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Recipes
Kal-iflower Stoup
By melissaf
Directions: Heat the EVOO, 3 turns of the pan, in a medium pot over medium-high heat
- 3 tablespoons extra-virgin olive oil (EVOO), 3 turns of the pan
- 2 russet potatoes, peeled and cut into ½-inch dice
- 1 large onion, chopped
- 5 garlic cloves, finely chopped
- 3 tablespoons finely chopped fresh rosemary (about 5 sprigs)
- Salt and freshly ground pepper
- 1 large head cauliflower (about 2½ pounds)—quartered, cored and chopped
- 2 jarred roasted red peppers—drained, patted dry and chopped
- 6 cups chicken broth
- 1 pound kale, stems stripped off and discarded and leaves thinly sliced
- 1/4 teaspoon freshly grated nutmeg, or to taste
- Freshly grated Pecorino Romano cheese, to pass around the table
- 4 onion rolls, toasted until crusty and cut into 1-inch-wide sticks
Spinach Stuffed Tomatoes
By melissaf
Cut tops of tomatoes, scoop out center, leaving sides firm
- Ingredients:
- Spinach Stuffed Tomatoes
- Servings: 4
- 1 (10 ounce) bag fresh spinach
- 4 large tomatoes
- 3 green onions, chopped
- 1/2 cup sour cream
- 3/4 cup Parmesan cheese
- 2 dashes of cayenne pepper
- 1 1/2 tablespoons plain dry breadcrumbs
- 1 tablespoon butter
- salt and pepper, to taste
Chicken/Leek/Dumpling Stoup
By melissaf
In a Dutch oven or soup pot, heat the EVOO, 2 turns of the pan, over medium heat
- 2 tablespoons extra virgin olive oil (EVOO)
- 3 leeks, white and tender green parts split lengthwise and thinly sliced crosswise
- 5 ribs celery from the heart with leafy tops, thinly sliced
- 1 bay leaf
- Salt and pepper
- One container (32 ounce), (4 cups) chicken broth
- 2 cups heavy cream
- 1 pound chicken tenders, cut into small chunks
- 2 packages fresh gnocchi (about 24 ounces)
- 1/3 cup chopped flat leaf parsley
- 3 tablespoons dry sherry (optional)
- 1 teaspoon sweet smoked paprika
Fusilli with Fresh Spinach and Ricotta - Lidia Bastianich
By melissaf
Bring a large pot of salted water to a boil
- 1 ½ pounds young spinach
- 1 pound fusilli
- 2 tablespoons extra virgin olive oil
- 1/4 cup trimmed and chopped spring onions or scallions
- Freshly ground black pepper
- 1 cup ricotta, preferably fresh
- 1 cup half‑and‑half or light cream
- 1 tablespoon unsalted butter
- ½ cup reserved pasta cooking water
- ½ cup freshly grated Parmigiano-Reggiano
Pineapple Cheese Ball with Craisins
By melissaf
1. Mix the cheeses together using an electric mixer until very well blended
- 8 oz block cream cheese, room temperature
- 2 c shredded cheddar cheese, room temperature
- 8 oz can crushed pineapple, well drained
- 1/2 - 1 c Craisins (to your taste)
- 1 pinch
- cinnamon
- chopped pecans – as much as you need to cover the cheese ball
Pork Chops Stuffed with Sun-Dried Tomatoes and Spinach
By melissaf
Recipe courtesy Giada De Laurentiis
- 1 tablespoon olive oil, plus 1 tablespoon
- 2 cloves garlic, minced
- 6 sun-dried tomatoes, diced
- 1 (10-ounce) bag of frozen spinach, thawed and excess water squeezed out
- 1/2 teaspoon salt, plus more for seasoning
- 1/2 teaspoon freshly ground black pepper, plus more for seasoning
- 1/4 teaspoon dried thyme
- 1/4 cup (2 ounces) goat cheese
- 1/3 cup reduced-fat cream cheese
- 4 (4-ounce) center-cut pork chops
- 1 1/2 cups chicken broth
- 1/2 lemon, zested
- 2 tablespoons lemon juice
- 2 teaspoons Dijon mustard
Apricot Cream Cheese Babka
By melissaf
1. Make the Dough: Place the flour, sugar, yeast and salt in the bowl of an electric mixer fitted with a dough hook
- For the Dough:
- 1 3/4 cups + 2 tablespoons all-purpose flour
- 2 tablespoons + 1 teaspoon granulated sugar
- 1 teaspoon instant yeast
- Pinch of salt
- 1 egg, at room temperature
- 1/3 cup whole milk, lukewarm
- 1/2 teaspoon vanilla extract
- 2 tablespoons unsalted butter, at room temperature
- For the Apricot Filling:
- 1 1/2 cups dried apricots
- 1/2 cup orange juice
- 1/3 cup lemon juice
- 2 tablespoons granulated sugar
- For the Cream Cheese Filling:
- 8 ounces cream cheese, at room temperature
- 2 tablespoons granulated sugar
- 1 egg yolk
- 1 teaspoon vanilla extract
- Pinch of salt
- For the Streusel:
- 3/4 cup all-purpose flour
- 2 tablespoons granulated sugar
- 4 1/2 teaspoons light brown sugar
- Pinch of salt
- 3 1/2 tablespoons unsalted butter, melted and cooled
- For the Egg Wash:
- 1 egg
- Pinch of salt
The Best Waffles Ever
By melissaf
Charles Hambrick of Alexandria, Va
- 2 large eggs, separated
- 1 1/2 cups buttermilk*
- 2 tablespoons butter, melted, or oil
- 1 cup King Arthur Unbleached All-Purpose Flour
- 1 tablespoon yellow cornmeal
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
Caramelized Butternut Squash
By melissaf
This is a delicious butternut squash recipe from Ina Garten / The Barefoot Contessa
- 2 medium butternut squash (4 to 5 pounds total)
- 6 -8 tablespoons unsalted butter, melted and cooled
- 1/4 cup light brown sugar, packed
- 1 1/2 teaspoons kosher salt
- 1/2-1 teaspoon fresh ground black pepper
Sticky Pecan Pull-Apart Bread
By melissaf
Special equipment: a 9-by-5-inch glass loaf pan Preheat the oven to 325 degrees F
- Nonstick cooking spray, for coating the loaf pan
- 1/2 cup sugar
- 1 teaspoon pumpkin pie spice
- Two 8-ounce cans refrigerated crescent roll dough
- All-purpose flour, if needed, for rolling
- 6 tablespoons caramel sauce
- 1 cup pecans, chopped