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Recipes
Focaccia with Caramelized Onions, Pear and Blue Cheese
By KrissyW330
In a large bowl, combine the water, yeast and honey and let stand for 5 minutes
- 1 cup warm water
- 1 package active dry yeast
- 1/2 teaspoon honey
- 2 1/2 cups all-purpose flour
- 1/2 cup plus 1 tablespoon extra-virgin olive oil
- 1 teaspoon kosher salt
- 1 large onion, thinly sliced
- 1 teaspoon light brown sugar
- 1 large Bosc pear, cored and sliced
- 1/2 cup crumbled blue cheese
Beef Tenderloin Crostini with Sultana-Port Relish
By KrissyW330
This appetizer is nice way to begin a Christmas Eve meal
- 1 beef tenderloin (about 2 pounds), tied
- 5 teaspoons extra-virgin olive oil
- Coarse salt and freshly ground pepper, to taste
- 2 small shallots, minced (about 1/4 cup)
- 1/2 cup sultanas or other golden raisins
- 3/4 cup tawny port
- 3 tablespoons balsamic vinegar
- 1/2 small dried chile de arbol, crumbled
- 1 sprig fresh thyme, plus 1/2 teaspoon chopped thyme leaves
- 1 celery stalk, thinly sliced diagonally, plus 1 tablespoon celery leaves for garnish
- 6 tablespoons mayonnaise
- 2 teaspoons grainy mustard
- 1 baguette (about 14 inches long), sliced diagonally 1/4 inch thick
Peanut Sauce
By KrissyW330
- 1/2 cup natural creamy peanut butter
- 1/4 cup low-sodium soy sauce
- 1/4 cup water
- 2 tablespoons rice vinegar
- 2 tablespoons fresh lime juice
- 1 scallion, cut into pieces
- 3/4 inch fresh ginger, finely grated
- 2 tablespoons brown sugar
- 1/4 sriracha
- 1/2 cup shelled unsalted peanuts
Thai Chicken Curry
By KrissyW330
I did add 3 cloves garlic, pressed, and diced ginger as well as a glug of fish sauce per the other suggestions
- 2 teaspoons vegetable oil
- 1 4-ounce can or jar yellow curry paste
- 3/4 pound carrots, peeled, cut into 1/2-inch-thick rounds
- 1 medium onion, chopped
- 1 red bell pepper, cut into 1-inch pieces
- 1 pound Yukon Gold potatoes (about 3), peeled, cut into 1/2-inch pieces
- 1 pound skinless, boneless chicken thighs, cut into 1-inch pieces
- 1 13.5-ounce or 15-ounce can unsweetened coconut milk
- Chopped fresh basil and cilantro
Dinner-Week 2-Carrot Osso Buco
By KrissyW330
Preheat the oven to 350°
- 1/2 pound red pearl onions
- 1 tablespoon plus 1 teaspoon vegetable oil
- 3 very large carrots, cut crosswise 1 inch thick at the wide ends and 1 1/2 inches thick toward the narrow ends
- Salt and freshly ground pepper
- 1 teaspoon curry powder
- 1 cup dry red wine
- 1 tablespoon dried porcini powder (ground porcini mushrooms)
- 1 1/2 cups prepared mushroom broth
- 1/2 cup flat-leaf parsley leaves
- 2 teaspoons fresh lemon juice
Toasted Pecan Tart with Bourbon Whipped Cream
By KrissyW330
At Café Boulud, pastry sous chef Ashley Church tops pecan pie with chiboust pastry cream
- 1 1/2 sticks unsalted butter, at room temperature
- 1 1/4 cups all-purpose flour, plus more for rolling
- 1/3 cup plus 1 tablespoon confectioners' sugar
- 1/2 teaspoon salt
- 1/2 vanilla bean, seeds scraped
- 1 large egg white
Roasted Pumpkin Soup with Cider Cream
By KrissyW330
Position 1 rack in the upper third of an oven and 1 rack in the lower third, and preheat to 425°F
- 4 * 4 baking pumpkins or kabocha squash, each about 2 lb., quartered and
- seeded
- * Olive oil as needed
- * Salt and freshly ground pepper, to taste
- 4 * 4 carrots, peeled and thickly sliced
- 6 * 6 shallots, thickly sliced
- 2 * 2 celery stalks, thickly sliced
- 4 * 4 garlic cloves, minced
- 3/4 * 3/4 tsp. freshly grated nutmeg
- 1 * 1 Tbs. minced fresh sage
- 12 * 12 cups chicken broth
- 1 * 1 cup heavy cream
- 1/2 * 1/2 cup apple cider, reduced to 2 Tbs. and cooled
Pan-Seared Chicken with Tarragon Butter Sauce
By KrissyW330
Preparation Cook shallot in 1 tablespoon butter in a small heavy saucepan over moderate heat, stirring occasionall...
- 1/4 cup finely chopped shallot (1 large)
- 1/2 stick (1/4 cup) unsalted butter, cut into 1/2-inch cubes
- 1/3 cup dry white wine
- 2 lb thin-sliced skinless boneless chicken breasts (also called cutlets)
- 3/4 teaspoon salt
- 3/8 teaspoon black pepper
- 3 tablespoons olive oil
- 1/4 cup chopped fresh tarragon
- 1 tablespoon finely chopped fresh flat-leaf parsley
- 2 teaspoons fresh lemon juice
Citrus Green Beans with Pine Nuts
By KrissyW330
1. Cook green beans in boiling water for 2 minutes
- 1 pound green beans, trimmed
- 2 teaspoons extra-virgin olive oil
- 3/4 cup sliced shallots (about 2 large)
- 1 teaspoon grated orange rind
- 1 tablespoon fresh orange juice
- 1/4 teaspoon black pepper
- 1/8 teaspoon coarse sea salt
- 1 tablespoon pine nuts, toasted
Chimichurri Marinade
By KrissyW330
by Matt Lee and Ted Lee
- 1/2 cup red wine vinegar
- 1 teaspoon kosher salt plus more
- 3 4 garlic cloves, thinly sliced or minced
- 1 shallot, finely chopped
- 1 Fresno chile or red jalapeño, finely chopped
- 2 cups minced fresh cilantro
- 1 cup minced fresh flat-leaf parsley
- 1/3 cup finely chopped fresh oregano
- 3/4 cup extra-virgin olive oil