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Recipes
Butternut Squash Turnovers
By KrissyW330
Preheat the oven to 375°
- 1/4 cup extra-virgin olive oil
- 3 large leeks, white parts only, cut into 1-inch dice (2 cups)
- 1/2 pound shiitake mushrooms, stems discarded and caps sliced 1/4 inch thick
- 2 garlic cloves, chopped
- 2 tablespoons thyme leaves
- Salt and freshly ground pepper
- One 2-pound butternut squashpeeled, seeded and cut into 1/2-inch dice
- 14 ounces all-butter puff pastry, thawed if frozen
- 3/4 pound fresh goat cheese (1 1/2 cups)
- 1 large egg, lightly beaten
Spring Pasta with Fava Beans and Peas
By KrissyW330
Preparation 1. Place fava beans in a large pot of boiling water; cook 1 minute
- 1 1/2 cups shelled fava beans (about 1 3/4 pounds unshelled)
- 6 ounces uncooked campanelle or farfalle
- 2 tablespoons extra-virgin olive oil, divided
- 6 center-cut bacon slices, cut into 1/2-inch pieces
- 1 1/2 cups sliced red onion
- 8 garlic cloves, sliced
- 3 ounces thinly sliced mushrooms
- 1 cup fresh shelled or frozen green peas, thawed
- 2 teaspoons fresh lemon juice
- 1/4 teaspoon kosher salt
- 1 1/2 ounces fresh pecorino Romano cheese (about 6 tablespoons), grated and divided
- 1/2 cup torn basil leaves
Lunch-Week 3-Kale, White Bean and Potato Stew
By KrissyW330
1.Heat oil in a medium saucepan over medium heat
- 2 tablespoon extra-virgin olive oil, plus more for drizzling
- 1 onion, diced
- 1 stalk celery, sliced
- 1 carrot, peeled and diced
- 8 ounces Yukon Gold potatoes, scrubbed and cut into 1-inch pieces
- Coarse salt and freshly ground pepper
- 1 bunch kale, stems removed, leaves torn into small pieces (4 cups)
- 1 (15-ounce) can navy beans, drained and rinsed
- 2 teaspoons red-wine vinegar
Brioche with Prosciutto, Gruyère and Egg
By KrissyW330
Preheat the broiler. Brush both sides of the brioche slices with softened butter and arrange in a single layer on a...
- Six 1-inch-thick slices of brioche
- 2 tablespoons unsalted butter, plus softened butter, for brushing
- 6 ounces frisée, torn into bite-size pieces (3 cups)
- 1/4 cup lightly packed parsley leaves
- 2 scallions, thinly sliced
- 2 tablespoons fresh lemon juice
- 2 tablespoons extra-virgin olive oil
- Kosher salt
- Freshly ground pepper
- 6 large eggs
- 1/2 pound Gruyère cheese, thinly sliced
- 12 thin slices of prosciutto (6 ounces)
Parmesan and Panko Pork Chops
By KrissyW330
Directions Brine: Add all of the ingredients to a large pot, and put the pork chops into the brine, allowing them ...
- 2 quarts water
- 1/4 teaspoon salt
- 3 tablespoons sugar
- 1 tablespoon brown sugar
- 4 (1-inch thick) pork chops
- 2 cups panko bread crumbs
- 1/2 cup finely grated Parmesan
- 2 tablespoons chopped parsley leaves
- Kosher salt and freshly ground black pepper
- 3 large eggs, beaten
- Vegetable oil, for grill grates
Roasted Garlic Mashed Potatoes
By KrissyW330
Makes 4 to 6 servings Roasted whole garlic got its start at Chez Panisse
- 1 large head garlic
- 1 teaspoon olive oil
- 2 1/2 pounds russet potatoes, peeled, cut into 1/2-inch pieces
- 2/3 cup half and half
- 5 tablespoons butter, cut into 5 pieces
Crown Roast of Pork with Sausage and Apple Stuffing
By KrissyW330
I made this on the weekend for our annual Christmas potluck party and it was a HUGE hit! I brined it overnight in t...
- For stuffing:
- 6 slices firm white sandwich bread, cut into 1-inch squares
- 3/4 stick (6 tablespoons) unsalted butter
- 1/2 cup finely chopped onion
- 1/2 cup finely chopped celery including some leaves
- 11/2 lb tart apples such as Granny Smith, peeled and cut into 1/4-inch-thick wedges
- 1/3 cup sugar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon chopped fresh sage or 1/4 teaspoon dried sage
- 1 teaspoon chopped fresh thyme or 1/4 teaspoon dried thyme
- 1/4 teaspoon freshly grated nutmeg
- Pinch of cinnamon
- 1/4 cup chopped fresh parsley
- 2 tablespoons chopped fresh chives
- For roast:
- 1 (9- to 11-lb) crown roast of pork, rib ends frenched
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
- 1/3 lb sliced bacon
- For gravy
- 1 cup apple cider
- 4 teaspoons cornstarch
- 2 tablespoons applejack brandy or brandy
- 1 1/2 cups canned beef broth
Roasted Butternut Squash Salad with Warm Cider Vinaigrette
By KrissyW330
Preheat the oven to 400°F
- 1 1/2-pound butternut squash, peeled and 3/4-inch, diced
- Good olive oil
- 1 tablespoon pure maple syrup
- Kosher salt and freshly ground black pepper
- 3 tablespoons dried cranberries
- 3/4 cup apple cider or apple juice
- 2 tablespoons cider vinegar
- 2 tablespoons shallots, minced
- 2 teaspoons Dijon mustard
- 4 ounces baby arugula, washed and spun dry
- 1/2 cup walnuts halves, toasted
- 3/4 cup Parmesan, freshly grated
Butterflied Turkey with Chardonnay Gravy
By KrissyW330
Rinse the turkey inside and out and pat dry with paper towels
- For the Chardonnay gravy:
- 1 turkey, 12 to 14 lb., neck and giblets removed
- and reserved
- Salt and freshly ground pepper, to taste
- 6 garlic cloves, minced
- 1/4 cup minced shallots or green onions,
- including tender green tops
- 1/3 cup minced fresh flat-leaf parsley, plus 2
- sprigs for stock
- 3 Tbs. minced fresh oregano
- 3 Tbs. minced fresh rosemary
- 3 Tbs. Dijon mustard
- 3 Tbs. fresh lemon juice
- 3 Tbs. extra-virgin olive oil
- 1 yellow onion, stuck with 2 whole cloves
- 1/4 cup celery leaves
- 1 to 2 Tbs. unsalted butter, melted
- 1 cup Chardonnay or other dry white wine
- 1/4 cup cornstarch stirred into 1/4 cup water
- Rosemary sprigs for garnish
- 4 lemons, halved
Snack-Week 1-Sesame Kale Crisps
By KrissyW330
2012 Whole Living Action Plan
- 1 bunch kale, stems removed and leaves torn into 2-inch pieces
- 2 tablespoon extra-virgin olive oil
- 1 tablespoon fresh lemon juice
- 1/4 cup sesame seeds
- Coarse salt