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Recipes
Honey Butter (L'Academie de Cuisine)
By KDCooks
From Culinary Skills Lab - Sauces II - 10/17/11 (Chef Sandy Patterson) * Great on bread/dinner rolls
- 1 LB soft butter
- 1/4 cup honey
- 1/2 tsp cinnamon
- 1/2 tsp vanilla
Biba's Ricotta Squash Gnocchi
By KDCooks
1.Preheat oven to 375 degrees
- For The Gnocchi
- 2 pounds butternut squash
- 1 large egg, lightly beaten
- 1 cup whole-milk ricotta
- 3/4 cup freshly grated Parmigiano-Reggiano cheese
- Coarse salt
- 1 1/3 to 1 2/3 cups unbleached all-purpose flour, plus more for dusting
- For The Sauce
- 3 to 4 tablespoons unsalted butter
- 10 fresh sage leaves, torn
- Coarse salt
- 1/3 to 1/2 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving
Sanderling Signature Chowder with Corn, Crab and Shrimp
By KDCooks
After enjoying this at the Sanderling Inn, in Duck, NC, this soon became a Christmas
- 3 slices of bacon, small diced
- 2 stalks of celery, small diced
- 1 small red pepper, small diced
- 2 tablespoons butter
- 1 10-ounce can of cream style corn
- 2 cups of chicken stock or fish stock
- 1/2 cup of heavy cream
- 2 splashes of Tabasco
- 1/4 teaspooon pepper
- 1/2 pound picked crabmeat
- 1 medium onion, small diced
- 1 carrot, small diced
- 1 small green pepper, small diced
- 2 tablespooons flour
- 1 cup of frozen shoe peg corn
- 1 splash Worcestershire sauce
- 1/2 tsp. salt
- 1/2 lb. 70/90 peeled and deveined shrimp
Mushrooms with Goat Cheese & Herb Stuffing (Cooks Country)
By KDCooks
For the topping: Pulse bread in food processor to coarse crumbs
- Filling:
- Topping
- 1 slice hearty white sandwich bread , quartered
- 1 tablespoon chopped fresh parsley leaves
- 2 garlic cloves, minced
- 2 tablespoons olive oil
- Mushrooms
- 24 large mushrooms , stems removed
- 1/4 cup olive oil
- 1 recipe stuffing (see related recipes)
- 1 tablespoon olive oil
- 1 tablespoon chopped fresh tarragon leaves
- 1 tablespoon chopped fresh basil
- 1 garlic clove, minced
- 2 ounces cream cheese , softened
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
- 4 ounces goat cheese , softened
Ode to the Rooster (Claire Robinson)
By KDCooks
Great for tailgating!
- 1 1/2 cups shredded best-quality sharp cheddar cheese
- 1/2 cup mayonnaise
- 1/4 cup drained, chopped pepperoncini
- Kosher salt and freshly ground pepper
- 4 large Hawaiian sweet rolls (or potato rolls)
- 4 prepared fried boneless chicken breasts
- Hot sauce, for serving
Za'tar Spice
By KDCooks
Add olive oil and lemon juice
- 1 Tbsp. chopped fresh oregano
- 1/2 TB thyme
- 1 Tbsp. sumac
- 1 Tbsp. ground cumin
- 1 Tbsp. sesame seeds
- Stir in 1 tsp. kosher salt
- 1 tsp. freshly ground black pepper
Cheese Log with Hot Pepper Jelly
By KDCooks
Process all ingredients in a food processor until smooth, stopping to scrape down sides
- 1 (8-ounce) package cream cheese, softened
- 1 (3-ounce) log goat cheese, softened
- Fresh cracked Pepper
- Hot Pepper Jelly (I like Stonewall Kitchen)
- Crackers, for serving
Pesto Bruscetta (L'Academie de Cuisine)
By KDCooks
From Culinary Skills Lab – Hors D’Oeuvres- 11/21/11
- Pesto:
- 1 loaf French Bread
- Pesto
- 6 Roma Tomatoes
- 1 small red onion
- 1 TB grated parmesan cheese
- 1 TB balsamic vinegar
- salt & pepper to taste
- 2 TB crumbled goat cheese
- 2 cups fresh basil
- 1/4 cup grated parmesan cheese
- 1/3 cup olive oil
- 3 TB pine nuts or walnuts
- 3 garlic cloves
- 1/2 tsp salt
Stuffed Pork Tenderloin with Apple Cranberry Glaze
By KDCooks
Pork tenderloin is stuffed with apple, cranberry bread stuffing mixture, baked with Apple Cranberry glaze
- Apple Cranberry Glaze:
- 2 whole pork tenderloins, ~3 pounds total
- 1/2 tsp thyme (for rub)
- 1/2 tsp dried sage (for rub)
- salt & pepper
- 1 TB butter
- 1/4 cup sage sausage, crumbled and browned
- 1/2 tsp sage for stuffing
- 1/4 cup celery chopped
- 1/2 cup onion, chopped
- 3/4 cup tart apple, chopped
- 2 TB dried cranberries
- 3/4 cup herb seasoned stuffing mix (such as Stovetop)
- 1 can cranberry sauce
- 1/2 cup apple juice
Cheesy Black Bean Mash
By KDCooks
Process beans and broth in a food processor 10 to 15 seconds or until smooth
- 2 (15-oz.) cans black beans, rinsed and drained
- 1/4 cup vegetable broth
- 1 small onion, chopped
- 1 jalapeño pepper, seeded and minced
- 1 tablespoon olive oil
- 1 garlic clove, minced
- 1/2 teaspoon salt
- 1 cup (4 oz.) shredded Mexican four-cheese blend