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Recipes
Quick Beef Stew with Cauliflower Puree
By kstiles13
To keep the beef cubes from sticking to the pan, let them form a crust before turning
- 1 * 1 head cauliflower, (2 to 2 1/4 pounds), trimmed and broken into large florets
- 2 * 2 teaspoons olive oil
- 1 1/2 * 1 1/2 pounds trimmed rib-eye or sirloin steak, cut into 1-inch cubes
- * Coarse salt and ground pepper
- 6 * 6 cloves garlic , sliced
- 2 * 2 tablespoons chopped fresh rosemary
- 1 1/2 * 1 1/2 pounds mixed fresh mushrooms, (such as button, cremini, and stemmed shiitake), halved or quartered
- 1 * 1 cup dry red wine
- 1/4 * 1/4 cup balsamic vinegar
- 2 * 2 tablespoons grated Parmesan cheese
- 2 * 2 tablespoons butter
Roast Chicken with Potatoes, Lemon, and Asparagus
By kstiles13
Here's our pick for poultry one-pan wonder: One whole chicken, cut up, and a single pan -- plus some citrus, new po...
- Serves 4
- 1 1/2 * 1 1/2 pounds new potatoes, halved
- 3 * 3 tablespoons butter, cut into small pieces
- * Coarse salt and ground pepper
- 1 * 1 package cut-up whole chicken (about 3 pounds)
- 1 * 1 bunch asparagus (1 pound), trimmed and cut into 2-inch pieces
- 1 * 1 lemon, cut into 8 wedges
- 6 * 6 sprigs fresh thyme
Chicken Piccata
By kstiles13
A quick-and-easy Italian classic, chicken piccata gets its distinctive flavor from the capers, lemon juice, white w...
- # chicken breast halves, boned and skinned
- # 3 tablespoons extra-virgin olive oil
- # All-purpose flour, for dredging
- # Salt and freshly ground black pepper
- # 1/2 cup dry white wine
- # 1 tablespoon capers, drained
- # Juice of 1/2 lemon
- # 2 tablespoon roughly chopped fresh flat-leaf parsley
- # 1/4 cup homemade chicken stock or canned low-sodium chicken broth, skimmed of fat
- # Sauteed Zucchini and Tomatoes
- Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 clove garlic, smashed
- 1/2 large tomato, roughly chopped
- 1 medium zucchini, quartered lengthwise and cut crosswise into 1/4-inch-thick slices
- Salt and freshly ground black pepper
- Directions
- 1 . In a large skillet over medium-high heat, heat olive oil. Add garlic and tomato, and cook until heated through. Add zucchini, and season with salt and pepper. Cook until tender, about 5 minutes.
Coq au Vin
By kstiles13
These recipes have been adapted from "The Balthazar Cookbook" by Keith McNally, Riad Nasr, and Lee Hanson
- 6 * 6 large chicken legs with thighs, separated, skin on and knuckles removed
- 1 * 1 large yellow onion, cut into 1/2-inch dice
- 1 * 1 large carrot, cut into 1/2-inch dice
- 2 * 2 celery stalks, cut into medium dice
- 1 * 1 head garlic, halved horizontally
- 1 * 1 bottle red wine
- 1 * 1 bouquet garni (parsley, thyme, bay leaf, and peppercorns wrapped in a leek and tied)
- * Coarse salt and freshly ground pepper
- 1/4 * 1/4 cup olive oil
- 3 * 3 tablespoons tomato paste
- 3 * 3 tablespoons all-purpose flour
- 3 * 3 cups Veal Stock for Coq au Vin
- 1 * 1 pint pearl onions, peeled
- 1/2 * 1/2 pound smoked slab bacon, diced
- 1 * 1 pound small white mushrooms
- 3 * 3 tablespoons chopped fresh flat-leaf parsley
Cornish Hens Au Vin
By kstiles13
Heat a large Dutch oven over medium heat and add the bacon
- 4 * 4 slices thick-cut bacon
- 1/2 * 1/2 cup unbleached all-purpose flour
- * Kosher salt and freshly cracked black pepper
- 4 * 4 Cornish hens, about 1 pound each, rinsed and patted dry
- 2 * 2 cups dry white wine
- 1 * 1 cup water
- 3 * 3 garlic cloves