- 6 large egg yolks
- 2/3 cup sugar
- 1/4 teaspoon table salt
- 1-1/2 pounds mascarpone
- 3/4 cup cold heavy cream
- 14 ounces (42 to 60, depending on size) dried ladyfingers (savoiardi)
- 3-1/2 Tablespoons cocoa, preferably Dutch-processed
- 1/4 cup grated semisweet or bittersweet chocolate (optional) [I omitted this]
Pierogies
By KDCooks
Potato Filling (can make 1 day ahead): Mashed Potatoes - boil potatoes about 8-10 minutes
- Dough:
- 2 C flour
- 2 eggs
- pinch salt
- 1 - 2 tablespoons, water
- Potato Filling:
- 3 lbs potatoes
- butter
- light sour cream
- shredded cheddar cheese (optional)
- salt & pepper
- Sauerkraut filling:
- - bagged sauerkraut
- 2 TB butter
- 1 small onion chopped
Slow Cooker Jambalaya
By KDCooks
Saute sausage, onion, over medium heat until browned
- 1 cup onions, chopped
- 1 cup green peppers, chopped
- 1/4 cup red peppers, chopped
- 2 cloves garlic, minced
- 1/2 - 1 tsp. jalapeno pepper
- 2 15oz. cans diced tomatoes (not drained)
- 1 8oz. can tomato sauce
- 1 13 oz. package smoked sausage or turkey sausage
- 1/2 - 3/4 lb. shrimp, cooked
- 1 tsp. sugar
- 3/4 tsp. chili powder
- 1/2 tsp. dried thyme
- 1 TB. worcestershire sauce
- Dashes of Hot Sauce
- Fresh parsley, chopped
- Salt & Pepper to taste
Whipped Ricotta with Lemon and Olive Oil
By KDCooks
Serve this fresh tasting Whipped Ricotta with Lemon and Olive Oil on good toasted French bread for a rustic yet ele...
- 1/4 cup cream cheese, softened
- 2 cups whole-milk ricotta
- 2 tablespoons whole milk
- Coarse sea salt
- Black pepper, freshly cracked
- Lemon zest
- Olive oil
- Fench bread, toasted, for serving
Pumpkin French Toast Bake
By KDCooks
1.Cut bread into 1-inch cubes, then, spread into a lightly greased 9×13 baking dish
- 3 1/2 cups 1-inch bread cubes (I like to use Challah or French Bread)
- 7 large eggs
- 2 cups lowfat milk
- 1 tsp vanilla extract
- 1 1/2 tsp pumpkin pie spice
- 1/4 cup canned pure pumpkin
- 3-4 tablespoons brown sugar for topping