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Recipes
Sun-Dried Tomato Tortellini Soup
By melissaf
In a large pot over medium heat, add sun-dried tomatoes and oil, tomato paste, garlic, onion, and carrots; sauté u...
- 1/2 c. chopped sun-dried tomatoes, packed in oil (reserve oil as well)
- 1 tbsp. tomato paste
- 1 garlic clove, smashed
- 1/2 c. chopped onion
- 1 carrot, chopped
- 1 tsp. sugar
- 32 oz. vegetable or chicken stock, low-sodium
- 1 c. crushed tomatoes
- 1 tsp. kosher salt
- 1/2 tsp. Freshly ground black pepper
- 8 oz. cheese tortellini
- 2 tbsp. cold unsalted butter
- 1/2 c. heavy cream
- 5 oz. baby spinach
- freshly grated Parmesan
- 1/4 c. chopped parsley
Easy Brunswick Stew
By melissaf
Southern Living FEBRUARY 2006
- 3 pounds boneless pork shoulder roast (Boston Butt)
- 3 medium-size new potatoes, peeled and chopped
- 1 large onion, chopped
- 1 (28-ounce) can crushed tomatoes
- 1 (18-ounce) bottle barbecue sauce
- 1 (14-ounce) can chicken broth
- 1 (9-ounce) package frozen baby lima beans, thawed
- 1 (9-ounce) package frozen corn, thawed
- 6 tablespoons brown sugar
- 1 teaspoon salt
Hearty Minestrone
By melissaf
In creating our minestrone recipe, we tried to squeeze every last ounce of flavor out of a manageable list of super...
- Table salt
- 1/2 pound dried cannellini beans (about 1 cup), rinsed and picked over (see note)
- 1 tablespoon extra virgin olive oil, plus extra for serving
- 3 ounces pancetta, cut into 1/4-inch pieces (see note)
- 2 medium celery ribs, cut into 1/2-inch pieces (about 3/4 cup)
- 1 medium carrot, peeled and cut into 1/2-inch pieces (about 3/4 cup)
- 2 small onions, peeled and cut into 1/2-inch pieces (about 1 1/2 cups)
- 1 medium zucchini, trimmed and cut into 1/2-inch pieces (about 1 cup)
- 2 medium garlic cloves, minced or pressed through garlic press (about 2 teaspoons)
- 1/2 small head green cabbage, halved, cored, and cut into 1/2-inch pieces (about 2 cups) (see step by step below)
- 1/8-1/4 teaspoon red pepper flakes
- 8 cups water
- 2 cups low-sodium chicken broth
- 1 piece Parmesan cheese rind, about 5 by 2 inches (see note)
- 1 bay leaf
- 1 1/2 cups V8 juice
- 1/2 cup chopped fresh basil leaves
- Ground black pepper
- Grated parmesan cheese, for serving
Peach-Mustard Pork Chops
By melissaf
Adapted From Food Network Kitchens Get Grilling, Meredith, 2005
- 4 (1 1/2-inch thick) pork chops
- Safflower or corn oil, for brushing
- Kosher salt
- Freshly ground black pepper
Chicken Riggies
By melissaf
Removing the vegetables after cooking and adding them to the sauce at the very end prevented them from turning int...
- 4 boneless, skinless chicken breast (about 1 1/2 pounds), cut into 1-inch pieces
- 1/4 cup jarred sliced hot cherry peppers, chopped fine, plus 3 tablespoons cherry pepper brine (see note)
- 3 tablespoons olive oil
- Salt and pepper
- 10 ounces mushrooms, quartered
- 2 red bell peppers, seeded and cut into 1-inch pieces
- 1 onion, cut into 1-inch pieces
- 5 garlic cloves, minced
- 1 1/2 teaspoons dried oregano
- 1 (28-ounce) can crushed tomatoes
- 3/4 cup heavy cream
- 3/4 cup pitted kalamata olives, halved lengthwise
- 1 pound rigatoni
- 1 1/4 cups grated Pecorino Romano cheese (see note)
Beef Bourguignon
By melissaf
Preheat the oven to 250 degrees F
- 1 tablespoon good olive oil
- 8 ounces dry cured center cut applewood smoked bacon, diced
- 2 1/2 pounds chuck beef cut into 1-inch cubes
- Kosher salt
- Freshly ground black pepper
- 1 pound carrots, sliced diagonally into 1-inch chunks
- 2 yellow onions, sliced
- 2 teaspoons chopped garlic (2 cloves)
- 1/2 cup Cognac
- 1 (750 ml.) bottle good dry red wine such as Cote du Rhone or Pinot Noir
- 1 can (2 cups) beef broth
- 1 tablespoon tomato paste
- 1 teaspoon fresh thyme leaves (1/2 teaspoon dried)
- 4 tablespoons unsalted butter at room temperature, divided
- 3 tablespoons all-purpose flour
- 1 pound frozen whole onions
- 1 pound fresh mushrooms stems discarded, caps thickly sliced
- Country bread or Sour Dough, toasted or grilled and rubbed with garlic clove
- 1/2 cup chopped fresh parsley, optional
Caprese Chicken
By melissaf
In a large skillet over medium-high heat, heat oil
- 1 tbsp. extra-virgin olive oil
- 1 lb. boneless skinless chicken breasts
- kosher salt
- Freshly ground black pepper
- 1/4 c. balsamic vinegar
- 2 cloves garlic, minced
- 1 pt. grape tomatoes, halved
- 2 tbsp. shredded fresh basil
- 4 slices mozzarella
Tomato Salad with Corn, Summer Squash and Roasted Onions
By melissaf
Heat the oven to 400 degrees F
- 2 medium onions (use new onions if you can find them)
- 5 tablespoons olive oil, divided
- Salt
- 1 yellow summer squash
- 2 small ears corn, blanched
- 1 scallion, finely chopped (or use fresh green onion tops if you have them)
- 2 cups Sungold tomatoes (or other small, sweet tomatoes)
- Coarsely ground black pepper
- 2 teaspoons sherry vinegar
- 1 teaspoon honey
- 10 large basil leaves
Tomato-Vegetable-Pasta Stoup
By melissaf
Directions: Ask a Grown-Up Helper (GH) to heat the 2 tablespoons EVOO, 2 turns of the pan, in a large soup pot ove...
- 2 tablespoons extra-virgin olive oil (EVOO)
- 1 zucchini, grated using the large holes of a box grater
- 2 carrots, peeled and grated using the large holes of a box grater
- 1 onion, chopped
- 4 ribs celery, chopped
- 1 bay leaf
- Salt and pepper
- 4 cups vegetable or chicken broth
- One 28-ounce can crushed tomatoes
- One 15.5-ounce can chickpeas
- 2 jarred roasted red peppers, chopped
- 1/2 pound whole wheat penne rigate
- 1/4 cup store-bought pesto
Double Chocolate Layer Cake
By melissaf
Make cake layers: Preheat oven to 300°F
- 3 ounces fine-quality semisweet chocolate such as Callebaut
- 1 1/2 cups hot brewed coffee
- 3 cups sugar
- 2 1/2 cups all-purpose flour
- 1 1/2 cups unsweetened cocoa powder (not Dutch process)
- 2 teaspoons baking soda
- 3/4 teaspoon baking powder
- 1 1/4 teaspoons salt
- 3 large eggs
- 3/4 cup vegetable oil
- 1 1/2 cups well-shaken buttermilk
- 3/4 teaspoon vanilla
- 1 pound fine-quality semisweet chocolate such as Callebaut
- 1 cup heavy cream
- 2 tablespoons sugar
- 2 tablespoons light corn syrup
- 1/2 stick (1/4 cup) unsalted butter
- two 10- by 2-inch round cake pans