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Recipes
Creamy Polenta with Portabello Mushrooms
By KDCooks
From Cooking Class at L'Academy de Cuisine
- 1 cup polenta (fine corn meal)
- 31/2 cups water or chicken stock
- 1 /c cup grated gruyere or parmesan cheese
- 1-2 ounces butter
- salt & pepper
- 3-4 portabello mushrooms, brush off any dirt (don’t wash)
- 1 cup parsley, chopped
- 4 cloves garlic, minced
- 2 tablespoons shallots, chopped
- olive oil
Scallion and Benne Cucumber noodles (Southern Living)
By KDCooks
Peel cucumbers; cut into thin strips using the julienne blade of a mandoline
- 6 large cucumbers
- 4 teaspoons kosher salt
- 2/3 cup thinly sliced green onions, green parts only
- 1/2 cup plus 2 Tbsp. rice vinegar
- 2 tablespoons honey
- 1 teaspoon sesame oil
- Toasted sesame seeds
Corn Frittata with Pecorino-Romano Cheese (Cooking Light)
By KDCooks
Cooking Light - June 2014
- 1 teaspoon olive oil $
- 1 1/2 cups fresh corn kernels (about 2 ears) $$
- 1/3 cup diced shallots
- 1/2 teaspoon kosher salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 1/4 teaspoon smoked paprika (optional)
- 1/4 cup 1% low-fat milk $$
- 6 large eggs, lightly beaten $
- 2 teaspoons butter $
- 1 ounce pecorino Romano cheese, grated (about 1/4 cup)
- 2 tablespoons chopped fresh flat-leaf parsley
Lobster Mac & Cheese - Ina Garten
By KDCooks
1 1/2 LBs of Lump Crab (not in a can) can be substituted for Lobster
- Kosher salt
- Vegetable oil
- 1 pound cavatappi or elbow macaroni
- 1 quart milk
- 8 tablespoons (1 stick) unsalted butter, divided
- 1/2 cup all-purpose flour
- 12 ounces Gruyere cheese, grated (4 cups)
- 8 ounces extra-sharp Cheddar, grated (2 cups)
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon nutmeg
- 1 1/2 pounds cooked lobster meat
- 1 1/2 cups fresh white bread crumbs (5 slices, crusts removed)
Crispy Balsamic Brussel Sprouts
By KDCooks
Directions Preheat the oven to 425°
- 3 pounds brussels sprouts, quartered
- 3/4 cup extra-virgin olive oil
- Salt and freshly ground pepper
- 1 cup walnuts, chopped
- 1/4 cup balsamic vinegar
- 2 tablespoons honey
- 1/4 cup dried cranberries, finely chopped
- 2 garlic cloves, minced
- 2 shallots, minced
Pork Chops with Roasted Apples Onions
By KDCooks
1. Preheat oven to 400°. 2
- 2 1/2 teaspoons canola oil, divided
- 1 1/2 cups frozen pearl onions, thawed
- 2 cups Gala apple wedges
- 1 tablespoon butter, divided
- 2 teaspoons fresh thyme leaves
- 1/2 teaspoon kosher salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 4 (6-ounce) bone-in center-cut pork loin chops (about 1/2 inch thick)
- 1/2 cup fat-free, lower-sodium chicken broth
- 1/2 teaspoon all-purpose flour
- 1 teaspoon cider vinegar
Casey's Mediterranean Cheese Torte
By KDCooks
This is a great appetizer around the Christmas holiday with the layered green & red colors
- 8 ounce light cream cheese, softened
- Sundried tomatoes in oil, drained and chopped
- Fresh Basil, chopped
- 1 clove Garlic, minced
- Parmesan
- Pesto (store bought or homemade)
- Pine Nuts
- Salt & Pepper
- Crackers
Mustard Cream Sauce (for Steak)
By KDCooks
In pan, that steaks were cooked in, pour off all but 1TB of fat
- 1 shallot, minced (about 3 TB)
- 2 TB dry white wine
- 1/2 cup low-sodium chicken broth
- 6 TB heavy cream
- 3 TB grainy Dijon mustard (Grey Poupon Country Dijon)
Pork Dumplings
By KDCooks
Lightly beat 1 egg in a large bowl
- 2 large eggs
- 1/2 pound ground pork
- 1 slice bacon, finely chopped
- 1/2 cup finely chopped napa cabbage
- 1/2 cup minced fresh chives (about 2 small bunches)
- 1 1/2 teaspoons finely grated peeled ginger
- 1 teaspoon toasted sesame oil
- Kosher salt
- 1/2 teaspoon sugar
- 1 clove garlic, finely grated
- 1/2 teaspoon soy sauce
- 1/2 teaspoon cornstarch
- 36 round dumpling wrappers, thawed if frozen
- 6 tablespoons vegetable oil
French Onion "soup" Grilled Cheese
By KDCooks
Directions for Onions: Cut the onions in half lengthwise, then slice thinly again lengthwise
- Wine-braised Onions:
- 1 about 1 small clove garlic per 2 onions
- onions (cook about 3-5 at a time, as you will find many uses for leftover caramelized onions)
- olive oil
- butter
- bay leaf
- fresh thyme
- salt and fresh cracked pepper
- red or white wine
- beef stock (optional)
- For Sandwich:
- tablespoon each grapeseed (or olive) oil and butter, for frying
- 2 slices of french baguette or french bread
- 1 tablespoon softened butter
- enough shredded gruyere cheese to generously cover both slices of bread
- 1/2 about 1/2 cup wine-braised onions (see recipe below)
- fresh thyme leaves
- salt and pepper to taste