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Recipes
Fall Salad with Maple Vinaigrette
By kstiles13
1. Whisk together olive oil, cider vinegar, maple syrup, and Dijon mustard
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon cider vinegar
- 2 teaspoons pure maple syrup (preferably Grade B)
- 1 1/2 tablespoons Dijon mustard
- Coarse salt and ground pepper
- 2 heads Belgian endive, halved, cored, and sliced
- 1 bunch watercress, thick stems removed
- 4 celery stalks, thinly sliced
- 1 apple, halved, cored, and thinly sliced
- 3 ounces crumbled blue cheese (such as Stilton)
Tomato, Mozzarella and Basil Bruschetta Recipe Tomato, Mozzarella and Basil Brusch
By kstiles13
Preheat oven to 375 degrees F
- 1 (32-ounce) can whole tomatoes, drained
- 1 cup fresh basil leaves, washed and spun dry
- 4 tablespoons extra-virgin olive oil
- 6 cloves garlic, peeled
- Kosher salt and freshly ground black pepper
- 2 large French baquettes, sliced 1-inch thick (about 36 slices)
- 1 1/2 pounds fresh mozzarella cheese, sliced 1/4-inch thick
Pancetta-Wrapped Pork Roast
By kstiles13
Cook with Pear Chutney and Cauliflower Puree
- 1 pork loin (1 1/2 pounds)
- 8 to 10 cipollini, or small white onions, unpeeled
- 1 tablespoon extra-virgin olive oil
- Coarse salt and freshly ground pepper
- #
- For the Wrap
- 2 tablespoons finely chopped fresh rosemary, plus several sprigs
- 1/4 pound pancetta (Italian bacon), or bacon, thinly sliced
- #
- For the Sauce
- 1 teaspoon unsalted butter, softened
- 1 teaspoon all-purpose flour
- 1 cup chicken stock, preferably homemade
Short Rib Ragu with Pappardelle and Pecorino Romano
By kstiles13
Heat oven to 325 degrees F
- 2 tablespoons vegetable oil
- 3 1/2 to 4 pounds short ribs, each about 2-inches long, cut flanken style, across the ribs
- Salt and freshly ground pepper
- 1 dried bay leaf
- 2 sprigs fresh rosemary
- 5 sprigs fresh thyme
- 2 sprigs fresh flat-leaf parsley
- 4 small carrots, diced
- 2 stalks celery, diced
- 1 medium onion, diced
- 2 medium shallots, diced
- 1 tablespoon all-purpose flour
- 2 tablespoons tomato paste
- 1/2 cup ruby port
- 2 cups red wine, such as cabernet
- 1/2 head garlic, cloves separated and peeled
- 3 1/2 cups homemade beef stock
- 1 pound pappardelle or other long, flat pasta
- Chopped parsley
- Grated Pecorino Romano, for garnish
Sage-Crusted Trout
By kstiles13
Trout is a popular firm-fleshed fish that can vary widely in size and appearance
- 4 * 4 tablespoons butter, melted, plus more at room temperature for baking sheet
- 8 * 8 small trout fillets, with skin (about 1 1/4 pounds)
- 1/4 * 1/4 teaspoon dried sage
- * Salt and pepper
- 1/4 * 1/4 cup plain breadcrumbs
- * Lemon wedges, for serving
Classic French Chicken in White Wine Sauce
By kstiles13
This is a variation on a chicken fricassée, using a classic French mirepoix to flavor the sauce
- 2 Tbs. butter
- 4-lb. chicken, cut into 6 pieces (or 3-1/2 to 4 lb. chicken pieces)
- Salt and freshly ground black pepper
- 1 medium onion, finely chopped
- 1 medium carrot, finely chopped
- 1/2 rib celery, finely chopped
- 2 oz. prosciutto or country ham, finely chopped
- 3/4 cup dry white wine
- 3/4 cup homemade or low-salt canned chicken stock
- 3 Tbs. heavy cream (at room temperature)
- Chopped fresh flat-leaf parsley
Lighter Chicken Enchiladas
By kstiles13
Pan-steaming is a smart way to cook boneless, skinless chicken breasts
- * Coarse salt and ground pepper
- 3 * 3 boneless, skinless chicken breast halves (6 to 8 ounces each)
- 2 * 2 tablespoons vegetable oil, such as safflower
- 2 * 2 garlic cloves, minced
- 1/4 * 1/4 cup all-purpose flour
- 1 * 1 teaspoon ground cumin
- 1 to 2 * 1 to 2 tablespoons minced canned chipotles in adobo
- 1 * 1 can (14 1/2 ounces) reduced-sodium chicken broth
- 8 * 8 corn tortillas (6-inch)
- 1/2 * 1/2 cup grated Monterey Jack cheese (2 ounces)
Sauteed Collard Greens with Raisins
By kstiles13
Ribbons of collards are combined with plump raisins, crunchy almonds, and a splash of vinegar in a side that's swif...
- Serves 4
- 1/4 * 1/4 cup slivered almonds
- 1 * 1 tablespoon olive oil
- 1 1/4 * 1 1/4 pounds (about 2 bunches) collard greens, stalks removed, leaves thinly sliced crosswise
- 1/2 * 1/2 cup raisins
- 2 * 2 teaspoons white-wine vinegar
Sweet Potato with Kale and Ricotta
By kstiles13
Sweet, salty, and spicy -- with a garlic kick -- this dish captures a range of tasty flavors
- Serves 4
- 4 * 4 medium sweet potatoes (8 to 10 ounces each), pricked all over with a fork
- 2 * 2 tablespoons olive oil
- 2 * 2 garlic cloves, thinly sliced crosswise
- 1 * 1 bunch kale (about 1 1/4 pounds), thick stems removed, leaves torn into large pieces and washed with water left clinging
- * Coarse salt and ground pepper
- 1 to 2 * 1 to 2 tablespoons balsamic vinegar
- 1/2 * 1/2 teaspoon red-pepper flakes
- 1 * 1 cup part-skim ricotta cheese
Lentil and Sweet-Potato Stew
By kstiles13
Opting for protein-packed dried lentils keeps down costs
- 2 * 2 tablespoons canola oil
- 1 * 1 medium onion, chopped (about 1 cup)
- 2 * 2 medium carrots, peeled and chopped
- 2 * 2 medium celery ribs, chopped
- 1 * 1 bay leaf
- 1 * 1 garlic clove, minced
- 1 1/2 * 1 1/2 teaspoons curry powder
- 2 * 2 cups dried brown lentils, picked over and rinsed
- 2 * 2 medium sweet potatoes (about 1 pound), peeled and cut in 1/2-inch dice
- 1 * 1 package (9 ounces) frozen cut green beans
- 1 * 1 (14 1/2-ounce) can diced tomatoes in juice
- 1/2 * 1/2 cup chopped fresh cilantro leaves
- * Coarse salt and black pepper
- * Plain low-fat yogurt, for serving