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Recipes
Roast Beef Tenderloin with Port Sauce
By KrissyW330
Salting the beef 24 to 36 hours in advance enhances flavor and texture
- Beef:
- 1 4- to 5-pound trimmed whole beef tenderloin, tail end tucked under, tied every 3 inches
- 2 teaspoons coarse kosher salt
- Sauce:
- 4 tablespoons (1/2 stick) chilled unsalted butter, divided
- 1/4 cup finely chopped shallots
- 3 tablespoons Cognac or brandy
- 1 fresh rosemary sprig
- 1 teaspoon coarsely cracked black pepper
- 1 cup ruby or tawny Port
- Simple Homemade Beef Stock
- Roasting:
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons black peppercorns, coarsely cracked in mortar with pestle or in resealable plastic bag with mallet
Twice-Baked Potatoes with Goat Cheese and Chives
By KrissyW330
Piping the filling into the potato shells with a pastry bag makes an attractive presentation
- 1 1/2 teaspoons vegetable oil
- 8 6-ounce russet potatoes, scrubbed
- 5 1/2 ounces soft fresh goat cheese (such as Montrachet), crumbled
- 3/4 cup half and half
- 3 tablespoons unsalted butter
- 3 tablespoons chopped fresh chives
Roasted Butternut Squash Risotto with Sugared Walnuts
By KrissyW330
Sandra Simile, Cooking Light OCTOBER 2010
- 1/2 cup coarsely chopped walnuts
- 1 tablespoon butter, melted
- 1 teaspoon brown sugar
- 1/8 teaspoon freshly ground black pepper
- 2 cups (1/2-inch) cubed peeled butternut squash
- 1 tablespoon olive oil
- 2 teaspoons minced fresh garlic
- 4 cups fat-free, lower-sodium chicken broth
- 1/2 cup water
- 1 ounce pancetta, finely chopped (about 1/4 cup)
- 1 cup finely chopped onion
- 1 1/4 cups uncooked Arborio rice
- 1/2 cup chardonnay
- 2 tablespoons finely chopped fresh lemon thyme or 1 1/2 tablespoons thyme plus 1/2 teaspoon grated lemon rind
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup (1 ounce) shaved Parmigiano-Reggiano cheese
Butternut Squash Soup with Cider Cream
By KrissyW330
Also with crispy prosciutto or with hazelnut cream
- For crispy prosciutto version add:
- 5 5 5 tablespoons butter
- 2 1/2 2 1/2 1/2-inch 6 butternut squash, peeled, seeded, cut into 1/2-inch pieces (about 6 cups)
- 2 2 2 cups chopped leeks (white and pale green parts only)
- 1/2 1/2 1/2 cup chopped peeled carrot
- 1/2 1/2 1/2 cup chopped celery
- 2 2 2 small Granny Smith apples, peeled, cored, chopped
- 1 1/2 1 1/2 1/2 teaspoons dried thyme
- 1/2 1/2 1/2 teaspoon crumbled dried sage leaves
- 5 5 5 cups chicken stock or canned low-salt chicken broth
- 1 1/2 1 1/2 1/2 cups apple cider
- 2/3 2/3 2/3 cup sour cream
- 1/2 1/2 1/2 cup whipping cream
- Chopped fresh chives
- 8 8 8 oz. thinly sliced prosciutto
- 5 5 * 5 Tbs. unsalted butter
- 4 4 1/4-inch 4 red Anjou pears, cored and cut into 1/4-inch slices
- to 350°F. oven to 350°F.
- 2 20 to slices in a single layer on 2 baking sheets and bake until crisp, about 20 minutes. Transfer the baking sheets to wire racks and let the prosciutto cool completely.
- Garnish with the prosciutto and remaining pear slices. Serve immediately.
- For hazelnut cream version add:
- 1 1⁄3 1⁄3 cup heavy cream
- 2 2 2 Tbs. finely chopped toasted hazelnuts
- to 1 saucepan over medium heat, warm the cream until steam starts to rise. Remove from the heat, add the hazelnuts and let cool. Season with salt and pepper. Refrigerate for 1 hour.
- Whisk the hazelnut cream until lightly foamy. Ladle the soup into warmed bowls and top each serving with the hazelnut cream.
Vietnamese-Style Banh Mi Burgers
By KrissyW330
Is this an American take on a Vietnamese classic or a Vietnamese take on an American classic? Either way, these spi...
- 2 carrots, coarsely shredded
- 1/4 cup unseasoned rice vinegar
- 1 tablespoon sugar
- 1/2 cup mayonnaise
- 2 tablespoons Tabasco
- 2 teaspoons tomato paste
- 1 garlic clove, minced
- Kosher salt and freshly ground pepper
- 1 1/2 pounds ground beef chuck
- 1 1/2 teaspoons curry powder
- 2 tablespoons vegetable oil
- 2 tablespoons unsalted butter, softened
- One 24-inch baguette, quartered crosswise and split
- 2 pickled jalapeños, thinly sliced
- 12 cilantro sprigs
Salad of Crab and Avocado
By KrissyW330
If the success of a dish was determined solely by it's appearance, the Salad of Crab and Avocado would win hands do...
- 1 lb/454 g red peppers
- 1 lb/454 g yellow peppers
- 2 fl oz/60 mL olive oil
- 1 tsp/3 g salt
- 1 tsp/2 g ground black pepper
- 10 oz/284 g tomato concassé
- 1 1/2 /43 g red onion, finely chopped
- 1 tbsp/9 g minced garlic
- 1 tbsp/9 g chopped cilantro leaves
- 1 jalapeño, seeded, finely diced
- 10 oz/284 g avocado, ripe, cut into 1/4 -in/6-mm dice
- 1 fl oz/30 mL lime juice
- 1 lb 4 oz/567 g crabmeat, picked over
- 4 oz/120 mL crème fraîche
- Paprika, as needed
- 10 cilantro sprigs
Apple, Pork and Shallot Stuffing
By KrissyW330
Preheat oven to 325°F. Melt 2 tablespoons butter in large skillet over medium-high heat
- 1 loaf whole-wheat or country-style bread (1 1/2 lb), crust discarded and bread cut into 1/2-inch cubes (12 cups)
- 1 1/2 sticks (3/4 cup) unsalted butter
- 1 lb shallots, chopped (3 cups)
- 1 1/2 lb sausage
- 1 1/2 cups minced onion
- 1 cup minced celery
- 3/4 cup minced fresh parsley
- 1 tablespoon ground sage
- 2 lb tart apples such as McIntosh, Gala, or Cortland
- 1 cup apple cider
- 1 1/4 teaspoons dried thyme, crumbled
- 1 1/2 teaspoons salt
- 1 teaspoon black pepper
- 1/4 teaspoon freshly grated nutmeg
- Pinch of ground allspice
- 2 cups turkey giblet stock
- or low-sodium chicken broth
Kansas City Steaks with Lobster Béarnaise Sauce
By KrissyW330
Kansas city steaks (also known as New York strip steaks) are sirloin steaks that have the bone attached
- 1 2 1/3-pound live lobster
- 1 cup (2 sticks) unsalted butter, divided
- 1 shallot, sliced
- 2 garlic cloves, chopped
- 1 dried red chile, such as Japones or de árbol
- 1/2 teaspoon paprika
- 1/4 cup Sherry wine vinegar
- 2 tablespoons chopped shallot
- 1 tablespoon capers, chopped
- 2 large egg yolks
- 1 tablespoon fresh lemon juice
- 1 tablespoon water
- 1 tablespoon chopped fresh tarragon
- 6 14- to 16-ounce 1 1/4-inch-thick New York strip steaks with bone, or 9-ounce boneless New York strip steaks
- Coarse kosher salt
Guinness Sundaes
By KrissyW330
Bring one 15-ounce can Guinness or other stout beer and 1/2 cup sugar to a simmer in a saucepan over low heat and c...
- 1 15 oz can guinness
- 1/2 cup sugar
- 3 tbsp diced butter
Italian Wedding Soup
By KrissyW330
In a 5-quart Dutch oven over medium-high heat, combine the broth, water, carrots, the 1/2 Tbs
- 2 1/2 quarts low-sodium chicken broth
- 2 cups water
- 4 carrots, cut into 1/2-inch dice
- 1/2 Tbs. plus 1 tsp. minced garlic
- 1 bunch kale, stems removed, leaves cut into thin strips
- 1 lb. ground pork
- 1 small yellow onion, minced
- 1/2 cup grated Parmigiano-Reggiano cheese, plus more for serving
- 2 eggs, lightly beaten
- 1/2 cup fresh bread crumbs
- 1/2 tsp. salt, plus more, to taste
- 1/2 tsp. pepper, plus more, to taste
- 2 Tbs. vegetable oil
- 1 can (15 oz.) white beans, drained